Ohio Living Mount Pleasant

Based on observation, staff interview, and policy review, the facility failed to ensure food was stored and served in a manner that protected against foodborne illness and further failed to ensure staff wore hair restraints when in the kitchen. This had the potential to affect all 57 residents in the facility. The facility census was 57.

Findings include:

Observation on 10/21/25 at 9:25 A.M. of the kitchen revealed an open, unsealed bag of shrimp and an open, unsealed bag of fish in the freezer. The shrimp and fish were exposed to the air. Concurrent interview with Culinary Director (CD) #11 confirmed the bags of shrimp and fish were opened and unsealed, exposing the food to the air. Further interview with CD #11 verified food should be properly sealed when stored.

Observation on 10/21/25 at 11:42 A.M. of the kitchen revealed Maintenance Technician (MT) #06 entered the kitchen and served himself soup from a container located on the preparation (prep) table where food was being prepared for service to the residents. MT #06 was not wearing a hairnet or other hair restraint while in the kitchen. Concurrent interview with MT #06 verified MT #06 was not wearing a hair restraint while in the kitchen. CD #11 stated the soup was for staff and not being served to residents. CD #11 further stated non-kitchen staff utilized the kitchen as shortcut to get to the employee break room.

Observation on 10/21/25 at 12:13 P.M. of the second floor kitchenette revealed Culinary Associate (CA) #12 plated French fries for service to residents using a gloved hand instead of a utensil. Continued observation revealed CA #12 used the same gloved hand to touch counter tops, plates, and serving utensils for other foods, and returned to serve French fries with the same gloved hand. Concurrent interview with CD #11 confirmed CA #12 used the same gloved hand to touch potentially contaminated surfaces and serve French fries to residents.

Further observation on 10/21/25 at 12:14 P.M. revealed CD #11 informed CA #12 that serving utensils should be used for serving food. CA #12 informed CD #11 they did not have enough serving utensils available to utilize for serving the French fries to the residents.

Review of facility policy, titled Food Safety and Sanitation, dated 2023, revealed all food should be labeled, covered, and dated when stored and foods should be protected from contamination. Further review revealed hair restraints were required and should cover hair on the head.

Review of the the facility policy titled, Employee Hygiene for Food Safety, dated 2023, revealed utensils should be used to handle food. Disposable gloves were a single use item and should be discarded after each use.

This violation is a recite to the annual survey completed 12/30/24.

Based on observation, staff interview, and review of the facility policy, the facility failed to maintain a clean and sanitary kitchen. This had the potential to affect all of the residents residing in the facility. The facility census was 55.

Findings include:

Observation of the main kitchen on 12/30/24 at 11:24 A.M. with Cook #25 revealed scatter food fragments on the floor.

Interview on 12/30/24 at 11:25 A.M. with Cook #25 confirmed multiple fragments of food and crumbs scattered on the floor. Cook #25 stated that they clean the floors twice a week and spot clean when needed.

Observation of the main kitchen on 12/30/24 at 11:30 A.M. with the Sous Chef (SC) revealed there was undated breadsticks, frozen waffles, chicken patties, chicken strips, tator tots, pork loin, and potatoes in the freezer. In the fridge there was mozzarella shredded cheese and parmesan cheese in a plastic storage bag both undated. On the walls behind the kitchen stoves revealed grease buildup. Floors revealed fragments of food and crumbs scattered on the floor.

Interview on 12/30/24 at 11:32 A.M. with the SC confirmed the frozen and refrigerated food should be labeled. SC confirmed the grease buildup and stated they clean behind the stoves once a week. SC stated that they spot clean the floors and sweep the floors twice a week.

Observation of the serving (Tennessee) kitchen on 12/30/24 at 11:40 A.M. with Culinary Nutritional Services(CNS) #33 revealed scum on the bottom of the steam tables and undated frozen waffles.

Interview on 12/30/24 at 11:42 A.M. with the CNS #33 confirmed the scum on the bottom of the steam tables and undated frozen waffles. CNS #33 stated the scum on the bottom of steam tables is supposed to be cleaned daily.

Review of the facility policy titled, Policy and Procedure Manual: Food Storage