Rocky Knoll Health Care

In the surveyor’s words

From the most serious findings on record at Rocky Knoll Health Care, in the surveyor’s own words.

• No harm, potential for more than minimal, widespreadF812Jun 10, 2026

  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 138 residents residing in the facility. The facility did not consistently follow safe food cooling protocol. The facility did not ensure wash and rinse cycles for the dishwasher met the minimum required temperatures. The facility did not ensure cooked, pureed, and reheated food or food held for service reached a temperature of 165 degrees Fahrenheit (F). Findings include:On 6/8/26, Dietary Manager (DM)-F verified the facility follows the Food and Drug Administration (FDA) Food Code. […]

• No harm, potential for more than minimal, widespreadF812Mar 6, 2025

  Based on observation, staff interview, and record review, the facility did not ensure food was stored, prepared, and served in a sanitary manner. This practice had the potential to affect all 134 residents residing in the facility. Staff did not store or date food in a manner to ensure food safety. Staff did not follow safe food cooling protocols. Staff did not adhere to temperature requirements when testing parts per million (PPM) of the sanitizing solution. Staff did appropriately process clean dishes and did not maintain dishwasher temperature testing strips. Staff did not follow microwave safe heating procedures. Staff did not consistently wear hair restraints in the kitchen and while serving food. […]

• No harm, potential for more than minimal, widespreadF812Feb 14, 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 which had the potential to affect all 113 residents residing in the facility. Procedures for reheating food in a microwave were not followed. Initial cook temperatures were not consistently documented. Four boxes of Italian Wedding Soup were stored on the floor of the walk-in freezer. The edge of the mixer contained dried debris and the mixer was not covered. Findings include: On 2/12/24 at 9:18 AM, Surveyor and Registered Dietitian (RD)-G completed an initial tour of the kitchen. RD-G indicated the facility follows the Wisconsin Food Code. 1. […]

• No harm, potential for more than minimal, widespreadF803Nov 30, 2022

  Based on observation, Resident (R) interview, staff interview, and record review, the facility did not ensure the menu was consistently updated and followed. This practice had the potential to affect 102 of 103 residents (one resident was fed via tube feeding) residing in the facility. Staff did not serve food in accordance with menu serving sizes. Staff did not follow the menu or communicate menu updates to residents. Findings include: Serving Sizes Extended menu serving sizes for the 11/29/22 lunch meal: 3/4 cup - Beef Burgundy #6 scoop (2/3 cup) - Pureed Beef Burgundy (puree texture) 3 ounces (oz) - BBQ Chicken (alternate entree) 2 fluid oz - Brown Gravy 1/2 cup (4 oz) - Garlic Mashed Potatoes 1/2 cup - Roasted Beets 1/2 cup - Seasoned Broccoli Cuts (alternate vegetable) 1/2 cup -… […]

• No harm, potential for more than minimal, widespreadF812Nov 30, 2022

  Based on observation, staff interview, and record review, the facility did not ensure food was stored, prepared, and served in a safe and sanitary manner which had the potential to affect 102 Residents (R) of 103 residents (1 resident was fed via tube) at the facility. Freezer temperatures were not logged on the Rehabilitation unit. Additionally, refrigerator temperatures were noted to be in the temperature danger zone (above 41 degrees which causes rapid growth of bacteria). Registered Dietician (RD)-I attempted to put away for re-use a gallon of milk that sat on the counter for a period of time and was in the temperature danger zone. Staff did not date and and discard food that was time and temperature controlled for safety. […]