Failure to Serve Meals at Safe and Appetizing Temperatures
Penalty
Summary
Facility staff failed to ensure that prepared food items were served at a safe and appetizing temperature due to delays in meal delivery and inadequate maintenance of hot food temperatures. Observations showed that meals were plated by dietary staff and then left on an un-enclosed cart, covered with insulated dome plate covers, before being delivered to residents on the 300 and 400 halls. Staff prioritized serving residents in the dining room before delivering trays to those eating in their rooms, resulting in extended periods where trays remained on the cart. Temperature checks revealed that hot food items, such as fish and rice, were served at internal temperatures significantly below the required 120°F, with recorded temperatures of 91.5°F and 98°F, respectively. Interviews with residents confirmed that meals were often received cold, with one resident stating that breakfast was cold and lunch was only slightly warmer. Staff interviews indicated that nursing staff were responsible for timely meal delivery to residents' rooms, but the Director of Nursing had not monitored meal service for several weeks. The administrator acknowledged that meals should not have been served at temperatures below 98°F and that hot foods should be above 120°F when served. Facility policies required food to be kept out of the danger zone (41°F to 135°F) and distributed in a timely manner to prevent contamination and maintain proper temperature, but these procedures were not followed during the observed meal service.