Based on observation, interview and document review, the facility failed to ensure refrigerator temperatures were maintained for 1 of 1 unit kitchenette refrigerator(s); and failed to ensure hairnets were worn effectively when preparing resident meals. This had the potential to affect 23 out of 23 residents who receive meals and snacks from the kitchen and refrigerator Findings include: UNIT REFRIGERATOR: On 1/24/24 at 11:59 a.m., DM-C identified the unit kitchenette refrigerator was stocked with snack food for all the residents. The night shift nursing staff were responsible to check the temperatures of the unit kitchenette refrigerator daily. The refrigerator was observed and contained included the following foods: turkey sandwiches, chocolate pudding made with milk, and an open bottle of hidden valley ranch dressing. The January 2024 fridge/freezer temperature monitoring log identified the unit kitchenette refrigerator temperatures ranged from 32 to 51 degrees Fahrenheit (F), and 12 of the 23 temperatures documented were at 42 degrees F and above. On 1/24/24 at 12:14 p.m., DM-C stated some of the temperature recordings of the unit kitchenette refrigerator were out of range. The temperatures should be between 33-41 degree's F. Storing food at temperatures above 41 degrees F may cause foodborne illness. The current temperature was 40 degree's F; however, DM-C placed a second internal thermometer in unit kitchenette refrigerator to double check the temperature, since there were so many recorded off temperatures. During observation on 1/24/24 at 12:57 p.m., both internal thermometers in unit kitchenette refrigerator read 50 degrees F. During observation on 1/24/24 at 1:48 p.m., both internal thermometers in unit kitchenette refrigerator read 50 degrees F. The facility policy Food Safety Requirements-Resources Information dated 3/4/17, identified a potential cause of foodborne illness was improper storage of food. All food storage refrigerators must be kept at or below 41 degrees F. The United States Food and Drug Administration (FDA) Food Code dated 2022, identified foods requiring refrigeration should be at 41 degrees F or below to prevent food borne illness. HAIRNETS: During observation on 1/23/24 at 11:22 a.m., cook (C)-A was preparing food for lunch. C-A's hairnet was placed about 1.5 inches (in) behind their hairline and about 40 percent of C-A's hair was untucked at the back of hairnet. The untucked hair was hanging about 12 in. down C-A's back. During interview on 1/23/24 at 11:41 a.m., C-A stated she was aware her hair was hanging out of hairnet and that was how she usually wore her hairnet. During interview on 1/23/24 at 11:46 a.m., dietary manager (DM)-C stated she was aware C-A's hair was hanging out of hairnet. DM-C identified it was a long-standing issue and had previously discussed the concern with C-A and C-A's supervisor. On 1/24/24 at 7:12 a.m., C-A was observed preparing food for breakfast. C-A's hairnet was placed about 1 in. behind C-A's hairline and about 25 percent of C-A's hair was untucked at the back of the hairnet. The untucked hair was hanging about 12 in. down C-A's back. During interview on 1/24/24 at 7:17 a.m., cook supervisor (CS)-D stated hairnets were required when preparing and serving food and expected hairnets be worn effectively [all hair contained under the hairnet]. CS-D was aware C-A's hair was hanging out of hairnet and has spoken to C-A about wearing the hairnet effectively and it has been a long-standing issue. During interview on 1/24/24 at 11:10 a.m., DM-C stated it was important to wear a hairnet effectively to prevent food contamination. The facility policy Employee Sanitation Practices dated 3/4/17, identified all kitchen employees should wear hair restraints to prevent hair from contacting exposed food. The United States Food and Drug Administration (FDA) Food Code dated 2022, identified consumers are particularly sensitive to food contaminated by hair. Food employees should wear hair restraints effectively to keep hair from contacting exposed food to prevent food-borne illness.