Food Service Operation Failed to Provide Adequate Food and Ordered Nutrition Interventions
Summary
The facility failed to administer its food service operation in a manner that provided adequate quantities and quality of food to residents receiving oral diets. The facility census was 127, with two residents ordered NPO, and the food service budget was described as approximately $6.40 per person per day. The Food Service Manager stated he was allotted $5,500 weekly for food purchases and could not buy all items needed for the approved weekly menus. He reported that the facility often ran low on food before the next delivery, substituted less expensive menu items, and could only afford one case of hamburgers instead of two cases for the Always Available Menu, which he said was not enough to meet requested substitutions when planned meals were not palatable. During interviews and observations, staff reported repeated shortages of food items and nutrition interventions. The Dietitian stated residents were consistently not receiving ordered double portions, nutritional supplements, and other interventions because food purchases were limited by budget constraints, and she reported the kitchen regularly maintained very little food on hand. She identified residents receiving supplements and/or double portions due to significant weight loss, protein malnutrition, or risk for further nutritional decline, and stated she witnessed the kitchen not serving all nutritional interventions listed on meal tickets. On one lunch service, several residents did not receive ordered double portions, the kitchen ran out of chili and bread rolls before all residents were served, and staff reported the kitchen often ran out of meat and other foods during meal service. Resident records showed multiple residents experienced significant weight loss, and their physician orders included double portions as nutrition interventions. During meal service, residents reported not receiving ordered extra portions or supplements, and some stated they did not receive enough food at meals. The kitchen was observed without yogurt, and staff stated the facility had run out of yogurt, nutritional supplements, cottage cheese, lactose-free milk, and hamburgers for substitutions. One resident’s privately purchased plant-based milk was used for residents needing lactose-free milk when the kitchen ran out. Residents also reported being served last or sometimes not receiving a tray, and several residents expressed concerns about the quality of the food and the facility running out of food during meal service.
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