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: C240: 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 04/28/26 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas: * Oven doors and side of oven next to steamer – drips/spills/food debris; * Counter holding steamer and shelf below – spills/debris; * Exterior door of sandwich refrigerator – smears/drips; * Large floor stand mixer, including wire guard – food drips/splatters; * Red countertop mixer – food splatters; * Shelves holding spice containers – debris/tacky; * Interior of stainless steel drawers on prep counter – debris/sticky; * Exterior doors of 3 door refrigerator – smears/drips; * Commercial can opener – blade with food debris and finish worn; * Walk in freezer floor – debris; * Wall behind dishwasher – brown/black matter; * Top of dishwasher – dried debris; * Grate on back of refrigerator on service line – significant accumulation of dust; * Sides and front of deep fat fryer – drips of grease; and * Top of convection oven – dust/grease. Improper food storage included: * Refrigerator/freezer unit near service line – plastic bags of food not securely closed or dated in the freezer and multiple containers in the refrigerator not labeled and/or dated (included bacon, sausage, individual portions of sour cream, parmesan cheese and meat patties; * Sandwich refrigerator on service line – wrapped sliced cheese not dated; * Lower shelf on front of service line – undated container of raisins had spoon in it, container of powdered product without date or label; * Wire storage shelf in prep area – bin with unknown powered product without label or date and bag of corn meal not securely closed; * Dry storage – package of street tortillas with “best by date 2/2026” and undated open bags of tortilla chips and pasta; * Walk in refrigerator – 7 boxes of food products on floor under shelves, 2 containers of cottage cheese with “best by date of 4/16/2026;” * Walk in freezer – box of meat patties and bag of breaded item not securely closed or dated, box on floor; * Beverage area next to dining room – several bags of dry cereal not securely closed or dated; and * Lower shelf in prep area – bag of “crumbs” not labeled or dated. Other area of concern included: * White cutting boards on service line and sandwich refrigerator – heavily scored and stained. The areas of concern were observed and discussed with Staff 1 (Dietary Services Manager) at 12:15 pm and discussed with Staff 2 (Executive Director) at 12:30 pm on 04/28/26. The findings were acknowledged by both Staff 1 and Staff 2.

A. 1. Cleaning of: oven doors and side of oven next to steamer, counter holding steamer and shelf below, exterior door of sandwich refrigerator, large floor stand mixer-including wire guard, red countertop mixer, shelves holding spice containers, interior of stainless steel drawers on prep counter, exterior doors of 3 door refrigerator, commercial can opener, walk-in freezer floor, wall behind dishwasher, top of dishwasher, grate on back of service line refrigerator, sides and front of deep fat fryer, top of convection oven. 2. Regular cleaning checklist to be followed and executed 3. Daily/weekly on cleaning checklists and as needed. 4. Executive Director and Dining Services Manager. B. 1. Properly label and date items and purge improperly stored food daily including items identified as follows: purge of plastic bags not securely closed and dated in freezer unit near service line and refrigerator items not labeled and/or dated (including bacon, sausage, individual sour cream portions, parmesan cheese, and meat patties), wrapped sliced cheese not dated in sandwich fridge on service line, undated raisins and spoon, powdered product container without label and date, unknown powdered without label or date and cornmeal bag not securely closed in wire storage prep area, outdated package of street tortillas, open tortilla chips and pasta in dry storage, seven boxes of food product on floor under shelves and outdated containers of cottage cheese in walk in fridge, box of meat patties, box on floor and breaded item not securely closed in walk in freezer, dry cereal not properly closed and dated in beverage area, and lower prep area bag of crumbs not labeled or dated. 2. Food items will be properly labeled and dated at time of use and food storage areas audited daily per regular cleaning checklists. 3. Daily on regular cleaning checklists and as needed. 4. Executive Director and Dining Services Manager. C. 1.Replace white cutting boards on service line and sandwich refridgerator that are heavily scored and stained. 2. White cutting board will be cleaned daily and as needed. Staff to report scoring to Dining Services Manager. 3. Cleaning checklist to be followed and executed. Replace as needed. 4. Executive Director and Dining Services Manager.

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. This is a repeat citation. Findings include, but are not limited to: On 06/29/26 at 10:36 am, the facility kitchen was observed, and the following was identified: 1. Areas needing cleaning: * Oven doors and side of oven next to steamer had significant build-up of drips/spills/food debris; * The white wire basket on the side of the oven had grime/grease; * The counter holding steamer and shelf below had spills/debris; * The exterior door of the sandwich refrigerator had smears/drips; * Large floor stand mixer, including wire guard had food drips/splatters; * Red countertop mixer had food splatters; * Interior of stainless steel drawers on prep counter had debris/sticky;smears/drips; * The blade and housing of the commercial can opener had food debris and finish worn; * Walk in freezer floor had drips; * Wall behind dishwasher had brown/black matter on caulking and drips along the wall; * Top of dishwasher had dried debris/dust; * Grate on back of white refrigerator/freezer on service line had a significant accumulation of dust; * Interior of white refrigerator/freezer had food debris/drips; * Interior and exterior of microwave had significant food residue/drips; * The shelf the microwave was sitting on had dust and food debris; * Sides and front of deep fat fryer and floor below had drips of grease; * Top of convection oven had a build-up of dust/grease; * Build-up of black matter in all kitchen drains; * Wall behind service line had black streaks; * Walls of beverage station in dining room had food splatters/spills; and * Storage carts in beverage station in dining room had dust/food build-up. 2. Food Storage: * White sugar bin lid had food/dust build-up and was cracked; * Brown sugar bin had no lid and was half-covered with plastic wrap; and * Bags of flour and cornmeal were not securely closed. The findings were observed and discussed with Staff 1 (Dietary Services Manager) at 10:51 am and with Staff 2 (ED) at 10:55 am on 06/29/26. The findings were acknowledged by both Staff 1 and Staff 2.

1. a. Oven doors and side of oven will be deep cleaned and cleaned after each use for drips/spills/food debris. b. White wire basket on side of oven will be deep cleaned and cleaned after each use for grime/grease. c. Counter holding steamer and shelf below will be deep cleaned and cleaned after each use for spills and debris. d. Exterior door of sandwich station will be deep cleaned and cleaned after each use for smears and drips. e. Large floor stand mixer will be removed. Not in use. f. Red counter top mixer will be removed. Not in use. g. Interior drawers of stainless steel prep counter will be deep cleaned and cleaned after each use. h. Commercial can opener blade and housing replaced and cleaned after each use. i. Walk in freezer floor will be deep cleaned and cleaned weekly and as needed. j. Wall behind dishwasher will be deep cleaned and re-caulked, then cleaned daily. k. Top of dishwasher will be deep cleaned and cleaned daily. l. Grate on back of white fridge/freezer on service line will be deep cleaned and cleaned weekly. m. Interior of white fridge will be deep cleaned and cleaned weekly and as needed for debris/drips. n. Microwave will be replaced and cleaned daily. for dust and food debris. o. Shelf of microwave will be deep cleaned and cleaned daily for dust/debris. p. Sides and front of deep fat fryer and floor below will be deep cleaned and cleaned weekly and as needed for drips of grease. q.Top of convection oven will be deep cleaned and cleaned weekly and as needed for build up of dust/grease. r. Kitchen drains will be deep cleaned and cleaned weekly and as needed for black matter s. Wall behind service line will be deep cleaned and cleaned daily as needed. t. Walls of beverage station will be deep cleaned and cleaned weekly and as needed for spills/splatters u. Storage carts in dining room will be deep cleaned and cleaned/sanitized daily for dust/food build up. v. White sugar bin lid will be replaced and cleaned daily after each use. w. Brown sugar lid will be replaced x. Bags of flour and cornmeal will be closed and securely in a bin 2. Daily cook and server cleaning checklists have been discussed and acknowledged by kitchen staff and implemented. Checklists are reviewed by DSM and turned in to ED weekly. 3. All outlined areas will be cleaned, stored, and evaluated on daily cleaning checklists and as needed by cooks and servers then reviewed by ED and DSM. 4. Cooks and servers are responsible to complete the cleaning and checklists. DSM and ED are responsible for ensuring corrections are completed and monitored.

OAR 411-054-0105 (2-4) Inspections and Investigation: Insp Interval (Amended 12/15/21)(2) The facility shall not interfere with a good faith disclosure of information by an employee or volunteer concerning abuse or other action affecting a resident's safety or welfare, as described in OAR 411-054-0028(4).(3) Staff of the Department shall visit and inspect every facility at least but not limited to once every two years for a full in-person survey to determine whether the facility is maintained and operated in accordance with these rules.(a) For each year during which a facility does not have a full survey, the Department shall conduct an in-person inspection of the kitchen and other areas where food is prepared for residents.(b) Subsection (a) will not go into effect until July 1, 2022.(c) Facilities not in compliance with these rules must submit, within ten days of receipt of the inspection report, a plan of correction that satisfies the Department.(d) The Department may impose sanctions for failure to comply with these rules.(4) Department staff may consult with and advise the facility administrator concerning methods of care, records, housing, equipment, and other areas of operation. This Rule is not met as evidenced by: Based on observation and interview, it was determined the facility failed to ensure their kitchen survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to: Refer to C240.

1. Facility plan of correction will be reviewed with all kitchen staff (cooks, servers, DSM) and acknowledged. Kitchen staff will follow plan of correction and daily cleaning checklists. 2. Review and acknowledgement of POC in conjuction with daily cleaning checklists completed by kitchen staff and reviewed by DSM and ED. 3. This will be evaluated daily and as needed by kitchen staff and DSM. DSM and ED to evaluate weekly and as needed. 4. kitchen staff will ensure corrections are completed. DSM and ED to ensure corrections are completed/monitored.