Deficiency in Food Palatability and Temperature
Penalty
Summary
Surveyors identified a deficiency related to the preparation and serving of food, based on both resident interviews and direct observation. Multiple residents reported that the food was often served cold, lacked taste, and was unattractive in appearance. Specific complaints included food being cold at breakfast, unappetizing combinations, insufficient variety, and poor presentation. Some residents stated they avoided eating the facility's food, with one resident relying on family to bring in meals. These concerns were echoed during a confidential group interview, where residents noted that food quality was particularly poor on weekends when the supervisor was not present. To verify these complaints, surveyors conducted a test tray evaluation during a lunch service. The test tray was assessed for temperature and taste by both the surveyor and the Dietary Services Supervisor (DSS). While the temperature of the food was found to be palatable, the roast turkey was described as tasteless, a finding with which the DSS agreed. The report documents that the facility failed to cook food in a way that preserved its palatability, leading to resident dissatisfaction and the potential for decreased food intake.