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32 | Continue from LIC 9099
C1 shared that staff did not purchase the snacks they preferred but confirmed there was plenty of food available for meals. C1 expressed a desire for more preferred snacks to be purchased.
Multiple interviews with staff and outside sources consistently indicated that C1 had a medical condition requiring dietary management, specifically limiting foods high in sugar. A review of C1’s medical records confirmed the presence of a medical condition that recommended a low-sugar diet. Additionally, a review of C1’s Individual Program Plan (IPP) showed that one of C1’s primary goals was to make healthier food choices to help manage the condition. Staff interviews consistently revealed that while staff encouraged C1 to make healthier snack choices, C1 ultimately retained the right to choose what they wanted to eat.
During the annual inspection on March 17, 2025, it was observed that the facility had at least two days of perishable food and seven days of non-perishable food that were accessible and safely stored. During another visit on March 26, 2025, three food pantries and the refrigerator/freezer were observed to be fully stocked with a variety of snacks, beverages, and fresh fruits. The refrigerator/freezer contained at least two days’ worth of perishable food (milk, juice, eggs, meats, vegetables, cheese, etc.), and the pantries met the requirement of at least seven days’ worth of non-perishable food, per Title 22 regulations.
Multiple interviews with clients and staff indicated that the facility had sufficient food to meet clients’ needs. Clients consistently reported that they prepared their own breakfasts and packed lunches without issues regarding food supply. Staff were responsible for cooking and serving dinner to all clients daily. A review of grocery delivery records for March 2025 confirmed that food purchases occurred weekly or more frequently, as needed.
A detailed review of the facility’s menus for January, February, and March 2025 indicated that meal selections complied with the USDA basic food group plan. The menus reflected a variety of meals that met food service requirements.
(continue at LIC9099C) |