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 OAR 333-150-000. Findings include, but are not limited to: On 05/04/26, between 2:15 pm and 3:45 pm, the facility kitchen was observed to need corrections in the following areas: 1. Food Storage/Sanitation: *Outside entry door by pantry was not closed; *Uncooked pork sausage, beef hamburger, and cooked deli turkey in refrigerator were stored in the same drip pan, with dates past expiration and/or undated; *Cheese was past expiration date and/or without dates; *Desserts were left plated and uncovered with air conditioner blowing over them, upper shelves were dusty; and *A plated lunch meal was on the counter without a heat source. At approximately 3:15 pm, Staff 1 (PIC/Dietary Manager) stated she planned to discard this food. 2. Menus: Surveyor observed that the weekly menu had missing meal components, did not identify what was planned to be served for all meals and was different than what was served at the lunch meal on the day of survey. At approximately 3:00 pm, Staff 1 reported that the residents had not received the menu and that the menu did not include all meal offerings. The areas of concern were discussed with Staff 1 and Staff 2 (Administrator) at approximately 3:45 pm on 05/04/26. Staff acknowledged the findings.

1. Food Storage/Sanitation Finding: The outside entry door by pantry was not closed. a. All entry doors will have a visual, laminated sign that states “Keep door closed at all times”. b. Dietary staff will remove any and all doorstops to prevent “propping” of doors. Dietary staff will check doors frequently throughout their shifts to ensure that the doors are closed. c. A member of management will walk through the kitchen area frequently throughout the day to assist and ensure that all entry doors are closed. d. The Dietary Manager, and/or Cook will be responsible to ensure that all entry doors are closed. The Community Administrator will oversee and also complete frequent walk throughs of the kitchen area to ensure that the entry doors are kept closed. The Administrator will ensure that the visual signs are on the doors and in good conditions up to every 90 days. Finding: Uncooked pork sausage, beef hamburger, and cooked deli turkey in the refrigerator were stored in the same drip pan, with dates past expiration and/or undated. Cheese was past expiration date and/or without dates; Desserts were left plated and uncovered with air conditioner blowing over them; upper shelves were dusty. A plated lunch meal was on the counter without a heat source. e. All meats will be in separate pans when in the refrigerator thawing. All meats will have a date sticker applied when placed in the refrigerator to thaw. f. All cheeses will be rotated on a weekly basis. Packages will have expiration dates on them. g. All plated foods will be covered with plastic wrap/wax paper to protect from debris. h. All shelves will be cleared and cleaned on a weekly basis. i. The Dietary cooks will finish a review of kitchen sanitation protocols. j. All areas noted above will be reviewed by the Dietary Director to ensure that all have been completed. The Dietary Director will ensure that all checklists are completed. k. The Administrator will oversee the completion of checklists alongside the Dietary Director on a monthly basis. 2. Menus Finding: Surveyor observed that the weekly menu had missing meal components, did not identify what was planned to be served for all meals and was different from what was served at the lunch meal on the day of the survey. At approximately 3:00 pm, Staff 1 reported that the residents had not received the menu and that the menu did not include all meal offerings. l. The Dietary Director will complete the menu training on the provided menu portal. The Dietary Director will ensure that the current week's menu is posted, the following week's menu is also posted and distributed to all residents. m. The Management team met with the menu portal team, the menu option settings have been upgraded to ensure that all areas are complete before the menu is printed. n. The Dietary Director will review the menus on a weekly basis and ensure that all areas have the required information. All menus will be posted at the start of every week. o. The Administrator will oversee and review the menus on a weekly basis and will ensure that the Dietary Director has all areas filled.