Failure to Provide Palatable and Properly Prepared Food
Penalty
Summary
Surveyors observed that the facility failed to ensure food and drink were palatable, attractive, and served at a safe and appetizing temperature. During kitchen observations, staff did not use measuring cups to accurately measure ingredients such as milk and chicken when preparing pureed food. Additionally, the wrong scoop size was used for serving, and pureed cornbread was found to be bland and of an overly thick consistency, making it difficult to eat. These issues were confirmed through taste tests and direct observation of meal preparation. Interviews with dietary staff, including the cook, dietary aide, dietary manager, and dietitian, revealed that recipes were not consistently followed, which could result in food that does not taste good or is not prepared in the correct quantity. The dietary manager and aide acknowledged the importance of following recipes to ensure meal quality. Review of the facility's policy indicated that menus and recipes are intended to meet residents' nutritional needs and preferences, but the observed practices did not align with these guidelines.