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 04/30/26 at 10:45 am, the facility kitchen was observed to need cleaning in the following areas: * Both sides of hood vents above cooking equipment – dust accumulation/greasy; * Sides of deep fat fryer – greasy drips/spills; * Wall next to deep fat fryer – greasy/dust accumulation; * Shelf below grill and flat top – food debris/grease on paper liners; * Wall behind cooking equipment – grease drips/food splatter; * Plate holder/warmer – spills/caked on debris; * Floor drain under single sink – food accumulation; * Pipes on wall above spice shelves – accumulation of dust; * Ceiling vent near dishwashing area – significant dust accumulation; and * Vent, ceiling and light above service line – accumulation of dust. Other areas of concern included: * No small diameter probe/thermometer available. * Cook not wearing hair restraint. The areas of concern were observed and discussed with Staff 1 (Chef) and discussed with Staff 2 (Associate Executive Director) and Staff 3 (Executive Director) on 04/30/26. The findings were acknowledged at 12:15 pm by Staff 1 and acknowledged by both Staff 2 and 3 at 12:40 pm.

1. Both sides of hood vents above cooking equipment –dust accumulation and grease have been cleaned. Cook vents and hoods are on an approximately every 2 week cleaning schedule. The ALF Chef is responsible for ensuring the cleaning is completed. The hood vents are professionally cleaned every quarter. The Maintenance Director is in charge of the professional cleaning schedule. ALF Chef and ALF Administrator will walk kitchen routinely (at least qaurterly) to review kitchen cleanliness and adjust cleaning schedules if necessary. 2. The sides of the deep fat fryer as well as the wall next to the deep fat fryer have been cleaned. These surfaces are wiped down during daily use and are on a monthly deep clean schedule in order to clean any hard to reach areas. The ALF Chef is responsible for maintaining the cleaning schedule and ensuring completion of the task. ALF Chef and ALF Administrator will walk kitchen routinely (at least qaurterly) to review kitchen cleanliness and adjust cleaning schedules if necessary. 3. The shelf below the grill and flat top have liners which have been switched out for new liners. The liners are switched out weekly. It is the responsibility of the ALF Chef to ensure that the liners are replaced weekly. ALF Chef and ALF Administrator will walk kitchen routinely (at least qaurterly) to review kitchen cleanliness and adjust cleaning schedules if necessary. 4. The wall behind the cooking equipment have been cleaned of grease drips and food splatter. These walls are wiped down routinely by the kitchen team, wiping all areas that are easily accessible. The wall behind the cooking equipment is on a monthly deep cleaning schedule in order to access the harder to reach areas. The ALF Chef is responsible for ensuring the wall is maintained and the monthly deep cleaning is completed. ALF Chef and ALF Administrator will walk kitchen routinely (at least qaurterly) to review kitchen cleanliness and adjust cleaning schedules if necessary. 5. The plate holder cart has been cleaned thoroughly, including the lower bars near the wheels on the cart. The ALF Chef has educated his team on this area of concern and the bottom of the cart is part of the monthly deep cleaning. The ALF Chef is responsible for ensuring the monthly deep cleaning is completed. ALF Chef and ALF Administrator will walk kitchen routinely (at least qaurterly) to review kitchen cleanliness and adjust cleaning schedules if necessary. 6. The Floor drain under the single sink has been cleaned. The floor drain routinely accumulates food debris as this is our food prep sink. The dishwasher is assigned the task of checking the drain nightly and cleaning as needed. The ALF Chef is responsible for ensuring the task is completed. ALF Chef and ALF Administrator will walk kitchen routinely (at least qaurterly) to review kitchen cleanliness and adjust cleaning schedules if necessary. 7. The pipes on the wall above the spice shelves have been cleaned of any dust accumulation. These pipes are cleaned as part of the monthly deep clean. The ALF chef is responsible for ensuring the monthly deep cleaning is completed. ALF Chef and ALF Administrator will walk kitchen routinely (at least qaurterly) to review kitchen cleanliness and adjust cleaning schedules if necessary. 8. Both ceiling vents as well as the lights have been dusted/cleaned. The ceiling vents and lights are the responsibility of the Maintenance Director. The Maintenance director has been asked to put this task on a monthly schedule. It is the responsibility of the ALF Chef to ensure the cleaning has occurred. ALF Chef and ALF Administrator will walk kitchen routinely (at least qaurterly) to review kitchen cleanliness and adjust cleaning schedules if necessary. 9. A small diameter probe thermometer has been ordered. 10. All cooks have been re-educated on the requirement of wearing a hair restraint.

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: