Inspection·September 12, 2025

F 0804 Ensure food and drink is palatable, attractive, and at a safe and appetizing temperature. Level of Harm - Minimal harm or potential for actual harm Based on observation, interview, and policy review the facility failed to provide food at appetizing temperatures. This had the potential to affect 108 residents receiving meals from the kitchen. The facility identified three residents (#31, #51, and #108) who received nothing by mouth (NPO). The facility census was 111.Findings include:An interview on 09/09/25 at 10:06 A.M. with Dietary Supervisor (DS) #100 revealed there had been residents complaining about hot foods being served cold. Residents Affected - Many An observation was conducted on 09/09/25 at 10:46 A.M. of the kitchen tray line being set-up for the lunch meal service. The lunch meal consisted of corn, Spanish rice, chicken enchilada, and enchilada sauce. Temperatures at the start of tray line service were recorded as followed by [NAME] #306 between 11:15 A.M. and 11:16 A.M.: the corn was 158 degrees Fahrenheit (°F), Spanish rice was 170 °F, chicken enchilada was 170 °F and enchilada sauce was 170°F. During the tray line observation there were no plate warmers nor hot pellets used to help conserve food temperature after the foods were plated for service. The chicken enchiladas were being held for service on a baking sheet that was placed uncovered on a cart next to the steam table. No method of heat conservation was observed, as the enchiladas remained on the cart instead of on the steam table. The temperature of the last chicken enchilada being served from the uncovered baking sheet was taken at 11:33 A.M. by [NAME] #306, and the temperature was 130°F. The chicken enchilada was then put on a plate, placed in a tray cart, and sent to the fourth floor to be served. Observation of the the lunch tray line meal service continued and [NAME] #306 was observed removing additional pans of chicken enchiladas from the oven and setting them out next to the tray line for meal service. At 12:02 P.M. the last tray for the second floor was plated. The final serving temperature of the chicken enchilada was 160°F, mashed potatoes taken from the steam table was 120°F, and green beans taken from the steam table was 80°F taken by [NAME] #306. A plate cover was then placed over the dish and placed on the tray cart. The tray cart left the kitchen at 12:05 P.M. and was served to Resident #4 at 12:15 P.M. Permission was given by Resident #4 for DS #100 to take the final temperature of their food items. At 12:15 P.M. the temperature of the meal was observed to be chicken enchilada 115°F, mashed potatoes 115°F, and green beans 95°F. The findings above were verified by DS #100 at the time of the observation. An interview on 09/09/25 at 2:50 P.M. with Certified Nurse Aid (CNA) #356 revealed residents had been complaining about hot foods being served cold. An interview on 09/09/25 at 3:14 P.M. with Resident #4 revealed he preferred a warmer chicken enchilada. An interview on 09/10/25 at 10:09 A.M. with Resident #33 revealed the hot food was often served cold. (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 3 Event ID: 365259 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 365259 B. Wing A. Building (X3) DATE SURVEY COMPLETED 09/12/2025 NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE Divine Rehabilitation and Nursing at Canal Pointe 145 Olive St Akron, OH 44310 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)