cms_NM: 70
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.
This data as json, copyable
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rowid
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facility_name
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facility_id
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address
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city
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state
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zip
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inspection_date
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deficiency_tag
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scope_severity
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complaint
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standard
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eventid
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inspection_text
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filedate
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| 70 |
SANDIA RIDGE CENTER |
325032 |
2216 LESTER DRIVE NE |
ALBUQUERQUE |
NM |
87112 |
2017-03-20 |
371 |
F |
0 |
1 |
30NH11 |
Based on observation, interview and record review the facility failed to ensure that all kitchen equipment used in the cooking, storing and preparing of food was properly working and in sanitary condition for all 116 residents on the census list provided by the Administrator on 03/13/17 by: 1. Not having calibrated and properly working thermometers that are used when checking to ensure that foods being served are at the proper temperature. 2. That the stove and grill were properly cleaned after each meal and staff were unaware of the last time that the stove had been deep cleaned. These deficient practices have the potential to make residents sick if the food is not served at the proper temperature and the stove and grill are dirty and are not being properly cleaned. The findings are: [NAME] On 03/13/17 at 12:35 pm, an observation was made of a dietary aide not being sure how to calibrate a thermometer when asked to check the temperature of the food that was getting ready to be served to the residents for lunch. The head chef told the dietary aide how to calibrate a thermometer and it was observed that the dietary aide #1 did what the head cook instructed her to do. After roughly 5 minutes the thermometer that had been sitting in ice, was checked and it was at 40 degrees. They got out a second thermometer and placed that in the ice water. This thermometer worked and it was registering at 32 degrees. B. On 03/14/17 at 7:40 am, an observation was made of a very strong smoke smell and smoke in the air throughout the facility. The smoke was coming from the grill in the kitchen. C. On 03/14/17 at 7:50 am, during an interview with the Head Chef, he stated that the stove top was turned up too high and that was the reason it was smoking so bad. An observation was then made of the back door being open trying to allow the smoke out. D. On 03/15/17 at 2:47 am, during an interview with the Dietary Director, he stated that most of the staff are new and they are trying to get them trained. He stated that they have a training program that covers serving, taking the temperature of food and calibrating a thermometer. They put the staff through this training the first month that they are employed with the facility. He agreed that it was concerning that not all staff are aware of how to calibrate a thermometer and that the thermometer wasn't properly working. E. On 03/17/17 at 11:00 am, during an interview with the Dietary Director, he stated that yes, all staff should know how to calibrate a thermometer. He also stated that the grill that currently had not been cleaned from breakfast and still had grease and pancake residue on it, should have been cleaned already and will be cleaned before they serve lunch. He also stated that if the grill hadn't been cleaned and it had a lot of grease on it, it would smoke if it was turned on and became very hot. He stated that this could have contributed to the smoke issue from the other morning. |
2020-09-01 |