cms_SC: 598
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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| 598 |
MYRTLE BEACH MANOR |
425070 |
9547 HIGHWAY 17, NORTH |
MYRTLE BEACH |
SC |
29572 |
2017-08-11 |
371 |
E |
0 |
1 |
PD4911 |
Based on interview, observation and record review, the facility failed to ensure: 1)Labeling and dating of refrigerated food 2)Cold foods on serving line were held at or below 41 degrees, and, 3) Safe storage of foods in refrigerator; cooked gravy was stored in refrigerator beneath raw eggs in 1 of 1 kitchen and 2 of 2 dining rooms. The findings include: During initial tour of the kitchen, on 08/08/2017 at 9:05 AM, observed 5 partially open packages of sliced cheese which had been rewrapped in clear plastic were not labeled or dated. The General Manger verified the cheese was not labeled and said the cheese should have be labeled when the package was opened and rewrapped. The Facility Policy and Procedure titled, Food Safety in Receiving and Storage, . 2.0 Procedure, The following guidelines will be followed for Receiving and Storage:, General Food Storage Guidelines, 3. Food that is repackaged will be placed in a leak-proof, pest-proof, non-absorbent, sanitary container with a tight fitting lid. The container will be labeled with name of the contents and dated with the date it was transferred to the new container. On 8/10 at 4:40 PM in the Health Care Dining Room, the temperatures were taken for dinner meal service by the Dietary Employee and were as follows: Puree Ham 55.4 degrees, Sliced [NAME]toes and Lettuce 47.3 degrees. The dietary employee stated that the correct cold food temperature 35 to 40 degrees for serving line, and food must be removed from the line if not at the correct cold food temperature. The foods were removed from the line before meal service and taken back to the kitchen and put in the freezer to be chilled down, returned to the dining room at 5:15 PM, the Puree chicken salad was 39.3, Sliced [NAME]toes and Lettuce 40.1 degrees. On 8/10 at 4:55 PM in the Rehab Center Dining Room the General Manager delivered meals and took the temperatures of food prior to meal service. The Chicken Salad Sandwich was 46.5 degrees, the Potato Salad was 42.8 degrees. The General Manager said the temperatures were incorrect and the food was removed and returned to the kitchen for chilling. On 8/10 at 5:40 PM, the General Manager brought the re-chilled plates for the Rehab Center Dining Room and the temperatures were 37.5 degrees, and the chicken salad and potato salad were 34.0 degrees. A review of the facility Policy and Procedure titled, Safe Food Temperatures, 3.11 Procedure, Adhere to the following practice guidelines: .4.Cold foods will be held at 41 degrees or lower during meal service (on the trayline). On 08/11/2017 at 9:01 AM, observed a pan of brown gravy stored on lower shelf of cooler beneath raw eggs, verified with the kitchen manager who stated it should not be there and removed from cooler. A review of the facility Policy and Procedure titled: Food Safety in Receiving and Storage, states Cold Food Storage Guidelines, 6. Cooked and ready-to-eat foods will be stored above raw foods (including shell pasteurized eggs) in the refrigerator to prevent cross-contamination |
2020-09-01 |