Failure to Monitor Hot Liquid Temperatures Leads to Resident Burns
Summary
The facility failed to ensure that the environment was free of accident hazards by not adhering to its policy on serving hot liquids at safe temperatures. Specifically, the facility did not check the temperature of hot liquids before serving them to residents, which resulted in burns to two residents. The policy required that hot liquids should not exceed 155 degrees Fahrenheit when served, but this was not consistently followed, leading to incidents where residents were served beverages at higher temperatures. Resident 2, who was cognitively impaired and required assistance with daily care needs, spilled hot coffee on herself, resulting in redness on her left upper thigh. The coffee temperature was later found to be 149 degrees Fahrenheit, but there was no documented evidence that the temperature was checked before serving. Similarly, Resident 5, who also required assistance with daily activities, suffered burns after spilling hot tea on herself. The tea was found to be at 185.1 degrees Fahrenheit, and again, there was no documentation of the temperature being checked prior to serving. Interviews with facility staff, including the Assistant Nursing Home Administrator and the Dietary Manager, confirmed that there were lapses in following the policy for checking and documenting the temperature of hot liquids. The Dietary Manager noted that the coffee machine used was not the facility's and that no temperature logs were being completed. These oversights placed residents at risk of serious injury, as evidenced by the burns sustained by Residents 2 and 5.
Removal Plan
- The facility will review all daily temperature logs for the current dinner meal being served to ensure the temperature falls within current policy guidelines with all staff currently working.
- The facility will educate all Dining Service staff that the requirement of taking temperatures of hot beverages in the serving container prior to serving these beverages to the residents must be done prior to every meal and documented on the Daily Temperature Log.
- If the temperature of a hot beverage falls outside the range of 145 degrees Fahrenheit to 155 degrees Fahrenheit, do not serve the beverage until it cools down and is in these parameters.
- Daily monitoring of Daily Temperature Logs will be done by the Director of Dining Services or designee.
- The Director of Dining Services or designee will audit for any allegations of abuse or neglect emphasizing to all employees zero tolerance.
- Audits will include assessing whether the unit report sheets are up to date and that staff are utilizing these quick reference guides prior to initiating care.
- All findings will be reported to the Quality Assurance Performance Improvement Committee.
- If deficient practices are identified, additional corrective action will be taken.
Penalty
Resources
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