Smithfield Manor Inc

Total Number of Beds: 160	Percent of Occupied Beds: 94%
Total Number of Residents: 151	Located Within a Hospital: No
Type of Ownership: For profit - Corporation	Multiple Nursing Homes by Same Owner: No
Councils the Nursing Home Participates in: Resident	Medicare/Medicaid: Participating in Medicare and Medicaid
* Details Last Reported on: 11/18/2003

Nursing Home Staff Information:

Number of RN Hours per Nursing Home Resident per Day: 0.47

Number of LPN/LVN Hours per Nursing Home Resident per Day: 0.66

Number of CNA Hours per Nursing Home Resident per Day: 1.86

Number of Staff Hours per Nursing Home Resident per Day: 2.99

Nursing Home Resident Information**:

Percent of Low-Risk Residents Who Have Pressure Sores: 8%
Percent of Short-Stay Residents With Pressure Sores: 18%
Percent of High-Risk Residents Who Have Pressure Sores: 17%
Percent of Short-Stay Residents Who Had Moderate to Severe Pain: 36%
Percent of Residents Who Have Moderate to Severe Pain: 23%
Percent of Residents Whose Ability to Move About in and Around Their Room Got Worse: 9%
Percent of Residents Who Spend Most of Their Time in Bed or in a Chair: 27%
Percent of Residents Whose Need for Help With Daily Activities Has Increased: 11%
Percent of Residents Who are More Depressed or Anxious: 19%
Percent of Short-Stay Residents With Delirium: 0%
Percent of Residents Who Were Physically Restrained: 6%
Percent of Low-Risk Residents Who Lose Control of Their Bowels or Bladder: 64%
Percent of Residents Who Have/Had a Catheter Inserted and Left in Their Bladder: 7%
Percent of Residents With a Urinary Tract Infection: 16%
** Details Last Reported on: 11/18/2003

Nursing Home Inspection Violations:

Date of Violation	Date Corrected	Type of Violation	Deficiency	Scope	Level of Harm
2002-01-25	2002-02-22	Nutrition and Dietary Deficiencies	1) Provide 3 meals daily at regular times; or 2) serve breakfast within 14 hours after dinner; or 3) offer a snack at bedtime each day.	Pattern	Minimal harm or potential for actual harm
2003-11-18	2004-01-06	Nutrition and Dietary Deficiencies	Prepare food that is nutritional, appetizing, tasty, attractive, well-cooked, and at the right temperature.	Pattern	Minimal harm or potential for actual harm

*** All violations listed are based on federal government records.