cms_GA: 5333
In collaboration with The Seattle Times, Big Local News is providing full-text nursing home deficiencies from Centers for Medicare & Medicaid Services (CMS). These files contain the full narrative details of each nursing home deficiency cited regulators. The files include deficiencies from Standard Surveys (routine inspections) and from Complaint Surveys. Complete data begins January 2011 (although some earlier inspections do show up). Individual states are provides as CSV files. A very large (4.5GB) national file is also provided as a zipped archive. New data will be updated on a monthly basis. For additional documentation, please see the README.
This data as json, copyable
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rowid
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facility_name
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facility_id
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address
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city
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state
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zip
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inspection_date
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deficiency_tag
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scope_severity
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complaint
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standard
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eventid
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inspection_text
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filedate
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| 5333 |
WAYCROSS HEALTH AND REHABILITATION |
115605 |
1910 DOROTHY STREET |
WAYCROSS |
GA |
31501 |
2015-05-21 |
371 |
E |
0 |
1 |
WZWW11 |
Based on observation and staff interview, the facility failed to hold food at the proper temperature during lunch service. This had the potential to effect a census of 70 residents. Findings include: On 05/21/2015 at 12:20 p.m., observation of the steam table temperatures with the Dietary Manager, using a facility thermometer that was calibrated between food items, revealed the following food items were not being held at the proper temperature: chopped chicken - 110 degrees Farenheit pureed squash - 100 degrees Farenheit candied yams - 110 degrees Farenheit pureed chicken, individually pre-packaged - 132 degrees Farenheit On 05/21/2015 at 1:00 p.m. the Dietary Manager (DM) questioned the cook, AA who revealed that there was no warmer, so after being cooked food sat on the top of the stove, with no burners on, until being transferred to the steam table. The cook further revealed that the timing of taking the steam table temperatures for meal services varied. The DM revealed that she had had a problem with the right side of the steam table about two months ago but had not had any problems since. A review of the facility Safe Food Handling Practices: Food Temperatures Section I. D. revealed The danger zone for the growth of bacteria is 41 degrees Farenheit (F.) to 140 degrees F. and that foods should be kept at temperatures either above or below the danger zone. Section I.G. revealed Keep hot foods hot. Hot foods should be kept at 140 degrees F. or higher. #1. Place foods on the steam table no more than 20 minutes before serving. Heat food to at least 140 degrees F. before putting it on steam table. Section I.H. revealed .Never allow foods to stay at room temperature or place on a warm range or griddle Section I.I. revealed Heat leftovers to an internal temperature of at least 165 degrees F. before placing on the serving line. Interview with the Dietary Manager on 05/21/2015 at 12:40 p.m. revealed that the holding table temperatures should have been at least 135 degrees Farenheit. |
2018-10-01 |