Failure to Obtain and Document Food Temperatures Prior to Meal Service
Penalty
Summary
Kitchen staff failed to consistently take and document food temperatures before serving the noon meal to residents. During meal preparation, a dietary staff member ground pork chops and placed them in a steam table, then served plates to three residents without obtaining or recording the food temperatures. When questioned, the staff member stated that temperatures had been taken earlier but not documented, and subsequently took temperatures of the main and pureed meals, but not the ground pork chop. The staff member then plated meals for two residents with ground pork chop without checking the temperature, only doing so after being reminded, at which point the ground pork chop measured 105 degrees Fahrenheit. Facility policy requires staff to verify food temperatures to prevent foodborne illness, maintaining hot foods at or above 135 degrees Fahrenheit and cold foods at or below 41 degrees Fahrenheit. The dietary staff member acknowledged forgetting to check the temperature of the ground meat before serving it. Another dietary staff member confirmed that food temperatures should be checked before serving and noted ongoing efforts to improve compliance with this requirement.