JUNE 9, 2016
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Taste of Charlotte 06/10/16 - 06/11/16; 11:00am to 11:00pm 06/12/16; 11:00am - 6:00pm Uptown Charlotte 101 N Tryon Street Charlotte, NC 28202 Phone: 704-262-9847 tasteofcharlotte.com
Cooking Class: Farm To Table 06/18/16 10:00am - 12:00pm Harper’s Restaurant Carolina Place Mall 11059 Carolina Place Parkway Pineville, NC 28134 Phone: 704-541-5255 harpersgroup.com
Soul of the South Uptown Food Tour 06/17/16 4:00pm - 7:00pm Uptown Charlotte Charlotte,NC 28202 Phone: 980-258-9992 feastfoodtours.com
Bowties and Pearls Gala 06/18/16 7:00pm - 11:00pm Hyatt House Charlotte Center City 435 E. Trade Street Charlotte, NC 28202 Phone: 704-780-4272 soireesentertainment.com
Brew Stash Bash 06/18/16 11:30am U.S. National Whitewater Center 5000 Whitewater Center Parkway Charlotte, NC 28226 Phone: 704-391-3900 usnwc.org Fashionology Presented by Mercedes Benz Fashion Tour 06/18/16 Crowne Plaza Executive Park 5700 Westpark Dr Charlotte, NC 28217 Phone: 770-572-2710 | 678-619-1069 fashionologyintl.com
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Fire Truck Show 06/18/16 North Carolina Transportation Museum 411 S. Salisbury Ave. Spencer, NC 28159 Phone: 704-636-2889 nctrans.org Healthy Achievement 5k Run | Walk 06/18/16 8:00am Romare Beardon Park 300 South Church Street Charlotte, NC 28202 healthyachievement5k.org
As previously noted, the latest Performance Pay Tracking Period began on March 1st. We are striving to meet the Patient Satisfaction goal of a ≥ 65% rating (experience as “Excellent”). In order to create a comfortable margin of performance, while continuing to improve the patient experience, we would like to share some feedback from recent patient focus groups. The two areas that patients value the most are: 1. Communication from the treating crew: “Explain treatment options and procedures” “Provide reassurance and compassionate communication with the patient”
SEPTEMBER 2014
2. Setting clear expectations: “Set transport length expectation” “Set a triage level expectation before arriving at the hospital”
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James Emerson and Lisa LaBelle were both honored for their excellent work in CMED by the NC 911 Board on May 20, 2016. Since Lisa is no longer with MEDIC, James was recognized for his work at the event. James Emerson Corinne Walsh Michael Stanford Antonio Pattillo
Dustin Elliott Kelly Flynn Nicholas Fiedler Jeffrey Davidson Victoria Moore Timothy O’Connell Jacob Atkinson Nicole Brady Brian Miller Bailey Goodyear Samuel Hord Gabriel Donaldson Zachary Marshburn John Crunk Allison Kerley Amy Leirmoe
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Caleb Crum Daniel Baltimore David Hawks Jennifer Dollar Jason Barr Michael Gilmore Christopher Zornow Lindsay Smith Ryan Clark Tabitha Byers Matthew Losh Calvin LaVictoire Kimberly Krakower Vashti Lynch Theodore Elias Matthew Campbell
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Jeffrey Perkel Michael George Abby John Eric Hudspeth Deanna Vandeventer David Barbato Mikhail Makarov Matthew Deedrick Matthew Needs Kevin Staley Dale Cordice Eric Morrison Michael Macho Brian Shimberg
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SEPTEMBER 2014
medic911.com
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JUN COMPLIANCE Fri, Jun 10 1200 - 1600 Mon, Jun 13 0800 - 1200 Thu, Jun 16 1400 -1800 Sat, Jun 18 1600 - 2000
JUN INSERVICE Fri, Jun 10 0800 - 1200 Mon, Jun 13 1200 - 1600 1800 - 2200 Wed, Jun 15 1200 - 1600 1800 - 2200 Thu, Jun 16 1800 - 2200
REQUIRED ATTENDANCE Dakota Anaya, Jason Barr, Eric Bitler, Scott Blair, Nina Bost, Kacey Cline, Cory Colvin, Dale Cordice, Matthew Deedrick, Michael Durham, Alan Elam, Robin Farrar, KellyFlynn, Taylor Gibson, Noah Godbey, Robert Graf, Charles Gunter, Eric Hall, Victoria Hartsell, Kayla Hough, Donald Howie, Angela Kaufman, Elizabeth Kennedy, Mark Kern, David Kirchmer, Malcolm Leirmoe, Jim Lockard, Karim Mahmoud, Zachary Marshburn, Recarla Massey, Milan Merges, Robert Parker, Gabrielle Pegram, Anne Pentland, Justin Rowe, Robin Roy, Bryan Rucker, Brian Shimberg, Christopher Somerset, Crystal Strong, Angela Tart, Shane Walcott, Danielle Walcott, Jennifer White, Scott Wilson, Rebecca Zamagni-Mander and Chris Zornow. PLEASE NOTE: If your Annual Performance Review was in May and you did not attend class, you must contact Amy Broughton to attend a June class.
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INFORMATION UPDATES • Please register for your Corporate Compliance Training session through LMS. • The duration of the Medic Safety & Compliance Training sessions is up to 4 hours. • Attendees will be paid for the total time spent in class. • Each employee, with an Annual Performance Review within that same month, MUST attend one of the available Compliance Training Sessions. • Compliance sessions are held next to the Medic Fitness Center. For more information on Corporate Compliance Class or if you need directions, please contact Amy Broughton at amyb@medic911.com.
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INSERVICE 1200 - 1600 1800 - 2200 19
20 ASSESSMENT CTR 0800 - 1700
15 INSERVICE 1200 -1600 1800 - 2200 SAFETY MEETING 1000 - 1200
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INSERVICE 1800 - 2200
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VitaMin Vital health information in a minute Photo: John Autry
GRILLED FARMERS’ MARKET SANDWICHES Yield: 4 servings (serving size: 1 sandwich) Total time: 33 minutes
Ingredients
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2 tablespoons olive oil, divided
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2 teaspoons chopped fresh rosemary
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8 (1/2-inch-thick) slices eggplant 2 (1/2-inch-thick) slices red onion 1 large zucchini, cut lengthwise into 4 pieces
1/4 teaspoon black pepper 1/8 teaspoon salt 1 tablespoon white balsamic vinegar 4 (2 1/2-ounce) ciabatta bread portions, cut in half horizontally Cooking spray 4 (1-ounce) slices provolone cheese, halved 8 (1/4-inch-thick) slices tomato 8 basil leaves
Preparation 1. Preheat grill to medium-high.
2. Brush 1 tablespoon olive oil evenly over both sides of eggplant, onion and zucchini. Sprinkle with rosemary, pepper and salt. 3. Combine 1 tablespoon oil and vinegar in a bowl. Brush vinegar mixture over cut sides of bread. 4. Place onion on grill rack coated with cooking spray, and grill for 6 minutes on each side or until tender. Remove from grill, and separate into rings. Grill eggplant and zucchini 4 minutes on each side or until tender. Cut zucchini pieces in half crosswise. 5. Place bread, cut sides down, on grill rack; grill 2 minutes. Remove from grill. Place 1 piece of cheese on bottom halves bread portions; top each serving with 1 eggplant slice, 1 tomato slice, 1 basil leaf, 2 pieces zucchini, one-fourth
of onion rings, 1 eggplant slice, 1 tomato slice, 1 basil leaf, 1 piece of cheese and top half of bread. Place sandwiches on grill rack; grill 2 minutes, covered, or until cheese melts.
Nutritional information Amount per serving
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Calories: 386 Fat: 16.2 g Saturated fat: 5.9 g Monounsaturated fat: 7.1 g Polyunsaturated fat: 1.1 g Protein: 15.8 g Carbohydrate: 45.5 g Fiber: 6.4 g Cholesterol: 20 mg Iron: 3.2 mg Sodium: 670 mg Calcium: 249 mg
Source: Printed with permission of Cooking Light, June 2011
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