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: Observation of the kitchen on 07/02/25 at 10:30 am through 12:20 pm revealed the following deficiencies: a. An accumulation of food spills, splatters, dirt, dust, black matter and grease was visible on or underneath the following: * The sides and behind both ovens, stovetop, adjacent walls and pipes; * The fan cage in the walk-in refrigerator; * The kitchen range hood; * The blade of the can opener; * The interior of the ice machine; and * Backsplash and walls of the ware washing area. b. The following areas were found in need of repair: * Multiple small holes throughout the walls of the handwashing sink, the ware washing area, and behind the juice bar; * The right door of the oven was not closing completely; * The ceiling light cover in the ware washing area was cracked; and * A ceiling light at the entryway of the kitchen was burned out. c. The dining room had pre-set tables with food contact surfaces of cutlery exposed to potential contamination. Staff 1 (Executive Director) and Staff 2 (Dietary Services Manager) toured the kitchen with the surveyor on 07/02/25 and acknowledged the findings.

a. Kitchen staff to clean kitchen and dish pit/wall area after each meal service. Monitored by Kitchen Director. Maintenance to clean fan cage monthly. Track through TELS. Kitchen Director to clean interior bar of ice machine monthly. Maintenance Director to track in TELS Hood Range cleaning. Professionally cleaned by Oregon Hood Cleaning every 6 months. b. Maintenance Director to patch small holes and monitor sink, ware washing and juice bar areas as needed. Maintenance Director to replace ceiling covers and lights ordered on 7/17/25.(PO#1336611). Dining services to put work order in TELS if bulb needs to be replaced. New Stove/Oven on order/purchased by DSSI. Professional installation by vendor upon receipt. Kitchen Director to train and monitor cooks for proper cleaning and upkeep. Dietary aides to roll silverware prior to each service covering food contact surfaces to eliminate potential contamination.

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: