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 maintain a clean and sanitary kitchen in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to: Observations of the main kitchen between 11:00 am and 12:45 pm on 05/21/26 showed the following deficiencies: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, grease, white billowy matter, and/or black matter was visible on or underneath the following: * Housing of industrial can opener-build up of black matter; * Industrial can opener blade; * Waffle maker; * Floor underneath and wall behind ware washing machine; * Top of ware washing machine; * Floor sink under three compartment sink; and * Interior of “low boy” reach in cooler on main cooking line. b. Improper/incomplete facial hair restraint. c. Improper use of sanitizing towels. d. Lack of knowledge regarding the prevention of cross contamination. e. Improper glove use-not changing soiled gloves while handling ready-to-eat foods. f. No testing strips were available to validate the surface sanitation solution was at the effective range. g. Improper hierarchy of raw proteins being stored in the walk-in cooler. h. Serving/portioning scoops being stored directly in product. At approximately 12:45 pm, the surveyor reviewed the deficiencies with Staff 1 (Assistant Executive Director) and Staff 2 (Executive Chef). Staff 1 and Staff 2 acknowledged the findings.

150-000 A. Team assigned a section to back of house to ensure the follpwing cleanliness; Cooks: Can opener- daily waffle maker- daily, Interior of Low boy on cooks line- daily Dishwasher- floor underneath/behind washing machine-daily, top of washing machine-daily, Floor under 3 compartment sink-daily, EC to have daily sign off for the next 4 weeks to ensure compliance ED will complete weekly walkthrough/audit of kitchen to review with EC at weekly one on one B. Sun-Thurs EC to ensure at time of shift that all facial hair is covered Inservice completed with staff 5/30/26 regarding facial hair MCD to complete weekly in service and training on proper glove use and hand hygeine MCD to complete weekly in service of cross contamintation in the kitchen, storage of serving utensils when in service and storage of walk in EC to order testing strips for sanitsizer solution,

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 maintain the kitchen in accordance with the Food Sanitation Rules OAR 333-150-000. This is a repeat citation. Findings include, but are not limited to: Observations of the kitchen were made with Staff 3 (ED) at 10:41 am on 07/20/26. The following was identified: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, grease, white billowy matter, and/or black matter was visible on or underneath the following: * Housing of industrial can opener; * Industrial can opener blade; * Waffle maker in dry storage; * Small stand mixer; * Floor underneath and wall/caulking behind ware washing machine; * Top of ware washing machine; * Floor drains throughout the kitchen; * Interior and exterior of “low boy” reach-in cooler on the main cooking line; and * Outside of sugar and flour bins. b. Staff 4 (Cook) lacked a facial hair restraint. c. No testing strips were available to validate the surface sanitation solution was at the effective range. d. Food storage: * A tray of what appeared to be crab cakes was stored uncovered, undated, and unlabled in the walk-in cooler; and * Various vegetables and hot dogs were stored uncovered, undated, and unlabeled in the “low boy” reach-in cooler on the main cooking line. The kitchen was toured and the need to ensure kitchen practices and protocols were in accordance with the Food Sanitation Rules was discussed with Staff 3 at 11:16 am on 07/20/26. She acknowledged the findings.

A- *Can opener to be wiped down after each use by every staff member. Sanitation bucket to be stationed in reach of can opener. *Waffle maker to be wiped down after each use and stored with bun rack cover to ensure cleanliness when not in use. *Small stand mixer to be wiped down on and around after each use by every employee. Sanitation bucket to be stationed in reach. *Walls abover and under dish maching to be cleaned and evaluated by EC daily to ensure compliance. *Dishwasher to have weekly checkoff that drains have been cleaned properly. *Cooks to wipe down interior and exterior of low-boy nightly and sign daily check off. *Closing Cook to sweep and mop back off sugar/flour storage nightly. B. Staff have been inserviced and provided sufficient supply of facial hair coverings. C. Sanitation strips present in kitchen at time of survey; stored in Executive Chef office unbenounced to staff. Testing strips have now been relocated to Janitor closet with sanitation and chemicals D. Food Storage *Closing cook to ensure and sign off during cleaning checklist that all unused or prepped food is labled/dated and stored properly. Executive Chef to complete walk through in morning and evening to ensure compliance.

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:

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 the plan of correction satisfied the Department. Findings include, but are not limited to: Refer to C240.

Refer to C240.

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: