Failure to Provide Prescribed Diet Leads to Choking Incident
Summary
The facility failed to provide a mechanically altered diet as prescribed by the physician for a resident with a diagnosis of dysphagia and cerebral infarction. On a specific date, the resident was served a regular consistency hot dog on a bun by a CNA, despite having a physician's order for a mechanical soft ground texture diet. After serving the meal, the CNA left the resident unsupervised to assist another resident. The resident subsequently choked on the hot dog, turning blue, and required the Heimlich maneuver to dislodge the food. The resident's care plan, which identified a history of stroke and dysphagia, required supervision during meals. However, the resident was observed with a meal in front of them, unsupervised, on a later date. The CNA involved admitted to not verifying the resident's dietary needs with the nurse or dietician and acknowledged that the hot dog was not consistent with the prescribed diet. The CNA was aware of the resident's dietary requirements but failed to adhere to them, leading to the choking incident. Interviews with staff revealed a lack of communication and verification regarding the resident's dietary needs. The Bistro staff provided the hot dog without confirming the resident's dietary restrictions, and the CNA did not ensure the meal was appropriate for the resident's condition. The facility's policies and procedures for therapeutic diets were not followed, resulting in an immediate jeopardy situation for the resident.
Removal Plan
- The Director of Nursing conducted an audit to ensure all dietary orders, recommendations, and documentation were accurate in the medical record and matched the dietary department's tray card information for each resident.
- Facility policies and procedures Therapeutic Diets were reviewed/revised.
- Education was provided to the staff by the Staff Educator or designee regarding applicable facility policies and procedures titled Therapeutic Diets, diet consistency, compliance with resident-specific dietary interventions, supervision and food preparation consistent with each resident's dietary order including when a mandatory snack or alternative meal is provided.
- Mandatory in service was held. All staff who could not attend was not be permitted to work until they completed the mandatory in service. The mandatory in service was added to the new hire orientation and for all future nursing and dietary personnel.
- A member of the Interdisciplinary Team (IDT) team and or nurse was assigned to each floor to monitor staff compliance with supervision at mealtimes. A minimum of two managers were assigned at lunch time.
- The Director of Nursing or Designee audited all new admissions to ensure the dietary orders/recommendations/documentation were accurate in the medical record and matched the dietary department's tray card information for that resident.
- The Dietary Manager or designee monitored food preparation at all three meals and compared the meal and or snacks being prepared to the physician order/documentation for each resident's dietary needs.
- Residents requiring assistance and or supervision with meals were encouraged to eat in the bistro, and residents who preferred to eat in their room were noted on the resident Kardex. A staff member was assigned to assist these residents during mealtime in the bistro and or resident rooms.
- A member of the IDT team and or nurse was assigned to each floor to monitor staff compliance with supervision at mealtimes.
- The Administrator implemented a Quality Assurance and Performance Improvement (QAPI) Performance Improvement Projects (PIP) in order to gather and process information from the audits/monitoring processes and findings to be reported at the monthly Quality Assessment and Assurance (QAA) meeting.
Penalty
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