Above average — CMS composite of the measures below.
A standard survey is most likely before around December 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 Heritage House during CMS and state inspections, most recent first.
A facility failed to serve palatable, appetizing food at an acceptable temperature when several cognitively intact residents reported dry, overcooked, and cold ham that was nearly inedible. One resident described the ham as falling apart in the hand, another said it was only a postage-size portion, and others reported prior servings were burnt black or that requested alternatives like a side salad were not provided during meal service.
Kitchen sanitation and food labeling failures: Staff left open food items undated and uncovered, including chicken products stored without lids or dates, while food debris and grease buildup were observed on kitchen equipment, floors, pantry areas, and refrigerator shelves. During lunch service, an uncleaned thermometer was used on multiple foods without sanitizing between items and was placed directly on the counter; the staff member said she had not been trained to clean or sanitize it between uses.
A resident with a hx of stroke and left-sided paralysis was served a regular meal without her meat cut up, even though she could not cut it herself with one hand. Staff said the diet ticket did not include that instruction, while other staff and the dietician acknowledged she needed help with cutting meat and was not truly independent with eating.
Failure to perform hand hygiene during catheter care: A resident with an indwelling catheter and EBP received peri-care and other personal care from a CNA, but hand hygiene was not completed after glove removal or before the staff member left the room. A house hold coordinator observed the care and stated hand hygiene should have been done after each glove change and before exiting the room, and the DON stated hand hygiene was expected before and after glove use. The facility policy required hand hygiene immediately after gloves are removed and before and after personal care such as peri-care.
Overcooked, Dry Ham Served to Residents
Penalty
Summary
The facility failed to provide food that was palatable, attractive, and at a safe and appetizing temperature for 4 of 16 residents reviewed. Resident #3, who had a BIMS score of 15 indicating no cognitive impairment, was observed at lunch with ham that appeared dark in color and very dry; when the resident squeezed it, the ham fell into small pieces on the plate. The resident stated the ham was dry, cold, and not enough for a child, and said it could not even be eaten. Resident #5, also with a BIMS score of 15, stated the ham served was only a postage-size piece and was so dry and overcooked that it was barely able to be eaten. The resident also stated food was frequently brought to the room cold. Resident #10, with a BIMS score of 15, stated the food was terrible and everything was overcooked. The resident reported the ham served was very dry and said a previous serving of ham had been burnt black. Resident #10 also requested a side salad during lunch service but was told it was too late to order one. Resident #17, with a BIMS score of 15, stated there was not very much food for lunch and that the small piece of ham was way overdone and almost inedible. The resident said staff asked if she wanted a sandwich after she complained. Staff interviews and record review showed the ham had been overcooked on a prior weekend because it was left in a hot shaam too long, and staff acknowledged it should not have been served. Staff also acknowledged that on the day of the observation the ham looked too well done, and the food service process relied on huddle tastings and quality checks before service.
Kitchen sanitation and food labeling failures
Penalty
Summary
The facility failed to ensure open food items were dated, covered, and labeled, and failed to maintain clean kitchen and food preparation surfaces and flooring. During an observation in the main kitchen with the Certified Dietary Manager present, two open bags of breaded chicken breasts were found with no date and not sealed, and two containers of chicken breasts were observed, one without a lid and no date and one with a lid but no date. Food debris was observed on the floor by the oven, grill, fryer, and in the dry storage pantry, along with grease buildup on the surfaces and sides of the equipment. On a later observation in the main kitchen, grease buildup was again seen on the sides of the fryer, oven, stove top, and grill, with dried grease spilled down the sides of the equipment. The floor under the equipment had food debris and dried food, and the refrigerator next to the fryer in the prep area had old food debris and dirty shelves. In the freezer section of that refrigerator, an open plastic container with no lid and no date contained frozen chicken patties. During lunch service on the PA unit, a kitchen staff member used the same thermometer to check multiple foods, including grapes, chicken, asparagus, rice, and two hamburgers, without cleaning or sanitizing it between items and without a cover, then placed it directly on the counter. The staff member stated she was not trained to clean or sanitize the thermometer between foods, and the CDM stated the expectation was that the thermometer be cleaned and sanitized between items and that food be labeled, sealed, and stored properly.
Food Not Prepared to Meet Resident’s Eating Needs
Penalty
Summary
The facility failed to provide food in a form designed to meet the individual needs of one resident who had a history of stroke with left-sided paralysis, anemia, renal insufficiency, malnutrition, unspecified mononeuropathy of the left upper limb, and hemiplegia affecting the left nondominant side. The resident’s MDS documented intact cognition, and the care plan noted the resident was independent with eating and to assist as needed. During observation, the resident was eating lunch in her room and was able to use her right hand to eat corn casserole, but the slice of ham on her plate remained untouched while her left arm rested unused in her lap. The resident stated she preferred to eat in her room and explained that she could not cut her meat because of her left-sided paralysis, and that she had previously been assisted with cutting meat but no longer was. Staff interviews and record review showed the resident’s regular diet order and diet ticket did not include instructions for meat to be cut up, despite staff awareness that she could not do this independently. Kitchen staff stated they did not cut the resident’s meat because it was not on the diet plan or ticket, and one staff member said she had not realized the resident could not cut it herself. Another kitchen staff member who routinely worked on the unit stated she knew the resident had difficulty cutting meat and would cut it up when she worked there, while the dietician and nurse leader acknowledged the resident was unable to cut her meat and required assistance. The EHR also showed the resident had been coded as independent with eating on the MDS, although staff stated she was not independent because she could not cut her meat.
Failure to Perform Hand Hygiene During Catheter Care
Penalty
Summary
The facility failed to provide appropriate infection prevention practices when caring for a resident with an indwelling catheter who was on Enhanced Barrier Precautions. Resident #3’s MDS documented a BIMS score of 15, indicating no cognitive impairment, and also documented use of an indwelling catheter. The resident had a physician’s order for catheter changes every month and as needed with an 18 French catheter and 10 mL balloon. During observation of catheter care, Staff D, a CNA, performed peri-care and other personal care tasks while using gloves and a gown, but hand hygiene was not completed after glove removal during the care process or before leaving the room. Staff E, who was present during the observation, stated she did not see hand hygiene completed after gloves were removed prior to the resident’s transfer, after removal of gloves, or prior to leaving the room. Staff D was observed removing gloves, applying new gloves, assisting with transfer to a chair, removing trash, making the bed, removing the gown, and then walking down the hall to the dirty utility room and to another resident’s room without hand hygiene being completed after glove removal. Staff E stated she would have liked to see hand hygiene after each glove change and before leaving the room after the gown was removed. The DON stated she expected hand hygiene prior to and after glove application. The facility policy titled Hand Washing and Hand Hygiene stated hand hygiene must be performed after touching blood, body fluids, secretions, excretions, and contaminated items, immediately after gloves are removed, and before and after providing personal care such as peri-care.
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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.
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Nursing homes near Atlantic
How nearby facilities compare on the same public inspection record.
| Facility | Distance | Overall rating | Citations, 12 mo | Serious (J–L) |
|---|---|---|---|---|
| Atlantic Specialty Care | 0.5 mi | ★★★★★ | 9 | 0 |
| Caring Acres Nursing And Rehab Center | 12.3 mi | ★★★★★ | 20 | 0 |
| Griswold Rehabilitation & Health Care Center | 13.2 mi | — | 0 | 0 |
| Salem Lutheran Home | 13.8 mi | ★★★★★ | 10 | 0 |
| Exira Care Center | 14.4 mi | ★★★★★ | 7 | 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.