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, record review and interview, it was determined the facility failed to ensure the kitchen was maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to: Observations of the main facility kitchen, food storage areas, food preparation, and food service on 03/06/07 from 11:45 through 3:00 pm revealed the following deficient practices; a) Accumulation of, splatters, spills, drips, dust, black matter, food and other debris noted on: *Trays where clean dishes were stored; * Ceiling/walls above dish machine * Walls near hood vents; * Metal spice racks near/above stove; *Interior of ice machine; *Table top mixer; * Interior of reach in freezers; * Industrial can opener and housing; * Floor in front of ice machine under mat; * Floor and walls under dish machine; b) The following areas/items were found needing repair; *White Reach in freezer with large ice/frost build up. * Gaps/holes in ceiling where electrical conduit enter. * Metal shelving in dry storage. c. Kitchen staff observed to cook three burgers on the grill for resident meal service. No internal temperature was checked prior to service to ensure safe/palatable temperatures were reached. d. Kitchen staff were not observed to appropriately wash produce (lettuce/tomato) prior to service to residents who ordered hamburger/cheese burger. e. Surface sanitation buckets were noted at 0 ppm of sanitizer. Staff 2 (Dining Services Director) indicated buckets were switched every four hours. Staff 2 was not aware the requirement was every two hours. Upon further investigation it was determined the Quaternary sanitation solution coming out of the wall dispenser was also registering 0 ppm of sanitizer. Staff 2 was unaware how long there had been an issue with the dispenser. Staff 2 placed a call to vendor to fix the dispenser. Facility indicated they would hand mix the sanitizing solution until the dispenser could be fixed. f. Facility was using incorrect thawing/defrosting methods indicating they were running frozen whole cuts of meat under cold water for several hours the day or two before needed use. Staff 2 was unaware that quick thaw running cold method must be for immediate use (same or next meal). g. Staff 2 was unaware of the correct reheat temperature. The facilities cook to temperature guide did not include reheat temperatures for staff reference. h. The person In Charge did not demonstrate adequate knowledge in the following, surface sanitation and monitoring, safe reheat temperatures, correct thawing practices, and correct cooling methods. Staff 2 was also unaware of the requirement to ensure facility had Seven days of staple foods on hand. i. Multiple potentially hazardous food items were noted stored in both the main kitchen and the activities fridge without appropriate opened/prepared dates. Multiple items stored in the main kitchen was found past 7 days of opened/prepared. A container of egg salad was noted with a date of 01/28/25 well past 30 days. Staff 2 immediately discarded the outdated items. On 03/06/25, Staff 2 and the Surveyor toured the kitchen. Staff 2 acknowledged the above findings. At 2:30pm the areas in need of cleaning, repair and attention were reviewed with Staff 1 (Administrator). They acknowledged the findings.

1. (a) The following will be cleaned including accumulation of splatters, spills, drips, dust, black matter, food and other debris noted on: Trays where clean dishes were stored; Ceiling/walls above dish machine; Walls near hood vents; Metal spice racks next to stove; Interior of ice machine has been defrosted; Table top mixer; Interior of reach-in freezers; Industrial can opener and housing; Floor in front of ice machine under mat; and Floor and walls under dish machine. (b) Ice-build up on white reach-in freezer has been defrosted; holes in ceiling where electrical conduit enters has been repaired; dry storage metal shelving has been repaired. (c) Staff will measure internal temperature prior to serving meat moving forward, (d) raw produce will be appropriately washed prior to service, (e) Sanitizing dispenser was repaired; sanitizer bucket will be switched every 2 hours and mixed to appropraite concentration from this point forward, (f) correct thawing/defrosting methods will be used for all meat from this point forward, (g) All food will follow reheat to correct reheat temperature from this point forward, (h) Community will ensure that seven days of staple food is on hand; (i) food items will be dated with prepped /opened dates and discarded when outdated. All outdated food was destroyed during survey. 2. Cleaning checklist and schedule will be implemented and include review of refrigerated food for labels, outdated is thrown out; ensure 7 day staple food on hand; sanitizer bucket contain appropriate concentation. Supervision will be conducted to ensure that foods are being temped prior to serving, produce is apropriately washed and meat is properly defrosted prior to serve out. Inservice covering food prep, storage, cooking and kitchen cleaning will be conducted by 5/5/25 for all persons providing these services. Food storage guide has been posted in the kitchen. 3. Weekly for cleaning schedule; quarterly 4. DSD, ED

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: