SOP 409.04.19: Food Service Equipment

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|`Functional Area: `
`CORRECTIONS DIVISION/`
`FACILITIES OPERATIONS`|`Reference Number: `
`IVL01-0018`|`Revises`
`Previous`
`Effective Date:`
`12/15/02`|
|`Subject:`
`Food Service Equipment`|||
|`Authority:`
`Donald / Adams`|`Effective Date:`
`9/01/04`|`Page``1`` of`
`11`|

I. POLICY:

   A. To outline to the Wardens/Superintendents and Food
      Service Directors standard procedures for the replacement
      and/or acquisition of Food Service equipment essential
      for the efficient and economical operation of each
      feeding unit in GDC.

   B. To provide methods for documentation of maintenance and
      repairs of all equipment in the Food Service department
      of each facility in GDC.

   C. To extend the useful life of equipment through
      preventative maintenance.

   D. Once the local Facility Food Service repairs and
      maintenance funds (615) have been depleted, prior
      approval from Central Office must be obtained prior to
      ordering parts or repair work.

   E. Any transfer of food service equipment will be approved
      by the Regional Food Service Maintenance Advisors, State
      Food Service Administrator, or the Food and Farm Services
      Manager and accompanied by the appropriate paperwork.
      Transfers to the Central Food Service Equipment Warehouse
      in Milledgeville must be accompanied by completed
      paperwork initiated by the facility. NO transfers of
      equipment will be made without completed paperwork.

   F. All requests for preventive maintenance on GDC Food
      Service equipment will be sent to maintenance in the form
      of a written work request.

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`FACILITIES OPERATIONS`|`Effective Date:`
`9/01/04`|`Reference Number:`
`IVL01-0018`|

   G. Any changes made to the kitchen and equipment must be
      made through the Regional Food Service Maintenance
      Advisor.

   H. Any freezer/cooler repairs and/or repairs over $500.00
      must be approved by your Regional Food Service
      Maintenance Advisor.

   I. A Copy of the Preventive Maintenance Assessment Report
      should be on file (Attach 2).

II. APPLICABILITY:

   All Food Service units purchasing or procuring equipment for
   installation and use.

III. RELATED DIRECTIVES:

   ACA Standards: 3-4302

IV. DEFINITIONS:

   Maintenance Record - A record of equipment problems and
   corrective actions taken in repair of plant assets.

V. ATTACHMENTS:

   Attachment 1 - Equipment Maintenance Log

   Attachment 2 - Equipment Assessment Form

VI. PROCEDURE:

   A. Food Service Equipment

      1. All budgetary requests for Food Service equipment
         will be prepared in January of each year. This
         request must be completed and into Food and Farm
         Services, Central Office, by March 15 of each year.
         Food Service and Maintenance Advisors are available
         to assist in preparing budgetary requests, if
         needed.

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`FACILITIES OPERATIONS`|`Effective Date:`
`9/01/04`|`Reference Number:`
`IVL01-0018`|

      a. When the Annual Operating Budget (AOB) is
         received from the budget office, equipment
         needs will be prioritized based on the
         facility's request.

      b. Facility’s prioritized list will be further
         prioritized based on statewide Food Service
         equipment needs.

  2. The equipment schedule must include the following.

      a. Complete name, make, and model of equipment
         item.

      b. Size and electrical and/or fuel data.

      c. Estimated cost.

      d. Justification for needs of equipment and
         purpose.

B. Receipt and Installation Procedures

   1. Upon receipt of new equipment, you must contact your
      Maintenance Advisor to insure installations are done
      in accordance with the factory's installation
      procedures (for warranty purposes).

   2. Upon receipt of any equipment items, a receiving
      report will be completed and forwarded to Food and
      Farm Services, Central Office.

   2. Upon receipt and installation of equipment in the
      feeding unit, a maintenance record will be prepared
      for the new and/or used replacement equipment. The
      local Food Service Director will keep on file, in
      the Food Service Office, maintenance records for
      each item of equipment in the feeding unit (See
      Attachment #1). The maintenance record will contain
      the following information.

      a. Name of the item of equipment.

      b. Date of purchase.

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      c. Manufacturer’s Model and serial numbers of
         equipment.

      d. GDC serial number.

      e. Date of preventive maintenance performed on
         equipment.

      f. Information concerning repairs - date reported
         to maintenance department, date repaired,
         action taken, parts used and related costs for
         repairs.

   3. This information can be used to justify replacement
      and/or acquisition of essential equipment and
      promote efficiency in the operations of each feeding
      unit.

C. Preventative Maintenance

   1. The Regional Food Service Maintenance Advisor will
      conduct a quarterly inspection on all GDC Food
      Service Equipment and give instructions on equipment
      operating procedures to maintain equipment in good
      working order.

   2. The Regional Food Service Maintenance Advisor will
      also provide a list of deficiencies and suggestions
      on the quarterly Food Service Equipment Assessment
      (See Attachment #2) for preventative care on food
      service equipment and leave copies of the assessment
      with the Food Service Director, Business
      Manager/Deputy Warden of Administration, and Warden
      of the facility.

   3. Below is a list of guidelines that is recommended
      for preventative maintenance care and will be used
      as a check list by the food service maintenance
      advisor when conducting inspections of equipment for
      repair or replacement.

   4. Refrigeration Assessment to be checked every 30
      days, except where indicated.

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|`Functional Area:`
`CORRECTIONS DIVISION/`
`FACILITIES OPERATIONS`|`Effective Date:`
`9/01/04`|`Reference Number:`
`IVL01-0018`|

   a. Check condition and operation of components and
      for missing parts or exposed wires.

   b. Lubrication of all moving parts.

   c. Cleaning of condenser coil. (Inspected every 30
      days, cleaned as needed.)

   d. Cleaning of evaporator coils.

   e. Check door gaskets for proper seal.

   f. Check units for frosting.

   g. Check temps for proper setting.

   h. Check sight glass for moisture and proper
      servicing.

   i. Check overall appearance of equipment and that
      units are operating properly (daily).

5. Food Service Equipment Assessment - Convection Ovens
   every 30 days, except where indicated.

   a. Check ovens for proper door adjustments.

   b. Check ovens for air leaks and bad door gaskets.

   c. Check for proper use and cleaning of units.

   d. Oil all moving parts as needed.

   e. Check for missing parts and overall appearance
      (daily).

6. GRILLS TO BE CHECK EVERY 30 DAYS (except where
   indicated)

   a. Check all thermostats for proper operation.

   b.  Check for exposed wires and gas lines.

   c. Check overall appearance of unit and that unit
      is operating properly (daily).

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|`Functional Area:`
`CORRECTIONS DIVISION/`
`FACILITIES OPERATIONS`|`Effective Date:`
`9/01/04`|`Reference Number:`
`IVL01-0018`|

7. MIXERS TO BE CHECK EVERY 30 DAYS (except where
   indicated)

   a. Check plantore units for proper grease or oil
      levels.

   b. Check all grease fittings and grease as needed.

   c. Check for proper adjustments of belts.

   d. Oil as needed.

   e. Check for worn gears.

   f. Check to see if the unit is operating properly.

   g. Check for missing/broken parts and overall
      appearance of unit (daily).

8. SLICERS TO BE CHECK EVERY 30 DAYS (except where
   indicated)

   a. Check for cleaning of unit daily.

   b. Check for proper oiling and greasing of unit.

   c. Check that unit is being used for intended
      purpose only.

   d. Check to see if the unit is operating properly.

   e. Check for missing/broken parts and overall
      appearance.

   f. Make sure blade remains sharp.

9. PROOFER TO BE CHECKED EVERY 30 DAYS (except where
   indicated)

   a. Drain daily.

   b. Check for missing parts and properly working
      controls (daily).

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|`Functional Area:`
`CORRECTIONS DIVISION/`
`FACILITIES OPERATIONS`|`Effective Date:`
`9/01/04`|`Reference Number:`
`IVL01-0018`|

   c. Check for any kind of abuse to unit.

10. SKITTLES TO BE CHECKED EVERY 30 DAYS (except where
   indicated)

   a. Check for water leaks. Check for exposed wires.

   b. Check overall appearance (daily).

   c. Inspect for missing parts and check to see if
      unit is operating properly.

11. KETTLES TO BE CHECK EVERY 30 DAYS (except where
   indicated)

   a. Check all grease fittings and grease if needed.

   b. Check safety controls on all steam cooking
      equipment.

   c. Check for water leaks.

   d. Check for broken or missing parts.

   e. Check overall appearance and that unit is
      operating properly (daily).

   f. Check water level every 30 days.

12. DISHWASHER TO BE CHECKED EVERY 30 DAYS (except where
   indicated)

   a. Check for lime build-up.

   b. Check for water leaks.

   c. Check for exposed wires.

   d. Check for proper temperatures.

   e. Check for missing parts and oil all moving
      parts.

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CORRECTIONS DIVISION/
FACILITIES OPERATIONS|Prev. Eff. Date:
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|`Functional Area:`
`CORRECTIONS DIVISION/`
`FACILITIES OPERATIONS`|`Effective Date:`
`9/01/04`|`Reference Number:`
`IVL01-0018`|

   f. Check booster heaters for leaking and proper
      operation.

   g. Check all seals.

   h. Check overall appearance and that unit is
      operating properly (daily).

   i. Check that all safety devices are in operation.

13. DISPOSERS TO BE CHECKED EVERY 30 DAYS (except where
   indicated)

   a. Check for wear and proper operation.

   b. Check overall appearance and that unit is
      operating properly (daily).

14. CHOPPERS TO BE CHECKED EVERY 30 DAYS (except where
   indicated)

   a. Grease or oil as needed.

   b. Check for worn gears.

   c. Check overall appearance and that unit is
      operating properly (daily).

15. Serving lines to be checked every 30 days, except
   where indicated.

   a. Check thermostats for proper operation.

   b. Check temps on serving line.

   c. Check for missing parts, appearance of unit,
      and that unit is operating properly (daily).

16. Tilt Skillet to be checked every 30 days, except
   where indicated.

   a. Grease or oil as needed.

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FACILITIES OPERATIONS|Prev. Eff. Date:
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|`Functional Area:`
`CORRECTIONS DIVISION/`
`FACILITIES OPERATIONS`|`Effective Date:`
`9/01/04`|`Reference Number:`
`IVL01-0018`|

      b. Check for worn gears.

      c. Check for missing parts.

      d. Check appearance of unit and if unit is
         operating properly (daily).

   17. Ice Machines to be checked every 30 days except
      where indicated.

      a. Check appearance of unit and check for
         sanitation of unit.

      b. Cleaning of condenser coils.

      c. Cleaning of evaporator plate and check for lime
         build-up or scale.

      d. Check for exposed or damaged electrical cords
         or wiring.

      e. Check bin for rusting.

      f. Check bin door for gaskets and that door closes
         properly.

D. Maintenance for Gemini Ovens - To be checked every 30
   days.

   1. Make sure all safety devices are in good operation.

   2. Lubrication:

      a. Hinge, door - heat resistance grease

      b. Lock, including rods - heat resistance grease

      c. Lock edge, top - heat resistance grease

      d. Lock edge, bottom - heat resistance grease

      e. Cradle power parts - heat resistance grease

      f. Chain - oil

|Functional Area:
CORRECTIONS DIVISION/
FACILITIES OPERATIONS|Prev. Eff. Date:
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|`Functional Area:`
`CORRECTIONS DIVISION/`
`FACILITIES OPERATIONS`|`Effective Date:`
`9/01/04`|`Reference Number:`
`IVL01-0018`|

3. Checking of worn gear unit:

   a. Check the gaskets and refill with oil if
      necessary. The gear unit contains 0.25 liters
      (15 cu in) and the oil must not be mixed.

   b. Use one of these types of oil:

      BP Energol SGR 150

      Castrol Alpha SN 6

      Herrman Syntheso D 150 EP

      Mobil Glygoyle 22

      Mol. - Alloy XTO Medium

      Nynas NP 797

      Shell Tivela Oil WA

      Texaco Synlube SAE 90

4. Maintenance Every 12 Months - checking and
   adjusting:

   a. Expander bolt in floor.

   b. Packing in joints

   c. Packing in door frame

   d. Packing under door

   e. Door Lock mechanism

   f. Lightning, including cables

   g. Draining

   h. Tensioning of connections

   i. Damper function

   j. Limit positions

|Functional Area:
CORRECTIONS DIVISION/
FACILITIES OPERATIONS|Prev. Eff. Date:
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|`Functional Area:`
`CORRECTIONS DIVISION/`
`FACILITIES OPERATIONS`|`Effective Date:`
`9/01/04`|`Reference Number:`
`IVL01-0018`|

   k. Chain positions

   l. Solenoid valve

   m. Cradle bearing

   n. Function check

   o. Checking of ambient temperature

5. Cleaning every 30 days or as needed:

a. Floor

   b.  Window

   a. Fluorescent Tube

   b. Fan Wheel

   e.  Motors

6. Check Rotating Ovens every 30 days:

   a. Check the heat exchanger for cracks.

   b. Check for carbon tracking inside and outside of
      the oven.

   c. Check the oven sight glass for cracks (Gemini
      ovens only).

   d. Check that burner package is installed
      properly, and all piping is secure and is not
      leaking.

   e. Check to see if the draft inducer is installed
      and working.

   f. Check and see if the flue and exhaust pipe is
      installed properly.

   g. Check all wiring in and around heat exchanger.

7. Check if unit is operating properly and all control
   lights are operating properly.

|Functional Area:
CORRECTIONS DIVISION/
FACILITIES OPERATIONS|Prev. Eff. Date:
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|`Functional Area:`
`CORRECTIONS DIVISION/`
`FACILITIES OPERATIONS`|`Effective Date:`
`9/01/04`|`Reference Number:`
`IVL01-0018`|

VII. RETENTION SCHEDULE:

Attachments 1 and 2 of this SOP will be kept locally for one
year in an active file and five years in an inactive file,
then destroyed.