St Paul's Senior Community

Ensure food and drink is palatable, attractive, and at a safe and appetizing temperature.

NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY Based on interview, observation, and record review, the Facility failed to provide appetizing food at palatable temperatures for 3 of 5 residents (R1, R2, R5) reviewed for food and nutrition services in the sample of 5.Findings Include:1- R1's Face Sheet documents he was admitted to the facility on [DATE] with diagnoses including gastric ulcer, end stage renal disease, and muscle wasting and atrophy.R1's 8/15/25 Diet Order documents liberal renal precautions; no orange juice or bananas; limit potatoes and tomatoes; provide double protein portions three times daily; restrict fluid to 1500 mL (milliliter) in 24 hours.R1's Minimum Data Set (MDS) dated [DATE] documented R1 was cognitively intact.On 9/4/25 at 9:20 AM, R1 stated the food is not good and is always cold.2-R2's Face Sheet documents R2 was admitted to the facility on [DATE] with diagnoses including stage 3 sacral pressure ulcer, burns involving 50-59% of body surface, dependence on renal dialysis, and muscle wasting and atrophy.R2's 8/12/25 Diet Order documents renal diet with no orange juice, oranges, bananas, or milk; limit tomatoes and potatoes to one meal per day.R2's MDS dated [DATE] documented R2 was cognitively intact.On 9/4/25 at 9:45 AM, R2 stated the food is awful about half the time. It usually arrives late and is cold.3-R5's Face Sheet documents R5 was admitted to the facility on [DATE] with diagnoses including unspecified pressure ulcer of sacral region, muscle wasting and atrophy, and need for assistance with personal care.R5's 11/14/24 Diet Order documents pureed diet with double portions and mechanical soft preferences, per Speech Language Pathologist (SLP).R5's MDS dated [DATE] documented R5 was moderately cognitively impaired.The Facility's 6/11/25 Grievance by R5 documents R5 concerned that food quality is not good.On 9/4/25 at 3:10 PM, R5 stated the food is still lousy most of the time.On 9/4/25 at 12:40 PM, obtained temperatures from a sample meal from the Two South Kitchenette using a metal calibrated thermometer after the last resident tray was served.

The gravy was in a pan on the counter and had no method for maintaining the temperature during meal service.

The gravy temperature was 105 F (Fahrenheit). V13, Assistant Dietary Manager, stated that needs to be kept in the warmer.

The Facility's Resident Council Meeting Minutes dated 6/27/25 documents food is cold as an issue/concern The Facility's Resident Council Meeting Minutes dated 8/29/25 documents food cold as an issue/concern.On 9/4/25 at 3:57 PM, V1, Regional Director of Operations/Interim Administrator, stated she expects staff to serve food at acceptable temperatures as described in the Facility policy.The Facility's Undated Monitoring Food Temperatures for Meal Service Policy documents, Food temperatures of hot foods on room trays at the point of service are preferred to be 120 F or greater to promote palatability for the resident.

Any deficiency statement ending with an asterisk (*) denotes a deficiency which the institution may be excused from correcting providing it is determined that other safeguards provide sufficient protection to the patients. (See instructions.) Except for nursing homes, the findings stated above are disclosable 90 days following the date of survey whether or not a plan of correction is provided.

For nursing homes, the above findings and plans of correction are disclosable 14 days following the date these documents are made available to the facility. If deficiencies are cited, an approved plan of correction is requisite to continued program participation.

LABORATORY DIRECTOR'S OR PROVIDER/SUPPLIER REPRESENTATIVE'S SIGNATURE

TITLE

Facility ID:

IDENTIFICATION NUMBER:

A.

Building

COMPLETED

09/05/2025

STREET ADDRESS, CITY, STATE, ZIP CODE

St Paul's Senior Community

1021 West E Street Belleville, IL 62220

SUMMARY STATEMENT OF DEFICIENCIES