cms_WV: 4780

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
4780	HERITAGE CENTER	515060	101-13TH STREET	HUNTINGTON	WV	25701	2016-01-14	364	E	0	1	D0ID11	Based on observations and staff interviews, the facility failed to serve residents on the Homestead unit food at proper temperatures to enhance palatability. This affected thirteen (13) residents who were served family style in the Homestead dining room. Facility census: 159. Findings include: a) On 01/11/16 at 12:15 p.m., the food cart was delivered to the Homestead unit where 13 residents ate with family style dining. The food was delivered in a green cart; the hot food was on top and cold food on the bottom. Nurse Aide (NA) #31, took out the food and begun to check the temperature of the foods before service to the residents. The grilled cheese was recorded as 110 degrees Fahrenheit (F) and the chicken tenders at 90 degrees F. When interviewed about the food temperatures, the NA was not aware of what the proper food temperatures were supposed to be. She had a paper with temperatures on it that listed different types of foods. She stated the activity person and another NA usually did the food service, but they were not there today. She stated there was a book, but she did not know where it was. NA #2, who was helping NA #31, stated she did not know what the proper temperatures were supposed to be either. Residents were served the grilled cheese and tomato soup and began eating their food. At 1:00 p.m., NA #31 was observed putting the Ambrosia fruit dessert into bowls and served six (6) residents. NA #31 was asked if she had checked the fruit dessert's temperature. She responded that she had not because she did not know she was supposed to. NA #31 took the temperature of the fruit dessert and it was 55 degrees. She stated she did not know what the temperature of cold food was supposed to be. The Homestead Unit Manager was observing and stated she did not know what the temperature of the cold food should be either. Residents were observed eating the dessert. Chef Manager #70, was notified. He came to the unit and stated that no temperature had been taken of the dessert before it left the kitchen. The dessert had been taken from the kitchen refrigerator and went directly into the cart. The Chef Manager verified the dessert should not have been served if greater than 55 degrees. During an interview on 01/14/16 at 4:20 p.m., Administrator #106, verified the NAs had not been trained on how to properly check food temperatures prior to meal service. The Administrator provided the 'Trayline Temperature/Tasting Record' dated 01/11/16 from the kitchen. The document contained the recorded food temperatures for that day. The ambrosia (fruit dessert) was listed on the document, but no temperature was recorded. Next to it on the document guidance was available that stated cold desserts should be 41 degrees or less.	2019-07-01