Attachment 11B - FS Food Service Assist Visits - After Action Report - AAR.pdf

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USNS Choctaw County (EPF-2) Food Service Assist Visit

23- 24 July Bahrain

Objective:

The Captain requested a Foodservice assist due to ship not having a Steward Cook on board to run daily operations.

Assessor (TSA’s Name/s)

Prior to assessment:

Reviewed USNS Choctaw Country’s records for the last 3 months to see where the mess stood in inventory and financials.

During the assist visit:

Foodservice Operations: I arrived on board and met the Captain; we discussed the ships provisions, repairs needed in the galley and the need for a Steward on board to run the daily operation until another Steward is available.

I inspected the galley and all other food storage spaces and reviewed the provisions ordered for later in the week. Also reviewed the last 12 months of records/ returns, including rebuilding the last four months that saved incorrectly.

After being on board for three days, Steward Cook Troy Duncan arrived and we completed all the requirements for a proper Steward turnover.

Finding in Galley Equipment Finding #1. Galley: Two convection ovens are out of commission, one needing a new motor and fan installed and the other is being investigated. The combi- oven turns on and runs half the time, after you open the door the oven does not re-engage when you close it. The ship has a quote to have the oven repaired.

Finding Recommendation: All ovens need to be repaired as soon as possible to allow for ships mission.

Status: In process, upper convection oven was fixed one day before I returned to Norfolk.

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Finding #2.

The ventilation system above the combi-oven is stuck in the open position; the handle will not close. This being inoperable will allow a fire to spread throughout the ship through the ventilation system.

Finding Recommendation: Ventilation system not operating properly is a fire hazard.

Status: Repaired prior to returning to Norfolk.

Finding #3. Galley wash down system does not operate correctly; the thermal resistor needs to be replaced. This does not allow the water to heat to the proper temperature needed to flush built up grease through the system.

Finding Recommendation: Galley wash down system not operating properly is a fire hazard.

Status: In process, waiting on parts.

Finding #4. Inspection of all chill and freezer boxes to check for proper temperature gauges throughout the galley spaces were satisfactory. All temperature gauges are in proper temperature range.

Finding Recommendation: None needed.

Status: In process, waiting on parts.

Finding #5: The passageway freezer has 2 inches of ice at the bottom of the door. The cause is a faulty door seal allowing air into the freezer and the door hinges need to be adjusted or replaced. In time will cause food to freezer burn.

Finding Recommendation: Freezer door seal needs repair.

Status: In process, waiting on parts.

Finding #6: Mess decks salad bar is completely out of commission. The Cook Baker fills the salad bar area with ice every meal.

Finding Recommendation: Salad bar needs a new compressor or order a new salad bar.

Status: In process.

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Finding in Galley Sanitation

Finding #1: Cabinets in galley have crumbs and other food debris. Items need to saved in sealed containers.

Finding Recommendation: All cabinets in the galley need to be cleaned properly.

Status: Ongoing, cleaned by the end of the day.

Finding #2: Chill box and freezer in the galley have food under the grates.

Finding Recommendation: Empty the chill box and freezer and remove the grates to be cleaned outside.

Status: Ongoing, cleaned by the end of the day.

Finding #2: Testing the deep sink and dish sanitizer, both work properly and are at proper temperatures. Sanitizer wash 150degrees, sanitizer 190 degrees.

Finding Recommendation: None, continue with cleaning and maintenance plan.

Status: Ongoing.

Finding in Inventory Management

Finding #1: Wall-to-Wall inventories and Spot Check inventories are not documented and maintained

IAW (COMSCINST 4000.2b) and (NAVSUP P-486 Vol I, 7103). In the past 12 months, four wall-to-wall inventories and ten spot inventories with no documentation in the foodservice retained returns file to imply the inspections took place. Ships inventory log shows Wall to Wall and Spot Inventories average

95%- 99% with a +$21,165.71 over/ under issue. After Steward Troy Duncan and I conducted a Wall to

Wall there was a 75.48% accuracy and +15,699.39 over/ under issue, this is an adjustment of -$5466.25.

Showing the breakouts are not charged off correctly.

Finding Recommendation: All rough inventory worksheets must have all differences reconciled and initialed by all individuals of the inventory team before printing the smooth inventory (NAVSUP P-486, 7103), and a printed copy of the finalized inventory with signatures must be maintained in the foodservice accountability file for a period of 12 months plus the current month.

Status: Ongoing

Finding #2. An audit conducted of the meals served to the patron's issued from the provision’s storerooms. According to COMSCINST 4000.2b, the daily tabletop menus, NAVSUP 1090's and post daily

NAVSUP 1282 must be maintained in the Foodservice retained returns to file. After reviewing the

Page 4 of 6 Attachment 12B monthly-retained returns file for the past twelve months, there were only four months that the NAVSUP

1090's or NAVSUP 1282’s are in the retained returns file.

Finding Recommendation: Daily Table Top menu's, NAVSUP 1090's and Post Daily NAVSUP 1282's are required to be signed and maintained in the accountability file for the current month and 12 previous months. Table Top menu's need to be signed by the Master, Supply Officer, and Steward Cook.

Status: Ongoing

Finding #3: Retained returns are not being filed in accordance with (COMSCINST 4000.2b, 2301). The below matrix shows the lack of accountability of the retained returns files. Ships are required to be FIAR compliant.

Reports July Aug Sept Oct Nov Dec Jan Feb Mar April May Jun 1359 X X X X X X X X X X X X

Sanitation X X X X X X X X X X X

338 X X X X X X X X X X

1336 X X X X X X

Stores Con X X X X X X X

Invent Audit X X X X X X X X X X

1090 X X X X

1282 X X X X

Rations X X X X X X X X X X X X

TT Menu X X X X X X X X X X X X

1046 X X X X X X

Vouchers X X X

Loss w/out Survey

X X X

Receipts X X X X X X X X X X X *July 2018- June 2019

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Finding Recommendation: Steward Cook must abide by the regulations in the (COMSCINST 4000.2b, 2301) with retained returns. Retained returns must be maintained onboard ship for 12 months plus the current month.

Status: Ongoing

Finding #4. Improper posting of receipts. On July 15, 2019, the ship received one case of snickers candy bars with eight smaller boxes inside. The Steward posted the snickers in FSM as 384 candy bars at

$34.62 apiece instead of either one case at the total of $264.77 or breaking down the cost to eight boxes at $33.10 each. When he charged off 96 bars also on July 15, 2019 at $34.62, each there was a total of $3323.77 added to the daily food cost.

Finding Recommendation: An email needs to be sent to the helpdesk with the information from the receipt when received, and change to eight boxes charged at $34.62 each with a total of $276.95.

Status: Corrected by Steward Troy Duncan

Food Operations:

Finding #1: Food Service training is not being conducted on a regular basis, there are no folders for the training completed for each person.

Finding Recommendation: Continually provide and monitor the training provided to the Cooks and S/U’s, ensure the training folders are updated with the training.

Status: Ongoing.

Finding #2: There is no suggestion box for crew comments on or near the galley. Without this you cannot get proper feedback from the crew or changes that need be made to better the service provided.

Finding Recommendation: Ship to install a comment box near the serving line. In talking with the crew, they are pleased with the meals and service from the new Steward.

Status: Ongoing.

Final Comment:

After an inspection of the galley, I found multiple items that need repair and kept in working order. Failure of two of these items are fire hazards. All of the oven’s not working correctly adds a massive strain to the Steward department to comply with MSC’s 35-day cycle menu and providing the crew with quality food.

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There is a huge lack of communication between the Engineering department and Supply. There is little to no maintenance plan or maintenance completed in the galley. Only after being on board and questioning the Engineer’s did they start to come in the galley and ask questions and fix equipment. There was talk of waiting for parts but one convection oven and the ventilation handle was fixed with parts on board.

Once completing the wall to wall and correcting the Candy Bar issue, we have a +16,128.51 under issue as of July 31, 2019 allowing the Steward a large budget to feed the crew. Under the new leadership of Steward Cook Duncan, I see a huge turn around in galley leadership and proper records keeping.

Oversight by the JSO is essential; this will ensure the Steward Cook is maintaining his foodservice accountability files IAW MSC instructions (COMSCINST 4000.2b, 2301). The JSO is required and must do an inventory spot check on the Steward cook provisions inventory monthly IAW (COMSCINST 4000.2b, 2011.d), Suppo must conduct a spot inventory equal to 5% of provisions onboard monthly.