Failure to Maintain Safe and Appetizing Temperatures for Hot Food
Penalty
Summary
The facility failed to ensure hot foods were served at a palatable, attractive, and safe appetizing temperature for residents, as required by its policy that all hot foods be cooked, held, and served at a minimum of 140 degrees Fahrenheit. A complaint intake documented that since admission, all of one resident’s meals were served cold; this resident had diagnoses including atrial fibrillation, respiratory failure, and dementia, with a Minimum Data Set (MDS) indicating moderate cognitive impairment, but the resident had been discharged and was unavailable for interview. Another resident, with diagnoses including muscle wasting and atrophy, Parkinson’s disease, and syncope and collapse, and an MDS indicating intact cognition, reported during interview that they preferred to eat meals in their room and that the food was often served cold. During an abbreviated survey focused on the DePorres Unit lunch meal service, surveyors observed the meal delivery process and measured food temperatures. Steam table pans for the unit were prepared and placed in the unit warming box at 11:46 AM, arrived on the unit at 11:50 AM, were placed on the steam table with plating beginning at 11:55 AM, and the last tray was served at 12:28 PM. A test tray taken at 12:29 PM showed the salmon teriyaki entrée at 81 degrees Fahrenheit and the carrots at 100 degrees Fahrenheit, both below the facility’s required minimum of 140 degrees Fahrenheit for hot foods. The Dietary Ambassador stated they had taken temperatures before serving and recorded 145 degrees Fahrenheit for the salmon and 140 degrees Fahrenheit for the carrots, and acknowledged that hot foods should be served at a minimum of 140 degrees Fahrenheit. The Food Service Director also stated that hot food should be served at a minimum of 140 degrees Fahrenheit and that residents should not receive hot food that is cold.
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