Facility Evaluation Report

On 08/30/23, Licensing Program Analyst (LPA) Michelle Echeverria arrived unannounced to conduct the required annual visit to the facility. LPA met with DSP, Edna Castillo and introduced self and stated the purpose of the visit. LPA was informed that there are currently 3 clients in care who are in day program.

The facility has 4 client bedrooms, 2 client bathrooms, 2 staff bedrooms, 1 staff bathroom, living room, kitchen, dining area, family room, laundry room, attached garage with 2 storage rooms, and backyard with swimming pool and jacuzzi. The facility is vendorized by Inland Regional Center. 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 farenheit. 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 temperature tested at 107.3 degrees farenheit. The facility is equipped with operational smoke detectors, carbon monoxide alarms, emergency disaster kits and charged fire extinguishers. Posters such as; the personal rights, license, and facility sketch were posted in a common area. LPA observed the Emergency disaster plan last reviewed on 06/01/2015. 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 locked storage space for clients/staff files. Medication and first aid kit were observed in secure cabinets made inaccessible to clients. There is no firearms and ammunition kept in the facility. 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.