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REVIEW AREA: INSTALLATION FOOD PROGRAM- ANALYST DATE \@ "M/d/yyyy h:mm am/pm" 6/28/2010 2:43 PMSUB AREA
ASSESSMENT METHODOLOGYDOCUMENTS REVIEWEDNOTESFOOD PROGRAM MANAGEMENT-Installation has a fully staffed FPMO
-FPM is completing all required management functions including: FSMB, budgeting, semi-annual inventories, mid-year reviews, monitoring DFAC accounts, establishing local food program directives/SOPs
TRAINING/SPECIAL PROGRAMS
-A la Carte
-Staffing structure
-FSMB Minutes/attendance
-Food Service Budget (incl FSE)
-Semi-Annual Inventory Tasking
-Mid-Year Financial Review
-Contingency Plan
-Cash Control Book Orders/SOP
- MSC required actions (FA)
-Food Program Directives/SOPs
-Nutrition, Safety and Sanitation, Recognition Training Programs, Culinary Arts, Connelly
Hazardous Communication Program
-issues with pricing/supply costs
DFAC UTILIZATION- DFAC utilization rates for current FY
-FPM recommends to Garrison Commander consolidation/closure actions when utilization is below 65% or over 110%
-Commander authorization memo for cash customers/civilians to subsist
-Design capacity
-AFMIS DSS Utilization Rate
-Annual Usage Review
-AFMIS DSS Headcount Summary
-Installation Diner Use Policy IAW AR 30-22, 3-1. 5. And 3-34, (b)
-ensure design capacity in DSS is the same as what the Master Planner is tracking. Coordinate with FED
SUBSISTENCE PRIME VENDOR PROGRAM
-Dining Facility Manager (DFM) /FPM are utilizing the Contract Discrepancy Report (CDR) to document SPV ordering and delivery discrepancies
-SPV meets the contract required fill rate of 98%
-Are copies of the CDRs forwarded to JCCoE?
-Concerns with the SPV
- DA Form 7589 SPV
- DA Form 7590 OPRATS
- SPV Fill Rate
-AR 30-22, 3-43
-If so, what was the remedy or course of action? Was CSPD contacted?
MSC ADVISORY SUPPORT -Responsible Food Advisor is completing all required management functions including:
Quarterly Action Plans
Semi-Annual Reviews
Monthly High Dollar Reviews
Validation and Analysis
DFAC evaluations
Nutrition Review
-Are copies of the evaluations/plans forwarded to the FPM?
-Are they supporting the FSMB?
-AFMIS DSS Account Status Summary
- required actions on file at dining facility
-FSMB Minutes
REVIEW AREA: INSTALLATION FOOD PROGRAM- ANALYSTSUB AREA
ASSESSMENT METHODOLOGYDOCUMENTS REVIEWEDNOTESACCOUNT-Installation End of Year under spent or zero balance status
-FLIPL on overspent accounts
-has the Food Advisor initiated the FLIPL?
-Installation and each DFACs current account status
-AFMIS DSS Account Status Summary
-AFMIS DSS FLIPL
AFMIS-Installation is on Legacy AFMIS or SCP 14
-FPM/TISA is completing all required management functions including: updating recipes, maintaining the MIF, updating meal costs
CONTRACT DEVELOPMENT & SURVEILLANCE- Meet with Project Manager and QCP Manager
-Meet with COR/PAEs
-DA Prototype was used in the development of the contract and PAP
-COR/PAEs are certified
-COR/PAEs are conducting planned and random inspections
-Contractors Performance Assessment Plan (PAP) mirrors the Performance Work Statement (PWS)
-Contractors QCP training program is effective and documented
Contractor
-Primary/Sub Contractors information
-Types of contracts
-Term of contract
-Last FY and current FY contract costs
-Problems/concerns with contractor
-Food Service Contract
- Performance Work Statement
-Performance Assessment Plan
-COR/PAE Training Certificates
(TB MED 530 Section V, 2-18;
FSCM/COR
-COR/PAE Surveillance Schedule
-COR/PAE Surveillance Inspection Sheets
-what was done to remedy concerns
-supporting documentation
FACILITIES AND EQUIPMENT SPECIALIST
REVIEW AREA: INSTALLATION FOOD PROGRAM- FED DATE \@ "M/d/yyyy h:mm:ss am/pm" 6/28/2010 2:43:31 PMSUB AREA
ASSESSMENT METHODOLOGYDOCUMENTS REVIEWEDNOTESDINING FACILITY INFRASTRUCTURE*Meet with Master Planner
*Meet with DPW Representative
-Installation has any new DFAC construction or modernization projects submitted
-FPM has a FSMP
-DFACs have any infrastructure issues
-Dining Facility Managers (DFMs) are documenting and following up service orders/work orders
-DPW is responsive to service orders
-DD Form 1391
-DA Form 4945 Modernization Plan
-DA Form 2405 Maintenance Request Register
-DA Form 4283 Facilities Engineering Work Request
GARRISON KITCHEN EQUIPMENT -DFMs have accurate replacement records
-FPM has established a 3-5 year kitchen equipment budget
-Food service workers are being trained on the safe operation and maintenance of equipment
-DFMs are documenting and following up work orders/service orders
-DPW is responsive to work orders
-Sustainability practices
-AFMIS DFO Equipment Replacement Records
-DA Form 3988
-DA Form 2405
-Budget
FIELD KITCHEN EQUIPMENT-Tactical units are experiencing any issues/concerns with field kitchen equipment
ENERGY CONSERVATION-DFAC personnel shut off lights, water, and equipment when not in use
-Leaking faucets or other water sources are called in on a service order
-Energy Conservation SOP
CHIEF, FOOD OPERATIONS MANAGEMENT NCO
SENIOR, FOOD OPERATIONS MANAGEMENT NCO
REVIEW AREA: FOOD SERVICE OPERATIONS - NCO DATE \@ "M/d/yyyy h:mm:ss am/pm" 6/28/2010 2:43:31 PMSUB AREA
ASSESSMENT METHODOLOGYDOCUMENTS REVIEWEDNOTESADMINISTRATIONARIMS
-Files are filed IAW AR 25-400-2 (ARIMS) Army Record Information Management System & DA PAM 25-403, Guide to Army Record Keeping
-Are transfer records in Current Files Area transferred to Record Holding Area (RHA) at two year maturity?
-DFAC is utilizing and completing required forms and reports properly
AFMIS
-Does the user understand basic management functions?
Headcount Procedures
-Are forms properly filled out?
-Are proper procedures used?
-Is the Headcount SOP updated?
- DFAC Files
-RHA
- Unannounced Cash Count
- Unannounced Meal Card Verification
- Cash on Hand memorandum
- MSC required actions
- Cash Collection Voucher Procedures
-daily user input and proper use of reports
-does the DFAC staff communicate recipe variations/updates to the FPMAre all files filed IAW with ARIMS
-Ensure DFMs understand the procedures of turning in cash, cash control vouchers and close out procedures.
ACCOUNT MANAGEMENT-Installation FY and current account status
-AFMIS DSS Account Status Summary
- Earning and Expenditure reports
- Inventory Adjustment Monetary Account (IAMA)
Is the DFAC over spent or under spent?
Is the DFM aware of the account status?INVENTORY MANAGEMENT-Installation FY and current inventory status
-DFAC surplus inventory status
-Days of Supply (DOS)
-FPM has authorized a deviation from the 6-day inventory standard
-DFAC inventory is tied to the menu cycle
-Residual rations are being accounted for correctly
-AFMIS DSS Inventory Summary
- DSS Inventory Objective
-Installation and each DFAC Surplus Inventory Status
- Inventory Deviation memo
-AFMIS Monthly Inventory
-DA Form 3161/DA Form 3294
Are the DFACs within the mandated Inventory Criteria?FOOD PROTECTION & SANITATION -Food Protection Program IAW DA PAM 30-22, para. 3-7 has been established and is being utilized
-TB MED 530 standards are being followed for cleaning, manual and/or chemical dishwashing, leftovers, and
thawing
-Food Risk Management
-Are chemicals stored separately from subsistence? (HAZCOM)
SUPPORT AGENCIES
Meet with Preventive Medicine
-PREV MED is conducting Comprehensive Food Establishment Inspections (routine/comprehensive)
-PREV MED inspections indicate reoccurring deficiencies
-PREV MED provides sanitation training
Meet with Veterinary Representative
-Determine if the Vets are conducting Subsistence Prime Vendor (SPV) product compliant inspections
-Are they providing training?
-Are all DFAC equipment and areas properly cleaned IAW TB MED 530?
-DA Forms 7458 & 7459
-MSDS Sheets
-Training
-DA Forms 5161-R & 5162-R
-Food Defense Plan
-Installation Support Plan (ISP)
-Coordinate and conduct meeting with Preventive Medicine
-Coordinate and conduct meeting with Installation Veterinary Activity
-Are the Vets aware of the procedures to enter vet condemnation into AFMIS?
-Is the ISP current and is there a valid Food Defense Plan in place?
REVIEW AREA: FOOD SERVICE OPERATIONS - NCOSUB AREA
ASSESSMENT METHODOLOGYDOCUMENTS REVIEWEDNOTESFOOD PREPARATION AND CUSTOMER SERVICE-Production schedules and recipe cards are being utilized
-AFMIS recipe cards and variations are accurate
-Waste is minimized through food prep and service
-Progressive cookery is being utilized
-Plate presentation
-Customer service principles are used
Receipt and Storage
-Subsistence items properly stored and
dated- Production Schedules
- Recipe Cards
- AFMIS Recipe CardsOPERATIONAL RATIONS-Units have issues with ordering or quality of operational rations
-
Operational Ration Quality Feedback
-Accountability of Operational Rations DA Form 5914r (Ration Control Sheet)
DA FORM 7590MENU STANDARDS-Menus meet Army Menu Standards
-Adequacy of menu cycle
DFAC Menu (cyclic menu)
Menus reviewed by a dietitian
Do you have an approved menu adjustment memorandum on file signed by the FPM?
SUBSISTENCE PRIME VENDOR
- Determine if the DFMs are utilizing the CDR
- Subsistence Prime Vendor ( SPV)
ordering and delivery discrepancies
- Determine if the DFAC managers are happy with the level of products and support the SPV is providing
- Review-DA Form 7589 (CDR)
- DA Form 7590
-VET condemnation proceduresREVIEW AREA: FOOD SERVICE OPERATIONS - NCOSUB AREA
ASSESSMENT METHODOLOGYDOCUMENTS REVIEWEDNOTES92G PERSONNEL -92Gs are assigned and working in the DFAC
-92G NCOs are being utilized IAW their rank structure
-92G are out of DFAC for an excessive amount of time prior to/upon return from deployment
-Are 92Gs working in a contract DFAC
-Cooks Status Report
-Division G-1/G4 Food Svc Cook Status ReportAre the units scheduled for deployment?
MSC ADVISORY SUPPORT- Determine if responsible Food Advisor is completing and filing required actions at the dining facility:
Action Plans, Operational Reviews, Account Validation and Analysis, and DFAC Evaluations
-Determine if command is conducting Cash Counts and Meal Card Verification
-Operational Reviews (semi-annual and monthly high dollar)
-Validation & Analysis
-DFAC Evaluation Checklists
-Are copies of all reports maintained at the DFAC and/or forwarded to the FPM
TRAINING
-DFACs have an established training program
- Mandatory Training on
- Food Safety and Protection
- Sanitation
- Nutrition
- Administration
- Equipment operation and maintenance
- HAZCOM
- Pest Management
-Safety
-Energy Conservation
-Training is being documented for each individual
-Training Schedules/Program
-Personnel Training Records
-Food Safety and Sanitation Certification (Initial 8 hours for all FS personnel and Person-In-Charge)
Is there a plan in place showing the rotation of personnel in all areas?DINER SATISFACTION-Conduct Diner Survey Assessment in each DFAC visited during meal periods
- Survey 10% of the expected headcount during a meal
-Determine if DFAC has an established Diner Feedback Program
-DFAC Diner Surveys
-FMAT Diner Surveys
- Installation Diner Comment Cards
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