Failure to Follow Pureed Diet Recipe Results in Unpalatable and Improperly Textured Meal
Penalty
Summary
A deficiency occurred when a Dietary Aide failed to prepare a pureed lunch meal according to the facility's established recipe, which was designed to conserve nutritive value, flavor, and appearance. During observation, the aide blended breaded chicken fried steak patties with white gravy instead of following the recipe that required beef base and water to create beef broth. The aide acknowledged that she was instructed to use gravy but recognized that the recipe called for broth, and not following it could affect the meal's flavor and acceptability for residents on pureed diets. Further observation and interviews revealed that the pureed chicken fried steak was not smooth and contained grizzled parts, and the spinach lacked flavor. The Dietary Manager confirmed that the recipe was not followed and that the gravy was intended to be added only on top prior to serving. The facility's policy required staff to use and follow provided recipes, but this was not adhered to in the preparation of the pureed meal, resulting in a product that did not meet the required standards for texture and flavor.