Failure to Follow Food Preparation Recipes and Maintain Safe Food Temperatures
Penalty
Summary
Surveyors observed that food was not prepared according to facility recipes, with significant deviations in both ingredient selection and measurement. During meal preparation, the dietary cook omitted several required ingredients from the Sweet and Sour Chicken recipe, using only chicken, oil, pineapple, and bottled sauce instead of the full list of 17 ingredients. Ingredients were not measured, and the cook used unmeasured amounts of water and thickener when preparing pureed meals, contrary to the recipe instructions that specified using broth or sauce and following precise measurements. The Registered Dietitian and Dietary Supervisor confirmed that recipes and measurements are expected to be followed to ensure nutritional content and consistency. Additionally, the preparation of pureed foods did not adhere to the facility's provided recipes. The cook added water instead of the recommended broth or sauce, and did not measure the amount of liquid or thickener used, resulting in inconsistencies in the texture and nutritional value of the pureed meals. The process for pureeing both meats and vegetables was not followed as outlined in the facility's recipes, which require completing the regular recipe, measuring portions, and gradually adding the correct type and amount of liquid and stabilizer. Multiple residents reported that food was not served at appropriate temperatures, with complaints that hot food was not hot and cold food was not cold. The Dietary Supervisor acknowledged receiving complaints about food temperature, particularly from one hallway, but was unsure of the root cause. These failures in food preparation and service had the potential to negatively impact the intake and nutritional status of the residents receiving facility-prepared meals.