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, interview, and record review, 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 made in the facility kitchen and campus main food storage areas on 01/14/26, from 09:30 am through 2:00 pm, identified the following: 1. Campus Main Food Storage Area a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter, white/grey billowy organic matter, and/or grease was visible on, underneath, or between the following: * Reach-in milk cooler interior door frame; * Reach-in milk cooler exterior door; * Walk-in cooler main flooring; * Walk-in cooler flooring under stationary racks; * Walk-in cooler stationary racks; * Walk-in cooler fan cages; and * Walk-in freezer floor under racks. b. Multiple items were observed stored in walk-in cooler and walk-in freezer that were uncovered/unprotected from potential contamination. Walk-in cooler fans and racks were observed with large amounts of white/grey billowy mold-like organic matter. c. Multiple packages of sliced deli meat were observed in walk-in cooler with date of 12/19 with the word “Frozen” next to the date. There were no other markings on the package to indicate when the item was pulled from the freezer or a use-by date to ensure it was within the appropriate safe use date. 2. ALF facility Main Kitchen/Food Prep and Service Area a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter, and/or grease was visible on, underneath, or between the following: * Floor drains under equipment; * Floor drain in the middle of the floor; * Large honeycomb ceiling vent adjacent to service line; and * Juice machine area underneath by dispensing nozzles. b. The following areas were found in need of repair: * Area around center floor drain not smooth/easily cleanable. c. Multiple dishwashing racks observed stored on the floor. d. Package of raw pre-cut onions and package of pre-cut carrots were observed stored in reach-in cooler without open dates. e. Facility process for date marking was using day of prep as day zero and all items observed dated had 8 days out from day of prep instead of 7 days as required. The above items were reviewed with Staff 2 (Dining Services Manager) and Staff 1 (Executive Director) at 1:30 pm. They acknowledged the identified areas in need of correction.

All identified kitchen areas, including coolers, freezers, racks, drains, vents, and equipment surfaces were deep cleaned and sanitized on or before January 30,2026. The Executive Chef or designee re-educated all culinary and service staff on required daily and weekly cleaning procedures on or before January 30,2026. The Executive Chef or designee will make daily, weekday observations of the kitchen for cleaning and sanitizing procedure completion. The Executive Chef or designee will conduct weekly audits of kitchen cleaning and sanitizing procedures for 12 weeks or until substantial compliance is achieved. All uncovered or unprotected items were immediately discarded. The Executive Chef or designee re-educated all culinary and service staff to proper storage and covering of foods on or before January 30,2026 The Executive Chef or designee will make daily, weekday observations of items stored in the walk-in cooler and freezer for proper covering. The Executiv Chef or designee will conduct weekly audits of items stored in the walk-in cooler and freezer for proper covering for 12 weeks or until substantial compliance is achieved. All items without open and/or prepared dates were immediately discarded. The Executive Chef or designee re-educated all culinary and service staff to labeiling and dating of foods on or before January 30,2026. The Executive Chef or designee will make daily, weekday observations of items for proper labeling and dating. The Executive Chef or designee will conduct weekly audits of items for proper labeling and dating for 12 weeks or until substantial compliance is achieved. All items labeled with day of prep as day zero and day of discard as day 8 were corrected to show day of prep as day 1 and day of discard as day 7. The Executive Chef or designee re-educated all culinary and service staff to labeling and dating of foods on or before January 30,2026. The Executive Chef or designee will make daily, weekday observations of items stored in the walk-in cooler and freezer for proper covering. The Exective Chef or designee will conduct weekly audits of items for proper labeling and dating for 12 weeks or until substantial compliance is achieved. All dishwasher racks were immediately removed from the floor and properly stored on shelving. The Executive Chef or designee re-educated all culinary and service staff to proper storage of dishwasher racks on or before January 30,2026. The Executive Chef or designee will make daily, weekday observations of dishwasher rack storage. The Executive Chef or designee will conduct weekly audits of dishwasher rack storage for 12 weeks or until substantial compliance is achieved. 3/

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: