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 04/15/26, between 11:45 am and 2:00 pm, the facility kitchen was observed to need corrections in the following areas: 1. Cleaning and/or Repair: * Cutting boards – stained non-cleanable; * Handles of appliance – food debris; * Fridge one and two – cluttered and dusty on top; * Wall by stovetop – holes; and * Vent on toe kick under two sinks – missing vent cover and mouse traps positioned on the sides of the opening. 2. Food Storage/Sanitation: * Several open deli meats in fridge - without date tracking; * Multiple items in freezer – partially thawed, refrozen, and/or partially eaten; * Leftovers in fridge – without date tracking; * Ice dispenser – handle of scoop touching ice; * Hand washing sink – utilized for washing dishes; * Manually washing dishes - without sanitizing; * Surface sanitizing – facility without pH test strips and monitoring system; and * Dishwasher – sprayer arm blocked by large items, preventing rotational movement and spray pattern. 3. Food Preparation: * Cooked casserole and pork roast left on counter at room temperature for more than two hours after meal service. At approximately 1:50 pm, the surveyor found a cooked casserole left to cool on the counter that remained there since 11:45 am. Staff 3 (Universal Caregiver/Cook) had completed the lunch clean-up and was no longer in the kitchen. Staff 3 reported that she accidentally prepared it too early and it was for dinner that day. The surveyor reviewed proper cooling methods and reheating leftovers. Staff 3 reported to the surveyor that she planned to discard it. At approximately 1:50 pm, the surveyor found a cooked pot roast that was left over from lunch meal service that remained off a heat source since 11:45 am. Staff 3 (Universal Caregiver/Cook) had completed the lunch clean-up and was no longer in the kitchen. Staff 3 reported to the surveyor that she intended to discard it. The areas of concern were discussed with Staff 1 (PIC/Assistant Executive Director), Staff 2 (Executive Director), and Staff 3 (Universal Caregiver/Cook) at approximately 2:00 pm on 04/15/26. Staff acknowledged the findings.

1A. New color cutting boards were implemented. All appliance handles were cleaned immediately. Fridge 1 and 2 were cleaned and decluttered. Vent was replaced and mouse traps have been moved where they are not visible or accessable. 1B. Staff retrained on dating and rotating of all food. Staff retrained on where to store their peronal food and drinks, which is separate and not accessable to residents. Container for ice implemeted immediately. Staff retrained to use hand washing sink , only for hand washing. PH test strips ordered and monitoring system implemented. Staff trained to hand wash larger items through the three sink process. 1C. Staff retrained on food storage and proper disposal of left overs. All staff assigned a food saftey course on Oregon Care Partners for retraining. 2A. Kitchen walk throughs to be completed three times a week, and any concerns addressed immediatley. 2B. Dates and scoop container will be audited 3 times a week, weekly spot checks on hand washing sink. 2C. Spot checks weekly after meals to ensure food is stored or disposed of properly. 3A. three times a week 3B. three times week

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 observations and interviews, 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 C240 Continued. 3C. Weekly 4A. Executive Director, Assistant Executive Director, or Maintenance Director. 4B. Executive Director, Assistant Executive Director 4C.Executive Director, Assistant Executive Director

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: