Facility Evaluation Report

Unannounced annual visit made out to this facility on 10/20/2022 by Licensing Program Analyst (LPA) Charlie Yang who was met by the Assistant Program Director, Rachelle Munoz, who was briefly interviewed. It was learned that this day program was maintaining an 1:8 ratio of staff to clients while at this day program. It was learned that clients were all placed through Valley Mountain Regional Center at this time.

Current census was 22 clients with additional clients participating in virtual courses and learning programs online.

Entrance area was toured alongside Assistance Program Director Munoz. Temperature and hand sanitation requirements were implemented for incoming clients as they entered this day program.

A tour of the day program restrooms was conducted. Hot water temperatures were taken to make sure that they were within the allowed range of 105-120 degrees.

A tour of the day program rooms was conducted. Furniture and furnishings were observed to be sufficient and able to meet the needs of the clients at this time.

Additional office spaces were toured. First aid kit was observed to be present and contained all of the required components at this time.

Fire extinguishers, located throughout this facility, were observed to have been annually inspected on 12/01/2021 by the local fire extinguisher company, Jorgensen & Co, and in compliance at this time.

This LPA observed the presence of a medication cart located in one of the office rooms. It was learned from Assistant Program Director Munoz that it was physically present but not in use since all clients did not take any medications while at this day program.

Storage room was toured. It was observed that all chemicals and cleaning agents were properly stored and locked to make them inaccessible to the clients at all times.

Kitchen area was toured. It was observed that there wasn't an oven/stove present since there wasn't any type of cooking or baking done on site at this time. The use of microwaves and a toaster oven were the only methods used to heat and warm up the food of the clients if necessary.