Facility Evaluation Report

On 01/16/2024, 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, they were greeted by Administrator Helen San Antonio, 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 for six (6) developmentally disabled clients. The facility fire clearance approves six (6) ambulatory clients only. The physical plant of the facility contains three (3) client bedrooms, three (3) client restrooms (2 with toilet and bathtub/shower and 1 with only toilet), kitchen, dining room, living room, and laundry room/garage. There is an outside area of the facility that contains a large covered gazebo for clients to utilize for outdoor activities with furniture and shade.

KITCHEN: The LPA inspected the kitchen/food service area and observed that knives/sharp instruments are stored in a drawer without a lock which the LPA stated to the Administrator was needed for the storage of sharp instruments to prevent client injury. This drawer that stores knives/sharp instruments is in a location of the facility that is inaccessible to clients, but still requires a lock to prevent any possible injury to client as kitchen knives/sharp instruments can be "dangerous weapons." Licensee immediately made corrections to provide lock on the kitchen knives/sharp instruments drawer and provided photographic evidence to LPA. Kitchen appliances were in operable condition and 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. Continued on 809-C