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 03/19/26, between 10:45 am and 2:00 pm, the facility kitchen was observed, and the following was identified: Throughout all buildings: 1. Sanitation: * PH test strips were not available to monitor sanitizer solution for non-food contact surfaces; * Sponges were being utilized for ware washing; * No fine tip thermometer or alcohol wipes were available; * Care staff did not have a contact barrier between potentially contaminated clothing and food delivery; and * Food is not covered throughout delivery to resident rooms. 2. Cleaning: * Tops of refrigerator / cappuccino machine – dusty. Building B: 1. Sanitation: * Mini Fridge – without thermometer and routine monitoring; * Apples and bananas that had been sliced and were uncovered, without serving utensils for resident access on the service counter where there was high traffic; and * Surveyor observed resident with bare feet enter the kitchen several times, getting ice from the freezer and using the garbage can. Kitchen entry doors were propped open. Care staff reported that the kitchen was available for residents to use at any time of day. Surveyor requested staff dispose of the ice and clean / sanitize the freezer and ice trays. Building C: * See above areas noted throughout the buildings. Building D: 1. Food Storage: * Surveyor found several deli meats, hot dogs, cheese, and lettuce without dates and/or past expiration dates. Food was discarded. 2. Repair: * Light fixture cover – broken. The areas of concern were observed and/or discussed with Staff 1 (PIC/Dietary Manager) and Staff 2 (Interim Administrator) at approximately 2:00 pm on 03/19/26. Staff acknowledged the findings.

OAR 333-150-000 Sanitation Dietary Manager purchased test strips and they are placed next to the chemical dispensers where the bottles are filled. The proper chemical was purchased and is now inventoried along with the other chemical supply system. When the assigned dietary staff fills/re-fills the bottles, they will be tested before delivering to the individual houses for use. Quality checks will be done at least monthly and upon filling the santizer bottles by the dietary department. Sponges will not be purchased by the community at any time. Health and Dietary staff will be in-serviced that sponges should never be used in our setting. Dietary Manager purchased fine tip thermometers and alcohol wipes. Policy/Process will be established. Health and Dietary staff will be in-serviced on proper. Quality checks will be performed at least monthly by Dietary Manager, or their designee. Dietary Manager will purchased additional aprons for inventory. Health Services employees will be re-educated again on usage of aprons by while servicing food. Quality checks will be completed by Administrators/Resident Care Coordinators weekly to assure proper usage. Plate covers were ordered to provide enough for all houses to be used for any apartment tray deliveries. Staff will be in-serviced. Routine quality checks will be completed by Administrators and/or Dietary Manager or their designees at least weekly for the first month and monthly thereafter. Residents will be notified that the kitchens will need to be secure and foot traffic and access is limited to employees using proper sanitation knowledge. Dietary/Maintenance Director will facilitate the installation of new swinging doors for access to the kitchen. (The other houses have them.) Health and Dietary Services will be in-serviced that the swinging doors should be secured at all times with the exception of when meal delivery is occurring. A posting will be near each door indicated that doors should remain closed. Building B - The mini-fridge has been permanently reomoved. Health Services employees will be re-educated by that all food items mush be in full tact and covered at all times when readily available for residents at the kitchen countertops. See above for reference to entry doors in to the satellite kitchens. Health and Dietary staff will be re-educated reminding them proper dating techniques and guidelines for dating ALL foods. Dietary staff designee will quality check at least weekly for proper implementation and discard any expired foods. Building D - New light fixtures will be ordered, as replacement light covers are no longer available. They will be installed within one week of arrival.

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: