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 the kitchen was maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to: The kitchen, food storage areas, and dining room were toured on 06/05/25 and the following was identified to be in need of cleaning and/or repair: a. Kitchen: * The handwashing sink had gray marks present; * The cupboard under the handwashing sink had brown and green debris present inside and the left cupboard door hung off of one hinge; * There was a triangle-shaped area in the floor by the reach in refrigerators that was in disrepair and not a cleanable surface; * The plastic cutting boards had score marks throughout deeming them to be uncleanable; * The white cupboards throughout the kitchen were observed to have chipping wood, chipped paint, and areas where the paint was peeling off; * The red “Pyro-Chem” fire protection system container to the right of the stove was sticky to the touch; * The areas where the baseboards met the flooring had black and brown build-up present throughout the kitchen; * The kitchen entry and exit doors and door jambs had black and brown matter present as well as chipped paint and wood; * There was a black stand-up fan that was not in use but had a thin layer of dust on the casing around the blades; and * The shelf where the microwave was stored had holes in it and chipped paint which exposed bare wood. b. Warewashing Area: * The pan under the hot water heater had brown and gray debris inside, there was a soiled dried piece of paper in the pan, and a plastic bag with some water damaged paper in it; * Small holes were observed in the wall behind the three-compartment sink; * There was a stepping stool stored under the three-compartment sink with brown matter towards the ends of the legs; * The wall behind the sink where the warewasher was had caulking that had turned black and brown; and * The wall behind where the clean dishes came out of the warewasher had a ledge with built up dust and debris, with gouges in the wood and gray marks present. c. Dry Food Storage Area: * Freezer #3 had debris present in the shelving inside, a gouge inside on the bottom of the unit, and an accumulation of dust in the bottom vent. d. Dining Room: * The areas where the baseboards met the flooring had black and brown build-up present throughout the dining room; * There were areas in the linoleum flooring where there were scrapes, scratches, and grooves deeming it an uncleanable surface; * There was a stand-up refrigerator and freezer that had a layer of dust on the top of each unit; * Both heating and cooling units had a layer of dust present; * The bottom vent on the heating and cooling unit located farthest from the kitchen door was falling off; * The flooring was raised with an accumulation of debris present by the heating and cooling unit located closest to the kitchen door; * The wall where the heating and cooling units were had streaks of gray and black observed; * The exit door between the heating and cooling units had black and brown streaking, chipped paint and wood in the door jambs, the glass where the tint was peeling off was sticky to the touch, and the threshold had an accumulation of debris present; * The base underneath some of the dining room tables had dust and food debris observed; and * The buffet where water and snacks were available to residents had dust and or debris inside of the cupboards, chipped or peeling paint throughout the buffet, areas with exposed wood on the countertop and one of the cupboard doors where the lock was located, the surface of the countertop was peeling away from the wood on the left side, and there were holes in the wall behind the buffet as well as black and brown marks observed on the wall. The above areas were reviewed with Staff 1 (Administrator) and Staff 2 (Regional Director) on 06/05/25. They acknowledged the findings.

1. C240 OAR 411-054-0030 (1)(a) Residents Services Meals, Food Sanitation Corrective actions to be taken are as follows: A- Kitchen: Handwashing sink will be cleaned, resealed and maintained daily. Cupboard under handwashing sink will be cleaned, repainted and door hinge will be fixed. The trainagle shaped area of the floor near the refrigerators will be replaced and kept clean. All cutting boards will be replaced to enusure proper sanitation. All cupboards in the kitchen showing wear marks, peeling or chipping will be cleaned and resurfaced to maintain a cleanable surface. Fire extringuisher above the stove will be cleaned. Floors will be cleaned thoughout the kitchen with focus on the baseboards. No discolored debis will be present. Kitchen entry and exits doors will be painted and door jambs will be cleaned. Fans in the kitchen will be cleaned and free of dust and debris. The microwave shelf will be replaced. B-Warewashing Area: The water heater pan will be cleaned and free of debis. Screw holes in the wall above the three sink area will be fixed. Step stool will be cleaned and maintained. The wall behind the warewasher will be cleaned and recaulked. The wall behind the area of clean dishes will be cleaned, sanded and repainted. C-Dry Food Storage Area: Freezers will be defrosted, cleaned and resealed where needed. D-Dinning Room: Baseboards will be cleaned. Linolium flooring through out the dining room will be replaced. Tops of stand up freezer and refrigerator will be cleaned and kept dust free. Heating/Cooling units will be dusted. PTAC intake plate will be fixed or replaced to ensure proper coverage for the unit. The SE EXIT doors in the dinning room will be cleaned, painted, door jamb will be cleaned and freee fo debris. Old tint on door windows will reomeved, windows will be cleaned. Bases of dining room tables will be cleaned and maintained. Cupboards below resident snack area will be cleaned and repainted. Countertops will be replaced, holes in the wall will be spackled and wall will be painted. 2. Inspection tasks will be added to the weekly kitchen check lists to maintain cleanliness and proper sanitation. 3. Evaluations will be reviewed weekly with Dietary manger during 1:1 4. Dietary manger, ED and Maintenace Director will ensure corrective measures are being followed and maintained.

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: