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 02/17/26 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas: * Lids on bulk food bins – food debris/spills; * Walls behind cooking equipment – grease drips/spills; * Hood vents above cooking equipment – grease and dust build up; * Cold storage drawer fronts below cooking equipment – drips/spills/smears; * Bottom shelves in both refrigerators on service line – food debris/spills; * Exterior doors and top closures on both refrigerators on service line – drips/smears/spills; * Lower shelves on front of service line – spills/food debris; * Roll-in refrigerator bottom shelf – food debris/spills; * Wall under handwashing sink in dishwashing area – black/brown matter drips; and * Flooring throughout the entire kitchen, especially under cooking equipment, sinks, prep counters, service line, corners – heavily stained, including build up of stuck-on black/brown matter. The areas of concern were observed and discussed with Staff 1 (Executive Chef) and discussed with Staff 2 (Executive Director) on 02/17/26. The findings were acknowledged by Staff 1 at 1:00 pm and Staff 2 at 1:15 pm.

1. All lids on bulk food items were cleaned. Walls behind cookinnng equipment to include grease drips/spills have been thoroughly cleaned. Scheduled hood vent cleaning to be done as soon as possible but within compliance date. Cold storage drawers, bottom shelves in refridgerator and on servicce line, exterior doors and top closures, lower shevles on service line, roll in refridgerator bottom shelf, wall under handwashing sink, and flooring throughout kitchen including under cooking equipment were all thoroughly cleaned. 2. Inservice for all kitchen staff to follow sanitation protocols as outlined in the Food Sanitation Rules and policies to include routine cleaning of all affected areas. This has been corrected by training all staff members on cleaning expectations prior, during and post meal service. Training included reviewing Food Sanitation Rules along with a walk through of all kitchen surfaces and appliances outlined in the tag. A daily sanitations checkoff cleaning schedule has been implemented. Additionally, hood vent cleaning is scheduled quarterly by outside vendor. A weekly in-house cleaning schedule has been implemented as well. 3. This will be evaluated daily by the Chef, Sous Chef and Restaurant Manager. 4. This process will be evaluated daily at each meal time by the Chef/Sous Chef on Duty as well as the Restaurant Manager. The General Manager and Maintenance Director will evaluate this to ensure compliance weekly and audit checklists for cleaning.

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. This is a repeat citation. Findings include, but are not limited to: On 04/20/26 at 1:05 pm, the facility kitchen was observed to need cleaning in the following areas: * Flooring throughout the kitchen had an accumulation dirt, debris, and food matter under cooking equipment, sinks, counters, service line, around floor drains, and along the perimeter. The areas of concern were observed and discussed with Staff 2 (Executive Director) on 04/20/26 at 1:20 pm, and discussed with Staff 1 (Executive Director) during the exit conference on 04/20/26. The findings were acknowledged.

1. In service for all kitchen staff to follow sanitation protocols and cleaning procedures to include routine deep cleaning of the floors. Specifically, at the end of each shift. 2. As of 5/2/26, an outside vendor was brought in and deep cleaned the entirety of the kitchen floor, including but not limited to main floor, edges, and drains. 3. This will be evaluated daily by the Chef, Sous Chef, and Restaurant Manager. 4. This process will be evaluated daily by the Chef/Sous Chef on Duty as well as the Restaurant Manager. The General Manager and Maintenance Director will evaluate to ensure compliance weekly and audit checklists for cleaning.

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 observation and interview, it was determined the facility failed to ensure their relicensure survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to: Refer to C240.

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: