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 08/20/25, from 11:10 am to 2:10 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 food spills, splatters, loose food and trash debris, dirt, dust, black matter, and grease was visible on or underneath the following: * The grout in-between the tile flooring in the dining room, near the entry and exit doors to the kitchen; * The vent on the dining room wall, to the right of the cabinets; * The flooring throughout the kitchen, under and around large equipment and appliances; * Large fan located near the standing refrigerators and freezers; * The standing commercial mixer; * The industrial can opener and casing; and * Wall under and around the ware wash area. b. The following areas were noted in need of repair: * The Bistro cabinets had chipped and scratched material; * Multiple flooring tiles located in the dining room were cracked and/or chipped; * Two flooring tiles in front of the standing refrigerators were cracked; * Six flooring tiles in front of the steamer were cracked; * The base of the door frame to dry storage was cracked and the material had separated into layers; * Part of the baseboard was missing to the left of “Fridge #3”; * The baseboard to the right of an exit door, near the three-compartment sink, was detached from the wall; and * The metal cabinet in front of the hot line had missing hardware. c. Staff were unaware how to use sanitizing test strips to ensure proper sanitization was completed throughout the kitchen, including food contact and non-food contact surfaces. On 08/20/25 at 1:42 pm, Staff 1 (Executive Director) and Staff 2 (Dining Service Manager) completed a walk-through of the kitchen with this surveyor and reviewed the above. 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 (Executive Director) and Staff 2 (Dining Service Director) on 08/20/25 at 2:06 pm. They acknowledged the findings.

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: