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 maintain the kitchen and food storage areas in good repair and store and serve food in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Facility failed to ensure menus were posted for residents. The facility dedicated Person In Charge, did not demonstrate adequate knowledge of areas outlined in Food Sanitation Rules. Findings include, but are not limited to: Observation of the house kitchen on 05/01/25 from 10:45 am thru 1:30 pm revealed the following deficient practices. a. The following areas were identified as needing repair: * Cabinet under microwave with porous wood exposed in shelving. * Cabinet over microwave with damage exposing porous wood areas. * One of two dishwashers was not operational flashing error messages. Staff 2 (Care staff/PIC designee) stated it has been doing that for a while. Staff 2 indicated it had been fixed, but is was not working again and they were down to only one dishwasher. c. Care staff were observed going in and out of kitchen area without hair restraints, without aprons, without washing hands prior to pouring drinks, reaching in refrigerator to gather resident food/beverage items, or handling clean dishes. Care staff did not have aprons or clean barriers to their clothing to protect from possible contamination from care duties during lunch service. Staff serving/dishing out food did not have hair restrained as required. d. Two pans of plated fruits were observed without dates of preparation. e. Sliced cheese was observed stored in refrigerator open to potential contamination. f. Facility weekly menus were not posted for residents to access. The daily menu that was posted was not the food items served to residents. When staff were interviewed, they indicated they did not have the food in house to make what the menu called for. Staff 2 (Designated Person In Charge) acknowledged they did not update the daily menu to notify residents what was being served. g. Staff 2 was not able to effectively demonstrate adequate knowledge of Illnesses and symptoms that would be excludable/reportable per food code. Staff 2 was not able to correctly state the appropriate reheat temperature of food products. Staff 2 was not able to correctly identify the chemical solutions used for dish sanitation in a three compartment sink set up, nor the correct parts per million (PPM) needed for effective sanitation. Staff 2 verified that the majority of food was prepared on night shift by night shift staff members and that other shifts primarily reheated or cooked those items. At 1:00 pm, Staff 1 (Administrator) was interviewed and acknowledged the majority of food preparation occurred on the night shift. Staff 1 acknowledged there was no additional education/training provided to night shift staff on food safety/food sanitation. Staff 1 acknowledged the facility did not have a system or method to validate sufficient Person In Charge knowledge of staff preparing the majority of food for the residents. h. Staff 2 was observed to touch various potentially contaminated surfaces (drawers/handles/personal clothing) and then handle ready to eat food products. No gloves were used when handling ready to eat foods. Staff 2 was not aware that gloves or utensils must be used when handling ready to eat foods. i. Facility did not have a copy of the current food code for PIC or staff with food preparation duties to refer to as required. Staff 1 (Administrator) was not aware of the Food Sanitation Rules document and surveyor assisted the facility in locating and printing a copy for staff reference. In an interview on at 1:30 pm, Surveyor reviewed identified areas with Staff 1 who acknowledged the needed areas of correction.

Harmony House will implement the following below: A. All repairs will be repaired. C. All staff have been retrained on universal precautions, wearing aprons and performing hand hygiene. As well as restraining hair back. D. All food items in refrigerators have been dated and labeled. E. Proper storage was bought for cheese slices to prevent contamination. F. All menus are up and avaliable for all residents to see weekly and daily. G. *Proper reheat temperatures; *Illnesses per food code that require exclusion and reporting; *Training on the three sink method and the chemicals used * Person in charge for night shift retrained on Food safety and food sanitation. H. * Staff retrained on contamination. I. * Food sanitation rules were printed and avaliable to all staff. 2. All the above noted areas will be corrected by retraining all staff, having task sheets and material printed available for all staff at all times., and going over Kitchen Sanitation at monthly staff meetings. 3. The areas will be evaluated at least three times a week. 4. The Executive Director and Assistant will be responsible to be sure all corrections are completed and 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:

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.

Please refer to C0240

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: