cms_WY: 25

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
25	GRANITE REHABILITATION AND WELLNESS	535013	3128 BOXELDER DRIVE	CHEYENNE	WY	82001	2017-10-04	371	E	0	1	GX9L11	Based on observation, staff interview, review of food temperature logs, and policies and procedures, the facility failed to ensure hot food temperatures were at a safe level prior to service during observation of food service on 1 of 4 facility units. The findings were: Observation on 10/2/17 at 4:10 PM in the kitchen showed 2 small containers of pureed food were on the prep table and remained there until they were covered and placed on the delivery food cart at 4:55 PM. Cook #1 and the CDM made periodic observations of the pizza in the oven, the pureed food on the prep table, and the hamburger patties in the warmer without checking the temperature of the foods. At 4:30 PM Cook #1 and the CDM removed the cooked pizza from the oven, used a spatula to move individual slices into a serving pan, covered the pan and placed it on the food delivery cart. The cook removed the cooked hamburger patties from the warmer. He then removed the bowls of lettuce salad and sliced tomatoes from the cooler and placed them on the food delivery cart. Staff were observed performing the tasks with gloves and appropriate hand hygiene, however during the observation they did not check the temperature of the hot foods. Review of the food temperature log for this meal revealed it was blank. Continued observation revealed the food was wheeled to the nursing unit and nursing staff assisted the dietary staff in preparing the food items for service. The hot items including the pureed foods were placed on the steam table and the cold items in the iced pan that was set aside. Observation of the steam table revealed the gauges on the controls were worn making it impossible to know the temperature setting. At 5:30 PM the dietary aide donned gloves after hand hygiene and began to serve the food. Review of the food temperature log book for this meal revealed no documented food temperatures. Interview with the CDM on 10/2/17 at 5:45 PM revealed the policy required all dietary staff to ensure food items were at a safe temperature prior to meal service. He further stated he needed to provide additional staff education to ensure this is done consistently. Review of the Policy titled Food Temperature Policy-785, dated (MONTH) 2009, showed food temperatures were to be taken and documented daily prior to meal service.	2020-09-01