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 07/22/25 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas: * Interior of ice maker – build up of pink matter; * Exterior doors and vents below doors, lower interior shelves of freezers and refrigerators – smears/food drips/debris/dried and/or frozen food spills; * Upper shelves above two and three compartment sinks – debris/dust build up; * Splash guard on commercial stand mixer – food splatter; * Commercial can opener blade – food debris; * Lower shelf containing mixer bowl and attachments – debris/spills; * Food bin lids in dry food storage – food debris build up; * Operating window air conditioner - dusty; * Sides of stove – drips/spills; * Area below oven door – build up of black matter/grease; * Lower shelf next to stove – debris/grease/dust; * Fan operating next to service line – dusty; * Cabinet door exteriors and door tracks on front side of service line – drips/spills/debris; * Interior lower shelf of cabinet containing syrup, cereal, brown sugar, sauces – spills; * Flooring and piping under dishwashing area – significant build up of black matter/dust; * Wall behind dishwashing machine – build up of black/brown matter; and * Top of dishwashing machine – build up of dried matter. Improper food storage: * Refrigerator #2 and #4 – open, undated and unlabeled food items (sliced cheese/pink mixture of cottage cheese and fruit/meat patty); and * Dry food storage – multiple food containers with unsecure lids. The areas of concern were observed and discussed with Staff 1 (Dietary Manager) and discussed with Staff 2 (Med Tech), Staff 3 (RDO), Staff 4 (LN) and Staff 5 (ALF Administrator) on 07/22/25. The findings were acknowledged.

1. a. Cleaning of the ice maker, exterior doors and vents, upper shelves above two and three compartment sinks, splash guard on commercial stand mixer, commercial can opener, lower shelves, food bins, window air conditioner, sides of stove, area below oven door, lower shelf next to stove, fan on service line, cabinet door exteriors and door tracks on front of service line, interior lower shelf of cabinet, flooring and piping under dishwashing area, wall behind dishwashing machine, top of dishwashing machine were all cleaned before end of business day on 7/22/2025. b. All food in refrigerator #2 and #4 that were not labled were discarded. All remaining food was dated and labeled. Dry food storage container lids were secured before end of business day on 7/22/2025. 2. a. Daily task sheets will be used by all kitchen staff on each shift to ensure that the cleanliness is managed daily. b. PM kitchen staff will audit refrigerators each day to ensure that the food is dated and labeled properly. 3. *Daily task sheets to be used by kitchen staff for cleaning. *Weekly audits of cleanliness, dates and labels will be performed by the Food Service Director. *Monthly audits will be conducted by Administrator and/or Executive Director. 4. The Executive Director will be directly responsible for ensuring that these corrections are completed and monitored.

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.

1. a. Cleaning of the ice maker, exterior doors and vents, upper shelves above two and three compartment sinks, splash guard on commercial stand mixer, commercial can opener, lower shelves, food bins, window air conditioner, sides of stove, area below oven door, lower shelf next to stove, fan on service line, cabinet door exteriors and door tracks on front of service line, interior lower shelf of cabinet, flooring and piping under dishwashing area, wall behind dishwashing machine, top of dishwashing machine were all cleaned before end of business day on 7/22/2025. b. All food in refrigerator #2 and #4 that were not labled were discarded. All remaining food was dated and labeled. Dry food storage container lids were secured before end of business day on 7/22/2025. 2. a. Daily task sheets will be used by all kitchen staff on each shift to ensure that the cleanliness is managed daily. b. PM kitchen staff will audit refrigerators each day to ensure that the food is dated and labeled properly. 3. *Daily task sheets to be used by kitchen staff for cleaning. *Weekly audits of cleanliness, dates and labels will be performed by the Food Service Director. *Monthly audits will be conducted by Administrator and/or Executive Director. 4. The Executive Director will be directly responsible for ensuring that these corrections are completed and monitored.

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: