| Inspection Results |
|---|
| - (19-OCT-12) |
|---|
| Facility failed to meet the following Requirement(s): | Date Corrected | | |
| The services provided or arranged by the facility must meet professional standards of quality.
| 03-DEC-12 | No actual Harm with potential for More than minimal harm that is not immediate jeopardy | Some |
| A resident who is unable to carry out activities of daily living receives the necessary services to maintain good nutrition, grooming, and personal and oral hygiene.
| 03-DEC-12 | No actual Harm with potential for More than minimal harm that is not immediate jeopardy | Some |
| The facility must ensure that the resident environment remains as free of accident hazards as is possible; and each resident receives adequate supervision and assistance devices to prevent accidents.
| 03-DEC-12 | No actual Harm with potential for More than minimal harm that is not immediate jeopardy | Some |
| Each resident receives and the facility provides food prepared by methods that conserve nutritive value, flavor, and appearance; and food that is palatable, attractive, and at the proper temperature.
| 03-DEC-12 | No actual Harm with potential for More than minimal harm that is not immediate jeopardy | Few |
| The facility must -
(1) Procure food from sources approved or considered satisfactory by Federal, State or local authorities; and
(2) Store, prepare, distribute and serve food under sanitary conditions
| 03-DEC-12 | No actual Harm with potential for More than minimal harm that is not immediate jeopardy | Few |
| There shall be a safe and effective system of medication distribution, administration, control and use. I/II
| 03-DEC-12 | | |
| Each resident shall receive personal attention and nursing care in accordance with his/her condition and consistent with current acceptable nursing practice. I/II
| 03-DEC-12 | | |
| Special attention shall be given to the texture of food given to residents who have chewing difficulty. II/III
| 03-DEC-12 | | |
| Food, whether raw or prepared, if removed from the container or package in which it was obtained, shall be stored in a clean covered container except during necessary periods of preparation or service. Container covers shall be impervious and nonabsorbent except that linens or napkins may be used for lining or covering bread or roll containers. III
| 03-DEC-12 | | |
| Potentially hazardous foods shall be thawed in refrigerated units at a temperature not to exceed forty-five degrees Fahrenheit (45°F); or under potable running water at a temperature of seventy degrees Fahrenheit (70°F) or below, with sufficient water velocity to agitate and float off loose food particles into the overflow; or in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven; or as part of the conventional cooking process. II/III
| 03-DEC-12 | | |
