Title Page

  • SAISD AR PREP MONITORING 2019-2020

  • Site

  • Conducted on

  • Prepared by

BREAKFAST

Meal Counting & Claiming: SBP - Breakfast in the Classroom

  • Are students getting a reimbursable meal?

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

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

BIC Rosters

  • ARE BIC ROSTERS CORRECTLY LABELED WITH:

  • Name of Teacher?

  • Classroom Number?<br>

  • Folder Number?<br>

  • Correct Month?

  • Correct Dates?

  • Current School Year?

  • Review BIC Rosters and verify the following:

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

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

  • Is total students served totals correct ?

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

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

Mosaic

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

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

  • Does Manager have BIC Folders for each Classroom?

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

Meal Components & Quantities: SBP - Breakfast in the Classroom

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

  • List classrooms visited?

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

  • If milk substitutions are made, are they allowable?

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

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

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?

  • Is there a Reimbursable Meal Sign on each line?

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?

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

  • If milk substitutions are made, are they allowable?

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

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

LUNCH

Meal Counting & Claiming: NSLP

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

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

  • What is the medium of exchange at the POS?

  • Are purchased snacks rung up under student account?

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

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

  • Are the Special Diets highlighted?

  • Does each register have a Meal Roster available?

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

  • Is there a Reimbursable Meal Sign on each line?

  • 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?

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

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

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

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

  • 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?

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

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

  • 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?

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

  • Do menu substitutions/revisions have an explanation?

  • Is Offer vs. Serve being implemented properly?

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

  • Does the FPR indicate the correct portion sizes?

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

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

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

  • Does the FPR indicate the quantity prepared?

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?

  • Does the FPR indicate the correct portion sizes?

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

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

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

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

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

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

  • Do menu substitutions/revisions have an explanation?

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

  • Are recipes attached?

  • Are Special Diet FPR attached?

HEADSTART & Pre-K

  • Are meals served family style?

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

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

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

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

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

FRESH FRUIT & VEGETABLE PROGRAM: FFVP

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

  • What was the time?

  • Is the FFVP widely publicized within the school?

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

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

General Areas

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

  • Expiration Date:

  • Are Food Handlers Certifications up to date and posted?

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

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

  • Have previous health inspection findings been addressed and corrected ?

  • If previous findings, what were the findings?

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

  • 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)

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

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

HACCP

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

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

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

  • Daily Food Panty log

  • Daily Thermometer Calibration Log

  • Daily Refrigerator, Freezer and Milk Cooler Log

  • Daily Holding Temperature Log

  • Daily Sanitizing Log - Dish Machine Temperature

  • Daily Sanitizing Log - 3 Compartment Sink and Sanitize Buckets

  • Milk and Juice Recycling Temperature Log

  • Other Comments / Observations:

  • Findings:

  • Corrective Action:

  • Corrective Action to be completed by:

  • Is a Followup Required?

  • Date Followup will be conducted:

  • Manager's Signature

  • Supervisor Signature

  • Date of Follow Up:

  • Notes on Follow Up:

  • Manager's Signature

  • Supervisor's Signature:

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.