Facility Evaluation Report

On 12/23/2024 Licensing Program Analyst (LPA) Nakagawa conducted a pre-licensing inspection and was greeted by Licensee Applicant, Queenie Atilano. This pre-licensing inspection is being conducted for an initial licensing. Fire Clearance has been approved for 6 ambulatory clients; two for each unit of the facility.

LPA 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 observed a fire extinguisher located in the kitchen of each unit and was found to be recently purchased. Smoke detectors and carbon monoxide detectors located in each common space and client bedrooms were tested and and found to be in working order. Windows and blinds are all found to be in good repair with facility free of insects or pests. Emergency evacuation maps and clear exit signs are posted appropriately. Infection control plan has been updated and protocol infection prevention information are within facility operation binder. Emergency exit along the one side of the facility has appropriate hardware and found to be unobstructed. Water was measured at approximately 117.5 degrees F in faucets used by clients which falls within regulation between 105 & 120 degrees F.

There was an ample supply of extra linens with appropriate bedding. An additional supply of hygiene, continence and paper products are located in hall closet. Client bedrooms were inspected have appropriate furnishing and found to be in a clean and comfortable condition. There is a sufficient amount of dishes and cooking supplies for client use with sharps and other hazardous items kept secured in various designated drawers and cabinets. Cleaning products and other toxins and chemicals are kept out of client access and found secured in hall closet. LPA observed adequate supply of non-perishable food. Perishable foods will be purchased more closely to client admission. The facility will be conducting frequent grocery replenishment with consideration to client preferences and dietary restrictions. A sample menu has been completed and will be updated by chef and dietary consultant regularly.