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 02/2625 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas: * Caulking above the backsplash and behind the sink and spray hose in dishwashing area – significant build up of black matter; * Lids on food storage bins – build up of food debris; * Walk in refrigerator fans – build up of dust on housing of fans and on ceiling above them; * Exterior refrigerator door near the service line – splatters/spills/dried white matter; * Tray on the juice machine – contained over run of juice liquid which was “murky" in appearance; * Flooring under and behind cooking equipment – build up of black matter around wheels of deep fat fryer, between stove and steamer heavy build up of food debris and black matter; and * Wall behind flat grill – build up of grease drips/spills. Other areas of concern included: * Garbage cans throughout the kitchen were uncovered when not in use. * Multiple colored cutting boards – worn finishes (white in appearance)/potentially uncleanable. * Kitchen staff with facial hair not wearing beard restraints. Improper food storage: * Food items stored in refrigerator on service line – not labeled or dated (breakfast items, diced tomatoes and diced onions); and * Containers of dry cereal and dried fruit stored on lower shelf of service counter – cereal had cups in the contents and dried fruit had spoons in the contents. The areas of concern were observed and discussed with Staff 1 (Chef) and discussed with Staff 2 (General Manager) on 02/06/25. The findings were acknowledged.

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: