cms_AK: 50
Data source: Big Local News · About: big-local-datasette
| rowid | facility_name | facility_id | address | city | state | zip | inspection_date | deficiency_tag | scope_severity | complaint | standard | eventid | inspection_text | filedate |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 50 | WRANGELL MEDICAL CENTER LTC | 25015 | P.O. BOX 1081 | WRANGELL | AK | 99929 | 2019-04-24 | 804 | D | 0 | 1 | FNNN11 | Based on interview, observation, and policy review, the facility failed to ensure that food was prepared by methods to conserve nutritive value. Specifically, there was no consistent method for preparing pureed diets and the addition of thickening powder for 1 non-sampled resident (#6) out of census of 12. This failed practice had the potential to decrease the nutritive value of pureed foods and placed residents on a pureed diet at risk for weight loss. Findings: During an interview on 4/15/19 at 8:45 am, Cook #1 stated he/she used water to puree breakfast items such as pancakes and French toast. Cook #1 further stated that he/she would add syrup to the water to improve flavor. Cook #1 further stated that she used broth for meats and apple juice for sweet items. During an observation on 4/16/19 at 12:45 pm, Cook #1 measured 4 ounces of salmon then poured an unmeasured amount of broth into the blender canister to puree the salmon. The Cook then proceeded to add thickener a little bit at a time with the measured scoop until it was the consistency desired. The process was repeated for the rice pilaf and carrots. During an interview on 4/16/19 at 1:00 pm, Cook #1 stated that the puree was to be honey thick consistency and that he/she eyeballs the puree until it appeared to be at the texture he/she desired. During an interview on 4/17/19 at 12:30 pm, when asked about the pureed lunch meal preparation, Cook #1 stated there was thickener in the sherbet, mashed potatoes, roast beef, and carrots. When asked if there were guidelines available for pureeing diets in the kitchen, he/she stated there were none that he/she knew of. During an interview on 4/17/19 at 12:45, Cook #2 stated that he/she prepared the pureed lunch items and that there was only thickener in the sherbet. He/she stated they melt the sherbet then add the thickener so that it doesn't melt as fast. Cook #2 further stated there were no guidelines in the kitchen for preparing pureed items and that the cooks determine the consistency based on food type and how it appeared. During an interview on 4/19/19 at 11:07 am, the Support Services Manager stated that cooks have been trained and there are guidelines for preparing pureed diets posted on the bulletin board in the kitchen. The Support Services Manager stated that thickeners should be used according to the recommended guidelines on the package. The Support Services Manager stated cooks would use some type of thinning liquid for all food types and had been trained on how to use the thickener. When asked if he/she would expect the cooks to melt the sherbet then add thickener, the Support Services Manager replied, No. That preparation would be unusual because sherbet is already a puree. Observation of the kitchen on 4/19/19 at 2:00 pm revealed multiple bulletin boards in the kitchen. No signage or procedure for pureeing foods was prominently displayed. Review of the facility policies entitled, Dietary Standards; Dietary Procedures; Food Prep/Temp/Leftovers; and Meals did not contain procedural guidelines on preparing pureed diets. | 2020-09-01 |