Failure to Implement Dysphagia Diet Orders and Safe Food Reheating Resulting in Harm
Summary
The deficiency involves the facility’s failure to provide care and services in accordance with residents’ needs and professional standards, resulting in actual harm to two residents. One resident with diagnoses including dysphagia, dementia, and stroke had a care plan noting nutritional problems and the need to monitor and report signs of swallowing difficulty. During a care plan meeting, the family reported the resident had difficulty swallowing and needed reminders to slow down while eating, and a recommendation was made for a speech evaluation and diet downgrade. A swallow evaluation order was entered, but it was not transmitted into the separate system used to communicate with other departments, so therapy did not receive it and the evaluation did not occur. A subsequent diet order for minced and moist texture with honey thick fluids was entered, followed by an order for a soft, bite-sized diet with regular fluids, but the facility’s own investigation documented that the earlier recommendation for a diet downgrade after the family’s report was not implemented in the dietary system. The same resident’s need for supervision during meals was not accurately documented or communicated to staff. The Kardex, which guides CNAs, showed only a need for set-up assistance and not supervision, and the RN Manager later stated that the supervision requirement may have been accidentally deleted. Historical documentation available at the time of survey showed only set-up assistance, and the CNA assignment sheet also reflected set-up assistance without supervision. CNAs reported that residents requiring supervision must have staff remain with them during meals, whereas residents needing only set-up assistance do not require staff to stay. The RN Manager confirmed that the resident should have required supervision, and the Medical Director stated that failure to implement a recommended diet change would subject the resident to a swallowing hazard. The facility’s investigation documented that the resident choked on a ground meatball and required six to seven abdominal thrusts. The second resident, who was cognitively intact and required set-up assistance with eating, sustained thermal burns after staff failed to follow the facility’s reheating policy. The resident’s care plan documented a regular diet with thin liquids. An incident report recorded that the resident spilled hot soup onto the face, chin, and chest after the soup was reheated by staff. A state incident intake and a medical provider progress note documented redness and blistering to the chin and chest, with the provider identifying second-degree burns with small intact blisters and surrounding redness. The facility’s reheating policy required only staff to use microwaves, mandated staff presence during reheating, specified minimum internal temperatures for reheated foods, and required two internal temperature readings to be documented on a Cooking and Reheating Temperature Log. On the day of the incident, there was no documentation on the temperature log for the reheated soup, and the CNA who reheated the soup stated they heated it in multiple intervals, obtained a temperature of 130°F, and did not document the temperature because a log was not available. The DON later stated that the CNA did not follow the reheating policy and did not obtain the required temperature readings.
Penalty
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