Pennsylvania Department of Health
GARDENS AT CAMP HILL, THE
Patient Care Inspection Results

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GARDENS AT CAMP HILL, THE
Inspection Results For:

There are  189 surveys for this facility. Please select a date to view the survey results.

Surveys don't appear on this website until at least 41 days have elapsed since the exit date of the survey.
GARDENS AT CAMP HILL, THE - Inspection Results Scope of Citation
Number of Residents Affected
By Deficient Practice
Initial comments:

Based on a complaint survey completed on April 1, 2024, it was determined that The Gardens at Camp Hill was not in compliance with the following requirements of 42 CFR Part 483, Subpart B, Requirements for Long Term Care Facilities and the 28 PA Code, Commonwealth of Pennsylvania Long Term Care Licensure Regulations.


 Plan of Correction:


483.60(d)(1)(2) REQUIREMENT Nutritive Value/Appear, Palatable/Prefer Temp:This is a less serious (but not lowest level) deficiency and is isolated to the fewest number of residents, staff, or occurrences. This deficiency is one that results in minimal discomfort to the resident or has the potential (not yet realized) to negatively affect the resident's ability to achieve his/her highest functional status.
483.60(d) Food and drink
Each resident receives and the facility provides-

483.60(d)(1) Food prepared by methods that conserve nutritive value, flavor, and appearance;

483.60(d)(2) Food and drink that is palatable, attractive, and at a safe and appetizing temperature.
Observations:

Based on observation, completion of a test tray, and resident and staff interviews, it was determined that the facility failed to provide beverages that were palatable temperatures for one of one meals tested.

Findings include:

An interview with Resident 1 on April 1, 2024, at 10:54 AM, revealed the meals could be better and items are often served cold.

Review of facility grievance logs from January 2024 to present, revealed a grievance filed on March 26, 2024, related to a "prison style food system" and that his meals are typically 45 minutes late.

Observation of second floor meal service on April 1, 2024, at 12:44 PM, revealed all residents had been served on the unit.

A test tray was completed on April 1, 2024, at 12:44 PM, utilizing a lunch tray served from the tray line steam table on the unit. The test tray included: meatloaf, mashed potatoes, peas and carrots, ice cream, milk, and coffee. Temperatures taken by Employee 1 (Dietary Manager) revealed the milk was 55.2 degrees and coffee was 116.2 degrees. Consequently, items were not palatable.

During an interview with Employee 1 on March 20, 2024, at 12:48 PM, he revealed when the staff are passing drinks they don't keep the cold beverages submerged in the ice, and that leads to the rise in temperature. He further revealed he has some new coffee carafes that he plans to open and use that might help to keep the coffee hot during service.

During an interview with the Nursing Home Administrator on April 1, 2024, at 1:19 PM, the surveyor revealed the concerns with the test tray. No further information was provided.

28 Pa. Code 201.14(a) Responsibility of licensee



 Plan of Correction - To be completed: 04/24/2024

Preparation and/or execution of this plan of correction does not constitute admission or agreement by the provider of the truth of the facts alleged or conclusions set forth in the statement of deficiencies. The plan of correction is prepared and/or executed solely because it is required by the provisions of federal and state law.

F804
1. The facility discarded milk and coffee used for test tray.
2. An audit will be completed of beverage temperatures each meal for three (3) days.
3. NHA or designee will provide re-education to nursing and dietary staff, that during meal service drinks are to be maintained at palatable temps, ie cold drinks 42 degrees or below, hot drinks 135-160 degrees. Cold beverages are to be held on ice throughout beverage pass and hot beverages temperatures are to maintained by industry standards with insulated containers.
4. A Quality Assurance and Performance Improvement plan will be developed. NHA or designee will complete random observational audits of beverage passes and beverage temperature audits 3 times a week, weekly for 4 weeks and then monthly for 2 months to ensure drinks are being held on ice for cold beverages temperatures to be maintained by industry standards and hot beverages temperatures are to maintained by industry standards with insulated containers. Audit findings will be reported to the monthly QAA for review and recommendations.


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