Qualified dietary staff · Nutrition and Dietary Deficiencies
Employ sufficient staff with the appropriate competencies and skills sets to carry out the functions of the food and nutrition service, including a qualified dietician.
F801 in California. Pick another state for the same tag.
Against expectation — 2025
California cites F801 more often than its own record predicts
Versus expected share1.01×
1.01 times the share F801 takes of citations nationally.
Share of California citations0.26%
Of every deficiency written in California in 2025, this is the portion that was F801.
California0.26%
National0.26%
Share of all citations that were F801.
Each state is measured against its own expected share, not against other states.
In the surveyor’s words
What California surveyors wrote
F801 findings written in California, one from each severity band recorded here, most serious first.
Severity is as the surveyor wrote it. Some findings had already been corrected before the survey.
L · Immediate jeopardy, widespreadAugust 15, 2024
Based on observation, interview, and record review the facility failed to ensure a full time Registered Dietician (RD) or a clinically qualified nutritional professional (CDM) to provide direct oversight of dietary staff to deliver safe and sanitary food service for 49 of 49 residents when:
1. Dietary staff did not follow safe and sanitary food service practices. Refer to F 802 and F 812.
2. RD, Unqualified Dietary Manager (UDM), and CDM did not ensure all dietary staff had required state and federal competencies to work in the kitchen upon hire. Refer to F 802
3. RD did not ensure all identified issues in the kitchen/sanitation audits were acted upon and resolved. Refer to F 812
4. …
F · No harm, potential for more than minimal, widespreadAugust 20, 2026
Based on interview and record review, the facility failed to employ either a dietitian (a licensed health expert on food and nutrition), a qualified nutritional professional (a certified expert who completes specific college degrees, supervised clinical hours, and board exams to provide safe, science-based dietary care and medical nutrition therapy), or a director of food and nutrition services (a senior leader who manages meal programs and kitchen operations such as planning healthy menus, handling budgets, following safety laws, and managing kitchen staff) on a full-time basis (35 hours or more a week). This had the potential to result in the facility's inability to meet the nutritional needs of the residents.During an interview on 8/18/26 at 3:09 p.m. …
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