Facility Evaluation Report

On 02/15/2024, Licensing Program Analyst (LPA) Brian Phillips arrived unannounced for an unscheduled visit to conduct a required Annual site inspection visit at the facility above. When the LPA arrived, they were greeted by Administrator Ashley Holmes, and informed them of the reason for the visit.

The LPA toured the physical plant areas inside and outside to ensure there are no health and safety hazards and the facility is in compliance with Title 22 Regulations. This is an Adult Residential Facility (ARF), with an approved fire clearance capacity of Four (4) Clients. The facility is approved for 4 ambulatory, developmentally disabled clients, of an age range from 18 years to 59 years old. The physical plant of the facility consists of a single story home with four (4) individual client bedrooms, a Staff room, Living room, two (2) client restrooms, Laundry room, utility room ( water heater and furnace) , Kitchen, and outdoor area. The outdoor area for clients is utilized for outdoor activities/outdoor visitations with an outdoor patio area containing furniture and shade.

KITCHEN: The facility maintains one (1) main kitchen area for the Clients in care. The LPA inspected the kitchen/food service area and observed that knives/sharp instruments are not stored in a locked drawer inaccessible to clients. The storage drawer for kitchen knives, scissors, and other sharp items that could constitute an injury to Clients was not locked. The Administrator explained that all sharp items would be locked inaccessible to Clients immediately and had not been locked because Clients in the facility often make their own meals. Kitchen appliances were in operable condition and looked clean/in good repair. The LPA observed perishable items in good condition, with proper expiration dates precluding the perishable items from expiring. The facility has a sufficient supply of perishable and non-perishable food, which would last over a week (7 days). Additional perishable food items were maintained in a storage area in a cabinet off the kitchen area of the facility in the laundry room area of the facility. The hot water temperature was measured in the kitchen at an appropriate temperature as per the regulation between 105-120 degrees Fahrenheit. Items that could constitute a danger to clients were kept accessible to clients in the kitchen area but moved to a locked drawer/cabinet inaccessible to clients after LPA and Administrator discussion. Continued on 809-C