Facility Evaluation Report

On 7/19/2024 Licensing Program Analysts (LPA's) Tobola and Loera conducted a pre-licensing inspection and was greeted by Licensee Applicants John & Ginger Burnett. This pre-licensing inspection is being conducted for an initial licensing. The facility is a two-story home with a fire Clearance has been approved for 4 ambulatory clients. Licensee Applicant is currently in partnership with North Bay Regional Center and had been approved for vendorization.

LPA's conducted a tour and inspection of the indoor and outdoor portions of the facility. Facility was found to be clean and comfortable temperature with bedroom doors free from obstruction. LPA's observed Fire extinguishers throughout the facility were found to be recently purchased. Smoke detectors and carbon monoxide detectors were tested in common areas and client bedrooms all of which were found to be in working order. Emergency exits along the both side of the facility have appropriate hardware and found to be unobstructed. Water was measured between 127 & 128 degrees F in faucets used by clients which is not within regulation between 105 & 120 degrees F. Licensee Applicant agrees to submit 4-day log of water temperature for clearance.[

There was an ample supply of linens with appropriate bedding equipped in client rooms. LPA's requested for purchase of mattress padding available for each client in care. An additional supply of hygiene, continence and paper products are located in client bedrooms. Stairs and hallways are equipped with several night lights for accessibility and client bedrooms have appropriate furnishings. There is a sufficient amount of dishes and cooking supplies for client use with sharps and other hazardous items kept secured. Cleaning products and other toxins and chemicals are kept out of client access and found secured in the garage and storage closet. LPA's observed adequate supply of both perishable and non-perishable food sufficient for the 4 clients in care. The facility will be conducting weekly grocery replenishment with consideration to client preferences and dietary restrictions. A sample menu will be posted on the refrigerator to indicate a healthy and balance set of meals for clients in care.