Failure to Maintain Proper Food Holding Temperatures
Penalty
Summary
The facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food service safety. During an observation, it was found that regular texture corn, pureed corn, and pureed chicken strips were being held at temperatures below the required 140°F on the steam table. Specifically, the foods were measured at 130°F and 132°F. Staff interviews confirmed that food should be held at or above 140°F, and if not, it should be reheated to at least 165°F before serving. However, the staff member responsible for serving the trays did not reheat the food, stating she was focused on starting meal service and did not consider reheating at the time. The Dietary Manager and Administrator both acknowledged that food should be held at the proper temperature, with the Dietary Manager preferring 165°F and confirming that food not at the correct temperature should be reheated. The facility's policy also requires that all hot foods be cooked and held for service at 140°F or above, and any food not meeting this standard should be reheated to 165°F. Despite these policies and expectations, the food was served at temperatures below the required threshold, and the Dietary Manager stated she had not previously observed incorrect food temperatures.