Chino Valley Health Care Cente
Inspection Findings
F-Tag F0812
F 0812 Level of Harm - Minimal harm or potential for actual harm Residents Affected - Some
FORM CMS-2567 (02/99) Previous Versions Obsolete
stated the cook should check the temperature of any food item before it goes on a resident's tray before serving. The RDC stated temperatures were checked primarily for hot and cold food and items that were on
the steam table. The RDC stated that milk, gravy, and fish temperatures were supposed to be checked
before serving to residents to ensure food was cooked to the appropriate temperature and that cold food was being served at the appropriate temperature and not within the danger zone (the range between 40 degrees F and 140 degrees F where harmful bacteria can grow rapidly on food, increasing the risk of foodborne illness). The RDC stated this put residents at risk for food borne illness. The RDC stated gravy should be kept in the steam table because gravy was a hot food item.During an interview on 9/18/2025 at 5:02 pm, with the Director of Nursing (DON), the DON stated it was important to check the temperature of food being served to residents and to ensure the food was at the appropriate temperature for palatability (taste) so residents did not get sick. The DON stated if food was not served at the appropriate temperature residents could develop food borne illness and sick with vomiting, diarrhea, develop dehydration and even require hospitalization. The DON stated if the fridges and freezers were not kept cold enough then the food
in them would need to be thrown away because the residents could develop food borne illness and get sick from the food kept in those fridges and freezers.During a review of the facility's P&P titled, Daily Food Temperature Control, revised 8/2019, the P&P indicated the temperature of all hot and cold food shall be taken prior to every meal service and recorded on the Temperature Log (FTLS). The P&P indicated this was done to ensure that food is safe and served within the appropriate temperature. The P&P indicated the cook and/or dietary aide shall take the temperature of the food prior to meal service. The P&P indicated all hot foods shall be cooked to proper temperature and held for service at temperatures at 140 degrees F or above. The P&P indicated all cold foods shall be held for service at temperatures 40 degrees F or below.During a review of the facility's undated P&P titled, Refrigerator/Freezer Storage, the P&P indicated dietary staff would check and record temperatures of all refrigerators and freezers to ensure the equipment is within appropriate temperature for food storage and handling. The P&P indicated dietary staff would check the inside temperature of refrigerators and freezers.record and initial the temperature log at the beginning of the shift. The P&P indicated if temperatures were not within appropriate range, dietary staff would notify the dietary supervisor and/or maintenance supervisor and administrator. The P&P indicated refrigerator temperature should be at 40 degrees F or lower and freezer temperature at zero (0) degrees F or lower.During a review of the facility's undated P&P titled, Food Preparation Policy, the P&P indicated all meals.must comply with regulatory compliance. The P&P indicated all food prepared would be prepared by methods that preserved.proper temperature.
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CHINO VALLEY HEALTH CARE CENTE in POMONA, CA inspection on recent inspection.
Found 0 violation(s). Severity: Standard violations. Status: 0 corrected, 0 pending.
Frequently Asked Questions
- What is an F-tag violation?
- F-tags are federal deficiency codes used by CMS to categorize nursing home violations. Each F-tag corresponds to a specific federal regulation (42 CFR Part 483). For example, F607 relates to abuse prevention policies, F880 relates to infection control.
- Were these violations corrected?
- Facilities must submit plans of correction and implement changes within required timeframes. CMS conducts follow-up inspections to verify corrections. Check the inspection report for specific correction dates and follow-up verification status.
- How often do nursing home inspections happen?
- CMS conducts unannounced inspections of all Medicare/Medicaid-certified nursing homes at least once per year. Additional inspections may occur based on complaints, facility-reported incidents, or follow-up to verify previous violations were corrected.
- What should families do about these violations?
- Families should: (1) Review the full inspection report for details, (2) Ask facility administration about specific corrective actions taken, (3) Check if this represents a pattern by reviewing prior inspections, (4) Compare with other facilities in POMONA, CA, (5) Report new concerns to state authorities.
- Where can I see the full inspection report?
- Complete inspection reports are available on Medicare.gov's Care Compare website (www.medicare.gov/care-compare). You can also request copies directly from CHINO VALLEY HEALTH CARE CENTE or from the state Department of Health. Reports include deficiency codes, facility responses, and correction timelines.