Deficient Food Palatability, Temperature, and Recipe Adherence
Penalty
Summary
The facility failed to provide food that was palatable, attractive, and at a safe and appetizing temperature for one of three meals observed during a survey. During the lunch meal, food temperatures were recorded as being below recommended levels, with the regular chicken parmesan measured at 87°F and the puree chicken parmesan at 109°F, both of which are below the standard for hot food service. Observations and interviews revealed that the green beans were bland and cool, and the chicken parmesan was described as warm but not hot by both the Dietary Manager and surveyors. Residents interviewed expressed dissatisfaction with the food, noting issues such as tough meat, unappetizing appearance, and insufficient quantity. Further investigation found that the facility did not follow the prescribed puree recipe for the lunch meal. The cook was observed adding water and food thickener to green beans instead of using the recommended liquids such as broth, juice, milk, gravy, or sauce, as specified in the recipe book. The cook admitted to not consulting the recipe book prior to preparing the meal and stated that he relied on his own experience. The Dietary Manager was unaware that staff were not following the recipe book and confirmed that the last in-service training on following the menu was completed a month prior. Interviews with the Dietary Manager and Administrator indicated a lack of oversight and communication regarding adherence to recipes and food preparation standards. The Dietary Manager stated he was responsible for ensuring staff followed the recipe book but was not informed of deviations. The Administrator, who oversees the Dietary Manager, was also unaware of staff not following recipes and was unsure about the completion of in-service training. Both acknowledged the importance of providing palatable and appetizing food but did not identify recent complaints or issues prior to the survey findings.