Unpalatable and Unattractive Food Service
Penalty
Summary
The facility failed to serve foods that were palatable and attractive, and did not prepare food by methods that conserve nutritive value, flavor, and appearance for the kitchen observed. During a lunch meal observation, the regular diet test tray included Arroz Con [NAME] that was described as mushy in texture, overly salty, and visually unidentifiable, as it was formed into a round ball shape. The broccoli and corn were mixed together on the divided plate, and the tray was missing both a dessert and a beverage. A resident interviewed stated the food was not good, too salty, and unrecognizable, and reported only eating the vegetables and dessert, relying on family to bring snacks if hungry. The resident also noted the alternative meal was always the same option. Interviews with the dietitian consultant and dietary manager confirmed awareness of the unappealing lunch and acknowledged that the food did not look as it should, with the dietitian noting the importance of following recipes. The cook reported using shredded chicken instead of cubes as instructed, which may have affected the dish's outcome. The administrator expressed dissatisfaction with the meal's presentation and emphasized the expectation for meals to be appealing and palatable. Review of the facility's test tray policy indicated a requirement for routine quality assurance monitoring to ensure food is appealing, palatable, and served at correct temperatures.