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 07/14/26 at 11:10 an, the facility kitchen was observed to need cleaning and repair in the following areas: * Top of dishwashing machine – dried debris accumulation; * Floor in dishwashing area underneath two compartment sink – accumulation of debris; * Commercial can opener blade – dried black matter/finish worn off; and * Dishwashing machine was not reaching appropriate wash water temperature (120 degrees) and chlorine levels were below the 50 to 100 part per million: - At 12:00 pm the dishwashing machine wash temperature ranged from 97 degrees to 112 degrees; rinse water temperature met the 120 degree minimum (ranged 123 degrees to 127 degrees). - The chlorine level measured approximately 25 parts per million. Staff 1 (Cook/Person In Charge) was notified immediately and asked to stop using the dishwashing machine until repairs could be completed. - Rinse temperatures were not being monitored. Staff 1 and Staff 3 (Divisional Director of Culinary - West) were notified. - Staff 1 notified Staff 2 (Environmental Services Director) contacted Ecolabs (dishwashing machine vendor) and requested an immediate visit to repair dishwasher. - Dishwashing staff to use three sink method of washing dishes until repairs are completed. - Interview with Staff 2 at 12:15 pm indicated Ecolab had not been in the community since the change of ownership (November 2025). Interview with Staff 3 (Divisional Director of Culinary - West) indicated the community had a contract for monthly visits by Ecolabs for maintenance. Infection control concern: * Dishwashing staff improper glove use – no handwashing or glove changes between dirty and clean The areas of concern were observed and discussed with Staff 1 (Cook/Person In Charge) on 07/14/26 at 12:45 pm and discussed with Staff 4 (Resident Care Coordinator) on 07/14/26 at 1:00 pm. The findings were acknowledged by both Staff 1 and Staff 4.

CSD/ED or Designee will re-educate all culinary staff on daily, weekly and monthly cleaning schedules and will implement by 8/4/2026. Once training is complete, CSD/ED or Designee will audit cleanling logs on a daily basis for 2 weeks, then a weekly basis for 4 weeks, then a bi-monthly basis going forward. Dishwashing machine was repaired on 7/15/2026. Re-education for dishawasher temperature logs to be completed and implemented by 8/4/2026. Logs will be completed each meal and CSD/ED or Designee will audit the logs on a daily basis for 2 weeks, then a weekly basis for 4 weeks, then a bi-monthly basis going forward. Cholrine levels in the dishwasher will be monitored using test strips. CSD/ED or Designee will re-educate cullinary staff on the use of test strips and implement logs by 8/4/2026. Logs will be completed daily for each meal and CSD/ED or Designee will audit the logs on a daily basis for 2 weeks, then a weekly basis for 4 weeks and then a bi-monthly basis going forward. Dining staff to be re-educated on proper glove use and handwashing by 8/4/2026, with random audits of handwahing and glove use to be comepleted by CSD/ED or Designee.

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: