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 main kitchen on 08/13/25, from 10:00 am through 2:00 pm, revealed the following: 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: * Cabinets under steam table area * Interior of cabinets storing clean dishes * Interior of ovens * Handles, knobs of stove, oven, grill top * Grill top * Industrial mixer * Industrial can opener housing * Flooring in corners/edges/behind and under equipment * Walls throughout kitchen area * Ceiling vents * Small fan near kitchen entry blades and cage * Walk in cooler fan cage * Walk in cooler ceiling * Grout spaces in floor between steam table and ovens * Steam table areas around plate warmer and metal pieces * Spice shelf * Flooring and walls behind/under dish machine * Carpet area back of kitchen storing chemicals and dishes * Kitchen drains * Coco machine * Sprayer by dish machine handle and sprayer * Walls near entry and exit of kitchen of dining room b. The following areas were in need of repair: * Build-up of black debris in caulking in dirty side of dish machine area; * Missing/low grout between steam line and ovens where large amounts of food/dirt debris accumulation * Multiple areas missing covering on counter/cabinet under steam table that was exposing wood areas yielding non-smooth surfaces. * Dish machine spraying water/detergent on wall/floor during cycles yielding accumulation of water/mineral/chemical buildup on floors/walls behind/under dish machine. c. Staff was observed handling dirty dishes and then touching clean dishes without washing their hands. d. Staff was observed using single use gloves for multiple uses/tasks and not changing when necessary to prevent possible cross contamination. The one observation of a glove change, the staff did not wash/sanitize hands before donning new pair of gloves. e. Clean and sanitized dishes were not stored covered or inverted exposing them to potential contamination. Single service cups and clean dishes were observed with food debris/splatter/contaminants in/on the food contact and non-food contact surfaces. On 08/14/24, at 1:00 pm, the identified areas were reviewed with Staff 2 (Person In Charge) who acknowledged the areas. At approximately 1:45pm the surveyor reviewed areas needing attention/correction with Staff 1 (Executive Director) who acknowledged the findings.

1. The identified cleaning deficiencies are addressed and enhanced cleaning continues; food spills, splatters, ceiling vents, fan blades and cage, lights cleaned, loose food, trash debris, dirt, dust, black matter, and grease has been cleaned and are in compliance. This includes the walk in cooler walls and ceiling, microwave, industrial can opener and mixer, interior/exteriors of the cabinets, floors, walls, and interior/exterior of the ranges and ovens. The sides of the steam table, plate warmer, spice shelf, Hot Coco machine, dirty dish sprayer and around the same area, (cleaned), complete hood cleaning (completed), walls and ceiling (cleaned), coffee prep areas (cleaned), maintenance required items, flooring, grout, edging with exposed wood, dish machine repairs, cooking utensils have been evaluated for the need to be replaced (items ordered). The kitchen back hallway and carpet clean and kitchen use only vacuum purchassed. The reach in refriderator in the prep kitchen to be replaced. Single use containers to be stored differently to reduce collection of debris. Staff training also inludes hand washing and sanitizing between tasks, including donning and doffing gloves. 2. Onboarding and ongoing training of all staff. All kitchen and meal areas will be monitored for compliance. New Kitchen Cleaning Task sheets has been developed to ensure the focus of proper cleaning pratices. 3. Daily by staff, weekly by the supervisors, and monthly by the Director during the QAPI process. 4. The Dining Services Director and Executive Director.

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: