Chino Valley Health Care Cente
CHINO VALLEY HEALTH CARE CENTE in POMONA, CA — inspection on September 18, 2025.
Found 1 citation. 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
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.
Facility ID: