Health inspection·May 22, 2025

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, interviews, and record reviews, the facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food service safety in 1 of 1 kitchen. Residents Affected - Few The facility failed to ensure food safety on 05/20/2025 by not temping hot foods before service, consistently monitoring, and discarding expired food, maintaining unsanitary kitchen equipment and storage areas when food items were not labeled and/or dated and Drawers where the serving utensils were stored were dirty. These failures could place residents who received meals from the main kitchen at risk for foodborne illness. Findings included: Observation on 5/20/2025 at 8:45 AM of the walk-in refrigerator reflected the following: Hot dogs in a sealed bag were dated 4-18 with no discard date. Cheese in a sealed bag that was not in the original package was dated 5-16 with no discard date. Lunch meat in a sealed bag that was dated May 16 with no discard date. Ketchup in a plastic container that was dated 5-19-25 with no discard date. Mechanical soft breakfast sausage that was dated 5/20 with no discard date. Observation on 5/20/2025 at 8:53 AM of the Pantry reflected the following: Page 1 of 3 676071 676071 05/22/2025 Groesbeck Ltc Nursing and Rehabilitation 607 Parkside Dr Groesbeck, TX 76642

F 0812 - Level of Harm - Minimal harm or potential for actual harm Thickened lemon-flavored water dated 5-14-2025. - Residents Affected - Few Canned Mandarin oranges dated 11-02-2024. Rice in a sealed bag that was dated 5/2 with no year and no discard date. Observation on 5/20/2025 at 8:53 AM of the freezer reflected the following: Frozen peas were open and not sealed. Frozen hot dogs in a sealed bag that was dated 4-19 with no year and discard date. Observation on 5/20/2025 at 9:25 am of the kitchen reflected the following: Drawer containing serving utensils was dirty with debris of food in the drawer. Observation on 5/20/2025 at 11:50 AM of CK taking food temperatures. While taking the temperature of the mashed potatoes, rubber gloves were going into the mashed potatoes and other foods on the hot line, While taking the temperatures of the hot foods. The temperature of the red beans was not taken. While taking temperatures of the hot food, the thermometer was not sanitized between taking the temperatures of other foods. An interview on 5/22/2025 at 12:20 PM with CK said that the temperature of all the foods on the line should be taken. Before taking the temperature of another food item, the thermometer should be sanitized before it was used again on another food item. The temperature of the food item should be logged in the book. CK said that DM was the one who was responsible for checking the out-of-date products. CK said that if she does have to get something to make a dish, and sees something out of date, 676071 Page 2 of 3 676071 05/22/2025 Groesbeck Ltc Nursing and Rehabilitation 607 Parkside Dr Groesbeck, TX 76642

F 0812 Level of Harm - Minimal harm or potential for actual harm Residents Affected - Few she will remove the out-of-date items. CK said that when an item was put in a sealed bag, it should be labeled with the date that it was put in the bag and the expiration date. CK said that if the thermometer was not cleaned between taking the temperature of each food item, there could be cross-contamination. CK said that if a resident was served out-of-date food, a resident could get sick. An interview on 5/22/2025 at 12:38 PM with DM said that when taking the temperature of foods, the thermometer should be cleaned and sanitized with a new wipe before taking temperatures of other foods. DM said that if a new sanitation wipe is not used, there can be cross-contamination. DM said that the stocker is the one who checks for dates. DM said that she also checks for out-of-date products in the kitchen. If she uses something, she checks for dates. Puts out-of-date product on a different shelf. DM stated that someone could get sick if out-of-date food is used. DM stated that when an item is put in the cooler in a sealed bag the date when it was put in the bag and expiration date should be listed on the bag. During an interview on 5/22/2025 at 1:45 PM with ADM said all items in the kitchen should be dated. ADM said that if out-of-date items are used, then residents could get sick. ADM said when taking the temperatures of food, a new sanitation wipe should be used to clean the thermometer between usage. Record review of facility food storage policy updated November 2022, Critical Control Point means a specific point, procedure, or step in the food preparation and serving process to which control can be exercised to reduce, eliminate, or prevent the possibility of a food safety hazard. Some operational steps that are critical to control in facilities to prevent or eliminate food safety hazards are thawing, cooking, cooling, holding, reheating of foods, and employee hygiene practices. Potentially Hazardous Food (PHF) or Time/Temperature Control for Safety (TCS) Food means food that requires time/temperature control for safety to limit the growth of pathogens (i.e., bacterial, or viral organisms capable of causing a disease or toxin formation). Food services, or other designated staff, maintain clean and temperature/humidity-appropriate food storage areas at all times. 676071 Page 3 of 3