The Cove at LA Jolla

Ensure each resident receives and the facility provides food that accommodates resident allergies, intolerances, and preferences, as well as appealing options.

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

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

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

Honor the resident's right to a dignified existence, self-determination, communication, and to exercise his or her rights.

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

Provide safe and appropriate respiratory care for a resident when needed.

Ensure each resident receives an accurate assessment.

Have a plan that describes the process for conducting QAPI and QAA activities.

Safeguard resident-identifiable information and/or maintain medical records on each resident that are in accordance with accepted professional standards.

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

Reasonably accommodate the needs and preferences of each resident.

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

Provide or obtain laboratory tests/services when ordered and promptly tell the ordering practitioner of the results.

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

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

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

Provide at least one room set aside to use as a resident dining room and for activities, that is a good size, with good lighting, air flow and furniture.

Keep all essential equipment working safely.

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

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