SOP 409.04.10-att-1: Weekly Food Service Assessment Report

SOP 409.04.10

Attachment 1

9/23/20
Page 1 of 6

Georgia Department of Corrections

Food Services
Weekly Assessment Report

Facility: ________________________________ Date: ________________

SECTION I - FOOD SAFETY AND SANITATION (25 points)

|Col1|PROCEDURE|C|N/C|COMMENTS|
|---|---|---|---|---|
|1.|Date: ______________ Score: ____________ of
latest Health Department Inspection.||||
|2.|Vermin and pest control are provided as evidence by
contract or institution schedule and is effective.||||
|3.|Daily inspections are in file.||||
|4.|Weekly sanitation inspections are in file.||||
|5.|Monthly sanitation inspections are in file.||||
|6.|Appropriate beverage containers are being used to
dispense all beverages and cleaned.||||
|7.|All offenders and staff are in proper uniform,
including hair restraints.||||
|8.|“Wash Hands”, “No Smoking”, and “Caution” signs
are posted where needed and enforced.||||
|9.|Toilet and wash basin facilities are accessible in the
vicinity of the food preparation areas with soap and
paper towels available.||||
|10.|Staff and offenders wash hands and exposed areas
before starting work, and after using toilet.||||
|11.|Potentially hazardous spills receive immediate
attention.||||
|12.|Dishwasher checked and recorded during mealtime.
Wash temperature at 150 degrees and final rinse 180
degrees or above.||||
|13.|Visual sanitation and inspection results:||||
||a. Walls||||
||b. Floors||||
||c. Ceilings||||
||d. Light Fixtures||||
||e. Serving Line||||
||f. Cooking Equipment||||
||g. Food Warmers or Holding Equipment||||
||h. Refrigerators and Freezers||||

Retention Schedule: Upon completion, this form shall be maintained in a local filing area for six (6) years, one year
active and five years inactive, then destroyed.

SOP 409.04.10

Attachment 1

9/23/20
Page 2 of 6

SECTION I - FOOD SAFETY AND SANITATION cont.

|Col1|PROCEDURE|C|N/C|Col5|COMMENTS|
|---|---|---|---|---|---|
||i. Tables and Counters|||||
||j. Floor Drains/Grease Traps|||||
||k. Trash and Garbage Handling|||||
||l. Air Curtains/Fly Control|||||
||m. Drinking water available in dining area.|||||
||n. Hoods/Ventilation Systems are clean.|||||
||o. Mops & Brooms Stored properly and area clean.|||||
||p. Trays and Eating utensils are clean and in good
condition.|||||
||q. Pots and Pans and Serving Utensils are clean.|||||
|14.|All foods stored in refrigerators or freezers are
properly covered and labeled (dated and identified).|||||
|15.|All chemicals are stored in locked, secured area and
signed in/out.|||||
|16.|All knives/utensils are on shadow board and signed
in/out as used.|||||
|17.|Are all foods stored in a manner to prevent
contamination?|||||
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|COMMENTS: |COMMENTS: |COMMENTS: |COMMENTS: |COMMENTS: |COMMENTS: |
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Retention Schedule: Upon completion, this form shall be maintained in a local filing area for six (6) years, one year
active and five years inactive, then destroyed.

SOP 409.04.10

Attachment 1

9/23/20
Page 3 of 6

SECTION II - DOCUMENTATION (20 points)

|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|
|---|---|---|---|---|---|
|1.|1.|An updated Policy & Procedure Manual for Food
Service and a copy of the Master Menu are on file.||||
|2.|2.|Requisitions are posted daily by 2:00 p.m.||||
|3.|3.|Accurate records of meals served are maintained.||||
|4.|4.|Daily Food Service Packet Checklist is complete and
signed by Food Service Director.||||
|5.|5.|Current monthly food cost is available.||||
|6.|6.|Cook’s worksheets are current and filled out properly.||||
|7.|7.|Documentation of paid staff meals kept on record. No
staff members are eating free.||||
|8.|8.|General filing system is in place and records are
retained for four years.||||
|9.|9.|All SSI email messages are printed and maintained in a
book/file for Food Service personnel to read and
initial.||||
|10.|10.|All equipment not working properly has a maintenance
request and is on file (List equipment not working in
comments.)||||
|11.|11.|Is equipment repaired within 7 days of breakdown?||||
|12.|12.|All farm products are received via waybill and
recorded in SSI on the day of receipt. Usage of farm
products is recorded on a daily basis in SSI.||||
|13.|13.|Is facility within budget?||||
||||||SCORE: |
|COMMENTS: |COMMENTS: |COMMENTS: |COMMENTS: |COMMENTS: |COMMENTS: |
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Retention Schedule: Upon completion, this form shall be maintained in a local filing area for six (6) years, one year
active and five years inactive, then destroyed.

SOP 409.04.10

Attachment 1

9/23/20
Page 4 of 6

SECTION III - WAREHOUSE/INVENTORY (20 points)

|Col1|PROCEDURE|C|N/C|COMMENTS|
|---|---|---|---|---|
|1.|A current, accurate inventory of food is maintained. (Spot
Check Inventory Form)||||
|2.|All spot buys or special food items shipped by Food and
Farm are used according to Central Office instructions.||||
|3.|Refrigeration temperature checked three times per day
and recorded.||||
|4.|Storage Areas:||||
||a. All items are dated when received and oldest used
first.|
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||b. All Food and Supplies are stored on pallets or
dunnage racks 6” off the floor and 18” from the
ceiling.||||
||c. Storage areas are kept clean.||||
||d. Refrigerator temperature is maintained at or below 41
degrees F.||||
||e. Freezer temperature is maintained at 0 degrees to
minus 10 degrees F.||||
||f. All temperatures in Food Storage areas are monitored
and documented.||||
|||||SCORE: |
|COMMENTS: |COMMENTS: |COMMENTS: |COMMENTS: |COMMENTS: |
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Retention Schedule: Upon completion, this form shall be maintained in a local filing area for six (6) years, one year
active and five years inactive, then destroyed.

SOP 409.04.10

Attachment 1

9/23/20
Page 5 of 6

SECTION IV - PREPARATION/SERVICE (25 points)

|Col1|PROCEDURE|C|N/C|COMMENTS|
|---|---|---|---|---|
|1.|Meals served follow master menu plan.||||
|2.|Mealtimes are scheduled and no more than 14 hours to
exist between the evening meal and breakfast.||||
|3.|Meals served in segregation are representative of meals
served the general population.||||
|4.|Diet roster is on file and current. # of diets||||
|5.|Modified medical diet menus are available and
followed.||||
|6.|All diet meals transported away from the kitchen are
identified with offender name and diet.||||
|7.|Food is prepared as close to mealtime as possible.||||
|8.|Thermometers are accessible and being used to monitor
food temperatures.||||
|9.|Current SSI recipes are being followed.||||
|10.|Portion control is enforced.||||
|11.|Cold prepared foods are maintained at 41 degrees or
below.||||
|12.|Hot foods are maintained at 135 degrees or above.||||
|13.|Are all frozen foods thawed properly?||||
|||||SCORE: |
|COMMENTS: |COMMENTS: |COMMENTS: |COMMENTS: |COMMENTS: |
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Retention Schedule: Upon completion, this form shall be maintained in a local filing area for six (6) years, one year
active and five years inactive, then destroyed.

SOP 409.04.10

Attachment 1

9/23/20
Page 6 of 6

SECTION V - STAFF TRAINING/OFFENDER TRAINING (10 points)

|Col1|PROCEDURE|C|N/C|COMMENTS|
|---|---|---|---|---|
|1.|Documentation is on file that reflects all offenders have
reviewed and initialed their specific job description.
Documentation is on file that reflects that the offenders
have received basic safety and sanitation training||||
|2.|Documentation is on file that indicates a review of
offender workers after they have completed their 30 days
work training period.||||
|3.|There is documentation on monthly food service staff
meetings.||||
|||||SCORE: |
|COMMENTS: |COMMENTS: |COMMENTS: |COMMENTS: |COMMENTS: |
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List names of food service employees and levels of training needed:

EMPLOYEE: _____________________________ LEVELS: _____________________________
EMPLOYEE: ____________________________ LEVELS: _____________________________
EMPLOYEE: _____________________________ LEVELS: _____________________________
EMPLOYEE: _____________________________ LEVELS: _____________________________
EMPLOYEE: _____________________________ LEVELS: _____________________________
EMPLOYEE: _____________________________ LEVELS: _____________________________

OVERALL TOTAL SCORE: __________________

Signature: ____________________________________

Food Service Staff Member

Retention Schedule: Upon completion, this form shall be maintained in a local filing area for six (6) years, one year
active and five years inactive, then destroyed.