Failure to Serve Food at Safe and Palatable Temperatures
Penalty
Summary
The facility failed to ensure that food was served at palatable and safe temperatures, as required by its own policy and state regulations. The policy specified that hot foods should be held above 135 degrees Fahrenheit and cold foods below 41 degrees Fahrenheit. During resident food committee meetings, attendees reported that foods were only sometimes served at the proper temperature. An interview with a resident revealed that hot foods were often served cold. Observations during a lunch meal service showed that a test tray took 38 minutes to reach a resident area, and temperature checks revealed that the hot entrée and vegetables were below the required temperature, while the milk and juice were above the safe cold holding temperature. The Dietary Manager confirmed that food should be served at correct temperatures and be palatable.