OHIO VALLEY HEALTH CARE

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

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

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

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

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.

PASARR screening for Mental disorders or Intellectual Disabilities

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

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

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.

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

Ensure nurse aides have the skills they need to care for residents, and give nurse aides education in dementia care and abuse prevention.

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

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

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

Provide appropriate care for a resident to maintain and/or improve range of motion (ROM), limited ROM and/or mobility, unless a decline is for a medical reason.

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

Obtain a doctor's order to admit a resident and ensure the resident is under a doctor's care.

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.

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