cms_GA: 6103
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
|
rowid
|
facility_name
|
facility_id
|
address
|
city
|
state
|
zip
|
inspection_date
|
deficiency_tag
|
scope_severity
|
complaint
|
standard
|
eventid
|
inspection_text
|
filedate
|
| 6103 |
A.G. RHODES HOME WESLEY WOODS |
115002 |
1819 CLIFTON ROAD, N.E. |
ATLANTA |
GA |
30329 |
2015-03-20 |
371 |
F |
0 |
1 |
T23O11 |
Based on observation, interview and record review, the facility failed to ensure food safety when they did not maintain cold holding food temperatures at 41 degrees Fahrenheit (F) or below at point of service. This deficient practice had the potential to affect all of the residents who ate their meals at this facility. Findings include: Observation of the kitchen on 3/18/15 at 11:45 a.m. revealed the staff had prepared a cold apple dessert for all of the residents including those who had a physician ordered pureed diet. Observation of the upright metal serving cart that housed the cold food revealed that there were approximately 70-100 individual servings of the apple dessert. An interview with the Director of Dining Services (DDS) on 3/18/15 at 12:30 p.m. confirmed that the staff had prepared the apple dessert earlier in the morning and had placed them in the refrigerated unit to ensure food safety. The DDS stated that the meal was ready for service. Observation of the DDS taking the temperature of the apple desserts with a calibrated thermometer revealed that they were holding in the danger zone (41-135 degrees F). The DDS took the temperature of five individual servings of the dessert while still on the metal serving cart at 12:30 p.m. (at point of service) and each of the servings were holding between 72-76 degrees F. Observation of the dining room on 3/18/15 at 12:45 p.m. revealed that staff had served several residents the apple dessert before ensuring the food was holding at the appropriate temperature and safe for consumption. After removing the apple desserts from the resident trays, the DDS proceeded to take the temperature of the apple desserts that remained in the dining room, and they were also holding between 72-76 degrees F. An interview with the DDS on 3/18/15 at 12:45 p.m. confirmed that the apple desserts were holding in the danger zone and that staff should not have served them to the residents until the proper holding temperature had been realized. Review of the facility's Food Safety Audit dated 2/26/15 revealed the following question in section, Q303aM: Foods are actively cooled at the time of the audit. The auditor documented the following answer to the question: Cooling is not actively taking place at the time of the audit. In section Q303bM revealed the following question: All foods in the cooling process are cooled using proper methods and equipment. The auditor documented the following answer to the question: Cooling is not actively taking place. Per the Food and Drug Administration (FDA), cold foods should be kept at 40 degrees F to ensure that they do not become spoiled or dangerous. |
2018-03-01 |