Failure to Maintain Safe Food Temperatures During Meal Service
Penalty
Summary
Surveyors observed that the facility failed to maintain hot food at the required minimum safe temperature during a lunch meal service. Specifically, the steam table used to keep food hot was not turned on, resulting in food items such as breaded fish, green beans, and french fries being served below the facility's policy standard of 135 degrees Fahrenheit. Temperature checks conducted with the Certified Dietary Manager present revealed the breaded fish was at 132.5°F, green beans at 126°F, and french fries at 93°F. The facility's policy directs staff to preheat steam tables and hold hot foods at or above 135°F to prevent foodborne illness. Multiple residents reported and demonstrated dissatisfaction with the temperature of their meals. One resident with intact cognition stated that food intended to be hot was served cold, specifically mentioning cold scrambled eggs at breakfast. Another resident, also cognitively intact, commented during lunch that the french fries were not hot and later described them as cold. A third resident, with moderately impaired cognition, reported that food was sometimes cold and rarely at a good temperature. These findings were corroborated by direct observation and resident interviews.