cms_UT: 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.

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
73	HARRISON POINTE HEALTHCARE AND REHABILITATION	465009	3430 HARRISON BOULEVARD	OGDEN	UT	84403	2017-06-22	371	F	0	1	WP7B11	Based on observation, interview and record review it was determined that the facility did not store prepare, distribute and serve food in accordance with professional standards for food service safety. Specifically, the dish machine temperatures and sanitizer were not at the levels required to sanitize, there were soiled area and there was shelving with paint chipping that were not sanitizable. Findings include: 1. On 6/19/17 at 8:18 AM, an initial tour of the kitchen was conducted. The following observations were made: a. There were white shelves that had food stored on them. The paint was chipped on some areas of the shelves. The shelves were soiled. b. There were 2 oven mitts with brown and black substances on them. c. There was a metal cover on the floor near the tray line that had 2 handles. The metal cover was soiled with debris in the handle area. 2. On 6/22/17 at 9:05 AM, a follow up observation was made of the facility kitchen. The following observations were made: a. The items listed above remained soiled. b. There were loose tiles on the wall by the door. c. There was a hole in the wall between the freezer and refrigerator that was covered with tape. d. There there was a large crack in the wall behind the dish machine. e. The hood vents were soiled with a brown and black substance. 3. On 6/22/17 at 9:18 AM, an observation was made of the facility dish machine. The following cycles were observed: (Note: All temperatures were in degrees Fahrenheit.) a. The wash cycle was 115 and the rinse was 120. Cook 1 was observed to document the wash temperature of 115 and the rinse temperature of 120 with the sanitizer solution of 100 on the Dish Machine Temperature Log form. An interview was immediately conducted with Cook 1. Cook 1 stated that the sanitizer was not tested because the temperatures were fine so the staff documented 100 because that's what we do. b. The wash cycle was 115 and the rinse was 122. c. The wash cycle was 115 and the rinse was 121 and the sanitizer was 50 parts per million (PPM). The dishes that were washed with the low temperatures were observed to be replaced and a cutting board was used. A form titled, Dish Machine Temperature Log dated (MONTH) (YEAR) revealed that on 6/2/17 for the dinner meal the wash temperature was 105. On 6/8/17 for dinner the temperature was 110 for the wash. A sign by the Dish Machine Temperature Log revealed, Make sure that the dishwasher is hitting temps (temperature) of 120-140 before putting dishes through. This may require you to run the dishwasher a few times prior to use. Dietary Aide (DA) 1 stated that the dish machine needed to be over 120 for the wash and rinse cycles and the sanitizer was to be over 100 and was checked with every meal. 4. On 6/22/17 at 9:35 AM, an observation was made of DA 1. DA 1 was observed to take the cutting board that had not been sanitized according to manufacture instructions to cut chicken. DA 1 was observed to pick up a sanitizer strip package with gloved hands while cutting chicken. DA 1 was observed to go back to cutting the meat with the same gloved hands that had touched the sanitizer strips container with. DA 1 stated that she washed her hands anytime there was a change in what she was doing. DA 1 stated that she would also wash her hands anytime that she left the kitchen and returned. On 6/22/17 at approximately 10:00 AM, an interview was conducted with the Dietary Manager (DM). The DM stated that the shelving was not sanitizable. The DM stated that the dish machine temperatures were low and did not know why there were other documented days of low temperatures. The DM stated that dishes should not be used if the dish machine did not reach the temperature of 120 for wash and rinse with sanitizer of 100.	2020-09-01