Elgin Nursing & Rehabilitation Center v. United States Department of Health & Human Services

718 F.3d 488, 2013 WL 2149873, 2013 U.S. App. LEXIS 9994
CourtCourt of Appeals for the Fifth Circuit
DecidedMay 17, 2013
Docket12-60086
StatusPublished
Cited by31 cases

This text of 718 F.3d 488 (Elgin Nursing & Rehabilitation Center v. United States Department of Health & Human Services) is published on Counsel Stack Legal Research, covering Court of Appeals for the Fifth Circuit primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook
Elgin Nursing & Rehabilitation Center v. United States Department of Health & Human Services, 718 F.3d 488, 2013 WL 2149873, 2013 U.S. App. LEXIS 9994 (5th Cir. 2013).

Opinion

JERRY E. SMITH, Circuit Judge:

Elgin Nursing and Rehabilitation Center (“Elgin”) seeks review of a final decision of the Department of Health and Human Services (“DHHS”) upholding a ruling of an administrative law judge (“ALJ”) affirming a determination by the Center for Medicare and Medicaid Services (“CMS”) that Elgin had violated certain safety requirements by serving *490 “undercooked” eggs to its elderly residents. We grant the petition for review and set aside the decision.

I.

Between February 9 and 12, 2010, Elgin was investigated by the Texas Department of Aging and Disability (“TDAD”), which observed two breakfast plates with egg yolk “smeared around the plate.” The surveyors interviewed residents and the kitchen manager, who confirmed that five of Elgin’s residents had requested that the unpasteurized eggs that Elgin had purchased be served “soft cooked.” TDAD, having concluded that “nonpasteurized shell eggs when served ‘soft-cooked’ ... could lead to” serious illness and even death, found Elgin to be in noncompliance with 42 C.F.R. § 483.35(i), which requires facilities such as Elgin to serve food in a “sanitary” manner. TDAD found that El-gin’s soft-cooked eggs placed its residents in “immediate jeopardy.”

On March 2, 2010, CMS adopted TDAD’s findings and imposed a number of penalties: a civil monetary fíne of $5,000, termination of Elgin’s provider-of-care agreement, a denial of payment for new admissions, and withdrawal of Elgin’s approval to conduct nurse training. CMS later rescinded most of the penalties, but Elgin was still required to pay $5,000.

Elgin requested an ALJ hearing to contest the finding of a safety deficiency and the fine. It presented significant evidence in support of the safety of its culinary operations, including the affidavit of Mary Abshire, Elgin’s dietary consultant, noting that she had conducted temperature checks on eggs cooked during TDAD’s survey and found them to be above the required 145°F. in all instances. Elgin also presented the affidavit of Gary Jefferson, the cook who had prepared the offending meals. He described his method of cooking eggs in a half-inch of boiling oil for several minutes so that the white was congealed but the yolk was “a little soft in the middle.” He added that no TDAD surveyor observed him cooking eggs, spoke with him, or took temperatures during the survey.

Pamela Sue Brummit, a registered dietician and food-safety instructor, provided an affidavit wherein she explained replicating Johnson’s method. She noted that the eggs she cooked had temperatures ranging from 153 to 156°F. and that despite that, the yolks were still soft or slightly runny. Elgin attached a video of Brummit performing her experiment. CMS presented TDAD’s statement of deficiencies and copies of a CMS letter and a Department of Agriculture report discussing the safe preparation of eggs. The parties agreed to all of the facts and presented no live testimony.

The ALJ found that the yolks were too soft, the whites uncongealed, and the final product not safely edible. CMS had made a prima facie case of noncompliance with safety regulations, and Elgin had not produced sufficient rebuttal evidence. The ALJ upheld CMS’s finding of deficiency and concluded that the amount of the monetary penalty was reasonable.

On appeal to the DHHS Departmental Appeals Board, Elgin maintained again that the evidence of smeared yolk alone was not enough to make a prima facie case of noncompliance. The Appeals Board rejected that contention and concluded that CMS had met its burden, that substantial evidence supported the ALJ’s decision, and that the fine of $5,000 was not unreasonable.

II.

We have jurisdiction to review the decision of the Appeals Board under 42 U.S.C. *491 § 1320a-7a(e), which provides that, upon appeal of a decision, this court may enter an order “affirming, modifying, remanding for further consideration, or setting aside, in whole or in part, the determination of the Secretary and enforcing the same.” “[Findings of the Secretary with respect to questions of fact, if supported by substantial evidence on the record considered as a whole, shall be conclusive.” Id. Appellate review of an agency’s finding is “limited to determining whether the decision is supported by substantial evidence in the record and whether the proper legal standards were used in evaluating the evidence.” Villa v. Sullivan, 895 F.2d 1019, 1021 (5th Cir.1990). We grant deference “to the Secretary’s interpretation [of the agency’s regulation] unless an alternative reading is compelled by the regulation’s plain language or by other indications of the Secretary’s intent at the time of the regulation’s promulgation.” Thomas Jefferson Univ. v. Shalala, 512 U.S. 504, 512, 114 S.Ct. 2381, 129 L.Ed.2d 405 (1994) (internal quotations omitted).

III.

We must first determine what level of deference to give DHHS’s legal interpretations. There are three levels of interpretation nested within one another. The first level is 42 C.F.R. § 483.35(f)(2), which requires that long-term care facilities “[s]tore, prepare, distribute, and serve food under sanitary conditions.” That is DHHS’s interpretation and implementation of 42 U.S.C. § 1320a-7j, which requires the agency to regulate nursing facilities.

That requirement in the Code of Federal Regulations (“CFR”), however, is somewhat vague — “sanitary conditions” requires further specification. Thus DHHS, through CMS, fashioned guidelines interpreting and clarifying the regulation. The second level of interpretation is CMS’s interpretive manual, specifically Appendix PP of CMS’s State Operations Manual (“SOM”), 1 which provides:

Final Cooking Temperatures
Cooking is a critical control point in preventing foodborne illness. Cooking to heat' all parts of food to the temperature and for the time specified below will either kill dangerous organisms or inactivate them sufficiently so that there is little risk to the resident if the food is eaten promptly after cooking. Monitoring the food’s internal temperature for 15 seconds determines when microorganisms can no longer survive and food is safe for consumption. Foods should reach the following internal temperatures:
Unpasteurized eggs when cooked to order in response to resident request and to be eaten promptly after cooking; — 145 degrees F for 15 seconds; until the white is completely set and the yolk is congealed.[ 2 ]

The third level of interpretation is CMS’s interpretation, in this case, of the SOM Appendix’s requirement.

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Bluebook (online)
718 F.3d 488, 2013 WL 2149873, 2013 U.S. App. LEXIS 9994, Counsel Stack Legal Research, https://law.counselstack.com/opinion/elgin-nursing-rehabilitation-center-v-united-states-department-of-health-ca5-2013.