Facility Evaluation Report

Licensing Program Analyst (LPA) Magda Malcore made an unannounced visit to the facility to conduct a required comprehensive annual inspection. LPA met with Rustan Lladones, Direct Support Provider (DSP), and discussed the purpose for the visit. The facility is an Adult Residential Care Facility (ARF) with a license capacity of (4), and a current census of (2). The facility is an Inland Regional Center (IRC) certified vendor. During today's visit, there were no clients present. LPA conducted a general inspection of facility, which included, but was not limited to, the following:

Operation/Physical Plant: The facility is operating in the capacity approved by Community Care Licensing Division (CCLD). Indoor and outdoor passageways were kept free of obstruction. The facility has no swimming pools or similar bodies of water. The facility has sufficient indoor and outdoor space for client activities. The facility's outdoor activity patio is enclosed with a self-latching gate. The facility is maintained at a comfortable temperature of 72 degrees Fahrenheit. Three (3) client bedrooms were furnished with beds, dressers, night stands, and sufficient lighting. Client bathroom equipment was operating properly and equipped with non-slip mats and grab rails. The hot water temperature in the bathroom measured at 107 degrees Fahrenheit. The facility is equipped with smoke detectors/carbon monoxide alarms, fully charged fire extinguisher, window screens, covered fireplace, laundry equipment, emergency food/water and telephone service. The facility has posted in a common area Community Care Licensing complaint poster, facility license, client activities, food menu, and emergency telephone numbers. Sharps and cleaning supplies were kept locked and inaccessible to clients in care.

Care & Supervision : facility staff schedule reflects 24 hours a day, 7 days a week staff coverage. Staff working have criminal record clearances through the Department.

Food Service: Kitchen and dining areas were maintained cleaned. Non-perishable and perishable food supply was sufficient for number of clients care. Fresh vegetables, fruits, and snacks were maintained at the facility. Cups, plates, and utensils were sufficient for number of clients in care.