Health inspection·July 8, 2025

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. Page 1 of 2 055922 055922 07/08/2025 Courtyard Health Care Center 1850 East 8th Street Davis, CA 95616

F 0812 Level of Harm - Minimal harm or potential for actual harm Residents Affected - Some 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 . 055922 Page 2 of 2