cms_PR: 40
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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| 40 |
RYDER MEMORIAL HOSPITAL INC |
405018 |
355 AVE FONT MARTELO |
HUMACAO |
PR |
792 |
2018-08-16 |
812 |
F |
0 |
1 |
88RA11 |
Based on observation, review of manufacturer's instructions, and interview, the facility failed to ensure the sanitizer in the sanitizing solution containers was at the proper level to sanitize food preparation surfaces in the kitchen, and the facility failed to ensure one food item on the steam table was held at a safe temperature level. This had the potential to affect 16 of 16 residents in the facility. Findings include: 1. During the tour of the kitchen on 08/13/18 at 9:45 AM with the Food Service Supervisor (FSS), the FSS checked the quaternary sanitizer level of the two of two containers of sanitizing solution used to store wiping clothes. The FSS stated that the cloths were used to sanitize food preparation surfaces. Each of the containers measured zero parts per million (ppm). Each of the containers contained wiping clothes and one of the two containers was visibly soiled with food particles. The FSS verified the solution was not strong enough to sanitize the food preparation counters and equipment. Review of the Product Data for the Arrex-100 Disinfectant and Sanitizer revealed the manufacturer's instructions stated for sanitizing food processing equipment and food utensils the sanitizer was required to be 200 ppm of active quaternaries. 2. On 8/15/18 at 11:10 AM, Food Service Employee (FSE)1 used a laser thermometer to check the temperature of the foods on the steam table. The temperature of two steam table pans of spaghetti registered 129.2 and 125 degrees Fahrenheit (F). FSE1 verified the temperature. At 11:13 AM, the FSS rechecked the temperature of each pan of spaghetti using a stem food thermometer. Both pans of spaghetti registered 130 degrees F. When asked what the temperature of the foods on the steam table should be, the FSS stated at least 135 degrees F. |
2020-09-01 |