Inadequate Supervision and Hot Food Management Leads to Resident Burns
Summary
The facility failed to provide adequate supervision and assistance during meals, leading to a resident suffering second-degree burns from hot soup. The incident occurred when the resident, who required supervision during meals, was left unsupervised in the dining room. The soup temperature was recorded at 177 degrees Fahrenheit, significantly higher than the facility's policy of serving hot liquids at a maximum of 135 degrees Fahrenheit. This lack of supervision and failure to adhere to temperature guidelines resulted in immediate jeopardy. The resident involved had a history of cerebral infarction, aphasia, weakness, dysphagia, diabetes mellitus type 2, and hemiplegia affecting the right side. The resident's care plan indicated a need for supervision and assistance during meals, including the use of a clothing protector and lidded cups to prevent spills. Despite these documented needs, the resident was not provided with the necessary supervision or protective measures during the meal when the incident occurred. Interviews with staff revealed inconsistencies in the understanding and implementation of supervision requirements. Staff members were unclear about who was responsible for supervising residents in the dining room, and there was a lack of adherence to the facility's policy on serving temperatures. The dietary manager and staff were not adequately educated on the correct serving temperatures, and there was no consistent monitoring of food temperatures at the point of service, contributing to the incident.
Removal Plan
- All residents have been assessed and care plans have been updated to the level of supervision during meals.
- Temperatures have been taken in the kitchen every 15 minutes on the serving steam table tray line due to a need for a part replacement.
- Test trays are done at the point of service for all residents in the dining room and one on each hall tray carts to be checked prior to beginning of service to verify food temp is 135-150 degrees.
- Residents that have a risk of hot liquid injury have cups with lids that snap on and are more difficult to remove and also have staff supervision per their care plan approach as agreed upon by IDT and therapy.
- Dietary staff have had direct supervision at meals and assist taking temperatures of foods prior to service.
- Dietary staff is being educated on the correct temperatures of service of food to be between 135-150 degrees at the point of service to the residents.
- Policies have been changed to reflect this change.
- Nursing staff is being educated on the definition of supervision that is expected in the dining room with the residents that require supervision. This is being audited at every meal to monitor compliance with every meal that residents at risk are having the correct level of supervision that is required to maintain safety with hot liquids/foods.
- Maintenance checked the steam table and parts were ordered and expedited. Replaced prior to the start of service.
- Facility will continue with weekly checks of the steam table for proper function. Due to faulty parts the temps on the food in the steam table were checked every 15 minutes to maintain safe temps.
- QAPI meeting held related to PIP started in relation to the changes that need to be completed.
- Staff education started with temperature changes in the dietary dept.
- Education to nursing staff related to the definition of supervision: 1:1, direct, and direct.
- Care plans related to the level of supervision that is required for residents at risk with hot liquids updated and educated to nursing staff.
- All education is ongoing with this being completed prior to the start of the next working shift.
- Both tray audits and the supervision audits are being completed at all 3 meals 7 days per week to maintain the safe environment for the residents at meal time.
- Resident council meeting held for the update of the residents to the recent changes and the updates to dining service.
- At this time all staff that have worked in the facility have been educated to the changes in policy and the level of supervision that is to be provided in the dining room at all meals.
Penalty
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