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 02/20/25 at 10:45 am, the facility kitchen was observed to need cleaning in the following areas: * Ceiling vent and ceiling area around vent – accumulation of dust; * Bottom shelves in refrigerator and freezer – food debris/spill; * Exterior doors and vents below doors of refrigerator and freezer – spills/drips/smears/dust; * Wall behind stove – grease drips; * Walls below exhaust hood control panel, under single sink, behind and below dishwasher and above dishwashing sink – brown drips; * Oven doors and sides of oven – drips/spills; * Cabinet doors and door handles throughout the kitchen – drips/spills/splatters; * Window blinds above prep counter – accumulation of dust; * Flooring throughout the kitchen under equipment – accumulation of black/brown matter; * Drain under single sink – accumulation of black matter; and * Ice machine tray – standing mucky water. Other concern: Colored cutting boards heavily scored and finish worn off (potentially uncleanable). The areas of concern were observed and discussed with Staff 1 (Kitchen Manager) and discussed with Staff 2 (Administrator) and Staff 3 (Owner) on 02/20/25. The findings were acknowledged.

All the areas in this section will be put on a thorough daily cleaning schedule. - Refrigerator and freezer have been cleaned both interiorly - such as shelving - and exteriorly - such as exterior doors and vents below the doors - regularly. - Interior and exterior of the oven has been deep cleaned and will continue to be deep cleaned regularly. - Wall behind the stove will be cleaned as needed daily and schedule cleaning weekly. - Walls behind the exhaust hood control panel, under single sink, behind and below dishwasher and above dishwashing sink will be cleaned as needed daily and schedule cleaning weekly. - Cabinet doors and door handles in the kitchen will be thoroughly cleaned. - Flooring throughout the kitchen under the equipment will be cleaned regularly. - Drain under single sink will be cleaned regularly. - Daily emptying and cleaning of the standing water will occur. All the areas in this section will be put on a thorough weekly cleaning schedule. - Ceiling vent and ceiling area around the vent will be dusted regularly. - Window blinds above prep counter will be dusted regularly. Other concerns: Colored cutting boards to be completely replaced and periodically replaced every few months.

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: