F0812

E

Failure to Maintain Required Hot-Holding Temperatures for Pureed Foods

Lumberton, North Carolina Survey Completed on 02-12-2026

Penalty

No penalty information released

Summary

Surveyors identified a deficiency in the facility’s food service practices when observing the lunch tray line in the main kitchen. During the observation, three lunch trays had already been plated, covered, and were ready to be placed into tray carts. At the request of the surveyors, the Dietary Manager (DM) checked the temperatures of pureed menu items using the facility’s electronic food thermometer. The pureed chicken alfredo measured 128°F and the pureed spinach measured 130°F, both below the expected hot-holding standard of 135°F or higher.

In an interview, the DM stated that his expectation was for dietary staff to serve hot foods at 135°F or higher and that any hot food below 135°F should be discarded or reheated to 165°F before serving. He explained that kitchen staff should check and document temperatures of all foods on the steam table before starting the tray line to ensure they are above 135°F prior to plating. The DM reported that the cook responsible for taking tray line temperatures had called out, and the staff member filling in did not think to check the food temperatures on the steam table. In a separate interview, the Administrator stated his expectation that the kitchen follow all regulatory guidelines for food and kitchen sanitation safety, including daily monitoring and documentation of hot food temperatures on the steam table, with temperatures above 135°F prior to plating.