Deficient Food Preparation and Presentation Affecting Palatability and Safety
Penalty
Summary
The facility failed to ensure that food was prepared and served in a manner that conserved temperature, flavor, and appearance, as evidenced by multiple observations and interviews. Food temperatures were found to be outside of safe and appetizing ranges, with pound cake with strawberries and whip cream measured at 56.5°F and 60°F for regular and puree diets, respectively, and zucchini at 115°F. Staff were observed pre-plating desserts ahead of time, contrary to best practices, and the Dietary Supervisor acknowledged that residents had previously expressed concerns about food temperatures. The Dietary Supervisor also stated that delays in meal distribution contributed to the temperature issues and was unaware of the pre-plating practice. Facility policy required food to be served at appetizing temperatures to ensure resident satisfaction and safety, particularly for dairy products. Additionally, the quality and presentation of food were compromised. Zucchini was observed to be soggy and overcooked, which the Dietary Supervisor confirmed affected both the appearance and flavor, and could result in nutrient loss. Gravy was observed dripping on the sides of plates, detracting from the food's presentation. The Dietary Supervisor acknowledged that poor presentation could lead to residents refusing to eat. Facility policies required that food be palatable, attractive, and prepared in a way that preserved its nutritive value and appearance. These deficiencies placed a significant number of residents at risk for poor food intake and unplanned weight loss.