F0804

F

Failure to Monitor and Maintain Safe and Appetizing Food Temperatures

Cahokia, Illinois Survey Completed on 02-25-2026

Penalty

No penalty information released

Summary

The deficiency involves the facility’s failure to consistently monitor, document, and maintain safe and appetizing food temperatures for all 84 residents. Surveyors observed that the Dietary Food Temperature Log had no recorded temperatures from the end of January through most of February, despite a facility policy requiring appropriate internal cooking temperatures and use of a properly calibrated thermometer. The cook reported that temperatures were taken but not written down, and the Dietary Manager stated they were unaware that temperatures were not being documented, though they expected staff to record them for each meal. The Administrator also stated an expectation that dietary staff check and document food temperatures for each meal and maintain a clean and sanitary kitchen environment.

During direct observation of meal preparation and service, one cook was seen checking food temperatures with a digital thermometer but did not calibrate the thermometer before use, contrary to facility policy. A substitute fish entrée was placed on the steam table without any temperature check, and a second pan of meatloaf was placed on the steam table without a temperature check prior to plating. There was no rechecking of food temperatures before serving, and the cook was observed touching plated food with a bare hand while adjusting items on the plate. A test tray prepared and delivered with the last resident trays showed that while the meatloaf was at 163°F and warm with good appearance and taste, the corn was 120°F and cold to taste, the sweet potatoes were 102°F and cold to taste, and the fish was 108°F and cold to taste. Only the peaches were at an appropriate cold holding temperature of 46°F, with good appearance and taste.