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 01/08/26 at 11:00am, the facility kitchen was observed in the following areas: Improper Food Storage: Pantry-boxes on floor; Walkin cooler and reach-in fridge-uncovered mousse'; Deep Freezer in Dining Room-uncovered ice cream; Areas in need of cleaning: Lower shelving throughout kitchen-spills, splattered, food debris; Ice Machine-pink, black matter inside; Floor throughout the kitchen, under and behind appliances and shelving- build-up; Walls throughout the kitchen-splatters, dusty; black residue and missing caulk in dish room; Ceiling- dusty, hold in ceiling in dish room; Ceiling fan and floor fan in dish room-dusty; Sprinklers throughout the kitchen-dusty; Ceiling/wall vents-dusty; Dush Machine-build-up on top; Garbage disposal-splatters, dusty; Steamer-rusty pipes behind with build-up; Mixer-food splatters; Can Opener-food debris; Bulk bin flour-soiled lid; Convection Oven-build-up on top and inside and Cutting Boards-scored and non-cleanable. Other areas of concern: Light fixtures- 4 without covers and Deep Freezer-frost build-up. Dishwasher/server without hair restraint. In need of Repair: Microwave-inside finish was peeled exposing brownish non-cleanable surface under glass plate; Steam table- fourth leaked, didn’t hold temps, non-usable, lunch entrée served from non-heated source and Floor-scored and broken pieces by handwashing sink. The areas of concern were observed and discussed with Staff 1 (PIC/Cook) and discussed with Staff 2 (ED/ADMIN) on 01/08/26. The findings were acknowledged at 12:45pm.

1. Immediate Corrective Action: • On the day of and day following the survey, all food items stored on the floor were immediately removed and placed on approved shelving off the floor. • All uncovered food items in the pantry, walk-in cooler, reach-in refrigerator, and deep freezer were immediately covered, sealed, labeled, and dated per food safety standards. Any food items that could not be verified as safe or sanitary were discarded. • Dietary staff initiated a deep cleaning of the kitchen, including shelving, floors, walls, equipment, vents, fans, and food-contact surfaces. • The ice machine was immediately taken out of service, emptied, cleaned, sanitized, and placed back into service once proper sanitation was verified. • Floors under and behind all appliances and shelving were cleaned to remove accumulated debris and residue. • All food preparation equipment (mixer, can opener, steamer, convection oven, dish machine, garbage disposal) was thoroughly cleaned and sanitized. • The bulk flour bin lid was cleaned and sanitized. • Cutting boards that were no longer cleanable due to scoring were removed from service and replaced. • Environmental services was notified to address the hole in the dish room ceiling and missing caulking in the dish room. • Dust accumulation was removed from sprinkler heads, ceiling fans, floor fans, vents, and ceilings. • Rusted pipes behind the steamer were cleaned, and maintenance is evaluating for repair or replacement as indicated. 2. The Dietary Manager has reviewed and reinforced proper food storage procedures with all dietary staff, including: o No food stored directly on the floor at any time o All food items must be covered, sealed, labeled, and dated o Proper storage hierarchy in refrigerators and freezers o The deep freezer in the dining room is now included in routine dietary sanitation and storage checks o New dietary staff will receive food storage education during orientation The Dietary Manager reviewed and updated the kitchen cleaning schedule to clearly identify: o Daily, weekly, and monthly cleaning responsibilities o Equipment that must be pulled out for cleaning o Non–food-contact surfaces (vents, fans, sprinklers, ceilings, walls) • A kitchen deep-clean checklist has been implemented and is maintained on-site • Environmental Services and Dietary departments now coordinate scheduled deep cleaning and preventive maintenance 3. The Dietary Manager will ensure the dietary staff are conducting and documenting the daily kitchen walk-throughs for proper food storage compliance, cleanliness, and kitchen sanitation. The Executive Director will conduct one random kitchen inspection per month and one scheduled inspection with the Dietary Manager per month. All audits will be maintained for review. 4. Executive Director, Dining Services Director, Maintenance 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: