Dietary Staff Lacked Competency and Failed to Follow Food Safety and Nutrition Protocols
Penalty
Summary
The facility failed to ensure that dietary staff safely and effectively carried out the functions of food and nutrition services. Multiple staff members, including cooks and diet aides, were not aware of or did not follow the manufacturer's recommended guidelines for testing the Quaternary (Quat) sanitizer solution, with staff dipping test strips for incorrect durations ranging from 3 to 5 seconds instead of the required 10 seconds. The registered dietitian was also unsure of the correct procedure, and only the dietary supervisor was able to state the correct guideline. This failure could result in inaccurate readings of sanitizer concentration, as explained by the registered dietitian. Observations revealed that dietary staff did not demonstrate competency in performing assigned duties. One cook did not follow recipes when preparing pureed peas and meat, failed to provide the correct food items for residents on therapeutic diets, and used incorrect portion sizes when serving mechanical soft diets. Another cook failed to provide the correct food items for residents on physician-ordered renal, heart-healthy, and consistent carbohydrate diets, resulting in residents receiving inappropriate foods such as pinto beans and extra tacos. These actions were not in accordance with the facility's job descriptions and dietary guidelines. Additionally, a cook modified a prescribed recipe for pureed macaroni and cheese by adding chicken and beef broth without consulting the dietitian, resulting in a meal that did not match the posted menu or the facility's recipe. The dietitian was unaware of this modification, and the recipe did not include the added ingredients. These failures had the potential to compromise the nutritional status of residents and expose them to foodborne illness.