Deficiency in Food Temperature and Palatability
Penalty
Summary
The facility failed to provide food and drink that was palatable and served at appropriate temperatures for five out of ten residents reviewed. Observations and interviews revealed that the food was often not warm enough, with some residents reporting that the food was cold, mushy, or unappetizing. Specific complaints included food not being warm, coffee not being served, and a preference for oatmeal over cream of wheat due to adverse reactions. Additionally, there were issues with dirty trays not being removed promptly. A test tray evaluation conducted with the Food Service Director confirmed that several food items, including roast pork, pasta, green beans, and chicken noodle soup, were served below the required temperature of 135 degrees. Cold items like apple juice and cinnamon apple dessert were above the acceptable temperature of 50 degrees. The Food Service Director acknowledged that these items were outside the acceptable temperature range, confirming the deficiency in food service standards.
Plan Of Correction
Dietary Director met with residents R2, R8, R9, R10, and R11 to ensure that residents know that he and the Dietary Department are aware of concerns with food being too cold and to acknowledge to the residents that the department is working on plans to improve food temperatures for resident consumption to at least 135 degrees. A new plate-warmer has been purchased and installed to aid in keeping foods that are intended to be eaten warm, warm; from the time food leaves tray line until delivery and consumption by residents. Dietary Staff have been educated regarding food temperature requirements/regulations, properly documenting food temperatures during the production and delivery process and the process to follow if they identify food temperatures that are out of regulatory range during production and delivery. Dietary Director will spot check food temperatures 3 X per week, document and report findings X 3 months at the monthly QAPI Meeting for improvement recommendations.