Failure to Maintain Safe Food Temperatures During Meal Service
Penalty
Summary
The facility failed to serve food in accordance with professional food service safety standards during a meal service observed by surveyors. The cook recorded a chicken patty temperature of 192°F and a ground chicken patty at 141°F in the kitchen, but later, a dietary aide measured the chicken patty at only 95.6°F in the dining area. The dietary aide explained that food was tempted before leaving the kitchen, transferred in a hot box, and then placed on a steam table in the dining area, with temperatures to be recorded again. The aide acknowledged that if food was not at the desired temperature, it should be returned to the kitchen for reheating, and suggested that uncovered food during serving may have caused the temperature drop. The dietary manager confirmed the lack of a facility policy on maintaining warm foods and attributed the temperature drop to food not being covered while serving, stating that their personal practice was to check food temperatures before, during, and after serving. A total of 86 residents were identified as eating meals prepared in the kitchen during this observed meal service.