Greene Acres Nursing Home

In the surveyor’s words

From the most serious findings on record at Greene Acres Nursing Home, in the surveyor’s own words.

• Immediate jeopardy, patternF689Jan 8, 2021

  Complaint # (AR 017) was substantiated, all or in part, with these findings. Based on observation, record review, and interview, the facility failed to ensure a resident, who was at high risk for elopement and wore a WanderGuard transmitter, was properly monitored and had the WanderGuard transmitter to her ankle in place at all times to prevent potential for accident and or injury for 1 (Resident #1) of 3 (Residents #1, #2, and #3) sampled residents who were at high risk for elopement and wore WanderGuard transmitters. […]

• No harm, potential for more than minimal, widespreadF838Jan 8, 2026

  Based on interviews, facility document review, and facility policy review, it was determined that the facility failed to conduct a thorough self-assessment of the facility staffing required for day/evening/night coverage, the competencies and training of the staff, formulate a plan for staff recruitment and retention, conduct community-based risk analysis identifying the potential natural disasters, to meet the needs of the residents when completing their facility assessment. The findings include: A review of the undated Facility Assessment revealed on 01/05/2026, a spreadsheet with Minimum Data Set (MDS) resident information, which contained admission and discharge data, resident identified diagnoses, resident activities of daily living assistance level, and medication and the services… […]

• No harm, potential for more than minimal, widespreadF812Jul 18, 2024

  Based on observation, record review and interview the facility failed to ensure that food was labelled correctly, and hand hygiene was performed in the kitchen to prevent cross contamination. The findings are: On 07/15/2024 at 10:45 AM, during an observation of the walk-in refrigerator, the surveyor noted two cardboard boxes containing a full sheet of strawberry shortcake to be used for lunch the following day, neither were labeled with a date. The Dietary Manager confirmed the findings. On 07/15/2024 at 10:47 AM, the surveyor observed 5 full bags of lettuce, and 1/4 of a bag of lettuce with no date, the lettuce in the open bag was turning brown with liquid at the bottom. The Dietary Manager confirmed the findings and stated that they were throwing away the open bag as it looked old. […]

• No harm, potential for more than minimal, widespreadF812Apr 15, 2022

  Based on observation and interview, the facility failed to ensure 1 of 2 ice machines were maintained in clean and sanitary condition; the fan guard on the walk-in refrigerator was cleaned. Dietary Staff washed their hands between dirty and clean tasks and before handling clean equipment or food items; food items stored in the freezer, dry storage areas were sealed or covered, and hot food was maintained at or above 135 degrees Fahrenheit (F) on the steam table to prevent potential food borne illness for residents who received meals from 1 of 1 kitchen. The findings are: 1. On 04/11/22 at 12:55 PM, the following observations were made: a. There was a 12-pound tub of potato salad not sealed closed in the short 3-door refrigerator in front of the serving line. b. […]

• No harm, potential for more than minimal, widespreadF812Feb 5, 2021

  Based on observation and interview, the facility failed to ensure expired food item was promptly removed /discarded on or before the expiration or use by dates; food items stored in the refrigerator or freezer were sealed or covered; failed to ensure dietary staff washed their hands and changed gloves between dirty and clean tasks and before handling clean equipment or food items to minimize the potential for food borne illness for residents who received meals; 1 of 2 ice machines were maintained in clean and sanitary condition to decrease the potential for food borne illness for residents who received meals from 1 of 1 kitchen and hot food items on the steam table were maintained at a temperature at or above 135 degrees Fahrenheit while awaiting service, to prevent potential food borne… […]