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 on 07/31/25 from 11:00 am thru 2:35 pm and revealed the following deficient practices. a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter and grease was visible on or underneath the following: * Top of dishwasher * Kitchen drains * Walls behind dish washing area * Walls behind prep areas * Open shelving under steam table * Open shelving/table under steamer * Sides of industrial equipment (oven/range/grill) * Industrial can opener and housing * Floors behind and between equipment * Floors under prep tables * Metal rack shelving in walk in cooler * Metal rack shelving storing equipment and dishes * Metal shelving storing spices * Metal shelving above stove/grill * Metal table bottom under prep area storing clean pans/cutting boards * Juice machine * Interior of drawers storing cooking utensils and measuring cups * Window seal by clean dish storage * Interior and exterior of plate heater * Walk in cooler fan cage * Multiple areas/spots in dining room carpet with staining and/or dirt/debris accumulation. * Metal rack storing clean dishes by window with large spiderweb and other noted dust/debris * Top of cabinet where staff drinks and other binders/paperwork for kitchen area were located/stored b. The following areas needed repair: * Large accumulation of frost/ice build up in walk in freezer; * Large strip of smooth protective covering removed/chipped away from shelving under steam table with exposed pressed wood; * Multiple metal racks in walk in cooler storing food items noted to be rusty and in need of repair/replaced. * Multiple cracks/chips in tile entering and exiting kitchen with black matter/dust/dirt debris build up in cracks *Cabinets for beverage area in dining room with multiple knicks/gouges and in need of repair or replacement. c. Sheet pan of sausage links observed in walk in cooler that was not covered or properly closed/sealed and were exposed to potential contamination. The pan was stored directly under the cooler fans that had observed dust/dirt accumulation that could fall directly on to the uncovered food items. d. A large container of sliced peperoni was noted to have a use by date in April 2025. Several white spots of mold were observed on the food product. Staff 2 (Dining Services Director) acknowledged the food items was well past appropriate cold storage time and should have been discarded. e. Kitchen/dining staff was observed to handle clean and sanitized equipment with their bare hands touching food contact surfaces causing potential contamination of the clean dishes. f. Multiple cooking utensils were found damaged and with integrity flaws causing unsmooth surfaces. Small red cutting board was noted to be heavily scored and needing to be replaced. Two small sauté pans were observed with heavy carbon debris build up and/or scoring/integrity concerns and in need of replacement. g. Kitchen/dining staff was observed to handle a sliced lemon with bare hands and place in a glass of water to be served to residents. Ready to eat (RTE) food items must not be handled with bare hands and should be handled with gloves or utensils to prevent potential contamination. h. Open container/bottle of soda found in walk in cooler. Staff 2 confirmed it was a staff drink. Staff 2 confirmed staff foods/beverages are not to be stored in with resident foods. Staff 2 acknowledged the staff drink was not of approved styles to use in food establishments to minimize potential for contamination. A staff can of Energy drink was also observed stored next to juice machine which was not the dedicated area to store staff drinks. Staff 2 (Dining Service Director) toured the kitchen with surveyor and acknowledged the identified areas. At 2:00 pm, surveyor reviewed identified issues with staff 1 (Business Office Manager) and Staff 2, who acknowledged the areas of concern.

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: