cms_TN: 93

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.

Data source: Big Local News · About: big-local-datasette

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rowid facility_name facility_id address city state zip inspection_date deficiency_tag scope_severity complaint standard eventid inspection_text filedate
93 NASHVILLE COMMUNITY CARE & REHABILITATION AT BORDE 445033 1414 COUNTY HOSPITAL RD NASHVILLE TN 37218 2018-07-25 812 F 0 1 565T11 **NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Based on observation and interview, the facility dietary department failed to maintain refrigeration temperature at or less than 41 degrees Fahrenheit (F); failed to maintain dietary equipment in a sanitary manner; failed to thaw meat appropriately; failed to have facial hair covered during food preparation; and failed to remove expired or outdated food in 3 of 6 observations in the dietary department. Findings include: Observation on [DATE] at 8:20 AM, with the Dietary Manager present, revealed the walk-in refrigerator for produce internal temperature was 50 degrees F and a 4 inch pan of slaw was in storage on the shelf. Further observation on [DATE] at 10:20 AM revealed the walk-in refrigerator for produce was 50 degrees F and a 4 inch pan of slaw was stored on the shelf. Observation of the Dietary Manager obtaining the slaw temperature revealed 47.5 degrees F. Further observation on [DATE] at 3:50 PM revealed the walk-in refrigerator for produce was 50 degrees F and no slaw was stored in the refrigerator. Interview with the Dietary Manager on [DATE] at 8:20 AM, 10:20 AM and 3:50 PM in the walk-in refrigerator for produce in the dietary department confirmed the internal temperature was 50 degrees F and the slaw was 47.5 degrees F. Further interview confirmed the facility failed to maintain the refrigeration unit and the food in the unit at or less than 41 degrees F. Observation on [DATE] at 8:20 AM and at 3:50 PM, with the Dietary Manager present, revealed the walk-in refrigerator for dairy and the walk-in refrigerator for produce compressor unit grates, blades and ceiling area had hanging black accumulation of debris present, therefore could contaminate any exposed foods. Interview with the Dietary Manager at 8:20 AM and at 3:50 PM confirmed the compressor grates, blades and ceiling area had debris present in the walk-in refrigerators for dairy and produce. Observation on [DATE] at 10:20 AM, with the Dietary Manager present, revealed 4 sealed vacuum packed chopped ham cubes were under running water in a sink. Further observation revealed the running water was in contact with 1 of the 4 packs. Further observation revealed 1 sealed vacuum packed chopped ham cubes was in a pan of water stored on the counter of the sink with the running water. Interview with the Dietary Manager on [DATE] at 10:20 AM in the dietary department confirmed the dietary staff failed to properly thaw meat under running water. Observation on [DATE] at 3:45 PM, with the Dietary Manager and Registered Dietitian (RD) present, revealed a male dietary staff member with facial hair and no hair covering in place was opening a bag of lettuce and pouring the lettuce into a serving container. Interview with the Dietary Manager on [DATE] at 3:45 PM in the dietary department confirmed the dietary department failed to ensure staff with facial hair wore facial covering to protect the food from contamination. Observation on [DATE] at 3:50 PM, with the RD present, revealed the interior of the ice machine had ice in contact with the bottom of the ice slide. Further observation revealed the bottom of the ice slide had pink colored residue touching the ice. Interview with the RD on [DATE] at 3:50 PM in the dietary department confirmed the facility failed to maintain the ice machine in a sanitary manner. Observation on [DATE] at 9:20 AM with the Dietary Manager present, revealed the emergency food supply was located in a separate storage area of the facility. Review of the emergency food revealed 3 cases of 41.25 pounds (lbs.) each of Corn Beef Hash and 3 cases of 39.75 lbs. of Beef Stew with the facility receiving date of [DATE]. Further review revealed nine 30 lb cases of non-fat powered milk with the pack date of [DATE] and one 30 lb case with the pack date of [DATE]. Interview with the Dietary Manager on [DATE] at 9:20 AM in the emergency food storage area confirmed the facility failed to dispose of expired food. Observation on [DATE] at 9:45 AM in the dietary department, with the Dietary Manager present, revealed the can openers in the vegetable preparation area and the cook preparation area had black sticky debris accumulated on the blade, slot, and base of the equipment. Interview with the Dietary Manager on [DATE] at 9:45 AM in the dietary department confirmed the facility failed to maintain the can openers in a sanitary manner. 2020-09-01