cms_NE: 54

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
54	HOMESTEAD REHABILITATION CENTER	285049	4735 SOUTH 54TH STREET	LINCOLN	NE	68516	2017-05-25	364	D	0	1	18U611	Licensure Reference Number: 175 NAC 12-006.11D Based on observation and interview, the facility failed to ensure pureed food was prepared in a manner to maintain nutritional value. This practice had the potential to affect 9 residents receiving pureed food. The facility had a total census of 131 residents. Findings are: Observations on 5/23/17 at 1:25 PM revealed 15 slices of chicken sandwich meat, 5 slices of cheese and 10 slices of bread were blended with unmeasured amount of chicken broth and thickener to pureed consistency. Six half cup servings of pureed mixture were portioned into serving dishes. Then an additional 15 slices of chicken sandwich meat, 5 slices of cheese and 10 slices of bread were blended with unmeasured amount of chicken broth and thickener to pureed consistency for the second 5 servings of pureed food. The second batch produced 9 half cup servings of pureed sandwiches. In an interview on 5/23/17 at 1:25 PM, Cook C reported preparing 10 servings of pureed food in two batches of 5 servings. Cook C confirmed the first batch produced 6, half cup servings and the second batch produced 9, half cup servings. A review of undated document titled Pureed Food Guidelines revealed pureed sandwiches were to be made with 2 ounces meat, 1 ounce cheese and 2 slices of bread or 1 bun. Directions stated that bread, then food to be pureed is to be placed in blender or food processor. A half cup of liquid is to be added and mixture is to be pureed. Liquid is to be added in half cup amounts until product reaches the correct consistency. The document did not list a serving size for the pureed food. In an interview on 5/25/17 at 9:19 AM, Dietary Director confirmed that initially half cup liquid should be added and then more added as needed. Dietary Director reported serving size of purred sandwiches was supposed to be a full cup.	2020-09-01