cms_ND: 37

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
37	THE MEADOWS ON UNIVERSITY	355024	1315 S UNIVERSITY DR	FARGO	ND	58103	2018-06-28	804	E	0	1	ROZG11	Based on observation, review of facility policy, group interview, resident interview, and staff interview, the facility failed to serve food at palatable and appetizing temperatures for 7 of 7 residents attending the group interview (Resident A, B, C, D, E, F, and G) and 4 of 11 sampled residents (Resident #16, #25, #35, and #65) interviewed. Failure to serve foods at a temperature acceptable to residents may result in decreased intake, weight loss, and inadequate nutrition. Findings include: Review of the facility policy titled Food Temperatures at Point of Service occurred on 06/28/18. This policy, dated (MONTH) 2014, stated, The regulation that addresses food temperatures at point of service to the patient . 'each patient receives and the facility provides: (1) Food prepared by methods that conserve nutritive value, flavor, and appearance; (2) Food that is palatable, attractive, and at the proper temperature.' The intent . states that 'Food should be palatable, attractive and at the proper temperature as determined by the type of food to ensure patient's satisfaction.' . A temperature or range of temperatures at point of service is not defined in the regulation or Guidance to Surveyors. Patient acceptance is used as a guide and consideration is given to the time the food sits at temperatures between 135 (degrees) Fahrenheit (F) and 41 degrees F. The resident group interview occurred on 06/26/18 at 10:37 a.m. The residents who attended group reported the food is always at least 30 minutes late, can be as late as 90 minutes, and the food is always cold. - During an interview, the morning of 06/25/18, Resident #65 stated that his food is sometimes cold because his tray will come without silverware or condiments, and by the time they bring the items to him, the food is cold. - During an interview on 06/26/18 at 9:47 a.m., Resident #16 stated she is the last person to get served her meal tray and the food is cold when I get it. - During an interview on 6/26/18 at 10:55 a.m., Resident #25 stated the food is not served on time and the temperature of the food is fair. - During an interview on 06/26/18 at 1:30 p.m. Resident #35 stated the food is bad and thinks he is losing weight. Observation of tray-line occurred on 06/26/18 at 12:24 p.m. Observation showed one dietary staff member dishing the food on the plates and setting them on top of the counter. Observation showed up to 4 uncovered plates at a time on top of the counter waiting to be placed on a tray and covered with an insulated cover. During an interview on the morning of 06/28/18, an administrative dietary staff member (#12) acknowledged a problem with late meals and confirmed the plates should not sit on the counter uncovered. Failure to serve foods at palatable temperatures may negatively impact residents' meal consumption.	2020-09-01