La Bella Of Cahokia
La Bella of Cahokia in CAHOKIA, IL — inspection on February 25, 2026.
Found 3 citations. 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
technical and physical safeguards designated to protect against any use or disclosure of PHI in
permitted or required use or disclosure.
145581 02/25/2026
LA Bella of Cahokia 2 Annable Court Cahokia, IL 62206
to affect all 84 residents residing in the facility.The findings include: On 2/23/26 at 11:30 AM, an
stated I did have a lot of complaints of cold food when I started, mostly from the residents who eat in their room. I think most of it came from the staff on the halls not delivering the trays to the rooms in a timely manner. I think we have been working on that. On 2/23/26 at 11:43 AM, V10 (Cook) was seen taking food out of oven and onto the steam table. V10 stated the menu today is meatloaf, sweet potatoes, cauliflower, and pineapple upside down cake.
The temperature logbook was reviewed with no temperatures documented since 1/30/26.
When asked about it, V10 stated I take the temps, I just forget to write them down.On 2/23/26 at 11:55 AM, V8 was advised that no temperatures were logged in the temp book. V8 stated I was not aware of this, and I would expect them to be documenting the temperatures with each meal.On 2/23/26 at 12:00 PM, V10 was seen checking temperatures of the food coming out of the oven or stove with a digital thermometer, when asked about calibrating the thermometer first, V10 stopped and wiped it off with alcohol pad and then proceeded to check temperatures without calibrating the thermometer.
When food was at correct temperatures, V10 placed the food onto the steam table to be served.On 2/23/26 at 12:05 PM, The substitute menu item today was fish. V9 (Cook) was seen placing the fish on the steam table without checking temperature.
When asked about the temperature, V10 stated No the fish temp was not checked.On 2/23/26 at 12:26 PM, The first plate of food made with V10 (Cook) plating the food.
There was no rechecking of the food temperatures prior to serving. V10 was seen using a utensil to serve food to the plate, then would use his other hand to adjust the food on the plate. On 2/23/26 at 12:42 PM, A second pan of meatloaf was brought out of the oven and placed on steam table.
There was no temperature check done prior to V10 plating the food from this pan.On 2/23/26 at 1:15 PM, The last plate/tray was made as the test tray and was walked down the hall with the last resident hall trays.
The test plate was taken to the conference room and temperatures checked, and the food tasted.
The meatloaf was at 163 degrees F. with a good appearance, good taste, and warm to taste. the corn was at 120 degrees F. with normal appearance, a bland taste with no seasoning, and was cold to the taste.
The sweet potatoes were at 102 degrees F. and appeared dry, with a good taste, but was cold to the taste.
The fish was at 108 degrees F. with good appearance, good taste, but cold to the taste.
The cup of peaches was at 46 degrees F, with good appearance, good taste, and was cold to the taste.The Dietary's Food Temperature Log dated January 2026, documents temps checked each for meal except on 1/7/26, 1/8/26, and 1/31/26.The Dietary's Food Temperature Log dated February 2026, does not have any temperatures logged.
From 1/31/26 until 2/23/26, there were no documented temperatures done.On 2/25/26 at 11:55 AM, V1 (Administrator) stated I would expect the dietary staff to check food temperatures for each meal and document the temps in the logbook. I would also expect the dietary staff to always maintain a clean and sanitary environment in the kitchen.The Facility's Dietary Cooking and Cooling Policy, dated 2016, documents in part Foods will be cooked thoroughly, reaching the appropriate internal temperature specific to each item. 2. A properly calibrated thermometer should be inserted into the thickest part of the food, and at least two readings should be taken in different places to ensure the proper temperature has been reached.The Facility's Dietary The Dining Experience Policy, dated 2016, documents in part Residents will have an exceptional dining experience that enhances their quality of life and provides attention to the individual resident's plan of care and dining wishes. 12.
Resident meals will be served in a sanitary environment with proper food handling procedures.
145581 02/25/2026
LA Bella of Cahokia 2 Annable Court Cahokia, IL 62206
care and dining wishes. 12.
Resident meals will be served in a sanitary environment with proper food
of food safety. 1.
General storage guidelines to be followed: a.
All food items will be labeled. f.
refrigerators and/or freezers. 2.
Refrigerated storage guidelines to be followed: a.
Set refrigerators to the proper temperature.
The setting must ensure the internal temperature of the food is 41 degrees F. or lower.
Place hanging thermometer in the warmest part of the refrigerator. b.
Conduct random temperature checks of food items. f.
Never leave any food item uncovered and not labeled. 3.
Frozen storage guidelines to be followed: b.
Check freezer temperature regularly.