Above average — CMS composite of the measures below.
Past the typical resurvey interval — a standard survey could occur at any time
Estimate from public CMS data, current as of August 2026. Survey timing is at the state agency's discretion.
Citation history
Health deficiencies cited at Fairacres Manor, Inc. during CMS and state inspections, most recent first.
The facility failed to maintain safe food temperatures, with hot and cold items found outside safe ranges. Kitchen staff did not wear appropriate hair restraints, and ready-to-eat foods were handled with bare hands, risking cross-contamination. Staff interviews revealed a lack of temperature monitoring and awareness of proper food handling practices.
The facility failed to follow the weekly menu, offering soda and juice instead of milk, and did not consistently provide menu items like tartar sauce and pasta salad for altered texture diets. Additionally, two residents were served incorrect diet textures, with regular sandwiches instead of prescribed altered textures, only corrected upon prompting. Staff interviews revealed a lack of training on diet adherence.
The facility failed to maintain an effective infection control program, as housekeeping staff did not follow proper cleaning techniques or adhere to disinfectant dwell times. Observations revealed improper cleaning order and use of the same rag for different areas, compromising infection prevention. Interviews indicated a lack of training and understanding of protocols among staff.
Deficiencies in Food Safety and Sanitation Practices
Penalty
Summary
The facility failed to maintain safe holding temperatures for food items, as observed during a dinner service. A tuna melt sandwich, intended to be served hot, was found at 133.1 degrees Fahrenheit, below the required 135 degrees Fahrenheit. Additionally, garden salads and a slice of cheesecake were found at temperatures above the safe cold holding limit of 41 degrees Fahrenheit. Nutritional supplements stored on medication carts were also found at unsafe temperatures, with MedPass and ReadyCare supplements measuring between 59 and 68 degrees Fahrenheit. Interviews with staff revealed a lack of temperature monitoring equipment and procedures for maintaining safe temperatures on medication carts. The facility also failed to ensure kitchen staff wore appropriate hair restraints while preparing and serving food. During an observation, a cook with a goatee and mustache was seen preparing and serving food without a beard net, contrary to the facility's policy and professional standards. The registered dietitian acknowledged the requirement for beard nets but had not noticed the staff member's facial hair. Inappropriate handling of ready-to-eat foods was observed, with kitchen staff using bare hands to handle food items such as hamburger buns and bread. This occurred after staff had touched tray cards and serving utensils, increasing the risk of cross-contamination. The registered dietitian was unaware of these practices and confirmed that ready-to-eat foods should be handled with utensils like tongs, as per facility policy and professional standards.
Failure to Follow Menus and Serve Correct Diet Textures
Penalty
Summary
The facility failed to adhere to the weekly menu, which was designed to meet the nutritional needs of the residents. During observations of meal services, it was noted that dietary aides did not offer milk as a beverage, as specified in the menu, but instead offered soda and juice. Additionally, the dinner menu required a side of tartar sauce and pasta salad for residents on altered texture diets, but these items were not consistently provided. The regional dietary consultant was unable to provide the requested menu nutritional information by the survey exit date. The facility also failed to ensure that residents were served the correct mechanically altered diets. Observations revealed that a resident was served a regular texture tuna melt sandwich, which was not suitable for their prescribed soft and bite-sized diet. Another resident was served a sandwich with unaltered deli meat, contrary to their prescribed minced and moist meat texture. These errors were only corrected upon prompting by the registered dietitian, indicating a lack of adherence to the prescribed diet textures. Interviews with staff revealed a lack of awareness and training regarding the importance of following the therapeutic and mechanically altered diets. The registered dietitian acknowledged the need for all menu items to be served as listed and provided education to the kitchen staff during the survey. However, the performance improvement plan initiated by the facility did not address the issues with mechanically altered diets, focusing instead on therapeutic diets.
Inadequate Infection Control Practices in Facility
Penalty
Summary
The facility failed to maintain an effective infection prevention and control program, as evidenced by observations and interviews conducted on two of four units. Housekeeping staff did not adhere to proper cleaning techniques for disinfecting resident rooms and high-frequency touch areas, such as call lights, bed controls, and light switches. The staff was not adequately trained on housekeeping procedures, leading to improper cleaning practices. During observations, a housekeeper was seen cleaning shared resident rooms without following the correct order of cleaning from the cleanest to the dirtiest areas. The housekeeper did not allow surfaces to remain wet for the recommended dwell time as specified by the disinfectant manufacturers. Additionally, the housekeeper used the same rag for different areas and residents, further compromising the effectiveness of the cleaning process. Interviews with the housekeeper and the housekeeping laundry manager revealed a lack of understanding and adherence to proper cleaning protocols. The housekeeper incorrectly believed that surfaces did not need to remain wet for the entire dwell time to be effective. The housekeeping laundry manager acknowledged the importance of dwell times and the correct order of cleaning but admitted that audits to ensure compliance had not been conducted. The infection preventionist also confirmed the necessity of following manufacturer's recommendations for dwell times to ensure proper disinfection.
What surveyors are citing around you — mapped
All 10 risk areas, ranked with evidence
Repeat citations, what's rising near you, and quality measures — ranked so department heads know exactly where to look first.
Illustrative
What surveyors actually found near you
We read the 149 citations issued within 25 miles in the last 12 months — including the 4 immediate-jeopardy cases — and tell you exactly what happened, in plain English, matched to your record.
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
A prioritized, do-first checklist
Every risk area becomes concrete audit steps drawn from real citations at facilities like yours — run them this week, before your window opens.
Illustrative
Risk indicators are statistical estimates from public CMS data — not predictions, findings, or compliance advice.
Nursing homes near Greeley
How nearby facilities compare on the same public inspection record.
| Facility | Distance | Overall rating | Citations, 12 mo | Serious (J–L) |
|---|---|---|---|---|
| Broadview Health And Rehabilitation Center | 1 mi | ★★★★★ | 0 | 0 |
| Westlake Health And Rehabilitation Center | 1.1 mi | ★★★★★ | 0 | 0 |
| Center At Centerplace, Llc, The | 2.6 mi | ★★★★★ | 11 | 1 |
| Life Care Center Of Greeley | 2.8 mi | ★★★★★ | 0 | 0 |
| Grace Pointe Cont Care Sr Campus, Skilled Nursing | 4.2 mi | ★★★★★ | 4 | 0 |
Every risk area ranked, a do-first checklist, and your local survey patterns
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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 August 2026) and official state health department websites.