Facility Evaluation Report

Licensing Program Analyst, Amber Coleman, (LPA) arrived at the Fortune Care Adult Residential Facility unannounced to conduct the Annual Inspection. LPA knocked on the main entrance door and was greeted and granted entry by staff member, Joel Tayao. LPA was requested to sign in and have temperature taken, then provided a space to work. LPA was informed the current census is 4. At time of visit, residents were preparing to leave for their prospective Day Programs. LPA conducted a general overall inspection, which included, but was not limited to, the following:

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. LPA inspected resident bedrooms; they are all equipped with required furniture such as: mattresses, night stands, storage space, and sufficient lighting. LPA inspected resident bathrooms; bathrooms were clean and appliances were operating appropriately. LPA tested the temperature from the bathroom faucet, which read at 110 degrees F. The facility is equipped with operational smoke detectors and carbon monoxide alarms. Posters such as; the personal rights and disaster plans were posted in a common areas throughout the facility and in each resident's room. Cleaning supplies for the kitchen are securely stored along with sharps and other toxins in a cabinet under the sink. There is a designated storage space for client/staff files. Medications were secure in a kitchen cabinet. Each resident has their own labeled bin where their own medications are kept along with their Medication Records. The facility had emergency and first aid kits readily available for clients in care. Overall, the facility is clean, in good repair, and operating in safe conditions for residents in care.

Food Service : Non-perishable and perishable food supply is sufficient for number of residents in care. Facility has a variety of food available for clients. Dishes, cups, and utensils were also stored properly. Emergency food and water were also observed. A food menu is posted on the refrigerator for reference.