cms_SD: 75

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
75	AVERA MARYHOUSE LONG TERM CARE	435034	717 EAST DAKOTA	PIERRE	SD	57501	2019-08-07	812	E	0	1	ILL611	Based on observation, record review, and interview, the provider failed to ensure proper sanitation practices including hair net accessibility, hand sink cleaning, dishwasher cleaning, water line maintenance, and temperature probe calibration had occurred in the nursing home dish room and kitchen. Findings include: 1. Observation and interview on 8/6/19 at 11:05 a.m. with dietary staff person F during the dish room tour revealed: a. Hairnets: There were no hairnets available in the dish room. -Dietary staff person F had stated those who entered the dish room usually were already wearing a hair covering. b. Hand washing sink: The white porcelain hand washing sink was a dirty off white and yellowish color. There were small bits of brown debris stuck inside the sink bowl and its perimeter. -The bits could be removed by scraping them with a fingernail. The sink drain had a two to three inch ring of orange around it. c. Dishwashing machine: The top of the machine was covered with a raised off white to light brown crusty substance that could not be removed by swiping a finger across it. Along the back edge of the dishwashing machine were two separate dark brown areas between six and 10 inches in length and approximately three to four inches in width. -The shape of those areas suggested liquid had sat and dried there. -The hardware along that back edge was crusty with what looked like a lime build-up. On top and to the front of the dishwashing machine were wash, rinse, and final rinse gauges. -There was a thick hard raised black substance that ran a length of about twelve inches in front of those gauges. d. Dishwashing machine cleaning: Dietary staff person F had stated he de-limed and thoroughly cleaned the dishwashing machine every other weekend. -He had stated there was no dishwashing machine cleaning schedule. -The dishwashing machine vendor came at the end of each month to assess the condition of the dish machine. e. Dishwashing machine water lines: There were two water lines visible beneath the area where dishware exited the dishwashing machine. -There were three to four feet sections of covering on those lines that were torn and exposed the insulation. -Those sections would have been uncleanable surfaces. 2. Observation and interview on 8/6/19 at 11:45 a.m. with dietary staff person [NAME] during the kitchen tour revealed: a. Hairnets: Hairnets were not accessible upon entering the kitchen. -It was necessary to walk through the kitchen near the serving and food preparation areas to get them. -She agreed the hairnets should have been near the hand washing sink at the kitchen entrance. b. Temperature probes: Dietary staff person [NAME] had stated she calibrated the kitchen temperature probes one time a week. -She was unsure if there was a policy regarding the frequency of temperature probe calibration. 3. Interview on 8/7/19 at 8:15 a.m. with the dietary manager regarding the dish room and the kitchen revealed: She was aware of the condition of the hand washing sink. -She said the discoloration was related to chemicals in the local water. She was aware of the lack of cleanliness on top of the dishwashing machine and agreed it should have been taken care of. She said she had not noticed the torn covering and exposure of insulation on the water line pipes. -She did not believe that had been reported to maintenance. She did not realize hair nets were not readily accessible in either the dish room or the kitchen but agreed they should have been. She was uncertain how frequently temperature probes should have been calibrated. She stated there were cleaning and duty checklists for the dish room and kitchen. Review of the undated, unused dish room cleaning checklist revealed: Item to be Cleaned: -Clean sinks at end of shift. --That was to be completed daily. -De-lime dishwashing machine/wipe down entire machine. --That was to be completed weekly. There was an area at the bottom of the checklist for daily supervisor sign-off. Interview on 8/7/19 at 1:30 p.m. and again at 2:30 p.m. with the administrator and the dietary manager revealed: There were no policies for dishwashing machine cleaning and maintenance or temperature probe calibration. There was not a dishwashing machine operator's manual. The dish room and kitchen cleaning and duty checklists had not been reviewed, revised, or implemented since some time in (YEAR).	2020-09-01