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 the Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: Observations of the main kitchen and food storage areas on 01/07/26 at 11:15 am through 1:00 pm revealed the following deficiencies: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter and grease was visible on or underneath the following: * Interior of drawers storing clean equipment; * Interior of cabinets storing food and/or equipment; * Top of reach-in refrigerators/freezers; and * Sponge used to clean dishes. b. The following areas were found in need of repair: * Multiple cabinets observed with edges and spots noted with porous wood exposed; and * Section of caulking behind the sink with damage and in need of replacement. c. Multiple items in reach-in refrigerators found with food items not dated when opened. d. Multiple potentially hazardous food items found in refrigerators that were past the manufacturer’s use by date and should have been discarded. e. Resident-specific food items were stored in refrigerators without resident identifiers or open/prepared dates. f. Whole shell egg cartons stored above ready to eat foods (milk cartons) posing a risk for cross contamination. g. Different raw meat products (beef/pork/ground meats) were stored in the same bin/storage space causing potential for cross contamination of the packages. h. A bag of shredded cheese was found stored open, exposing ready to eat food to possible contamination. i. Reach-in refrigerator near entry to kitchen did not have an internal thermometer to accurately monitor cold food storage temperatures. Staff were relying on the display temperature for monitoring. The temperature displayed was the temperature setting, not the internal temperature of the refrigerator. j. Staff were taking and recording the temperature of the hot food entrées only. Facility did not have a system for monitoring side dish or cold food temperatures for resident foods. Food temperature logs were reviewed, and multiple days were missing. k. Multiple food items were found stored in the pantry on the floor. l. A baking pan was noted to be heavily worn with large amount of baked on carbon debris and in need of replacement. A non-stick pan was noted to have multiple scratches where protective coating was worn/removed/chipped and in need of replacement. An ice cream scoop was worn with protective coating removed and needed replaced. Surveyor toured areas with Staff 2 (Cook/RCC) who acknowledged areas in need of correction. On 01/13/26 at approximately 1:00 pm the surveyor reviewed the areas in need of cleaning, repair and practices with Staff 1 (Administrator), and she acknowledged the areas in need of correction.

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.

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: