Facility Evaluation Report

On 08/16/23, Licensing Program Analyst (LPA) Michelle Echeverria arrived unannounced to conduct the required annual visit to the facility. LPA met with Assistant Administrator, Angela Calhoun and introduced self and stated purpose of the visit. LPA was informed that there are currently 3 clients in care.

The facility has 3 client bedrooms, 3 bathrooms, office, front room, kitchen, dining area, living room, attached garage, and backyard. The facility is vendorized by Inland Regional Center. LPA completed a walk through of 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 105.1 degrees fahrenheit. The facility is equipped with operational smoke detectors, carbon monoxide alarms and two charged fire extinguishers. Posters such as; the personal rights, emergency disaster plan and CCL complaint poster were posted in a common area. LPA observed that the emergency disaster plan has not been reviewed since 11/14/20. Technical violation issued. Cleaning supplies, toxins, sharps, and other dangerous items were kept in secure cabinets and drawers inaccessible to clients. There was a designated storage space for client/staff files. Medications and first aid kit were observed in secure cabinets and inaccessible to clients. The facility had emergency kits and emergency water inside the garage. Overall, the facility is clean, in good repair, and operating in safe conditions for clients in care.

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.