Failure to Maintain Safe Food Temperatures During Meal Service
Penalty
Summary
The facility failed to maintain prepared foods within safe serving temperature ranges during a lunch meal service. On the day of the observation, the gas range and commercial dishwasher were inoperable due to a gas leak, resulting in the gas supply being shut off. As a result, foods were heated using electric convection ovens and placed into disposable aluminum pans, which were then set inside steam table pans for temperature management. During the latter part of the tray pass, it was observed that the steam table was set to high, but food temperatures measured with calibrated thermometers showed that several items were below the safe holding temperature threshold. Specifically, baked chicken was at 107°F, barbeque pork at 120.4°F, pureed corn at 108°F, and cooked spinach at 104°F, all of which are within the unsafe food holding temperature range of 41-135°F. Only the regular cooked corn and mashed potatoes were within safe temperature ranges. The Certified Dietary Manager (CDM) confirmed that food temperatures were only checked prior to the start of the lunch meal service and not monitored throughout the remainder of the service. The CDM explained that the use of disposable pans was intended to reduce the amount of equipment needing washing, as the dishwashing system and hot water were also inoperable due to the gas supply issue. The CDM acknowledged that the facility did not maintain safe food temperatures for the entire lunch meal service.