The most recent inspection on file for Anna Maria of Aurora, Inc. took place on December 18, 2025. Across the 5 inspections published by the Ohio Department of Health, surveyors cited 2 deficiencies.
A deficiency is a rule the surveyor found the facility was not meeting. Ohio inspects against two rule books at once, so most findings carry a federal code and an Ohio code for the same problem; each is counted once here, the way the state counts it. Correction dates are the state's confirmation that the issue was fixed.
This report reproduces what Ohio publishes and nothing else. Of the 5 inspections listed, the state publishes the surveyor's written findings for 1; for the other 4 it publishes only the date, the type of visit and the number of deficiencies - 4 of which found none.
Facility Details
Inspections
5 on file · 2 deficienciesDecember 18, 2025Licensure survey2 deficiencies▼
R-05513 meals and snack▼
Based on review of menus, observation of meal service, and staff interviews, the facility failed to serve meals following a standardized meal planning guide to ensure proper nutrition. This had the potential to affect all 91 residents residing in the facility.
Findings include:
Review of the facility menus revealed no evidence of a corresponding spreadsheet indicating portion sizes.
Interview on 12/16/25 at 10:23 A.M. with Food Service Director (FSD) #804 revealed she did not have any production spreadsheets. FSD #804 stated there was a Registered Dietitian (RD) who consulted on an as needed basis from the skilled nursing facility (SNF).
Follow up interview on 12/16/25 at 11:28 A.M. with FSD #804 confirmed they did not use menu spreadsheets and was unable to report what portion sizes were followed. FSD #804 stated all residents were on a regular diet so the portion sizes did not matter.
Observation on 12/16/25 at 11:30 A.M. of lunch meal service revealed Cook #807 served tuna salad sandwiches, french fries, and two cookies. Cook #807 used a number 12 scoop which measured approximately 2.5 to 3.0 ounces and a pair of tongs for the french fries which resulted in a varied amount served.
Interview on 12/16/25 at 12:48 P.M. with Cook #807 stated there was a book of recipes for the SNF however they did not use spreadsheets or recipes on the assisted living (AL) side. When questioned about how she would know if the residents received an adequate amount of nutrition, Cook #807 stated she had worked at the facility for 22 years, the menu was pretty easy to prepare and she just knew what to make and how much to give them.
Follow up interview on 12/17/25 at 2:24 P.M. with FSD #804 revealed Assistant FSD #805 created the menus based on the meal system used at the SNF. FSD #804 confirmed there were no portion sizes followed at the AL. FSD #804 stated she would provide additional evidence the menu was from a standardized meal planning guide and was approved by a Registered Dietitian; however, no additional evidence was provided.
Interview on 12/18/25 at 8:45 A.M. with RD #806 revealed she only provided services to the AL on a consulting basis. RD #806 stated the menus were based on the meal system used at the SNF and she monitored any changes to the menu. RD #806 stated the AL was a home setting, so they did not measure portion sizes. RD #806 was unable to provide confirmation on how she would know if the residents received an adequate amount of nutrition.
R-0559Procure, store, prepare, distribute and serve foods▼
Based on a kitchen observation, staff interview, and facility policy review, the facility failed to maintain a clean and sanitary kitchen area and store food in an appropriate manner. This had the potential to affect all 91 residents residing in the facility.
Findings include:
Observation on 12/16/25 at 10:23 A.M. revealed standing water under the dish machine and in the corner by a rack of dishes. The dish machine had a coating of food debris and splatter down the sides and front. The black plastic trash bin had dried food splatter down the front and sides. The garbage disposal control panel had reddish brown dried food splatters. The floor and walls surrounding the dish machine had dark build up and various stuck on food debris. The juice machine appeared soiled with noted dust stuck to the machine. The ice machine had a missing front panel which covered the mechanical portion. There was a small walk-in cooler with two bins of pre-portioned salad dressings with no label or date. There was a shelf on each side of the cooler for storage of foods. A bag of pepperoni was observed on top of a box of lettuce. On the shelf holding various meat products was a head of lettuce, three portioned fruit cups, a bottle of chocolate sauce, two packs of chocolate chip cookies, and a bag of two slices of bread. There was also a container of cottage cheese dated 12/14/25. The deep fryer's oil was dark and unable to see through, and there was food debris floating in the oil. The range with stove and reach in freezer on either side of the deep fryer were coated in a layer of grease. Down the sides and front of the deep fryer was a coating of grease and stuck on food debris. The floor surrounding the reach in cooler, fryer, and range were discolored and had various food debris. There was a reach in freezer in the dry storage room with an uncovered ice cream sundae no label or date. The coolers and freezers located in the kitchen areas had various spills and food debris. Throughout the kitchen there was dust on the ceiling by the air vents. Interview at the time of the observation with Food Service Director (FSD) #804 confirmed all the above findings.
Review of the facility policy Sanitation Policy