Pennsylvania Department of Health
Patient Care Inspection Results

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Severity Designations

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Minimal Citation - No Harm Minimal Harm Actual Harm Serious Harm
Inspection Results For:

There are  85 surveys for this facility. Please select a date to view the survey results.

Surveys don't appear on this website until at least 41 days have elapsed since the exit date of the survey.
Number of Residents Affected
By Deficient Practice
Initial comments:
Based on an Abbreviated Survey in response to a complaint completed on February 22, 2024, it was determined that Liberty Pointe Rehabilitation and Healthcare Center has a deficiency that has the potential for minimal harm to residents as related to the requirements of 42 CFR Part 483, Subpart B, Requirements for Long Term Care Facilities 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:Least serious deficiency but affects more than a limited number of residents, staff, or occurrences. This deficiency has the potential for causing no more than a minor negative impact on the resident but is not found to be throughout this facility.
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.

Based on facility policy review, resident and staff interview, observation, and results of a test tray audit, it was determined that the facility failed to provide food that was palatable and at appetizing temperatures on three of five nursing units. (Stations one, three, and four)

Findings include:

A review of the facility policy entitled, "Food: Quality and Palatability," last reviewed November 22, 2023, revealed that food would be palatable, attractive, and served at a safe and appetizing temperature.

During interviews on February 22, 2024, from 10:28 a.m. through 10:50 a.m., Residents 1, 2, 3, and 4, stated that the food was often cold and not palatable.

Results of a test tray audit conducted on February 22, 2024, at 12:35 p.m., revealed chicken at a temperature of 112 degrees Fahrenheit (F), stuffing at a temperature of 100 degrees F, and Brussels sprouts at a temperature of 100 degrees F. In an interview during this observation period, Dietary Director 1 stated that the hot foods should have achieved a temperature of 130 degrees F or higher.

On February 22, 2024, from 12:45 p.m. through 1:10 p.m., Residents 5 and 6 had received lunch in their rooms and stated the hot food was cold and Resident 7 had received lunch in the dining room and stated it was cold which was consistently a problem.

28 Pa. Code 201.14(a) Responsibility of licensee

 Plan of Correction - To be completed: 03/14/2024

1) The facility reviewed the meal service process to ensure food is palpable & is served at proper temperatures.
2) Foods not reaching proper temperatures as stated in the policy labeled "Food: Quality & Palpability" have the potential of affecting all residents.
3) Dietary staff will be educated on proper temperatures at start of service.
4) Audits will be completed daily for each meal x5 days then weekly for 3 weeks or until compliance is achieved. Findings will be brought to the QAPI committee.

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