Deficiency in Food Temperature and Quality
Penalty
Summary
The facility failed to provide residents with food and drink that were palatable, flavorful, and at an appetizing temperature during the recertification survey. Observations and interviews revealed that during two meals, the food was not served at appropriate temperatures, and residents expressed dissatisfaction with the taste and texture of the meals. Specifically, during a lunch meal, a hamburger was served at 125.2 degrees Fahrenheit, which is below the required temperature of 140 degrees Fahrenheit, and the dessert and juice were also not at appropriate temperatures. Similarly, during a breakfast meal, scrambled eggs were served at 121.6 degrees Fahrenheit, and the milk was not cold enough. Residents reported that the food was often cold, mushy, and not flavorful. Several residents, including those interviewed individually and during a resident council meeting, stated that the vegetables were overcooked and sometimes pureed, which was not to their liking. Dietary aides and kitchen staff acknowledged these complaints and noted that the facility's lack of a steamer led to vegetables being boiled, causing them to become mushy. Additionally, residents were dissatisfied with the menu choices and the frequency of certain items like sandwiches. Staff interviews confirmed that residents frequently complained about the food's temperature and quality. Dietary aides and kitchen management were aware of the issues, and there were plans to update the menu. However, the current practices led to meals being served at temperatures that did not meet the facility's policy requirements, resulting in unpalatable meals for the residents. The failure to provide meals at the correct temperature and consistency was a significant deficiency noted during the survey.
Plan Of Correction
Plan of Correction: Approved March 14, 2025 The Dietary Shift supervisor or designee will conduct a tasting panel evaluation daily before every meal to ensure palatability of food served to the residents. Tasting Panel will include check for food texture, flavor and consistency. Foods found to be unpalatable will be corrected to correct consistency or replaced. The Dietary Manager, or designee, will perform three test trays weekly to ensure that food and drink is palatable, attractive and at a safe and appetizing temperature. Dietary employees will conduct pre-service temps and test trays will be tested for hot holding within state guidelines. The Audits will be reviewed quarterly with the Quality Assurance and Performance Improvement Committee for 1 year to ensure compliance. Date of Correction: 03/07/2025 Person Responsible for Correction: Dietary Manager