Chino Valley Health Care: Food Temp Failures - CA
Hot foods are supposed to be held at 140 degrees Fahrenheit or above. Cold foods at 40 degrees or below. Freezers at zero. The facility had written policies saying exactly that, including a requirement that a cook or dietary aide take and record temperatures before every single meal service.
The temperatures weren't right.
The Director of Nursing, interviewed by inspectors that afternoon, laid out what was at stake plainly. If food wasn't served at the right temperature, she said, residents could develop foodborne illness and get sick with vomiting and diarrhea. They could become dehydrated. They could end up in the hospital. If the refrigerators and freezers weren't cold enough, she said, everything inside would need to be thrown away.
The facility's own Daily Food Temperature Control policy, last revised in August 2019, required staff to log temperatures before every meal. A separate refrigerator and freezer policy required dietary staff to check and record equipment temperatures at the start of every shift and to notify the dietary supervisor, maintenance supervisor, and administrator immediately if anything was out of range.
The gravy, the DON noted, should have been kept in the steam table because it was a hot food item.
Inspectors classified the violation as causing minimal harm or potential for actual harm, and noted that some residents were affected. The facility serves a population that, as its own nursing director acknowledged, can be hospitalized by food that isn't handled correctly.
The policies were written. The logs were required. The temperatures were not where they needed to be.
Full Inspection Report
The details above represent a summary of key findings. View the complete inspection report for Chino Valley Health Care Cente from 2025-09-18 including all violations, facility responses, and corrective action plans.
Download the official CMS inspection PDF from Medicare.gov
Additional Resources
Data source: This article is based on inspection data downloaded directly from the Centers for Medicare & Medicaid Services (CMS) via Medicare.gov. CMS releases inspection reports in bulk; we publish the findings as documented by state surveyors in the official Form CMS-2567 Statement of Deficiencies.
Plan of correction: The CMS report we receive does not include the facility's plan of correction. Facilities submit plans of correction separately to state survey agencies and those responses may not be reflected in CMS data at the time of publication. The absence of a plan of correction in our data does not mean one was not filed. Readers who want information about corrective steps taken are encouraged to contact the facility directly or their state survey agency.
Corrections may have occurred: Inspection reports reflect conditions observed on the date of the survey. Facilities may have implemented corrections, staffing changes, additional training, or other remediation since the report was issued. We report what CMS provides and encourage readers to seek current information from the facility.
Editorial process: Inspection findings are extracted from CMS source documents and synthesized using AI, reviewed for factual accuracy against the original report by our editorial team.
Professional review: All content reviewed by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal.
Last verified: September 23, 2026 · Our methodology
CHINO VALLEY HEALTH CARE CENTE in POMONA, CA was cited for violations during a health inspection on September 18, 2025.
Hot foods are supposed to be held at 140 degrees Fahrenheit or above.
Health inspections identify deficiencies that facilities must correct. Violations range from minor documentation issues to serious safety concerns. Review the full report below for specific details and facility response.