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 in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: Observation of the facility kitchen was conducted on 05/11/26 from 10:40 am through 1:00 pm, and the following was identified: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following: * Metal large can rack; * Walk-in fan cages; * Freezer door threshold, and * Interior of ice machine. b. Staff 2 (Kitchen Manager) was observed to contaminate his gloves multiple times by touching potentially contaminated items (door handles, soiled kitchen rag, counters, pens, etc.) then touch/handle ready-to-eat foods. This practice was observed during multiple tasks conducted in the kitchen. c. Staff 2 was observed to not wash his hands when removing contaminated gloves and before donning new gloves. Staff 2 was noted to wash hands for only10 seconds or less on multiple occasions. The required time to effectively cleanse hands is 20-30 seconds. d. Staff 2 was not able to correctly demonstrate effective cooling time/temperature processes for cooling foods. Staff 2 could not verbalize appropriate reheating temperatures, nor was he able to discuss correct cook-to temperatures for different meat products such as pork, fish, and ground meats. e. Staff 2 was observed preparing food without an effective hair restraint. f. Food delivery items were noted to be stored on the floor in the dry goods storage and in the walk-in cooler and freezer. Staff 2 and Staff 1 (Administrator) stated that delivery day was Friday (72 hours prior) and should have been off the floor. g. A container of sliced tomatoes was observed without a date prepared. A container of vegetable soup and a container of sliced black olives were observed past their documented use-by date of 05/10/26 and 05/07/26, respectively. h. A large accumulation of ice/frost build-up was observed in the walk-in freezer. Ice/frost build-up was observed on open boxes of food product stored in the freezer. At 12:45 pm the items noted above were reviewed with Staff 1, who acknowledge the areas in need of correction.

A. Cleaned metal large can rack, walk in fan cage, Freezer door threshold and interior of the ice machine. Ensured all items are on the weekly cleaning task sheet, kitchen manager will check task sheets weekly. If tasks are not completed, kitchen manager will report to Administrator. B. Kitchen Manager completed online training through Oregon Care Partners. Administrator set up kitchen sanitation binder and reviewed with kitchen manager. Administrator is meeting with Kitchen manager quarterly for training, all kitchen staff will be meet monthly. Administrator will complete kitchen inspection sheet monthly to ensure kitchen manager is understanding food sanitation rules. C.Kitchen Manager completed online training through Oregon Care Partners. Administrator set up kitchen sanitation binder and reviewed with kitchen manager. Administrator is meeting with Kitchen manager quarterly for training, all kitchen staff will be meet monthly. Administrator will complete kitchen inspection sheet monthly to ensure kitchen manager is understanding food sanitation rules. D.Kitchen Manager completed online training through Oregon Care Partners. Administrator set up kitchen sanitation binder and reviewed with kitchen manager. Administrator is meeting with Kitchen manager quarterly for training, all kitchen staff will be meet monthly. Administrator will complete kitchen inspection sheet monthly to ensure kitchen manager is understanding food sanitation rules. Administrator had kitchen manager temperature and time control chapter 3 section 501 under Oregon Food sanitation rules. E. Kitchen Manager completed online training through Oregon Care Partners. Administrator set up kitchen sanitation binder and reviewed with kitchen manager. Administrator is meeting with Kitchen manager quarterly for training, all kitchen staff will be meet monthly. Administrator will complete kitchen inspection sheet monthly to ensure kitchen manager is understanding food sanitation rules. F. Deliveries will be promply put away upon being delivered. Kitchen manager will ensure load is put away by Sunday evening. Kitchen manager will report to Administrator if kitchen staff is not following procedure. G. Inserviced all kitchen staff regarding dates on items that have been opened provided training reviewing lables. Kitchen manager will be responsible for weekly checks to ensure all items are labeled correctly. Administrator will do weekly walk through ensuring all proper dates are documeted and items are being discarded. H. Working with Central Mechanical to repair freezer parts will be in by June 16 and installed. Inserviced kitchen staff to keep food items/boxes free from areas that frost build up could contaminate. Kitchen staff will report any ice or frost observed on open boxes to administrator.

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: