Health inspection·August 14, 2025

F 0812 Level of Harm - Minimal harm or potential for actual harm Residents Affected - Few Procure food from sources approved or considered satisfactory and store, prepare, distribute and serve food in accordance with professional standards. Based on observations, interviews and recorded reviews, the facility failed to store, prepare, distribute and serve food in accordance with professional standards for food service safety in the facility's only kitchen. The facility failed to ensure foods stored in the 1 of 1 refrigerator were removed by the use by date. The failure could place residents at risk for food-borne illnesses and food contamination. Findings included: Observation on 08/12/2025 at 8:48 AM revealed in the facility's only walk-in refrigerator there were two bags of spinach with a use by date of 07/23/2025 stored on the top shelf. The contents of the bags were dark green and greenish brown, wet and slimy and had leaked onto the boxes below. Interview on 08/13/2025 at 2:15 PM with the DM revealed she was responsible for checking the items in the cooler for the use by dates and removing those items before they expired. The bags of spinach were items that she inevitably missed. The risk was it could make the residents sick if they consumed food that had expired. Interview on 08/14/2025 at 2:40 PM with the Administrator revealed her expectation was food use by dates should be monitored and kept in compliance with food and storage procedures. The expired food could contaminate something else in the refrigerator or make residents sick. Interview on 08/14/2025 at 3:33 PM with the DON revealed the expectation was food should be consumed by the expiration date or thrown away. If it was consumed it might upset the resident's stomach. Review of Policy Food Storage and Supplies undated, revealed; 8 On perishable foods, microorganisms such as molds, yeast, and bacteria can multiply and cause food to spoil. Spoiled food will develop an off odor, flavor or texture due to naturally occurring spoilage bacteria. If a food has developed such spoilage characteristics, it should not be eaten. Review of the U.S. Public Health Service Food Code, dated 2022, reflected: 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under S 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5 C (41 F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1; and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on FOOD safety. (C) A refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ingredient or a portion of a refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is subsequently combined with additional ingredients or portions of FOOD shall retain the date marking of the earliest prepared or first-prepared ingredient. (D) A date marking system that meets the criteria stated in (A) and (B) of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in Page 1 of 2 676235 676235 08/14/2025 Rock Creek Health and Rehabilitation 1414 College Street Sulphur Springs, TX 75482

F 0812 Level of Harm - Minimal harm or potential for actual harm Residents Affected - Few a dispensing machine; (2) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under (A) of this section; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the REGULATORY AUTHORITY upon request. 676235 Page 2 of 2