Health inspection·May 8, 2024

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, review of facility policy and documents, and staff interviews, it was determined that the facility failed to provide foods and beverages that are palatable, and at a safe and appetizing temperature for one of one meal observed on the Arcadia unit. Residents Affected - Few Findings include: Review of facility policy titled Food Handling dated May 1, 2023, indicated 24. During transportation of food from the kitchen to the dining rooms, resident rooms, or other dining locations, care is taken to keep hot food hot and cold food cold and protected from contamination. Review of HACCP (Hazard Analysis Critical Control Point) Food Flow Chart, undated, provided by the facility indicated that ground meats and portioned meats should be maintained at a temperature of 145 degrees Fahrenheit or above. Observation on May 6, 2024, at 12:47 PM, revealed that two food delivery carts arrived on the Arcadia unit. A test tray was completed on May 6, 2024, at 1:05 PM on the Arcadia Unit from cart 2. Test tray temperatures were taken by Employee 1 (Dietary Manager) on the tray. Findings were as follows: Milk 47.6 degrees Fahrenheit (per facility Food and Nutrition Services Test Tray Evaluation form should be less than or equal to 45 degrees Fahrenheit); Salisbury Steak 137.6 degrees Fahrenheit (per facility Food and Nutrition Services Test Tray Evaluation form should be greater than 140 degrees Fahrenheit); Mashed Potatoes 130.8 degrees Fahrenheit (per facility Food and Nutrition Services Test Tray Evaluation form should be greater than 140 degrees Fahrenheit); and California Blend Vegetables 133.1 degrees Fahrenheit (per facility Food and Nutrition Services Test Tray Evaluation form should be greater than 140 degrees Fahrenheit). During an immediate interview on May 6, 2024, at 1:10 PM, with Employee 1, he indicated that the aforementioned food and beverage temperatures did not meet the specified guidelines. Employee 1 also indicated that the goal for passing trays was 15 minutes after arrival to the unit to ensure food temperatures are maintained for point of service. During an interview with Nursing Home Administrator (NHA) and the Director of Nursing (DON) on May Page 1 of 2 395746 395746 05/08/2024 Carlisle Skilled Nursing and Rehabilitation Center 940 Walnut Bottom Road Carlisle, PA 17013

F 0804 Level of Harm - Minimal harm or potential for actual harm Residents Affected - Few 6, 2024, at 3:39 PM, the NHA confirmed that she would expect food to be served at appropriate temperatures. During a final interview with the NHA on May 8, 2024, at 3:50 PM, she again confirmed that she would expect food to be served at appropriate temperatures and that the facility would be working to address this concern promptly. 28 Pa. Code 201.14(a) Responsibility of Licensee 28 Pa. Code 201.8(b)(1) Management 28 Pa. Code 211.6 Dietary Services 395746 Page 2 of 2