Failure to Serve Palatable and Safe Temperature Meals
Penalty
Summary
The facility failed to ensure that food and drink were served at safe, palatable, and appetizing temperatures for several residents. Observations during meal service revealed that food items, such as lemon chicken and garlic parmesan pasta, were served below the expected temperature, with the chicken measuring as low as 117.7°F and the pasta at 98.8°F after tray delivery. The chicken was also observed to be dry, burnt, and difficult to cut, and the pasta was mushy. Staff interviews confirmed that the food did not reach the required temperatures, and the normal reheating process was not followed, as food was placed directly on the hot cart instead of being returned to the oven. Multiple residents and their family members reported dissatisfaction with the food quality and temperature. One resident consistently described the food as cold and dry, while another stated that meals were not always hot and expressed a preference for warmer food. A family member of a resident dependent on renal dialysis reported that the food was often dry, difficult to eat, and that vegetables were overcooked. Another resident's spouse noted inconsistency in food temperature, with meals sometimes arriving hot and other times not. Staff observations and interviews further highlighted procedural lapses, such as food being left on the counter before being placed on room tray carts and difficulties in maintaining appropriate temperatures on the steam table. The Certified Dietary Manager and dietary staff acknowledged that food was not reheated as required and that the chicken appeared dry and tough. The administrator confirmed that the meal service was delayed, and the food was not handled according to standard procedures, resulting in suboptimal food temperatures and quality for residents.