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 03/1/0/26 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas: * Commercial can opener – blade and surrounding areas with black/brown matter build up; * Upright refrigerator at end of service line – interior with drips/spills, wet/unclean towels on bottom shelf; * Side of grill/stove – food drips/spills/splatters; * Shelf below toaster – build up of black matter/grease/debris; * Wall behind toaster – food splatters; and * Wall behind dishwasher and below counter – build up of black matter/drips/spills. Improper food storage included: * Food items in both walk in refrigerator and freezer – not labeled, not dated, not securely closed to prevent contamination/ food items included: fruit in a bowl, corn tortillas, rice, lunch meat, sliced cheese, feta cheese, shredded cheese, frozen breaded meat products, meat patties; and *Walk in freezer – boxes and food debris on floor. Other concerns included: * Colored cutting boards – finish worn and scored; and * Dishwashing staff lacked use of hair restraint. The areas of concern were observed and discussed with Staff 1 (Dietary Manager) and discussed with Staff 2 (Chief Operating Officer) on 03/10/26. The findings were acknowledged at 12:45 pm by Staff 1 and Staff 2.

1.• All identified areas and equipment were immediately cleaned and sanitized, including the can opener, refrigerator, grill/stove, shelves, walls, and dishwasher area. • A new commercial can opener and refrigerator have been purchased. • Wet/soiled towels were removed and proper storage practices reinforced. • All improperly stored food items were discarded or properly labeled, dated, and sealed immediately. • Walk-in refrigerator and freezer were cleaned and organized; debris and boxes were removed from the floor. • Worn cutting boards have been removed from service and replaced. • Dishwashing staff were immediately provided with and required to wear proper hair restraints. 2. • A labeling and dating policy has been reinforced requiring all food items to be labeled with name and date opened/prepared. • Staff were re-trained on proper food storage, covering, and contamination prevention. • Designated storage areas have been established to keep floors clear at all times. • A routine inspection schedule for kitchen tools and equipment has been implemented to ensure items remain in good condition. • Staff have been re-trained on hygiene and food safety requirements, including mandatory use of hair restraints. 3. • A daily and weekly cleaning schedule has been implemented for all kitchen equipment and surfaces. • A cleaning log has been implemented and must be completed at the end of every shift. 4. The Dietary manager will be responsible to ensure the corretions are completed and being monitored.

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:

OAR 411-057-0140(2) Administration Compliance (2) The licensee of a memory care community must comply with both the licensing rules for the facility and Chapter 411, Division 57. This Rule is not met as evidenced by: Based on observation and interview, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to: Refer to C240.

Refer to C240.

OAR 411-057-0140(2) Administration Compliance (2) The licensee of a memory care community must comply with both the licensing rules for the facility and Chapter 411, Division 57. This Rule is not met as evidenced by: