Finding Description
Based on record review, interviews, and observations, it was determined that the facility failed to ensure that meals were delivered to residents at an appropriate and palatable temperature. This deficient practice has the potential to affect all residents who receive meals from the facility's kitchen. The findings include:A review of complaint #316959 contained a statement that, “The meals are cold and half-cooked”.
A subsequent review of the facility's food committee meeting notes revealed that residents had voiced concerns about the presentation, taste, and temperature of foods.
A review of the food service temperature logs was completed. The review failed to show food service line temperature records for dinner on 3/6/25, breakfast, lunch, and dinner on 3/13/25, dinner on 3/20/25, dinner on 3/27/25, lunch and dinner on 5/1/25, dinner on 5/20/25, dinner on 5/21/25, dinner on 6/14/25, dinner on 6/15/25, dinner on 6/16/25, and dinner on 6/18/25. The review also revealed two undated food temperature log forms, which also lacked records of food temperatures for lunch and dinner.
Continued review of the food temperature policy showed a statement: “Foods will be served at proper temperature to ensure food safety. If temperatures are not at acceptable levels and cannot be corrected in time for meal service, make an appropriate menu substitution and [discard] out-of-temperature range foods.”
However, earlier log reviews failed to show that the required food temperatures were consistently obtained before serving residents.
During an interview on 7/15/2025, Resident #1 reported, “The food is always cold.” The resident also added that the liners, which were to be placed between the plates holding the food and the plastic covers to keep the food warm, were rarely present.
During a meal observation on 7/17/2025, another Resident, #56, reported that the food was served cold.
While observing the dinner tray line on 7/22/2025, at 5:15 PM, the surveyor requested a test tray. The tray contained Manicott Alfredo, Spinach, Wheat roll, butter, salt, pepper, vanilla pudding, 2% milk, Ice water, and Chocolate ice cream. The dietary manager was present and obtained the food temperatures, which showed 57 degrees for the milk. Staff indicated that the acceptable temperature range for the milk should have been less than 41 degrees and verbalized understanding of the concern.
In a subsequent interview, the dietary manager reported that to address the concerns about food temperatures, he had ordered additional food liners for the food warming systems. However, his department had just been fully staffed, and he had yet to train them to use the liners.
On 7/23/2025 at 12:30 PM, the Nursing Home administrator was informed of the food concerns and verbalized understanding.
A subsequent review of the facility's food committee meeting notes revealed that residents had voiced concerns about the presentation, taste, and temperature of foods.
A review of the food service temperature logs was completed. The review failed to show food service line temperature records for dinner on 3/6/25, breakfast, lunch, and dinner on 3/13/25, dinner on 3/20/25, dinner on 3/27/25, lunch and dinner on 5/1/25, dinner on 5/20/25, dinner on 5/21/25, dinner on 6/14/25, dinner on 6/15/25, dinner on 6/16/25, and dinner on 6/18/25. The review also revealed two undated food temperature log forms, which also lacked records of food temperatures for lunch and dinner.
Continued review of the food temperature policy showed a statement: “Foods will be served at proper temperature to ensure food safety. If temperatures are not at acceptable levels and cannot be corrected in time for meal service, make an appropriate menu substitution and [discard] out-of-temperature range foods.”
However, earlier log reviews failed to show that the required food temperatures were consistently obtained before serving residents.
During an interview on 7/15/2025, Resident #1 reported, “The food is always cold.” The resident also added that the liners, which were to be placed between the plates holding the food and the plastic covers to keep the food warm, were rarely present.
During a meal observation on 7/17/2025, another Resident, #56, reported that the food was served cold.
While observing the dinner tray line on 7/22/2025, at 5:15 PM, the surveyor requested a test tray. The tray contained Manicott Alfredo, Spinach, Wheat roll, butter, salt, pepper, vanilla pudding, 2% milk, Ice water, and Chocolate ice cream. The dietary manager was present and obtained the food temperatures, which showed 57 degrees for the milk. Staff indicated that the acceptable temperature range for the milk should have been less than 41 degrees and verbalized understanding of the concern.
In a subsequent interview, the dietary manager reported that to address the concerns about food temperatures, he had ordered additional food liners for the food warming systems. However, his department had just been fully staffed, and he had yet to train them to use the liners.
On 7/23/2025 at 12:30 PM, the Nursing Home administrator was informed of the food concerns and verbalized understanding.