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 07/08/25 at 10:45 am, the facility kitchen was observed to need cleaning in the following areas: * Glass shelving above salad bar on service line – dusty/sticky; * Coffee grounds scattered on counter in back kitchen; * Shelf under handwashing sink in back kitchen – drips/spills; * Microwave interior – significant food splatters ; * Flooring throughout the kitchen including underneath and/or behind storage racks, prep counters, cooking equipment, below coffee maker, two and three compartment sink counters – drips/spills/food debris/trash; * Bulk food bins – exteriors with significant food debris/spills; * Bottom shelving throughout the kitchen including below stand mixer, grill, convection oven, prep counter with can opener, counter holding soup pot, prep counter holding fresh fruit and small equipment; * Vent and surrounding ceiling area above prep counter next to walk in refrigerator – heavy build up of dust; * Handwashing sink and wall behind next to prep counter – brown matter build up on wall and surrounding faucet and water control handles; * Portable air conditioner next to prep counter – significant amount of food spills/debris; * Commercial can opener and housing – blade worn off finish and black matter/food debris build up; * Wall behind counter holding can opener – brown matter splatter/drips; * Hood vents above cooking equipment – significant amount of grease and dust build up; * Oven door below grill – significant amount of grease build up on ledge of door; * Top of dishwashing machine – significant build up of loose dried matter; * Wall behind hose sink and dishwashing machine – drips of brown and black matter; * Exterior of ice cream freezer – ice cream drips/spills; * Spice shelving – build up of debris; * Sides of stove, grill and deep fat fryer – drips of food and grease; * Wall behind cooking equipment – grease/spills; * Walk in freezer floor – loose pieces of food; and * Hot holding container for soup – significant dried on drips/spills. Improper food storage included: * Dry food storage – open food items without dates (dry cereal, biscuit mix, gravy mix, dry yeast, tortillas, noodles); * Containers with lids unsecured/improper fit – polenta, panko crumbs; * Open to the air bags of bulk food – powdered sugar, brown sugar, panko crumbs, granulated sugar ; * Three-tiered cart of cookies uncovered; * Speed rack with four trays of uncovered desserts; * Open box of bacon in walk in refrigerator; and * Boxes of food on floor in walk in freezer. Other areas of concern: * Colored cutting boards heavily scored and finish worn off. * Facial hair not restrained. The areas of concern were observed and discussed with Staff 1 (Cook/Person In Charge) and discussed with Staff 2 (Interim Administrator) and Staff 3 (Business Office Manager on 07/08/25. The findings were acknowledged.

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: