Failure to Serve Palatable and Properly Tempered Food
Penalty
Summary
Surveyors found that the facility failed to ensure food was served at palatable and appetizing temperatures in accordance with professional standards for food service. During the survey, test trays from two lunch meals were evaluated and found to have food items that were either not flavorful, overcooked, or served at improper temperatures. Specifically, hot foods such as pot roast and potatoes were sometimes below the recommended temperature, while cold items like juice and gelatin were above the safe cold temperature range. Residents at a council meeting reported that food was often cold, overcooked, and not palatable. Observations and interviews with staff confirmed that residents frequently complained about the quality and temperature of the food, and that alternate meals were sometimes provided when complaints were made. The facility's policies required that meals be nourishing, palatable, and served at safe and appetizing temperatures, with regular audits and test trays to monitor compliance. However, interviews revealed that food was prepared in advance, sometimes up to five days, and reheated on the units, which may have contributed to temperature inconsistencies. Staff acknowledged that food sometimes appeared overcooked or dry, and that delays in tray delivery and issues with food positioning on plates could affect temperature. Documentation and staff statements indicated that test tray temperatures were sometimes out of range, and that flavor and presentation were not consistently maintained.