Facility Evaluation Report

On 08/03/2023 Licensing Program Analyst (LPA) Brian Phillips arrived at the facility unannounced for an unannounced visit to conduct a required 1-Year Annual facility site inspection visit at the facility above. When the LPA arrived, they were greeted by Administrator Colodia Owens 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 facility is in compliance with Title 22 Regulations. This is an Adult Day Program Facility approved for clients of an age range of 18 years and older. The facility is approved for up to 30 ambulatory clients, 5 of which may be non-ambulatory.

KITCHEN: The LPA inspected the kitchen/food service area and observed that knives/sharp instruments are stored in the kitchen are inaccessible to clients. This consists of a locked cafeteria style kitchen, which is a separate indoor room connected to the main living room area. The kitchen is accessible for employees by two doors with a viewing window in between, having a pull-down shutter. During the Adult Day Program hours when clients are in the facility, the two doors to the kitchen are locked and the shutter is opened, allowing clients to observe the kitchen area, but making the sharp instruments, heating elements, and cleaning materials inaccessible to clients. The administrator demonstrated this to the LPA, which was observed by the LPA. 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. Additional perishable food items were maintained on a shelf and/or a freezer. The hot water temperature was measured in the kitchen at an appropriate temperature as per the regulation. 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.