cms_GA: 46

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
46	BELL MINOR HOME, THE	115020	2200 OLD HAMILTON PLACE NE	GAINESVILLE	GA	30507	2016-11-10	364	E	0	1	M6O611	Based on observation and staff interview the facility failed to prepare puree food in a manner to conserve nutrient value by prolonged re-heating. 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 Meat and Vegetable Preparation policy revealed vegetables: Avoid overcooking and long holding times. Observation on 11/09/16 at 12:30 p.m. of the steam table revealed the pureed mixed vegetable had a dark orange brown color and the puree scalloped potatoes and puree chicken were light brown in color. Interview on 11/09/16 at 12:30 p.m. with the Dietary Manager (DM) revealed she knew the pureed food items were being held for a long period of time. When asked why the pureed foods were being held for a long period time the DM revealed that the ovens under the stove top are not working properly and if was difficult to get food items re-heated at the proper temperature in a timely manner. The DM revealed she had dietary staff puree food items early and put in oven in order to get up to the proper temperatures. Interview on 11/09/16 at 1:30 p.m. with BB, dietary aide revealed they wanted to clarify the process of the pureed food items prepared for the lunch meal today. BB revealed she began re-heating the pureed food items in the oven at 9:30 a. m. The dietary aide revealed the oven had not been working properly for the past two (2) weeks and in order to get the puree food items re-heated to the proper temperature she had start the process early. Interview on 11/09/16 at 1:35 p. m. with the registered dietitian (RD) revealed she expects the facility to re-heat the pureed food items no earlier than 1 hour before the meal is to be served. The dietitian was not aware that BB, dietary aide, was re-heating the puree food items as early as 9:30 a.m. .	2020-09-01