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, record review, and interview, it was determined the facility failed to ensure the kitchen was maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to: Observations of the main facility kitchen, food storage areas, food preparation, and food service on 12/17/25 from 10:55 am through 12:25 pm revealed the following: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following: * Walls throughout the kitchen, including behind equipment and dish pit; * Fans in the walk-in freezer; * Hood range; * Interior of the microwave; * Two spice cabinets; * Ceiling fan; * Wire rack in the dish pit; * Dish machine top; and * Floors throughout kitchen and dry storage. b. Commercial meat slicer and industrial stand mixer were not covered when not in use. c. Tables in the dining area were set with cutlery with food surface contact areas exposed to potential contamination. d. The following items were in need of repair: * The button to open the microwave; * The temperature gauge on the outside of the warewasher; * Warewasher had a leak with towel observed on floor; and * The table and shelf for the commercial dish racks in the dish pit lacked smooth and cleanable surfaces due to the coating peeling away. During an interview on 12/17/25 at 11:20 am, Staff 2 (Dining Service Coordinator) stated facility was aware of the leak and the temperature gauge, and had been using testing strips to validate temperature and chemical solution, which was demonstrated to surveyor. The areas in need of cleaning, repair, and attention were reviewed with Staff 1 (Administrator) and Staff 2 on 12/17/25 at 12:25 pm. They acknowledged the findings.

1. By no later than 2/15/26, the community will complete a detailed deep clean of the kitchen area, including the splatters, spills, loose food and trash debris, dirt, dust and/or black matter from walls, fans in walk-in freezer, hood range, interior of micowave, spice cabinets, ceiling fan, wire rack, dish machine top and floors throughout the kitchen. New covers for the meat slicer and stand mixer have been ordered and will be used when this equipment is not in use. The Dining Manager or designee will monitor daily for compliance. Staff will prepare and wrap silverware in either paper or cloth napkins to be used on our table settings. ensure we have enough wrapped silverware for each meal session. A new microwave has been ordered. Staff will monitor the status of mircowave and report any issues to Dining Manager. Additonally, a new Stainless Steal table has been ordered for the dish pit area. 2. The Dining Manager and dining associates will develop and implement a cleaning schedule for kitchen areas and equipment in accordance with the community’s dining policies and procedures. By 2/15/26, the Dining Manager will re-educate the current dining associates on their cleaning, serving and preparation duties in accordance with the community’s policies and procedures. 3. Associates will complete cleaning duties on a daily/weekly/as needed basis in accordance with the cleaning schedule and community policies. The Dining Manager will observe at least weekly the kitchen areas and equipment to verify that the areas listed on the SOD have been cleaned and sanitized in accordance with community policies. 4. The Dining Manager and dining associates are responsible for the completions of these duties.

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: