The Bradley Gardens

In the surveyor’s words

From the most serious findings on record at The Bradley Gardens, in the surveyor’s own words.

• No harm, potential for more than minimal, widespreadF812Aug 21, 2025

  Based on observation, interview, and record review, the facility failed to ensure food was stored, labeled, and maintained under sanitary conditions when multiple food items were not labeled or dated once opened, containers had food residue, and shelving inside the walk-in refrigerator showed signs of rust. These failures had the potential to result in cross-contamination, bacterial growth, and attraction of pests, placing resident at risk for food borne illness.Findings:On August 18, 2025, at 9 a.m., during a kitchen tour with the Dietary Supervisor (DS), the following were observed: a. One undated sandwich inside the refrigerator. b. One bag of breadcrumbs undated and unlabeled. c. One gallon container of balsamic vinegar open with no open date or use by date.d. […]

• No harm, potential for more than minimal, widespreadF814Aug 21, 2025

  Based on observation, interview, and record review, the facility failed to ensure proper disposal of garbage when one dumpster was overflowing with trash, and the lid was not closed.This failure had the potential to attract pests and rodents, which could cause food borne illness.Findings:On August 18, 2025, at 9:30 a.m., during an observation of the dumpster storage area outside the facility, one out of two dumpster lids was not closed, and trash was observed overflowing.On August 18, 2025, at 9:30a.m., a concurrent observation and interview were conducted with the Dietary Supervisor (DS) at the dumpster site. The DS stated the dumpster lids were open and should have been closed, and the trash should not have been overflowing in order to prevent pest infestations. […]

• No harm, potential for more than minimal, widespreadF812Mar 29, 2024

  Based on observation, interview, and record review, the facility failed to ensure safe and sanitary food preparation and storage practices in the kitchen when: 1. The Prep sink did not have an air gap (is vertical space between the end of a pipe and the top of a nearby sink that prevents the backflow of contaminated water); 2. The Quat sanitizer used to sanitize food preparation surfaces did not meet the right concentration requirements on 3/26/2024, 3/27/2024 and 3/28/2024; ( Cross referred 802) 3. Dust was observed on several areas in the kitchen; 4. Reach in refrigerator shelves had chipped paint; 5. Several equipment in the kitchen found to have buildup; 6. Trash were found in multiple areas in the kitchen; 7. […]

• No harm, potential for more than minimal, widespreadF851Mar 29, 2024

  Based on interview and record review, the facility failed to electronically submit staffing information based on payroll data to the Federal (Center for Medicare & Medicaid Services- CMS) database for the first Fiscal Qaurter of the year. This deficient practice prevented the provision of complete and accurate direct care staffing information to the public. Findings: During a review of the CMS PBJ (pay roll based journal) Staffing Data Report CASPER (Certification and Survey Provider Enhanced Report) FY (fiscal year) Quarter 1 (October 1- December 31) indicated, .Failed to submit Data for the Quarter . During an interview on March 28, 2024, at 3:30 p.m., with the Business Office Manager (BOM), the BOM stated, the Payroll Manager (PM) was responsible for submitting the report to CMS. […]

• No harm, potential for more than minimal, widespreadF802Aug 12, 2021

  Based on observation, interview, and facility policy and procedure review, the facility failed to ensure the kitchen staff had the appropriate skill set to prepare meals that met the nutritional needs of the facility residents when: 1. Two cooks did not follow the facility menu; 2. One cook did not follow the puree recipes; and 3. One Cook did not cook puree vegetables to preserve nutritive value. These failures posed a risk of 37 out of 39 highly susceptible residents who received food prepared in the kitchen to not meet their nutritional needs which could lead to nutritional related health concerns. Findings: 1. A review of the facility policy and procedure titled Menu Guidelines, dated January 1, 2017, read, To prepare foods according to the menu . Purees: 1. […]