Failure to Provide Palatable and Appetizing Food
Penalty
Summary
The facility failed to ensure that three sampled residents received food that was appetizing, palatable, and served at a safe and appealing temperature. Resident 82, who had diagnoses including diabetes mellitus, hypertension, and hyperlipidemia, was noted to have variable food intake possibly due to intolerance to the prescribed diet. His wife brought in outside food because he did not like the meals provided. Resident 48, with dysphagia, diabetes mellitus, and hyperlipidemia, and Resident 41, with diabetes mellitus, chronic kidney disease, and spinal stenosis, also expressed dissatisfaction with the food, describing it as awful, tasteless, and cold. Resident 41 reported keeping her own salt and pepper at bedside and described the breakfast as repetitive and the eggs as inedible and cold. During an observation and interview, a test tray consisting of pork, carrots, and polenta was found to be unseasoned, greasy, tasteless, and not visually appealing. The carrots appeared pale and grayish, and the polenta lacked flavor. The cook confirmed that food was prepared offsite and delivered in hot carts, with her responsibility limited to checking the food before distribution. The facility's policy required the dietary service supervisor to ensure residents received proper food items at appropriate temperatures for safety and palatability, but this standard was not met for the sampled residents.