Deficient Food Temperature and Texture During Breakfast Service
Penalty
Summary
The facility failed to ensure that food was served at a palatable and appetizing temperature for one of its units, as required by its Meal Presentation/Refusal Policy. During a Resident Council meeting, three out of seven residents reported that breakfast items intended to be hot were served cold, with one specifically mentioning cold eggs. A test tray conducted by a surveyor, with participation from the unit manager, a nurse, and the MDS nurse, revealed that several breakfast items, including pureed scrambled eggs, oatmeal, pureed pancakes, and French toast casserole, were served at temperatures significantly below the required 135 degrees Fahrenheit for hot foods. The eggs were also noted to have a gritty texture, and both the eggs and oatmeal were described as cool or cold to taste. Interviews with staff confirmed these findings, with the unit manager and nurse both stating that the eggs were cool, and the MDS nurse indicating that the eggs and oatmeal would need to be reheated. The Food Service Director acknowledged that all hot foods should have been served at 135 degrees Fahrenheit and that the pureed eggs should not have had a gritty texture. It was further revealed that the cook had added thickener to the eggs due to their thin consistency, which the Food Service Director explained was inappropriate for eggs as it alters their texture.