Facility Evaluation Report

Licensing Program Analyst (LPA) Kruz Long conducted a site visit for the annual inspection. Upon arriving at the facility, LPA met with Ariel DeLaCruz (Direct Support Professional) and explained the purpose of the visit. A short time later Owen Masayon (Administrator) arrived to the facility and assisted with the inspection. The facility is: APPROVED TO SERVE DEVELOPMENTALLY DISABLED ADULTS AGES 18 TO 59 YEARS, TWO AMBULATORY AND TWO NON-AMBULATORY ONLY.

LPA utilized the Compliance and Regulatory Enforcement (CARE) Tools which contain the following domains: Infection Control, Physical Plant & Environment Safety, Operational Requirements, Staffing, Personnel Reports-Training, Client Rights - Information, Client Records-Incident Report, Food Services, Health Related Services, Incidental Medical Services, Disaster Preparedness, Emergency Intervention.

A tour of the single-story facility includes: Living room, kitchen, dining area, 2 bathrooms, 4 client bedrooms, den/laundry and a detached garage.

During today’s visit, LPA observed the following: Licensee is not operating beyond the conditions and limitations specified on the license, including the capacity. All clients are protected against hazards. All outdoor and indoor passageways are free of obstruction. There are no pools or large bodies of water on the premises. There are no firearms on the premises and other dangerous weapons such as knives are locked in the kitchen cabinet. Disinfectants, cleaning solutions, poisons are inaccessible to clients. A comfortable temperature for clients is maintained. Lamps or lights in all rooms to ensure the comfort and safety were observed. Hot water temperature measured at 111.3 degrees F was measured in the bathroom. All toilets, hand washing and bathing facilities is safe, sanitary and in operating condition. Hygiene products such as are readily available. All foods are selected, stored, prepared and served in a safe and healthful manner. Nonperishable foods for a minimum of one week and fresh perishable foods for a minimum of two days were observed. Freezers and refrigerators are clean, and maintain temperatures. Continue to LIC809C...