Finding Description
Based on observation, interview, the facility's 2024 Spring/Summer (S/S) Menu Diet Spreadsheets, the facility's production sheets, the facility's scoop/disher/dipper chart, and the facility's policies for The Dining Experience: Objectives, Menu Planning and Requirements, Menu Diet Spreadsheets/Portion Serving Communication Tool, Use of Production Sheets, and Menu Substitutions or Changes and Approval; the facility failed to provide pureed food items in the portions specified on the menu for supper on Tuesday, 07/09/2024 and for lunch on Thursday, 07/11/2024. The facility further failed to include cheese in the pureed entree as specified on the menu for supper on Tuesday, 07/09/2024 and did not receive approval from the Registered Dietitian (RD) to do so. In addition, the facility failed to provide the portion specified on the menu for Coleslaw on the Regular texture diets at supper on Tuesday, 07/09/202, for trays on the [NAME] Wing cart. the facility also failed to provide the portion of ground Bratwurst for the Mechanical Soft texture diets as specified on the menu for lunch on Thursday, 07/11/2024. This had the potential to affect 4 of 4 Pureed texture diets, 5 of 7 trays for the [NAME] Wing, and 19 of 19 Mechanical Soft texture diets.
Findings include:
The facility's policy for The Dining Experience: Objectives, dated 2020, included the following:
. Procedure: .
4. Meals will be planned to meet nutritional adequacy and according to the resident's plan of care .
The facility's policy for Menu Planning and Requirements, dated 2020, included the following:
. Guideline: Menus are planned to provide nourishing, palatable, attractive meals that meet the nutritional needs of residents served, . in accordance with the Dietary Reference Intakes/Recommended Dietary Allowances as issued by the Food and Nutrition Board of the National Research Council, of the National Academy of Sciences, unless otherwise contraindicated by medical conditions and needs.
Procedure: .
2. Menus are planned in advance .
8. Regular and therapeutic menus are planned by a nutrition professional in accordance to the community's approved diet manual. The planned menus are reviewed and approved by a registered dietitian (RD).
The facility's policy for Menu Diet Spreadsheets/Portion Serving Communication Tool, dated 2020, included the following:
. Guideline: Diet spreadsheets or similar meal and portion serving communication tools are available to the serving staff for reference and serving guidance.
The facility's policy for Use of Production Sheets, dated 2020, included the following:
. Guideline: A production chart/sheet is used during food preparation that lists the amounts to be prepared for all general food items and all modified diets in quantities needed for residents .
The facility's policy for Menu Substitutions or Changes and Approval, dated 2020, included the following:
. Guideline: . The registered dietitian (RD) . reviews . menu . changes for nutritional equivalency and appropriateness.
On 07/09/2024 at 4:58 PM, preparation for Supper was observed. The PM [NAME] explained that the production slip for Supper was posted on the wall in the Cook's Area; it was a small paper square with the following information: 98 Reg (Regular), 4 Puree, and 20 M/S (Mechanical Soft). The Kitchen Supervisor then said Production Meetings were at 10:00 AM and 2:00 PM daily. The Kitchen Supervisor also pointed out the 2024 S/S Menu (Week 2 Diet Spreadsheet) with portion sizes, which was posted on the bulletin board in the main kitchen area.
On 07/09/2024 at 5:14 PM, temperatures were being taken of the Supper items on the steamtable by the PM Cook. The Coleslaw was in a full pan, which was placed atop a pan of ice at the end of the steamtable. A 3-ounce spoodle was observed as the serving utensil for the Pureed Hamburger Patty and Bun and this was verified by the PM Cook. The PM [NAME] said Cheese was not included in the pureed entree because there might be a Renal puree to be served. The 2024 S/S Menu Diet Spreadsheet for Week 2, Tuesday, Supper listed Pureed Cheeseburger on Bun with a #6 dip (dipper) portion utensil (5.3 fluid ounces) for the Pureed texture diet.
On 07/09/2024 at 5:35 PM, the Supper trayline began with the loading of the [NAME] Wing Cart. The Dietary Manager said, although the Dining Room was listed to be served first, it could not be served until Residents and CNAs were present and ready. At 5:40 PM, the [NAME] Wing Cart left the kitchen. At 5:41 PM, a scoop/disher/dipper was observed being used to serve the Coleslaw in insulated soup bowls. At 5:46 PM, the surveyor asked size of the Coleslaw scoop/disher/dipper and then saw it was a #16 scoop/disher/dipper (2 ounces) from the number 16 imprinted on the metal. When the Kitchen Supervisor realized a #16 scoop/disher/dipper was being used for serving the Coleslaw, instead of a #8 dip (4 ounces) as per the menu (2024 S/S Menu Diet Spreadsheet for Week 2, day 10, Tuesday, Supper); she told the PM [NAME] to serve half a scoop (half of a #16 scoop/disher/dipper). The Kitchen Supervisor was asked if there was a #8 scoop/disher/dipper in the kitchen. The Kitchen Supervisor went to the Cook's Area and came back with a 4-ounce spoodle. The Kitchen Supervisor said no #8 scoop/disher/dipper was available.
On 07/09/2024 at 6:06 PM, the surveyor looked for any posting of a disher/scoop/dipper conversion chart in the kitchen, but there was not one. When asked about a disher/scoop/dipper conversion chart to identify the ounces or cup size for each number size of disher/scoop/dipper; the Dietary Manager said he had seen one in another facility recently and thought that would be good for his kitchen, but they did not currently have one. The Dietary Manager was asked if the RD had been told of the decision to leave cheese out of the pureed hamburger patty and bun mixture and if she had given approval for that change to the menu. The Dietary Manager said no.
On 07/10/2024 at 5:20 PM, the Dietary Manager displayed a small conversion chart for scoops/dishers/dippers, spoodles, cup sizes, and ounces he had printed out. The Dietary Manager said he would be using it to teach the staff about portions and that he was going to post it on the wall by the steamtable. The Basics at a Glance conversion chart included the following:
•
#6 scoop/disher/dipper equals 2/3 cup or 5.3 fluid ounces
•
#8 scoop/disher/dipper equals 1/2 cup or 4 fluid ounces
•
#16 scoop/disher/dipper equals 1/4 cup or 2 fluid ounces
The Dietary Manager also said he was ordering more #8, #12, #16 scoops/dishers/dippers.
On 07/11/2024 at 11:03 AM, the staff was preparing for the Lunch meal. At 11:21 AM, covered food pans were being placed on steamtable. At 11:30 AM, the food temperatures on the steamtable were being checked. The following serving utensils were observed to be incorrect for the portions listed on the 2024 S/S Diet Spreadsheet for Week 2, Day 12, Thursday, Lunch:
•
Ground Bratwurst had a 3-ounce spoodle for service, but the menu listed a #8 dipper (4 ounces) for the Mechanical Soft (Mech Soft) diet entree.
•
Pureed Bratwurst had a 3-ounce spoodle for service, but the menu listed a #8 dip (4 ounces) for the Pureed diet entree.
•
Pureed Seasoned Diced Potatoes had a 3-ounce spoodle for service, but the menu listed a #8 dip (4 ounces) for the Pureed diet starch/potato.
Service of the Lunch trayline began at 11:47 AM.
On 07/11/2024 at 12:32 PM, the Kitchen Supervisor was asked for copies of the production sheets used for Supper on Tuesday (Day 10) and for Lunch today (Day 12, Thursday). The Kitchen Supervisor explained that the number of servings on the production sheets were not correct. The Kitchen Supervisor said they were mainly using the sheets for the menu items that needed to be prepared and for the portion sizes to be served.
1. The production sheet for Supper - Day10 - Tuesday included the following:
•
. Pureed Cheeseburger on Bun (Pureed) . #6 dip .
•
. Coleslaw . #8 dip .
2. The production sheet for Supper - Day12 - Thursday included the following:
•
. Ground Bratwurst w/Gvy [with Gravy] (Dental Soft (Mech Soft)) . #8 dipper .
•
. Pureed Bratwurst (Pureed) . #8 dip .
•
. Pureed Seasoned Diced Potatoes (Pureed) . #8 dip .
On 07/11/2024 at 12:46 PM, while the trayline was stopped to wait on additional sauteed peppers and onions, the AM [NAME] and the Diet Aide/Relief [NAME] were asked about Pureed diets. Each said there were only four Pureed diet plates for lunch today and none of the those were Renal diets.
On 07/11/2024 at 1:02 PM, upon the completion of the trayline Lunch service; the Kitchen Supervisor, the AM Cook, and the Diet Aide/Relief [NAME] each confirmed that 3-ounce spoodles were used to serve the Pureed Bratwurst and the Pureed Seasoned Diced Potatoes. When asked if they had been instructed to use the 3-ounce spoodles for puree foods, the Kitchen Supervisor said yes.
On 07/12/2024 at 10:33 AM, the Registered Dietitian (RD) was interviewed by phone. The RD was asked the problem with serving a smaller portion than listed on the menu. The RD said there was a potential of not meeting the residents' nutritional needs if the wrong scoop (scoop/disher/dipper) was consistently used. When asked why it was important to check with the RD before changing the menu; the RD said we are providing an adequately balanced diet throughout the day so we want to make an appropriate substitution if something is changed,
Findings include:
The facility's policy for The Dining Experience: Objectives, dated 2020, included the following:
. Procedure: .
4. Meals will be planned to meet nutritional adequacy and according to the resident's plan of care .
The facility's policy for Menu Planning and Requirements, dated 2020, included the following:
. Guideline: Menus are planned to provide nourishing, palatable, attractive meals that meet the nutritional needs of residents served, . in accordance with the Dietary Reference Intakes/Recommended Dietary Allowances as issued by the Food and Nutrition Board of the National Research Council, of the National Academy of Sciences, unless otherwise contraindicated by medical conditions and needs.
Procedure: .
2. Menus are planned in advance .
8. Regular and therapeutic menus are planned by a nutrition professional in accordance to the community's approved diet manual. The planned menus are reviewed and approved by a registered dietitian (RD).
The facility's policy for Menu Diet Spreadsheets/Portion Serving Communication Tool, dated 2020, included the following:
. Guideline: Diet spreadsheets or similar meal and portion serving communication tools are available to the serving staff for reference and serving guidance.
The facility's policy for Use of Production Sheets, dated 2020, included the following:
. Guideline: A production chart/sheet is used during food preparation that lists the amounts to be prepared for all general food items and all modified diets in quantities needed for residents .
The facility's policy for Menu Substitutions or Changes and Approval, dated 2020, included the following:
. Guideline: . The registered dietitian (RD) . reviews . menu . changes for nutritional equivalency and appropriateness.
On 07/09/2024 at 4:58 PM, preparation for Supper was observed. The PM [NAME] explained that the production slip for Supper was posted on the wall in the Cook's Area; it was a small paper square with the following information: 98 Reg (Regular), 4 Puree, and 20 M/S (Mechanical Soft). The Kitchen Supervisor then said Production Meetings were at 10:00 AM and 2:00 PM daily. The Kitchen Supervisor also pointed out the 2024 S/S Menu (Week 2 Diet Spreadsheet) with portion sizes, which was posted on the bulletin board in the main kitchen area.
On 07/09/2024 at 5:14 PM, temperatures were being taken of the Supper items on the steamtable by the PM Cook. The Coleslaw was in a full pan, which was placed atop a pan of ice at the end of the steamtable. A 3-ounce spoodle was observed as the serving utensil for the Pureed Hamburger Patty and Bun and this was verified by the PM Cook. The PM [NAME] said Cheese was not included in the pureed entree because there might be a Renal puree to be served. The 2024 S/S Menu Diet Spreadsheet for Week 2, Tuesday, Supper listed Pureed Cheeseburger on Bun with a #6 dip (dipper) portion utensil (5.3 fluid ounces) for the Pureed texture diet.
On 07/09/2024 at 5:35 PM, the Supper trayline began with the loading of the [NAME] Wing Cart. The Dietary Manager said, although the Dining Room was listed to be served first, it could not be served until Residents and CNAs were present and ready. At 5:40 PM, the [NAME] Wing Cart left the kitchen. At 5:41 PM, a scoop/disher/dipper was observed being used to serve the Coleslaw in insulated soup bowls. At 5:46 PM, the surveyor asked size of the Coleslaw scoop/disher/dipper and then saw it was a #16 scoop/disher/dipper (2 ounces) from the number 16 imprinted on the metal. When the Kitchen Supervisor realized a #16 scoop/disher/dipper was being used for serving the Coleslaw, instead of a #8 dip (4 ounces) as per the menu (2024 S/S Menu Diet Spreadsheet for Week 2, day 10, Tuesday, Supper); she told the PM [NAME] to serve half a scoop (half of a #16 scoop/disher/dipper). The Kitchen Supervisor was asked if there was a #8 scoop/disher/dipper in the kitchen. The Kitchen Supervisor went to the Cook's Area and came back with a 4-ounce spoodle. The Kitchen Supervisor said no #8 scoop/disher/dipper was available.
On 07/09/2024 at 6:06 PM, the surveyor looked for any posting of a disher/scoop/dipper conversion chart in the kitchen, but there was not one. When asked about a disher/scoop/dipper conversion chart to identify the ounces or cup size for each number size of disher/scoop/dipper; the Dietary Manager said he had seen one in another facility recently and thought that would be good for his kitchen, but they did not currently have one. The Dietary Manager was asked if the RD had been told of the decision to leave cheese out of the pureed hamburger patty and bun mixture and if she had given approval for that change to the menu. The Dietary Manager said no.
On 07/10/2024 at 5:20 PM, the Dietary Manager displayed a small conversion chart for scoops/dishers/dippers, spoodles, cup sizes, and ounces he had printed out. The Dietary Manager said he would be using it to teach the staff about portions and that he was going to post it on the wall by the steamtable. The Basics at a Glance conversion chart included the following:
•
#6 scoop/disher/dipper equals 2/3 cup or 5.3 fluid ounces
•
#8 scoop/disher/dipper equals 1/2 cup or 4 fluid ounces
•
#16 scoop/disher/dipper equals 1/4 cup or 2 fluid ounces
The Dietary Manager also said he was ordering more #8, #12, #16 scoops/dishers/dippers.
On 07/11/2024 at 11:03 AM, the staff was preparing for the Lunch meal. At 11:21 AM, covered food pans were being placed on steamtable. At 11:30 AM, the food temperatures on the steamtable were being checked. The following serving utensils were observed to be incorrect for the portions listed on the 2024 S/S Diet Spreadsheet for Week 2, Day 12, Thursday, Lunch:
•
Ground Bratwurst had a 3-ounce spoodle for service, but the menu listed a #8 dipper (4 ounces) for the Mechanical Soft (Mech Soft) diet entree.
•
Pureed Bratwurst had a 3-ounce spoodle for service, but the menu listed a #8 dip (4 ounces) for the Pureed diet entree.
•
Pureed Seasoned Diced Potatoes had a 3-ounce spoodle for service, but the menu listed a #8 dip (4 ounces) for the Pureed diet starch/potato.
Service of the Lunch trayline began at 11:47 AM.
On 07/11/2024 at 12:32 PM, the Kitchen Supervisor was asked for copies of the production sheets used for Supper on Tuesday (Day 10) and for Lunch today (Day 12, Thursday). The Kitchen Supervisor explained that the number of servings on the production sheets were not correct. The Kitchen Supervisor said they were mainly using the sheets for the menu items that needed to be prepared and for the portion sizes to be served.
1. The production sheet for Supper - Day10 - Tuesday included the following:
•
. Pureed Cheeseburger on Bun (Pureed) . #6 dip .
•
. Coleslaw . #8 dip .
2. The production sheet for Supper - Day12 - Thursday included the following:
•
. Ground Bratwurst w/Gvy [with Gravy] (Dental Soft (Mech Soft)) . #8 dipper .
•
. Pureed Bratwurst (Pureed) . #8 dip .
•
. Pureed Seasoned Diced Potatoes (Pureed) . #8 dip .
On 07/11/2024 at 12:46 PM, while the trayline was stopped to wait on additional sauteed peppers and onions, the AM [NAME] and the Diet Aide/Relief [NAME] were asked about Pureed diets. Each said there were only four Pureed diet plates for lunch today and none of the those were Renal diets.
On 07/11/2024 at 1:02 PM, upon the completion of the trayline Lunch service; the Kitchen Supervisor, the AM Cook, and the Diet Aide/Relief [NAME] each confirmed that 3-ounce spoodles were used to serve the Pureed Bratwurst and the Pureed Seasoned Diced Potatoes. When asked if they had been instructed to use the 3-ounce spoodles for puree foods, the Kitchen Supervisor said yes.
On 07/12/2024 at 10:33 AM, the Registered Dietitian (RD) was interviewed by phone. The RD was asked the problem with serving a smaller portion than listed on the menu. The RD said there was a potential of not meeting the residents' nutritional needs if the wrong scoop (scoop/disher/dipper) was consistently used. When asked why it was important to check with the RD before changing the menu; the RD said we are providing an adequately balanced diet throughout the day so we want to make an appropriate substitution if something is changed,