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 a sanitary manner and ensure food was prepared and served in accordance with OAR 333-150-0000 (Food Sanitation Rules). Findings include, but are not limited to: On 07/09/25 from 11:16 am to 2:09 pm, interviews with staff and observations of the facility kitchen, food storage areas, food preparation, and food service were conducted. The following was identified: a. An accumulation of spills, splatters, dirt, dust, and black matter was visible on, in, or underneath the following: * Floor to wall transition and under/behind major equipment including dish washing and ware wash areas; * Walls and caulking in dish washing area; * Floor in walk-in refrigerator; * Interior and exterior of the ice machine; * Interior of the microwave; * Industrial can opener housing; * Wire shelving racks; and * Coffee station open shelving. b. The following areas were noted in need of repair: * Ware wash machine was noted to leak due to a missing a part, front right corner was separated, and the plastic cover to the temperature gauge was not attached; * Ice machine had tape on the left side of the machine; * Dish washing area had caulking that was unsealed and/or had missing sections; * Large table mixer coating was heavily chipped; * Industrial can opener blade; * Open shelving below the hot line had missing, broken, chipped, and exposed material; * Cabinets below the hot line on the server side lacked a cabinet door on the right side and the hardware on one cabinet door was not attached securely; * Exterior of the bread warmer was missing hardware; * Plastic blue trays on metal rack holding bread had broken corners and missing material; and * Four large cutting boards were heavily scored and melted in places. On 07/09/25 at 1:14 pm, Staff 2 (Dining Service Coordinator) toured the kitchen with this surveyor and acknowledged areas that were not clean and/or in good repair. On 07/09/25 at 1:40 pm, Staff 1 (ED) toured the kitchen with this surveyor and reviewed areas of the kitchen that were not clean and in good repair. The need to ensure the kitchen was maintained in a sanitary manner and food was prepared and served in accordance with Food Sanitation Rules was reviewed with Staff 1 on 07/09/25 at 2:11 pm. She acknowledged the findings.

1.a.) - Floor to wall transitions under and behind equipment are cleaned. - Caulking by dishpit is replaced - Floor in walk in refrigerator cleaned - Ice machine cleaned - Microwave cleaned - Can opener housing cleaned - Wire shelving cleaned - Coffee station shelving cleaned. b) - Ecolab contacted to service and repair machine. Leak was already noted and part for that repair on order and awaiting installation. - Ice machine - getting estimates for potential replacement - Caulking by dishpit replaced - Large table mixer getting extimates for repair/replacement - Shelving below hotline is getting estimates for repair/replacement - Cabinet door below hotline getting estimate for repair/replacement - Bread warmer hardware replaced - Plastic trays replaced - Cutting boards replaced

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: