ARIA AT MITCHELL MANOR

Honor the resident's right to a safe, clean, comfortable and homelike environment, including but not limited to receiving treatment and supports for daily living safely.

Provide timely notification to the resident, and if applicable to the resident representative and ombudsman, before transfer or discharge, including appeal rights.

Provide and implement an infection prevention and control program.

Develop and implement policies and procedures for flu and pneumonia vaccinations.

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

Ensure that a nursing home area is free from accident hazards and provides adequate supervision to prevent accidents.

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

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

Provide and implement an infection prevention and control program.

Make sure there is a pest control program to prevent/deal with mice, insects, or other pests.

Conduct and document a facility-wide assessment to determine what resources are necessary to care for residents competently during both day-to-day operations (including nights and weekends) and emergencies.

Designate a qualified infection preventionist to be responsible for the infection prevent and control program in the nursing home.

Ensure that a nursing home area is free from accident hazards and provides adequate supervision to prevent accidents.

Develop and implement policies and procedures to prevent abuse, neglect, and theft.

Provide care and assistance to perform activities of daily living for any resident who is unable.

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

Ensure medication error rates are not 5 percent or greater.

Ensure that residents are free from significant medication errors.

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