cms_GA: 45

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
45	BELL MINOR HOME, THE	115020	2200 OLD HAMILTON PLACE NE	GAINESVILLE	GA	30507	2016-11-10	363	E	0	1	M6O611	Based on observation and staff interview the facility failed to follow recipes for the preparation of pureed stewed tomatoes and puree navy bean soup. This deficient practice had the potential to effect eleven (11) residents receiving pureed consistency from a total of ninety three (93) residents receiving an oral diet. Findings include: Review of the General Food Preparation and Handling policy revealed food items will be prepared to conserve maximum nutritive value, develop and enhance flavor and keep free of injurious organisms and substances. Review of the facilities menu for Wednesday, week five supper meal revealed puree diet was to receive pureed navy bean soup, stewed tomatoes with okra, cornbread, margarine, citrus gelatin, and milk. Observation on 11/09/16 at 1:40 p.m. of BB dietary aide preparing the food items for the puree supper meal. BB opened a one hundred two (102) ounce can of stewed tomatoes, placed contents inside a large blender bowl, added twelve (12) slices of white bread and turned blender machine on to pureed. Once the stewed tomatoes were pureed BB placed the contents in a stainless steel pan that was five (5) inches in length, 12 inches in width and six (6) inches in depth, covered with a lid then placed in refrigerator. Further observation revealed BB puree the navy bean soup for the supper meal. BB opened a 6 pound 6 ounce can of navy beans, placed the contents in the large blender bowl, turned blender machine on, stirred, and added water. Once the beans were pureed BB placed the contents in a stainless steel pan that was 5 inches in length, 12 inches in width, and 6 inches in depth. The dietary aid placed a lid on the top of the pan then placed in the refrigerator. Review of the recipe for Stewed [NAME]toes revealed the ingredients were to consist of chopped onions, melted margarine, crushed canned tomatoes, granulated sugar, and celery powder. The method for preparation 1) Saute onions in the margarine until golden brown. 2) Add remaining ingredients to onions. Mix well, bring to boil, simmer, covered ten (10) to twenty (20) minutes. 3) Portion with a four (4) ounce ladle. Continued review of the Stewed [NAME]to recipe revealed directions for diet preparations Puree: prepare as directed, Blenderize and strain. Review of the Bean Soup recipe revealed the ingredients included: dry beans, navy or northern, Boiling water, ham bones, chopped onions, diced carrots, and diced celery. The method of preparation 1) Wash beans thoroughly in cold water. 2) Cover beans with boiling water, cook two (2) minutes, turn off heat, let stand one hour or longer. 3) Simmer beans for one hour. 4) Add ham bones, onions, carrots, and celery to the water and beans. 5) Cook covered for one and one half hours or until beans are tender, mash beans. 6) Add water. 7) Remove ham bones. 8) Serve. Continued review of the Bean Soup recipe revealed directions for diet preparation: Puree, prepare as directed, Blenderize and strain. Interview on 11/09/16 at 1:40 p.m. with BB, dietary aide revealed she confirmed she did not follow the recipe for Stewed [NAME]toes. BB revealed there was no documentation indicating to add bread or how much bread to add when pureeing the Stewed [NAME]toes. BB revealed she had been told by the dietary Manager (DM) to add one slice of bread per serving for stewed tomatoes. Continued interview with BB revealed she did know there was a recipe for Bean soup. BB revealed the method she prepared the pureed navy bean soup is how she had been performing the task. BB revealed sometimes she would add pureed onion to the pureed beans. When asked if she tastes the pureed food items, B revealed no she does not taste. Interview on 11/09/16 at 1:42 p.m. with the DM revealed she confirmed BB, dietary aide, did not follow the recipes as printed in the recipe book for Stewed [NAME]toes or for Navy Bean soup. The DM revealed there is no documentation indicating how much bread for staff to add to some of the recipes. The DM revealed she did not realize there was even a recipe for the bean soup. The DM confirmed BB pureed navy bean straight from the can for the supper meal and did not add any of other ingredients listed on the recipe. When asked why the puree consistency diet was not prepared navy bean soup as the menu indicated, the DM could not explain. Continued interview with the DM revealed she sometimes will taste the pureed food items but not all the time. Interview on 11/09/16 at 1:44 p.m. with the Registered Dietitian (RD) revealed she expects the facility to follow the recipes as printed. Continued interview with the dietitian revealed she was not aware the facility was not following recipes.	2020-09-01