Failure to Serve Food at Palatable Temperatures
Penalty
Summary
The facility failed to provide food at a palatable and safe temperature for three out of five residents reviewed for food palatability. Residents reported that their meals were consistently served cold or lukewarm, with one resident stating that food was never hot and another noting that food was always cold and late. Observations confirmed that food temperatures on the steam table were within acceptable ranges prior to meal service, but by the time trays reached the residents, temperatures had dropped significantly below the facility's preferred standard of 120°F for palatability. A surveyor test tray measured food temperatures as low as 111.3°F for mashed potatoes and 116.3°F for carrots, and the food was described as cold when tasted. Staff interviews revealed that food was not temped after being placed on the steam table or upon arrival at the serving hall, and that complaints about cold food were frequent. A dietary aide/cook confirmed that food temperatures were only checked in the kitchen, not at the point of service. A CNA reported that food was often late and that staff frequently used microwaves to reheat meals for residents. The administrator acknowledged ongoing electrical problems with the steam table on the affected hall, which contributed to the issue. Facility policies required monitoring and documenting food temperatures at the point of service, but these procedures were not consistently followed.