Improper Cold Holding Temperatures for Orange Juice During Meal Service
Penalty
Summary
The facility failed to ensure that cold food, specifically orange juice, was maintained at or below 41°F in accordance with its policy titled “Food Temperatures.” The policy, revised on 10/21/2025, states that the Dietary Manager or designee is responsible for ensuring all food reaches and maintains proper temperatures prior to tray assembly, and that all potentially hazardous cold foods must be held at 41°F or less, including being held on the line in an ice bath and not set up on trays more than 15 minutes before meal service unless kept chilled. During a breakfast observation on 03/05/2026 at 7:29 a.m., a cook used the facility’s thermometer to check three four-ounce plastic containers of orange juice, which each registered above 51°F instead of the required 41°F or below. The cook acknowledged that the orange juice should have been at or below 41°F. A subsequent interview with the Registered Dietician on 03/06/2026 confirmed that cold items should be kept on ice during tray line service and that she had spoken with dietary staff about this practice. This deficiency had the potential to affect 134 of 141 residents receiving an oral diet by promoting the growth of pathogens that cause foodborne illness. No specific individual resident medical histories or conditions at the time of the deficiency were described in the report.
We Help Long-Term Care Teams Stay Survey-Ready
We process and analyze inspection reports and plan of correction using AI to extract insights and trends so providers can improve care quality and stay ahead of compliance risks.