Health inspection·December 17, 2023

F 0812 Level of Harm - Minimal harm or potential for actual harm Procure food from sources approved or considered satisfactory and store, prepare, distribute and serve food in accordance with professional standards. Based on observation, interview and record review the facility failed to store, prepare, distribute, and serve food according with professional standards for food service safety. Residents Affected - Many Dietary staff failed to ensure food was at a safe temperature prior to serving food to residents. This failure could place the census of 47 residents who ate food from the kitchen at risk for food borne illness. Findings included: During an observation on 12/16/23 at 11:05 a.m., food trays had been delivered to residents. Review of a cooking temperature log dated 12/16/23 showed the temperature of the food from the breakfast meal and lunch meal had not been entered. During an interview on 12/16/23 at 11:06 a.m., [NAME] A said she had not taken the temperature of the food for the noon meal prior to serving the food to residents. [NAME] A said she had taken the temperature of the food for breakfast but had not entered the temperatures in the cooking temperature logbook. She said she had the temperatures written down and would go get them. During an observation on 12/16/23 at 11:07 a.m. [NAME] A was observed walking to the dietary office which was out of sight. [NAME] A returned with a piece of paper with some numbers written on the paper. [NAME] A said the numbers were the temperatures of the food this morning for breakfast. [NAME] A said she had received training on taking food temperatures before sending out food to residents. During an interview on 12/16/23 at 11:08 a.m. DA D said the temperature of the food should be taken before serving. DA D said staff had been trained to take temperatures and record the temperatures in the logbook before residents were serviced. DA D said she was not aware that [NAME] A had not taken the temperatures before sending food out to the residents. During an interview on 12/16/23 at 11:10 a.m. DA C said the temperature of the food should be taken before serving. DA C said staff had been trained to take temperatures and record the temperatures in the logbook before residents are served. DA C said she was not aware that [NAME] A had not taken the temperatures before sending food out to the residents. During an interview on 12/16/23 at 12:35 p.m. DA B said [NAME] A had not taken the temperature of the food at breakfast or lunch before serving residents on 12/16/23. DA B said he witnessed [NAME] A Page 1 of 2 675603 675603 12/17/2023 Rose Haven Retreat 200 Live Oak St Atlanta, TX 75551

F 0812 Level of Harm - Minimal harm or potential for actual harm Residents Affected - Many go into the dietary office, write something on a piece of paper, and take the paper to the investigator. DA B said [NAME] A made up the temperatures of the food for breakfast. DA B said he had received training that food should be served at the right temperature. During an interview on 12/16/23 at 12:45 p.m. RN E said [NAME] A had been terminated and escorted from the building for failing to follow policy and by failing to take the temperature of the food before serving residents. RN E said [NAME] A put residents at risk of becoming sick from eating food from the kitchen. During an interview on 12/16/23 at 12:50 p.m. the Administrator said dietary staff should have ensured the temperature of food was within the safe level prior to serving residents. The Administrator said [NAME] A failed to take the temperatures for breakfast and lunch on 12/16/23. The Administrator said all dietary staff will receive an in-service training on food safety and monitoring food temperatures. During an interview on 12/17/23 at 9:25 a.m. the Dietary Manager (DM) said she was not working on 12/16/23. The DM said dietary staff had received training annually and new hires are trained during their probationary period. The Training included taking food temperatures and logging the temperatures in the cooking temperature logbook before serving food to residents. The DM said all residents at the facility eat food served from the kitchen. The DM said [NAME] A was terminated on 12/16/23 for not taking the temperature of the food before serving residents. Review of the facility's Food Preparation and Service Policy dated 07/2014 showed Food service employees shall prepare and serve food in a manner that complies with safe food handling practices .Food preparation, cooking, and holding temperatures and times .1. The danger zone for food temperatures is between 41 F and 135 F. This temperature range promotes. the rapid growth of pathogenic microorganisms that cause foodborne illness . 4. Thermometers will be placed in hot and cold storage areas and checked for accuracy in accordance with accepted public health standards . 18. The temperature of foods held in steam tables will be monitored by food service staff. 675603 Page 2 of 2