Havencrest Rehabilitation and Healthcare Center

In the surveyor’s words

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

• No harm, potential for more than minimal, widespreadF801Feb 11, 2026

  Based on staff interview it was determined that the facility failed to employ a qualified Food Service Director to manage the daily operations of the Dietary Department for 12 out of 12 months (February 2025 through February 2026).Findings include:During an interview on 2/8/26, at 10:28 a.m., the Dietary Supervisor Employee E10 stated that she is not yet certified and that the Dietician comes in Wednesday's and sometimes Tuesday or Friday depending in the need.During an interview on 2/8/26, at 12:00 p.m., the Nursing Home Administrator confirmed that the facility failed to provide documented evidence that Dietary Supervisor Employee E10 met the qualifications for the position of Food Service Director.Pa Code: 201.18(e)(6) Management.

• No harm, potential for more than minimal, widespreadF812Feb 11, 2026

  Based on observation and staff interview, it was determined that the facility failed to properly store food products in the reach in cooler which created the potential for cross contamination (Main Kitchen). Findings include:During an observation on 2/8/26, from 10:30 a.m., through 10:54 a.m., the following was observed:Large bowl of pudding in cooler, uncovered and undatedTwo large bags of lettuce were liquified and spoiledA container of broth was in cooler with no date of being made or expiration. During an interview on 2/8/26, at 10:54 a.m., the Dietary Supervisor Employee E10 confirmed that the facility failed to properly store food products in the reach in cooler which created the potential for cross contamination (Main Kitchen). 28 Pa. […]

• No harm, potential for more than minimal, widespreadF908Feb 11, 2026

  Based on a review of observations and staff interviews, it was determined that the facility failed to ensure the dish machine was in proper working order in the Main Kitchen. Findings include: During an observation on 2/8/26, at 10:30 a.m., the dish machine wash cycle is required to reach at least 160 degrees, the machine was reaching 150 then immediately dropped to 145 degrees when ran three times. During an observation on 2/9/26, at 9:48 a.m., of the dish machine cycling, the Corporate Dietician Employee E11 stated that the wash thermometer is nonfunctioning, and the facility must use temperature strips, which did identify the was cycle reaching 180 degrees and confirmed the facility was not aware that the dishwasher was inoperable until the morning of 2/9/26.28 Pa Code:201.14(a)… […]

• No harm, potential for more than minimal, widespreadF812Feb 20, 2025

  Based on a review of facility policies, observations and staff interview it was determined that the facility failed to properly store, label and date food products and failed to ensure that chemical sanitation levels were at appropriate levels to sanitize dishware and utensils in the main kitchen which created the potential for food borne illness. Findings Include: Review of the facility policy Food Storage last reviewed 3/4/24, indicated that metal and plastic containers must have a tight fitted lid and be accurately labeled with no scoops inside of any food container. Review of the facility policy Quaternary Ammonium last reviewed on 3/4/24, indicated the use if this solution for sanitation of pots, pans and utensils indicated a standard mixture of 200 PPM for adequate sanitation. […]

• No harm, potential for more than minimal, widespreadF812Mar 24, 2023

  Based on review of facility policy, main dish-room observations, kitchen observations, and staff interviews it was determined that the facility failed to maintain a clean kitchen and clean equipment (Main Kitchen). Findings include The facility Cleaning Light Covers and Vent Covers policy dated 1/6/22, indicated that all vent covers should be cleaned regularly, wiped down with disinfectant, and maintenance replaces the cover after cleaning. the proper procedures will be followed for proper cleaning, disinfecting, and sanitizing of equipment, floors, utensils, and work areas. During observations of the Main kitchen on 3/21/23, at 9:10 a.m., a vent above the steam table had a grey fuzzy substance along with cobwebs and black spots. […]