Inappropriate Use of Disposable Dishware and Utensils
Penalty
Summary
During a recertification survey, it was observed that the facility failed to ensure residents were treated with respect and dignity, as meals were consistently served using disposable cutlery and dishware. This practice was not aligned with the facility's policy on Quality of Life/Dignity, which emphasizes care that promotes dignity and individuality. Three residents, among others, were affected by this practice. Resident #9, who is cognitively intact and requires setup assistance with eating, expressed difficulty in eating with plastic utensils, which caused their food to fall off and get cold quickly. Resident #96, also cognitively intact and requiring moderate assistance with eating, felt dehumanized by the use of paper and plastic dishware, likening it to being in jail. Resident #47, who has dementia and requires substantial assistance with eating, was observed eating a pureed meal with plastic utensils, despite their care plan not indicating a need for disposable dishware. Interviews with staff revealed that the use of disposable items was due to a shortage of metal utensils, with some staff suggesting that utensils were being hoarded or thrown out. The Food Service Director mentioned that only a few residents required disposable products due to specific dietary needs, yet the practice was widespread. The Director of Nursing and the Administrator were unaware of the extent of the issue, indicating a lack of communication and oversight within the facility.
Plan Of Correction
Plan of Correction: Approved February 7, 2025 1. Registered Dietitian/Designee interviewed identified residents. Resident #9 remains in the facility with no adverse effects. Resident #47 remains in the facility with no adverse effects. Resident #96 remains in the facility with no adverse effects. All three Residents’ meal service preferences reviewed and updated. An inventory of all silverware and dishware was conducted. The identified areas for F550 were identified and corrected. 2. All residents have the potential to be affected by this deficient practice. Food Service director/Designee will review meal services, practices, and preferences at the next scheduled Resident Food Council Meeting. 3. All food service personnel will receive education on dining with dignity and the use of non-disposable versus disposable meal serve ware. A weekly audit of silverware and dishware will be completed by the food service director or designee to maintain appropriate PAR levels. Service ware/silverware will be ordered as needed to maintain adequate PAR levels. 4. A Food Service Department silverware audit will be completed weekly x 4 weeks then monthly x 3 months until substantial compliance is maintained. The Administrator or Designee will review the audits weekly x 3 monthly to assure compliance. The audits will be submitted to the QAPI committee at the monthly QAPI meeting for review. The Food Service Director is the responsible party.