cms_GA: 9966

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
9966	GRACEWOOD NSG FACILITY(UNIT 9)	11A200	100 MYRTLE BLVD., EAST CENTRAL REG HOSP	GRACEWOOD	GA	30812	2010-09-23	371	F	0	1	C3EB11	Based on observation, record review, review of facility policy, and staff interview the facility failed to store, prepare and serve food under sanitary conditions. This was evidenced by: storing pots and utensils that were dirty and wet; improper storage of food scoops; not ensuring that walk-in refrigerators were clean; not repairing water leaks; maintaining potentially hazardous hot food food on the steam table below 135 degrees Fahrenheit; improper storage of baking pans; improper functioning of the dishwashing machine; and lack of sanitizer in the manual 3 compartment sink. This failure affected all residents who were fed orally. Findings include: Observation on 9/21/10 between 10:00 a.m.-11:30 a.m. with the Dietary Manager revealed the following concerns: 1. Three of six serving ladles were stored wet; 1 of 2 scoops was stored dirty and wet; 6 large baking pans were stored wet. 2. A large storage unit of sugar contained a scoop with the handle touching the product. 3. The walk-in meat refrigerator had a very strong foul odor. Interview at that time with the dietary staff who maintained this area revealed that the area is cleaned daily. However, review of the facility's Central Kitchen Cleaning Checklist for the Meat Room revealed that the last cleaning verification was signed on 7/26/10. 4. Observation of the tray line at the beginning of the lunch meal on 9/21/10 revealed that the Dietary Manager calibrated her thermometer and obtained the following temperatures from food being held on the steam table: Pureed beets 100 degrees Fahrenheit (F) Pureed green beans 100 degrees F Pureed carrots 100 degrees F Ground carrots 98 degrees F Ground noodles 118 degrees F Pureed noodles 112 degrees F Pureed beef 130 degrees F Review of the food temperature log for 9/21/10 for the lunch meal revealed that dietary staff had only checked the temperature of three (3) food items on the steam table. 5. Observation of the dishwashing machine with the Food Service Supervisor on 9/22/10 at 8:00 a.m. revealed the following: The manufacturer's directions for the facility's high temperature dishwashing machine required a wash cycle temperature of 150 degrees F, rinse cycle of 160 degrees F and the final rinse cycle at 180 degrees F. The dishwashing machine had already run several loads. The Food Service Supervisor ran two additional loads, the temperatures were as follows: a rinse temperature of 152 degrees F, and a final rinse temperature of 130 degrees F. The Food Service Supervisor was not aware of the required minimum dishwashing machine temperatures. The above was followed by an observation of the manual 3 compartment sink. The Food Service Supervisor indicated that the facility uses a 4 sink method. He added that the fourth sink should contain rinse water heated to 180 degrees F. Staff was observed washing pans at the first sink and passing them to other staff, who rinsed them in the second and third sink and them put the pans aside to dry. The fourth sink had very little water (approximately less than 1/8 of its' capacity). Another dietary employee said she used a chlorine sanitizer in the rinse sinks. When asked to check both rinse sinks, the chlorine strip indicated that no sanitizer was present. The same dietary employee later acknowledged that she put chlorine in the wash sink, and ran out of chlorine for the rinse sinks. Review of facility's policy for Cleaning Pots, Pans and Mixing Blades revealed that that the fist sink should contain detergent and hot water. The fourth sink should contain water that was heated to 180 degrees F and San-T-10, a chemical sanitizer. This was not done. Interview with the Dietary Manager on 9/22/10 at 8:30 a.m. confirmed that the staff had incorrectly filled the 4 compartment sink.	2015-04-01