Facility Evaluation Report

On 01/05/2024, Licensing Program Analyst (LPA) Brian Phillips arrived unannounced for an unscheduled visit to conduct a required Annual Facility site inspection visit at the facility above. When the LPA arrived, the Staff members of the facility had taken all clients to medical appointments and were unavailable. LPA contacted Administrator Sylvia Rae Solorio by telephone, and waited until all Staff members and clients had returned to the facility. Upon the return of all individuals including Administrator Sylvia Rae Solorio, LPA informed them of the reason for the visit.

The LPA toured all physical plant areas 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 physical plant of the facility contains four (4) bedrooms, two (2) bathrooms, kitchen/dining area, two (2) living rooms and laundry room. There is an outside area in the back, side and front for clients to utilize for outdoor activities with furniture and a shaded patio in the backyard. The facility fire clearance approves two (2) ambulatory residents in client bedroom #3. Client bedrooms #1 and #2 are approved for non-ambulatory clients. Bedroom #4 in the facility is for Staff use only.

KITCHEN: The LPA inspected the kitchen/food service area and observed that knives/sharp instruments are stored in locked drawers inaccessible to clients. 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 the garage of the facility as well as an extra refrigerator and extra freezer located in the garage 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 are kept inaccessible to clients in the kitchen area. The kitchen was clean and sanitary, with covered trashcans and operating ventilation systems. No toxic substances are stored in any food preparation or storage area, and all cleaning supplies for the kitchen are kept in a separate area than the food supplies. Continued on 809-C