Deficiency in Food Service Equipment Usage
Penalty
Summary
Essential pieces of food service equipment used for the transportation, holding, and delivery of hot foods were not in use at the facility, leading to deficiencies in maintaining safe and satisfactory food temperatures for residents. Observations revealed that the facility was not utilizing a complete and standard thermal system to transport, hold, and deliver hot foods from the main kitchen to the nursing units, resident rooms, and dining areas. This lack of essential equipment resulted in hot foods being served at inadequate temperatures, affecting the palatability and satisfaction of the residents. Interviews with several residents indicated dissatisfaction with the temperature and taste of the foods served. Residents reported that the foods were often lukewarm, tasted undesirable, and hot beverages were not served hot enough to dissolve creamer. Specific complaints included grilled cheese sandwiches being served with hard, unmelted cheese and meals arriving cold when served in resident rooms. These issues were corroborated by interviews with the director of dietary services and the registered dietitian, who confirmed the absence of a complete system of standard dietary equipment for transporting hot foods. Clinical record reviews showed that the residents involved in the complaints were cognitively intact, indicating that their reports were reliable. The dietary staff confirmed that essential equipment, such as heated pellets and thermal pellet holders, were not in use. These items were designed to keep hot foods at the appropriate temperature for twenty minutes beyond the time they left the kitchen, but their absence contributed to the deficiency in food service quality.
Plan Of Correction
The facility will order and put into service heated pellet and thermal pellet holder. All residents receiving meals from the Food Services department have the potential to be affected. The facility will observe the use of the heated pellet and thermal pellet holder for its intended purpose of essential pieces of food service equipment used for the transportation, holding and delivery of hot foods to residents. Food Services Director / designee will conduct observations for the use of the heated pellet and thermal pellet holder 3 times a week x4 weeks, then monthly x2 months. Findings will be reported to the QAPI committee.