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, interview and record review, it was determined the facility failed to maintain the kitchen in good repair and in a sanitary manner, and to ensure meals were served at appropriate temperatures, in accordance with the Food Sanitation Rules, OAR 333-150-000. include, but are not limited to: Observation of the Main kitchen and the memory care unit kitchenette on 07/02/25 at 11:11:15 am through 1:30 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: * Interior of ice machine; * Flooring in door thresholds, corners, edges, between and under equipment; * Industrial can opener and housing; * Wall next to dishwashing area; * Top of dishwasher * Wall behind dishwasher * Plastic racks in walk in cooler * Interior of drawers storing cooking equipment/utensils * Wall near/behind reach in cooler; * Metal shelving next to grill * Metal shelving where Microwave and other items stored * Flat top grill edges * Floors and walls behind major equipment * Interior of cabinets/drawers in dining room * Small sauté pan with noted dried food debris on food and non food contact surfaces and “ready to use” * Interior of reach in refrigerator in kitchenette * Exterior of oven in kitchenette * Interior of drawers and cupboards in kitchenette * Interior of microwave on kitchenette b. The following areas were found in need of repair: * Section of flooring in dishwashing area missing/pealing leaving uncleanable surfaces * Large scale accumulation in and around dish machine * Reach in freezers with large ice accumulation * Walk in freezer with visible large chunk/block of ice accumulation left of door. * Reach in freezer with cracked/broken seal * Reach in freezer with small gap in seal/freezer not closing completely * Reach in refrigerator with cracks/damage to drawers/areas c. Multiple cutting boards found heavily scored and in need of replacement in poor repair. d. Small fry/sauté pan stored on pile of dirty/soiled white kitchen towels. The dirty towels were touching the food contact surface. e. Staff observed to serve a cook to order cheeseburger without checking the final cook to temperature. Surveyor intervened and had facility check the temperature. Item was noted to be at 135 degrees Fahrenheit. Staff member incorrectly stated required cook to temperatures for ground meats. Surveyor ensured the cheeseburger was correctly cooked to temperature at 155 degrees or higher as required. f. Cook was observed multiple times to wash hands for less than 10 seconds, not the 20- 30 seconds as required to effectively wash/clean hands. Cook was also observed to not remove gloves when changing tasks as required. g. An employee drink was observed stored in the clean dishes section of the dish area and was not of the approved style posing a potential for contamination. h. Multiple kitchen rags for cleaning and sanitizing were noted stored randomly about the kitchen on counters and/or floors. No sanitizer bucket was found/noted for where the cleaning/sanitizing rags should be stored. i. Care staff were observed assisting with dining without protective barriers/aprons to prevent potential contamination from care related duties. j. Menus were not posted for residents/families/visitors to access. Surveyor reviewed above areas with Staff 2 (Dining Services Manager) and they acknowledged the identified areas. At approximately 1:30 pm the surveyor reviewed the areas in need of cleaning, repair and practices with Staff 1 (administrator) who acknowledged the areas.

OAR411-054-0030 TAG 0240 A) An accumulation of food spills, splatters, loose food and trash debris, dirt, duts, black matter and gease was visible on or underneath in kitchen: 1) Actions: The accumulation of food spills, splatters, loose food and trash debris, dirt, black matter, and grease were cleaned and removed. 2) The system of cleanliness of the kitchen will be corrected by creating new cleaning schedules daily, weekly, and monthly. 3) Weekly and monthly audits will conducted to keep close monitoring of the correction of these prior deficiences. 4) Kitchen Manager Jim McCoey will be responsible to the that the corrections are completed and monitored. B) The following areas were repaired or replaced. 1) Actions taken: * Flooring in front of dishwashing area was repaired *Scaling in and around dish washer was removed * Ice removed in walk in freezer *Seal in freezer was repaired and able to close completely * Memory Care refridgerator replaced 2) Maintenance schedules for equipment will be properly done. 3) Daily and monthly audits will be done to ensure equipment is maintained and in working order. 4) Kitchen Manager Jim McCoey and Maintenance Director Angel Chavez will be responsible for completion and monitoring. C) Multiple cutting boards found heavily scored and in need of replacement in poor repair. 1) Action: The cutting boards in poor repair were replaced 2) Close observation of cutting boards will take place. 3) The cutting boards will be observed and monitored on a monthly basis 4) Kitchen Manager Jim McCoey will be resposible for monitoring the need of replacement of cutting boards. D) Small fry/ saute' pan stored on pile of dirty/soiled white kitchen towels. The dirty towels were touching the food contact surface. 1) Action: Saute' pan was removed along with the dirty soiled towels 2) Staff retrained on cleaning of pans, proper storage techniques and removal of soiled towels 3) The staff will be closely monitored on a daily, weekly, and monthly basis and training and coaching will be given on an ongoing basis. 4) Kitchen Manager Jim McCoey will be responsible for monitoring and training. E) Proper food temperatures and temping: 1) Action: Staff training on proper food temperatures and tempting of all meats before served has been done and signs are also posted through out kitchen for reminders. 2) Staff retrained on proper temping and food temperatures. 3) The staff will be closely montiored on a daily, weekly, and monthly basis and training and coaching will be given on an ongoing basis. 4) Kitchen Manager Jim McCoey will be responsible for monitoring an training. F) Hand Washing Etiquette 1) Action: Staff have been retrained on proper hand washing etiquette and hand wasing signs are posted. 2) Staff will have continuous monitoring and coaching on proper hand washing etiquette on a daily basis. Signs posted to remind staff of proper techniques in hand washing. 3) Staff will be monitored daily. 4) Kitchen Manage Jim McCoey will be responsible for training and monitoring. G) An Employee drink was observed stored in the clean dishes section and not of the approved style posing a potential for contamination. 1) Action: Staff has been instructed on porper ways to store drinks and the approved cups for storing drinks in the kitchen 2)Staff will be instructed ongoing bases on proper storage and proper containers. 3) Staff will be monitored daily. 4) Ktichen Manager Jim McCoey will be responsible for training and monitoring. H) Multiple kitchen rags for cleaning and sanitizing were noted sored randomly about the kitche on counters and/or floors. No sanitizer bucket was found/ noted for where the cleaning/ sanitizing rags should be stored. 1) Action: Staff have been instructed to only store rags near or in santizing buckets. 2) On going training will be given daily, weekly, and monthly. 3) Staff will be monitored daily. 4) Kitchen Manager Jim McCoey will be responsible for training and monitoring. OAR411-057-0140 MEMORY CARE TAG Z0142 I) Care staff were observed assisting with dining without protective barriers/ aprons. 1) Care staff have been equipped with aprons 2) Staff will wear aprons every time they serve food in dining room. 3) The staff will be monitored daily 4) Memory Care director Cassandra Sprague will monitor and train on wearing aprons during food service. J) Menus were not posted for residents/ families/ vistors to access 1) Menus are now posted in Memory Care for viewing 2) Posting of menus will be monitored to be sure up to date daily 3) The menus will be monitored daily 4) Memory Care director Cassandra Sprague will be responsible to see that the menus are always posted.

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:

OAR 411-057-0140(2) Administration Compliance (2) The licensee of a memory care community must comply with both the licensing rules for the facility and Chapter 411, Division 57. This Rule is not met as evidenced by: Based on observations and interviews, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to: Refer to C240.

C240

OAR 411-057-0140(2) Administration Compliance (2) The licensee of a memory care community must comply with both the licensing rules for the facility and Chapter 411, Division 57. This Rule is not met as evidenced by: