Pureed Food Served with Poor Consistency and Inadequate Temperature Control
Penalty
Summary
The facility failed to ensure that food prepared in the kitchen, specifically pureed meals, was attractive in appearance and served at an appetizing temperature. During an observation of puree salad preparation, the salad was found to have lumps and water surrounding it, which did not meet the expected smooth, applesauce-like consistency as described by the staff. The staff member preparing the salad stated that the consistency would improve as it cooled, but the salad remained lumpy and watery at the time of observation. Further observation during trayline service revealed that the puree salad was served at 60 degrees Fahrenheit, which was not considered an appetizing temperature. The Food and Nutrition Services Director was unable to explain the presence of lumps and water in the salad and confirmed that the temperature of the salad after cooling was not documented on the food temperature log. Nine residents on puree diets were affected by the pureed meals prepared in the facility's kitchen.