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25 | On 08/06/2024 Licensing Program Analyst (LPA) Brian Phillips arrived at the facility unannounced to conduct a required annual facility site inspection visit at the facility above. When the LPA arrived, they were greeted by DIrector of Human Resources Jenny Firth as the facility administrator was not available, 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 facility is a Continuing Care Retirement Community (CCRC) that consists of assisted living segment, memory care/dementia unit, and independent living segment. The facility has waivers for Hospice and Dementia, housing both non-ambulatory and ambulatory residents.
KITCHEN(S): The facility has a main kitchen for residents of the facility in the main kitchen/dining room building. The main kitchen serves residents in the assisted living and memory care segments of the facility, as those areas have dining rooms, but no full kitchens. There is a separate kitchen in a facility restaurant building connected to the resident pool area. The LPA inspected the kitchen/food service area and observed that knives/sharp instruments are stored in the kitchen are inaccessible to residents. 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, which would last up to a week or longer as observed by the LPA. Additional perishable food items were maintained on a shelf and/or an extra freezer. The hot water temperature was measured in the kitchen at an appropriate temperature as per the regulation. Heating devices such as stoves are inaccessible to residents, as are sharps/other items that could constitute a danger to residents. The kitchen was clean and sanitary, with covered trash cans 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. The freezer and refrigerator were both in the appropriate temperate Fahrenheit. There is enough tableware and utensils for all residents living in the facility, and enough equipment for the storage, preparation, and service of food. Continued on 809-C
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