Failure to Serve Palatable, Attractive, and Properly Prepared Food
Penalty
Summary
The facility failed to ensure that food served to residents was palatable, attractive, and prepared in a manner that conserved nutritive value, flavor, and appearance. Observations revealed that lunch meal trays delivered to residents in one hallway were unappealing, with poor arrangement and small side portions. Test trays showed inconsistencies, with one tray being well-presented and another containing overcooked, mushy, and unseasoned broccoli. Additionally, vegetables were observed sitting in water for extended periods before serving, resulting in a watery and mushy texture. The meal delivery cart doors were left open during meal delivery, exposing trays and reducing food temperatures. Staff interviews confirmed that vegetables should not be left in water, and that proper portioning and seasoning were not consistently followed, especially by new cooks in training. Further interviews indicated that complaints had been received from the resident council regarding cold food, and staff acknowledged that delays in meal delivery and improper handling of food carts contributed to this issue. The Certified Dietary Manager (CDM) admitted to being distracted during training, which led to oversight in food preparation practices. The facility's policy requires that meals be nourishing, palatable, well-balanced, and served at safe and appetizing temperatures, but these standards were not consistently met during the survey period.