F0812

F

Improper Cold Holding of Chicken Salad Sandwiches

Dover, Delaware Survey Completed on 01-23-2026

Penalty

No penalty information released

Summary

Surveyors identified a deficiency related to improper cold holding of chicken salad sandwiches prepared and served by the facility’s dietary department. During a kitchen observation with the Dietary District Manager (DDM), a steam table pan containing approximately 20 chicken salad sandwiches was seen on the counter at the left end of the steam table, with sandwiches stacked on top of one another. At that time, the sandwiches were being used on the tray line for room trays. A review of the lunch meal temperature log showed the chicken salad sandwiches had previously been documented within a safe temperature range. However, when the DDM checked the temperature of the chicken salad on a sandwich at 12:15 PM, it measured 54°F, which did not meet the facility’s policy requirement for cold food holding at less than 41°F.

The DDM then obtained another tray of chicken salad sandwiches from the refrigerator and checked their temperature, which measured 57°F, also above the required cold holding temperature. The chicken salad recipe consisted of diced cooked chicken, mayonnaise, and pepper. During an interview, the Administrator stated that all food should be served at the right temperature to avoid any residents getting sick. The facility’s written policy titled “Food: Preparation,” revised 02/2025, specified that all foods will be held at appropriate temperatures, including less than 41°F for cold food holding. The deficient practice had the potential to affect 112 of 114 residents who could have been served these sandwiches.