Failure to Monitor Hot Beverage Temperatures Leads to Resident Burn
Summary
The facility failed to monitor and serve hot beverages at a safe temperature, resulting in an Immediate Jeopardy situation for a resident who sustained a second-degree burn. The resident, identified as R371, was cognitively impaired with a BIMS score of 4, indicating significant cognitive impairment. The resident also had impairments in the range of motion in the upper extremity, Parkinson's disease, arthritis, and malnutrition, requiring substantial assistance with eating and drinking. Despite these conditions, the resident was served a hot beverage without adequate supervision or temperature checks. On the day of the incident, the resident was dining in the common room when a licensed nurse, Employee E10, provided a cup of hot water for tea, which was not temperature-checked. The resident spilled the hot beverage on their right thigh, resulting in a burn. The facility's policy on hot liquid safety, which required serving temperatures not to exceed 140 degrees Fahrenheit and the use of protective measures, was not followed. The beverage temperature logs revealed inconsistencies and inaccuracies, with some temperatures exceeding the safe limit. Interviews and documentation indicated that the dietary staff had not been accurately recording beverage temperatures, and the coffee machine had been malfunctioning, leading to incorrect temperature readings. The facility's failure to adhere to its hot liquid safety policy and provide appropriate supervision during meal service directly contributed to the resident's injury.
Removal Plan
- Licensed staff conducted a hot liquid safety evaluation for all residents in the facility. Any resident that triggers at risk will be evaluated further by occupational therapy to determine if the resident requires assistance during meals or adaptive equipment.
- All staff will be educated on the results of hot liquid safety assessment and intervention will be included in the resident care plan.
- To ensure that temperature of hot liquids is accurate, the facility developed a protocol and educated all staff.
- Prior to hot liquids leaving dietary, a temperature will be taken by two staff members in Dietary. One staff member will take the temperature and the supervisor/designee will verify the accuracy of the temperature.
- The temperature will be documented on the hot beverage form along with both staff members signing off on this form.
- Temperature on the unit should not exceed 140 degrees Fahrenheit.
- Any hot beverage temps over 140 degrees will be sent back to the dietary department for a replacement.
- The hot beverage monitoring form will be submitted daily to the NHA/designee for review to assure compliance. The Hot Liquid tools will be submitted to the Quality Assurance Committee for review.
Penalty
Resources
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