{
    "sop_number": "409.04.19-att-2",
    "old_code": "IVL01-0018",
    "title": "Equipment Assessment Form - Food Services",
    "division": "Executive",
    "topic_area": "409 Policy-GCI Food Service",
    "effective_date": null,
    "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"
    ],
    "cross_references": [],
    "content": "SOP 409.04.19\n\nAttachment 2\n00/00/17\n\n**Georgia Department of Corrections**\n\n**Food Services**\n**Equipment Assessment Form**\n\n\n**Facility:** ________________________________ **Date:** ________________\n\n**Date of last visit by Food Service Maintenance Advisor:** **_______________________**\n\n**Date of last Food Service Maintenance Assessment Report: _______________________**\n\n\n**SECTION I - REFRIGERATION EQUIPMENT**\n\n|Col1|PROCEDURE|C|N/C|COMMENTS|\n|---|---|---|---|---|\n|1.|Preventive maintenance was conducted on<br>___________ (date) in accordance with policy<br>409.04.19 and engineering tagging policy.||||\n|2.|Are all cooler and freezer temperatures checked three<br>times daily and recorded as specified in Policy<br>409.04.03?||||\n|3.|Is all refrigeration equipment operating properly?||||\n|4.|Is equipment properly sanitized?||||\n|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|\n||||||\n||||||\n||||||\n||||||\n\n\n\n**SECTION II - ROTARY OVEN/CONVECTION OVENS**\n\n|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|\n|---|---|---|---|---|---|\n|1.|1.|Preventive maintenance was conducted on<br>___________ (date) in accordance with policy<br>409.04.19 and engineering tagging policy.||||\n|2.|2.|Are all convection ovens operating properly?||||\n|3.|3.|Is equipment properly sanitized?||||\n|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|\n|||||||\n|||||||\n|||||||\n|||||||\n\n\n\nRetention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in\nan active file, five (5) years in an inactive file, and then destroyed..\n\n\nSOP 409.04.19\n\nAttachment 2\n00/00/17\n\n**SECTION III - GRILLS**\n\n|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|\n|---|---|---|---|---|---|\n|1.|1.|Preventive maintenance was conducted on<br>___________ (date) in accordance with policy<br>409.04.19 and engineering tagging policy.||||\n|2.|2.|Are all grill units operating properly?||||\n|3.|3.|Is equipment properly sanitized?||||\n|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|\n|||||||\n|||||||\n|||||||\n|||||||\n|||||||\n\n\n\n**SECTION IV - MIXERS**\n\n|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|\n|---|---|---|---|---|---|\n|1.|1.|Preventive maintenance was conducted on<br>___________ (date) in accordance with policy<br>409.04.19 and engineering tagging policy.||||\n|2.|2.|Are all mixers operating properly?||||\n|3.|3.|Is equipment properly sanitized?||||\n|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|\n|||||||\n|||||||\n|||||||\n|||||||\n|||||||\n\n\n\nRetention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in\nan active file, five (5) years in an inactive file, and then destroyed..\n\n\nSOP 409.04.19\n\nAttachment 2\n00/00/17\n\n**SECTION V - SLICERS/CHOPPERS**\n\n|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|\n|---|---|---|---|---|---|\n|1.|1.|Preventive maintenance was conducted on<br>___________ (date) in accordance with policy<br>409.04.19 and engineering tagging policy.||||\n|2.|2.|Are slicers used properly and not used to slice frozen<br>food items?||||\n|3.|3.|Are all slicer units operating properly?||||\n|4.|4.|Is equipment properly sanitized?||||\n|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|\n|||||||\n|||||||\n|||||||\n|||||||\n|||||||\n\n\n\n**SECTION VI - KETTLES**\n\n|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|\n|---|---|---|---|---|---|\n|1.|1.|Preventive maintenance was conducted on<br>___________ (date) in accordance with policy<br>409.04.19 and engineering tagging policy.||||\n|2.|2.|Are all kettle units operating properly?||||\n|3.|3.|Is equipment properly sanitized?||||\n|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|\n|||||||\n|||||||\n|||||||\n|||||||\n|||||||\n\n\n\nRetention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in\nan active file, five (5) years in an inactive file, and then destroyed..\n\n\nSOP 409.04.19\n\nAttachment 2\n00/00/17\n\n**SECTION VII - DISHWASHERS**\n\n|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|\n|---|---|---|---|---|---|\n|1.|1.|Preventive maintenance was conducted on<br>___________ (date) in accordance with policy<br>409.04.19 and engineering policy.||||\n|2.|2.|Is proper temperature reached during each phase of the<br>wash cycle?<br>   Wash temperature ___________<br>   Final Rinse temperature __________||||\n|3.|3.|Do the temperatures meet Health Department code?||||\n|4.|4.|Is dishwasher operating properly?||||\n|3.|3.|Is equipment properly sanitized?||||\n|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|\n|||||||\n|||||||\n|||||||\n|||||||\n|||||||\n\n\n\n**SECTION VIII - WARMER BOXES**\n\n|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|\n|---|---|---|---|---|---|\n|1.|1.|Preventive maintenance was conducted on<br>___________ (date) in accordance with policy<br>409.04.19 and engineering policy.||||\n|2.|2.|Are all warmer boxes operating properly?||||\n|3.|3.|Are warmer boxes properly sanitized?||||\n|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|\n|||||||\n|||||||\n|||||||\n|||||||\n|||||||\n\n\n\nRetention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in\nan active file, five (5) years in an inactive file, and then destroyed..\n\n\nSOP 409.04.19\n\nAttachment 2\n00/00/17\n\n**SECTION IX - RANGE**\n\n|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|\n|---|---|---|---|---|---|\n|1.|1.|Preventive maintenance was conducted on<br>___________ (date) in accordance with policy<br>409.04.19 and engineering tagging policy.||||\n|2.|2.|Are all ranges operating properly?||||\n|3.|3.|Are ranges properly sanitized?||||\n|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|\n|||||||\n|||||||\n|||||||\n|||||||\n|||||||\n\n\n\n**SECTION X - DISPOSALS**\n\n|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|\n|---|---|---|---|---|---|\n|1.|1.|Preventive maintenance was conducted on<br>___________ (date) in accordance with policy<br>409.04.19 and engineering tagging policy.||||\n|2.|2.|Are all disposals operating properly?||||\n|3.|3.|Are disposals properly sanitized?||||\n|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|\n|||||||\n|||||||\n|||||||\n|||||||\n|||||||\n\n\n\nRetention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in\nan active file, five (5) years in an inactive file, and then destroyed..\n\n\nSOP 409.04.19\n\nAttachment 2\n00/00/17\n\n\n**SECTION XI - SERVING LINES**\n\n|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|\n|---|---|---|---|---|---|\n|1.|1.|Preventive maintenance was conducted on<br>___________ (date) in accordance with policy<br>409.04.19 and engineering tagging policy.||||\n|2.|2.|Are all serving lines operating properly?||||\n|3.|3.|Are serving lines properly sanitized?||||\n|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|\n|||||||\n|||||||\n|||||||\n|||||||\n|||||||\n\n\n\n**SECTION XII - TILT SKILLET/SKITTLE/SKILLETS**\n\n|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|\n|---|---|---|---|---|---|\n|1.|1.|Preventive maintenance was conducted on<br>___________ (date) in accordance with policy<br>409.04.19 and engineering tagging policy.||||\n|2.|2.|Are all skillets/skittles operating properly?||||\n|3.|3.|Are skillets/skittles properly sanitized?||||\n|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|\n|||||||\n|||||||\n|||||||\n|||||||\n|||||||\n\n\n\nRetention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in\nan active file, five (5) years in an inactive file, and then destroyed..\n\n\nSOP 409.04.19\n\nAttachment 2\n00/00/17\n\n**SECTION XIII - RETHERM OVENS**\n\n|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|\n|---|---|---|---|---|---|\n|1.|1.|Preventive maintenance was conducted on<br>___________ (date) in accordance with policy<br>409.04.19 and engineering tagging policy.||||\n|2.|2.|Are all retherm ovens operating properly?||||\n|3.|3.|Are retherm ovens properly sanitized?||||\n|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|\n|||||||\n|||||||\n|||||||\n|||||||\n|||||||\n\n\n\n**SECTION XIV - TOASTERS**\n\n|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|\n|---|---|---|---|---|---|\n|1.|1.|Preventive maintenance was conducted on<br>___________ (date) in accordance with policy<br>409.04.19 and engineering tagging policy.||||\n|2.|2.|Are all toasters operating properly?||||\n|3.|3.|Are toasters properly sanitized?||||\n|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|\n|||||||\n|||||||\n|||||||\n|||||||\n|||||||\n\n\n\nRetention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in\nan active file, five (5) years in an inactive file, and then destroyed..\n\n\nSOP 409.04.19\n\nAttachment 2\n00/00/17\n\n**SECTION XV - HOT WATER MACHINES**\n\n|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|\n|---|---|---|---|---|---|\n|1.|1.|Preventive maintenance was conducted on<br>___________ (date) in accordance with policy<br>409.04.19 and engineering tagging policy.||||\n|2.|2.|Are all hot water machines operating properly?||||\n|3.|3.|Are hot water machines properly sanitized?||||\n|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|\n|||||||\n|||||||\n|||||||\n|||||||\n|||||||\n\n\n\n**SECTION XVI - ICE MACHINES**\n\n|Col1|PROCEDURE|Col3|C|N/C|COMMENTS|\n|---|---|---|---|---|---|\n|1.|1.|Preventive maintenance was conducted on<br>___________ (date) in accordance with policy<br>409.04.19 and engineering tagging policy.||||\n|2.|2.|Are all ice machines operating properly?||||\n|3.|3.|Are ice machines properly sanitized?||||\n|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|**COMMENTS:**|\n|||||||\n|||||||\n|||||||\n|||||||\n|||||||\n\n\n\nRetention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in\nan active file, five (5) years in an inactive file, and then destroyed..\n\n\nSOP 409.04.19\n\nAttachment 2\n00/00/17\n\n**OVERALL EVALUATION**\n\n\n**Preventive Maintenance Program** : 1 2 3 4 5\n\n**Equipment Repaired in Timely Manner** : 1 2 3 4 5\n\n**Equipment Sanitation** : 1 2 3 4 5\n\n**Do non-compliance items require response to the Director of Food and Farm? If yes, due**\n**within ten (10) days.  ( ) yes    ( ) no**\n\n**Comments/Observations** :\n\n\nSignatures:\nAdvisor: __________________________________\n\nFood Service Staff: __________________________________\n\nWarden/Administration: __________________________________\n\n\nRetention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in\nan active file, five (5) years in an inactive file, and then destroyed..\n\n\nSOP 409.04.19\n\nAttachment 2\n00/00/17\n\n\n**MISCELLANEOUS**\n\n|PROCEDURE|YES|NO|COMMENTS|\n|---|---|---|---|\n|1. Is equipment repaired in a timely manner (within<br>7 working days)?||||\n|2. Is all preventive maintenance requested on a<br>work-order by the Food Service Director?||||\n|3.  Is facility within budget for Food Service<br>    maintenance?||||\n|4.  Are work tables, storage racks, carts, etc. in safe<br>   working condition?||||\n|5. Is training provided by the Food Service staff to<br>each inmate assigned to the kitchen, specific to<br>each pierce of equipment they operate?||||\n|6. Is inmate training documented on the Training<br>Progress Report?|<br>|||\n|7. Do you feel the Food Service Director has<br>    adequately provided operational and safety<br>    training to his staff on each piece of equipment<br>    in the kitchen?||||\n\n\n\n**LIST ANY EQUIPMENT WHICH NEEDS TO BE CONSIDERED FOR REPLACEMENT IN**\n**THE NEXT BUDGET (MOST CRITICAL FIRST):**\n\n1: _________________________________________\n\n2: _________________________________________\n\n3: _________________________________________\n\n4: _________________________________________\n\n5: _________________________________________\n\n\nRetention Schedule: Upon completion, this form shall be kept locally in the Food Service Office for one (1) year in\nan active file, five (5) years in an inactive file, and then destroyed..",
    "word_count": 1331,
    "powerdms_url": "https://public.powerdms.com/GADOC/documents/105523",
    "url": "https://gps.press/sop-data/409.04.19-att-2/",
    "attachments": [
        {
            "number": 1,
            "title": "Equipment Maintenance Log - Food and Farm Services",
            "word_count": 327,
            "url": "https://gps.press/sop-data/409.04.19-att-1/"
        },
        {
            "number": 2,
            "title": "Equipment Assessment Form - Food Services",
            "word_count": 1331,
            "url": "https://gps.press/sop-data/409.04.19-att-2/"
        }
    ]
}