Observations
Based on client interviews conducted on December 15, 2021, the facility failed to keep hot food at or above 140F. Fifty percent of the clients interviewed reported that they were served undercooked pork and chicken during the week of December 6th. Additionally, clients reported that hot food was often served cold. This finding was discussed with facility staff during the complaint investigation.
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Plan of Correction
The dietary staff will temp all hot food immediately prior to serving. Hot food will be served at a temperature of 140 degrees or above.
The dietary staff will record the temping of the food in a temperature log prior to serving hot food. This log will be recorded in daily citing the date, time and temp of food served at each meal.
Should the temperature of the food not be at 140 degrees or higher, the food will be returned to the heating source until it reaches the appropriate temperature, then served.
The Dietary Manager will inspect the log on at least a weekly basis to ensure that staff is compliant with this plan of correction.
Implementation of this plan will be completed no later than January 3, 2022. |