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 ensure kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to: On 08/26/25 at 11:00 am, the facility kitchen was observed to need cleaning in the following areas: * Interior of ice maker – ledge with pink/black matter; * Wall and caulking above the splash guard behind spray hose – black matter; * Commercial can opener – blade finish worn off/significant food debris and black matter ; * Area behind steam jacketed kettle – significant build up of grease; * Refrigerator on service line – bottom shelf with spills/splatters. Other concerns included: * Colored cutting board – significantly worn and scored finish; and * White cutting board on service line refrigerator – heavily stained and scored. The areas of concern were observed and discussed with Staff 1 (Food Service Director) and discussed with Staff 2 (Administrator) on 08/26/25. The findings were acknowledged.

On 8/29 the ice maker was deep cleaned. 9/4 The Splash guard was replaced, after being deep cleaned and then recaulked. On 8/27 The commercial can opener was deep cleaned and the new blade was ordered. 8/27 The soup kettle and the area surrounding it was deep cleaned of grease and debris. 8/28 The service line refrigerator was deep cleaned, inside and out; the white cutting board was also ordered. 9/5 all colored cutting have been replaced with new ones. The Food Service Director has implemented cleaning task list for staff to have for each shift. FSD will audit and monitor task lists weekly to assure staff are continuing to keep up with cleaning tasks. FSD will monitor this weekly. The Administrator will monitor as needed. FSD is responsible for assuring this is being completed and that the kitchen is clean in all areas for the sake of our residents.

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 ensure kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to: On 08/26/25 at 11:00 am, the facility kitchen was observed to need cleaning in the following areas: * Interior of ice maker – ledge with pink/black matter; * Wall and caulking above the splash guard behind spray hose – black matter; * Commercial can opener – blade finish worn off/significant food debris and black matter ; * Area behind steam jacketed kettle – significant build up of grease; * Refrigerator on service line – bottom shelf with spills/splatters. Other concerns included: * Colored cutting board – significantly worn and scored finish; and * White cutting board on service line refrigerator – heavily stained and scored. The areas of concern were observed and discussed with Staff 1 (Food Service Director) and discussed with Staff 2 (Administrator) on 08/26/25. The findings were acknowledged.

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: