216.851.9911

Enhanced Dining.Controlled Costs.Innovative Management.

In efforts to create a more efficient Dietary Department we have created a number of tools to allow the DM’s of POLLAK INNOVATIVE MANAGEMENT to operate a more effective Dietary Department. We have put together a number of Daily, Weekly & Monthly reports that should be utilized. The purposes of these tools are to insure that we at POLLAK INNOVATIVE MANAGEMENT provide the very best in service and overall production to our residents.

THESE TOOLS INCLUDE:1. Resident Satisfaction2. Staff Scheduling3. Food waste management4. Test tray5. Opening & closing Check list6. Food Temp logs7. Equipment logs8. Dish Machine Temps9. Cleaning Food Carts10. Food properly being labeled & Dated11. Meal Truck sign-off Sheet12. “Used By Date”13. Food Cooling Down Log

• Pay attention to plate presentation : functional garnish , cut sandwiches provide condiments and plate food neatly

• Always be continually aware of your customer census needs and diets.

• Visits 10% of your customer base weekly.

• Complete all required documentation for temperatures, storage and cleaning. [see audit requirements]

• Order food by taking inventory, calculating needs, forecasting and determining leftover use for seven days weekly.

• Order food properly by always making sure the delivery date does not contain any food needed for that day; all food ordered is for use the next day.

• Schedule staff effectively based on census needs, budget requirements, develop staff utilizing working smarter not harder in kitchen.

• Staff is orientated correctly

• Help maintain the functioning kitchen by making sure preventive maintenance is done, work orders are written as needed and environmental audits are performed in the kitchen.[see form ]

• Communicate to your clients including administration, nursing, customer, staff and family members.

• Understand and can calculate budget needs; this includes staffing, food purchases including paper.

• Follow basic production standards such as production sheets, advance prep, effective job routines and freezer pulls.

• Create all food from scratch; understand basic building blocks of roasting meats, creating sauces, properly cooking food to retain color and nutrient content.

• Focus on problem-solving & proactive approach to anticipate issues before they happen.

• Comply with all HR standards and follow position control and wages for hiring staff.

• Complete 10 for 10 training with staff biweekly.

Opening/Closing ChecklistDay ________________ Date ________________

AREA OPEN CLOSE FOLLOW-UPYes No Yes No

Dishroom Dishmachine filled/drainedDishmachine temperatures recordedSinks drained/cleanRags in sanitizer /test strip OKFlatware sorted and dryPans drying correctlyTrash removed/cans linedLight on/off

Storage 18 inch ceiling clearancePots/pans on racks onlyDisposables on pallets or shelves onlyEmpty boxes removedUtility carts clean/lined upDoor open/close light on/off

Dairy Cooler Covered, labeled, datedNo out of date productFloor/shelves/walls cleanUnlock/lockTemperature recorded

Ice Machine Scoop & Machine CleanScoop stored correctly

Freezer FloorIce BuildupTemperature recordedUnlocked/locked

Trash Cart Emptied and cleanedBoxes taken out

Meat Cooler Cooked over rawCovered, labeled, datedNo out of date productFloor/shelves/walls clean

Unlock/lockTemperature recorded

Produce Cool-er

Juice rotated

Floor/shelves /walls cleanUnlock/lockTemperature recordedSanitizer in sink – test strip OKShelf/counter clean, free of clutterMixers cleanBins/scoops labeled stored correctlyHandsink soap & paper towelsFloor clean, trash emptied

Cook’s Area Sinks (6) cleanSanitizer (3) test strip OKOvens on/off - deck & con-vection (3)Tilt skillets (2) clean, turned offSteam kettles (2) clean, turned offSteamer clean, turned offDrain basin under kettlesStove – drip pan clean, turned offWarmers – clean, turned offWork tables/storage under cleanRobot Coupe, cleanOverhead utensil rack clean

Storeroom Nothing on floorEmpty boxes thrown outGrocery order put wayFIFOFloor/shelves/walls cleanUnlocked/locked Light on/off

Proof Box Empty; off when not in use6 – Door No resident food in employ-

ee sectionCovered, labeled, datedShelves, doors, gaskets, etc. cleanTemperature recordedClean, neat and organizedFlatware bins coveredMicrowave cleanEmployee meal supplies neatScoops stored on scoop rack

Chiller Empty, no overnight storageRacks cleanTemperature recordedInside clean, doors, gas-kets, etc.

Other Crew Sheet PostedMop Bucket Clean (am) Empty (pm)

Supervisor/Person In Charge Initials

MEAL ROUNDS AUDIT TOOLMeal rounds clipboard should be used every day at least 5 to 10% of your population should be seen name in documentation of satisfaction level should be recorded on the Meal round sheet

Goal: Regular/Therapeutic diets ordered by the physician are provided and items in meal served comply to physician’s order and resident preference. Substitutes of a similar nutritive value are offered and provided to residents who refuse food. Residents are satisfied with the dining experi-ence and are interacting with Dining Services department.

Purpose: To determine through direct interaction with the resident that Dining Services provides the following:

The proper amount of food and type of meal ordered by physician

Timely and appropriate substitutes in the event the resident refuses his/her meal

Foods that are attractive, palatable, and meet the residents individual needs

Food consistency and utensils designed to meet the resident’s individual needs

Thickened liquids are provided according to physician’s order

Residents are receiving items they enjoy

Concerns are communicated to Dining Service and followed up on

Auditor: Dining Services Director or Designee

Frequency: All residents should be seen, interacted with and their comments documented at least once per month; however the process should in some part of the community each week.

Audit Tools Used and/or Reviewed for this Quality Measure:

Dining Location detail report from Resident Manager (or electronic kardex system)Alternate: Meal Rounds ReportObservation for adaptive equipment availability, thickened liquids, as needed

Directions: The meal rounds are direct interaction between Dining service staff seeking com-ments on meals from residents seeking comment on meals and their satisfaction with food. Form is filled out completely with an action plan or follow up to resident concern.

At least twenty percent (or one complete neighborhood or dining area) of the population is surveyed each round

Follow up with resident is required within 24 hours of issue being identified

MEAL ROUNDS REPORTDate: _____________________ Meal: _____________________

NEIGHBORHOOD: _____________________

ROOM RESIDENT DIET COMMENTS ACTION TAKEN

# OF RESIDENTS SEEN: ____________ SEEN BY: ____________________

12 #Quality Monitor Summary

LEFT OVER ACTION LOG

TEST TRAY EVALU

ATION

Facility______________________________ D

ate______________ Day/W

eek ______________________ D

ining Area ______________________Meal __________________ Supervisor/C

hecker _____________________ A. Tim

e test tray assembly began ________ E. Elapsed Tim

e (D-A) __________ (standard is ≤

30 minutes)

B. Time cart left kitchen ________________ F. Tem

p of bases at tray line _________ (standard is ≥ 225º) C

. Time cart arrived on unit _____________ G

. Temp. of plates at tray line ______(standard is ≥ 160º)

D. Tim

e test tray passed on unit _______________________________

HO

T FOO

D

CO

LD FO

OD

M

ENU

ITEM

SOU

P EN

TRÉE

STARC

H

VEG.

HO

T BEV SALAD

D

ESSERT*

FRU

IT BU

TTER

CO

LD BEV.

1. Temp standard on

serving line

>170*

>160*

>150 >160*

>160*

Cool

Crisp

Cool

Firm

C

ool

Firm

<41*

a. O

n serving line

2. Temp standard of food

on tray b. Point of Service

130- 150

**140- 160

140- 150

140- 160

135- 150 C

ool C

risp C

ool Firm

Cool

Firm

<41

3. Portion size

4. Appearance of food

5. Garnish & D

ecoration

6. Taste & Aroma

7. Missing item

s

** Breakfast entrees may vary

YES NO

8. Are the steam

tables on and functional 1hr prior to food placement

Did the cook m

aintain hot temperatures in the holding w

ell of the steam table

Was the food held in the oven until prior to service

Did the cook properly cover all hot foods

Did the cook keep all food covered properly w

hile not serving?

O

verall quality = Excellent _____ Very Good _____ G

ood ____ Fair _____ Poor _____

Concerns/corrective action ______________________________________________________________________________________________

____________________________________________________________________________________________________________________ ____________________________________________________________________________________________________________________ ____________________________________________________________________________________________________________________

D

irector of Nutrition ______________________________________________

Evaluation Team Signatures ________________________10/11

Center Food Cooling down Log

Potentially hazardous foods should be cooled rapidly. This is defined as cooling from 135F to 70F w

ithin two hours and then to a tem

perature of 40F or below w

ithin the next 4 hours. The total cooling tim

e between 135F and 40F is not to exceed 6 hours.

2. Large or dense foods may need special interventions in order to m

eet the time and tem

perature requirements for cooling. For exam

ple, roasts may need to be cut in

smaller pieces; beans or legum

es may need to be cooled in shallow

pans or food containers may need to be placed in ice baths to expedite cooling.

Date Food Item

Final cook

temp/

Time

Initial Tim

e reached

135 Degrees

Time/

Temp

after 1 hour from

tem

p 135

Initials Tim

e/ Tem

p after 2 hour

Initial Tim

e/ Tem

p after 3 hour

Initial Tim

e/ Tem

p after 4 hour

Initial Tim

e /tem

p after 5hrs

Initials Tim

e/ tem

p after 6

hrs (M

ust be at 41 or below

)

Initial

Notes: in accordance with accepted public health standards.

1. The following internal cooking tem

peratures/times for specific foods m

ust be reached to kill or sufficiently inactivate pathogenic microorganism

s: a. Poultry and stuffed foods – 165F. b. G

round meat, ground fish and eggs held for service – at least 155F.

c. Fish and other meats – 145F for 15 seconds.

d. Fresh, frozen or canned fruits/vegetables – 140F. e. Foods cooked in a m

icrowave – 165in all parts of the food. It is critical to m

easure the food temperature at m

ultiple sites and allow the food to stand

covered for two (2) m

inutes after microw

ave heating

DINING CART DELIVERY AUDIT

Data: Review cart Delivery logs.

Audit will be com

pleted 3x’s per week by FSD or Designee x 1m

th; weekly x 1m

th then Monthly x 6ths

Location Food Carts Delivered according

to schedule YES/NO

Concerns/ Corrective action

Policy: Cleaning Food Carts Center: Date Originated: Date Updated:

1

Highlights Policy Statement

Purpose

It is the policy of the Food and Nutritional Services Department to prepare and deliver food safely. The Food Service Director is to ensure compliance with all city, county, state and federal sanitation codes. Purpose To ensure food is delivered free of cross contamination. To ensure proper techniques for cleaning and sanitizing food carts is maintained. Policy Interpretation and Implementation

1. Food Carts will be sanitized daily after each use of any food spillage and debris.

2. Food carts will be washed and sanitized daily at the end of each day by assigned dining service staff.

3. Food carts will be washed with soapy water solution. Attention to edges, legs and lips will also be cleaned of food debris and build up.

4. Sanitizer buckets with sanitizer solution in appropriate concentration (use of test strip to determine) will be used to wipe down interior and exterior surfaces.

5. Assigned dining service staff will initial cleaning schedule when cleaning/ sanitizing is completed