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 and food storage areas on 02/04/26 from 10:15 am through 1:15 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: * Interior of microwave; * Blender base; * Drain under prep sink; * Movable metal speed rack in walk-in cooler; and * Stationary metal racks in walk-in cooler: b. The following areas needed repair: * Reach-in beverage cooler not holding at 41 degrees or below; * Microwave with multiple areas of rust on ceiling/corners; * Blender base with rust; and * Prep sink pipe without appropriate air gap, with pipe observed sitting inside the drain causing potential back-flow contamination hazard. c. Multiple potential hazardous food items were observed opened or prepared without dates. Entire container of dished tartar sauce cups dated 1/29 were noted eight days past prepared dates and should have been discarded. A container of multiple bags of boiled eggs were dated 1/27, ten days past prepared date, and should have been discarded. d. Multiple dished containers of ice cream were observed stored in the reach-in freezer that were not covered/protected from potential contamination. A box of frozen hamburger patties was observed open to potential contamination. e. Multiple staff drinks were observed stored in the walk-in cooler next to resident food posing potential cross contamination risk. f. Reach-in beverage cooler storing juices and milk was observed to be at 58 degrees F. The temperature of the milk was also found to be at 58.2 degrees F. Staff 2 (Culinary Services Director) acknowledged the cooler should be at 41 degrees F or below. Staff 2 did not know how long the cooler was not holding at appropriate temperatures. Staff 2 indicated they could not locate temperature logs for that cooler for the month of February. Staff 2 toured kitchen with surveyor and acknowledged the areas identified. At approximately 1:00 pm, the surveyor and Staff 1 (Executive Director) reviewed areas of concern. Staff 1 acknowledged the above areas that needed to be cleaned and/or repaired and practices that needed to be addressed.

1 – All items mentioned have been replaced, repaired, fixed and clean. New microwave ordered- blender replaced – drain under prep sink- cleaned and repaired. Racks were cleaned – reach in beverage cooler serviced and repaired All food items with no open dates or out-of-date range were discarded . All food item not covered, ie ice cream, frozen hamburger patties were discarded Staff drinks were removed from residents’ food . Temp logs are now on all fridges with current to date recordings. 2. DSM educated staff on food safety protocol, open dates, temps, proper storage, items needing to be covered. Temp logs are on all fridges and current-to-date recordings. DSM will have on going Kirchen meetings to provide education, training and oversight on labeling, food storage, temps, general cleaning, and overall kitchen compliance as needed no less than 2 times a month 3. DSM will ensues items are in compliance, daily, weekly and monthly. Temp logs are checked daily and will have follow up as needed. Fridge temps checked daily and will have follow up as needed. New daily task sheet have been created to ensure compliance and check daily by DSM and or designee. ED will follow up once weekly to ensure kitchen compliance 4. DSM will ensure kitchen compliance ED will provide oversight.

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: