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 OARs 333-150-0000. Findings include, but are not limited to: On 05/27/26 at 10:40 am, the facility kitchen was observed to need cleaning in the following areas: * Floor stand mixer – splatters/food debris; * Ice maker interior – build up of black matter; * Exterior doors of stainless steel refrigeration units – smears/spills; * Top and exterior of dishwashing machine – build up of white matter; * Flooring underneath two and three sink counters, behind and under food bins, prep counters – significant build up of dried food/debris/black and white matter; * Exterior of food bins – food debris; * Windowsill above ice maker, stand mixer – dust build up; * Pan on lower shelf beneath slicer storing variety of equipment – debris/dust; * Shelf above slice and three sink counter – debris/dust; and * Operating fan on counter across from open pan of food – dusty/grease/debris build up. Improper food storage included: * Two door freezer – opened undated meat product; * Two door refrigerator – undated individual salad dressing and bowl of salad, unwrapped onion, uncovered pitcher of ice water; * Dry storage area – open items undated included pasta, gravy mix, cake mix, jello, crispy onions; * Food bins in dry storage area without secured lid, potential for cross contamination or pest infestation; and * Walk in refrigerator – cart with two trays of uncovered bowls of pudding. Other concerns included: * Slice and stand mixer not covered when not in use. * Lack of hair restraint by staff on service line and while dishwashing. The areas of concern were discussed with Staff 1 (Dining Services Director), Staff 2 (Interim Administrator) and Staff 3 (Regional Vice President) on 05/27/26. The findings were acknowledged at 12:50 pm.

The community has implemented a regular cleaning schedule which includes all exterior surfaces of the kitchen and machines which are housed in it. These machines/surfaces include but are not limited to; stand mixer, refrigeration units, ice maker(s), dishwashing machines, floors, walls, windowsills, and shelving/storage both with and without doors, floors, and walls. Fans have been removed. All current staff who handle food will be inserviced on proper storage of food and dating/labeling. Follow-up to occur on a semi-annual basis after initial onboarding orientation. Hair coverings have been purchased and can be obtained at all entry doors into the kitchen area. ED/DSD will be responsible.