Failure to Serve Palatable and Properly Tempered Food and Drink
Penalty
Summary
Surveyors found that the facility failed to provide food and drink that was palatable, flavorful, and at an appetizing temperature during three observed lunch meals. Multiple residents reported that the food was cold, lacked flavor, and was unappealing. During meal observations, food and beverage temperatures were measured and found to be below the facility's required standards for both hot and cold items. For example, hot foods such as mashed potatoes, glazed carrots, roast turkey, oven fried chicken, and green beans were served at temperatures significantly below the required 135 degrees Fahrenheit, while cold items like milk, diced pears, and juice were above the maximum allowed 45 degrees Fahrenheit. Residents and staff consistently reported dissatisfaction with the food's temperature and taste, and some residents stated they often resorted to ordering takeout due to the poor quality of meals. The deficiency was further evidenced by direct observations of meal service delays, such as food carts being left open and meal trays not being distributed promptly, which contributed to the food cooling before being served. Staff interviews confirmed that the process for plating and passing trays involved both food service and nursing staff, and delays in tray distribution were acknowledged as a factor affecting food temperature and palatability. The facility's own temperature logs and policies were not adhered to during the observed meals, resulting in residents receiving food and beverages outside of safe and appetizing temperature ranges.