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, interview, and record review, it was determined the facility failed to maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: Observation of the main facility kitchen and memory care kitchenette on 09/22/26, from 11:00 am through 1:30 pm, revealed the following deficient practices: 1. Main Kitchen: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter, and grease was visible on or underneath the following: * The pipes, drain, walls, and flooring behind and underneath the dish machine; * The top of the dish machine; * Kitchen floor drains; * The interior of the ice machine; * Metal movable “speed” racks; * The industrial mixer; * The industrial can opener and housing; * Stainless steel shelving where cutting boards were stored; * Walk-in cooler stationary and movable metal racks: * Walk-in cooler fan cages; * Flooring under the racks in the walk-in cooler; * Interior of the ovens; * Stainless steel shelving above the prep space; * The floor in the walk-in freezer; * The interior of the plate warmer; * The plastic shelving storing clean dishes; and * The clean dish storage rack dollies; b. The following areas needed repair: * The caulking in the dish washer area had black debris build-up. c. The cook was observed placing ready-to-eat food items (lettuce, tomatoes, and olives) on the unsanitized service line surface. The cook proceeded to cut up the items and plate them for service. d. Multiple cutting boards were heavily scored and/or stained and in need of repair or replacement. e. Dry food and baked items were stored without covers, exposing them to potential contamination. f. Multiple potentially hazardous foods were stored in the walk-in cooler that were older than seven days from preparation, including a container of rice, and needed to be discarded. During lunch service, a cook was observed warming up the container of expired rice and plating a portion to serve to a resident. The surveyor intervened and confirmed the rice was the same rice found in the walk-in cooler that was out of date. The cook then discarded the rice.. g. Kitchen staff were not able to effectively demonstrate knowledge of appropriate food items for mechanically altered textures. On 09/22/26 at 1:30 pm, the surveyor reviewed the above concerns with Staff 1 (Executive Director). She acknowledged the findings.

1.Dining Team will clean the Main Kitchen: following areas cited on survey visit. Pipes, drains, walls under dishmachine, kitchen drains, interior of ice machine, metal speed racks, can opener and housing, walk in cooler fan cages, stainless steel shelving where the cutting boards are stored, walk in cooler stationary and removable metal racks, flooring under the racks in walk in cooler, interior of ovens, stainless steel shelving above the prep shelving above prep space, floor in walk in freezer, interior of plate warmer, plastic shelving storing clean dishes, clean dish storage rack dollies. The items that were cited as needing to be repaired or replaced during site visit. Caulking in the dishwasher area, cutting boards heavily scored. 2. Executive Chef will give servers and cooks tasks for daily cleaning, weekly cleaning, and monthly cleaning. New cutting boards were ordered and old cutting boards has been tossed out on 9/23/26, In service complted by DSM and ED on 10/2 on proper covers on dry food and baked good, knowledge of appropriate food items for mechanically altered textures and to date food with expiration date of seven days to servers and cooks. 3.This will be done during DMS scheduled days with a walk through of kitchen to review cleaning list by DSM and ED 4. Dining Service Manager will oversee daily and report to ED weekly

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.

Please refer to C240