Facility Evaluation Report

On January 9, 2025, at 1:30pm, Licensing Program Analyst (LPA) Edward Kim conducted an unannounced required 1-Year annual visit using the CARE Inspection Tool. Upon arrival at the facility, LPA Kim was greeted and granted entry by Direct Support Professional (DSP) Zoraida Cadiente. LPA Kim met with Quality Assurance (QA) Shirley Kniazeff and Assistant Administrator Maxine Kniazeff and explained the purpose of the visit.

The facility is licensed to operate for six (6) ambulatory clients. The facility is a single-story structure located in a residential neighborhood. It consists of the following: four (4) client bedrooms, two (2) bathrooms, living area, dining area, recreation room, kitchen, activity room, storage room, three storage sheds in the backyard, outdoor covered patio area, and an attached 2-car garage.

LPA Kim toured inside and outside of the physical plant with QA Shirley Kniazeff. There were no bodies of water or obstructions on the premises. All rooms were inspected. Beds and bedding supplies were in good condition, adequate lighting was provided, storage for each client’s personal belongings was observed. Bed linens, comforters, and bath towels were adequately stocked at the time of visit. The Client’s rooms were inspected: Client Room 1, Client Room 2, Client Room 3, and Client Room 4. Bathrooms were found to be within Title 22 regulations and were clean and operational. The water temperature measured between 111.2 degrees F to 111.7 degrees F. A comfortable temperature of 70 degrees F was maintained in the facility.

LPA Kim observed the facility to be sanitary and appropriately furnished at the time of visit. Storage areas for personal hygiene, cleaning supplies, toxins, and sharps objects were stored and not accessible to clients. The kitchen was inspected with a two-day supply of perishable food available and maintained properly. The seven-day supply of non-perishable food is available and maintained properly in the resident hallway cabinet next to Client Bedroom 2. Emergency food, emergency water, and emergency supplies were stored in cabinets next to the non-perishable food cabinet.