Premier Washington Rehabilitation and Nursing CTR

In the surveyor’s words

From the most serious findings on record at Premier Washington Rehabilitation and Nursing CTR, in the surveyor’s own words.

• No harm, potential for more than minimal, widespreadF812Jul 9, 2026

  Based on review of facility policies, observations, and staff interview, it determined the facility failed to maintain sanitary conditions in the Main Kitchen, which created the potential for cross contamination and food borne illness. Findings include: During an initial observation of the main kitchen on 7/9/26, from 2:15 p.m., through 2:45 p.m., the following was identified:Dietary Aide Employee E1, E2, E3, E4, E5 and E6 did not have hair restraints covering their head and /or facial hair.The dish machine room floor was saturated with water and slippery with no nonslip mats on floor.During an interview on 7/9/26, at approximately 4:30 p.m., Dietary Manager Employee E8 was made aware of the observations and confirmed that staff should be wearing hair restraints and that the facility… […]

• No harm, potential for more than minimal, widespreadF801Apr 24, 2026

  Based on staff interviews 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 of 12 months (May 2025 through April 24, 2026). Findings include:During an interview on 4/20/26, at approximately 9:30 a.m., the Dietary Supervisor Employee E6 stated that she was the manager and was currently working on her Certification to become a CDM.During an interview on 4/20/26, at 9:50 a.m., Registered Dietician Employee E7 stated that she can barely get her dietician assessments completed and she has no involvement in the management of the dietary department as that is run by [food service company]. […]

• No harm, potential for more than minimal, widespreadF804Apr 24, 2026

  Based on a review of facility policy, facility documents ( five months of Resident Council Meeting Minutes and Food Council Meeting Minutes and six months of Grievances), Resident Council Meeting onsite, resident interviews, staff interviews and observations, it was determined the facility failed to provide the residents with food and drink that is at a safe and appetizing temperatures on six of six nursing units (1 South, 1 West, 2 South, 2 East, 3 South and 3 East nursing units).Findings include: Review of the facility policy Food and Nutritional Services dated 1/6/26, indicated each resident will receive three meals a day that are nourishing, palatable, meets their individual needs and is in accordance with resident needs, physician orders, each resident preferences and plans. […]

• No harm, potential for more than minimal, widespreadF805Apr 24, 2026

  Based on facility policy, resident interviews, observations and staff interviews, it was determined that the facility failed to provide food for a resident in a form to meet the resident's individual needs for 13 of 26 residents reviewed (Residents R81, R55, R1, R142, R2, R203, R26, R45, R175, R106, R224, R29 and R120).Findings include:During an interview on 4/20/26, at approximately 11:00 a.m., Resident R81 stated that she has been upgraded to a mechanical soft diet but keeps getting purred veggies and she is sick of it, she stated that the Speech Therapist has come to her multiple times and he has told the dietary department, but nothing has changed. […]

• No harm, potential for more than minimal, widespreadF812Apr 24, 2026

  Based on observations, and staff interviews, it was determined that the facility failed to maintain sanitary conditions to prevent the potential for cross-contamination or foodborne illness in the main kitchen (Main Kitchen). Findings include:During an observation of the kitchen on 4/20/26, from 9:30 a.m., through 10:06 a.m., the following was observed:The deep freezer and refrigerator had boxes of food stored on floors of areas.During an interview on 4/20/26, at 10:06 a.m., Dietary Supervisor confirmed that the facility failed to maintain sanitary conditions to prevent the potential for cross-contamination or foodborne illness in the main kitchen (Main Kitchen). […]