The most recent inspection on file for Saint Luke Lutheran Home for the Aging took place on June 10, 2026. Across the 14 inspections published by the Ohio Department of Health, surveyors cited 17 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 14 inspections listed, the state publishes the surveyor's written findings for 9; for the other 5 it publishes only the date, the type of visit and the number of deficiencies - 5 of which found none.
Facility Details
Inspections
14 on file · 17 deficienciesJune 10, 2026Complaint survey · listed in Ohio's index; no findings report publishedNo deficiencies▼
May 29, 2026Complaint survey · listed in Ohio's index; no findings report publishedNo deficiencies▼
April 23, 2026Complaint survey2 deficiencies▼
R-0103Sufficient additional staff▼
Based on observations and interviews with staff and residents, the facility failed to provide sufficient support staff to ensure meals were distributed to residents timely. This affect all 17 residents residing on the Dogwood unit (Residents #1, #2, #3, #8, #6, #14, #15, #18, #21, #25, #29, #32, #35, #37, #42, #44, and #46). The facility census was 47.
Findings include:
Interview on 04/22/26 at 11:31 A.M. with Resident #1 revealed she does not eat any of their food from the facility and she buys her own food because she does not like the food and the meals are late all the time. Lunch is to be served at 12:35 P.M. and did not get to her room until 3:00 P.M. sometimes.
Interview on 04/22/26 at 12:00 P.M. with Resident #29 revealed the resident stated the food was ok, but the meals can be delayed by an hour or more.
Observation on 04/22/26 at 12:15 P.M. of the dining room revealed residents coming to the dining room waiting for lunch to be served. At 12:48 P.M., there was still no lunch delivered. Continued observation revealed the food for lunch was delivered to the dining room at 12:53 P.M. and the food began being passed by staff at 12:55 P.M. The meal was delivered in an insulated cart with pods and lids covering food. The last tray was passed in the dining room at 1:06 P.M.
Interview on 04/22/26 at 1:43 P.M. with Resident Care Assistant (RCA) #301 revealed meals were always delivered late. RCA #301 stated the lunchtime meal was moved from 12:00 P.M. to 12:35 P.M., and the meals were still late. RCA #301 stated on 04/20/26, lunch was not delivered to residents until 2:00 P.M.
Interview on 4/23/26 at 8:10 A.M. with Resident #2 revealed the resident stated she liked the facility and her needs were being met timely, except for meals. Resident #2 stated she never knew when the meal trays were coming. On Monday (04/20/26) Resident #2 reported lunch did not come until after 2:00 P.M.
Interview on 4/23/26 at 8:12 A.M. with Resident #44 revealed the resident reported meals were not on time and at times residents would wait an hour for meals. Resident #44 stated the meals were always late.
Observation on 04/23/26 at 8:28 A.M. of meal trays delivered to the Dogwood dining room revealed LPN #300 and RCA #301 started passing breakfast trays at 8:32 A.M. Hall trays were served at 8:45 A.M. by RCA #301.
Observation on 04/23/26 of the lunch cart going out of kitchen at 12:46 P.M. and delivered to the Dogwood unit at 12:46 P.M. RCA #301 started passing meal trays at 12:54 P.M. and the last tray was passed at 1:05 P.M. Dogwood lunch trays were scheduled to be delivered at 12:35 P.M.
Interview on 04/23/26 at 2:06 P.M. with Dietary Director #310 stated at one point there were two kitchens running and the main kitchen had to take the food up to the other kitchen and then they would serve out of that kitchen and each kitchen would prepare half of the meal carts. Now, staff were trying to use only the main kitchen, and it was difficult to keep the time to 1.5 hours with one kitchen and 13 total carts for the nursing home and assistant livings. Dietary Director #310 confirmed lunch was late on 04/20/26 due to staff call offs. Dietary Director #310 reported the kitchen did not have enough staff. On certain days, there were not enough staff to get meal trays out timely.
This violation represents non-compliance investigated under Complaint Number OH00170172.
R-0559Procure, store, prepare, distribute and serve foods▼
Based on observation, staff interview, and facility policy review, the facility failed to ensure the kitchen was maintained in a clean and sanitary condition. This had the potential to affect all residents residing in the facility. The facility census was 47. Findings include: Review of the work order dated 04/16/26 revealed dietary submitted a work order and the note stated the leaking pipe was getting worse, filling food boxes with ice and making them unusable, and was a major safety/slipping hazard for workers. The work order was signed as completed on 04/17/26. Observation on 04/23/26 at 10:32 A.M. of the kitchen revealed the three plate/pellet warmer had dried food inside the warmers and on the outside of the warmers. Observation of the freezer revealed large amount of ice buildup on the floor under the freezer unit, approximately three inches thick about two foot by four-foot area. On the shelf under the freezer unit was a large pan with approximately inch and a half of ice with an open case of ice cream cups with ice on the box and on the ice cream. There were also two additional open boxes of ice cream, an open case of brussel sprouts with a layer of ice on it, and two additional boxes of ice cream with ice buildup on them. Interview on 04/23/26 at 10:40 A.M. with Dietitian #302 verified that the freezer unit had ice buildup and should be fixed immediately. Interview on 04/23/26 at 10:46 A.M. with Cook #304 stated the freezer had been leaking for about a month. Maintenance Director #320 looked at it and was unable to fix the unit. Observation on 04/23/26 at 12:38 P.M., Cook #304 started plating meals for Dogwood unit. She used plates and heating pellets from the plate/pellet warmer that was visible dirty. This was verified at the time of observation by Cook #304. Interview on 04/23/26 at 1:19 P.M. with Maintenance Director #320 stated the kitchen put a work order in and his maintenance guy thought it was the ice machine. They checked the ice machine and it was working good and closed out the work order. Maintenance Director #320 reported the freezer had not been checked until today. Maintenance Director #320 stated today was the first time anything was bought to his attention. Review of the facility policy SanitizationBased on observation, staff interview, and facility policy review, the facility failed to ensure the kitchen was maintained in a clean and sanitary condition. This had the potential to affect all residents residing in the facility. The facility census was 47.
Findings include:
Review of the work order dated 04/16/26 revealed dietary submitted a work order and the note stated the leaking pipe was getting worse, filling food boxes with ice and making them unusable, and was a major safety/slipping hazard for workers. The work order was signed as completed on 04/17/26.
Observation on 04/23/26 at 10:32 A.M. of the kitchen revealed the three plate/pellet warmer had dried food inside the warmers and on the outside of the warmers. Observation of the freezer revealed large amount of ice buildup on the floor under the freezer unit, approximately three inches thick about two foot by four-foot area. On the shelf under the freezer unit was a large pan with approximately inch and a half of ice with an open case of ice cream cups with ice on the box and on the ice cream. There were also two additional open boxes of ice cream, an open case of brussel sprouts with a layer of ice on it, and two additional boxes of ice cream with ice buildup on them.
Interview on 04/23/26 at 10:40 A.M. with Dietitian #302 verified that the freezer unit had ice buildup and should be fixed immediately.
Interview on 04/23/26 at 10:46 A.M. with Cook #304 stated the freezer had been leaking for about a month. Maintenance Director #320 looked at it and was unable to fix the unit.
Observation on 04/23/26 at 12:38 P.M., Cook #304 started plating meals for Dogwood unit. She used plates and heating pellets from the plate/pellet warmer that was visible dirty. This was verified at the time of observation by Cook #304.
Interview on 04/23/26 at 1:19 P.M. with Maintenance Director #320 stated the kitchen put a work order in and his maintenance guy thought it was the ice machine. They checked the ice machine and it was working good and closed out the work order. Maintenance Director #320 reported the freezer had not been checked until today. Maintenance Director #320 stated today was the first time anything was bought to his attention.
Review of the facility policy Sanitization
March 10, 2026Licensure survey6 deficiencies▼
R-0313Annual health assessment content▼
Based on record review and interview, the facility failed to ensure comprehensive assessments were completed annually and an annual determination was made by a physician or other licensed healthcare professional as to whether or not the resident was capable of self-administering medications This finding affected two (#6 and #41) of five residents reviewed for comprehensive assessments. The facility census was 45.
Findings include:
1. Review of Resident #6's medical record revealed the resident was admitted on 06/07/24 with diagnoses including hyperlipidemia and essential hypertension.
Review of Resident #6's medical record confirmed the initial comprehensive assessment was completed on 06/07/24. The medical record contained no other comprehensive assessment and the resident's last self-administration evaluation to determine if the resident was capable of self-administering medications was completed on 06/07/24.
Interview on 03/02/26 at 3:05 P.M. with the Director of Nursing (DON) confirmed Resident #6 did not have an annual assessment completed in 2025 and further verified the only self-administration evaluation to determine if the resident was capable of self-administering medication was completed in 2024 upon the resident's admission.
2. Review of Resident #41's medical record revealed the resident was admitted on 04/06/23 with diagnoses including repeated falls, primary osteoarthritis and unspecified intellectual disabilities.
Review of Resident #41's medical record revealed the resident's last comprehensive assessment was completed on 04/27/23 and the resident's last self-administration evaluation to determine if the resident was capable of self-administering medications was completed on 01/05/24.
Interview on 03/02/26 at 3:09 P.M. with the DON confirmed Resident #41 did not have either the annual comprehensive assessments or the self-administration evaluation to determine if the resident was capable of self-administering medications completed.
R-0339Administered meds - given only to and as prescribed▼
Based on observation, record review, staff interview, and the medication prescribing information, the facility failed to ensure medications were administered as ordered. This finding affected one (#15) of two residents reviewed for medication administration. The facility census was 45.
Findings include:
Review of Resident #15's medical record revealed the resident was admitted on 07/10/23 with diagnoses including hypothyroidism, essential hypertension and mild cognitive impairment of uncertain or unknown etiology.
Review of Resident #15's physician orders revealed an order dated 02/07/26 for Levothyroxine 175 microgram (mcg) give one tablet in the morning for hypothyroidism.
Observation on 03/02/26 at 9:12 A.M. with Licensed Practical Nurse (LPN) #996 of Resident #15's morning medication administration revealed the resident received 13 medications including Levothyroxine 175 mcg (after breakfast).
Interview on 03/02/26 at 12:17 P.M. with LPN #996 confirmed the nurse administered Resident #15's Levothyroxine following the breakfast meal and not according to the manufacturer directions.
Review of the Highlights of Prescribing Information for Synthroid dated 08/2022 revealed to administer the Levothyroxine (Synthroid) as a single daily dose, on an empty stomach, one-half to one hour before breakfast.
This violation represents non-compliance investigated under Complaint Number OH00169820 and is a recite to the Complaint Survey completed 10/07/25.
R-0504If skilled care provided - resident evaluated every 7 days▼
Based on observation, record review and interview, the facility failed to ensure seven-day evaluations were completed for residents who received skilled care to determine if the residents should be transferred to another facility or remain in the assisted living. This finding affected three (#15, #33 and #41) of three residents who receive wound care in the assisted living. The facility census was 45.
Findings include:
1. Review of Resident #15's medical record revealed the resident was admitted on 07/10/23 with diagnoses including weakness, anemia and essential hypertension.
Review of Resident #15's physician orders revealed an order dated 02/20/26 to cleanse the left anterior leg with normal saline (NS), pat dry, apply calcium alginate to the weeping area and cover with an abdominal kerlix daily and as needed until resolved.
Review of Resident #15's Wound Eleven Nurse Assessment form dated 02/26/26 revealed the resident had a right lower leg vascular wound which measured 1.4 centimeter (cm) in length by 1.1 cm in width by 0.1 cm in depth. The wound was first acquired 01/22/26.
Interview on 03/02/26 at 3:30 P.M. with the Director of Nursing (DON) confirmed the facility did not have evidence 7-day evaluations were completed to determine if the resident was appropriate for an assisted living facility or required a higher level of care.
2. Review of Resident #33's medical record revealed the resident was admitted on 05/16/25 with diagnoses including unilateral primary osteoarthritis of the left knee, obesity and borderline intellectual functioning.
Review of Resident #33's physician orders revealed an order dated 02/07/26 to cleanse the left lower extremity with NS, pat dry, apply adaptic to the wound bed followed by calcium alginate cut to size and cover with an abdominal dressing and kerlix until resolved.
Review of Resident #33's wound grid dated 02/26/26 revealed the resident had a left lower leg vascular wound which measured 5.5 cm in length by 4.0 cm in width by 0.1 cm in depth and the wound was first acquired on 02/12/26.
Interview on 03/02/26 at 3:15 P.M. with the DON confirmed the facility did not have evidence a 7-day evaluation was completed to determine if the resident was appropriate for an assisted living facility or required a higher level of care.
3. Review of Resident #41's medical record revealed the resident was admitted on 4/06/23 with diagnoses including primary osteoarthritis, unspecified intellectual disabilities and repeated falls.
Review of Resident #41's physician orders revealed an order dated 02/15/26 to cleanse the left calf with NS, pat dry, apply oil emulsion and cut to size of wound bed, cover with dry dressing daily and as needed until resolved.
Review of Resident #41's Wound Four Nurse Assessment form dated 02/26/26 revealed the resident had a rear, right lower leg vascular wound which measured 1.5 cm in length by 1.0 cm in width by 0.1 cm in depth and the wound was acquired on 01/27/26.
Interview on 03/02/26 at 3:09 P.M. with the DON confirmed the facility did not have evidence a 7-day evaluation was made to determine if the resident should remain in the facility or be transferred for a higher level of care.
R-05513 meals and snack▼
Based on observation, interview and review of the facility policy the facility failed to ensure palatable meals for residents receiving meals from the kitchen. The facility identified that all 45 of the current residents receive meals from the kitchen. The facility census was 45.
Findings include:
Interview on 03/04/26 at 10:47 A.M. with the Administrator revealed due to repairs on the dish machine being completed, the facility would be using disposable plates for the lunch service.
Observation on 03/04/26 at 11:34 A.M. with Cook #988 of the meal tray line revealed the following temperatures for the food on the steam table: bean soup was 170 degrees Fahrenheit (F); pureed bean soup, 170 degrees F; chicken, 152 degrees F; mechanical soft chicken, 171 degrees F; pureed chicken, 170 degrees F; mashed potatoes,160 degrees F; pureed bread, 160 degrees F; gravy, 160 degrees F; chicken tenders, 150 degrees F; green beans, 148 degrees F; Tator tots, 168 degrees F; and grilled cheese, 146 degrees F.
Observation on 03/04/26 at 11:40 A.M. revealed 11 kitchen delivery carts for tray service were loaded with food items and requested beverages such as coffee, tea, milk, and fruit juices. The food delivery carts contained no source of heat or refrigeration.
Observation on 03/04/26 at 11:47 A.M. with Cook #988 revealed meal tray line service began with Styrofoam cups and plates covered with a dome lid. Soup was placed in a paper bowl and covered with a lid. Metal eating utensils were used.
Observation on 03/04/26 at 1:38 P.M. revealed the last meal cart was prepared and a test tray was requested. The test tray was sampled at 1:46 P.M. with Dietary Director #845 following the last resident tray being served. The following temperatures on the test tray were observed: the bean soup was 141.6 degrees F; the yogurt was 73 degrees F; milk was 61.3 degrees F; mashed potatoes, 132.4 degrees F; mechanical chicken, 101.3 degrees F; and pureed bread, 119.3 degrees F. Taste test of the items with Dietary Director #845 revealed the mechanical chicken did not taste warm enough for his preference, the pureed bread was bland and not warm enough, the bean soup was warm enough but tasted bland and the Dietary Director #845 stated the soup needed more seasoning. Dietary Director #845 confirmed the cold items were not held at appropriate temperature to maintain a safe meal service. The Dietary Director stated if he were a resident he would have wanted the items to be warmer and with more seasoning.
Review of the facility policy called Community Dining and Meal Service
R-0559Procure, store, prepare, distribute and serve foods▼
Based on observation, interview, review of facility temperature monitoring logs, and facility policy, the facility failed to maintain a sanitary kitchen. This had the potential to affect all 45 residents who receive meals from the kitchen. The facility census was 45.
Findings include:
Initial kitchen tour was completed on 03/02/26 at 8:30 A.M. with Dietary Director #845 and Dietary Supervisor #958. Observation on 03/02/26 at 8:39 A.M. of the stand mixer revealed dried food particles on the front and top of the mixer. Dietary Supervisor #958 confirmed the mixer should have been cleaned following use.
Observation on 03/02/26 at 8:52 A.M. with Dietary Director #845 of the walk-in refrigerator revealed the following concerns:
-two gallons of whole milk with use by date of 02/27/26
-one open, undated 32 oz container of almond milk
-seven (5#) containers of sour cream use by date of 02/27/26
-one (25#) open partially used container of hard-boiled eggs with a received date of 01/02/26 and no indicated open date.
Interview with Dietary Director #845 confirmed the above findings at the time of the observation.
Observation on 03/02/26 at 9:14 A.M. with Dietary Director #845 revealed the drawer below the stand-up mixer revealed the drawer had a dried spill in the bottom of the drawer with a paper over it that was stuck to it. Dried loose particles were also visible on the bottom of the drawer. Mixer parts were stored on top of the paper. One drawer on the prep table across from the mixer also had dried stains and dried food particles in the bottom.
Observation on 03/02/26 at 9:16 A.M with Dietary Director #845 revealed two of the four totes sitting on top of the counter which contained kitchen utensils and scoops were visibly dirty in the bottom with dried food particles loose on the bottom. Dietary Director #845 confirmed the totes were supposed to be cleaned weekly and should not have had crumbs in the bottom and are supposed to have a cover over them when not in use.
Observation on 03/02/26 at 9:20 A.M. with Dietary Supervisor #958 revealed the high temperature dish washer was working but had a visible leak. Observation at the time revealed the dish machine running with water leaking out the side and was draining down the wall behind the dish machine near electrical outlets onto the floor. A large puddle of water was observed on the floor which was approximately an inch deep and staff working the dish machine appeared to have wet shoes standing in front of the dish machine. Unnamed dish machine worker stated it was a pain to stand in the water while trying to keep the dishes moving. Interview at the time of the observation with Dietary Supervisor #958 confirmed the dish machine had been leaking for about three weeks.
Review of the meal temperature logs for the month of February 2026 revealed not all pre-meals temperatures were completed as required. Breakfast temperatures were not completed for 02/02/26, 02/19/26, and 02/20/26. Lunch temperatures were not completed for 02/02/26 and dinner temperatures were not completed for 02/02/26, 02/03/26, 02/06/26, 02/09/26, 02/11/26, 02/12/26, 02/14/26, 02/15/26, 02/16/26, 02/17/26, 02/19/26, and 02/20/26.
Interview on 03/02/26 at 9:27 A.M. with Dietary Supervisor #958 confirmed the meal temperature logs are supposed to be completed prior to each meal and recorded on the temperature log.
Interview on 03/04/26 at 10:47 A.M. with the Administrator revealed due to repairs on the dish machine needing to be completed, the facility would be using disposable plates for the lunch service.
Observation on 03/04/26 at 11:34 A.M. with Cook #988 of the meal tray line revealed the following temperatures for the food on the steam table: bean soup was 170 degrees Fahrenheit (F); pureed bean soup, 170 degrees F; chicken, 152 degrees F; mechanical soft chicken, 171 degrees F; pureed chicken, 170 degrees F; mashed potatoes,160 degrees F; pureed bread, 160 degrees F; gravy, 160 degrees F; chicken tenders, 150 degrees F; green beans, 148 degrees F; Tator tots, 168 degrees F; and grilled cheese, 146 degrees F.
Observation on 03/04/26 at 11:40 A.M. revealed 11 kitchen delivery carts for tray service were loaded with food items and requested beverages such as coffee, tea, milk, and fruit juices. The food delivery carts contained no source of heat or refrigeration.
Observation on 03/04/26 at 11:47 A.M. with Cook #988 revealed meal tray line service began with Styrofoam cups and plates covered with a dome lid. Soup was placed in a paper bowl and covered with a lid. Metal eating utensils were used.
Observation on 03/04/26 at 12:02 P.M. revealed Cook #988 used a gloved hand to pick up bread and move on the plate. Cook #988 confirmed he had touched multiple surfaces and handles prior to picking up the bread from the container to place it on the plate instead of using tongs.
Observation on 03/04/26 at 12:12 P.M. revealed Cook #988 using his gloved hand to pick up bread and place on resident plate. Cook #988 confirmed he had used his gloved hand to pick up the bread to place on the plate.
Observation on 03/04/26 at 1:03 P.M. revealed Physical Therapy #998 entered the kitchen and was standing next to the serving line requesting items. Physical Therapy #998 confirmed she was not wearing a hair net and was inside the kitchen near the serving line.
Review of the 2017 facility policy called; Food Safety and Sanitation revealed all local, state and federal standards and regulations will be followed in order to assure a safe and sanitary department of food and nutrition services. The food and nutrition services department will follow regulations as outlined by other official health agencies and organization with jurisdiction over the facility. Hair restraints are required and should cover all hair on the head. Under #4 Food Storage part a stated Stored food is handled to prevent contamination and growth of pathogenic organisms. All time and temperature control for safety (TCS) foods (including leftovers) should be labeled, covered and dated when stored. When the food package is opened, the food item should be marked to indicate the open date. This date is used to determine when to discard the date. Perishable food with expiration dates is used prior to the use by date on the package.
R-0615Fire drill requirements▼
Based on record review, and staff interview, the facility failed to ensure fire drills were conducted with one fire drill per shift per quarter. This has the potential to affect all 45 residents who reside in the facility. The facility census was 45.
Findings include:
Review of the facility fire drills from 02/01/25 to 01/03/26 revealed three fire drills were conducted on first shift on 04/09/25, 08/31/25, 01/03/26; three fire drills were conducted on second shift on 06/30/25, 09/06/25 and 01/03/26; and five fire drills were conducted on third shift on 03/19/25, 05/13/25, 07/09/25, 10/31/25 and 01/04/26. The facility had no evidence of a fire drill for the month of February for either 2025 or 2026 and further had no evidence of dire drills for 11/2025 or 12/2025.
Interview on 03/02/26 at 1:30 P.M. with Maintenance Director (MD) #827 revealed he was new to the facility and the maintenance person who ran the fire drill left a month ago. MD #827 confirmed the above findings.
February 2, 2026Complaint survey1 deficiency▼
R-05513 meals and snack▼
Based on observation, interview, and review of facility policy, the facility failed to ensure hot foods were served at palatable temperatures to all residents receiving meals from the kitchen. This affected three residents (#10, #41 and #34) of three residents reviewed for dietary services and had potential to affect all residents, as the facility identified no residents who did not eat by mouth (NPO). The facility census was 45.
Findings include:
An interview on 02/02/26 at 8:49 A.M. with Resident #10 revealed the hot food is sometimes cold when it is served to her in her room.
An interview on 02/02/26 at 10:40 A.M. with Resident #41 revealed they had stopped eating the food from the facility due to it being tough and cold.
An interview with Cook Shift Leader (CSL) #376 on 02/02/26 at 11:10 A.M. revealed the hot food needed to be above 135 degrees Fahrenheit (F) when it reached the residents for meal service.
An observation on 02/02/26 at 11:15 A.M. of the lunch meal service in the facility kitchen revealed the turkey pot pie temperature was 210 degrees F, the carrots were 176 degrees F, and the gelatin was 33 degrees F for the starting meal temperatures. The assisted living meal service delivery was broken up into three different sections: The Murfield Cart, Dogwood Assisted Living and the Murfield Dining Room. The Murfield Cart containing a test tray was brought to be served by the aides at 11:52 A.M.. CSL #376 took test tray temperatures using a facility thermometer and the turkey pot pie was 135 degrees F, the carrots were 115 degrees F and the gelatin was 35 degrees F. CSF #376 confirmed the temperature of the carrots at the time of the observation were not at palatable or appetizing temperatures.
An interview on 02/02/26 at 12:15 P.M. with Resident #34 revealed the hot food was served cold.
Review of the facility policy titled Food Preparation and Service, date revised 11/2022, revealed the danger zone of food temperatures was below 135 degrees F and above 41 degrees F.
This violation represents non-compliance investigated under Complaint Number OH00169530