Failure to Serve Hot Foods at Safe and Appetizing Temperatures
Penalty
Summary
The facility failed to ensure that hot foods were served at or near the required temperature of 120°F, as evidenced by observations and resident interviews. On two separate occasions, vegetables and French toast served on test trays were measured at 111.4°F and 106.3°F, respectively, which is below the facility's policy for proper food service temperatures. The facility's policy requires that food temperatures be checked before serving, using a sanitized thermometer, and that food be served at safe and appetizing temperatures. However, the dietary manager confirmed that test trays are only checked 2-3 times per week and typically on the last tray of the hall, with staff being encouraged but not consistently monitored to check food temperatures on the steam table. Multiple cognitively intact residents reported receiving cold food frequently, with some stating that their meals, including entrees and side items, were cold almost daily regardless of the meal time. Residents also noted that there were often not enough staff to deliver trays promptly, which may have contributed to the food being served at suboptimal temperatures. These issues potentially affected at least four residents out of the 19 sampled, in a facility with a census of 143 residents.