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 01/21/26 at 10:50 am, the facility kitchens were observed to need cleaning in the following areas: Aspen Peak kitchen: * Hood vents – dusty/greasy; * Drain and floor underneath dishwasher – debris/black matter build up; and * Wall behind spray hose in dishwashing area – build up of black matter. Pacific Ridge kitchen: * Walk in refrigerator – food/debris under storage racks; * Wall behind spray hose in dishwashing area – build up of black matter; and * Hood vents above stove/grill/deep fryer – dusty/greasy. Improper food storage included: * Aspen Peak – Refrigerator Units 1 and 6 – multiple uncovered containers of miscellaneous food items. Other areas of concern included: * White cutting boards in both kitchens – heavily scored/stained; * Commercial can opener blade in Pacific Ridge kitchen – finish worn off; and * Lack of facial hair restraints. The areas of concern were presented and discussed with Staff 1 (Executive Chef) and Staff 2 (Sous Chef) on 01/21/26. The findings were acknowledged at 1:45 pm.

1)Vents in both areas will be cleaned by staff to ensure propper cleanliness of hood vents. The drain will be flushed and scrubbed. Foods to be disposed of and replaced with covered foods as needed. Walls in both areas will be scrubbed and cleaned to remove black matter. Floors will be swept and cleaned to remove debris from under the racks. We will purchase new blade to replace worn blade on can opener, and purchase cutting boards to replace those that are stained or scuffed. Staff required to wear facial hair covering will begin wearing them effective immediately. 2)training on cleaning will be provided and vents will be put on weekly cleaning schedule and signed off on. Drain cleaning will be added to weekly task and checked weekly. Staff will be trainined on importance of covering foods as well as the system to ensure covering. Dishwasher will be trained and instructed on cleaning behind the dishwasher daily. Weekly checks will be completed by the Executive Chef to ensure the cleaning is successful. Staff to be trained on propper cleaning and expectation of cleanliness on the refrigerator floor. Training to include weekly sweeping. Can opener will be checked quarterly and staff will be instructed to notify Executive Chef if they notice the finish wearing off. Staff to be trained to report scored and stained cutting boards. Employees with facial hair to the extent requiring hair restraints will have them available and be required to wear them. Staff to be trained on the requirements of when facial covering is needed. 3) Executive Chef or designee will check hoods, drain, dishwashing area, facial coverings, refrigerators and walk-in weekly. Executive Chef will inspect can opener quarterly. 4) Food and Beverage Director is responsible for the corrections and monitoring.

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)Vents in both areas will be cleaned by staff to ensure propper cleanliness of hood vents. The drain will be flushed and scrubbed. Foods to be disposed of and replaced with covered foods as needed. Walls in both areas will be scrubbed and cleaned to remove black matter. Floors will be swept and cleaned to remove debris from under the racks. We will purchase new blade to replace worn blade on can opener, and purchase cutting boards to replace those that are stained or scuffed. Staff required to wear facial hair covering will begin wearing them effective immediately. 2)training on cleaning will be provided and vents will be put on weekly cleaning schedule and signed off on. Drain cleaning will be added to weekly task and checked weekly. Staff will be trainined on importance of covering foods as well as the system to ensure covering. Dishwasher will be trained and instructed on cleaning behind the dishwasher daily. Weekly checks will be completed by the Executive Chef to ensure the cleaning is successful. Staff to be trained on propper cleaning and expectation of cleanliness on the refrigerator floor. Training to include weekly sweeping. Can opener will be checked quarterly and staff will be instructed to notify Executive Chef if they notice the finish wearing off. Staff to be trained to report scored and stained cutting boards. Employees with facial hair to the extent requiring hair restraints will have them available and be required to wear them. Staff to be trained on the requirements of when facial covering is needed. 3) Executive Chef or designee will check hoods, drain, dishwashing area, facial coverings,refrigerators and walk-in weekly. Executive Chef will inspect can opener quarterly. 4) Food and Beverage Director is responsible for the corrections and monitoring.

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: