F 0812
Level of Harm - Minimal harm
or potential for actual harm
Procure food from sources approved or considered satisfactory and store, prepare, distribute and serve
food in accordance with professional standards.
Based on observations, staff interview and policy review, the facility failed to maintain the kitchen in a
sanitary condition. This had the potential to affect all 52 residents residing in the facility. The census was 52.
Residents Affected - Many
Findings include:
Tour of the kitchen 12/16/23 at 11:30 A.M. through 12:47 P.M. revealed the following concerns:
1. The ice machine had brown streaks running from the screws onto the white plastic in each corner of the
ice machine making up the chute.
2. The fronts of the stainless steel appliances were dirty, smeared, sticky, with dry debris which included the
top surfaces of the oven, salad bar, refrigerators, and dishwasher.
3. There was no evidence of the facility recorded food temperatures for breakfast, lunch and supper tray line
between 09/01/23 and the lunch meal of 12/13/23.
4. There was no evidence of the facility recorded refrigerator and freezer temperatures to ensure
acceptable refrigeration temperatures were maintained since 09/01/23.
5. The walk in refrigerator had a white liquid pooled on the floor. There were two mugs on a shelf with liquid
that were uncovered and unidentifiable.
6. Observation of the lunch tray line at 11:50 A.M. revealed [NAME] #70 left the tray line, went to the salad
bar, opened the lid with the handle using his right gloved hand, grabbed shredded cheese into his gloved
hand, opened the cabinet door below with his left gloved hand, took a bag of shredded lettuce from the
refrigerated cabinet and went back to the trayline. [NAME] #70 put the shredded cheese on the sandwich,
opened the bag of lettuce, reached in the bag with his right gloved hand and took out lettuce. He placed the
lettuce on the sandwich all without changing his gloves that touched the handles of the salad bar roll top
and underneath cabinet.
7. Observation of the tray line at 11:56 A.M. revealed [NAME] #70 left the tray line, opened the door to the
dry goods pantry using his gloved right hand, returned with a bag of sandwich buns, opened it and
retrieved a bun with his right gloved hand without changing his glove that he used to open the pantry door.
8. Observation of the walk in freezer revealed bags of hamburger patties, chocolate chip cookies,
(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 2
Event ID:
366170
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
366170
B. Wing
A. Building
(X3) DATE SURVEY
COMPLETED
12/15/2023
NAME OF PROVIDER OR SUPPLIER
STREET ADDRESS, CITY, STATE, ZIP CODE
The Sanctuary at Tuttle Crossing
4880 Tuttle Road
Dublin, OH 43017
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 - Many
oatmeal raisin cookies, and fish fillet were all in bags that had been left open to the air after some of the
contents were removed.
9. There was no evidence of dishwasher temperatures was monitored or recorded since 09/01/23.
10. Observation of the dishwasher cycle revealed the dishwasher rinse cycle reached 180 degrees
Fahrenheit (F) on the third cycle. The dishwasher wash cycle never reached 150 degrees F after watching
seven cycles. On the fifth cycle the temperature reached 148 degrees F. The temperature dropped on the
sixth cycle to 146 degrees F and on the seventh cycle the temperature dropped to 140 degrees F.
Interview 12/15/23 at 12:47 P.M. with Dietary Manager (DM) #71 revealed his first day was 12/13/23. DM
#71 verified there was no evidence of recording of food temperatures, dishwasher temperatures,
refrigerator and freezer temperatures. DM #71 verified the ice machine had brown streaks running from the
screws in the chute. DM #71 started to record food temperatures on 12/13/23. DM #71 verified the stainless
appliances were dirty, and the [NAME] broke sanitation when he left the tray line, opened the salad prep
and the dry goods door without changing gloves. DM #71 verified they had unsealed bags of food in the
walk in freezer. DM #71 further verified the dishwasher temperatures did not reach minimum requirements.
DM #71 revealed the dishwasher maintenance repairmen were at the facility the prior day because
maintenance noticed the temperatures did not meet requirement. The facility confirmed all 52 residents
receive their meals from the facility kitchen.
Review of the Maintaining a Sanitary Tray Line policy revised 02/23 included wash hands before and after
wearing or changing gloves. Change gloves when activities are changed, or when the type of food being
handled is change, or when leaving the work station.
Review of the Monitoring of Cooler/Freezer Temperature revise 02/23 included it is the policy of this facility
to maintain temperatures of coolers and freezers at the appropriate temperature to promote food safety.
Logs for recording temperatures for each refrigerator or freezer will be posted in a visible location outside
the freezer or refrigerator unit. Temperatures will be checked an logged at least twice per day by designated
personnel. Logs will be changed out and filed each month.
Review of the Record of Food Temperatures policy revised 02/23 included food temperatures will be
checked on all items prepared in the dietary department. Hot foods will be held at 135 degrees Fahrenheit
or greater. Measure and record the temperatures for each food product and milk at all meals. Record
temperature on temperature log.
Review of the Dishwasher Temperature policy revised 02/23 included the wash temperature shall be
150-165 degrees Fahrenheit. The final rinse temperature shall be 180 degrees Fahrenheit shall be 180
degrees or above, but not to exceed 194 degrees for stationary rack single temperature machine.
This deficiency is based on incidental findings discovered during the course of this complaint investigation.
FORM CMS-2567 (02/99)
Previous Versions Obsolete
Event ID:
Facility ID:
366170
If continuation sheet
Page 2 of 2