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 March 31, 2017 Lori Loveless St. Patrick School 1800 South Grand Avenue East Springfield, Illinois Agreement No X-10 Dear Ms. Loveless: Enclosed is the report of the School Nutrition Programs administrative review conducted on February 16 and 17, 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 by May 1, This response must detail the specific actions taken to correct any problems cited and must be signed by the appropriate school official. Technical assistance materials and/or training opportunities may be available to assist in correcting problems identified in the review. The cooperation of personnel during the visit was appreciated. If you have questions regarding your review, please contact Judy Foster at jfoster@isbe.net. For all other program 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 ADMINISTRATIVE REVIEW REPORT This report summarizes the results of the administrative review of the School Nutrition Programs sponsored by St. Patrick School, Agreement # X-10, conducted on February 16 and 17, 2017, by Judy Foster, Principal Consultant. The results of the review were discussed at an exit conference on February 17, 2017, with Lori Loveless, Principal; and Debra Wall, Cafeteria Director. The purpose of the review was to monitor the school food authority's compliance with the federal and state program regulations. The following areas of program compliance were evaluated: Community Eligibility Provision Meal Counting and Claiming Meal Components and Quantities Dietary Specifications and Nutrient Analysis Civil Rights Local School Wellness Policy Smart Snacks Professional Standards Water Food Safety Reporting and Recordkeeping Outreach During the review, technical assistance was provided in the following areas: Meal Counting and Claiming Meal Components and Quantities Dietary Specifications and Nutrient Analysis Professional Standards Food Safety Problems cited may require a joint corrective action effort between the sponsor and the contractor of the meals. The sponsor must establish the necessary procedures to ensure that the contractor works cooperatively to develop corrective action for those specific problems. As a result of the review, the following problems were identified. All other areas were found to be in compliance with program requirements. 1

3 Meal Counting and Claiming The Local Educational Agency did not conduct the CEP edit. Prior to the submission of the Claim for Reimbursement, the enrollment and the average daily attendance must be compared to the total daily meal counts. Meal counts by category for breakfast and lunch were not correctly used in the December 2016 Claim for Reimbursement because figures were totaled and/or copied incorrectly. Meal counts by category must be accurately reported each month. On the day of review, the site did not utilize an acceptable meal counting system at breakfast or lunch because meal counts were not taken at the point of service. All meal counts must be taken on a daily basis at the point of service which is where a determination can accurately be made that a reimbursable meal has been served to an eligible child. Professional Standards Training hours are not documented. A method to track the number of training hours must be implemented. The USDA Professional Standards Training Tracking Tool or an acceptable alternative method must be utilized to document training hours. Training requirements have not been met for the director. The minimum number of training hours is 12 hours annually. The response must identify how the director will meet the current annual training requirements. Training requirements have not been met for the part-time school nutrition staff. The minimum number of training hours for staff who work less than 20 hours per week is 4 hours training annually. The response must identify how school nutrition staff will meet the current annual training requirements. The principal did not meet the training requirements. Staff who work less than 20 hours per week with School Nutrition Programs are required to have a minimum of 4 hours training annually. The response must identify how staff who work with the School Nutrition Programs will meet the current annual training requirements. 2

4 Meal Components and Quantities Day of On-Site Observation At breakfast, the following issues were identified: The portion size of the fruit did not meet meal pattern requirements. The minimum serving size of the fruit must be one cup daily for grades K-12. The site served two percent white milk. All milk must be fat-free (unflavored or flavored) or a low-fat (1% milk fat or less) unflavored milk. At lunch, the following issues were identified: The portion size of the vegetable did not meet meal pattern requirements. The minimum serving size of the vegetable must be ¾ cup daily for grades K-8. The site served low-fat chocolate milk. Flavored milk be skim/fat free. Meal Components and Quantities Selected Week of Review January 23-27, 2017 The following deficiencies were found with the selected week of review breakfast menus: Some of the grain/bread ounce equivalent servings offered were not whole-grain rich. All of the grain/bread ounce equivalent servings offered each week must be whole-grain rich. The minimum fruit serving size was not offered at breakfast each day. A minimum of one cup fruit must be offered on a daily basis for grades K-12. Appropriate documentation must be available to validate the contributions of the food items to the meal pattern requirements. The following deficiencies were found with the selected week of review lunch menus: The minimum weekly grain/bread ounce equivalent requirement was not met. Menus must contain a minimum of eight grain/bread ounce equivalent servings per week for grades K-5. Some of the grain/bread ounce equivalent servings offered were not whole-grain rich. All of the grain/bread ounce equivalent servings offered each week must be whole-grain rich. The weekly minimum meat/meat alternate ounce equivalents were not offered. Menus must contain a minimum of eight meat/meat alternate ounce equivalents per week for grades K-5. The minimum meat/meat alternate serving size was not offered each day. A minimum one-ounce equivalent must be offered on a daily basis for grades K-8. The minimum grain/bread serving size was not offered on Monday, Thursday, or Friday. A minimum one-ounce grain/bread equivalent must be offered on a daily basis for grades K-8. The minimum vegetable serving size was not offered on Wednesday. A minimum ¾ cup vegetable must be offered on a daily basis for grades K-8. Appropriate documentation must be available to validate the contributions of the food items to the meal pattern requirements. 3

5 Food Safety A request to the local Health Department was not made for last school year's second sanitation inspection. When two food sanitation inspections have not occurred by January 31, the sponsor is required to send a letter to the local health department requesting the food service inspections for each site where food is prepared and served. A copy of the most recent health inspection was not posted. The site must post a copy of the most recent health inspection in a prominent viewing area. Temperature logs were not completed. On a daily basis, the temperatures of prepared cold/hot foods and all storage areas must be recorded. These temperature logs must be maintained on file for six months. Fiscal Action As a result of the problems cited, an overclaim for January 2017 has been identified for the following programs: National School Lunch Program - $9.72 School Breakfast Program - $6.12 Federal regulations allow this office to waive overclaims less than $600.00; therefore, these overclaims will not be assessed. However, if you participate in the Seamless Summer Option (SSO) and an overclaim is identified with a future SSO Claim for Reimbursement, the overclaim amount will be added to the above assessment and a new fiscal adjustment amount will be calculated. If the new assessment exceeds the $ threshold, fiscal action will be required. 4