Park Anaheim Healthcare Center
PARK ANAHEIM HEALTHCARE CENTER in ANAHEIM, CA — inspection on March 14, 2025.
Found 2 citations. Severity: Standard violations.
Health inspections identify deficiencies that facilities must correct within required timeframes. Violations range from minor documentation issues to serious safety concerns and are subject to follow-up verification.
Inspection Findings
Review of the facility's P&P titled Sanitizing Equipment and Surfaces undated, showed sanitizer levels will be checked and recorded at least once per shift to ensure equipment and surfaces are sanitized appropriately.
Procedure: 3.
Test strip should read 200-400 ppm refer to manufacturer's recommendations.
Review of the sanitizing test strip container showed: Dip paper in quat solution , for ten seconds, Don't shake.
Review of the facility's document titled In-service titled Manual dishwashing; Quat bucket dated 3/4/25, showed [NAME] 1 was in attendance.
On 3/12/25 at 0948 hours, an observation of the sanitizing solution and concurrent interview was conducted with [NAME] 1. [NAME] 1 was asked to test the ppm of the sanitizing solution. [NAME] 1 held the sanitizing test strip in the sanitizing solution for three seconds.
The test strip read 100 ppm. [NAME] 1 obtained a second test strip and held it in the sanitizing solution for three seconds and stirred the test strip in the solution. [NAME] 1 was shown with the instructions on the sanitizing test strip container. [NAME] 1 was asked to test the strip a third time.
Using the surveyor's phone stopwatch, the testing was monitored for ten seconds. [NAME] 1 held the sanitizing test strip in the sanitizing solution for ten seconds and the strip read 200 ppm.
On 3/13/25 at 0837 hours, a concurrent interview was conducted with the RD and DSS.
The DSS confirmed the kitchen employees should know how to test the sanitizing solution correctly.
e.
Review of the facility's P&P Manual Dish Washing - 2 or 3 compartment sink undated showed, two-compartment sink procedures:
555035
Form Approved OMB
STATEMENT OF DEFICIENCIES (X1) PROVIDER/SUPPLIER/CLIA (X2) MULTIPLE CONSTRUCTION (X3) DATE SURVEY AND PLAN OF CORRECTION IDENTIFICATION NUMBER: COMPLETED A.
Building 555035 B.
Wing 03/14/2025
NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE
Park Anaheim Healthcare Center 3435 W Ball Road Anaheim, CA 92804
Review of the facility's document titled Recipe: Puree (IDDSI Level 4) Meats dated 2024 showed 12 servings mix 12 to 24 oz (1 1/2 to 3 cups) warm fluid such as gravy, or low sodium both. If the meat is moist, you can start with only a few ounces of liquid.
These amounts are only an average and may vary. If needed: Stabilizer: for 12 serving to mix 6 to 12 Tbsp (3/8 - 3/4 cup) instant potato, non -fat dry milk, breadcrumbs, toast, instant cream of rice or farina, or commercial instant food thickener.
On 3/12/25 at 1002 hours, an observation of the puree meat preparation and concurrent interview was conducted with [NAME] 1. [NAME] 1 stated he was preparing 12 servings of puree sweet and sour chicken. [NAME] 1 added nine six-ounce servings of sweet and sour chicken to the Robot Coupe (RC, a device used to puree foods), then blended.
The puree sweet and sour chicken had a runny consistency. [NAME] 1 stated he could use thickener to reach the appropriate consistency. [NAME] 1 pour an unmeasured quantity of thickener into a metal pitcher that held one quart (equivalent to four cups).
The metal pitcher was approximately half full (two cups) with thickener. [NAME] 1 added the unmeasured thickener to the puree sweet and sour chicken and stirred it with a wire whisk.
On 3/13/25 at 0837 hours, an interview was conducted with the RD and DSS.
Both the RD and DSS agreed all recipes should be followed.
2.
Review of the facility's document titled Recipe: Stir Fry Vegetables dated 2024 showed Ingredients: assorted vegetables, margarine, garlic powder, salt.
Directions: 2.
Pan fry vegetables with margarine or boil, steam vegetables until soft.
Drain well.
Add margarine, garlic and salt.
Review of the facility's document titled Recipe: Pureed Vegetable (undated) showed 12 serving puree vegetables: mix vegetable with 2 to 6 oz (1/4 cup to 3/4 cup) of warm fluid such as milk, or low sodium broth.
These are suggested amounts and may vary from vegetable to vegetable.
Some vegetables may not require any fluids at all. If needed: Stabilizer: for 12 serving to mix 6 to 12 Tbsp (3/8 - 3/4 cup) instant potato, or commercial instant food thickener.
Review of the chicken flavored bouillon nutritional information showed 3/4 teaspoon chicken flavored bouillon mixed with one cup of water contained 620 mg sodium.
555035
Form Approved OMB
STATEMENT OF DEFICIENCIES (X1) PROVIDER/SUPPLIER/CLIA (X2) MULTIPLE CONSTRUCTION (X3) DATE SURVEY AND PLAN OF CORRECTION IDENTIFICATION NUMBER: COMPLETED A.
Building 555035 B.
Wing 03/14/2025
NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE
Park Anaheim Healthcare Center 3435 W Ball Road Anaheim, CA 92804