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DocuSIgn Fnvelope ID: B1700130D-63DF-4515-84DD.BSE33348Eg47 <br />4 ' CITY OF. SANTA ANA <br />2. to include all condiments required by Cafe patrons including: salt, pepper, sugar, <br />sweetener, creamer, ketchup, mustard, mayonnaise, relish, salad dressing, etc. Food and <br />food supply inventories purchased by the Contractor are the property of the Contractor <br />and the Contractor shall be responsible for any loss, damage or spoilage, <br />3. Contractor shall be responsible for ensuring correct merchandise is ordered and received <br />regarding quantity and quality, and that deliveries are made to correspond with the Santa <br />Ana Police Department receiving dock schedule. The Santa Ana Police Department <br />Property and Evidence Supervisor shall require advance notification of all deliveries. <br />a. Contractor shall ensure that it has personnel on duty to receive, move, and Store all <br />deliveries. <br />b. Contractor shall be responsible for maintaining food stocks in compliance with <br />California and Orange County Health Department standards, the California uniform <br />Retail Food Facilities Law and the requirements of this RFP, <br />B. FOOD SERVICE EQUIPMENT AND PERIPHERAL SUPPLIES <br />1. Contractor shall have full use of Cafe food service equipment owned by the City in carrying <br />out the requirements of this RFP. Cafe food service equipment includes: <br />• Deep Fryer (2 baskets, counter top type, 11" x 12" frying area) <br />• Refrigerator (4601.1ft) <br />• Freezer(233 cult) <br />• Radiant Broiler (24" wide, 4 burner) <br />• Griddle (36N22" cook top) <br />• Sandwich Preparation Unit (48" wide, 11 tuft refrigerator in base, surface has 8 <br />+ covered ingredient bins and an integrated cutting surface) <br />• Tray rack (Wheeled under counter type, holds fifteen 18"x26" trays) <br />+ Dishwasher (203 racks per hour capacity) <br />® Food Disposer (5 HP) <br />• Iced Tea Brewer/Dispenser (3 gallon capacity) <br />• Ice Dispenser (1501b capacity) <br />+ Coffee Maker <br />• Hot Food Unit (2, one has capacity for four 12" x 20" pans, the other can hold <br />two 12" x 20" pans) <br />• Heat Lamp (60" long,,1400 watt) <br />• Refrigerated Merchandiser (46cuft 2 glass doors) <br />• Salad Bar (32" x 68", breath guard) <br />• Refrigerated Cold Pan (2, one has capacity for four 12" x 20" pans. The,,other <br />can hold three 12" x 20" pans) <br />• Condiment Dispenser (2, each are ice cooled and have 4 thirty ounce condiment <br />containers) <br />2. Contractor shall provide, at its own expense, preventative maintenance and repair <br />contracts on all equipment under its direct control. Such contracts can be provided by <br />the Contractor itself, or by reputable companies generally known to have such an <br />expertise. <br />RFP No. 20-025 Contracted Food Services and Inmate Commissary Page 35 of 57 <br />