cms_NV: 21

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
21	PERSHING GENERAL HOSPITAL SNF	295000	855 6TH STREET	LOVELOCK	NV	89419	2018-02-14	803	F	0	1	OUMW11	Based on observation, interview, and document review the facility failed to ensure residents received full entree portions according to the menu for 24 of 24 residents (Resident #19, #123, #13, #10, #15, #20, #22, #6, #21, #3, #2, #14, #1, #8, #124, #7, #17, #18, #12, #9, #4, #11, #16, and #5). Findings Include: On 02/13/18 at 12:18 PM, the cook was observed using one gray scoop, with a number 8 noted on the handle, to serve frank and beans and one gray spoodle, with a number 8 noted on the handle, to serve steamed vegetables on to resident trays for lunch service. The cook scooped a full scoop of franks and beans onto a tray and proceeded to add approximately an ounce more food onto the resident trays using the same gray handled scoop. The cook communicated the serving sizes were found on a blue sheet of paper, in a binder, in the kitchen and the sheet of paper was referred to prior to serving lunch on 02/12/18. No documentation was found in the kitchen documenting serving sizes for each numbered utensil. The cook verbalized the scoop size is about 3/4 cup in size and was adding extra food into the scoop to measure about a cup of food per resident. The cook admitted not knowing how much food was actually being served to each resident. The Dietary Manager verbalized a #8 scoop was approximately a serving size of 1 cup but there was no way to be exact with the measurement of food being served with the scoop. The Dietary Manager filled the gray handled scoop, with a number 8 notated on the handle, with water and poured water into a red drinking cup. The cup was measured at 1/2 cup. Documentation in the kitchen titled, Diet SpreadSheet X-Format, documented each resident will be given 1 cup of frank and beans for lunch service. The Dietary Manager and cook confirmed 22 total residents were served only a 1/2 cup of frank and beans. One cup should have been the serving size for each resident. The Dietary Manager expressed policies would be reviewed to see if there was a serving size definition located in the facility policy. A facility policy titled, Following Menus, documented the facility will ensure appropriate portion sizes and menu items were served while meeting the nutritional needs of facility.	2020-09-01