Health inspection·August 14, 2023

F 0804 Ensure food and drink is palatable, attractive, and at a safe and appetizing temperature. Level of Harm - Minimal harm or potential for actual harm Based on observation, interview, and record review, the facility failed to ensure each resident received and the facility provided food that was palatable, attractive, and at a safe and appetizing temperature for one of one meal reviewed. Residents Affected - Some 1.The facility failed to ensure hot food was maintained at 135 degrees while on the steam table. 2. The facility failed to maintain a food temperature log to ensure hot foods were maintained at 135 degrees since July 13, 2023 The deficient practice could affect the residents who received their meals from the kitchen by contributing to poor intake of nutrition, weight loss, and illness. Findings included: Observation on 08/11/23 at 12:41 pm revealed the facility was serving broccoli, fried breaded shrimp, and mac and cheese. DA D was taking the food from the steam table and placing it onto residents' plates that were taken out of the kitchen. An interview with DA A on 08/11/23 at 12:45 pm revealed he had not cooked any of the food. DA A stated he was asked to serve the food by [NAME] U. DA A revealed he had not completed any temperature checks of the food prior or during meal service. DA A revealed he had not documented food temperatures. DA A revealed he was unaware of the food temperature log. An interview with [NAME] U on 08/11/23 at 12:52 pm while in the kitchen revealed she had not completed temperature checks on any of the hot foods that were served for lunch. [NAME] U revealed she had prepared the broccoli and mac, and instructed the staff to fry the breaded shrimp as needed. [NAME] U revealed the facility had not utilized a temperature log for several weeks. Observation on 08/11/23 at 12:45 pm of [NAME] U and [NAME] B revealed they completed temperature checks of the food on the steam table. [NAME] B utilized a calibrated thermometer and checked the temperature of hot food. The temperature of the broccoli was 130 degrees. The temperature of the fried bread shrimp was 130 degrees. The temperature of mac and cheese 165 degrees. No additional residents were served following the food temperature completion. An interview with [NAME] B on 08/11/23 at 1:23 pm revealed the facility had not completed the temperature logs for all meals. [NAME] B stated the temperature of the hot foods should be checked prior to meal service and the food should be maintained at 135 degrees on the steam table. [NAME] B stated she reviewed the temperature log binder. She provided a temperature log that revealed the last day Page 1 of 2 676270 676270 08/14/2023 Brentwood Place Four 3505 S Buckner Blvd Bldg 5 Dallas, TX 75227

F 0804 Level of Harm - Minimal harm or potential for actual harm Residents Affected - Some the temperature for the hot foods was last completed on 07/13/23. The temperature log had not been completed because the staff in the kitchen were not able to locate the sheet used to complete the temperature log. [NAME] B stated hot foods should be maintained at 135 degrees . An additional interview with [NAME] U on 08/11/23 at 1:34 pm revealed the kitchen staff had not completed temperature logs of the hot foods. The hot food should be maintained at 135 degrees, food should not be served at 130 degrees. An interview with the ADM on 08/11/23 at 2:09 pm revealed the dietary manager had resigned on 08/04/23. He was unaware that the temperature for the hot foods was not completed and documented. The hot foods must be maintained at 135 degrees. A review of the temperature log binder on 08/11/23 revealed the last temperature log was completed on 07/13/23. Review of the infection control log for July and August 2023, revealed no evidence of symptoms of food-borne illnesses in any of the facility's residents. Review of the 2022 Food Code, United States food and Drug Administration reflected except as specified in (B)(2), the FOOD shall have an initial temperature of 5°C (41ºF) or less when removed from cold holding temperature control, or 57°C (135°F) or greater when removed from hot holding temperature control. Cooking to the hot holding temperature of 57°C (135°F) prevents the growth of pathogenic bacteria that may be present in or on these foods. In fact, the level of bacteria will be reduced over time at the specified hot holding temperature. 676270 Page 2 of 2