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 02/23/26, between 10:00 am and 12:30 pm, the facility kitchen was observed to need cleaning and repair in the following areas: Areas in need of cleaning: * Bulk food bins - not food grade containers, tacky non-cleanable surfaces; * Walk-in cooler - dusty fan; and * Reach-in cooler - extensive black matter on gasket. Areas in need of repair/maintenance: * Exterior door to kitchen - propped open without sealed screen door to prevent rodents from entering kitchen; * Ware washing machine - missing data plate, staff unable to report temperature requirements; * Wall/floor under prep sink - non-sealed, non-cleanable surface; and * Cutting boards - scored, non-cleanable. Cross Contamination/Handwashing/Glove Use: * Surveyor observed cook touching serving utensils, the handle on the freezer, a raw meat patty, the bread, the deli meat, and the cheese wearing the same gloves. The cook proceeded to prepare the deli sandwich. Surveyor reported to Staff 1 (Lead Cook) and prevented the sandwich from being served. Cook discarded the sandwich, discarded the gloves, washed hands, placed new gloves on, and proceeded to prepare the deli sandwich. * Surveyor observed the exteriors of multiple food containers in the reach-in cooler that were greasy and/or with food spills. The areas of concern were observed and/or discussed with Staff 1 (Lead Cook) and Staff 2 (Executive Director) at approximately 12:30 pm on 02/23/26. Staff acknowledged the findings.

1. Bulk food bins have been replaced with new, food-grade storage bins. 2. Dietary Manager will visually inspect food storage bins to ensure they are clean and well-kept. Dietary Manager will replace bins as needed. 3. Bins will be inspected on a monthly basis by the Dietary Manager. 4. Dietary Manager and Executive Director 1. Walk-in cooler fan has been cleaned. 2. Maintenance Director will add the cleaning task to their monthly task list. 3. Maintenance Director will inspect walk-in cooler fan on a monthly basis and clean it as necessary. 4. Maintenance Director and Executive Director 1. Reach-in cooler gasket has been cleaned. 2. Dietary Manager will add routine cleaning of the gasket to the kitchen cleaning task sheet. 3. Gasket cleaning will be added to the kitchen cleaning task sheet as a weekly task. 4. Dietary Manager and Executive Director 1. Exterior kitchen screen door has been replaced with storm door that fully seals. 2. Dietary Manager will notify Maintenance Director if screen door does not seal properly so it may be replace or fixed immediately. 3. The Dietary Manager will inspect the screen monthly to ensure it continues to seal properly. 4. Dietary Manager and Maintenance Director 1. Ware washing maching data plate has been placed. 2. Dietary Manager will ensure data plate is posted on ware washing machine. 3. The data plate will be inspected monthly by the Dietary Manager to ensure it is legible for staff. 4. Dietary Manager and Executive Director. 1. Wall/flooring under prep sink has been re-sealed. 2. Dietary Manager will notify Maintenance Director if flooring need to be resealed. 3. The Dietary Manager will inspect the wall/floor monthly to ensure it continues to be sealed. 4. Dietary Manager and Maintenance Director 1. Scored cutting boards have been replaced with new, cleanable cutting boards. 2. Dietary Manager will visually inspect cutting boards to ensure they are cleanable and replace them as needed. 3. The Dietary Manager will inspect all cutting boards monthly. 5. Dietary Manager and Executive Director 1. All kitchen staff will be retrained on hand hygiene, glove use and food prep procedures. 2. All dietary staff will be retrained and tested on the information at a Dietary All Staff on 3/12/26. When Dietary Staff are hired, they will undergo a Dietary Skills Orientation Checklist and be required to complete the assigned testing from the 3/12/26 All Staff with a passing grade (80% or higher) prior to being scheduled for independent shifts in the kitchen. 3. Current kitchen enployees will completed the testing on 3/12/26. The Dietary Manager and Executive Director will review hand hygiene, glove use and food prep procedures on a quarterly basis moving forward. 4. Dietary Manager, Business Office Manager and Executive Director 1. Food containers in the reach-in cooler will be cleaned. 2. Hand hygiene, glove use, and food prep procedures will be reviewed and testing on at the 3/12/26 All Staff and be reviewed quarterly moving forward. Inspecting and cleaning food containers, as needed, will be added to the kitchen cleaning task sheet. 3. Inspecting and cleaning food containers, as needed, will be added to the kitchen cleaning task sheet as a daily task. 4. Dietary Manager and 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: