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 05/08/25 from 10:45 am through 1:45 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: * Removable Hood vents * Large can good rack * Metal storage racks in dry good * Lids of bulk dry good bins * Knife rack holder * Open stainless steel shelving * Industrial can opener and housing * Refrigerator and freezer in activities area * Microwave in activities area b. The following areas were in need of repair: * Multiple plastic table covers in the dining room were found frayed/torn/ripped yielding unsmooth areas. c. Staff 2 (Kitchen manager) was not able to correctly demonstrate effective cooling time/temperature processes for cooling foods. Staff 2 was not able to verbalize illnesses identified in food code for exclusion and reporting. Staff 2 did not correctly discuss proper 3 sink sanitation process. d. Multiple items in reach in refrigerator in activity space, did not contain open and/or use by dates. One item in the walk-in cooler (sour cream) was found past the manufactures use by date. A large container of pudding was found past seven days. Items in both walk in and freezer were found open to potential contamination. e. A kitchen staff member was observed preparing food without a effective facial hair restraint f. Care staff assisting residents with meal service in the dining room were not wearing aprons or other effective barriers to protect from potential contamination. g. Multiple food contact surfaces of utensils/dishes/equipment were not covered/protected during storage exposing them to potential contamination. h. Multiple disposable delivery service items (spoons/forks/straws) were not stored covered or inverted as required to protect from potential contamination. i. Reach in refrigerator in activity space did not have a thermometer to ensure resident food was stored at appropriate cold food temperatures. j. Cutting boards were noted heavily scored and in need of replacement. k. bulk dry good bins were noted to have scoops stored inside the food product potentially contaminating the food product. Staff 2, and 3 (Kitchen Manager in training) toured kitchen areas with surveyor and acknowledged identified areas needing attention. At 1:15 items from survey were reviewed with staff 1 (administrator) who acknowledged areas in need of correction.

A. Administrator will add to weekly kitchen cleaning log. Kitchen manager will be responsible to ensure cleaning is completed on a weekly basis. Kitchen Manager will report to Administrator if tasks are not being completed. Administrator will In-Service all kitchen staff on 5/23/25 regarding the importance of cleaning and review up dated cleaning log. Administrator will add removable hood vents to Maintenance schedule. Maintenance can assist with removing for kitchen staff. Kitchen staff will be responsible for cleaning all dry storage racks bimonthly, administrator will add to kitchen cleaning log. Kitchen manager will be responsible for ensuring kitchen staff is following cleaning schedule. Administrator will order a new can opener and housing. Kitchen manager will be responsible for up keep and any issues Kitchen Manager will report to Administrator. Knife rack holder, lids to bulk dry good, and stainless shelving will be added to weekly kitchen cleaning log. Kitchen Manager will review month. B. Executive Director will purchase new table tops for dining hall. Annual inspection of table tops will be completed by Administrator. C. Administrator will In-Service on 5/23/25 all kitchen staff regarding cooling food temps, illnesses, reporting, and 3 compartment sink sanitation process. Kitchen Manager will ensure all new kitchen staff is orientated when training and report to Administrator when training is completed for new hires. Quarterly training will be completed by Administrator.

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: