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1
FUSD Child Nutrition
Department
Recommendation Report
December 4, 2017
2
September 1, 2017, the Fremont Unified School District and Sodexo School Services entered into an
agreement for consulting services. The services were broken down as follow:
Implement Sodexo purchasing to fund the services provided by Sodexo through corporate
agreements, returning vendor rebates, allowances and prompt payment discounts.
Conduct a Site Assessment and Program Evaluation with the input of stakeholders within the
school district.
From the assessment create a plan to improve the financial performance of the food service
program.
School Site Assessments were completed by the following Sodexo consultants:
o Nalani Battaglia, Gilroy Unified School District
o Janet Wolk, San Jose Unified School District
o Alva Spence, Palo Alto Unified School District
o Jamie Karp, San Jose Unified School District
o Karis Gulizia, Gilroy Unified School District
o Rick Kessler, Moreland School District
o Kaitlyn Busse, Jefferson Elementary School District
o Chris Battaglia, Cambrian & Los Gatos School District
o Pam Tilton, Union & Saratoga School District
o June Richardson, Ravenswood School District
o Madeline Sublet, Sodexo Regional Menu Planner
o Karl Reynoso, Fremont Unified School District
The assessment involved observation of child nutrition department procedures, practices and efficiency.
During the opening months of the school year Sodexo also evaluated ordering, food preparation, policies,
federal and state compliance, menu planning, warehousing and food storage, purchasing, facilities, and
equipment.
Sodexo appreciates the opportunity to serve the Fremont Unified School District and extends thanks
to all the staff for their assistance during the site assessments. In partnership with the District ,
prioritized recommendations can be modified and an action plan formalized. Prioritizing is critical in
order to enable the department to stay focused on the recommended changes while maintaining a
smooth operation of a very complex food service program.
The report contains the assessment team’s findings and recommendations in the above areas of
review. The summary highlights focus areas that were not unique to one specific site,
instead were common themes across district and should be the focus for improvement.
3
Accomplishments as of December 1, 2017
Created order guides for milk, a la carte items and fresh bread.
Set up ordering days with vendors to streamline and simplify the ordering process for the Child
Nutrition purchasing person.
Transitioned bread vendor from Gold Star Foods to Giuliani’s, a local bakery, providing
preservative free, fresh bagels, buns, and sliced bread. Deliveries are twice a week to high
schools and junior high schools. This task included setting up order guides for the sites and
processes and procedures.
For junior high schools and high schools, transitioned Hayes Snack Distributor to Gold Star Foods
to purchase snack items for a la carte and cereal. This transition will result in an annual district
savings of $42,000 taking advantage of Sodexo Contracts for the exact same products.
Set up vendor accounts with Granger and Hubert. Ordering safety supplies such as back braces,
oven mitts and small wares all requested or needed by the kitchen staff.
Changed the district to Sodexo ordering platform for Fresh Point to capitalize on Sodexo’s
pricing, single invoice processing system for the district and to capture prompt payment
discount.
Converted district to Sodexo’s ordering platform for Gold Star Foods, the primary food vendor,
capitalizing on Sodexo’s pricing and capture prompt payment discounts and vendor rebates.
Revised lunch and afterschool snack menus to meet the United States Department of
Agriculture (USDA) meal pattern regulations:
o Added missing grain items such as rolls, breadsticks, and rice.
o Updated serving sizes to meet the regulations.
o Removed items from the menu that did not meet the regulations.
Corrected and updated the Production Records to make them compliant with USDA regulations:
o To reflect the actual items offered.
o Added the serving size to the Production Records.
o Added the contribution to the meal pattern and/or corrected the contribution to the
meal pattern.
Worked with the Warehouse Supervisor:
o Learning the ins and outs of the warehouse purchasing, receiving, ordering and delivery
processes from vendor and then to the schools.
o Collaborated on how best to stream the Child Nutrition Department into the General
Warehouse, her input and expertise was invaluable in this transitional time.
o Added new items to warehouse inventory and removed items on inventory that were
no longer being carried in the program.
o Updated par levels in the warehouse to ensure school sites receive the products needed
per the menu, minimizing substitutions and shortages, which ultimately impacts student
satisfaction.
o Updated pricing information so that dollars in inventory are reflected correctly.
Updated the carbohydrate list for the school nurses in order to better serve the districts diabetic
students.
4
Created and provided missing recipes and corrected incorrect recipes. This task is ongoing.
Updated the districts Child Nutrition website to reflect the actual items being served and
corrected the carbohydrate counts posted on the website.
Updated School Site Recipe Binders with current recipes.
Current nutritional data base, used by the Child Nutrition Department has not been updated,
creating many issues with the accuracy of the information communicated to the school sites,
nurses, students and community. Compounding the issue is the maintenance of the nutrient
data base had been outsourced in the past. After reviewing all options going forward it was
determined that the best solution is to build a new nutritional database for all snack and menu
items that will link to new Production Record system that is web based. This will also provide
accurate nutritional information districtwide and denote common food allergens contained in
the foods served, which is critical for all interested parties.
Managing commodity allocations from prior orders by working to utilize and distribute.
Attended super co-op annual meeting, to assess the value of continuing with the co-op.
Recommend remaining with the co-op.
Assisted where appropriate with processing of meal applications and recording special dietary
needs.
Assist with kitchen equipment issues to include repositioning equipment from site to site.
With StopWaste assisted in implementing more food share tables throughout the district.
Continued assessment of program through frequent site visits and continuous open dialogue
with staff about program improvements, concerns and opinions.
Conducted site survey and assessments to garner input about the child nutrition program from
CN staff, some school administrators, and students.
Compiled a list of equipment at all school sites.
Worked with the Purchasing Director to remove obsolete kitchen equipment:
o Improved the appearance of the dining halls
o Removed potential hazards
Recommended reconfiguration of service line to significantly improve speed of service.
Conducted food tasting in conjunction with SURF BOARD E during their District Representatives
(4th-8th grade student councils) Conference on November 14th at Irvington High School
5
Recommendations
Student Participation
Projects Recommendations Priority
Offer entrée choices that are liked by the students
On-Going Focus Groups including SURF
Sample and survey students for new menu items
Create an Advisory Board
Conduct quarterly staff menu meetings
1 1 2 1
Target marketing specific to Elementary, Junior High Schools and High Schools
Focus on:
Food quality
Menu variety & special events
Communication of nutrient analysis & ingredients
1 1 1
Implement electronic communication plan
Target nonparticipating free and reduced Students
Meet with District IT Department to discuss capabilities to communicate to parents and students
School Announcements/Principal Newsletters
Promote parent and student use of the Child Nutrition Department App
1 1 2 2
Continue scratch baking & cooking items that entice student participation
Test new items at the central kitchens, both bakery products and entrees to standardize recipes across the district
Meet with Kitchen Managers monthly to share new program ideas
3 1
Improve speed of service to target 10 students per minute
At elementary schools change line setup to offer the entrée first
Pilot meal card rack system at highest free and reduced elementary sites
1
Enhance Ala Carte Program for Secondary Schools
Customize Ala Carte Menus based on school sites. Provide training for the following: o Smart Snack Legislation o Project Lean Calculator o Non-Program Pricing Tool
3
Standardize Menu Boards
Elementary – Club House o Monthly Menu o Week at a Glance
Junior High & High School Digital vs Paper
2 3
6
Food Service Equipment
Project Recommendations Priority
Document equipment at all sites to include purchase date, asset number, condition of and use of.
Prioritize the replacement of equipment by compiling a report by site using accurate data to include purchase date, asset tag, condition, use of, and how it impacts the quality of the food and maintains food safety of the food or beverage
1
Equipment Disposal Work with the purchasing department to dispose of all equipment that is obsolete and not repairable, focus on cafeteria areas that are currently being used to store broken equipment
1
Breakfast Grant Equipment
All items have been received and invoices submitted to CDE along with repayment for excess equipment
Complete
Child Nutrition Procedures
Project Recommendations Priority
Purchasing Procedures Create PAR levels for warehouse items
Create and implement standard order guides
Reconcile physical inventory with Escape
Determine vendor direct delivery to sites vs warehouse
Determine ordering process for each vendor
Adhere to the Buy American regulation
1 1 1 1 1 1
Menu Planning, Recipes, Production & Website Updates
Automate Production Records, which will eventually produce data that can be used for production planning for all programs. Eliminating the need for teacher meal counts.
Update recipes to match current products.
1 1
Meal Collection Procedures
Update with current POS, monitoring of meals and charge policy
3
Cash Handling Procedures Develop a standard districtwide procedure for all sites to follow (money is currently handled in a variety of ways) Explore a centralized money counter vs non-centralized vs a combination
Procedure for households leaving money or checks in the food service box in the office
Promote and market to households the convenience of online prepayment option
2 2 2
Child Nutrition “Who to Call Communication” guide
Quick Reference Guide distributed to all school site administrators, office staff, district departments and food service.
1
7
Training
Project Recommendations Priority
Continual opportunities to improve skills through professional training helps managers complete daily operational tasks as well as supporting the long term goals of the organization
Have the food service manager attend skills based management workshops.
Create a formal plan and procedure for meeting the minimum training requirements as specified by regulation for all child nutrition staff
2
2
Community Involvement
Project Recommendations Priority
Build relationships with the City of Fremont, District Wellness Committee, and School Nurses
Support and build relationships with community and district stakeholders to garner input and facilitate communication on issues that can involve the food service program
3
Other
Project Recommendations Priority
Eliminate Bonus Meal for every $40.00 online payment
It is estimated that this online payment incentive cost the program $96,000 in lost revenue. Recommend piloting the elimination of this incentive.
1
Adults Salad Bar Past Practice has been to allow adults to eat from the salad bar with no payment. Federal regulations would consider this a non-allowable expense and the food associated with this would need to be paid from a fund other than the Child Nutrition Program
3
Breakfast Conduct an assessment of schools serving less than 50 breakfasts a day
Financial P&L of each site site serving less than 50 breakfastS
Breakfast marketing plan to promote breakfast
4
4 3
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Cop
y of
FU
SD O
pp A
sses
smen
t 201
6-17
Mea
l Cou
nts.
xlsx
B
reak
fast
12/2
/201
7
Scho
ol Site
Curren
t Program
sWha
t do yo
u like ab
out the
current
prog
ram?
Wha
t are th
e stud
ent's fa
vorite men
u ite
ms?
Wha
t men
u ite
ms w
ould th
e stud
ents like
to se
e on
the men
u?Wha
t ide
as do yo
u ha
ve to
increa
se
brea
kfast c
ounts a
nd lu
nch coun
ts?
American
High Scho
ol
Scratch ba
king
bread
s and
desserts
Kids se
em to
prefer the
daily sp
ecials such
as th
e Po
tato Bow
l, Ch
icken Ca
esar W
rap,
and Ch
eese Nacho
s | Item
s tha
t are
consisten
tly offe
red on
a daily basis are
Pizza, Burgers, B
urritos, G
rilled Ch
eese, and
Pa
rfaits
More scratch mad
e ite
ms a
nd sa
ndwiche
sStaff a
ppear w
illing to sc
ratch cook |
Observed scratch cooked
rolls and
brownies
| Make the men
u more fresh ite
ms, not
processed
Centerville Ju
nior High
Sales a
re up du
e to new
men
u, better
snacks
Packaged
coo
kies, P
izza, Che
eseb
urgers,
Parfaits
Fresh Cinn
amon
Rolls
Parfaits fo
r breakfast, O
ffer ice cream
bars,
Grab & Go Breakfast Items, Gatorad
e
Arde
nwoo
d Elem
entary
Men
u ha
s improved
and
stud
ents are m
ore
receptive
Nacho
s, Tacos, C
ornd
ogs, Chicken
Sand
wich
"Walking
Taco" ‐ Nacho
s with
Meat S
auce
& Che
ese, Fruit Cu
ps, O
rang
e Ch
icken,
Salad ba
r offe
rings ‐ jalape
no, p
ickles, salsa,
crou
tons, cucum
ber c
oins
Improve salad ba
r with
more varie
ty of fruit
and vegetables
Broo
kvale Elem
entary
Simplicity
of the
men
uPa
rfaits, M
ac & Che
ese, and
regu
lar size
d Ch
eesebu
rgers
More scratch, less processed
| Loo
se m
eat
sand
wiche
s and
tacos w
ith m
eat a
nd
optio
nal lettuce, tom
atoe
s and
onion
s | DO
NOT like ite
ms like Taco Nad
a or M
ini
Chee
sebu
rger Sliders
Spee
d of se
rvice | It took 1 child alm
ost 1
0 minutes to
get th
roug
h the lines | Server is
individu
ally platting each entrée as th
e kids
as fo
r it ‐ very tim
e consum
ing
Forest Park Elem
entary
Men
u ha
s bee
n much im
proved
| American
Kitche
n food
qua
lity is great a
nd
commun
ication with
man
ager is excellent
Parfait, Pizza, Cornd
ogs, M
ac & Che
ese,
Fried Ch
icken
Stud
ents have asked if they can
purchase
water | Enjoy sn
acks like brownies and
cookies
Add men
u varie
ty
Oliveira Elemen
tary
The kids | The
availability of breakfast
prog
ram
Bean
Burritos, P
izza, M
ac & Che
ese, Nacho
s w/ S
alsa, Slushie, Soft T
acos, P
ickles,
Pepp
ers, Ja
lape
nos, Je
llo/Fruit Salad,
Corndo
gs, C
hicken
Legs, Chicken
Nug
gets
More varie
ty on ho
t items ‐ nee
d to ask th
e stud
ents | Offe
r water & ju
ice a la carte
Target free
/red
uced
meal stude
nts w
ith a
person
al note/letter | Have a bu
lletin
boa
rd
outside of th
e MPR
promoting men
us, n
ew
food
item
s, etc. | SY men
u calend
ar
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Patterson Elem
entary
The ne
w m
enu ite
ms, qua
lity of th
e food
is
much be
tter th
an last year a
ccording
to
stud
ents
Desserts/sna
cks w
ith Lun
ch, "Th
anksgiving
" Lunch, Breakfast‐4‐Lun
chTacos w
/ salad
bar to
ppings, H
otdo
g on
a
bun, Nacho
s, M
ac & Che
ese, Chicken
&
Waffle
s, Variety of F
ries ‐ Tater Tots,
Criss
cut, Pre‐mixed
Salad
s ‐ Caesar ‐
Pancakes with
blueb
errie
s or c
hoco chips
Offe
r variety of m
ilk ‐ includ
ing strawbe
rry,
Fix the presen
tatio
n, Offe
r more varie
ty of
fruits (e
ven cann
ed) &
vegetab
les
Warwick Elem
entary
Old m
enu ite
ms b
eing
broug
ht back |
Kind
ers e
ating lunch | Not having cash
hand
led at re
gister
Corndo
gs (p
ortio
n do
esn't see
m eno
ugh,
look into pairin
g with
ano
ther com
pone
nt),
Chee
sebu
rgers, Pizz
a (Che
ese &
Pepp
eron
i), M
ac & Che
ese, Chicken
Drum
sticks, C
ookies ‐ Sn
ickerdoo
dles
Chicken Bo
wl (tediou
s, but cou
ld be pre‐
portione
d), Sliced
App
les, Veggie Va
riety
Offe
r Brunch or 2nd
Cha
nce Breakfast
Irvington
High Scho
ol
Men
u ite
ms ‐ a la carte with
lunch en
trée
Drum
sticks, p
opcorn chicken
, pasta, sou
ps,
cold sa
ndwiche
sMore warm breakfast a la carte item
s,
breakfast tots, veggie sand
wiche
s, chicken
chow
mein, hot dog
wrap
Even
ts, like a secret dot day |
Anno
uncemen
ts | Holiday entrée like
Turkey & Fixin's
Horne
r Jun
ior H
igh
Sales a
re up du
e to better m
enu
selection/choices
Chee
sebu
rgers, Spicy Chicken
San
dwich,
Burrito
sTacos, Teriyaki B
eef
More Grab‐n‐Go ite
ms like Breakfast
Burrito
| One
more pe
rson
to help with
ou
tdoo
r cart
Gom
es Elemen
tary
Kids like th
e men
u ite
ms m
ore increasin
g sales
Pizza, Cornd
og, C
hicken
Nug
gets,
Drum
sticks, P
asta, C
ookies, B
rownies
Curly
Frie
s (Sp
icy, to
o), Sliced
App
les, M
ore
scratch mad
e ite
ms
More varie
ty, fun
men
u ite
ms like tacos a
nd
nachos th
at can
be custom
ized with
topp
ings (o
ffered at sa
lad ba
r)
Green
Elemen
tary
Food
cho
ices ‐ BIG IM
PROVE
MEN
T ‐ F
ood
used
to be very bad
variety
Pizza, Breakfast‐4‐Lun
ch, C
hicken
Sand
wich, Pasta, C
ornd
ogNothing
specific
Better fo
od ‐ maybe
more rotatio
n of
fruits/vegetab
les |
Faster service
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Grim
mer Elemen
tary
The ne
w m
enu is liked
by the stud
ents
resulting
to an increase in participation
Corndo
gs, N
uggets, B
rownies, C
inna
mon
Ro
llsNacho
s (alread
y in th
e men
u, but add
refried be
ans), M
ore ho
mem
ade (coo
ked)
entree
s
Availabilty
and
awaren
ess o
f meal
applications
Hirsch Elemen
tary
Food
selection/varie
ty on curren
t men
u ‐
more ho
mem
ade ‐ m
ore stud
ents
participating no
w
Pizza, Hot Dog
, Corn Do
gs, M
ac & Che
ese,
Chicken Bu
rgers
Season
al item
sOpe
n ba
ck up space ‐ rrom is to
o sm
all and
cong
ested | Older stud
ents com
e in first,
youn
ger k
ids e
at laste ‐ reverse
Millard Elem
entary
Food
has cha
nged
and
the stud
ent's are
liking it more that before
Pizza, Brownies, C
orn Do
gs, H
ot Dog
s,
Burgers, Breakfast‐4‐Lun
chSeason
ed (o
r Seasoning
for) Frie
s,
Meatballs, M
eatlo
af ‐ Pe
rhap
s feature
comfort fo
od as a
Wee
kly Sp
ecial
Cond
uct tastin
gs to
introd
uce ne
w entrées
or veggies
Miss
ion Va
lley
Elem
entary
Men
u ha
s improved
with
more varie
ty, b
ut
percep
tion ha
sn't
Pizza, chicken
nug
gets, p
asta, n
acho
che
ese
Print m
enu as outreach to paren
ts
Kenn
edy High Scho
ol
Men
u is im
proving
Pizza, yog
urt p
arfait, hot wings, h
omem
ade
chicken bu
rrito
, mashe
d po
tatoes, p
opcorn
chicken
More fresh food
, variety of n
on‐processed
food
s | Sou
ps in th
e winter |
More local
season
al fruit |
Hot breakfast m
enu ‐
omelets, hashb
rowns, b
urritos, m
uffin
s
Mee
t with
stud
ents and
ask th
em wha
t they wan
t | Better p
ackaging
to im
prove
presen
tatio
n | More ou
treach and
marketin
g
Walters Ju
nior High
New
men
u, m
ore varie
ty th
is year
Chee
sebu
rgers, drumsticks
BBQ Chicken
Pizz
a, Nacho
s, Bee
f Taco
Salad, Hard Sh
ell Tacos, M
ac & Che
ese,
Grilled Ch
eese
Challeng
e ha
s bee
n trying
to attract kids for
breakfast, pe
rhap
s introdu
ce Grab‐N‐Go
items like Po
p Tarts
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Azaved
a Elem
entary
Better th
an last year m
enu | Th
e availability
of fresh an
d local fruit
Pizza, Hot Dog
s, Chicken
Burger, Po
pcorn
Chicken, Fresh Fruit, Ju
ice, Veggie Bu
rger
Chicken Drum
stick & M
ashe
d Po
tatoes,
Slushies, M
ore veggie entrées | Offe
r 2
diffe
rent flavors o
f juice, currently Ken
nedy
is on
ly se
nding 1
Choice from
2 entrées fo
r breakfast
Blacow
Elemen
tary
New
men
u ite
ms, m
ore varie
ty th
an last
year
Chicken Nug
gets, H
ot Dog
s, Pizz
a, Burrito
Spaghe
tti &
Pasta, Tacos
Introd
uce afterschoo
l sna
ck program
‐ Grab‐
N‐Go
Brier E
lemen
tary
Balanced
meals, F/R m
eal outreach
Chicken Bu
rgers, Pop
corn Chicken
, Bean &
Chee
se Burrito, M
ac & Che
ese
More varie
ty of veggie en
trée
s, m
ore
cond
imen
ts th
at coincide with
their e
ntrée
(possib
ly m
entio
n in m
enu)
Spee
d of se
rvice an
d efficiency | Organ
ize
the eq
uipm
ent con
figuration to im
prove
line flo
w | Offe
r new
and
uniqu
e men
u ite
ms tha
t the
kids w
ould like
Glenm
oor E
lemen
tary
2nd Ch
ance program
| Participation keep
s increasin
g i.e. w
ent from 16‐50
in one
wee
k | One
main en
trée
and
vegetarian version
optio
n ‐ m
ore op
tions was to
o much for
staff to ha
ndle
Like rice and
OK with
brown ric
e | Pa
sta
with
meat, Ch
icken Te
riyaki, Orang
e Ch
icken, Caesar S
alad
Corn dog
, Pizz
a, 100
% Bee
f Ham
burger,
Chee
se Sticks (Italian Du
nkers), B
ean &
Chee
se Burritos and
wou
ld prefer c
hicken
for m
eat |
Kid friend
ly fo
ods ‐ ethnic food
s did no
t work too well
More ho
mem
ade food
vs. pre‐packaged
(heat a
nd se
rve) | M
ore varie
ty in
vegetables (w
arm corn, green
beans, etc.)
Mashe
d Po
tatoes
Malon
ey Elemen
tary
Site Personn
el: P
atty, d
oesn't like ho
w
unhe
althy the food
isPizza, Chicken
Drumstick, M
ashe
d Po
tatoes,
Mac & Che
ese
BBQ Baked
Chicken
Not su
re, the
y aren
't there for b
reakfast
Mattos E
lemen
tary
Better fo
od th
an last year
Breakfast‐4‐Lunch, Pizz
a, Chicken
Nug
gets
and Te
nders
Hot Dog
s, Site
personn
el wou
ld like to
see
more fresh food
Non
e yet, breakfast just started
a cou
ple
wee
ks ago
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Miss
ion San Jose High
Scho
ol
Better th
an last year m
enu
Pizza, yog
urt p
arfait, hot wings, h
omem
ade
chicken bu
rrito
, mashe
d po
tatoes, p
opcorn
chicken
Nee
d less a la carte cho
ices and
then
chan
ge out fo
r fresh produ
ceNee
d everyone
in kitche
n to help an
d walk
arou
nd during service to se
e wha
t can
be
done
Hop
kins Ju
nior High
Kids like th
e food
; 115
‐130
on insid
e line
and ab
out 6
4‐70
lunche
s in stud
ent store
for 2
0 mins, th
en sw
itch to sn
acks
Chee
sebu
rgers, Bee
f Taco Sticks, Yog
urt
Parfait, Ca
esar Chicken
Wrap
Wan
t more ite
ms o
n ala carte like salads,
parfaits | M
ore op
tions asid
e from
Pizz
a everyday (the
kids g
et tired of it) introdu
ce
more fla
vors
Table with
info abo
ut F&R @ Events
Chad
bourne
Elem
entary
Varie
ty of foo
d ‐ n
ew m
enu
Yogu
rt parfait, Nacho
s, Pep
peroni Pizz
a (som
e say chew
y, but others like it),
Chicken Drum
sticks, H
ambu
rger
Fried Rice and
Ice Cream
More vegetaria
n op
tions
Leitch Elem
entary
Varie
ty of foo
d ‐ n
ew m
enu
Pizza, Chicken
Nug
gets, D
rumsticks, Fruit
Parfait, Pa
sta, Corn Do
g, M
ac & Che
ese
Pre‐mixed
salad with
crouton
sPizza Da
y! | Offe
r coo
kies & other treats |
Improve/maintain food
qua
lity ‐ k
ids a
re
complaining
abo
ut fo
od being
toug
h an
d dry
Miss
ion San Jose
Elem
entary
Lots of vegetarians 40‐50
% ‐ ne
ed better
vegetaria
n op
tions
Oatmeal C
ookie, Drumstick, Parfait ‐ b
ut
shorted
More vegetaria
n op
tions
Better qua
lity of fo
od ‐ Cu
rly Frie
s and
Ch
urros w
ere ha
rd
Warm Springs
Elem
entary
Men
u ‐ m
ost items e
asy to se
rve | Be
tter
meal cou
nts
Brow
nies, P
izza (*Oven makes it dry &
toug
h), B
BQ Chicken
Wings, Juice
More interesting fresh fruit, more salad
optio
nsMore varie
ty of m
enu op
tions
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Weibe
l Elemen
tary
Cereal ‐ 25
% less su
gar w
hich is goo
d, but
wou
ld like to
see be
tter ingred
ients
Pizza ‐ h
ighe
r cou
nts w
hen served
with
cookie or b
rownie ‐ C
ornd
og, C
urly Frie
sStud
ents are writing letters to share
opinions | W
ould like m
ore vegetaria
n ite
ms
Better qua
lity of fo
od ‐ curren
tly so
dry and
un
appe
aling
Washing
ton High
Scho
ol
Salad ba
r, fresh prod
uce
Hot dog
s, chicken
burger, chee
sebu
rger,
pizza, parfaits, d
eli goo
dsSn
acks and
item
s perceived
as treats o
r bran
d na
me prep
ackaged go
ods
HS level ‐ egg patty w/ c
heese on
a bagel or
bun, breakfast burritos | Take cinn
amon
rolls and
make mon
key bread
Thornton
Junior High
Cooking staff h
ave "Che
f's Cho
ice" entrées
at each site | Th
e Salad Ba
rCh
eesebu
rgers, Pizz
a, Spe
cial of the
Day
(Che
f's Cho
ice), Salad
Bar
Stan
dard fa
r ‐ nothing
in particular | BBQ
sauce for N
uggets
Not re
ally ‐ just word of m
outh by stud
ents
Cabrillo Elem
entary
New
men
u ite
ms, m
ore varie
ty th
an last
year
Nacho
s, Chicken
Nug
gets ‐ Stud
ents re
ally
like the food
this year
Can't think of a
nything
N/A
Durham
Elemen
tary
Supp
ort from Sup
ervisor a
nd W
ashing
ton
Kitche
nCe
real (a
dd m
ore varie
ty), Ch
eesebu
rgers,
Pizza, Hotdo
g, M
ac & Che
ese, Nacho
sMixed
salads ‐ Ca
esar & Broccoli
Adding
more varie
ty to
the men
u
Niles E
lemen
tary
The men
u is much be
tter | Com
mun
ication
has improved
Corndo
gs, P
izza, Burrito, Chicken
w/ M
ash
Potato, N
acho
s, Brownies, Fruit Co
cktail
More varie
ty of V
eggie En
trée
options
Improve the qu
ality
and
taste of th
e food
|
"Dot Days" ‐ a chan
ce fo
r the
stud
ents to
win a prize if they pick the on
e special tray
with
a dot on the bo
ttom
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Parkmon
t Elemen
tary
Balanced
men
u, increase in participation
+30‐50
/day
Corndo
gs, N
acho
s, Pizz
a, Brownies/Coo
kies,
Mac & Che
ese, Veggie Nug
gets, B
ean
Burrito
Turkey & M
ash Po
tatoes, Salad
, Fresh Fruit
Continue
to upd
ate men
u with
item
s kid
wou
ld like
Vallejo M
ill Elemen
tary
Men
u ite
ms b
roug
ht back from
previou
s scho
ol years has im
proved
participation
Parfait, Ch
icken Pa
tty, Che
ese Pizza,
Corndo
gs, B
urgers, B
urrito, Chicken
Drum
sticks, M
ixed
Fruit
Smaller p
re‐packed fruits/vegs for th
e youn
ger k
ids, Grape
s, Cream
Che
ese Filled
Bagels
More scratchm
ade an
d fresh breakfast
items, m
ore milk variety
Scho
ol Site
How
is you
r eq
uipm
ent?
Wha
t equ
ipmen
t/sm
allw
ares do yo
u ne
ed?
Wha
t equ
ipmen
t needs to
be fix
ed?
Any eq
uipm
ent n
ot in
use?
List Asset Num
ber(s)
Additio
nal N
otes
American
High Scho
ol
6 pieces of e
quipmen
t no
t fun
ctioning
‐ see
asset inven
tory sh
eet
Tray ra
cks a
nd carts. 4oz and
8oz sp
oodles
Leaky dishwashe
r and
adjust the
washing
cycle ‐ last tim
e it was used the cycle was at
30 m
inutes
Dishwashe
r (#8
0952
) works, b
ut leaks a
ll over th
e place, so
staff cho
ose no
t to use it
| *SEE
ASSET
INVE
NTO
RY*
There is a table with
2 bins o
n it ‐ sign
above says "Sh
are Table" | Observed
vend
ing machine
s on campu
s tha
t offe
r diffe
rent item
s tha
n the a la carte line
s |
Some po
ssible sa
fety issues with
water line
s runn
ing across th
e flo
or | Som
e po
ssible
non‐compian
t items b
eing
offe
red a la carte
(don
uts a
nd ice cream)
Centerville Ju
nior High
Mostly
new
and
in goo
d working
con
ditio
nDisplay stan
d for c
hips
Water from
faucet fo
r dish
sink is cloud
y an
d dirty on
start o
f use
Mon
tagu
e Grizzly
Oven (#64
562) can
be
removed
Service no
t observed, how
ever, staff wou
ld
like to con
sider 2nd
cha
nce breakfast a
s an
optio
n
Arde
nwoo
d Elem
entary
Victory Re
frigerator
(#65
220) often
dips
below 32‐de
gree
s causing free
zer b
urn, 2‐
comp sin
k
Non
e at th
e mom
ent
Milk Coo
ler (#4
7273
) freezes and
ices over
on occasion
All equ
ipmen
t currently in use
The following ite
ms a
re being
received
dry
& une
dible: Chicken
Pattie
s, Nug
gets, M
ac
& Che
ese (nee
ds m
ore chee
se) C
hurros |
Wou
ld like to
see more ba
ck‐up veggie
entrée
item
s | Stude
nts trie
d to file a
petition ab
out foo
d qu
ality
last year ‐
perhap
s provide
a su
rvey | Staff wou
ld like
to se
e a recipe
boo
k w/ ing
redien
ts and
allergy info or o
n up
dated prod
uctio
n shee
t
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Brea
kfas
t
2nd
Chan
ce B
reak
fast
Lunc
h
Afte
rsch
ool S
nack
Broo
kvale Elem
entary
Kitche
n was nice an
d clean | De
finite
ly
recommen
d a 2‐do
or
refrigerator ‐ there is
space for it
2‐do
or re
frigerator and
new
salad ba
r |
Hotel pan
s and
the correct size
of serving
spoo
dles fo
r the
salad ba
r ‐ 4oz and
8oz
spoo
dles
Exterio
r the
rmom
eter on the warmer
All equ
ipmen
t currently in use
Teache
rs ta
ke m
eal cou
nts a
nd se
nd to
the
kitche
n | Kitche
n requ
ests daily se
rving
from
the central kitche
n | Kids often
chan
ge th
eir m
ind resulting
in ru
nning ou
t of se
lections | Que
stiona
ble Offe
r vs. Serve
| Serving em
ployee
s act as the
mon
itor |
6
non‐compliant m
eals ob
served
| Salad
bar
spoo
dles were all qua
rter cup
| Not
following the men
ued salad ba
r selectio
ns
because they were sent th
e wrong
item
s |
Line
s are extremely long
due
to individu
al
serving | Re
commen
d prod
uctio
n line in
boats a
nd having kids ta
ke th
eir o
wn
choices |
Usin
g compo
stab
le trays, but did
not see
any com
postab
le re
cycle bins | Not
using compo
stab
le cutlery
Forest Park Elem
entary
Most e
quipmen
t in‐use
and in working
order, 2
‐comp sin
k
Larger re
frigerator in order to
kee
p ite
ms in
stock instead of having to se
nd su
rplus b
ack
to th
e main kitche
n (American
)
Free
zer h
as bee
n inspected, pen
ding
estim
ate
Free
zer m
ay nee
d to be repa
ired or
replaced
Serving lines m
ove alon
g sm
oothly usin
g a
keypad
, how
ever, cou
ld be im
proved
with
a
card and
scan
system
for K
‐3
Oliveira Elemen
tary
OLD
! Both PO
S an
d kitche
n eq
uipm
ent |
Warmer is held shut by
tape
Locking cold cart |
New
ban
k ba
gs | Bigger
milk coo
ler ‐ re
ceives m
ilk deliveries
Tuesda
y an
d Friday | 3‐Com
p sin
k ‐ h
ealth
inspector d
ings th
em each tim
e
Warmer doo
r held by ta
pe ‐ ne
ed to
repa
ir latch
Hoba
rt Dish
washe
r (#6
4341
)PO
S be
fore se
rvice line | Juice bo
x offered
at both meals, daily | Staff wou
ld like to
ha
ve th
e men
u at least 2
wee
ks in advan
ce
for o
rdering | Staff w
ould prefer to ha
ve
the service line revert to
the way it used to
be | Con
dimen
ts at the
offe
ring ba
r rathe
r than
at the
end
of the
service line | Kids
were no
t going
back to th
e offerin
g ba
r to
get k
etchup
for the
ir bu
rger and
tater tots |
Flow
cou
ld be im
proved
| Utilize
stud
ent
helpers a
t meal service | Staff wou
ld like to
see prod
uctio
n form
com
puterized
|
Remove all old equ
ipmen
t
Patterson Elem
entary
Oven ‐ o
nly top
compa
rtmen
t works,
There's o
nly a 2‐comp
sink
New
scoo
ps ‐ orde
ring proced
ure is
cumbe
rsom
e an
d difficult to fo
llow‐up with
Warmers ten
d to overcoo
k the food
Hob
art M
ixer (#
3909
8) & Dish
washing
Machine
Participation is up
for b
oth Breakfast &
Lunch | Co
ndim
ent sho
rtage ‐ n
ot eno
ugh
BBQ sa
uce, ketchup
, dipping
sauces |
Disliked ite
ms: fren
ch to
ast, Be
nefit bars, 3‐
bean
salad
Scho
ol Site
How
is you
r eq
uipm
ent?
Wha
t equ
ipmen
t/sm
allw
ares do yo
u ne
ed?
Wha
t equ
ipmen
t needs to
be fix
ed?
Any eq
uipm
ent n
ot in
use?
List Asset Num
ber(s)
Additio
nal N
otes
Warwick Elem
entary
Free
zer, Re
frigerator
and Milk Coo
ler a
ll in
good
working
con
diton
New
blade
for C
an Ope
ner (#6
4419
)Re
frigerator ‐ inconsisten
t tem
perature
All equ
ipmen
t currently in use
Han
dful of cafeteria su
perviso
rs on ha
nd to
he
lp re
gulate line
along
with
stud
ent
helpers tha
t help with
service, but se
rvice
times still not as fast a
s it can
be | 1
classroo
m per day ‐ Pa
rents a
re encou
raged
to have "picnic lunche
s" but doe
s not
significan
tly affe
ct m
eal cou
nts |
Late
busses affe
ct breakfast participation |
Stop
Waste Program
share table in place,
but n
ot closely m
onito
red
Irvington
High Scho
ol
Mostly
in goo
d working
cond
ition
Additio
nal spe
edline ho
t well, brow
nie
cutter, silicone
grabb
er fo
r hot fo
ods
POS
Electrolux Com
bi (8
1029
)Service was not observed | Kitche
n staff is
willing to do more scratch cooking an
d ha
ve
really great ideas for utilizing
left over
prod
uce to m
ake soup
s and
veggie
sand
wiche
s
Horne
r Jun
ior H
igh
Old, d
ated
, but m
ostly
functio
nal
New
CAM
BRO carts | New
whe
els o
n carts
Whe
els o
n carts |
Hot Cab
inet (E
xterna
l) Te
mp Gua
ge broken | One
metal cart n
ot
stab
le
N/A
Equipm
ent is v
ery old an
d ou
tdated
, but
they are hap
py and
make do
with
wha
t they have | Second
staff m
embe
r works
very slow
ly | Overall very friend
ly and
ha
ppy staff ‐ very up
to date on
com
posting
and food
share tables | D
istric
t con
verting
all JHS to 6‐8th grade
s next schoo
l year
Gom
es Elemen
tary
Most e
quipmen
t in use
are in goo
d working
cond
ition
Nothing
at the
mom
ent, maybe
a new
faucet head if can't b
e fixed
Salad ba
r whe
els a
re worn ou
t (Broo
kvale
may have a fix/solution), W
ater fa
ucet
nozzle low flow
Mon
tagu
e Ovens (3
9750
& 397
51), Ho
bart
Mixer (6
5954
), Dishwashe
r (65
960), W
alk‐
in Freezer/Refrig
erator (right side
)
Spoke with
Prin
cipa
l (Do
ug W
.) ab
out
pilotin
g a lunch prog
ram fo
r TK an
d Kind
ers
| PO
S/serving line setup could be
im
proved
, perha
ps utilize
a pinpa
d or card
system
to im
prove flo
w/serving
time |
Waste so
rting includ
ing compo
stab
les is
practiced
and
mon
itored by stud
ents and
custod
ian | Staff w
asn't sure why pizz
a was
being topp
ed with
(turkey) pep
peroni
durin
g service which th
e staff d
oes a
goo
d job prep
ping
beforeh
and, but it doe
sn't
presen
t well
Green
Elemen
tary
Old, d
ated
, but m
ostly
functio
nal
New
salad ba
r, ne
w ta
bletop
snee
ze
guards, n
ew free
zer p
acks with
end
cap
s |
Wou
ld love to
have a sin
gle‐do
or
refrigerator
Free
zer
N/A
Lunch takes a
long
time to process |
Stud
ents cha
rged
visu
ally | The
hot fo
od
warmer is to
o far from th
e ho
t foo
d service
line, se
rver ra
n ba
ck and
forth | Juice
offered at lunch
Scho
ol Site
How
is you
r eq
uipm
ent?
Wha
t equ
ipmen
t/sm
allw
ares do yo
u ne
ed?
Wha
t equ
ipmen
t needs to
be fix
ed?
Any eq
uipm
ent n
ot in
use?
List Asset Num
ber(s)
Additio
nal N
otes
Grim
mer Elemen
tary
Oven works, b
ut no
used
, 2‐com
p sin
kSalad ba
r ‐ re
place or re
pair whe
els
Prep
table legs are ru
sted
over a
nd nee
d to
be re
placed
or c
lean
edMost e
quipmen
t in use, asid
e from
oven
Certain food
item
s are being
overcoo
ked:
Fries, French To
ast, Pizza ‐ m
ay nee
d to
adjust coo
king
times | Dislikes: B
enefit
bars, P
ancakes (too plain) | Stude
nts file in
line, but not in class order ‐ slo
ws the
flow
Hirsch Elemen
tary
Old, d
ated
, but m
ostly
functio
nal
Can op
ener ‐ ne
ed a ta
bletop
snee
ze gua
rd
for h
ot fo
od assem
bly/distrib
ution area
Small m
ilk coo
ler freezes up
N/A
Prog
ram area is cram
ped an
d sm
all |
Equipm
ent o
ld and
mism
atched
to m
ake
things fu
nctio
nal ‐ old sa
lad ba
r sne
eze
guard used
on table top | Major sp
eed of
service iss
ues ‐ fo
od assem
bly took a long
am
ount of tim
e | Ca
shier too
far a
way from
actual fo
od line
/stude
nt ‐ ap
pears to charge
stud
ents by visual re
cogn
ition
| Staff is well
traine
d/know
ledg
able on compo
nents a
nd
USD
A, CDE
food
regu
latio
ns
Millard Elem
entary
Mostly
in goo
d working
cond
ition
Stainless s
teal colan
der, extra tong
sFree
zer, too much ice form
ing surrou
nding
the lid
N/A
Did NOT ob
serve service du
ring visit,
however, staff men
tione
d pa
rticipation is
low th
is year
Miss
ion Va
lley
Elem
entary
Mostly
in goo
d working
cond
ition
Non
eN/A
See asset/eq
uipm
ent list
Not a lot o
f Free & Red
uced
| Had
helpe
rs,
but n
ot necessary since no
pre‐platin
g an
d stud
ent's can
't ha
ndle hot fo
ods |
Tire
d of
grilled
che
ese ‐ d
on't like sourdo
ugh | Pa
sta
has a
lot o
f left o
ver b
ecau
se it expan
ds |
Nacho
s wou
ld se
rve faster individu
ally
wrapp
ed and
can
be pre‐plated
| Paren
ts
wan
t men
u print o
ut, d
on't wan
t to go
on
line
Kenn
edy High Scho
ol
Tilt skillet is m
isaligne
d ‐
does not flow
dire
ctly
into th
e drain | PO
S (tab
let) has no coun
ter
check
Thicker p
ot holde
rsTilt Skillet & Electrolux Co
mbi
Hob
art D
ish M
achine
A la carte sa
les a
re low | Staff concerne
d ab
out the
weigh
t of cart a
nd having to pull
it ou
t into the qu
ad area | Staff w
ants a
stan
dardize
d recipe
boo
k, order guide
&
orde
ring proced
ures
Scho
ol Site
How
is you
r eq
uipm
ent?
Wha
t equ
ipmen
t/sm
allw
ares do yo
u ne
ed?
Wha
t equ
ipmen
t needs to
be fix
ed?
Any eq
uipm
ent n
ot in
use?
List Asset Num
ber(s)
Additio
nal N
otes
Walters Ju
nior High
OK an
d in working
cond
ition
Stan
tions fo
r crowd control | M
ore
refrigeration | Han
dwashing
sink fo
r staff |
Air c
onditio
ning
| Upd
ate po
t & prep sin
k
Convectio
n oven
nee
ds pilot lit
See asset/eq
uipm
ent list
Walk‐in coo
ler &
free
zer b
roken ‐ n
ow
custod
ial storage | Com
puter terminal on
old stainless k
itche
n cart | Prin
cipa
l closed a
la carte windo
w 2nd
day of schoo
l this y
ear
citin
g po
or sa
les (~$
100/da
y) also
stud
ent
trash an
d pu
shing in line
| Nee
d recipe
#s
for spe
cials |
Only served
30 kids at
Breakfast b
efore scho
ol | Som
e of th
e lunch
items ‐ Bee
f Taco Stick, Burgers, and
Pattie
s were alread
y cooked
before 9‐10
AM |
Waste wasn't too
bad
, and
all men
u op
tions
were available | Dian
e is an
excellent
employee
‐ fast, cou
rteo
us and
ope
n to
ideas ‐ great can
dida
te fo
r Lead
Azaved
a Elem
entary
Mostly
in goo
d working
cond
ition
N/A
3‐Co
mp sin
k ne
eded
N/A
Did NOT ob
serve lunch service du
ring visit |
Per staff stud
ents do NOT like raw
cauliflow
er and
broccoli, also In
dian
food
, Breakfast‐4‐Lunch (w
ould only eat sau
sage
and syrup (pan
cakes/waffle
s wou
ld often
go
to waste), Be
neFIT ba
rs
Blacow
Elemen
tary
Milk coo
ler m
ay be ou
t of sp
ec, o
therwise
mostly
in working
cond
ition
New
can
ope
ner, no
t a perman
ent fixture
Salad ba
r only ha
s one
side
with
a tray ta
ble
and snee
ze gua
rd, m
ilk coo
ler m
ay nee
d inspectio
n
N/A
No prop
er kitche
n available, han
dwash sin
k on
ly | Uses ind
ex cards as ID for G
rade
s 1‐3,
but som
e misp
lace or forget cards and
do
n't recall ID # ‐ d
isrup
ts line
flow
| Nee
ds
a prop
er sp
eedline with
hot and
cold wells
| Waste so
rting an
d compo
sting is
practiced
, wou
ld be a great can
dida
te fo
r Fo
od W
aste Recovery prog
ram
Scho
ol Site
How
is you
r eq
uipm
ent?
Wha
t equ
ipmen
t/sm
allw
ares do yo
u ne
ed?
Wha
t equ
ipmen
t needs to
be fix
ed?
Any eq
uipm
ent n
ot in
use?
List Asset Num
ber(s)
Additio
nal N
otes
Brier E
lemen
tary
OK an
d in working
cond
ition
Better prep station to affix the can op
ener ‐
curren
t setup
is hazardo
usHot Hold Ca
rt doo
r kep
t shu
t with
bun
gie
cord
Broken
milk coo
l being
stored
in th
e MUR ‐
principa
l req
uest to
remove im
med
iately
Salad ba
r and
entrée tables are fa
r apa
rt ‐
kids have to walk across th
e MUR ‐ this
setup interferes with
the flo
w | Yard du
ty
mon
itors th
e line, how
ever, the
flow
is still
slow becau
se of the
POS ‐ sub
was in and
the kids often
forgot th
eir P
IN | Stude
nt
helpers h
elp wtih
trays a
nd m
ilk ‐ also
encouraged
to help with
the flo
w of the
line
| Th
ere's n
o pe
rman
ent p
rep station ‐ can
op
ener is affixed on
a ta
ble top, poten
tial
hazard | Com
posting an
d waste so
rting is
practiced
| Staff ha
d men
tione
d looking
into possib
ly m
oving the PE
room
out of the
MUR into an em
pty classroo
m to
move in
the kitche
n eq
uipm
ent a
nd use it to
store
food
item
s ‐ currently sh
aring space with
janitoria
l closet ‐ m
op sink used for h
and
washing
Glenm
oor E
lemen
tary
See eq
uipm
ent list with
pictures
New
salad ba
r definite
ly | Tab
le fo
r trays
(currently a sm
all desk is be
ing used
) |
Table for P
OS (currently usin
g milk crates
and cutting bo
ard) ‐ Nee
d prop
er
equipm
ent to accommod
ate those ne
eds
See eq
uipm
ent list with
pictures
See eq
uipm
ent list with
pictures
Noticed
high nu
mbe
r of stude
nts b
ringing
ow
n lunch an
d no
t partic
ipating in SLP.
Person
nel perception is that in th
e last 2
years p
rice ha
ve increased an
d ho
useh
olds
that have more than
once child in th
e Distric
t will not participate. It is m
ore cost
effective for the
family to
pack their lun
ch.
Offe
r more varie
ty of fresh fruits. This
cafeteria
is only offerin
g ap
ples and
ba
nana
s as fresh who
le fruit. Stud
ents
loved the men
u an
d could no
t get eno
ugh
brow
nies. N
o HAA
CP going
on, no snee
ze
guards, n
o temp control ‐ no milk coo
lers.
Milk sitting ou
t entire
time du
ring meal
perio
d in crates o
utsid
e serving area. N
ot
checking
for reimbu
rsab
le. Stude
nt che
ck in
first before getting their foo
d with
exception of sa
lad ba
r item.
Scho
ol Site
How
is you
r eq
uipm
ent?
Wha
t equ
ipmen
t/sm
allw
ares do yo
u ne
ed?
Wha
t equ
ipmen
t needs to
be fix
ed?
Any eq
uipm
ent n
ot in
use?
List Asset Num
ber(s)
Additio
nal N
otes
Malon
ey Elemen
tary
Warmer is re
ally old
Site staff w
ould like better k
nives
Non
eHot wells
Staff u
ses b
leach for san
itizin
g |
Compo
stab
le 5‐com
p tray is used, but th
e scho
ol doe
s NOT compo
st garba
ge | Spo
rk
kits are used, but m
ost k
ids just take these
to use th
e straw | Everyon
e takes a
juice
and a milk | M
ilk is statione
d first, all are
encouraged
to ta
ke m
ilk, fruit an
d juice ‐ It
does NOT seem
like th
e stud
ents are
drinking
both, NO sh
are bo
x available |
Stud
ents who
brin
g lunch from
hom
e: a lot
of ethnic food
s | The
y do
NOT serve
romaine
lettuce, and
salad dressin
g is in
little
packaged cups
Mattos E
lemen
tary
Wish
for a
new
warmer,
but n
ot necessary
Non
eNon
eDish m
achine
and
dish
area surrou
nding
NOT used
| Hot wells NOT used
and
covered with
plastic
Juice (she
lf‐stab
le App
le Eve @
$.209
each)
is pu
t on each stud
ent's tray | Employee
men
tione
d they only do
online men
us, b
ut
thinks it wou
ld help to have pa
per m
enus
for the
stud
ents to
pick ou
t the
ir food
for
the mon
th | Entrée leftovers: abo
ut 10
servings | Line go
t a little backed up
be
cause kitche
n em
ployee
takes e
ach
stud
ent's tray from
them
and
portio
ns th
e meals on
to th
e tray and
then
han
ds it back
to th
em | Han
d written sig
ns posted for
men
u ite
ms |
Com
posting practiced
and
share bo
x available | 2‐well sink available |
10 FRE
E meals are given aw
ay fo
r pre‐
paym
ent v
ia M
ySchoo
lBucks
Miss
ion San Jose High
Scho
ol
Most in ne
ed of
repa
ir/replacem
ent
Non
eSee asset/eq
uipm
ent list
See asset/eq
uipm
ent list
Prog
ram doe
s not look app
ealing. Kids
picking up
delivered
food
, including
pizz
a an
d othe
r from delivery pe
ople in fron
t of
scho
ol. Didn
’t see all tha
t was on men
u.
Ran ou
t of h
ot m
eals in sp
eedline. G
ot
throug
h line qu
ickly be
cause no
t too
man
y eat. Lines not horrib
ly long
at a
la carte.
Meals shou
ld be larger portio
n for H
S ‐ n
ot
mee
ting meal pattern (i.e. chicken
leg an
d mashe
d po
tatoes nee
d breadstick.
Scho
ol Site
How
is you
r eq
uipm
ent?
Wha
t equ
ipmen
t/sm
allw
ares do yo
u ne
ed?
Wha
t equ
ipmen
t needs to
be fix
ed?
Any eq
uipm
ent n
ot in
use?
List Asset Num
ber(s)
Additio
nal N
otes
Hop
kins Ju
nior High
Mostly
in goo
d working
cond
ition
New
snack cart
Non
eN/A
8‐10
meals be
fore sc
hool, m
ay not be
enou
gh time to go throug
h the line after
being drop
ped off |
Ala carte limit to 1
item, stude
nts u
se PIN pad
| Store sw
itche
s from
serving meals to ala carte | After th
e be
ll rang
there was still a long
line
at the
store, stud
ents se
em m
ore inclined
to buy
ala carte
Chad
bourne
Elem
entary
Mostly
in goo
d working
cond
ition
Full siz
e clear p
ans for sa
lad ba
rWhe
els for sa
lad ba
rOven
Tables stacked in fron
t of service area
makes it hard for k
ids to grab
food
| Slow
service du
e to se
rving kids one
at a
time
depe
nding on
which entrée op
tion (non
‐veg
vs. veg) ‐ no pre‐plating
Leitch Elem
entary
Mostly
in goo
d working
cond
ition
Curren
tly sa
tisfie
d with
amou
nt of
smallwares and
equ
ipmen
tRe
frigerator/freezer ice bu
ild up lead
s to
water poo
ling in th
e bo
ttom
N/A
Subs work well tog
ethe
r ‐ great ta
ndem
‐ commun
icates well and
share sim
ilar ide
als
whe
n it came to qua
lity of fo
od and
service
Miss
ion San Jose
Elem
entary
Milk Coo
ler b
roken
Pot H
olde
rsMilk Coo
ler |
Old warmer ‐ too ho
t for pizz
aOven used
a cou
ple tim
es whe
n warmer
broken
or foo
d ne
eds to be
rehe
ated
Stud
ents enter sa
lad ba
r (no
t full) | Line
is
slow, and
server can
't always h
ear k
ids |
Milk has to
com
e 4 da
ys ‐ no
room
in fridge,
keep
s fruit ou
t | Last y
ear sold water, b
ut
not this y
ear b
ecau
se can
not a
ccep
t cash |
Kitche
n is nice and
big and
able to han
dle
cooking
Warm Springs
Elem
entary
Mostly
in goo
d working
cond
ition
N/A
Warmer overcoo
ks fo
od | 3‐Com
p sin
k ne
eded
N/A
Pizza Da
y service can be
much im
proved
, slices w
eren
't thorou
gh, top
ping
each pizza
individu
ally is highly inefficient and
creates
a bo
ttlene
ck | Brownies were stuck to th
e pa
n, no liner used | 3rd ‐ 6
th grade
rs
shou
ld be utilizin
g PIN Pad
to sm
ooth and
spee
d‐up
service line, elim
inate bo
ttlene
ck
caused
by asking
each stud
ent the
ir na
mes
and room
num
ber |
Too
k ab
out 2
5 minutes
for the
last group
of stude
nts to go
throug
h the line | Stud
ents were vocal abo
ut wha
t they wan
ted to se
e on
the men
u an
d the
curren
t qua
lity of th
e food
‐ staff sug
gested
a commen
t box | Ju
ice was not available or
not d
elivered
| Order probe
wipes
Scho
ol Site
How
is you
r eq
uipm
ent?
Wha
t equ
ipmen
t/sm
allw
ares do yo
u ne
ed?
Wha
t equ
ipmen
t needs to
be fix
ed?
Any eq
uipm
ent n
ot in
use?
List Asset Num
ber(s)
Additio
nal N
otes
Weibe
l Elemen
tary
Goo
d working
con
ition
Staff w
ould like a new
cold cart ‐ do
ors s
tickSalad ba
r only 2 working
brakes
N/A
Noticed
kids throw
ing ou
t Mac and
Che
ese
because it was dry | Kids w
ait o
utsid
e an
d en
try by class | Tab
le used with
no snee
ze
guard
Washing
ton High
Scho
ol
Ovens in goo
d working
cond
ition
| 50%
of
warmers n
eed replacing
| Sp
eedline ho
t, 1
need
s rep
air |
Sp
eedline cold works
fine | Mixer nee
ds
replacing sin
ce finish is
beginn
ing to chip
Cutting bo
ards & ra
ck, Self sha
rpen
ing knife
block, bins for baking go
ods, Neo
pren
e gloves, Q
uart con
tainers, Kitche
n sciss
ors,
Hotel pan
lids, P
izza pa
ns, O
ven racks,
Prob
e thermom
eter
Redu
cer strip to
free
zer |
Springs/hinges o
n walk‐in doo
r | The
finish on flo
or m
ixer is
beginn
ing to chip
Soda
machine
s at S
nack Bar | Cres C
or Hot
Hold cart
Service no
t observed | Staff w
ants
emph
asis on
safety and
efficien
cy on the
job
Thornton
Junior High
Very Goo
dAn
othe
r sna
ck cart for outsid
eOrder placed for fixing free
zer a
nd oven
Blod
gett Oven ‐ n
o asset tag ‐ recommen
d removing
Snack cart ‐ there's n
o Stud
ent S
tore to
compe
te with
sales |
Stude
nts e
nter PIN
numbe
rs | Salad
offe
ring ba
r is b
efore PO
S
Cabrillo Elem
entary
Working
OK
Non
e at th
is tim
eNon
eSink in th
e galley ‐ g
ets d
inged by health
inspector e
ach tim
eAll stude
nts k
now to
take a fruit/veggie |
Utilize
stud
ent h
elpe
rs | Con
dimen
ts are
served
by the en
trée
| American
che
ese
used
on ha
mbu
rgers |
Ran
out of foo
d at
12:48P
M | Ham
burger bun
s were served
ou
t of a
plastic bow
l lined
with
a white
plastic garba
ge bag
Durham
Elemen
tary
All ope
ratio
nal ‐ 3‐com
p sin
k available
Non
e at th
e mom
ent
Salad ba
r ‐ sn
eeze gua
rd and
food
bars
need
to be repa
ired
Trau
lsen Re
frigerator ‐ no
asset ta
gBreakfast‐4‐Lunch consist off too man
y ite
ms, Pre‐packaged or 1‐scoop
side
item
s to ease an
d flo
w of service | High turnou
t for 2
nd Cha
nce Breakfast ‐ Prin
cipa
l buys‐in
to con
cept | Lim
it lunch choices to 2
entree
s daily
Niles E
lemen
tary
All equ
ipmen
t in go
od
working
con
ditio
n |
Food
served
in a se
rving
line on
ly, n
o actual
kitche
n facility | No sin
k for d
ish washing
Microwave to heat u
p em
ergency/ba
ck‐up
meals
All equ
ipmen
t ope
ratio
nal
All equ
ipmen
t in use
Uniqu
e setup with
the serving line be
ing in
a foyer, bu
t the
line
moves sm
oothly along
| Washing
ton Kitche
n ha
s much im
proved
with
qua
lity of fo
od
Scho
ol Site
How
is you
r eq
uipm
ent?
Wha
t equ
ipmen
t/sm
allw
ares do yo
u ne
ed?
Wha
t equ
ipmen
t needs to
be fix
ed?
Any eq
uipm
ent n
ot in
use?
List Asset Num
ber(s)
Additio
nal N
otes
Parkmon
t Elemen
tary
Most e
quipmen
t in
good
working
con
ditio
nTh
ere's a
"ne
w" salad ba
r onsite
, but it's
miss
ing the tray ra
il on
both sid
esSn
eeze gua
rd on serving line ‐ n
on‐
compliant
All equ
ipmen
t in use
Line
regu
lated by yard du
ty | Stude
nt
helpers a
ssist with
han
ding
out trays, ju
ice
and/or m
ilk | Noticed
a high volume of kids
with
packed lunch | Fo
od/w
aste so
rting &
compo
sting practiced
, mon
itored by
custod
ian
Vallejo M
ill Elemen
tary
Most refrig
erators n
eed
repa
ir or re
placem
ent,
3‐comp sin
k is clean
and functio
nal
New
pho
ne, A
dd lower sn
eeze gua
rd on
serving line pe
r aud
it fin
ding
Beverage coo
lers ice over, R
efrig
erator leak
and water poo
ls at bottom
All equ
ipmen
t in use
Disliked men
u ite
ms: Spa
ghetti (W
W
nood
les), C
urly Frie
s (rubb
ery), N
acho
Ch
eese Sau
ce, A
lfred
o Sauce, Qua
lity of
Salad Mix (d
elivered
partia
lly browne
d),
Grilled Ch
eese San
dwich (tou
gh crust),
Celery Stick, Cau
liflower (b
rowne
d ‐ n
ot
appe
aling) | F/R stud
ent p
articipation
sligh
tly low, h
owever, P
aid stud
ents are
coming throug
h more
