Observations
Based on an inspection of the breakfast areas in the five units on November 12 and 13, 2025, the facility failed to keep cold food at or below 40F.On November 13, 2025 the South Village Unit breakfast area was observed to have cold food items including yogurt, butter, cream cheese, and hard-boiled eggs sitting out on a table instead of in the refrigerator. In addition, the facility did not follow its Dining and Nutrition Services: Time and Temperature Policy which states that all cold food items must be stored and served at a temperature of 41? or below.
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Plan of Correction
The facility will ensure compliance with its Dining and Nutrition Services: Time and Temperature Policy by implementing measures to maintain all cold food items at or below the required temperature of 41 degrees. BHT staff will be trained on proper food storage and practices to prevent cold items from being left out of refrigeration. Dietary staff will maintain temperatures of Fridge/Food when brought to the unit. Assigned staff will then document temperatures if food is not able to be accommodated in fridge. These temperatures will be documented on the food temperature log per unit. Unit refrigerators will be monitored for temperatures that maintain foods at or below 41°F as well. Dietary leadership will oversee adherence to these standards and take corrective action as needed to maintain regulatory compliance. All trainings or will occur on or before 12/31/2025 and will be conducted during departmental staff meetings. |