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 good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: On 06/11/26, from 10:35 am through 12:25 am, the facility kitchen was observed. 1. The following areas needed cleaning: * The CoCo beverage dispenser had an accumulation of splatters; * Multiple ceiling vents throughout the kitchen had accumulated layers of dust or rust; * Commercial can opener had accumulated food debris; * Wall behind the dishwasher had dark stains; and * Wall and baseboards in the janitor area of the storage room had layers of dust. 2. The following areas needed repair: * Door frame to the dry storage entry area was chipped and gouged; and * The wall in the dry storage area had missing paint, exposing the underlying metal surface. 3. Other observations noted: * A garbage can was uncovered when not in use; * The clean equipment storage rack was positioned approximately 1 foot away from a garbage can without a barrier separating the two; and * Lack of hair/beard restraint. The areas were observed and discussed with Staff 2 (Cook) on 06/11/26 at 12:23 pm and reviewed with Staff 1 (ED) on 06/11/26 at 12:30 pm. The findings were acknowledged.

1. The following areas will be throughly cleaned and, or repaired. - Cocoa dispenser. - All kitchen ceiling vents. - Commercial can opener. - Wall behind dishwasher. - Wall and baseboards in the janitor area of storage room. - Wall in dry storage will be repainted. - The door frame to the dry storage area will be repaired. - All garbage cans will contain a lid at all times. - A barrier will be installed separating the garbage can from clean dishes. - Cooks with long hair will wear hair net or a hat at all times when preparing food. 2. These areas will be added to our kitchen cleaning list and our preventive maintenance list. 3. Kitchen cleaning list will be evaluated daily for compliance, and the preventive maintenance list will be evaluated on a monthly basis for compliance. 4. The Dining Service Director and Maintenance Director will ensure completion of repairs and monitor ongoing for compliance.