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 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: Observations of the main kitchen were made on 11/25/25 at 10:15 am through 12:30 pm. The following areas were in need of cleaning: ? There was dust on all ceiling vent covers in the kitchen and dry food storage room, as well as walls and ceiling around the vents; ? There was black matter, dust, and objects on the flooring beneath and behind the industrial ice machine, upright freezer, and two upright refrigerators; ? There was black matter and dust under racks in dry food storage room; ? There was dust on the water heater vent pipes in the dry food storage room; and ? There was black matter on the floors, walls, and ceiling in the janitor’s closet. The following areas were in need of repair: ? Multiple base cabinet doors were loose or detached from hinges; and ? One drawer on the prep island was detached from its track. Additional observations: ? Direct care staff were observed entering the kitchen to retrieve aprons, gloves, and serving utensils, exposing kitchen surfaces to potential contamination. The above findings were reviewed with Staff 1 (Administrator) and Staff 2 (Maintenance Director) on 11/25/25 at 12:30 pm. They acknowledged the areas in need of correction.

C0240 OAR 411-054-0030 (1)(a) Resident Services Meals, Food sanitation Rule 1. Actions to be taken to correct the rule violation include: a.*The cleaning schedule has been updated and implemented to weekly to reflect cleaning areas of the dry food storage room, walls and ceilings around vents to keep free from dust. NOC Staff will utilize task sheet for cleanings initial and turn in to the Director daily when cleaning has been completed for the night. The cleaning of the dry food storage, walls and ceilings have since been cleaned on 11/28/2025. Weekly inspections along with daily task sheet initialed by staff will be used as guide for the cleaning inspection. Executive Director will be responsible assuring corrections are completed and monitored. * The cleaning schedule has been updated and implemented for monthly cleaning of the floors beneath and behind ice machine, freezer and upright refrigerators to keep free of black matter and dust. NOC staff will utilize task sheet for cleanings initial and turn in to the Director daily when cleaning has been completed for the night. The cleaning of the flooring behind and under ice machine, upright freezer, and two refrigerators have since been cleaned on 11/30/2025. Monthly inspections along with daily task sheet initialed by staff will be used as a guide for the cleaning inspection.Executive Director will be responsible assuring corrections are completed and monitored. *The cleaning schedule has been updated and inplemented for daily cleaning under the dry food racks in storage room to keep it free of black matter and dust. Noc staff will utilize task sheet for cleanings initial and turn in to Director daily when cleaning has been completed for the night.The cleaning under the food storage racks have since been cleaned on 11/26/2025. Daily inspections along with daily task sheet initialed by staff will be used as a guide for the cleaning inspection. Executive Director will be responsible for assuring corrections are completed and monitored. *The cleaning schedule for maintenance has been updated for the cleaning of heater vent pipes in the dry food storage room. The dust from the heater vent pipes in dry food storage room has since been cleaned on 11/26/25. This has been added to the maintenance cleaning schedule as a bi-weekly required task. The Executive Director will be responsible for making sure this task is monitored and completed as scheduled. * The cleaning schedule for maintenance has been updated and implemented for the cleaning of janitors closet. The black matter, floors and walls and celing have been cleaned on 12/8/2025. This is not a janitor's closet. It is our fire system room. The door is kept open for air flow. This room is utilized by our vendors for monitoring of the fire system. The Director along with maintenance will monitor room for any storage and or cleaning after vendors if needed. b. Staff will utilize work orders for Maintenance for repairs. Maintenance Director will monitor orders daily for any needed repairs. * Kirby Nagelhout contractors were contacted for drawer detached from its track on prep island and base cabinet drawers. Contractors came out on 12/5/2025. Awaiting bid for detached drawer from track as well as lower cabinets. However it was founded that it was the weight of the silverware was causing the drawer to have to much weight for drawer to open and close correctly. Silverware has since been moved. A LER will be in place for quarter 1 2026 budget for work to be completed. Staff will utilize work orders for Maintenance for repairs. Maintenance Director will monitor daily for any needed repairs.

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: