Glastonbury Center for Health & Rehabilitation

In the surveyor’s words

From the most serious findings on record at Glastonbury Center for Health & Rehabilitation, in the surveyor’s own words.

• No harm, potential for more than minimal, widespreadF851Sep 23, 2025

  Based on the review of facility documentation and interviews, the facility failed to submit complete and accurate direct care staffing for PBJ during the quarter of 10/1/24 to 12/31/24. The findings include:The facility CMS PBJ Staffing Data Report dated 10/1/24 to 12/31/24 identified the facility triggered for one star staffing rating, no RN coverage, and failed to have licensed nursing coverage 24 hours a day. Interview with HR #1 on 9/22/25 at 7:30 AM indicated she had started at the facility on 8/24/25. HR #1 indicated that she will start training for PBJ tomorrow. HR #1 indicated that corporate was doing PBJ for the facility prior to her starting. […]

• No harm, potential for more than minimal, patternF812Sep 23, 2025

  Based on observation, review of facility documentation, facility policy and interview, the facility failed to maintain a clean and sanitary kitchen, failed to ensure refrigerated food items were dated, and failed to ensure staff used beard guards according to infection control standards. The findings include: 1. A tour of the facility kitchen on 9/21/25 at 7:12 AM with the Food Service Director (FSD) identified the following.a. Reach in refrigerator next to the oven contained a pint-sized metal container of chopped onion/tomatoes and a large container of gravy, both undated.b. Beverage refrigerator: 10 of 14 pitchers of juice were undated.c. Left side of the warming oven adjacent to the stove had a large amount of dried white and brown buildup extending down the side next to oven.d. […]

• No harm, potential for more than minimal, patternF568Feb 9, 2024

  Based on review of the facility documentation, facility policy, and interviews the facility failed to ensure resident council funds and the corresponding financials records were maintained according to generally accepted accounting principles and were utilized per resident council policy and following the employee code of ethics policy. The findings include: 1. Review of the resident council meeting minutes dated 2/7/23 failed to reflect that the members of the resident council discussed/voted on or approved an Amazon purchase dated 2/9/23 (whiteboard for the recreation room). Resident council bank statement identified on 2/9/23 a purchase from Amazon in the amount of $141.25. […]

• No harm, potential for more than minimal, patternF584Feb 9, 2024

  Based on observations, review of facility documentation, review of job descriptions, and interviews for 5 out of 5 units, the facility failed to ensure the environment was maintained in a good and a homelike manner. The findings include: Review of a roof contract invoice dated 6/21/23 identified roof assessment and work completed. Review of the maintenance repairs log for the month of August 2023 identified room [ROOM NUMBER] ceiling tile replacement was completed on 8/18/23. Observation during a tour on 2/8/24 at 7:15 AM through 7:40 AM with the DNS, and on 2/8/24 at 10:15 AM through 10:41 AM, identified the following. Damaged, cracked, and/or stained ceiling in bedroom on Apple Hill unit in rooms [ROOM NUMBER]. Cotton Hollow unit in rooms 100, 114, 117, 120, 122, and 123. […]

• No harm, potential for more than minimal, patternF804Feb 9, 2024

  Based on observation, review of facility documents, facility policy and interviews, the facility failed to maintain an acceptable temperature of meals for resident consumption. The findings include: Observation with the FSD of lunch plating on 2/6/24 at 12:55 PM, from the steam table identified the following temperatures of foods directly taken and tested for temperature from the steam table and plated. Recorded temperatures were with surveyor thermometer with the FSD present, who did not have a thermometer at the steam table. Baked Chicken: 127 F. Spinach: 140 F. Sweet potatoes: 124.8 F. The FSD identified foods should be at 140 F for serving. […]