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 ensure kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to: On 01/07/26 at 10:45 am, the facility kitchen was observed to need cleaning in the following areas: -Floors throughout kitchen-buildup under shelving, under appliances and in difficult to reach areas; -Lower shelves and spice shelves throughout the kitchen-food debris; -Floor Drains-build-up, rust, water spots; -Dish Machine-build-up on top; -Convection oven-build-up; -Chargrill-build-up; -Salamander grill-food debris; -Slicer/mixer-uncovered, food splatters; -Walk-in Cooler-dusty vents; -Steam kettles-food splatters; -Can opener-build-up, worn blade finish; -Ice Machine-dusty ledges, top, vents; -Ice Cream Freezer-dusty screen on front and -Colored cutting boards and the cutting board on the service line-heavily scarred, non-cleanable. Improper Food Storage on the following items: -Bulk food bins flour, bread crumbs, sugar- missing label and date; -Several canned goods- missing label and date; -Rolling cart in walk in refrigerator - several trays with uncovered and undated food items; -Walk-in Cooler- hot dogs unsealed and missing date, legumes-missing lid and date; and -Walk-in Freezer- unsealed chicken strips. Other: -Two staff were lacking hair constraints. The areas of concern were observed and discussed with Staff 2 (Sous Chef) and discussed with Staff 1 (Executive Director) and Staff 3 (Food and Beverage Director) on 01/07/26. The findings were acknowledged at 2:00pm.

1) Floors throughout kitchen - build up under shelving, under appliances and in difficult to reach areas; professionally deep cleaned. Lower shelves and spice shelves throughout the kitchen - food debris; cleaned. Floor drains - build up, rust, water spots; cleaned/replaced. Dish machine - build up on top; cleaned. Convestion oven; cleaned. Chargill - build up; cleaned. Salamander grill - food debris; cleaned. Slicer/moxer - uncovered, food splatters; cleaned. Walk-in cooler - dusty vents; cleaned. Steam kettles - food splatters; cleaned. Can opener - build up, orn blade finish; cleaned/blade replaced. Ice machine - dusty ledges, top, vents; cleaned. Ice cream freezer - dusty screen on front; cleaned. Colored cutting borard and the cutting board on the service line - heavily scarred non-cleanable; replaced. Bulk food bins flour, bread crumbs, suge - missing label and date; items replenished, open dates placed. Several canned goods - missing label and date; discarded. Rolling cart in walk in refrigerator - several trays with uncovered and undated food items; discarded. Walk in cooler - hot dogs uncealed and missing date, legumes missing lid and date ; discarded. Walk in freezer - unsealed chicken strips; discarded. Two staff members were lacking hair constraints - in service provided to educate on proper hair etiquette. 2) Weekly checklists will be put into place for deep cleaning routines. In-service training to all staff on the new checklists - how and why they are used. Where they are to be filled once completed. 3) Weekly & monthly. 4) Madylin Johnson, Food & Beverage Director, Linda Kellams, Chef, Paul Abercrombie, Executive Chef, Shannon Lang, Executive Director, Chelsea Tschida, Assistant Executive Director.

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: