Failure to Provide Palatable and Properly Heated Food to Residents
Penalty
Summary
The facility failed to ensure that food served to residents was palatable, attractive, and maintained at a safe and appetizing temperature. Multiple residents, including those with significant medical conditions such as pneumonia, malnutrition, hemiplegia, heart failure, vascular disease, respiratory failure, chronic obstructive pulmonary disease, depression, atrial fibrillation, diabetes, coronary artery disease, hypertension, seizures, anxiety, and dysphagia, reported that the food was not good, lacked taste, and was often served cold. Observations and interviews confirmed that food items, including pureed and regular meals, were served below the desired temperature range, with some items measured as low as 91-94 degrees. Staff interviews revealed that the facility was not utilizing available equipment, such as metal warming dishes, to keep plates warm, and that standard recipes were not consistently followed, resulting in food that was pasty, bland, or overly salty. Diet tech audits conducted in the months prior to and during the survey identified ongoing issues with food palatability, temperature, and adherence to nutrition recommendations. Despite previous findings and recommendations, the facility did not address these concerns, as evidenced by repeated audit results and resident feedback. Policy review indicated that the facility was expected to serve hot foods at 135 degrees and use thermal equipment to maintain temperature, but these practices were not consistently implemented. The deficiency was substantiated through direct observation, resident and staff interviews, medical record review, and audit findings.