Failure to Provide Palatable, Attractive, and Properly Tempered Meals
Penalty
Summary
The facility failed to ensure that meals provided to residents were palatable, attractive, and served at a safe and appetizing temperature for 17 of 31 residents reviewed. Multiple residents and their representatives reported that the food was consistently cold, lacked flavor, was unappetizing in appearance, and was sometimes served in insufficient portions. Specific complaints included hard rolls, unidentifiable or flavorless soups, watered-down drinks, and inconsistent portion sizes. Observations confirmed that food items such as meatloaf appeared grayish and unappealing, mashed potatoes and gravy lacked flavor, and pudding portions varied between residents. Residents also reported receiving meals late, with some meals missing items listed on the menu or being substituted with less desirable options due to shortages. Grievances and resident council minutes further documented ongoing dissatisfaction with the quality, temperature, and quantity of food served. Residents described meals as poorly cooked, insufficient to satisfy hunger, and sometimes inedible, with examples such as undercooked French fries, very small portions of pizza, and missing condiments like butter or sour cream. Several residents indicated they relied on snacks or food brought in by family members to supplement their meals due to the inadequacy of the facility's food service. The issues were persistent, with complaints spanning several months and being raised repeatedly in resident council meetings and formal grievances. Staff interviews and facility records acknowledged the residents' dissatisfaction, with staff noting inconsistent food temperatures, portion sizes, and presentation. The facility's own policy required that food be prepared, held, and served in a manner that maintains its nutritive value and palatability, but observations and resident feedback indicated this standard was not consistently met. The deficiency was evident through direct resident interviews, observations of meal service, review of grievances, and resident council minutes, all pointing to a systemic failure to provide meals that met residents' expectations for palatability, temperature, and adequacy.