Deficiency in Food Temperature and Palatability
Penalty
Summary
The facility failed to ensure that residents received food and drink that were palatable, flavorful, and served at appetizing temperatures during the recertification survey conducted from January 13 to January 17, 2025. Specifically, during lunch meals on January 14 and January 15, food was not served at the appropriate temperatures as per the facility's policy. Observations revealed that hot food items were below the required 135 degrees Fahrenheit, and cold items were above 41 degrees Fahrenheit. Residents expressed dissatisfaction with the food, describing it as lukewarm, tough, and lacking variety. These issues were corroborated by temperature measurements taken during meal observations, which showed that several food items did not meet the required temperature standards. Interviews with residents and staff further highlighted the ongoing concerns about food quality. Residents reported that the food was not appetizing, leading some to order food from outside the facility. Staff members, including a Certified Nurse Aide and the Director of Activities, acknowledged the complaints and emphasized the importance of serving food at appropriate temperatures to ensure resident satisfaction and prevent potential health issues. The Corporate Regional Director also confirmed that the food temperatures were not acceptable and stressed the importance of maintaining food safety standards to prevent bacterial growth.
Plan Of Correction
Plan of Correction: Approved March 3, 2025 The following corrective action(s) will be accomplished for those residents found to have been affected by the deficient practice: - The affected residents were provided with replacement meal trays. The facility will identify other residents having the potential to be affected by the same deficient practice and the following corrective action will be taken: - Audit meals using test trays. - When arriving to the dining table, check if meal is at temperatures that are appropriate: Hot food 135 degrees F or higher and cold items 41 degrees or lower, and taste if meal is flavorful. The following measures will be put in place and/or systemic changes will be made to ensure that the deficient practice does not recur: - Education on food temperatures to dietary staff. The corrective action(s) will be monitored to ensure the deficient practice will not recur: - Audit meals arriving to the residents' table are at temperatures that are appropriate: Hot food 135 degrees F or higher and cold items 41 degrees or lower. Items to be palatable and adequately appetizing. - Audit x3 meals for 1 month then 1 meal per month x3 months until 100%. The date for correction and the title of the person responsible for correction of each deficiency: - Date of Correction: 3/5/2025 - Person Responsible: Director of Food Services