Facility Evaluation Report

Licensing Program Analyst (LPA) Michelle Echeverria arrived at the facility unannounced to conduct a required Annual visit and noticed that no one was present after ringing the door bell 2x. Staff, Annmarie Antonio and one client arrived shortly to the facility and granted access to LPA. LPA introduced self and stated purpose of the visit. LPA toured the facility inside and outside with Annmarie Antonio.

The facility has 3 bedrooms (2 for clients and 1 for Staff), 2 bathrooms (1 for clients and 1 for Staff), a kitchen, dining area, living room, laundry room, attached garage, and backyard. 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 84 degrees fahrenheit temperature. LPA inspected clients bedrooms; they are equipped with furniture such as: mattresses, night stands, storage space, chairs and sufficient lighting.There is an adequate supply of linens and blankets stored in a closet in the main hallway of the residence. LPA inspected clients bathroom; bathroom was clean and appliances were operating appropriately. LPA tested the water temperature which tested 114.8 degrees fahrenheit. The facility is equipped with operating fire extinguisher, smoke detectors and carbon monoxide alarm. Posters such as; the personal rights, CCL complaint poster, house rules and the emergency disaster plan were posted in a common area. Cleaning supplies, toxins, sharps, and other dangerous items were kept locked. There was a designated locked storage space for client/staff files, first aid kit and medication. LPA observed that there is a functioning phone in the facility. There are no pools, bodies of water, firearms or ammunition. 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. Dishes, cups, and utensils were also stored properly. Emergency food and water were also observed.