Failure to Serve Timely, Proper-Temperature Meals in Accordance With Resident Preferences
Penalty
Summary
The deficiency involves the facility’s failure to provide meals at regular, designated mealtimes in accordance with residents’ needs, preferences, and requests, as required by its own dietary policy on frequency of meals. The policy, last revised 10/2022, states that at least three daily meals will be provided at regular times comparable to normal community mealtimes and that the Dining Services Director will ensure each meal is served within the designated time frame. Surveyor observations in the Chesapeake dining room showed residents present from 12:10 PM to 1:00 PM for a posted lunch period of 12:15 PM to 12:30 PM, with several residents waiting without being served, some leaving the dining room and not returning, and one resident verbally expressing frustration about the delay. Interviews with cognitively intact residents confirmed that they had been waiting 40–45 minutes for lunch and that meals were not brought on time. Three sampled residents were specifically affected. One resident with type 2 diabetes mellitus with hyperglycemia, pancreatitis, lung disorder, acute kidney failure, and mineral metabolism disorder reported waiting over forty minutes for lunch and stated that staff never brought food on time. Another resident with a displaced fracture, central cord syndrome sequela, and anxiety disorder reported waiting over 45 minutes for lunch, stated that weekends were worse, and that food was usually cold by the time it was served; this resident also reported staff becoming upset when asked to reheat meals. A third resident, the Resident Council President with anxiety disorder, depression, and hypo-osmolality, reported that for the last six months meals had been served late, often cold, and that staff displayed negative or disrespectful demeanor when residents requested reheating. Staff interviews revealed that meals were frequently late due to dietary staffing shortages and logistics problems, while observations showed that there were sufficient nursing and non-nursing staff available to assist dietary staff when needed.
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