Facility Evaluation Report

Licensing Program Analyst (LPA) Michelle Echeverria arrived unannounced to conduct the required annual visit to the facility. LPA met with Staff, Dinah Pasco and introduced self and stated purpose of the visit. LPA was informed that there is 1 client in program and 3 at home.

The facility has 5 bedrooms, 3.5 bathrooms, kitchen, 2 dining areas, living room, family room, loft, office, laundry, backyard, and attached garage. LPA completed a walk through of facility, review of records, medication and P&I audit.

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 69 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 107.1 degrees fahrenheit. The facility is equipped with operational smoke detectors, carbon monoxide alarms, charged fire extinguishers and first aid kit. Posters such as; the personal rights, CCL complaint poster, disaster plans and license were posted in a common area. Most cleaning supplies, toxins, sharps, and other dangerous items were kept in secure cabinets and drawers inaccessible to clients. LPA observed an unlocked cabinet housing knives in the kitchen and an unlocked cabinet with cleaning products in the laundry room. Deficiency issued. There was a designated storage space for client/staff files. Medications was observed locked and inaccessible to clients. There is no swimming pool, bodies of water, firearms or ammunition in the facility. LPA observed that incoming/outgoing calls could not be completed on the facility's landline telephone. Deficiency issued. 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. Facility has a wide variety of food available. Dishes, cups, and utensils were also stored properly.