The Illinois Department of Health has cited and fined Fairhaven Christian Retirement Center when staff served a resident with swallowing difficulties the wrong diet and failed to properly supervise her during mealtime, resulting in the resident choking and subsequently dying. Despite a recent order changing the resident’s diet to mechanical soft due to a previous choking incident, dietary staff served the resident regular pulled pork, which she impulsively consumed when briefly left unsupervised.
This case involves an elderly resident with multiple serious conditions including Alzheimer’s disease, vascular dementia, delusional disorder, and stroke syndrome. Just days before the fatal incident, the resident had experienced difficulty swallowing during lunch, “as evidenced by coughing/choking during the meal” when trying to eat “stringy meat.” In response to this earlier incident, hospice downgraded the resident’s diet to mechanical soft texture.
Despite this diet change, the facility failed to properly communicate and implement the new diet order. On the day of the fatal incident, a dietary aide “got confused” and served the resident pulled pork instead of ground meat. According to the Food Service Supervisor, “the resident was supposed to have ground meat and got pulled pork instead.” The Food Service Director explained that meat for mechanical soft diets “is supposed to be ground to make it safe so there are no chunks of meat,” noting her concern that with pulled pork, “what if they don’t pull it/shred it enough and there are still big pieces. That wouldn’t be safe.”
Compounding this error, staff failed to provide proper supervision for the resident, who was known to “eat fast” and be “very impulsive” with food. A certified nursing assistant (CNA) who was assisting the resident during the meal admitted that she “gave the resident a bite of food and heard another CNA tell one of her other residents to sit down so she went over to check on that resident.” During this momentary lack of supervision, the resident “grabbed food from her plate and put it in her mouth” and began choking.
Staff responded immediately when they noticed the resident choking. The nurse reported that the resident “could not talk; her face was turning blue.” Staff performed back blows, finger sweeps, the Heimlich maneuver, and suctioning, managing to extract “small pieces/chunks of meat,” but their efforts were unsuccessful. The resident was pronounced dead shortly after.
Several staff members confirmed that the resident was known to have problematic eating behaviors. One CNA stated the resident “has choked before; she would eat too fast and cough it up” and that “most of the time the resident would eat too fast so someone needed to be with her monitoring that.” The Director of Nursing acknowledged the resident “had a problem of eating fast; impulsive is the word she would use for her eating” and that she “needed supervision for meals for that purpose.”
However, these critical behaviors were not properly documented in the resident’s care plan. Although the care plan noted that she “eat[s] independently with supervision,” it “did not show that she is impulsive, grabs at food or will eat too fast if not monitored.” The MDS/Care Plan Coordinator admitted the resident “was known for hoarding, eating too fast, and being impulsive with eating” and that “this should have been on the resident’s care plan so staff could have been alerted to why the resident needed supervision at meals.”
The Medical Director confirmed that the resident’s diet had been downgraded specifically “to reduce the risk of aspiration and choking” and stated that “the resident choking on the food is most likely why she died.” He emphasized that “it is expected that staff follow diet orders.”
In response to this incident, the facility implemented several corrective actions, including a new diet card color system, increased verification of resident seating, improved communication of diet changes, and ensuring care plans specify the reasons residents need mealtime supervision. The facility also initiated a policy that “plates need to be cleared from the table when a resident that requires supervision/assistance is done eating and no longer has direct staff supervision.”
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