F0812

F

Failure to Document Food Cooking and Serving Temperatures

Freeport, Illinois Survey Completed on 01-20-2026

Penalty

No penalty information released

Summary

The deficiency involves the facility’s failure to ensure that final cooking and serving temperatures of food were taken and documented in accordance with its own food safety policy. Review of kitchen food temperature logs on January 20, 2026 showed that no food temperatures were recorded for all three meals on multiple dates, including January 8, 13, and 15, and for breakfast and lunch on January 9–11, 14, 16, and 17, as well as supper on January 12. Both cooking temperatures and serving temperatures were missing for these meals. At the time of the survey, the facility census data sheet showed 65 residents in the facility, with corporate staff indicating that one resident did not eat food from the facility kitchen, leaving 64 residents potentially affected.

During an interview, the Dietary Manager stated that food temperatures are supposed to be taken when food is finished cooking and again immediately before serving, and that these temperatures should be logged as they are taken. The facility’s written policy on Food Safety and Sanitation: General Preparation and Cooking Practices, revised September 18, 2023, states that the facility will follow sanitary practices in food preparation and cooking, including maintaining hot food at a minimum of 135°F on the steam table and prior to service, and reheating food to 165°F if it falls below 135°F. The absence of documented cooking and serving temperatures on the identified dates shows that these required practices were not followed or recorded as required by facility policy.