Inspection Findings:
Based on observation, interview, and record review, it was determined the facility failed to exercise reasonable precautions against any condition which could threaten the health, safety or welfare of residents for 1 of 1 sampled resident (#3) who required a modified diet texture. Resident 3 received inaccurate diet textures, placing him/her at risk for aspiration, choking and/or death. Findings include, but are not limited to:Resident 3 was admitted to the facility 02/2024 with diagnoses including stroke with left sided hemiplegia. Resident 3's clinical record was reviewed, interviews were conducted with staff and the resident, and observations were made. The following was identified: During the acuity interview on 06/10/24, Staff 2 (RN) indicated that no residents in the facility required a modified diet texture. Resident 3 had a signed physician order dated 02/16/24 for a mechanical soft diet texture. The resident was admitted to the facility seven days later, on 02/23/24. The resident's 30-day evaluation, dated 03/21/24, and quarterly evaluation, dated 06/06/24, stated the resident required a mechanical soft diet texture. The resident's lunch was observed being prepared and plated by Staff 16 (Cook) on 06/11/24 at 12:50 pm. He stated the kitchen staff were not aware of any modifications that needed to be made when preparing or plating food for Resident 3. The meal consisted of a 2 inch by 2 inch brownie, spaghetti and red sauce with noodles up to 1 1/2 inches long, ground beef chunks up to 3/4 inch in size, and a whole dinner roll. Prior to the meal being served to the resident, on 6/11/24 at 12:52 pm, Staff 1 (Executive Director) and Staff 2 were asked by the survey team whether the meal appeared appropriately plated for a resident with an order for a mechanical soft diet texture. Staff 1 stated that the facility did not provide meals with a mechanical soft diet texture. Resident 3 was observed with the meal. The resident was served while lying in bed in his/her room. The head of the bed was elevated approximately 30 degrees, and the resident had slid down the bed, so that when the meal was placed onto the over-bed tray table, the resident was unable to see over the top of the plate. During the 50 minutes s/he was observed, the resident attempted to eat only his/her brownie. The resident was observed to have difficulty feeding him/herself including difficulty coordinating lip and tongue movement in order to get food into his/her mouth, and difficulty keeping food in his/her mouth while swallowing. Approximately 30% of the food the resident attempted to eat ended up on his/her shirt. The resident was observed making coughing and hacking sounds twice during the time s/he was observed. The resident attempted to drink from his/her straw cup and demonstrated difficulty closing his/her lips around the straw and greater than 50% of the liquid spilled out the left side of his/her mouth when attempting to swallow. During an interview on 06/11/24 at 1:58 pm, Staff 14 (MT) and Staff 18 (MT) stated the resident had difficulty swallowing and needed his/her medications administered in pudding in order to swallow them safely.These observations and interviews were reviewed with Staff 1 and Staff 2 on 06/11/24 at 3:20 pm. They stated that none of the cooking staff were trained in how to prepare a mechanical soft diet texture. During this interview, they stated they would make sure the resident received the correct diet texture at dinner and all meals moving forward. At 3:56 pm, Staff 1 provided the survey team with the information that had been used to educate cooking staff which included a short handout and a video which described how to modify meat textures, but did not describe the other components of mechanical soft diet texture. There was no documentation of any education provided to care staff or updates made to the resident's service plan. Staff 1 and Staff 2 stated that for dinner the resident would be served refried beans and Spanish rice with ice cream for dessert. They stated the resident requested the main menu item which was a chicken quesadilla, but they told him/her they could not modify this for his/her diet texture needs. At 5:10 pm on 06/11/24, the resident was served a bowl of refried beans, Spanish rice with no sauce or gravy, and ice cream. The resident again demonstrated difficulty getting food to his/her mouth and keeping food in his/her mouth when attempting to swallow, with approximately 30% of the food s/he attempted to eat ending up on his/her face and shirt. The resident ate three bites of beans, two bites of rice, and a small bowl of ice cream. The resident coughed and spit out food one time, which occurred while attempting to eat a bite of the rice. On 06/12/24 at 10:43 am, an immediate plan of correction was requested to address the increased risk for choking and/or death due to modified diet texture orders not being followed and the resident's difficulty eating independently. The facility provided a plan of correction on 06/12/24, prior to survey exit. The immediate risk was addressed, however the facility will need to evaluate the overall system failures associated with the licensing violation. The need to ensure the facility exercised reasonable precautions against any condition which could threaten the health, safety, or welfare of residents was discussed with Staff 1 and Staff 2 on 06/11/24 through 06/14/24. They acknowledged the findings. The above findings were reported to APS by the survey team on 06/21/24 at 1:21 pm.
Plan of Correction:
It was determined the facility failed to exercise reasonable precautions against any condition which could threaten the health, safety or welfare of residents for 1 of 1 sampled resident (#3) who required a modified diet texture. Resident 3 received inaccurate diet textures, placing him/her at risk for aspiration, choking and/or death.1. Resident 3 expressed preference for a regular diet and prefers to eat in her room. She was re-evaluated by her provider and approved for regular diet, thin liquids with a new diet order in place. Service Plan to be updated and staff educated on diet and proper supervision and positioning for meals.2. All resident diet orders were reviewed, no other residents have modified diet textures. RN, dietary and care staff educated on resident diets and importance of following diet orders. Larger board installed for dietary staff to track dietary needs for individual residents and to ensure food prepared for each resident is appropriate and matches dietary orders.3. Administrator or designee will randomly audit resident meals for diet order accuracy for a period of 3 months. 4. Administrator will be responsible to see that the corrections are monitored and completed.