Failure to Monitor and Record Food Holding Temperatures
Penalty
Summary
The facility failed to properly monitor and record food holding temperatures in the Main Kitchen, as required by facility policy. The policy specified that hot foods must be held above 135 degrees and cold foods below 41 degrees. A review of the Food Temperature and Evaluation Log for several days in December revealed that staff did not record the required holding temperatures for multiple breakfast, lunch, and dinner meals. This omission was confirmed by the Food Service Director, who acknowledged that the facility did not document the holding temperatures as required. Multiple resident representatives and residents reported concerns about receiving cold food, with several stating that food was often or always cold, particularly at lunch. These concerns were documented on several occasions and corroborated by resident interviews. The failure to monitor and record food temperatures created the potential for foodborne illness, as confirmed by staff interviews and facility documentation.