Facility Evaluation Report

Licensing Program Analysts (LPAs), Mayra Cota, Noemi Galarza and Blanca Gonzalez, conducted an annual inspection today. LPAs met with Karla Portillo, Program Director, and explained the purpose of the visit. Maria Herrera, Quality Assurance Specialist, assisted with the tour of the facility.

The facility is a Social Rehabilitation Facility licensed to serve 16 ambulatory clients of which 2 may be non-ambulatory. The facility provides short-term crisis treatment to adult clients within the scope of its program. The two story building is in an industrial area of Downey. The tour of the facility consisted of the following:

First floor: lobby, visitor sign-in area, TV room/lounge, dining area, warming kitchen, linen room, two client bedrooms, janitor’s closet, trash enclosure, staff restroom #1, staff station, medication room, interview room, laundry room #1, intake hygiene room with client restroom #1/shower #1, director’s office, client restroom #2 and #3 and client shower #2.

Second floor: six client bedrooms, client restroom #4, 5 and 6, client showers #3, 4 and 5, staff lounge, employee patio, QA office, living room, linen/personal hygiene products storage room, elevator, laundry room #2, staff station, staff restroom #2 and water heater room.

Each client bedroom has the required furniture but 11 out of 13 beds did not have mattress pads. Six out of the eight client roll-down curtains were observed to be malfunctioning. There is extra clean linen and towels in the linen room on first and second floor. The intake/hygiene room lid-less trash bin had a used incontinence brief. The kitchen was observed for the ability to prepare and serve food. Dishwasher was observed to be non-operable and maintenance documentation indicated it has been out of order since 2/17/25. Dining area trash bins did not have tight-fighting lids and were observed to be filled with food items. Facility has a food waiver on file, where facility receives daily deliveries of three meals per client per day. Snacks were observed and are available for clients upon request. Sufficient emergency food supply was observed, labeled, and kept within expiration limits.