Food Service Temperature and Quality Deficiency
Penalty
Summary
The facility failed to ensure that foods and drinks were served palatable, attractive, and at safe and appetizing temperatures during meal times for residents. Observations revealed that cold food items were not being held at the appropriate temperatures due to a broken reach-in refrigerator unit. Additionally, the lowerator, a heated pellet drop-in dispenser unit, was not fully functioning, resulting in cool pellets that should have been hot. The steam table in the main kitchen was also not fully operational, with staff having to use a bucket to catch leaking water, and two of the four wells in the bistro's steam table were not functioning. These equipment failures led to hot foods being served below the required temperature of 130 degrees Fahrenheit and cold foods above the required 45 degrees Fahrenheit. During a test tray evaluation on the third floor, it was found that the glazed ham was served at 115 degrees Fahrenheit, and vegetables were at 116 degrees Fahrenheit, both below the facility's policy for hot food temperatures. The dessert served did not match the menu, and the presentation was poor due to a lack of appropriate serving plates. Milk was served at 60 to 67 degrees Fahrenheit, above the safe temperature for cold foods. Residents reported dissatisfaction with the food, describing it as cold, uncooked, and unappetizing. The facility's failure to maintain food service equipment and adhere to its own policies resulted in meals that were not safe or satisfying for residents.
Plan Of Correction
A - The heated pellet warmer was assessed and not able to be repaired. A replacement warmer was ordered and expected to arrive on 05/27/25. The steam table and bistro steam table were assessed and service call placed for repair. B - Audit of new/repaired equipment to ensure proper function once installed/repaired. C - Dietary manager educated on checking for proper food temperatures prior to delivery to residents. D - Weekly x 4 then monthly x 2 audits by dietary manager or designee to ensure foods are at proper temperature. Results discussed during QAPI meetings.