Country Club Center: Choking Hazard Food Served - OH
The violation occurred at Country Club Center V on August 26, when federal inspectors observed kitchen worker #145 preparing pureed brussels sprouts for residents who require smooth-textured food due to swallowing difficulties.
Resident #12, admitted in July 2023 with Alzheimer's disease, dementia, and dysphagia, was ordered to receive a regular diet with pureed texture. The swallowing disorder requires all food to be processed to a smooth, pudding-like consistency to prevent choking.
But when inspectors watched the food preparation process at 11:15 a.m., they witnessed a dangerous shortcut. The kitchen worker scooped brussels sprouts into a metal container and dumped the contents into a blender without scraping the sides. Brussels sprout leaves and pieces of bacon remained stuck in the container.
After blending, the worker scooped the mixture back into the same container with the unpureed leaves and bacon chunks still inside. Large pieces were clearly visible in the food intended for residents who cannot safely swallow solid chunks.
Kitchen Manager #174 confirmed the brussels sprouts contained "chunks of full leaves and bacon" when interviewed at 11:47 a.m. Only after the manager's intervention did worker #145 begin remaking the dish.
The problems extended beyond the brussels sprouts. At 12:11 p.m., inspectors observed a plate of pureed food with ham that had a "chunky consistency similar to ham salad." Bacon bits could be visibly picked out of the brussels sprouts. The kitchen manager acknowledged both items were not the proper consistency.
The manager was simultaneously preparing pureed au gratin potatoes when inspectors noticed chunks on the sides of the blender being scooped out to serve. She admitted the mixture was not smooth and only returned it to the blender for additional processing after surveyor intervention.
Diet Technician #200 explained that pureed food should maintain a smooth consistency without chunks while still holding its shape. She confirmed that bacon cannot be properly pureed because it will not break down in the blender and remains chunky regardless of processing time.
The facility's own policy, dated December 11, 2014, requires pureed food to be processed until it reaches a "pudding like consistency." The kitchen staff's failure to follow this protocol put residents at risk.
Country Club Center V identified two residents requiring pureed diets out of its 44-person census. The inspection focused on three residents' nutritional care, finding violations affecting Resident #12.
Dysphagia affects the muscles and nerves used for swallowing, making it difficult or impossible to safely consume foods with normal textures. Residents with this condition face serious risks including choking, aspiration pneumonia, and malnutrition if their food is not properly prepared.
The facility's meal planning spreadsheet for August 26 showed regular-texture meals were to include brussels sprouts with bacon, while pureed meals should have received pureed glazed ham, pureed brussels sprouts, and pureed au gratin potatoes. The spreadsheet made no mention of bacon being included in the pureed vegetables.
This discrepancy between the planned menu and actual food preparation created confusion in the kitchen. Staff attempted to include bacon in the pureed brussels sprouts despite knowing it could not be properly processed to the required smooth consistency.
The violation represents a breakdown in both food preparation protocols and staff supervision. Multiple kitchen staff members were aware the food did not meet consistency requirements, yet continued preparing it for service until inspectors intervened.
Federal inspectors classified the violation as causing minimal harm with the potential for actual harm, affecting few residents. However, for residents like #12 who depend on properly prepared pureed food for safe nutrition, even one improperly prepared meal creates significant risk.
The inspection occurred following a complaint and revealed systemic issues with the facility's food preparation oversight. Kitchen staff demonstrated they understood the requirements for pureed food consistency but failed to implement proper quality control measures during actual meal preparation.
Full Inspection Report
The details above represent a summary of key findings. View the complete inspection report for Country Club Center V, Inc from 2025-08-28 including all violations, facility responses, and corrective action plans.
Additional Resources
Data source: Official federal inspection data from the Centers for Medicare & Medicaid Services (CMS).
Editorial process: AI-synthesized regulatory data, reviewed for accuracy by our editorial team.
Professional review: All content reviewed by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal.
Last verified: June 20, 2026 · Our methodology
COUNTRY CLUB CENTER V, INC in DELAWARE, OH was cited for violations during a health inspection on August 28, 2025.
Resident #12, admitted in July 2023 with Alzheimer's disease, dementia, and dysphagia, was ordered to receive a regular diet with pureed texture.
Health inspections identify deficiencies that facilities must correct. Violations range from minor documentation issues to serious safety concerns. Review the full report below for specific details and facility response.