Illinois State Board of Education
100 North First Street • Springfield, Illinois 62777-0001
www.isbe.net
James T. Meeks
Chairman
Tony Smith, Ph.D.
State Superintendent of Education
March 10, 2017
Agreement No.
54-092-0110-26
Hoopeston Area Community Unit
School District 11
615 East Orange Street
Hoopeston, Illinois 60942-1855
Dear Mr. Hornbeck:
Enclosed is the report of the School Nutrition Programs administrative review conducted
on February 21 and 22, 2017. The report identifies the problems cited during the review
and the corrective action recommended.
A corrective action plan to the review report must be received in our office by
April 10, 2017. This response must detail the specific actions taken to correct any
problems cited and must be signed by the appropriate school official.
Technical assistance materials and/or training opportunities may be available to assist
in correcting problems identified in the review. The cooperation of personnel during the
visit was appreciated. If you have questions regarding your review, please contact Julie
Burd at [email protected]. For all other program questions, please contact our office at
800/545-7892.
Sincerely,
Mark R. Haller, SNS
Division Administrator
Nutrition and Wellness Programs
Enclosure
cc: File
SCHOOL NUTRITION PROGRAMS
ADMINISTRATIVE REVIEW REPORT
This report summarizes the results of the administrative review of the School Nutrition
Programs sponsored by Hoopeston Area Community Unit School District 11,
Agreement #54-092-0110-26, conducted on February 21 and 22, 2017 by Julie Burd,
Principal Consultant.
The results of the review were discussed at an exit conference on February 22, 2017,
with Chrissy Coffman, Cafeteria Secretary; and Tina Samet, Food Service Director.
Hoopeston Area Middle School was visited during this review.
The purpose of the review was to monitor the school food authority's compliance with
the federal and state program regulations. The following areas of program compliance
were evaluated:
 Certification and Benefit Issuance
 Verification
 Meal Counting and Claiming
 Meal Components and Quantities
 Offer Versus Serve
 Dietary Specifications and Nutrient Analysis
 Civil Rights
 On-Site Monitoring
 Local School Wellness Policy
 Smart Snacks
 Professional Standards
 Water
 Food Safety
 Reporting and Recordkeeping
 Outreach
During the review, technical assistance was provided in the following areas:
 Meal Components and Quantities
 Offer Versus Serve
 Local School Wellness Policy
 Professional Standards
 Food Safety
 Outreach
As a result of the review, the following problems were identified. All other areas were
found to be in compliance with program requirements.
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Local School Wellness Policy
Documentation of the periodic evaluation of the local wellness policy was not
maintained. A plan must be established to evaluate the policy periodically to ensure
each school is meeting the local wellness policy. Documentation of the evaluation must
be maintained and available for review.
Professional Standards
Training requirements have not been met for the director. For school year 2015-16, the
director was required to have a minimum of 8 hours of training. For the current school
year, the minimum hours of training has increased to 12 hours annually. The response
must identify how the director will meet the current annual training requirements.
Training requirements have not been met for school nutrition staff (excluding the
director and manager). For school year 2015-16, school nutrition staffs were required to
have a minimum of 4 hours of training. For the current school year, the minimum hours
of training has increased to 6 hours annually for staff who work 20 or more hours per
week and staff who work less than 20 hours per week are required to have a minimum
of 4 hours training annually. The response must identify how school nutrition staff will
meet the current annual training requirements.
School staff who works with the School Nutrition Programs, cashiers, did not meet the
training requirements. For school year 2015-16, staffs working with the School Nutrition
Programs were required to have a minimum of 4 hours of training. For the current
school year, the minimum hours of training has increased to 6 hours annually for staff
who work with School Nutrition Programs 20 or more hours per week. Staff who work
less than 20 hours per week with School Nutrition Programs are required to have a
minimum of 4 hours training annually. The response must identify how staff who work
with the School Nutrition Programs will meet the current annual training requirements.
Training hours have not been documented. A method to track the number of training
hours, including the topics covered, must be implemented. The USDA Professional
Standards Training Tracking Tool may be utilized to document training hours.
Summer Food Service Program Outreach
Households have not been notified of the availability of the Summer Food Service
Program. Outreach to households regarding the Summer Food Service Program must
occur before the end of the school year.
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Hoopeston Area Middle School
As a result of the review at Hoopeston Area Middle School on February 21 and 22,
2017, the following problems were identified. All other areas were found to be in
compliance.
Meal Components and Quantities – Day of On-Site Observation
At breakfast, the site did not offer two fat-free (unflavored or flavored) or a low-fat (1%
milk fat or less) unflavored and a fat-free milk (unflavored or flavored). The site ran out
of the white milk and did not immediately replace it. Students must be offered the
appropriate milk choices throughout the entire meal service.
The menu is planned only to meet the 9-12 grade group. Since the 9-12 grade group
does not overlap the requirements of the 7-8 grade group, separate menus must be
planned to meet the needs of both grade groups.
Meal Components and Quantities –Selected Week of Review
January 9 – 13, 2017
Breakfast menus were evaluated and the following problems were identified:
 A breakfast menu was not maintained on file and available for review. Menus for
each meal service must be on file for each meal service
 The daily and weekly grain/bread ounce equivalent requirements were not met
with the granola bar menu option. Menus must contain a minimum of one
grain/bread serving daily and nine grain/bread servings per week for grades K12.
 Some of the grain/bread ounce equivalent servings offered were not whole-grain
rich. All of the grain/bread ounce equivalent servings offered each week must be
whole-grain rich.
Lunch menus were evaluated and the following problems were identified:
 The weekly grain/bread ounce equivalent requirement was not met. Menus must
contain a minimum of eight grain/bread ounce equivalent servings per week for
grades 6-8.
 Some of the grain/bread ounce equivalent servings offered were not whole-grain
rich. All of the grain/bread ounce equivalent servings offered each week must be
whole-grain rich.
 The weekly minimum meat/meat alternate ounce equivalents were not offered at
lunch. Menus must contain a minimum of nine meat/meat alternate ounce
equivalents per week for grades 6-8.
3
Production Records/Standardized Recipes
Breakfast production records did not contain the required information for the day of
review and selected week of review. The following details were missing:
 The recipe or product name was not recorded.
 The grade groups were not recorded.
 Portion sizes were not recorded.
 The student and total projected number of servings were not recorded.
 The amount of food used was not recorded.
Production records must accurately reflect the specific foods/condiments used, recipe or
product name, grade groups, portion sizes, student and total projected servings, amount
of food used, and the number of leftovers.
Lunch production records did not contain the required information for the day of review
and selected week of review. The following details were missing:
 The recipe or product name was not recorded.
 On January 11, 2017, the bun was missing for the barbeque sandwich.
Production records must accurately reflect the specific foods/condiments used, recipe or
product name, grade groups, portion sizes, student and total projected servings, amount
of food used, and the number of leftovers.
Offer Versus Serve
"Offer versus Serve" was not implemented correctly at lunch because children were
required to select the entree. Other than the requirement to select a fruit or vegetable,
students must be allowed to decide which components they will select.
Cafeteria staff was not adequately trained on Offer vs. Serve. Cafeteria staff must be
trained on Offer vs. Serve requirements for breakfast and lunch.
Signage posted at breakfast did not clearly explain what can be selected for a
reimbursable meal under Offer vs. Serve. When implementing Offer vs. Serve,
adequate signage must be posted to explain what constitutes a reimbursable meal.
Food Safety
Temperature logs were not completed. On a daily basis, the temperatures of prepared
cold/hot foods and all storage areas must be recorded. These temperature logs must
be maintained on file for six months.
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