Pennsylvania Department of Health
ACCELERATE SKILLED NURSING AND REHABILITATION PHILADELPHIA
Patient Care Inspection Results

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Severity Designations


Minimal Citation - No Harm	Minimal Harm	Actual Harm	Serious Harm

ACCELERATE SKILLED NURSING AND REHABILITATION PHILADELPHIA
Inspection Results For:

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ACCELERATE SKILLED NURSING AND REHABILITATION PHILADELPHIA - 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 May 29, 2024, it was determined that Accelerate Skilled Nursing and Rehabilitation Philadelphiawas 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.

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 observation, interview with residents, review of facility provided documentation and test tray, it was determined that the facility did not ensure to provide food that is at a safe and appetizing temperature during lunch meal for one of four units observed (Unit 5, 5th floor Nursing Unit)

Findings include:

Review of facility's "Meal Services," revealed a food temperature protocol which indicated that the temperature for cold food should be less than or equal to 41-degree Fahrenheit and hot food should be greater than or equal to 135-degree Fahrenheit.

Interview with Resident R1 on May 29, 2024, at 11:00 a.m. stated the food was not always served hot and often times received not on time. Resident stated he complained to the staff and the issue was not resolved.

Interview with Resident R2 on May 29, 2024, at 11:00 a.m. stated hot food was not served hot and the quality of the food was not also good.

Review of a grievance dated May 14, 2024, revealed a concern which indicated that the resident was unhappy with the food.

Review of a grievance dated May 15, 2024, revealed a concern which indicated that the resident was ordering food because he did not like the or the appearance.

Review of a grievance dated May 15, 2024, revealed another concern related to the food which did not specify the type of food concern the resident had.

Review of a grievance dated May 15, 2024, revealed a concern completed by the social worker related to food services.

A test tray observation was completed with Dietary Manager, Employee E3, on May 29, 2024 at 12:30 p.m., on 5th floor unit reveled the following food temperatures.

Three beans salad 53.2 -degree Fahrenheit.
Mashed potatoes 114.2-degree Fahrenheit.
Chicken 129.0-degree Fahrenheit.

The food was tasted in front of Employee E3 which revealed that there was large solid pieces of potatoes which was not prepared properly.

Interview with Employee E3 at the time of the observation confirmed that the food temperature did not meet the standards and the mashed potatoes were not prepared properly.

28 Pa Code 201.14(a)Responsibility of licensee

28 Pa Code 201.18(b)(3) Management

28 Pa Code 211.6(f) Dietary services

Plan of Correction - To be completed: 06/21/2024

Plan of Correction:
1. R1 and R2 unable to retroactively correct.

2. All residents in the facility have potential to be affected by providing appetizing food temperatures during meal service, currently none have been noted.

3. The Food Director (E3) was in-serviced by the Administrator on 5/29/24 and dietary staff were in-serviced by the Food Director (E3) on 5/31/24 on time, temperature control and safety protocols during meal services.

4. The Administrator began audit of meal services immediately for temp control and the food temp weekly x 3 then monthly x 3. Results of the audits and meal service protocols will be presented and discussed at the facility QAPI monthly meeting for further review.

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