cms_SC: 2405
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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| 2405 |
MCCOY MEMORIAL NURSING CENTER |
425174 |
207 CHAPPELL DRIVE |
BISHOPVILLE |
SC |
29010 |
2016-10-06 |
371 |
F |
0 |
1 |
EUVJ11 |
Based on observations during both initial tour and meal preparation/service, and interviews, the facility failed to store and serve food under sanitary conditions in one of one main kitchen. Food was improperly stored in the walk-in freezer and cold food was served at greater than 41 degrees Fahrenheit (F), placing all residents fed from the main kitchen at risk. The findings included: During the initial tour with the Certified Dietary Manager (CDM) on 10/3/16 at 10:28 AM, two opened, unlabeled, undated bags of food items were noted in the walk-in freezer. The CDM verified that one bag of french fries and one bag of hashbrowns were opened, unlabelled and undated. S/he removed them from the freezer. During the review of food temperatures prior to the lunch meal service on 10/5/16 at 12:02 PM, the temperature of the potato salad when tested was 41 degrees F. Review of the extended menu revealed that not all pureed diet items had been prepared, although the tray line and dietary aides were ready for meal service. The potato salad was placed in the walk-in refrigerator at 12:12 pm, while pureed diet items were being prepared. At 12:33 PM, when all of the pureed diet items had been prepared and were ready to be served, the potato salad was removed from walk-in refrigerator and returned to the service line. Recheck of the potato salad temperature at 12:34 PM revealed a temperature of 50 degrees F. At 12:40 PM, the dietary aide and CDM placed the bowls with individual servings of potato salad in an ice bath. Between 12:42 PM and 12:44 PM, a total of four meal trays were prepared and placed on the delivery cart without potato salad. At 12:44 PM, when the 5th meal tray was prepared, the dietary aide placed the potato salad on the tray without checking the temperature. At 12:45 PM, the surveyor requested that the temperature of the potato salad be checked before service. The dietary aide calibrated the thermometer and confirmed the temperature of 43-44 degrees F. The dietary aide then continued serving the potato salad with temperature of 43-44 degrees F. When the CDM was made aware of the potato salad temperature, s/he responded, It's coming down. S/he did not stop the tray line. On 12/5/16 at 12:48 PM, the surveyor alerted the CDM that the tray line had to be stopped because the potato salad could not be served. The CDM announced to the kitchen staff that the potato salad would not be served, and that mashed potatoes would be served as a substitute. |
2020-09-01 |