of F802 citations were written at actual harm or above. The mark is the share across all tags, 5.4%.
Citations in 2025167
Every F802 citation surveyors wrote nationally that year.
Facilities cited165
Distinct nursing homes with at least one F802 finding.
The harm level
How severely F802 is cited
0.5% of citations found actual harm or worse (level G and above).
Citations by CMS scope and severity. Rows are harm level, columns are how widespread the finding was.
Severity
Isolated
Pattern
Widespread
Immediate jeopardy
J10.1%
K10.1%
L10.1%
Actual harm
G10.1%
H—
I—
No harm, potential for more than minimal
D18621.6%
E33538.9%
F33338.7%
No harm, potential for minimal
A—
B10.1%
C20.2%
Every recorded F802 citation, by the harm level and scope the surveyor assigned.
In the surveyor’s words
What an F802 citation says
One finding from each severity level, most serious first.
Severity is as the surveyor wrote it. Some findings had already been corrected before the survey.
L · Immediate jeopardy, widespreadJuly 3, 2025
Based on clinical record review and observation, it was determined that the facility failed to employ sufficient support personnel who were competent to carry out the functions of dietary services which included safe food preparation for all resident meals, proper sanitation of resident dishes and cookware, and proper preparation of a mechanically altered diet for one of 16 sampled residents. (Resident 17) This failure resulted in an Immediate Jeopardy situation for all residents. Findings include: Observation of the kitchen on July 1, 2025, at 10:51 a.m., revealed that the only two staff members working were a nurse aide (NA) 1 and activities aide (AA) 1. NA 1 and AA 1 were the only two staff members present in the kitchen. …
Based on observation, interview and record review it was determined, for 17 of 65 sampled residents, that the facility did not employ sufficient staff with the appropriate competencies and skills set to carry out the function of the food and nutrition services, taking into consideration resident assessments, individual plans of care and the number, acuity and diagnoses of the facility's resident population in accordance with the facility assessment. Specifically, meals were observed to be served over an hour later than the posted meal times, a resident was observed to be yelling he was hungry, residents were in the hallways waiting for food, residents were upset in the dining room waiting for meals and residents council minutes revealed complaints of late meals. …
E · No harm, potential for more than minimal, patternAugust 26, 2026
Based on observations, interviews and record review, the facility failed to ensure dietary staff were competent to safely and effectively carry out the functions of the food and nutrition service. This deficient practice had the potential to affect all residents who received meals prepared from the kitchen. The census was 72.Findings:In a shared interview on 08/24/2026 at 12:13 p.m. with S8 [NAME] and S9 Cook, revealed both Cooks stated, nobody in this kitchen has been trained. Observation on 08/24/2026 at 12:13 p.m. of S11 Dietary Aide hand drying cups with a towel and not storing cups inverted in the drying racks. At the time of observation, S11 Dietary Aide stated she was unaware not to hand dry cups or store inverted. …
C · No harm, potential for minimal, widespreadFebruary 26, 2026
Based on observations and staff interviews, the facility staff failed to provide adequate training and skill sets for dietary staff to carry out the functions of the food and nutrition services of the facility. The findings included: For the facility, the facility staff failed to ensure dietary employees received adequate training and skill sets to safely and effectively carry out meal preparation and other food and nutrition services of the facility. Entered the facility kitchen on 2/25/26 at 11:45 AM to observe the lunch meal tray line. Other staff #3 (OS#3) was observed to be preparing resident trays with visible facial hair. OS#3 was not observed to be wearing a beard net. …
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.
Ensure menus must meet the nutritional needs of residents, be prepared in advance, be followed, be updated, be reviewed by dietician, and meet the needs of the resident.
Procure food from sources approved or considered satisfactory and store, prepare, distribute and serve food in accordance with professional standards.
Cited in the same inspection, not caused by one another.
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