Illinois State Board of Education

Transcription

1 Illinois State Board of Education 100 North First Street, Springfield, Illinois James T. Meeks Chairman Tony Smith, Ph.D. State Superintendent of Education June 21, 2018 Agreement No Dr. David Moyer Elmhurst SD S York St Elmhurst, IL Dear Dr. David Moyer : Enclosed is the report of your School Nutrition Programs Administrative Review, conducted on. The report identifies the problems cited during the review and the corrective action recommended. A corrective action plan to the review report must be received in our office within 30 days from the receipt of this letter. This response must detail specific actions taken to correct the problems cited. Technical assistance materials and/or training opportunities may be available to assist in correcting the problems identified in the review. The cooperation of personnel during this review was appreciated. If you have questions regarding your review, please contact Jeanette Andrews at jandrews@isbe.net. For all other questions, please contact our office at 800/ Sincerely, Mark R. Haller, SNS Division Administrator Nutrition and Wellness Programs Enclosure CC: File

2 School Nutrition Programs Program Administrative Review This report summarizes the results of the follow-up administrative review for the School Nutrition Programs Program sponsored by the Elmhurst SD 205, RCDT number , conducted on, by Jeanette Andrews, Principal Consultant The results of the review were discussed at an exit conference on March 8, 2018, with Cheryl Spencer, Director of Foodservices The purpose of the review was to monitor the sponsor s compliance with Federal and state program regulations. The following areas of program compliance were evaluated: Afterschool Snack, if applicable Certification and Benefit Issuance Civil Rights Dietary Specifications and Nutrient Analysis Food Safety Fresh Fruit and Vegetable Program, if applicable Local School Wellness Policy Meal Counting and Claiming Offer Versus Serve On-Site Monitoring Outreach Reporting and Recordkeeping Smart Snacks Special Milk Program, if applicable Water During the review, technical assistance was provided to the sponsor in the following areas: Certification and Benefit Issuance Local Wellness Policy Offer Versus Serve Smart Snacks

3 During the review, the following problems were identified. All other areas were found to be in compliance. Site: Churchville Middle School (12844) Children were not offered the daily minimum required grain/bread component with the Yogurt Parfait and the Salad Entrée. The children must be offered all the daily minimum required components. A reimbursable lunch must offer a meat/meat alternate, a fruit, a vegetable, a grain/bread, and milk in the required serving sizes. The staff added more grains/breads with the entrees before the meal started, therefore, the problem was corrected before the meal service began. The lunch menu did not meet the weekly grain/bread ounce equivalent requirement. Menus must contain a minimum of eight grain/bread servings per week for grades 6-8. Appropriate documentation must be available to validate the contributions of the food items to the meal pattern requirements. For lunch, the minimum grain/bread serving size was not offered on Tuesday through Friday. A minimum of one ounce equivalent must be offered on a daily basis. Appropriate documentation must be available to validate the contributions of the food items to the meal pattern requirements. Production records do not contain the required information for the day of review and week of review. All specific foods/condiments served were always included, and portion sizes were not always recorded/recorded accurately. Production records must accurately reflect the specific foods/condiments used, recipe or product name, grade groups, portion sizes, student and total projected servings, amount of food used, and the number of leftovers. Standardized recipes for Yogurt Parfait and the Salad Entree were not followed on the day of review and week of review. Standardized recipes must be followed to ensure a consistent product is produced and to ensure the integrity of the recipe., Standardized recipes must contain the weight or measurement of each ingredient, steps of preparation, yield, and portion sizes. Site: Emerson Elem School (12848) The minimum weekly portion requirement was not met for the dark green vegetable subgroup at lunch. The minimum weekly portion requirement must be met for each vegetable subgroup. The minimum vegetable serving size was not offered at lunch on Friday. A minimum 3/4 cup must be offered on a daily basis. Appropriate documentation must be available to validate the contributions of the food items to the meal pattern requirements.

4 Production records do not contain the required information. The following details were missing: 1.) All specific foods/condiments served were not included and/or recorded. 2.) Portion sizes were not recorded/recorded accurately. 3.) An incorrect milk type was noted. 4.) All columns not fully completed for all foods. Production records must accurately reflect the specific foods/condiments used, recipe or product name, grade groups, portion sizes, student and total projected servings, amount of food used, and the number of leftovers. Standardized recipes for Pasta Marinara and Veggie Tossed Salad did not have the correct yield and weight/measurement. Standardized recipes must be accurate and followed to ensure a consistent product is produced and to ensure the integrity of the recipe. Site: Lincoln Elem School (12853) The dark green vegetable subgroup was not offered at lunch any time during the week evaluated. The minimum weekly requirement must be met for each vegetable subgroup. Production records do not contain the required information. The following details were missing: 1.) All specific foods/condiments served were not included and/or recorded. 2.) Portion sizes were not recorded/recorded accurately. 3.) An incorrect milk type was noted. 4.) All columns not fully completed for all foods. Production records must accurately reflect the specific foods/condiments used, recipe or product name, grade groups, portion sizes, student and total projected servings, amount of food used, and the number of leftovers. Standardized recipes for Pasta Marinara and Veggie Tossed Salad did not have the correct yield and weight/measurement. Standardized recipes must be accurate and followed to ensure a consistent product is produced and to ensure the integrity of the recipe. Sponsor: Benefit Issuance Documents A household eligibility application for two children was approved in the wrong category. The application was approved free and should have been reduced price. A procedure must be established to ensure household eligibility applications are approved in the appropriate category according to the current income guidelines. The confirmation review of the verified applications was not documented. The confirming officials did not sign and date the Confirmation/ Tracking form. Documentation of the confirmation review must be recorded on each application. All incomes reported on the household eligibility application were not verified and net income (accepted copy of check) rather than gross income was used when determining household income. documentation must be obtained for each reported income. The household income must be determined using the gross income.

5 Decreases in benefits did not occur within 10 calendar days after the 10 calendar day advance notice. Changes in eligibility status must be made in the timeframes required by the regulations. Training requirements have not been met for the elementary managers. All schools must have a designated manager and the minimum hours of training is 10 hours annually. The response must identify how the managers will meet the annual training requirements.