Legend Oaks Healthcare and Rehabilitation - West S

Provide appropriate care for residents who are continent or incontinent of bowel/bladder, appropriate catheter care, and appropriate care to prevent urinary tract infections.

Provide and implement an infection prevention and control program.

Ensure each resident receives an accurate assessment.

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.

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.

Provide the required documentation or notification related to the resident's needs, appeal rights, or bed-hold policies.

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

Provide and implement an infection prevention and control program.

Ensure residents have reasonable access to and privacy in their use of communication methods.

Develop the complete care plan within 7 days of the comprehensive assessment; and prepared, reviewed, and revised by a team of health professionals.

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

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

Assure that each resident’s assessment is updated at least once every 3 months.

Coordinate assessments with the pre-admission screening and resident review program; and referring for services as needed.

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.

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