Failure to Serve Food at Safe and Appetizing Temperatures
Penalty
Summary
The facility failed to ensure that food was prepared and served at safe and appetizing temperatures, as required by their policies and procedures. Observations during meal service revealed that hot foods, such as zesty spinach, were served at 121°F, which is below the required minimum of 135°F, and cold foods, such as chocolate cake and milk, were served at temperatures ranging from 47°F to 60°F, exceeding the maximum allowable temperature of 40°F for cold items. Staff were observed not consistently taking or recording food temperatures, and some items, like spinach, were placed directly into serving pans without temperature checks. Additionally, cold items such as green salad, chocolate cake, and milk were left at room temperature for extended periods before service. Interviews with dietary staff and supervisors confirmed awareness of the facility's standards for food temperatures and the importance of maintaining hot foods above 135°F and cold foods below 41°F. Staff acknowledged that the observed food temperatures did not meet these standards and that proper temperature checks were not always performed. The facility's own policies emphasized the need for food to be prepared and served at appropriate temperatures to preserve flavor, appearance, and safety, but these procedures were not consistently followed, placing a significant number of residents at risk.