Failure to Provide Proper Pureed Food Consistency for Residents
Penalty
Summary
During an observation in the facility's central kitchen, pureed pancakes prepared for residents on a pureed diet were found to have a lumpy and grainy texture, rather than the required smooth consistency. The food was also noted to be firm and sticky when tested with a spoon, which does not meet the International Dysphagia Diet Standardization Initiative guidelines for pureed foods. The cook responsible for preparing the meal acknowledged the issue and indicated that a new blender would be used to achieve the correct consistency. The Speech Language Pathologist confirmed that pureed foods should have a uniform, smooth texture similar to pudding, applesauce, or hummus. This deficiency had the potential to affect 20 residents out of 98 who were on a pureed diet.