Facility Evaluation Report

Licensing Program Analyst (LPA) Bennette Pena conducted an unannounced required 1-year visit. LPA met with Marc Marquez, RBT/Lead and Jasmine Zamora, Administrator and explained the reason for the visit. The facility is licensed for (3) adults, ages 18 - 59, of which 3 may be non-ambulatory. Currently, there are (2) ambulatory clients who are receiving services through San Gabriel/Pomona Regional Center. LPA utilized the Compliance and Regulatory Enforcement (CARE) tools for the visit today and observed the following:

The home consists of three (3) client bedrooms, one (1) office, two (2) bathrooms, living room, den/activity area with covered fireplace, dining room, kitchen with laundry services adjacent to the kitchen area, attached garage and shaded patio area in the back yard. Facility fire clearance is maintained in conformity with State Fire Marshall regulations. The home has automatic fire sprinkler system as required. The home has a working signal system. Client bedrooms were toured. Each bedroom has a smoke detector, bed, linen, dresser, light, chair and sufficient closet space. Smoke alarms and carbon monoxide were tested and operable. All toilets, hand washing, and bathing facilities are safe, sanitary, and in operating condition. Knives, cleaning solutions, and disinfectants are locked and inaccessible to clients. No firearms nor other dangerous weapons are kept at the facility. Disinfectants, cleaning solutions, poisons were inaccessible to clients. Hot water temperature was measured at 118.5 deg F in bathroom #1 and 116.9 deg F in bathroom #2 which is within the Title 22 regulations. There are (2) fire extinguishers, one in the kitchen area and the other one in the office which were last serviced on 10/13/2025. All outdoor and indoor passageways were free of obstruction. Backyard was inspected and has a shaded area and sitting area. There are no cameras in the facility. All food is selected, stored, prepared and served in a safe and healthful manner. Supplies of nonperishable foods are maintained on the premises to last for a minimum of one week and fresh perishable foods for a minimum of two days for the amount of clients being served. All foods are protected against contamination.