Failure to Serve Palatable and Properly Heated Food
Penalty
Summary
The facility failed to ensure that food served to residents was palatable, attractive, and at a safe and appetizing temperature during a lunch meal. Observation and interview revealed that a resident reported repeated issues with the food, specifically that the meat was often overcooked, dry, and tough. During a test tray evaluation, the chicken breast was found to be thin and dry with a temperature of 111°F, and the pork loin was tough with a temperature of 104°F. The Dietary Manager (DM) confirmed that the meats were not hot or appealing and acknowledged responsibility for ensuring food was properly cooked and served at the correct temperature. The DM attributed the lack of warm food to the use of plastic plates while a new dishwasher was being installed but could not explain the overcooking of the meat. Further interviews with the Administrator (ADMN) confirmed expectations that food should be cooked correctly and served at an appetizing temperature. The ADMN stated that both he and the DM were responsible for monitoring staff and food quality, and that improper staff training and lack of oversight contributed to the failure. Facility policy required that food be inspected for palatability, attractiveness, and safe temperature, but these standards were not met during the observed meal service.