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 09/02/25 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas: * Interior of ice maker – build up of pink/black matter; * Sandwich refrigerator on service line – interior door with drips/spills/bottom shelf with debris; * Lids on bulk food bins – sticky/spills/debris; * Commercial stand mixer – food splatters on bowl guard; and * Fan mounted outside of dry food storage area – operating with heavy accumulation of dust. Improper food storage included: * Dry food storage – open bags of dried bulk food (lentils, split peas, black eyed peas, pinto beans, jasmine rice)/wrapped dried pasta without dates/undated open bags of dry cereal; * Walk in refrigerator – open bags of shredded cheese and wrapped sliced cheese without dates; and * Walk in freezer – uncovered sheet cake/open bags of breaded food items. Other areas of concern included: * Garbage cans without lids when not in use in service line area and dishwashing area; and * Lack of hair and/or facial hair restraints. The areas of concern were observed and discussed with Staff 1 (Sous Chef/Person In Charge) and discussed with Staff 2 (General Manager) on 09/02/25. The findings were acknowledged.

OAR 333-150-0000 Food Sanitation Rules Interior of ice maker - Interior of ice maker has been cleaned, turned off, drained and sanitized overnight 9/10/25. Kitchen staff trained on cleaning areas in the ice maker that need extra attention. Executive Chef and Sous Chef responsible for making sure that weekly cleaning is scheduled weekly moving forward. Sandwich refrigerator on service line - The cooler has been thoroughly cleaned after State visit 9/2/25. Executive Chef and Sous Chef responsible to make sure it is cleaned daily and drips/spills/debris are checked for after each meal. Lids on Bulf food bins - Some lids will be replaced to ensure a proper seal. Executive Chef and Sous Chef will make sure they are checked daily and cleaned as needed. Commercial stand mixer - Executive Chef will ensure that food splatters are cleaned after each use Fan mounted outside of dry food storage area - Executive Chef and Sous Chef will check the fan daily and Plant Operations Manager will clean weekly or more based on Chef recommendations. Dry Food Storage - Open bags that have been resealed will be labeled, organized, and dated moving forward. Executive Chef and Sous Chef to ensure all kitchen staff are trained and will check daily. Walk in refrigerator - Same as above. Open bags that are opened and resealed will be labeled, organized, and dated moving forward. Executive Chef and Sous Chef to ensure all kitchen staff are trained and will check daily. Walk in freezer - Executive Chef to ensure that all food is covered and dated. Training to all kitchen staff to look for uncovered/open bags of food and to report to EC. Garbage cans - New lids with smaller opening have been ordered to use during meal times, and full covers to be used during not busy hours. Service line, dishwashing area, and server area. Executive Chef to ensure these stay in place. Lack of hair and/or facial hair restraints - Hair nets and beard covers have been purchased. General Manager will ensure that cooks on the line and food and beverage staff wear during food service. In addition, the entire Food and Beverage team will have a staff meeting on September 18th to review the state visit and regulations. Proper training on citation items and overal regulations will be provided by the General Manager.

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: