F0812

E

Improper Holding and Service Temperatures for Lunch Meals

Katy, Texas Survey Completed on 03-06-2026

Penalty

No penalty information released

Summary

Surveyors identified a deficiency in the facility’s food service practices when evaluating lunch meal service in the kitchen. On the specified date and time, the Dietary Manager (DM) delivered a regular lunch test tray containing fish tenders, hushpuppies, potato wedges, and coleslaw. The DM then left the tray to obtain a thermometer, alcohol wipes, and a glass of ice water, returning several minutes later. She calibrated the first thermometer in ice water, which read 32.9°F, then left again and returned with a second thermometer that read 32.5°F in ice water. Using this thermometer, she measured each food item, placing the thermometer in ice water between items and wiping it before each new measurement. The recorded temperatures were 113.5°F for the fish tenders, 100.5°F for the potatoes, 98.5°F for the hushpuppies, and 56.1°F for the coleslaw.

The DM stated that the fish tenders and potatoes should have been 135°F, the hushpuppies 130°F, and the coleslaw 40°F, and that the thermometer should have read 32°F in ice water. She reported that kitchen staff check food temperatures on the steam table before trays go out, that the first cart leaves the kitchen within 10 minutes, and that trays are delivered on metal racks to the hallways for aides to serve to residents. She also confirmed the facility did not use hot plates. A dietary aide reported that residents did not complain about food and that it could take 10 to 15 minutes to get trays from the kitchen to the hallway. The Administrator stated he had not heard complaints of cold food and confirmed that warming plates were not used. Review of the facility’s undated food temperature policy showed that hot foods should be maintained at a minimum of 135°F and cold foods at a maximum of 41°F, which did not align with the observed temperatures of the test tray items.