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: Observations of the kitchen on 05/14/26 at 10:30 am through 1:30 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, around or underneath the following: * Kitchen drains; * Industrial mixer; * Industrial slicer; * Metal large can rack; * Flooring under, behind, and between equipment; * Stainless-steel shelving below steam table; * Stainless-steel shelving above 3-compartment sink; and * Area under dishwasher. b. The following areas were in need of repair: * Digital read out of dish machine; c. Multiple food items were found stored in reach-in coolers that were not dated when opened. d. Multiple containers of bulk dry goods had cups or scoops stored in them with the handles or hand contact surfaces touching the food product, potentially contaminating the items. e. Staff were not aware of the proper temperature required for sanitizing dishes. Staff could not state appropriate procedures if the dish machine was found not sanitizing dishes. Temperature log was noted with multiple recordings of a final rinse temperature under the required 180 degrees. f. Multiple items in reach-in freezers and refrigerators were observed opened and/or not fully covered/protected from potential contamination. g. Multiple food items were found well past manufacturers’ use-by dates and in need of disposal. h. Multiple utensils were noted stored with food contact surfaces uncovered/unprotected from potential contamination. A container of dry creamer powder was observed stored open and exposed to potential contamination on the counter in the MCC section dining room. i. Multiple towels used for surface sanitation were observed stored on counter tops and other areas not in the bucket of sanitizer. Staff were not aware of the correct strips to use for the surface sanitizing solution. j. Staff drinks were noted to not be of the approved style, making potential contamination of the lip contact surfaces likely. k. Chemical bottles were stored directly above dishes/utensils or cooking equipment. l. The facility was using regular (non-pasteurized) whole shell eggs for cook-to-order eggs for residents. Staff 2 (Cook) verified at least one current resident ordered over easy eggs. m. The facility did not have the weekly menu posted or prepared in advance. Staff 2 stated she was making up the days’ menu based on what food was on hand. The kitchen was running low on stocked food items. Another cook stated that it would be helpful to have a set menu to plan meals and to ensure repeat items were avoided. n. Staff 2, who was the dedicated person-in-charge, was not able to order food items, was not able to discuss appropriate dish or surface sanitation processes. Staff 2 was not fully aware of different texture diet types and could not discuss with the surveyor appropriate food items to provide or avoid for mechanical soft diet types. The facility was without a kitchen manager, and the executive director was out on medical leave causing the dining services to not be effectively supervised. Multiple sanitation issues were noted related to the inadequate supervision of the department. At 12:45 pm, the surveyor reviewed above identified areas with both Staff 1 (Registered Nurse/Manager On Duty) and Staff 3 (ED) via phone. Both Staff 1 and Staff 3 acknowledged areas.

1. All identified areas will be deep cleaned. All identified areas will receive repairs. An audit of all food items will be completed and food that is not labeled, dated, or is past manufacturers' use-by date will be disposed of. 2. Dining Services Staff will receive additional training on covering, labeling and dating food, temperature requirements for sanitizing, sanitizing solution for surfaces, proper chemical storage, ordering and use of pasteurized eggs, diet extensions using the menu program. 3. The Executive Director will review weekly per the QA: Dining Services Review Schedule in the absence of the Dining Services Director inclusing menu development and management. 4. The Executive Director will be responsible for ensuring compliance.

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:

OAR 411-057-0140(2) Administration Compliance (2) The licensee of a memory care community must comply with both the licensing rules for the facility and Chapter 411, Division 57. This Rule is not met as evidenced by: Based on observations and interviews, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to: Refer to C240.

Refer to C240.

OAR 411-057-0140(2) Administration Compliance (2) The licensee of a memory care community must comply with both the licensing rules for the facility and Chapter 411, Division 57. This Rule is not met as evidenced by: