Failure to Maintain Safe Food Temperatures During Meal Service
Penalty
Summary
The facility failed to ensure that food was served at safe and appetizing temperatures, as evidenced by multiple resident and staff interviews, as well as direct observation of meal service. Several residents with intact cognition reported that food was often cold, with specific complaints about cold fries, scrambled eggs, and spaghetti and meatballs. Staff interviews confirmed that food frequently arrived at residents' tables at temperatures below recommended guidelines, and that the distance food traveled before being served contributed to the issue. During a continuous observation of meal service, food temperatures were measured and found to be below the United States Department of Agriculture guidelines, with ground meat/bean mixture dropping from 133°F to 84°F and hamburger patties served at 131°F. Staff acknowledged awareness of the temperature requirements and the need to alert management when food temperatures were not within safe ranges. The kitchen manager and dietician both recognized ongoing concerns with food temperature and identified a need for further staff education, while the general manager noted challenges with staff retention and the necessity for continued training.