Failure to Serve Palatable Food at Safe Temperatures and Consistencies
Penalty
Summary
The facility failed to ensure that food and beverages were served at palatable and appropriate temperatures and consistencies, as required by its own policies and the FDA Food Code. The facility’s food preparation and food quality policies required hot foods to be held above 135°F, cold foods below 41°F, and all foods to be palatable, attractive, and served at safe and appetizing temperatures. During a test tray observation on the D nursing unit lunch meal, the meal cart left the kitchen at 2:01 p.m., arrived on the unit at 2:02 p.m., and the last resident was served at 2:15 p.m. When the test tray was checked at 2:17 p.m., the chicken breast with gravy measured 118°F, broccoli 116°F, mashed potatoes with gravy 125°F, and milk 45°F. The chicken and broccoli were described as lukewarm and not palatable at those temperatures. The Dining and Nutrition Director confirmed that the food should have been served at a higher temperature. The facility also failed to maintain appropriate temperature and consistency for frozen dessert items. A quarterly MDS for one cognitively intact resident showed that she was independent with eating. During a dinner meal observation in the main dining room, this resident received a serving of chocolate ice cream that, by the time she began eating, had completely melted to a liquid consistency; she refused it, stating she did not want it because it was no longer ice cream. Further observation of the B wing dinner cart revealed single-serving chocolate ice cream containers that were very soft, with lids popping off and liquid ice cream leaking out. A nurse aide confirmed that the ice creams on the B wing dinner trays were melted, and the Nursing Home Administrator agreed that the ice cream on another resident’s tray was not frozen or firm as it should have been. These findings occurred under the regulatory requirements of 28 Pa. Code 201.18(b)(1) Management and 28 Pa. Code 211.6(f) Dietary Services.
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