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 04/08/25 at 10:45 am, the facility kitchen was observed to need cleaning: * Sides of deep fat fryers – drips of grease; * Bottom shelf of freezer next to deep fat fryer –food debris; * Wall behind cooking equipment – build up of grease drips; * Side of stove/grill – build up of grease drips; * Hood vents above cooking equipment – dust/grease build up; * Front of drawers below cooking equipment – drips/spills; * Vent below stove top – heavy build up of dust/grease; * Flooring throughout the kitchen, underneath and behind cooking equipment, prep counters, food storage racks, sinks, dishwashing area, steam table/service line, ice maker, handwashing sink in dishwashing area – significant build up of black/brown matter/debris/grease/dust/debris Lower shelves throughout the kitchen – debris/food spills/drips; * Bottom shelf in refrigerator near dining room entrance – drips/spills; * Bottom/floor of roll-in refrigerator – food debris/spills; * Interior of ice maker – black/pink matter; * Exterior of dishwashing machine – drips/spill; * Walls and caulking in dishwashing area on “dirty” side of dishwasher – significant build up of black matter; * Lids on food bins – food debris build up; * Housing holding commercial can opener – black matter build up; Other areas of concern included: * Colored cutting boards – worn and scored (potentially uncleanable;. and * Facial hair not restrained. The areas of concern were observed and discussed with Staff 1 (Sous Cher) and discussed with Staff 2 (Restaurant Manager) and Staff 3 (MC Administrator) on 04/08/25. The findings were acknowledged.

1. Sides of deep fat fryers - drips of grease: To be completed by 30Apr25. Sous Chef to oversee completion, ensure they are being maintained daily, and report to Chef any concerns. 2. Bottom shelf of freezer next to deep fat fryer - food debris: To be completed by 30Apr25. Sous Chef to oversee completion, ensure they are being maintained daily, and report to Chef any concerns. 3. Wall behind cooking equipment - build-up of grease drips: To be completed by 30Apr25. Sous Chef to oversee completion, ensure they are being maintained daily, and report to Chef any concerns. 4. Side of stove/grill - build-up of grease drips: To be completed by 30Apr25. Sous Chef to oversee completion, ensure they are being maintained daily, and report to Chef any concerns. 5. Hood vents above cooking equipment - dust/grease build-up: Completed on 15Apr25. 6. Front of drawers below cooking equipment - drips/spills: Completed on 19Apr25, with direct oversight provided by Chef. Drawers are now on posted routine cleaning schedule to be completed by closing staff. 7. Vent below stove top - heavy build-uip of dust/grease: Completed on 19Apr25, with direct oversight provided by Chef. Vents are now on posted routine cleaning schedule to be completed by closing staff and Plant Ops Department. 8. Flooring throughout the kitchen, underneath and behidn coking equipment, prep counters, food storage racks, sinks, dishwashign area, steam table/service line, ice maker, handwashing sink in dishwashign area - significant build-up of black/brown matter/debrise/grease/dust: All flooring throughout kitchen to be pressure washed. To be completed by 31May25, with direct oversight by Chef, Sous Chef, Restaurant Manager and Plant Ops Department. 9. Lower shelves throughout the kitchen - debris/food spills/drips: To be completed by 31May25. Sous Chef and Restaurant Manager to oversee completion and add to routine cleaning schedule. 10. Bottom shelf in refrigerator near dining room entrance - drips/spills: Complete removal of all product in the fridge in the galley, as well as in the upright fridge/freezer just inside gally doors. Deep cleaning prior to restocking. Completed on 17Apr25 with oversight provided by Chef and Sous Chef. 11. Bottom/floor of roll-in regrigerator - food debris/spills: Deep clean Dessert fridge, ramp and speed rack. Completed on 17Apr25 with oversight prodivded by Chef and Sous Chef. 12. Interior of ice maker - black/pink matter: Interiod of ice maker cleaned on 17Apr25 by vendor JH Kelly. 13. Exterior of dishwashing machine - drips/spills: Exterior and inside of dishwasher deep cleaned by in-house saff on 17Apr25. 14. Walls and caulking in dishwashing area on "dirty" side of dishwasher - significant build-up of black matter: Caulking removed, walls cleaned, dried and recaulked on 16Apr25. 15. Lids on food bins - food debris build-up: Completed on 16Apr 25. New lids ordered and placed on garbage cans. 16. Housing holding commercial can opener - black matter build-up Can opener cleaned immediately on 11Apr25. Chef added routine cleaning of can opener after each use and run through dishwasher each night to daily duties. 17. Other areas of concern include: *Colored cutting boards - worn and scored (potentially uncleanable) Replacement cutting boards ordered on 10Apr25 and are currently in use. *Facial hair not restrained Facial hair nets ordered on 10Apr25 and staff are currenly utilizing daily.

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: