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DocuSign Envelope ID: B170CB9D-63DF-4515-84DD-B8E33348E947 CITY OF uAIV7A ANA preparation and/or rethermalization procedures, improper storage techniques points for the menu specified. b. Contractor, through improper or inconsistent supervision, has failed to provide the specified portions in meals prepared. c. Contractor has failed to adhere to its minimum purchase specifications resulting in food potentially not being up to Title 15 standards. d. Contractor has caused all or portions of a meal to become contaminated. e. Contractor has failed to deliver the meal specified within 15 minutes of the scheduled time. f. Contractor has failed to maintain the kitchen, storage equipment and spaces and all preparation and service utensils in a clean, sanitary manner resulting in a negative rating by the OC Health Dept and any audits performed by contracting agencies. g. The Contractor has failed to prevent any damage to City property, buildings or equipment. 2. In the event that one or more of the situations have taken place, the City shall direct the Contractor to issue a credit for up to the full value of the meal plus fifty percent (50%), times the number of meals involved or $2,000, whichever is greater. U. CONTRACT REVISION/RENEWAL 1. The City reserves the right to either increase or decrease food service requirements within the terms of the contract. The cost for the additional services only will be negotiated at the time the request is made. 2. The City will review price -per -meal cost adjustment requests annually according to the City fiscal year (July 1 through June 30) after the initial contract term. The Contractor shall submit price -per -meal cost adjustment requests no later than January 1. The Contractor must propose and explain the process that will be used to justify the proposed cost increase on company letterhead based upon the following: a. The USDA Regional Wholesale Food Price Index (as issued quarterly) and the USDA Food Index Forecast will be used to justify the increase in food cost. b. U.S. Department of Labor Regional statistics for labor cost increase in similar job categories will be used to justify the increase in labor costs. In addition, increases in tax rates affecting labor cost will be applied. c. Changes in the City -specified menus, points -of -service, additions or levels of service provided. d. A revised cost proposal, including line item descriptions, current pricing, proposed pricing, and percentage rate increase for each line shall. 3. Contractor must provide in its proposal a not -to -exceed percentage increase in the cost - per -meal, regardless of the above factors. RFP No. 20-025 Contracted Food Services and Inmate Commissary Page 32 of 57 25E-29