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, and to ensure dishes and surfaces were effectively sanitized in accordance with the Food Sanitation Rules, OAR 333-150-000. include, but are not limited to: Observations of the kitchen, food storage areas, food preparation, and food service were conducted on 02/05/25 from 10:45 am through 1:30 pm and revealed the following deficient practices; a)splatters, spills, drips, dust, dirt, food debris and/or black matter noted on: *Interior of cabinets/cupboards/drawers; *Inside of cabinet under three-compartment sink; *Interior of microwave; *Ceiling/light fixtures and walls above and adjacent to reach in cooler; *Hood vents above range/grill; *Knobs and handles of range/grill/oven; *Interior of reach in freezers and coolers; *Metal racks in dry storage. *Interior of dish machine. b) The following items were found in need of repair; *Dishwashers; *Interior of cabinet under 3 compartment sink with visible water/chemical damage; c) Staff were not using appropriate sanitizing solutions/products to sanitize surfaces. Staff 2(Kitchen Manager) was using Fabuloso as they had run out of bleach. When questioned, Staff 2was not sure of correct sanitizing solution for surfaces. Staff located some bleach in laundry and made a surface sanitizing bucket. d) Facility dishwashers were low temperature style utilizing chemical for sanitation. Both were not reaching necessary 120 degrees for wash or rinse cycle as required. Neither dish machine was registering any concentration/parts per million (PPM) of chlorine. Staff 2 confirmed that staff were not monitoring ppm of dish machine to ensure effective sanitation. Staff 2 was not aware of correct sanitation concentrations for food contact surfaces. Staff 2 was unaware of how long the dishwashers were not operating effectively. Facility maintenance director was contacted who also could not get the equipment to sanitize effectively and the vendor who services the machines was contacted. Facility switched to utilizing three compartment sink for washing and sanitizing until dish machine could be fixed. e) Liquid eggs were found stored directly above fresh strawberries and other ready to eat products. f) A package of frozen raw ground beef was observed siting in a pan in the sink. No water running over the product. Pan was observed dry with visible red thawing juices. Staff 2 was asked what was going on with the product and they stated they were thawing it. When asked how long it was in the pan, they indicated for about an hour. Staff 2 was informed of the need for cold running water for quick thawing. g) Utensils were noted to be stored with food contact surfaces up exposed to potential contamination. h) Staff 2 was interviewed and was not able to identify the illnesses in the food code listed for employee exclusion and reporting. Staff 2 did not have access to the food code for PIC responsibilities and reference to code expectations. Staff 2 (Kitchen Manager) toured areas with surveyor and acknowledged items. At 11:15 pm Staff 1 (Administrator) was notified of areas of concern and need of attention who acknowledged the findings.

All identified spills, drips, dust, dirt, food debris and/or black matter were cleaned the following day by kitchen personnel and maintenance. These items will be maintained on a weekly and monthly schedule basis and will be incorporated into kitchen check off list. A. Hood vents will be cleaned monthly by kitchen and quarterly by contracted hood cleaning company. B. Ceiling/light fixtures and walls above will be cleaned monthly by maintenance and then every other month as needed. C. Dishwashers will be serviced by Autochlor(cleaning chemical company) and will fill bleach reservoir monthly. Chemicals will be tested by maintenance weekly x 4, then monthly thereafter. D. Cabinet under three compartment sink was cleaned and wipeable mats placed. E. Maintenance will repair under the cabinet where it's chipped. F. Kitchen personnel to review food handler safety training and Serv Safe. Food code was printed day of kitchen survey and was placed in kitchen book 2. These above items will be incorporated into kitchen cleaning check off list, and will submitted to administrator each week. be inspected by walk-throughs weekly x 4, then monthly x 2. 3. These will be inspected by walkthroughs weekly x 4, then monthly x 2. 4. Admin/Kitchen/RCC/Maintenance

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:

OAR 411-057-0140(2) Administration Compliance (2) The licensee of a memory care community must comply with both the licensing rules for the facility and Chapter 411, Division 57. This Rule is not met as evidenced by: Based on observations and interviews, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to: Refer to C240.

See- C240

OAR 411-057-0140(2) Administration Compliance (2) The licensee of a memory care community must comply with both the licensing rules for the facility and Chapter 411, Division 57. This Rule is not met as evidenced by: