Failure to Serve Palatable and Properly Heated Food
Penalty
Summary
The facility failed to ensure that food served to residents was palatable and maintained at a safe and appetizing temperature, as required by facility policy. The policy specified that hot foods such as cereal, meat, entrees, potatoes, pasta, soup, and vegetables should be served at temperatures greater than 135 degrees Fahrenheit, preferably between 160 and 175 degrees Fahrenheit. However, observations and interviews revealed that the facility had discontinued the use of steam tables and steam carts due to budget cuts, resulting in hot foods being served cold or at room temperature. Meals were plated in the kitchen and transported to the units on insulated carts, but the carts were often opened and closed multiple times, and food was left on the carts for extended periods before being served. Multiple residents reported that their hot food was consistently served cold, and staff confirmed that the steam carts had been removed, leading to numerous complaints. During meal service observations, hot foods such as sausage, waffles, and oatmeal were found to be significantly below the required serving temperatures, with sausage at 85 degrees Fahrenheit, waffles at 78 degrees Fahrenheit, and oatmeal at 120 degrees Fahrenheit. Additionally, oatmeal was transported on top of the cart with only plastic wrap for covering, and no condiments were provided. Staff also reported that they frequently had to return to the kitchen for additional items, further delaying meal service and contributing to the temperature issues. Interviews with dietary and environmental services managers confirmed that the insulated carts could only keep food hot for 20-30 minutes, depending on how often the cart was opened. Staff on the units were responsible for serving the trays, but many residents were not ready to eat when the carts arrived, causing further delays. Residents were not routinely offered the option to have their meals reheated, and some reported that even cold items, such as ice cream, were served warm. The administrator acknowledged that food was plated in the kitchen and brought to the units on insulated carts, and that hot food should be served according to facility policy.