Failure to Ensure Palatable and Nutritive Food Service
Penalty
Summary
The facility failed to ensure that food served to residents was palatable and maintained its nutritive value. During a resident council meeting, two residents, both alert and oriented, reported that their food tasted bland and lacked flavor. Review of their records showed that one resident was on a no added salt, controlled carbohydrate diet with regular texture and thin liquids, while the other was on a regular diet texture with thin liquids. Both residents expressed dissatisfaction with the taste of their meals. Test tray observations and tastings confirmed that both regular and pureed foods, including oven barbecue roast beef, vegetables, and mashed sweet potatoes, were bland. The cook who prepared the meals also verified the lack of flavor in both regular and pureed items. The registered dietitian acknowledged that foods served should be palatable and not bland, in accordance with facility policy. Additionally, observations revealed that both regular and pureed foods were held in heated ovens for extended periods, sometimes at temperatures ranging from 150 to over 400 degrees Fahrenheit, well before trayline preparation. The cook and registered dietitian both confirmed that foods should be prepared closer to trayline service to preserve taste and nutrients. Facility policy indicated that food should be held for as short a time as practical, with a maximum recommended holding time of one hour, but this was not followed.