Failure to Monitor and Maintain Safe Food and Beverage Temperatures
Penalty
Summary
The deficiency involves the facility’s failure to follow its own policies and the Federal Food Code regarding monitoring and maintaining safe temperatures for food items prepared and served by the dietary department. Surveyors reviewed the 2022 Federal Food Code, which requires microwave-cooked items to be heated to at least 165°F, and a facility policy stating that all items prepared in the dietary department must have temperatures checked, and that ready-to-eat foods requiring heating before consumption should be heated to at least 135°F. During meal service observations, a dietary aide removed a cellophane-covered grilled cheese sandwich from a mobile hot cart, uncovered it, and had it served to a resident without checking its temperature. In separate observations, the dietary manager microwaved a single-serving macaroni and cheese, and a dietary aide microwaved hot dogs covered in cellophane; both items were plated and served to residents without any temperature checks. In interviews, the cook and the dietary manager confirmed that temperatures were not checked on these items, despite the facility policy requiring such checks. The deficiency also includes improper handling and temperature control of beverages served to residents. A dietary aide was observed serving drinks from a wheeled cart in the dining area and later returning the cart with partially used pitchers of various juices and milk to the meal service area. The aide placed a pitcher containing remaining apple juice under a juice dispenser and added more juice to it without discarding the leftover contents, and stated that pitchers are only cleansed and changed every 72 hours, with fluids simply refilled between meals. The aide also stated that temperatures of the drinks are not checked prior to refilling. When the aide did check temperatures during the observation, apple juice, grape juice, orange juice, milk, and tomato juice were all measured above the stated standard of 41°F for cold items. The aide and the dietary manager both confirmed that the fluids were not maintained at the recommended temperature or lower, as required.
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