Failure to Implement Care Plan Leads to Choking Incident
Summary
The facility failed to implement a care plan for a resident with a nutritional risk, specifically related to a diagnosis of dysphagia and cerebral infarction. The care plan, dated 8/06/2024, required a ground texture diet with thin liquids. However, on 9/29/2024, the resident was served a regular consistency hot dog on a bun, which was not in accordance with the prescribed diet. This incident occurred when a CNA served the meal and left the resident unsupervised, leading to a choking episode where the resident turned blue and required the Heimlich maneuver to dislodge the food. The resident, who had a history of cerebral vascular accident and dysphagia, was identified as needing partial/moderate assistance with eating and was on a mechanically altered diet. Despite these needs, the resident was left unsupervised with a meal that did not meet the dietary requirements. The resident's care plan was not followed, as it included interventions such as ensuring the resident was sitting upright during meals and monitoring for coughing, which were not adhered to during the incident. Interviews with staff revealed that the CNA did not verify the dietary order with a nurse or dietician before serving the meal, despite being aware of the resident's dietary needs. The CNA admitted to chopping the hot dog but acknowledged it was not the correct consistency. The incident highlighted a failure in communication and adherence to dietary protocols, as the resident was left unsupervised with an inappropriate meal, leading to a serious choking hazard.
Removal Plan
- The Director of Nursing conducted an audit to ensure all dietary orders, recommendations, and documentation were accurate in the medical record and matched the dietary department's tray card information for each resident.
- Facility policies and procedures Therapeutic Diets were reviewed/revised.
- Education was provided to the staff by the Staff Educator or designee regarding applicable facility policies and procedures titled Therapeutic Diets, diet consistency, compliance with resident-specific dietary interventions, supervision and food preparation consistent with each resident's dietary order including when a mandatory snack or alternative meal is provided.
- Mandatory in service was held. All staff who could not attend was not be permitted to work until they completed the mandatory in service. The mandatory in service was added to the new hire orientation and for all future nursing and dietary personnel.
- A member of the Interdisciplinary Team (IDT) team and or nurse was assigned to each floor to monitor staff compliance with supervision at mealtimes. A minimum of two managers were assigned at lunch time.
- The Director of Nursing or Designee audited all new admissions to ensure the dietary orders/recommendations/documentation were accurate in the medical record and matched the dietary department's tray card information for that resident.
- The Dietary Manager or designee monitored food preparation at all three meals and compared the meal and or snacks being prepared to the physician order/documentation for each resident's dietary needs.
- Residents requiring assistance and or supervision with meals were encouraged to eat in the bistro, and residents who preferred to eat in their room were noted on the resident Kardex. A staff member was assigned to assist these residents during mealtime in the bistro and or resident rooms.
- A member of the IDT team and or nurse was assigned to each floor to monitor staff compliance with supervision at mealtimes.
- The Administrator implemented a Quality Assurance and Performance Improvement (QAPI) Performance Improvement Projects (PIP) in order to gather and process information from the audits/monitoring processes and findings to be reported at the monthly Quality Assessment and Assurance (QAA) meeting.
Penalty
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