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 observation, interview, and record review, the facility failed to store, prepare, distribute, and serve
food in accordance with professional standards for food service safety for 1 of 1 kitchen.
Residents Affected - Some
1. The facility failed to ensure partial loaf with over half of loaf used was dated with the opened date.
2. The facility failed to ensure opened bagged elbow pasta was dated with the opened date.
3. The facility failed to ensure twenty-five-pound opened bag of corn meal was sealed and dated with
opened date.
4. The facility failed to ensure staff with facial hair was covered by a hair restraint.
These failures could place residents who received meals and/or snacks from the kitchen at risk for food
borne illness.
The findings included:
Observation on 06/03/2024 at 11:20 a.m. during the initial tour of the kitchen the pantry revealed a partial
loaf of bread with over half the loaf used. The end of the bread bag was tied off in a knot without an open
date. The pantry further revealed an opened bag of elbow pasta in a large zip lock bag with a received date
of 04/29/2024, but no opened date. A twenty-five-pound bag of corn meal was observed open on the
bottom shelf of pantry with top of bag open to air without an opened date.
During an interview on 06/03/2024 at 11:36 a.m. [NAME] A stated the bread in the pantry should have been
dated when it was opened and placed back in the pantry. She further stated it was used for sandwiches that
morning. [NAME] A stated she was not sure when the pasta had been opened but an opened date should
have been placed on the bag with a use by date. She further stated the corn meal usually was placed in a
container after it was opened and dated. [NAME] A stated the corn meal being opened and not sealed
could have allowed bugs to get in it and it could have caused cross contamination. [NAME] A stated dates
are necessary so they know when something was opened and how long it had before it should be used.
Observation and interview on 06/04/2024 at 4:57 p.m. of the kitchen revealed [NAME] B and the DA with
facial hair restraints not worn properly. [NAME] B was observed with his mustache exposed and the right
side of his beard not totally restrained while he demonstrated the preparation of the pureed
(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:
675373
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
675373
B. Wing
A. Building
(X3) DATE SURVEY
COMPLETED
06/06/2024
NAME OF PROVIDER OR SUPPLIER
STREET ADDRESS, CITY, STATE, ZIP CODE
Whispering Springs Rehabilitation and Healthcare C
506 S 7th St
Carrizo Springs, TX 78834
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
meal. DA was observed with his mustache exposed and the facial hair restraint only covering his chin while
he prepared drinks for dinner meal. [NAME] B stated the purpose of facial hair restraints were to keep hair
from getting in the food and basically kept the food from being infected by hair or contaminated. The DA
stated beard guards (facial hair restraints) were used to keep his hair from going into the food. The DA
further stated it kept food from being contaminated. [NAME] B then asked the DS if it was necessary for the
hair restraint to be over his mustache of which the DS replied yes. [NAME] B further stated he honestly did
not know the beard guard (facial hair restraint) needed to be over his mustache.
During an interview on 06/06/2024 at 9:52 a.m. the DS stated regarding items in the pantry found not dated
or properly sealed during the initial tour of the kitchen that the pasta should have been in a closed zip lock
bag, the used bread should have been dated with an open date and the corn meal should have been put in
a container with an opened date all of which should have been done by kitchen staff. The DS further stated
all items should have been dated by the kitchen staff with open dates and use by dates. The DS stated by
sealing food items it kept bugs from going in the food and dust. The DS stated dating items when they are
opened or dating with use by dates was so the kitchen did not serve something expired and so they would
know when it had been opened. The DS further stated by serving expired foods it could cause residents to
get sick. The DS stated the importance of beard restraints (facial hair restraints) was to keep food from
being cross contaminated and it kept hair from going in the food. The DS further stated hair restraints
should be worn entire time staff were in the kitchen.
Review of facility's policy Food Receiving and Storage, dated approved October 2022, read Policy
Statement: Food shall be received and stored in a manner that complies with safe food handling practices.,
Policy Interpretation and Implementation: #7 Dry foods that are stored in bins will be removed from original
packaging, labeled and dated (use by date) Such foods will be rotated using a first in - first out system.
Review of facility's policy Dietary Employee Dress Code Policy, date revised 10.22 and reviewed 5/21/2024,
read Protocol: All employees will wear approved attire in order to perform their assigned duties., Procedure:
1. All staff will have their hair off the shoulders, confined in a hairnet or cap-facial hair covered properly. a.
According to the Food Code, food service staff must wear hairnets when cooking, preparing, or assembling
food, such as stirring posts or assembling the ingredients of a salad.
Review of the Food Code, U.S. Public Health Service, U.S. FDA, 2022, U.S. Department of H&HS, revealed,
3-305.11, Food Storage, (A) Food shall be protected from contamination by storing the food: (1) in a clean,
dry location; (2) Where it is not exposited to splash, dust, or other contamination.
Review of the Food Code, U.S. Public Health Service, U.S. FDA, 2022, U.S. Department of H&HS, revealed,
2-402 Hair Restraints, 2-402.11, Effectiveness., (A) Except as provided in paragraph (B) of this section,
FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and
clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting
exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and
SINGLE-USE ARTICLES.
FORM CMS-2567 (02/99)
Previous Versions Obsolete
Event ID:
Facility ID:
675373
If continuation sheet
Page 2 of 2