Pennsylvania Department of Health
INGLIS HOUSE
Patient Care Inspection Results

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INGLIS HOUSE
Inspection Results For:

There are  194 surveys for this facility. Please select a date to view the survey results.

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INGLIS HOUSE - Inspection Results Scope of Citation
Number of Residents Affected
By Deficient Practice
Initial comments:
Based on an Abbreviated Survey in response to a complaint, completed on April 10, 2024, it was determined that Inglis House was not in compliance with the following requirements of 42 CFR Part 483, Subpart B, Requirements for Long Term Care and the 28 PA Code, Commonwealth of Pennsylvania Long Term Care Licensure Regulations as they relate to the Health portion of the survey process.












 Plan of Correction:


483.60(d)(1)(2) REQUIREMENT Nutritive Value/Appear, Palatable/Prefer Temp:This is a less serious (but not lowest level) deficiency and is isolated to the fewest number of residents, staff, or occurrences. This deficiency is one that results in minimal discomfort to the resident or has the potential (not yet realized) to negatively affect the resident's ability to achieve his/her highest functional status.
483.60(d) Food and drink
Each resident receives and the facility provides-

483.60(d)(1) Food prepared by methods that conserve nutritive value, flavor, and appearance;

483.60(d)(2) Food and drink that is palatable, attractive, and at a safe and appetizing temperature.
Observations:

Based on reviews of dietary policies and procedures, interviews with residents and staff and observations of the food and nutrition services, it was determined that foods were not prepared and served by methods to conserve nutritive value, flavor and appearance. ( Residents R1, R2 and R3)

Findings include:

Review of the policy titled Food and Beverage Serving Temperature Requirements dated February 14, 2022, revealed that it was the responsibility of the food and nutrition services department to serve foods and beverages to the residents that were palatable, attractive and at safe and appetizing temperatures. The policy also indicated that serving temperatures for hot foods were 140 degrees Fahrenheit and cold foods 40 degrees Fahrenheit. This policy also indicated that the minimum holding temperatures for hot foods was 135 degrees Fahrenheit and the minimum holding temperature for cold foods was 41 degrees Fahrenheit.

Interviews with Residents R1, R2 and R3 at 11:00 a.m., on April 10, 2024 revealed that hot foods were not being served hot. The residents reported that food items taste cold and unflavored, at point of service. These alert and oriented residents usually eat in their rooms for meals.

A temperature test tray evaluation was completed on the three south nursing unit during the noon meal service. Fried breaded fish was served unappetizing dry, over cooked and cold. This hot food item was tested at 110 degrees Fahrenheit. Hush puppies, a breaded cheese balls were hard and over-cooked. This hot food item tested at 103 degrees Fahrenheit. Coffee, a hot beverage tested at 126 degrees Fahrenheit. Cole slaw a cold food item tested at 63 degrees Fahrenheit. The portion size of the Cole slaw was small and served in a two ounce plastic container; instead of regular tableware. The cole slaw was served along side the heated foods which contributed to the warm not cold cole slaw temperature. The temperatures, food flavor and appearance were confirmed with the Director of Dietary Services, Employee E5 during the noon meal service for the residents on the three south nursing unit on April 10, 2024.

A review of the hot food holding temperatures, as recorded by the dietary staff on April 10, 2024 revealed that hot food items were being held between 165 and 180 degrees Fahrenheit. The hot and prolonged holding temperatures on the steam table added to the decreased nutritive value, unflavored and unacceptable appearance of the foods at point of service for the residents.

Observations of the equipment used to transport and serve foods and beverages for residents eating in their rooms, on the three south nursing unit revealed that a full thermal heating system was not available for use. Residents eating in their rooms received foods on a white plate with plastic wrap covering the plated foods.

28 PA. Code 211.10(a)(b)(c) Resident care policies

28 PA. Code 201.18(b)(1)(3) Management

28 PA. Code 211.12(b)(d)(3)(5) Nursing services






 Plan of Correction - To be completed: 05/30/2024

1. The issue cannot be retro-corrected.
2. Dietary staff will be educated on proper cooking and serving food temperatures.
3. A weekly audit of resident food cooking and serving temperatures will be conducted by the Dietary supervisor and/or designee weekly x4 and monthly x3.
4. Facility will be starting the installation of a thermal heating system for tray pass. As well as revamping food committee.


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