The Haven at Brandermill Woods

In the surveyor’s words

From the most serious findings on record at The Haven at Brandermill Woods, in the surveyor’s own words.

• No harm, potential for more than minimal, patternF812Jul 23, 2026

  Based on observation, staff interview and facility document review, the facility staff failed to prepare, store and serve food in a sanitary manner from the main kitchen. The findings include:The outside freezer had frozen condensation on the fan unit. Expired yogurt was available for use in the produce walk-in refrigerator. The production refrigerator had a foul odor from thawed chicken juice spillage in the floor. The walk-in production refrigerator was in use with condensation dripping from the fan unit that had a black substance on the fan grates and along the bottom edge of the unit. The floor, piping and back wall of the production refrigerator was wet from condensation dripping from the fan. […]

• No harm, potential for more than minimal, patternF842Jul 23, 2026

  Based on staff interviews, clinical record reviews, and facility documentation reviews the facility staff failed to ensure that a complete and accurate clinical record was maintained for four residents, Resident #3 (R3), Resident #4 (R4), Resident #26 (R26), and Resident #19 (R19) out of a survey sample of 15 residents. The findings included: 1.The facility staff failed to maintain a complete and accurate clinical record for R3's contracted hospice services. On 7/23/2026 at 9:44 AM, the Assistant Director of Nursing (ADON) was interviewed. The ADON stated that the hospice binder for the residents that was on hospice was not kept on the nursing unit. She stated the hospice binder was kept in the medical records office, so the hospice notes could be uploaded into the patient medical record. […]

• No harm, potential for more than minimal, patternF908Jul 23, 2026

  Based on observation and staff interview, the facility staff failed to maintain one of two walk-in refrigerators in proper working order. The findings include:The walk-in production refrigerator was operating with a dirty fan unit that had condensation dripping continuously from the unit with water running along the insulated piping on the back wall and onto the floor of the refrigerator. On 7/21/26 at 11:15 a.m., accompanied by the hospitality director and executive chef, the facility's walk-in production refrigerator was inspected. The unit had in-process food items stored on racks/shelves and thawing meat stored in containers on the bottom shelves. A fan unit with two operating fans was observed near the ceiling on the back wall of the refrigerator. […]

• No harm, potential for more than minimal, patternF812Mar 30, 2023

  Based on observations, staff interviews and review of the U.S. Food Code, the facility failed to ensure food was stored in accordance with professional standards for food safety. These failures had the potential to increase the prevalence and spread of foodborne illnesses and infection for all 44 facility residents. Findings include: During the initial kitchen tour on 03/28/23 at 11:30 AM with the Director of Dining Services (DDS), inspection of one walk-in freezer revealed four packages with no label to indicate what the food item was or how long it had been in the freezer. The DDS was unable to identify two of the four items. There were seven food items in the freezer that were dated 2021 and appeared freezer burned. […]

• No harm, potential for more than minimal, patternF812Apr 1, 2021

  Based on observations, interviews, and review of facility policies, the facility failed to ensure proper food handling and hand hygiene was performed in the dining room for 15 residents (R) (R4, R23, R30, R11, R16, R3, R18, R14, R35, R37, R192, R13, R17, R28, and R12). This failure has the potential to cause contamination of foods served to residents in the facility. Findings include: Review of the facility's policy titled, Dietary Employee Personal Hygiene, revised date 10/2020, stated the purpose of the policy was to, utilize the following guidelines for employee personal hygiene to prevent contamination of food by foodservice employees. In the section titled, Hands and Fingernails, the policy stated, Employees should never use bare hand contact with any foods, ready-to-eat or otherwise. […]