St. Joseph's Rehabilitation and Care Center

In the surveyor’s words

From the most serious findings on record at St. Joseph's Rehabilitation and Care Center, in the surveyor’s own words.

• No harm, potential for more than minimal, widespreadF812Mar 3, 2026

  Licensure Reference Number 175 NAC 12-006.11 (E)Based on observation, record review, and interview; the facility failed to ensure food safety through safe food holding temperatures and evidence of dishwasher temperature checks for adequate sanitation. This practice had the potential to affect all residents. The facility census was 62. Findings are:A.Review of the facility policy Dishwasher Temperature Policy revised 8/18 revealed the following:-High Temperature Dishwashers (Heat Sanitization) machines relied on extreme heat rather than chemicals to kill pathogens.-Wash cycle was to reach between 150 degrees and 165 degrees,-Dual temperature machine final rinse cycle was to reach a temperature of at least 180 degrees to ensure the dishes themselves reach the 160 degrees.-The facility must… […]

• No harm, potential for more than minimal, widespreadF881Mar 3, 2026

  Licensure Reference Number 175 NAC 1-005.06CBased on record review and interview; the facility failed to have evidence of an active Antibiotic Stewardship Program this had the potential to effect all residents. The facility census was 62. Findings are:Review of the facility policy Antibiotic Stewardship with a revision date of 1/2022 revealed the facility implemented an Antibiotic Stewardship Program that was incorporated in the overall infection Prevention and Control Program which promoted appropriate use of antibiotics while optimizing the treatment of infections, at the same time reducing the possible adverse events associated with antibiotic use. […]

• No harm, potential for more than minimal, widespreadF812Dec 17, 2024

  Licensure Reference Number 175 NAC 12-006.11E Based on observation, interview and record review; the facility staff failed to wash hands and to change gloves to prevent the potential for cross contamination during the provision of a meal service. The facility census was 44 with a total sample size of 44. Findings are: A. Review of the Drug Administration Food Code and used as an authoritative reference for food service sanitation practices, revealed the following: -2-310.14 Food employees shall wash their hands and exposed portions of their arms immediately before engaging in food preparation: -after handling soiled equipment or utensils; and -during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. […]

• No harm, potential for more than minimal, widespreadF812Nov 28, 2023

  Licensure reference: 175 NAC 12-006.11E Based on observation, interview, and record review; the facility failed to ensure floors, vents, and equipment were maintained in a clean manner and in good repair, and left over foods were labeled and dated with the date of preparation and were discarded when food items were outdated to prevent the potential for food-borne illness. The facility census was 46 and this has the potential to affect all 46 residents who were served meals out of the kitchen. Findings are: A. Review of the facility policy Date Marking with a revision date of 6/20 revealed all food leftovers were to be labeled and dated to reflect the date the food was prepared. In addition, the leftovers were to be used within 3 days and if not used in this timeframe, discarded. B. […]

• No harm, potential for more than minimal, widespreadF812Oct 27, 2022

  LICENSURE REFERENCE NUMBER 175 NAC 12-006.11E Based on observations, record review and interview; the facility staff failed to wash hands and to change gloves at intervals to prevent potential foodborne illness. This had the potential to affect all residents in the facility. The total sample size was 26 and the facility census was 43. Findings are: Review of the facility policy Handwashing, effective 2020, revealed employees should perform handwashing with the following guidelines: -before working, -after handling soiled equipment or utensils, -following contact with any unsanitary surfaces, and -disposable gloves would not be substituted for proper handwashing. […]