Unpalatable and Improperly Prepared Food Served to Residents
Penalty
Summary
The facility failed to prepare palatable food for residents on regular consistency textured diets, as evidenced by multiple observations and interviews. During a lunch meal, several residents received popcorn shrimp that had a white, hard coating and was not browned, making it difficult to chew. Residents who received the shrimp either struggled to eat it or removed it from their mouths due to its unappetizing texture and appearance. Interviews with these residents confirmed that the shrimp was unappetizing and difficult to chew, resulting in their inability to consume the meal. Further investigation revealed that the shrimp was prepared in an oven rather than a deep fryer, which was the appropriate method for this product. The cook confirmed that the facility did not have a deep fryer, leading to the shrimp remaining white and the coating becoming harder. The registered dietitian verified that the shrimp should have had a golden brown appearance and a coating that was easily chewed. Review of the facility's food production and safety policy indicated that foods are to be prepared by methods that maintain, develop, and enhance flavor, which was not followed in this instance.
Plan Of Correction
F804 Urbana Health and Rehab wishes to point out to any person who reviews this document that we do not necessarily agree with the citations with which we were cited. However, the law requires us to prepare a plan of correction for the citations regardless of whether we agree with them or not. Thus, we have prepared such a plan as noted below. Please note though, that this plan does not constitute an admission that the citations are either legally or factually correct. This plan of correction is not meant to establish any standard of care, contract, obligation, or position and Urbana Health and Rehab reserves all rights to raise all possible contentions and defenses in any civil or criminal action or proceeding. Please accept 07/30/25 as the facility's allegation of compliance date. The facility failed to provide residents on a regular diet with palatable food affecting residents 20, 39, 35, 5, 28, 2, 34, 12, 33, 198, 38, 8, 17, 27, 43, 29, 3, 13, 32, 22, 10, 26, 31, 25, 24, 7, 23, and 37. Step 1: Dietary Manager provided identified residents alternate menu items at their request. This was completed on 6/2/25. Step 2: Dietary Manager to audit current food supply to ensure we have ability to prepare the items properly for the best outcomes in taste and presentation. Audit completed to be by 6/30/25. Dietary manager will adjust weekly order to ensure menu items can be prepared by the kitchen appliances. Step 3: RRD to provide education on 6/18/25 to Dietary Manager to order alternative items when a specific way of preparation is unavailable at the facility. Step 4: To monitor and maintain ongoing compliance, RRD/Designee will audit menu and preparation process weekly X4, then monthly x2 to ensure that menu items are being prepared properly with the equipment Urbana kitchen has available. Results of the audits will be forwarded to the facility QAPI committee for further review and recommendation. --- F812 Urbana Health and Rehab wishes to point out to any person who reviews this document that we do not necessarily agree with the citations with which we were cited. However, the law requires us to prepare a plan of correction for the citations regardless of whether we agree with them or not. Thus, we have prepared such a plan as noted below. Please note though, that this plan does not constitute an admission that the citations are either legally or factually correct. This plan of correction is not meant to establish any standard of care, contract, obligation, or position and Urbana Health and Rehab reserves all rights to raise all possible contentions and defenses in any civil or criminal action or proceeding. Please accept 7/30/25 as the facility's allegation of compliance date. The facility failed to prepare food in a sanitary manner affecting 45 residents that received food from the facility kitchen. Observation 1: DM did not have arm coverings on while preparing food and she has a diagnosis of psoriasis. Observation 2: Cook #250 failed to wear gloves nor did she sanitize her hands after touching her face when reassembling the food processor. Step 1: Regional Dietitian educated DM on dress and personal hygiene and instructed to don a jacket and/or arm coverings, completed 6/4/25. Step 2: Regional Dietitian educated Cook #250 on handwashing in the kitchen, handling and storage of equipment and utensils, which included information on avoiding handling equipment that will come in contact with food, the drying of wet equipment, and the use of disposable gloves in the kitchen. Handwashing competencies.