NHC Place at the Trace: Kitchen Violations Found TN
NASHVILLE, TN - Federal inspectors documented significant food safety and infection control violations at NHC Place At the Trace during a February inspection, revealing contaminated kitchen equipment, malfunctioning dishwasher systems, and improper hygiene practices that potentially exposed 82 residents to health risks.
Widespread Kitchen Contamination Threatens Food Safety
The inspection revealed extensive sanitation failures throughout the facility's kitchen that served meals to all 82 residents daily. Inspectors documented soiled surfaces, contaminated equipment, and improper food storage that violated fundamental food safety protocols.
Kitchen staff failed to maintain basic cleanliness standards across multiple areas. Inspectors found cooking pots hanging above sinks with black buildup on their bottoms, while a perforated pan contained dried food particles despite being stored as clean equipment. Two dessert bowls stored in a container had cantaloupe stuck between them, indicating inadequate washing procedures.
The contamination extended to critical food preparation equipment. A metal mixing kettle and stand mixer showed buildup from spillage and dried food particles. Plastic storage containers were soiled with breadcrumbs, rice, and fish batter splatters on their exterior surfaces. A metal drying rack displayed dried food residue and tan spillage on its sides and bottom.
The char-grill presented particularly concerning conditions with thick carbon buildup. Food preparation surfaces included a metal prep table with dried spillage and food particles on its bottom shelf. Most significantly, floors throughout the kitchen were soiled, with thick black buildup accumulating under the deep fryer.
These conditions create multiple pathways for foodborne illness transmission. When cooking surfaces and utensils retain food particles and organic matter, they become breeding grounds for harmful bacteria including Salmonella, E. coli, and Listeria. Cross-contamination occurs when improperly cleaned equipment contacts fresh food, potentially transferring pathogens throughout the food supply.
Dishwasher System Failures Compromise Sanitation
The facility's dishwasher system experienced persistent temperature failures that prevented proper sanitization of dishes and utensils used by residents. Federal regulations require high-temperature dishwashers to maintain wash temperatures of at least 165°F and final rinse temperatures of 180°F to effectively kill harmful microorganisms.
Temperature logs revealed systematic violations over multiple days. On one occasion, the final rinse temperature dropped to just 151°F during operation. Records showed temperatures below the required 180°F threshold on numerous dates, with some readings as low as 169°F for extended periods.
During the inspection, a test tray placed in the dishwasher recorded a final rinse temperature of only 160°F, well below safety standards. The facility's dishwasher technician confirmed the system "rinse temp not meeting 180 degrees" and documented readings as low as 144°F.
The temperature failures represent a critical breakdown in infection control. Proper dishwasher sanitization requires sustained high temperatures to denature proteins in bacteria and viruses, effectively destroying their cellular structure. When temperatures fall below 180°F, pathogenic microorganisms can survive the washing process and contaminate clean dishes, creating direct transmission pathways to residents.
Service records revealed ongoing mechanical problems including a leaking vacuum breaker, damaged temperature probe, and missing electrical power to the booster system. To address the immediate safety concern, technicians installed a chemical sanitization system as a temporary measure. However, facility staff lacked the proper test strips needed to verify chemical sanitizer levels, leaving them unable to confirm effective sanitization.
Food Storage and Staff Hygiene Violations
Inspectors identified multiple food safety violations that increased contamination risks. Open loaves of bread stored above the serving line lacked proper dating labels, making it impossible to determine their safety for consumption. The facility stored expired grape juice containers in both reach-in and walk-in refrigerators, with some items days past their expiration dates.
Staff hygiene practices violated basic food safety protocols during meal service. One cook was observed leaving the serving line multiple times, touching various surfaces including warming oven handles, then returning to food service without changing gloves or performing hand hygiene. The same staff member handled sweet potatoes with contaminated gloves after touching other kitchen surfaces.
These practices create direct contamination pathways between environmental surfaces and food served to residents. When staff fail to change gloves or wash hands between tasks, they transfer microorganisms from equipment and surfaces directly to food items. This cross-contamination significantly increases the risk of foodborne illness among vulnerable nursing home residents.
Data source: This article is based on inspection data downloaded directly from the Centers for Medicare & Medicaid Services (CMS) via Medicare.gov. CMS releases inspection reports in bulk; we publish the findings as documented by state surveyors in the official Form CMS-2567 Statement of Deficiencies.
Plan of correction: The CMS report we receive does not include the facility's plan of correction. Facilities submit plans of correction separately to state survey agencies and those responses may not be reflected in CMS data at the time of publication. The absence of a plan of correction in our data does not mean one was not filed. Readers who want information about corrective steps taken are encouraged to contact the facility directly or their state survey agency.
Corrections may have occurred: Inspection reports reflect conditions observed on the date of the survey. Facilities may have implemented corrections, staffing changes, additional training, or other remediation since the report was issued. We report what CMS provides and encourage readers to seek current information from the facility.
Editorial process: Inspection findings are extracted from CMS source documents and synthesized using AI, reviewed for factual accuracy against the original report by our editorial team.
Professional review: All content reviewed by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal.
Last verified: September 19, 2026 · Our methodology
NHC PLACE AT THE TRACE in NASHVILLE, TN was cited for violations during a health inspection on February 12, 2025.
Inspectors documented soiled surfaces, contaminated equipment, and improper food storage that violated fundamental food safety protocols.
Health inspections identify deficiencies that facilities must correct. Violations range from minor documentation issues to serious safety concerns. Review the full report below for specific details and facility response.