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Docueign Envelope ID: B170CBgD-83DF-451&84DD-138E.3334BEg47 <br />(a CITY OF SANTA ANA <br />6. Contractor shall be liable for the replacement cost for all unaccounted items. A separate <br />list of all Contractor supplied equipment must be maintained and submitted to the City semi- <br />annually. <br />7. Equivalent quality replacements for kitchen, bakery and dishwashing serviceware shall be <br />provided by the Contractor without cost to the City. Replacement items shall become <br />property of the City. <br />E. INVENTORY <br />1. Prior to implementation of the contract, a complete inventory of all Food Service equipment <br />currently in place will be taken by Contractor, this shall include and inventory of smallwares. <br />Upon termination of the contract, the Contractor shall be responsible to return the Food <br />Service equipment and smallwares to the City in equal or better condition than when the <br />Contract began. Maintaining the smallware inventory levels will be the responsibility of the <br />Contractor, at no cost to the City, <br />2. The Contractor shall provide all consumable supplies and food products which are required <br />for food service operation, Including paper, Styrofoam products, and cleaning supplies. All <br />such purchases shall be in the Contractor's name, but may be delivered to the SAPD <br />receiving dock. <br />F. CLEANING AND SANITATION <br />1. On a continuous basis, the Contractor shall clean all kitchen, bakery, and dishwashing <br />equipment and serviceware, including grease hoods; grease traps and floor pans. All items <br />shall be cleaned in accordance with all applicable federal, state, and local laws and <br />ordinances regarding health sanitation and safety., This includes steam cleaning of hood <br />ventilation and stack systems bi-annually at Contractor's expense. <br />2. Contractor shall provide all equipment, supplies, and linens necessary to perform all <br />cleaning and sanitation functions. Contractor shall supply hand soap, paper towels and <br />toilet tissue for all kitchen staff restrooms and hand washing, sinks in the kitchen, bakery <br />and dishwashing areas. <br />3. Contractor shall sweep and mop all floors, clean all counters, sinks and food preparation <br />areas, and remove all trash and garbage from the kitchen to the appropriate dumpster <br />daily. City.shall be responsible for regular garbage pick-up from the dumpster only. <br />4. Contractorshall provide all pest (insect and vermin) control services for the kitchen, bakery <br />and dishwashing room. Pest control services must be provided by a properly licensed pest <br />control service, and conducted monthly. Proof and description of Each service shall be <br />forwarded to the Jail Administrator within 24 hours of completion of service. <br />G. BUILDING MAINTENANCE <br />City shall maintain and repair building structures in the. kitchen, bake shop, and dishwashing <br />room. Painting shall be included as part of building maintenance. <br />Contractor shall take all reasonable precautions, as directed by the City, or in the absence of <br />such direction, in accordance with sound industrial practices, to safeguard and protect City <br />RFf' No. 20-025 Contracted Food Services and Inmate Commissary Page 23 of 57 <br />