Failure to Serve Meals at Safe and Palatable Temperatures
Penalty
Summary
The facility failed to ensure that food was served at palatable and safe temperatures for multiple residents during a lunch meal service. On the day of survey, the dietary director (V3) reported that turkey wraps with sweet potato fries, mixed vegetables, and pudding were being served. V3 stated that all wraps were temperature-checked before being placed in coolers and would be re-checked on the units, and calibrated the surveyor’s thermometer to 32.5°F, indicating a 0.5°F adjustment. At 11:47 AM, the turkey wraps measured 49.8°F, and V3 placed them in the freezer, stating that hot food would be sent out first so it could be placed in ovens while the cold food was brought to proper temperature. At 12:07 PM, after time in the freezer, the wraps were rechecked at 45°F and returned to the freezer. At 12:14 PM, food arrived on the 2 South unit and the dietary aide (V4) began preparations to serve. V4 checked the mixed vegetables at 132°F and the sweet potato fries at 134.5°F, stated these were not warm enough, and placed them back in the oven. V4 checked the turkey wraps at 43.4°F at 12:20 PM and left them out over ice. At 12:25 PM, V4 began serving the meal to residents, including R1, R6, R7, R8, and R9, without rechecking any food temperatures. At 1:00 PM, a sample tray taken after all residents were served showed the following temperatures: turkey wrap 43.2°F, mixed vegetables 102°F, sweet potato fries 97.6°F, pureed wrap 65.7°F, pureed vegetables 103.8°F, and pureed sweet potato fries 114.5°F. The facility’s Food Holding Temperature Log for 2 South documented an entrée at 43.4°F, vegetable at 132°F, and starch at 134°F, with no reheating temperatures recorded, despite the log and the facility’s policy requiring hot foods to be 140°F and above, cold foods 41°F and below, and documenting corrective actions and new temperatures when reheating or chilling is required.
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