Deficient Food Preparation and Service Affecting Palatability and Safety
Penalty
Summary
Surveyors identified that the facility failed to ensure food was prepared and served in a manner that conserved temperature, flavor, and appearance. Specifically, pineapple Bavarian cream and its pureed version were served at 70°F and 73°F, respectively, which was above the required cold holding temperature of 41°F or below. The Dietary Supervisor confirmed these temperatures were not acceptable for palatability and could result in residents not eating the food. Facility policies and standardized recipes required cold desserts to be maintained at or below 41°F during service, but this was not followed. Additionally, cheese enchiladas served to residents were observed to be dry, hard, and lacking sufficient sauce, making them crunchy rather than soft as intended. Both the Dietary Supervisor and Registered Dietitian agreed that the enchiladas did not meet the expected quality, with the Registered Dietitian noting that the food was not palatable and could lead to dissatisfaction. The standardized recipe for cheese enchiladas specified that each portion should be topped with sauce, which was not adhered to during meal service. Pureed mixed vegetables were also found to be runny, with liquid separating from the puree, rather than holding their shape as required by the facility's recipe and texture standards. The Registered Dietitian and Dietary Supervisor both noted that the puree did not meet consistency requirements, as it failed the spoon tilt and fork drip tests outlined in the recipe. These deficiencies in food preparation and service placed a significant number of residents at risk of poor food intake and related complications.