Long Beach Unified School District Nutrition Services Branch Site Review of Record Keeping and Meal Service

Transcription

1 Long Beach Unified School District Nutrition Services Branch NSB July 2015 School Reviewed Date of Site Review Cafeteria Supervisor s Signature Date Nutrition Services Manager Date S = Meets Standards I = Needs Improvement A = Needs Corrective Action (Hazard) 1. Paperwork System a. Following Cafeteria Posting & Filing Guide (Ch. 1 Pg 3) b. Clipboard up to date c. Serving Guide posted d. Food Handler s Certificate, Health Department Inspection (date), Permit to Operate, posted e. Weekly Menus (in kitchen & student area) f. Work Schedules / Job Assignments Posted g. LBUSD Wellness Policy Posted 2. Filing System a. Current for the school year b. File box in use and current c. Records stored correctly in file boxes (Ch 1 Pgs 5 & 6) 3. Reference Material a. Recipe Book in order and up to date b. Emergency procedures c. MSDS folder accurate and up to date d. NSB Civil Rights & Complaint Procedure on office door w/ label for LBUSD UC Procedure e. Supervisors Manual up to date f. Safety Education In-services up to date 4. Ordering a. Food inventory not over or under-stocked b. CIBO ordering schedule and delivery days posted c. Food order reference folder in order d. Warehouse delivery verified 5. Production Record completed daily a. Up to date, completed for last day of service b. Up to date, started for next week c. All columns complete and accurate d. CDC, Snack or other programs recorded e. All food items served are listed on Production Record f. Dates are included when using left over food items g. Adult and ala carte items are being recorded in proper column 6. Financial Accountability Complete, accurate and signed daily a. Daily Sales & Cash Report (deposit) b. Daily Sales Detail Report is up to date c. Edit Check is done daily and accurate d. Non-pricing cash sales log and clicker count # Adult Meals served # Entrees prepared # Entrees served # Fruit prepared # Fruit served # Vegetables prepared # Vegetables served C:\Users\sblack\AppData\Local\Temp\XPgrpwise\SNP.docx Page 1 of 5

2 NSB July 2015 e. Non-pricing tally Sheet used at POS f. Money/Laundry Record Book kept up to date g. SNIS form at register h. Site has carryover breakdown and POS drawer breakdown 7. Laundry a. Laundry usage log filled out b. Logs maintained and filed correctly c. Laundry bag is not on the floor 8. Payroll Records a. Sign in Sheets available b. Employee s sign in and out daily c. High school student payroll accurate and up to date d. PARS for Rec Aides accurate and up to date 9. Personnel Records a. Employee personnel folder in file box 10. Meal Applications and POS System a. Meal applications processed in a timely manner b. Roster eligibility up to date and kept at main terminal at meal service c. Meal cards match current roster d. Card rack and cards organized and clean e. Student Worker meals recorded correctly f. Field Trip, Sp. Ed. Roster done correctly g. After School Snack procedures done correctly 1. Rosters are returned daily 2. Leftover milk and snack recorded correctly on Production Record 11. Meal Service (list menu items and temperature) Breakfast Menu: Lunch Menu: a. Point of Service is at end of the line b. PINs and/or card procedures c. Offer vs. Serve d. Number of entree choices Breakfast = Lunch = e. Meal pattern meets Federal requirements f. Staff reviews serving guide prior to service g. All students offered all menu choices 12. Customer Service Concepts Followed a. Students b. Faculty/Administrator c. Cafeteria Staff Morale C:\Users\sblack\AppData\Local\Temp\XPgrpwise\SNP.docx Page 2 of 5

3 NOTES: 13. Meal Service Posters/Signs a. My Tray sign with entrees listed at Breakfast and Lunch b. My Tray sign for window and carts posted c. Sales Tax sign for adult ala carte d. Please Take One Packet Only sign for all levels e. And Justice for All Poster f. Wellness Policy g. Most Recent Health Department Inspection Report 14. Food Quality a. Appearance b. Temperature c. Merchandising/Presentation 15. Presentation Overall Impression Cafeteria a. Student Service Lines b. Work flow, work efficiency (work schedules appropriate and complete) C:\Users\sblack\AppData\Local\Temp\XPgrpwise\SNP.docx Page 3 of 5

4 Long Beach Unified School District Nutrition Services Branch S = Meets Standards I = Needs Improvement A = Needs Corrective Action (Hazard) 1. General Housekeeping a. Restrooms have wall mounted dispenser type, soap, paper towels, toilet paper and seat covers b. Hand washing area has soap and towels c. Exhaust hoods and filters clean d. Floor/ceiling tile in good repair e. Fly fans clean and operational f. Floors swept & mopped daily including corners and baseboards g. Student dining areas clean / neat 2. Personal Dress and Grooming a. All employees wear hair restraints b. Employees dressed in appropriate clothing including proper shoes c. Employees nails short, clean, and unpolished. Jewelry policy followed d. Gloves worn and changed as necessary e. Employees wash hands after breaks, after using restroom and prep of raw food f. Employee Food Policy guidelines followed 3. Dry Storage Areas a. Storeroom is neat, clean, and not overstocked b. Storage shed is neat, clean and not over stocked. Stock off floor. c. Cleaning supplies stored separately (not in shed) and in correct color coded bins d. Inventory at least 6 inches off floor e. Deliveries dated, rotated and put away f. No food or paper goods stored in employee dressing rooms g. Personal items stored according to guidelines h. Opened/unused food products are placed in sealed containers and labeled/dated 4. Cold Food Storage a. All cold food is no higher than 41 F. b. Refrigerators temps. are 34 to 40 F. Freezers are below 10 F, preferably 0 F. c. All panned food items properly covered labeled and dated e. All food thawed under refrigeration f. All refrigerators & freezers, coolers are clean, sanitary, and in good repair. No mold on gaskets. g. All refrigerators, including walk-ins and milk coolers have accurate thermometer C:\Users\sblack\AppData\Local\Temp\XPgrpwise\SNP.docx Page 4 of 5

5 SAFETY AND SANITATION 5. Hot Food Storage a. Hot food heated to 150 F -165 F, according to recipe and held at minimum of 140 F. b. Courtyard temperatures correct c. Food thermometers used prior to service d. Food thermometers are calibrated correctly e. Food thermometers washed and sanitized f. Potentially hazardous leftovers discarded g. Food batch cooked for service and held less than one hour before service h. Hot food cabinets are clean, in good repair and have an accurate thermometer 6. Washing and Sanitizing a. Counter tops, utensils and cutting boards cleaned and sanitized b. Utensils and pans washed, rinsed, sanitized and air dried c. Wash temp 110 rinse 110 sanitizer 75 d. Chemical sanitizer at correct dilution e. Sanitizing test kits available and used f. All drawers, shelves and bins regularly cleaned, sanitized and unlined g. Cloth & disposable towels are used appropriately h. In use towels stored in correct sanitizing solution container 7. Equipment a. Ovens regularly cleaned and in good repair b. Mixer and mixer table clean and in good repair c. Can opener clean and in good repair 8. Trash Disposal a. Kitchen garbage cans clean and lined b. Loading dock and dumpster area clean c. Kitchen garbage disposed of after each meal 9. Pest Control a. Wall and ceiling surfaces free of holes, cracks and peeling paint b. Insect & rodent infestation identified and immediate action taken c. Screens in good repair on open windows. Doors and fly fans used. (Including Dining Room) d. No chemicals from home (not in MSDS book) 10. Logs a. Milk and Refrigerator Temperatures b. Food Production Temperatures c. Combi Oven Deliming & Cleaning d. Freezer Inventory e. CCP SOP (FS-28) f. Water Temperature Log (FS-259) NOTES: C:\Users\sblack\AppData\Local\Temp\XPgrpwise\SNP.docx Page 5 of 5