CRITICAL
(L)
📢 Someone Reported This
A family member, employee, or ombudsman was alarmed enough to file a formal complaint
Immediate Jeopardy (IJ) - the most serious Medicare violation
Deficiency F0801
(Tag F0801)
Someone could have died · This affected most or all residents
⚠️ Facility-wide issue
**NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Based on observations and interview, the facility failed to ensure sufficient staff with the appropriate competencies and skills...
Read full inspector narrative →
**NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Based on observations and interview, the facility failed to ensure sufficient staff with the appropriate competencies and skills-sets to perform the functions of the food and nutrition service, taking into consideration resident assessments and individual plans of care related to dietary staff not properly implementing adequate kitchen hygiene, proper sanitation practices, proper food labeling and storage, and appropriate serving of meals affecting 158 out of 168 residents in the facility.
The likelihood of serious injury and/or death to 158 residents as a result of the facility's failure to prepare, store and serve food in accordance with professional standards for food service safety resulted in the determination of Immediate Jeopardy on 12/13/23. The findings of Immediate Jeopardy were determined to be removed on 12/14/23 and the severity and scope was reduced to a D.
Findings included:
On 11/28/23 starting at 9:30 a.m. a tour of the facility's kitchen was conducted which revealed:
An observation was made of kitchen floors and walls which appeared dirty and covered with miscellaneous food particles. (Photographic evidence obtained)
The left side of the main reach-in refrigerator was observed with condensation and black bio-growth on the outside surface. The inside was noted with water on the floor of the refrigerator and food sitting in the pool of water. An immediate interview was conducted with Staff A, [NAME] on 11/28/23 at 9:32 a.m. He revealed the refrigerator had been leaking for some time and the facility's administration was aware. He stated it would have been at least 3 months.
Observations during the kitchen tour of the inside of the main refrigerator revealed expired and undated foods, and approximately 20 different food items/containers that could not be identified. Further investigation of the inside of the main refrigerator revealed:
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One food container labeled rice which when opened revealed a foul/rancid odor.
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An undated and unlabeled pasta salad with fuzzy, green bio growth, which was prepared by the facility kitchen staff and contained within a re-useable plastic container that was unlabeled and undated.
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A half circle of unidentified meat (appeared to be unsliced cooked deli meat), undated and unlabeled, wrapped in plastic wrap (not original packaging) with use first sticker.
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A large ham wrapped in plastic wrap (not original packaging) unlabeled and undated with use first sticker.
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A container of black beans dated 10/20 in a reusable plastic container with lid (not original packaging).
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A container of diced tomatoes dated 10/20 in a reusable plastic container with lid (not original packaging).
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A container labeled garden noodles with black and white bio growth on the surface of the food, dated 10/20/23.
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An opened plastic tub of Pork base with no opened or use by date. A delivery sticker was dated 4/5/23. An interview was conducted at the time of the observation on 11/28/23 at 9:57 a.m. with Staff V, Registered Dietitian (RD). She looked at the pork base and said it should be good for a while but she did not know for how long or when it was opened.
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All other observed food items/containers were unlabeled, undated, and the food items were unidentifiable.
A second reach-in refrigerator was observed and revealed:
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An unlabeled/undated container of unidentifiable food, with a use first label. An interview was conducted immediately with Staff F, Dietary Aide. Staff F, Dietary Aide said she believed it was peanut butter and jelly someone had mixed. (Photographic evidence obtained)
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A bag of shredded carrots with a printed manufacturer date best if used by 11/12/23 (16 days past the manufacturer date). (Photographic evidence obtained)
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A box of grape tomatoes with white bio-growth. (Photographic evidence obtained)
A walk-in refrigerator was observed and revealed:
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2 bags of onions and peppers with a stamped date of [DATE] The 2 bags of onions and peppers were noted to be soft and partially liquefied. The liquid was leaking out of the bag and through the box onto the bread packaging which was stored underneath. During an interview on 11/28/23 at 10:10 AM with the Registered Dietitian (RD), she inspected the 2 bags of onion and peppers and reported she was unsure of the expiration date of the item and unsure how long the 2 bags of onion and peppers were in the walk-in refrigerator. (Photographic evidence provided)
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A container of vanilla ice cream was observed on the shelf in the walk-in refrigerator. The container was soft to the touch. (Photographic evidence obtained.)
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A bowl, plastic lid, butter, and an orange slice were observed on the floor under the walk-in refrigerator. (Photographic evidence obtained.)
An observation of the Walk-in freezer revealed:
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built-up ice and icicles on and around the 2 freezer vents mounted on the top rear of the freezer.
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solid frozen icicles were noted to be enclosing a box of shredded pork, and a bag of mixed vegetables. During an interview on 11/28/23 at 10:12 AM, the RD reported she was not aware of the build-up of ice in the freezer, and it should have been reported to maintenance. (Photographic evidence provided)
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trash and food on the floor under the shelves. (Photographic evidence obtained)
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two open clear plastic bags of frozen meat patties in the freezer, not labeled or dated, and not in original box. (Photographic evidence obtained)
An observation was made of a bucket with water dripping from the steamer. During an immediate interview, Staff A, [NAME] stated he did not know how long the water had been collecting in the bucket. (Photographic evidence obtained)
The wall behind the juice machine was noted with dirt and debris on the surface.
A large plastic container located next to the prep table was noted to be covered with a clear lid. Closer inspection revealed that the container contained a white powder that appeared to be flour which was noted to have brown/gray solid substances in the flour. During an interview with Staff V, Registered Dietician (RD) on 11/28/23 at 10:05 AM, she removed some of the solid substance from the plastic container and reported she did not know what the substance was, stating someone must have spilt something. Staff V, RD reported the flour should have been discarded. (Photographic evidence obtained).
A clean pot rack was noted close to the 3-compartment sink. The rack was noted to have several pots and pans stored in the upward position instead of the food surface being facedown (Photographic evidence provided).
Breakfast food items were observed on the countertop by the stove. The items included pancakes, French toast, and sausage wrapped in clear film wrap. An immediate interview with Staff A, [NAME] was conducted. He stated they were leftovers from breakfast, and he would be putting them away. At approximately 11:20 a.m. Staff A, [NAME] was observed taking the items to the walk-in cooler for storage. In an interview, Staff A, [NAME] confirmed the items had been sitting on the countertop by the stove for at least three hours, stating they would probably be out of the required temperature range.
A tour of the dish machine area revealed floor surfaces with dirt, grime and food remains.
During the tour, two dietary aides, Staff B and Staff C, were observed operating the dish washing machine. They were asked to test the machine's water temperature and chlorine sanitization levels. Staff B, Dietary Aide was observed conducting a water temperature and chemical sanitation test. The chemical test trip was observed as white, indicating the sanitization chemicals were not at appropriate levels. In an immediate interview, Staff B, Dietary Aide stated the test strip should be a light purple to a dark purple color, meaning 50 to 100 parts per million (PPM). Both aides confirmed the dish machine was not working. They stated the problem had been on- going and the machine worked on and off. The aide stated they believed Staff V, RD, and the assistant nursing home administrator (ANHA) were aware. An immediate follow -up was conducted with Staff W, Certified Dietary Manager (CDM.) She stated she did not know the machine was not working. She said, it appears we have a sanitization issue. The machine is not reaching the required PPM. She stated the PPM levels should be between 50 and 100 for the dishes to be considered sanitary.
Further observation of the facility's dish machine revealed there was a white chalky substance noted on the top of the dish machine. Additionally, both the dirty and clean doors of the dish machine were noted to be coated with the white chalky substance. (Photographic evidence obtained)
An observation was made of cleaning equipment and a dustpan full of dirt/dust in the corner of the kitchen on the floor.
A plastic bag of potatoes was observed under a prep table in the kitchen. The bag contained potatoes that were rotting and producing liquid (Photographic evidence obtained). An immediate interview was conducted with Staff A, [NAME] on 11/28/23 at 10:15 a.m. He said, those are baked potatoes. We just had those. He said he did not know why they were on the shelf. The bag was picked up and had liquid in the bottom. Staff V, RD picked up the bag and said uuuggghhh. The bag had no label or date.
Additionally, a paper bag of uncooked potatoes was on the shelf. The bag was observed to have liquid leaking from it. The potatoes in the bag appeared rotten and wet. (Photographic evidence obtained)
A mop bucket full of dark gray, dirty water with the mop sitting in it was observed. Staff F, Dietary Aide said she believed the water had been sitting there since the weekend, 2-3 days prior.
Observations of the vent hood revealed storage of two cans of red beans and rice, a can of chicken noodle soup, a can of mackerel, coffee creamer, a portable speaker, and a hair clip. (Photographic evidence obtained)
The lights and light cages located under the range hood was noted to be covered in dust. Additional observation revealed the convection oven was located under the range hood and was noted to have debris on top of the unit. During an interview on 11/28/23 at 10:16 AM with Staff A, cook, he reported the top of the convection oven was used to heat/raise bread and that he does not remember when it was last cleaned. Staff A reported a company comes in to clean the range hood but does not know when the vendor last came. Inspection of an orange sticker mounted on the left corner of the range hood revealed that the vendor last inspected the range hood on 8/24/23. (Photographic evidence provided).
Observation of the bottom of the prep table revealed an unlabeled, undated container of brown liquid. An interview was conducted immediately with Staff A, Cook. He said he did not know what was in the container or how long it had been there. (Photographic evidence obtained)
A dry storage container containing salt was observed under the kitchen prep table, and a scoop was stored in the salt. The scoop was observed to remain in the salt on 11/29/23. A follow-up interview was conducted on 11/29/23 at 11:33 a.m. with Staff V, RD. She confirmed the scoop should not have been stored down in the salt. (Photographic evidence obtained)
Observation of the milk chest cooler revealed a buildup of ice and sour milk spilled in the bottom. The edges under the lid were also dirty and stained with miscellaneous food/debris. (Photographic evidence obtained)
Observation of a vent in the dry storage room revealed dust, dirt, and bio growth on the surface.
Review of the dish machine logs revealed the dish machine temperature and sanitation was last tested on [DATE]. The log showed the same numbers entered for wash temp, rinse temp, final rinse, and sanitizer PPM. The employee initials showed one person initialed the log every day for all 3 meals. An interview with the RD revealed the initials belonged to the ANHA. The log revealed she indicated she worked every day and checked the machine temperature for breakfast, lunch, and dinner. The log was noted blank (no entries) from 11/24/23 to 11/29/23.
Review of a coffee machine temperature log dated November 2023, showed the same employee (nursing home administrator) had signed the temperature logs every day from November 10th to November 24. The log was blank (no entries) from November 25th through November 29. Review of cleaning checklists revealed missing documentation and blank logs.
An interview was conducted on 11/28/23 at 9:40 a.m. with Staff V, RD. She stated she worked at the facility full time. She stated she was not aware there were outdated and expired food in the kitchen. She stated she expected staff to discard old foods every three days, stating that is very basic. All kitchen employees should know that. She stated they had cleaning checklists, but it was hard to follow - up because they did not have enough staff. She stated the kitchen manager left about a month prior and the administration had contracted with a traveling CDM (certified dietary manager) to assist in managing the kitchen.
An interview was conducted on 11/28/23 at 9:55 a.m. with Staff W, CDM. She stated she had started a week earlier. She stated she spent two days the week prior organizing the dry food storage. She stated she removed moldy bread and re-ordered fresh bread. She stated she noted the facility did not have hand washing bowls and chemicals, and she had notified the NHA (nursing home administrator). She stated she did not know the refrigerator was full of outdated food. She said, I would have taken care of it. I would expect the staff to throw out old food and clean the kitchen as scheduled. Staff W, CDM stated she was not aware the dish machine was not working, and that the freezer had a problem. Staff W, CDM said, our biggest problem was staffing. three staff members called out. There has been a call out every day which means many tasks are not attended.
A second kitchen tour was conducted during lunch service on 11/28/23, which revealed:
At 11:20 a.m. upon entering the kitchen a cart was noted to be out of the refrigerator near the serving area loaded with fruit plates and containing cottage cheese. At 11:50 a.m. Staff V, RD was observed taking holding food temperatures. The RD temped the first fruit plate and cottage cheese at 57.3 °F. The RD removed a second fruit plate with cottage cheese and checked the temperature in multiple locations on the plate. This plate temped at 60°F. In an immediate interview Staff V, RD said the fruit plates with cottage cheese should be held at 41°F or lower. Staff V, RD was observed disposing of the two plates of fruit and cottage cheese she tested; however, the remaining plates of fruit and cottage cheese from the same cart were observed being placed on trays and served at lunch.
On 11/28/23 at 11:30 a.m. Staff A, [NAME] was observed rolling a cart which contained uncovered bread around the kitchen. He left the stove area and rolled the cart towards the dirty dishes area, then proceeded to the clean dish area. He then rolled the cart to the walk -in cooler and grabbed some milk and then rolled the cart back to the prep area. The bread was uncovered and exposed to the elements during this process.
On 11/28/23 at 11:42 a.m. Staff A, [NAME] was observed going to the dirty pot sink and pulling out a dirty stainless-steel pot, lid, and food processor blade out of the sink. He turned the water on and ran it over the pot and blade. He picked up a silver scouring pad and squirted some sanitizer on it and appeared to clean the inside of the pot while running some water over the lid. He took the items to the prep table and placed the blade in the bowl and put it on the food processor base. The lid was visibly soiled with a brown/purple puree. Staff A, [NAME] then placed the dirty lid on the food processor and began to puree bread. An immediate interview was conducted with Staff A, Cook. While reviewing photographic evidence, he said, I didn't notice. Staff A, [NAME] was visibly frustrated; took the lid off and went to the sink to wash the lid. Staff A, [NAME] did not discard the contaminated food. He then placed the lid back on the bowl and continued making the pureed bread. Staff W, CDM was notified of the situation. She said the food should have been thrown out and started over. (Photographic evidence obtained.)
On 11/28/23 at 12:01 p.m. Staff A, [NAME] was observed to be serving food on the tray line with no cover on his beard. Non disposable cups, bowls, fruit plates, and plate covers were being utilized for the lunch service.
On 11/28/23 at 12:10 p.m. an interview was conducted with Staff B, Dietary Aide. Staff B, Dietary Aide said the lids and cups being used were washed in the dish machine that was not sanitizing. She said, yes, and they are dirty. They ain't clean. Staff B, Dietary Aide said they did not test the dishwasher chemicals this morning. She said, the same number just gets written every day.
Continued observation starting at 12:15 p.m. revealed the first three trays that came off the line were checked for accuracy based on the meal tickets. The trays had been completed and placed on the cart for delivery prior to being checked.
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Tray #1. The ticket listed BBQ riblet sandwich, oatmeal raisin cookies, chocolate pudding ½ cup with 2 tablespoons of whipped topping, pb&j (peanut butter and jelly) sandwich, apple juice, salt, and pepper. The tray did not contain pudding or a pb&j sandwich. (Photographic evidence obtained)
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Tray #2. The ticket listed pureed riblet sandwich, pureed creamed corn, pureed fortified mashed potatoes, ½ cup pudding, ½ cup diet pudding, whole milk. The tray did not contain pudding, diet pudding or whole milk. This tray was labeled as an early tray with large portions and fortified. The tray contained regular portions. (Photographic evidence obtained)
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Tray #3. The ticket listed Large Portions, BBQ riblet sandwich (1 ½ sand), corn cobette, macaroni salad, 2 cookies, tossed salad, dressing. The tray only had 1 sandwich, 1 corn cobette, pasta salad, and no tossed salad. Regular portions were served. (Photographic evidence obtained)
An interview was conducted on 11/28/23 at 12:23 p.m. with Staff V, RD regarding the completed trays. Staff V, RD said Tray #1 should have had a peanut butter and jelly sandwich on it. She said the dietary aides did not have any made. Staff V, RD looked at Tray #2 and said they did not have any regular pudding, diet pudding or whole milk to give the resident. She confirmed the tray only had regular portions and should have been large portions. When asked what food was fortified, Staff V, RD said she did not know, and she would have to ask the cook. Staff A, [NAME] said the potatoes were fortified. Staff V, RD reviewed Tray #3 and said it should have been large portions, and she said they did not have tossed salad to put on the tray. She said the issues should have been caught on the line when they were plating the food.
An interview was conducted on 11/28/23 at 9:50 a.m. with the Nursing Home Administrator (NHA) and Assistant Nursing Home Administrator (ANHA.) The NHA observed the expired and outdated cooked foods as Staff A, [NAME] placed them on a rolling cart. He stated he identified they had a problem because the staff lacked follow-through and that was why he had to let the kitchen manager go. We are aware we have a problem and that is why I have a traveling Certified Dietary Manager (CDM) to help. The NHA was asked why the rotten food had not been thrown out immediately upon noticing an issue. He stated, it's a process and he had to give staff time to fix it.
An interview was conducted on 11/28/23 at 12:27 p.m. with the ANHA. She stated she had completed the dish machine temperature logs herself. When asked if she worked every day during all three meals for the entire month, she stated she only filled out logs. She confirmed she had not taken the temperatures nor tested the dish machine herself. The ANHA stated she had been tasked by the NHA to assist in the kitchen when the kitchen manager left. She stated she was in the kitchen daily and would clean out the refrigerators daily. She stated she did not know how they missed the expired foods, and confirmed the food found was outdated with some items dated 10/20/23. The ANHA stated she did not have any training or education on managing a kitchen, or on food safety/sanitation.
An observation was conducted in the dining room on 11/28/23 at 12:38 p.m. One resident had a plate of oranges with no other food. The resident said she had asked for oranges to go with her meal, but they only gave her oranges. The dining room aide present looked at the resident's tray ticket and confirmed she should have had a meal and oranges.
On 11/28/23 at 5:02 p.m., during a meal service kitchen tour, an observation was made of an employee's cell phone next to the clean plates and silverware as Staff D, [NAME] was about to start meal service. An open cup with drinking water was also noted next to the items. Staff D, [NAME] confirmed it was her cell phone and her drinking water.
On 11/28/23 at 5:02 p.m., an observation was made of Staff E, Dietary Aide preparing desserts. On the food preparation table, a blue backpack was observed stored next to the clean dishes used for the desserts. Staff E, Dietary Aide confirmed it was her backpack and stated that was where she normally keeps it.
An interview was conducted on 11/29/23 at 5:04 p.m. with Staff V, RD. She stated she never received a copy of the Job Description (JD), which the NHA provided to the surveyor team. She stated her duties were clinical and re-stated she was not responsible for kitchen operations. She stated she was not notified her duties included managing the kitchen or ensuring the kitchen was operational.
On 11/29/23 at 12:20 p.m. an observation was made at lunch service of trays being served to residents in the dining room. Two trays were checked for accuracy based on the tray tickets.
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Tray #1 listed grilled cheese, cottage cheese and chocolate milk. The tray only had a grilled cheese sandwich. An interview was conducted immediately with Resident #21. She said I just want the rest of my meal. I didn't get what I ordered. She added I guess they didn't think I was hungry.
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Tray #2 listed chicken pot pie, fruit bowl, relish plate (renal), ½ bow tie pasta. The tray contained chicken pot pie, broccoli, a roll, and bowl of fruit. There was no relish plate and no bow tie pasta.
A tour of the facility's kitchen on 12/11/23 starting at 9:25 a.m. revealed:
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A plastic bin with lid containing powdered thickener was observed below the prep table and the scoop was sitting on the prep table above the bin uncovered.
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A pressure washer was observed being stored in the dry food storage.
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Shelves in the clean dish area contained bowls and plates being stored in the upright position.
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A personal water bottle was sitting next to a stack of clean glasses on the drink fountain table.
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A drink pitcher with two inches of light-yellow unidentifiable liquid was in the reach in cooler with a sticker dated 8/9/23. During an interview at 9:46 a.m. the RD said it was an old sticker that is not dissolvable in water and never got taken off. She said there should have been a new dissolvable sticker on the pitcher with the correct date.
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Review of Food Temperature Logs showed food temps were not taken for breakfast, lunch, or dinner on 12/10/23, dinner on 12/1/23, dinner on 12/3/23, breakfast or lunch on 12/4/23. At 9:55 a.m. Staff A, Cook, confirmed the logbook was the only place food temperatures were documented. He looked at the book and confirmed no one did the food temperatures on the days listed.
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At 9:20 a.m. the dishwashing sink was observed clogged and being suctioned by staff with a wet vacuum. Once completed, the wet vacuum was stored under the counter where the clean dishes are set in racks to dry before storing.
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An observation at 9:38 a.m. revealed Staff S, Dietary Aide operating the dish machine. Interview with the dietary aide at this time revealed this was the third running of the dish machine since 9:30 a.m. During the observation Staff S, Dietary Aide was asked to test for sanitizer. The staff member was noted to use the test strips and dip it into the water that had remained at the bottom of the machine after the wash was complete. The test trip was noted to come out white in color. Continued interview with Staff S, Dietary aide at this time revealed this color meant the machine fell below the required 50-ppm reading of the test strip, and that it should read between 100-200. The staff reported that this was a high temp dish machine. At this time Staff X, CDM interjected and verbalized that the machine is a low temp machine.
An Interview was conducted with Staff X, CDM on 12/11/23 at 9:42 a.m. who revealed staff had run and checked the dish machine at the beginning of their shift and had documented the results on the dishwasher log hanging on the wall. Inspection of the dishwasher log at this time revealed that there was an entry dated 12/11 for breakfast where the sanitizer ppm was documented as 50 ppm.
An interview was conducted on 12/11/23 at 9:45 a.m. with Staff E, Dietary Aide. She revealed she checked the dish machine around 7:00 a.m. and the sanitizer read 50 ppm. Staff E, Dietary Aide reported that if the ppm was less than 50, she would write it on the dish machine log. She reported there is nothing else to do other than to make sure she writes it down.
During kitchen observations of the plating of the midday meal on 12/11/23 at 11:15 a.m. it was revealed that the staff were plating the meals using regular dishware.
An interview with Staff T, RD on 12/11/23 at 11:20 a.m. revealed that the plates currently being used were the same plates that were washed in the morning.
An interview on 12/11/23 at 11:23 a.m. with Staff S, Dietary Aide and Staff E, Dietary Aide revealed that none of the dishware that was washed in the morning was re-washed.
During an observation on 12/11/23 from 11:29 a.m. to 11: 45 p.m. Staff X, CDM was asked to run the dish machine. The CDM was noted to test the ppm after the second cycle by dipping the test strips directly into the water settled on the bottom of the dish machine. The strip was noted to reveal a purple color which falls within the 50-100 ppm range. The CDM was asked to run the machine for a third cycle but to place the test strip on the surface of the plate. When tested the strip presented a faint purple color falling below the 50-ppm range.
An interview on 12/11/23 at 11:33 a.m. with Staff X, CDM reported plating of the midday meal was in progress, but that she will now have them go to disposable plates.
During observations of the tray line on 12/11/23 at 11:36 a.m. Staff A, [NAME] was observed to take food from 3 regular plates that had already been plated and transfer the food to the disposable plates. Staff X, CDM was notified immediately, and she directed the cook to discard the food that had been transferred from the regular plate.
Continued observations on 12/11/23 at 11:47 a.m. revealed the tray line was in progress utilizing disposable plates to plate food. It was noted that regular silverware, cups, and bowls were being utilized. An interview with Staff T, RD at this time revealed that previous trays had been discarded but the current trays were being served.
During an Interview on 12/11/23 at 11:52 a.m. with Staff X, CDM, NHA, Regional [NAME] President, and Regional Nurse Consultant, Staff X, CDM reported when she tested the sanitizer, the readings were inconsistent as the strips on two trials presented too light which means that the ppm was less than 50. She reported the plates were taken off-line, they went to paper, and the vendor had been called for a repair. The NHA reported staff were checking for the sanitizer and they know what to do. He reported the dish machine was checked and working this morning, but it just stopped working when the surveyor was present. Staff X, CDM reported at this time the eating utensils, cups and bowls can be used as they were washed last night. Staff X, CDM reported she can be sure the sanitizer was working last night, as the results were documented on the dish machine log. Review of the Dish machine log at this time revealed there was no entry for 12/10/23 dinner. Staff X, CDM reported based on the log she could not be sure that the dish machine was working the night prior. She confirmed when the sanitizer is not working, they should utilize paper goods.
An interview was conducted on 12/11/23 12:05 p.m. with Staff X, CDM. She said food temperatures should be taken every meal by the cook. She agreed they have no way of knowing if food was cooked properly and going out to residents if they are not checking the temperatures.
An interview was conducted on 12/11/23 at 1:35 p.m. with the DON (Director of Nursing). The DON said she spoke with the facility's medical director about residents in the dining room being served today with utensils and bowls that had possibly not been cleaned properly. The medical director said he would like the residents to be monitored for two days for any gastrointestinal upset. The DON said they will be monitoring all residents who ate in the dining room at lunch today.
On 12/12/23 at 11:55 a.m. an observation was made in the kitchen of a clean dish rack with bowls wet nested and the food surface facing upward. The top bowl was noted to have a light-brown liquid in it. An interview was conducted immediately with Staff X, CDM. She confirmed the dish rack was for clean dishes, the bowls should not be stacked when wet and they should be faced down. Upon further inspection she stated someone must have put something dirty on the top shelf that spilled through the rack onto the bowls and container underneath.
An interview was conducted on 11/28/23 at 12:27 p.m. with the ANHA. She stated she had completed the dish machine temperature logs herself. When asked if she worked every day during all three meals for the entire month, she stated she only filled out logs. She confirmed she had not taken the temperatures nor tested the dish machine herself. The ANHA stated she had been tasked by the NHA to assist in the kitchen when the kitchen manager left. She stated she was in the kitchen daily and would clean out the refrigerators daily. She stated she did not know how they missed the expired foods, and confirmed the food found was outdated with some items [T
CRITICAL
(L)
📢 Someone Reported This
A family member, employee, or ombudsman was alarmed enough to file a formal complaint
Immediate Jeopardy (IJ) - the most serious Medicare violation
Food Safety
(Tag F0812)
Someone could have died · This affected most or all residents
⚠️ Facility-wide issue
**NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Based on observations, interviews, record review and policy review, the facility failed to ensure food was stored, prepared, dis...
Read full inspector narrative →
**NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Based on observations, interviews, record review and policy review, the facility failed to ensure food was stored, prepared, distributed, and served in accordance with professional standards for food service safety in one of one kitchens observed, and three of three nutrition rooms observed, as evidenced by improper dish washing, unsanitary kitchen area, undated food, expired food, inappropriate food temperatures, unlabeled food, unsanitary preparation of food, food with evidence of bio-growth, and residents not being served according to their prescribed diet orders.
This failure created a situation that resulted in the likelihood of serious injury and/or death to 158 residents and resulted in the determination of Immediate Jeopardy on 12/13/23. The findings of Immediate Jeopardy were determined to be removed on 12/14/23 and the severity and scope was reduced to a D.
Findings Included:
On 11/28/23 starting at 9:30 a.m. a tour of the facility's kitchen was conducted which revealed:
An observation was made of kitchen floors and walls which appeared dirty and covered with miscellaneous food particles. (Photographic evidence obtained)
The left side of the main reach-in refrigerator was observed with condensation and black bio-growth on the outside surface. The inside was noted with water on the floor of the refrigerator and food sitting in the pool of water. An immediate interview was conducted with Staff A, [NAME] on 11/28/23 at 9:32 a.m. He revealed the refrigerator had been leaking for some time and the facility's administration was aware. He stated it would have been at least 3 months.
Observations during the kitchen tour of the inside of the main refrigerator also revealed expired and undated foods, and approximately 20 different food items/containers that could not be identified. Further investigation of the inside of the main refrigerator revealed:
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One food container labeled rice which when opened revealed a foul/rancid odor.
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An undated and unlabeled pasta salad with fuzzy, green bio growth, which was prepared by the facility kitchen staff and contained within a re-useable plastic container that was unlabeled and undated.
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A half circle of unidentified meat (appeared to be unsliced cooked deli meat), undated and unlabeled, wrapped in plastic wrap (not original packaging) with use first sticker.
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A large ham wrapped in plastic wrap (not original packaging) unlabeled and undated with use first sticker.
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A container of black beans dated 10/20 in a reusable plastic container with lid (not original packaging).
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A container of diced tomatoes dated 10/20 in a reusable plastic container with lid (not original packaging).
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A container labeled garden noodles with black and white bio growth on the surface of the food, dated 10/20/23.
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An opened plastic tub of Pork base with no opened or use by date. A delivery sticker was dated 4/5/23. An interview was conducted at the time of the observation on 11/28/23 at 9:57 a.m. with Staff V, RD. She looked at the pork base and said it should be good for a while but she did not know for how long or when it was opened.
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All other observed food items/containers were unlabeled, undated, and the food items were unidentifiable.
A second reach-in refrigerator was observed and revealed:
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An unlabeled/undated container of unidentifiable food, with a use first label. An interview was conducted immediately with Staff F, Dietary Aide. Staff F, Dietary Aide said she believed it was peanut butter and jelly someone had mixed. (Photographic evidence obtained)
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A bag of shredded carrots with a printed manufacturer date best if used by 11/12/23 (16 days past the manufacturer date). (Photographic evidence obtained)
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A box of grape tomatoes with white bio-growth. (Photographic evidence obtained)
A walk-in refrigerator was observed and revealed:
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2 bags of onions and peppers with a stamped date of [DATE] The 2 bags of onions and peppers were noted to be soft and partially liquefied. The liquid was leaking out of the bag and through the box onto the bread that packaging which was stored underneath. During an interview on 11/28/23 at 10:10 AM with the RD, she inspected the 2 bags of onion and peppers and reported she was unsure of the expiration date of the item and unsure how long the 2 bags of onion and peppers were in the walk-in refrigerator. (Photographic evidence provided)
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A container of vanilla ice cream was observed on the shelf in the walk-in refrigerator. The container was soft to the touch. (Photographic evidence obtained.)
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A bowl, plastic lid, butter, and an orange slice were observed on the floor under the walk-in refrigerator. (Photographic evidence obtained.)
An observation of the Walk-in freezer revealed:
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built-up ice and icicles on and around the 2 freezer vents mounted on the top rear of the freezer.
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solid frozen icicles were noted to be enclosing a box of shredded pork, and a bag of mixed vegetables. During an interview on 11/28/23 at 10:12 AM, the RD reported she was not aware of the build-up of ice in the freezer, and it should have been reported to maintenance. (Photographic evidence provided)
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trash and food on the floor under the shelves. (Photographic evidence obtained)
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two open clear plastic bags of frozen meat patties in the freezer, not labeled or dated, and not in original box. (Photographic evidence obtained)
An observation was made of a bucket with water dripping from the steamer. During an immediate interview, Staff A, [NAME] stated he did not know how long the water had been collecting in the bucket. (Photographic evidence obtained)
The wall behind the juice machine was noted with dirt and debris on the surface.
A large plastic container located next to the prep table was noted to be covered with a clear lid. Closer inspection revealed that the container contained a white powder that appeared to be flour which was noted to have brown/gray solid substances in the flour. During an interview with Staff V, Registered Dietician (RD) on 11/28/23 at 10:05 AM, she removed some of the solid substance from the plastic container and reported she did not know what the substance was, stating someone must have spilt something. Staff V, RD reported the flour should have been discarded. (Photographic evidence obtained).
A clean pot rack was noted close to the 3-compartment sink. The rack was noted to have several pots and pans stored in the upward position instead of the food surface being facedown (Photographic evidence provided).
Breakfast food items were observed on the countertop by the stove. The items included pancakes, French toast, and sausage wrapped in clear film wrap. An immediate interview with Staff A, [NAME] was conducted. He stated they were leftovers from breakfast, and he would be putting them away. At approximately 11:20 a.m. Staff A, [NAME] was observed taking the items to the walk-in cooler for storage. In an interview, Staff A, [NAME] confirmed the items had been sitting on the countertop by the stove for at least three hours, stating they would probably be out of the required temperature range.
A tour of the dish machine area revealed floor surfaces with dirt, grime and food remains.
During the tour, two dietary aides, Staff B and Staff C, were observed operating the dish washing machine. They were asked to test the machine's water temperature and chlorine sanitization levels. Staff B, Dietary Aide was observed conducting a water temperature and chemical sanitation test. The chemical test trip was observed as white, indicating the sanitization chemicals were not at appropriate levels. In an immediate interview, Staff B, Dietary Aide stated the test strip should be a light purple to a dark purple color, meaning 50 to 100 parts per million (PPM). Both aides confirmed the dish machine was not working. They stated the problem had been on- going and the machine worked on and off. The aide stated they believed Staff V, RD, and the assistant nursing home administrator (ANHA) were aware. An immediate follow -up was conducted with Staff W, Certified Dietary Manager (CDM.) She stated she did not know the machine was not working. She said, it appears we have a sanitization issue. The machine is not reaching the required PPM. She stated the PPM levels should be between 50 and 100 for the dishes to be considered sanitary.
Further observation of the facility's dish machine revealed there was a white chalky substance noted on the top of the dish machine. Additionally, both the dirty and clean doors of the dish machine were noted to be coated with the white chalky substance. (Photographic evidence obtained)
An observation was made of cleaning equipment and a dustpan full of dirt/dust in the corner of the kitchen on the floor.
A plastic bag of potatoes was observed under a prep table in the kitchen. The bag contained potatoes that were rotting and producing liquid (Photographic evidence obtained). An immediate interview was conducted with Staff A, [NAME] on 11/28/23 at 10:15 a.m. He said, those are baked potatoes. We just had those. He said he did not know why they were on the shelf. The bag was picked up and had liquid in the bottom. Staff V, RD picked up the bag and said uuuggghhh. The bag had no label or date.
Additionally, a paper bag of uncooked potatoes was on the shelf. The bag was observed to have liquid leaking from it. The potatoes in the bag appeared rotten and wet. (Photographic evidence obtained)
A mop bucket full of dark gray, dirty water with the mop sitting in it was observed. Staff F, Dietary Aide said she believed the water had been sitting there since the weekend, 2-3 days prior.
Observations of the vent hood revealed storage of two cans of red beans and rice, a can of chicken noodle soup, a can of mackerel, coffee creamer, a portable speaker, and a hair clip. (Photographic evidence obtained)
The lights and light cages located under the range hood was noted to be covered in dust. Additional observation revealed the convection oven was located under the range hood and was noted to have debris on top of the unit. During an interview on 11/28/23 at 10:16 AM with Staff A, cook, he reported the top of the convection oven was used to heat/raise bread and that he does not remember when it was last cleaned. Staff A reported a company comes in to clean the range hood but does not know when the vendor last came. Inspection of an orange sticker mounted on the left corner of the range hood revealed that the vendor last inspected the range hood on 8/24/23. (Photographic evidence provided).
Observation of the bottom of the prep table revealed an unlabeled, undated container of brown liquid. An interview was conducted immediately with Staff A, Cook. He said he did not know what was in the container or how long it had been there. (Photographic evidence obtained)
A dry storage container containing salt was observed under the kitchen prep table, and a scoop was stored in the salt. The scoop was observed to remain in the salt on 11/29/23. A follow-up interview was conducted on 11/29/23 at 11:33 a.m. with Staff V, RD. She confirmed the scoop should not have been stored down in the salt. (Photographic evidence obtained)
Observation of the milk chest cooler revealed a buildup of ice and sour milk spilled in the bottom. The edges under the lid were also dirty and stained with miscellaneous food/debris. (Photographic evidence obtained)
Observation of a vent in the dry storage room revealed dust, dirt, and bio growth on the surface.
Review of the dish machine logs revealed the dish machine temperature and sanitation was last tested on [DATE]. The log showed the same numbers entered for wash temp, rinse temp, final rinse, and sanitizer PPM. The employee initials showed one person initialed the log every day for all 3 meals. An interview with the RD revealed the initials belonged to the ANHA. The log revealed she indicated she worked every day and checked the machine temperature for breakfast, lunch, and dinner. The log was noted blank (no entries) from 11/24/23 to 11/29/23.
Review of a coffee machine temperature log dated November 2023, showed the same employee (nursing home administrator) had signed the temperature logs every day from November 10th to November 24. The log was blank (no entries) from November 25th through November 29. Review of cleaning checklists revealed missing documentation and blank logs.
An interview was conducted on 11/28/23 at 9:40 a.m. with Staff V, RD. She stated she worked at the facility full time. She stated she was not aware there were outdated and expired food in the kitchen. She stated she expected staff to discard old foods every three days, stating that is very basic. All kitchen employees should know that. She stated they had cleaning checklists, but it was hard to follow - up because they did not have enough staff. She stated the kitchen manager left about a month prior and the administration had contracted with a traveling CDM (certified dietary manager) to assist in managing the kitchen.
An interview was conducted on 11/28/23 at 9:55 a.m. with Staff W, CDM. She stated she had started a week earlier. She stated she spent two days the week prior organizing the dry food storage. She stated she removed moldy bread and re-ordered fresh bread. She stated she noted the facility did not have hand washing bowls and chemicals, and she had notified the NHA (nursing home administrator). She stated she did not know the refrigerator was full of outdated food. She said, I would have taken care of it. I would expect the staff to throw out old food and clean the kitchen as scheduled. Staff W, CDM stated she was not aware the dish machine was not working, and that the freezer had a problem. Staff W, CDM said, our biggest problem was staffing. three staff members called out. There has been a call out every day which means many tasks are not attended.
A second kitchen tour was conducted during lunch service on 11/28/23, which revealed:
At 11:20 a.m. upon entering the kitchen a cart was noted to be out of the refrigerator near the serving area loaded with fruit plates and containing cottage cheese. At 11:50 a.m. Staff V, RD was observed taking holding food temperatures. The RD temped the first fruit plate and cottage cheese at 57.3 °F. The RD removed a second fruit plate with cottage cheese and checked the temperature in multiple locations on the plate. This plate temped at 60°F. In an immediate interview Staff V, RD said the fruit plates with cottage cheese should be held at 41°F or lower. Staff V, RD was observed disposing of the two plates of fruit and cottage cheese she tested; however, the remaining plates of fruit and cottage cheese from the same cart were observed being placed on trays and served at lunch.
On 11/28/23 at 11:30 a.m. Staff A, [NAME] was observed rolling a cart which contained uncovered bread around the kitchen. He left the stove area and rolled the cart towards the dirty dishes area, then proceeded to the clean dish area. He then rolled the cart to the walk -in cooler and grabbed some milk and then rolled the cart back to the prep area. The bread was uncovered and exposed to the elements during this process.
On 11/28/23 at 11:42 a.m. Staff A, [NAME] was observed going to the dirty pot sink and pulling out a dirty stainless-steel pot, lid, and food processor blade out of the sink. He turned the water on and ran it over the pot and blade. He picked up a silver scouring pad and squirted some sanitizer on it and appeared to clean the inside of the pot while running some water over the lid. He took the items to the prep table and placed the blade in the bowl and put it on the food processor base. The lid was visibly soiled with a brown/purple puree. Staff A, [NAME] then placed the dirty lid on the food processor and began to puree bread. An immediate interview was conducted with Staff A, Cook. While reviewing photographic evidence, he said, I didn't notice. Staff A, [NAME] was visibly frustrated; took the lid off and went to the sink to wash the lid. Staff A, [NAME] did not discard the contaminated food. He then placed the lid back on the bowl and continued making the pureed bread. Staff W, CDM was notified of the situation. She said the food should have been thrown out and started over. (Photographic evidence obtained.)
On 11/28/23 at 12:01 p.m. Staff A, [NAME] was observed to be serving food on the tray line with no cover on his beard. Non disposable cups, bowls, fruit plates, and plate covers were being utilized for the lunch service.
On 11/28/23 at 12:10 p.m. an interview was conducted with Staff B, Dietary Aide. Staff B, Dietary Aide said the lids and cups being used were washed in the dish machine that was not sanitizing. She said, yes, and they are dirty. They ain't clean. Staff B, Dietary Aide said they did not test the dishwasher chemicals this morning. She said, the same number just gets written every day.
Continued observation starting at 12:15 p.m. revealed the first three trays that came off the line were checked for accuracy based on the meal tickets. The trays had been completed and placed on the cart for delivery prior to being checked.
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Tray #1. The ticket listed BBQ riblet sandwich, oatmeal raisin cookies, chocolate pudding ½ cup with 2 tablespoons of whipped topping, pb&j (peanut butter and jelly) sandwich, apple juice, salt, and pepper. The tray did not contain pudding or a pb&j sandwich. (Photographic evidence obtained)
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Tray #2. The ticket listed pureed riblet sandwich, pureed creamed corn, pureed fortified mashed potatoes, ½ cup pudding, ½ cup diet pudding, whole milk. The tray did not contain pudding, diet pudding or whole milk. This tray was labeled as an early tray with large portions and fortified. The tray contained regular portions. (Photographic evidence obtained)
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Tray #3. The ticket listed Large Portions, BBQ riblet sandwich (1 ½ sand), corn cobette, macaroni salad, 2 cookies, tossed salad, dressing. The tray only had 1 sandwich, 1 corn cobette, pasta salad, and no tossed salad. Regular portions were served. (Photographic evidence obtained)
An interview was conducted on 11/28/23 at 12:23 p.m. with Staff V, RD regarding the completed trays. Staff V, RD said Tray #1 should have had a peanut butter and jelly sandwich on it. She said the dietary aides did not have any made. Staff V, RD looked at Tray #2 and said they did not have any regular pudding, diet pudding or whole milk to give the resident. She confirmed the tray only had regular portions and should have been large portions. When asked what food was fortified, Staff V, RD said she did not know, and she would have to ask the cook. Staff A, [NAME] said the potatoes were fortified. Staff V, RD reviewed Tray #3 and said it should have been large portions, and she said they did not have tossed salad to put on the tray. She said the issues should have been caught on the line when they were plating the food.
An observation was conducted in the dining room on 11/28/23 at 12:38 p.m. One resident had a plate of oranges with no other food. The resident said she had asked for oranges to go with her meal, but they only gave her oranges. The dining room aide present looked at the resident's tray ticket and confirmed she should have had a meal and oranges.
An interview was conducted on 11/28/23 at 12:27 p.m. with the ANHA. She stated she had completed the dish machine temperature logs herself. When asked if she worked every day during all three meals for the entire month, she stated she only filled out logs. She confirmed she had not taken the temperatures nor tested the dish machine herself. The ANHA stated she had been tasked by the NHA to assist in the kitchen when the kitchen manager left. She stated she was in the kitchen daily and would clean out the refrigerators daily. She stated she did not know how they missed the expired foods, and confirmed the food found was outdated with some items dated 10/20/23. The ANHA stated she did not have any training or education on managing a kitchen, or on food safety/sanitation.
On 11/28/23 at 5:02 p.m., during a meal service kitchen tour, an observation was made of an employee's cell phone next to the clean plates and silverware as Staff D, [NAME] was about to start meal service. An open cup with drinking water was also noted next to the items. Staff D, [NAME] confirmed it was her cell phone and her drinking water.
On 11/28/23 at 5:02 p.m., an observation was made of Staff E, Dietary Aide preparing desserts. On the food preparation table, a blue backpack was observed stored next to the clean dishes used for the desserts. Staff E, Dietary Aide confirmed it was her backpack and stated that was where she normally keeps it.
An interview was conducted on 11/28/23 at 10:17 a.m. with the Director of Maintenance (DOM). He stated he did not know the freezer had any problems. He stated two weeks prior they had an issue with it and at the time the power had tripped. He stated he would contact an outside vendor to get it repaired. The DOM stated no one notified him there was a problem.
An interview was conducted on 11/29/23 at 5:04 p.m. with Staff V, RD. She stated she never received a copy of the Job Description (JD), which the NHA provided to the survey team. She stated her duties were clinical and re-stated she was not responsible for kitchen operations. She stated she was not notified her duties included managing the kitchen or ensuring the kitchen was operational.
A tour of the facility's three nourishment rooms was conducted on 11/28/23 from 10:30 a.m. to 11:00 a.m.
Observation of the 4th floor nourishment room revealed:
A bag of left-over food in the resident refrigerator dated 10/4/23, 55 days ago.
Multiple left over plastic containers of food with no date.
A cup of juice with no lid, resident label, or date.
A Styrofoam container of left-over food dated 11/17/23, 11 days ago.
(Photographic evidence obtained.)
An interview with Staff L, RN/UM was conducted at that time. She said staff should all be cleaning out the refrigerator and items should be labeled with a resident name and date.
Observation of the 3rd floor nourishment room revealed:
Unlabeled half eaten container of store-bought potato salad.
Undated plate of potato salad, undated to go containers, undated/unlabeled half-eaten pie.
An unlabeled and undated open ice cream container (Photographic evidence obtained.)
An interview was conducted with Staff G, RN/UM at that time. She said staff should be throwing out food that is old or not dated. She confirmed food should be labeled with a resident name and date it was put in the refrigerator.
Observation of the 2nd floor nourishment room revealed:
A 2-liter soda unlabeled and undated that was half empty.
Lunch leftovers dated 11/5/23, 23 days ago.
Gallon jug of sweet tea stamped by the manufacturer with good through [DATE].
Paper plate of food with aluminum foil in a plastic bag, unlabeled and undated
Bowl of congealed unidentifiable substance, with no lid, and unlabeled and undated
Ham sandwich in plastic wrap from 10/15 unlabeled
Partially used Jug of grapefruit juice best by Aug. 29, 2023 (3 months past manufacture use or sell by date).
Partially used Jug of grapefruit juice best by Jun 27, 2023, (5 months past manufacture use or sell by date).
Medical ice packs with resident names in the freezer stored in conjunction with food.
An interview was conducted at that time with Staff H, RN/UM. She said she did not know why the ice packs were there. The UM confirmed medical items should not be stored with food. She confirmed expired food should not be in the resident refrigerator and all food should be labeled with a resident name and date.
On 11/29/23 at 12:20 p.m. an observation was made at lunch service of trays being served to residents in the dining room. Two trays were checked for accuracy based on the tray tickets.
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Tray #1 listed grilled cheese, cottage cheese and chocolate milk. The tray only had a grilled cheese sandwich. An interview was conducted immediately with Resident #21. She said I just want the rest of my meal. I didn't get what I ordered. She added I guess they didn't think I was hungry.
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Tray #2 listed chicken pot pie, fruit bowl, relish plate (renal), ½ bow tie pasta. The tray contained chicken pot pie, broccoli, a roll, and bowl of fruit. There was no relish plate and no bow tie pasta.
A tour of the facility's kitchen on 12/11/23 starting at 9:25 a.m. revealed:
A plastic bin with lid containing powdered thickener was observed below the prep table and the scoop was sitting on the prep table above the bin uncovered.
A pressure washer was observed being stored in the dry food storage.
Shelves in the clean dish area contained bowls and plates being stored in the upright position.
A personal water bottle was sitting next to a stack of clean glasses on the drink fountain table.
A drink pitcher with two inches of light-yellow unidentifiable liquid was in the reach in cooler with a sticker dated 8/9/23. During an interview at 9:46 a.m. the RD said it was an old sticker that is not dissolvable in water and never got taken off. She said there should have been a new dissolvable sticker on the pitcher with the correct date.
Review of Food Temperature Logs showed food temps were not taken for breakfast, lunch, or dinner on 12/10/23, dinner on 12/1/23, dinner on 12/3/23, breakfast or lunch on 12/4/23. At 9:55 a.m. Staff A, Cook, confirmed the logbook was the only place food temperatures were documented. He looked at the book and confirmed no one did the food temperatures on the days listed.
At 9:20 a.m. the dishwashing sink was observed clogged and being suctioned by staff with a wet vacuum. Once completed, the wet vacuum was stored under the counter where the clean dishes are set in racks to dry before storing.
An observation at 9:38 a.m. revealed Staff S, Dietary Aide operating the dish machine. Interview with the dietary aide at this time revealed this was the third running of the dish machine since 9:30 a.m. During the observation Staff S, Dietary Aide was asked to test for sanitizer. The staff member was noted to use the test strips and dip it into the water that had remained at the bottom of the machine after the wash was complete. The test trip was noted to come out white in color. Continued interview with Staff S, Dietary aide at this time revealed this color meant the machine fell below the required 50-ppm reading of the test strip, and that it should read between 100-200. The staff reported that this was a high temp dish machine. At this time Staff X, CDM interjected and verbalized that the machine is a low temp machine.
An Interview was conducted with Staff X, CDM on 12/11/23 at 9:42 a.m. who revealed staff had run and checked the dish machine at the beginning of their shift and had documented the results on the dishwasher log hanging on the wall. Inspection of the dishwasher log at this time revealed that there was an entry dated 12/11 for breakfast where the sanitizer ppm was documented as 50 ppm.
An interview was conducted on 12/11/23 at 9:45 a.m. with Staff E, Dietary Aide. She revealed she checked the dish machine around 7:00 a.m. and the sanitizer read 50 ppm. Staff E, Dietary Aide reported that if the ppm was less than 50, she would write it on the dish machine log. She reported there is nothing else to do other than to make sure she writes it down.
During kitchen observations of the plating of the midday meal on 12/11/23 at 11:15 a.m. it was revealed that the staff were plating the meals using regular dishware.
An interview with Staff T, RD on 12/11/23 at 11:20 a.m. revealed that the plates currently being used were the same plates that were washed in the morning.
An interview on 12/11/23 at 11:23 a.m. with Staff S, Dietary Aide and Staff E, Dietary Aide revealed that none of the dishware that was washed in the morning was re-washed.
During an observation on 12/11/23 from 11:29 a.m. to 11: 45 p.m. Staff X, CDM was asked to run the dish machine. The CDM was noted to test the ppm after the second cycle by dipping the test strips directly into the water settled on the bottom of the dish machine. The strip was noted to reveal a purple color which falls within the 50-100 ppm range. The CDM was asked to run the machine for a third cycle but to place the test strip on the surface of the plate. When tested the strip presented a faint purple color falling below the 50-ppm range.
An interview on 12/11/23 at 11:33 a.m. with Staff X, CDM reported plating of the midday meal was in progress, but that she will now have them go to disposable plates.
During observations of the tray line on 12/11/23 at 11:36 a.m. Staff A, [NAME] was observed to take food from 3 regular plates that had already been plated and transfer the food to the disposable plates. Staff X, CDM was notified immediately, and she directed the cook to discard the food that had been transferred from the regular plate.
Continued observations on 12/11/23 at 11:47 a.m. revealed the tray line was in progress utilizing disposable plates to plate food. It was noted that regular silverware, cups, and bowls were being utilized. An interview with Staff T, RD at this time revealed that previous trays had been discarded but the current trays were being served.
During an Interview on 12/11/23 at 11:52 a.m. with Staff X, CDM, NHA, Regional [NAME] President, and Regional Nurse Consultant, Staff X, CDM reported when she tested the sanitizer, the readings were inconsiste
CRITICAL
(L)
📢 Someone Reported This
A family member, employee, or ombudsman was alarmed enough to file a formal complaint
Immediate Jeopardy (IJ) - the most serious Medicare violation
QAPI Program
(Tag F0867)
Someone could have died · This affected most or all residents
⚠️ Facility-wide issue
**NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Based on observations, interviews, and record review, the facility failed to utilize the Quality Assurance and Performance Impro...
Read full inspector narrative →
**NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Based on observations, interviews, and record review, the facility failed to utilize the Quality Assurance and Performance Improvement (QAPI) process to investigate, develop, and implement an effective Performance Improvement Plan (PIP) to ensure food was stored, prepared, distributed, and served in accordance with professional standards for food service safety in one of one kitchen observed, and three of three nutrition rooms observed. The facility failed to ensure the safety of 158 residents in the facility as a result of the failure.
The likelihood of serious injury and/or death to 158 residents as a result of the facility's failure to prepare, store and serve food in accordance with professional standards for food service safety resulted in the determination of Immediate Jeopardy on 12/13/23. The findings of Immediate Jeopardy were determined to be removed on 12/14/23 and the severity and scope was reduced to a D.
Findings included:
During a survey on 11/28/23 to 11/29/23 and 12/11/23 to 12/14/23 the following non-compliance was found.
On 11/28/23 starting at 9:30 a.m. a tour of the facility's kitchen was conducted which revealed:
An observation was made of kitchen floors and walls which appeared dirty and covered with miscellaneous food particles. (Photographic evidence obtained)
The left side of the main reach-in refrigerator was observed with condensation and black bio-growth on the outside surface. The inside was noted with water on the floor of the refrigerator and food sitting in the pool of water. An immediate interview was conducted with Staff A, [NAME] on 11/28/23 at 9:32 a.m. He revealed the refrigerator had been leaking for some time and the facility's administration was aware. He stated it would have been at least 3 months.
Observations during the kitchen tour of the inside of the main refrigerator also revealed expired and undated foods, and approximately 20 different food items/containers that could not be identified. Further investigation of the inside of the main refrigerator revealed:
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One food container labeled rice which when opened revealed a foul/rancid odor.
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An undated and unlabeled pasta salad with fuzzy, green bio growth, which was prepared by the facility kitchen staff and contained within a re-useable plastic container that was unlabeled and undated.
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A half circle of unidentified meat (appeared to be unsliced cooked deli meat), undated and unlabeled, wrapped in plastic wrap (not original packaging) with use first sticker.
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A large ham wrapped in plastic wrap (not original packaging) unlabeled and undated with use first sticker.
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A container of black beans dated 10/20 in a reusable plastic container with lid (not original packaging).
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A container of diced tomatoes dated 10/20 in a reusable plastic container with lid (not original packaging).
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A container labeled garden noodles with black and white bio growth on the surface of the food, dated 10/20/23.
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An opened plastic tub of Pork base with no opened or use by date. A delivery sticker was dated 4/5/23. An interview was conducted at the time of the observation on 11/28/23 at 9:57 a.m. with Staff V, RD. She looked at the pork base and said it should be good for a while but she did not know for how long or when it was opened.
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All other observed food items/containers were unlabeled, undated, and the food items were unidentifiable.
A second reach-in refrigerator was observed and revealed:
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An unlabeled/undated container of unidentifiable food, with a use first label. An interview was conducted immediately with Staff F, Dietary Aide. Staff F, Dietary Aide said she believed it was peanut butter and jelly someone had mixed. (Photographic evidence obtained)
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A bag of shredded carrots with a printed manufacturer date best if used by 11/12/23 (16 days past the manufacturer date). (Photographic evidence obtained)
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A box of grape tomatoes with white bio-growth. (Photographic evidence obtained)
A walk-in refrigerator was observed and revealed:
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2 bags of onions and peppers with a stamped date of [DATE] The 2 bags of onions and peppers were noted to be soft and partially liquefied. The liquid was leaking out of the bag and through the box onto the bread that packaging which was stored underneath. During an interview on 11/28/23 at 10:10 AM with the RD, she inspected the 2 bags of onion and peppers and reported she was unsure of the expiration date of the item and unsure how long the 2 bags of onion and peppers were in the walk-in refrigerator. (Photographic evidence provided)
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A container of vanilla ice cream was observed on the shelf in the walk-in refrigerator. The container was soft to the touch. (Photographic evidence obtained.)
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A bowl, plastic lid, butter, and an orange slice were observed on the floor under the walk-in refrigerator. (Photographic evidence obtained.)
An observation of the Walk-in freezer revealed:
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built-up ice and icicles on and around the 2 freezer vents mounted on the top rear of the freezer.
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solid frozen icicles were noted to be enclosing a box of shredded pork, and a bag of mixed vegetables. During an interview on 11/28/23 at 10:12 AM, the RD reported she was not aware of the build-up of ice in the freezer, and it should have been reported to maintenance. (Photographic evidence provided)
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trash and food on the floor under the shelves. (Photographic evidence obtained)
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two open clear plastic bags of frozen meat patties in the freezer, not labeled or dated, and not in original box. (Photographic evidence obtained)
An observation was made of a bucket with water dripping from the steamer. During an immediate interview, Staff A, [NAME] stated he did not know how long the water had been collecting in the bucket. (Photographic evidence obtained)
The wall behind the juice machine was noted with dirt and debris on the surface.
A large plastic container located next to the prep table was noted to be covered with a clear lid. Closer inspection revealed that the container contained a white powder that appeared to be flour which was noted to have brown/gray solid substances in the flour. During an interview with Staff V, Registered Dietician (RD) on 11/28/23 at 10:05 AM, she removed some of the solid substance from the plastic container and reported she did not know what the substance was, stating someone must have spilt something. Staff V, RD reported the flour should have been discarded. (Photographic evidence obtained).
A clean pot rack was noted close to the 3-compartment sink. The rack was noted to have several pots and pans stored in the upward position instead of the food surface being facedown (Photographic evidence provided).
Breakfast food items were observed on the countertop by the stove. The items included pancakes, French toast, and sausage wrapped in clear film wrap. An immediate interview with Staff A, [NAME] was conducted. He stated they were leftovers from breakfast, and he would be putting them away. At approximately 11:20 a.m. Staff A, [NAME] was observed taking the items to the walk-in cooler for storage. In an interview, Staff A, [NAME] confirmed the items had been sitting on the countertop by the stove for at least three hours, stating they would probably be out of the required temperature range.
A tour of the dish machine area revealed floor surfaces with dirt, grime and food remains.
During the tour, two dietary aides, Staff B and Staff C, were observed operating the dish washing machine. They were asked to test the machine's water temperature and chlorine sanitization levels. Staff B, Dietary Aide was observed conducting a water temperature and chemical sanitation test. The chemical test trip was observed as white, indicating the sanitization chemicals were not at appropriate levels. In an immediate interview, Staff B, Dietary Aide stated the test strip should be a light purple to a dark purple color, meaning 50 to 100 parts per million (PPM). Both aides confirmed the dish machine was not working. They stated the problem had been on- going and the machine worked on and off. The aide stated they believed Staff V, RD, and the assistant nursing home administrator (ANHA) were aware. An immediate follow -up was conducted with Staff W, Certified Dietary Manager (CDM.) She stated she did not know the machine was not working. She said, it appears we have a sanitization issue. The machine is not reaching the required PPM. She stated the PPM levels should be between 50 and 100 for the dishes to be considered sanitary.
Further observation of the facility's dish machine revealed there was a white chalky substance noted on the top of the dish machine. Additionally, both the dirty and clean doors of the dish machine were noted to be coated with the white chalky substance. (Photographic evidence obtained)
An observation was made of cleaning equipment and a dustpan full of dirt/dust in the corner of the kitchen on the floor.
A plastic bag of potatoes was observed under a prep table in the kitchen. The bag contained potatoes that were rotting and producing liquid (Photographic evidence obtained). An immediate interview was conducted with Staff A, [NAME] on 11/28/23 at 10:15 a.m. He said, those are baked potatoes. We just had those. He said he did not know why they were on the shelf. The bag was picked up and had liquid in the bottom. Staff V, RD picked up the bag and said uuuggghhh. The bag had no label or date.
Additionally, a paper bag of uncooked potatoes was on the shelf. The bag was observed to have liquid leaking from it. The potatoes in the bag appeared rotten and wet. (Photographic evidence obtained)
A mop bucket full of dark gray, dirty water with the mop sitting in it was observed. Staff F, Dietary Aide said she believed the water had been sitting there since the weekend, 2-3 days prior.
Observations of the vent hood revealed storage of two cans of red beans and rice, a can of chicken noodle soup, a can of mackerel, coffee creamer, a portable speaker, and a hair clip. (Photographic evidence obtained)
The lights and light cages located under the range hood was noted to be covered in dust. Additional observation revealed the convection oven was located under the range hood and was noted to have debris on top of the unit. During an interview on 11/28/23 at 10:16 AM with Staff A, cook, he reported the top of the convection oven was used to heat/raise bread and that he does not remember when it was last cleaned. Staff A reported a company comes in to clean the range hood but does not know when the vendor last came. Inspection of an orange sticker mounted on the left corner of the range hood revealed that the vendor last inspected the range hood on 8/24/23. (Photographic evidence provided).
Observation of the bottom of the prep table revealed an unlabeled, undated container of brown liquid. An interview was conducted immediately with Staff A, Cook. He said he did not know what was in the container or how long it had been there. (Photographic evidence obtained)
A dry storage container containing salt was observed under the kitchen prep table, and a scoop was stored in the salt. The scoop was observed to remain in the salt on 11/29/23. A follow-up interview was conducted on 11/29/23 at 11:33 a.m. with Staff V, RD. She confirmed the scoop should not have been stored down in the salt. (Photographic evidence obtained)
Observation of the milk chest cooler revealed a buildup of ice and sour milk spilled in the bottom. The edges under the lid were also dirty and stained with miscellaneous food/debris. (Photographic evidence obtained)
Observation of a vent in the dry storage room revealed dust, dirt, and bio growth on the surface.
Review of the dish machine logs revealed the dish machine temperature and sanitation was last tested on [DATE]. The log showed the same numbers entered for wash temp, rinse temp, final rinse, and sanitizer PPM. The employee initials showed one person initialed the log every day for all 3 meals. An interview with the RD revealed the initials belonged to the ANHA. The log revealed she indicated she worked every day and checked the machine temperature for breakfast, lunch, and dinner. The log was noted blank (no entries) from 11/24/23 to 11/29/23.
Review of a coffee machine temperature log dated November 2023, showed the same employee (nursing home administrator) had signed the temperature logs every day from November 10th to November 24. The log was blank (no entries) from November 25th through November 29. Review of cleaning checklists revealed missing documentation and blank logs.
An interview was conducted on 11/28/23 at 9:40 a.m. with Staff V, RD. She stated she worked at the facility full time. She stated she was not aware there were outdated and expired food in the kitchen. She stated she expected staff to discard old foods every three days, stating that is very basic. All kitchen employees should know that. She stated they had cleaning checklists, but it was hard to follow - up because they did not have enough staff. She stated the kitchen manager left about a month prior and the administration had contracted with a traveling CDM (certified dietary manager) to assist in managing the kitchen.
An interview was conducted on 11/28/23 at 9:50 a.m. with the Nursing Home Administrator (NHA) and Assistant Nursing Home Administrator (ANHA.) The NHA observed the expired and outdated cooked foods as Staff A, [NAME] placed them on a rolling cart. He stated they were in the process of making sure the kitchen is cleaned and maintained in a sanitary manner. He stated they had initiated a QAPI to address the issues in the kitchen. He stated the QAPI had been in place for 25 days. He stated he identified they had a problem because the staff lacked follow-through and that was why he had to let the kitchen manager go. He stated the ANHA had stepped in to assist with the day-to-day operations. He said, We will have all that food thrown out. We will clean it up. We would not serve that food to our residents. We have a QAPI in place. We are aware we have a problem and that is why I have a traveling Certified Dietary Manager (CDM) to help. The NHA was asked why the rotten food had not been thrown out immediately upon noticing an issue. He stated, it's a process and he had to give staff time to fix it.
An interview was conducted on 11/28/23 at 9:55 a.m. with Staff W, CDM. She stated she had started a week earlier. She stated she spent two days the week prior organizing the dry food storage. She stated she removed moldy bread and re-ordered fresh bread. She stated she noted the facility did not have hand washing bowls and chemicals, and she had notified the NHA (nursing home administrator). She stated she did not know the refrigerator was full of outdated food. She said, I would have taken care of it. I would expect the staff to throw out old food and clean the kitchen as scheduled. Staff W, CDM stated she was not aware the dish machine was not working, and that the freezer had a problem. Staff W, CDM said, our biggest problem was staffing. three staff members called out. There has been a call out every day which means many tasks are not attended.
A second kitchen tour was conducted during lunch service on 11/28/23, which revealed:
At 11:20 a.m. upon entering the kitchen a cart was noted to be out of the refrigerator near the serving area loaded with fruit plates and containing cottage cheese. At 11:50 a.m. Staff V, RD was observed taking holding food temperatures. The RD temped the first fruit plate and cottage cheese at 57.3 °F. The RD removed a second fruit plate with cottage cheese and checked the temperature in multiple locations on the plate. This plate temped at 60°F. In an immediate interview Staff V, RD said the fruit plates with cottage cheese should be held at 41°F or lower. Staff V, RD was observed disposing of the two plates of fruit and cottage cheese she tested; however, the remaining plates of fruit and cottage cheese from the same cart were observed being placed on trays and served at lunch.
On 11/28/23 at 11:30 a.m. Staff A, [NAME] was observed rolling a cart which contained uncovered bread around the kitchen. He left the stove area and rolled the cart towards the dirty dishes area, then proceeded to the clean dish area. He then rolled the cart to the walk -in cooler and grabbed some milk and then rolled the cart back to the prep area. The bread was uncovered and exposed to the elements during this process.
On 11/28/23 at 11:42 a.m. Staff A, [NAME] was observed going to the dirty pot sink and pulling out a dirty stainless-steel pot, lid, and food processor blade out of the sink. He turned the water on and ran it over the pot and blade. He picked up a silver scouring pad and squirted some sanitizer on it and appeared to clean the inside of the pot while running some water over the lid. He took the items to the prep table and placed the blade in the bowl and put it on the food processor base. The lid was visibly soiled with a brown/purple puree. Staff A, [NAME] then placed the dirty lid on the food processor and began to puree bread. An immediate interview was conducted with Staff A, Cook. While reviewing photographic evidence, he said, I didn't notice. Staff A, [NAME] was visibly frustrated; took the lid off and went to the sink to wash the lid. Staff A, [NAME] did not discard the contaminated food. He then placed the lid back on the bowl and continued making the pureed bread. Staff W, CDM was notified of the situation. She said the food should have been thrown out and started over. (Photographic evidence obtained.)
On 11/28/23 at 12:01 p.m. Staff A, [NAME] was observed to be serving food on the tray line with no cover on his beard. Non disposable cups, bowls, fruit plates, and plate covers were being utilized for the lunch service.
On 11/28/23 at 12:10 p.m. an interview was conducted with Staff B, Dietary Aide. Staff B, Dietary Aide said the lids and cups being used were washed in the dish machine that was not sanitizing. She said, yes, and they are dirty. They ain't clean. Staff B, Dietary Aide said they did not test the dishwasher chemicals this morning. She said, the same number just gets written every day.
Continued observation starting at 12:15 p.m. revealed the first three trays that came off the line were checked for accuracy based on the meal tickets. The trays had been completed and placed on the cart for delivery prior to being checked.
o
Tray #1. The ticket listed BBQ riblet sandwich, oatmeal raisin cookies, chocolate pudding ½ cup with 2 tablespoons of whipped topping, pb&j (peanut butter and jelly) sandwich, apple juice, salt, and pepper. The tray did not contain pudding or a pb&j sandwich. (Photographic evidence obtained)
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Tray #2. The ticket listed pureed riblet sandwich, pureed creamed corn, pureed fortified mashed potatoes, ½ cup pudding, ½ cup diet pudding, whole milk. The tray did not contain pudding, diet pudding or whole milk. This tray was labeled as an early tray with large portions and fortified. The tray contained regular portions. (Photographic evidence obtained)
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Tray #3. The ticket listed Large Portions, BBQ riblet sandwich (1 ½ sand), corn cobette, macaroni salad, 2 cookies, tossed salad, dressing. The tray only had 1 sandwich, 1 corn cobette, pasta salad, and no tossed salad. Regular portions were served. (Photographic evidence obtained)
An interview was conducted on 11/28/23 at 12:23 p.m. with Staff V, RD regarding the completed trays. Staff V, RD said Tray #1 should have had a peanut butter and jelly sandwich on it. She said the dietary aides did not have any made. Staff V, RD looked at Tray #2 and said they did not have any regular pudding, diet pudding or whole milk to give the resident. She confirmed the tray only had regular portions and should have been large portions. When asked what food was fortified, Staff V, RD said she did not know, and she would have to ask the cook. Staff A, [NAME] said the potatoes were fortified. Staff V, RD reviewed Tray #3 and said it should have been large portions, and she said they did not have tossed salad to put on the tray. She said the issues should have been caught on the line when they were plating the food.
An observation was conducted in the dining room on 11/28/23 at 12:38 p.m. One resident had a plate of oranges with no other food. The resident said she had asked for oranges to go with her meal, but they only gave her oranges. The dining room aide present looked at the resident's tray ticket and confirmed she should have had a meal and oranges.
An interview was conducted on 11/28/23 at 12:27 p.m. with the ANHA. She stated she had completed the dish machine temperature logs herself. When asked if she worked every day during all three meals for the entire month, she stated she only filled out logs. She confirmed she had not taken the temperatures nor tested the dish machine herself. The ANHA stated she had been tasked by the NHA to assist in the kitchen when the kitchen manager left. She stated she was in the kitchen daily and would clean out the refrigerators daily. She stated she did not know how they missed the expired foods, and confirmed the food found was outdated with some items dated 10/20/23. The ANHA stated she did not have any training or education on managing a kitchen, or on food safety/sanitation.
On 11/28/23 at 5:02 p.m., during a meal service kitchen tour, an observation was made of an employee's cell phone next to the clean plates and silverware as Staff D, [NAME] was about to start meal service. An open cup with drinking water was also noted next to the items. Staff D, [NAME] confirmed it was her cell phone and her drinking water.
On 11/28/23 at 5:02 p.m., an observation was made of Staff E, Dietary Aide preparing desserts. On the food preparation table, a blue backpack was observed stored next to the clean dishes used for the desserts. Staff E, Dietary Aide confirmed it was her backpack and stated that was where she normally keeps it.
An interview was conducted on 11/28/23 at 10:17 a.m. with the Director of Maintenance (DOM). He stated he did not know the freezer had any problems. He stated two weeks prior they had an issue with it and at the time the power had tripped. He stated he would contact an outside vendor to get it repaired. The DOM stated no one notified him there was a problem.
An interview was conducted on 11/29/23 at 5:04 p.m. with Staff V, RD. She stated she never received a copy of the Job Description (JD), which the NHA provided to the surveyor team. She stated her duties were clinical and re-stated she was not responsible for kitchen operations. She stated she was not notified her duties included managing the kitchen or ensuring the kitchen was operational.
A tour of the facility's three nourishment rooms was conducted on 11/28/23 from 10:30 a.m. to 11:00 a.m.
Observation of the 4th floor nourishment room revealed:
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A bag of left-over food in the resident refrigerator dated 10/4/23, 55 days ago.
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Multiple left over plastic containers of food with no date.
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A cup of juice with no lid, resident label, or date.
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A Styrofoam container of left-over food dated 11/17/23, 11 days ago.
(Photographic evidence obtained.)
An interview with Staff L, RN/UM was conducted at that time. She said staff should all be cleaning out the refrigerator and items should be labeled with a resident name and date.
Observation of the 3rd floor nourishment room revealed:
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Unlabeled half eaten container of store-bought potato salad.
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Undated plate of potato salad, undated to go containers, undated/unlabeled half-eaten pie.
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An unlabeled and undated open ice cream container (Photographic evidence obtained.)
An interview was conducted with Staff G, RN/UM at that time. She said staff should be throwing out food that is old or not dated. She confirmed food should be labeled with a resident name and date it was put in the refrigerator.
Observation of the 2nd floor nourishment room revealed:
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A 2-liter soda unlabeled and undated that was half empty.
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Lunch leftovers dated 11/5/23, 23 days ago.
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Gallon jug of sweet tea stamped by the manufacturer with good through [DATE].
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Paper plate of food with aluminum foil in a plastic bag, unlabeled and undated
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Bowl of congealed unidentifiable substance, with no lid, and unlabeled and undated
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Ham sandwich in plastic wrap from 10/15 unlabeled
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Partially used Jug of grapefruit juice best by Aug. 29, 2023 (3 months past manufacture use or sell by date).
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Partially used Jug of grapefruit juice best by Jun 27, 2023, (5 months past manufacture use or sell by date).
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Medical ice packs with resident names in the freezer stored in conjunction with food.
An interview was conducted at that time with Staff H, RN/UM. She said she did not know why the ice packs were there. The UM confirmed medical items should not be stored with food. She confirmed expired food should not be in the resident refrigerator and all food should be labeled with a resident name and date.
On 11/29/23 at 12:20 p.m. an observation was made at lunch service of trays being served to residents in the dining room. Two trays were checked for accuracy based on the tray tickets.
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Tray #1 listed grilled cheese, cottage cheese and chocolate milk. The tray only had a grilled cheese sandwich. An interview was conducted immediately with Resident #21. She said I just want the rest of my meal. I didn't get what I ordered. She added I guess they didn't think I was hungry.
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Tray #2 listed chicken pot pie, fruit bowl, relish plate (renal), ½ bow tie pasta. The tray contained chicken pot pie, broccoli, a roll, and bowl of fruit. There was no relish plate and no bow tie pasta.
A tour of the facility's kitchen on 12/11/23 starting at 9:25 a.m. revealed:
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A plastic bin with lid containing powdered thickener was observed below the prep table and the scoop was sitting on the prep table above the bin uncovered.
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A pressure washer was observed being stored in the dry food storage.
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Shelves in the clean dish area contained bowls and plates being stored in the upright position.
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A personal water bottle was sitting next to a stack of clean glasses on the drink fountain table.
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A drink pitcher with two inches of light-yellow unidentifiable liquid was in the reach in cooler with a sticker dated 8/9/23. During an interview at 9:46 a.m. the RD said it was an old sticker that is not dissolvable in water and never got taken off. She said there should have been a new dissolvable sticker on the pitcher with the correct date.
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Review of Food Temperature Logs showed food temps were not taken for breakfast, lunch, or dinner on 12/10/23, dinner on 12/1/23, dinner on 12/3/23, breakfast or lunch on 12/4/23. At 9:55 a.m. Staff A, Cook, confirmed the logbook was the only place food temperatures were documented. He looked at the book and confirmed no one did the food temperatures on the days listed.
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At 9:20 a.m. the dishwashing sink was observed clogged and being suctioned by staff with a wet vacuum. Once completed, the wet vacuum was stored under the counter where the clean dishes are set in racks to dry before storing.
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An observation at 9:38 a.m. revealed Staff S, Dietary Aide operating the dish machine. Interview with the dietary aide at this time revealed this was the third running of the dish machine since 9:30 a.m. During the observation Staff S, Dietary Aide was asked to test for sanitizer. The staff member was noted to use the test strips and dip it into the water that had remained at the bottom of the machine after the wash was complete. The test trip was noted to come out white in color. Continued interview with Staff S, Dietary aide at this time revealed this color meant the machine fell below the required 50-ppm reading of the test strip, and that it should read between 100-200. The staff reported that this was a high temp dish machine. At this time Staff X, CDM interjected and verbalized that the machine is a low temp machine.
An Interview was conducted with Staff X, CDM on 12/11/23 at 9:42 a.m. who revealed staff had run and checked the dish machine at the beginning of their shift and had documented the results on the dishwasher log hanging on the wall. Inspection of the dishwasher log at this time revealed that there was an entry dated 12/11 for breakfast where the sanitizer ppm was documented as 50 ppm.
An interview was conducted on 12/11/23 at 9:45 a.m. with Staff E, Dietary Aide. She revealed she checked the dish machine around 7:00 a.m. and the sanitizer read 50 ppm. Staff E, Dietary Aide reported that if the ppm was less than 50, she would write it on the dish machine log. She reported there is nothing else to do other than to make sure she writes it down.
During kitchen observations of the plating of the midday meal on 12/11/23 at 11:15 a.m. it was revealed that the staff were plating the meals using regular dishware.
An interview with Staff T, RD on 12/11/23 at 11:20 a.m. revealed that the plates currently being used were the same plates that were washed in the morning.
An interview on 12/11/23 at 11:23 a.m. with Staff S, Dietary Aide and Staff E, Dietary Aide revealed that none of the dishware that was washed in the morning was re-washed.
During an observation on 12/11/23 from 11:29 a.m. to 11: 45 p.m. Staff X, CDM was asked to run the dish machine. The CDM was noted to test the ppm after the second cycle by dipping the test strips directly into the water settled on the bottom of the dish machine. The strip was noted to reveal a purple color which falls within the 50-100 ppm range. The CDM was asked to run the machine for a third cycle but to place the test strip on the surface of the plate. When tested t
SERIOUS
(H)
📢 Someone Reported This
A family member, employee, or ombudsman was alarmed enough to file a formal complaint
Actual Harm - a resident was hurt due to facility failures
Deficiency F0697
(Tag F0697)
A resident was harmed · This affected multiple residents
**NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** 2. Review of Resident #20's admission record revealed Resident #20 was admitted to the facility on [DATE] with diagnoses includi...
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**NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** 2. Review of Resident #20's admission record revealed Resident #20 was admitted to the facility on [DATE] with diagnoses including neuropathy, chronic pain syndrome, osteomyelitis, and neuritis.
Review of Resident #20's admission Minimum Data Set (MDS), dated [DATE], Section C - Cognitive Status, revealed a Brief Interview for Mental Status (BIMS) score of 15, indicating Resident #20 was cognitively intact.
Review of Resident #20's physician's orders revealed orders, dated 11/28/2023:
1) oxycodone-acetaminophen (Percocet) 10 milligrams (mg)-325 mg by mouth every six hours as needed (PRN) for pain.
2) Monitor pain on right foot, first toe amputation, every shift and record pain number on a 0-10 scale [0 is no Pain, 10 is the worst pain] for pain monitoring.
An interview was conducted on 12/11/2023 at 1:54 p.m. with Resident #20. He reported his pain medication was only effective for a couple of hours, then the severe pain returns. The resident told the facility staff about the persistent pain two to three hours after receiving pain medication. Resident #20 said facility staff told him the pain management team would evaluate him and adjust pain medications. Resident #20 said he always requests his pain medication when he knows it is time for another dose. He said the intense pain has impacted his physical and occupational therapy treatments and have missed treatments scheduled to be completed in the therapy department.
Review of Resident #20's progress notes revealed:
-11/29/2023 note authored by the resident's primary care physician (PCP), revealed an order for consultation with pain management for Resident #20.
-12/01/2023 at 10:45 a.m. revealed Resident #20 requested pain medications to be administered every four hours rather than six hours, the resident was informed by his assigned nurse the Medical Doctor (MD) was notified, the pain medication dose was increased already and the frequency would remain every six hours.
-12/11/2023 at 2:12 p.m. pain assessment revealed Resident #20 said he has a 10 of 10 pain level on this [his] foot. The pain management doctor will visit him on 12/12 and his PCP was notified and ordered Ibuprofen 600mg (milligrams) every 4hrs for breakthrough pain. The resident was notified.
Review of Resident #20's physical therapy (PT) plan of care, dated 11/29/2023 at 9:38 a.m. revealed the resident has good rehabilitation potential with plans for physical therapy five times per week for six weeks. A PT treatment note, dated 11/29/23 at 4:36 p.m. Resident #20 complains of excruciating pain, current pain intensity obstructs the resident from meeting full potential during functional mobilities/ transfers activities.
PT documentation revealed the following.
-12/03/23 Resident #20 ambulated 16 feet with the roller walker
-12/07/23 ambulated up to 90 feet with the roller walker.
-12/10/2023 Resident #20 did not walk and PT note revealed the resident was agreeable to treatment while supine (laying on his back) due to pain.
-12/11/2023 Resident #20 was agreeable to therapy but declined to stand due to pain.
Review of Resident # 20's occupational therapy (OT) treatment note documentation, dated 12/10/23 at 1:47 p.m. revealed resident presented with increased through RLE [right lower extremity], [resident] refused all out of bed activities today. Therapist reported [Resident #20] increase BLE (bilateral lower extremity) [pain] to nursing.
Review of Resident #20 Care Plan initiated 11/29/23 revealed:
-Focus related to pain with
-Goals to include, resident will not experience a decline in overall function related to pain.
-Interventions to include, 1)encourage the resident to inform the nurse of pain and the effectiveness of the interventions, 2) observe/anticipate the resident's need for pain relief and offer/provide pain treatment / intervention, 3) notify the physicians if interventions are unsuccessful. An additional intervention dated 12/12/2023 showed Pain Management consult/follow up per order and/or recommendations.
A review of the Medication Administration Record (MAR) for December 2023 showed:
-day shift pain level row 5 of 10 is documented on 12/1, 12/4, 12/5, 12/8 and 12/9.
-evening shift pain level row on 12/6 pain level is 8 out of 10 other entries are 0 of 10, indicating no pain.
-night shift pain level row, 0 of 10 is documented daily, indicating no pain.
Review of Percocet order revealed:
-12/1/2023 Percocet was administered once at 8:03 p.m.
-12/5/2023-12/7/2023 Resident #20 received three of the four allotted dosages in a 24-hour period and the pain level was not documented.
An interview was conducted on 12/13/2023 at 1:49 p.m. with Staff K, Registered Nurse (RN). Staff K, RN said she was assigned to Resident #20 during the 7:00 a.m. to 3:00 p.m. shift on 12/13/2023 and had taken care of the resident, several times before. Staff K, RN said Resident #20 always has pain and his pain medications lasts two to four hours. The unit manager (UM) has notified the pain management team about the consultation for Resident #20. Staff K, RN said Resident #20 always asks for PRN Percocet when it is due [every 6 hours].
A telephone interview was conducted on 12/12/2023 at 2:05 p.m. with Resident #20's Primary Care Physician (PCP), who said he the pain management team comes to the facility on Tuesdays. Resident #20's PCP said he expected the pain management team to evaluate the resident on the following Tuesday [12/5/23] after the consultation was ordered.
An interview was conducted on 12/11/23 at 1:37 p.m. with the Director of Nursing (DON), who said the pain management team visits the facility every two weeks, on Tuesdays. For residents with persistent pain the resident's nurse is expected to assess the resident and contact the PCP and/or the pain management team, and/or the facility's medical director. All communication should be documented in the medical record. The DON stated it should not take three weeks for a pain management consultation to be completed. The DON confirmed the Referral Services policy applies to the pain team consultation.
An interview was conducted on 12/13/2023 at 12:00 p.m. with Staff L, RN, Unit Manager, (UM). The UM said when a pain team consultation is ordered for a resident, the Unit Manager will add assign the pain team provider to the resident's profile. Staff L RN, UM said this gives the provider remote access to the resident's medical record and when the provider obtains a report from the electronic health record (EHR) the resident's name will be included. In reference to Resident #20's pain team consult Staff L RN, UM said on 11/29/2023, she texted the physician notification of the new admission and request the resident needed to be seen. She said there was a delay,as the physician was on vacation.
Based on observations, interviews, record review and policy review, the facility failed to ensure pain medication was administered and pain was managed for three residents (#20, #14, and #9) of four reviewed for pain management.
Findings included:
1. An interview was conducted on 11/29/23 at 3:18 p.m. with Resident #14. The resident stated her pain level was an 8 out of 10 on the pain scale and was located in her shoulders and lower back. The resident was lying in bed with the head of her bed elevated. She winced (shrinking movement of the body in anticipation of pain or distress) with pain when she tried to reposition herself. The resident said she has Morphine scheduled every 6 hours as needed and she routinely takes it two to three times a day. Resident #14 said it had been a couple of days since the facility had any available. She said she asked her nurse for pain medication two times that day and had been told her pain medication had not been delivered to the facility. The resident said she is worried because her pain is getting worse, and she will start having withdrawal symptoms from not having it as well. She said typically her stomach will begin hurting when she starts having withdrawal symptoms. Resident #14 said it would have helped if the nurse even gave her something that wasn't as strong to lower the pain.
Review of admission records showed Resident #14 was admitted on [DATE] with diagnoses including cerebrovascular disease, muscle wasting and atrophy, history of falling, demyelinating disease of central nervous system, migraine, chronic pain, osteoarthritis, spondylosis with myelopathy in cervical region, spinal stenosis, cervical disc degeneration, and fibromyalgia.
Review of Resident #14's Admission/Medicare 5 Day Minimum Data Set (MDS,) dated 11/22/23, Section C, Cognitive Patterns, showed her Brief Interview for Mental Status (BIMS) Score was 15, indicating she had intact cognition.
Review of physician orders showed:
-Acetaminophen tablet 325mg. Give 2 tablets by mouth every 6 hours as needed (PRN) for pain. Date 11/19/23.
-Morphine Sulfate oral tablet 15mg. Give 1 tablet by mouth every 6 hours as needed for pain. Date 11/19/23.
Review of Resident #14's Medication Administration Record (MAR) showed the resident did not receive any doses of Acetaminophen PRN for pain from 11/19/23 through 11/29/23 and did not received Morphine Sulfate between 11/22/23 at 4:55 p.m. and 11/29/23.
Review of Nursing Progress note revealed a note dated 11/25/23 at 1:54 p.m. showing, Resident's tab Morphine is not in the [medication] cart. Called pharmacy. Pharmacy need a new prescription. Messaged the APRN [advanced practice registered nurse]. Waiting for response.
Review of a care plan for Resident #14 showed a focus for pain or potential for pain, dated 10/18/23. Interventions included administer pain medication and observe for effectiveness, observe/anticipate the residents need for pain relief and offer/provide pain treatment/intervention, observe and report signs and symptoms of pain and worsening pain. Report changes in pain location/type frequency/intensity, notify/review with physician if interventions are unsuccessful or if current complaint is a significant change from residents past experience of pain.
An interview was conducted on 11/29/23 at 3:05 p.m. with Staff I, RN. Staff I, RN said the facility had issues with the pharmacy not delivering until later in the day and some nurses do not hit reorder in the electronic health record (EHR). She said this is not the first time for Resident #14. Staff I, RN said when nurses call the pharmacy, the pharmacy will say they need a new prescription, then the nurse calls the doctor, and the doctor will say they want to evaluate the resident before giving a new prescription. Staff I, RN confirmed she did not call Resident #14's physician about the unavailability of her pain medication.
Review of Progress notes did not show any notes related to the resident's pain, unavailability of medication, or notifying the provider of the resident's pain on 11/29/23.
An interview was conducted on 11/29/23 at 4:22 p.m. with Staff J, RN. Staff J, RN said he took over care of Resident #14 at 3:00 p.m. He said he was not aware she had pain concerns today. Staff J, RN checked the orders for Resident #14 and confirmed she had an order for Morphine Sulfate. He was observed checking the medication cart and confirmed the resident did not have any Morphine Sulfate in the cart. Staff J, RN was observed going to Resident #14's room and asking her about pain. The resident told him her pain level was 8 out of 10 at that time and her stomach was hurting. The resident said sleep had been affected last night because she was in pain.
An interview was conducted on 11/29/23 at 4:28 p.m. with Staff L, RN/Unit Manager (UM.) Staff L, RN/UM said there was no reason Resident #14 should not have had pain medication if. She said she had not been notified of Resident #14 needing medication, which was unavailable. Staff L, RN/UM said she would have expected the nurse to come tell her the problem or call the pharmacy herself. She said a code could have been given to the nurse to get the Morphine Sulfate out of the emergency drug kit (EDK) or the pharmacy could have sent the medication to the facility via a stat delivery. Staff L, RN/UM said the pharmacy typically delivers around 4-6 p.m. and then again 4-6 a.m., but they can send stat medications over within two hours.
An interview was conducted on 11/29/23 at 4:59 p.m. with Staff P, Assistant Director of Nursing (ADON.) The ADON said if a resident is in pain and out of pain medication, she would expect the nurse to look and see if there are any alternate pain medications that could be given. She would then expect them to call the pharmacy. The ADON said the main concern is to get the resident out of pain. She said the nurse should find out from the pharmacy what the delay is and inform the doctor about the situation. She said No! it is not acceptable for Resident #14 to have not received pain medication after notifying her nurse multiple times she was in pain.
The facility's pharmacy documentation provided by the ADON showed the pharmacy team delivers medications to the facility daily at 3:30 a.m., 1:00 p.m., and 7:30 p.m. A review of the pharmacy documents showed Resident #14 had a hospital prescription dated 11/17/23 for 5 tablets of Morphine Sulfate. The pharmacy documents showed 4 tablets of Morphine Sulfate for Resident #14 was delivered to the facility on [DATE]. A prescription was written for 60 doses of Morphine Sulfate on 11/28/23.
3. A review of Resident #9's medical record revealed resident #9 was admitted to the facility on [DATE] with diagnoses of fibromyalgia and type II diabetes mellitus.
A review of Resident #9's physician's orders revealed an order, dated 9/11/2023 for hydrocodone-acetaminophen (Norco) 5 milligrams (mg)-325 mg by mouth every four hours as needed (PRN) for pain.
A review of Resident #9's progress notes, dated on 11/23/2023 at 5:40 PM and authored by Staff Q, Registered Nurse (RN), revealed Resident #9 was complaining of pain and requested her PRN Norco, but did not have any medication remaining. Staff Q, RN contacted Resident #9's physician and the pharmacy regarding the medication and explained to Resident #9 the medication would be delivered to the facility on the next pharmacy run.
A review of Resident #9's progress notes, dated on 11/23/2023 10:02 PM and authored by Staff Q, RN, revealed Resident #9 called 911 to have herself transported to the hospital due to not having her pain medication available. Emergency medical services (EMS) arrived to the facility and transported Resident #9 to the hospital.
An interview was conducted on 11/28/2023 at 2:00 PM with Resident #9 inside of the resident's room. Resident #9 stated her pain medication would run out frequently due to her pain management doctor going on vacation and not ensuring the prescription is filled before he leaves. Resident #9 also stated she did not receive her PRN Norco on 11/23/2023 because the medication ran out.
A review of Resident #9's Annual Minimum Data Set (MDS) assessment, with an Assessment Reference Date (ARD) of 9/14/2023 revealed under Section C - Cognitive Status, a Brief Interview for Mental Status (BIMS) score of 13, indicating Resident #9 was cognitively intact.
An interview was conducted on 11/29/2023 at 11:37 AM with Staff Q, RN. Staff Q, RN stated she was Resident #9's assigned nurse for the 3 PM to 11 PM shift on 11/23/2023 and was assigned Resident #9 about three times a week. Staff Q, RN also stated Resident #9 would frequently ask for her PRN Norco due to complaints of pain. Staff Q, RN stated she discovered Resident #9 was out of her PRN Norco when she arrived on her shift on 11/23/2023 at 3 PM and made a call to the pharmacy around 3:30 PM to get more of the medication. Staff Q, RN also called Resident #9's physician to obtain a new prescription for Resident #9's pain medication. The physician told Staff Q, RN they would fax a new prescription to the pharmacy. Staff Q, RN told Resident #9 the pain medication would be delivered later on that evening. Staff Q, RN stated around 5 or 6 PM, Resident #9 told her she was having nausea and needed her pain medication. Staff Q, RN stated Resident #9 was acting up due to not having her pain medication. Staff Q, RN stated around 10 PM, EMS staff arrived to the facility to take Resident #9 to the hospital. Resident #9 called 911 herself without Staff Q, RN's knowledge and was not aware Resident #9 wanted to go to the hospital until EMS arrived to the facility. Resident #9 was taken to the hospital and did not return by the end of Staff Q, RN's shift at 11 PM. Staff Q, RN stated she would normally ensure resident's have 4 or 5 days of their medications left and if the resident has less than that they are to call the pharmacy for a refill. Staff Q, RN also stated the facility did not have a protocol in place to obtain a one time dose of the medication.
An interview was conducted on 11/29/2023 at 2:09 PM with Staff P, Assistant Director of Nursing (ADON). Staff P, ADON stated to reorder resident's medications, nursing staff can select the reorder button in the electronic health record. The pharmacy would call the facility if a new prescription was needed for the medication to fill it and the nurse would call the resident's physician to ensure the physician sends the prescription to the pharmacy. Once the prescription is obtained from the pharmacy, the pharmacy can provide the nurse with a code so it can be obtained from the facility's emergency drug kit (EDK) if needed. Staff P, ADON stated medications should be reordered two days before the resident runs out completely. Staff P, ADON also stated she would not expect the nursing staff to wait until a medication was completely out before reordering it.
A review of the facility policy titled Controlled Substance Medication Orders, effective in May of 2016, revealed under the section titled Policy, before a controlled substance medication can be dispensed, the pharmacy must be in receipt of a clear, complete, valid prescription from a person lawfully authorized to prescribe them. The pharmacy can dispense a Schedule II controlled substance medication only after the receipt of a practitioner signed valid Schedule II prescription or in the case of an emergency, the practitioner may speak directly to the pharmacist providing an emergency authorization for the pharmacy to supply a small quantity of the Schedule II medication until the practitioner can provide a valid signed prescription. The policy also revealed under the section titled Procedure, the pharmacist can receive a verbal emergency authorization for Schedule II controlled medications if communicated directly to the pharmacist by the prescriber. If a verbal authorization is received by the pharmacist, the pharmacist will contact the facility nurse. If the controlled substance is needed as an emergency, the pharmacist may provide authorization to the nurse to access the controlled substance from the emergency supply located in the facility.
A review of the facility's listing of emergency drugs in the EDK revealed Norco 5 mg-325 mg, morphine immediate release 15 mg, and morphine sustained release 15 mg were available in the facility's EDK.
Review of a facility-provided policy titled Pain Management, dated October 2021 showed:
Overview: The team will encourage the resident/patient and family to report pain since the longer pain goes untreated, the harder it is to relieve.
Guidelines:
4a.
Assure the resident/patient that pain can be managed effectively.
b.
Identify any unrealistic expectations of the resident/patient and/or family.
c.
Elicit the resident/patient's feelings and thoughts regarding fear of pain.
d.
Encourage the resident/patient tq be an active participant in their own pain management.
6e.
Maintain prescribed levels. Ensure medications are taken on time even if
asymptomatic unless ordered PRN.
8
Obtain an order for around-the-clock dosing if the following occurs:
-
Duration of pain relief/control is consistently less than the dosing interval.
-
Pain is not well controlled.
-
Pain management requires three or more doses for breakthrough pain per
day.
11.
Keep resident/patient and family informed, knowledgeable, and in control of pain management.
12.
Re-evaluate pain status frequently.
13.
Review and revise the Plan of [NAME] as needed to relieve /control pain.
Review of a facility-provided policy titled Ordering adn Receiving Controlled Medications, dated 2007 showed:
5.
Refill Requests for CJJI-CV, and Partial Fill Requests for CII
a.
If one or more refills (CIII-Vs) or a partial fill quantity (CIIs) remains;
o
Written on a medication order,form or ordered by peeling the top label from the label and placing it in the appropriate area on the order form provided by the pharmacy for that purpose, and requested from the pharmacy a minimum of 3 days in advance of need to assure an adequate supply is on hand.
o
If only one refill remains (CIII-Vs) or only a partial fill quantity remains (CIT), the pharmacy will simultaneously dispense the remaining fill, and, if necessary proactively seek out a new, complete prescription from the prescriber for future use. If a new prescription is not obtained by the pharmacy before the medication would be due again, the facility is notified. In this situation, the facility may be asked to contact the prescriber for a new prescription prior to the medication running out.
CONCERN
(D)
📢 Someone Reported This
A family member, employee, or ombudsman was alarmed enough to file a formal complaint
Potential for Harm - no one hurt, but risky conditions existed
Menu Adequacy
(Tag F0803)
Could have caused harm · This affected 1 resident
**NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** 2. An interview was conducted on 11/29/23 at 3:40 p.m. with Resident #19. She said, the food is no good. She said sometimes she ...
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**NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** 2. An interview was conducted on 11/29/23 at 3:40 p.m. with Resident #19. She said, the food is no good. She said sometimes she cannot eat and I want to throw up. She said she is allergic to chocolate, but it comes up on her tray. She said the other day a chocolate chip cookie was delivered to her. She also said she doesn't like pork and has told them, and they still send her pork.
On 11/29/23 the facility's resident allergy list was reviewed. Resident #19 was listed on the provided allergy list as having an anaphylactic reaction to chocolate.
Review of admission records showed Resident #19 was admitted on [DATE] with diagnoses including toxic encephalopathy, dysphagia, acute respiratory failure with hypoxia, anxiety disorder, and Gastro-esophageal reflux disease.
Review of Resident #19's annual Minimum Data Set (MDS,) dated 11/15/23, Section C, Cognitive Patterns, showed the resident had a Brief Interview for Mental Status (BIMS) score of 14, indicating she was cognitively intact.
An observation on 12/12/23 at 1:55 p.m. of Resident #19 revealed the resident seated in her wheelchair in front of her overbed table. There was no meal tray present on the table. Interview with the resident at this time revealed that staff brought her a tray and she told them that she did not want it as there was chocolate cake on it. The resident reported her daughter brought her soup and strawberries and that is what she ate. She reported the staff took the tray.
An interview was conducted on 12/12/23 at 1:56 p.m. with Staff Y, Certified Nursing Assistant (CNA). She reported she was unaware as to what staff removed the tray.
An interview was conducted on 12/12/23 at 2:01 p.m. with Staff P, Assistant Director of Nursing (ADON).She revealed she went downstairs and brought the tray up to the floor and gave it to the nurse to give to the resident. She was not aware of where the tray is now.
An interview was conducted on 12/12/23 at 2:02 PM with Staff R, RN. The RN revealed she gave the resident the tray but the resident said she was allergic to chocolate. She reported she was not assigned to that hall and did not know if the resident is allergic to chocolate because there was no slip on the tray.
During an inspection of the meal cart with Staff P, ADON and Staff R, RN present on 12/12/23 at 2:03 p.m., Staff P, ADON was able to identify the resident's tray. Staff R, RN removed the tray from the cart, and it was noted that the meal was untouched. The meal consisted of a large piece of chocolate cake. Continued interview at this time Staff R, RN confirmed this was the resident's tray and that she did take it into the resident's room for her to eat. (Photographic evidence obtained)
Review of a facility Job Description titled Dietitian, dated August 1, 2020, showed the following:
Summary of Position: The Dietitian is primarily responsible for assessment, evaluation of resident's nutritional needs, provides recommendations for nutritional needs and monitors resident's nutritional status in skilled nursing facilities/assisted living facilities providing counseling to residents and family to promote health, wellness, and disease control.
Essential Duties and Responsibilities:
.
o
Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards, as well as, state and federal regulations.
o
Monitor food control systems such as food temperatures, portion control, preparation methods, garnishment and presentation of food in order to ensure that food is prepared and presented in an acceptable manner. Inspect diet trays for conformance to physician's diet orders prior to delivery.
o
Monitor food service operations to ensure conformance to nutritional, safety, sanitation, and quality standards.
Review of a facility Job Description titled, Dietary Aide, dated August 1, 2020, showed the following:
Summary of Position: Assists the Dietary Manager and [NAME] in the preparation and service of meals to residents according to the cycle menus utilizing food safety techniques and ensuring equipment and department environment is cleaned according to standards.
Essential Duties and Responsibilities:
o
Follows production schedules and standardized recipes that correspond to the menu cycles developed by the Registered Dietitians.
o
Prepares tray line and dining areas for service.
o
Assists in assembly of meal trays utilizing the planned menus of Physician orders.
o
Assists in preparation of food items, as directed.
o
Provide food alternates to accommodate resident choices.
o
Honors resident food likes and dislikes per diet cart.
o
Comply with all policies contained in issues standard manuals that apply to the functioning of the department.
o
Performs other tasks as necessary and appropriate when assigned.
Review of a facility Job Description titled, Cook, dated August 1, 2020, showed the following:
o
Follows production schedules and standardized recipes that correspond to the menu cycles developed by the Registered Dietitians.
o
Ensure food supplies are available and prepares for next day's meal production.
o
Prepares food alternates to accommodate resident choices.
o
Honors resident food lies and dislikes per diet card. Follows cleaning schedule
o
Comply with all policies contained in issues standard manuals that apply to the functioning of the department.
o
Performs other tasks as necessary and appropriate when assigned.
Based on observations, interviews, record review and review of facility policies, the facility failed to: 1) ensure dialysis residents received a meal to go during dialysis for three residents (#15, #16 and #17) out of eight residents on dialysis; 2) failed to ensure residents were provided with snacks between meals for three residents (#15, #16 and #17) out of eight residents; and 3) failed to ensure one resident (#19) out of ten with a food allergy received an appropriate meal.
Finding included:
1. On 11/28/23 at 4:30 p.m. an interview was conducted Resident #15, a dialysis patient. He stated he went to dialysis 3 times a week on Monday, Wednesday, and Friday. He stated he left the facility at 9 a.m. and returned around 3 p.m. He stated the staff did not give him a snack or lunch to take with him. He stated he did not receive a drink either. He stated he had to buy something to eat when out. He stated the facility used to give him a PBJ (Peanut butter and Jelly) sandwich every day, when he complained about it, they started giving him stuff he could not eat like cheese. He stated the facility did not provide evening snacks. The residents buy their own from the vending machine or some have family members bring them snacks.
Review of the Electronic Medical Record (EMR) showed Resident #15 was admitted to the facility on [DATE] and readmitted on [DATE] with diagnosis to include End Stage Renal Disease. A quarterly minimum data set (MDS) dated [DATE] showed Resident #15 had a Brief Interview for Mental Status (BIMS) score of 15, indicating intact mental cognition.
Review of physician orders for Resident #15 revealed an order dated 11/29/23 for Resident #5 is to have dialysis Monday, Wednesday and Friday and is to receive a bag of meal/snack to go with resident to dialysis.
On 11/29/23 at 11:03 a.m. an interview was conducted with Resident #16. He stated himself and his roommate had been going through the same thing. He stated he was dependent on renal dialysis. He does not receive his breakfast meal prior to leaving for dialysis. He stated he would leave at 8 a.m. He stated most of the time breakfast was late and he would go without. He stated the staff did not give him a snack or lunch to take with him. He stated most of the time dialysis staff gave him an energy bar and a drink. He said, The dialysis staff fuss at me. They say it is not good that I do not eat. I tell them it is not by choice. I can't help it. The resident stated during lunch a tray is dropped off at his bedside and it sits in the room all afternoon. He said, I don't get back from dialysis until 2 p.m. or 2:30pm. I eat it cold. I don't have a choice.
Review of the EMR showed Resident #16 was admitted to the facility on [DATE] with diagnosis to include End Stage Renal Disease. A quarterly MDS dated 09/0923 showed Resident #16 had a BIMS score of 13, indicating intact mental cognition.
Review of a physician order for Resident #16 dated 11/29/23 showed Resident #16 is to have dialysis on Tuesday, Thursday and Saturday and is to receive a bag of meal/snack to go with resident to dialysis.
On 11/29/23 at 1:50 p.m., Resident #17's lunch tray was observed at his bedside. The resident was at dialysis and was not available for interview.
Review of the EMR showed Resident #17 was admitted to the facility on [DATE] with diagnosis to include chronic kidney disease.
A physician order for Resident # 17 dated 11/29/23 showed Resident is to have dialysis Monday, Wednesday and Friday and is to receive a bag of meal/snack to go with resident to dialysis.
On 11/29/233 at 10:06 a.m. an interview was conducted with Staff I, Registered Nurse (RN). She stated Resident #17 left at 5 a.m. for dialysis. She stated she was not at work at that time. She stated she would expect the residents to receive their meal or snack to go. She stated the kitchen staff were supposed to prepare the meal.
On 11/29/23 at 11:43 a.m., an interview was conducted with the Registered Dietitian (RD). She stated there was a list which shows who the dialysis residents are, and the time and the day they go. She stated the residents who go to dialysis early in the mornings should have their to go meal/sandwich prepped by dietary aides the night before. The night staff dietary aides should put it in the fridge in the nutrition room. Typically, they are served a sandwich with a drink. During facility tours, the nutrition rooms and kitchen storage revealed no drinks available for dialysis residents to take. She stated she did not know how long it had been since they ran out. The RD stated the residents who are on dialysis should not be going without their meals. She said, We have to fix that. It is not good for them. The RD said, It is not my responsibility. I help out where I can. The kitchen manager left. A lot of things have not been ordered. We are working on it. I don't know about the mealtimes. I know the meals get up there late. Not all the times. There are staffing challenges in the kitchen. I don't supervise them. I do not handle the kitchen's operations. I am clinical. I monitor wounds, weight loss and such. The RD stated the Assistant Nursing Home Administrator (ANHA) had been stepping in to assist with the day-to-day operations since the Kitchen Manager left. The RD said, it is very challenging.
On 11/29/23 at 5:03 p.m. an interview was conducted with the Assistance Director of Nursing (ADON). She stated Dialysis residents should be served breakfast prior to leaving or given a bag to go. She stated she would expect the aides to provide a hot tray upon return.
CONCERN
(D)
📢 Someone Reported This
A family member, employee, or ombudsman was alarmed enough to file a formal complaint
Potential for Harm - no one hurt, but risky conditions existed
Infection Control
(Tag F0880)
Could have caused harm · This affected 1 resident
Based on observations, interviews, and policy review, the facility failed to ensure infection control practices we utilized on one of three units, related to hand washing and the use of personal prote...
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Based on observations, interviews, and policy review, the facility failed to ensure infection control practices we utilized on one of three units, related to hand washing and the use of personal protective equipment (PPE) in contact isolation rooms.
Findings included:
An observation was made on 11/28/23 at 3:05 p.m. of an aide coming out of a resident room. The aide did not perform hand hygiene, then walked to the nurses' station and touched items on the desk, then proceeded to another resident room, came out of that room, and did not perform hand hygiene at any point.
An observation was made on 11/29/23 at 9:56 a.m. of Staff K, Registered Nurse (RN) entering a resident room with a contact precaution sign displayed on the door. Staff K, RN went to the window bed and administered medication. She did not don PPE on entering in the room, and did not perform hand hygiene upon exiting the room. Staff K, RN returned to the mediation cart and began preparing medication and typing on the computer.
An interview was conducted on 11/29/23 at 10:03 a.m. with Staff K, RN. She stated the resident in the bed by the door was the one on contact precautions not the window bed. Staff K, RN said the resident in the door bed had clostridium difficile (C. Diff.) and she only needs to wear PPE if she is doing care on the resident on precautions and does not need to wear it when entering the room to care for the resident in the window bed.
An observation was made on 11/29/23 at 10:40 a.m. of an aide coming out of a contact precaution room and removing her gloves. The aide threw the gloves away, did not perform hand hygiene and went directly into another resident room.
A follow up interview was conducted on 11/29/23 at 3:24 p.m. with Staff K, RN. Staff K, RN confirmed she had training on then use of PPE use and hand hygiene. She confirmed hand hygiene should occur between each resident room. She said sometimes she forgets because it is busy and there is a lot to do when assigned 28 residents.
An interview was conducted on 11/29/23 at 4:52 p.m. with the Assistant Director of Nursing (ADON.) The ADON said hand washing education is completed quarterly or when an issue is observed. The ADON said staff should be performing hand hygiene while going in and out of resident rooms and before preparing medications at the medication cart.
An observation was made on 11/11/23 at 1:08 p.m. of Staff W, Certified Nursing Assistant (CNA) entering a room with a contact precaution sign on the door with no PPE on, and delivering a lunch tray to the resident.
An interview was conducted on 11/11/23 at 1:23 p.m. with Staff W, CNA (through a CNA translator.) Staff W, CNA said he did get training on PPE use. He said he knew he should wear PPE in a contact precaution room but does not work on that end of the unit and did not see the sign. Staff W, CNA said it must be a new sign.
An interview was conducted on 11/11/23 at 1:28 p.m. with Staff L, RN/Unit Manager (UM.) Staff L, RN/UM said if a room is on contact precautions staff should wear PPE every time they go in the room. She then added it isn't necessary to wear PPE if staff are just delivering a tray because they are not touching anything in the room. Staff L, RN/UM confirmed the contract precaution sign said staff should wear a gown and gloves when they enter the room.
An interview was conducted on 12/13/23 at 1:00 p.m. with the Director of Nursing (DON.) The DON said hand hygiene should be performed before and after entering and exiting each resident room and prior to administered medication. The DON said for a resident on contact precautions the staff should wear a gown and gloves anytime they enter the room for either resident. She said when delivering meal trays one staff member should be at the door with a gown and gloves on and another staff member should hand them the tray to take to the resident.
The contact precaution sign the facility placed on doors showed everyone must perform hand hygiene with alcohol-based hand rub or soap and water before entering and exiting, wear gown before entering and remove upon exiting, and wear gloves before entering and remove upon exiting. The sign was displayed in English and Spanish. (Photographic evidence obtained.)
Review of a facility policy titled Infection Prevention and Control Program, effective October 2021, showed the following:
Policy: The Infection Prevention and Control Program is comprehensive program that addresses detection, prevention, and control of infections and communicable diseases among residents, visitors, volunteers, those individuals providing services under contractual agreement and personnel. The Infection Prevention and Control Program, in addition, will facilitate activities to improve antibiotic use to reduce adverse events, prevent emergence of antibiotic resistance, and promote better outcome for residents.
Goals: The goals of the Infection Prevention and Control Program are to:
a.
Provision of a safe sanitary, and comfortable environment.
b.
Decrease the risk of infection and communicable diseases development and transmission to residents, volunteers, visitors, individuals providing services under contractual arrangement and personnel.
.
Review of a facility policy titled Isolation Precautions-Categories of Transmission-Based Infections, effective October 2021, showed the following:
Policy: Standard Precautions shall be used when caring for residents regardless of their suspected or confirmed infection status. Transmission-Based Precautions shall be used when caring for residents who are documented or suspected to have communicable diseases or infections that can be transmitted to others .
Contact Precautions
In addition to Standard Precautions, implement Contact Precautions for residents known or suspected to be infected or colonized with microorganisms that can be transmitted by direct contact with the resident or indirect contact with environmental surfaces or resident-care items in the resident's environment.
.
CONCERN
(E)
📢 Someone Reported This
A family member, employee, or ombudsman was alarmed enough to file a formal complaint
Potential for Harm - no one hurt, but risky conditions existed
Deficiency F0565
(Tag F0565)
Could have caused harm · This affected multiple residents
Based on interviews and record review, the facility did not ensure grievances were addressed in a timely manner for resident council members with potential to affect a census of 168.
Findings included...
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Based on interviews and record review, the facility did not ensure grievances were addressed in a timely manner for resident council members with potential to affect a census of 168.
Findings included:
Review of Resident council meeting minutes revealed residents had voiced on-going concerns related to food.
Review of grievances showed:
-on 11/8/23 food portions are small.
-on 11/7/23 Dialysis resident did not receive breakfast and lunch.
-on 11/2/23 No hot plates on meals, cold food.
-on 11/2/23 dinner last night was terrible, breakfast is cold, and portions are not enough.
-on 11/01/23 Oatmeal is cold most of the time.
-on 10/17/23 Food is not enough. Food is always cold.
-on 10/4/23 Plate was just mashed potatoes and baked beans.
The review showed similar grievances submitted weekly for the last six months with on-going concerns related to food service, timeliness, food temperatures and food availability.
On 11/28/23 at 3:49 p.m. An interview was conducted with the Activities Director (AD) She stated she held resident council meetings every month and had an attendance of 10-12 residents. She stated the most common grievances were related to food. She stated the residents complained the food was not warm, the meals are not getting to them on time, they are not satisfied with quality, if they order one thing and request a substitute, they don't get it and that the trays come with food but not what they ordered. The AD said, I ask if they would like to write a grievance about the situation. I write a grievance for them if they need my help. I give it to the SSD and tell the residents someone will get back with them. I speak to the dietary manager about their situation/concerns. The AD stated they used to have a kitchen Manger who would receive these grievances, but they have not had anyone in about one month. The AD stated some things had not been resolved like food temperatures, the quality of food and not getting their preferred meals. The AD said, They basically complain about food quality, temperature, and taste. The AD stated the Nursing Home Administrator (NHA) was aware of the complaints. She said, He'll come to the meetings, and he'll listen he knows. The AD stated if the residents said their issues were not resolved, she would go back to the dietary manager and also report it to the administration.
On 11/29/23 at 10:15 a.m. an interview was conducted with Resident #18 Resident Council President. She stated she facilitated council meetings, and the AD would take the meeting minutes. Resident #18 stated the food complaints were consistent month after month. She said, food is not warm, same food over and over, no flavor, delay in service, always late. Resident #18 stated the problem with late meals was on-going. She said, for example two days ago breakfast was served at 10 a.m. This happens all the time. She stated the facility did not have mealtimes. They get to the meal service whenever they get to it. She stated two weeks earlier she filed a grievance related to food that was too cold and too late. I have not received a response. There has not been a response for all the resident council grievances. Resident #18 stated this was an on-going problem.
On 10/11/29/23 at 10:30 a.m., an interview was conducted with Staff L Registered Nurse unit manager. She stated the residents normally complaint about snacks, and general food concerns such as untimely meals. She stated about the snacks they had snacks in the nutritional rooms. A tour revealed 1 box of cream pie cookies, 1 jar of peanut butter, no jelly and no bread was available. The unit Manager stated they did not have meal schedules, every resident knows what time the meals are. She said, they know when they see the carts.
On 11/29/23 at 2:05 p.m., an interview was conducted with the Social Services Director (SSD). The SSD stated she did not have any grievances from resident council but had multiple individual grievances. She revealed about 20 grievances related to meals filed in the last 3 months. She stated today she became aware of resident council grievances related to food and filled out the form on behalf of the resident. She stated prior to today she did not know there were grievances because she does not attend resident council unless invited. She stated she had not participated in meetings, and no one had notified her of the resident's council.
On 11/29/23 at 3:24 p.m. an interview was conducted with the Nursing Home Administrator (NHA). He stated they discuss the resident's grievances in morning meetings, and each department head or SSD can bring them up. The NHA said, if grievances are brought up in resident council, we have to write them up and follow -up. The NHA stated the AD facilitates the meetings. She would either collect them and write them up or help the resident write them. The NHA said, In response to the grievances related to food, we addressed the issues with the former kitchen manager. The kitchen manager failed to improve so we had to do what we thought fit. The NHA stated they recognize there were repetitive concerns and discussed them with the managers. The NHA said, I saw there were some resolutions documented but, the issues are on-going.
Review of a facility policy titled ,Grievance/Concern Management, dated February 2021, showed residents/representatives have the right to present concerns on behalf of themselves and/or other to the staff and or/administrator of the facility, to governmental officials or to any other person. The concern may be filed verbally or in writing, and the reported may request to remain anonymous. Under procedure, a reasonable expected time for completing a review of the concern, the right to obtain a written decision regarding the concern. (4). The NHA is responsible for oversight of the concerns process. (5.) The social services representative or grievance official in collaboration with the NHA will be responsible for assigning the concern to the appropriate department for investigation. Social services will monitor and document resident/family satisfaction upon completion of the investigation and the summary of findings/conclusion.