SOP 409.04.19-att-2: Equipment Assessment Form - Food Services

Division:: Executive
Reference Code:: IVL01-0018
Topic Area:: 409 Policy-GCI Food Service
PowerDMS:: View on PowerDMS
Length:: 1,331 words

Summary

This form is used to assess and document the condition and maintenance of food service equipment in Georgia Department of Corrections facilities. It covers thirteen types of kitchen equipment including refrigeration, ovens, grills, mixers, slicers, kettles, dishwashers, warmer boxes, ranges, disposals, serving lines, skillets, and retherm ovens. Assessors evaluate whether preventive maintenance has been conducted, equipment is operating properly, and items are properly sanitized, then retain completed forms for one year active and five years inactive before destruction.

Key Topics

food service equipment
equipment assessment
preventive maintenance
kitchen equipment inspection
refrigeration equipment
convection ovens
grills
mixers
slicers
kettles
dishwashers
warmer boxes
ranges
disposals
serving lines
skillets
retherm ovens
equipment sanitation
equipment maintenance records
facility food service

Full Text

SOP 409.04.19

Attachment 2
00/00/17

Georgia Department of Corrections

Food Services
Equipment Assessment Form

Facility: ________________________________ Date: ________________

Date of last visit by Food Service Maintenance Advisor: _______________________

Date of last Food Service Maintenance Assessment Report: _______________________

SECTION I - REFRIGERATION EQUIPMENT

|Col1|PROCEDURE|C|N/C|COMMENTS|
|---|---|---|---|---|
|1.|Preventive maintenance was conducted on
___________ (date) in accordance with policy
409.04.19 and engineering tagging policy.||||
|2.|Are all cooler and freezer temperatures checked three
times daily and recorded as specified in Policy
409.04.03?||||
|3.|Is all refrigeration equipment operating properly?||||
|4.|Is equipment properly sanitized?||||
|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|
||||||
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SECTION II - ROTARY OVEN/CONVECTION OVENS

|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|
|---|---|---|---|---|---|
|1.|1.|Preventive maintenance was conducted on
___________ (date) in accordance with policy
409.04.19 and engineering tagging policy.||||
|2.|2.|Are all convection ovens operating properly?||||
|3.|3.|Is equipment properly sanitized?||||
|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|
|||||||
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Retention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in
an active file, five (5) years in an inactive file, and then destroyed..

SOP 409.04.19

Attachment 2
00/00/17

SECTION III - GRILLS

|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|
|---|---|---|---|---|---|
|1.|1.|Preventive maintenance was conducted on
___________ (date) in accordance with policy
409.04.19 and engineering tagging policy.||||
|2.|2.|Are all grill units operating properly?||||
|3.|3.|Is equipment properly sanitized?||||
|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|
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SECTION IV - MIXERS

|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|
|---|---|---|---|---|---|
|1.|1.|Preventive maintenance was conducted on
___________ (date) in accordance with policy
409.04.19 and engineering tagging policy.||||
|2.|2.|Are all mixers operating properly?||||
|3.|3.|Is equipment properly sanitized?||||
|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|
|||||||
|||||||
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Retention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in
an active file, five (5) years in an inactive file, and then destroyed..

SOP 409.04.19

Attachment 2
00/00/17

SECTION V - SLICERS/CHOPPERS

|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|
|---|---|---|---|---|---|
|1.|1.|Preventive maintenance was conducted on
___________ (date) in accordance with policy
409.04.19 and engineering tagging policy.||||
|2.|2.|Are slicers used properly and not used to slice frozen
food items?||||
|3.|3.|Are all slicer units operating properly?||||
|4.|4.|Is equipment properly sanitized?||||
|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|
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SECTION VI - KETTLES

|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|
|---|---|---|---|---|---|
|1.|1.|Preventive maintenance was conducted on
___________ (date) in accordance with policy
409.04.19 and engineering tagging policy.||||
|2.|2.|Are all kettle units operating properly?||||
|3.|3.|Is equipment properly sanitized?||||
|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|
|||||||
|||||||
|||||||
|||||||
|||||||

Retention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in
an active file, five (5) years in an inactive file, and then destroyed..

SOP 409.04.19

Attachment 2
00/00/17

SECTION VII - DISHWASHERS

|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|
|---|---|---|---|---|---|
|1.|1.|Preventive maintenance was conducted on
___________ (date) in accordance with policy
409.04.19 and engineering policy.||||
|2.|2.|Is proper temperature reached during each phase of the
wash cycle?
Wash temperature ___________
Final Rinse temperature __________||||
|3.|3.|Do the temperatures meet Health Department code?||||
|4.|4.|Is dishwasher operating properly?||||
|3.|3.|Is equipment properly sanitized?||||
|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|
|||||||
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SECTION VIII - WARMER BOXES

|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|
|---|---|---|---|---|---|
|1.|1.|Preventive maintenance was conducted on
___________ (date) in accordance with policy
409.04.19 and engineering policy.||||
|2.|2.|Are all warmer boxes operating properly?||||
|3.|3.|Are warmer boxes properly sanitized?||||
|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|
|||||||
|||||||
|||||||
|||||||
|||||||

Retention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in
an active file, five (5) years in an inactive file, and then destroyed..

SOP 409.04.19

Attachment 2
00/00/17

SECTION IX - RANGE

|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|
|---|---|---|---|---|---|
|1.|1.|Preventive maintenance was conducted on
___________ (date) in accordance with policy
409.04.19 and engineering tagging policy.||||
|2.|2.|Are all ranges operating properly?||||
|3.|3.|Are ranges properly sanitized?||||
|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|
|||||||
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SECTION X - DISPOSALS

|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|
|---|---|---|---|---|---|
|1.|1.|Preventive maintenance was conducted on
___________ (date) in accordance with policy
409.04.19 and engineering tagging policy.||||
|2.|2.|Are all disposals operating properly?||||
|3.|3.|Are disposals properly sanitized?||||
|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|
|||||||
|||||||
|||||||
|||||||
|||||||

Retention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in
an active file, five (5) years in an inactive file, and then destroyed..

SOP 409.04.19

Attachment 2
00/00/17

SECTION XI - SERVING LINES

|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|
|---|---|---|---|---|---|
|1.|1.|Preventive maintenance was conducted on
___________ (date) in accordance with policy
409.04.19 and engineering tagging policy.||||
|2.|2.|Are all serving lines operating properly?||||
|3.|3.|Are serving lines properly sanitized?||||
|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|
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SECTION XII - TILT SKILLET/SKITTLE/SKILLETS

|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|
|---|---|---|---|---|---|
|1.|1.|Preventive maintenance was conducted on
___________ (date) in accordance with policy
409.04.19 and engineering tagging policy.||||
|2.|2.|Are all skillets/skittles operating properly?||||
|3.|3.|Are skillets/skittles properly sanitized?||||
|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|
|||||||
|||||||
|||||||
|||||||
|||||||

Retention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in
an active file, five (5) years in an inactive file, and then destroyed..

SOP 409.04.19

Attachment 2
00/00/17

SECTION XIII - RETHERM OVENS

|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|
|---|---|---|---|---|---|
|1.|1.|Preventive maintenance was conducted on
___________ (date) in accordance with policy
409.04.19 and engineering tagging policy.||||
|2.|2.|Are all retherm ovens operating properly?||||
|3.|3.|Are retherm ovens properly sanitized?||||
|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|
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SECTION XIV - TOASTERS

|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|
|---|---|---|---|---|---|
|1.|1.|Preventive maintenance was conducted on
___________ (date) in accordance with policy
409.04.19 and engineering tagging policy.||||
|2.|2.|Are all toasters operating properly?||||
|3.|3.|Are toasters properly sanitized?||||
|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|
|||||||
|||||||
|||||||
|||||||
|||||||

Retention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in
an active file, five (5) years in an inactive file, and then destroyed..

SOP 409.04.19

Attachment 2
00/00/17

SECTION XV - HOT WATER MACHINES

|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|
|---|---|---|---|---|---|
|1.|1.|Preventive maintenance was conducted on
___________ (date) in accordance with policy
409.04.19 and engineering tagging policy.||||
|2.|2.|Are all hot water machines operating properly?||||
|3.|3.|Are hot water machines properly sanitized?||||
|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|
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SECTION XVI - ICE MACHINES

|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|
|---|---|---|---|---|---|
|1.|1.|Preventive maintenance was conducted on
___________ (date) in accordance with policy
409.04.19 and engineering tagging policy.||||
|2.|2.|Are all ice machines operating properly?||||
|3.|3.|Are ice machines properly sanitized?||||
|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|COMMENTS:|
|||||||
|||||||
|||||||
|||||||
|||||||

Retention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in
an active file, five (5) years in an inactive file, and then destroyed..

SOP 409.04.19

Attachment 2
00/00/17

OVERALL EVALUATION

Preventive Maintenance Program : 1 2 3 4 5

Equipment Repaired in Timely Manner : 1 2 3 4 5

Equipment Sanitation : 1 2 3 4 5

Do non-compliance items require response to the Director of Food and Farm? If yes, due
within ten (10) days. ( ) yes ( ) no

Comments/Observations :

Signatures:
Advisor: __________________________________

Food Service Staff: __________________________________

Warden/Administration: __________________________________

Retention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in
an active file, five (5) years in an inactive file, and then destroyed..

SOP 409.04.19

Attachment 2
00/00/17

MISCELLANEOUS

|PROCEDURE|YES|NO|COMMENTS|
|---|---|---|---|
|1. Is equipment repaired in a timely manner (within
7 working days)?||||
|2. Is all preventive maintenance requested on a
work-order by the Food Service Director?||||
|3. Is facility within budget for Food Service
maintenance?||||
|4. Are work tables, storage racks, carts, etc. in safe
working condition?||||
|5. Is training provided by the Food Service staff to
each inmate assigned to the kitchen, specific to
each pierce of equipment they operate?||||
|6. Is inmate training documented on the Training
Progress Report?|
|||
|7. Do you feel the Food Service Director has
adequately provided operational and safety
training to his staff on each piece of equipment
in the kitchen?||||

LIST ANY EQUIPMENT WHICH NEEDS TO BE CONSIDERED FOR REPLACEMENT IN
THE NEXT BUDGET (MOST CRITICAL FIRST):

1: _________________________________________

2: _________________________________________

3: _________________________________________

4: _________________________________________

5: _________________________________________

Retention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in
an active file, five (5) years in an inactive file, and then destroyed..

Attachments (2)

Equipment Maintenance Log - Food and Farm Services (327 words)
Equipment Assessment Form - Food Services (1,331 words)

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