Facility Evaluation Report

On 08/22/23, Licensing Program Analyst (LPA) Michelle Echeverria arrived unannounced to conduct the required annual visit to the facility. LPA met with house manager, Myra Williams, and introduced self and stated purpose of the visit.

The facility has 5 client bedrooms, 1 staff bedroom, 3 bathrooms, kitchen, dining area, living room, laundry room, attached garage, and backyard. LPA completed a walk through of the facility and review of records.

Physical Plant: The facility is operating in the capacity approved by Community Care Licensing (CCL). There are no obstructions to indoor and outdoor passageways. The facility is maintained at a comfortable temperature of 77 degrees fahrenheit. LPA inspected client bedrooms; they are equipped with required furniture such as: mattresses, night stands, storage space, chairs and sufficient lighting. LPA inspected client bathrooms; bathrooms were clean and appliances were found functional. Water temperatures tested at 105.2 degrees fahrenheit. The facility is equipped with operational smoke detectors, carbon monoxide alarms, first aid kit and charged fire extinguishers. Posters such as; the personal rights, house rules, facility sketch, and emergency disaster plan were posted in a common area. LPA observed the emergency disaster plan not reviewed since 11/28/20. Deficiency issued. Cleaning supplies, toxins, sharps, and other dangerous items were kept in secure cabinets inaccessible to clients. There was a designated storage space for clients/staff files. Medications were observed to be inaccessible inside a locked closet. The facility had emergency kits, food and water inside the garage. LPA observed the facility to not be clean, in good repair, and operating in safe conditions for clients in care due to dusty stained floors and windows along with insufficient broken chairs in the dining table. Deficiency issued.

Food Service : Non-perishable and perishable food supply is sufficient for number of clients in care. Facility has a wide variety of food available for clients. Dishes, cups, and utensils were also stored properly.