Okaloosa County BOCC — May 4, 2013 — C12-1962-COR — reading text

Vegetable Cooler Entrance Temperature Eloors Ceiling Walls Odor NID [ope [oO pe fo Arrangement 9. Vermin Control J. Pot & Pan Washroom 1. Floors 2. Walls 3. Ceiling 4,_ Sinks 5. Pot Racks 6._Vermin Control 7. Odor 8. Ventilation K.__ Vegetable Preparation Area 1. Floors 2. Walls 3._ Ceiling 4. Sinks 5. Pot Racks 6._Vermin Conirol 7. Odor 8. Ventilation 9. Neatness 10. Tables 11, Equipment L._ Garbage Can Washroom 1. Floors Walls Ceiling Sinks Vermin Control Odor Ventilation COIN JO Jo E® je fro Neatness 112 ABL Management, Inc. WEEKLY FOOD SERVICE SANITATION INSPECTION INSPECTED BY: DATE: NEEDS ABOVE IMMEDIATE UNSATISFACTORY | SATISFACTORY EXCELLENT | COMMENTS ATTENTION SATISFACTORY M._ Staff Dining Hall 1. Floors Windows Walls Ceiling Tables Odor Vermin Control Steam Table Beverage Aisle _—. S ]O [SO IN [> Jor [A Jo jp Arrangement Additional Comments: FORM D110 Rev. 6/97 113 Ab f_ i> ee Management, Inc. POLICIES AND PROCEDURES MANUAL ABL Management, Inc. has an established Policies and Procedures Manual and an established Standard Operating Procedures Manual. If upon award of a new contract or during the operation of a contract, the Sheriff's Department Liaison and ABL Management, Inc. agree that a revision is required, the necessary revision is made. 114 2 / i~ Management, Inc. CUSTODY AND SECURITY Together, all staff shares the three major custody and security concerns that are inherent in all correctional facilities: 1. Ensuring the safety of inmates and staff 2. Maintaining order within the facility 3. Preventing escapes In the Food Service Department all staff shall work in close cooperation with custodial personnel to maintain proper custody, control and security. Written institutional procedures relating to custody and security shall be adopted by the Food Service Director in cooperation with correctional administration staff to include: 1. Buildings considered within the supervisory, management and maintenance control of the Food Service Department. 2. Inmate traffic both within and in-and-out of the department. This includes inmate workers, as well as the general population who use the dining areas. 3. Inmate behavior, including the posting and enforcement of dining hall rules and regulations. 4. Control of supplies, including ordering, storage, movement and proper utilization of all items for which ABL Management, Inc. has responsibility. 5. Control! of hot items such as knives, cleavers, saws, tableware and other utensils having a custodial hazard potential. The Food Service Director shall work in close conjunction with the Facility Director to maintain an overall facility approach to custody and security. Part of this approach shall be the acceptance and/or possibility for custody and security in all Food Service personnel. Knife and Tool Control All knives and tools must be stored in a secure manner. That is, in a locked cabinet with a shadow board located within the Food Service Area. All knives and tools stored shall be marked with an identification symbol. Only one Supervisor will have possession of the key. This Supervisor will be responsible for the control and safekeeping of all controlled tools and knives. 115 my, \ alee ‘a ee Management, Inc. CUSTODY AND SECURITY (Continued) Knives and tools will be issued to authorized inmates only. The inmates name and number and the time of withdrawal shall be entered on the check out sheet maintained by the Supervisor in charge of the controlled items. A complete and accurate inventory will be maintained in duplicate. One copy is to be maintained in ABL Management's files and another in the Facility. Local institutional policy may require additional procedures. Broken or worn tools and knives must be disposed of under the supervision of the Food Service Director and replaced items must be marked with an identification symbol and inventoried before being placed into service. If a knife or tool is lost or misplaced, the Food Service Director and the Facility Director shall be notified immediately. Any inmate who may have access to the item will be held in the department until a thorough search has been made. A written report to the Facility Director will be made covering the details of the loss. Yeast Control Special attention should be given to the control of yeast. Yeast shall be handled and dispensed only by one ABL Management, Inc. employee and kept under close supervision until such time as yeast is thoroughly incorporated as an ingredient in the item being prepared. A secure box will be provided in a refrigerator or other area for the yeast storage. An inventory record shall be kept in the box, indicating date and quantity of issue, receipts and balance on hand and the initials of the employee making the entry. Yeast storage boxes will be securely anchored to the floor or wall. Nutmeg, mace or other hot food items, which may be used at the institution from time to time, should be handled in the same manner as yeast. Key Control Special attention shall be given to keys used in the Food Service Area. Under no circumstance shall any inmate be permitted to use keys. Key will be affixed to the belt with a choker chain, kept in a pouch or pocket, out of sight of inmates as much as possible. Key will be drawn from the control room upon entering on duty. A name sheet will be required when keys are issued by the control room officer. When going off duty the Supervisor will turn the keys in to the control room. At no time will institutional keys be carried outside the institution. 116 i~ An i ee Management, Inc. CUSTODY AND SECURITY (Continued) Counts/Census Official counts and/or census are an important function in the daily operations of the institution. Care must be taken to ensure errors are eliminated. Inmates should be seated in one section of the dining room and allowed to remain in their work area for a count or census unless it is necessary in the preparation of a meal. The counting ABL Management, Inc. staff person must have a staff backup when a count is made. Shakedown and Searches Daily shakedowns of inmates work areas are a must. Searches of inmates and trash when leaving a “hot" work area (bakery, butcher shop, vegetable preparation) is the only way to effectively control contraband of "hot" food items and is the responsibility of all employees. Searches of inmates both entering and leaving the Food Service Area is the only way to control the spread of contraband and should be an ongoing practice. At no time will an inmate be allowed outside of the Food Service Area during or after a meal with any food item that was not issued on the serving line, unless prior permission was obtained. One of the most important aspects of an institution's security program is the use of shakedowns and searches. Because of the number and type of hot items, contraband and because of contact between inmate workers and general population, the Food Service Area has special requirements for effective inmate searches and area shakedowns. 117 i~ me Management, Inc. SUPERVISION AND CONTROL OF INMATE LABOR All inmates receive constant supervision at all times. Each inmate is assigned a specific job position or job positions. Each inmate will wear a hat while working in the food service area. Strict security procedures and regulations will be adhered to at all times. Each inmate will have the appropriate share of the sanitation duties written into their job description. Each inmate must be fully dressed and wear clean, appropriate clothes at all times. Any discipline problems are documented in each inmate's file. 118 Ann i | 3 » ma Management, a ™ DELIVERY TO PREMISES ABL Management, Inc. will notify the Correctional Security Staff in advance of all deliveries and in accordance with Okaloosa Correctional Facility directives issued from time to time. The Security Staff or their representatives may inspect such deliveries with respect to quality, composition or any other matter relevant in the estimation of the Security Staff or the Facility Director. ABL Management, Inc. will be solely responsible for the quantities, weights, counts and quality of all foodstuffs, goods and other materials delivered to the Jails. Truck deliveries will be accepted during times designated by the Facility Director on weekdays only. No deliveries will be accepted on Saturdays, Sundays and Holidays. > A supervisor will be present from the time items are removed from the truck until all items are unloaded and taken through the receiving door into the unit. > Each delivery will be "checked" at the designated receiving area. > As each delivery is received, it will be "checked-in" against the invoice. The manager has the final responsibility of insuring all deliveries are received as ordered. > Each time food is received it must be checked, weighed or counted, as applicable. > Quantities, brand names and units must be checked to ensure validity of billed weight. > When weight is specified, weight must be checked to ensure validity of billed weight. > The quality of all items must be checked. > After the receiving party is satisfied that the delivery matches the vendor's shipping document or invoice, he should sign and date the invoice or shipping document. Any discrepancies noted in the "checking-in" process should be brought to the attention of the manager for investigation and/or corrective action. For all discrepancies in quantity, vendor's shipping document will be corrected to show difference in quantity and dollars at the time of delivery and signed by the delivery person. Food returns will be handled the same way. 119 Ab f_ i~ Management, Inc. FOOD DELIVERIES, STORAGE AND STOCK ROTATIONS All of the food products and supplies are checked in as soon as they arrive at the facility. ABL Management, Inc. determines that the products delivered are the ones ordered. ABL Management, Inc. then checks for shortages, so that we can order from another vendor to prevent the food service from running short. ABL Management, Inc. also checks for contraband being delivered with the food products and supplies. Our directors are trained to check and make certain that all incoming products and supplies meet our specifications. All damaged or inferior products are returned on the spot. Once the supplies are checked in and accepted by ABL Management, Inc., we proceed with the following: > All products are immediately moved to the area where they will be stored. > All products requiring refrigeration are put away first to avoid any product loss. > All products are stored as quickly as possible with the current stock moved to the front of the shelves and the new stock going to the back. Rotating the stock with each delivery eliminates waste. A. REFRIGERATORS AND FREEZERS All foods should be dated when received and stored or when prepared for storage. A felt tip pen or grease pencil is used to record month/day on the outside of each box or container. It is procedure to rotate all food so that items received first are used first. This dating and tagging system will help in this function. The Unit Manager must periodically check to make sure that food is rotated in each storage area chronologically by date of receipt. B. STOREROOMS All dry goods (food), cleaning supplies, paper supplies, etc. are to be stored in locked storerooms. These goods are to be issued only in smali amounts that are to be used immediately. 120 i~ FG sy , Management, Inc. PRODUCTION CONTROL To ensure there is adequate availability of food at meals without undue waste, ABL Management, Inc. has a Production Procedure for all menu items. By following this Production Procedure along with our Recipes, our food service employees prepare the correct amount to each menu item (per the inmate count received from Control) to provide that each serving is the