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, record review 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 four cottage kitchen areas, two cooking kitchens and food storage (cooks shack) were reviewed on 04/29/25 from 10:45 am through 1:30 pm and found the following: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following: * Reach in refrigerator (2625) * Water and ice dispenser in (2625) * Corner cabinet in (2625) * Exterior of microwave in (2625) b. The following areas were in need of repair: * Reach in refrigerator in 2623 and 2619 not maintaining 41 or below * Windowsill in 2625 with water damage/warping with exposed porous wood sections c. Multiple items in observed stored in walk in cooler past 7 days from preparation date. Few items in Reach in refrigerator in 2623 found past 7 days. d. Refrigerator in 2623 found at 48 degrees. Potentially hazardous food items were tested and found at (yogurt 50 degrees, cottage cheese 51 degrees.) Refrigerator temperature log was reviewed and no reading for that day was recorded. Staff could not determine how long the refrigerator was out of temperature. Refrigerator in 2619 was found at 46 degrees. Temperatures of potentially hazardous food items were checked and found at (yogurt 52 degrees, cottage cheese at 48 degrees). Refrigerator temperature logs for 2619 were reviewed and there was an entry on 4/28 that recorded 48 degrees. Staff 2 toured areas with surveyor and acknowledged the observed out of temperature range items. Staff 2 indicated any items out of temperature would be discarded as per rule. Staff 2 also indicated that they were not aware of the high temperature recording from the day before. e. The facility had multiple cold food items on the menu for that day which included Cobb Salad, Ham chunks and a beef and egg salad. None of these items were placed on ice during transport from the walk-in cooler to the house for or during service. The temperature at the start of service was as follows, Salad 50 degrees, Ham 55 degrees, Beef/egg salad 55 degrees. The temperature at the start of service for the second house was Salad 51 degrees, ham chunks 64 degrees, and beef/egg salad 62 degrees. Cold food items should be held and served at 41 degrees or below. f. A staff member was observed to enter into a house kitchen from a care area and wash their hands. The staff was not observed to use soap but run hands thru water for approximately five seconds then dry off with a towel. Staff did not thoroughly was hands with soap for at least 20-30 seconds as required. g. All houses were observed to contain regular whole shell eggs. Staff in house 2619 indicated that residents were served eggs cooked to order per resident choice. The staff member verified that some residents preferred their fried eggs with runny yolks (not fully cooked). Staff member did not know pasteurized eggs were required when cooking/serving eggs that were not hard fried/scrambled or fully cooked. Staff 2 acknowledged the house refrigerators did not have pasteurized shell eggs. The facility’s vendor had not been able to supply them until recently. Care staff are responsible for cooking breakfast for all houses. Not all care staff were aware of the need for fully cooking eggs or use of pasteurized shell eggs when cooking/serving cook to order eggs like over easy, medium or poached. Staff 2 (Head Cook) toured areas with surveyor and acknowledged the above. At approximately 1:00 pm, Staff 1 (Administrator) and Staff 3 (Assistant Administrator) were informed of the areas in need of correction. Both acknowledged the findings.

(a) An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was observed on or underneath the following areas in kitchen 2625: the reach-in refrigerator, water and ice dispenser, corner cabinet, and the exterior of the microwave. 1. All identified areas of concern, including the reach-in refrigerator, water and ice dispenser, corner cabinet, and exterior of the microwave in kitchen 2625, were thoroughly cleaned and sanitized by designated staff. All accumulated food spills, splatters, dirt, dust, and debris were removed to restore compliance with OAR 411-054-0030 and OAR 333-150-0000 (Food Sanitation Rules). Cleaning supplies were replenished to support ongoing sanitation efforts, and corrective cleaning was completed immediately. 2. A detailed cleaning schedule has been established for kitchen 2625 to ensure all surfaces, including high-contact areas like water and ice dispensers and microwaves, are cleaned and sanitized regularly. Staff have been trained in the new schedule and the importance of maintaining a hygienic environment. Quality assurance inspections are performed weekly to ensure continued compliance, with immediate corrective action and retraining for any deficiencies. 3. Daily cleaning tasks are completed by kitchen staff as part of standard operations. Weekly supervisory checks are performed by the Head Cook or designee, focusing on high-contact areas. Additionally, monthly deep-cleaning reviews are conducted to identify and correct any accumulated debris or sanitation concerns. 4. The Head Cook, with oversight from the Administrator or designated staff member, is responsible for ensuring cleaning protocols are followed. Compliance is monitored through daily cleaning logs, weekly inspections, monthly audits, and direct observations during operations. Any identified non-compliance is immediately addressed with coaching and retraining. (b) The reach-in refrigerators in 2623 and 2619 were not maintaining temperatures of 41°F or below, posing a risk for unsafe food storage. The windowsill in 2625 exhibited water damage and warping, with exposed porous wood sections that compromise sanitation and surface integrity. 1. Corrective actions were taken immediately. Work orders were submitted to replace the non-functioning reach-in refrigerators in 2623 and 2619 to ensure proper temperature control. Any potentially hazardous food items stored in these units were discarded. The damaged windowsill in 2625 was assessed by maintenance staff, and repaired on May 21, 2025. 2. A system has been implemented to conduct daily refrigerator temperature checks to verify proper operation and safe food storage temperatures. Maintenance staff and care staff have been trained to document any temperature discrepancies immediately in the UpKeep system (online maintenance software), triggering a prompt response for repairs. Staff have been trained to discard any potentially hazardous foods if refrigerator temperatures exceed 41°F. Quality assurance inspections will monitor the integrity of kitchen surfaces, including windowsills, and ensure any repairs are completed with appropriate materials. 3. Refrigerator temperatures are checked daily. Temperature logs are reviewed weekly by the Head Cook or designee to ensure compliance. Monthly inspections of kitchen surfaces, including windowsills and other structural elements, are conducted to identify and address any issues promptly. 4. The Head Cook, Maintenance Director, Administrator, or a designated staff member is responsible for monitoring compliance. Maintenance staff are tasked with completing repairs as scheduled, and supervisors will oversee the proper functioning of refrigerators and the condition of kitchen surfaces. Non-compliance or recurring issues will be escalated to the Administrator for immediate action. (c) Multiple food items in the walk-in cooler and reach-in refrigerator in 2623 were found stored beyond the 7-day limit from the preparation date, violating safe food storage guidelines and increasing the risk of spoilage and contamination. 1. All food items stored past the allowable 7-day limit were immediately discarded to prevent the risk of serving unsafe food. Staff responsible for food storage were re-educated on proper date-marking and FIFO (first in, first out) protocols to ensure food is labeled with the correct preparation dates and rotated appropriately. 2. A comprehensive system has been established to reinforce proper food rotation and date marking. Pre-printed labels with fields for preparation dates and use-by dates are now used in the walk-in cooler and all reach-in refrigerators. Staff have been instructed to discard any items found stored in the past 7 days. This policy will be reinforced on May 21, 2025, at the staff meeting. Weekly inspections and reviews of all refrigerators and coolers will be conducted by Head Cook to verify compliance. Any discrepancies found will be corrected immediately, and staff involved will receive additional retraining. 3. Food storage areas, including the walk-in cooler and reach-in refrigerators, will be checked daily by kitchen staff as part of routine operations. Weekly quality assurance inspections will be conducted by the Head Cook or designee to ensure all food items are properly date-marked and stored within safe timeframes. 4. The Head Cook, with support from the Administrator or designated staff member, is responsible for monitoring compliance with food storage and date-marking protocols. Daily checks by the cook staff and weekly inspections by the Head Cook will ensure continued adherence to safe food handling practices. (d) Refrigerator 2623 was found at 48°F, with potentially hazardous food items (yogurt at 50°F and cottage cheese at 51°F) stored above the safe temperature limit of 41°F. No refrigerator temperature reading was recorded for that day, and staff were unaware of how long the refrigerator had been out of range. Refrigerator 2619 was found at 46°F, with yogurt at 52°F and cottage cheese at 48°F. Although a log entry from 4/28 recorded a temperature of 48°F, staff were unaware of the elevated reading from the day prior. 1. All potentially hazardous food items from refrigerators 2623 and 2619 that were above 41°F were immediately discarded to prevent foodborne illness risks. Staff were re-educated on temperature monitoring protocols, emphasizing the need for daily temperature checks and prompt corrective action if refrigerators exceed safe temperature limits. Refrigerator units in 2623 and 2619 were inspected and were deemed they both needed to be replaced; both refrigerators were replaced on 4/30/25. 2. A comprehensive system was implemented requiring staff to record refrigerator temperatures daily, with immediate reporting of any temperatures exceeding 41°F. Logs are now reviewed daily by shift supervisors to ensure compliance, and any elevated temperature recordings trigger an immediate food discard and maintenance evaluation. Staff training will emphasize the importance of documentation and prompt corrective actions for temperature deviations. Refrigerator thermometers have been replaced or recalibrated to ensure accuracy. 3. Refrigerator temperatures will be checked and recorded daily by designated staff. Temperature logs will be reviewed daily by the Supervisor, and quarterly equipment evaluations will be conducted by maintenance staff. Any deviations from the safe temperature range will result in immediate food discard and equipment assessment. 4. The Head Cook, with oversight from the Maintenance Director and Administrator, is responsible for ensuring refrigerator temperature compliance. Daily reviews of logs, staff training, and prompt response to deviations will be enforced. Maintenance staff are responsible for addressing any equipment issues promptly to maintain proper temperature control. (e) Multiple cold food items (Cobb Salad, Ham chunks, Beef and Egg Salad) were transported and served without proper temperature control, resulting in temperatures exceeding the required 41°F. Specifically, food temperatures reached 50–64°F during service at both houses, with no ice or cooling measures used during transport or service, creating a risk for foodborne illness. 1. All cold food items identified as out of temperature were immediately discarded to prevent any risk of contamination or foodborne illness. Staff were retrained on proper cold food transport and service procedures, including the use of ice baths and/or insulated containers to maintain temperatures at or below 41°F. Equipment and supplies necessary for proper cold food storage and transport (e.g., ice pans, coolers) were procured and made available for all service areas. 2. A system has been implemented requiring cold food items to be placed on ice or in insulated containers during transport from the walk-in cooler to the houses and throughout service. Staff have been retrained to monitor cold food temperatures at the start of service and every two hours thereafter. This process has been reinforced during the May 21, 2025, all-staff mandatory meeting. Temperature monitoring logs will be maintained for each meal service. 3. Cold food temperatures will be checked at the start of service and at two-hour intervals by designated staff. Temperature logs will be reviewed weekly by the Head Cook or designee, and corrective actions will be documented. Monthly checks will be conducted to ensure cold food transport and service protocols are followed. 4. The Head Cook, with oversight from the Administrator or designated staff member, is responsible for ensuring proper cold food handling and service procedures. They will monitor temperature logs, provide staff training, and ensure corrective actions are taken when non-compliance is identified. (f) A staff member entered a kitchen in a care area and washed their hands improperly, running them under water for approximately five seconds without using soap and drying them with a towel. This failed to meet the required handwashing procedure of using soap and scrubbing for at least 20-30 seconds, as per safe food handling guidelines. 1. The staff members involved, along with all kitchen and care staff, were immediately re-educated on proper handwashing procedures, including the use of soap and the required duration for thorough scrubbing. Handwashing signage has been posted in all kitchen and care area handwashing stations, and supervisors are providing in-the-moment coaching to ensure correct technique. 2. Comprehensive hand hygiene training was conducted during the May 21, 2025, all-staff meeting. Staff are required to follow proper handwashing protocols, including the use of soap and scrubbing for 20-30 seconds, before entering food preparation areas. Supervisors will perform spot checks during meal preparation and care transitions, providing immediate retraining, as necessary. Formal handwashing demonstrations will be integrated into ongoing training to reinforce proper technique. 3. Handwashing compliance will be evaluated multiple times per week by supervisors during random spot checks, in addition to monthly formal reviews. Immediate corrective action and retraining will be provided for any non-compliance observed. 4. The Head Cook, supervisory care staff, Administrator, or designated staff member will oversee hand hygiene compliance, providing routine observations, in-the-moment coaching, and formal follow-up training, as necessary. Repeated non-compliance will be escalated to the Administrator for corrective action. (g) All houses were observed to contain regular whole shell eggs, and care staff, including in house 2619, were cooking and serving eggs to residents’ preference, including fried eggs with runny yolks. Staff were unaware that pasteurized eggs are required when cooking eggs that are not fully cooked (over easy, medium, poached). The facility vendor had not provided pasteurized shell eggs, and care staff were unaware of the requirement for pasteurized eggs or full cooking for safe service. 1. All regular shell eggs were immediately removed from all house refrigerators and replaced with pasteurized shell eggs provided by the vendor. Staff were re-educated on the requirement to use pasteurized shell eggs when serving eggs that are not fully cooked. The care staff responsible for cooking breakfast were instructed to fully cook all eggs unless pasteurized eggs are used. A complete inventory was conducted to ensure only pasteurized shell eggs are available for use. 2. Staff received comprehensive training on safe egg handling, including the use of pasteurized shell eggs for any eggs not fully cooked, at the May 21, 2025, all-staff meeting. Clearly written guidelines have been developed outlining egg safety requirements, and posters with these guidelines have been placed in all house kitchens. Supervisors will monitor compliance during breakfast service, and vendors will be instructed to maintain a consistent supply of pasteurized eggs. Immediate corrective action, including retraining and discarding improperly handled eggs, will be enforced if violations are observed. 3. Compliance with egg safety protocols will be evaluated weekly during quality assurance inspections, with additional spot checks conducted during breakfast service. Vendor delivery logs will be reviewed to confirm the ongoing supply of pasteurized shell eggs. Staff training records will be reviewed monthly to ensure all breakfast cooks remain educated on egg safety standards. If the facility vendor cannot supply pasteurized eggs, staff have been instructed to fully cook the eggs. 4. The Head Cook, Administrator, or designated staff member will be responsible for ensuring that pasteurized eggs are used for any not-fully-cooked egg preparation, and that staff are trained and compliant with these standards. Vendor management will be overseen by the purchasing coordinator or Administrator to ensure the continuous supply of pasteurized shell eggs.

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, record review, and interview, it was determined the facility failed to maintain the kitchen in good repair in accordance with Food Sanitation Rules, OAR 333-150-000. This is a repeat citation. Findings include, but are not limited to: Observations of the five cottage kitchen areas, including the two cooking kitchens and the food storage area, occurred between 10:45 am and 12:30 pm on 07/09/25. Records were reviewed, including temperature logs, and staff were interviewed. The following was identified: The refrigerator in cottage 2619 was found to be 56 degrees Fahrenheit at 11:45 am on 07/09/25. Staff 2 (Lead Cook) confirmed the temperature reading, and tested potentially hazardous food items, which read as follows: * Yogurt: 49.6 degrees; * Cottage cheese: 46.4 degrees; and * Applesauce: 50.9 degrees. The refrigerator temperature log was reviewed and no reading for 07/09/24 had been recorded. Staff could not determine how long the refrigerator and food items were above 41 degrees. Staff 2 indicated any items testing out of the safe temperature range would be discarded as per rule. Staff 2 acknowledged that the refrigerator temperature log indicated a temperature reading above 41 degrees on 07/06/25 and 07/07/25 and stated that she had not been made aware of the high temperature readings on those dates. The need to ensure the kitchen was maintained in good repair in accordance with Food Sanitation Rules, OAR 333-150-000, was reviewed with Staff 1 (ED) and Staff 2 on 07/09/25 at 12:30 pm. They acknowledged the findings.

1. Upon discovery of the refrigerator in house 2619 operating at 56°F, all potentially hazardous food items (PHF), including yogurt (49.6°F), cottage cheese (46.4°F), applesauce (50.9°F), and any other PHF in the unit, were immediately removed and discarded by Staff 2 (Lead Cook) to prevent any potential foodborne illness. Maintenance was contacted immediately on 07/09/25 at 11:55 AM to assess and address the malfunctioning refrigerator in house 2619. A temporary, properly functioning refrigerator was promptly deployed to house 2619 on 07/09/25 by 1:30 PM to ensure immediate safe cold food storage capacity for resident needs. After the surveyor's departure on 07/09/25, the thermometer in house 2619's refrigerator was found to be broken. A new, calibrated thermometer was immediately provided to house 2619 on 07/09/25 to ensure accurate temperature monitoring. 2. The refrigerator in house 2619 was professionally inspected and to consistently maintain an internal temperature of 40°F. Verification of proper function was completed on July 15, 2025. Thermometer Management: All refrigerators in all houses have been equipped with newly calibrated thermometers. A monthly schedule has been implemented for the recalibration or replacement of all kitchen thermometers to ensure ongoing accuracy. Enhanced Temperature Monitoring Protocol: The existing temperature logging system has been strengthened to mandate twice-daily (morning and afternoon) recordings for all refrigerators in all house kitchen areas, with specific time entries. All staff responsible for temperature monitoring (kitchen and care staff) underwent mandatory retraining on July 12, 2025, covering proper thermometer calibration, accurate temperature documentation, and immediate response protocols for out-of-range temperatures. All food service and care staff will receive mandatory retraining on August 20, 2025, emphasizing the facility's strict policy for immediate discarding of all potentially hazardous food items when refrigeration has been compromised (temperature above 41°F for an unknown duration, or for a cumulative period exceeding 4 hours). 3. Temperatures of all refrigerators will be monitored and documented twice daily by kitchen and care staff responsible for that house. Lead Cook's Daily Review: The Lead Cook (Staff 2) will perform a daily review of all refrigerator temperature logs from all houses to ensure compliance and immediate identification of any deviations. This direct daily review by the Lead Cook is a critical new step to ensure timely awareness and action. The Lead Cook (Staff 2) will conduct weekly physical checks of all kitchen equipment, including refrigerators, to identify any signs of disrepair or malfunction. Any issues will be immediately reported to maintenance using the established work order system. 4. The Assistant Administrator (Staff 3) or designee is responsible for conducting monthly audits of records and ensuring consistent protocol adherence and systemic effectiveness.

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 411-054-0105 (2-4) Inspections and Investigation: Insp Interval (Amended 12/15/21)(2) The facility shall not interfere with a good faith disclosure of information by an employee or volunteer concerning abuse or other action affecting a resident's safety or welfare, as described in OAR 411-054-0028(4).(3) Staff of the Department shall visit and inspect every facility at least but not limited to once every two years for a full in-person survey to determine whether the facility is maintained and operated in accordance with these rules.(a) For each year during which a facility does not have a full survey, the Department shall conduct an in-person inspection of the kitchen and other areas where food is prepared for residents.(b) Subsection (a) will not go into effect until July 1, 2022.(c) Facilities not in compliance with these rules must submit, within ten days of receipt of the inspection report, a plan of correction that satisfies the Department.(d) The Department may impose sanctions for failure to comply with these rules.(4) Department staff may consult with and advise the facility administrator concerning methods of care, records, housing, equipment, and other areas of operation. This Rule is not met as evidenced by: Based on observation, interview, and record review it was determined the facility failed to ensure the annual kitchen survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to: Refer to C 240.

1. Upon notification of the repeat citation C0240, which signifies the facility's failure to ensure the annual kitchen survey plan of correction from 04/29/25 was fully implemented and satisfied the Department , Staff 1 (Executive Director) and Staff 2 (Lead Cook) acknowledged these findings on 07/09/25 and reviewed the previously submitted Plan of Correction. All immediate actions related to the C0240 finding on 07/09/25 (discarding food, initiating refrigerator repair, providing temporary storage, and addressing the broken thermometer) were immediately executed. 2. The facility recognizes that the repeat citation C0240, directly referenced by C0455, indicates a systemic breakdown in the implementation and monitoring of our previous Plan of Correction for the kitchen survey. To address this fundamental issue and ensure full compliance, the facility has implemented a robust, multi-faceted corrective action plan, as detailed under the C0240 Plan of Correction for the 07/09/25 survey. This includes, but is not limited to: • Verified repair or replacement of the malfunctioning refrigerator in house 2619. • Implementation of a twice-daily refrigerator temperature monitoring protocol with immediate reporting. • Establishment of a daily review of all refrigerator temperature logs by the Lead Cook (Staff 2) to ensure immediate awareness and timely intervention, directly addressing the previous lack of awareness. • A comprehensive retraining program for all kitchen and care staff on all food safety protocols, emphasizing accountability and the critical nature of compliance. • Implementation of a routine schedule for thermometer calibration/replacement. This comprehensive approach is designed to create a more resilient system that prevents recurrence of the identified deficiencies and ensures the sustained implementation of all food sanitation rules. 3. The effectiveness of the implemented Plan of Correction, specifically addressing the deficiencies identified under C0240 and ensuring the previous plan is now satisfied, will be evaluated continuously. • Refrigerator temperatures will be monitored and documented twice daily. • All refrigerator temperature logs will be reviewed daily. • Physical checks of all kitchen equipment, including refrigerators, will be conducted weekly. • Audits of relevant logs, reports, and maintenance records will be performed monthly. • Compliance with all food sanitation rules and the sustained implementation of this Plan of Correction will be evaluated during future Department inspections. 4. Kitchen and Care Staff are responsible for twice-daily monitoring and documenting refrigerator temperatures for their assigned house. The Lead Cook (Staff 2) is responsible for the daily review of all refrigerator temperature logs and from all houses to ensure immediate awareness and timely action. The Lead Cook is also responsible for weekly physical checks of kitchen equipment and immediate reporting of issues. The Assistant Administrator (Staff 3) or designee is responsible for conducting monthly audits of records and ensuring consistent protocol adherence and systemic effectiveness.

OAR 411-054-0105 (2-4) Inspections and Investigation: Insp Interval (Amended 12/15/21)(2) The facility shall not interfere with a good faith disclosure of information by an employee or volunteer concerning abuse or other action affecting a resident's safety or welfare, as described in OAR 411-054-0028(4).(3) Staff of the Department shall visit and inspect every facility at least but not limited to once every two years for a full in-person survey to determine whether the facility is maintained and operated in accordance with these rules.(a) For each year during which a facility does not have a full survey, the Department shall conduct an in-person inspection of the kitchen and other areas where food is prepared for residents.(b) Subsection (a) will not go into effect until July 1, 2022.(c) Facilities not in compliance with these rules must submit, within ten days of receipt of the inspection report, a plan of correction that satisfies the Department.(d) The Department may impose sanctions for failure to comply with these rules.(4) Department staff may consult with and advise the facility administrator concerning methods of care, records, housing, equipment, and other areas of operation. 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 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.

Refer to C240