SAISD AR Prep Monitoring 2023-2024

• Site

  Select

• Conducted on

  Date

• Name of manager:

• Prepared by

BREAKFAST

Breakfast Basics:

• What is the planned breakfast menu for the day of Review?

• What is the Breakfast serving method?

  Select

• What is the Breakfast Serving Time?

• Can you easily find the Breakfast food production record(s) in the food prep area?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Breakfast in the Classroom - Counting & Claiming

• Does Manager have BIC folders for each classroom with a 5 - Day backup manual meal roster included?

  Yes

  No

  N/A

• List classrooms visited. Visit 25% of the Total BIC classrooms.

• What is the method of recording meals in the classroom(s)?

  Select

• How are teachers distributing meals?

  Select

• If other, describe method?

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

  Yes

  No

  N/A

Breakfast in the Classroom - Counting & Claiming: BIC Rosters

• Review the BIC rosters for the following: Labeled with Name of Teacher, Classroom Number, Folder Number, Correct Month, Correct Dates, Current School Year?

  Yes

  No

  N/A

• Review the 25% of the returned folders and should not be the same as the classrooms visited. Check the BIC rosters: Did the teacher properly mark the number of reimbursable meals issued (one mark per each)?

  Yes

  No

  N/A

• Did the manager complete the Child Nutrition Services section on the BIC roster?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Review the BIC Daily Participation worksheet: Did the manager enter the correct counts off the rosters to the spreadsheet?

  Yes

  No

  N/A

• Review the BIC Daily Participation worksheet to check that the folder number and teacher names are in the same sequence as on the BIC rosters. Is the information the same?

  Yes

  No

  N/A

Breakfast in the Classroom - Counting & Claiming: Mosaic POS

• Is the teacher able to access Mosaic - Serving in the Classroom?

  Yes

  No

  N/A

• Are teachers providing a reimbursable meal before recording the meal on Mosaic?

  Yes

  No

  N/A

• Is Manager verifying classroom counts using the Serving in the Classroom Report?

  Yes

  No

  N/A

Breakfast in the Classroom - Meal Components & Quantities

• Of the classrooms visited, were all the required meal components available to the participating students?

  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

Breakfast Thru the Line - Counting & Claiming

• What is the medium of exchange at the POS?

  Select

• Ask the cashier if they know what is a reimbursable meal when selected by student during breakfast, Does cashier know?

  Yes

  No

  N/A

• Is there a Reimbursable Meal Sign on each line?

  Yes

  No

  N/A

Breakfast Thru the Line - Meal Components & Quantities

• 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

• BREAKFAST OBSERVATIONS

LUNCH

Lunch Basics

• What is the Lunch Serving Times for all grades?

• What is the planned Lunch menu for the day of Review?

• What is the Lunch serving method?

  Select

• Is there a Reimbursable Meal Sign on each line?

  Yes

  No

  N/A

• What grades are served at this school?

  Select

• Can you easily find the food production record(s) in the food prep area?

  Yes

  No

  N/A

• Indicate the which food production record is being used?

  Select

• Is the manager using the correct one for the site?

  Yes

  No

  N/A

Lunch Thru the Line: Counting & Claiming

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

  Yes

  No

  N/A

• Ask the cashier if they know when a reimbursable meals has been selected by student. Does the cashier know?

  Yes

  No

  N/A

• What is the medium of exchange at the POS?

  Select

• Are purchased snacks rung up under the student's account?

  Yes

  No

  N/A

• When are cashiers entering a la carte sales in the POS?

  Select

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

  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

• 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

Lunch Thru the Line: Meal Components & Quantities:

"Day of Review"

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

  Yes

  No

  N/A

• Review the food production record(s) for the "Day of Review" 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 temperatures recorded for the day?

  Yes

  No

  N/A

• Does the FPR indicate the quantity prepared for the required components (ingredients)?

  Yes

  No

  N/A

• Does the FPR indicate the quantity prepared in the correct format (case ct, #10 cans, lbs)?

  Yes

  No

  N/A

• Are the menu revisions approved substitutions?

  Yes

  No

  N/A

• Do menu substitutions/revisions have an explanation?

  Yes

  No

  N/A

• For the substitutions/revisions made, are the meal components identified (M/A oz ez, Grain Oz eq, Fruit cup, Veg cup, Milk cup)?

  Yes

  No

  N/A

• Are recipes attached?

  Yes

  No

  N/A

• Are Special Diet FPR attached?

  Yes

  No

  N/A

• Did the manager indicate whether offer vs serve or straight tray?

  Yes

  No

  N/A

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

  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

• 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

• Is Offer vs. Serve being implemented properly?

  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

• LUNCH OBSERVATIONS

"REVIEW PREVIOUS WEEK"

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

• Review 5 days and check that FPR are filled out completed with all required information. Record the dates reviewed.

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Does the FPR indicate the quantity prepared for the required components (ingredients)?

  Yes

  No

  N/A

• Does the FPR indicate the quantity prepared in the correct format (case ct, #10 cans, lbs.)?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Did the manage indicate whether offer vs serve or straight tray?

  Yes

  No

  N/A

• Are the meals served for both students and adults recorded on the food production record?

  Yes

  No

  N/A

• Are the menu revisions approved substitutions?

  Yes

  No

  N/A

• Do menu substitutions/revisions have an explanation?

  Yes

  No

  N/A

• For the substitutions/revisions made, are the meal components identified (M/A oz ez, Grain Oz eq, Fruit cup, Veg cup, Milk cup?

  Yes

  No

  N/A

• Are recipes attached?

  Yes

  No

  N/A

• Are Special Diet FPR attached?

  Yes

  No

  N/A

FAMILY STYLE DINING: Counting & Claiming

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Did manager provide a 5 - day classroom roster in case of computer failure?

  Yes

  No

  N/A

• Is manager verifying count at the end of Lunch by reviewing or printing Serving in the Classroom report?

  Yes

  No

  N/A

FAMILY STYLE DINING: Meal Components & Quantities

• Does the teacher have the required serving spoons to ensure the correct portion sizes are provided to the students?

  Yes

  No

  N/A

• Were all the required meal components provided to the students?

  Yes

  No

  N/A

• Is the teacher returning leftover food in the pans to the cafeteria in the cambro?

  Yes

  No

  N/A

• FAMILY STYLE DINING OBSERVATIONS:

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 time was FFVP service ?

• Is the FFVP widely publicized within the school?

  Yes

  No

  N/A

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

  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

• FFVP OBSERVATIONS:

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 posted its most recent health inspection in a visible location ?

  Yes

  No

  N/A

• What is the date of the previous health inspection?

• If previous findings, what were the findings?

• Have previous health inspection findings been addressed and corrected ?

  Yes

  No

  N/A

• 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 there a Civil Right Complaint form easily accessible to cashier?

  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

• GENERAL AREA OBSERVATIONS:

HACCP

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

  Yes

  No

  N/A

• Does the manager complete the HACCP Manager Self-Inspection and submit through Google Forms?

  Yes

  No

  N/A

• Does the manager submit the monthly staff development through Google Forms?

  Yes

  No

  N/A

• Are food products stored properly? (dented cans, opened product labeling, expired items)

  Yes

  No

  N/A

• Ice Machine clean and free of mold?

  Yes

  No

  N/A

• Review each of the required HACCP Logs.

• Daily Food Panty log completed?

  Yes

  No

  N/A

• Daily Thermometer Calibration Log completed?

  Yes

  No

  N/A

• Daily Refrigerator, Freezer and Milk Cooler Log completed?

  Yes

  No

  N/A

• Daily Holding Temperature Log completed? (Transport sites)

  Yes

  No

  N/A

• Dish machine log being completed weekly with test strip provided?

  Yes

  No

  N/A

• Daily Sanitizing Log - 3 Compartment Sink and Sanitize Buckets completed?

  Yes

  No

  N/A

• Milk and Juice Recycling Temperature Log completed?

  Yes

  No

  N/A

• HACCP OBSERVATIONS:

Finance

• Does School not have any overages or shortages for previous week?

  Yes

  No

  N/A

• Does campus show A la Carte sales ? (Review 5 previous days)?

  Yes

  No

  N/A

• Was explanation given for overage or shortages of 5 dollars ?

  Yes

  No

  N/A

• Cash for change the correct amount?

  Yes

  No

  N/A

• Cash for Change paperwork being completed daily?

  Yes

  No

  N/A

• FINANCE OBSERVATIONS:

SIGNATURES

• Manager's Signature:

  Sign