cms_MS: 26

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
26	WINSTON COUNTY NURSING HOME	255072	17560 EAST MAIN STREET	LOUISVILLE	MS	39339	2017-04-20	371	F	0	1	09RC11	Based on observation, staff interview, record review, and facility policy review the facility failed to store and serve food in a safe and sanitary manner as evidenced by wet nesting of dishware, excessive temperature in dry storage area, and excessive build-up of grease inside the Combi/ convection oven. Findings include: Facility policy titled Storage of Pots, Dishes, Flatware, and Utensils, dated 5/95 and revised 1/14, revealed it is the policy of the facility that pots, dishes and flatware are stored in such a way as to prevent contamination by splash, dust, pests, or other means. Procedures revealed dish handlers and tray-line associates are to air dry all food contact surfaces, including pots, dishes, flatware and utensils before storage or store in a self-draining position. Do not stack or store wet. Facility policy titled Food and Supply Storage Procedures, dated 5/95 and revised 1/14, revealed it is the policy of the facility that all food, nonfood items and supplies used in food preparation shall be stored in such a manner as to prevent contamination to maintain the safety and wholesomeness of the food for human consumption. The procedure for dry storage revealed to maintain the temperature of dry storage areas between 50 and 70 degrees Fahrenheit. Review of the Production Cleaning Matrix, undated, revealed daily cleaning duties included to clean Combi/Convection oven inside and out to include insides of the oven, inside and outside glass. The Cleaning Procedure for Convection Oven revealed the cleaning frequency to be: Daily: Exterior, handles, doors, knobs, top, and side using a multi-purpose cleaner and monthly using a heavy duty oven cleaner. Observation of the dietary department on initial tour 4/18/17 at 10:15 AM and subsequent observations on 4/19/17 and 4/20/17 revealed four (4) ounce glasses, eight (8) ounce glasses, and tulip serving bowls stacked in a storage tray with visible moisture present. Observation at these times also revealed a light and dark brown build-up of grease covering the inside walls, racks, drip pan, and door of the Combi/Convection oven and extremely warm temperature inside the room containing the Combi/Convection oven and dry food storage. Foods stored included canned foods, spices, oatmeal, instant mashed potatoes, pasta, and white and brown sugar. Interview with the Dietary Manager (DM) on 4/18/17 at 10:20 AM and on 4/20/17 at 10:20 AM confirmed there was a problem due to wet nesting on the three (3) days of dietary observation. DM confirmed that wet nesting can allow bacteria to grow and cause problems. DM informed staff and dishware was rewashed. Interview with DM on 4/20/17 at 10:15 AM revealed the oven is cleaned every month and is due for a cleaning this week-end. DM confirmed the heavy build-up and oven probably should be cleaned more often. DM confirmed there were no employee log-in sheets for cleaning the oven. DM confirmed the heavy build-up could be a source of contamination and a potential fire hazard. Interview with DM on 4/20/17 at 10:30 AM revealed it was so hot and the circulation was poor in the cooking room because the air conditioner burned out about three (3) months ago. DM stated the fire extinguisher had to be used and all the food stored in the room at that time was thrown away. DM confirmed the temperature in the cooking room was 86 degrees. Interview with the Administrator (ADM) on 4/20/17 at 10:35 AM confirmed the food should have been moved out because it was so hot in the room. ADM confirmed the air conditioner malfunctioned on 3/4/17 making it inoperable and a new control panel was ordered and was currently in stock. ADM stated Maintenance was scheduled to begin replacement on 4/21/17.	2020-09-01