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 maintain the kitchen in good repair and in a sanitary manner, and to ensure meals were served at appropriate temperatures and were palatable, in accordance with the Food Sanitation Rules, OAR 333-150-000. include, but are not limited to: Observation of the 3 cottage kitchens and facility food storage areas on 9/22/25 at 10:30 am through 1:30 pm revealed the following: a. Cottage C was noted with an accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter and grease was visible on, underneath or between the following: * Interior and exterior of reach in refrigerators and freezers * Stainless steel shelving in dry storage * Grill top * Range Top * Interior and exterior of ovens * Floors behind and underneath ovens/range * Windowsill * Stainless steel shelving storing pots/Pans * Juice machine where nozzles rest Multiple food items noted to be stored in reach in coolers or freezers that were not properly closed/sealed after opened to prevent potential contamination during storage. Multiple food items were observed stored in reach in coolers without open and/or prepared dates. Large section of laminate flooring was damaged under the ice machine creating a noncleanable surface. Multiple metal table bottom selves were observed/noted with rusted/worn/compromised areas and were in need of replacement/repair. The nozzle for orange juice dispenser was observed with small accumulation of small, winged pests/insects on the inside section of the spout. Staff 2 (Culinary Services Director) was informed immediately who discontinued use of the juice machine and contacted their pest control company. No other pests were noted in that or any other kitchen area. At approximately 12:00 pm, a staff member was observed to transport a meal tray to a resident’s room with beverages and dessert uncovered and not protected from potential contamination. b. Cottage A was noted with an accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter and grease was visible on, underneath or between the following: * Industrial can opener and housing * Microwave * Interiors of reach in freezer and cooler * Walls with splatter * Interior of blender base Staff was observed to prepare mechanically altered/puree texture diets. The texture of the vegetable was observed to have visible small chunks of mechanicalized vegetables. Surveyor intervened and had the staff further process the vegetables until smooth and at an appropriate texture for puree before served to residents. Staff was observed to place plated puree meals into microwave prior to service. The staff member did not appropriately stir the product after microwaving. The staff member did not check the temperature of the food product to ensure for safety and/or palatability. Staff member was not able to verbalize correct reheat temperature for safety or correct hot holding temperature requirements. c. Cottage B was noted with an accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter and grease was visible on, underneath or between the following: * Industrial can opener and housing * Juice machine * Interiors of reach in freezers/cooler * Interior of ovens * Range top * Behind/underneath Stove/range * Ceiling vent above work table * Edges of light fixtures above work table * Windowsill * Wall by light switch * Wall by door to dining room * Interior of green hot holding food cart Multiple trays for resident room dining were observed transported with beverages not covered/protected from potential contamination. Surveyor toured above areas with Staff 2 (Culinary Services Director) who acknowledged the identified areas. At approximately 1:30 pm the surveyor reviewed the areas in need of cleaning, repair and practices with Staff 1 (Business Office Manager) and Staff 2 who both acknowledged the findings.

All identified areas to be cleaned by Culinary Services Team. All items (laminate flooring, table shelving) needing painted/repaired/replaced will be completed by Maintenance Director. CSD and ED will be educated on Sinceri policy of proper transportation of food items and beverages by the National Director of Culinary. CSD and ED will educate culinary team and care staff on proper transportation of food items and beverages. The CSD will educate Culinary Staff and care staff on required food temperatures & monitoring procedures. CSD and ED will be educated on diet motifications and textures by National Culinary Services Director. CSD and ED will educate culinary team and care staff on diet motifications and textures. The CSD will educate Culinary staff on cleaning expectations and schedules to include regular inspections of the juice machines. Daily, weekly and monthly cleaning schedules are posted in the kitchen for staff to follow. CSD will audit cleaning schedules/cleanliness at least 3 days/week. Weekly kitchen inspection report to be compeleted by CSD. Executive Director (ED) will audit kitchen cleaning and schedules weekly x 4 weeks, bi-weekly x 4 weeks, and then randomly ongoing. CSD to be educated by National Culinary Services Director on importance of refrigerated and dry storage dates/labels. CSD will educate culinary team on maintaining dates/labels on food items.CSD or designee will perform an audit of storage and labeling at least weekly x 4 weeks, bi-weekly x 4 weeks.

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.

See C240 Plan

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: