cms_SC: 1978
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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| 1978 |
LAKE CITY SCRANTON HEALTHCARE CENTER |
425149 |
1940 BOYD ROAD |
SCRANTON |
SC |
29591 |
2018-01-26 |
812 |
E |
0 |
1 |
OHH911 |
The facility failed to ensure that: 1)Food that was leftover from lunch and for service at dinner was reheated to the appropriate temperature guidelines for reheated food and 2) Sanitizer solution for the pot sink was tested correctly. An observation on 1/18/18 at 5:00 PM of Dietary Staff #1 taking food temperatures for dinner was not aware that leftover chicken noodle soup and puree bread from lunch which had been stored in the oven needed to be reheated to an internal temperature of 165 degrees. The temperature of the chicken noodle soup was 161 degrees and Dietary Staff #1 reheated the soup to 165 degrees prior to service after s/he was made aware of the correct reheating temperature. The Puree Bread at dinner service time was 121 degrees and Dietary Staff #1 said he/she was not aware that it needed to be reheated, but after s/he was made aware the puree bread was reheated to an internal temperature of 165 degrees. This observation was verified by the Assistant Dietary Manager. The form titled, Nutrition Orientation, Policies and Procedures, Safe Food Handling and Preparation, .8. Reheat leftovers so that all parts of the food reach a temperature of 165 degrees. During an observation of Dietary Staff #2 on 1/18/18 at approximately 4:45 PM performing the sanitizer testing of the sanitizer solution, he/she tested the first sink compartment which contained the detergent instead of the third compartment sink which contained the sanitizer solution. This observation was verified by the Assistant Dietary Manager. A review of the form titled, Nutrition Orientation, Policies and Procedures, Storage and Cleaning of Dishes and Utensils, states, Follow the proper procedure when washing dishes in the 3-compartment sink Pots and Pans, The first sink is for washing; the second sink is for rinsing and third for sanitizing. Test strips are available from your supervisor and are sued to ensure that the sanitizer in the third sink is strong enough to work properly. |
2020-09-01 |