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: On 11/18/25 through 11/21/25, the facility main kitchen was observed, and the following was identified: 1. The following areas needed cleaning: * Floor under the three-compartment sink had a build-up of residue; * Handwashing sink, especially at the edges, had white residue and visible dust; * The exterior wall-mounted soap dispenser and the fire extinguisher had visible dust; * Vent next to the commercial hood had a build-up of black residue; * Drain under the prep sink and three-compartment sink had food residue build-up; * The exterior of the one-door freezer next to the fryer had grease and debris build-up; * Commercial hood had accumulated grease; * Bottom vent of the ice machine had accumulated dust; * Janitor’s closet wall and inside area had residue build-up and spills; * An air conditioner located above the dishwasher had a build-up of dust; * Ceiling throughout the kitchen had spills and food debris; * Sprinkler heads had dust build-up; and * The shelves where the colored cutting boards were stored had white residue, visible food debris, and dust. 2. The following areas needed repair: * Kitchen entrance door frame had gouges and chips; * Wall next to the handwashing sink had multiple holes, gouges, and chips; * Dishwasher temperature did not reach the minimum of 120 degrees F, indicated on the data plate, during the wash and rinse cycles. Additionally, there were no test strips available to determine the disinfectant status; * Colored cutting boards were heavily scored - uncleanable surfaces; and * Baseboard between the handwashing sink and the dry food storage area was loose and had visible gaps between the baseboard and the wall. 3. Improper food storage: * Dry food storage had opened bags of cereal, crackers, raisins, and oatmeal that were not dated; and * Bread storage rack had multiple opened bags of bread that were not dated. The areas of concern were observed and discussed with Staff 6 (PM Cook) on 11/19/25 at 12:10 pm and with Staff 1 (Administrator), Staff 2 (Dietary Director), Staff 3 (LPN), Staff 4 (RN Consultant), and Staff 8 (Regional) on 11/21/25 at 10:24 am. The findings were acknowledged.

OAR 411-054-0030 (1)(a) resident services meals, food sanitation rule. 1. Cleaning: The floor under sink was cleaned of residue. Handwashing sink was cleaned of residue and dust. Exterior soap dispenser and fire extinguisher was cleaned of dust. Drain under prep sink and three compartment sink was cleaned of food residue. Freezer was cleaned of grease and debris. Commercial hood to be cleaned of grease. Vent under ice machine was cleaned of dust. Janitors closet wall was cleaned of residue and spills. Air conditioner was cleaned of dust. Ceiling was cleaned of spills and food debris. Sprinkler heads were cleaned of dust. Storage shelves to be cleaned of food debris and dust. Repairs: Kitchen entrance door frame will be replaced and free of gouges and chips. Wall next to handwashing sink was repaired of holes and gouges and chips. Dishwasher temperature was increased through raising temp of water heater to 120 degrees F on 11/27/25. Test strips were obtained from dishwasher rental company on 11/27/25. Colored cutting boards were ordered and replaced 11/18/25. Baseboard between handwashing sink and dry storage was tightened and repaired. Food storage: All opened food including cerals, oatmeal, crackers, raisins and bread was audited to ensure they had open dates. 2. A new cleaning checklist was implemented on 12/8/2025 to include a comprehensive cleaning schedule and audit of open dates on all food that is opened. Kitchen staff were in-serviced on the new cleaning schedule on 12/8/25. 3. A weekly review of the cleaning checklist will be completed by dietary director and ED as well as weekly kitchen walkthrough inspection. 4. Dietary director and ED/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: