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: C240: 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 08/27/25 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas: * Dishwashing area – caulking and wall above back splash – build up of black matter, walls below dirty side of dishwasher drips of brown/black matter, shelf holding dish racks with dried white matter; * Floor and drain between steamer and flat top grill – food debris/build up of black matter; * Wall behind flat top grill and stove – grease drips; * Top of partial wall behind cooking equipment – dusty/greasy; * Interior of drawer next to stove – loose debris/food particles; * Oven doors and knobs – drips/spills/dried debris; * Commercial can opener – blade finish worn/black matter build up on housing of opener; * Four burner stove – doors with spills/knobs with dried debris/crusty build up; * Upper and lower shelves throughout the kitchen – spills/debris/dried food; * Walk in refrigerator fan cover – dusty; * Convection oven – sides/front drips/grease, top dusty; * Lids on food bins – food debris; * Stand mixer shelves – debris/spills/dusty; * Ecolab MSDS notebook on wall next to stand mixer – dusty; * Stainless steel doors on service line – smears/spills; * Exterior of garbage cans – food drips/spills; * Wall behind ice maker and vents – heavy build up of dust; * Wall above and behind refrigerator near service line – dust build up; * Single door refrigerator near service line – exterior door with smears/drips/spills; and * Three door freezers – bottom shelves with debris/spills, exterior doors with smears/drips/spills, vents above and below doors dusty. Improper food storage included: * Bags of croutons – not dated/labeled; * Multiple open bags of food in refrigerators – not dated/labeled and/or securely closed (bacon, green beans, salad, raw chicken, shredded cheese); * Uncovered container of cornmeal; * Bin with granulated sugar open to air; * Dry storage – boxes sitting directly on floor; * Bags of open frozen foods not securely closed and/or not dated/labeled; * Shelled eggs stored above containers of ready to eat food in refrigerator near service line; and * Walk in refrigerator speed rack – trays of uncovered food items. Other areas of concern: * Colored cutting boards – finish worn and scored; * Ceiling lights above food bins and in dry food storage were uncovered. The areas of concern were observed and discussed with Staff 1 (Lead Cook) on 08/27/25. The findings were acknowledged.

1. Actions Taken to Correct the Violation: All identified areas of concern were cleaned, sanitized, and corrected promptly upon identification. Unsafe food storage practices (open/unlabeled items, improper placement of eggs, uncovered foods) were immediately corrected. Work orders were submitted to Maintenance for needed repairs and equipment issues. New cutting boards were ordered and schedlued to arrive 9/19/25. Maintanice will be painting walls throughout the kitchen between 9/19-9/23 to lighten up the work area. 2. Systemic Correction to Prevent Reoccurrence: A daily cleaning checklist was implemented and must be completed and signed by staff before the end of each shift. A weekly deep cleaning schedule was established. All dietary staff received retraining on 9/16/25 covering sanitation practices, food storage, and cleaning responsibilities. Food storage and cleaning SOPs are posted in the kitchen for ongoing reference. Maintenance staff will complete weekly checks for needed repairs. 3. Monitoring & Frequency: The Executive Director will conduct random weekly audits of kitchen cleanliness, food storage, and sanitation practices, and document the results. Corrective action will be taken immediately if issues are identified. 4. Responsible Staff: • Dining Services Manager – oversees staff retraining, daily cleaning compliance, and weekly audits. • Lead Cook/Cooks – ensures shift cleaning checklists are completed. • Maintenance Supervisor – responsible for kitchen repairs and upkeep.