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 03/19/25 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas: * Under counter two door refrigerator – interior drips/spills of juice; * Three – two door refrigerators – exterior doors with spills/smears/drips; interior fans of two refrigerators had fan cages with heavy build up of dust and/or black matter; bottom shelves with food debris/crumbs/spills; * Upright two door freezers – exterior doors with smears/drips, vent below doors with build up of dust; interior bottom shelves with food debris/crumbs; * Ice maker – vent heavily build up of dust; * Flooring throughout the kitchen, especially underneath cooking equipment, refrigeration units, steam table, dishwasher, three sink area and prep counter – build up of black/brown matter, drips/spills/debris; * Ceiling vents and surrounding ceiling areas throughout the entire kitchen – heavy build up of dust; * Lower and upper shelving of prep counters throughout the kitchen and steam table – drips/smears/debris; * Lower shelving on front side of steamtable, including the end – drips/smears/debris; * Dishwashing area: wall and caulking above the backsplash and behind spray hose, three sink area, wall below spray hose sink, three sinks area and side wall – build up of black/brown/pink matter and drips/spills; * Exterior of dishwashing machine - build up of drips/spills; * Signage posted on wall in dishwashing area – heavy build up of dust; * Hood vents above cooking equipment – dusty/grease build up; * Oven doors and sides of oven – drips/spills; * Steam exterior – drips/spills; * Wall next to and behind steam – drips/spills/grease; and * Commercial stand mixer and counter – back splash area heavily soiled with food matter and debris underneath on counter. Other concern: * Colored cutting boards – finish worn “white” and heavily scored. The areas of concern were observed and discussed with Staff 1 (Culinary Director and discussed with Staff 2 (Interim Executive Director) on 03/19/25. The findings were acknowledged.

The facility failed to ensure kitchen practices and protocols were followed in accordance with regulatory requirements. Corrective Actions Taken: 1. All areas of the kitchen identified in the deficiency have undergone a deep cleaning. 2. All vents have been removed, thoroughly cleaned, and reinstalled. 3. All shelving has been wiped down and deep cleaned. 4. The dishwashing area has been re-caulked and deep cleaned. 5. The dishwashing machine has been cleaned to remove any buildup, spills, and drips. 6. Hoods, vents, walls, and doors have been deep cleaned to maintain sanitary conditions. 7. New color-coded cutting boards have been ordered and are expected to arrive by April 4, 2025. Measures to Prevent Recurrence: • A routine deep-cleaning schedule has been implemented, with assigned responsibilities and documentation logs. • Staff has been re-educated on proper kitchen sanitation and maintenance protocols to ensure compliance. • The facility’s kitchen will undergo weekly inspections by the Culinary Director or designee to ensure ongoing adherence to cleaning and sanitation requirements. • Upon arrival, the new color-coded cutting boards will be integrated into daily kitchen operations, and staff will be trained on their proper use and sanitation. The Executive Director or Designee will be responsible for ensurieng all process are being followed.

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:

OAR 411-057-0140(2) Administration Compliance (2) The licensee of a memory care community must comply with both the licensing rules for the facility and Chapter 411, Division 57. This Rule is not met as evidenced by: Based on observation and interview, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to: Refer to C240.

Refer to C240

OAR 411-057-0140(2) Administration Compliance (2) The licensee of a memory care community must comply with both the licensing rules for the facility and Chapter 411, Division 57. This Rule is not met as evidenced by: