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DocuSlgn Envelope 10: 6170CB90.63Dr.451 G-04DD-B8E33343E047 <br />CITY OF SANTA ANA <br />preparation and/or rethermalization procedures, improper storage techniques points <br />for the menu specified. <br />b. Contractor, through improper or inconsistent supervision, has failed to provide the <br />specified portions in meals prepared. <br />c. Contractor has failed to adhere to its minimum purchase specifications resulting in <br />food potentially not being up to Title 15 standards. <br />d. Contractor has caused all or portions of a meal to become contaminated. <br />e. Contractor has failed to deliver the meal specified within 15 minutes of the scheduled <br />time. <br />f. Contractor has failed to maintain the kitchen, storage equipment and spaces and all <br />preparation and service utensils In a clean, sanitary manner resulting in a negative <br />rating by the OC Health Dept and any audits performed by contracting agencies. <br />g. The Contractor has failed to prevent any damage to City property, buildings or <br />equipment.. <br />2. In the event that one or more of the situations have taken place,.the City shall direct the <br />Contractor to Issue a credit for up to the full value of the meal plus fifty percent (50%), <br />times the number of meals involved or $2,000, whichever is greater. <br />U. CONTRACT REVISION/RENEWAL <br />1. The City reserves the right to either increase or decrease food service requirements within <br />the terms of the contract. The cost for the additional services only will be negotiated at <br />the time the request is made. <br />2, The City will review price -per -meal cost adjustment requests annually according to the <br />City fiscal year (July 1 through June 30) after the initial contract term. The Contractor shall <br />submit price -per -meal cost adjustment requests no later than January 1. The Contractor <br />must propose and explain the process that will be used to justify the proposed cost <br />increase on company letterhead based upon the following; . <br />a. The USDA Regional Wholesale Food Price Index (as issued quarterly) and the USDA <br />Food Index Forecast will be used to justify the increase in food cost, <br />b. U.S. Department of Labor Regional statistics for labor cost increase in similar job <br />categories will be used to justify the increase in labor costs. In addition, increases in <br />tax rates affecting labor cost will be applied. <br />c. Changes in the City -specified menus, points -of -service, additions or levels of service <br />provided. <br />d. A revised cost proposal, including line item descriptions, current pricing, proposed <br />pricing, and percentage rate increase for each line shall. <br />3. Contractor must provide in its proposal a not -to -exceed percentage increase in the cost - <br />per -meal, regardless of the above factors. <br />RFP No. 20-025 Contracted Food Services and Inmate Commissary Page 32 of 57 <br />