F0804

E

Failure to Maintain Safe and Palatable Food Temperatures

Petersburg, West Virginia Survey Completed on 02-11-2026

Penalty

No penalty information released

Summary

The facility failed to ensure food and drink were maintained at safe and palatable temperatures, as required by its own food preparation and service policy, which defines the temperature danger zone as above 41°F and below 135°F and states that potentially hazardous foods must be kept at or below 41°F or at or above 135°F. Multiple residents reported that their food was often cold, particularly breakfast, and that it took a long time for meals to be delivered to them. During the survey, test tray temperatures taken by the Dietary Supervisor showed taco meat and rice at 128.3°F, which is below the required 135°F hot-holding temperature, and mandarin oranges at 51.8°F, which is above the required 41°F cold-holding temperature, while lemonade measured 43.0°F. In an interview, the Dietary Supervisor acknowledged that whenever she conducts these temperature checks, they fail, and attributed this to it taking too long for staff to pass the trays.

These observations, interviews, and temperature measurements demonstrate that the facility did not consistently maintain food items outside the danger zone and did not ensure timely meal service, resulting in residents receiving food that was not at safe and appetizing temperatures.