cms_NE: 12791
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.
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| 12791 |
GOLDEN LIVINGCENTER - BROKEN BOW |
285120 |
224 EAST SOUTH E STREET |
BROKEN BOW |
NE |
68822 |
2010-07-22 |
364 |
E |
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X1ZW11 |
LICENSURE REFERENCE NUMBER: 175 NAC 12-006.11D Based on observation and interview the facility failed to prepare the pureed rice in a palatable manner, and failed to serve hot foods that were not cold when tasted. The puree food had the potential to affect 15 residents identified by the facility as receiving pureed foods; and the improper temperatures for service had the potential to affect all residents. The facility census was 69 and 15 residents were selected for a resident sample with an additional 3 non-sampled residents. Findings are: A) A review of the menu for 7/21/2010 revealed the lunch service to include Observation of the puree preparation at 11:10AM on 7/21/2010 revealed the Food Services Supervisor (FSS) place 16 #8 dishers ( an ice cream like scoop that measures out a ? cup serving) of prepared rice into the food processor. The FSS added a #12 disher (1/3 cup) of butter, and 1/3 cup of 2% milk. This was processed, and checked for consistency. As it was thick, the FSS added approximately 2/3 of a 1/3 dry measuring cup of milk. The rice puree was slightly lumpy, so a taste test was done. The Registered Dietician (RD) Consultant stated the pureed rice was to be served with a butter sauce. An additional #20 disher (according to the FSS, this was 1/8th of a cup) butter was added. The consistency of the rice puree was noted by the FSS to be like unset pudding thickness as it was poured into a 1/6 deep steam table pan, and taken to the steam table at 11:25AM. A review of the recipe provided by the RD Consultant revealed the statement "Scrape bowl. Check consistency. Add up to 1/3 cup liquid for each 10 portions if needed to achieve the desired consistency. (Mixture will thicken another 10% on the steam table.)" Observation of the meal service at 11:55AM revealed a disher of rice puree being placed on the plates that appeared as a firm, glutinous (the sticky properties of an adhesive) appearing, ice cream scoop shaped white mass. Ten plates were served to residents without the butter sauce over the rice puree between 11:55AM and 12:40PM when the RD Consultant identified the butter sauce in an unopened plastic container at the service window. The last resident plate was served at 1:05PM. A test tray was tasted at 1:15PM, the pureed rice had no butter sauce and was described as having had the texture and taste of grade school paste. B) Observation of the last plate to be served at 1:05PM on 7/21/2010 revealed it had sat at the serving window, covered, for 10 minutes. Food temperatures were requested and found to be: Meat 92 degrees Fahrenheit (F) Rice 94 degrees F Green Beans 94 degrees F In an interview at 1:07PM on 7/21/2010, the FSS stated the tray would have been served at 1:05PM if temperatures had not been requested. The food was reheated in the microwave prior to service. A review of the facility Food Temperature logs for the previous 3 weeks revealed the following pre / post meal service temperatures (all numbers are Fahrenheit degrees): -Monday 6/28/2010 Supper: protein 60 / out -Tuesday 6/29/2010 Supper: protein 60 / 65 mechanical soft protein 60 / - pureed protein 60 / 65 alternate protein 140 / 130 starch 60 / 60 pureed starch 80 / 80 -Wednesday 6/30/2010 Supper: alternate protein 60 /- regular starch 60 / - pureed starch 60 / - -Thursday 7/1/2010 Supper: protein 60/ out mechanical soft protein 60 / 60 pureed protein 140 / 130 . -Friday 7/2/2010 Lunch: potatoes 39 / 42 pureed potatoes 42 / 45 vegetable 44 / 46 pureed vegetable 42 / 45 Supper: starch 60 / blank -Thursday 7/8/2010 Supper protein 60 / out mechanical soft protein 60 / out -Monday 7/12/2010 Supper: protein 50 / blank mechanical soft protein 50 / blank pureed protein 50 / blank -Wednesday 7/14/2010 Supper: protein 60 / na mechanical soft protein 60 / na pureed protein 60 / na -Thursday 7/15/2010 Supper: pureed starch 60 / blank -Monday 7/19/2010 Noon: pureed protein 190 / 130 -Tuesday 7/20/2010 Noon: alternate protein 175 / 110 Supper: protein 210 / 120 mechanical soft protein 190 / 120 pureed protein 185 / 130 During the Resident Council meeting on 7/20/2010 at 3:30 PM, with 12 residents in attendance, the residents stated the food was cold at times. They did not indicated which meals only that the food was cold. |
2014-03-01 |