Inspection Reports for The Homeplace at Midway
101 Sexton Way, Midway, KY 40347, United States, KY, 40347
Back to Facility ProfileDeficiencies (last 3 years)
Deficiencies (over 3 years)
3.3 deficiencies/year
Deficiencies are regulatory violations found during state inspections.
30% better than Kentucky average
Kentucky average: 4.7 deficiencies/yearDeficiencies per year
8
6
4
2
0
Inspection Report
Annual Inspection
Deficiencies: 4
Apr 8, 2025
Visit Reason
The inspection was conducted to assess compliance with regulatory requirements related to resident privacy, transfer/discharge notification, food safety, and infection prevention and control at The Home Place at Midway nursing facility.
Findings
The facility was found deficient in maintaining resident health information confidentiality, timely notification to the Ombudsman for resident transfers, proper food storage and handling, and implementation of infection prevention and control practices. Deficiencies had minimal harm or potential for harm and affected a few to many residents.
Severity Breakdown
Level of Harm - Minimal harm or potential for actual harm: 4
Deficiencies (4)
| Description | Severity |
|---|---|
| Failed to ensure health information was maintained in a private and confidential manner; Resident 16's Medication Administration Record was left unattended and exposed to public view. | Level of Harm - Minimal harm or potential for actual harm |
| Failed to provide timely notification to the resident representative and Ombudsman before transfer or discharge; no documented evidence of Ombudsman notification for Resident 28's hospital transfer. | Level of Harm - Minimal harm or potential for actual harm |
| Failed to ensure food was stored, prepared, distributed, and served in accordance with professional standards; expired cottage cheese and improperly stored raw meat and uncovered melons observed. | Level of Harm - Minimal harm or potential for actual harm |
| Failed to establish and maintain an infection prevention and control program; staff did not perform correct hand hygiene and improperly disposed of PPE, including failure to post required Enhanced Barrier Precautions signage. | Level of Harm - Minimal harm or potential for actual harm |
Report Facts
Residents affected: 1
Residents affected: 1
Residents affected: 22
Residents affected: 2
Employees Mentioned
| Name | Title | Context |
|---|---|---|
| RN1 | Registered Nurse | Named in privacy and infection control findings |
| Director of Nursing | Director of Nursing | Interviewed regarding privacy, transfer notification, and infection control |
| Administrator | Administrator | Interviewed regarding privacy, transfer notification, food safety, and infection control |
| Social Services Director | Social Services Director | Named in transfer notification deficiency |
| Dietitian | Dietitian | Interviewed regarding food storage deficiency |
| CNA1 | Certified Nurse Assistant | Named in infection control deficiency |
| Infection Preventionist | Infection Preventionist | Interviewed regarding infection control deficiency |
Inspection Report
Routine
Census: 22
Deficiencies: 5
May 11, 2022
Visit Reason
The inspection was conducted to assess compliance with regulatory standards related to food preparation, storage, infection prevention and control, and respiratory protection in the nursing home.
Findings
The facility was found deficient in ensuring pureed food was properly blended, safe food storage and handling practices were followed, proper hand hygiene was maintained in the kitchen, infection prevention and control programs were implemented including respiratory protection, and the designated Infection Preventionist lacked specialized training.
Severity Breakdown
Level of Harm - Minimal harm or potential for actual harm: 5
Deficiencies (5)
| Description | Severity |
|---|---|
| Failed to ensure pureed food was blended to a smooth consistency to meet the needs of residents requiring pureed diets. | Level of Harm - Minimal harm or potential for actual harm |
| Failed to store and serve food in accordance with professional standards, including expired and dented food items found in kitchens and improper storage of raw meat. | Level of Harm - Minimal harm or potential for actual harm |
| Kitchen staff used antibacterial hand sanitizer instead of washing hands with soap and water while handling food. | Level of Harm - Minimal harm or potential for actual harm |
| Failed to implement an infection prevention and control program compliant with OSHA respiratory protection standards, including medical evaluations, training, and fit testing for N95 respirators. | Level of Harm - Minimal harm or potential for actual harm |
| Failed to designate a qualified Infection Preventionist who had completed specialized training in infection prevention and control. | Level of Harm - Minimal harm or potential for actual harm |
Report Facts
Residents affected: 3
Residents affected: 22
Expired cans of soup: 4
Expired juice containers: 2
Dented cans: 6
Opened packages of processed summer sausage: 2
Raw ground beef package weight: 5
Employees Mentioned
| Name | Title | Context |
|---|---|---|
| Ezer #2 | Certified Nurse Aide / Kitchen Staff | Named in deficiency related to improper pureed food blending and food storage practices |
| Ezer #3 | Kitchen Staff | Provided information on food storage and hand hygiene practices |
| Support Services Manager (SSM) | Oversaw culinary orientation and training, provided statements on food storage and hand hygiene | |
| Director of Nursing (DON) | Director of Nursing | Provided statements on pureed diet texture, food safety, infection control, and respiratory protection program |
| Executive Director (ED) | Executive Director | Provided statements on food safety, infection control, respiratory protection program, and training expectations |
| Ezer #1 | Certified Nurse Aide / Kitchen Staff | Named in food storage and handling deficiencies |
| Ezer #4 | Kitchen Staff | Reported not being fit tested for N95 masks |
| Ezer #5 | Kitchen Staff | Reported not being fit tested for N95 masks |
| Registered Nurse (RN) #1 | Registered Nurse | Reported not being fit tested for current N95 masks |
| Registered Nurse (RN) #2 | Registered Nurse | Reported not being fit tested for current N95 masks |
| Ezer #6 | Kitchen Staff | Reported not being fit tested for N95 masks |
| Ezer #7 | Kitchen Staff | Reported not being fit tested for N95 masks |
| Ezer #8 | Kitchen Staff | Reported not being fit tested for N95 masks |
| Licensed Practical Nurse (LPN) #1 | Licensed Practical Nurse | Reported not being fit tested for N95 masks |
| Ezer #9 | Kitchen Staff | Reported not being fit tested for N95 masks |
Inspection Report
Deficiencies: 1
Jul 16, 2019
Visit Reason
The inspection was conducted to evaluate the facility's compliance with food service safety standards, specifically regarding the storage, preparation, distribution, and serving of food in accordance with professional standards and facility policy.
Findings
The facility failed to properly label and date opened food items and discarded expired foods in refrigerators, including opened containers of pimento cheese, whipping cream, honey mustard dressing, frozen fruit bars, and expired yogurts. Interviews with staff confirmed that food brought in by families and supplied by the facility should be dated and discarded after three days to prevent foodborne illness.
Severity Breakdown
Level of Harm - Minimal harm or potential for actual harm: 1
Deficiencies (1)
| Description | Severity |
|---|---|
| Failure to mark opened food items with open dates and failure to discard expired food items in refrigerators. | Level of Harm - Minimal harm or potential for actual harm |
Report Facts
Containers of Chobani Strawberry Greek yogurts: 5
Pound container of Sysco Pimento Cheese: 5
Ounce container of whipping cream: 32
Ounce container of Hidden Valley Honey Mustard Dressing: 32
Count of frozen Outshine fruit bars: 4
Days food brought in by family should be kept: 3
Employees Mentioned
| Name | Title | Context |
|---|---|---|
| State Registered Nurse Aide (SRNA) #2 | Interviewed regarding food brought in by family and facility food handling training | |
| Dietary Manager (DM) | Interviewed about staff responsibilities for food storage, labeling, and discarding expired food | |
| Staff Development Coordinator | Interviewed about staff training on food storage, labeling, and safety | |
| Director of Clinical Support/Acting Administrator | Interviewed about expectations for staff to follow food handling policies |
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