cms_GA: 3890
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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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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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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| 3890 |
SEMINOLE MANOR NURSING HOME |
115712 |
100 FLORENCE STREET |
DONALSONVILLE |
GA |
39845 |
2018-08-26 |
812 |
E |
0 |
1 |
LV3R11 |
Based on observation, record review, interviews, and review of the facility's policy titled, Monitoring Food Temperatures for Meal Service, the facility failed to ensure that two food items (chicken patties and pureed bread) were maintained on the steam table at a temperature of 135 degrees Fahreheit (F) or greater for two consecutive days. This affected 3 of 5 residents that received a pureed diet. Findings include: Interview on 8/24/18 at 12:34 p.m. with the Dietary Assistant revealed that the food comes from the hospital and that when the food is received then they take beginning temperatures and document those temperatures in the book. The Dietary Assistant revealed that after they have been serving food about 30 - 35 minutes then they retake the food temperatures to ensure that they are maintaining the food at the correct temperature. Further interview revealed that the temperature was not as hot as it should have been for the pureed bread and for the chicken patties. The Dietary Assistant revealed that the temperature for the chicken patties was 130.9 degrees and the temperature for the pureed bread was 112.9 degrees. Review of the steam table temperature log book revealed that temperatures for food served had been recorded prior to the food being served except for the chicken patties. Further review revealed that there was not a recorded temperature for the chicken patties. The Dietary Assistant said that the temperature of the chicken patties should have been taken and should have recorded in the book but that they were not. Interview on 8/25/18 at 11:00 a.m. with the Dietary Manager revealed that when the food is taken from the Hospital Kitchen to the Nursing Home that the temperature is to be taken on all food items and all temperatures are documented in the log book prior to the food being served. Further interview revealed that temperatures are taken before the food is served and again midway through or toward the end of serving and that these temperatures should be documented in the log book as well. Observation on 8/25/18 at 12:38 p.m. of the Steam Table food items with the Dietary Assistant revealed temperatures in the normal range for all food items except for the pureed bread. The temperature for the pureed bread measured 121.2 degrees. The Dietary Assistant stated that the temperature should be at least 135 degrees and that it would have to be reheated before it could be served. Further interview with the Dietary Assistant revealed that the facility has five residents that receive a pureed diet and that three of the residents have been served. The Dietary Assistant pulled two plates from on top of the steam table and checked the temperatures of the pureed bread on the plates. This revealed that the temperature was 118.9 degrees. The Dietary Assistant revealed that when a food item is not at least 135 degrees that it should not be served to the resident it should be reheated to at least 165 degrees. Further interview and observation of the temperature log book, with the Dietary Assistant, revealed that when the food items were received from the Hospital Kitchen that the temperatures of all food items were measured and documented in the log book except for the pureed bread. The Dietary Assistant revealed at this time that the temperature for the pureed bread was not documented but that it should have been measured and documented with all of the other food items. Review of the facility's policy titled, Monitoring Food Temperatures for Meal Service, revealed that food temperatures will be monitored daily to prevent food borne illness and ensure foods are served at palatable temperatures. Procedure #1 documents: Prior to serving a meal, food temperatures will be taken and documented for all hot and cold foods to ensure proper serving temperatures. Any food item not found at the correct holding/serving temperature will not be served but will undergo the appropriate corrective action listed. Review of the policy titled, Resident Nutrition Services, Procedure #4 documents, To minimize the risk of foodborne illness, the time that potentially hazardous foods remain in the danger zone (41 to 135 degrees Fahrenheit) will be kept at a minimum. Review of the recipe for the pureed bread documented: Hold or serve hot food at or above 135 degrees Fahrenheit. |
2020-09-01 |