Failure to Provide Hot Food at Required Temperatures for Room Tray Service
Penalty
Summary
The deficiency involves the facility’s failure to provide hot food at an appetizing and policy-compliant temperature to a resident receiving room tray service. Resident #24, who had a BIMS score of 12 indicating moderate cognitive impairment, reported that her food was served very cold most of the time and that when she asked staff to reheat the food, they said they would but did not return. Staff interviews confirmed that this resident had complained about cold food and not getting enough food, and that these concerns had been reported to the Certified Dietary Manager. Surveyors observed the lunch meal tray plating and delivery process and conducted a test tray temperature check. The second plated room tray was used as a test tray and remained on the delivery cart while other trays were delivered. When the test tray was checked, the temperatures of the hot food items were below the facility’s required standards: pulled pork measured 114°F, french fries 105°F, and green beans 108°F. Dietary staff, including the Assistant Dietary Manager and the Certified Dietary Manager, acknowledged that hot foods should be delivered to residents at or above 135°F and that food must remain out of the danger zone. The facility’s written policy required hot foods to be at least 135°F when served and room trays to be delivered within 5 minutes of plating, with temperatures rechecked if delivery exceeded that time, but the observed practice did not meet these standards for at least one resident.
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