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 and interview, it was determined the facility failed to ensure kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to: On 01/22/25 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas: * Large standing mixer – metal guard dusty/food debris and base of mixer behind guard had food drips/spills; * Wall behind standing mixer – drips/spills; * Wall below counter of dirty dish washing area side – drips/spills of brown matter; * Wall and caulking behind the spray hose in dish washing area – build up of black matter; * Side of stove – drips/spills ; * Ceiling vents and surrounding ceiling above dish washing area – build up of dust; and * Wall behind cooking equipment – drips/spills of grease. Other areas of concern include: * Walk in freezer – undated/unlabeled food items (portioned cheesecake and hashbrowns) and two boxes stored on floor. * Male staff not wearing beard restraints. The areas of concern were observed and discussed with Staff 1 (Dining Service Manager) and discussed with Staff 2 (Executive Director) on 01/22/25. The findings were acknowledged.

C240 Community has removed screen to large mixer and cleaned the ares on and around the mixer including the dripps spills on the wall. DSM will monitor weekly task sheets that the dishwasher has maintained cleaning. Community has cleaned vents and and dust build up in and around ceiling vents in all the kitchen areas. Cleaning has been added to the maintance log for cleaning each month and will be reviewd by ED. Community has replaced caulking behind the spray hose and cleaned the area with bleach. dishwasher will maintain cleaning this area with bleach daily at end of shift with check off list. this will be folowed up by DSM and ED weekly. Walls and floors were all deep cleaned and will maintain free of dust, spills and drips by end of shifts and will be documented daily on a cleaning task list. This cleaning task will be monitored by DSM and ED weekly. All fod and drinks have been audited, labled and dated in th kitchen DSM will audit each week when completing envitory and maintain shelf life, labels and open /experire dates.

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: