Failure to Maintain Safe and Palatable Food Temperatures
Penalty
Summary
The facility failed to maintain palatable and appetizing food temperatures for residents, as evidenced by multiple complaints and direct observations. Resident council minutes documented a complaint about cold biscuits and gravy, and several residents reported that their food was sometimes or always cold. During a meal service observation, food items were initially prepared at appropriate temperatures, but a test tray placed on a food cart and distributed last was found to have significantly dropped in temperature. The BBQ chicken measured 122°F, the vegetable blend 107.5°F, and the mashed potatoes and gravy 112°F, all below the facility's policy requirement of holding hot foods at 135°F or above. The facility's policy, consistent with USDA guidelines, requires hot foods to be held at or above 135°F to prevent bacterial growth. However, the observed meal service process allowed food temperatures to fall into the 'danger zone' as defined by the USDA, with the test tray food confirmed to be cold by both thermometer and taste test. The deficiency was identified through resident interviews, review of council minutes, direct observation of meal service, and review of facility policy and USDA guidelines.