cms_WV: 7742

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

This data as json, copyable

rowid	facility_name	facility_id	address	city	state	zip	inspection_date	deficiency_tag	scope_severity	complaint	standard	eventid	inspection_text	filedate
7742	CAMERON NURSING AND REHABILITATION CENTER	515125	ROUTE 4, BOX 20	CAMERON	WV	26033	2013-05-01	364	B	0	1	H1U811	Based on observation and resident interview, the facility failed to ensure hot foods were served at preferable temperatures as discerned by the resident and customary practice. Two (2) residents expressed concerns with the temperature of hot foods. The facility did not implement practices to ensure foods were hot enough when received by the residents. This affected two (2) residents, but had the potential to affect more than an isolated number of residents. Resident identifiers: #6 and #29. Facility census: 44. Findings include: a) Residents #29 and #6 During a Stage 1 interview, on 04/22/13 at 1:31 p.m., Resident #29 stated hot foods were not hot enough upon receipt. Resident #6, during a Stage 1 interview on 04/22/13 at 1:56 p.m., said The hot food is just barely warm. b) The meal tray line was observed, on 04/24/13 during the lunch meal. The meal service was observed from the beginning of the meal, until the last trays were served. The first trays were prepared, placed on carts, and sent to the units. The dining room, which was adjacent to the kitchen, was served last. At 12:12 p.m., prior to serving the last trays, Employee #74, a dietary assistant, was requested to obtain the temperatures of the pureed chicken and the chicken patties. The temperature of the chicken patties was 110 degrees Fahrenheit (F) and the temperature of the pureed chicken was 124 degrees F. At these temperatures, the chicken patties (which were 110 degrees) could not be received by the residents at the customary temperature of 120 degrees for hot foods. In addition, the pureed chicken (which was 124 degrees) was very likely to have fallen below 120 degrees F by the time of receipt by the residents.	2017-02-01