F 0806
Level of Harm - Minimal harm
or potential for actual harm
Residents Affected - Some
Ensure each resident receives and the facility provides food that accommodates resident allergies,
intolerances, and preferences, as well as appealing options.
Based on observation, interview, and record review, the facility failed to ensure food preferences were
accommodated for three of three sampled residents (Resident 1, Resident 2, and Resident 3),
when:Resident 1 did not receive double portions of protein;Resident 2 did not receive salad; andResident 3
did not receive fresh fruit for lunch on 7/8/25 as listed in the meal tickets.These failures had the potential to
negatively impact the residents' nutritional status.Findings:1. A review of Resident 1's admission Record,
indicated she was admitted to the facility in 6/23 with diagnoses including anemia (the body does not have
enough red blood cells to carry oxygen effectively throughout the body) and vitamin D deficiency (not
enough vitamin D).A review of Resident 1's meal ticket, dated 7/8/25, indicated Resident 1 had double the
portion of protein listed in the preference list. During a concurrent observation, interview, and record review
on 7/8/25 at 12:28 p.m. with Resident 1, Resident 1's meal ticket, dated 7/8/25, was reviewed. Double
portion of protein was listed in the preference list. Resident 1 confirmed there was no double portion of
protein on the lunch plate.During a concurrent interview and record review on 7/8/25 at 1:35 p.m. with the
Dietary Manager (DM), Resident 1's meal tray picture was reviewed. DM confirmed Resident 1's lunch tray
did not include double the portion of protein for lunch on 7/8/25. 2. A review of Resident 2's admission
Record, indicated she was admitted to the facility in 10/23 with a diagnosis of anemia.A review of Resident
2's meal ticket, dated 7/8/25, indicated, [NAME] vegetable every meal listed in the preference list.During a
concurrent observation and interview on 7/8/25 at 12:37 p.m. with Resident 2, Resident 2 was eating her
lunch in the dining room. Resident 2 confirmed she requested green salad with each meal and did not
receive any salad.During a concurrent interview and record review on 7/8/25 at 1:35 p.m. with the DM,
Resident 2's meal tray picture was reviewed. DM confirmed there was no salad in the meal tray during
lunch. 3. A review of Resident 3's admission Record, indicated she was admitted to the facility in 9/19 with a
diagnosis of vitamin D deficiency.A review of Resident 3's meal ticket, dated 7/8/25, indicated, Fresh fruit for
dessert listed as the resident's preference. During a concurrent observation and interview on 7/8/25 at 1:02
p.m. with Resident 3, Resident 3 was eating her lunch inside her room. There was no fresh fruit available on
the lunch tray. Resident 3 stated, Where is the fresh fruit? They did not bring any. During a concurrent
interview and record review on 7/8/25 at 2:16 p.m. with the Registered Dietician (RD), Resident 3's meal
tray picture was reviewed. RD confirmed there was no fresh fruit on Resident 3's meal tray during lunch. RD
stated the residents' food preferences should have been honored since it was their choices of likes and
dislikes of food. A review of the facility's policy titled, Resident Food Preferences, dated 2/9, indicated,
Satisfy resident's tastes and appetite by determining and providing their food preferences at meals. The
food and dining service staff will . make every attempt to meet the resident's food preferences.
Any deficiency statement ending with an asterisk (*) denotes a deficiency which the institution may be excused from correcting providing it is determined that other
safeguards provide sufficient protection to the patients. (See instructions.) Except for nursing homes, the findings stated above are disclosable 90 days following the
date of survey whether or not a plan of correction is provided. For nursing homes, the above findings and plans of correction are disclosable 14 days following the date
these documents are made available to the facility. If deficiencies are cited, an approved plan of correction is requisite to continued program participation.
LABORATORY DIRECTOR'S OR PROVIDER/SUPPLIER
REPRESENTATIVE'S SIGNATURE
TITLE
(X6) DATE
FORM CMS-2567 (02/99)
Previous Versions Obsolete
Facility ID:
If continuation sheet
Page 1 of 2
Event ID:
055922
Printed: 05/15/2026
Form Approved OMB
No. 0938-0391
Department of Health & Human Services
Centers for Medicare & Medicaid Services
STATEMENT OF DEFICIENCIES
AND PLAN OF CORRECTION
(X1) PROVIDER/SUPPLIER/CLIA
IDENTIFICATION NUMBER:
(X2) MULTIPLE CONSTRUCTION
055922
B. Wing
A. Building
(X3) DATE SURVEY
COMPLETED
07/08/2025
NAME OF PROVIDER OR SUPPLIER
STREET ADDRESS, CITY, STATE, ZIP CODE
Courtyard Health Care Center
1850 East 8th Street
Davis, CA 95616
For information on the nursing home's plan to correct this deficiency, please contact the nursing home or the state survey agency.
(X4) ID PREFIX TAG
SUMMARY STATEMENT OF DEFICIENCIES
(Each deficiency must be preceded by full regulatory or LSC identifying information)
F 0812
Level of Harm - Minimal harm
or potential for actual harm
Residents Affected - Some
FORM CMS-2567 (02/99)
Previous Versions Obsolete
Procure food from sources approved or considered satisfactory and store, prepare, distribute and serve
food in accordance with professional standards.
Based on observation, interview, and record review, the facility failed to store food in a sanitary condition for
a census of 109 residents, when:Two boxes of 48 cups of four ounces (oz, a unit of measurement) of yogurt
were left in the kitchen floor at room-air for more than three hours; andThe freezer's temperature was not
monitored on 7/7/25 in the evening shift.These failures had the potential to cause foodborne illness among
residents.Findings:1. During a concurrent observation and interview on 7/8/25 at 11:15 a.m. with the
Dietary Manager (DM), 20 boxes of fresh vegetables, fruits, milk, yogurt, eggs, and meat were in the
kitchen floor at room air. DM stated the food products' delivery arrived today.During an interview on 7/8/25
at 11:40 a.m. with Dietary Aid (DA), DA stated the food products were delivered to the kitchen around 10
a.m.During an observation on 7/8/25 at 1:13 p.m., two boxes of 48 cups (four oz per cup) of yogurt were in
the kitchen floor at room air temperature.During an interview on 7/8/25 at 1:35 p.m. with DM, DM confirmed
the fresh produces were delivered to the facility today around 10 a.m. in the morning and stated the
refrigerated food like milk, eggs, and yogurt were to be put in the refrigerator immediately. DM confirmed
the yogurt was left outside the refrigerator for three hours and stated it should have been discarded due to
potential for foodborne illness. During an interview on 7/8/25 at 2:16 p.m. with the Registered Dietician
(RD), RD confirmed yogurt should have been stored in the refrigerator as soon as possible to limit
foodborne illness. A review of the facility's policy tilted, Food Safety in Receiving and Storage, dated 2/9,
indicated, Food is received and stored by methods to minimize contamination and bacterial growth. Items
will be put away quickly, especially potentially hazardous foods that need to be stored under refrigeration or
frozen.2. During a concurrent interview and record review on 7/8/25 at 12:13 p.m. with DM, freezer 1's
temperature log for July 2025 was reviewed. DM confirmed the freezer's temperature was not documented
on 7/7/25 at evening shift. During an interview on 7/8/25 at 1:35 p.m. with DM, DM stated the freezer
temperature check was to maintain temperature accuracy to hold freezing food. DM further stated if there
was no accurate documentation of the freezer temperature then stored food had the potential to lead to
foodborne illness among residents.A review of the facility's policy tilted, Food Safety in Receiving and
Storage, dated 2/9, indicated, Cooler and freezer temperatures will be checked and recorded daily, using
the internal thermometers .
Event ID:
Facility ID:
055922
If continuation sheet
Page 2 of 2