Deficient Food Preparation and Service Practices
Penalty
Summary
The facility failed to ensure that food and drink were prepared and served in a manner that conserved nutritive value, flavor, and appearance. Observations revealed that food was being prepared more than two hours before meal service, and test trays for both regular and puree diets were served at suboptimal temperatures and lacked flavor. The kitchen was also found to have unlabeled, uncovered, and rotting produce, as well as outdated menus posted in the dining room. Additionally, a cook was observed pureeing cornbread muffin with water instead of following a specific recipe or using recommended ingredients, which was contrary to facility protocol. Multiple residents reported dissatisfaction with the meals, describing the food as flavorless, cold, tough, and unappetizing. Several residents stated they often declined the main meals and alternatives due to poor quality, lack of variety, and unappealing presentation. Some residents preferred to eat cereal or food brought by family members rather than consume the facility's offerings. Staff interviews confirmed awareness of resident complaints regarding food temperature, taste, and lack of variety, and the Dietary Manager acknowledged not inspecting food quality at delivery, not labeling returned items, and not documenting meal substitutions. Record reviews indicated that facility dietary policies required proper labeling, dating, and storage of food, prompt and efficient meal service to maintain appropriate temperatures, and documentation of meal refusals and substitutions. However, these policies were not consistently followed, as evidenced by the presence of improperly stored food, lack of documentation, and failure to ensure meals were appetizing and served at safe temperatures.