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 10/09/25 at 10:45 pm, the facility kitchen was observed to need cleaning and repair in the following areas: * Wall behind handwashing sink – spills/splatters; * Dishwashing area – caulking and area above splash guard black matter build up; floor under counter/booster/dishwashing machine – significant build up of black matter/debris; wall underneath sink drips/splatter of brown/brown matter; hood above dishwashing machine significant black matter build up; drain below sink black matter build up; * Walk in freezer floor – frozen debris/spills; * Shelf below steamer – drips/spills; * Floor behind steamer – significant debris/matter build up; * AC units, piping, electrical boxes on wall of walkin refrigeration units – heavy build up of dust/cobwebs; * Piping, chain, electrical box on wall behind steamer – build up of dust; and * Butler kitchen – interior of microwave with splatters; bottom shelf of refrigerator with drips/spills. Other areas of concern included: * Colored cutting boards – heavily scored and finish worn off; * White cutting board – heavily stained and scored; and * Box of oranges in walk in refrigerator had several oranges that were moldy. The areas of concern were observed and discussed with Staff 1 (Food & Beverage Director) and discussed with Staff 2 (Executive Director) on 10/09/25. The findings were acknowledged.

1. At daily premeal meeting the Culinary Director will review the plan of correction and discuss systems in place to ensure safety and compliance. She will review kitchen continuously, and checklists weekly to determine if any areas are not up to standard. 2. Kitchen has a detailed cleaning (daily, weekly and deep) schedule on clipboard wall that include each area of the kitchen. These include, but not limited to, fridges, shelves, walls, floors, A/C units, drains and all appliances. There is a detailed list for dishwashing area including hood, floors and drains. Fruit and veg will be inspected daily to ensure all is fresh, and all food will be monitored for dates. Checklists will be reviewed by Culinary Director for completion to ensure all cleanliness standards are being met and maintained weekly. 3. All items on this plan will be monitored by Culinary Director (daily/weekly/monthly) and signed off.

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.

see C 240

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: