cms_WV: 10730
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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| 10730 |
SUMMERSVILLE REGIONAL MEDICAL CENTER D/P |
515029 |
400 FAIRVIEW HEIGHTS ROAD |
SUMMERSVILLE |
WV |
26651 |
2010-10-20 |
371 |
F |
0 |
1 |
H9I611 |
. Based on observation, staff interview, and review of the USDA Food Code, the facility failed to follow proper sanitation and food handling practices to prevent the outbreak of foodborne illness. The practices have the potential to affect all residents who receive nourishment from dietary services. Facility census: 49. Findings include: a) Observation of the automatic dishwasher, on 10/11/10 at 9:40 a.m., found the rinse cycle water temperature reached 208 degrees Fahrenheit (F). The recommended temperature posted on the outside of the machine was 180 degrees F. Review of the dishwasher temperatures log maintained by the facility revealed the rinse cycle water temperature had exceeded 180 degrees F one fifty-three (53) occasions between 10/01/10 and 10/11/10. On 10/11/10 at 10:00 a.m., an interview with the dietary manager (Employee #19) revealed she was unaware that the dishwasher had a maximum rinse cycle water temperature. Review of the USDA Food Code revealed: "The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 190 degrees or less than." Employee #19 and a member of the maintenance department (Employee #124) provided information from Hobart (a service vendor) that the dishwasher's temperature gauge was reading 25 degrees F higher than the internal temperature. The temperature gauge was subsequently replaced on 10/12/10. - b) On 10/13/10 at 10:55 a.m., an observation of the kitchen found cleaning cloths with bleach water on them where on the table where two (2) staff members were preparing parsley for garnishes and where other food preparation was also being done on the table. On 10/14/10 at 9:15 a.m., Employee #19 confirmed that cleaning cloths and solutions should not be on the table when food preparation was occurring. - c) On 10/13/10 at 10:55 a.m., an observation of the kitchen revealed steam table pans that were ready for use had debris inside which could be scraped off with a fingernail, and baking pans had heavy layers of charred food and/or grease debris on their outside surfaces. An interview with Employee #19, on 10/13/10 at 11:30 a.m., confirmed the pans were not clean. . |
2014-12-01 |