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Sheriff says cook‑chill meals now at Men Central; commissioners pressed on portion size and vendor quality
Summary
Sheriff's Department told SBC that pre‑portioned cook‑chill meals are served at Men Central Jail and that equipment purchases and mid‑2026 expansion are planned; commissioners and public said portions are too small and raised unsubstantiated reports of food illness; department said samples are retained and dietitians will review new federal guidance.
The Sheriff’s Department told the Civilian Oversight Commission on Jan. 8 that a cook‑chill program for pre‑portioned meals is fully rolled out at Men Central Jail and that the department is pursuing automated equipment and kitchen build‑outs to expand the program to Twin Towers and Century Regional Detention Facility by mid‑2026.
Commander Montoya said the department intends to purchase a “robotic hopper pick‑and‑place” system to automate portioning and speed service; once Twin Towers is online, it would take over meal production for Men Central Jail and other facilities in a staged rollout.
Commissioners and public commenters raised recurring complaints that portions are too small, that incarcerated people often rely on commissary to supplement meals, and that some meal items — specifically burritos in prior service models — have been repeatedly suspected of spoilage. The department said all menus are developed to follow U.S. Department of Agriculture dietary guidance and are reviewed annually by the Department of Public Health, and that the primary complaint heard has been that portions feel small.
Commissioners also raised a report of possible food poisoning; the department said food‑service samples are retained for testing and that it checked with Correctional Health Services and had found no confirmed cases tied to the meal samples under review.
Separately, commissioners noted a change in federal nutrition guidance that increases recommended adult protein intake; Montoya said departmental dietitians would review the guidance and adjust portions if required by updated dietary standards.
The commission asked staff to follow up with written information about pilot programs, waste metrics (how many meals are discarded), and any planned portion adjustments after dietitian review.
