F0804

D

Failure to Provide Palatable Food at Safe Temperatures

Cedar Rapids, Iowa Survey Completed on 03-02-2026

Penalty

No penalty information released

Summary

The deficiency involves the facility’s failure to provide palatable food at safe and appetizing temperatures for one cognitively intact resident. The resident had multiple diagnoses, including heart failure, chronic kidney disease, type 2 diabetes, and a left diabetic foot ulcer, and was care planned for a low sodium, regular texture diet with thin liquids, with staff directed to monitor diet tolerance. The resident reported eating all meals in his room and stated that his food was cold almost every meal, was often served later than scheduled, and did not taste very good.

Surveyor observation of a noon meal service on Station 3 showed residents waiting in the dining room while beverages were passed and hot food was delayed as staff attempted to plug in the hot cart, which had to be moved due to a short power cord. Residents requested forks but were told none were available. The resident’s tray was prepared from the hot cart and delivered to his room, where food temperatures were immediately taken and showed the pork chop at 101.8°F, potatoes at 121.8°F, and milk at 45.4°F. Review of temperature logs for that meal showed the meat recorded at 189°F before service and 171°F after service, no temperatures recorded for the potatoes/starch, and milk temperatures of 34°F before and 39°F after service, despite facility policy requiring proper hot and cold temperatures during food service and discarding foods held in the temperature danger zone after four hours.