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 ensure the kitchen was clean and in good repair in accordance with OAR 333-150-0000 (Food Sanitation Rules). Findings include, but are not limited to: The facility kitchen was toured on11/06/25 at 11:00 am. The person in charge (PIC), Staff 2 (Dining Services Manager), was present during the inspection. The following areas needed cleaning: Along the west wall of the kitchen: * Pipes leading to the range fire suppressor unit were covered with dust and lint; * The dispensing nozzles on the juice machine had dried, sticky debris; * There was dried debris on the underside of the motor housing of the Kitchen Aid stand mixer; * There was dried food splatter on the inside of the tabletop microwave oven and part of the paint was chipped off on the door area, rendering a rusty, uncleanable surface; * A wall shelf had white powdery debris; * Another wall shelf had unsealed bags of bread; * There was a build-up of black debris on the cooking grates of the range top; * There was food debris under the steamer; * There was dried food debris in the tool drawer of the prep counter; and * There was dried debris on the top of the wall-mounted knife storage box and debris on the wall behind the knife box. Along the north wall of the kitchen: * The inside base shelf of the two-door freezer had dried spills and debris; * There were bags of breakfast sausage links, sausage patties, and chicken breasts that were not sealed; and * A ventilation grate on the ceiling above the free-standing refrigerators and freezer was covered with dust debris. Along the east and south walls of the kitchen: * There was black matter on the caulking along the pre-wash section of the warewasher counter; * There was debris on the clean side of the warewasher counter; and * There was black matter on the caulking around the handwash sink. Rolling prep table: * There was dried cereal debris on the inside of the dispensing chutes; and * There was debris around the collar of the can opener. Steam table: * The top shelf above the steam table had a layer of grease and dust. Dry storage room: * The door to the ice machine had grease accumulation; and * The interior of the refrigerator of a combination refrigerator/freezer had dried spills and splatter. Dining room serving cabinet/counter: * There were worn areas of the wooden cabinets with exposed wood, rendering uncleanable surfaces. The areas needing cleaning were reviewed with and shown to Staff 1 (ED) and Staff 2 on 11/06/25 at 12:15 pm. They acknowledged the areas needing further cleaning.

A.West Wall of Kitchen * Pipes leading to the range fire suppossor unit were covered in dust and lint **Small shop vac w/ microfiber bag purchased to clean pipes and area of fire suppossor unit ***Kitchen Manager, Environmental Services Director, ED to ensure fire suppossor area cleaned monthly * Dispensing nozzles on the juice machine had dried sticky debris **Wiping down & cleaning juice machine and nozzles at the end of each day will be done and added to daily tasks sheet ***Kitchen Manager and Dietary Aides to ensure cleaning completed each day * Dried debris on the underside of the motor housing of the Kitchen Aid stand mixer **Kitchen Manager and Cooks to ensure Kitchen Aid is cleaned including the underside of the motor housing ***Kitchen Manager and Cooks to ensure Kitchen Aid is cleaned daily and has been added to daily tasks sheet * Dried food splatter on the inside of the tabletop microwave oven and part of the paint was chipped off on the door area, rendering a rusty, uncleanable surface ** New microwave was purchased; cleaning after each meal service added to cook tasks sheet ***Kitchen Manager and Cooks to ensure microwave is wiped out & cleaned after each service *Wall shelf had white powdery debris **Wall shelf cleaned and added to cleaning tasks sheet ***Kitchen Manager & ED to ensure kitchen staff is following clean tasks * Another wall shelf had unsealed bags of bread **Will ensure bags of bread are also kept sealed during service ***Kitchen Manager & Cooks to ensure bread stays sealed * Build-up of black debris on the cooking grates of the range top **Cleaning and adding to cleaning tasks sheet ***Kitchen Manager & ED to ensure kitchen staff are following cleaning tasks sheet * Food debris under steamer **Will wipe down and clean under steamer each day; added to daily tasks sheet ***Kitchen Manager & Cooks to ensure wiping and cleaning under steamer with increased walkthroughs * Dried food debris in the tool drawer of the prep counter **Tool drawer will be wiped out and cleaned daily ***Kitchen Manager and Cooks to ensure the tool drawer is cleaned; added to daily tasks sheet w/ increased walkthroughs by Kitchen Manager and/or ED * Dried debris on the top of the wall-mounted knife storage box and debris on the wall behind the knife box **Kitchen Manager and Cooks to ensure knife storage box and wall behind the knife box are cleaned daily; added to daily tasks sheet ***Kitchen Manager & ED to ensure kitchen staff are following cleaning tasks sheet w/ increased daily/weekly walkthrough by Kitchen Manager and/or ED B. North Wall of the Kitchen * Inside base shelf of the two-door freezer had dried spill and debris **Will clean and maintain in accordance with cleaning schedule; added to Deep Cleaning Task ***Kitchen Manager & ED to ensure cleaning is completed with increased walk throughs * Were bags of breakfast sausage links, sausage patties, and chicken breast that were not sealed **Will ensure items are sealed with use of bag clips or appropriate storage bags/containers ***Kitchen Manager & ED to ensure items in refrigerator/freezer are sealed properly with increased walk throughs *Ventilation grate of the ceiling above the free-standing freeezer was covered in dust debris **Will ensure ventilation grates are cleaned and added to Deep Clean schedule ***Kitchen Manager, Environmental Services Director, & ED to ensure ventilation grates are cleaned per schedule C. Along the East & South Walls of the Kitchen * Black matter on the caulking along the prewash section of the warewasher counter **Caulking to be replaced along prewash section of warewasher counter ***Environmental Services Director & ED to ensure caulking remains in good condition and will replace annually as needed * Debris on the clean side of the warewasher counter **Cleaned and will ensure kitchen staff clean warewasher counter after each service; added to cleaning tasks sheet ***Kitchen Manager & ED to ensure warewasher counter is cleaned per schedule with increased walkthroughs * Black matter on the caulking around the handwash sink **Caulking to be replaced along handwash sink ***Environmental Services Director & ED to ensure caulking remains in good condition and will replace annually as needed D. Rolling prep table * Dried cereal debris on the inside of the dispensing chutes **Cereal dispenser will no longer be used; cereal will be kept in separate storage container that is easier to clean ***Kitchen Manager and Dietary Aides to ensure cereal is stored and sealed properly in new containers * Debris around the collar of the can opener **Purchasing new nylon brushes to help clean area; added to daily tasks sheet ***Kitchen Manager & ED to ensure the collar of the can opener is cleaned; added to daily tasks sheet E. Steamtable * Top shelf above the steam table had a layer of grease & dust **Will ensure the top shelf of steam table is wiped down and cleaned; added to Deep Cleaning Schedule ***Kitchen Manager & ED to ensure shelf above steam table is cleaned; added to Deep Cleaning Schedule F. Dry Storage Room * Door to the ice machine had grease accumulation **Will clean and ensure kitchen staff are following cleaning tasks sheet; added to Deep Cleaning Schedule ***Kitchen Manager & ED to ensure staff maintain cleaning with increased walkthroughs * Interior of the refrigerator of a combination refrigerator/freezer had dried spills & splatter **Will ensure cleaning of refrigerator/freezer is maintained by kitchen staff and in accordance with cleaning tasks sheet ***Kitchen Manager & ED to ensure staff maintain cleaning with increased walkthroughs G. Dining Room serving cabinet/counter * Worn areas of the wooden cabinets with exposed wood, rendering uncleanable surface **Areas where the wooden cabinet is worn will be replaced with a new drawer & cabinet face; will be sealed with water sealer to ensure surface is clean and cleanable ***Environmental Services Director & ED to ensure coffee cabinet area is well maintained and surfaces remain cleanable

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: