Failure to Provide Palatable and Safe-Temperature Meals
Penalty
Summary
The facility failed to ensure that food and drink were palatable, attractive, and served at safe and appetizing temperatures for residents in both buildings, as well as on a test tray. Multiple residents reported that meals were consistently served cold, unappetizing, and sometimes inedible. Observations and interviews revealed that residents often received their meals late, with food items such as pork chops, mashed potatoes, and vegetables being served at temperatures well below the required hot holding threshold. Residents described the food as bland, tough, overcooked or undercooked, and lacking in flavor. Some residents reported missing meal components or receiving incorrect items on their trays, and several stated that they or their families had to supplement their diets due to the poor quality of the facility's food. Staff interviews confirmed ongoing issues with food temperature and palatability. Dietary and nursing staff acknowledged that residents frequently complained about cold and unappealing food, and that trays were often delivered late due to short staffing in the kitchen. Staff also reported that the plate warmer in the kitchen was not functioning and had not been replaced, and that the steam table was awaiting approval for replacement. The Food Service Director and Administrator were aware of the complaints and equipment issues, but there was no evidence that these problems had been resolved at the time of the survey. Staff also indicated that they were not always able to accommodate residents' requests for reheating food or providing missing items due to limited resources. Temperature checks conducted by surveyors during meal service confirmed that hot foods were not maintained at the required temperatures. For example, pork chops on the tray line were measured at 142.7 to 144.2 degrees Fahrenheit, but by the time they reached residents, the temperature had dropped to 99.2 degrees Fahrenheit. Other hot items, such as mashed potatoes and vegetables, were also served below the required temperature, while cold items were within acceptable ranges. The lack of functioning equipment, delayed meal delivery, and insufficient staffing contributed to the failure to provide meals that met regulatory standards for safety, palatability, and resident satisfaction.