F0812

F

Improper Food Temperatures During Meal Service

Muncie, Indiana Survey Completed on 02-24-2026

Penalty

No penalty information released

Summary

Surveyors identified a deficiency in the facility’s food service related to failure to distribute food at correct temperatures for safety and palatability, potentially affecting all 114 residents receiving food from the kitchen. During a test meal tray temperature check conducted at 12:47 p.m. on 2/20/26, with the Dietary Manager present, the milk on a test tray measured 46°F and coleslaw measured 64.2°F. The Dietary Manager acknowledged that the milk temperature was too high for service. In an interview earlier that day at 11:40 a.m., the Dietary Manager explained that food temperatures were checked prior to plating and then the food was placed in meal carts and delivered to the appropriate halls for distribution. The facility’s current policy, dated 5/2014 and titled “Food: Quality and Palatability,” stated that food will be prepared to conserve nutritive value, flavor, and appearance, and will be palatable, attractive, and served at a safe and appetizing temperature, with proper temperature defined as appropriate to the type of food to ensure resident satisfaction and minimize the risk for scalding and burns. The observed temperatures of the milk and coleslaw did not align with this policy requirement.

This citation relates to Intakes 2733549 and 2744835 and regulatory reference 3.1-21(a)(2).