Complaint·July 1, 2025

INVESTIGATION REVEALED THE FOLLOWING: Allegation: Staff did not ensure the kitchen area was kept clean and free of pests. The complaint alleges that the facility staff does not ensure the kitchen area is kept clean and free of pests. It is reported that the kitchen consistently produces food contaminated by pests and appears to lack adequate cleaning of the kitchen area, as evidenced by contaminated food served to residents in care. No further details have been provided concerning this allegation. On July 1, 2025, between 09:50 AM and 11:45 AM, the Department interviewed staff members identified as Staff # through Staff #6. (S1-S6). Four (4) out of the six (6) staff members could not validate this allegation. (S1) stated they were not aware of any incident’s pest infestation in the kitchen that had been reported, and no residents reported needing medical attention due to food contamination. (S5-S6) claimed to have observed pests in the kitchen, but that was several months ago; it was not a frequent occurrence, but rather occasional. According to (S1-S6), a reputable pest control company provides weekly spray services in the kitchen. Since these services started, the pests have not returned. (S2-S6) reported that the kitchen staff practices safe handling procedures, which include regular hand washing, preventing cross-contamination, thoroughly cooking and reheating food, and maintaining food at safe temperatures. They clean and sanitize surfaces and equipment frequently, doing so three times daily, and store food properly while adhering to health and safety protocols. The kitchen staff has completed OSHA and Safety Training, as well as Food Safety training for food handlers. (S2-S6) emphasized that servers must wear appropriate, clean uniforms, aprons, hair restraints, and gloves. Furthermore, (S2-S3) clarified that contaminants are carefully managed and are never served to the residents in their care. Ensuring the safety and well-being of the residents is their top priority. In addition, the facility is overseen by a Certified Nutrition Specialist who conducts monthly inspections to ensure compliance with regulations, as stated by (S2-S3). On July 1, 2025, between 10:15 a.m. and 11:15 a.m., the Department interviewed the resident members identified as Resident #1 through Resident #7 (R1-R7). Five (5) out of the seven (7) resident members could not corroborate this allegation. (R1-R7) emphasized that they have consistently observed the kitchen staff practicing safe food handling and have not been served contaminated meals. (R1-R7) praised the kitchen staff and servers as courteous, efficient, and providing excellent service. (Evaluation Report continues LIC 9099-C) (R1-R2) have noticed pests in the dining area, but it has been a long time since they last witnessed them due to regular pest control spraying. A review of the facility’s Weekly Menu (dated 07/01/25 through 07/31/25), Training Topics, revealed staff have completed courses on OSHA & Safety, Food Safety, Kitchen Safety, Appearance Guidelines, Customer Expectations and Special Diet Considerations and Certification Board for Nutrition Specialist revealed the facility staff are fully trained and being monitored for regularly compliance. A review of the Western Exterminator Pest Management Maintenance Agreement (dated 3/3/25) and the Service Inspection Report from (04/07/25 to 06/18/25) confirms that the facility has a pest control agreement with weekly services. The Department's inspection included the commercial kitchen, dining room, laundry room, kitchen staff area, and janitor storage. No remnants of pest activity were observed. Additionally, the Department noted that kitchen staff were wearing gloves, hair restraints, aprons, and clean uniforms. The food supply was managed with appropriate dates to prevent spoilage and stored at the correct temperatures, by Title 22 regulations. Moreover, the Department observed the presence of additional supplies, including food thermometers, gloves, cleaning and sanitation supplies (such as spray bottles and brushes), food preparation tools (such as cutting boards and labels), storage containers, including aprons and masks. Based on the information gathered, there is not enough evidence to support the allegation mentioned above. Based on the information collected from the facility inspection, observations, interviews, and records analysis, the Department found no evidence to support the above allegation. The allegation may have happened or is valid, but there is not a preponderance of the evidence to prove that the alleged violation occurred. Therefore, the allegation is Unsubstantiated . An exit interview was conducted with the Executive Director Chanel Sanchez, and copies of the reports were provided.