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 05/21/26, between 11:15 am and 02:15 pm, the kitchen was observed, and the following was identified: 1. Areas in need of cleaning: * Freezer – had ice buildup; and * Appliance handles – had food debris. 2. Sanitation/Handwashing/Glove Use: * Freezer – had undated leftovers; * Refrigerator – had multiple cooked and uncooked meat and ready to eat foods undated, unsealed, and/or expired (discarded); and * Refrigerator – had cooked and uncooked meat and produce stored together; * Personal food items - expired, undated and/or dented cans were stored in the resident refrigerator and cupboard; * Dishwasher – temperatures were not monitored; * Manual dish washing – chemicals and test strips were unavailable; * Surface sanitation – approved chemical and test strips were unavailable; * Handwashing sink - not dedicated, also used for dirty dishes; * Thermometers – not fine tip probe and not being sanitized; * Cutting boards – multiple with melted areas and/or stains; * Sponge – utilized for ware washing; * Scoops – found in food bins; * Hair - not restrained; * Handles of refrigerator/freezer and several food packages – had food debris; At approximately 12:30 pm, the surveyor observed and confirmed the cook was providing housekeeping duties between meal preparation and food service without changing clothes and/or using a barrier for potentially contaminated clothing. The areas of concern were observed and/or discussed with Staff 1 (Administrator) and Staff 3 (Owner) at approximately 02:15 pm on 05/21/26. Staff acknowledged the findings.

1. Immediately following the survey, all cited areas were inspected and corrected. Ice buildup was removed from the freezer. Refrigerator, freezer, appliance handles, food containers, food-contact surfaces, and storage areas were cleaned and sanitized. All expired, undated, unsealed, improperly stored, and damaged food items were discarded or relabeled as appropriate. Resident food storage areas were inspected and expired or damaged food items were removed. The facility reviewed and revised its Kitchen Policy and Procedures to strengthen food labeling, food storage, sanitation, infection control, personal hygiene, cleaning requirements, and food safety practices. All kitchen staff were instructed on the revised policies and procedures and were required to acknowledge understanding of the facility's food safety and sanitation requirements. The facility purchased and implemented food labeling supplies, dishwasher temperature monitoring strips, sanitizer test strips, approved sanitizing supplies, food thermometers, replacement cutting boards, hair restraints, cleaning supplies, and other food-safety equipment necessary to maintain compliance. Food storage areas were reorganized to ensure proper separation of cooked, uncooked, and ready-to-eat foods. The handwashing sink was designated for handwashing only. Damaged cutting boards were removed from service and replaced. Hair restraints were made available and are required during food preparation and food service. Staff were instructed regarding proper sanitation procedures, food handling practices, infection-control requirements, and the requirement to change clothing or use a protective barrier when performing housekeeping duties between food preparation and food service activities. The facility is actively recruiting a professional cook to further strengthen kitchen operations, food safety practices, sanitation compliance, and oversight of meal preparation services. 2. The facility revised and implemented updated Kitchen Policies and Procedures addressing food labeling, food storage, sanitation, infection control, personal hygiene, food preparation, cleaning requirements, and kitchen safety practices. All kitchen staff will be trained on the revised policies and procedures upon hire and as needed thereafter. The facility's Registered Nurse has been assigned responsibility for infection control oversight and will provide training, guidance, and monitoring of kitchen sanitation, food safety, and infection-control practices. The RN will conduct routine inspections, review compliance with facility policies, identify areas requiring corrective action, and provide additional staff education when needed. The Administrator will ensure required food safety supplies, sanitation products, monitoring tools, and documentation logs are maintained and available. Daily kitchen sanitation practices, food storage requirements, food labeling procedures, temperature monitoring, and infection-control standards will be incorporated into routine kitchen operations. The facility is actively recruiting a professional cook to further strengthen kitchen operations, food safety practices, sanitation compliance, and adherence to facility policies. Through revised policies, staff training, RN oversight, routine inspections, and ongoing monitoring, the facility will maintain compliance and prevent recurrence of the cited deficiencies. 3. The facility revised and implemented updated Kitchen Policies and Procedures addressing food labeling, food storage, sanitation, infection control, personal hygiene, food preparation, cleaning requirements, and kitchen safety practices. All kitchen staff will be trained on the revised policies and procedures and will be required to follow established food safety and sanitation standards. The cook will be responsible for maintaining compliance with kitchen policies, including food storage, food labeling, sanitation, temperature monitoring, cleaning, and infection-control practices. The cook will clean and sanitize kitchen equipment, food preparation surfaces, appliances, refrigerators, freezers, and food-contact areas following meal preparation and service. The Registered Nurse is responsible for infection-control oversight and staff education. The RN will provide training, consultation, and periodic review of kitchen sanitation, food safety, and infection-control practices to ensure compliance with facility policies and procedures. Deficiencies identified during review will be addressed through corrective action and additional staff education as needed. The facility is actively recruiting a professional cook to strengthen kitchen operations, food safety compliance, sanitation practices, and adherence to facility policies. Through revised policies, staff training, infection-control oversight, and ongoing monitoring of kitchen operations, the facility will maintain compliance and prevent recurrence of the cited deficiencies. 4. The Cook will be responsible for daily compliance with kitchen policies and procedures, including food storage, food labeling, sanitation, temperature monitoring, cleaning, and infection-control practices. The Registered Nurse will be responsible for infection-control oversight, staff education, and periodic review of kitchen sanitation and food safety practices. The Administrator will be responsible for ensuring corrective actions are maintained, policies are enforced, and identified deficiencies are addressed. Compliance will be monitored through routine observation, review of kitchen practices, and ongoing supervisory 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: