cms_NH: 73
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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| 73 |
DOVER CENTER FOR HEALTH & REHABILITATION |
305018 |
307 PLAZA DRIVE |
DOVER |
NH |
3820 |
2019-05-13 |
812 |
E |
0 |
1 |
5N2V11 |
Based on observation and interview it was determined that the facility failed to prepare, distribute and serve food in accordance with professional standards for food serviced safely. Findings include: Observation on 5/8/19 during the initial tour of the kitchens walk in refrigerator at 9:00 a.m. revealed two different jars of pickles one B---- slices 1/8 smooth pickles with multiple use by dates of 11/15, 3/19, 3/17/19, and 4/25/19. The jar itself internally had buildup on the inside of the glass and cover. This finding was shown to Staff A (Administrator) who discarded the product right away. The second jar of (K----- Dill Pickles) with a use by date of 3/22/19 and 4/19/19. This product was also discarded by Staff A at time of finding. Observation on 5/8/19 at 10:25 a.m. revealed a counter mounted can opener that was ready for use covered with food product that was not properly cleaned. Staff A was also shown this who removed it from services. Observation on 5/9/19 11:30 a.m. while observing the tray line for the test tray it seemed very non-functional. The kitchen aide starts the tray set up with pellet warmer, utensils, and meal ticket. Then the tray is slid down on a steel table to the cook who reads the meal ticket off the tray touching the ticket with their gloved hand, then distributes the foods they read off the ticket and then places the plate onto the tray. During this time several items had been missed which were picked up by other staff and corrected. During these observations multiple times kitchen staff are reaching and placing items from different areas to meet the needs of the resident's meal tickets but failing to maintain safe food handling by touching multiple different surface areas and not changing gloves. |
2020-09-01 |