Failure to Serve Food at Safe and Palatable Temperatures
Penalty
Summary
The facility failed to ensure that food was served at palatable and safe hot holding temperatures during a meal service. According to facility policy, staff are directed to serve food at a safe and appetizing temperature. On the day of observation, a resident reported that food served in the East dining room was cold, prompting her to prefer eating in the main dining room. During the observed meal, initial food temperatures taken by the Dietary Manager in the kitchen were within the expected range, with carrots and mashed potatoes at 163°F and meatballs at 189°F. However, the plates used for serving were not pre-warmed, and after the meals were plated and transported to the East hall, there was a delay before the trays were distributed to residents. By the time the test tray was checked after delivery and distribution, the food temperatures had dropped significantly: carrots measured at 104°F, mashed potatoes at 113°F, and meatballs at 107°F. The State Agency representative noted that the food was barely warm when tasted. The Dietary Manager later confirmed that the expected hot holding temperature should be over 140-145°F, indicating that the food served did not meet the facility's policy or safe temperature standards.