Failure to Reheat Food to Safe Temperature Prior to Service
Penalty
Summary
The facility failed to ensure that food was reheated to the appropriate temperature as required by both manufacturer instructions and professional standards. During meal preparation, a cook removed multiple bags of chicken pot pie filling from a steam cooker, mixed them, and did not take the temperature at that time. Later, the cook was observed taking the temperature of the chicken and dumplings at the steam table, which measured 90°F, significantly below the required 165°F. The director of nutritional services (DNS) then reheated the food in the oven, but it only reached 145.3°F before being served to residents. The temperature log indicated a reading of 170°F, but both the cook and DNS could not confirm when or how this measurement was taken, and the DNS suspected the log entry was inaccurate. Further review revealed that the DNS was unaware of the manufacturer's instructions requiring the food to be reheated to 165°F and acknowledged uncertainty about whether this protocol was being followed. The cook admitted she was never sure the food had reached the required temperature and had only assumed it was 170°F. Additionally, when asked, the facility was unable to provide a policy regarding reheating food. As a result, 12 residents consumed food that may not have been reheated to a safe temperature, contrary to established standards and protocols.