SAISD AR Prep Monitoring 2019-2020

• SAISD AR PREP MONITORING 2019-2020

• Site

• Conducted on

  Date

• Prepared by

BREAKFAST

Meal Counting & Claiming: SBP - Breakfast in the Classroom

• Are students getting a reimbursable meal?

  Yes

  No

  N/A

• Are the teachers verifying that reimbursable meals have been selected before recording the meal?

  Yes

  No

  N/A

• Is Manager monitoring classrooms monthly to ensure reimbursable meal compliance?

  Yes

  No

  N/A

BIC Rosters

• ARE BIC ROSTERS CORRECTLY LABELED WITH:

• Name of Teacher?

  Yes

  No

  N/A

• Classroom Number?<br>

  Yes

  No

  N/A

• Folder Number?<br>

  Yes

  No

  N/A

• Correct Month?

  Yes

  No

  N/A

• Correct Dates?

  Yes

  No

  N/A

• Current School Year?

  Yes

  No

  N/A

• Review BIC Rosters and verify the following:

• Is # Of Meals Sent to Room Completed by Manager ?

  Yes

  No

  N/A

• Did the teacher properly marked the number of reimbursable meals issued (one mark per each)?

  Yes

  No

  N/A

• Is total students served totals correct ?

  Yes

  No

  N/A

• Did teacher and manager sign at the end of the week?

  Yes

  No

  N/A

• Did the manager enter the correct counts off rosters to the spreadsheet?

  Yes

  No

  N/A

Mosaic

• Is Manager ensuring no zeros remain for all classrooms by checking Serving in the Classroom Report?

  Yes

  No

  N/A

• Is Manager verifying count at the end of Breakfast and printing Serving in the Classroom Report as needed?

  Yes

  No

  N/A

• Does Manager have BIC Folders for each Classroom?

  Yes

  No

  N/A

• Did Manager include a 5 Day classroom roster in folder in case of computer failure?

  Yes

  No

  N/A

Meal Components & Quantities: SBP - Breakfast in the Classroom

• Were all the required meal components available to the participating students?

  Yes

  No

  N/A

• List classrooms visited?

• Was at least two of the required varieties of fluid milk available?

  Yes

  No

  N/A

• If milk substitutions are made, are they allowable?

  Yes

  No

  N/A

• Do portion sizes meet the minimum amounts per meal pattern requirements and planned menu for the day of review?

  Yes

  No

  N/A

• Are the food production records completed prior to meal service? (except recording leftovers)

  Yes

  No

  N/A

Meal Counting & Claiming: SBP - Breakfast Line

• How is the cashier verifying that reimbursable meals are selected by students?

• What is the medium of exchange at the POS?

  Select Student enter ID# Student provide name Student scans card with ID# Use combination of all three methods

  • Student enter ID#
  • Student provide name
  • Student scans card with ID#
  • Use combination of all three methods

• Is there a Reimbursable Meal Sign on each line?

  Yes

  No

  N/A

Meal Components & Quantities: SBP - Breakfast Line

• Were all required meal components available on every reimbursable meal service line to all participating students at all times during service?

  Yes

  No

  N/A

• Was at least two of the required varieties of fluid milk available?

  Yes

  No

  N/A

• If milk substitutions are made, are they allowable?

  Yes

  No

  N/A

• Do portion sizes meet the minimum amounts per meal pattern requirements and planned menu for the day of review?

  Yes

  No

  N/A

• Are the food production records completed prior to meal service? (Except for the recording of leftovers)

  Yes

  No

  N/A

LUNCH

Meal Counting & Claiming: NSLP

• Is there a trained back-up cashier other than the manager?

  Yes

  No

  N/A

• How is the cashier verifying that the reimbursable meals are selected by students?

• What is the medium of exchange at the POS?

  Select Student enter ID# Student provide name Student scans card with ID# Use combination of all three methods

  • Student enter ID#
  • Student provide name
  • Student scans card with ID#
  • Use combination of all three methods

• Are purchased snacks rung up under student account?

  Yes

  No

  N/A

• Are cashiers entering a la carte sales in the POS as they occur and not at the end of the meal service ?

  Yes

  No

  N/A

• Does each register have a current (no more than 30 days) Master Roster?

  Yes

  No

  N/A

• Are the Special Diets highlighted?

  Yes

  No

  N/A

• Does each register have a Meal Roster available?

  Yes

  No

  N/A

• Is the Meal Roster to record meals not served in the cafeteria (satellites, ISS, etc) used by the manager?

  Yes

  No

  N/A

• Is there a Reimbursable Meal Sign on each line?

  Yes

  No

  N/A

• Review the CEP Edit Check Report or the Over-claim Edit Check Report for the month. If there are any edit check exceeds did the manager obtain the necessary support documents?

  Yes

  No

  N/A

Meal Components & Quantities: NSLP - "Day of Review"

• Did all meals observed for reimbursement contain all required meal components ?

  Yes

  No

  N/A

• Were all required meal components available on every reimbursable meal service line to all participating students during the entire meal service?

  Yes

  No

  N/A

• Was fluid milk available in at least the two required varieties throughout the serving period on all meal service lines?

  Yes

  No

  N/A

• What grades are served at this school?

• Do portion sizes meet the minimum amounts per meal pattern requirements and planned menu for the day of review for the grade group at this school?

  Yes

  No

  N/A

• Are the minimum daily requirements of grains/breads, meat/meat alternate, milk, fruits, and vegetables met for the age/grade group being served?

  Yes

  No

  N/A

• Are there any competitive foods available in any food service areas during any of the meal periods ?

  No, Competitive Foods

  Yes, Competitive Foods

• If the school is serving multiple menus and/or age/grade groups, is the meal service structured to comply with the required age/grade group meal pattern requirements? Describe the structure.

• Has the school complied with the planned menu for the day of review?

  Yes

  No

  N/A

• If the changes are being made to the planned menu, are the changes approved substitutions?

  Yes

  No

  N/A

• Do menu substitutions/revisions have an explanation?

  Yes

  No

  N/A

• Is Offer vs. Serve being implemented properly?

  Yes

  No

  N/A

• Are the food production records completed prior to meal service? (except for the recording of leftovers)

  Yes

  No

  N/A

• Does the FPR indicate the correct portion sizes?

  Yes

  No

  N/A

• Does the FPR indicate the temperatures recorded for the day?

  Yes

  No

  N/A

• Does the FPR indicate the planned portions for the students?

  Yes

  No

  N/A

• Does the FPR indicate the quantity planned? (ingredients)

  Yes

  No

  N/A

• Does the FPR indicate the quantity prepared?

  Yes

  No

  N/A

Meal Components & Quantities: NSLP - Review Period: Previous Week

• REVIEW THE LUNCH FOOD PRODUCTION RECORDS FOR THE PREVIOUS WEEK.

• Select three days and indicate dates.

• Are FPR filled out completely with all required information?

  Yes

  No

  N/A

• Does the FPR indicate the correct portion sizes?

  Yes

  No

  N/A

• Does the FPR indicate the temperatures recorded for the day?

  Yes

  No

  N/A

• Does the FPR indicate the planned portions for the students?

  Yes

  No

  N/A

• Does the FPR indicate the quantity planned of each required ingredients?

  Yes

  No

  N/A

• Do production records for the review period indicate the required quantities of food were available? Select one day to do calculations.

  Yes

  No

  N/A

• Did the school comply with the planned menu for the review period?

  Yes

  No

  N/A

• If changes were made to the planned menu, are the changes approved substitutions?

  Yes

  No

  N/A

• Do menu substitutions/revisions have an explanation?

  Yes

  No

  N/A

• Are the food production records filed neatly by month by meal service?

  Yes

  No

  N/A

• Are recipes attached?

  Yes

  No

  N/A

• Are Special Diet FPR attached?

  Yes

  No

  N/A

HEADSTART & Pre-K

• Are meals served family style?

  Yes

  No

  N/A

• Is teacher verifying that a reimbursable meal is selected by students?

  Yes

  No

  N/A

• Is a food production record provided with portion sizes for all meals to assist the teacher in identifying reimbursable meal?

  Yes

  No

  N/A

• If teacher is using Mosaic in the classroom, did teacher record only reimbursable meals.

  Yes

  No

  N/A

• If using classroom roster, did teacher fill out correctly and return daily?

  Yes

  No

  N/A

• Does the adult use hand sanitizer prior to wearing the gloves to serve the students?

  Yes

  No

  N/A

FRESH FRUIT & VEGETABLE PROGRAM: FFVP

• Is the FFVP offered during the school day, but outside the meal service times of the NSLP?

  Yes

  No

  N/A

• What was the time?

• Is the FFVP widely publicized within the school?

  Yes

  No

  N/A

• Are teachers who are in the classroom with students during the FFVP meal service the only adults provided with fresh fruits and vegetables?

  Yes

  No

  N/A

• Are gloves sent to the classroom for distribution of the item ?

  Yes

  No

  N/A

General Areas

• Are Manager's FS Certification up to date and posted?

  Yes

  No

  N/A

• Expiration Date:

• Are Food Handlers Certifications up to date and posted?

  Yes

  No

  N/A

• Has the serving site received two health inspections within the school year ?

  Yes

  No

  N/A

• Has the serving site posted its most recent health inspection in a visible location ?

  Yes

  No

  N/A

• Have previous health inspection findings been addressed and corrected ?

  Yes

  No

  N/A

• If previous findings, what were the findings?

• Is the Food Establishment Permit posted in a public area ?

  Yes

  No

  N/A

• Is the USDA "And Justice for All" poster displayed in a prominent location and visible to recipients of benefits? (For BIC, poster should be at entrance of building)

  Yes

  No

  N/A

• Is free potable water available to all students for lunch? (in each location where lunches are served during the meal service)

  Yes

  No

  N/A

• Are records filed and labeled as required by Record Retention Procedure?

  Yes

  No

  N/A

HACCP

• Does the manager know how to access the HACCP Plan and Standard Operating Procedures (SOP) on Sharepoint?

  Yes

  No

  N/A

• Safety Data Sheets (SDSs) available. (CNS and Sanitech SDSs)

  Yes

  No

  N/A

• The HACCP Manager Self-Inspection checklist are being conducted bi-monthly and are readily retrievable.

  Yes

  No

  N/A

• Daily Food Panty log

  Yes

  No

  N/A

• Daily Thermometer Calibration Log

  Yes

  No

  N/A

• Daily Refrigerator, Freezer and Milk Cooler Log

  Yes

  No

  N/A

• Daily Holding Temperature Log

  Yes

  No

  N/A

• Daily Sanitizing Log - Dish Machine Temperature

  Yes

  No

  N/A

• Daily Sanitizing Log - 3 Compartment Sink and Sanitize Buckets

  Yes

  No

  N/A

• Milk and Juice Recycling Temperature Log

  Yes

  No

  N/A

• Other Comments / Observations:

• Findings:

• Corrective Action:

• Corrective Action to be completed by:

  Date

• Is a Followup Required?

  Yes, Follow up Required

  No, Follow up not Required

• Date Followup will be conducted:

• Manager's Signature

  Sign

• Supervisor Signature

  Sign

• Date of Follow Up:

  Date

• Notes on Follow Up:

• Manager's Signature

  Sign

• Supervisor's Signature:

  Sign