F 0558
Reasonably accommodate the needs and preferences of each resident.
Level of Harm - Minimal harm
or potential for actual harm
**NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** The facility
failed to reasonably accommodate the needs and preferences of a resident by providing only crackers for
snacks on a routine basis, even after the resident requested a more substantial alternative. This affected
one of two sampled residents, of a total sample of 113 residents who ate food at the facility, (#2).
Residents Affected - Few
Findings:
Resident #2 was a [AGE] year-old man admitted on [DATE] with diagnoses of anemia, depression, anxiety,
chronic pain, gastro-esophageal reflux disease and chronic kidney disease, stage two. Review of the
admission Minimum Data Set (MDS) dated [DATE], resident #2 had intact cognitive abilities.
On 5/15/25 at 10:32 AM, resident #2 stated he had requested an evening snack every night so far at the
facility and received some form of cracker; saltines, graham crackers, or goldfish. He said only once was he
provided with anything more substantive, a peanut butter and jelly sandwich. He relayed that once when he
asked for something more, a staff member gave him their own personal cookie because there was nothing
besides crackers. Resident #2 stated he had spoken with the Dietary Manager who told him the department
brought snacks to the units but he explained nursing staff would tell him that they only had crackers
available. Resident #2 added he expressed to the staff he would like a variety such as ice cream, popsicles,
cookies, sandwiches, pudding or cookies because he was hungry and needed something more than
crackers to tide him overnight.
On 5/15/25 at 11:45 AM, the Dietary Manager stated the policy and procedure for snacks at the facility was
to provide only saltine crackers, graham crackers, or Goldfish crackers for snacks. She explained if they
were out of Goldfish crackers, she would provide oatmeal crème pies. She added she only provided
sandwiches for residents' snacks if nurses requested them but didn't stock them regularly because they
were often wasted. The Dietary Manager added, the procedure was that a nurse would come to the kitchen
in the afternoon around 2:30-3:30 PM, and request peanut butter and jelly sandwiches for evening snacks
for their unit. The Dietary staff would then prepare the sandwiches and deliver them to the requested unit.
She said staff acknowledged she had spoken with resident #2 twice this week regarding his desire for a
more substantial snack; once about not getting large portions for meals, as ordered, and the other instance
the resident made them aware he wanted something more than the crackers that were available in the
evenings. The Dietary Manager acknowledged she had a diet requisition for resident #2 to receive 'large
portions' and provided paper documentation of such. She was unsure about whether Dietary staff had
missed providing him with large portions during his meals, but said she planned for him to receive 'double
portions' to make the intent of the order more clear to staff working in the kitchen. The Dietary Manager
confirmed she had not thought about offering resident #2 a more substantial evening snack, per his
requests. At that time the facility's Regional Manager joined the conversation and stated the current
contract with the facility allowed
(continued on next page)
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 5
Event ID:
105530
Printed: 05/28/2026
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
105530
B. Wing
A. Building
(X3) DATE SURVEY
COMPLETED
05/15/2025
NAME OF PROVIDER OR SUPPLIER
STREET ADDRESS, CITY, STATE, ZIP CODE
Vista Manor Healthcare and Rehabilitation Center
1550 Jess Parrish CT
Titusville, FL 32796
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 0558
Level of Harm - Minimal harm
or potential for actual harm
Residents Affected - Few
FORM CMS-2567 (02/99)
Previous Versions Obsolete
for only the resident snacks currently being provided (the crackers). He acknowledged providing a greater
variety of snacks would provide for the residents' requests and needs.
The facility policy 011 entitled Snacks, dated October 2022 indicated bedtime snacks would be provided for
all residents as identified in the individual plans of care. The policy also indicated the dietary department
would collaborate with the residents, nursing, and management team to identify necessary beverage and
snack items to be provided to each resident. It added, the dietary department would assemble and deliver
to each unit both individually planned and bulk snack items to be offered at bedtime by nursing.
Event ID:
Facility ID:
105530
If continuation sheet
Page 2 of 5
Printed: 05/28/2026
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
105530
B. Wing
A. Building
(X3) DATE SURVEY
COMPLETED
05/15/2025
NAME OF PROVIDER OR SUPPLIER
STREET ADDRESS, CITY, STATE, ZIP CODE
Vista Manor Healthcare and Rehabilitation Center
1550 Jess Parrish CT
Titusville, FL 32796
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
Procure food from sources approved or considered satisfactory and store, prepare, distribute and serve
food in accordance with professional standards.
**NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** The facility
failed to ensure food was prepared and served to residents at appropriate temperatures, failed to ensure
staff performed appropriate hand hygiene during food handling, including with glove use during the
preparation of food and handling of clean dishware. These failures had the potential to affect the 113/118
residents who ate food by mouth at the facility.
Findings:
1. Resident #1 was admitted to the facility on [DATE] with the diagnoses that included Diabetes Mellitus,
type II; disorder of bone density and structure, depression, hypertension and deficiency of B-vitamins. On
the quarterly Minimum Data Set (MDS) dated [DATE], her Brief Interview for Mental Status (BIMS) score
was determined to be 8/15, which indicated moderate cognitive impairment.
On 5/15/25 at 10:20 AM, resident #1 stated the food was sometimes cold when the residents received it.
She explained she was tired of being served cold eggs, so she asked to not receive eggs any longer.
On 5/15/25 at 9:20 AM, during the initial kitchen tour, the temperature logs for all meals served on the
previous days, 5/11/25 and 5/12/25 were not completed. Therefore staff could not know that food items on
those days were prepared and served at appropriate temperatures. The cooks who worked those days was
not present during the visit. In addition, the temperature log for that day's lunch, 5/15/25 was pre-filled at
9:20 AM, before their meal preparation and cooking was completed, and several hours before the start of
the lunch service. AM [NAME] D stated she sometimes filled out the temperature logs prior to the meal if
she thought she might run behind schedule later. She added that her food temperatures were always over
200 degrees Fahrenheit (F) but when she recorded the temperatures on the log early, she recorded them
lower and that she left both the original temperature log and the revised one in the temperature log binder.
The binder was reviewed with no evidence documented that verified the cook's explanation, which was
acknowledged by the Dietary Services Manager. The Dietary Services Manager confirmed the pre-filling of
the temperature log seemed to be a regular occurrence and added it was important staff took temperatures
immediately prior to the meal service, and recorded them promptly to ensure food safety and palatability for
residents.
On 5/15/25 at 12:37 PM, a lunch meal test tray was conducted with the Dietary Services Manager and the
Regional Manager. The temperature of the macaroni and cheese with ham was 148 degrees Fahrenheit (F)
and the temperature of the seasoned greens were 123 degrees F. Both the Dietary Services Manager and
the Regional Manager acknowledged for food to be more palatable for residents, the macaroni and cheese
with ham and the seasoned greens should be hotter. The lunch plates were in an insulated base and had
an insulated lid, but there was no hot plate warmer under the plates in the cart, to keep the food warm. The
Regional Manager and Dietary Services Manager said they were not aware the facility did not utilize plate
warmers for meal delivery. The Dietary Services Manager and the Regional Manager acknowledged that
although some trays in this cart were served to residents soon after arrival, other trays in the larger cart,
which had arrived to the unit earlier than that cart, were not yet passed out to residents, making for a longer
hold time before service to residents. The Regional Manager conveyed the use of hotplate warmers would
help keep the food at a more palatable temperature.
(continued on next page)
FORM CMS-2567 (02/99)
Previous Versions Obsolete
Event ID:
Facility ID:
105530
If continuation sheet
Page 3 of 5
Printed: 05/28/2026
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
105530
B. Wing
A. Building
(X3) DATE SURVEY
COMPLETED
05/15/2025
NAME OF PROVIDER OR SUPPLIER
STREET ADDRESS, CITY, STATE, ZIP CODE
Vista Manor Healthcare and Rehabilitation Center
1550 Jess Parrish CT
Titusville, FL 32796
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
The facility's policy entitled Food: Preparation, dated February 2023, indicated the cooks would prepare all
food items in a fashion that permitted rapid heating to appropriate minimum temperatures. A Service Line
Checklist detailed temperatures for all hot and cold foods were to be taken prior to their service and
recorded on the form.
2. On 5/15/25 at 9:00 AM, during the initial kitchen tour, it was noted that the handwashing sink was out of
soap. Dietary Aide B stated he washed his hands in the same hand sink that morning, and acknowledged
there had not been soap at the sink so he washed his hands with water only. He acknowledged washing
with only water did not sanitize his hands which was important to not spread germs to residents dining at
the facility. Dishwasher C conveyed the soap in the hand sink area ran out earlier in the day. He explained
he didn't do anything to replenish the soap because he thought the housekeeping staff would do it at some
point. AM [NAME] D confirmed she was also aware there was no soap in the dispenser that morning and
washed her hands using another sink. The Dietary Services Manager informed Dietary Aide B and
Dishwasher C it was important to replenish the hand soap because staff needed to always use soap when
they washed their hands.
A short time later at 9:35 AM, Dietary Aide B was observed wearing gloves while bagging up cookies.
Dietary Aide B then removed his gloves and threw them in a garbage can. He then began removing clean
meal plates from the dish washing racks without sanitizing his hands. Dietary Aide B acknowledged he
didn't wash or sanitize his hands after removing the gloves, and before handling clean dishes. He stated, I
must have forgot; my bad. He conveyed it was important to wash his hands after removing gloves to prevent
any cross contamination.
On 5/15/25 at 11:45 AM, the Dietary Manager stated she had not given any in-services to dietary staff on
handwashing as she had only been working at the facility a short time.
On 5/15/23 at 3:30 PM, the Assistant Director of Nursing (ADON)/ Infection Control Preventionist, stated it
was important staff washed their hands with soap to get germs and bacteria off them and prevent spread of
germs to others. She added it was important that staff washed their hands after removing gloves because
germs and/or food particles could get on hands and then onto whatever staff handled next. The ADON
confirmed staff were educated on gloves, hand washing and infection prevention, and were expected to use
soap to wash their hands after removing gloves.
The facility policy entitled Warewashing, dated February 2023, indicated the dining services staff would be
knowledgeable in the proper technique for handling sanitized dishware.
FORM CMS-2567 (02/99)
Previous Versions Obsolete
Event ID:
Facility ID:
105530
If continuation sheet
Page 4 of 5
Printed: 05/28/2026
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
105530
B. Wing
A. Building
(X3) DATE SURVEY
COMPLETED
05/15/2025
NAME OF PROVIDER OR SUPPLIER
STREET ADDRESS, CITY, STATE, ZIP CODE
Vista Manor Healthcare and Rehabilitation Center
1550 Jess Parrish CT
Titusville, FL 32796
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 0814
Dispose of garbage and refuse properly.
Level of Harm - Minimal harm
or potential for actual harm
Based on observation, interview, and record review, the facility failed to ensure waste was properly
contained in a covered dumpster and the garbage storage area was maintained in a sanitary condition to
prevent pests. This had the potential to affect all 118/118 residents residing at the facility.
Residents Affected - Many
Findings:
On 5/15/25 at approximately 9:30 AM, during the inspection of the garbage disposal area with the Dietary
Services Manager, there were white and black package wrapping materials and other debris littered on the
ground around the dumpster. In addition, both the dumpster lids were left open. The Dietary Services
Manager confirmed the dietary department was responsible to keep the area around the dumpster clean of
debris but was unsure who was responsible to ensure the lids on the dumpster were kept closed. She
stated it was important to keep this area clean and the lids closed to keep wildlife and/or pests from the
dumpster which could bring germs and disease into the facility.
On 5/15/25 at 1:05 PM, the Dietary Services Manager and the Regional Manager along with the
Environmental Services Manager conveyed it was the dietary department's responsibility to keep the area
around the dumpster clean and to ensure the dumpster lids were closed. He stated he and the Floor
Technician emptied trash into the dumpster that morning at approximately 8:00 AM and did not close the
dumpster lid, when they were finished. He confirmed he should have closed the dumpster lid after use to
keep out pests.
Review of the facility policy entitled, Dispose of Garbage and Refuse, dated August 2018, indicated the
Dietary Services Manager was to coordinate with the Director of Maintenance to ensure the area
surrounding the exterior dumpster was maintained in a manner free of rubbish or debris and that
appropriate lids were provided for all containers.
FORM CMS-2567 (02/99)
Previous Versions Obsolete
Event ID:
Facility ID:
105530
If continuation sheet
Page 5 of 5