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 06/26/25 at 11:00 am, the facility kitchen was observed to need cleaning in the following areas: Main kitchen located in the independent living portion of the campus: * Interior of ice maker – pink/black matter; * Wall behind ice maker – build up of dust; * Wall under counter with toaster – brown matter drips/spills; * Vents above service line – build up of dust; * Hood vents in prep area – build up of dust/grease; *Lower shelves in prep area – drips/spills/splatters; * Bread storage rack in dry food storage – significant build up of food debris; * Walls and caulking in dishwashing areas behind spray hose sink and above three compartment sinks – significant build up of black matter; * Bottom shelf in freezer in prep area – significant food debris; * Hood above dishwashing machine – significant build up of black matter/dust; and * Top of dishwashing machine - significant build up of dried debris. Improper food storage: * Dry food storage – multiple bags of food opened without being dated. Service kitchen for Springs/Footsteps: * Commercial can opener – finish worn off blade and significant black matter on housing. The areas of concern were observed and discussed with Staff 1 (Food & Beverage Director) and discussed with Staff 2 (Health Services Administrator) and Staff 3 (Executive Director) on 06/26/25. The findings were acknowledged.

1. Actions to Correct the Rule Violation (Per Finding) Main Kitchen (Independent Living Campus): Deep cleaning of the main kitchen scheduled for July 14th. •Ice Maker Interior (pink/black matter): Deep cleaned and sanitized; matter removed. •Wall Behind Ice Maker (dust build-up): Will be dusted and deep cleaned; large items will be moved to access the wall. •Wall Under Counter with Toaster (brown matter/spills): To be wiped and sanitized. •Vents Above Service Line (dust build-up): Dust will be removed; maintenance will install vent guard over exhaust opening. •Hood Vents in Prep Area (dust/grease): Area to be wiped and dust removed; added to weekly cleaning checklist. •Lower Shelves in Prep Area (spills/splatters): To be deep cleaned. •Bread Storage Rack in Dry Storage (food debris): All food will be removed; rack cleaned with proper products; added to monthly cleaning checklist; inspected after each delivery to ensure no leftover debris. •Dishwashing Area Walls and Caulking (black matter): Area cleaned with chemical cleaner; re-caulked once dry; added to weekly cleaning checklist; dish area to be wiped dry at the close of each shift. •Bottom Shelf of Prep Freezer (food debris): Product to be removed; shelf wiped and cleaned; added to weekly inspection and cleaning. •Hood Above Dishwasher and Top of Dishwashing Machine (black matter/dried debris): Area to be cleaned; dust removed; vent guard applied; added to weekly visual maintenance checklist. Improper Food Storage: •Dry Storage (undated open food bags): F&B Director will retrain all kitchen staff on proper labeling and dating of open food items. Executive Chef and F&B Director will perform daily and weekly checks to ensure compliance. Service Kitchen for Springs/Footsteps: •Commercial Can Opener (worn blade/black matter): Replaced by Cozzini Bros. New blade already installed. Cooks instructed to clean after each use; chemical cleaning product applied at end of each shift. Food and beverage Director will replace when neccesary. 2.•Daily close cleaning and checks implemented for all active cooking and prep areas. •Weekly checklist expanded to include all areas where violations were found (hoods, vents, shelves, dishwashing areas). •Monthly deep clean task list created for comprehensive sanitation and equipment maintenance. 3. Frequency of correction •Daily: Supervisors and closing staff will inspect and complete cleaning checklist each night. •Weekly: F&B Director and Executive Chef will conduct visual inspections and document findings. •Monthly: Full deep clean and sanitation audit performed by the F&B Director and reported to Executive Director. 4. Responsible Parties •Food and Beverage Director or designee: Will Oversee and ensure execution of cleaning protocols weekly, staff training at hire and retraining quarterly or as needed, and follow-up inspections monthly moving forward. •Executive Chef or designee: Conducts daily oversight of food handling, labeling, and proper storage; assists with staff accountability. •Health Services Administrator, Executive Director, or designee: will monitor compliance and ensure appropriate protocols are being followed and receive and review regular updates and reports from the F&B Director moving forward.

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.

Please 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: