§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.
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Observations:
Based on observations, and staff and resident interviews, it was determined that the facility failed to provide food that was palatable, attractive, and at a safe and appetizing temperature (second floor nursing unit).
Findings Include:
Interview with Resident R2, on April 30, 2024, at 11:30 a.m. revealed that the "meat consistency is too chewy. I cannot swallow any of the meat because it is a weird texture."
Interview with Resident R1, on April 30, 2024, at 12:00 p.m. revealed that the protein source (meat) served at the facility is "very tough to chew."
Interview with Resident R3, on April 30, 2024, at 12:30 p.m. revealed that the meat served for lunch is "tough."
Observations of dining conducted on the second-floor dining room, on April 30, 2024, at 1:00 p.m. revealed that the burger patty melts (beef patty covered with melted cheese) were pink in color and appeared undercooked. Interview with the Director of Nursing at time of observation confirmed this observation.
Interview with the server, Employee E5, at the time of observation confirmed that the beef patties were pink in color and appeared undercooked. Employee E5 stated that the beef patties should appear brown when thoroughly cooked.
Interview with the Food Service Director (FSD), Employee E6, and further observations revealed that beef patties which had cheese applied to them were pink, and the patties with no cheese were brown in color.
Interview with the chef, Employee E4, and FSD confirmed that there is no evidence that the beef patties reached the safe minimum internal cooking temperature of 155 degrees Fahrenheit for 17 seconds, to reduce pathogens in food to safe levels.
Further interview with the FSD, Chef, and Director of Nursing, on April 30, 2024, at approximately 1:45 p.m. confirmed that beef burger patties covered with melted cheese were pink, unattractive, and not palatable.
28 Pa. Code 201.14(a) Responsibility of licensee
28 Pa. Code 201.18(b)(3) Management
| | Plan of Correction - To be completed: 06/24/2024
Heshie Katz
Facility Staff present during survey were immediately re-educated on ensuring that residents receive meals at the appropriate temperature and the steps to take in the event of food being the inappropriate temperature.
NHA/Designee to conduct interviews with current residents to identify if there are concerns related to food temperatures. Any concerns identified during interviews will be corrected immediately.
Culinary staff and nursing staff will be re-educated on the components of this regulation with an emphasis on ensuring that meals served are nutritive, palatable and that trays are passed in a timely manner to ensure that residents receive meals at the appropriate temperature.
Newly hired employees receive this education in orientation and annually.
NHA/Designee to conduct random audits of meal trays and 5 random resident interviews 2x a week x4 weeks, 1x a week x4 weeks, 2x a month x2 months, then monthly x2 months to ensure that meals being served are nutritive, palatable and the appropriate temperature.
The findings of these quality monitoring's to be reported to the Quality Assurance/Performance Improvement Committee monthly x6 months.
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