OFFICE OF THE INSPECTOR GENERAL

REPORT OF AUDIT

FOOD SAFETY AND EQUIPMENT

OA 01-73 October 8, 2001

October 8, 2001

Mr. Alan Tomiyama

Business Manager
Business Services Division
Los Angeles Unified School District
355 South Grand Avenue, Suite 1100
Los Angeles, CA 90071

Dear Mr. Tomiyama:

This is our report on the audit of Food Safety and Equipment.

These are the report’s key sections:

• The Executive Summary is an overview of what we audited and what we found.

• The Introduction specifies the scope of the audit and steps taken during the audit.

• The Finding and Recommendations section describes in detail the condition we found,
our recommendations and your comments.

• Annex A contains photographs of some of the conditions we found. Annex B contains

your verbatim comments on specific recommendations. Annex C lists others receiving
copies of the report. Annex D lists the members of the audit team.

I appreciate the courtesies and cooperation extended to us during the audit.

Sincerely,

Don Mullinax
Inspector General
 EXECUTIVE SUMMARY

Introduction. This report contains the results of our audit of the Food Safety and Equipment
procedures of the Los Angeles Unified School District (“LAUSD”) Food Services Branch
(“Branch”). We conducted the audit as part of our Annual Work Plan for fiscal year 2002.

Objectives. The objectives of our audit were to determine whether the Branch (i) had identified
all food safety standards it is subject to, (ii) had established a clear and reliable procedure to
monitor on-going compliance with internal and external safety standards, (iii) maintained
evidence to show it meets or exceeds federal, state, local and internal safety standards, and (iv)
had policies and procedures in place to adequately acquire and maintain food services
equipment.

Results in Brief. Overall, we found the Branch to be generally well- informed about the area of
food safety and equipment. The Branch had identified all food safety standards it is subject to,
and had established a clear and reliable procedure to monitor on- going compliance with internal
and external food safety standards. The Branch maintained adequate documentation to show it
met or exceeded federal, state, local and internal food safety standards. Finally, the Branch had
comprehensive policies and procedures designed to address many of the most relevant aspects of
food safety, including the acquisition and maintenance of food services equipment. However,
the Branch needed to be more diligent in ensuring that Branch staff followed these food safety
and equipment guidelines in a more consistent manner. In addition, the Branch needed to ensure
that staff received sufficient training and supervision in the areas of food preparation and
handling, sanitation, and chemical safety.

Other Relevant Matters . The Branch has been involved in a collaborative effort with the Los
Angeles County Department of Health Services for over a year in completing a comprehensive
cafeteria health and safety inspection program. This innovative program is to be submitted for
approval to the Department of Education and the United States Department of Agriculture in the
near future.

Summary of Recommendations . We recommended that the Branch direct cafeteria managers

to more closely supervise food services staff to ensure they follow established food safety and
equipment guidelines on a consistent basis. In addition, we recommended that the Branch
provide increased training to food services staff in the areas of sanitation and hazardous
chemicals. Finally, we recommended the development of an effective preventive maintenance
program for food services equipment.

LAUSD Comments. The LAUSD generally agreed with our recommendations and stated that
corrective actions had been taken or were planned. LAUSD’s specific comments are presented
in the finding and recommendations section of the report and its verbatim response is shown at
Annex B of the report.

Inspector General Response. LAUSD’s comments and corrective actions taken or planned
were responsive to our recommendations.
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 TABLE OF CONTENTS

Executive Summary........................................................................................... i

Introduction

Background ................................................................................................................................1

Objectives...................................................................................................................................1

Scope..........................................................................................................................................1

Methodology ..............................................................................................................................1

Finding and Recommendations

Food Safety and Equipment .......................................................................................................2

Annexes

A - Photographs .......................................................................................................................13

B - Verbatim Comments by LAUSD.......................................................................................17

C - Report Distribution ............................................................................................................23

D - Audit Team ........................................................................................................................24

 INTRODUCTION

Background. In accordance with provisions included in the California Education Code, the Los
Angeles Unified School District (“LAUSD”) has operated school cafeterias within its
jurisdiction since September 1945. Breakfast programs began in late 1966 and in 1969 LAUSD
joined the federally funded National School Lunch and Breakfast programs.

All LAUSD cafeterias, along with the Manufacturing Kitchen and the Newman Nutrition Center
are subject to the California Uniform Retail Food Facilities Law. The food health and safety
requirements of this statute have been substantially incorporated into the Food Services Branch
(“Branch”) operations manuals.

Objectives. The objectives of our audit were to determine whether the Branch (i) had identified
all food safety standards it is subject to, (ii) had established a clear and reliable procedure to
monitor on-going compliance with internal and external safety standards, (iii) maintained
evidence to show it meets or exceeds federal, state, local and internal safety standards, and (iv)
had policies and procedures in place to adequately acquire and maintain food services
equipment.

Scope. We performed the audit from July through September 2001. We performed the audit
work in accordance with generally accepted government auditing standards and included such
tests of management controls that we considered necessary in the circumstances. The audit
included actual on-site inspections and observations of cafeteria operations including a review of
relevant food safety and equipment records.

Methodology. To accomplish the audit, we:

• Gained an understanding of applicable federal, state, and local laws, rules, and
regulations related to food safety and equipment.

• Reviewed established LAUSD policies and procedures related to food safety and
equipment.

• Visited selected sites and observed the cafeteria operations to test whether established
food safety and equipment guidelines were being followed.

• Examined supporting documentation for evidence of compliance with selected food

safety and equipment guidelines.

In the course of our review, we also interviewed school administrators, cafeteria managers, area
food services supervisors, the food production manager of the Newman Nutrition Center and
members of Branch management.
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 FINDING AND RECOMMENDATIONS

FINDING: FOOD SAFETY AND EQUIPMENT

For the Business Manager

SUMMARY

The Los Angeles Unified School District (“LAUSD”) Food Services Branch (“Branch”) was
generally well informed about the areas of food safety and food services equipment. We noted
comprehensive polices and procedures had been developed to address many of the most
important aspects related to these areas. However, opportunities for improvement did exist.
Specifically, the Branch needed to be more diligent in:

• Observing proper hygiene and sanitation procedures in food preparation and handling.

• Adequately cleaning food storage areas.

• Properly sanitizing food contact surfaces and equipment.

• Storing trash containers away from food preparation and student lunch areas.

• Providing sufficient safeguards and training related to the use of chemicals.

• Maintaining cafeteria equipment in good repair and condition.

These conditions occurred because (i) cafeteria personnel were not aware of the importance of
diligently following correct food preparation and handling procedures on a consistent basis, (ii)
cafeteria managers needed to provide closer monitoring of cafeteria staff to ensure food safety
guidelines were followed regularly, (iii) cafeteria staff did not appear to make the performance of
proper storage procedures a priority and did not have sufficient sanitation and chemicals
handling training, and (iv) there was no preventative maintenance program in place for cafeteria
equipment.

As a result, the effectiveness of food safety guidelines was diminished due to inconsistent
application and there was an increased likelihood for food becoming contaminated. In addition,
there was an increased level of chemical-related hazards in school cafeterias and some
equipment and utensils were not maintained in clean and optimal condition.

Our recommendations to correct these conditions begin on page 10.

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BACKGROUND

In accordance with provisions included in the California Education Code, the LAUSD has
operated school cafeterias within its jurisdiction since September 1945. Breakfast programs
began in late 1966 and in 1969 LAUSD joined the federally funded National School Lunch and
Breakfast programs.

All LAUSD cafeterias, along with the Manufacturing Kitchen and the Newman Nutrition Center,
are subject to the California Uniform Retail Food Facilities Law. The food health and safety
requirements of this statute have been substantially incorporated into the Branch’s operations
manuals.

The technical supervision of the school meal program in grades K-12 is the responsibility of the
Branch and is provided by a staff of area food services supervisors who oversee several
cafeterias within a given geographic area and assist in the orientation and training of cafeteria
employees. The area food services supervisors also assist the school principals in evaluating the
performance of cafeteria managers.

The cafeteria manager or satellite cafeteria manager supervises the daily activities of the
cafeteria and is responsible for the efficiency and quality of its operations. The food production
manager supervises the daily activities of the Newman Nutrition Center and is responsible for the
efficiency and quality of its operations.

Every LAUSD employee who handles food is required to be checked annually by an LAUSD
school nurse or doctor for issuance of a Food Handler’s Certificate. These certificates are to be
kept on file at every school and preparation kitchen.

DISCUSSION

This section discusses these six areas:

• Food Preparation and Handling.

• Food Storage.

• Cleaning and Sanitation.

• Disposal of Trash.

• Chemicals.

• Equipment Maintenance and Records.

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 Food Preparation and Handling

Certain food preparation and handling guidelines were not followed on a consistent basis.

Food may become contaminated during any stage of the production cycle including storage,
preparation, cooking, holding, and serving. The Branch manual contains procedures, rules and
regulations related to the safe preparation and handling of food and are based on the provisions
of the California Uniform Retail Food Facilities Law.

We inspected the cafeteria operations of seven schools and the Newman Nutrition Center. The
instances of non-compliance with Branch food preparation and handling guidelines are shown in
Table I below.
Table I
Food Prepa ration And Handling
Instances of Non-compliance with Branch Guidelines

Dress, Health and Personal Hygiene:

1. Hair restraint did not fully cover hair. 3
2. Employees did not wash hands after breaks/after touching ear. 4
3. Employees did not wash hands for at least 20 seconds. 1
4. Employees did not use paper towel to turn off faucets. 13
5. Restrooms and hand washing sinks lacked hand soap and paper towels. 4
6. Low cold-water pressure in the restroom. 1
7. Employee washed hand in pot sink/used wet towel to dry hands. 2
Food Deliveries:
1. Food was not tested for temperature when received. 3
2. LAUSD trucks lacked second thermometer inside to verify external gauge. 3
3. Vendor trucks lacked second thermometer inside to verify external gauge. 9
Food Handling and Cooking:
1. Poultry were not cooked at 165 degrees Fahrenheit. 1
2. Contaminated thermometer used to test food temperature. 1
3. Fruits and vegetables were not properly washed. 3
4. Cooked potentially hazardous food was not temperature tested. 3
5. Fruits and salads were packaged too close to the pre-rinse sink. 1
Serving of Food:
1. Skin contact with ready to eat food/mixing of food. 26
2. Employee used contaminated plastic glove to handle food. 13
Pre -cooked Items:
1. Pre-cooked food items were not heated to 165 degrees Fahrenheit. 1
2. Food safety directions in a food recipe were not followed. 1
3. Deviated from menu without approval from Quality Control staff. 1
Cooling Down Process:
1. Cooked item did not go from 70 to 41 degrees Fahrenheit within 4 hours. 1
Prepared Food from Outside Vendors:
1. Reported violations were not subsequently corrected. 5
Packaging of Meals:
1. Temperatures were not recorded for hot foods transported to other schools. 1
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These conditions occurred because (i) cafeteria personnel were not aware of the importance of
diligently following correct food preparation and handling procedures on a consistent basis, and
(ii) the cafeteria manager needed to provide closer monitoring of cafeteria workers to ensure
food safety guidelines were followed regularly. The cafeteria managers indicated to us that time
constraints prevented them from doing this.

As a result, the effectiveness of food safety guidelines was diminished due to inconsistent
application and there was an increased likelihood for food becoming contaminated.

We discuss the needed corrective action regarding proper food preparation and handling in
Recommendation 1.

Food Storage
Prescribed storage procedures were not followed on a consistent basis.

Branch guidelines require that refrigerated food must be stored at 40 degrees Fahrenheit or below
while frozen foods must be stored at 0 degrees Fahrenheit or below. These temperature
requirements are important since the bacteria responsible for food borne illness thrive on many
of the foods commonly consumed as part of the daily diet, especially certain high protein foods
requiring refrigeration such as milk, eggs, poultry and meat. The bacteria require moisture, time
and the proper temperature to grow. Accordingly, food should generally not be exposed to
temperatures between 41 degrees Fahrenheit and 140 degrees Fahrenheit for an extended period
of time.

We inspected the operations of seven school cafeterias and of the Newman Nutrition Center. We
also reviewed appropriate documents related to food storage procedures. The instances of non-
compliance with Branch storage guidelines are shown in Table II below.

Table II
Food Storage
Instances of Non-Compliance with Branch Guidelines

1. Refrigerator was not maintained at 40 degrees Fahrenheit or below. 1

2. Freezer was not maintained at 0 degrees Fahrenheit or below. 3
3. Food items in boxes were not dated when received. 1
4. The first in, first out method of usage was not followed. 2
5. Internal refrigerator thermometer to verify the external gauge was missing. 2
6. Hallways and bathrooms were used to store dry-goods. 2

These conditions occurred because cafeteria personnel did not appear to make the performance
of the above storage procedures a priority relative to other work tasks to be performed.

As a result, there was an increased possibility of food becoming contaminated.

We discuss the needed corrective action regarding proper food storage in Recommendation 2.
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 Cleaning and Sanitation

Branch cleaning and sanitation procedures were not followed on a consistent basis.

Branch guidelines require that all utensils, food contact surfaces and counters should be cleaned
and sanitized after each use and at the beginning and end of each workday.

Our inspection of the seven school cafeterias including the Newman Nutrition Center disclosed
several instances where cleaning and sanitation procedures were not being followed on a
consistent basis. These are summarized in Table III below:

Table III
Washing and Sanitizing
Instances of Non-Compliance with Branch Guidelines

1. Utensils and equipment were not cleaned prior to use. 9

2. Wash soap was not at correct lather mixture. 3
3. Chemical sanit izer was not at correct dilution. 3
4. Sanitizing test kits were not used. 4
5. Pots, pans and utensils were not air-dried. 1
6. Utensils were not rinsed before sanitizing. 4
7. Utensils were not sanitized. 1

These conditions existed because cafeteria personnel did not appear to have sufficient training in
the area of sanitation. We were informed that sanitation training was optional for cafeteria
workers and is provided primarily to cafeteria personnel identified as having the potential for
promotion.

As a result, there is the possibility that the health and safety of students and staff could be
compromised because of unsanitary equipment and utensils.

We discuss the needed corrective actions regarding cleaning and sanitation process in
Recommendation 3.

Disposal of Trash

The Branch needed to monitor the disposal of trash more closely.

The Maintenance and Operations (“M & O”) Branch is responsible for (i) cleaning the dining
area, (ii) removing trash from all eating areas after each meal time, (iii) disposing of trash as
often as needed, (iv) locating trash bins away from eating areas during meals and for trash pick
up, (v) ensuring lids on trash bins are kept closed, (vi) hosing down trash bins as needed, and
(vii) other related cleaning tasks.

In the course of our audit, we noted the trash bins of one senior high school were located right
next to the walk- in refrigerator and freezer. The trash bins were left open and this appeared to
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create unhealthy conditions. We also found out that neighbors often deposited their trash in the
open bins. The cafeteria manager told us that a former garbage contractor left these trash bins
and the contractor has not come over to pull them out. We also noted that the trash bins of an
elementary school were left uncovered and situated about 20 feet from the students’ lunch area
and next to the cafeteria kitchen back door, which cafeteria staff frequently used. According to
the plant manager, there was no available space at the parking lot to place the bins.

As a result, the sanitary conditions around the walk- in refrigerator and freezer were reduced.
Also, the sanitary condition around the student lunch area and the cafeteria kitchen may have
been adversely impacted.

We discuss the needed corrective action regarding proper disposal of trash in R e c o m m e n d a t i o n 4.

Chemicals

Established guidelines in the handling of chemicals were not followed on a consistent basis.

The Branch works to provide the safest chemicals for daily use at school cafeterias. Hazardous
chemical training is provided to inform cafeteria employees of the potentially hazardous
substances that are used on the job. The cleaning solutions used in the cafeteria fall under this
category and employees must be educated and trained in the proper use of these chemicals.
When using chemicals on the job, cafeteria personnel need to refer to the information provided
on the manufacturers label on the chemical itself. The cafeteria personnel also need to refer to
the Material Safety Data Sheet for other safety information.

We inspected the chemicals stored in the cafeteria to determine if the safety measures relating to
the proper handling of chemicals were followed. We noted several instances where safety
measures were not followed. These are summarized in Table IV.

Table IV
Chemicals
Instances of Non-Compliance with Branch Guidelines

1. Chemicals were not stored away from food preparation area. 1

2. Chemicals stored were not labeled. 5
3. Chemicals lacked Material Safety Data Sheets for employee use. 8
4. Chemical safety precautions were not explained to staff. 3
5. Employee did not use rubber gloves when cleaning. 2
6. Soap and sanitizer were mixed for cleaning. 1

These conditions existed because (i) several of the school cafeterias that we visited did not have
a copy of the Material Safety Data Sheets or the Sheets on hand were outdated, (ii) chemicals
were not properly labeled, and (iii) it appeared that there was insufficient hazardous chemical
training provided to cafeteria personnel.

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As a result of these conditions, there was an increased level of chemical-related hazards in school
cafeterias.

We discuss the needed corrective action on chemical safety procedures in Recommendation 5.

Equipment Maintenance and Records

Preventive Maintenance and Cleanliness

Procedures relating to the proper maintenance and cleanliness of cafeteria equipment were not
followed on a consistent basis.

The M & O Branch is responsible for the maintenance of all LAUSD-owned equipment. The
Food Services Branch Operations Manual, Volume I, Section IV includes the procedures for the
maintenance of cafeteria equipment. In addition to proper maintenance, all ovens, refrigerators
and freezers, including walk-in units and milk coolers, should be kept in clean condition. Branch
cleaning requirements are important since the cafeteria refrigeration equipment operates 24 hours
a day and dirt accumulation is taking place all the time.

Our inspection of seven school cafeterias and the Newman Nutrition Center disclosed several
instances of non-compliance with cafeteria equipment maintenance and cleaning procedures.
These are summarized in Table V.

Table V
Equipment Maintenance
Instances of Non-Compliance with Branch Guidelines

1. Equipment-stoves, freezers, mixers, refrigerators, dishwashers, slicers,

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grinders were not in clean, well maintained condition.
2. Equipment was not free of rust/mold/corrosion. 5
3. Equipment shelves were not regularly cleaned and sanitized. 1
4. Oven was not temperature calibrated on a regular basis to ensure accurate
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temperature.
5. Ice machine was not cleaned or working properly. 1
6. Food temperature logs were not maintained. 1
7. Food thermometers were not accurate. 5
8. Ice machine scoop was stored in unclean container. 1

These conditions existed because (i) there was no preventive maintenance program in place for
cafeteria equipment, and (ii) cafeteria personnel needed to be more diligent in following correct
maintenance and cleaning procedures. According to the cafeteria managers and production
manager, the M & O Branch provides service only when a trouble call is placed to them. One
cafeteria manager told us that the M & O Branch used to provide regular maintenance service but
after the LAUSD reorganization of July 2000 into local districts this was discontinued.

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As a result, not all equipment was maintained in clean and optimal condition and this reduced the
equipment’s effectiveness in supporting the Branch’s food safety efforts. In addition, dirt
accumulation reduces the heat rejection from refrigeration units, which in turn reduces their
efficiency. If dirt is allowed to build up excessively, the units will not maintain proper
temperatures and a breakdown could occur.

We discuss the needed corrective action on equipment maintenance in Recommendation 6.

Trouble Log Calls

Records of trouble calls were not completed.

The Trouble Call Log Sheet of four school locations did not indicate the dates that the M & O
Branch personnel responded to emergency, urgent and routine trouble calls.

These conditions occurred because of oversights on the part of the cafeteria personnel
responsible for making sure the maintenance dates were properly logged.

As a result, there was no record to show that the M & O Branch actually rendered the service.
We discuss the needed corrective action relating to Trouble Log Calls in Recommendation 6.

Sanitation Checklist

The monthly sanitation inspection was not performed and documented.

The Monthly Sanitation Checklist was developed to review items often inspected by the Los
Angeles County Health Department Inspectors. The Branch manual requires that cafeteria
managers perform and prepare the Sanitation Checklist each month.

Our review disclosed that the cafeteria ma nager of one senior high school did not perform the
monthly sanitation inspection and also did not prepare the Monthly Sanitation Checklist for the
months of April 2000 through June 2001.

This condition occurred because the cafeteria manager did not make the performance of these
required tasks a priority.

As a result, certain deficiencies in the related operations may have gone undetected and
uncorrected for an extended period of time.

We discuss the needed corrective action relating to Sanitation Checklists in Recommendation 6.

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RECOMMENDATIONS AND COMMENTS

Recommendation 1: Direct the cafeteria managers and production manager to provide closer
supervision of cafeteria workers during the food preparation and handling process. Instruct the
cafeteria managers and production manager to place additional posters in conspicuous locations
in the cafeteria reminding everyone to follow proper procedures. Schedule periodic meetings to
review important food preparation and handling guidelines.

LAUSD Comments : LAUSD agreed with the recommendation and indicated that cafeteria
managers and the food production manager will be directed to provide closer supervision of
cafeteria workers to ensure consistent adherence to food safety and equipment guidelines. Also,
area food services supervisors will ensure that additional training related to food preparation and
handling will be conducted during the monthly cafeteria managers meetings, and monthly food
safety training memos will be distributed monthly. These arrangements should be fully adopted
by March 2002.

Recommendation 2: Direct the cafeteria managers and the food production manager to (i)
ensure that food storage areas are equipped with properly functioning thermometers, and (ii)
develop an inspection schedule to serve as a reminder to inspect the food storage areas regularly
to ensure that these are kept clean and in good condition.

LAUSD Comments : LAUSD agreed with the recommendation and indicated that area food
services supervisors will direct managers to follow the established policy that requires them to
inspect the food storage areas regularly and to see that these are kept clean and equipped with
working thermometers. These arrangements should be fully adopted by March 2002.

Recommendation 3: Instruct the area food services supervisors to conduct mandatory training
sessions for cafeteria personnel on proper sanitation procedures and prepare sign- in sheets to
document that employees attended the training.

LAUSD Comments : LAUSD agreed with the recommendation and indicated that area food
services supervisors will be directed to include sanitation training during the monthly cafeteria
managers meeting. These arrangements should be fully adopted by March 2002.

Recommendation 4: Instruct the cafeteria manager to coordinate with the school plant manager
to (i) have the former contractor remove the trash bins at the school discussed in the report, (ii)
ensure that trash bins are situated a safe distance away from the student lunch area and cafeteria
kitchen, and (iii) ensure lids on trash bins are kept closed particularly during meal times.

LAUSD Comments : LAUSD agreed with the intent of the recommendation. However, the
Branch indicated that it would advise the M & O Branch of this matter for resolution. The M &
O Branch will be advised by October 2001.

Inspector General Response: The LAUSD alternative satisfies the intent of our
recommendation.

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Recommendation 5: Update the Material Safety Data Sheets and provide a copy to each
cafeteria. Instruct area food services supervisors to provide hazardous chemical training to all
cafeteria personnel and prepare a sign- in sheet to document that employees attended the training.
Instruct cafeteria managers to label all chemicals to ensure that these are used in a safe manner.

LAUSD Comments : LAUSD agreed with the intent of the recommendation. However, it will
address the recommended actions by requesting from the Office of Environmental Health and
Safety (“OEHS”) an updated Material Safety Data Sheet for distribution to all school cafeterias.
In addition, the Branch will request that the OEHS provide training to cafeteria personnel in
hazard communication. In addition, cafeteria managers will be reminded that chemicals be
stored in their original containers or labeled appropriately if transferred or diluted. These actions
should be completed by June 2002.

Inspector General Response: The LAUSD alternative satisfies the intent of our
recommendation.

Recommendation 6: Coordinate with the M & O Branch regarding the development and
implementation of an effective preventive maintenance program for cafeteria equipment. Instruct
the cafeteria managers and the production manager to (i) record the dates the M & O Branch
respond to trouble calls, and (ii) perform the sanitation inspection and prepare the Sanitation
Checklist each month, and (iii) ensure refrigeration and freezer equipment is cleaned according
to prescribed Branch cleaning schedules.

LAUSD Comments : LAUSD agreed with the recommendation. The Branch will coordinate
with the M & O Branch in establishing a policy for the maintenance of cafeteria equipment.
Also, cafeteria managers will be directed to ensure that (i) the trouble log records are completed,
(ii) monthly sanitation inspections are conducted and the Sanitation Checklist is prepared and,
(iii) refrigeration equipment is kept clean. These actions should be completed by December
2001.

LAUSD provided pictures of the Newman Nutrition Center walk- in freezer to show that the
storage areas had been inspected and cleaned. These photographs are included as part of
Annex B.

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ANNEXES

12
 ANNEX A

DISPOSAL OF TRASH

Elementary School - Open trash bins stored at the back of the cafeteria kitchen and close to
the student lunch area.

13
 ANNEX A

DISPOSAL OF TRASH

Senior High School - Open trash bins located right next to walk-in refrigerator/freezer and
cafeteria back kitchen door.

14
 ANNEX A

CHEMICALS

Senior High School - Foods stored close to cleaning agents/chemicals and lubricants.

15
 ANNEX A

EQUIPMENT MAINTENANCE AND RECORDS

Newman Nutrition Center - Walk- in freezer with accumulation of dirt (recurring violation noted
by previous Los Angeles County Health Inspector).

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 ANNEX B

COPIES OF ANNEX “B” ARE AVAILABLE FOR VIEWING IN THE

LOS ANGELES UNIFIED SCHOOL DISTRICT’S
OFFICE OF THE INSPECTOR GENERAL

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 ANNEX B

18
 ANNEX B

19
 ANNEX B

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 ANNEX C

REPORT DISTRIBUTION

Members, Board of Education

Superintendent of Schools
Chief of Staff
Special Counsel to the Board of Education
General Counsel
Deputy Superintendent of Instruction
Local District Superintendents
Associate Superintendent, Human Resources
Associate Superintendent, Planning, Assessment and Research
Associate Superintendent, Specially Funded, Parent/Community Programs
Assistant Superintendent, Adult and Career Education
Assistant Superintendent, Early Childhood Education
Assistant Superintendent, Extended Day Programs
Assistant Superintendent, Information and Technology
Assistant Superintendent, Professional Development, Elementary Education & Language
Assistant Superintendent, Secondary Education and Support Services
Assistant Superintendent, Special Education
Assistant Superintendent, Student Health and Human Services
Chief Facilities Executive
Chief Financial Officer
Chief Information Officer
Chief Advisor to the Superintendent, Chanda Smith Consent Decree
Controller
Local District Business Managers
Budget Director
Chief Procurement Officer
Chief of Police
Ethics Officer
Director, Independent Analysis Unit
Director, Communications and Media Relations
Director, Personnel Commission
Director, School Building Planning
Director, Facilities Support Services
Director, Maintenance and Operations
Director, Environmental Health and Safety
Director, Legislative Affairs and Governmental Relations
Director, Program Evaluation and Research Branch
General Manager, KLCS-TV
Executive Officer of the Board of Education
Executive Administrator, Business Issues
Executive Administrator, Educational Issues
Ex Officio Members, Business, Finance, Audit and Technology Committee

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 ANNEX D

AUDIT TEAM

Alfred Rodas
Ernie Aquino
Mac Marcelino
Roger Datu
Ernie Garcia
Ben Garcia

Special Acknowledgement

The Inspector General also would like to acknowledge the thorough and capable assistance of the
accounting firm Deloitte & Touche LLP and its employees and HACCP Food Safety Analyst who
assisted in the audit.

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