Failure to Monitor Hot Beverage Temperatures Leads to Resident Burns
Summary
The facility failed to monitor the temperatures of hot beverages before serving them to residents, leading to a resident sustaining severe burns. The incident involved a resident with a history of spinal stenosis, dementia, Parkinson's disease with dyskinesia, and neuropathy of the lower limbs, who had severe cognitive impairment and decreased safety awareness. On the day of the incident, the resident spilled hot coffee on her thighs, resulting in second and third-degree burns. Observations revealed that the facility's dietary staff did not check or log the temperatures of hot beverages before serving them to residents. The hot water machine was set at a high temperature, and there was no established procedure for ensuring the safety of hot beverages. The Dietary Manager admitted to not checking the temperature of the coffee since starting at the facility and was unaware of the appropriate serving temperature for hot liquids. Interviews with staff indicated a lack of awareness and training regarding the safe handling of hot beverages. The Dietary Manager and Dietary Aid both confirmed that there was no temperature log for hot beverages, and the coffee temperature was not checked before serving. The Administrator was informed of the incident but did not implement immediate measures to monitor hot beverage temperatures, contributing to the deficiency.
Removal Plan
- Procedure developed and implemented to ensure safety with hot beverages, including checking and logging temperatures prior to the beverages leaving the kitchen and beverages not being served if they do not meet the appropriate temperature range of 120 F to 135 F.
- Preferred temperature for consuming coffee/tea is 135 F +/- 15 F. Procedure includes acceptable temperature range.
- 100% of kitchen staff in-serviced on procedure to check hot beverage temperatures. Hot beverages are only prepared by kitchen staff.
- 100% of kitchen staff in-serviced on safe temperature range for consuming hot beverages.
- Appropriate thermometer present in kitchen with ability to be calibrated. Temperature range 0 F to 220 F.
- Four additional thermometers were ordered with the ability to be calibrated with a temperature range 0 F to 220 F.
- The fifty residents currently residing in the facility that were identified to prefer hot beverages had screening completed to assess for safe handling of hot beverages.
- The remaining twenty five residents in the facility that were not identified to prefer hot beverages will have screening completed to assess for safe handling of hot beverages in case of preference change.
- All residents will be screened by therapy/nursing using the Interdisciplinary therapy screening tool to determine safe handling of hot beverages. Diet order, diet tray card and individualized care plan will be updated accordingly.
- Staff training to be 100% completed.
- Screening for safe handling of hot beverages audit tool to be completed by DON/designee and results reviewed at QAPI with Interdisciplinary Team (IDT) and Medical Director.
- Hot beverage temperature audit tool to be completed by Dietary Manager/Administrator and results reviewed at QAPI with Interdisciplinary Team (IDT) and Medical Director.
Penalty
Resources
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