Failure to Serve Palatable Food at Safe Temperatures
Penalty
Summary
The facility failed to serve food that was both palatable and at appetizing temperatures, as required by its own policy. The policy specified that hot foods should be at least 135 degrees Fahrenheit when plated and remain palatable at the point of delivery, with the use of appropriate hot/cold holding equipment and prompt transportation to maintain temperature. However, observations during a lunch meal service revealed that food was served in Styrofoam containers, and a test tray delivered to the third floor showed the fried chicken at 127.0 degrees F and the spinach at 122.9 degrees F, both below the required temperature. Additionally, the fried chicken had a hard border, and the mashed potatoes, seasoned spinach, and cornbread were noted to lack seasoning and flavor. A resident interviewed reported that the quality and quantity of food served was poor, and that hot foods were often served cold. The recipes used for the meal in question were minimal in seasoning, with the seasoned spinach only containing salt, the mashed potatoes containing minced garlic, margarine, and salt, and the cornbread being made from a mix with water added. The Assistant Dietary Manager confirmed that food should be served at correct temperatures and be palatable, but the observations and resident feedback indicated that this standard was not met.