Failure to Serve Palatable Food at Safe and Appetizing Temperatures
Penalty
Summary
Facility staff failed to serve palatable food at a safe and appetizing temperature on one of three units, Unit One. On the specified date, a test tray containing chicken stir-fry, chopped spinach, and enhanced potatoes was sent from the kitchen to Unit One. The tray was followed by surveyors and a dietary district manager. Upon arrival, the last lunch tray was served to a resident, and the cover was removed from the test tray. Food temperatures were measured: chopped spinach at 118°F, stir-fry at 111°F, and potatoes at 115°F. These temperatures were observed by two surveyors and the dietary district manager, who described the food as lukewarm after tasting it. When asked if the food was palatable, the dietary district manager did not provide an answer. In a subsequent interview, the dietary account manager confirmed that food temperatures should have been 140°F or greater and acknowledged that food at the measured temperatures would not taste good because it was cold and the temperature had dropped too much. The facility's policy requires food to be prepared and served in a manner that conserves nutritive value, flavor, and appearance, and specifies that food should be palatable, attractive, and served at a safe and appetizing temperature. The deficiency was communicated to the executive director and director of clinical services, with no further information provided prior to exit.