§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 resident and staff interviews, facility policy review, observation, and completion of one meal test tray, it was determined that the facility failed to provide foods that are palatable, attractive, and at appetizing temperatures at one of one meal observed.
Findings include:
Review of facility form Culinary and Nutrition Test Tray, read, in part, hot items should be served at greater than 135 degrees Fahrenheit (F), and cold items served at less than 41 degrees F.
Interviews with Residents 2, 3, 4, and 8 revealed concerns with the temperature, texture, and appearance of the food.
A test tray completed on October 20, 2025, revealed the temperature of the breaded chicken patty, mixed vegetables, and potato salad weren't palatable for temperature, and the chicken patty wasn't visually appealing (it looked dry). The test tray was placed on a meal cart and delivered to F-east unit with other trays being delivered at that time; 20 minutes had elapsed between the time the test tray was delivered to the unit and presented for evaluation.
Employee 1 (Food Service Supervisor) took temperatures of the food items at the time the test tray was served for evaluation. The following were the recorded highest temperatures:
breaded chicken patty - 108 degrees F
potato salad - 66 degrees F
mixed vegetables- 93 degrees F
chocolate pudding - 62 degrees F
iced tea- 42 degrees F
During an interview with the Nursing Home Administrator on October 20, 2025, at 3:30 PM, the surveyor revealed concern regarding food temperature of the chicken patty, potato salad, and mixed vegetables, and it was revealed that the aforementioned items should be served at appropriate temperatures.
28 Pa. Code 201.14. Responsibility of licensee
28 Pa code 211.6 - Dietary Services
| | Plan of Correction - To be completed: 12/16/2025
Development and/or execution of this plan of correction does not constitute admission or agreement by this provider of the truth in the statement of deficiency. This plan of correction is prepared and/or executed by provision of Federal or State Law.
1. The facility is unable to correct the temperatures of the test tray already served on October 20, 2025.
2. An observation of timely tray delivery service was completed by NHA/Designee when the food carts were delivered to the units.
3. Dietary staff and nursing staff were educated by Staff Development/Designee on the need to serve food timely upon delivery to the floor. Dietary staff were educated by Staff Development/Designee on performing test trays to ensure appropriate food temperatures.
4. Dietitian /Designee will conduct 3 weekly observations of timely test tray delivery after the food carts are delivered on random units weekly for 1 month, then 4 observation audits x1 month, with temperatures taken at the end of service to ensure palatability of food. Results of the audits will be reviewed at the QAPI committee meeting by the NHA to identify any trends, patterns, or necessary changes.
5. Date of compliance 12/16/25.
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