Failure to Serve Hot Food at Required Temperatures
Penalty
Summary
Surveyors found that the facility failed to serve food items at appetizing and safe temperatures, as required by facility policy and best practices. During a meal service observation, residents expressed concerns that hot food items were being served cold. A review of the facility's policies indicated that hot foods, including meats, vegetables, and potatoes, should be served at or above 140 degrees Fahrenheit, with specific service temperatures for certain items ranging from 160-180 degrees Fahrenheit, and a minimum delivery temperature of 120 degrees Fahrenheit for hot entrees, starches, and vegetables. On the day of the survey, a test tray was evaluated in the presence of the Dietary Services Supervisor (DSS) and surveyors. The measured temperatures of various hot food items, including roast turkey, vegetables, and potatoes, ranged from 75.3 to 101 degrees Fahrenheit, all of which were below the recommended serving temperatures. The DSS confirmed that these temperatures did not meet the facility's standards for hot food service and acknowledged that the food was not hot as required. This failure affected the majority of residents who consumed meals prepared in the kitchen.