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 09/24/26, from 11:45 am to 2:15 pm, the kitchen was observed, and the following was identified: 1. Menus: Changes were made to posted approved menus, meal components were lacking, and residents were not informed. 2. Areas in need of cleaning and/or repair: * The can opener had metal shavings and food build-up; * The range hood had not been professionally cleaned; * Appliance handles throughout the kitchen had food build-up; * The ovens were heating inconsistently; * The cutting board on the steamtable was heavily scored, stained, and non-cleanable; * The deli fridge had food spills; * The ice machine was not routinely cleaned; * The three-door freezer had thawing ice build-up; and * Dish crates that held dishes in the dish machine had deteriorated plastic. 3. Sanitation: * The concentration of the sanitation solution for the multi-quat bucket and three-compartment sink was not monitored; * The three-compartment sink had multi quat sanitizer, had lactic acid poster and test strips, and lacked signage on sinks; * The dish machine rinse temperatures were not monitored; * The incorrect test strips (lactic acid) were used for testing the dish machine chlorine sanitation; * The refrigerator had expired lunchmeat, sliced tomatoes, lettuce, and mayonnaise; * The hand washing sink was not designated, lacked signage, and/or was not accessible; * Dirty linens were not contained and were stored by clean, racked dishes and food storage; * The exterior door in the basement food storage area was open, and there was a fly in the kitchen; * Chemicals were stored with food in the basement, the food was blocked by furniture, and there were expired, thickened liquids; * Temperatures of the refrigerator and freezer in the basement were not monitored, and there was undated chicken and food spills in the refrigerator; * Multiple thawing meats in the reach-in refrigerator were lacking dates; and * Pasteurized eggs were not available. The areas of concern were observed and discussed with Staff 1 (PIC/Cook) and Staff 2 (Connections for Living Director) at approximately 2:15 pm on 09/24/26. Staff acknowledged the findings.

Corrective Action: 1 Kitchen cooks will maintain a substitution list to document menu item changes. When a substitution is necessary, the cook will document the replacement on the substitution list and post the updated information to ensure staff are aware of the change. Substitutions will be selected to provide comparable nutritional value and meet applicable requirements of the Oregon Food Sanitation Rules, OAR 333-150-0000. Monitoring and Compliance: Dining Service Director will review and update the substitution list as changes occur to ensure substitutions are documented accurately and nutritional equivalency is maintained. The person responsible for kitchen oversight will monitor compliance with this process and provide staff education or corrective guidance as needed.

OAR 411-057-0140(2) Administration Compliance (2) The licensee of a memory care community must comply with both the licensing rules for the facility and Chapter 411, Division 57. This Rule is not met as evidenced by: Based on observation and interview, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to: Refer to C240.

2.a. Corrective Action: A new can opener has been installed and replacement blades when needed are in Dining service directors office Kitchen staff will receive training on the proper disassembly, cleaning, reassembly, and replacement of can opener blades to prevent food buildup and metal shavings. A cleaning schedule will be implemented and maintained to ensure the can opener is routinely cleaned, inspected, and kept in sanitary condition. Monitoring and Compliance: The Dining Service Director will ensure staff are trained on proper cleaning and maintenance procedures. The can opener will be cleaned according to the established schedule and inspected regularly to verify that food debris and metal shavings are not present. Any concerns identified will be corrected immediately to maintain food safety and sanitation. b. Crystal Terrace Memory Care has regular hood cleaning sticker was not present and team onsite was not aware of when it was last done. Hood cleaning is done every 60 days professionally next cleaning is on 10-29-26 c. Appliance handles have a daily cleaning schedule all cooks/dishwashers have been notified and will sign off when completed daily d. Ovens do not heat evenly at this time awaiting our new ovens e. Cutting board on steam table at Memory Care has been ordered and receipt is attached f. The Deli Fridge has been cleaned and cleaning schedule for daily cleaning ensuring spills are cleaned up as they happen will be monitored by all Kitchen staff and cleaned as noticed daily. G. Ice machine was cleaned out immediately and added to the cleaning schedule on a monthly basis. New filters were also installed by Ecolab h. the 3 door Freezer is on a cleaning schedule to ensure no more ice buildup occurs (see attached cleaning schedules) i. Dish Crates that held dishes in dishwasher are being replaced with new ones see attached receipt. 3a.Corrective Action: Crystal Terrace Memory Care has posted signage identifying the sanitizing solution used in the kitchen and has obtained the appropriate test strips for monitoring the multi-quat sanitizing solution concentration. Kitchen staff received training on the proper use of the test strips, including identifying the correct strips for the sanitizing solution in use and verifying that the solution remains within the required concentration range in accordance with applicable food sanitation regulations. Signage for the three-compartment sink has also been replaced to ensure proper procedures are clearly identified and followed by kitchen staff. Additionally, rinse temperature monitoring and documentation procedures have been implemented for the low-temperature chemical dishwasher. Dishwashing temperatures will be recorded and monitored in accordance with applicable regulations and the manufacturer's recommendations for the specific equipment in use. Supporting regulations and vendor recommendations are attached for reference. Monitoring and Compliance: The Dining Service Director will ensure kitchen staff are trained on sanitizing solution testing, proper use of test strips, three-compartment sink procedures, and low-temperature chemical dishwasher monitoring. Compliance will be monitored through routine review of sanitizing solution test results and dishwasher temperature logs. Any identified discrepancies will be corrected promptly to ensure ongoing compliance with applicable food sanitation requirements. E. Expired food in refrigerator was immediately removed and sous chef and chef have been trained to look for expired items on a daily basis in am and pm F. Hand washing signs have been ordered and will be put above designated hand washing sink upon arrival. G.Dirty linens storage has moved to a more isolated location by elevator H. Exterior door in basement is to remain closed and has signage for staff only and signage for door to remain closed. I. Chemicals were removed from basement location Expired items in basement have been removed and Fridge/ Freezer in basement has signage that it is for staff only and has been cleaned of spillage monitored weekly k. Chef's have all been trained on not pulling meats without putting a date on. this is monitored daily by sous chef and Chef. l. On the memory care side we do not cook/offer over easy eggs and if scrambled eggs are requested we utilize the pasteruized liquid eggs.