ANAHEIM, CA - Federal inspectors found extensive food safety violations at Park Anaheim Healthcare Center that potentially exposed 62 residents to foodborne illnesses during a March 2025 inspection.
Kitchen Equipment and Sanitation Failures
The March 14, 2025 inspection revealed multiple critical violations in food preparation and equipment maintenance. Inspectors documented contaminated equipment throughout the kitchen, including an ice machine with black residue in the dispensing chute and a Robot Coupe food processor with hard brown residue on the blade assembly that kitchen staff acknowledged would not come off with cleaning.
The walk-in refrigerator floor showed excessive wear with gray paint worn away to expose the cement surface underneath, creating an uncleanable surface that violates food safety standards. Kitchen equipment including a peeler, plastic silverware container, rubber spatulas, can opener blade, and nonstick pans were found in unclean conditions or damaged beyond proper cleaning capability.
Equipment maintenance failures extended to temperature control systems critical for food safety. The automatic dishwashing machine consistently failed to reach proper temperatures, operating at 100-112 degrees Fahrenheit instead of the required 120-135 degree range. Despite multiple test cycles during the inspection, the machine could not achieve safe operating temperatures.
Food Handling and Preparation Violations
Inspectors observed serious breaches in food handling protocols that create direct contamination risks. Kitchen staff repeatedly failed to follow hand hygiene procedures during food preparation, with one cook observed touching trash cans, dishwasher components, and multiple kitchen surfaces without changing gloves or washing hands between tasks.
The facility's egg safety practices violated California health codes requiring pasteurized eggs in licensed healthcare facilities. Inspectors found staff serving undercooked eggs with runny yolks to residents, despite having only non-pasteurized shell eggs available. This practice creates significant salmonella risks, particularly dangerous for elderly residents and those with compromised immune systems.
Manual dishwashing procedures were not properly followed, with kitchen staff observed improperly sanitizing equipment using an inadequate single-step process instead of the required multi-step wash, rinse, and sanitize procedure.
Food Storage and Temperature Control Issues
Temperature control failures posed widespread contamination risks throughout the facility. Inspectors found tilapia fish that had been thawing in the refrigerator for six days without proper dating, exceeding the safe 1-2 day storage period for fish. Turkey lunch meat was stored eight days past its safe consumption period, and health shake supplements were kept 28 days beyond their 14-day post-thawing limit.
A resident's personal refrigerator demonstrated systematic temperature monitoring failures, with daily temperatures recorded between 48-52 degrees Fahrenheit throughout March 2025, well above the required 40-degree maximum. The freezer section operated at 10 degrees instead of the required zero degrees or lower. Despite these documented temperature failures, maintenance staff were never notified to address the equipment problems.
Specialized Diet Preparation Failures
The inspection revealed significant problems with food preparation for residents requiring modified diets. Inspectors observed improper preparation of pureed foods, with kitchen staff adding unmeasured quantities of thickener to achieve proper consistency instead of following established recipes. High-sodium chicken broth was used instead of the specified low-sodium alternatives, potentially affecting residents with cardiac conditions and dietary restrictions.
One resident received chunks of chicken approximately one centimeter long instead of the prescribed finely minced texture, creating choking and aspiration risks. The resident was observed removing the large pieces from their plate, stating the food was too difficult to swallow safely.
Another resident on a mechanical soft diet was provided with regular saltine crackers, which the speech-language pathologist confirmed were inappropriate and created aspiration risks. The facility's own staff acknowledged these crackers did not meet the resident's dietary requirements.
Food Safety Standards and Health Implications
Food safety violations in nursing homes carry particular risks due to residents' vulnerability to foodborne illnesses. Elderly individuals face higher risks of severe complications from bacterial infections like salmonella, which can cause life-threatening symptoms in people over 65 or those with underlying health conditions.
Proper food temperature control prevents bacterial growth that causes foodborne illness. Temperatures above 40 degrees Fahrenheit in refrigeration allow rapid multiplication of harmful bacteria. Similarly, inadequate dishwashing temperatures fail to eliminate pathogens that can spread through contaminated utensils and serving equipment.
Cross-contamination through improper hand hygiene and unclean equipment surfaces creates multiple pathways for bacteria and viruses to spread throughout the food service operation. When kitchen staff handle trash, dirty equipment, and food preparation surfaces without proper hygiene protocols, they can transfer harmful microorganisms directly to food that residents consume.
Waste Management and Sanitation Problems
The inspection documented additional violations in waste disposal and general sanitation that compound food safety risks. Multiple dumpsters were found with lids propped open, allowing pest access and creating unsanitary conditions around food preparation areas. More than 30 large trash bags were piled on the ground outside the facility instead of being properly contained in covered receptacles.
The facility failed to implement required organic waste separation mandated by California law, mixing food waste with general trash in ways that increase contamination risks. Recycling programs required for commercial operations were not in place, contributing to unsanitary conditions around the facility.
Ice storage for resident beverages showed contamination with brown residue inside the storage cooler, while proper cleaning protocols were not followed according to manufacturer specifications.
Administrative Response and Oversight
Facility administrators and department supervisors acknowledged the violations when presented with inspection findings. The Director of Food Services confirmed that recipes should be followed and proper food safety protocols maintained, while nursing staff verified that temperature monitoring procedures had not been properly implemented.
The facility's own policies required proper equipment maintenance, temperature control, and food safety practices that were not being followed during the inspection period. Staff interviews revealed gaps in training and communication between departments responsible for food service operations.
This inspection demonstrates the critical importance of systematic food safety oversight in nursing home operations, where vulnerable residents depend on proper nutrition and safe food handling practices for their health and wellbeing.
Full Inspection Report
The details above represent a summary of key findings. View the complete inspection report for Park Anaheim Healthcare Center from 2025-03-14 including all violations, facility responses, and corrective action plans.
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