Name of Agency: Marland Children's Home Date of off-site review: 07-11-17
Reviewer: Matthew Smith Date of on-site review: 08-15-17
Persons interviewed: Carol Jensen-Fry and Date of exit conference: 08-15-17
This School Food Authority (SFA) operates the National School Lunch Program, the School Breakfast Program, and the After School Snack Program.
Findings and Recommendations Identified During the Off-Site Portion of the Review Conducted July 11, 2017:
After School Snack Program Monitoring Checklist: Marland Children's Home (MCH) completed the first of the two required Afterschool Snack Program Monitoring Checklist, for the 2016-2017 school year. An ASP monitoring review must be conducted by your staff twice a year, 7 CFR Part 210.9 (c) (7) and 7 CFR Part 210.10 (o). The first review should be conducted during the first four weeks of snack service and the second should be scheduled prior to the end of the school year as required by 7 CFR Part 210.9 (c) (7).
The designated personnel must review the After School Snack Program a minimum of two times a year using the DHS supplied monitoring checklist. Marking the review on a calendar may help your staff maintain a reoccurring ASP Administrative Review Summary Report review schedule. For each no answer on the form, you must take corrective action to ensure compliance. Keep the checklist and all supporting documentation for the snack program on file according to federal recordkeeping requirements.
MCH voluntarily suspended their programs prior to July 1, 2016. MCH conducted their first review on 10/17/16, which was within the four weeks of resuming school nutrition programs. The SFA failed to complete the second monitoring checklist review prior to June 30, 2017.
To demonstrate compliance with After School Snack Monitoring requirements:
- Conduct the first snack review for school year 2017-2018, and document any corrective action taken.
- Provide a copy of the above along with your corrective action plan to demonstrate understanding and compliance with the After School Snack Program monitoring checklist.
Meal Patterns: A review of 06/11/17 through 06/17/17 indicated some insufficient portion sizes at lunch.
The lunch meal pattern 7 CFR 210.10 (c) requires the following minimum serving sizes; 2 oz. by weight meat/meat alternate daily and 14-17 oz. per week, 2oz. by weight bread/grain daily
and 14-17 oz. per week, 1 cup fruit daily and 7 cups per week, 1 cup vegetables daily (dark green subgroup ½ cup/week, red/orange subgroup 1 ¼ cup/week, legumes subgroup ½ cup/per week, starchy subgroup ½ cup/week, and other subgroup ¾ cup/week) 7 cups/week, and 1 cup fluid milk daily, 7 cups weekly, offered as a choice between 1% and fat free.
- On 06/11/17, the ham served with this meal only credited 1.5 oz. toward the meat/meat alternative component.
- On 06/12/17, the corn on the cob only credits at ½ cup of vegetables. This cased the daily serving size to be 5/8 of a cup of vegetables.
- On 06/14/17, only 5/8 of a cup of vegetables were served with this meal.
- Weekly serving size for the meat/meat alternative component was not met due to a non-creditable chili product being served during the week and the insufficient serving size on 06/11/17.
The reviewer determined the above insufficient serving sizes were non-systemic.
The State Agency (SA) is exercising its discretion to not apply fiscal action for the above insufficient quantities as allowed for under 7 CFR Part 210.18 (g) (2).
It is very important for your staff to carefully review planned menus, product labels and recipes to ensure, the meal pattern requirements are met for every meal claimed for reimbursement. It is critical that your staff document everything that is served as part of a reimbursable meal.
To demonstrate compliance with Meal Patterns:
- Review your menus for compliance with the meal patterns for grades 9-12.
- Bring all insufficient serving sizes and missing components in compliance with the meal patterns for grades 9-12.
- Submit your plan for corrective action to demonstrate understanding and compliance.
The SFA served non-creditable food item as part of the meal component. During the menu assessment it was determined your school is serving a non-creditable item. In order for the items to be creditable they must contain a CN label or an acceptable production formulation statement, 7 CFR 210 Appendix C. Crediting information for USDA commodities can be found on the commodity fact sheets available on the USDA website. The following item was identified as non-credible:
- The chili product served on 06/12/17 and 06/17/17.
Finding CN labeled products can be challenging. Remember; items similar to CN labeled products, but not the same, are not acceptable. Your ability to purchase food from suppliers with experience serving schools should allow your staff to obtain acceptable products. If all attempts fail and you are unable to obtain CN labels for the items you serve, your only choices are;
discontinue serving the item or cook the item from scratch. When scratch cooking; we recommend using the USDA recipes because they will eliminate the planning needed when scratch cooking.
If a food is non-creditable and no other creditable foods are offered, the serving is considered insufficient. The USDA now considers insufficient serving sizes to be "missing components".
Finding of missing components on subsequent reviews will be considered reoccurring and our office may have to access fiscal action.
To demonstrate compliance with the CN label/product specification requirement:
- Obtain and provide a copy of the needed product formulation statements. Work with venders and sales representatives to obtain this documentation.
- If product formulation statement(s) or CN labeling is not available, provide a copy of the replacement creditable item's labels.
- Provide a copy of your corrective action plan along with the documentation list to demonstrate understanding and compliance.
Reviewer's Comments: Overall this review went really well. The school nutrition programs administered by MCH have many federal requirements. These requirements make the programs complex. While this review had some findings, the staff members at MCH are doing an excellent job of administering these programs. I want to commend all these staff members on a job well done. Carol Jensen-Fry and Gloria Phillips both provided me with everything that I requested in a timely manner, and made some of the corrective actions well before the On-Site visit. Ms. Jensen-Fry is learning the school nutrition programs quickly, and is taking to the program faster than most first year managers. This review went smoothly, and I feel this is due to the staff members who work administering the school nutrition programs at MCH.