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25 | Licensing Program Analyst (LPA) Sara Martinez conducted an unannounced annual required visit. LPA was granted entry and met with caregiver, Raluca Parge, who was informed of the purpose of the visit. At the time of the visit there was one (1) staff and six (6) residents present.
The facility is a two story home with seven (7) bedrooms and four (4) bathrooms with an attached garage. Three (3) bedrooms and two (2) bathrooms upstairs are designated for live in staff/family and four (4) bedrooms and two (2) bathrooms downstairs are designated for residents. The facility does not have any bodies of water or firearms and ammunition on the premises. The residents served are elderly adults 65 years of age and older. LPA conducted a tour of the interior and exterior, reviewed facility documents and conducted a staff and client interviews. LPA observed the following:
Infection Control: The LPA observed the hand washing stations in the facility restrooms and kitchen had hand hygiene supplies and hand washing signs. LPA observed PPE equipment and cleaning supplies to do regular cleaning of the facility. LPA reviewed the facility's infection control plan which met department requirements. LPA reviewed staff records and found that all staff had infection control training.
Physical Plant: LPA observed the resident bedrooms and staff office. Physical plant, floors, windows, and doors were observed to be clean. Fixtures and furniture were in good repair were present. The outdoor area was observed to be free of hazards. LPA observed outdoor furniture and shaded area for residents. Laundry equipment was observed to be in good working condition. The sharp and dangerous objects were observed to be locked and inaccessible to the residents diagnosed with dementia. The smoke detector and carbon monoxide was operational, and the hot water temperature 116.8F.
Food Service: LPA observed facility kitchen had the ability to prepare food in clean environment and possessed equipment in good working condition. LPA observed the facility met the required 2-day supply of perishable and 7-day supply of non-perishable foods. |