The chicken was dry and tough to chew when inspectors tested it at Beechtree Center for Rehabilitation and Nursing on August 25, 2025. A registered nurse watched as inspectors ordered a replacement meal for the resident.
The next day, inspectors found another resident's pork cutlet measured just 123.6 degrees Fahrenheit. The breading was mushy and the meat bland, according to the federal inspection report. Rice on the same tray registered 114.8 degrees.
Federal regulations require nursing homes to serve hot food at a minimum of 135 degrees Fahrenheit to ensure both safety and palatability. Cold food should be 41 degrees or below.
Three residents told inspectors the food problems were ongoing. Resident #8 said the food was not palatable. Resident #3 made the same complaint. Resident #34 said the food was often cold.
The facility's own policy, revised in September 2024, required all hot food items to be maintained at 135 degrees Fahrenheit or greater until served. The policy stated resident meals would be "palatable, visually appealing, and prepared in a manner consistent with resident preferences and nutritional needs."
But staff interviews revealed confusion about basic food safety procedures. Food Service Aide #1 told inspectors on August 28 that the holding temperature for hot food was 175-180 degrees Fahrenheit. The aide said food was cooked before being brought to the units, and food service aides were supposed to measure temperatures before serving and record them on temperature logs.
If food wasn't at proper temperature, they should notify the supervisor, the aide said.
Kitchen Supervisor #3 described a similar process the next day. Food was cooked in the kitchen and held in hot holding boxes or refrigerators until food service aides brought it to resident units. The aides took temperatures before serving and recorded them on logs, the supervisor said.
When problems arose with food temperature, aides should call the supervisor.
Yet the system failed during both lunch services inspectors observed. On August 25, the baked chicken breast for Resident #20 measured 96 degrees, accompanied by fried potatoes with onions at 121 degrees. Both items fell short of the 135-degree minimum.
The following day brought similar problems. Resident #34's pork cutlet registered 123.6 degrees, while zucchini reached 131 degrees and rice measured 114.8 degrees. Even the applesauce was too warm at 53 degrees, well above the 41-degree maximum for cold foods.
Water on the tray measured 43.3 degrees and milk was 45 degrees, both exceeding cold food temperature limits.
The inspection report noted that serving hot food cold "could affect the palatability of the meal." Federal standards exist to ensure both food safety and resident satisfaction with their dining experience.
Inspectors cited the facility for failing to ensure residents received food and drink that was palatable, flavorful, and at appetizing temperatures. The violation affected some residents and posed minimal harm or potential for actual harm, according to the federal assessment.
The temperature failures occurred during a recertification survey conducted from August 24 through August 29, 2025. Inspectors reviewed two lunch meals and found temperature violations in both.
Food service staff had clear protocols for maintaining proper temperatures and checking them before service. Temperature logs were supposed to document compliance. Supervisors were available to address problems when food service aides identified them.
But the system broke down when residents needed it most. Three residents complained about food quality and temperature problems. Two consecutive lunch observations confirmed their concerns with specific temperature measurements showing widespread failures to meet federal standards.
The facility must submit a plan of correction to continue participating in Medicare and Medicaid programs. The findings become public 14 days after the nursing home receives the inspection report.
For Resident #34, who told inspectors food was often cold, the August 26 lunch confirmed the ongoing problem. The pork cutlet, zucchini, and rice all measured below required temperatures, while applesauce and beverages exceeded limits for cold items.
The inspection documented what residents already knew: their meals weren't meeting basic standards for temperature and palatability that federal regulations require nursing homes to maintain.
Full Inspection Report
The details above represent a summary of key findings. View the complete inspection report for Beechtree Center For Rehabilitation and Nursing from 2025-08-29 including all violations, facility responses, and corrective action plans.
Additional Resources
- View all inspection reports for Beechtree Center For Rehabilitation and Nursing
- Browse all NY nursing home inspections