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 08/18/26, between 09:30 am and 12:30 pm, the facility kitchen was observed, and the following was identified: 1. Areas in need of cleaning: 1a. Main Kitchen: * Ovens had build-up inside and food debris under and around equipment; * Floor drains had stains and build-up; * Walk-in cooler had food spills and build-up on floor; * Fronts of appliances and/or handles had food debris; * Juice machines throughout facility had splatter build-up; and * Deli cooler had food build-up inside. 2. Areas in need of Repair/Maintenance: 2a. Main Kitchen: * Walk-in freezer and reach-in freezer had ice build-up. 2b. Main Dining Room: * Cupboard in dining room was missing/broken. 3. Sanitation/Cross Contamination/Handwashing/Glove Use: 3a. Main Kitchen: * Food containers were stored unclean and/or had discolored plastic; * Food thermometer was not sanitized after use; * Rinse and sanitize sinks in three-compartment sinks had dirty dishes; * Three-compartment sink did not have space for air drying dishes; * PH test strips were expired, and there was no monitoring; * Silverware was on dining room tables between meals without protection from contamination; and * Bulk food bins contained scoops. At approximately 11:30 am, surveyor observed kitchen staff touching cooked chicken, oven mitts, and appliance handle without changing gloves or handwashing. Surveyor found soiled wet dish towel on the deli cutting board. Staff 1 (Dietary Services Director) made corrections. 4. Food Storage: 4a. Main Kitchen: * Freezer had unsealed foods; * Walk-in cooler had uncooked meats without dates; and * Walk-in cooler had uncovered foods. The areas of concern were observed and/or discussed with Staff 1 (Dietary Services Director) and Staff 2 (Co-Owner Hearth and Truss) at approximately 12:30 pm on 08/18/26. Staff acknowledged the findings.

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: