cms_ID: 2

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
2	BOUNDARY COUNTY NURSING HOME	135004	6640 KANIKSU STREET	BONNERS FERRY	ID	83805	2019-01-31	812	F	0	1	N5WL11	Based on observation, review of facility policy and the (YEAR) FDA Food Code, and staff interview, it was determined the facility failed to ensure food was handled properly and maintained according to safe practices and proper hand hygiene was performed. This was true when Potentially Hazardous Food (PHF) cold food temperatures were not maintained at safe temperatures and/or were not assessed prior to service. The facility failed to ensure staff performed adequate hand hygiene to prevent possible cross-contamination of dirty to clean areas in the kitchen. These failed practices placed 12 of 12 residents (#1, #3, #4, #6, #7, #8, #9, #12, #13, #16, #18, and #72) reviewed who dined in the facility and the other 10 residents who dined in the facility, at risk of adverse health outcomes. Findings include: 1. The facility's Dietary Personal Hygiene Policy, revised 1/9/19, documented staff should wash their hands after handling soiled equipment or utensils. The policy documented staff should wet their hands, apply soap, rub their hands together for one minute and, rinse well and dry their hands. On 1/30/19 at 12:10 PM, Cook #1 was observed moving between tasks and she approached the sink, applied soap, rubbed her hands together under running water, banged her hands against the side of the sink, and obtained a paper towel to dry her hands. The whole process lasted 5 seconds. On 1/30/19 at 12:14 PM, Cook #1 repeated the steps above, and the process lasted four seconds. On 1/30/19 at 12:14 PM, the Certified Dietary Manager (CDM), who was present for the observation, stated she would expect staff to wash their hands minimally for 15-20 seconds. On 1/30/19 at 1:47 PM, Cook #2 was observed washing her hands in the dish room. She approached the sink, wet her hands, applied soap, rubbed her hands together, rinsed her hands off, and obtained a paper towel to dry her hands. The whole process lasted 6 seconds. The CDM, who was present for the observation, stated she did not see the staff member washing her hands because Cook #2 was so quick. The CDM stated she would in-service staff on proper hand hygiene. 2. The (YEAR) FDA Food Code, Chapter 3, Part 3-5, Limitation of Growth of Organisms of Public Health Concern, subpart 3-501.12 Time/Temperature Control for Safety Food, documents refrigerated foods are to be maintained at 5 C (41 F (Fahrenheit)) or less. On 1/30/19 at 11:45 AM, Cook #1 was observed assessing the temperatures of food items. Cook #1 approached a cooler and obtained cold roast beef sandwiches from the cooler. Cook #1 proceeded to obtain a temperature for roast beef sandwiches. The roast beef sandwiches were assessed to be 53.5 degrees F. The CDM placed the sandwiches into the freezer to cool down. On 1/30/19 at 12:10 AM, Cook #1 was observed obtaining chopped salads from the cooler and the cold roast beef sandwiches from the freezer, and placed them onto a cart to deliver them to the serving area. Cook #1 assessed the temperature of the cold roast beef sandwiches at 49 degrees F. Cook #1 did not assess the temperature of the chopped salads. The food was delivered upstairs to the serving area for lunch. On 1/30/19 at 12:17 PM, Cook #3 was observed assessing the temperature of food. items. Cook #3 proceeded to obtain a temperature for roast beef sandwiches. The roast beef sandwich was assessed to be 49.4 degrees F. Cook #3 did not obtain the temperature of the chopped salads and continued with service. Cook #3 served the roast beef sandwiches and the chopped salads to residents. On 1/30/19 at 12:37 PM, the CDM stated she did not feel right about serving the sandwiches, but the staff did so anyway. The CDM stated potentially hazardous foods should be at a temperature of less than 41 degrees F prior to service.	2020-09-01