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 maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: Observation of the facility kitchen areas were reviewed on 01/30/25 from 10:15 am through 1:15 pm and found the following: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following: * Kitchen drains; * Walk in freezer floor; * Toaster; * Interior of convection and conventional ovens; * Stove top and; * Floors under and in between equipment/corners and edges. b. The following areas were in need of repair: * Section of the base cove pealing away from wall; * Areas in dish washing section with missing caulking; * Area in flooring by doors with gap and build up of dirt/debris; * Holes/gaps in ceiling where pipes entering/exiting kitchen. c. Multiple potentially hazardous food items stored in walk-in cooler that were not dated when opened/prepared. Items observed in the walk-in cooler that were past the allowable seven days after preparation/opening. Multiple items in walk-in cooler, walk in freezer and dry storage that were not covered/protected from potential contamination. d. Disposable/single use utensils were stored uncovered and exposed to potential contamination. e. Staff were observed storing dishwashing racks and used large pans on the floor in front of the dishwasher prior to washing. No food or equipment should be placed or stored on the floor. f. Multiple sanitation rags were observed stored on counter tops out of the sanitation bucket/fluid. During tray line service, staff was observed to wipe their gloves with the sanitation rag potentially contaminating the gloves and continued to use the gloves in attempt to clean or sanitize them. Gloves can not be sanitized and must be removed and discarded. g. Cook was observed to handle and wash dirty dishes, using sprayer. No protective covering was worn to protect his outer layer of clothing from contamination from dirty dishes. Cook was then observed to prepare and serve food with potentially contaminated out clothing. h. Multiple cutting boards were noted to have deep scored and/or staining and in need of repair or replacement. Large non-stick sauté pan was observed to have multiple worn areas/scratches and was in need of replacement. Multiple hot pads were found with holes/worn areas and in need of replacement. At approximately 1:00 pm, surveyor reviewed above areas with staff 1 (Executive Director) who acknowledged the identified areas.

a. Immediate re-education of food Sanitation and kitchen cleanliness will be completed with all kitchen employees. The kitchen cleaning chart will be updated to include routine cleaning of kitchen drains, Walk-in freezer floor, toaster, interior of convection and conventional ovens, stove tops and floors under equipment. The Food Service Director will be responsible for a weekly audit of these areas to ensure the kitchen remains in compliance. b. Immediate repairs will be made to all walls, missing caulking, flooring and holes, gapes in ceiling.The Food Director will be responsible for a weekly audit of these areas to ensure the kitchen remains in good repair. c. Immediate re-education of proper food storage and proper dating of food and removal of food will be completed with all kitchen staff. The Food Service Director will be responsible for a weekly audit of all food storage to ensure the kitchen remains in compliance. d. All disposable utensils will be stored in a covered a covered container. All kitchen staff will be re-educated on this and the Food Service Director will be responsible to ensure that all disposable untensils are stored correctly. e. Immediate re-education of proper placement of dishwashing racks and pans prior to washing them. A cart will be used to place these items on prior to washing them. The Food Service Director will be responsible to ensure the proper storage of pans and racks will be followed by all kitchen staff. f. Immediate re-education of proper storage of santiation rags with all kitchen staff. The Food Service Director will be resonsible to audit this on a continues based to ensure that the kitchen remains in compliance. Tongs and other serving equipment will be used when serving food. g. Rubber aprons will be purchased and a protocal will be put in place for all kitchen staff to wear while washing dishes. The apron will be removed between serving food and dish washing to prevent contaminated clothing. The food service director will be responsible for ensuring that the apron is used properly. h. All damaged or stained cutting boards and pans and damaged hot pads will be replace immediately. All kitchen staff will be re-educated on reporting damaged items to the Food Service Director who will be held accountable to replace and damaged items immediately.

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: