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 OAR 333-150-000. Findings include, but are not limited to: On 02/24/26, between 10:45 am and 1:30 pm, the facility kitchen was observed, and the following was identified: 1. Areas in need of cleaning: *Flooring, shelving, freezers, throughout the kitchen- food debris, debris build-up, white/red/black matter, dust, greasy handles; *Dishwasher- food debris build-up on top; *Walk-in Cooler and freezer- dusty fans; *Reach-in cooler- extensive black matter on gasket; and *Floor drains- food debris, discolored. 2. Areas in need of repair/maintenance: *Surveyor found reach-in freezer located in pantry to have rising temperature, had ice build-up. Cook was aware, maintenance and administration were unaware. Repair and close monitoring were arranged during survey. *Cutting boards on deli cooler, steam table and in prep area were heavily scored, stained, and non-cleanable. 3. Cross Contamination/Handwashing/Glove Use: * Surveyor found the exteriors of multiple food containers and appliance handles/fronts in the coolers contaminated with food debris. The areas of concern were observed and/or discussed with Staff 1 (Dietary Manager), Staff 2 (Executive Director) and Staff 3 (Associate Executive Director) at approximately 1:30 pm on 02/24/26. Staff acknowledged the findings.

1A. We'll be deep cleaning the kitchen including; flooring, shelves, freezers, throughout the kitchen - food debris, debris build-up, dust and greasy handles, dishwasher - food debris on top, dusty fans in walk-in cooler and freezer, reach-in cooler - black matter on gasket and floor drains - food debris and discoloration. 2A. The dietary manager will create a cleaning checklist that will include scheduled days of the week the task needs to be completed. 3A. Dietary manager or designee will evaluate the kitchen cleaniness weekly. 4A. Executive Director or designee and Dietary Manager will complete monthly monitoring of kitchen cleaniness. 1 and 2B. Reach in freezer repaired on 2/25/2026. Regional maintenance director resurfaced the cutting boards on the deli cooler, steam table on 2/26/2026 and prep cutting boards will be replaced by 4/25/2026. 3B. Cutting boards will be checked as needed and monthly for stains and scores. 4B Executive director or designee and dietary manager. 1C. The exteriors of food containers and appliance handles/fronts in the coolers were contaminated with food debris and will be thoroughly cleaned. 2C. The dietary manager will create a cleaning checklist that will include scheduled days of the week the task needs to be completed. She'll be reviewing proper handwashing and glove changes with the kitchen staff. 3C. Dietary manager or designee will evaluate the kitchen cleaniness weekly. 4C. Executive director or designee will complete a monthly monitoring or kitchen cleaniness.

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: