Failure to Serve Palatable and Properly Tempered Food
Penalty
Summary
The facility failed to follow its own policies and standardized recipes regarding food preparation and service, resulting in food being served at improper temperatures and with poor palatability. During a lunch meal, a test tray audit revealed that multiple hot food items, including herb rubbed pork, beef and rice stuffed pepper casserole, mashed potatoes, apple bread stuffing, broccoli, and carrots, were served below the required minimum temperature of 135°F. Cold items such as fruit cup and milk were served above the maximum allowable temperatures. Additionally, coffee was served below the required temperature for hot beverages. These findings were confirmed by the Food Service Manager, who acknowledged that the food products did not meet point of service temperature standards. Observations and interviews further indicated that the food was not only served at incorrect temperatures but also failed to meet standards for appearance and taste. The herb rubbed pork did not appear oven roasted or properly seasoned, the apple bread stuffing lacked the expected flavors, and the beef and rice casserole was missing key ingredients and did not resemble a casserole. Broccoli was overcooked and mushy, failing to maintain its color and texture. Residents had previously voiced concerns about the temperature and quality of the food, as documented in interviews and the facility's grievance log.