cms_WV: 3505

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.

Data source: Big Local News · About: big-local-datasette

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rowid	facility_name	facility_id	address	city	state	zip	inspection_date	deficiency_tag	scope_severity	complaint	standard	eventid	inspection_text	filedate
3505	CABELL HEALTH CARE CENTER	515192	30 HIDDEN BROOK WAY	CULLODEN	WV	25510	2018-09-27	805	F	0	1	DXEI11	Based on observation and staff interview, the facility failed to assure pureed food was prepared in the appropriate form to meet residents' needs. This affected seventeen out of seventeen residents receiving a pureed diet. Resident identifier: #68. Facility census: 89. Findings included: a) Dining observation During dining observation on 09/24/18 at 12:29 PM, pureed foods were observed running together on resident #68's plate. The individual food items on the plate did not hold their shape. Throughout the lunch period, multiple pureed items were observed running together on multiple other plates. The pureed foods served on this date were not of the proper consistency. b) Food preparation observation A kitchen observation of pureed food preparation was conducted on 09/25/18 at 12:00 PM. Dietary Services Assistant #50 began re-making pureed turkey club sandwiches (original container of pureed sandwich was in an unsafe temperature range, so it was discarded and a new batch had to be made). Dietary Services Assistant #50 added mayonnaise, sweet pickle relish, turkey, eggs, and onion, and pureed these together. She did not measure any of these ingredients. This surveyor asked her how she determined if the mixture was the right consistency. She stated that it needed to be a pudding consistency and demonstrated for this surveyor that the mixture stood up on a spoon. She stopped processing the mixture after this demonstration and began spooning it into a dish for serving. The pickle relish was not fully incorporated into the mixture (small chunks were visible throughout the finished product.) A copy of the recipe for the turkey club sandwiches was obtained from Dietary Services Supervisor #75. The pureed recipe for a turkey club sandwich required bread, mayonnaise, lettuce leaf, tomato, salt and pepper, and turkey breast. Dietary Services Assistant did not follow the list of ingredients outlined in the recipe. The recipe instructions stated, Puree turkey & vegetables together; bread separately. Count/measure out number of portions needed. Place in food processor and process to a smooth consistency. Add additional liquid (broth, milk, juice, etc.) a little at a time as needed to achieve smooth consistency. Add thickener as needed and blend thoroughly. Allow to stand 60 seconds - mixture should just hold its shape. Add additional thickener or liquid as needed. Serve turkey & vegetables on pureed bread. Dietary Services Supervisor #75 confirmed Dietary Services Assistant #50 should not have added pickle relish to the recipe because it cannot be fully incorporated and therefore should not have been part of a pureed diet.	2020-09-01