Plattsburgh Rehabilitation and Nursing Center

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.

Request a waiver if it can't meet the nurse staffing requirements.

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

Have a policy regarding use and storage of foods brought to residents by family and other visitors.

Respond appropriately to all alleged violations.

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

Ensure medication error rates are not 5 percent or greater.

Create and put into place a plan for meeting the resident's most immediate needs within 48 hours of being admitted

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

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

Notify the resident or the resident’s representative in writing how long the nursing home will hold the resident’s bed in cases of transfer to a hospital or therapeutic leave.

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

Assess the resident completely in a timely manner when first admitted, and then periodically, at least every 12 months.

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

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

Ensure a licensed pharmacist perform a monthly drug regimen review, including the medical chart, following irregularity reporting guidelines in developed policies and procedures.

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.