Complaint Investigation Report

According to the posted food menu and observations, residents were served mixed green salad, country fried steak or shrimp scampi as the main entree, option of roasted brussel sprouts, corn o'brien, white rice, or au gratin potatoes as the accompaniments, and a choice of dessert (pistachio ice cream, fresh diced pears/apples, or reduced sugar frosted lemon cake). LPA toured the kitchen and storage rooms accompanied by Executive Chef Andres Alvarez. LPA observed the kitchen to be well maintained, clean, sanitary, and in good repair. Kitchen staff were observed following procedures which protect the safety, nutritional values in food storage, preparation, and service. LPA observed all kitchen staff engaged in food preparation or serving, washed their hands and complied with sanitation practices. LPA also observed housekeeping staff cleaning each units and common areas during the visit. An ample supply of Personal Protective Equipment (PPE) was observed in the medication room on the second floor.

Based on the interviews, five out of five staff confirmed many residents and staff experienced symptoms of contagious illness and remained at home. Four out of five staff denied that the illness was caused by the food while one staff contributed their symptoms after having several meals prepared by the facility. Eight of eight residents confirmed experiencing flu symptoms such as diarrhea, vomiting, nausea, and/or dizziness. However, seven of the eight residents denied being related to food but a "germ" or a "virus." Based on the review of the incident reports submitted to the Department, a total of 30 residents were affected from April 28, 2026 to May 7, 2026. Facility reported the GI outbreak to the California Department of Health (CDPH) via email starting April 29, 2026 once facility determined that the second case was not an isolated incident. Based on the interviews with five staff and eight residents, all confirmed that facility followed infection control practices such as hand hygiene, cleaning and disinfection, wore PPE (gloves, masks, and gowns). The investigation revealed that the facility complied with infection control practices, ensured a clean and safe care environment, and reported the incidents to the Department and CDPH timely. There was insufficient corroborating evidence to prove that illness was caused by the food.

Therefore, based on the observations made, interviews which were conducted, and the records that were reviewed, although the allegation may have happened or is valid, there is not a preponderance of evidence to prove the alleged violation did or did not occur, therefore the following allegation: Facility did not meet the food service requirements causing residents to feel ill is deemed UNSUBSTANTIATED.

An exit interview was conducted with Business Office Manager Lisabelle Paranda and Health & Wellness Coordinator Monica De Luna, and a copy of this report was provided at exit.