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 03/11/26, between 10:00 am and 1:30 pm, the facility kitchen was observed, and the following was identified: 1. Food Storage: * Surveyor found raw pork and chicken stored in cooler without dates and not in drip pans. 2. Sanitation: * Surveyor observed staff washing hands in food prep and ware washing sinks, and not in a dedicated handwashing sink. 3. Modified Special Diets: *Surveyor found leftover pureed food entrée in the cooler that was not at appropriate texture. Staff 1 (PIC/Dietary Director) reported that it was served the day prior. Surveyor observed assistant cook prepare a pureed meal that was not at appropriate texture and had missing meal components. Surveyor had them correct if before serving. The areas of concern were observed and/or discussed with Staff 1 (Dietary Director), Staff 2 (Administrator) at approximately 1:30 pm on 03/11/26. Staff acknowledged the findings.

Dietary manager completed a full audit of all reach in coolers on 3/11/2026 evening to identify any other undated food items or raw proteins stored without drip pans. Facility food policy was reviewed with cooks 3.11.2026 and again with all staff at all staff meeting on 3.12.2026. Cooks will audit each shift. Dietary manager will complete weekly reach in cooler audits for 30 days then every 30 days checking for proper dating, and ensuring drip pans are under raw meats. Audit results will be turned into Administrtor as part of Kitchen quality Assurance. Dietary mananager reviewed hand washing policy with all staff on 3.11.2026 evening and reminded staff where the proper hand washing sink was in the kitchen. Signs were posted at prep and ware-washing sinks stating "No Handwashing – Food Prep/Ware-washing Only". Dietary manager/ Cooks are responsible to ensure compliance daily. All Cooks have been re trained on food textures via Relias training along with Dietary manager 1:1's. Dietary manager will review pureed foods weekly before being served for 30 days or until compliance is achieved.

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: