PALM SPRINGS, CA - State inspectors documented multiple food safety and temperature control violations at California Nursing & Rehabilitation Center during a March 2025 inspection, finding inadequate food temperatures and unsanitary kitchen conditions that placed the facility's 72 residents at risk of foodborne illness.
Cold Food Temperatures Compromise Resident Safety
The inspection revealed significant problems with food temperature control that could expose residents to dangerous bacteria growth. During a February 24 test tray evaluation, inspectors found that hot foods were being served well below safe temperatures. The facility's roast beef measured only 118-121 degrees Fahrenheit, falling short of the required minimum of 140 degrees for safe consumption of meat and entrees.
This temperature deficiency represents a serious food safety concern. Hot foods must be maintained at temperatures above 140 degrees Fahrenheit to prevent the rapid growth of harmful bacteria such as Salmonella, E. coli, and Clostridium perfringens. When foods fall into the "danger zone" between 40-140 degrees, bacteria can double every 20 minutes, potentially causing severe gastrointestinal illness, dehydration, and complications that can be particularly dangerous for elderly residents with compromised immune systems.
Cold beverages also failed temperature requirements, with orange juice measuring 50.6-56 degrees Fahrenheit instead of the required temperature below 41 degrees. This violation increases the risk of bacterial contamination and spoilage, potentially exposing residents to pathogens that thrive in warmer temperatures.
The facility's own thermometer was found to be inaccurate, reading incorrectly compared to the inspector's calibrated device. This equipment failure meant staff were unable to properly monitor food safety, creating a systemic problem that likely affected meal service over an extended period.
Residents Report Ongoing Food Quality Issues
The temperature problems were not isolated incidents but appeared to represent ongoing concerns. During a February 24 Resident Council meeting, multiple residents anonymously reported that food was consistently served cold. One resident specifically told inspectors that "breakfast meals are cold almost every day."
Beyond temperature issues, the inspection revealed significant food quality problems. When inspectors tasted the regular diet, they found the spinach had no flavor, potato wedges were hard, and garlic bread was dried out and difficult to chew. The facility's Diet Service Manager and Registered Dietitian acknowledged these problems, stating that staff needed to "do a better job with seasoning and cooking temperatures."
Poor food quality in nursing homes can lead to decreased appetite and inadequate nutrition among residents. Elderly individuals already face increased risks of malnutrition, weight loss, and weakened immune systems. When meals are unpalatable or improperly prepared, residents may eat less, potentially accelerating health decline and increasing susceptibility to infections and other complications.
Widespread Kitchen Sanitation Failures
The inspection uncovered multiple sanitation violations that created contamination risks throughout the food preparation process. Kitchen staff were observed not wearing required beard nets, allowing facial hair to potentially contaminate food during preparation. This violation of basic food handling protocols increases the risk of bacterial and viral transmission.
The facility's dish sanitization system was operating outside safe parameters, with sanitizer solution testing at 300-400 parts per million instead of the proper chemical range. Inadequate sanitization allows harmful microorganisms to survive on dishes, utensils, and food contact surfaces, creating multiple pathways for contamination to reach residents' meals.
Inspectors also found dishes and three large metal pans with visible food debris and dripping water stacked together in a storage drawer. This practice violates fundamental food safety principles by allowing cross-contamination between clean and soiled items. Water dripping from improperly cleaned equipment can harbor bacteria and spread contamination to supposedly clean surfaces.
Kitchen staff were using cloth oven mitts that were wet, soiled, and contained food buildup. These conditions create ideal breeding grounds for bacteria and mold, which can then transfer directly to food and serving containers. Proper food safety protocols require clean, dry protective equipment to prevent contamination during food handling.
Equipment Maintenance Creates Additional Risks
The facility's ice machine was not properly maintained according to manufacturer guidelines, creating potential contamination of ice used in beverages and food preparation. Ice machines require regular cleaning and maintenance to prevent the growth of bacteria, mold, and biofilms that can cause serious illness. Contaminated ice has been linked to outbreaks of gastrointestinal illness in healthcare facilities.
These equipment failures demonstrate a broader pattern of inadequate maintenance and oversight in the facility's food service operations. When multiple systems fail simultaneously, it suggests insufficient management attention to food safety protocols and staff training.
Industry Standards Require Comprehensive Food Safety Programs
Federal regulations require nursing homes to maintain food temperatures, implement proper sanitation practices, and ensure staff follow established food safety protocols. The facility's own policy, dated October 2023, clearly states that meat and entrees must be served at temperatures greater than 140 degrees Fahrenheit, with preferable temperatures between 160-175 degrees.
Proper food safety in healthcare settings requires multiple layers of protection including temperature monitoring, equipment maintenance, staff training, and regular oversight. The violations identified suggest systemic breakdowns in each of these areas.
Additional Issues Identified
The inspection documented several other concerning practices including improper food storage procedures and inadequate staff hygiene protocols. The combination of these violations created multiple pathways for foodborne illness transmission, particularly concerning given the vulnerable population served by the facility.
These violations occurred in a facility serving 72 residents, many of whom likely have compromised immune systems and increased susceptibility to foodborne illness. The inspection findings indicate the need for comprehensive corrective action to address both immediate safety concerns and underlying system failures.
Full Inspection Report
The details above represent a summary of key findings. View the complete inspection report for California Nursing & Rehabilitation Center from 2025-03-03 including all violations, facility responses, and corrective action plans.
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