§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 observation, and staff interview, it was determined that the facility failed to serve food at safe and appetizing temperatures on one of four hallways (East Hall).
Findings include:
Observation of tray line in the main kitchen on July 6, 2026, from 11:32 AM to 12:05 PM revealed the following:
Employee 1 (dietary aide) was preparing the lunch meal trays. The reach in refrigerator was beside the steam table, and the door was propped open during the entire meal service. The reach in refrigerator contained milk, juice, and yogurt. The temperature of the reach in refrigerator was 67.1 degrees Fahrenheit. The ice cream was stored in a plastic bin filled with cold water.
Employee 1 finished the East Hall meal cart at 12:05 PM and the meal cart was delivered to the nursing unit. Staff began passing trays immediately and passed the last resident food tray at 12:17 PM. The surveyor began testing the food temperatures of the test tray with the following results:
The milk was 60.8 degrees Fahrenheit and was warm
The ice cream was 53.1 degrees Fahrenheit and melted
These findings were reviewed with the Nursing Home Administrator and Director of Nursing on July 6, 2026, at 3:30 PM.
28 Pa. Code 201.14(a) Responsibility of licensee
28 Pa. Code 201.18(b)(3) Management
| | Plan of Correction - To be completed: 08/04/2026
The statements made on this plan of correction are not an admission to and do not constitute an agreement with the alleged deficiencies. To remain in compliance with all federal and state regulations, the facility has taken or will take actions set forth in the following plan of correction.
1. No further corrective action can be taken for this specific meal service.
2. A review of additional meal services will be completed to identify concerns with food temperatures or palatability. Corrective action will be taken as necessary.
3. A new beverage cooler with two separate compartments has been ordered to assist with maintaining palatable temperatures of cold items during the tray line process. A new process has been developed to lower the temperature of cold items by pre-chilling. Cold items will be batch pulled (in small quantities) for distribution on the tray line to maintain an appropriate temperature at time of meal delivery. Education will be completed with dietary staff related to the new process and serving food at safe and appetizing temperatures.
4. Audits will be conducted by the administrator/designee to validate that food is served at safe and appetizing temperatures. Audits of ten meals will be conducted weekly for four weeks and then three meals weekly for two months. Audit results will be submitted to the facility QAPI (Quality Assurance Performance Improvement) Committee for review.
5. Date of Compliance: August 04, 2026
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