HS REVIEW In �t-t-O% ate
HARNETT COUNTY PLAN REVIEW APPLICATION COVER LETTER
FOOD SERVICE ESTABLISHMENTS
Unless directed otherwise, all items are to be submitted through the Central Permitting
Office at 108 East Front St., Lillington, NC 27546 or by mail to PO Box 65, Lillington, NC
27546. You may contact the Central Permitting Office at 910-893-7525, Ext. 2.
However, please contact our office with questions regarding the contents of this
application.
Plans are reviewed using North Carolina's 15A NCAC 18A .2600 "Rules Governing the
Food Protection and Sanitation of Food Establishments" and the NC Food Code Manual
To view these rules, go to http://www.deh.enr.state.nc.us/rules.htm or obtain a copy
from our office at 307 West Cornelius Harnett Boulevard, Lillington, NC 27546. For
additional information regarding facility design, you can access the plan review link of
the Environmental Health section on the Health Department's website at
www.harnett.org. Plans must be submitted to the local health department for approval
prior to construction, renovation, or modification of such facilities.
*Franchised, chain, and prototyped facilities are required to submit a separate
application and plans to the Department of Public Health, Environmental Health Section
Plan Review Unit at 5605 Six Forks Rd., Raleigh, NC 27609.
If you have questions, contact one of the following Food and Lodging staff listed below
at 910-893-7547:
Gale Greene, REHS Jamie Turlington, REHS
Food and Lodging Program Specialist Environmental Health Specialist
Cindy Pierce, REHS
Environmental Health Specialist
Plans must be submitted with the following supporting documentation:
X Complete set of plans drawn to scale showing the placement of each
piece of food service equipment, storage areas, trash can wash facilities,
etc. along with general plumbing, electrical, mechanical, and lighting
drawings
X Plans must include a site plan locating exterior equipment such as
dumpsters or walk ins
X A complete equipment list and corresponding manufacturer specification
sheets
X A proposed menu
X A completed Food Service Plan Review Application
_x $200 Plan Review Fee
11/12
99
Page 1 of 10
Food Service Plan Review Application
Type of plan: New X Remodel
Name of Establishment: New Benhaven Elementary School
Physical Address: Olive Farm Road
City: Sanford State: NC
Zip:
Phone (if available): Fax:
Email: Jgh@hiteassoc.com
Applicant: Harnett County Schools
Address: 1008 South 11th Street
City: Lillington State: NC Zip: 27546
Phone: 910-893-8151 Fax: 910-893-8839
Email: dmclean@harnett.k12.nc.us
Owner (if different from Applicant):
Address:
City: State: Zip:
Phone: Fax:
Email:
I certify that the information in thi application is correct, and I understand that any
deviati• without prior approv• from this Department may nullify plan approval.
Signature: Date: S 5/..2D17
(App.11 'o Responsible Representative)
Page 2 of 10
Hours of Operation:
Mon 6- 3 Tues 6- 3 Wed 6 - 3 Thurs 6- 3 Fri 6- 3 Sat -_ Sun =
Number of Seats: 385
Facility total square feet: 5,769
Projected start date: August 2018
Type of Food Service: Check all that apply
Restaurant X Sit down meals
Food Stand Take-out meals
Drink Stand Catering
Commissary
Meat Market
X Other (explain): School Cafeteria
Utensils:
Multi-use (reusable): Single-use (disposable):
Food delivery schedule (per week): Varies 1-6
Indicate any specialized process that will take place:
Curing Acidification (sushi, etc.) Smoking
Reduced Oxygen Packaging (e.g. vacuum packaging, sous vide, cook-chill, etc.)
Has the process been approved by the Variance Committee of the DPH Food
Protection Branch?
Indicate any of the following highly susceptible populations that will be catered to or
served:
Nursing/Rest Home Child Care Center Health Care Facility
Assisted Living Center x School with pre-school aged children or an
immunocompromised population
Page 3 of 10
Water Supply:
Type of water supply: (check one)
❑ Non-public (well)
X Community/Municipal
Is an annual water sample required of your establishment? (check one)
❑ Yes
Nt No
Wastewater System:
Type of wastewater system: (check one)
X Public sewer
❑ On-site septic system
Water Heater:
Manufacturer and Model: Lochinvar Crest FBN1501
Storage Capacity: 500 gallons
• Electric water heater: kilowatts (kW)
• Gas water heater: 143 BTU's
Water heater recovery rate: 750 GPH
If tankless, GPM ; Number of heaters:
Page 4 of 10
Person in Charge (PIC) and Employee Health (See Certification copies on next page)
Are Persons in Charge certified food protection managers who have passed a test
accredited by an approved ANSI program? YES
Eligible Person In Charge: Tammy Hein
Program Sery Safe Cert. # 12496575
Exp. Date June 18, 2020
For multiple shifts and/or occasions of absences, list all eligible Persons in Charge:
Eligible Person In Charge: Bertha Campbell
Program Sery Safe Cert. # 10285121
Exp. Date August 15, 2018
Eligible Person In Charge:
Program Cert. # Exp. Date
*Attach a copy of your establishment's Employee Health Policy
Are copies of signed Employee Health Policies on file?YES, filed in Manager's office
`Unsigned sample on next page
Food Sources
Names of food distributors: Deliveries/wk
1, Sysco Raleigh 1
2. Maola 2.3
3. R & H Produce Inc. 1
4. Franklin Bakery 1
Page 5of10
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School Nutrition Food Emolovee/Condldonal Emolovee Health Policy Agreement
itlIMILtingLainatemiefilthais
I areeto
9 report to the Person In Charge(PIC)when I have;
1. Diarrhea
2. Vomiting
3. Jaundice(yellowing of the skin and/or eyes)
4. Sore throat with fever
5. Infected cuts or wounds,or lesions containing pus on the hand,wrist,or exposed body part(such as ba//s and
Infected wouna4 however s mala
Note:Diarrhea and vomiting from noninfectious conditions do not apply to this policy;however,a physician should make the diagnosis of the
noninfectious aondttlon causing the diarrhea and vomiting and the employee should provide written documentation to the PIC that the
condition h noninfectious.
Reoortina:Dlaanoeed"Bis Six"Illnesses
I agree to report to the PIC when I have been diagnosed with:
1. Norovlrus
2. SalmonellaTyphl (typhoid fever)
3. spp. Infection
4. E. coil infection(Escherkhlacoli O157:H7 or other EHEC/STEC infection)
5. Hepatitis A
6. Non-typhodial Salmonella
Note:The PIC must report to the Health Department when an employee has one of these illnesses.
Reporting:Exposure of"Ma Six"Illnesses
I agree to report to the PIC when I have been exposed to any of the illnesses listed above through:
1. An outbreak of Norovirus, typhoid fever, Sh/geda spp. Infection, E. col' infection, Hepatitis A,or non-typhodial
Salmonella
2. living with or caring for someone who has been diagnosed with Norovirus, typhoid fever, Shigella spp.
infection, E.coil infection, Hepatitis A,or non-typhodial Salmonella.
3. A household member attending or working in a setting with an outbreak of Norovlrus, typhoid fever, Shigella
spp. infection, E.coil Infection, Hepatitis A virus,or non-typhodial Salmone/!a.
exclusion and Restriction from Work
If you have any of the symptoms or illnesses listed above,you may be excluded*or restricted**from work.
*If you are excluded liar isv,k you am not allowed to same to wort.
**Ifyew are restricted from work you are allowed to come to work but your duties may be hmlted
If you are excluded from work for having symptoms of diarrhea and/or vomiting, you will not be able to return
to work until 24 hours haw passed since your last episode of diarrhea and/or vomiting or you provide medical
documentation from a physician.
N you are excluded from work for exhibiting symptoms of a sore throat with fever or for having jaundice
(yellowing of the skin and/or eyes), Norovirus, Salmonella Typhil(typhoid fever), Shigella spp. Infection, E. coli
infection, Hepatitis A virus, and/or non-typhodlal Salmonella,you will not be able to return to work until medical
documentation from a physician Is provided.An employee confirmed with norovfrus should not return to work for
3 days.
If you are exduded from work for having been exposed to Norovirus, Saknonella Typhil(typhoid fever), S/i/ge/a
spp. Infection,E.collinfection, Hepatitis A virus,and/or non-typhodial Salmonella,you will not be able to return to work
until the following post-exposure times: 48 hours for Norovirus; 3 days for E.coil or Shigella; 14 days for Salmonella
Typhi/Sussman
yphidl or !-typhodial Salmonella;and 30 days for Hepatitis A virus or If cleared after a Igg vaccination.
I understand that I must:
1. Sign this agreement annually.
2. Report when I have or have been exposed to any of the symptoms or Illnesses listed above; and
3. Comply with work restrictions and/or exclusions that are given to me.
I understand that if I do not comply with tails agreement, It may put myjob at risk.
Employee Name(printed) Employee Signature Date
Person In Charge Namelprinted) Person In Charge Signature Date
Revised 1/13/15 Commercial Kitchen—Continuing Education and Professional Development 5
Time/Temperature Control for Food Safety
Foods that will be held hot before serving: Hot TCS foods with hotheld CCPS such as
Entrees, Cooked Vegetables
Foods that will be held cold before serving: TCS foods with CCPS of 41 degrees or lower
Milk, fresh produce, cold cut sandwiches
Will time be used as a method to control for food safety? Yes, occasionally
Will a buffet be provided? NO If so, attach a list of foods that will be on the buffet.
Cooling
List foods that will be cooked and cooled for later use or added to another food as an
ingredient: Hot temperature controlled for safety. See next page containing Recipe Name and
Recipe#of Pre-Prepared Food Items.
Describe utensils and methods used to cool foods: HACCP cooling methods. See next page for
HACCP cooling log with instructions
Dry Storage
Frequency of deliveries per week: 2 Number of dry storage shelves: 60
Square feet shelf space: 456 ft2
Is a separate room designated for dry storage? YES
Food Preparation Facilities
Number of food prep sinks: 4 Are separate sinks provided for vegetables and
meats? YES
Size of sink drain boards (inches): 24
How will sinks be sanitized after use or between meat species? Quaternany Solution.
Page 6 of 10
Pre-Prepared Food List
Recipe Name for Pre-prepared Food 1 Recipe#
Hot Roll 899,971
Beef-a Roni 116
Chili Con Came 126, 378, 660
Deli Turkey/Cheese 911, 168, 1019, 797
Ham and Cheese 958, 957, 742, 743
Hot Dog Chill 119, 196
Lasagna 120
Mac& Cheese w/Ham 925, 943
Nachos w/Beef 732, 129, 1106
Sloppy Joes w/Beef 688
Spaghetti with Meat Sauce 76, 137, 679
Taco Soup 759, 978
Soft Taco 1023, 127
Vegetable Soup 844
Mini Cheese Ray w/Meat Sauce 1058
Daily Cooling Log for Hot Time/Temperature Controlled for safety(TCS) Foods
Instructions to Complete
The USDA Guidance for School Food Authorities: Developing a School Food Safety Program Based on the
Process Approach to HACCP Principles states that schools must maintain records of cooking, cooling, and
reheating temperatures and other CCPs In the food preparation process:
"Foodservice employees will reclard temperatures and corrective actions taken on the Cooling Temperature
Log Foodservice employees will record if there are no foods cooled on any woridng day by indicating `No
Foods Cooled"on the Cooling Temperature Log. Foodservice manager will verily that foodservke employees
are cooling food properly by visually monitoring fox/service employees during the shift and reviewing,
initialing, and dating the temperature log each wonting day."
We recognize that school staff is usually not present 4 to 6 hours after the end of meal service; however, we
must demonstrate that reasonable efforts were made to cool TCS foods. Therefore, the recommended
procedures below should be followed to cool foods safely.
When leaving the facility at the end of the day,discard any food that has not reached 70 degrees
within 2 hours after cooling has started OR has not reached 41 degrees within 4 hours after
cooling has started.
Date-Note the date using a numeric code. For example, May 31, 2017 should be recorded as 5/31/16. If
there were no foods cooled on a given day, record the date and note"no foods cooled"in the product
column.
Observer Initials-The person who begins the cooling process must note their initials.
Product-List the name of the leftover or pre-prepared food being cooled.
Start Time-Write the time that the cooling process was started (i.e. 9:46 AM, 12:25 PM, etc.)
Start Temperature-Write the food temperature measured when the cooling process began. Use a clean,
sanitized, and calibrated probe-type thermometer to measure the internal temperature of the food. Monitor
temperatures of products by Inserting a thermometer into the center of the food and at various locations in
the product
End Time-Write the time that the temperature was last measured for the food item. (i.e. 2:37 PM, 3:23
PM, etc.)
End Temperature-Write the food temperature observed at the last time it was measured during the
cooling process. Use a clean, sanitized, and calibrated probe-type thermometer to measure the internal
temperature of the food. Monitor temperatures of products by inserting a thermometer Into the center of the
food and at various locations in the product.
Manager Initials-The manager or the person in charge (PIC) must validate that the cooling process was
executed according to safe food handling practices; i.e.,TCS foods reached a safe temperature within the
required amount of time to be saved for re-service.
Corrective Actions Taken-Note the corrective action taken, if any. A corrective action must be noted for
any food that was discarded.
We recognize that school staff are usually not present 4 to 6 hours after ttte end of meal service; however, we
must demonstrate that reasonable efforts were made to cool TCS foods. Therefore, it is recommended: When
leaving the facility at the end of the day,discard any food that has not reached 70 degrees within 2 hours
after cooling has started OR has not reached 41 degrees within 4 hours after cooling has started.
Revised 4/2/12
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CCP--Hot foods that are TCS foods must be cooled to 41°F Daily
or colder by placing the food in shallow pans in a refrigerator
and cool to 41°F within four hours if using the single-stage
cooling method. If using the two-stage cooling method, cool
to 70"F within two hours and then to 41°F within an
additional four hours—6 hours total time. The side of the
container Is marked with the date and time that Me food was
prepared. Large volumes of hot foods are not put into the
refrigerator to cool;use an ice bath for cooling ia,pe
containers of food before placing In the refrigerator.If food
has cooled to 135 degree* it can not be left at room
temperature;It must be refrigerated immediately or placed
In ice bath or bast chiller to reduce the temperature quickly.
Refer to Handout 5 for Information about Safe Cooling Methods.
1
Daily Cooling Log for Hot Time-Temperature Controlled for Safety (TCS) Foods
Remember to use Ice bath and/or shallow pans to decrease cooling time.
Chill cooked hot food using one of these methods:
1. Two-Stage: From 135 °F to 70 °F within 2 hours AND 70 °F to 41 °F or below in an additional 4 hours.
Take corrective action immediately if food Is not chilled from 135 °F to 70°F within 2 hours.The total
cooling process from 135 °F to 41 °F may not exceed 6 hours. Take corrective action immediately if
food Is not chilled from 135 °F to 41 °F within the 6 hour cooling process.
2. One-Stage: Directly from 135 °F to 41 °F within a total of 4 hours. The total cooling process from 135
°F to 41 °F may not exceed 4 hours.Take corrective action Immediately if food is not chilled from 135
°F to 41 °F within the 4 hour cooling process.
Start/End lime and Temperature Corrective Action
Date Product Taken
Start Time Observer(s) End Time Manager 1 2
Start Temp Initials , End Temp Initials
•
Start/End Time and Temperature:Note the time and temperature when the cooling process begins.Note the time and temperature when the
Managerllast person leaves the facility for the day.if ft is not evident that the food will cool to 41 degrees within an acceptable amount of time,
discard the food and record a 1 or 2 in corrective action.
Corrective Action:
1 =Product did not cool from 135°F to 70°F within 2 hours;product was discarded.
2=Product did not cool directly from 135°F to 41 °F within a total of 4 hours;product was discarded.
Revised 4/2/12
Dishwashing Facilities
Manual Dishwashing
Number of sink compartments: 3
Size of sink compartments (inches): Length Width Depth
Length of drain boards (inches): Right Left
Are the basins large enough to immerse your largest utensil? YES
What type of sanitizer will be used?
Chlorine Quaternary Hot water (171°F) X Other (specify)
Mechanical Dishwashing
Will a dishmachine be used? Yes X No
Dishmachine manufacturer and model: HOBART CSR66A
Hot water sanitizing ? X or chemical sanitizing?
How will large utensils such as prep tables, dough mixing bowls, slicers, and other food
contact surfaces that cannot be submerged in sinks or put through a dishwasher be
cleaned and sanitized? Quaternary solution for prep tables, slicers dismantled and washed in
dishwasher: All items too large for Dish Washer to be cleaned with soap and water, sanitizer(spray)
and let dry using the Quatemary method.
How many air drying shelves will you have? will pull dry storage as needed.
Calculate the square feet of total air drying space: as needed ft2
Hand washing
Indicate number and locations of hand sinks in the establishment: 5 in Kitchen,
dishwash; 7 in restrooms outside dinning.
Employee Area
Indicate location for storing employees' personal items: Staff Lockers 418
Page 7 of 10
Finish Schedule
*Floor, wall and ceiling finishes (vinyl tile, acoustic tile, vinyl baseboards, FRP, etc.)
AREA FLOOR BASE WALLS CEILING
Kitchen Hard tile Hard tile Hard tile Hard tile
Bar N/A
Food Storage Hard tile Hard tile Hard tile Hard tile
Dry Storage Hard tile Hard tile Hard tile Hard tile
Toilet Rooms Hard tile Hard tile Hard tile Hard tile
Garbage & Can
Wash Areas Hard tile Hard tile Hard tile Painted Drywall
Other
Other
Garbage, Refuse and Other
Will trash be stored in the restaurant overnight? Yes No X If so, how will it
be stored to prevent contamination?
Location and size of can wash facility: 5' X 5'
Are hot and cold water provided as well as a threaded nozzle? YEs
Will a dumpster be provided? YES
Do you have a contract with the dumpster provider for cleaning? NO
How will used grease be handled? Grease trap
Is there a contract for grease trap cleaning? YES
Are doors self-closing? YES Fly fans provided? YEs
Where will chemicals be stored? Custodian 411
Where will clean linen be stored? Dry Storage
Where will dirty linen be stored? Not Stored
Page 8 of 10
FOOD HANDLING PROCEDURES
Explain the following with as much detail as possible. Complete descriptions including
specific areas of the kitchen and corresponding items on the plan where food is handled
will expedite the plan review process. Incomplete descriptions may result in the
application being returned.
Explain the entire food handling procedure for each food item on the proposed menu.
Including:
• How the food will arrive (frozen, fresh, packaged, etc.)
• Where the food will be stored
• Where and how the food will be thawed
• Where (prep tables, sink, counter, etc.) the food will be handled (washed, cut,
marinated, breaded, cooked, etc.)
• When (time of day and frequency/day) food will be handled
• Whether or not the food or any part of the food will be used as leftovers or as
any ingredient in a future dish
• How the food will be cooled if applicable
FOOD PRODUCT
Harnett County Schools follow USDA mandate.
All recipes include critical control points and safe food preparation and handling procedures.
Comprehensive recipe list emailed to Gale Greene of Environmental Health on June 6, 2017.
FOOD PRODUCT
Page 9 of 10
K-5 Fall-Winter Cycle Menu 2016-17
Choose One Choose One Choose One Choose One Choose One
Peanut Butter i Jelly Sandwich Peanut Butter&Jelly Sandwich Peanut Butter&Jelly Sandwich Peanut Butter$Jelly Sandwich Peanut Butter&Jelly Sandwich
w/Mozzarella String Cheese and w/Mozzarella String Cheese and wr Mozzarella String Cheese and wl Mozzarella String Cheese and w/Mozzarella String Cheese and
Crackers Crackers Crackers Crackers Crackers
Cheese Ravioli w/Hot Roil Pulled BBC on Bun Grilled Cheese Chicken&Rice Casserole w/Hot Meatball Sub topped w/
Chicken Filet on Bun Hot Dog on Bun w/CNN Fiesta Potato Bost w/Dinner Roll Mozzarella Chasse
Choose At Least One Choose At Least One Roil Corn Pepperoni Pizza
Fresh Baby Carrots w/Dip Cols Slaw Choose At Least One Choose At Least One Choose At Least One
Steamed Broccoli w/Cheese Roasted Ranch Potatoes Vegetable Soup Home Style Baked Beans Buttered Corn
Pineapple Tidbits Sliced Peaches Cucumber Cup w/Dip Green Peas Lime Beans
Fresh Fruit Fresh Fruit Chilled Pears Strawberry Cup Applesauce
Fresh Fruit Fresh Fruit Fresh Fruit
Choke of Cold Milk Choice of Cold Milk
Chnice of Cold Milk Choice of Cold Milk
Choice of Cold Milk
Choose One
Peanut Butter&Jelly Sandwich Choose One Choose One Choose One Choose One
w/Mozzarella String Cheese and Peanut Butter&Jelly Sandwich Peanut Butter 4 Jelly Sandwich Peanut Butter&Jelly Sandwich Peanut Butter&Jelly Sandwich
Crackers w/Mozzarella String Cheese and w/Mozzarella String Cheese and wl Mozzarella Stnng Cheese and w/Mozzarella String Cheese and
Crackers Crackers Crackers Crackers
Beef-a-Reai w!Dinner Roll Chicken Tenders w/dinner roll Soft Taco topped w/Shredded Cinnamon French Toast Sticks Fish Patty Sandwich
Mini Com Dog Nuggets Country Style Steak Sandwich w/ Cheese 4 Salsa *Cheesy Scrambled Eggs Cheese Pizza
Gravy Chicken Filet on Dun Teriyaki Beef Bites w!Dinner Roll
Choose At Least One Choose At Least One
Sauteed Spinach Choose At Least One Choose At Least One Choose At Least One Cole Slaw
Home Style asked Beans Creamy Potatoes w/Gravy Sandwich Trimmings Potato Rounds Sweet Potato Waffle Fries
Jule Green Peas Blast Eyed Peas Tomato Cup w!Dip Mandarin Oranges
Fresh Fruit i Peach Cup Gelatin Fruit Cup Glazed Apples Fresh Fruit
Fresh Fruit Fresh Fruit Fresh Fruit
Choke of Cold Milk Choice of Cold Milk
Choice of Cold Milk Choice o1 Cold Milk Choice of Cold Milk
Choose One Choose OM Choose One
Choose One Peanut Butter&Jelly Sandwich Peanut Butter&Jelly Sandwich Choose One
Peanut Butter&Jelly Sandwich w/Mozzarella String Cheese and Peanut Butter&Jelly Sandwich w/Mozzarella String Cheese and Peanut Butter&Jelly Sandwich
w!Mozzarella String Gneiss and Crackers w!Mozzarella String Cheese and
Crackers w/Mozzarella String Cheese and
Crackers Nachos w/Cheese Sauce Crackers Chicken Noodle Soup w/ Crackers
Macaroni&Cheese w/Dinner Pork Chop Sandwich Spaghetti w/Meer Sauce and Crackers Pepperoni Pizza
Roil Dinner Roll Pizza Dippers w/Madnara Cheeseburger on Bun
Sloppy Jos on Bun Choose At Least One Chicken Nuggets w!Dinner Roll
Pinto Beans Claws At Least Ons Choose At Least One Choose At Least One
Choose At Least One Squash Casserole Seasoned Potato Wedges Steamed Carrota
Steamed Broccoli wlCheess Tropical Fruit Salad Tomato Cup WI Dip Green Pees Lima Beans
Sauce Fresh Fruit Buttered Com Sliced Peaches Pineapple Tidbits
Glazed Sweet Potatoes Chilled Pears Fresh Fruit Fresh Fruit
Flavored Applesauce Choice of Cold Milk Fresh Fruth
Fresh Fruit Choice of Cold Milk Cboice of Cold Milk Choice of Cold Milk
Choice of Cold Milk
Choose One Choose One Choose One Choose One
Peanut Butter&Jelly Sandwich Peanut Butter&Jelly Sandwich Peanut Butler&Jelly Sandwich Peanut Butter&Jelly Sandwich Choose One
w/Mozzarella String Cheese and w/Mozzarella String Cheese and w/Mozzarella String Cheese and w/Mozzarella Stang Cheese and Peanut Butter&Jelly Sandwich
Crackers Crackers Crackers Crackers w1 Mozzarella String Cheese and
Chicken Fajita on Soft Tortilla Teriyaki Bed Bites if Rica& Fall Picnic(String Cheese, Baked Chicken w/Hot Roll Crackers
w/Cheese A Sales Dimer Roll Yogurt&Cheez-Its) Mexican Pizza Popcorn Shrimp w/Corn Bread
Hot Dog on Bun wl CNII Chicken Filet on Bun Chicken Tenders w/Dlnner Roll Cheese Pizza
Choose At Least One
Choose At Least One Choose At Least One Choose At Least One Mashed Potatoes w/Gravy Choose At Least One
Cole Slaw Broccoli wl Cheese Sauce Fresh Baby Carrots w/Dip Seasoned Green Beans Celery Sticks wl Dip
Baked Beans Sweet Potato Puffs Potreo Rounds Pineapple Crinkle Cut French Fries
Applesauce Strawberry Cup Raisins Fresh Fruit Juice
Fresh Fruit Fresh Fruit Fresh Fruit
Fresh Fruit Choice of Cold Milk
Choice of Cold Milk Choice of Cold Milk Choice of Cold Milk
Choice or Cold Milk
Choose One
Choose One Peanut Butter&Jelly Sandwich Choose One
Choose One Choose One Peanut Butler&Jelly Sandwich w/Mozzarella String Cheese and Peanut Butter&Jelly Sandwich
Peanut Butter&Jelly Sandwich Peanut Butter&Jelly Sandwich w/Mozzarella String Cheese and Crackers WI Mozzarella String Cheese and
w/Mozzarella String Cheese and w/Mozzarella Suing Cheese and Crackers Pork Chop w/Rice&Gravy w/ Crackers
Crackers Crackers Taco Soup w/Tortilla Chips Dinner Roll Pepperoni Pizza
Beef Rib-B-Cw Sandwich Pizza Dippers w/Marinere Mini Comdog Nuggets Mac and Cheese w/Dinner Roll Cheeseburger on Bun
Chicken Filet on Bun Dell Turkey Wrap
Choose At Least One Choose At Least One Choose At Least One
Choose At Least One Choose At Least One Tomato Cup w/Dip Green Peas Sandwich Trimmings
California Bland Vegetables w/ Turnip Greens Seasoned Green Beans Sweet Potato Casserole Seasoned Potato Wedges
Cheese Buttered Corn Flavored Applesauce Peach Cup Tropical Fruit Sales
Cajun Pinto Beans Glazed Apple Fresh Fruit Fresh Fruit Fresh Fruit
Mandarin Oranges Fresh Fruit
Fresh Fruit Choice of Cold Milk Choice of Coed Milk Choice of Cold Milk I
Choice of Cold Milk
Choke of Cold Milk
K-5 Spring-Summer Cycle Menu 2016-17
Choose One Choose One Choose Ona Choose One Cheese One
Peanut Butter&Jelly Sandwich Peanut Butter&Jelly Sandwich Peanut Butter&Jelly Sandwich Peanut Butter&Jelly Sandwich Peanut Butler a Jelly Sandwich
w/MoiWNls String Cheese end w/Mozzarella Suing Cheese and WI Mozzarella String Cheese and w/Mozzarella String Cheese and w/Mozzarella String Cheese and
Crackers Crackers Crackers Crackers Crackers
Chine Ravioli col Hot Roll Pulled 8130 on Bun Fiesta Potato Boat w!DInner Roil Chicken&Rice Casserole w/Hot Meatball Sub topped w/
Chicken Nuggets/Dinner Ron Hot Dog on Bun w/Chit Chicken Filet on Bun Roll Mozzarella Cheese
Com Dog Pepperoni Pizza
Choose At Least One Choose At Lust One Choose At Least One
Fresh baby Carrots w/Dlp Cole Slaw Green Beans Choose At Lust One Choose At Least One
Steamed Broccoli w/Cheese Crinkle Cut French Fries California Blend Home Style Baked Bears Buttered Corn
Rslsina Shoed Peaces Cnlllsd Peers Green Peas Lima Beans
Fresh Fruit Fresh Fruit Fresh Fruit Strawberry Cup Applesauce
Fresh Fruit Fresh Fruit
Choke of Cold Milk Choice of Cold Milk Choice of Cold Milk
Choice of Cold Milk
Choice of Cold Milk
Choose One
Peanut Butter&Jelly Sandwich Choose One Choose One Choose One Choose One
w/Mozzarella String Cheese and Peanut Butter&Jelly Sandwich Peanut Butler 8 Jelly Sandwich Peanut Butter a Jelly Sandwirn Peanut Butter S Jelly Sandwich
Crackers col Mozzarella String Cheese and w/Mozzarella String Cheese and WI Mozzarella String Cheese and w/Mozzarella String Cheese and
Crackers Crackers Crackers Crackers
Beet-a-Boni w/Dinner Roil Ham&Cheese Sandwich Son Taco topped w/Shredded Cinnamon French Toast Sticks Fish Patty Sandwich
Mini Corn Dog Nuggets Chicken Tenders w/Hot Roll Cheese Si Salsa w/Cheesy Scrambled Eggs Cheese Pizza
Chicken Filet on Bun Teriyaki Beef Bites WI Dinner
Choose At Least One Choose At Lust One Roll Choose At Lust One
Sautéed Spinach Creamy Potatoes w/Gravy Choose At Lust One Cola Slaw
Home Style Baked Beans Green Pas Sandwich Trimmings Choose At Lust One Sweet Potato Waffle Fries
Juice Peach Cup Black Eyed Peas Potato Rounds Mandarin Oranges
Fresh Fnit Fresh Fruit Gelatin Fruit Cup Tomato Cup w/Dip Fresh Fruit
Fresh Fr ll Claud Apples
Choke of Cold Milk Choice of Cold Milk Fresh Fruit Choke of Cold Milk
Choice of Cold MUk
Choice of Cold Milk
Choose One Choose One
• Choose One
Choose One Peanut Butler a Jelly Sandwich
Peanut Butter i Jelly Sandwich Choose One
Peanut Butter&Jelly Sandwich w/Mozzarella String Cheese and Peanut Butter a Jelly Sandwich w/Mozzarella String Cheese and Peanut Butter i Jelly Sandwich
w!Mozzarella Stringw/Mozzarella String Cheese and
Cheese and Crackers Crackers wJ MozzarellaString Cheese and
Crackers Nachos yr/Cheese/Cheese Sauce Crackers Pulled BBQ Sandwich Crackers
Spaghetti w/Meat Sauce and
Macaroni&Cheese w/Dinner Pork Chop Sandwich Pius Dippers w/Mainers Pepperoni Pizza
Dinner Roll
Roe Chicken Nuggets /Dinner Roll Tuna Salad with Lettuce&
w
Sloppy Joe on Bun Choose At Least OneChoose At Least One Crackers
Pinto Beans Seasoned Potato Wedges
Choose At Lust One Seasoned Green Bns
Choose At Least One
BuCole Slaw Choose At Least One
Steamed Broccoli w/Cheese Sliced Strawberries Tomato Cup w/Dip Sliced Peados Steamed Carrots
Sauce Fresh Fruit Buttered Corn Fresh Fruit Lona Beans
Glued Sweat Potatoes Chad Pears Tropical Fruit Salad
Flavored Applesauce Choice of Cold Milk Fresh Fruit Chola of Cold Milk Fresh Fruit
Fresh Fruit Choice of Cold Milk
Choice of Cold Milk
Choice of Cold Milk
Choose One Choose One Choose One Choose One Choose One
Peanut Butler S Jelly Sandwich Peanut Butter S Jelly Sandwich Peanut Butter&Jelly Sandwich Peanut Butter I Jelly Sandwich Peanut Butter 8 Jelly Sandwich
w/Mozzarella Sting Cheese and w/Mozzarella String Cheese and wl Mozzarella String Cheese and WI Mozzarella String Cheese and w/Mozzarella String Cheese and
Crackers Crackers Crackers Crackers Crackers
Chicken Fajita on Soft Tortilla Ham&Cheese Sandwich Spring Picnic(String Cheese, Baked Chicken co/Hot Roll Popcorn Shrimp w/Hushpuppies
w/Cheese a Salsa Mexican Pizza Yogurt &Chea-ts) Cheese Pizza Chicken Filet
Hot Dog on Bun Chicken Tenders w/Dinner Roll
Choose At Lust One Choose At Least One Choose At Least One
Choose At Least One Broccoli w!Cheese Sauce Choose At Least One Mashed Potatoes w/Gravy Cole Slew
Cole Slaw Sweet Potato Puffs Potato Rounds Seasoned Green Beans Crinkle Cut French Fries
Baked Beats Strawberry Cup Celery Cup w/Olp Chilled Pears Juice
Applesauce Raisins Fresh Fruit Fresh Fruit
Fresh Fruit Fresh Fruit Fresh Fruit
Choice of Cold Milk Choice of Cold Milk
Choice of Cold Milk Choice of Cold Milk Choice of Cold Milk
Choose One Choose One Choose One
Choose One Choose One Peanut Butter a Jelly Sandwich Peanut Butter&Jelly Sandwich Peanut Butter&Jelly Sandwich
Peanut Butter&Jelly Sandwich Peanut Butter&Jelly Sandwich w/Mozzarella String Cheese and w/Mozzarella String Cheese and w/Mozzarella Skog Cheese and
w/Mozzarella String Cheese and w/Mozzarella Siring Cheese and Crackers Crackers Crackers
Crackers Crackers Country Style Steak Sandwich Pork Chop w/Rice&Gravy w/ Pepperoni Pizza
Beef Rib-B-Que Sandwich Pizza Dippers w/Marmara MInI Comdog Nuggets Dinner Roil Cheeseburger on Bun
Chicken Filet on Bun Den Turkey Wrap Mac and Cheese w!Dinner Rou
Choose At Lust One Chaos At Least One
Choose At Least One Choose At Least One Roasted Ranch Potatoes Choose At Least One Sandwich Trimmings
California Blend Vegetables w/ Turnip Greens Seasoned Green Beans Green Peas Seasoned Potato Wedges
Cheese Buttered Corn Flavored Applesauce Sweet Potato Casserole Tropical Fruit Salad
Cajun Pinto Beans Glazed Apples Fresh Fruit Peach Cup Fresh Fruit
Mandarin Oranges Fresh Fruit Fresh Fruit
Fresh Fruit Choice of Cold Milk Choice of Cold Milk
Choice of Cold Milk Choice of Cold Milk
Choice of Cold Milk