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: Sun Terrace Based on observation and interview, it was determined the facility failed to ensure the kitchen was clean and in good repair in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to: Observations of the main facility kitchen on 07/22/26, from 7:45 am through 9:30 am, revealed the following: 1. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter, rust, and/or grease was visible on or underneath the following: * Floor sinks under commercial ice machine and in dry storage area; * Hood exhaust removable filters, light covers, and fire suppression system hardware; * Top of ware washing machine; and * Industrial can opener and can opener mounting plate. 2. Items in need of maintenance or repair: * Sauté pans with heavily worn non-stick surface which could result in physical contamination of food items; * Plate covers with melted areas, resulting in a surface that could not be sanitized; * Light fixture in walk-in cooler; and * Vent cover on ceiling in chemical/mop sink room. 3. Sanitation and food handling: * Employee drink on food prep surface without proper cover/lid/straw; * Improper thawing procedures observed; and * Wiping towel not in/being returned to surface sanitation solution bucket. 4. Food storage: * Multiple opened packaged food items in walk-in cooler without open dates; * Multiple prepared food items in walk-in cooler without labels or dates; * Multiple food items in walk-in cooler transferred from original packaging without a label or date; * Food delivery cases on floor of walk-in freezer were being worked out of; * Improper food storage hierarchy in walk-in freezer; * Multiple prepared food items in walk-in freezer without labels or dates; * Food items in chest freezer were not properly closed, potentially affecting quality of food items; and * Multiple damaged canned food items in dry storage were intermingled with useable canned goods. 5. Other areas of concern: * Visible live pest on the floor near commercial ice machine. At approximately 9:30 am on 07/22/26, the surveyor met with Staff 1 (Executive Director) and Staff 2 (Dietary Manager) to review deficiencies. The findings were acknowledged by Staff 1 and Staff 2.

OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule 1.) An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter, rust, and/or grease was visible on or underneath the following: * Floor sinks under commercial ice machine and in dry storage area; *Hood exhaust removable filters, light covers and fire suppression system hadware; *Top of ware washing machine; and *Industrial can opener and can opener mounting plate. 1. All areas identified in the Statement of Deficiencies will be cleaned. 2. The Dietary Manager will develop and implement daily and weekly cleaning checklists and train the kitchen staff on the performance of cleaning duties. Dietary Manager and staff will be trained on Keeping Food Safe and Nourishing for Older Adults. 3. The Dietary Manager and Administrator will perform daily and weekly unannounced, non-routine audits of the kitchen. 4. The Dietary Manager and the Administrator will be responsible for carrying out the corrections. 2.) Items in need of repair: *Saute pans with heavily worn non-stick surface which could result in physical contamination of food items; *Plate covers with melted areas, resulting in a surface that could not be sanitized; *Light fixture in walk-in cooler; and *Vent cover on ceiling in chemical/mop room. 1. The saute pans in question will be discarded. 2. All plate covers with a non -cleanable surface will be discrded. 3. The light fixture in the walk-in cooler will be repaired and in working condition. 4. The vent cover on the ceiling in chemical/mop room will be cleaned. The Dietary Manager will develop and implement daily and weekly cleaning checklists and train the kitchen staff on the performance of cleaning duties. The Dietary Manager and Administrator will perform daily and weekly unannounced, non-routine audits of the kitchen. The Dietary Manager and the Administrator will be responsible for carrying out the corrections. 3.) Sanitation and food handling: *Employee drink on food prep surafce without proper cover/lid/straw; *Improper thawing procedures observed; and *Wiping towel not in/being returned to suraface sanitation solution bucket. 1. All Dietary satff will be provided education regarding appropriate sanitation and food handling. The Dietary Manager and Administrator will be responsible for carrying out the corrections. 4.) Food storage: *multiple opened packaged food itmes in walk-in cooler without open dates; *Multiple prepared food items in walk-in cooler without labels or dates: *Multiple food items in walk-in cooler transferred from original packaging without a label or date; *Food delivery cases on floor of walk-in freezer were being worked out of; *improper food storage hierarchy in walk-in freezer without labels or dates; *Food items in chest freezer were not properly closed, potentially affecting quality of food items; and *multiple damaged canned food items in dry storage were intermingled with usable canned goods. 1. All unlabeled food will be discarded. 2. All dietary staff will be provided education reagrding food labeling, the food storage hierarchy, and proper food storage techniques. The Dietary Manager and Adminstrator will daily and weekly unnanounced, non-routine audits of the kitchen. The Dietray Manager and Administrator will ne repsonsible for carrying out the corrections. 5. Other areas of concern: *Visible live pest on the floor near the commercial ice machine. 1.The facility will utilize Sprague Pest Control to evaluate and treat the pest concern. The Administrator will be respncible for carrying out the corrections.

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: