Failure to Serve Palatable and Properly Tempered Food
Penalty
Summary
The facility failed to ensure that food served to residents was palatable, attractive, and at a safe and appetizing temperature during a lunch meal. Observations revealed that the posted menu included pork steak with gravy, black-eyed peas, cauliflower with cheese, a roll, and banana cake. Staff interviews indicated that residents had complained about cold food. The cook reported taking the temperature of the pork chop at 155 degrees before serving, but left plated food uncovered on the counter for 2-3 minutes. The dietary manager (DM) observed that the pork chop was only 80 degrees when checked later, and the food was not warm to the touch. The DM also noted that the roll was overcooked, the gravy was too thin, the cake was not iced, and mechanical soft meat was incorrectly placed on the vegetables. The DM expressed embarrassment over the food service and stated that the cook did not follow recipes or facility policies. A resident commented that the food looked unappetizing and left the meal uneaten. The DM and administrator both confirmed that the cook was responsible for ensuring food was cooked and served at the correct temperature, and that the DM was ultimately responsible. Review of facility policy confirmed that food and nutrition staff are required to ensure food is palatable, attractive, and served at a safe and appetizing temperature. Temperature logs showed the pork chop was 180 degrees when removed from the oven and 155 degrees at the start of service, but food was not maintained at appropriate temperatures during plating and serving.