Chico Terrace Care Center
CHICO TERRACE CARE CENTER in CHICO, CA — inspection on March 6, 2025.
Found 4 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 a facility policy titled Standardized Recipes, dated 7/1/14, showed food products prepared and served by the dietary department will utilize standardized recipes.
Facility policy further indicated DM will monitor and routinely verify the recipes used by the cooks.
Facility policy also noted recipe accuracy concerns will be reported to the Dietitian for evaluation and modification as necessary.
During an interview with [NAME] A on 3/03/25 at 11:40 AM, she stated their new menu was rolled out from corporate in June or July 2024.
She stated many of the new recipes were inaccurate in their yields - either way too much or not enough for servings planned.
She stated the Dietary Manager (DM) communicated with the corporate dietitians about problem recipes, but it was a constant battle, and the cooks found a lot of errors in the recipes.
Review of a document titled Week at A Glance menu: Rockport Winter 2024, Week 1 showed dinner on Monday, Day 2 (3/3/25), the menu was to be Ham & Swiss on Croissant, Lettuce & Tomato, Condiments, Classic Macaroni Salad, Strawberries & Bananas with Whipped Topping, and Milk/Beverage.
During a concurrent observation and recipe review on 3/3/25 at 2:36 PM, [NAME] D did not prepare the Ham & Swiss on Croissant dinner sandwiches according to recipe. He used less ham and cheese than specified in the recipe. He used white bread instead of croissants. He used American/Swiss pasteurized cheese instead of Swiss cheese. [NAME] D stated he was not sure why he did not follow the recipe. In a concurrent interview, the DM confirmed [NAME] D did not follow recipe.
She stated they didn't use croissants because they could only buy them frozen and unsliced, and they fell apart when staff sliced them.
She stated the RD approved the substitution of white bread instead of croissant, so they use white bread every time this recipe was on the menu.
When asked if their vendor had other croissant products available that would work in the recipe, the DM stated yes, but corporate controlled their order guide and they were not allowed to order the croissants that would work.
055516
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 055516 B.
Wing 03/06/2025
NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE
Chico Terrace Care Center 188 Cohasset Lane Chico, CA 95926
During an observation in the cook's area on 03/04/25 at 11:26 AM, [NAME] C was pureeing cookies.
She assembled cookies, milk, and thickener.
She didn't measure any of the ingredients. I think we need some more cookies.
She added a little more thickener.
She poured her pureed cookies with runny consistency into small dessert bowls.
When asked if she used a recipe, she stated that if she went by what the recipe said, the consistency didn't turn out like it was supposed to.
*2.
Recipes did not consistently provide a palatable product
During a concurrent observation and interview on 3/4/25 at 1:02 PM, the RRD and two surveyors evaluated a pureed regular diet lunch test tray, and a regular lunch test tray for appearance, flavor, and texture.
The RRD confirmed she did not taste ranch dressing flavor in the chicken breast.
The RRD agreed the potatoes tasted like they had no seasoning.
The RRD agreed the pureed cookie was stiff and gummy, and stated she thought the cookie didn't turn out properly because the cook rushed to make a new batch for the test tray.
A review of a recipe titled Roasted Red Potatoes showed it called for 10 pounds, 13 ounces of fresh red potatoes, one teaspoon of salt, (plus oil, paprika and pepper). A review of a recipe titled Mashed Potatoes with Gravy (PU4 = pureed) showed it called for Instant Mashed Potatoes, and brown gravy mix. No salt was included in the recipe.
During an interview with the RRD on 3/5/25 at 9:26 AM, she confirmed the recipe for potatoes called for one teaspoon of salt for ten pounds, 13 ounces of potatoes. RRD agreed this was not enough salt. RRD agreed chicken from test tray did not taste like it had ranch dressing.
During an interview on 3/5/25 at 9:52 AM, Resident 372 stated facility pork needed more seasoning.
During an interview on 3/5/25 at 10:01 AM, Resident 59 stated she wished the food tasted a little better.
During an interview with the DM, RDM, RRD (on the phone), and FRD (on the phone) on 3/6/25 at 1:20 pm, the DM and RDM agreed the facility had no residents with a 2-gram sodium diet order that would prompt elimination of salt from cooking.
The norm was to try to liberalize sodium restrictions to a no added salt salt diet, which allowed salt during cooking, but no extra salt packet on the resident's tray.
055516
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 055516 B.
Wing 03/06/2025
NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE
Chico Terrace Care Center 188 Cohasset Lane Chico, CA 95926
During an observation on 3/4/25 at 11:08 AM, [NAME] C was observed loading lunch meal trays with gloves on. [NAME] C scratched her face with gloved hands and continued to place items on trays without washed hands or changed gloves. [NAME] B was observed with elbow/forearm draped across Robocoupe (a food processer appliance) base during food preparation.
During an observation and concurrent interview on 3/6/25 at 11:25 AM, DA A was observed with no gloves when she prepared dessert. DA A touched the tops and bottoms of the dessert bowls when she placed them on the tray. DA A was observed scratching her nose with one ungloved hand. DA A did not wash her hands. DA A continued to scoop red gelatin into the dessert cups ungloved. DA A stated she was not sure if she should wear gloves when she prepared the dessert cups.
Apron Use:
During a record review of facility policy titled Dietary Department - Infection Control 6/4/2024, indicated staff were to wear clean aprons and change as often as needed.
During an observation on 3/4/25 at 10:10 AM, observed Dietary Aide (DA) B with no apron, stretched over soiled counter to clean the counter and back splash. DA B sprayed water to rinse counter and back splash and admitted she was sprayed with overspray.
She returned to meal tray assembly processes with her potentially contaminated clothing and no apron.
055516
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 055516 B.
Wing 03/06/2025
NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE
Chico Terrace Care Center 188 Cohasset Lane Chico, CA 95926
During an observation on 3/03/25 at 11:40 AM, [NAME] A had difficulty opening the cook's wood utensil drawer, and also the metal drawer near the two-compartment.
During an observation and concurrent interview with the Regional Registered Dietitian (RRD) on 03/04/25 at 9:00 AM she confirmed the floor in the refrigerator/freezer room was damaged and stated, Not a cleanable surface.
055516
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 055516 B.
Wing 03/06/2025
NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE
Chico Terrace Care Center 188 Cohasset Lane Chico, CA 95926