13 responses to findings and recommendations
F1
The ranch in the recent past has had approximately 35 cadets, operated at 50% of capacity while staffed for 100%. The 2009-2010 actual operating costs were $4,658,674. Using an average of 35 cadets, this amounts to $133,104 per cadet, per year.
Response: Unknown
Score: 0
Based on the latest June 30, 2010 figures, actual operating costs for the Probation Department Twin Pines Ranch for the 12 months ending June 30, 2010 were $4,414.098 with an actual daily population of 40 cadets. This amounts to $110,239 per cadet, per year. However, this cost is offset by State ($2,171,114) and Federal ($71,139) revenues thus reducing the net county cost to $54,296 per cadet, per year. 3960 Orange Street, Suite 600, Riverside, CA 92501 • P.O. Box 833, Riverside, CA 92502-0833 (951) 955-2830 • Fax (951) 955-2851
R1
The Twin Pines Ranch should increase the camp population to capacity or even increase capacity to become cost effective.
Response: Unknown
Score: 0
The Probation Department has increased the camp population by combining the Ranch Program with the Youthful Offender Program (YOP) during the last fiscal year. The costs associated with the YOP are offset by the State Youthful Offender Block Grant allocation. As a result of the combined programs, the department anticipates the Ranch population to increase.
F2
The restrooms in the shops and the fire station area are in need of repairs or maintenance. (see Attachment 1)
Response: Unknown
Score: 0
The men's restroom near the school, as well as the men's and women's restrooms in the fire station area, were refurbished.
R2
All restrooms should be thoroughly cleaned, repaired and painted. Basic plumbing repairs should be done. A maintenance and cleaning schedule should be established for these facilities.
Response: Unknown
Score: 0
The men's restroom near the school, as well as the men's and women's restrooms in the fire station area, were refurbished.
F3
The kitchen is in need of refurbishing. Kitchen floors and walls are rough painted concrete that make cleaning and sanitation difficult. Keeping them dry is nearly impossible. (see Attachment 2) The deep sinks are inadequate for cleaning pots and pans.
Response: Unknown
Score: 0
The kitchen area has undergone significant cleaning efforts.
R3
The kitchen, dining hall floors and walls should be resurfaced with tiles or smooth surface materials. New, larger deep sinks should be installed to facilitate the cleaning of
Response: Unknown
Score: 0
The kitchen area has undergone significant cleaning efforts.
F4
Grill, microwaves and ovens are in need of deep cleaning. (see Attachment 3) The dry food storage areas are not rodent proof. They are being used for
Response: Unknown
Score: 0
A new "pots and pans" sink was installed. The grill, microwave, and ovens have been deep cleaned.
R4
large cooking apparatus. The food mixer should be replaced or refinished to facilitate cleaning and sanitation. Stainless steel food surfaces on grill, microwaves and ovens should be thoroughly cleaned or replaced. The dry storage area needs floor and wall repair and painting. Doors to
Response: Unknown
Score: 0
A new "pots and pans" sink was installed. The grill, microwave, and ovens have been deep cleaned.
R5
the outside should be replaced with rodent proof doors and screens. No cleaning equipment, mops, buckets and brooms should be stored in this area. All dry storage should be off the floor on racks. The cold storage box should be completely replaced with a larger box.
Response: Unknown
Score: 0
The dry food storage areas are now rodent proof. The walls in this area have been repaired and painted. Door guards were also installed to eliminate the clearance between the door and the floor. Brooms, mops and buckets have been moved to an area on the delivery dock. A cleaning checklist has been developed and is reviewed at the end of each shift to ensure compliance.
F6
The cold storage room is cramped. It is difficult to see what is stored on the shelves and allow for adequate rotation. The room is not equipped with a recording thermometer.
Response: Unknown
Score: 0
As noted, the cold storage room is "cramped" or small. A larger room would be ideal but there is a lack of sufficient funds to expand this space. The Vocational Supervisor ensures that the Culinary Arts instructors adequately rotate food. All of the food is stored on available shelving. A paper log is currently being utilized to record the cold storage room temperature throughout the day.
F7
The exhaust vent on the kitchen roof is worn out.
Response: Unknown
Score: 0
The exhaust vent fan motor has been replaced.
F8
The dining hall tablecloths are worn out. The 'sneeze guards' on the steam tables are impossible to see through forcing diners to look under them to see the food, defeating its purpose. (see Attachment 5)
Response: Agree
Score: +1
The dining hall tablecloths are worn out. The 'sneeze guards' on the steam tables are impossible to see through forcing diners to look under them to see the food, defeating its purpose. Management position concerning the finding: Concur
Recommendation 8:
Cleanable table coverings should be replaced on a regular basis in the dining hall. The Lucite 'sneeze guards' on the steam table should be replaced. Note: The Larry D. Smith Correctional Facility in Banning, which prepares and transports meals to count jails, might be utilized for temporary food preparation while improvements are being made...
R8
Cleanable table coverings should be replaced on a regular basis in the dining hall. The Lucite 'sneeze guards' on the steam table should be replaced. (The Larry D. Smith Correctional Facility in Banning, which prepares and transports meals to county jails, might be utilized for temporary food preparation while improvements are being made. If funding is not available for remodeling, the sheriff's facility might be used on a permanent basis.) ATTACHMENT 1 ATTACHMENT 2 ATTACHMENT 3 ATTACHMENT 3 ATT...
Response: Unknown
Score: 0
The table clothes have been replaced and there is now a regular replacement rotation. The "sneeze guards" have been replaced on the serving line. (4)