Forest Ridge Health And Rehab Llc
FOREST RIDGE HEALTH AND REHAB LLC in WOODLAND PARK, CO — inspection on February 26, 2026.
Found 1 citation. Severity: Standard violations.
Health inspections identify deficiencies that facilities must correct within required timeframes. Violations range from minor documentation issues to serious safety concerns and are subject to follow-up verification.
Inspection Findings
documented dietary concerns related to food quality.
The dietary section documented that two
DM said the eggs should not have been runny and said she did not know why runny eggs had been
residents complained that meats, such as turkey, were too chewy.
The DM said she did not know what she could do to make the meat tender.The DM said when resident room trays were prepared, the cook checked the temperature of the food.
The DM said when room trays were delivered to the floor, staff performed a final temperature check of the food.
The DM said if a resident received a cold room tray, the certified nurse aide (CNA) could reheat the food or request a new plate for the resident.
The DM said if a resident was not satisfied with their meal, the CNA would bring the tray back to the kitchen and the cook would prepare a fresh plate.The cook (CK) and the DM were interviewed on 2/26/26 at 10:20 a.m.The CK said her training in the facility began on 1/18/26.
She said she had prior baking and restaurant experience, but had not previously cooked in a hospital or nursing home.
She said the biggest challenge was meeting different dietary needs, including minced and moist and puree textures.
She said breakfast was challenging because some residents could not have eggs and she had to pay close attention to that.The CK said she was shocked regarding the burned toast for Resident #8 and said she would not send burned toast because it did not taste good and was hard to chew.
She said she cooked eggs thoroughly and did not know why eggs were served runny.The DM said eggs could have been runny if they were not cooked long enough and said it was important to maintain proper texture to preserve safety and taste.The director of nursing (DON) was interviewed on 2/26/26 at 11:00 a.m.
The DON said staff monitored meal tickets to ensure meals served to residents were prepared to the appropriate texture and quality.
She said the CK and the dietary staff were responsible for checking temperatures of the food before they left the kitchen and room trays went through multiple checks, with staff on the floor completing the final temperature check before serving the room trays to residents.
She said when food was observed to be undercooked, overcooked or not palatable, staff were expected to return the food to the kitchen and obtain another plate for the residents.