OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule (1) The residential care or assisted living facility must provide a minimum scope of services as follows: (a) Three daily nutritious, palatable meals with snacks available seven days a week, in accordance with the recommended dietary allowances found in the United States Department of Agriculture (USDA) guidelines, including seasonal fresh fruit and fresh vegetables; (A) Modified special diets that are appropriate to residents' needs and choices. The facility must encourage residents' involvement in developing menus. (B) Menus must be prepared at least one week in advance, and must be made available to all residents. Meal substitutions must be of similar nutritional value if a resident refuses a food that is served. Residents must be informed in advance of menu changes. (C) Food must be prepared and served in accordance with OAR 333-150-0000 (Food Sanitation Rules). This Rule is not met as evidenced by: Based on observation, interview, and record review, it was determined the facility failed to ensure food was stored, and the kitchen was maintained, in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to: Observations of the facility kitchen, food storage areas, food preparation, and food service with Staff 1 (Food Service Coordinator) on 12/18/24 revealed: The high temperature dish machine was not registering the required temperature of 180 degrees Fahrenheit. The internal water temperature was tested with the facilities thermometer after a rinse cycle and found to be 161 degrees Fahrenheit. Staff 1 agreed to utilize the triple pot sanitizer until the dish machine was operating per specifications. The dish machine racks were stored directly on the floor. The cupboard doors and shelves below the steamer were damaged, warped, and not a cleanable surface. The areas in need of repair and dish rack storage were reviewed with Staff 1 12/18/24. He acknowledged the findings.

We had the dishwasher inspected and it does reach the required 180 degrees. We were told that the water temperature was checked at the wrong cycle and with a thermometer that was not appropriate for that use. We ordered a new thermometer that is for checking the water temperatures. Kitchen lead will check water temperatures weekly to ensure it is still reaching the required 180 degrees. We ordered a stand for the dish machine racks so they will no longer be on the floor. The new stand will ensure that this violation does not happen again. The kitchen lead will educate the other two kitchen staff to use the stands going forward so this violation does not happen again. We had a contractor come out and take measurements to order new cupboard doors for the kitchen cabinets that were damaged by steamer. They will be installed next month.The administrator will ensure these are installed and that if damage occurs again, the doors will be replaced in a timely manner.