F0804

E

Failure to Maintain Required Hot Food Temperatures During Meal Service

Glendora, California Survey Completed on 03-16-2026

Penalty

No penalty information released

Summary

Surveyors identified a deficiency in the facility’s failure to maintain hot foods at or above 140°F during meal service, as required by facility policy for time/temperature control for safety (TCS) foods. During a test tray observation conducted with the Dietary Supervisor (DS) at 12:25 PM, food temperatures were recorded as pasta at 105°F, turkey and sauce at 105°F, and green beans at 120°F. A repeat test tray observation at 12:35 PM, again in the presence of the DS, showed that the temperatures remained below required levels, with pasta at 105°F, turkey at 105°F, and green beans at 110°F. In a concurrent interview, the DS reported that the facility had been experiencing issues with a malfunctioning plate warmer, which the DS believed may have contributed to food being served at inadequate temperatures, particularly during the morning meal service. The DS also stated that if residents request reheating, staff reheat food for approximately 15 seconds to reach about 160°F, not exceeding that temperature. Review of the facility’s policy and procedure on cooling and reheating of potentially hazardous or TCS food during meal service confirmed that hot foods are to be maintained at temperatures greater than 140°F during meal service.

This deficient practice was documented as having the potential to result in rapid growth of bacteria that can cause foodborne illness and can lead to insufficient meal intake and weight loss due to cold or improperly heated food.