Failure to Provide Palatable, Appetizing, and Properly Tempered Meals
Penalty
Summary
Surveyors identified a deficiency in the facility's food service, specifically related to the palatability, temperature, and presentation of meals provided to residents. Multiple residents reported that food was often served cold, dry, or unappetizing, with specific complaints about hard waffles, cold biscuits and gravy, dry bread, and repetitive menus. Observations confirmed that food trays were sometimes left in insulated carts for extended periods before being delivered, resulting in meals being served at improper temperatures. Temperature checks revealed that hot foods were not consistently maintained at safe temperatures, and cold items such as juice were served above recommended temperatures. Additionally, condiments and food preferences were frequently not honored, with residents receiving items they had previously declined or not receiving requested items such as peanut butter sandwiches or condiments like butter, salt, and pepper. Interviews with dietary staff and review of facility policies revealed that while there were procedures in place for tray accuracy and honoring food preferences, these were not consistently followed. Staff acknowledged that condiments should be included based on tray tickets, but residents routinely reported missing condiments. The dietary manager and registered dietitian indicated that audits to ensure tray accuracy were planned but had not yet been implemented. Bread deliveries were only made once a week, contributing to complaints about stale and hard bread. Food palatability tests conducted by the surveyor further confirmed issues with meal presentation, taste, and portion sizes, with meals described as bland, overcooked, and lacking in visual appeal. The deficiency affected a significant number of residents who rely on the facility for their nutritional needs, with reports of decreased food acceptance and the potential for nutritional decline. Residents expressed dissatisfaction with the quality and variety of meals, and some reported skipping facility meals altogether. The facility's failure to consistently provide palatable, appetizing, and appropriately tempered food, as well as to honor resident preferences and provide necessary condiments, directly contributed to the deficiency cited by surveyors.