cms_TN: 79
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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| 79 |
NASHVILLE COMMUNITY CARE & REHABILITATION AT BORDE |
445033 |
1414 COUNTY HOSPITAL RD |
NASHVILLE |
TN |
37218 |
2017-06-13 |
371 |
F |
0 |
1 |
PJSZ11 |
Based on Hazard Analysis Critical Control Points (HACCP) Sanitation Manual Fifth Edition, observation and interview, the facility failed to ensure outdated and undated foods were stored in the nourishment refrigerators located on two of four (Birmingham 3rd and 4th floor ) nourishment rooms and failed to ensure the dishwasher rinse temperatures were maintained in accordance with manufacturer's specifications for 2 of 2 (6/13/17 and 6/14/17) days of observation. This had the potential to affect 171 of 187 residents in the facility. The findings included: 1. Review of the HACCP Sanitation Manual Fifth Edition page 63 revealed that .the final rinse temperature should be less than 194 degrees F (Fahrenheit). If the final (sanitizing cycle) rinse temperature is too high, the water is atomized and thus is inadequate for sanitizing . 2. Observation in the Birmingham 4th floor nourishment room on 6/11/17 at 12:20 PM, revealed there was no thermometer in the freezer, and the refrigerator in the nourishment room on the fourth floor contained one open pudding that did not have an opened date and a container of grape juice with a use by date of 6/10/17. Interview with the Licensed Practical Nurse (LPN) #2 on 6/11/17 at 12:24 PM in the Birmingham 4th floor nourishment room verified this observation. 3. Observation in the Birmingham 3rd floor nourishment room on 6/11/17 at 12:25 PM, revealed 2 containers of chocolate milk with a use by date of 5/29/17 and three containers of 2% milk with the use by dates of 6/10/17 in the refrigerator. Interview with LPN #3 on 6/11/17 at 12:30 PM in the Birmingham 3rd floor nourishment room verified the observation. 4. Review of the rinse temperature log for (MONTH) (YEAR) documented temperatures of 200 degrees F was recorded three times a day on all 13 days in (MONTH) (YEAR). Review of the dishwashers specifications revealed the dishwasher was not to exceed 194 degrees F. at the manifold. Observations in the kitchen on 6/13/17 at 2:18 PM, revealed the final rinse temperature of the high temperature dishwasher was 208 degrees F. Interview with the Food Service Director on 6/14/17 at 8:30 AM, the Food Service Director confirmed the dishwasher rinse temperature consistently ran over 200 degrees or greater and that a (Named Dishwasher Company) specialist checked the dishwasher and determined the gauges were inaccurate and ordered parts to repair the machine. |
2020-09-01 |