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 07/03/25 at 10:45 am, the facility kitchen was observed to need cleaning in the following areas: * Fan in prep area – dusty; * Lower shelve in prep area – food debris/spills; * Dry food storage floor – food debris under storage racks: * Floor under dishwasher – black matter build up; * Dishwashing machine area walls above and below the sink and caulking above back splash – brown matter build up; * Top of dishwashing machine – significant build up of debris; * "Range Guard" tank next to cooking equipment hood – dusty; * Sides of stove and oven doors – grease build up/drips/spills/burnt debris in oven; * Flooring behind stove – food debris build up; * Trays stored and holding jugs/containers below toaster – food debris/spills; and * Lid and sides of garbage can labeled “bottles only” – significant drips/spills. Improper food storage: * Food items on shelves in prep area – open packages of baking chips, cranberries, cocoa powder, cereal – not dated/baking chips not securely closed; * Dry food storage – food bin open to air with open bag of bulk flour, dry yeast packaged not dated, open and undated bag of cocoa powder; * Freezer – bags of tater tots, vegetable, berries not dated; and * Refrigerator – undated and unlabeled food containers (pudding, hard boiled eggs, cucumbers, lunch meat, Jello). Other concerns: * Colored cutting boards – significant scoring and worn finish; and * Lack of hair and/or beard restraints. The areas of concern were observed and discussed with Staff 1 (Executive Chef0 and discussed with Staff 3 (Business Office Director) on 07/03/25. The findings were acknowledged by Staff 1.

OAR: 333-150-0000 *Fan has been removed from the prep area *Lower shelves have been cleaned *The floor under the dry storage has been cleaned *The floor under the dishwasher has been cleaned *Dishwashing machine area have been cleaned *Sink and caulking above back splash has been cleaned *Top of dishwasher has been cleaned *Range Guard has been cleaned *Sides of stove and oven doors have been cleaned *Flooring behind stove has been cleaned *Trays by toaster have been cleaned *Can labeled "bottles only" has been removed *All food items have been labeled and put into containers *All freezer foods have been labeled *Cutting boards have been replaced *Hair nets will be worn at all times by Chef and his staff *Daily Task Sheets have been created and implemented with all Kitchen Staff to ensure daily compliance of tasks *Daily Walk-Through's by the Chef and ED are taking place to ensure complaince *Stove replacement request has been submitted

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: