Springfield Suites Rehab And Nursing
SPRINGFIELD SUITES REHAB AND NURSING in SPRINGFIELD, IL — inspection on November 19, 2025.
Found 2 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
Federal health inspectors cited SPRINGFIELD SUITES REHAB AND NURSING in SPRINGFIELD, IL for a deficiency under regulatory tag F-F0803 during a complaint investigation conducted on 2025-11-19.
Category: Nutrition and Dietary Deficiencies
The facility was found deficient in the following area: 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.
Scope/Severity Level D: isolated, no actual harm with potential for more than minimal harm.
While no actual harm was documented, there was potential for more than minimal harm to residents.
This was one of 2 deficiencies cited during this inspection of SPRINGFIELD SUITES REHAB AND NURSING.
Correction Status: Deficient, Provider has date of correction.
The facility reported correction as of 2025-11-26.
Based on observation, interview and record review the facility failed to check food temperature of all food items prior to serving and provide food at the correct temperature.
This has the potential to affect all 65 residents residing at the facility.
Findings include:On 11/15/2025 at 9:23AM R1 stated she eats breakfast in her room, but all other meals in the dining room. R1 stated at times food is not correct temp (cold) R1 stated staff will warm up if she asks.On 11/15/2025 at 1:20PM R4 stated the food is not always the correct temp, On 11/17/2024 at 11:42AM V18, cook checked the food temperature of pasta with red sauce, and pasta without sauce on the steam table. V18 did not check the food temperature of California blend vegetables, green beans, mechanical soft pasta or mechanical green beans. On 11/17/2025 at12:00PM prior to first plate food temps taken at steam table by surveyor.
Mechancial soft green beans in food processor plastic container sitting on steam table 116 F. On 11/17 2024at 1:24PM test tray removed from cart after staff passed last tray.
Pasta with red sauce 117.1F, mechanical pasta with red sauce 110F, and pasta plain cheese without sauce 105F.
Plain pasta with cheese was cold to taste and mechanical pasta with red sauce barely warm to taste. On 11/17/2025 at 11:42AM V18, [NAME] stated residents have complained of food being cold. V18 stated the food is ok when leaves the kitchen but once trays are sent to the halls they are not always delivered timely. On 11/17/2025 at 1:44PM V1, administrator stated she would expect food to be served at correct temperatures and menus to be followed, and food temps taken.The facility policy Food Temperatures dated December 30,2024 documents food stored hot will be kept at 135 degrees or above.
The policy documents food will be cooked to the appropriate internal temperature per regulations.
The policy documents temperature or food items will be checked prior to service to the residents and as frequently as necessary when being stored hot for service.The facility roster dated 11/15/2025 documents census of 65.
Any deficiency statement ending with an asterisk (*) denotes a deficiency which the institution may be excused from correcting providing it is determined that other safeguards provide sufficient protection to the patients. (See instructions.) Except for nursing homes, the findings stated above are disclosable 90 days following the date of survey whether or not a plan of correction is provided.
For nursing homes, the above findings and plans of correction are disclosable 14 days following the date these documents are made available to the facility. If deficiencies are cited, an approved plan of correction is requisite to continued program participation.
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