Food & Nutrition Services, Manatee County School District

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  INSTRUCTIONS:
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  1. Answer "Yes", "No", "N/A" for the questions below.
  2. Fill out required fields and answer other questions as needed.
  3. Add photos and notes/comments by clicking on the paperclip icon.
  4. To add a Corrective Measure, click on the paperclip icon then click on "Add Action". Provide a description, assign to a member, set priority and then set the due date.
  5. Complete audit by providing a digital signature.
  6. Share your report by exporting as PDF, Word, Excel or Web Link.
  
  

Accountability

• Does the school have a trained back-up cashier?

  Yes

  No

  N/A

• Does the school have an emergency roster no more than 1 month old?

  Yes

  No

  N/A

• Are students identified at POS per Meal Collection & Accountability Process?

  Yes

  No

  N/A

• Are meal counts taken at the time of and at the point of sale?

  Yes

  No

  N/A

• Are only meals that meet meal pattern requirements counted and claimed for reimbursement?

  Yes

  No

  N/A

• Edit Check Procedure:

• - For any day, does the number of lunches exceed the number of approved eligible?

  Yes

  No

  N/A

• Is there an acceptable reason documented why the number exceeded the number of eligible students?

  Yes

  No

  N/A

• Was documentation maintained?

  Yes

  No

  N/A

• - For any day, does the number of lunches exceed the attendance adjusted eligible?

  Yes

  No

  N/A

• Is there an acceptable reason documented why the number exceeded the number of eligible students?

  Yes

  No

  N/A

• Does the school follow the menu plan as approved and published?

  Yes

  No

  N/A

• Are the "Must offer Daily" items available for every student?

  Yes

  No

  N/A

• Are "Group One" items available for every student?

  Yes

  No

  N/A

• Are "Group Two" items available for every student?

  Yes

  No

  N/A

• Are all food items and condiments listed on the production record?

  Yes

  No

  N/A

Production Records, Do all production records include:

• Meals Planned adjusted?

  Yes

  No

  N/A

• Serving Size correct?

  Yes

  No

  N/A

• Amounts prepared accurate?

  Yes

  No

  N/A

• Amounts used entered?

  Yes

  No

  N/A

• Leftovers (if any) acccurate?

  Yes

  No

  N/A

• Leftovers coded correctly?

  Yes

  No

  N/A

• Are there enough components to build all the meals claimed?

  Yes

  No

  N/A

• What components are missing?

• Are production records accurate based on above A – F?

  Yes

  No

  N/A

• Do production records document sufficient amounts of prepared food to meet requirements for reimbursable meals for the number of meals claimed?

  Yes

  No

  N/A

• How many meals are claimed?

• How many fruit and vegetable components are listed?

• How many Bread/Grain or Meat/Meat Alternates are listed?

• Are there other items missing from the Production Record? What are they?

  Yes

  No

  N/A

• Are all menu items available to every student on day of visit?

  Yes

  No

  N/A

• Is the vegetable of the day available at all serving lines?

  Yes

  No

  N/A

• Are correct portions being served?

  Yes

  No

  N/A

• Does each POS have an up-to-date allergy list available?

  Yes

  No

  N/A

• Is an after school attendance roster available monthly for Snack or Supper programs?

  Yes

  No

  N/A

• Are charge procedures being used following the "Charge Management Plan"?

  Yes

  No

  N/A

• What is the current Charge Balance?

• Is the "Charge Management Activity Log" up to date and in use?

  Yes

  No

  N/A

• Have charge letter mailings and phone calls been tracked on the Log?

  Yes

  No

  N/A

• Are the cashiers following the Charge Management Plan correctly?

  Yes

  No

  N/A

Staff

• Have hours in excess of the allocation been communicated?

  Yes

  No

  N/A

• Was overtime and extra regular pay from last pay period clearly explained?

  Yes

  No

  N/A

• Are Time Edit requests documented with staff having no more than 5?

  Yes

  No

  N/A

• Do staff members review their time punches each Friday and Payroll Deadline dates?

  Yes

  No

  N/A

• Are school hours used within weekly allocation?

  Yes

  No

  N/A

• Is there a staff cross training plan in place?

  Yes

  No

  N/A

• Is there a job rotation plan in place?

  Yes

  No

  N/A

• Are all staff members on track to meet the Professional Standards training hour requirements?

  Yes

  No

  N/A

• Are all staff in the correct uniforms? Only the current District Logo is allowed.

  Yes

  No

  N/A

Inventory

• Are food orders completed on time?

  Yes

  No

  N/A

• Are food orders accurate?

  Yes

  No

  N/A

• Are receiving procedures followed as written?

  Yes

  No

  N/A

• Is there more than one person completely trained to receive?

  Yes

  No

  N/A

• Are storage areas clean, organized, and temperature maintained/recorded?

  Yes

  No

  N/A

• Is FIFO (first in-first out) being used for all food items?

  Yes

  No

  N/A

• Is inventory being managed within best practice guidelines?

  Yes

  No

  N/A

Miscellaneous

• Are correct procedures being followed for field trips, ISS/Clinic, and other rosters?

  Yes

  No

  N/A

• Are the Charter School accountability steps being followed correctly?

  Yes

  No

  N/A

• Are current recipes, single item spreadsheet, and fruit & veggie cost sheet printed and available?

  Yes

  No

  N/A

• Are the correct Snack Program or Supper procedures followed?

  Yes

  No

  N/A

• Are recipes being followed?

  Yes

  No

  N/A

• Are all of the back stock items available?

  Yes

  No

  N/A

• Green Beans

  Yes

  No

  N/A

• Sweet Potato fries

  Yes

  No

  N/A

• Baked Beans

  Yes

  No

  N/A

• Mini Pancakes

  Yes

  No

  N/A

• French Toast

  Yes

  No

  N/A

• Max Sticks

  Yes

  No

  N/A

• Macaroni and Cheese

  Yes

  No

  N/A

• Carrot Coins

  Yes

  No

  N/A

• Frozen Broccoli

  Yes

  No

  N/A

• Raisins or Craisins

  Yes

  No

  N/A

• Is the Food Quality procedure being followed? (Appropriate items saved as leftovers)

  Yes

  No

  N/A

• Is the daily menu posted for students at the beginning of the line?

  Yes

  No

  N/A

• Is the serving line labeled with components?

  Yes

  No

  N/A

• Are ala-carte choices charged for correctly?

  Yes

  No

  N/A

• Is there a variety of ala-carte choices available?

  Yes

  No

  N/A

• Have the End of Day reports (all-in-one) been reviewed?

  Yes

  No

  N/A

• Do the individual TILL REPORTS balance with the daily BANK DEPOSIT REPORT?

  Yes

  No

  N/A

• Are all daily cash procedures followed?

  Yes

  No

  N/A

• What procedures need to be reinforced?

• Does the site display the current “Justice for All” poster?

  Yes

  No

  N/A

• Does the change fund balance?

  Yes

  No

  N/A

• Is the Communication Center up to date?

  Yes

  No

  N/A

Wellness

• Do the students have 10 minutes to eat Breakfast and 15 minutes to eat lunch?

  Yes

  No

  N/A

• Are vending machines turned off at the appropriate times?

  Yes

  No

  N/A

• Are students using ID cards at the secondary schools?

  Yes

  No

  N/A

• Are the hand sanitizer stations in an accessible location?

  Yes

  No

  N/A

• Are parents being directed to our Smart Snack program rather then being allowed to bring in food for students other than their own?

  Yes

  No

  N/A

HACCP

• Are all staff wearing hair restraints and/or Beard Guards?

  Yes

  No

  N/A

• Are staff changing gloves as needed?

  Yes

  No

  N/A

• Are equipment Temperature Logs up to date?

  Yes

  No

  N/A

• Are cooking temperatures recorded?

  Yes

  No

  N/A

• Are Hot Holding and Cold Holding temperatures recorded?

  Yes

  No

  N/A

• Are Cooling Temperatures documented correctly?

  Yes

  No

  N/A

• Are Temp-Taker logs downloaded each day?

  Yes

  No

  N/A

• Have any SFSPac Non-compliant comments been addressed?

  Yes

  No

  N/A

• Have any Pest Control comments been addressed?

  Yes

  No

  N/A

• Is there a cleaning schedule in place?

  Yes

  No

  N/A

• Are chemicals stored in a clean and organized manner?

  Yes

  No

  N/A

• Are food and drinks in designated areas only

  Yes

  No

  N/A

• Is staff food stored separately, and correctly, from food designated for students?

  Yes

  No

  N/A

• Are preparation areas organized in a manner that prevents contamination from physical containments?

  Yes

  No

  N/A

• Required Health Department posters are displayed

  Yes

  No

  N/A

• What posters are missing?

Supervisor Notes/Comments

• leave supervisor notes/comments here

Completion

• Manager's Name and Signature

  Sign

• Supervisor's Name and Signature

  Sign