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 good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: Observation of the main facility kitchen on 07/15/26 from 10:30 am thru 1:00 pm revealed the following deficient practices: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter and grease was visible on or underneath the following: * Pipes, drain, walls and flooring behind/underneath of the dish machine; * Floors/walls around dish washer and dishwashing area: * Top of dish washer; * Kitchen drains; * Open stainless steel shelving by food preparation areas; * Microwave; * Interior of reach in coolers and freezers; * Metal racks in reach in coolers with accumulation of white/greyish biological matter; * Industrial can opener and housing; * Countertop mixer; * Blender base; * Stove top; * Windowsill above food preparation area; and * Reach-in refrigerator and freezer in activity room; b. The following areas needed repair: * Large gap/hole in ceiling where piping enters in utility room where hot water heaters are stored; and * Caulking and wall behind dirty area of dish machine with large accumulation of black organic matter and in need of replacement/repair. c. Multiple potentially hazardous foods were found stored in the reach in cooler without open dates and/or past manufacturer’s use by dates, or were past seven days from opening/preparing and were in need of disposal. d. Dishwashing racks were observed stored on the floor. e. A cook was observed to store his beverage on the food prep area. The personal beverage was not covered and did not have a straw. He was observed to take a drink while engaged with food preparation tasks and did not sanitize or wash his hands. There was no appropriate dedicated area for staff to store their drinks. f. A cook was observed to contaminate his gloves multiple times during tray/meal service and did not change his gloves before directly handling ready-to-eat food items. g. A cook was observed to prepare sandwiches greater than 30 minutes before lunch service and left the prepared meal items sitting on the counter. The meal items were not kept on ice or in refrigeration for service to ensure cold food was served cold. h. Staff 2 (Dining Services Director) was not able to effectively demonstrate adequate knowledge of potential illnesses needing exclusion and reporting, proper cooling time and temperature levels, nor appropriate reheating temperatures. At 12:45 pm, surveyor reviewed areas needing correction with Staff 1 (Business office Manager/Facility Representative) and Staff 2, who acknowledged the findings.

All deficient areas identified during the 07/15/26 inspection were addressed through a comprehensive kitchen correction process. The kitchen, dishwashing area, equipment, shelving, drains, coolers/freezers, food-preparation surfaces, activity-room refrigerator/freezer, floors, walls and hard-to-reach areas were deep cleaned and sanitized. Expired, undated, improperly dated, or food held beyond allowable timeframes was discarded. Food was reorganized and labeled/date-marked. Dish racks were removed from floor storage and assigned sanitary elevated storage. A designated employee beverage area was established away from food preparation. Dining staff were re-educated and competency reviewed on handwashing, glove changes, preventing cross-contamination, employee beverages, cold holding, cooling/reheating, illness exclusion/reporting, and food date-marking. Maintenance items, including the utility-room ceiling penetration and wall/caulking behind the dish machine, were placed on the repair/correction process and will be maintained in sanitary repair. River Run implemented an ongoing food-safety and sanitation management system. The Director of Dining Services will use opening/closing sanitation checklists, food-storage/date-marking checks, temperature logs, and scheduled deep-cleaning assignments. Staff will inspect refrigerators/freezers and discard food that is expired, undated, improperly dated, or outside approved holding limits. Equipment and food-contact/non-food-contact surfaces will be cleaned on assigned frequencies. Employee beverages will remain only in the designated area and must meet food-safety requirements. Supervisory observation will include hand hygiene, glove changes, food handling, cold holding, cooling and reheating practices. The Executive Director will review completed monitoring tools and initiate immediate corrective action when a deficiency is identified. Education alone will not be used as the correction; compliance will be verified by direct observation, documented audits, and follow-up correction. The Director of Dining Services will evaluate kitchen sanitation, food storage/date-marking, equipment cleanliness, temperatures and staff food-handling practices daily. The Executive Director or designee will complete and document a comprehensive kitchen compliance audit weekly for 4 weeks, then monthly for 3 months. Any deficient finding will be corrected immediately when possible, documented, and rechecked. Continued concerns will result in increased monitoring until sustained compliance is demonstrated. The Director of Dining Services is responsible for daily implementation, staff supervision, sanitation/food-safety checks, and completion of required logs. The Executive Director is responsible for oversight of the plan of correction, review of monitoring documentation, verification that repairs and system corrections are completed, and follow-up when noncompliance is identified. Maintenance personnel/vendor support will complete identified physical repairs as assigned. The facility alleges compliance no later than 09/13/26.

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: