Failure to Provide Palatable, Attractive, and Properly Tempered Meals
Penalty
Summary
The facility failed to provide food and drink that was palatable, attractive, and at a safe and appetizing temperature for 8 of 26 sampled residents. Multiple residents reported dissatisfaction with the quality, taste, and temperature of the meals served. Specific complaints included food being unappetizing, tough meat, lack of seasoning, cold vegetables, and not receiving menu-listed items or appropriate condiments. Some residents stated they were not offered alternatives and, in some cases, resorted to ordering food from outside sources due to dissatisfaction with facility meals. Observations of meal service and a test tray revealed further issues. The test tray included pork roast that was dry, tough, and served at 124.9°F, wild rice pilaf that was lukewarm and unsavory, overcooked and bland asparagus at 117.3°F, a flattened and unappetizing apple crisp dessert at 53.1°F, and a dinner roll at 70.3°F. These findings confirmed that food was not consistently served at appetizing temperatures or in an appealing manner. Additionally, the test tray and resident interviews indicated that food preparation methods did not conserve flavor or appearance. Interviews with dietary staff revealed that while the Registered Dietitian (RD) and Dietary Manager (DM) were involved in resident assessments and occasional tray audits, feedback mechanisms were informal and not consistently documented. The alternative menu was not readily accessible to all residents, as it was separate from the main menu and only provided upon request. These actions and inactions contributed to the deficiency in providing meals that met regulatory standards for palatability, appearance, and temperature.