IDOC Food Service Audit

• Site conducted

  Select

• Location

• Conducted on

  Date

• Prepared by

1. Contamination Events

• 1.1 A procedure outlining the specific actions that staff must take to minimize the spread of contamination and the exposure of staff, residents, food, and surfaces to vomitus and/or fecal matter is posted in the kitchen or food service office.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 1.2 An appropriately stocked Contamination Event cleaning kit is available and readily accessible (i.e. not blocked by supplies, equipment, or anything that may impede access).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 1.3 Staff are able to locate the Contamination Event cleaning kit and procedures document.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

2. Dining Room

• 2.1. The dining room walls are largely free of visible grime, grease, dust, and dirt.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 2.2. The dining room floor is largely free of visible signs of grime, grease, dust, and dirt.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 2.3. The dining room floor condition is well maintained (tiles are thoroughly grouted and not broken, epoxy is free from pitting, concrete is sealed/non-porous, etc.)

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 2.4. Water and wet or slippery spills are cleaned immediately.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 2.5. The overhead pipes and light fixtures in the dining room are largely free of visible signs of grime, grease, dust, and dirt.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 2.6. The dining room windows and frames are largely free of visible signs of grime, grease, dust, and dirt.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 2.7. Dining tables and chairs are cleaned and sanitized between uses.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 2.8. The dining room is not used for any purpose that may contaminate food when food is being served or consumed.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

3. Kitchen - Non-food contact surfaces

• 3.1. The kitchen floor is largely free of visible signs of grime, grease, dust, or dirt build-up.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 3.2. The kitchen floor condition is well maintained (tiles are thoroughly grouted and not broken, epoxy is free from pitting, concrete is sealed/non-porous, etc.)

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 3.3. Water and wet or slippery spills are cleaned immediately.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 3.4. There are no visible signs of mold/mildew growth on the kitchen floor.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 3.5. Food debris on the floor is cleaned up at the end of each production time, at a minimum.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 3.6. Ventilation hoods are clean and free of debris or dust that might contaminate the food or preparation areas or cause a fire hazard.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 3.7. The ventilation hoods are current on their most recent inspection.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• What is the date of the most recent inspection/when does the inspection expire?

• What is the date of the most recent inspection/when does the inspection expire?

• 3.8. The kitchen walls are clean and free of paint chips, dust, etc. that might contaminate the food or preparation areas.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 3.9. The kitchen ceiling, overhead pipes, and light fixtures are clean and free of paint chips, dust, etc. that might contaminate the food or preparation areas.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 3.10. The kitchen windows and frames are largely free of visible signs of grime, grease, dust, and dirt.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 3.11. Trash canisters are thoroughly clean inside and out.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 3.12. Trash receptacles are emptied promptly following production and more often as needed.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 3.13. A service program to control pests is utilized as needed to ensure sanitary foodservice conditions in accordance with Idaho Food Code requirements.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 3.14. There are no visible signs of pest control problems.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 3.15. All other non-food contact surfaces are clean and free of paint chips, dust, etc. that might contaminate the food or preparation areas (i.e., around appliances, sinks, other hard-to-reach places).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

4. Staff and Resident Workers

• 4.1. Staff and resident workers are free from observable signs of poor hygiene (visible dirt on face, arms, or body, dirty fingernails, etc.).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 4.2. Staff and resident workers wear clean uniforms that are appropriate for the work environment (i.e., an overly large shirt that drapes into food as workers lean over is a safety hazard).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 4.3. Long hair is pulled back tightly in such a way as to minimize hair falling in to food.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 4.4. Facial hair is trimmed short (such as 1/4" or less), or covered by a beard net at all times that food is being prepared and/or served.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 4.5. Staff and resident workers are free from jewelry except for small/non dangling earrings and/or a plain ring/wedding band, without stones.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 4.6. Staff and resident workers appear to be free from observable signs of illness (i.e., diarrhea, fever, vomiting, jaundice, sore throat with fever, lesions/pus on exposed body parts, excessive coughing or sneezing, runny nose, etc.)

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 4.7. Staff and resident workers who arrive at work with signs of illness are quickly dismissed from food service work by their supervisor.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 4.8. Staff and resident workers wear hats or hair nets at all times when food is being prepared and/or served.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

5. Food Preparation Surfaces - Cleanliness and Sanitation

• 5.1. Separate sinks are used to wash hands, prep foods, and clean dishes, and the sinks are not used for other than their intended purpose.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.2. Buckets of sanitizing solution are accessible in all areas of food production and service.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.3. The sanitizer buckets are clean, the solution is clean and changed as frequently as needed to maintain dilution rate, as well as when becoming excessively cloudy or contaminated with food debris.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.4. Clean wipe cloths are available in all work areas.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.5. The wipe cloths are properly stored in clean sanitizing solution between uses.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.6. The rags used are in good condition, not excessively tattered, and changed with clean rags when becoming excessively soiled.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.7. The food preparation tables are cleaned and sanitized after each use.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.8. Food preparation equipment (including mixers, ovens, stovetops, griddles, etc.) is observed to be cleaned and sanitized by kitchen workers after each use.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.9. Food preparation equipment is free of food debris, dirt, grease, and grime build-up (including inside the microwave, warming units, ovens, in the blade housing of cutters, in the rotators of stand mixers, etc.).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.10. Food preparation equipment is protected from contamination when not in use (sheet pans or similar equipment are utilized to protect griddles, warmer doors are kept closed, etc.).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.11. The serving lines are observed to be cleaned and sanitized by kitchen workers after each use.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.12. The serving lines (including countertop, sneeze guard/pass through, steam table, holding wells, etc.) are free from food debris, dirt, grease, grime, and excessive hard water build-up.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.13. Food transport equipment is cleaned and sanitized between uses.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.14. Food transport carts are free from food debris, dirt, grease, and grime build-up.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.15. Dishes, pots, pans, silverware, glassware, and serving utensils are properly stored when not in use (stored upside down so that dust/residue doesn't collect in the dishes, and in an area of the kitchen/on shelving appropriate for storage of such items [i.e., not stored in a locker room]).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.16. The ice machines are clean (there is not visible debris in the ice wells, excessive hard water build-up, mold, or slimy coating on the interior walls/lid).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.17. Ice is dispensed using only a clean plastic or metal scoop with a handle.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.18. The Ice machine scoops are stored correctly in a clean location outside of the ice well.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.19. Employee beverage cups used in food preparation areas are covered and the container is handled in such a way as to prevent contamination of the employee's hands and exposed food and clean equipment and utensils.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 5.20. Aside from covered beverage cups as described above, eating and drinking is limited to a designated area, away from food preparation and serving areas.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

6. Dry Storage

• 6.1. The dry storage area is well-organized with a system that allows for easy locating of products and efficient inventory.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 6.2. The dry storage area is clean, largely without dust, debris, or food particles on the floors, shelves, walls, etc.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 6.3. Foods in the dry storage area that are removed from their original packaging are repackaged neatly in clean food-grade containers.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 6.4. Food items in the dry storage are covered and held in such a way as to prevent contamination.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 6.5. Foods stored in the dry storage area are labeled with their identifying name.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 6.6. Foods stored in the dry storage area are dated (with the date of receipt or preparation).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 6.7. The dry storage areas maintain a temperature of 45-85 degrees F.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 6.8. The FIFO (first-in, first-out) system is adhered to when storing goods in the dry storage areas; foods are stocked and stored with the oldest-dated items most accessible.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

7. Cold Storage

• 7.1. The cold storage area is clean, largely without dust, debris, or food particles on the floors, shelves, walls, etc.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 7.2. The cold storage area is well-organized with a system that allows for easy locating of products and efficient inventory.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 7.3. Foods in the cold storage area that are removed from their original packaging are repackaged neatly in clean food-grade containers.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 7.4. Food items in the cold storage are covered and held in such a way as to prevent contamination.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 7.5. Foods stored in the cold storage area are labeled with their identifying name.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 7.6. Foods stored in the cold storage area are dated (with the date of receipt or preparation).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 7.7. The cold storage areas maintain a temperature of 33-41 degrees F.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 7.8. The FIFO (first-in, first-out) system is adhered to when storing goods in the cold storage areas; foods are stocked and stored with the oldest-dated items most accessible.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

8. Frozen Storage

• 8.1. The frozen storage area is clean, largely without dust, debris, or food particles on the floors, shelves, walls, etc.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 8.2. There is not excessive ice build-up on the freezer floor, walls, or ceiling.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 8.3. The frozen storage area is well-organized with a system that allows for easy locating of products and efficient inventory.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 8.4. The FIFO (first-in, first-out) system is adhered to when storing goods in the frozen storage areas; foods are stocked and stored with the oldest-dated items most accessible.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 8.5. Foods in the frozen storage area that are removed from their original packaging are repackaged neatly in clean food-grade containers.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 8.6. Food items in the frozen storage are covered and held in such a way as to prevent contamination.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 8.7. Foods stored in the frozen storage area are dated (with the date of receipt or preparation).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 8.8. Foods stored in the frozen storage area are labeled with their identifying name.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 8.9. The frozen storage areas maintain a temperature of 0 degrees F or below.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

9. Chemicals

• 9.1. Chemicals are stored in an area that is not adjacent to or above food or food equipment or utensils.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 9.2. All containers used for dispensing chemicals (such as cleaner and sanitizer spray bottles) are clearly and individually identified with the common name of the material (i.e., a bottle of glass cleaner must be labeled as glass cleaner, although it may also include the label of "ammonia").

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 9.3. Chemical containers are not used for food, and food containers are not used for chemicals.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 9.4. The appropriate chemicals are used for cleaning and sanitizing. All kitchen workers who utilize chemicals for cleaning use the appropriate chemical for the intended purpose (i.e., floor cleaner is not used to clean the inside of a steam kettle).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

10. Inventory and Ordering

• 10.1. The facility food service authority (or designee) accurately counts and records their facility's complete food inventory each Tuesday following the dinner meal.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 10.2. Facility food service authorities (or their designees) prepare weekly food orders in accordance with approved food supply lists and menu requirements. The facility food service authority ensures that the correct food items in the required quantities are ordered weekly.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 10.3. Food orders are made according to contractually obligated ordering schedules, (standing orders may be established at the vendors' discretion).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 10.4. Food purchases are made only from approved contractors.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

11. Goods Receiving

• 11.1. At the time of delivery, staff inspect the goods delivered to ensure they are of sound quality.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 11.2. At the time of delivery, staff inspect the goods for signs of improper storage or temperature abuse (water stains or ice build-up on the boxes of frozen goods, for example).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 11.3. At the time of delivery, staff reject any items that are not of sound quality or acceptable temperature.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 11.4. At the time of delivery, staff verify that the products delivered match what was ordered.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 11.5. At the time of delivery, staff verify that the invoice matches the items and quantities delivered.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 11.6. Staff verify that the prices charged match the contract bid prices.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 11.7. At the time of delivery, staff notify the driver of any quality, quantity, or pricing issues and notate such on the delivery invoice.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 11.8. No residents are permitted to enter any part of a delivery truck.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 11.9. Delivered goods are quickly moved to the appropriate storage locations following inspection and acceptance of the delivery.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

12. Food Production Planning

• 12.1. Food service staff plan food pulls according to calculations, including food items, days, and quantities utilizing the recipe cards (or another pull sheet template approved by the dietary service manager).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 12.2. To minimize waste or over-production, only the necessary quantities of each ingredient are pulled in advance and set aside for production (with cases opened and the required quantities separated).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 12.3. Food pulls are completed in advance, allowing adequate time to identify and correct any supply shortages.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

13. Food Production

• 13.1. All foods are thawed in accordance with ID Food Code Guidelines (thawed under refrigeration, or under cold running water when there isn't sufficient time for refrigerator thawing), or they are thawed as part of the cooking process. Foods are not thawed at room temperature or in warm or stagnant water.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 13.2. Cooks use the correct ingredients and calculated quantities, as determined by approved, sized recipe cards, when preparing food (or if the recipe cannot be prepared as written due to recipe card error, staff notify the dietary services manager promptly).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 13.3. Appropriate production techniques are followed, as dictated by approved recipe cards (or standard food service "best practices" in the absence of specific instruction) to ensure the best possible food quality.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 13.4. All food provided by the facility's food service operation is prepared in such a way as to minimize the time in the "temperature danger zone" (such as keeping foods in iced trays at the prep tables, preparing only small batches at a time and keeping the remaining ingredients in coolers, etc.).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 13.5. All hot food provided by the facility's food service operation is cooked to the minimum allowable temperature as described by The Idaho Food Code.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 13.6. Per staff and/or resident workers, fruit with an edible peel is always thoroughly rinsed prior to service.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

14. Handwashing

• 14.1. Signs that describe the required procedures for when and how to wash hands are placed near handwashing sinks.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 14.2. Signs that remind workers of the need to wash hands are placed in strategically identified locations that will alert workers to the need to wash hands at critical times (such as upon entering the kitchen, after using the restroom, when entering a production area, etc.).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 14.3. Hand washing sinks are accessible, not blocked by janitorial supplies, kitchen equipment, etc.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 14.4. Hand washing sinks are adequately supplied with warm water, soap, and disposable towels.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 14.5. Hand washing sinks are clean (although there may be a small amount of hard water staining or cosmetic blemishes to the sink and hardware finishes).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 14.6. All staff and resident workers wash their hands upon entering the kitchen and at other times as indicated necessary by the Idaho Food Code (before starting to work with food, utensils, or equipment, during food preparation as needed, when switching between raw foods and ready-to-eat foods, after handling soiled utensils and equipment, after coughing, sneezing or using a tissue, after eating and drinking, after touching bare human body parts [including face and hair] and after using the toilet [hands are washed in the bathroom and again when returning to the workstation]).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 14.7. All food service staff and resident kitchen workers use the correct procedure when washing their hands (wet hands with warm water; using soap [not hand sanitizer] work up a soapy lather that covers hands and forearms, scrub for a minimum of 10 seconds [making sure to wash palms, backs of hands, between fingers, and forearms]. Rinse hands and forearms in warm water. Dry hands with single-use paper towels. Turn off the faucet with paper towels to prevent re-contamination of hands).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 14.8. The Idaho requirement for glove use is adhered to when handling food: All kitchen workers wear single-use, disposable foodservice gloves when handling ready-to-eat foods. The gloves are used for only one task, are used for no other purpose, and are discarded when damaged, soiled, when the glove comes into contact with a potentially contaminated surface, or when interruptions occur in the task being executed.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

15. Dishwashing

• 15.1. The correct process is used when hand-washing dishes (washed in clean soapy water that is at least 110-degree F, the dishes are rinsed, and then sanitized in quat sanitizer (150-400ppm, 75-100-degree F, minimum 30-second soak) or chlorine bleach (50-200ppm, 75-100-degree F, minimum 2-minute soak).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 15.2. During the wash process, the washing and sanitizing liquids are changed frequently to avoid a build-up of grease and food debris.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 15.3. The dish machine is functioning appropriately, (a 180-degree F rinse temperature is reached, or a chemical sanitizer is utilized at the appropriate dilution rate in the absence of hot enough water).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 15.4. Dishes, pots, pans, silverware, glassware, and serving utensils are completely air-dried before stacking and reuse.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 15.5. Cleaned dishes are not handled by hands contaminated from handling dirty dishes.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

16. Food Service

• 16.1. Staff test the just-cooked and/or ready-to-be served temperatures of each food item served that requires "Time and/or Temperature Control for Safety".

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 16.2. Food items are arranged in an appealing manner on the trays (foods are served in layers when appropriate [i.e., chili is ladled over noodles on the trays, rather than all mixed together prior to service], there is not major spillage from one food compartment to the next, vegetables are well-drained prior to plating, etc.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 16.3. All food provided by the facility's food service operation is served within allowable temperature ranges as described by The Idaho Food Code (all hot foods are served at the minimum required temperature or within 4 hours of reaching the minimum temperature, and cold foods are served at or below 41-degree F, or within 2 hours of being removed from refrigeration [only 2 hours is allotted for cold foods due to the presumed time out of refrigeration during preparation]).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 16.4. The correct food items, recipes, and portion sizes, as outlined by the master food service menu, are served at each meal, for each standard diet type.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 16.5. Food service staff ensure that residents receive the correct mainline or selective diet menu.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 16.6. When applicable, food service staff ensure that residents receive the correct type of medical diet.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 16.7. The correct food items, recipes, and portion sizes, as outlined by the master food service menu, are served at each meal, for each medical diet type.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 16.8. Residents participating in a selective diet are permitted to eat mainline holiday meals, in lieu of their selective diet, without being deemed “non-compliant”. Special diet holiday meals are made available to inmates who prefer to continue their selective diet on days when a holiday meal is offered.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 16.9. Food service staff ensure that residents do not take more than one meal per serving period (except for any additional meals/snacks provided due to work requirements).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 16.10. No more than 14 hours pass between the service of any two consecutive meals.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 16.11. Substitutions or changes to the master menu are made only with prior approval by the dietary services manager (or approval by the facility head in the case of emergency).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

17. Staff Oversight

• 17.1. Food service staff members (and/or appropriately trained security staff at CRCs) provide direct oversight of the preparation and service of every meal, with only limited reliance on secondary methods of oversight (viewing from an office window, security cameras, etc.). (Monitoring must be continuous at prison facilities and may be intermittent at CRC facilities).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 17.2. Food storage areas are directly monitored by staff at all times during food pulls and restocking and remain locked at all other times (not applicable at CRCs).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 17.3. Residents are prohibited from participation in the food pull process unless directly supervised by staff.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 17.4. Food service staff do not rely on the guidance of resident workers when making decisions regarding the preparation and troubleshooting of recipes, quantities of food items needed for each recipe, etc., but rather investigate issues themselves before providing direction.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 17.5. When errors in meal preparation and/or service do occur, staff promptly take appropriate corrective action.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 17.6. Staff monitor food preparation equipment to ensure that it is in good working order and submit work orders promptly when issues arise.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

18. Meal and Nutrition Information

• 18.1. The current IDOC cycle menu and nutritional profile are posted or published for residents, including for residents who don't have access to the dining hall. This includes the mainline and selective diet menus.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

19. Record-Keeping

• 19.1. Substitutions are documented correctly on the daily production record.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.2. Holiday meals are accurately recorded on the production record to reflect what was served.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.3. The facility food service authority (or their designee) completes and submits the food cost report weekly using the template provided.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.4. All sections of the food cost reports are completed in their entirety, and with accurate information.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.5. There is an up-to-date facility field memorandum, approved by the applicable division chief, which outlines the process for counting meals. The process is adhered to.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.6. Staff accurately record on the daily production records the food items and number of portions prepared and served for each medical meal/snack.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.7. Staff completely and accurately record on the daily production record the food items and number of portions prepared and served for each standard meal.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.8. Inspection of resident workers for appropriate hygiene and signs of illness is completed prior to the start of preparation of each meal and documented on the daily "backsheet".

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.9. Inspection of the serving line for appropriate head coverings, glove use, serving utensils, and menu items, completed prior to the start of service of each meal, is recorded on the daily "backsheet".

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.10. Staff completely and accurately record on the daily production record the service temperature of each food item served that requires "Time and/or Temperature Control for Safety".

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.11. Inspection of all food storage areas is conducted each morning and afternoon or evening and documented on the daily "backsheet".

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.12. Inspection of all dish washing sinks and machines, conducted each morning and afternoon or evening, is documented on the daily "backsheet".

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.13. All thermometers are calibrated a minimum of twice per week, and more frequently as needed. Calibration testing is recorded on the daily "backsheet".

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.14. The daily backsheets include signatures (printed or electronic) of the morning and afternoon or evening staff responsible for completing the inspections.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.15. All IDOC staff persons who may be designated by The Idaho Food Code as the ‘person in charge’ have completed a state approved sanitation training course. This includes all IDOC food service staff, as well as any IDOC security staff that participate in the oversight of food preparation or service, and all community reentry center (CRC) security staff.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.16. In addition to the state-mandated sanitation training, all food service staff members receive training on each of the standards addressed in this SOP upon initial hire. Staff members who have transferred from a food service position from one IDOC facility to another receive facility-specific food service training.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.17. Prior to assignment of kitchen duties, resident workers receive training on: proper use of gloves and hair coverings; required hand washing procedures; food borne illness; cross contamination; appropriate food storage; safe chemical and equipment use; IDOC menus, recipes, and basic food preparation. This is clearly documented with the resident’s hire date, training topics covered, and a signature from the resident indicating their comprehension of the material and agreement to comply with all standards taught at all times while working in food service.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.18. All food service staff, resident workers, as well as any security staff who may provide food service relief duties, sign a food borne illness reporting agreement prior to commencing work in the food service department. The facility food service authority retains this agreement at all times while the person is employed in an IDOC food service or relief position.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.19. The lead food service staff member at each facility personally oversees the preparation and service of a minimum of 15 meals each month, to include: • Two - breakfast meals • Eight - lunch meals • Four - dinner meals • One - W/E meal

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.20. The facility food service authority maintains a daily resident worker schedule that includes each resident’s name, IDOC ID number, job role/position title, and the daily shifts (starting and ending times).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.21. The food service operation meets annual license requirements for food establishments.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.22. If there were findings with the most recent state health inspection, were they corrected in a timely manner?

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.23. The current level of inventory on hand is appropriate for the facility population and location (approximately 2-3 weeks worth of food, based on inventory dollar value and average weekly food cost).

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.24. There is a minimum quantity of RTE, shelf-stable foods to sustain the entire population for 72 hours in the event of an emergency.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview

• 19.25. Only those with an approved background check deliver food/supplies to IDOC facilities on behalf of the contractor. The food service authority notifies the facility shift commander and the dietary services manager when an unauthorized contract employee makes a delivery.

  Select Yes No Not observed/N/A Per Auditor Observation Per Document Review Per Staff Interview

  • Yes
  • No
  • Not observed/N/A
  • Per Auditor Observation
  • Per Document Review
  • Per Staff Interview