Above average — CMS composite of the measures below.
The next survey window likely opens around October 2026
Estimate from public CMS data, current as of July 2026. Survey timing is at the state agency's discretion.
Citation history
Health deficiencies cited at The Crossing At Riverside Health And Rehabilitatio during CMS and state inspections, most recent first.
The facility failed to ensure proper food handling and storage practices, including unsealed food items and improper hygiene by dietary staff, potentially affecting 113 residents. Observations included opened and unsealed bags, uncovered beverage containers, and expired food items. Dietary staff did not follow handwashing protocols, posing a risk to residents' health.
The facility failed to serve meals at acceptable temperatures, affecting multiple residents. Observations revealed that food items were consistently below appropriate temperatures, and complaints from residents and their families about cold meals were not adequately addressed.
A facility failed to prevent complications from enteral feedings for a resident who was observed lying flat in bed while receiving a tube feeding. The LPN immediately adjusted the head of the bed upon noticing the issue, acknowledging that it should have been elevated to prevent aspiration. The resident's care plan and facility policy required the head of the bed to be elevated 30 to 45 degrees during feeding and for 1 hour after feeding cessation.
The facility failed to serve meals according to the planned menu, resulting in residents on enhanced food diets receiving only 1/2 cup of fortified oatmeal instead of the required one cup. This discrepancy affected 32 residents across multiple dining halls.
Improper Food Handling and Storage Practices
Penalty
Summary
The facility failed to ensure proper food handling and storage practices, which could potentially lead to foodborne illnesses for the residents. Observations included opened and unsealed bags of light brown sugar, bread, and cocoa, as well as opened beverage containers with uncovered spouts in the walk-in refrigerator. Additionally, opened boxes of cookies and cheesy bread sticks were found in the walk-in freezer, and an opened gallon of soy was not refrigerated as per manufacturer specifications. Expired food items, such as butter and cottage cheese, were also found in the refrigerators on the 200 and 300 Halls. These practices were not in accordance with professional standards and manufacturer instructions, posing a risk to the residents' health. Dietary staff also failed to follow proper hygiene practices. One dietary aide was observed handling dirty dishes and then clean dishes without washing his hands. Another dietary aide did not change gloves or wash her hands after touching a dirty bread bag before handling food items. The facility's policy on preventing foodborne illness, which requires employees to wash their hands before handling food and after engaging in activities that contaminate the hands, was not followed. These deficiencies had the potential to affect 113 residents who received meals from the kitchen.
Failure to Serve Meals at Acceptable Temperatures
Penalty
Summary
The facility failed to ensure meals were served at acceptable temperatures and in a manner that maintained the appearance and palatability of the food. During an observation, it was noted that residents on multiple halls received meal trays with food items that were not at appropriate temperatures. For instance, Resident #79 reported that the food is never hot, and Resident #323, along with their family, complained about consistently receiving cold meals. The family had even requested that the meal delivery sequence be altered to ensure warmer meals, but this request was denied by the staff, citing potential complaints from other residents on different ends of the hall. Further observations revealed specific instances where food temperatures were below acceptable levels. On one occasion, a breakfast meal on the 400 hall dining room kitchenette had scrambled eggs at 105 degrees Fahrenheit and sausage links at 111.5 degrees Fahrenheit. Similarly, a lunch tray on the 300 hall dining room kitchenette had a boneless chicken breast at 106.5 degrees Fahrenheit. These findings indicate a systemic issue with maintaining appropriate food temperatures, affecting the residents' meal experience and potentially their nutritional intake.
Failure to Maintain Proper Head of Bed Elevation During Tube Feeding
Penalty
Summary
The facility failed to provide appropriate treatment and services to prevent complications from enteral feedings for a resident who was observed lying flat in bed while receiving a tube feeding. On the specified date, a surveyor observed the resident lying flat on their back, and upon bringing this to the attention of an LPN, the LPN immediately adjusted the head of the bed to 30 to 45 degrees. The LPN acknowledged that the head of the bed should have been elevated to prevent aspiration, as the resident was on a continuous tube feeding running at 35 milliliters per hour with a 90 milliliter flush every 2 hours. A review of the resident's Medication Administration Record (MAR) confirmed that the resident was to receive enteral feeding with the head of the bed elevated 30 to 45 degrees at all times during feeding and for 1 hour after feeding cessation. The facility's policy on Enteral Feedings-Safety Precautions also stated that the head of the bed should be elevated at least 30 degrees during tube feeding and for at least 1 hour after feeding to prevent aspiration. The failure to maintain the appropriate head of bed elevation as per the resident's care plan and facility policy led to the deficiency.
Failure to Serve Meals According to Planned Menu
Penalty
Summary
The facility failed to ensure meals were prepared and served according to the planned written menu to meet the nutritional needs of the residents. Specifically, the menu for breakfast documented that residents on enhanced food diets were to receive one cup of Super Cereal. However, during the breakfast meal, Dietary Aides (DAs) #3, #4, and #6 used a #8 scoop (1/2 cup) to serve a single portion of fortified oatmeal to the residents on fortified diets, instead of the required one cup serving. This discrepancy was observed in the dining rooms on the 100, 200, 300, and 400 Halls, affecting a total of 32 residents as documented by the Dietary Manager. The surveyor confirmed the incorrect serving size through direct observation and interviews with the dietary aides. DA #3, DA #4, and DA #6 all confirmed that they used the gray #8 scoop and served only one serving of 1/2 cup each, rather than the one cup specified in the menu. This failure to follow the planned menu had the potential to affect the nutritional intake of the residents who were supposed to receive enhanced food diets, as they did not receive the full portion of Super Cereal as required.
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Illustrative
What surveyors actually found near you
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Resident with a documented fall history left unattended on the patio; found on the ground with a hip fracture.
Walk-in cooler logs missing for 12 days; expired supplements in the medication room fridge.
Illustrative
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Nursing homes near Searcy
How nearby facilities compare on the same public inspection record.
| Facility | Distance | Overall rating | Citations, 12 mo | Serious (J–L) |
|---|---|---|---|---|
| The Blossoms At Oakdale Rehab & Nursing Center | 2.7 mi | ★★★★★ | 0 | 0 |
| The Springs Searcy | 2.8 mi | ★★★★★ | 6 | 0 |
| Beebe Retirement Center, Inc. | 16.3 mi | ★★★★★ | 3 | 0 |
| Des Arc Nursing And Rehabilitation Center | 21.9 mi | ★★★★★ | 0 | 0 |
| Southridge Village Nursing And Rehab | 23.3 mi | ★★★★★ | 5 | 0 |
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Trusted data, never guesswork. Every citation, penalty, rating and Plan of Correction on this page is sourced from public CMS records (latest release July 2026) and official state health department websites.