Failure to Follow Standardized Pureed Food Preparation Methods
Penalty
Summary
The facility failed to ensure that pureed food was prepared according to methods that conserve nutritive value and follow established guidelines. During observation, a staff member was seen preparing pureed chicken patties by blending them and adding water from the faucet, followed by thickener, without using a standardized recipe or specific instructions regarding the amount or type of liquid and thickener to use. The consistency was checked using the spoon tilt test, but the process relied on subjective judgment rather than a set protocol. The staff member indicated that a book of pureed recipes previously used by the kitchen was no longer available. Interviews with the Dietary Manager confirmed that the facility no longer used pureed recipes and instead followed the IDDSI guidelines, which only required the food to pass consistency tests without specifying preparation details. The Dietary Manager stated that typically broth would be used instead of water, but there were no written guidelines on the exact preparation process. The Administrator was informed of the concern but did not provide additional information. Facility documentation referenced the use of broth or gravy for meats and milk or water for other foods, but did not provide specific instructions, contributing to inconsistent preparation methods for pureed diets.