Health inspection·November 15, 2024

F 0803 Level of Harm - Minimal harm or potential for actual harm Residents Affected - Some Ensure menus must meet the nutritional needs of residents, be prepared in advance, be followed, be updated, be reviewed by dietician, and meet the needs of the resident. **NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Based on observation, interviews, and menu review, the facility failed to provide adequate portion size for the main lunch entree for Regular diets, with the potential to affect 46 residents on Regular diets. In addition, 3 of 10 sampled residents voiced food concerns regarding inadequate portions during survey ( Residents #3, #8 and #9). The findings included: 1. On 11/14/24 at 9:44 AM, an interview was conducted with Resident #3, he stated The facility doesn't give enough food; they need bigger portion. Record review revealed Resident #3 was admitted to the facility on [DATE] with diagnosis including diabetes. Review of the admission minimum data set assessment, reference date 10/30/24, recorded a brief interview for mental status score of score 15, which indicated Resident #3 was cognitively intact. Review of care plans evidenced Resident #3 had the potential of nutritional problem related to insulin dependent diabetes type 1, elevated blood sugar levels, and abnormal labs. Interventions included provide and serve diet as ordered (Regular diet). This care plan also documented Resident #3 had potential/actual impairment to skin integrity of fragile skin. Intervention included: encourage good nutrition and hydration in order to promote healthier skin. 2. On 11/14/24 at 11:38 AM, an interview was held with Resident #8. He stated he did have a problem with the portion of the food he received. He did not receive enough to eat. Review of clinical record for Resident #8 revealed, he was admitted to the facility on [DATE] with diagnosis including brain neoplasm (brain cancer). Review of the minimum data set assessment recorded a brief interview for mental status score of 15, which indicated Resident #8 was cognitively intact. Review of dietary care plan documented Resident #8 had nutritional problems or potential nutritional problems related to brain neoplasm. Interventions included: Provide and serve diet as ordered. 3. On 11/14/24 at 11:45 AM, an interview was conducted with Resident #9, he stated this place is costing him money because he must order out all the time. The facility did not give him enough food. The portions they give are for a child. He was always hungry, and he would like to have a snack at night. Page 1 of 2 105611 105611 11/15/2024 Aviata at Greenacres 6414 13th Rd S Green Acres, FL 33415

F 0803 Level of Harm - Minimal harm or potential for actual harm Residents Affected - Some Clinical record review for Resident #9 revealed he was admitted to the facility on [DATE] with diagnosis that included cutaneous abscess. According to Resident #9's minimum data set assessment, reference date 11/01/24, it was recorded Resident #9 had a brief interview for mental status score of 14 which indicated Resident #9 was cognitively intact. Resident #9's care plans, revealed, he had potential for nutritional problem related to actual skin impairment of the left buttock pilonidal abscess. Intervention included: Encourage good nutrition and hydration. 4. Review of the day 6 menu cycle revealed the regular lunch for Friday 11/15/24 included: Shrimp & Sausage Jambalaya, 1 cup which is equal to 8 ounces was to be served to 46 residents. On 11/15/24 beginning at 11:42 AM, an observation of lunch tray line service was conducted in the kitchen accompanied with Staff A, who revealed she was the food service manager, however her badge read Account Manager. During the observation, Staff B, a dietary staff was plating the food and three other dietary staff were assisting putting the trays in the food cart. An observation was made of Staff B as she prepared a plate, she put six ounces of shrimp & sausage Jambalaya on the plate. However, according to the menu, she was supposed to put 8 ounces on the plate. The scoop she used read 6 ounces. An inquiry was made regarding the portion, Staff A looked at the scoop and agreed Staff B was not using the correct scoop. During that time, the surveyor requested to see the trays that were already prepared with the shrimp & sausage Jambalaya to ensure adequate portion was put on the plates. Staff C and Staff D removed 7 trays from the food carts. It was revealed that only 6 ounces of shrimp & sausage Jambalaya was on the plates,confirmed by Staff B, who revealed she used the 6 ounces scoop. 105611 Page 2 of 2