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, interview, and record review, 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 09/30/26, from 10:45 am through 12:45 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: * The pipes, drain, walls, and flooring behind and underneath the dish machine; * Floor drains; * The industrial can opener and housing; * The tabletop mixer; * The floor and threshold as you enter the kitchen; * The exterior of the large metal food cart; and * The blades of the fan. b. The following areas needed repair: * Multiple drain hoses from the dish machine and sinks were located inside the floor drain, not leaving any air gap to prevent backflow contamination. c. Multiple nonstick sauté pans were heavily scored/damaged and needed to be replaced. d. Metal bowls and sauté pans were not covered or inverted when stored. There was visible food debris, dust, and/or dirt on food contact surfaces. e. Multiple bulk food bins had scoops stored inside of the bins with the handles touching the food product, causing potential contamination. f. An insect/pest sticky trap with visible dead insects attached was stored above the dry food storage space. g. The chemical dish machine did not have an effective concentration of sanitizing chemical. The facility was not regularly testing the machine to ensure effective sanitation of dishes. Staff 2 (Dietary Services Manager) was interviewed and acknowledged kitchen staff were not testing the machine to ensure effective sanitation. Staff 2 was not sure how long the dish machine was not effectively sanitizing dishes. h. The facility did not ensure plated puree meals were covered after plating, to ensure appropriate hot holding and palatable temperatures were maintained. A cook plated the items and placed the plate uncovered on the counter for an extended period. g. The facility did not ensure posted menu items were served to residents on puree diet textures. All other residents received a piece of peanut butter cake. Puree diets received canned pudding. Staff stated it was related to time constraints. Staff 2 toured areas with the surveyor and acknowledged the above concerns. At 12:30 pm on 09/30/26, the surveyor reviewed the above areas with Staff 1 (Administrator), who acknowledged the findings.

1. The facility immediately began corrective action for all identified kitchen concerns. The dish machine was serviced and repaired on the day of the survey to ensure the appropriate concentration of sanitizing chemical was being dispensed. New temperature and chemical concentration logs have been implemented to verify proper operation and sanitation. The Maintenance Director corrected the dish machine and sink drain hoses to ensure appropriate air gaps are maintained and to prevent potential backflow contamination. All damaged nonstick pans will be removed from service, discarded, and replaced with new pans. New scoop holders have been ordered for bulk food storage containers so scoops will no longer be stored inside food products. The insect sticky trap located above the dry food storage area was immediately removed. All metal bowls, pans, and other food-contact equipment will be cleaned and stored covered or inverted to protect food-contact surfaces from contamination. A steam cleaner has been ordered to assist with deep cleaning of wall, floors and all heavy duty equiptment. A Dietary Mentor from Sapphire will provide additional training to dietary staff regarding modified-texture diets, including appropriate menu substitutions, preparation and service of pureed menu items, covering plated meals, and maintaining appropriate food temperatures. Completion of the training will be documented and signed by the Dietary Mentor and participating dietary staff. 2.All required temperature, sanitation, and cleaning logs will be completed daily by dietary staff. The Dietary Services Manager and Administrator will review the logs weekly to verify completion, and ensure corrective action is taken as needed. A revised cleaning task list will be implemented to clearly identify daily, weekly, and scheduled deep-cleaning responsibilities. 3.The Dietary Services Manager will evaluate the entire kitchen weekly to ensure all areas remain clean, sanitary, in good repair, and in compliance with required food sanitation practices. This evaluation will include review of cleaning, temperature, and sanitation logs; equipment and cookware condition; food storage practices; dish machine sanitation; and modified-diet preparation and service. Any concerns identified during the weekly evaluation will be addressed promptly, and additional education or support will be provided to dietary staff as needed. 4.The Dietary Services Manager will be primarily responsible for ensuring dietary staff complete required cleaning, sanitation, food storage, dish machine monitoring, and modified-diet procedures, as well as completing the weekly kitchen sanitation evaluations. The Maintenance Director will be responsible for addressing identified kitchen maintenance and repair concerns, including plumbing, drainage, equipment, and other physical plant issues. The Administrator will provide oversight by reviewing completed evaluations and monitoring documentation to ensure completion.

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 observations and interviews, 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.

See C240.