Failure to Provide Palatable and Properly Tempered Food
Penalty
Summary
The facility failed to ensure that food and drink provided to residents was palatable, attractive, and served at a safe and appetizing temperature. Multiple residents, both cognitively intact and impaired, consistently reported receiving cold, unappetizing, and sometimes incorrect food items. Observations and interviews revealed that food such as sweet potato fries and grilled ham and cheese sandwiches were served cold or at inconsistent temperatures, with some items being undercooked, overcooked, or not prepared according to the menu or standardized recipes. Residents expressed ongoing dissatisfaction with the quality, temperature, and presentation of meals, noting that their concerns had been raised repeatedly over several months without improvement. Staff interviews and document reviews indicated a lack of clear procedures and consistent practices for monitoring and documenting food temperatures. Dietary aides and culinary staff were observed taking food temperatures at varying stages, such as after removal from the oven or warmer, but not consistently at the point of cooking as required. The Food Temperature Log lacked documentation of cooking temperatures, and staff were uncertain about the formal process for temperature checks. The Culinary Services Director acknowledged that staff could benefit from further education on proper food temperature procedures and confirmed that issues with food timing, appearance, and temperature had persisted despite the formation of a food committee and ongoing audits. Resident council meeting minutes and concern reports documented repeated complaints about cold food, incorrect menu items, and poor food quality, including instances of burnt, tough, or frozen food. The facility's own policies required that food be prepared to retain nutritive value, enhance flavor and appearance, and be served at appropriate temperatures, but these standards were not met. The facility's dietician was unaware of the ongoing food concerns and confirmed that recipes and temperature documentation were not being properly followed. Despite staff acknowledgment of the issues and some attempts at education, there was no evidence of measurable improvement in the quality or temperature of food served to residents.