Eastview Health and Rehabilitation Center

In the surveyor’s words

From the most serious findings on record at Eastview Health and Rehabilitation Center, in the surveyor’s own words.

• Actual harm, isolatedF689Apr 15, 2026

  Based on observation, interview, and record review, the facility did not ensure the resident environment remains as free of accident hazards as possible and each resident receives adequate supervision and assistive devices to prevent accidents for 1 of 4 residents (R) reviewed (R1.)R1 was repositioned inappropriately by unqualified staff which resulted in right humerus fracture.This is evidenced by:Facility policy titled, Safe Resident Handling/Transfers, with a reviewed date of 05/23/23, states: Policy: It is the policy of this facility to ensure that residents are handled and transferred safely to prevent or minimize risks for injury and provide and promote a safe, secure and comfortable experience for the resident.Policy Explanation: All resident require safe handling when transferred… […]

• No harm, potential for more than minimal, widespreadF812May 21, 2026

  Based on observation, staff interview, and record review, the facility did not ensure food was stored and prepared in a safe and sanitary manner. This practice had the potential to affect all 51 residents residing in the facility. The cooler, counters, and areas underneath kitchen equipment were not in a clean condition.Drywall near the exterior kitchen doors contained holes.Findings include:The 2022 Federal Food Code documents at 6-501.12 Cleaning, Frequency and Restrictions: Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. […]

• No harm, potential for more than minimal, widespreadF925May 21, 2026

  Based on observation, staff interview, and record review, the facility did not maintain an effective pest control management program. This practice had the potential to affect all 51 residents residing in the facility.The kitchen contained multiple traps for rodents, including rats. Staff statements were inconsistent regarding knowledge of rats, the number of rats caught, who set the traps, and who managed the traps. The facility did not provide documentation that a pest control company was called when rats were first observed in the kitchen.Findings include:The facility's undated Pest Control policy indicates: .3. Document problems found during inspections and the remedial actions taken .11. Cover exterior openings in the buildings foundation with screen wire or wire mesh. […]

• No harm, potential for more than minimal, widespreadF812Apr 15, 2026

  Based on observation, interview, and record review, the facility did not store, prepare, distribute and serve food in accordance with professional standards for food service safety which had the potential to affect all 53 residents.-Cook Q did not have a hair or beard restraint on while preparing food.-Cook P did not have a beard net on while preparing food.-Unlabeled and undated food items observed in the cooler.-Expired food items observed in the cooler and freezer.-Excessive frost/ice build-up observed in the freezer including directly above food items.Findings include:On 04/13/26 at 9:00 AM, Surveyor entered the facility's kitchen for the initial tour. Surveyor observed [NAME] Q, who had visible hair/stubble on both [NAME] Q's head and face, was not wearing hair restraints of any kind. […]

• No harm, potential for more than minimal, widespreadF812Jan 28, 2025

  Based on observation, staff interview, and record review, the facility did not ensure food was stored and prepared in a safe and sanitary manner. This practice had the potential to affect all 52 residents residing in the facility. Staff did not monitor or document cooked food temperatures. Staff did not test or document parts per million (PPM) of the quaternary sanitizing solution per manufacturer's instructions. Food items were not discarded when beyond their expiration or use-by dates and/or not stored in a manner to prevent cross-contamination. Staff did not complete appropriate hand hygiene during meal service. Cold food items were not maintained at a proper temperature during meal service. […]