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 OAR 333-150-000. Findings include, but are not limited to: On 01/27/26, the facility kitchen was observed to need cleaning and repair in the following areas: 1. Areas in need of cleaning: *Bulk bins-food crumbs on lids; *Juice machine-build-up behind and around spigots; *Floor under dish machine-debris build-up; *Wall by dish machine-splatters; *Dish machine-organic build-up; *Shelving in walk-in cooler-white matter throughout; and *Walk-in cooler-dusty ceiling and spills on floor. 2. Areas in need of repair/maintenance: *Cutting boards-scored, non-cleanable; *Wall by dish machine-black, missing caulk; *Dish machine-defective sprayer; *Dish Machine-not reaching rinse temps; and *Floor Drains-stained, non-cleanable. 3. Warewashing Equipment for Hot Water Sanitation: Staff 1 (PIC/Executive Chef) reported that the dish machine had not been meeting temperature requirements and demonstrated today that the rinse temperature remained lower than the requirement. Staff continued to wash and sanitize dishes in the machine. The areas of concern were observed and/or discussed with Staff 1 (PIC) and discussed with Staff 3 (Regional Director) and Staff 4 (Dining Services Manager). Staff acknowledged the findings at 2:30 pm on 01/27/26.

1) All noted areas have been cleaned of build up and debris. For areas in need of repair maintenance new cutting boards have been ordered. We have re caulked the wall by the dish machine. We had the sprayer for the dish machine repaired as of 1/28/2026. Also on 1/28/2026 the dish machine was inspected for issues with temrature. The machine tempratures fall within the regulation for temprature per the machine manual. We have recaulked the dish machine thermometer to prevent condensation so readings can be taken with ease. Floor drains are to be treated and repainted to create a washable surface. The walk in coolers will be cleaned and white matter removed. 2)Moving forward the community will preform regular inspections of the areas cited. 3)These inspections will beevaluated on a monthly basis. 4) The executive Chef will be responsible for overseeing these items are monitored and corrected.

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 OAR 333-150-000. Findings include but are not limited to the following. This is a repeat citation. On 03/31/26, between 1:00 pm and 2:30 pm, the facility kitchen was observed to need cleaning in the following areas: *Juice machine - buildup behind and around spigots; *Dish machine - organic buildup on top; *Shelving in walk-in cooler - extensive white billowy matter throughout; and *Walk-in cooler - dusty ceiling and spills on floor. The areas of concern were observed and/or discussed with Staff 1 (PIC) and discussed with Staff 2 (Executive Director). Staff acknowledged the findings at approximately 2:30 pm on 03/31/26.

1) What actions will be taken to correct the rile violation for each example/resident? The kitchen will perform daily cleaning of the juice machine ,dish machine, walk in cooler. 2) How will the system be corrected so this violation will not happen again? A cleaning audit checklist has beem implemented in the kitchen that requires the executive Chef to audit each sited area on a daily basis moving forward. 3) How often will the area needing correction be evaluated? The executive chef and or sous chef will preform daily audits of the sited areas to ensure compliance. These audits will be reviewed but the ED. 4) Who will be responsible to see that the corrections are completed/monitored? Exective Chef, Sous Chef, and ED.

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 411-054-0105 (2-4) Inspections and Investigation: Insp Interval (Amended 12/15/21)(2) The facility shall not interfere with a good faith disclosure of information by an employee or volunteer concerning abuse or other action affecting a resident's safety or welfare, as described in OAR 411-054-0028(4).(3) Staff of the Department shall visit and inspect every facility at least but not limited to once every two years for a full in-person survey to determine whether the facility is maintained and operated in accordance with these rules.(a) For each year during which a facility does not have a full survey, the Department shall conduct an in-person inspection of the kitchen and other areas where food is prepared for residents.(b) Subsection (a) will not go into effect until July 1, 2022.(c) Facilities not in compliance with these rules must submit, within ten days of receipt of the inspection report, a plan of correction that satisfies the Department.(d) The Department may impose sanctions for failure to comply with these rules.(4) Department staff may consult with and advise the facility administrator concerning methods of care, records, housing, equipment, and other areas of operation. This Rule is not met as evidenced by: Based on interview, observation and review of records, it was determined the facility failed to ensure their kitchen survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to: Refer to C 240.

1) What actions will be taken to correct the rile violation for each example/resident? ED will ensure that cleaning tasks are completed on going vs auditing once compliance is stated from staff. 2) How will the system be corrected so this violation will not happen again? ED will monitor cleanliness and completion of cleaning checklists and audits. 3) How often will the area needing correction be evaluated? The ED will preform daily visiul inspections of the kitchen. 4) Who will be responsible to see that the corrections are completed/monitored?Executive Director

OAR 411-054-0105 (2-4) Inspections and Investigation: Insp Interval (Amended 12/15/21)(2) The facility shall not interfere with a good faith disclosure of information by an employee or volunteer concerning abuse or other action affecting a resident's safety or welfare, as described in OAR 411-054-0028(4).(3) Staff of the Department shall visit and inspect every facility at least but not limited to once every two years for a full in-person survey to determine whether the facility is maintained and operated in accordance with these rules.(a) For each year during which a facility does not have a full survey, the Department shall conduct an in-person inspection of the kitchen and other areas where food is prepared for residents.(b) Subsection (a) will not go into effect until July 1, 2022.(c) Facilities not in compliance with these rules must submit, within ten days of receipt of the inspection report, a plan of correction that satisfies the Department.(d) The Department may impose sanctions for failure to comply with these rules.(4) Department staff may consult with and advise the facility administrator concerning methods of care, records, housing, equipment, and other areas of operation. This Rule is not met as evidenced by: