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 03/27/26, between 9:00 am and 11:00 am, the facility kitchen was observed to need cleaning and/or repair in the following areas: * Cutting boards – heavily scored, stained, non-cleanable; * Speed rack in walk-in refrigerator – food debris; and * Dish machine – wash and rinse temperatures were below minimum requirements. During an observation on 03/27/26 at approximately 10:00 am, Staff 1 (PIC/Dining Services Director) demonstrated the dish machine did not meet minimum temperature requirements for washing and rinsing. Staff planned to use the three-compartment sink for ware washing until the repair was made. The areas of concern were discussed with Staff 1 (PIC/Dining Services Director), Staff 2 (Executive Director) and Staff 3 (Regional Operations Director) at approximately 11:00 am on 03/27/26. Staff acknowledged the findings.

* Cutting boards – heavily scored, stained, non cleanable; 1. All scored cutting boards will be replaced. 2. This will be monitored daily by the cooks and any that need to be replaced will be brought to the attention of the PIC who will inform the ED. 3. Daily by the cooks, weekly by the PIC, and monthly by the ED. 4. ED/PIC * Speed rack in walk-in refrigerator – food debris 1. Speed racks cleaned immediately. 2. Cleaning schedule posted by the walk in to be filled out daily. 3. Daily by staff, weekly by PIC, and monthly by ED. 4. ED/PIC * Dish machine – wash and rinse temperatures were below minimum requirements 1. ED followed manufacturer's recommendation for switching to chemical disinfectant until water temps could be reached. 2. Faulty water heater to be replaced. 3. Daily temp logs will be appropriately kept by staff. PIC to check weekly and ED to review monthly. 4. ED/PIC

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: