F0812

F

Food Service Sanitation and Temperature Control Deficiencies

Houston, Texas Survey Completed on 12-03-2025

Penalty

No penalty information released

Summary

Surveyors identified a deficiency in the facility’s food service operations related to failure to prepare, distribute, and serve food in accordance with professional standards and facility policy. During an initial kitchen tour, surveyors observed items stored as "clean" that had dried food particles and stains, including plates, bowls, cups, and glasses with water spots and stains. Holding pans stored as clean also contained food particles. The stove air vent covers were observed with dust and grease accumulation, and the double convection oven contained burnt food particles and grease. In the walk-in cooler, a baked turkey cooked the previous evening was found at 44°F, above the facility’s stated cold-holding requirement of 41°F or below and inconsistent with the facility’s cooling policy for cooked turkey.

During observation of breakfast meal service, three menu items on the steam table were not maintained at the required hot-holding temperature of 135°F or higher. Scrambled eggs were measured at 120°F, ground beef at 110°F, and grits at 130°F. Dietary staff reported that residents eating in the dining room were first served cereal and then the main course afterward, and that the food temperature on the steam table had been acceptable before service began. The facility’s written policies required hot foods to be held at 135°F or higher with temperatures checked at the start of meal service and every 30 minutes, required cooked turkey to be cooled from cooking temperature to 70°F within two hours and from 70°F to 41°F within an additional four hours, and required ovens and vent hoods to be kept clean and free of grease buildup. Policies also specified that utensils and equipment must be cleaned, sanitized, and air-dried to prevent re-contamination, which was not followed as evidenced by soiled items stored with clean dishware and pans.