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 04/08/25 at 10:45 am, the facility kitchen was observed to need cleaning: * Sides of deep fat fryers – drips of grease; * Bottom shelf of freezer next to deep fat fryer –food debris; * Wall behind cooking equipment – build up of grease drips; * Side of stove/grill – build up of grease drips; * Hood vents above cooking equipment – dust/grease build up; * Front of drawers below cooking equipment – drips/spills; * Vent below stove top – heavy build up of dust/grease; * Flooring throughout the kitchen, underneath and behind cooking equipment, prep counters, food storage racks, sinks, dishwashing area, steam table/service line, ice maker, handwashing sink in dishwashing area – significant build up of black/brown matter/debris/grease/dust/debris Lower shelves throughout the kitchen – debris/food spills/drips; * Bottom shelf in refrigerator near dining room entrance – drips/spills; * Bottom/floor of roll-in refrigerator – food debris/spills; * Interior of ice maker – black/pink matter; * Exterior of dishwashing machine – drips/spill; * Walls and caulking in dishwashing area on “dirty” side of dishwasher – significant build up of black matter; * Lids on food bins – food debris build up; * Housing holding commercial can opener – black matter build up; Other areas of concern included: * Colored cutting boards – worn and scored (potentially uncleanable;. * Facial hair not restrained; and * Refrigerator on memory care unit had improper temperature, day of survey temperature on the outside of door registered 52 degrees F and thermometer inside refrigerator registered 45 degrees F. Temperature log for April 2025 indicated 51 degrees F on 4/6; 55 degrees F on 4/7 and 50 degrees F on 4/8 and the log was blank 4/1 through 4/4. March temperature log had temperatures recorded between 30 and 56 degrees all temperatures except the 30 degrees reading were above 41 degrees. The refrigerator contained milk-based products and salad dressings. Staff 1 (Sous Chef) was notified immediately and all perishable food was disposed of. The areas of concern were observed and discussed with Staff 1 (Sous Cher) and discussed with Staff 2 (Restaurant Manager) and Staff 3 (MC Administrator) on 04/08/25. The findings were acknowledged.

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:

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.

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: