VINEYARD CARE CENTER

Make sure that the nursing home area is safe, easy to use, clean and comfortable for residents, staff and the public.

Provide and implement an infection prevention and control program.

Procure food from sources approved or considered satisfactory and store, prepare, distribute and serve food in accordance with professional standards.

Ensure each resident receives and the facility provides food prepared in a form designed to meet individual needs.

Ensure menus must meet the nutritional needs of residents, be prepared in advance, be followed, be updated, be reviewed by dietician, and meet the needs of the resident.

Provide sufficient support personnel to safely and effectively carry out the functions of the food and nutrition service.

Ensure drugs and biologicals used in the facility are labeled in accordance with currently accepted professional principles; and all drugs and biologicals must be stored in locked compartments, separately locked, compartments for controlled drugs.

Provide safe, appropriate pain management for a resident who requires such services.

Provide appropriate treatment and care according to orders, resident’s preferences and goals.

Plan the resident's discharge to meet the resident's goals and needs.

Ensure services provided by the nursing facility meet professional standards of quality.

Develop and implement a complete care plan that meets all the resident's needs, with timetables and actions that can be measured.

Timely report suspected abuse, neglect, or theft and report the results of the investigation to proper authorities.

Make sure that a working call system is available in each resident's bathroom and bathing area.

Develop and implement a complete care plan that meets all the resident's needs, with timetables and actions that can be measured.

Provide and implement an infection prevention and control program.

Procure food from sources approved or considered satisfactory and store, prepare, distribute and serve food in accordance with professional standards.

Ensure food and drink is palatable, attractive, and at a safe and appetizing temperature.

Ensure menus must meet the nutritional needs of residents, be prepared in advance, be followed, be updated, be reviewed by dietician, and meet the needs of the resident.

Ensure each resident’s drug regimen must be free from unnecessary drugs.

Provide pharmaceutical services to meet the needs of each resident and employ or obtain the services of a licensed pharmacist.

Observe each nurse aide's job performance and give regular training.

Ensure that nurses and nurse aides have the appropriate competencies to care for every resident in a way that maximizes each resident's well being.

Develop and implement a complete care plan that meets all the resident's needs, with timetables and actions that can be measured.

Arrange for the provision of hospice services or assist the resident in transferring to a facility that will arrange for the provision of hospice services.

Ensure services provided by the nursing facility meet professional standards of quality.

Make sure that the nursing home area is safe, easy to use, clean and comfortable for residents, staff and the public.

Keep all essential equipment working safely.

Provide and implement an infection prevention and control program.

Set up an ongoing quality assessment and assurance group to review quality deficiencies and develop corrective plans of action.

Procure food from sources approved or considered satisfactory and store, prepare, distribute and serve food in accordance with professional standards.

Ensure therapeutic diets are prescribed by the attending physician and may be delegated to a registered or licensed dietitian, to the extent allowed by State law.

Ensure each resident receives and the facility provides food prepared in a form designed to meet individual needs.

Ensure menus must meet the nutritional needs of residents, be prepared in advance, be followed, be updated, be reviewed by dietician, and meet the needs of the resident.

Employ sufficient staff with the appropriate competencies and skills sets to carry out the functions of the food and nutrition service, including a qualified dietician.

Ensure drugs and biologicals used in the facility are labeled in accordance with currently accepted professional principles; and all drugs and biologicals must be stored in locked compartments, separately locked, compartments for controlled drugs.

Implement gradual dose reductions(GDR) and non-pharmacological interventions, unless contraindicated, prior to initiating or instead of continuing psychotropic medication; and PRN orders for psychotropic medications are only used when the medication is necessary and PRN use is limited.

Provide pharmaceutical services to meet the needs of each resident and employ or obtain the services of a licensed pharmacist.

Provide enough food/fluids to maintain a resident's health.

Develop and implement a complete care plan that meets all the resident's needs, with timetables and actions that can be measured.