Failure to Provide Ordered Dysphagia Diet Textures Resulting in Choking Event and Ongoing Meal Service Errors
Summary
The deficiency involves the facility’s failure to provide physician‑ordered modified diet textures to multiple residents with dysphagia. One resident with diagnoses including oropharyngeal dysphagia, cerebral infarction, cognitive communication deficit, and unspecified dementia had a physician’s order for a Level 5 minced and moist diet and required supervision and hands‑on assistance for meals. Despite this, the resident was served a regular‑texture soft taco on a whole tortilla instead of the ordered minced and moist texture. During this meal, the resident began choking on a piece of tortilla that became stuck in the throat. A nurse attempted the Heimlich maneuver several times without dislodging the tortilla; the resident was moving air and eventually coughed up the tortilla and then required supplemental oxygen by mask. Two additional residents with dysphagia and cognitive deficits were also not provided with the correct modified diet textures. One resident, with oropharyngeal dysphagia, hemiplegia and hemiparesis following cerebrovascular disease, and cognitive communication deficit, had a physician’s order for a Level 6 soft and bite‑sized diet. Observation of a dinner meal service showed this resident received a regular‑texture hamburger on a bun with a whole lettuce leaf and a whole cookie, despite the soft and bite‑sized order. Another resident, with diagnoses including GERD, oral‑phase dysphagia, and cognitive communication deficit, had a physician’s order for a Level 6 soft and bite‑sized diet, with documentation that this resident could have regular sandwiches and hamburgers. However, this resident was observed receiving a whole cookie, which was not consistent with the ordered soft and bite‑sized texture. Staff interviews and documentation revealed gaps in understanding and implementation of diet textures and meal ticket verification. Nursing staff and CNAs reported receiving some training on diet textures, but one CNA believed that residents on soft and bite‑sized diets could have bread and possibly cookies depending on softness, which conflicted with IDDSI guidance cited in the report. The dietary manager stated he was new to the position, had been unaware of dietary extensions prior to the choking incident, and was unsure whether dietary staff had been educated on diet textures and extensions. The registered dietitian confirmed that diet tickets were generated from the EMR and included diet orders, extensions, and specific foods, and acknowledged that the residents on soft and bite‑sized diets should not have received hamburger buns, lettuce, or cookies. The administrator later attributed one instance of incorrect items (whole cookies) on tickets to a computer program glitch, while the DON acknowledged that only limited meal audits had been occurring and that the number of residents included in those audits was insufficient. The report states that the facility’s failure to ensure residents received the physician‑ordered diet textures placed residents at risk for serious harm or death if not corrected immediately. The report also notes that, at the time of the choking incident, the nurse assigned to the secured unit where the choking resident resided was not on the unit, and another RN responded to perform the Heimlich maneuver. The event note for the choking incident identified risk factors and root causes including the resident’s dysphagia, cognitive decline, poor safety awareness, and the fact that the resident was served a regular‑texture meal including a whole tortilla despite an order for minced and moist texture. The note documented that the resident lacked insight into safety regarding food intake and that the preventative measure in place prior to the incident was simply confirming the minced and moist order. Subsequent observations during survey showed that, even after this choking event, residents with ordered soft and bite‑sized diets continued to receive regular‑texture items such as whole cookies, hamburger buns, and lettuce leaves, demonstrating ongoing failure to consistently match plated meals to physician‑ordered diet textures.
Removal Plan
- Re-educate all staff involved in meal preparation or service (IDT, nursing, dietary, activities) on diet modifications and following physician orders using IDDSI standards prior to their next scheduled shift, including a post-test to demonstrate understanding; provide this education to all new IDT/nursing/dietary/activities staff during orientation; education provided by the DON or designee.
- Re-educate all dietary staff on food preparation utilizing diet extensions and recipes to adhere to each resident's diet order prior to their next scheduled shift; provide this education to all new dietary staff during orientation.
- Have the registered dietitian (RD) conduct an audit to ensure all dietary orders, recommendations, and documentation are accurate in the medical record and match the dietary department's tray ticket information for each resident.
- Review and revise the facility's pertinent menu and therapeutic diet policies.
- Educate the IDT on conducting root cause analysis of serious events, including choking incidents, and ensuring appropriate actions are taken to prevent recurrence.
- Implement daily audits of new admissions by the dietary manager (DM) and the DON or designee to ensure dietary orders/recommendations/documentation are accurate in the medical record and match the dietary department's meal ticket information for that resident, documenting findings on an audit form.
- Have the DON or designee review all new orders to monitor for changes to diet orders; communicate any changed orders to the dietary department through a diet change communication form.
- Monitor food service at all three meals for all residents by the DON or designee, comparing the meal being served to the physician order/documentation for that resident's dietary needs; document findings on an audit form.
Penalty
Resources
Below are regulatory guidelines relevant to this citation:
A resident with dementia, dysphagia, and muscle weakness had a physician order for a chopped texture diet, but was served unchopped quiche and matzoh balls during a meal. The family member reported this happened often and said they had to chop the resident's food themselves, while the DON and DFD confirmed the resident should have received the correct texture and that some items were not chopped before being sent to the unit.
Failure to Follow Ordered Texture Diet: A resident with dysphagia and an ordered puree/liquified diet received sponge cake instead of the prescribed texture. The resident later developed N/V, SOB, and possible aspiration after eating non-pureed food, requiring ED evaluation via 911. The DM confirmed the wrong texture was served, and the DON/ADON acknowledged that diet orders were not followed.
A resident with a dysphagia puree diet order was served a regular consistency roll at lunch. An NA buttered the roll and gave it to the resident in the dining room until a surveyor intervened and had it removed; the NA acknowledged the resident should not have received it.
Incorrect Diet Texture Served to a Resident with Dysphagia: A resident with severe cognitive impairment, dysphagia, and malnutrition was ordered a mechanical soft diet with thin liquids, but staff served meals with incorrect textures, including whole asparagus, thick-cut bacon, and a whole hard-boiled egg. The NA said she was new and did not know the resident’s diet needs, while dietary staff said the meal tickets and food preparation were inconsistent and that some items were not prepared to the ordered texture.
A resident with severe cognitive impairment, dementia, and malnutrition did not receive diet care consistent with the ARNP’s orders. Staff failed to transcribe updated orders for honey-thick liquids and specific feeding instructions into the EMR/Kardex, the resident continued receiving a nectar-thick supplement, and staff were observed feeding and assisting the resident from the wrong side instead of the ordered right side.
Failure to Serve Ground Meatloaf for Mechanical Soft Diets: The facility did not serve ground meatloaf as listed on the menu extension sheet for residents on mechanical soft diets. During tray line service, a dietary staff member stated there was no ground meatloaf because she had been told the meatloaf was mechanical soft friendly. The DM and RD agreed with that interpretation, while the ST stated mechanical soft meats are typically ground and that the affected residents should have received ground meatloaf.
Resident on chopped diet received unchopped meal items
Penalty
Summary
The facility failed to ensure that a resident with a physician-ordered chopped texture diet received food prepared in the correct form. The resident had diagnoses including dementia, dysphagia, and muscle weakness, and care plan interventions called for diet and food consistency per physician order, along with assistance and monitoring during meals. The physician order required no concentrated sweets, chopped texture, and thin liquids, and a speech language pathologist note documented that the resident continued to tolerate a chopped diet with thin liquids. On the dinner meal in question, the resident was served a slice of quiche and matzoh balls in soup that were not chopped, despite the chopped diet order. The resident's family member stated they often had to chop the resident's food themselves and reported that the unchopped meal was shown to an LPN. The Director of Food Services confirmed the resident was on a chopped texture diet and received unchopped quiche and matzoh balls, and stated these items were not chopped before delivery to the unit because kitchen staff did not chop certain foods to preserve their structure and presentation. The DON stated nursing staff must ensure residents on mechanically altered diets received the appropriate textured food, and the LPN stated they would chop food upon request but could not recall whether they assisted with this meal.
Failure to Follow Ordered Texture Diet
Penalty
Summary
The facility failed to ensure that a resident with dysphagia received food prepared in the ordered texture. Resident 1 was admitted with multiple diagnoses, including dysphagia, and the MDS indicated difficulty swallowing and a mechanically altered diet. The resident’s OSR listed a liquified texture diet, and the care plan directed staff to follow the diet/MD order. Despite these orders, the resident received sponge cake, which was not the prescribed puree-type texture. The physician progress note documented that the resident had been sent to the ED via 911 after nausea, vomiting, and possible aspiration following ingestion of non-pureed food. The note stated the resident developed nausea/vomiting and shortness of breath after consuming pound cake with raisins despite being on a strict pureed diet due to dysphagia, and was noted to have spitting up mucus and vomiting, raising concern for aspiration. The Dietary Manager confirmed the resident received a different texture than ordered, and the ADON acknowledged that all diet orders were expected to be followed and confirmed the resident’s prescribed diet was not followed.
Inappropriate Food Texture Served to Resident on Puree Diet
Penalty
Summary
Food was not provided in a form designed to meet an individual resident’s needs when Resident #111, who had an order for a regular diet with dysphagia puree texture and thin liquids, was served a regular consistency roll at lunch. The resident’s diet order also included fortified cereal at breakfast, fortified soup at lunch and dinner, and a two-handled cup with lid for meals. During a dining room observation, Nurse Aide #64 served the resident’s lunch tray and buttered a regular roll for the resident. Before the resident ate it, the State surveyor intervened and had the nurse aide remove the roll. Nurse Aide #64 confirmed the resident was on a puree diet and should not have received a regular roll, stating, “Yeah, you’re right,” and that she did not think it looked right.
Incorrect Diet Texture Served to Resident with Dysphagia
Penalty
Summary
The facility failed to ensure that a severely cognitively impaired resident with dysphagia received the ordered mechanical soft diet texture. The resident had diagnoses including oropharyngeal phase dysphagia and moderate protein-calorie malnutrition, and the record showed she was edentulous with dentures not available during a prior hospital SLP evaluation. The SLP documented oral holding and prolonged oral transit with puree solids and thin liquids, and later recommended a mechanical soft diet with thin liquids, small bites and sips, slow rate, and supervision while eating. During observation, the resident was served meals that did not match the ordered texture. At lunch, the tray contained a whole soft dinner roll, ground turkey chili with beans over cream of rice, and whole asparagus spears; the resident attempted to eat the asparagus but was unsuccessful. At breakfast, the tray contained a large slice of thick cut bacon and a whole hard-boiled egg with only a small area of teeth indentation. The meal tickets indicated mechanical soft textures, but the foods served did not match the ordered diet texture for the resident. Interviews with nursing and dietary staff showed confusion and inconsistency in how the diet order was interpreted and prepared. The NA who delivered the trays stated she was new and did not know the resident required a mechanical soft diet or that certain foods needed to be ground or mashed. The Dietary Manager stated the facility did not offer a mechanical soft ground diet, did not know why the ticket reflected that notation, and was not aware that asparagus should have been chopped or that the hard-boiled egg needed to be mashed. The SLP, RD, DON, NP, and Administrator all stated the resident should have received the correct mechanical soft texture, and staff acknowledged that the incorrect textures were served on both observed meals.
Failure to Follow and Transcribe Ordered Therapeutic Diet
Penalty
Summary
The facility failed to serve the appropriate therapeutic diet for Resident #5 according to the resident’s diet order. Resident #5 had a BIMS score of 1, indicating severe cognitive impairment, and diagnoses including Alzheimer’s disease, non-Alzheimer’s disease, and malnutrition. The resident’s MDS documented a mechanically altered diet, and the care plan directed staff to provide the diet as ordered and monitor for signs and symptoms of aspiration or difficulty swallowing. A diet order dated 4/13/26 directed a regular diet with pureed texture and nectar-thick fluids, and a progress note dated 7/2/26 documented new physician orders and feeding instructions for honey-thick liquids, positioning on the resident’s right side, giving a drink after each bite, and continuing the pureed diet. The resident’s record was not updated to reflect the new physician orders and feeding instructions in the physician order tab or Kardex. The July 2026 MAR listed a mighty shake as nectar-thick, and the resident received the nectar-thick supplement from 7/2/26 through 7/20/26. On 7/21/26, surveyors observed thickened water with a lid and straw in the resident’s room, and the DON verified it was nectar consistency. Later that morning, Staff B provided one-on-one feeding assistance while sitting on the resident’s left side instead of the right side ordered by the ARNP, and Staff C also sat on the resident’s left side while assisting with the mighty shake. The DON acknowledged staff did not transcribe the 7/2/26 physician orders to the electronic medical record.
Failure to Serve Ground Meatloaf for Mechanical Soft Diets
Penalty
Summary
The facility failed to ensure ground meatloaf was served for residents on mechanically altered diets according to the menu extension sheet. The lunch menu for 07/22/26 listed homemade meatloaf, mashed potatoes with gravy, and California blend vegetables, and the menu extension sheet specified that the mechanical soft meatloaf should be ground using a #10 scoop with one ounce of gravy, while pureed meatloaf and vegetables had separate serving sizes. During observation of the lunch tray line, the dietary staff member plating the meals stated there was no ground meatloaf for the mechanical soft diets because she had been told the meatloaf was mechanical soft friendly. Review of the diet type report showed four residents received a mechanical soft diet and one resident received a regular diet with ground meat. The Dietary Manager and Registered Dietitian stated the meatloaf was considered mechanical soft friendly even though the menu extension indicated it should be ground for the mechanical soft diet. The Speech Therapist stated that for mechanical soft diets, meats were typically ground, that meatloaf was considered a formed food unless cut up, and that residents on a mechanical soft diet should have received ground meat. She also verified that four residents she knew needed ground meat and confirmed that the resident she did not know received a mechanical soft diet and should have received ground meatloaf per the menu extension sheet.
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