Atrium at Navesink Harbor, The

In the surveyor’s words

From the most serious findings on record at Atrium at Navesink Harbor, The, in the surveyor’s own words.

• Actual harm, isolatedF692Jul 7, 2023

  Based on observation, interview, record review, and review of pertinent facility documents, it was determined that the facility failed to identify and address a significant weight loss of 5.5 pounds (lbs.) which was 5.4% in 20 days from admission on 5/15/23 through 6/5/23 and an additional 0.7 lb. loss from 6/5/23 through 7/1/23. The facility failed to: a.) consistently ascertain and monitor weekly weights for 4 weeks after admission and implement weekly weights for 4 weeks after a significant weight loss occurred, b.) obtain a re-weight to verify a significant weight loss, c.) implement a comprehensive admission nutritional assessment and care plan in a timely manner, d.) consistently record and monitor meal consumption, and e.) ensure a recommended nutritional supplement was prescribed… […]

• No harm, potential for more than minimal, widespreadF802Feb 25, 2026

  Based on observation and interview it was determined the the facility failed to ensure that the Dietary staff had the appropriate skill sets and competencies to ensure a) staff maintained a sanitary dietary environment, b) a process was in place to ensure recipes were followed to ensure nutrition adequacy of fortified foods, and appropriate physician ordered diets were provided to residents, c) cooking temperatures were consistently monitored, d) staff were competent in utilizing food temperature measuring devices, e) infection control practices were consistently implemented with glove use and hand hygiene, and f) foods were appropriately labeled, dated and discarded by use by dates. […]

• No harm, potential for more than minimal, widespreadF804Feb 25, 2026

  Based on observation, interview and document review, it was determined that the facility failed to ensure a process was in place to ensure a) modified texture foods were prepared utilizing standardized recipes to ensure adequate nutritional content and appropriate modified food texture, b) appropriate portions were provided for all texture modified foods and c) ensure all foods were served at appropriate temperatures. The deficient practice was observed during a meal observation and affected 6 of 6 residents who received puree diets and 4 of 4 residents who received mechanical soft diets, and was evidenced by the following: On 02/18/26 at 12:14 PM, the surveyor observed the meal service in the 3rd floor food service pantry and observed the following: A person was observed in the pantry… […]

• No harm, potential for more than minimal, widespreadF812Feb 25, 2026

  Based on observation, interview and document review it was determined that the facility failed to ensure a) all food was appropriately stored and food temperatures were monitored in a manner to prevent foodborne illness, b) all kitchen equipment and the environment in the main kitchen and remote service kitchen was maintained in a clean and sanitary manner, c) staff practiced hand hygiene and restrained their hair appropriately. This deficient practice affected all residents and increased the potential for the development of food borne illness, the potential from contamination from foreign substances and was evidenced by the following: On 02/18/26 at 8:24 AM, the surveyor toured the kitchen with the Executive Chef (EC), the Director of Dining Services (DDS) and observed the following: -The… […]

• No harm, potential for more than minimal, widespreadF814Feb 25, 2026

  Based on observation and interview it was determined that the facility failed to ensure that garbage was properly contained in dumpsters and ensure cardboard was properly disposed of and the garbage area was maintained in a clean and sanitary manner to prevent the harborage and feeding of pests. The deficient practice affected all residents who resided at the facility and was evidenced by the following: On 2/18/26 at 8:54 AM, during the initial tour of the kitchen with the Executive Chef (EC), the surveyor observed an alcove area prior to the exit from the kitchen toward the dumpster area. The area had cardboard boxes strewn about and were piled up on the floor, and were against the walls. […]