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 08/18/26, between 09:30 am and 12:30 pm, the facility kitchen was observed, and the following was identified: 1. Areas in need of cleaning: 1a. Main Kitchen: * Ovens had build-up inside and food debris under and around equipment; * Floor drains had stains and build-up; * Walk-in cooler had food spills and build-up on floor; * Fronts of appliances and/or handles had food debris; * Juice machines throughout facility had splatter build-up; and * Deli cooler had food build-up inside. 1b. Cottage 1 and 2 Kitchenette: * Oven had carbon build-up; * Cupboards had food spills; and * Juice machine had splatters and build-up. 2. Areas in need of Repair/Maintenance: 2a. Main Kitchen: * Walk-in freezer and reach-in freezer had ice build-up. 2b. Main Dining Room: * Cupboard in dining room was missing/broken. 3. Sanitation/Cross Contamination/Handwashing/Glove Use: 3a. Main Kitchen: * Food containers were stored unclean and/or had discolored plastic; * Food thermometer was not sanitized after use; * Rinse and sanitize sinks in three-compartment sinks had dirty dishes; * Three-compartment sink did not have space for air drying dishes; * PH test strips were expired, and there was no monitoring; * Silverware was on dining room tables between meals without protection from contamination; and * Bulk food bins contained scoops. At approximately 11:30 am, surveyor observed kitchen staff touching cooked chicken, oven mitts, and appliance handle without changing gloves or handwashing. Surveyor found soiled wet dish towel on the deli cutting board. Staff 1 (Dietary Services Director) made corrections. 3b. Cottage 1 and 2 Kitchenette: * Handwashing sinks were not designated; * Caregivers serving food did not have clothing barrier; and * Refrigerators had missing thermometer and lacked monitoring system. 4. Food Storage: 4a. Main Kitchen: * Freezer had unsealed foods; * Walk-in cooler had uncooked meats without dates; and * Walk-in cooler had uncovered foods. 4b. Cottage 1 and 2 Kitchenette: * Refrigerated frozen food supplements were not dated; and * Freezer had frost damaged foods. 5. Menus - Cottage 1 and 2 Kitchenette: * Current menus were not posted. The areas of concern were observed and/or discussed with Staff 1 (Dietary Services Director) and Staff 2 (Co-Owner Hearth and Truss) at approximately 12:30 pm on 08/18/26. Staff acknowledged the findings.

1. (a) Main Kitchen Cleanliness a. Oven build-up inside and food debris under and around equipment has been cleaned and deep cleaned to remove buildup. b. Floor drains had stains and build up - these have been cleaned to remove build up and ensure cleanliness c. Walk-in cooler had food spills and build up on floor - the walk in cooler has been mopped and cleaned to overall cleanliness d. Fronts of appliances and/or handles had food debris - all appliance fronts have been cleaned and all food debris have been removed e. Juice machines throughout the facility had splatter/build-up - all juice machines have been deep cleaned and all build up removed f. Deli cooler had food build up - deli cooler has been cleaned and all areas of build up removed 1. (b) Areas in need of repair/maintenance a. Main Kitchen - walk-in freezer and reach-in freezer had ice build up - ice build up has been removed in both the walk-in and reach-in freezers b. Main Dining - Cupboard in dining room was missing/broken - this has been repaired 1. c) Sanitation/Cross Contamination/Handwashing/Glove Use a. Food contianers were stored unclean and/or had discolored plastic - containers have been replaced with new containers and lids b. Food thermometer was not sanitized after use - Alcohol wipes are located at the line and all staff have been re-educated on proper sanitation of thermometers c. Rinse and sanitize sinks in three compartment sinks had dirty dishes and did not have space for air drying dishes - sinks have been relabled to ensure that dirty dishses or other items are not placed in the compartments d. PH test strips were expired, and there was no monitoring - test strips have been replaced and monitoring system in place e. Silverware was on dining room tables between meals without protection from contamination - all silverware is now being wrapped in napkins prior to being placed on the table inbetween meals f. Bulk food bins contained scoops - scoops have been removed and all staff have been reminded to remove scoops once they obtain the product they are seeking. 1. (d) Food Storage - Main Kitchen a. Freezer had unsealed foods, walk-in cooler had uncooked meats without dates and walk-in cooler had uncovered foods - all staff have been retrained on expectations of food labeling and dating. New stickers have been purchased for use by staff to ensure all foods are labeled and dated 1.B - Cottage 1 and 2 - a. Oven had carbon build -up - ovens have been cleaned to remove build up b. Cupboards had food spills - cupboards have been cleaned and food spills have been wiped up c. Juice machine had splatters and buildup - juice machines have been cleaned and splatter and build up have been removed d. Handwashing sinks were not designated - handwashing sink now has a clear deliniation e. Caregivers serving food did not have clothing barriers - all staff are now wearing aprons when serving food f. Refrigerators had missing thermometer and lacked monitoring - refrigerators contain thermometers and temperature logs are placed on the fridge for staff to fill out daily g. Refrigerated frozen food supplements were not dated - all food in the freezer and fridge are labeled and dated h. Freezer had frost damaged foods - all frost damaged foods have been removed from the freezer. 1. (5) - Menus a. Current menus were not posted - menus have been posted appropriately 2. All kitchen staff will be retrained in proper kitchen processes including cleanliness, labeling/dating of food and cross contamination and sanitation. Kitchen cleaning checklists will be in place to ensure cleanliness of kitchen at all times. 3. Dining Services Director will conduct weekly kitchen audits to ensure proper cleanliness, storage and labeling. He will also conduct daily cleaning inspections to ensure kitchen cleanliness at all times. Executive Director will also conduct kitchen inspections at various times to ensure compliance. Memory Care program manager will ensure that Memory Care maintains compliance in all areas as addressed above. 4. Dietary Services Director will be responsible for all corrections, oversight and continued audits to ensure compliance. Executive Director will also be responsible for secondary audits. Memory Care Program Manager will also ensure compliance in all the above areas.

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 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: