cms_DC: 78

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
78	SERENITY REHABILITATION AND HEALTH CENTER LLC	95015	1380 SOUTHERN AVE SE	WASHINGTON	DC	20032	2018-07-20	812	F	0	1	L7I811	Based on observations and staff interview, the facility failed to prepare, distribute and serve foods under sanitary conditions as evidenced by greasy hood baffles over the grease fryer, expired milk on 42 of 91 observations, staff failure to wear gloves while handling utensils, staff failure to wear a beard net on the tray line, two (2) of three (3) soiled air curtains from the dishwashing machine, undocumented dishwashing machine temperatures, and failure of staff to correctly articulate critical dishwashing machine wash and rinse temperatures. Findings included . During observations and record review on (MONTH) 10, (YEAR), at approximately 9:30 AM: 1. Dust and grease were visible on three (3) hood baffles located above the fryer. 2. Forty-two (42) of 91 half-pint containers of regular milk were expired as of (MONTH) 8, (YEAR). 3. Dietary staff setting up resident trays during the lunch period on (MONTH) 10, (YEAR), at approximately 12:30 PM, failed to wear gloves and touched exposed and unwrapped plastic utensils such as forks and spoons with bare hands. 4. Dietary staff with beard failed to wear a beard net while serving foods from the tray line on (MONTH) 10, (YEAR), at approximately 12:30 PM. 5. Food temperatures from the tray line were not recorded on (MONTH) 9, (YEAR). 6. Cold food temperatures were not adequately maintained on (MONTH) 13, (YEAR), at approximately 1:52 PM as cold food such as chicken salad was tested at 54.5 degrees Fahrenheit. 7. Two (2) of three (3) air curtains from the dishwashing machine were soiled. 8. A review of the Dishwashing/Warewashing Machine Temperature Log on (MONTH) 10, (YEAR), at approximately 12:30 PM, revealed that wash and rinse (final) temperatures were inconsistently recorded. Dishwashing machine temperatures for the month of (MONTH) (YEAR), were not documented for 18 of 31 days. Dishwashing machine temperatures for the month of (MONTH) (YEAR), were not documented for 19 of 30 days. Dishwashing machine temperatures for the month of (MONTH) (YEAR), were not documented for 9 of 10 days. 9. Dietary staff failed to correctly articulate Wash and Rinse Dishwashing machine temperatures on (MONTH) 10, (YEAR), between 11:45 AM and 12:07 PM. Dishwashing machine wash and rinse (final) temperatures were observed to be below 150 degrees Fahrenheit and 180 degrees Fahrenheit respectively between 10:10 AM and 11:02 AM on (MONTH) 10, (YEAR). Those temperatures were not recorded on the morning of (MONTH) 10, (YEAR). A face-to-face interview was conducted with dietary staff members (4) assigned to dishwashing duties on the morning of (MONTH) 10, (YEAR). One employee stated that she turns the machine on at approximately 10:30 AM to start cleaning dishes but did not check the dishwashing machine temperatures at all the morning of (MONTH) 10, (YEAR). Another employee is new (April (YEAR)) and has not been assigned or trained to observe and monitor dishwashing machine temperatures. The third employee stated that the wash temperature should be 365 degrees Fahrenheit and the rinse temperature should be 398 degrees Fahrenheit. The fourth employee stated that the wash temperature should be greater than 180 degrees Fahrenheit and the rinse temperature less than 160 degrees Fahrenheit. During a face-to-face interview on (MONTH) 17, (YEAR), Employee #10 and/or Employee #11 acknowledged these findings.	2020-09-01