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32 | party stated that food was being served at improper temperatures. Through interviews and observation, this LPA learned that there was a fan located above the kitchen hood where food would be placed for staff to carry out to the residents. This fan kept the kitchen and the staff form getting too warm, but it would also cool the food down quickly. This was one reason why residents were receiving food that was not at its proper serving temperature. This LPA also learned that some of the staff at the time did not know how to pace the meals. The staff might bring out the soup, salad, and entree at the same time. By the time the resident finished their first course, the entree would be cold. In addition to these reasons, this LPA also learned that there had been issues with kitchen equipment during the time frame of this complaint. The top oven broke and therefore staff had to cook in batches and use a hot box to keep meals warm. At one point, the hot box broke too.
Since the time of the complaint, the facility has had the oven repaired and purchased a new hot box. The Kitchen Manager has implemented a new role, Culinary Lead, to assist with training staff. Food is not put up under the hood for delivery until just before it is to be delivered and the staff has been trained to pace the delivery of each course.
The standard for the preponderance of evidence has been met and the department finds this allegation to be SUBSTANTIATED. According to the California Code of Regulations, Title 22, the citation may be found on the LIC 9099 D page.
A copy of this report was provided, along with APPEAL RIGHTS.
Exit interview. |