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 in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: Observation of the facility main kitchen and unit kitchenettes occurred on 10/15/25 from 10:00 am through 2:15 pm and the following was found: 1. Main kitchen and food storage areas a. An accumulation of grease, food spills, splatters, loose food/crumbs, trash debris, dirt, dust, and/or black matter was visible on or underneath the following: • Handwashing sink; • Small Sink; • Walls behind 3-sink unit; dishwasher; steamer; • Dishwasher counter caulking; • Dishwasher; interior; exterior; • Reach in coolers; exterior; interior; and door seals; • Cooling fans and cages in refrigerators; • Juice machine; • Cocoa Machine; • Coffee Machine; • Can opener; • Microwave; exterior and interior; • Steamtable with built in warming drawer; plate warmer; • Toasters; small and large; • Knife storage block; • Electrical housing; plugs; cords on steamtable counter; • Range/grill top; sides; casters; • Grill cleaning equipment/bucket; • Small table next to range; • Exterior of out of service ice machine used for storage; • Shelving above range; spice storage; baking area; • Steamer and equipment table; • Cabinets/doors under both sides of service line; tracks: • Shelving below steam table, plate/glasses storage area: • Interior/exterior of ice machine: • Small blender base: • Industrial mixer: • Industrial slicer: • Dry storage cabinet doors; shelving; • Ceiling vents; • Legs of food prep tables; 3-sink unit and dishwasher counter; • Floors under large equipment; dishwasher, 3 sink unit, range/grill; and • Floor drains; b. The following areas have been identified for needed repairs or replacement: • Wood cabinets under steam table with water damage; not a smooth and cleanable surface. • Pipe under dishwasher with leak with standing water accumulation in tub under the pipe. • Reach in cooler door gaskets damaged/cracked and in need of replacement. • Small nonstick sauté pan found with surface scratched/damaged. • Multiple cutting boards with heavy wear; scratches; gouges and in need of replacement. • Caulking in dish washing area with black debris build up. • Exterior and interior of dish machine with scale accumulation. c. Handwashing sink observed between clean area of dishwasher and 3-sink unit without splash guards and in very close proximity to both clean spaces. Clean areas were not protected from potential splash contamination from hand washing. d. Food contact surfaces of dishes and equipment were observed not covered or stored inverted to prevent potential contamination. e. Multiple potentially hazardous food items found stored in cold food storage areas without open dates. f. Multiple food items were found stored in cold and dry food storages that were open and exposed to potential contamination. g. A bin of potentially hazardous foods (raw chicken/pork/beef) were observed stored stacked on top of each other causing potential for cross contamination. h. Non-approved beverage containers of kitchen staff were observed in food preparation and service areas. Staff observed drinking from container during meal service without glove change/hand hygiene step which could lead to potential cross contamination. i. Staff 2, (Executive Chef), was not able to demonstrate knowledge in the following areas: structured and effective kitchen cleaning process; safe food handling techniques related to minimum cook/hold temperatures; temperature danger zone; and proper cooling processes. 2. Unit kitchenettes: a. Kitchenettes were found to have some sticky spills, food debris, crumbs, and hair in the following areas: • Refrigerators/freezers • Cupboards • Drawers • Oven b. Cold beverages were stored in the refrigerators (water for residents at meals, including thickened liquids (water and juice), mayo bottle. No thermometers were found to effectively monitor cold food storage temperatures to ensure safe storage and palatable temperatures. At approximately 2:00 pm, surveyors reviewed above areas with staff 1 (Executive Director) and staff 2 who acknowledged the areas in need of correction.

1.The facility will clean, sanitize, and wipe all areas in the main kitchen and food storage areas. Maintenance will repair or replace all items noted during the survey. All food will be dated, labeled, and stored properly per Oregon Food Sanitation Rules. All Dietary staff will receive an in-service on proper sanitation and food storage procedures. 2.The facility will implement a detailed cleaning schedule, outlining specific areas of the kitchen to be cleaned on a daily, weekly, and monthly basis. All dietary staff will be in-serviced on the new cleaning schedule, proper food storage procedures, and food sanitation. Routine audits will be completed on the cleaning schedule. 3.The Executive Chef and/or designee will audit the kitchen and food storage areas five days a week for two weeks, once a week for one month, and monthly thereafter to verify completion of cleaning tasks and continued compliance with sanitation standards. 4. Executive Director, Executive Chef, Environmental Services Director, and/or Designee.

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: Z 142: 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.

Refer to 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: