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 good repair and in a sanitary manner, and in accordance with the Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: 1. Observation of the ALF kitchen on 05/02/25at 10:45 am through 2:15 pm revealed the following deficiencies: 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: * Door thresholds on kitchen entry and exit door ways * Floor corners in the threshold of entry and exit doors * Industrial can opener * Industrial mixer * Walk in cooler drain on outside of walk in * Hand washing sink area with splatter * Faucet and area around handwashing sink * Ceiling vent above ice machine b. The following was observed needing to be repaired. *Caulking around hand washing sink was cracked/missing or had black substance build up. c. Dining room silverware was observed to be pre-set upon entry to facility at 10:45 am, Lunch was served at 12:00 pm. Kitchen staff stated lunch tables were set immediately following breakfast meal service. Food contact surfaces of utensils were not wrapped/covered to protect from potential contamination. d. Staff 2 (Cook/Person In Charge designee) was observed preparing and serving food without appropriate facial hair restraints. e. No surface sanitizing buckets were observed upon entry and throughout kitchen inspection to ensure effective sanitation during meal prep and service. Staff 2 was interviewed and acknowledged no buckets were made. f. Ice machine was observed to have drain pipe directly inside of kitchen drain. No air gap was visible to ensure any drain back up would not potentially contaminate the ice machine. A long tube was observed sitting in the drain under the stainless steal prep table where can opener was located. Staff were asked what the tube was for and they indicated it was a water line for a juice machine connection. Staff indicated it was not in use and had not been in use. However, they confirmed it was an active water line. Surveyor instructed the line needed to be up and out of the drain and create at least an inch air gap to prevent potential contamination. g. Staff 2 was designated person in charge and was not able to effectively demonstrate knowledge in potential illnesses that would be excludable and reportable as per food code. h. Facility did not have or could not locate a copy of the Oregon Food Sanitation rules as required. i. Multiple white cutting boards were observed heavily stained and in need of repair/replacement. At approximately 1:30 pm surveyor reviewed above areas with staff 2 who acknowledged areas. At 1:45pm surveyor reviewed identified areas with Staff 1 (Business Office Manager) who acknowledged the concerns.

Areas found to be out of compliance referenced in section 1. will be cleaned, repaired, and corrected as of 5/30/25. Dietary director will use Quality Assurance tools (Food Sanititation Audit, and cleaning checklist) per Prestige policy to do weekly audits per prestige policy to ensure ongoing compliance with OAR 333-150-000. Executive Director will be responsible for continued compliance through weekly meeting with dietary director, kitchen walkthroughs and quality assurance audits. Items referenced in section 1.a. in need of cleaning have been added to updated cleaning list as of 5/21/25. Deep clean of all kitchen areas is scheduled for 5/27/25 and will occur on an ongoing quarterly basis. Industrial can opener has been replaced as of 5/21/25. Maintenance director will have caulking around handwashing sink replaced by 5/30/25 to correct item 1.b. Executive director will audit area to verify completion. All staff received training regarding food safety, sanitation, nutrition and on items referenced in section 1. c, d & e. on 5/20/25 Tubing and pipe referenced in item 1.f have both been repositioned and securedas instructed as of 5/20/25. Section 1.g.-All staff received training on potential illnesses, and reporting requirements on 5/20/25. Section 1.h.-Labeled copy of food sanitation rules have been placed in kitchen for acccess to all staff members as of 5/20/25. Section 1.i.-Cutting boards observed heavily stained have been disposed of as of 5/20/25

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: