Kennybrook Village

In the surveyor’s words

From the most serious findings on record at Kennybrook Village, in the surveyor’s own words.

• No harm, potential for more than minimal, widespreadF865Jan 9, 2025

  Based on staff interview, review of the facility's Provider History Profile reports, and facility policy review, the facility failed to ensure an effective QAPI (Quality Assurance Performance Improvement) process to address previously identified quality deficiencies. This resulted in multiple repeat deficiencies identified on the facility's current recertification and complaint survey. The facility reported a census of 35 residents. Findings include: Review of the facility's Provider History Report revealed the facility received the same deficiency for three (3) consecutive recertification surveys. The deficiency category was for failing to accurately follow resident menus. […]

• No harm, potential for more than minimal, patternF804Jan 22, 2026

  Based on observation, staff interview, and policy review, the facility failed to serve food within appropriate temperature ranges for one of one meals observed. The facility reported a resident census of 39.Findings include:On 1/21/26 at 12:05 PM, a lunch food check revealed the following preservice temperatures:Chicken parmesan - 142.3 deg FSpaghetti noodles - 149 deg FVegetables - 177 deg FBread - 153.4 deg FSpaghetti sauce - 173.6 deg FBeef pot pie - 161 deg FChicken noodle soup - 196 deg FMechanical soft (MS) chicken parmesan - 159.1 deg FMechanical soft (MS) beef pot pie - 173 deg FPureed chicken parmesan - 189 deg FPureed noodles - 175.8 deg FPureed bread - 179 deg FPureed vegetables - 154.5 deg FAt 1:06 PM, the food temperatures revealed the MS chicken parmesan temperature was 125.2… […]

• No harm, potential for more than minimal, patternF812Jan 22, 2026

  Based on observation, staff interview, and policy review, the facility failed to maintain sanitary practices by touching food with contaminated, gloved hands during food service for one of one meal services observed. The facility reported a census of 39 residents.Findings include:On 1/20/2026 at 11:17 AM, a continuous meal service observation revealed Staff A, Culinary Aide (CA) placed his right oven mitt covered thumb inside the pan of peas and directly touched the food.At 11:34 AM, Staff A put on gloves, packed up a food thermometer, grabbed the temperature logbook, placed them both on the back counter, and returned to serving resident food. […]

• No harm, potential for more than minimal, patternF803Jan 9, 2025

  Based on observation, menu review, clinical record review, staff interviews, and policy review, the facility failed to follow the appropriate diet and serve the appropriate portions for (2) residents (#11, #18) who received pureed diets and failed to follow the menu diet for all residents who received gravy. The facility reported a census of 35 residents. Findings include: On 1/08/25 at 10:40 AM, Staff B, Cook, began making the pureed pork. He placed six (6) small pieces of pork into the blender and added 2 ounces (oz) of beef base. He blended the contents. He emptied the contents into a steam table bowl. Some of the contents was observed still in the blender when rinsed. […]

• No harm, potential for more than minimal, patternF804Jan 9, 2025

  Based on observation, staff interview, and policy review, the facility failed to provide food served by a method to maintain a safe and appetizing temperature for one of one meal service observed. The facility reported a census of 35 residents. Findings include: On 1/08/23 at 11:37 AM, a continuous lunch service observation revealed Staff C, Dietary Aide (DA), obtained the temperature of one (1) food item, Salmon croquettes, prior to service and noted the temperature of 123.5 Fahrenheit (F). All other lunch menu items met acceptable temperatures. At 12:20 PM, Staff C obtained the temperatures of remaining lunch menu items after meal service ended. […]