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 was reviewed on 04/07/25 from 10:15 am through 2:00 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: * Movable metal racks storing bread * Wall under staff coats * Wall behind industrial mixer * Industrial mixer * Light fixtures * Metal racks storing clean pots/pans/dishes * Sprinkler heads * Top of ice machine storing binders * Bottom of dry erase white board * Exterior of bulk dry food bins and lids * Interior of ice machine * Knobs of steam table * Threshold and flooring of walk in cooler entry/door * Walk in cooler door/seal * Light switch in walk in cooler * Exterior of black insulated food cart * White towel on top of plastic drawer storing cooking utensils * Interior and exterior of cabinets/cupboards in dining room b. The following areas were in need of repair: * Sections of caulking in ware washing area with buildup of black debris * Area of wall near white board with large crack/damage near floor. * Dishwasher rinse temperature gauge not working c. Industrial mixer and bowl stored uncovered and exposed to potential contamination when not in use d. Multiple cleaning rags were observed stored on counter tops and other areas in the kitchen. No sanitizer bucket was observed. e. Two drinks for staff were stored in the walk in cooler where food for residents was stored. f. Multiple potential hazardous foods were found stored in the walk in cooler and freezer open/not covered and exposed to potential contamination. g. Multiple plastic bags storing cooked or open potentially hazardous foods were observed not dated when opened or prepared as required. h. Multiple boxes of food were observed stored on the freezer floor. Staff 2 (Executive Chef) acknowledged that it was from stock delivery from 04/05/25. Staff 2 acknowledged it should have been put away the day of delivery and no food items should be stored on the floor. i. Kitchen staff members were noted handling clean dishes and/or serving residents food without hair or facial hair restraints as required per rule. j. A scoop was observed stored in an ice bin in the dining room with the handle touching the ice, potentially contaminating the food product. k. Tables in in dinging room had preset silverware that was not covered per requirement. Staff 2 (Executive Chef) toured kitchen areas with surveyor and acknowledged the areas of concern. At approximately 1:45pm, surveyor reviewed above areas with staff 1 (Facility representative/Memory Care Administrator) who acknowledged the identified areas.

1) The actions that will be taken to correct the rule violation include: a) The facility will ensure enhanced cleaning practices by including the following on daily, weekly, and monthly cleaning task lists (Movable metal racks storing bread; Wall under staff coats; Wall behind industrial mixer; Industrial mixer; Light fixtures; Metal racks storing clean pots/pans/dishes; Sprinkler heads; Top of ice machine storing binders; Bottom of dry erase white board; Exterior of bulk dry food bins and lids; Interior of ice machine; Knobs of steam table; Threshold and flooring of walk-in cooler entry/door; Walk-in cooler door/seal; Light switch in walk-in cooler; Exterior of black insulated food cart; White towel on top of plastic drawer storing cooking utensils; and Interior and exterior of cabinets/cupboards in dining room). b) The facility will ensure repair/replace: sections of caulking in the ware washing area; crack/damage near floor; and dishwasher temperature gauge. c) The facility will cover the industrial mixer and bowl while not in use with an industrial mixer cloth cover. d) The facility will ensure cleaning santizing buckets are available to hold cleaning/sanitizing rags. e) The employees were in-serviced to not place employee beverages in the walk-in cooler. f) All items in the refridgerator are covered, dated, and properly labeled. g) All bags storing food are dated and covered once opened. h) Executive Chef/Cooks will be re-stocking boxes of food upon delivery. i) All employees who are involved in the preparation of food will be required to wear a beard/hair restraint. j) The facility will be designating an ice scoop handle location near the ice bin. k) The facility will be rolling/covering silverware when preset in the dining room. 2) They system will be corrected so that this violation does not occur again by: a) Daily, Weekly, and Monthly cleaning task lists. b) Monthly Facility Maintenance Log to address items in need of repair/replace. c) Purchase and retain industrial mixer and bowl cover. d) Executive Chef or designee will ensure sanitizing buckets are available upon kitchen opening e) Executive Chef or designee will inspect walk in cooler and remove any employee items daily. f) Executive Chef or designee will inspect walk in cooler daily and audit for proper storage, cover, and date. g) Executive Chef or designee will inspect for uncovered, undated items daily. h) Executive Chef or designee will be properly re-stocking food upon delivery. i) Executive Chef or designee will ensure there are hair and beard restraints available prior to entry of the kitchen. j) Purchase and retain ice scoop holder k) Executive Chef, Dietary aide, or designee will be in-serviced on rolling/covering silverwear prior to resetting. 3) The areas needing correction will need to be monitored daily, weekly, and monthly through task lists. All employees who are involved in the preparation of food will be trianed through the "food safety fundamentals" course on proper food storage, holding temperatures, personal hygiene and practice, serving and cleaning. 4) The Executive Chef and Administrator will be responsible for ensuring corrections are completed/monitored.

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: