Failure to Provide Palatable and Properly Tempered Food
Penalty
Summary
The facility failed to provide food that was palatable, attractive, and served at appetizing temperatures during one observed meal. Interviews with two residents revealed dissatisfaction with the taste and temperature of the food, with both stating that hot food was often served cold. Additionally, a grievance submitted by a resident's daughter indicated that her mother did not receive selected menu items due to the facility running out of food, and that the food provided was frequently inedible. A review of the facility's Tray Line Test Tray Audit showed that the standard for hot entrees and vegetables is a temperature of at least 135 degrees Fahrenheit, and that food should be evaluated for flavor and texture. During a test tray evaluation, it was found that the vegetable dish was bland and overcooked, and the temperature of some items did not meet the facility's standards. The tray had been left on a meal cart for 18 minutes before evaluation, contributing to the temperature issues. Staff interviews confirmed that the food temperatures were not to company standards and acknowledged delays in tray assembly.