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 05/27/25 at 10:30 am, the facility kitchen was observed to need cleaning in the following areas: * Wall above splashguard in dishwashing area – black matter build up; * Hood vents above cooking equipment – build up of grease, blackened and dusty; * Lower shelves throughout the kitchen including prep counters and service and cooking line – food debris, splatters, drips; * Drawer handles and fronts on service line - sticky and smeared; * Ceiling vents in dishwashing area – build up of dust on vent and surrounding ceiling; and * Two and three door refrigerators – interior bottom shelves had food debris; exterior doors had smears. Other concerns included: * Ceiling light covers missing in storage area and dry food storage area. * Staff not wearing hair restraints. The areas of concern were observed and discussed with Staff 1 (Dietary Supervisor) and discussed with Staff 2 (Executive Director) on 05/27/25. The findings were acknowledged.

All items cleaned in kitchen: Wall above spashguard in dishwashing area; Hood vents above cooking equipment; lower shelves throughout the kitchen including prep counters and service and cooking line; Drawer handles and fronts on service line; Ceiling vents in dishwashing area; Two and three door refrigerators interior bottom shelves and exterior doors; Other areas addressed: Ceiling light covers replaced in storage area and dry food storage area; staff instructed on requirement to wear hair restraints or hair covers when preparing food; All Dietary staff retrained on existing cleaning routines/schedules and that cleaning routines/schedules are posted multiple locations in the kitchen. The kitchen will be evaluated for cleanliness and repairs weekly for the next 60 days by Dietary Supervisor, ED, and Maintenance Director. Any cleaning or repair issues found will be addressed and broght to QA for further review.

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: