Cloverlodge Care Center

In the surveyor’s words

From the most serious findings on record at Cloverlodge Care Center, in the surveyor’s own words.

• No harm, potential for more than minimal, widespreadF812May 14, 2024

  Licensure Reference Number 175 NAC 12-006.11E Based on observation and interview; the facility failed to implement and maintain a cleaning schedule for kitchen items and equipment to prevent the potential for food borne illness. This had the potential to affect all facility residents. The facility census was 33. Findings are: The following concerns were identified during the follow up kitchen tour on 5/13/24 from 11:40 AM through 12:05 PM: -a thick layer of black burnt on grease was noted on the inside surface and back surface of the grill attached to the oven and the inside surfaces of the oven especially around the doors were also covered with burnt on food residue; The outside surface of the oven also had areas of food residue, and the floor beneath the oven had grease and food debris… […]

• No harm, potential for more than minimal, widespreadF804Feb 23, 2022

  Licensure Reference Number 175 NAC 12-006.11D Based on observation, record review and interview; the facility failed to ensure food was served at palatable temperatures. This had the potential to affect all residents. The facility census was 31. Findings are: A. Review of the quantified recipes provided by Sysco dated 9/17/18 for each item served (baked chicken, beef stew, bacon cheddar red skin potatoes, soft mashable potatoes, green beans, and carrots) on 2/17/22 at the noon meal revealed to hold food at a minimum temperature of 135 or 140 degrees or higher for service. […]

• No harm, potential for more than minimal, widespreadF812Feb 23, 2022

  Licensure Reference Number 175 NAC 12-006.11E Based on observation and interview the facility failed to ensure the kitchen steam table and ceiling air vents were clean to prevent potential food borne illness. This had the potential to affect all residents. The facility census was 31. Findings are: Observations during the follow up kitchen tour on 2/23/22 at 9:50 AM revealed the following: -a dried white substance was on the underside of the top of the steam table that had dripped down the legs of the steam table, -a dried white substance had dripped onto the bottom shelf of the steam table where the serving pans are located, -brown spots were coated on the bottom of the liner pans that were in the steam table, and -an air vent in the ceiling located directly above a cart with a dishware… […]

• No harm, potential for more than minimal, patternF759Jul 16, 2026

  Licensure Reference Number 175 NAC 12-006.10 (D)Based on observation, record review and interview; the facility failed to ensure a medication error rate of less than 5%. Insulin pen was not primed for 3 (Resident 28, Resident 24, and Resident 12) of 3 sampled residents that received insulin. The facility census was 29.A.Review of the facility policy Medication Administration Procedures Subcutaneous Injection with Insulin Pens dated 7/22 revealed the following:-An insulin pen was used to administer insulin in subcutaneous tissue in order to promote slow medication absorption and prolong medication action and were administered in a safe and accurate manner.-The procedure for safe administration included checking the expiration date, explaining the procedure to the recipient, site selection,… […]

• No harm, potential for more than minimal, patternF880Jul 16, 2026

  LICENSURE REFERENCE NUMBER 175 NAC 12-006.18(B), and 175 NAC 12.006.18(D) Based on observations, record review and interviews: the facility failed to utilize appropriate infection control practices when completing a dressing change and for the storage of respiratory equipment for Resident 7; and failed to complete glove changes and hand hygiene at appropriate intervals during cares for Residents 4 and 28. The total sample size was 21 and the facility census was 29. Findings are: A. Review of the facility policy Hand Hygiene (undated) revealed the staff were to exercise proper hand hygiene technique to prevent the transmission of infectious agents. […]