Failure to Serve Food at Safe and Appetizing Temperatures
Penalty
Summary
The facility failed to ensure that food was served at proper temperatures on the Transitional Care Unit (TCU), as evidenced by direct observation, interviews, and record review. During a meal service, the Dietary Manager measured food temperatures and found that baked beans, hamburger patties, corn on the cob, and chicken noodle soup were all below the expected 140 degrees Fahrenheit, with some items as low as 105 degrees Fahrenheit. The food had left the kitchen less than ten minutes prior to being tested, yet did not maintain the required temperature. The Dietary Manager acknowledged that the food should have remained at 140 degrees Fahrenheit for up to forty minutes but did not do so, despite being served on warm plates, covered, and transported in a closed food cart. Multiple residents without cognitive impairment reported that their meals were consistently served cold or lukewarm, affecting their willingness to eat and their satisfaction with the food. Residents described the food as always cold, with one stating they sometimes skipped meals due to the temperature, and another expressing a desire to have food delivered from outside the facility. Staff interviews confirmed awareness of ongoing complaints about cold and unpalatable food, and it was noted that previous efforts to address these complaints had not resolved the issue.