cms_HI: 93
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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rowid
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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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zip
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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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| 93 |
MALUHIA |
125009 |
1027 HALA DRIVE |
HONOLULU |
HI |
96817 |
2019-07-12 |
804 |
E |
0 |
1 |
55H911 |
Based on observation, interview and record review the facility failed to monitor safe temperatures on the steam table during meal preparation. The deficient practice placed residents at risk for food borne illness. Findings include: During an observation of the tray line on 07/11/19 between 11:30 AM to 11:50 AM during the lunch preparation it was noted that dietary staff were serving up the menu items onto trays for individual resident meals for the long term care (LTC) facility, the Adult Day Health Center (ADHC) and Meals on Wheels. The trays were then loaded into carts. Dietary staff did not check the internal temperatures of the beef tomato, peas or rice being served for the lunch time meal. The temperature logs for the steam table were not found. During an interview with the Dietary manager (DM) at 11:50 AM regarding the location of the temperature logs replied the log is kept on the bulletin board and pointed to a large bulletin board on a wall near the walk in freezer. Review of the temperature logs for the steam table revealed a blank temperature log. When asked when do the dietary staff check the temperatures the DM replied the temperatures are checked before and after the tray line and written down later. Observed the DM walk over to the tray area and retrieve a digital thermometer out of the drawer, clean with an alcohol wipe and proceed to the tray line while stating we keep the food really hot then checked the temperature of the beef tomato 190 degrees Fahrenheit (F), and the peas 200 degrees F. Facility Food Temperature Safety guide reviewed. Ground Meats are to be kept at 155 degrees F. The (YEAR) food and drug administration (FDA) food code reviewed. A summary chart for minimum cooking food temperatures and holding times required. Chapter 3 Meats (145 degrees) and 3 minutes holding time required for safe temperatures. |
2020-09-01 |