Northville Manor

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

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

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

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 rooms that are at least 80 square feet per resident in multiple rooms and 100 square feet for single resident rooms.

Ensure each resident must receive and the facility must provide necessary behavioral health care and services.

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

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

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

Ensure that each resident is free from the use of physical restraints, unless needed for medical treatment.

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

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

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

Have the Quality Assessment and Assurance group have the required members and meet at least quarterly

Provide rooms that are at least 80 square feet per resident in multiple rooms and 100 square feet for single resident rooms.

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.

Have a registered nurse on duty 8 hours a day; and select a registered nurse to be the director of nurses on a full time basis.

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

Administer the facility in a manner that enables it to use its resources effectively and efficiently.

Provide and implement an infection prevention and control program.

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

Encode each resident’s assessment data and transmit these data to the State within 7 days of assessment.

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

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

Protect each resident from all types of abuse such as physical, mental, sexual abuse, physical punishment, and neglect by anybody.

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

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

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.

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

Protect each resident from the wrongful use of the resident's belongings or money.

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.

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

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

Provide rooms that are at least 80 square feet per resident in multiple rooms and 100 square feet for single resident rooms.