Improper Preparation of Pureed Foods
Penalty
Summary
The facility failed to prepare pureed foods in a manner that conserved nutritive value, flavor, and appearance for four residents who had physician orders for pureed diets. On the specified date, the lunch menu included items such as beef burgundy, vegetable rice pilaf, green peas, mandarin oranges, dinner roll, and chocolate chip cookie, with beef stew substituted for beef burgundy. Observation revealed that a staff member prepared pureed peas and beef stew by adding water and thickener to the food processor, rather than using fruit or vegetable juices, meat broths, or milk as required by the facility's policy. The staff member confirmed using water as a thinning agent. Review of the facility's policy indicated that water should not be used for thinning pureed foods, and instead, more nutritious liquids should be used.