Facility Evaluation Report

Licensing Program Analyst (LPA) Glenn Trueman conducted an unannounced annual visit at the facility which included the following domains:

Infection Control, Physical Plant and Environmental Safety, Operational Requirements, Staffing, Personnel Records- Training, Client records- Incident Reports, Client rights- Information, Food Service, Health Related Services, Incidental Medical Services, Disaster Preparedness, and Emergency Intervention.

LPA Trueman met with Supervisor Amy Valdiviezo and explained the reason for the visit.

Shortly thereafter administrator Angelica Real arrived.

The facility is an Adult Day Program (ADP) licensed to serve 45 ambulatory clients, of which 5 may be non-ambulatory, ages 18 and over. The program consists of 1 large single-story building. A tour of the single-story building included: reception area, 3 offices, 3 restrooms, isolation area, kitchen, dining area, 2 activity rooms, computer lab, conference room, and storage room.

LPA toured the facility with Amy Valdiviezo and the following was observed: There were 0 clients at the facility during the visit. Clients were at an activity in the community. The staff to client ratio is 1:3. The program site is clean, safe, sanitary and in good repair. All passageways are free from obstruction. Disinfectants, cleaning solutions and poisons are inaccessible to clients and are locked inside the storage room. There are four fire extinguishers and are fully charged. There were multiple smoke alarms throughout the facility. There is a carbon monoxide in the kitchen. The restrooms were observed to be clean and have the required grab bars for non-ambulatory clients. The water temperature was tested in all 3 restrooms and it measured 108.5 F., 110.1F. and 115.3 F. The program maintains a comfortable temperature in each room/office. The First Aid kit is kept in the kitchen and it is fully stocked with all required items including a current manual. Facility does not keep or administer medications. Food is not prepared at this program and clients are able to bring their own food. The kitchen area has a refrigerator where the clients can store their food. Sharps are kept locked in a office. There are storage bins in the reception area for clients.