Laserfiche WebLink
<br />b) Access and Records - The vendor shall keep full and accurate records of <br />sales and meal count records in connection with the food services. A copy <br />of said record shall be supplied to the Sheriff or designee on a monthly <br />basis on the first working day of the subsequent month. In addition, all <br />such records shall be available for auditing by the County at any time <br />during regular working hours <br /> <br />4. Return facility in good working order <br />a) The Vendor shall return to the County at the expiration of this contract the <br />food service premises and all equipment furnished by the County in the <br />condition in which received except for ordinary wear and tear and except to <br />the extent that said premises and equipment may have been lost or damaged <br />by fire, flood, or unavoidable occurrence and except to the extent that said <br />equipment may have been stolen by persons other than employees of the <br />vendor without negligence on the part of the vendor or its employees and <br />providing that all damages and losses are reported to the County for all items <br />covered by this paragraph. The County will pay for needed repairs caused by <br />normal wear and tear. The County will replace equipment, which in the <br />opinion of the County has exceeded its useful life after consultation with the <br />vendor. <br /> <br />5. Additional food service requirements <br />a) The vendor agrees to provide any additional food services as mutually agreed <br />upon at prices mutually agreed to <br /> <br />6. Participation in Client-required security training <br />a) 4 hour in-service training provided by contractor on facility security. <br /> <br />7. Uniforms for Vendor staff <br />a) Vendor shall provide professional, neat uniforms that distinguish the vendor's <br />paid staff from the inmates and corrections officers. <br /> <br />8. Daily Processing of Complaints <br />Food service complaints from inmates must be processed at least daily as follows: <br />a) Trained food service personnel shall act upon all complaints. <br />b) The Food Service Director shall be responsible for resolving inmate or staff <br />grievances. <br /> <br />C. Menu Specifications <br /> <br />1. All proposals must clearly define: <br />a) Proposed Menu(s) <br />b) Registered dietitian certification of both the menu and nutritional analysis <br />c) Summary of specifications that will be adhered to for all food products. <br />d) All proposals must meet or exceed quality of food service as detailed in <br />Scope of Work <br /> <br />7 <br />