Oak Ridge Healthcare Center

F-F812), which lacked the benefit of a qualified Food and Nutrition Services Director (DM) responsible for the day-to-day food service operation for the skilled nursing facility. In addition, the facility lacked the benefit of the expertise of RD input when there was not sufficient oversight over the food service operations with part-time consulting basis.

There was a total of 60 out of 60 census residents receiving meals from the facility kitchen.

Findings:

During the annual recertification survey from 2/25/25 to 2/28/25, multiple issues surrounding the delivery of dietetic services were identified:

1. Meal distribution accuracy - The menu/spreadsheet were not followed including the serving sizes were not served correctly different and fortified food did not provide to the residents who had the orders, and

2. Safe food handling and sanitation:

a. The ice machine in the kitchen was not clean;

b. Several sizes metal sheet pans were stacked wet and brown sticky food liquid stored at the clean and ready-to-use storage areas;

c. Two boxes of frozen turkey deli meat stored in the walk-in refrigerator upon receiving from the delivery;

d. The clean dishes splashed with water during hand washing procedure caused cross contamination due to

the handwashing sink was located adjacent to the clean side of the dishwashing machine;

e. One [NAME] did not perform proper handwashing between food preparation tasks, and she did not use

the designated handwashing sink for handwashing during preparing puree food for lunch meal on 2/26/25, and

f. One Dietary Aide was not able to verbalize the correct process of manual dishwashing with 2-compartment sink.

FORM CMS-2567 (02/99) Event ID: Facility ID: If continuation sheet Previous Versions Obsolete Page 11 of 22 055491 Department of Health & Human Services Printed: 09/07/2025 Form Approved OMB Centers for Medicare & Medicaid Services No. 0938-0391

STATEMENT OF DEFICIENCIES (X1) PROVIDER/SUPPLIER/CLIA (X2) MULTIPLE CONSTRUCTION (X3) DATE SURVEY AND PLAN OF CORRECTION IDENTIFICATION NUMBER: COMPLETED A. Building 055491 B. Wing 02/28/2025

NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE

Oak Ridge Healthcare Center 310 Oak Ridge Drive Roseville, CA 95661

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 0801 During an initial kitchen tour and concurrent interview with the DM on 2/25/25 at 8:38 AM, DM stated he started worked in the facility as a full-time dietary manager three months ago. He stated he did not have Level of Harm - Minimal harm or credential as CDM (Certified Dietary Manager) or DSS (Dietary Services Supervisor). DM further stated he potential for actual harm was planning to enroll the training program to become a CDM.

Residents Affected - Many During an interview with the Administrator (ADM) on 2/25/25 at 11:20 AM, ADM stated he was aware DM did not have CDM or DSS certified. ADM further stated DM had experience as dietary manager from other healthcare facility, and he had ServSafe (an educational course for food handling practices from the National Restaurant Association (NRA), which is recommended but would not satisfy the state requirement to be the qualified personnel to oversee the dietary department) certificate. Made ADM aware that the qualified personnel to oversee the day-to-day operation of the dietary department would follow the Health and Safety Code (H & SC) 1265.4 guideline.

ADM stated DM worked as full-time basis to oversee the dietary department, and Registered Dietitian (RD) was in-house RD consultant, and her work hours split between two facilities, and she worked as part-time for

this facility. He further stated he would need to adjust the schedule for RD to be full-time in this facility until DM completed the CDM courses and passed the exam to become qualified.

During an interview with RD on 2/25/25, at 12:26 PM, RD stated she was hired as full-time RD consultant with [company name] management group but she shared her days between facilities and worked in this facility two to three days per week. RD further stated she knew DM was in the process of applying the CDM courses. She stated she knew DM had manager experience prior working in the facility, but she was not aware he was not qualified to the DM position.

During a review of DM's employee file on 2/26/25 at 9:54 AM, it indicated DM with hire date on 11/11/24 and was ServSafe certified. The filed resume indicated DM had high school diploma (year of 2014), with four-year experience as a dietary manager at the healthcare facility that he previous worked and had the California State Six-hour Title 22 course completed.

A review of Job Description for Director of Food and Nutrition (Dietary Manager), dated 2018, indicated, Qualifications/Requirements .Education: Hight School graduate or equivalent, License: Completion of Certified Dietary Manager (CDM) through Association of Nutrition Professionals and completion of the California State Title 22 six-hour course .active ServSafe Certification .

A review of the state's qualifying pathways listed in the Health and Safety Code (H & SC) 1265.4, 72035. Dietetic Service Supervisor. Dietetic service supervisor means a person who has completed the training requirements specified in section 1265.4(b) of the Health and Safety Code .

FORM CMS-2567 (02/99) Event ID: Facility ID: If continuation sheet Previous Versions Obsolete Page 12 of 22 055491 Department of Health & Human Services Printed: 09/07/2025 Form Approved OMB Centers for Medicare & Medicaid Services No. 0938-0391

STATEMENT OF DEFICIENCIES (X1) PROVIDER/SUPPLIER/CLIA (X2) MULTIPLE CONSTRUCTION (X3) DATE SURVEY AND PLAN OF CORRECTION IDENTIFICATION NUMBER: COMPLETED A. Building 055491 B. Wing 02/28/2025

NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE

Oak Ridge Healthcare Center 310 Oak Ridge Drive Roseville, CA 95661

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 0803 Ensure menus must meet the nutritional needs of residents, be prepared in advance, be followed, be updated, be reviewed by dietician, and meet the needs of the resident. Level of Harm - Minimal harm or potential for actual harm 40830

Residents Affected - Some Based on observation, interview and record review, the facility failed to ensure the menu was followed for the therapeutic diet (a modification of a regular diet, tailored to fit the nutritional needs of a particular person - may be part of a treatment or medical condition and usually prescribed by a physician) during the lunch meals on 2/25/25 and 2/26/25 when:

A. During a dining observation on 2/25/25:

1. Two residents (Resident 46 and 56) with CCHO (Consistent Carbohydrate) diet (a therapeutic diet to manage diabetic disease and/or to stabilize blood sugar level) received one slice of garlic bread instead of half (1/2) slice.

B. During a meal service distribution on 2/26/25:

1. Six residents (Resident 6, 26, 31, 37, 38, and 50) with fortified (add extra calories and nutrients) diet (diet designs for residents who cannot consume adequate amounts of calories and/or protein to maintain their weight or nutritional status) did not receive extra one ounce (oz.) of shredded cheese as fortified food.

2. Five residents (Resident 3, 22, 23, 57, and 220) with 2 g (gram) Na (sodium) diet (restricted sodium 2-2.5 g/day in diet to manage heart disease, renal disease, and hypertension) received one serving of dessert instead of 1/2 serving.

3. Five residents (Resident 3, 5, 17, 60, and 61) with mechanical soft (ms) diet (diet is modified by mechanically altering, by chopping or grinding. It is designed for residents who experience chewing or swallowing limitations) received regular dessert instead of ms dessert.

4. Four residents (Resident 1, 31, 55, and 56) with regular diet received ms dessert instead of regular dessert.

These deficient practices had the potential to result in compromising the medical and nutritional status of 19 residents for a census of 60 who consumed meals from the facility kitchen.

Findings:

A. During dining observation on 2/25/25, at 12:32 p.m. and 12:35 p.m. in the dining room:

1. It was noted Resident 46 and Resident 56 with CCHO diet received one slice of garlic bread on their lunch meals. A concurrent review of the facility spreadsheet (a menu excel sheet that indicated what items and portions to be served for each prescribed diet) titled, Winter menus, Week 1 Wednesday, indicated CCHO diet should receive a half slice of garlic bread.

During an interview with the Registered Dietitian (RD) on 2/25/25, at 3:25 p.m., RD reviewed the spreadsheet and stated residents with CCHO diet should receive 1/2 slice of garlic bread.

FORM CMS-2567 (02/99) Event ID: Facility ID: If continuation sheet Previous Versions Obsolete Page 13 of 22 055491 Department of Health & Human Services Printed: 09/07/2025 Form Approved OMB Centers for Medicare & Medicaid Services No. 0938-0391

STATEMENT OF DEFICIENCIES (X1) PROVIDER/SUPPLIER/CLIA (X2) MULTIPLE CONSTRUCTION (X3) DATE SURVEY AND PLAN OF CORRECTION IDENTIFICATION NUMBER: COMPLETED A. Building 055491 B. Wing 02/28/2025

NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE

Oak Ridge Healthcare Center 310 Oak Ridge Drive Roseville, CA 95661

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 0803 B. During the lunch meal distribution on 2/26/25 beginning at 12:07 p.m., it was noted as follows:

Level of Harm - Minimal harm or 1. Six residents (Resident 6, 26, 31, 37, 38, and 50) with fortified diet die not receive extra one oz. of potential for actual harm shredded cheese on the broccoli as fortified food.

Residents Affected - Some A concurrent review of undated facility document titled, Week 1 - Fortified Breakfast, Fortified Lunch, Fortified Dinner - Winter 2024-2025, indicated fortified diet should give extra one oz. of shredded cheese for lunch 2/26/25.

2. Five residents (Resident 3, 22, 23, 57, and 220) with 2 g Na diet received one serving of dessert (cherry and cream square).

A concurrent review of facility spreadsheet titled, Winter Menus, Week 1 Wednesday, indicated 2 g Na diet should receive 1/2 serving of dessert.

3. Five residents (Resident 3, 5, 17, 60, and 61) with ms diet received regular dessert (cherry pieces on top of the cherry and cream square).

A concurrent review of facility spreadsheet titled, Winter Menus, Week 1 Wednesday, indicated ms diet should receive ms dessert (puree cherry filling (no cherry pieces) on the top of the cherry and cream square).

4. Four residents (Resident 1, 31, 55, and 56) with regular diet received ms dessert.

A concurrent review of facility spreadsheet titled, Winter Menus, Week 1 Wednesday, indicated regular diet should receive regular dessert.

During an interview with Dietary Manager (DM) on 2/26/25, at 1:21 p.m., DM acknowledged and confirmed

the findings above. DM reviewed the spreadsheet and stated the residents with fortified diet should get extra one oz. of shredded cheese as fortified food. He further stated the residents with regular diet should receive regular dessert (with cherry pieces on top) and for the residents with ms diet should receive ms dessert (with puree cherry filling on top). DM further stated the residents with 2 g Na diet should receive 1/2 serving of dessert. He stated he had a brief meeting with the staff before the meal distribution and reviewed the spreadsheet. DM stated the staff needed to pay more attention and they needed to follow the menu or spreadsheet to be compliant with the therapeutic diets as ordered.

During an interview with RD on 2/27/25, at 10:41 a.m., RD acknowledged the findings during the meal

observation on 2/26/25. She pointed out the fortified diet was for the residents who needed more calories yet small enough not overwhelming with big portions of food. She added the fortified diets for the residents who needed to stabilize weights and prevent further weight loss. RD stated the dietary staff needed to be re-educated to read the spreadsheet effectively. She stated the staff needed to follow the menu/spreadsheet to meet the residents' nutrition needs.

A review of facility document titled, Job Description: Director of Food and Nutrition (Dietary Manager), dated 2/2018, indicated, .essential job functions .supervise preparation of food and service of residents' meals and nourishments in accordance with recipes and posted menus for both regular, modified and therapeutic diets .

FORM CMS-2567 (02/99) Event ID: Facility ID: If continuation sheet Previous Versions Obsolete Page 14 of 22 055491 Department of Health & Human Services Printed: 09/07/2025 Form Approved OMB Centers for Medicare & Medicaid Services No. 0938-0391

STATEMENT OF DEFICIENCIES (X1) PROVIDER/SUPPLIER/CLIA (X2) MULTIPLE CONSTRUCTION (X3) DATE SURVEY AND PLAN OF CORRECTION IDENTIFICATION NUMBER: COMPLETED A. Building 055491 B. Wing 02/28/2025

NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE

Oak Ridge Healthcare Center 310 Oak Ridge Drive Roseville, CA 95661

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 0803 A review of the facility document titled, Menu Planning, dated 2023, indicated, .the facility's diet manual and

the diets ordered by the physician should mirror the nutrition care provided by the facility . Level of Harm - Minimal harm or potential for actual harm

Residents Affected - Some

FORM CMS-2567 (02/99) Event ID: Facility ID: If continuation sheet Previous Versions Obsolete Page 15 of 22 055491 Department of Health & Human Services Printed: 09/07/2025 Form Approved OMB Centers for Medicare & Medicaid Services No. 0938-0391

STATEMENT OF DEFICIENCIES (X1) PROVIDER/SUPPLIER/CLIA (X2) MULTIPLE CONSTRUCTION (X3) DATE SURVEY AND PLAN OF CORRECTION IDENTIFICATION NUMBER: COMPLETED A. Building 055491 B. Wing 02/28/2025

NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE

Oak Ridge Healthcare Center 310 Oak Ridge Drive Roseville, CA 95661

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 Procure food from sources approved or considered satisfactory and store, prepare, distribute and serve food

in accordance with professional standards. Level of Harm - Minimal harm or potential for actual harm 40830

Residents Affected - Many Based on observation, interview, and record review, the facility to prepare, store, serve, and distribute food in accordance with professional standards of food service safety when:

1. The ice machine was not clean;

2. Several various kitchenware in the clean and ready-to-use storage areas:

a. Were stacked and stored wet

b. Had brown sticky liquid;

3. Found two boxes of slice turkey deli meat required frozen upon receiving from delivery that stored in the walk-in refrigerator;

4. The clean dishes splashed with water during handwashing procedure caused cross contamination since

the handwashing sink was adjacent to the clean side of the dishwashing machine;

5. [NAME] (CK) 1 was not practiced sanitary manner during puree making when:

a. She washed her hands at the prep sink (sink food preparation, such as washing vegetable)

b. She did not perform proper handwashing in between tasks, and

6. Dietary Aide (DA) 1 was not unable to verbalize the correct process of manual dishwashing with a 2-compartment sink.

These failures had the potential to cause food contamination which could cause illness in the 60 out of 60 medically vulnerable residents who consumed food from the facility kitchen. The census was 60.

Findings:

1. A concurrent observation of the ice machine and interview with Dietary Manager (DM) and Maintenance Supervisor (MS) was conducted on 2/25/25 at 9:44 AM. DM stated the maintenance department was responsible for the deep cleaning (clean and sanitize the top machinery part and the ice storage bin and run

the cleaning and sanitizing cycles with cleaner and sanitizer respectively) of the ice machine monthly.

FORM CMS-2567 (02/99) Event ID: Facility ID: If continuation sheet Previous Versions Obsolete Page 16 of 22 055491 Department of Health & Human Services Printed: 09/07/2025 Form Approved OMB Centers for Medicare & Medicaid Services No. 0938-0391

STATEMENT OF DEFICIENCIES (X1) PROVIDER/SUPPLIER/CLIA (X2) MULTIPLE CONSTRUCTION (X3) DATE SURVEY AND PLAN OF CORRECTION IDENTIFICATION NUMBER: COMPLETED A. Building 055491 B. Wing 02/28/2025

NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE

Oak Ridge Healthcare Center 310 Oak Ridge Drive Roseville, CA 95661

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 Maintenance Supervisor (MS) stated he was responsible for the deep cleaning of the ice machine that included the top (machinery) part and the ice storage bin. MS opened the top part of the ice machine panel. Level of Harm - Minimal harm or Upon the water curtain (a plastic cover rests on the ice making panel to redirect the ice to the ice storage bin potential for actual harm during ice making) and the water trough (a plastic tray under the evaporator unit) dissembled, there were significant black substances found on the bottom of the evaporator unit. The black substances were sticky Residents Affected - Many and rough to touch, and hard to remove with paper towel. MS and DM confirmed the findings and agreed the ice machine was dirty.

A concurrent review of the undated facility document titled, Ice Machine Cleaning Log, indicated the last deep cleaning was completed on 2/3/25. MS explained the process of deep cleaning of the ice machine by using descaler solution (cleaner) and sanitizer solution. He stated he also used the brush to clean the surfaces inside of the top part of the machine. MS further stated the water filter changed annually.

During a follow up interview with DM on 2/25/25 at 10:34 AM, DM stated he did not check the ice machine

after the MS completed the deep cleaning of the ice machine each time. He further stated he should double check to make sure the machine was clean and ready to use.

A review of the undated kitchen ice machine manufacturer manual, indicated, .Clean and sanitize ice machine every six months .if the ice machine requires more frequent cleaning and sanitizing, consult a qualified service company .an extremely dirty ice machine must be taken apart for cleaning and sanitizing . ice machine cleaner is used to remove lime scale or other mineral deposits .use sanitizer to remove algae or slime .

A review of a facility P&P titled, Sanitation, dated 2023, indicated, .Ice which is used in connection with food or drink shall be from a sanitary source and shall be handled and dispensed in a sanitary manner .

According to 2022 FDA (Food and Drug Administration) Food Code, on section 4-602.11 Equipment Food-Contact Surface and Utensils, it stated equipment like ice makers and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms (a living thing that is so small it must be viewed with a microscope, such as bacteria or algae).

In addition, on Section 4-202.11 Food-Contact Surfaces, it stated, .The purpose of the requirements for multiuse food-contact surfaces is to ensure that such surfaces are capable of being easily cleaned and accessible for cleaning. Food-contact surfaces that do not meet these requirements provide a potential harbor for foodborne pathogenic organisms. Surfaces which have imperfections such as cracks, chips, or pits allow microorganisms to attach and form biofilms. Once established, these biofilms can release pathogens to food. Biofilms are highly resistant to cleaning and sanitizing efforts . and .Multiuse Food-Contact Surfaces shall be: 1. Smooth; 2. Free of breaks, open seams, cracks, chips, inclusions, pits .

2. During a concurrent observation and interview on 2/25/25 at 8:48 AM and 9:10 AM with DM, DM confirmed several and various sizes of metal sheet pans were stored away at the clean and ready-to-use storage areas stacked wet and with black sticky liquid as followed:

-one full sheet metal pan (brown and sticky liquid on the pan)

FORM CMS-2567 (02/99) Event ID: Facility ID: If continuation sheet Previous Versions Obsolete Page 17 of 22 055491 Department of Health & Human Services Printed: 09/07/2025 Form Approved OMB Centers for Medicare & Medicaid Services No. 0938-0391

STATEMENT OF DEFICIENCIES (X1) PROVIDER/SUPPLIER/CLIA (X2) MULTIPLE CONSTRUCTION (X3) DATE SURVEY AND PLAN OF CORRECTION IDENTIFICATION NUMBER: COMPLETED A. Building 055491 B. Wing 02/28/2025

NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE

Oak Ridge Healthcare Center 310 Oak Ridge Drive Roseville, CA 95661

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 -eight of one-sixth (1/6) sheet metal pans (stacked wet)

Level of Harm - Minimal harm or -three of full sheet metal pans (stacked wet) potential for actual harm DM stated the brown and sticky liquid found on the full sheet metal pan was food liquid and it should be Residents Affected - Many clean before stored away. He further stated the dishes, pots and pans should be completely dried before stored away, and the staff who put the dishes away was responsible to check them before stored in the ready-to-use areas.

During an interview with RD on 2/27/25 at 10:41AM, RD stated the staff should check the dishes if they were clean and completely air-dried before stored away. She further stated if the dishes were not dried, the wetness would promote bacteria growth.

A review of a facility policy and procedure (P&P) titled, Sanitation, dated 2023, indicated, .All utensils, counters, shelves, and equipment shall be kept clean and in good repair .

A review of a facility P&P titled, Storage of Food and Supplies, dated 2023, indicated, .All food and food containers are to be stored .on clean surfaces in a manner that protects it from contamination .

A review of a facility P&P titled, Dishwashing, dated 2023, stated, .Gross food particles shall be removed by careful scraping and pre-rinsing in running water .Dishes are to be air dried in racks before stacking and storing .

According to 2022 FDA Food Code, on section 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils, the document indicated, (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch (C) Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris .

3. A concurrent observation in walk-in refrigerator and interview with DM at 2/25/25 at 9:30 AM was conducted. There were two boxes of packages of sliced turkey deli meats and both boxes with labels stated Keep frozen at 0-degree Fahrenheit (F) or below stored on the shelf in the walk-in refrigerator. DM stated the turkey deli meats were not for thawing when asked. He stated, No, it (the turkey meat) got delivered yesterday (2/24/25), and we had turkey meats for dinner last night. He further stated the person who was responsible for receiving for the delivery did not store the turkey meats in the freezer as the instruction stated

on the boxes. DM confirmed and stated the frozen turkey meats should store in the freezer and took out enough to thaw in the refrigerator for later use.

During an interview with RD on 2/27/25 at 10:41 AM, RD stated the frozen products indicated keep frozen upon delivery and the receiving staff should store those products in the freezer.

A review of facility P&P titled, Procedure for Freezer Storage, dated 2023, indicated, .Frozen food should be immediately stored in the freezer upon delivery. The freezer should be maintained at a temperature of 0-degree F or lower .

FORM CMS-2567 (02/99) Event ID: Facility ID: If continuation sheet Previous Versions Obsolete Page 18 of 22 055491 Department of Health & Human Services Printed: 09/07/2025 Form Approved OMB Centers for Medicare & Medicaid Services No. 0938-0391

STATEMENT OF DEFICIENCIES (X1) PROVIDER/SUPPLIER/CLIA (X2) MULTIPLE CONSTRUCTION (X3) DATE SURVEY AND PLAN OF CORRECTION IDENTIFICATION NUMBER: COMPLETED A. Building 055491 B. Wing 02/28/2025

NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE

Oak Ridge Healthcare Center 310 Oak Ridge Drive Roseville, CA 95661

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 4. During an observation of the handwashing practice on 2/25/25 at 8:51 AM, it was noted the water splashed on the clean dishes located on the clean side of the dishwashing machine during handwashing and Level of Harm - Minimal harm or water dripping off on the clean dishes while reaching out for the paper towel for drying hands. The potential for actual harm handwashing sink was located adjacent to the clean side of dishwashing machine.

Residents Affected - Many A concurrent interview with DM, DM confirmed and agreed the water splashed on the clean dishes. He further stated the water splashes would contaminate the clean dishes.

During an interview with RD on 2/27/25 at 10:41 AM, RD stated she was not aware of the water splashed on

the clean dishes during handwashing. She agreed and stated the water splashes may have a potential for cross contamination.

According to 2022 FDA Food Code, Annex 5. Conducting Risk-Based Inspections, indicated, .3. Assessing Contaminated Equipment and Potential for Cross-Contamination . If handwashing sinks and fixtures are located where splash may contaminate food contact surfaces or food, then splash guards should be installed or food-contact surfaces should be relocated to prevent cross-contamination .

5. During an observation of puree making by [NAME] (CK) 1 on 2/26/25 at 10:53 AM, observed CK 1 washed her hands at the prep sink between tasks (tasks involved touching drawer getting utensils, then prepping food; touching oven handle, then prepping food; touching container from the stove, then prepping food, etc.)

during preparing puree food for the lunch meal.

For the prep sink, there were no accommodation of soap dispenser and paper towel dispenser for proper handwashing. Observed CK 1 washed her hands at 11:01 AM, 11:24 AM, and 11:26 AM at the prep sink and wiped her hands on her shirts and pants, then continued to prepare the puree food.

During an interview with DM on 2/26/25 at 1:36 PM, DM acknowledged about CK 1 used the prep sink for handwashing and did not perform proper handwashing practices during puree making observation. DM stated handwashing with prep sink was not acceptable and should use handwashing sink.

During an interview with RD on 2/27/25 at 10:41 AM, RD stated CK 1 should perform handwashing at the handwashing sink, not the prep sink. She stated kitchen staff should not dry their hands on their cloths which was improper. She further explained proper handwashing should wash hands with water and soap, scrub for 20 seconds and rinse with water, then dry hands with paper towel.

A review of facility P&P titled, Sanitation, dated 2023, indicated, .All Food & Nutrition Services staff shall know the proper hand washing technique. The FNS Director is responsible for the proper hand washing training of this. The hand washing sink shall have running hot and cold water, soap, paper toweling, and appropriate receptacles for waste paper .

A review of facility P&P titled, Hand Washing Procedure, dated 2023, indicated, Hand washing is important to prevent the spread of infection .Procedure .use warm running water and soap .add soap and rub hands . palms, back of the hands, the fingers, between the fingers and fingernail area, and above the wrist area for 20 seconds .when hands need to be washed .4. Before and after handling foods with the hands (cutting, peeling, mixing, etc.) .

FORM CMS-2567 (02/99) Event ID: Facility ID: If continuation sheet Previous Versions Obsolete Page 19 of 22 055491 Department of Health & Human Services Printed: 09/07/2025 Form Approved OMB Centers for Medicare & Medicaid Services No. 0938-0391

STATEMENT OF DEFICIENCIES (X1) PROVIDER/SUPPLIER/CLIA (X2) MULTIPLE CONSTRUCTION (X3) DATE SURVEY AND PLAN OF CORRECTION IDENTIFICATION NUMBER: COMPLETED A. Building 055491 B. Wing 02/28/2025

NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE

Oak Ridge Healthcare Center 310 Oak Ridge Drive Roseville, CA 95661

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 6. During an initial kitchen tour, an interview with DA 1 regarding manual dishwashing process by 2-compartment sink on 2/25/25 at 9:04 AM, DA 1 verbalized the process of wash and rinse procedure using Level of Harm - Minimal harm or the first and second compartment sinks with cueing by DM. Then she stated they used a big plastic tub to potential for actual harm perform sanitizing procedure. she stated the dishes would immerse into the sanitizer solution for 10 seconds and the concentration of the sanitizer should be at least 200 ppm (parts per million - a measure unit for Residents Affected - Many sanitizer solution).

A concurrent confirmation with DM, he stated the dishes should immerse in the sanitizer solution at least 60 seconds (one minute) by reviewing the compartment sink washing instruction poster on the wall.

During an interview with RD on 2/27/25 at 10:41 AM, RD stated the dishwasher or kitchen staff should know

the proper procedure of manual dishwashing because in case the dishwashing machine was not working.

A review of facility P&P titled, 3-Compartment Procedure for Manual Dishwashing, dated 2023, showed to immerse all washed items for 60 seconds in the sanitizer compartment sink or tub.

FORM CMS-2567 (02/99) Event ID: Facility ID: If continuation sheet Previous Versions Obsolete Page 20 of 22 055491 Department of Health & Human Services Printed: 09/07/2025 Form Approved OMB Centers for Medicare & Medicaid Services No. 0938-0391

STATEMENT OF DEFICIENCIES (X1) PROVIDER/SUPPLIER/CLIA (X2) MULTIPLE CONSTRUCTION (X3) DATE SURVEY AND PLAN OF CORRECTION IDENTIFICATION NUMBER: COMPLETED A. Building 055491 B. Wing 02/28/2025

NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE

Oak Ridge Healthcare Center 310 Oak Ridge Drive Roseville, CA 95661

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 0880 Provide and implement an infection prevention and control program.

Level of Harm - Minimal harm or 44946 potential for actual harm Based on observation, interview, and record review, the facility failed to ensure proper infection control Residents Affected - Some practices were implemented when:

1.Four meal trays with dessert not covered were transported from the dining room.

2.A shared glucometer was not cleaned and sanitized in between resident use.

3.Resident 170's foley catheter (thin, flexible tube inserted into the bladder to drain urine) collection bag was observed on the floor.

These failures had the potential to compromise resident's health and safety, and potentially lead to the spread of communicable illnesses.

Findings:

1.During a concurrent observation and interview on 2/25/25 at 12:37 p.m. in the dining room, with Certified Nursing Assistant (CNA) 3, CNA 3 had four meal trays in a utility cart and transported it from the dining room through the hallways leading to the hallway where rooms 9-20 were, on the meal tray were bowls of dessert that did not have covers on them. CNA 3 confirmed that there were no covers on the dessert bowls.

During an interview on 2/25/25 at 12:42 p.m. with Dietary Manager (DM), DM stated that if meal trays were being transported from the dining room to a resident's room using a cart other than the meal delivery cart (These carts are used to transport food trays from the kitchen to patient rooms. They can be made of different materials, such as aluminum, stainless steel, or poly) from the kitchen, the food items should be covered. DM stated that it was important for food items to be covered to prevent contamination and maintain cleanliness and sanitation, he explained that if food was not served in this manner, there was a risk of foodborne illness.

During an interview on 2/28/25 at 8:05 a.m. with Infection Preventionist (IP), IP stated that when transporting food trays from one area to another, food items should be covered to prevent contamination, as uncovered food could lead to infection or illness.

During a review of facility's policy and procedure (P&P) titled, Covering Food During Transport, dated 2023,

the P&P indicated, all foods will be covered on trays if not in an enclosed or covered cart .if tray leaves the dining room and is being delivered to patient rooms, all food on the tray needs to be covered.

2.During a review of Resident 221's face sheet (front page of the chart that contains a summary of basic information about the resident), indicated, Resident 221 was admitted to the facility February 2025 with multiple diagnoses which included type 2 diabetes mellitus (DM-a disorder characterized by difficulty in blood sugar control and poor wound healing).

FORM CMS-2567 (02/99) Event ID: Facility ID: If continuation sheet Previous Versions Obsolete Page 21 of 22 055491 Department of Health & Human Services Printed: 09/07/2025 Form Approved OMB Centers for Medicare & Medicaid Services No. 0938-0391

STATEMENT OF DEFICIENCIES (X1) PROVIDER/SUPPLIER/CLIA (X2) MULTIPLE CONSTRUCTION (X3) DATE SURVEY AND PLAN OF CORRECTION IDENTIFICATION NUMBER: COMPLETED A. Building 055491 B. Wing 02/28/2025

NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE

Oak Ridge Healthcare Center 310 Oak Ridge Drive Roseville, CA 95661

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 0880 During a review of Resident 220's face sheet, indicated, Resident 220 was admitted to the facility February 2025 with multiple diagnoses which included type 2 diabetes mellitus. Level of Harm - Minimal harm or potential for actual harm During a concurrent observation and interview on 02/26/25 at 11:36 a.m. in hallway with Licensed Nurse 1 (LN 1), LN 1 was observed checking Resident 221's blood sugar level with a glucometer (A device that reads Residents Affected - Some blood sugar levels by placing a drop of blood from the resident's finger on a tab inserted in the device). LN 1 used the glucometer to obtain a blood sugar reading from Resident 221. LN 1 placed the glucometer inside

the medication cart. LN 1 proceeded to use the same glucometer and obtained a blood sugar level from Resident 220. LN 1 confirmed he did not sanitize the glucometer in between resident use and stated the glucometer should be cleaned between each resident use. LN 1 confirmed that failing to clean the glucometer between each resident use had the potential for infection control issue.

During an interview on 02/27/25 at 12:21p.m. with IP, IP stated that glucometers should be sanitized in between resident use.

During a review of the facility's P&P, titled Obtaining a Fingerstick Glucose Level, dated October 2011, the P&P indicated, .Always ensure that blood glucose meters intended for reuse are cleaned and sanitized between use .

3.During a review of Resident 170's face sheet (front page of the chart that contains a summary of basic information about the resident), indicated, Resident 170 was admitted to the facility February 2025 with multiple diagnoses which included fracture of lumbar vertebrae (lower back).

During a review of Resident 170's Order Summary Report, dated 2/17/25, the Order Summary Report indicated Resident 170 had a foley catheter.

During a concurrent observation and interview on 2/25/25 at 9:46 a.m., in Resident 170's room with CNA 4, Resident 170's foley catheter collection bag was lying on floor next to his bed. CNA 4 stated the bag should not be on the floor. CNA 4 further stated the collection bag should have been hooked onto the bed rail.

During an interview on 2/9/25 at 8:47 a.m. with Director of Nursing (DON), DON stated the expectation is for infection control procedures to be followed. DON further stated there was a risk for infection when the foley catheter collection bag touches the floor.

During a review of the facility's P&P titled, Catheter Care, Urinary dated 2001, the P&P indicated, .infection control .make sure catheter tubing and drainage bags are kept off the floor .

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FORM CMS-2567 (02/99) Event ID: Facility ID: If continuation sheet Previous Versions Obsolete Page 22 of 22 055491