Pureed Food Nutrient Loss Due to Prolonged Holding on Steam Table
Penalty
Summary
The facility failed to ensure the nutritive content of pureed foods, specifically the pureed stir fry vegetables on the Vietnamese menu, was preserved for residents requiring a pureed diet. Observations and interviews revealed that the pureed vegetables were prepared at 9:45 AM and placed on the steam table, where they remained for approximately two hours before being served at lunchtime. The steam table was maintained at temperatures exceeding 170 degrees F, and food temperature logs confirmed that the pureed vegetables were held at high temperatures for an extended period. This process was acknowledged by dietary staff and the Dietary Services Supervisor (DSS), who confirmed that the pureed foods were held on the steam table significantly longer than the intended 30 minutes prior to trayline. Facility documentation showed that five residents receiving the Vietnamese menu required a pureed diet, and these residents were directly affected by the preparation and holding practices. Reference materials reviewed by surveyors indicated that prolonged cooking and holding at high temperatures can reduce the nutrient content of foods, particularly water-soluble and fat-soluble vitamins and certain minerals. The DSS acknowledged that the practice of preparing and holding pureed vegetables for two hours prior to service could decrease their nutritive value, potentially impacting the nutritional needs of the affected residents.