Failure to Provide Palatable and Appropriately Tempered Food
Penalty
Summary
The facility failed to provide food that was palatable, attractive, and at a safe and appetizing temperature for several residents. Multiple residents on specialized and regular diets reported that their food was often cold, bland, or unappetizing. Observations and interviews revealed that food fortification practices involved adding cold milk or drizzling butter onto already prepared and plated food, rather than incorporating these items during the cooking process. The dietary manager (DM) confirmed that fortification was done by adding unmeasured amounts of butter or cold milk directly to the plated food due to space constraints, and that the exact caloric content provided to residents was not tracked. During tray line service, staff were observed squirting cold milk and drizzling butter onto plated meals, resulting in food that was oily, bland, and not at the appropriate temperature. A test tray showed that the pureed chicken was cold and oily, the couscous was bland, and the broccoli was cool to the taste. Residents consistently reported dissatisfaction with the temperature and palatability of their meals, and the DM was unaware of these complaints prior to the survey. These findings were based on direct observation, interviews with residents and staff, and review of food service practices.