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 08/25/25, from 11:40 am to 3:04 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: * Flooring throughout the kitchen, serving line area, ware wash area, food and non-food preparation areas, dry storage room, and behind and around large equipment; * The walls throughout the kitchen, serving line area, under and around the ware wash area, food and non-food preparation areas, dry storage room, and behind and around large equipment; * The walk-in refrigerator walls, floor, and glass doors; * Plastic storage platform under the ware wash area; * Interior and exterior of the oven and stove top; * Interior of the ice machine; * Interior and exterior of the microwave; * The janitors closet mop sink; * Ceiling to the right of the right of the oven; and * The vents above the reach through warmer and refrigerator and above the exit door. b. The following areas were noted in need of repair: * The walls throughout the kitchen, serving line area, behind and around large equipment, under and around the ware wash area, below the three-compartment sink, food and non-food preparation areas, and storage areas were noted to have missing material on the wall corners/transitions and were noted to have holes, chips, and cracked areas; * The wall base tiles at the entry of the kitchen, under the ware wash area, under the steamer, and under the food warmer, had holes and broken material; * The flooring in the janitor closet had large tear and material was peeling; * The reach through warmer located between the front serving line area and back preparation area was reported as inoperable; * The vent above the reach through refrigerator had silver plastic covering over the middle of the vent; * The ice machine had missing hardware on the front, top right corner; * Black floor mats, throughout the kitchen and food preparation areas were noted to have rips and tears and/or had missing material; * The door to the dry storage had chips and breaks; * The floor in the walk-in freezer entry had a metal plate with missing hardware and was not securely attached; * Cabinetry located in the serving line area and to the right of the reach-through refrigerator had missing and worn material, holes, chips and areas with unsealed wood; and * The ware wash and three-compartment sink areas lacked caulking. c. The thermometer inside of the reach-through refrigerator, located between the front serving line area and back preparation area, was noted between 52 degrees and 65 degrees Fahrenheit throughout the survey. The required temperature is 41 degrees Fahrenheit or below. d. At 12:54 pm, the temperature of sliced tomatoes, stored in the reach-through refrigerator and used for a resident meal, was recorded at 68.4 degrees Fahrenheit, above the required temperature. Cold food served on the food service line was not kept cold. e. Food temperatures were not regularly performed during meal service. f. The facility lacked documentation all staff preparing food had a valid food handlers card. On 08/25/25 at 2:32 pm, Staff 1 (Executive Director) and Staff 2 (Kitchen Manager) completed a walk-through of the kitchen with this surveyor and reviewed the above noted areas. 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 and Staff 2 on 08/25/25 at 2:56 pm. They acknowledged the findings.

The Odd Fellows Home of Oregon plans of correction below reflect required responses to the alleged deficiencies cited by the surveyor from Oregon Department of Humans Services (ODHS). Any alleged deficient practices cited are the sole perspective of the ODHS surveyor and do not reflect the culmination of overall daily practices and care at Odd Fellows Home. ODHS surveyor's statements and alleged deficiencies do not reflect the opinion, viewpoint, or assessment of Odd Fellows Home. Plans of correction submitted by Odd Fellows Home are not an admission of guilt, nor confirmation to the allegations of deficient practice cited by the ODHS surveyor. Odd Fellows Home welcomes inquiries and is available to discuss alleged deficiencies cited to provide additional context and insight consistent with Odd Fellows Home's assessment and perspective of alleged deficiencies. **Cleaning** 1. Walls throughout the kitchen, ceilings around vents, janitor closet mop sink/drain, storage areas, dry storage and behind large equiptment-New weekly deep cleaning schedule has been created by kitchen manager. The kitchen manager will preform a weekly check of all cleaning tasks to ensure they have been completed. 2. Walk-in refrigerator-the walk-in floors and glass doors will be deeep cleaned once weekly by assigned kitchen staff. The wlak-in walls will be cleaned once monthly by assigned kicthen staff. Kitchen manager created a schedule for these tasks and will be checked by kitchen manager to ensure completion each week/month. 3. Interior of ice machine deep cleaning and ceiling vents in the kitchen- These tasks have been assigned to the Facilities Director-Once quarterly the ice machine will be emptied and deep cleaned by a Noc shift maintenance team member. The vents will be deep cleaned monthly by Noc maintenance. There has been a schedule created that will be checked by the Facilities Director to ensure completion of these tasks. **Repairs** 1. Walls throughout the kitchen, under sinks, sorage areas, and non-food prep areas missing material and noted to have holes- Facilities Director and Maintenace team replacing missing material, filling holes and painting in all noted areas of concern. 2. Wall base tiles at the kitchen entry, under ware wash area, under steamer, and under food warmer, have holes and broken material.-Facilities Director has contacted a company for repair. I need to request an extension for repairs on this task, please. I am requesting a time of 12/1/2025 to be in compliance with this repair, please. 3. Flooring in janitor closet, large tear and missing material-Facilities Director has conracted with an outside comapany to replace flooring in the janitor closet and dry goods flooring. 4. The reach through cold hot stations are not operational and not holding proper temperatures.-We are no longer using the hot storage spaces for food and non-food items. We are placing all food items on ice during meal service inside the cooler. WHen mael service is over, we remove the items. We plan to replace these hot and cold storage areas. I am requesting an extension for the reaplacement of these units of 12/1/2025, please. 5. Ice machine hardware missing top right corner- Missing screw was replaced. 6. Vent above reach through refrigerator-silver plastic covering over the middle of the vent- Facilities Director repairing this. 7. Black floor mats worn with tears thorughout kitchen- we are replacing worn and torn floor mats. 8. Dry store room door has chips and break- Maintenance is reapairing and painting. 9. 3 sink compartmenet area missing caulking. Maintenace stripping all old caulking and replacing it around the whole area. 10. Metal place in walk-in freezer-missing hardware.- Maintance reaplcing missing hardware and securing to the floor. 11. Cabinetry on serving line and prep area has holes, chips, and worn material- Maintence repairing and covering all of these areas with FRP so it's a smooth cleanable surface. 12. Walk-in refrigerator themometer was noted 52-65 degrees throughout the survey.- We have noted that the walk-in door is not spring loaded and requires staff to push shut when leaving. A training on this and reminder sign was hung on the outside of the walk-in door by the kitchen manager. We also added additonal themometers in the walk-in to ensure accuracy of temperature being recorded. 13. Food temperatures not taken during meal service.-Kitchen manager has placed food temp logs up on the food service line and has trained all cooks to temp each meal, and thorughout each meal service. Themomoters have been placed on the food service line, along with education on how to properly sanitize the themometer before and after each use.

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: