Failure to Serve Food at Safe and Palatable Temperatures
Penalty
Summary
The facility failed to ensure that food and drink were served at palatable, safe, and appetizing temperatures for four of six sampled residents. Multiple residents and a resident representative reported that hot and cold foods were not always served at appropriate temperatures, with some describing the food as cold, mushy, burned, or unpalatable. During meal observations, surveyors noted that food items such as sweet potatoes appeared burned and that several residents' meals contained blackened edges. Additionally, one resident reported that cold and hot foods were placed together under the same cover, resulting in cold food becoming warm and unappetizing. Temperature checks conducted by the surveyor revealed that food items on the steam table, including steamed rice, sweet and sour chicken, and broccoli, were held well below the required minimum hot holding temperature of 135°F. The dietary aide responsible for monitoring food temperatures was unaware of the minimum holding requirements or the necessary steps to take when temperatures were inadequate. The Food Service Director confirmed that while staff were expected to take holding temperatures prior to serving, temperatures were not routinely monitored at the end of meal service, and there were known issues with the steam rollers not maintaining proper temperatures.