Failure to Safely Reheat and Handle Potentially Hazardous Foods
Penalty
Summary
The facility failed to ensure that potentially hazardous foods were held and reheated in accordance with professional food safety standards for one resident. During breakfast service, a resident who was out of the room for dialysis had their meal, including scrambled eggs, toast, milk, and orange juice, left on the overbed table. Staff interviews revealed that the meal would be reheated in the unit pantry microwave upon the resident's return, but the facility's policy did not address the proper reheating of potentially hazardous foods from a resident's meal. Staff members demonstrated inconsistent knowledge regarding the correct reheating temperatures and procedures, with one staff member stating foods were reheated to 135°F and another unsure of the required temperature. Both staff members had difficulty locating the thermometer used to check food temperatures. The resident involved had multiple diagnoses, including diabetes mellitus, seizure disorder, depression, cerebral infarction, muscle weakness, and dependence on renal dialysis, and required supervision or assistance with eating. The Food Service Manager acknowledged that the instructions provided to staff for reheating potentially hazardous foods were inaccurate. The deficiency was identified through observations, interviews, and record reviews, highlighting a lack of clear policy and staff understanding regarding safe food handling and reheating practices for residents' meals.