Food Temperature and Palatability Deficiency
Penalty
Summary
Harborview Rehabilitation and Care Center at Doylestown was found to be non-compliant with the requirements for food service under 42 CFR Part 483, Subpart B. The deficiency was identified during an abbreviated survey conducted in response to complaints. The survey revealed that the facility failed to serve food at palatable and acceptable temperatures to residents on the First Floor nursing unit. Specifically, the food cart left the kitchen at 11:46 a.m. and arrived at the nursing unit at 11:47 a.m., but the distribution of food trays did not begin until 11:59 a.m., with the last tray served at 12:05 p.m. This delay resulted in the main entree of penne pasta and Bolognese sauce being served at 122 degrees Fahrenheit and the vegetables at 100 degrees Fahrenheit, both below the facility's standard of 130 degrees Fahrenheit for hot food. Interviews with residents and staff further confirmed the issue. The Director of Dietary stated that food should be served at 130 degrees Fahrenheit and distributed within 10 minutes of the cart's arrival. However, residents reported that their meals were often served cold and were not palatable. Residents 4 and 6 specifically mentioned that their lunch was cold and unappetizing, while Resident 5 described the food as "not good" and frequently cold. Resident 1 also noted that the food was often cold and unappealing, and Resident 2 did not consume much of her meal due to its temperature and taste. These findings indicate a failure to meet the regulatory requirements for food service in the facility.
Plan Of Correction
1. Nursing staff will be re-educated on passing meal trays timely to ensure meals are served at acceptable temperatures. Dietary staff will be educated on preparing food in order to maintain proper service temperatures. 2. Facility Food Service Director/Dietician will hold routine food committee meetings with residents. NHA will review food committee meeting minutes to ensure follow up to residents' concerns. 3. NHA/Designee will conduct test tray audits of resident meals. Audit will be conducted 3 x week for 2 weeks, then weekly x 4. All results will be reported to the QAPI Committee.