SAISD Compliance Monitoring 2018-2019

• SAISD COMPLIANCE MONITORING 2017-2018

• 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

• Are Managers monitoring classrooms monthly to ensure reimbursable meal compliance?

  Yes

  No

  N/A

Rosters

• Are rosters correctly labeled with:

• Name of Teacher?

• Classroom Number?

• Folder Number?

• Correct Month?

• Correct Dates?

• Current School Year?

• Review BIC Rosters and verify the following:

• Is #1 filled out (Total number of breakfast served by CN)?

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

• Does #2 Total Served agree with the number or meals marked in section 2?

• Is #3 Breakfast not Served calculated correctly?

• Is #4 Students Enrolled (indicating attendance is checked regularly) complete?

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

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

  Yes

  No

  N/A

Mosaic

• Are teachers completing in a timely manner each day?

  Yes

  No

  N/A

• Are Managers ensuring no zeros remain for all classrooms?

  Yes

  No

  N/A

• Are Managers completing count and printing daily?

  Yes

  No

  N/A

• Are Managers including a roster in folder daily?

  Yes

  No

  N/A

Meal Components & Quantities: SBP - Breakfast in the Classroom

• Were all the required meal components available to the participating students? (List classrooms visited)

  Yes

  No

  N/A

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

  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? (Student enters ID, Student provides name, Cards with ID #)

• 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 fluid milk available in at least two required varieties?

  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? (Student enters ID, Student provides name, Cards with ID #)

• Are purchased snacks rung up under student account?

  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 No ID Roster available?

  Yes

  No

  N/A

• Is there a Reimbursable Meal Sign on each line?

  Yes

  No

  N/A

• Review the Station Drawer Report (review all drawers) for the previous week. Is there not any over/under on the selected drawer(s)?

  Yes

  No

  N/A

• Review the CEP Edit Check Report or the Over-claim Edit Check Report for the month. Are there not any edit check exceeds?

  Yes

  No

  N/A

• If there are, did the manager obtain the necessary support documents?

  Yes

  No

  N/A

• Is deposit log signed daily?

  Yes

  No

  N/A

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

• 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

• If milk substitutions are made, are they allowable?

  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

• 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? (ingredients)

  Yes

  No

  N/A

• Do production records for the review period indicate the required quantities of food were available? (show 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 & PreK

• Are meals served family style?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are classroom roster filled out correctly for each meal and returned daily?

  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

AT RISK AFTERSCHOOL MEAL PROGRAM: SUPPER

• What time is meal being served?

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

• Are Rosters filled out correctly?

  Yes

  No

  N/A

• Do rosters indicate student's age?

  Yes

  No

  N/A

• Are the student's names clearly marked if the student has taken a meal?

  Yes

  No

  N/A

• Are the rosters tallied?

  Yes

  No

  N/A

• Is there a designated area for the facilitator to leave the roster for the manager for the following day? (indicate designated area)

  Yes

  No

  N/A

• Are the rosters submitted to the office every Monday?

  Yes

  No

  N/A

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

• Is the quantity planned sufficient for the planned portions for the students?

  Yes

  No

  N/A

AFTERSCHOOL CARE PROGRAM: ASCP

• Are student's receiving a reimbursable snack?

  Yes

  No

  N/A

• Is snack being served at correct time? (Record time served--no less than 2 hours after supper)

  Yes

  No

  N/A

• Are Rosters filled out correctly?

  Yes

  No

  N/A

• Do rosters indicate student's age?

  Yes

  No

  N/A

• Are the student's name clearly marked if the student has taken a meal?

  Yes

  No

  N/A

• Are the rosters tallied?

  Yes

  No

  N/A

• Is there a designated area for the facilitator to leave the roster for the manager for the following day? (indicate designated area)

  Yes

  No

  N/A

• Are the rosters submitted to the office every Monday?

  Yes

  No

  N/A

SPECIAL DIETS

• Is there a purple folder in the manager's office and a purple binder in the kitchen, with diets out of public view?

  Yes

  No

  N/A

• Are the diets up to date?

  Yes

  No

  N/A

• Are all Special Diet food items labeled in pantry/cooler/freezer?

  Yes

  No

  N/A

• Is entire meal in approved container(s) and labeled with student initials?

  Yes

  No

  N/A

• Are purple tags on all bags, coolers, & cambros for rooms with Special Diets?

  Yes

  No

  N/A

• How does cashier ensure meal meets Special Diet?

• Are cook & manager both signing that they have verified special diets?<br>

  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? (Document time)

  Yes

  No

  N/A

• 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

GENERAL AREAS

• Are 30/60/90 new employee evaluations up to date?

  Yes

  No

  N/A

• Is manager completing substitute evaluations?

  Yes

  No

  N/A

• Are all monthly reports current and turned into supervisor each month?

  Yes

  No

  N/A

• 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

• 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

• Was the onsite review of the meal counting and claiming procedure completed prior to February 1?

  Yes

  No

  N/A

• Was corrective action of the meal counting and claiming procedure required?

  Yes

  No

  N/A

• Are any no foods of minimal nutritional value available in any food service area during any of the meal periods?

  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

• What is the method of service?

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

  Yes

  No

  N/A

• Are cashiers returning change unless student requests it in his 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

• Are cash drawers clean and organized with no loose change?

  Yes

  No

  N/A

• Is the Cash for Change the correct amount?

  Yes

  No

  N/A

• How many people count the Cash for Change Reconciliation on a daily basis?

• is it not the same persons every day?

  Yes

  No

  N/A

• Does the manager not have any overage/shortages for the previous day? The previous week?

  Yes

  No

  N/A

• If there are, did the manager note the discrepancy and the reason for the discrepancy?

  Yes

  No

  N/A

• Does the manager have the current Special Meal Request form?

  Yes

  No

  N/A

• Does the manager have the current form to use for meals served away from the cafeteria?

  Yes

  No

  N/A

• Are Job Flows posted for each position?

  Yes

  No

  N/A

• Are they being utilized?

  Yes

  No

  N/A

• Other Comments / Observations:

• Findings:

• Date of Follow Up:

• Select date

  Date

• Manager's Signature

  Sign

• Compliance Monitor: Christine Van Hoozer

• Compliance Monitor's Signature

  Sign

• Corrective Action

• Date of Corrective Action:

• Select date

  Date

• Yes

  No

  N/A