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F0804
E

Deficiency in Food Service and Palatability

Philadelphia, Pennsylvania Survey Completed on 02-04-2025

Penalty

No penalty information released
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The penalty, as released by CMS, applies to the entire inspection this citation is part of, covering all citations and f-tags issued, not just this specific f-tag. For the complete original report, please refer to the 'Details' section.

Summary

The facility failed to provide food and drink that was palatable and served at appropriate temperatures for several residents. Multiple residents reported dissatisfaction with the meals, citing issues such as receiving food items they could not eat due to dietary restrictions, meals being unappetizing, and food being served at incorrect temperatures. For instance, one resident mentioned receiving pork despite being unable to consume it, while another noted that meals were consistently late and unappealing. Additionally, residents expressed concerns about the lack of variety and the poor presentation of meals, with some resorting to ordering food from outside the facility. Observations and interviews revealed systemic issues in the food service process. The kitchen staff were observed placing cold pellets on trays, and the pellet heater was reportedly not functioning. Plates were not adequately warmed, and food items were served at temperatures below the acceptable range for palatability. During a test tray observation, it was noted that the meal delivery process was delayed, with food temperatures falling outside the acceptable range, as confirmed by the Food Service Director. These deficiencies indicate a failure to meet the regulatory requirements for food service in the facility.

Plan Of Correction

Step 1 R130, R44, R17, R82, R146, R126, R86, R165, R136, R147, R112, R121, R60, R111, R56 and R32 preferences reviewed and updated. Work order initiated to repair pellet heaters. Alternative process for warming plates initiated. Step 2 Audit completed to ensure that all equipment designed to help maintain proper food temps are functioning properly. Food satisfaction survey completed with residents who are AAOX3 to ensure that food preferences are met. Step 3 Kitchen staff educated on proper use of pellet heaters to ensure plates are warmed as per facility protocol. Nursing staff educated on ensuring trays are delivered immediately upon arrival of units. Step 4 Admin/Designee will conduct weekly audits x 4, monthly x2. All results will be presented at QA for further review.

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