Deficient Food Preparation and Service: Temperature, Palatability, and Diet Consistency Failures
Penalty
Summary
The facility failed to ensure that food and drink were prepared and served in a manner that conserved temperature, flavor, and appearance, as evidenced by multiple observations and interviews. Food temperatures were found to be outside of acceptable ranges, with roast turkey served at 125°F, apple sauce at 51°F, vanilla mousse at 46°F, and grape juice at 46°F. Residents and dietary staff confirmed that food was often not served at the proper temperature, and the facility lacked a policy regarding food preparation for palatability, flavor, appearance, and temperature. Standardized recipes and facility policies required higher standards for food temperatures than were observed. Additionally, the facility did not follow standardized recipes for therapeutic diets, specifically for residents on renal and consistent carbohydrate (CCHO) diets. The roast turkey served to these residents was reported as salty, and staff interviews revealed that recipes were not always followed, with ingredients being guessed or omitted due to missing recipe documentation. The turkey product itself contained added salt and other ingredients, and the gravy was prepared without following the standardized recipe, which could result in inappropriate sodium content for residents requiring dietary restrictions. The preparation and presentation of pureed foods also did not meet facility and IDDSI standards. Pureed mashed potatoes and pureed roast turkey did not hold their shape on the plate, appearing flat, despite passing the spoon tilt test for texture. The facility's diet manual and standardized recipes required pureed foods to be smooth, moist, and able to hold their shape, but this was not achieved. These deficiencies were observed during trayline and test tray observations, and staff acknowledged that the presentation could negatively impact residents' willingness to eat.