The Landings of Swansboro

The facility failed to ensure that 3 out of 6 sampled staff members who provide personal care services had completed the state-approved 80-hour personal care training and competency evaluation program. Specifically, records for Staff G indicated the employee was hired as a personal care aide but lacked evidence of the required training completion.

The facility failed to provide necessary personal care assistance for a resident who required staff help with incontinence care. Based on record reviews and interviews, staff did not attend to the resident's specific needs as outlined in their care plan.

The facility failed to provide necessary personal care assistance for a resident who required staff help with incontinent care. Specifically, records and interviews indicated that staff did not adequately attend to the resident's needs regarding bowel and bladder incontinence.

The facility failed to ensure that hot water temperatures at resident fixtures were maintained between a minimum of 100 degrees F and a maximum of 116 degrees F. Specifically, there was a lack of hot water for approximately 10 days in September 2025, which prevented some residents from being able to shower properly.

The facility failed to maintain hot water temperatures between 100 and 116 degrees Fahrenheit for resident fixtures. Specifically, there was a lack of hot water available outside of the kitchen for approximately 10 days in September 2025, which prevented residents from being able to shower.

The facility failed to provide non-disposable place settings, including plates, forks, knives, spoons, and cups, for residents eating meals in their rooms. Observations and interviews revealed that meals were being served on disposable plates and plastic utensils despite the resident's preference for non-disposable items.

The facility failed to maintain matching therapeutic diet menus for residents with physician-ordered therapeutic diets. Specifically, for three sampled residents, there were no appropriate menus available in the kitchen to guide food service staff in following prescribed dietary requirements, such as a mechanical soft diet.

The facility failed to provide residents eating in their rooms with non-disposable place settings. Observations and interviews confirmed that meals were being served on disposable plates, cups, and plastic utensils. Staff and management were aware or failed to address that these disposable items should only be used for quarantined residents.

The facility failed to maintain hot water temperatures at the required range of 100 to 116 degrees Fahrenheit. Specifically, 8 of 11 inspected fixtures had temperatures ranging from 77.3 to 90 degrees F, causing resident discomfort and avoidance of bathing.