Not rated by CMS — ratings are suppressed for new or low-volume facilities.
The next survey window likely opens around January 2027
Estimate from public CMS data, current as of June 2026. Survey timing is at the state agency's discretion.
Citation history
Health deficiencies cited at Glenflora during CMS and state inspections, most recent first.
Surveyors observed the lunch tray line and found that pureed chicken alfredo and pureed spinach on plated trays were below the required hot-holding temperature of 135°F when checked with an electronic thermometer. The DM stated that hot foods are expected to be served at 135°F or higher and that items below this temperature should be discarded or reheated to 165°F before serving, and acknowledged that staff should have checked and documented steam table temperatures before starting the tray line. The DM reported that the cook normally responsible for tray line temperatures was absent and the replacement staff did not perform temperature checks, while the Administrator confirmed his expectation that regulatory guidelines for food temperature monitoring and documentation be followed prior to plating.
Failure to Maintain Required Hot-Holding Temperatures for Pureed Foods
Penalty
Summary
Surveyors identified a deficiency in the facility’s food service practices when observing the lunch tray line in the main kitchen. During the observation, three lunch trays had already been plated, covered, and were ready to be placed into tray carts. At the request of the surveyors, the Dietary Manager (DM) checked the temperatures of pureed menu items using the facility’s electronic food thermometer. The pureed chicken alfredo measured 128°F and the pureed spinach measured 130°F, both below the expected hot-holding standard of 135°F or higher. In an interview, the DM stated that his expectation was for dietary staff to serve hot foods at 135°F or higher and that any hot food below 135°F should be discarded or reheated to 165°F before serving. He explained that kitchen staff should check and document temperatures of all foods on the steam table before starting the tray line to ensure they are above 135°F prior to plating. The DM reported that the cook responsible for taking tray line temperatures had called out, and the staff member filling in did not think to check the food temperatures on the steam table. In a separate interview, the Administrator stated his expectation that the kitchen follow all regulatory guidelines for food and kitchen sanitation safety, including daily monitoring and documentation of hot food temperatures on the steam table, with temperatures above 135°F prior to plating.
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Nursing homes near Lumberton
How nearby facilities compare on the same public inspection record.
| Facility | Distance | Overall rating | Citations, 12 mo | Serious (J–L) |
|---|---|---|---|---|
| Wesley Pines Retirement Community | 2.5 mi | — | 7 | 0 |
| Woodhaven Nursing Center | 2.6 mi | — | 0 | 0 |
| The Carrolton Of Lumberton | 3.5 mi | — | 9 | 0 |
| Harborview Lumberton | 4.4 mi | — | 0 | 0 |
| Pembroke Center | 9.5 mi | — | 18 | 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 August 2026) and official state health department websites.