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, failed to have effective systems in place to ensure staff were aware of residents’ food allergens and prescribed diet textures to ensure appropriate food was served to residents. Findings include, but are not limited to: Observation of the facility kitchen on 07/31/26, from 10:45 am through 1:30 pm, revealed the following deficient practices: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter, and grease was visible on or underneath the following: * Walls and caulking behind dish washing area; * Open shelving under beverage area; * Plastic rack shelving in walk-in cooler; * Plastic rack shelving storing disposable silverware and condiments; * Area around hand washing sink (paper towel dispenser, fire extinguisher); * Charging station for walkie talkies; and * Interior of ice machine. b. Staff was observed setting a chub of raw ground meat on the countertop of the prep table, directly next to a cutting board with fresh-cut onions. Staff then removed the chub from the counter, and a visible wet ring was observed where the chub had been. Staff did not sanitize the area where the raw meat was placed. Surveyor notified Staff 2 (Dining Services Director), who acknowledged the space should have been immediately sanitized to prevent cross contamination. c. Staff was observed to enter the kitchen area wearing visibly stained and dirty clothing. The staff member had a long beard. The staff member did not wash their hands or put on a facial hair restraint and was observed handling clean dishes and beverage containers and pouring a resident a drink. The cook confirmed the staff member was a maintenance staff. Staff 2 acknowledged the maintenance staff member should have had on an apron and washed their hands when entering the kitchen, prior to serving a resident a beverage. d. The facility had multiple residents on a mechanical soft diet texture. At approximately 11:00 am, the surveyor interviewed the cook on duty who indicated the residents on mechanical soft needed food “cut up a bit.” The cook denied the need for chopped or ground meats and indicated that those on the posted mechanical soft diet did not need any further considerations with their food. The surveyor inquired about any formalized/written material to indicate what residents on a mechanical soft diet could have or should avoid. The cook reported there was nothing like that available. The cook indicated the residents on the mechanical soft diet did not have “diet orders” from a physician, they just needed their food a little softer. At approximately 12:00 pm, Staff 2 was interviewed and indicated those residents on the posted diet cheat sheet for mechanical soft required ground or finely minced meat and soft/cut up other foods. Staff 2 indicated the residents requiring only cut up foods were listed under the “cut up” section of the paper. Staff 2 acknowledged the discrepancies between what she and the cook said. e. The facility had a piece of paper with residents’ room numbers or names indicating the types of special diets/modifications they needed. The paper contained a list of rooms/names under a heading of “no fish.” Staff 2 indicated these included residents with allergies and/or preferences for no fish. There was no indication of who was allergic to fish and who preferred to not each fish. The sheet of paper did not clarify if it was all fish, shellfish, or specific types of fish residents had issues with. The facility had a binder with more specific information regarding diets but it was not easily accessible to staff on the line during meal service. The facility had a resident with a gluten allergy listed which was not on the “cheat sheet” which was readily available to staff on the line. Staff 2 was interviewed at approximately 12:00 pm and was not able to effectively demonstrate knowledge on allergens as outlined in food code. The facility did not have an effective system to ensure residents’ allergies versus preferences were clear and known to kitchen staff to ensure residents received correct food items during meals. At 1:45 pm, the surveyor reviewed the identified issues with Staff 1 (Business Office Manager) and Staff 2, who acknowledged the areas of concern.

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: