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 06/16/26 at 10:30 am, the facility kitchen was observed to need cleaning in the following areas: * Commercial stand mixer splash guard – food splatters; * Ceiling vents near kitchen exit door and above two sink prep counter – heavily coated with dust build up; * Wall and floor beneath spray hose sink in dishwashing area – black/brown matter build up on wall and significant build up of black debris on floor; * Top of dishwasher – dried debris/dried white stains; * Drain near three sink counter in dishwashing area – significant amount of food; and * Operating fan near dishwashing area – dust build up. Other concerns included: * Dishwashing machine lacked a data plate to indicate proper temperature and sanitizing requirements; * Colored cutting boards – heavily scored and worn; * Garbage cans lacked lids when not in active use; * Three missing ceiling tiles in food preparation area; * Commercial can opener blade finish worn off; and * Four tubs of ice cream in freezer were not covered with lids. The areas of concern were discussed with Staff 1 (Dining Manager), Staff 2 (Registered Dietitian) and Staff 3 (Assisted Living Manager) on 06/16/26. The findings were acknowledged by all at 12:45 pm.

1. The commercial stand mixer was thoroughly cleaned on 6/16/2026 to address the concern. To ensure ongoing compliance, this cleaning task has been added to the daily cleaning schedule. The cooks or other designee has been assigned to clean the stand mixer and the Chef has been assigned responsibility for monitoring this task each day. 2. On 6/18/26 the ceiling vents near kitchen exit door and above two sink prep counters were cleaned. To ensure ongoing compliance, this cleaning task has been added to the weekly cleaning task. The cooks or other designee have been assigned the cleaning task, and the Chef has been assigned responsibility for monitoring this task. 3. On 6/16/26 The wall and floor beneath the spray hose sink in the dishwasher area was thoroughly cleaned. To ensure ongoing compliance this task has been added to the daily cleaning schedule. The cooks or other assigned designee have been assigned the cleaning task, and the Chef has been assigned responsibility for monitoring this task. 4. On 6/16/26 the top of dishwasher was thoroughly cleaned. To ensure ongoing compliance this task has been added to the daily cleaning schedule. The cooks or other assigned designee has been assigned for the cleaning task, and the Chef has been assigned responsibility for monitoring this task. 5. On 6/16/26 the drain near the three-sink counter in dishwashing area was thoroughly cleaned. To ensure ongoing compliance the cleaning task has been added to the daily cleaning schedule. The cooks or other assigned designee has been assigned the cleaning task, and the Chef has been assigned responsibility for monitoring this task. 6. The operating fan near the dishwasher was thoroughly cleaned on 6/16/26. To ensure ongoing compliance this task has been added to the daily cleaning schedule. The cooks or other assigned designee is responsible for cleaning the fan and the Chef has been assigned responsibility for monitoring this task. 7. The Dining Director has contacted Ecolab about the dishwasher lacking the data plate to indicate proper temperature and sanitizing requirements. Ecolab let dining director know that the machine is tagged correctly and it can run as hot sanitize or cold chemical sanitize. Dining Director received a call from Ecolab on 7/8/2026 stating that the new and correct sticker has arrived and Ecolab is sending out a tech to install the sticker on 7/9/2026. 8. The color-cutting boards that are heavily scored and worn will be replaced. The cutting boards are ordered through Webstaurant with no ship/arrival date as of 7/10/2026. The Dining Director or other designee will toss out two cutting boards each month and replace them with two new ones. This will be done monthly and monitored by the Dining Director or other assigned designee. 9. Garbage can lids were ordered and received and are now in place. To ensure ongoing compliance the Chef or other assigned designee will be monitoring daily that the lids are on when not in active use. 10. The Missing ceiling tiles in the food preparation area were replaced on 6/19/2026. To ensure ongoing compliance the Dining Director, Chef or other assigned designee will do a visual check daily to ensure no ceiling tiles are missing. 11. The commercial can opener blade will be ordered and replaced by Webstaurant, there is no ship/arrival date as of 7/10/2026. To ensure ongoing compliance the Dining Director or other assigned designee will add this to the weekly walk through. The Dining Director and/or Chef are assigned responsibility for this task. 12. The tubs of ice cream in the freezer had new lids ordered and were received and in place on 6/20/26. To ensure ongoing compliance the dining room manager or other assigned designee will check that the lids are in place daily. The Dining room manager or other assigned designee are assigned responsibility for monitoring this task.

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.

See POC for tag 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: