Health inspection·November 7, 2024

F 0812 Level of Harm - Minimal harm or potential for actual harm Residents Affected - Some Procure food from sources approved or considered satisfactory and store, prepare, distribute and serve food in accordance with professional standards. **NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Based on observation, interviews and record review, the facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food service safety for one of one kitchen in that: The facility failed to ensure the morning cook checked the temperatures of the breakfast food before serving to residents. This failure could place residents who ate the food from the kitchen at risk for food-borne illness Findings included: Observation on 11/07/24 at 7:18 AM revealed [NAME] started to plate hot cereal over the serving line for two residents before checking temperatures of the food on the line. The Dietary Manager asked the cook if she had checked temperatures and she stated, no that she had forgot. The cook disposed of her gloves and went and grabbed the thermometers. The cook washed her hands and put her gloves back on. The cook placed the thermometers in water and started to check the food. The cook checked the temperatures for the scrambled eggs and cheese and the hot cereal. The cook then started back putting the food on the plate to serve to the residents. The food on the line that did not have the temperatures checked included: White Gravy Biscuits sausage patty bacon mechanical/pureed sausage Pureed eggs 2 boiled eggs 2 Fried eggs Interview on 11/07/24 at 8:30AM the [NAME] stated she was rushing because they ran behind this Page 1 of 2 675680 675680 11/07/2024 Brentwood Place One 3505 S Buckner Blvd Bldg 2 Dallas, TX 75227

F 0812 morning. The cook stated that she usually does the temperature checks. Level of Harm - Minimal harm or potential for actual harm Interview on 11/07/24 at 8:35 AM the Dietary Manager stated the cook usually checks the temperatures before serving the residents. The Dietary Manager stated the cook was responsible for checking the temperatures and documenting on the temperature log. The Dietary Manager stated it was important to check the temperatures to make sure the food was not in the danger zone and safe for residents to consume. The Dietary Manager stated residents could get sick from eating undercooked food. Residents Affected - Some Interview over the phone on 11/07/24 at 10:20 AM the Dietitian/Administrator stated Resident could develop a food borne illness if the temperatures not checked before serving the residents. The Dietitian/Administrator stated that the cook was nervous and forgot to check the temperatures. Record review of the temperature logbook for the month of November 2024 reflected the temperatures were checked for three meals a day. Record review of the facility policy revised 12/2020 titled, food temperatures: Operations [NAME], reflected: Policy Foods prepared and served in the facility will be served at proper temperatures to ensure food safety. B. Wash, rinse and sanitize a dial face, metal probe-type thermometer with an alcohol wipe. C. Insert the thermometer into the center of the product. D. Allow time for stabilization. Wait until there is no movement for 15 seconds. Several readings may be required to determine hot and cold spots. E. Record the reading on Food Temperature Log at the beginning of the tray line. F. Take the temperature of each pan of product before serving. G. Re-sanitize the thermometer after each use. 675680 Page 2 of 2