Failure to Provide Proper Pureed Diet
Summary
The facility failed to prepare food in a form designed to meet individual needs for a resident on a pureed diet. The resident, who had a diagnosis of dysphagia, was served food that did not meet the International Dysphagia Diet Initiative (IDDSI) Level 4 standards. Specifically, the resident was given bread soaked in milk, oatmeal with lumps, and scrambled eggs that were not smooth and pureed, which did not comply with the required texture for a pureed diet. The deficiency was identified during an observation and interview with the dietary staff, where it was revealed that the cook did not follow the recipe for pureed foods. The dietary supervisor confirmed that the cook failed to blend the foods as required, resulting in the resident receiving food that was not safe for their swallowing difficulties. The registered dietitian and speech-language pathologist both emphasized the importance of adhering to the IDDSI Level 4 standards to prevent potential harm to residents with swallowing impairments. The resident involved had a history of swallowing problems and was on a pureed diet as per physician's orders. The facility's policy and procedures required that pureed foods be smooth, free of lumps, and meet specific testing requirements, which were not followed in this instance. The failure to adhere to these standards posed a risk of choking and aspiration for the resident.
Removal Plan
- The Registered Dietitian (RD) provided an in-service to [NAME] 2, [NAME] 3, and Dietary Aide 1 (DA 1) regarding food preparation of IDDSI Level 4 foods.
- The RD provided an in-service and competency test to the Dietary Supervisor (DS) regarding puree food consistency to meet IDDSI Level 4 standards. The DS provided supervision to the dietary staff to ensure a blender was used on pureed foods for dinner service to meet IDDSI Level 4 standards. The RD verified the DS's competency through return demonstration and the RD acknowledged the DS to be competent in providing in-services to the dietary staff.
- The DON assessed Resident 214 for signs and symptoms of respiratory distress and for presence of food particles in the oral cavity and there were no issues found.
- The DON provided an in-service to Licensed Vocational Nurse 1 (LVN 1) on food texture and consistency based on IDDSI Level 4 standards. The DON verified LVN 1's competency through return demonstration by observing and verbalizing the correct texture of puree diets using IDDSI Level 4 standards.
- The Infection Preventionist (IP) and the Minimum Data Set Coordinator (MDSC) checked all residents receiving pureed food to ensure proper consistency and texture for lunch and dinner meals. The licensed nursing staff will continue to check meal trays for breakfast, lunch, and dinner on an ongoing basis for proper puree consistency and texture of food.
- The DS checked the puree food items for proper texture and consistency per IDDSI Level 4 standards using the spoon tilt test and fork drip test. The DS will continue this process until six (6) months.
- The ADM, the RD, and the DS examined the process of food preparation and food distribution for all residents on puree diet to ascertain and confirm food items that did not pass IDDSI Level 4 standards would not be given to the residents and will be remade.
- The DON assessed the residents on puree diet for signs and symptoms of respiratory distress and ensured aspiration precautions were maintained for the residents on puree diet. The DON reviewed and revised the care plans as necessary.
- The Speech Language Pathologist (SLP) assessed the residents on pureed diet for signs and symptoms of respiratory distress and aspiration.
- The SLP provided an in-service to the dietary staff and the nursing staff on the risk of eating food that was not properly pureed per physician's order, choking hazards, what signs and symptoms to monitor, and what consistency and texture of a pureed diet should look like.
- The RD provided an in-service and competency test to [NAME] 1, [NAME] 2, DA 1, DA 2, and DA 3 on how to puree foods following the recipes and IDDSI Level 4 standards. The RD provided an in-service to six (6) of seven (7) dietary staff. [NAME] 4 was scheduled to attend an in-service.
- A qualified RD will be supervising the DS for a period of one (1) month or until such time the RD determined the DS to be competent to supervise the workflow of the dietary staff and kitchen. At such time, if it is determined that the DS is not competent, the ADM will replace the DS with a qualified and competent DS.
- A Spanish version of the menu and recipe will be obtained by the ADM as soon as applicable.
- The RD provided another in-service to the licensed nursing staff on testing the puree diet per IDDSI Level 4 standards.
- The DS or licensed nurse will test the pureed foods on the menu per IDDSI Level 4 standards with a fork and spoon tilt test after the in-service training. The in-service training and competency test started. Training would continue until all licensed nursing staff and dietary staff have been completed.
- The assigned designee for testing the puree foods will be the Station 2 charge nurse when the DS is not available such as on weekends, holidays. The 11 p.m. to 7 a.m. shift Station 2 charge nurse will be in-charge for breakfast, the 7 a.m. to 3 p.m. shift Station 2 charge nurse for lunch, and the 3 p.m. to 11 p.m. Station 2 charge nurse for dinner.
- A pureed food adherence tool titled Puree Texture Checklist was used for breakfast to ensure food on the menu are prepared using a blender per IDDSI standards. The Puree Texture Checklist will be used for breakfast, lunch, and dinner including weekends and holidays.
- The RD checked the snacks for the residents on puree diets which included blended yogurt, apple sauce, and pudding. No other snacks would be provided by staff to residents on puree diet except snacks approved by the RD.
- The RD will conduct weekly Quality Assurance (QA) rounds in the kitchen to monitor meal tray accuracy including pureed food texture based on IDDSI Level 4 standards. The results of the audit will be presented to the Quality Assessment and Assurance (QAA) committee monthly and at a minimum of quarterly for further action planning and monitoring as necessary. The benchmark for compliance will be 100 percent (%) for a period of three (3) months.
Penalty
Resources
Below are regulatory guidelines relevant to this citation:
Pureed diet foods were not consistently prepared to the required pudding-like consistency for two residents with dysphagia diets. During meal observation and a test tray review, the SLP and Dietary leadership found that some pureed items were smooth, but others, including a dessert item, were thick and sticky like peanut butter and did not slide off the spoon. The SLP, RD, District Dietary Manager, and Administrator all acknowledged ongoing inconsistency in pureed food preparation, with staff turnover and lack of a standard recipe contributing to the issue.
Failure to Serve Ordered Thickened Liquids: A resident with dysphasia and an order for honey-thick liquids was served thin tomato soup during lunch, even though staff had prepared his tea with thickener. The SLP note documented the resident tolerated thin liquids without overt s/s of aspiration during an assessment, but interviews confirmed nursing staff were responsible for thickening soups and drinks before service and that the soup should have been thickened to honey consistency.
A resident with severe cognitive impairment and a physician-ordered puree diabetic diet was given a peanut butter and jelly uncrustable during a snack pass after asking for more food. Staff later stated they did not know the item was not appropriate for a puree diet and that diet lists were not available to them at the time. The resident choked, became unresponsive, lost her pulse, and required CPR and EMS intervention; hospital records noted a small pneumothorax and rib fractures related to CPR.
A resident with dysphagia and a chopped meat diet order choked after being served a large piece of chicken that was not prepared to the ordered texture. Staff attempted the Heimlich maneuver, back blows, and CPR before EMS removed the chicken from the airway. The resident was hospitalized in critical condition, later required intubation and a G-tube, and speech therapy recommended NPO.
Improper Preparation of IDDSI Level 5 Minced and Moist Meal: A resident’s MM5 meal was prepared at the tray line using SB6 chopped meat instead of food minced in advance to the required size. A dietary staff member mashed the meat with a scoop and added gravy, and the DS stated the meat pieces were too large and that preparing MM5 during plating was not appropriate. The facility recipe required the food to be processed to 4 x 15 mm, and the therapeutic diet policy called for diets to be planned and prepared with the Dietitian.
A resident who required a pureed diet was served a lunch entree with visible lumps, and the CNA confirmed the puree was lumpy. The ST stated the resident needed a pureed consistency and that pureed foods should be smooth with no lumps or bumps. The report also identified six additional residents receiving pureed texture who could have been affected.
Pureed Diet Foods Served at Incorrect Consistency
Penalty
Summary
The facility failed to serve pureed food items in the applesauce- or pudding-like consistency required for residents with advanced dysphagia diets. During lunch meal observation, the SLP reported that residents ordered pureed diets could not eat the food because it was too thick to swallow, describing the pureed items from the kitchen as paste-like rather than the expected applesauce-like consistency. She stated that when she observed pureed food that was too thick, she returned it to the kitchen so dietary staff could add more liquid, and she attributed the inconsistency to high dietary staff turnover and inadequate training. A test tray reviewed with the District Dietary Manager showed that the pureed chicken, collard greens, mashed potatoes, and bread were smooth and pudding-like, but the pureed brownie was thick and sticky, similar to peanut butter, and could not be shaken off the spoon. The District Dietary Manager agreed the brownie was too thick and said it needed more milk to reach the correct consistency. The SLP, RD, District Dietary Manager, and Administrator all acknowledged ongoing inconsistency in pureed food preparation, with the SLP stating that for the past year the food was often paste- or peanut butter-like and the District Dietary Manager noting there was no recipe for pureeing the items, making consistency difficult to maintain.
Failure to Serve Ordered Thickened Liquids
Penalty
Summary
The facility failed to ensure Resident #42 received food prepared in the ordered form for a thickened liquid diet. Resident #42 was a male resident admitted with a diagnosis of dysphasia, had a BIMS score of 14 indicating intact cognition, and required assistance with ADLs. His care plan identified a therapeutic diet related to dysphagia, and a physician order dated 07/06/2026 specified a regular diet with soft mechanical texture and honey thick consistency. During lunch observation on 07/06/2026, LVN D prepared tea with premixed thickener, but the tomato soup served to Resident #42 was not thickened and remained thin when observed dripping off the spoon in small droplets. The SLP note from the same day documented that the resident consumed thin liquids via cup without overt signs or symptoms of aspiration during a diet assessment, and the note stated he should continue meals in the dining room with staff assistance. Interviews with the Dietary Manager, SLP, LVN D, ADON, DON, and Administrator confirmed that nursing staff were responsible for thickening liquids and that the soup should have been thickened to honey consistency before serving.
Improper Texture Food Served to Resident on Puree Diet
Penalty
Summary
The facility failed to provide a resident with food prepared in a form designed to meet her individual needs and according to her physician-ordered puree diet. The resident had severe cognitive impairment, was dependent on staff for eating, and had diagnoses including schizophrenia, diabetes mellitus, and stroke. Her care plan and electronic health record documented a puree diabetic diet with regular liquids and supervision/cueing with meals, along with monitoring for chewing difficulty, pocketing, and slow eating. During an evening snack pass, staff gave the resident ice cream and then, after she said she was still hungry, provided a peanut butter and jelly uncrustable sandwich. Staff later stated the resident requested the sandwich and that they did not know it was not appropriate for a puree diet. Staff also stated there were no diet lists posted for staff to look at until after the incident, and one staff member said she was not sure what foods would be considered pureed. The resident was sitting upright in the commons area when she began choking, and staff observed wheezing, stridor, and the universal sign for choking. Staff attempted the Heimlich maneuver and back thrusts without success. The resident became pale, lost consciousness, and had no palpable pulse. CPR was started, oxygen was applied, and 911 was called. EMS later suctioned peanut butter from the resident's posterior pharynx. Hospital records documented that she had a choking episode while eating at the facility, required resuscitation, and was found to have a small pneumothorax and rib fractures related to CPR. The facility's investigation confirmed that the resident had been given a peanut butter and jelly sandwich despite being ordered a puree diet.
Choking After Receiving Food Not Prepared to Ordered Texture
Penalty
Summary
The facility failed to ensure that a resident with a physician-ordered chopped meat diet received food prepared in the ordered texture. The resident had diagnoses including Parkinson’s disease, dementia, schizoaffective disorder, chronic kidney disease, heart failure, diabetes, and oropharyngeal dysphagia. The resident’s care plan and nutrition documentation showed the resident required supervision with eating and was ordered a mechanically altered diet with chopped meats, thin liquids, and other dietary restrictions. During the dinner meal in the dining room, the resident was under CNA supervision when the resident began choking after consuming a large piece of chicken that was not prepared according to the ordered chopped meat texture. Staff attempted the Heimlich maneuver and back blows, but the resident became unresponsive. Staff then moved the resident, initiated CPR, and called 911. EMS later removed a large piece of chicken from the resident’s trachea during airway management. Witness statements and interviews indicated the resident had a whole piece of chicken on the tray after the incident, while the ordered diet required chopped meat pieces no larger than one-half inch. The resident was transported to the hospital in critical condition with choking, hypoxemia, and unresponsiveness. Hospital records showed the resident required intubation, remained unresponsive, and later required a G-tube placement. Speech therapy evaluations later recommended the resident remain NPO. The report also noted that the facility had other residents on mechanically altered diets, and that the meal ticket for this resident did not identify the dinner selection or what meal was actually served.
Improper Preparation of IDDSI Level 5 Minced and Moist Meal
Penalty
Summary
The facility failed to prepare food in accordance with the IDDSI framework for a resident who required Level 5 minced and moist foods. During lunch tray line service in the kitchen, a staff member used a scoop utensil designated for Level 6 small-and-bite-sized foods to plate chopped Salisbury Steak from the steam table for a tray that called for MM5 texture. The staff member then used the edge of the scoop utensil to mash some of the meat and stated during interview that the SB6 texture was used to create MM5 because it was soft and gravy was added. The Regional Dietary Supervisor reviewed an MM5 tray prepared for lunch and stated that the meat was too large and posed a risk of choking to residents. The supervisor also stated that preparing MM5 texture during plating was not appropriate and that texture-modified food should have been prepared in advance. The facility’s recipe for Salisbury Steak with Onions directed that IDDSI #5/minced and moist food be placed into a food processor and minced until the food was 4 x 15 mm, and the facility’s Therapeutic Diets policy stated that therapeutic diets were to be planned and prepared in consultation with the Dietitian.
Pureed Diet Served With Visible Lumps
Penalty
Summary
The facility failed to serve mechanically altered foods at an appropriate texture for a resident who required a pureed diet. Resident #24 had diagnoses including Alzheimer's disease, depression, hypertension, and COPD, and the record showed dysphagia with recommendations for puree consistency. The resident's care plan and MDS indicated severe cognitive impairment, dependence for eating, and a mechanically altered diet. During a lunch observation, the resident's pureed meat entree was plated and later served with visible lumps throughout it, and the CNA feeding the resident confirmed that the puree was lumpy. The CNA stated that pureed foods were not always completely smooth and that the consistency depended on what food items were pureed. The speech therapist stated the resident required a pureed diet because of decline and that a mechanical soft or ground meat texture would not be appropriate. The therapist also stated pureed foods should not have visible lumps or bumps and should be smooth. The report further identified six additional residents receiving pureed texture who could have been affected by the same issue.
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