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 04/16/25 at 10:40 am, the facility kitchen was observed to need cleaning in the following areas: * Hood vents above and wall behind cooking equipment – dusty/grease/grease drips; * Exterior oven doors and sides of stove – drips/spills/grease; * Hood interior above dishwashing machine – build up of black dust/matter; and * Stainless steel corner in dishwashing area – black matter build up on caulking. Other concerns included: * Significant build up of ice around walk in freezer door – prevented door from closing completely (temperature fine). * Colored cutting boards and white cutting board on service line – heavily stained and scored, potentially not cleanable/creating possible cross contamination. The areas of concern were observed and discussed with Staff 1 (Executive Chef and discussed with Staff 2 (Executive Director) on 04/16/25. The findings were acknowledged.

* All hood vents have been cleaned, and are on a routine cleaning schedule. * Wall behind cooking equipment, oven doors has been cleaned and degreased. Stainless steal wipe and sanitized daily and is now on a routine cleaning schedule. * Freezer door ice has been remove, on a routine schedule to maintain ice build-up. * Cutting board have been thrown away, and replaced Will monitor and replace when stained or scored/uncleanable. *Dishwasher area has been cleaned and new seal has been placed in corner. * Implemented new cleaning task to kitchen staff, checking the cutting boards every 90 days to make sure they are in good conidition. A kitchen walk through will be completed each day to verify that all areas are being followed. *Quarterly for hoods and cutting boards. *Executive chef , Maintence director, Executive director, Memory care director

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: