The Cottages at Texarkana

In the surveyor’s words

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

• Actual harm, isolatedF684Mar 28, 2025

  Based on observation, record review, and interview, the facility failed to ensure a resident received an evaluation and treatment, as appropriate, in a time frame that would meet the medical needs of the resident in accordance with professional standards of practice. Specifically, the facility failed to notify the Physician of a low blood sugar, failed to notify the Physician of resident ' s multiple refusals of evening blood glucose checks for the month of October, and failed to notify the Physician and other facility staff after a resident had a fall. This failed practice resulted in actual harm for Resident #29 who fell and sustained a right femur fracture and right hip fracture and did not receive appropriate medical care for 6 days. […]

• No harm, potential for more than minimal, widespreadF812Feb 16, 2023

  Based on observation, record review and interview, the facility failed to ensure food items stored in the refrigerator, freezer and dry storage areas were sealed, covered, dated, and were stored in accordance with the manufacturer's instructions; failed to ensure expired food items were promptly removed/discarded by the expiration or use by dates, to prevent potential for food borne illness for residents who received meals from 1 of 1 kitchen. These failed practices had the potential to affect 45 residents who received meals from 1 of 1 kitchen (total census: 46), as documented on the list provided by Dietary Supervisor on [DATE] at 8:31 PM. The findings are: 1. On [DATE] at 2:15 PM, a box of cheesy garlic bread sticks stored on a shelf in the freezer had no opened date. 2. […]

• No harm, potential for more than minimal, widespreadF812Sep 10, 2021

  Based on observation, record review and interview, the facility failed to ensure foods stored in the freezer, refrigerator, and dry storage area were covered, sealed, and dated; the low-temperature dish machine consistently reached wash and rinse temperatures that were specified by the manufacturer's instructions and that the temperatures were consistently monitored and documented; expired food items were used or disposed of on or before the expiration or use by date, dietary staff washed their hands between dirty and clean tasks and before handling clean equipment or food items; and ice machines were maintained in a clean and sanitary condition to prevent potential food borne illness for residents who received meals from 1 of 1 kitchen. […]

• No harm, potential for more than minimal, patternF803Mar 28, 2025

  Based on observation, record review, interview, and review of the menu, the facility failed to ensure meals were prepared and served according to the planned written menu to meet the nutritional needs of the residents for 3 of the 3 meals observed in 6 of 6 cottages. The findings are: A review of the 03/24/2025 noon meal menu indicated residents on a regular diet were to receive 8 ounces (oz) (1 cup) of Fritos pie and residents on a mechanical soft diet were to receive 8 ounces (1 cup) of ground Fritos pie. During an observation and interview on 03/24/25 at 12:01 PM, in Cottage #6, Certified Nursing Assistant (CNA) #1 used blue scoop #16 (2 oz) to serve a serving of chili totaling 2 oz of chili and 2 servings of corn chips with a total of 4 oz, instead of 8 oz. […]

• No harm, potential for more than minimal, patternF812Mar 28, 2025

  Based on observation, record review, interview, and facility policy review, the facility failed to ensure foods stored in the freezer, refrigerator and dry storage area were covered; refrigerated foods were kept refrigerated; dented cans were removed from stock; expired food items and leftover food items were promptly removed / discarded on or before the expiration or use by date; dietary staff washed their hands between dirty and clean tasks and before handling clean equipment; manufactures instructions were followed; Cold food items were maintained at 41 degrees Fahrenheit or below and hot food items were maintained at above 135 degrees Fahrenheit on the steam table, while awaiting service for 3 of 3 meals observed. The findings are: 1. […]