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 03/03/26 at 11:00 am, the facility kitchen was observed to need cleaning in the following areas: * Interior of ice maker – build up of black/pink matter; * Interior of microwave – food spills/splatters; * Fronts of doors and walls under prep counter next to bulk food bins near walk in refrigerator – spills/drips/splatters; * Ceiling vent above spice shelf – build up of dust; * Shelf above cooking equipment – spills/drips/greasy; and * Side of stove/grill – drips/spills/splatters. Other areas of concern included: * Garbage cans in food prep areas without lids when not in use; * Colored cutting boards – worn and scored; and * Eating utensils (knives/forks/spoons) were stored with handles down creating potential for cross contamination. The areas of concern were observed and discussed with Staff 1 (Director of Dining Services) on 03/03/26. The findings were acknowledged at 12:30 pm.

The following areas in observation of the kitchen have been addressed as described below: * Interior of ice maker – build up of black/pink matter; Area cleaned by 3/16/2026. * Interior of microwave – food spills/splatters; Area cleaned 3/3/2026. Ordered replacement will be in place by 4/1/2026. * Fronts of doors and walls under prep counter next to bulk food bins near walk in refrigerator – spills/drips/ splatters; Area cleaned by 3/16/2026. * Ceiling vent above spice shelf – build-up of dust; Area cleaned by 3/16/2026. * Shelf above cooking equipment – spills/drips/greasy; Area cleaned by 3/16/2026. * Side of stove/grill – drips/spills/splatters; Area cleaned by 4/1/2026. Other areas of concern included: * Garbage cans in food prep areas without lids when not in use; Ordered garbage can lids will be in place by 4/1/2026. * Colored cutting boards – worn and scored; Ordered cutting boards will be in place by 4/1/2026. * Eating utensils (knives/forks/spoons) were stored with handles down, creating potential for cross contamination; Area and all utensils washed/cleaned and stored with handles up by 3/6/2026. All areas above added to preventative daily, weekly, and monthly cleaning schedule. Weekly audits on all food outlets will be completed by Dining Services Director. Executive Director and Dining Services Director to conduct routine community kitchen inspections at least monthly to check for areas needing cleaned, repaired, or replaced.

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.

Refer to POC for C240

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: