Barberton Pointe Senior Living

Based on record review, interview, and facility policy review, the facility failed to ensure annual veterinarian examinations were completed for Resident #19's two cats. This had the potential to affect all 30 residents residing in the facility. The facility census was 30.

Findings include:

Record Review of the most recent veterinary exams for Resident #19's two cats revealed the last annual veterinary examinations was completed on 06/24/24.

Interview on 07/08/25 at 3:00 P.M. with the Executive Director confirmed that the cats' annual veterinary exams are overdue.

Review of the facility's Pet Policy last revised May 2025 revealed the resident's pet must have regular examinations and current vaccinations by a licensed veterinarian upon move to the community and be certified by a veterinarian to be free of diseases transmittable to humans.

Based on observation, staff interview, facility policy review, sanitation inspection report review, temperature log review, and cleaning checklist review, the facility failed to maintain a clean and sanitary kitchen area. This had the potential to affect all residents residing in the facility. The facility identified all 30 facility residents as receiving food from the facility kitchen. The facility census was 30.

Findings include:

Observation and interview on 07/08/25 from 9:06 A.M. to 9:40 A.M. of the facility kitchen with Cook #802 revealed the kitchen was a homestyle kitchen with cabinetry surrounding the perimeter of kitchen and a large island in middle with additional cabinets.

- The commercial reach-in freezer revealed three unlabeled ice cream sundaes that were uncovered in the freezer.

- The dish machine area revealed a single-tank dish machine and a three-compartment sink. Cook #802 indicated the dish machine was a high temperature sanitizing machine and wash temperatures should reach 170 degrees Fahrenheit (F) and rinse temperatures should reach 180 degrees F. Observation of three dish machine wash and rinse cycles revealed the dish machine did not reach above 150 degrees F for wash or rinse cycle. Cook #802 indicated they have had issues in the past with it reaching the right temperatures. Cook #802 indicated she would tell her manager when she came in for the dinner meal. Cook #802 continued to wash silverware in the dish machine despite not meeting acceptable sanitizing temperature range. Cook #802 was observed storing silverware after washing in the dish machine.

- Continued observation of the dish machine area revealed there was significant food debris and splatter on the sides and top of the dish machine. The floor in the dish machine area had noted debris and dried spilled areas. There was a floor mat in the dish machine area that was sticky.

- Observation of the oven range revealed the range grates had significant dark, black grease build-up. There were various crumbs and debris stuck to the grease. There was a large skillet sitting on top of the range with significant build-up of dark, black grease. There were food splatters and debris down the side of the cabinets next to the range.

- The preparation sink under the window revealed a spider in the windowsill above the sink with a web and several dead bugs. There was chemical storage under the sink. There was a strong odor coming from the cabinet and when disturbed there were gnats seen inside the cabinet. The bottles of chemicals and the cabinet had areas of black mold-like growth. At the back of the cabinet was the drainage pipe for the sink. The pipe for the sink was not connected to the floor. On the floor of the cabinet was a large open pipe which was identified as the grease trap. There was significant unidentified build up around the opening of the pipe and revealed to be the source of the odor and pests. In the surrounding lower cabinets, there was additional black colored mold-like growth in the cabinets and on items in the cabinets including packets of fruit punch, lids for drink pitchers, serving trays, placemats, extra kitchenware/utensils, a label maker, and clip boards. Interview at the time of observation with Maintenance Director #810 indicated this sink had been a problem since he started. Maintenance Director #810 confirmed there was a strong odor, mold growth, and pests coming from the under-cabinet sink drain. Cook #802 also confirmed she was aware of the issues with the sink and mold growth. Cook #802 indicated she had reported the mold, but nothing had changed. Cook #802 indicated when it rained the odor would intensify and extend into the service hall.

- There was a small fan on the counter that was coated in dust build-up. The fan was blowing in the kitchen towards the prep areas and oven range.

- The floors throughout the kitchen were sticky and had food debris. The refrigerators and freezers were on casters. There was significant dirt and debris under the units.

- The cabinetry throughout the kitchen was sticky to touch and within contained various debris.

- There was a reach-in refrigerator next to the ice machine with a bottle of dressing labeled Lee's dressing with use by date of 06/01/25. There was dust on the fans of the condenser in the refrigerator.

- There was a bread rack stored in a service hallway outside the kitchen. Adjacent to the bread rack were two carts of dirty dishes and a cart of soiled tablecloths.

All the above findings were reviewed and confirmed with Cook #802 at the time of observation.

Review of the Temperature Log - High Temp Dish Machine on 07/08/25 at 9:40 A.M. revealed a log for July 2025 and Cook # had already recorded the dish machine temperature for breakfast and lunch as 170 degrees F for the wash and 180 degrees F for the rinse despite observation of machine temperatures out of range. Cook #802 confirmed she had just filled in the space for lunch and was unable to display the machine was within range.

Review of the State of Ohio Food Inspection Report dated 05/06/25 revealed the facility was out of compliance with clean and sanitized food-contact surfaces and food separation and protection. The facility had a critical observation when the dish machine failed to reach an appropriate temperature range after three wash cycles.

Review of Dining Leader Checklist for A.M. Cook dated 06/30/25 to 07/07/25 revealed staff completed daily sign off that all floors were swept including under equipment, all shelves were wiped down, all expired food items were discarded, and temperature logs should be completed.

Review of Dining Leader Checklist for P.M. Cook dated 06/30/25 to 07/07/25 revealed staff completed daily sign off that the kitchen was clean, expired food items were discarded, all temperature logs were completed including dish machine, prep areas and shelves were clean, and floors were swept including under equipment.

Review of the facility policy Food Storage revised June 2024 revealed all food must be stored in a manner that maximizes food safety.

Review of the facility policy Kitchen Cleaning dated July 2024 revealed food service areas including counters, drawers, cupboards, prep areas, cutting boards, bus carts, and trays should be clean and sanitized. Kitchen areas including walls, cupboard doors, ceilings, lights, and vents should be clean and free from dust.

Based on observation, staff interview and policy review the facility failed to ensure foods were stored in a manner to prevent contamination. This had the potential to affect all residents 31 residing in the facility. No residents were identified as not receiving food from the kitchen. The facility census was 31.

Findings Include:

During the initial kitchen tour on 09/11/23 between 9:45 A.M. and 10:20 A.M. observations with Dining Services Coordinator (DSC) #801 of the walk-in dry storage area revealed an unsealed, open-to-air box of buttermilk pancake mix and bag of white cake mix, two sealed containers with one containing powdered sugar and another containing white flour with measuring cups sitting in the sugar and flour and a box of open and undated white rice. Observation of the reach-in cooler revealed a package of open and undated bologna. Observation of the reach-in freezer revealed a bag of frozen broccoli open to air.

Dining Services Coordinator #801 verified all of the above findings at the time of observation.

Review of the facility document titled Storage of Non-Perishable Food revised May 2010, revealed the facility had a policy in place stating open boxes or cans would be stored, sealed, labeled, and dated.

Review of the facility document titled Storage of Perishable Food revised May 2010, revealed the facility had a policy in place stating food would be refrigerated in a manner that optimized food safety, nutrient retention, aesthetic quality, and labeled and covered.