4. Jail/juvenile detention food service contract

XI. RESPONSIBILITY OF COUNTY A. The County shall be responsible for and provide: 1) Accurate and timely orders for the number of meals to be served to inmates, correctional officers, and staff within two (2) hours of the time for meals to be served, 2) Provide adequate ingress and egress to all production areas. 3) Adequate heat, lights, ventilation, and all other utilities. Cass County shall provide local business telephone service to the vendor at no charge. This telephone shall be used only for local service, business-related calls. Should the contractor desire long distance calls, whether business or personal, long distance rates billed by Cass County will be paid by vendor or vendor may opt to install a separate telephone for long distance not connected to the county system at the contractor's expense. 4) Extermination services and removal of trash and garbage from loading dock areas. 5) General maintenance to the building structure including, but not limited to, the maintenance of gas, water, sewer, ventilation, lighting, air conditioning, refrigeration, duct work, floor coverings, and wall and ceiling surfaces. The county's maintenance does not include day to day cleaning operations in the kitchen area. 6) Adequate preparation, storage, and holding equipment and maintenance for same. 7) Adequate number of inmates for kitchen duties. 8) Security, control, and limitation of inmate movement in, to, and from the food service area, including physical security of employees, suppliers, and other authorized visitors. 9) Maintain kitchen appliances and equipment in proper working order on an on-going basis XII. RESPONSIBILITY OF VENDOR A The Vendor shall be responsible for and provide: 1) The costs for expenses such as: laundry, uniforms, general liability insurance, long distance telephone expenses, computer for our use, office supplies, postage, food products, paper supplies, chemical supplies in the kitchen, taxes and licenses, employment advertising expenses and others as per your specifications will be the responsibility of the vendor. 2) Vendor will provide the managerial and administrative expertise and support systems to operate the food service program. 3) Vendor will assume the responsibility for all management functions including purchasing, accounting, employee supervision, technical assistance and planning. XIII. COST SUMMARY The cost per meal prepared shall be indicated on the bid summary sheet (Attachment A). 13