Plymouth Health Services

In the surveyor’s words

From the most serious findings on record at Plymouth Health Services, in the surveyor’s own words.

• No harm, potential for more than minimal, widespreadF812Aug 20, 2025

  Based on observation, staff interview, and record review, the facility did not ensure kitchen equipment was monitored appropriately to ensure food safety. This practice had the potential to affect all 17 residents residing in the facility.The dishwasher did not meet the minimum wash and rinse temperatures to prevent the spread of foodborne illness. In addition, staff did not document internal surface temperatures.Staff did not consistently complete documentation logs for parts per million (PPM) of the sanitizing solution.Findings include:On 8/18/25 at 9:58 AM, Surveyor interviewed Dietary Manager (DM)-G and Regional Manager (RM)-H who indicated the facility follows the Federal and State Food Codes (whichever is stricter).Mechanical Warewashing:The 2022 Food and Drug Administration (FDA)… […]

• No harm, potential for more than minimal, widespreadF814Aug 20, 2025

  Based on observation, staff interview, and record review, the facility did not ensure garbage and refuse were properly disposed of in outside garbage receptacles. This practice had the potential to affect all 17 residents residing in the facility.On 8/18/25, the lid on an outside refuse dumpster was open and the rear sliding door on another dumpster was ajar with exposed food pulled out. In addition, insects, including wasps and/or bees, were observed inside and outside the dumpster near the exposed food.Findings include:On 8/18/25 at 9:58 AM, Surveyor interviewed Dietary Manager (DM)-G and Regional Manager (RM)-H who indicated the facility follows the Federal and State Food Codes (whichever is stricter).The facility's Dispose of Garbage and Refuse policy, dated August 2017, indicates all… […]

• No harm, potential for more than minimal, widespreadF880Aug 20, 2025

  Based on staff interview and record review, the facility did not maintain an infection prevention and control program designed to prevent the transmission of communicable disease and infection. This practice had the potential to affect all 17 residents residing in the facility.The facility did not track employee call ins due to illness and did not monitor signs and symptoms of illness or return to work dates. The facility's Infection Surveillance policy, dated 3/8/23, indicates: A system of infection surveillance serves as a core activity of the facility's infection prevention and control program. Its purpose is to identify infections and to monitor adherence to recommended infection prevention and control practices in order to reduce infections and prevent the spread of infections. […]

• No harm, potential for more than minimal, widespreadF812Jun 26, 2024

  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 26 residents residing in the facility. Staff did not perform proper hand hygiene prior to donning gloves, while passing silverware, prior to touching ready to eat food, and while doing dishes. Staff did not wear a beard net while plating food. The handwashing sink in the nourishment room on a resident unit was not in clean condition and appeared to be used for things other than handwashing. Kitchen equipment, refrigerators, an ice machine, and dishes were not stored clean, in a down facing position, covered appropriately, and/or stored 6 inches off the floor. […]

• No harm, potential for more than minimal, widespreadF812May 10, 2023

  Based on observation, staff interview, and record review, the facility did not store, prepare, and serve food in accordance with professional standards for food service safety. This practice had the potential to affect multiple residents residing in the facility. Food items in a dry storage area and prep cooler were open and undated. Temperature monitoring logs for the prep cooler and freezer contained missing entries. Findings include: Per ServSafe Essentials: Fifth Edition (2008), under the section titled Monitoring: Check cooler temperatures at least once during each shift. Place hanging thermometers inside the cooler to make this task easy to do. […]