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: The findings of the initial kitchen inspection, conducted 03/23/26, are documented in this report. The survey was conducted to determine compliance with the OARs 411-054-0030 for Residential Care and Assisted Living Facilities for Resident Services – Meals and Oregon Health Service Food Sanitation Rules OARs 333-150-0000. Tag numbers beginning with C refer to the Residential Care and Assisted Living Facilities rules. Based on observation and interview, it was determined the facility failed to maintain the kitchen in a sanitary manner and 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 03/23/26 at 9:10 am, the facility kitchen was observed to need cleaning in the following areas: * Reach-in refrigerators #1 and #2 exteriors and handles – food debris; * Reach-in freezers #1 and #2 exteriors and handles – food debris; * Interior of microwave – food splatters; * Shelf above microwave – food debris/grease; * Wall behind cooking equipment – grease drips/spills; * Range top and exterior side – grease drips/spills; * Fryer vent and side – grease drips; * Convection oven interior – grease build-up; * Shelf above cooking equipment – food debris/grease; * Ice machine exterior – drips/spills; and *Garbage can exterior, near food prep table – drips/spills. Observation of food storage included: * Dry storage – open bags of marshmallows, pasta, and spice packets not dated; * Dedicated area for activity foods had an outdated bakery item and a package of cookies left open and not dated; and * Refrigerator storage – outdated foods including sour cream, ranch dip, applesauce, and resident-labeled packaged cheesecake. Additional observations included: * There were no test strips available to test for efficacy of sanitation in the three-sink unit. The findings were observed and discussed with Staff 1 (Executive Director), Staff 2 (Cook), Staff 3 (Cook), and Staff 4 (Owner) on 03/23/26. They acknowledged the findings at 3:05 pm.

Dietary Manager or designee have worked on a kitchen cleaning schedule to address food debris, food splatters, grease drips and spills. Open foods have been properly dated and stored, or thrown away on 03/23/2026. Expired items have been disposed of on 03/23/2026 Sanitation test strips have been ordered on 03/26/2026. Dietary Manager or designee will educate kitchen staff on proper santitation techniques including proper chemical use that it food safe and sanitation strip testing proceedures. Dietary Manager and kitchen staff will have daily, weekly, and a quarterly cleaning schedule, including a full kitchen deep clean 1x per quarter. Dietary manager or designee will conduct random kitchen audits 1x a week for 4 weeks to observe for cleaniness of the kitchen area, expired items, dated items, sanitation records, and proper storage of food.

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: