Failure to Serve Food at Safe and Palatable Temperatures
Penalty
Summary
Surveyors observed that the facility failed to ensure food was delivered to residents at appropriate and palatable temperatures. During a kitchen tour and tray line observation, surveyors, along with the food service manager, regional food service director, and registered dietician, measured the temperatures of various food items prepared for the Garden View unit. While food items in the kitchen were within acceptable temperature ranges, delays occurred between tray preparation and service. The food cart was followed to the unit, and there was a gap between the arrival of the food and the start of tray service. When the test tray was finally served, the temperatures of hot food items had dropped significantly below the required levels, and cold beverages were above the recommended cold temperature. The regional dietary manager acknowledged that the facility did not ensure proper food temperatures at the point of service. The deficiency was identified for one out of four units, affecting a unit with 32 residents. The administrator confirmed awareness of the issue, and the findings were discussed during the exit interview. No specific resident medical history or conditions were mentioned in relation to the deficiency.