Failure to Maintain Proper Hot-Holding Temperature for Cooked Chicken
Penalty
Summary
During a survey, it was observed that the facility failed to maintain cooked chicken at the required hot-holding temperature on the steam table prior to serving it to residents. Specifically, after two plates of chicken were prepared and placed on the food cart for distribution, the surveyor measured the temperature of the remaining chicken in the steam table pan. The pieces on the top registered at 107°F and those at the bottom at 127°F, both of which are below the required minimum hot-holding temperature of 165°F. Upon request, the chicken was reheated to the proper temperature before being served. A review of the facility's Prepared Food Temperature record revealed a discrepancy between the logged and observed temperatures. The log indicated a temperature of 162°F for the chicken, which the Food Service Director confirmed was the temperature when the meat was removed from the oven, not while it was being held on the steam table. The surveyor's direct measurement showed significantly lower temperatures at the point of service, indicating that the food was not maintained at safe temperatures during holding. The Food Service Director acknowledged that the temperature recorded in the log did not reflect the actual holding temperature and agreed that the temperature may have dropped while the chicken was on the steam table. This deficiency had the potential to affect all 12 sampled residents who received the alternate lunch meal containing chicken, with a total facility census of 121 at the time of the survey.
Plan Of Correction
Meat was reheated to the proper temperature. A quality audit of meat prepared and ready to be served was conducted to ensure it is maintained at the proper hot-holding temperature on the steam table. The Administrator educated the CDM (Certified Dietary Manager), and the Food Service Assistant on ensuring meat prepared and ready to serve is maintained at the proper hot-holding temperature on the steam table. The Administrator and/or designee will conduct weekly audits for 4 weeks and randomly thereafter for 2 months to ensure meat prepared and ready to serve is maintained at the proper hot-holding temperature on the steam table. Audits will be reported to the Quality Assurance Performance Improvement Committee monthly x3 months or until substantial compliance has been met.