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 OARS 333-150-000. Findings include, but are not limited to: The kitchen was toured at 11:17 am on 07/01/25. The following was identified: a. The following areas were in need of cleaning: * A build-up of dust was observed on the galvanized metal shelving, the exterior of the ice maker, and the ceiling; * A build-up of grease drips was observed on the sides of the fryer; * The dry storage bins containing sugar, flour, and oats had a build-up of grime on the exterior; and * The kitchen doors and frames had chipped paint and black scuff marks. b. The following items were in need of repair: * Baseboard was missing along the bottom of the wall in front of the hot food pass and on the bottom corner next to the oven; * The plastic cold food prep board was worn with deep grooves and plastic chipped off; * A rubber spatula was worn with pieces chipped off; and * The laminate wall below the hot food station had worn/chipped pieces and metal peeling back rendering it uncleanable. c. Staff beverages were observed on the shelf of the hot food service station directly above an uncovered cake intended to be served to residents. Surveyor requested the beverages be removed. d. Staff did not have alcohol wipes available to use to sanitize food temping thermometers. The above areas were toured with and/or reviewed with Staff 1 (ED) at 12:45 pm on 07/01/25. She acknowledged the findings.

C0240 1. Weekly dusting schedule created and implemented. Daily walk through to be completed 5 times a week by the Dietary Manager. 2. Fryer having grease: Daily wipe down of the fryer. This will be completed by the cooks at the end of their shift. Dietary Manager and ED will monitor. 3. Dry storage bins: Storage bins will be wiped down daily by the cooks and monitored by the Dietary manager 5 days a week. 4. Kitchen door and frames chipped paint and black scuffs marks: Maintenance Director will paint over the doors and trim. Dietary Manager and ED will monitor this 5 days a week. Maintenance Director will complete touch up paint on-going. 5. repairs needed: *Baseboard missing along the wall in front of the hot food pass, corner piece broken next to the oven. Repaired and replaced the strip. This will be monitored by the Dietary Manager twice monthly. *Plastic cold food prep board: board was replaced and will be monitored on-going by the cooks and Dietary Manager daily. *Rubber Spatula was removed and replaced. Daily monitoring of utentisils to be completed by Dietary Manager and cooks. *Laminate wall below the hot food station: New laminate applied to allow the surface to be cleanable, the metal peeling back was fixed. This will be monitored weekly by Dietary Manager and ED. . 6. Staff beverages on shelf: Sign posted to not have beverages in the staff were notified of where they can place their beverages. This will be monitored daily by the cooks and the Dietary manager. 7. Alcohol wipes available to use for sanitizing food temperature: Staff have been given alcohol wipes and instructed on when to notify the Dietary Manager when low. Dietary Manager will monitor 5 days a week.

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: