Failure to Maintain Safe and Palatable Food Temperatures During Meal Service
Penalty
Summary
The deficiency involves the facility’s failure to provide food and beverages that were palatable, flavorful, and maintained at safe and appetizing temperatures, as required by facility policy and state regulation. The facility’s Food Palatability policy required hot foods to be served at no less than 135°F and cold foods at no higher than 40°F, with meals transported in heated/cooled carts and served in a manner that maintained temperature. During a lunch observation for one resident, food temperatures measured and verified by an LPN showed fried chicken at 107°F, matzo ball soup at 131°F, and beverages at 63°F. The fried chicken was described as bland, and the beverages tasted lukewarm. The LPN manager reported that the meal carts were intended to keep hot items hot and cold items cold, but staff had to search multiple carts for the correct trays and then wait for a nurse to verify tray accuracy, which affected how trays were served. On a separate date during breakfast service, surveyors observed a meal transport cart on the unit with a sign stating it should not be plugged in or turned on because a repair company had been notified, yet the cart was plugged in and used. Test trays taken from this broken cart and from a functioning cart for two hospitalized residents showed multiple items outside required temperature ranges: egg and cheese croissants at 95°F and 101.8°F, cottage cheese at approximately 68°F, milk between 55.4°F and 58.1°F, and oatmeal at 128°F. The egg and cheese croissants and pancakes were described as cold, with butter not melting on the pancakes, and the cottage cheese and milk tasted warm. A CNA stated they frequently received complaints about the food and often had to reheat it for residents. A food service worker and the food service director both confirmed that hot food should be at least 140°F and cold food below 40°F, and acknowledged that cottage cheese at around 68°F, milk near 58°F, and egg and cheese croissants in the 90–100°F range were not acceptable. The food service director also noted that two delivery carts were not working and that plugging in a cart marked not to be used could cause the cold side to heat up, especially if cart doors were left open.
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