Failure to Maintain Palatable and Safe Food Temperatures During Meal Service
Penalty
Summary
The facility failed to ensure meals were served at palatable temperatures, as identified in two intakes related to concerns that food served to residents was not at palatable temperatures. During an interview, the Dietary Manager stated the facility has heated bases but confirmed they were not in use for the observed meal, and surveyors observed plates measuring between 75°F and 85°F with no plate warmer in use. The Dietary Manager reported that hot food on the steam table should be at least 150°F so residents receive food at 135°F or higher. A regular test tray was plated and placed as one of the first meals on the C unit cart, which then traveled to the unit with approximately 25 meal trays and was fully delivered before the test tray was returned to the conference room. When the test tray was checked with a rapid-read thermometer, the pot pie measured 127.6°F and the mixed vegetables measured 104°F, demonstrating that hot foods were not maintained at the expected temperatures, resulting in decreased food consumption and potential nutritional decline for the residents involved. No additional resident-specific medical histories or conditions were documented in the report beyond the noted decreased food consumption and potential nutritional decline associated with the improperly maintained food temperatures.
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