Failure to Serve Food at Safe and Appetizing Temperatures
Penalty
Summary
The facility failed to provide food at a safe and appetizing temperature for six of seventeen sampled residents. Multiple residents reported that their meals were often served cold, both in the dining area and in their rooms. Observations confirmed that food was plated, covered, and placed in uninsulated metal carts with the doors left open during the tray assembly process. The carts did not maintain heat effectively, and the doors remained open for extended periods, sometimes up to 15 minutes or longer, before being closed and transported for meal service. Staff interviews revealed a lack of knowledge regarding proper food serving temperatures and acknowledged that food trays could sit for 20 to 30 minutes before being served, especially for residents eating in their rooms. Temperature checks of food items at the time of service showed that hot foods, such as fish sandwiches, chicken sandwiches, fries, pulled pork, and mashed potatoes, were consistently below the facility's policy requirement of 135°F. Recorded temperatures ranged from approximately 104°F to 128°F at the time of service. The facility's own temperature logs indicated that food was cooked to appropriate temperatures but then sat for extended periods—between one hour and one and a half hours—before being served to residents, resulting in significant temperature drops. Staff interviews further confirmed that the facility no longer used a steam table to keep food hot due to staffing issues, and the current process did not ensure that food remained at safe temperatures. Staff also reported that the metal carts used for food delivery were not insulated, contributing to the loss of heat. The facility's policy required hot foods to be held and served at or above 135°F, but this standard was not met during the survey period, as evidenced by both staff statements and direct temperature measurements.