Deficiency in Food Palatability and Temperature
Penalty
Summary
The facility failed to serve food items that were palatable to the residents, as determined through resident interviews and a meal test tray. Multiple residents reported that their meals were not warm enough and lacked taste. Specifically, Resident 73 mentioned that the food was not as warm as preferred and lacked flavor, while Resident 74 and Resident 77 described the food as cold and unappetizing. A group of residents also expressed ongoing dissatisfaction with the food, citing issues such as cold and dry meals, and a lack of variety, with frequent servings of pork and chicken. Resident 45, while eating sweet and sour pork, noted the absence of the expected sweet and sour taste. Observations in the kitchen revealed that the facility used a non-insulated cart for overflow trays, which may have contributed to the temperature issues. A test tray removed from the open cart showed that the scalloped chicken with mushrooms was at 140 degrees Fahrenheit and bland, while the sweet and sour pork was at 122 degrees Fahrenheit, cool, and also bland. The food service director and dietician explained that salt was not added to the food due to cardiac diets, and salt packets were provided on trays instead. The food service director also noted deviations from recipes, such as using only pineapple juice instead of chunks and not visibly including green peppers or onions in the pork. The chicken lacked visible breadcrumbs and parmesan cheese, as called for in the recipe.
Plan Of Correction
1. The identified concern for R45 was immediately corrected. 2. Dietary manager and registered dietician will continue to monitor by completing monthly food committee meetings as well as completing random test tray audits. 3. Staff will be in-serviced on the importance of serving food and drinks that are palatable, attractive, and at safe and appetizing temperatures. Nursing staff will also be educated on serving meal trays promptly when trays are received on the unit to maintain adequate temperature of food. 4. Dietary manager and registered dietician will complete test trays daily for 2 weeks, followed by 4 trays a week for 2 weeks. Then weekly times two months. All findings will be submitted to the Quality Assurance Committee.