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32 | At 9:15 AM, T The Department conducted a tour of the facility and observed breakfast being prepared, consisting of cold cereal with blueberries/fruit, a boiled egg, and coffee, juice, and/or water. The Department also observed lunch preparations and asked staff about the menu. Irene confirmed that lunch would consist of marinated pork, white rice, broccoli, and cauliflower. A posted menu was available for review. The facility had a 5-day supply of perishable food and a 7-day supply of non-perishable food, all of which were properly stored and maintained.
At 10:25 AM, The Department conducted a review of six (6) clients’ files, which included admission agreements, needs and services plans, and physician reports. All documents appeared to be current.
At 12:27 PM, the Department conducted interviews with three (3) staff members (S1–S3). Staff member S3 was interviewed by phone. During the interviews, staff were asked whether they ensure residents are served nutritious and balanced meals and 3 out of 3 staff members stated yes. When asked whether residents are provided with alternative meal options, all three staff members also responded yes. Staff confirmed that snacks are available, and the Department observed cookies, a variety of fruit, ice cream, Jell-O, and yogurt during the visit.
Staff were asked whether the facility has sufficient staffing to meet residents’ needs, and 3 out of 3 staff members stated yes. The staff reported that there are typically two (2) to three (3) staff members present at the facility at one time. During the visit, the LPA observed two (2) staff members working and one (1) staff member off the clock in the designated break area. Staffing appeared sufficient to meet residents’ needs at the time of the visit.
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