Failure to Monitor Food Temperatures in Kitchen
Penalty
Summary
The facility failed to properly monitor food temperatures in the Main Kitchen, which created the potential for food-borne illness. A review of facility policies and documents, specifically the Dietary Services Administration and Food Temperature Recording policy dated 9/18/24, indicated that food temperatures should be taken and recorded by dining service staff prior to each meal, with hot foods held and served above 135 degrees Fahrenheit. However, the Daily Temperature Log from 12/7/24 through 1/7/25 showed missing documentation of temperature checks before meals on several specific dates. During an interview on 1/7/25, the Nursing Home Administrator and Registered Dietician confirmed these findings, acknowledging the failure to monitor food temperatures as required by the facility's policy.
Plan Of Correction
The facility will properly monitor food temperatures in the Main Kitchen in order to prevent the potential for food-borne illness. Facility is unable to retroactively correct concerns for food temperatures not being recorded on 12/24/24, 12/29/24, 12/30/24, 1/1/25, and 1/3/25. The Dietary Manager or designee will educate dietary staff on dietary manual's "Food Temperature Recording" policy that explains the process for food temperature recording prior to the start of each meal service. The Dietary Manager or designee will audit 10 resident meals per week for four weeks and then monthly for three months to ensure food temperatures are being properly recorded in order to prevent the potential for food-borne illness. The results of these audits will be reported to the Quality Assurance Performance Improvement Committee for review, recommendations, and frequency of audits.