Failure to Serve Food at Safe and Appetizing Temperatures
Penalty
Summary
The facility failed to serve food at the appropriate and preferred temperatures for a resident who was reviewed for food palatability. The resident, who had multiple medical diagnoses including dysphagia, COPD, and mood disorders, reported that meals were frequently cold. During observation, the resident received a lunch tray with ground turkey and gravy, stuffing, and carrots, all of which were measured below the expected serving temperatures (131°F for turkey and gravy, 123°F for stuffing, and 115°F for carrots). The resident sampled the food and expressed dissatisfaction, stating that the food was not hot enough and that the carrots were cold. The Certified Dietary Manager confirmed that the food should have been served at 140°F or above for the main items and 135°F for the vegetables, but could not explain the temperature discrepancy. Further observations during meal service revealed that the plates in the plate warmer were only at 90°F, and a test tray delivered to the second floor also had food items below the required temperatures (116°F for carrots and peas, 108°F for ham and potato casserole). The process involved food being delivered to the units via a food cart, with nursing staff distributing trays to residents. These findings indicate that the facility did not ensure that food was served at safe and appetizing temperatures, resulting in resident dissatisfaction during meals.