cms_WV: 9886

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

This data as json, copyable

rowid	facility_name	facility_id	address	city	state	zip	inspection_date	deficiency_tag	scope_severity	complaint	standard	eventid	inspection_text	filedate
9886	SALEM CENTER	515071	255 SUNBRIDGE DRIVE	SALEM	WV	26426	2012-05-10	364	E	1	0	1WUS11	. Based on observation, family interview, and staff interview, the facility failed to provide food that was served at temperatures that would enhance the palatability of the foods. This had the potential to affect all residents who take their meals in the dining room. Facility census: 92. Findings include: a) The daughter and medical power of attorney (MPOA) of Resident #47, was interviewed in the facility on 05/07/12 at 3:20 p.m. She said the food was always cold when the residents were served in the dining room at lunch. The trays were all placed in an open cart and placed in the dining room for staff to serve to residents. By the time they got it, the food was cold. b) Observations were conducted during the luncheon meal in the main dining room on 05/08/12 and 05/09/12. On 05/08/12 at 11:32 a.m., there were three (3) staff present in the dining room. Prepared trays were stacked in an open metal frame cart in the dining room. Over the next twenty-three (23) minutes, additional staff presented to the dining room until there were eight (8) staff serving and assisting residents. At 11:55 a.m., there were four (4) remaining trays to be served. The dietary manager, Employee #51, was asked to obtain another tray for Resident #6 and to take the temperature of the items on the tray on the cart for serving. The temperatures were as follows: Broccoli: 110 degrees Fahrenheit Hot meat sandwich: 104 degrees Fahrenheit Potatoes: 111 degrees Fahrenheit Coffee: 114 degrees Fahrenheit Milk: 56 degrees Fahrenheit. The commonly accepted temperature for hot foods at the point of service is a minimum of 120 degrees Fahrenheit, and cold foods should not be above 50 degrees Fahrenheit. The dietary manager, Employee #51, confirmed the temperatures. She pointed out there was a microwave available in the dining room for reheating trays, but acknowledged that no staff had done so while she was in the room. .	2015-08-01