franklin county jail...2017/04/12 · franklin county – food service rfp april 7, 2017 1 franklin...

Franklin County – Food Service RFP April 7, 2017

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Franklin County Jail RFP# 2017232-01

Correctional Food Service Proposal

Franklin County Jail 1804 Opportunity Avenue Chambersburg, PA 17201


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Dates of Process

RFP Issue Date: April 11, 2017 Proposal Sent To – Sealed Envelope: Brenda Covert, Purchasing Director Franklin County Purchasing

218 North 2nd Street Chambersburg, PA 17201 Mandatory Site Visit: 2 PM April 21, 2017 Email Question & Answer Period: April 24, 2017 – April 28, 2017 [email protected] Answers Available by accessing Link: May 1, 2017 https://sites.google.com/a/franklincountypa.gov/rfp2017232-01/questions-answers RFP Due: 4 PM May 8, 2017 Evaluation by Committee/Selection: May 12, 2017 Notice of Intent to Award (Contract): May 15, 2017 Letter Notification of Award: June 2, 2017 Commence Services Date: June 15, 2017 – December 31, 2020

(Option of (2) 1-year extension without bid.) Releasing Agency: Franklin County Jail 1804 Opportunity Avenue

Chambersburg, PA 17201

INDEX: I. Introduction Page 3 II. Objectives of RFP Page 4 III. Proposal Process Page 4 IV. Qualifications for Consideration Page 5 V. Selection Criteria Page 6 VI. Method of Award Page 7 VII. Proposal Package Page 8 VIII. Scope of Work Page 11 IX. Contract Review Page 19 X. Termination of Contract 0 XI. Responsibility of County Page 20 XII. Cost Summary Page 21 XIII. Contractor Supplied Items & Equipment Page 21 XIV. Contractor Maintenance & Major Equipment Page 21 Attachment A Page 22 Attachment B Page 23 Attachment C Page 24 Attachment D Page 42

mailto:[email protected]

https://sites.google.com/a/franklincountypa.gov/rfp2017232-01/questions-answers


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REQUEST FOR PROPOSAL

I. INTRODUCTION Franklin County is requesting a proposal for the provision of food service to include inmate and staff

feeding seven days/week, dietician consultation and advice and program support services for an approximate population of 480 inmates, for a term of two+ (2+) years from June 15, 2017 through December 31, 2020. In addition, the County reserves the option of extending the contract without bid for additional two (2) one-year periods.

Franklin County presently operates a facility at the following location: Franklin County Jail 1804 Opportunity Avenue Chambersburg, PA 17201 Contact Person: Brenda Covert, Purchasing Director Current Average Daily Population: 480 inmates Pennsylvania State Standards: Section 95.230 (1)

Written local policy must specify that each inmate be provided a daily diet that is nutritionally adequate for the maintenance of good health. Written local policy must recognize dietary requirements for those inmates whose medical condition requires prescribed therapeutic attention, for those inmates whose religious beliefs require adherence to specified and approved religious dietary law and for those inmates under segregation or disciplinary status, or both, whose behavior requires a different meal consistency. Regular and alternative menus shall be approved and signed by a registered dietician or licensed physician, or both, and the prison administrator on an as needed basis, but no less than on an annual basis.

Pennsylvania State Standards: Section 95.230 (2)

Written local policy must provide that food is prepared and served in a sanitary manner. The prison food preparation area(s) and food distribution area(s) shall be maintained in a safe and clean condition at all times. Food will be stored and prepared in a proper manner to assure freshness and to prevent spoilage and damage from insects and rodents. Appropriate food service head cover, beard/facial hair cover and gloves will be worn by staff, food service contractors and inmates engaged in food preparation or distribution or both. Written local policy must require one supervisory food service employee become certified in food safety and sanitation in accordance with the Food Employee Certification Act (3 Pa C.S.A. §§6501-6510). There shall always be a “person in charge” present during the hours of operations. If the “Person in Charge” is not certified, that person shall receive documented training as to the food safety and sanitation procedures as established by written local policy.


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II. OBJECTIVES OF RFP To result in a professional services contract between the successful bidder and Franklin County that will meet the following objectives:

A. To deliver high quality food service that can be audited against established nutritional and health standards.

B. To operate the food service program using corrections-experienced and professionally trained personnel.

C. To operate the food service program in a cost-effective manner with full reporting to Franklin County Jail, meeting or exceeding all applicable food and nutritional standards.

D. To implement a written food service plan with clear objectives, policies, procedures and annual evaluation of compliance by a Masters level dietician.

E. To maintain an open collaborative relationship with the administration and staff of Franklin County and other County offices.

F. To maintain standards established by Franklin County, as well as ACA, State and Federal Correctional Food Service standards.

G. To offer a comprehensive program for continuing staff and inmate training.

H. To operate the food service program in a humane manner with respect to the inmates' rights to basic health and nutritional standards.

I. To provide dietician services for inmates with special diet needs as well as for consultation with the food services director.

III. PROPOSAL PROCESS: The following is a schedule of events concerning the bid process:

Distribution of the RFP April 11, 2017

Mandatory Site Visit 2 PM April 21, 2017

Question & Answer Period via Email April 24, 2017 – April 28, 2017 [email protected]

Answers available by accessing Link May 1, 2017 https://sites.google.com/a/franklincountypa.gov/rfp2017232-01/questions-answers

Proposal for Food Service Due No later than 4 PM May 8, 2017

Evaluation by Committee/Selection May 12, 2017

Notice of Intent to Award (Contract) May 15, 2017 Letter Notification of Award June 2, 2017

Commence Services June 15, 2017 – December 31, 2022




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A complete original and two exact duplicates of the proposals will be submitted. All proposals

must be in a separate sealed envelope with “Food Service RFP #2017232-01” noted on cover submitted to:

Franklin County Purchasing Attn. Brenda Covert 218 North 2nd Street Chambersburg, PA 17201 (717) 261-3890 Proposals must be received no later than 4:00 PM, May 8, 2017 at the address set forth above.

Proposals received after 4:00 PM on May 8, 2017 will not be considered. Questions with proposal specifications can be emailed to: [email protected],

April 24, 2017 – April 28, 2017. Questions regarding specifications will be answered by accessing this link: https://sites.google.com/a/franklincountypa.gov/rfp2017232-01/questions-answers, May 1, 2017. IV. QUALIFICATIONS FOR CONSIDERATION

To be considered to provide services, the vendor must meet the following minimum qualifications:

A. The vendor must be organized for the purpose of providing institutional and/or volume food service, and must have three (3) years previous correctional feeding experience with proven effectiveness in administering large scale corrections food service programs, three (3) of which must be in the State of Pennsylvania. For purposes of these RFPs “large scale food service program” means provision of three (3) meals a day to all residents of a facility with a population averaging 480 residents, and may include prisons, juvenile detention or treatment facilities, or the like.

B. The vendor must have a proven ability for a contract start-up by June 15, 2017.

C. The vendor must have qualified and trained staff with sufficient back-up personnel to successfully complete the contract requirements. Personnel must include a full-time, corrections-experienced - Masters level dietician available for menu development.

D. The vendor must have the central office capability to supervise and monitor the program ensuring satisfactory provision of services. In addition, the vendor must demonstrate an ability to provide continued service during an emergency situation which prohibits the ability to utilize the current food service area.

E. The vendor must submit a certified copy of a current financial report of the company. If the company is a subsidiary or division of a corporation, the relationship of the vendor must be clearly delineated in the quote.

F. The vendor must submit a copy of all current county facility contracts, including name of institution, address, contact person, email address, and phone number. This list must be submitted with the RFP.




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G. The vendor must submit a list of any contracts that were terminated in the last five (5) years.

H. The vendor must supply a copy of a current W9.

I. The vendor shall submit a performance bond in the amount of 100% of the total bid after award but prior to start up. However, all proposals must be accompanied by an agreement of surety (Consent of Surety) for 100% of the awarded amount if the contract is awarded to its principal. The consent of surety must not contain any conditions or reservations, other than the condition that the contract is to be awarded to the Proposing Contractor. Failure to submit the consent of surety will result in immediate rejection of a vendor's proposal.

J. The vendor shall provide insurance: Commercial Automobile Liability policy endorsed to show coverage as Franklin County as an additional insurer with combined single limit of $1,000,000. Employer’s Liability $500,000. And, Commercial General Liability(Including bodily injury and property damage, personal injury and advertising injury, products and completed operations, and contractual liability coverage.) with Franklin County being named the additional insurer under Commercial General Liability as their interest may appear relative to the contract, and so endorsed on the policy for $1,000,000 each occurrence and $2,000,000 annual aggregate.

V. SELECTION CRITERIA - CRITERIA FOR EVALUATION Mandatory requirements include:

1. Compliance with Proposal instructions 2. Compliance with general requirements for all contracts by governing bodies overseeing

the facility. The vendor will be selected based on a written proposal. Franklin County will assemble a committee for the purpose of evaluations. The Selection Committee will review all proposals and make their recommendations for selection. The primary, but not the only, criteria used in making a selection will be as follows:

A. The vendor's demonstrated experience and expertise in correctional facilities food service in large scale facility. Experience shall include current service in correctional facilities of similar size and volume, as well as experience of staff, district manager, dietitian, transition team, and local and regional support network.

B. The vendor's demonstrated ability to comply with ACA (American Correctional Association) standards and Pennsylvania Code Title 37, Section 95.230 for local detention facilities and attain ACA certification for food services. Vendors will indicate those facilities currently under contract which have attained accreditation as a result of their efforts.

C. Vendors shall include a listing of references with their proposals, indicating all current contracts with facility locations, name, telephone number, email, and contact person. This list should contain at least eight (8) current references, preferably of a size and service complexity comparable to Franklin County Jail, three (3) of which must be in Pennsylvania.

D. The vendor's financial stability and condition.

E. Vendor’s development of an operating plan for food service that best meets the stated objectives and needs of Franklin County. Includes quality of the Quality Assurance plan and proposed staffing and personnel plan.

F. Services and menu quality offered for price proposed. Includes nutritional quality, menu acceptability and stated menu standards.


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G. The price per meal proposed.

Procedure - Submitted proposals will be reviewed by a Selection Committee. Vendors who are deemed, based on the selection criteria, fully qualified and best suited among those submitting quotes may be requested to participate in discussions regarding their proposals. Discussion will cover cost, methods of operation, quality and service, experience, and all other relevant factors.

At the conclusion of discussions, the vendors will be ranked based on selection criteria, and final

negotiations will be conducted with the vendor ranked first. If a satisfactory agreement can be reached, a contract shall be awarded to the vendor; otherwise, negotiations will be conducted with each subsequent vendor until a satisfactory contract can be established or until the Selection Committee determines that rejection of all proposals is the best interest of Franklin County.

VI. METHOD OF AWARD The award will be made to the vendor whose proposal is determined to be professionally and

technically complete. The selection process may, however, include a request for additional information or an oral presentation to support the written proposal; the price proposal will be considered firm and cannot be altered after receipt per the terms of this proposal, unless the County requests an additional financial proposal via a best and final offer. This does not imply a best and final offer opportunity will be available.

The County reserves the right to award this contract not necessarily to the vendor with the lowest price, but to the bidder that demonstrates the best ability to fulfill the requirements of the RFP. The successful vendor will be chosen based on the qualifications and selection criteria discussed in Sections IV and V of this proposal.

The successful vendor shall commence work only after the transmittal of a fully executed contract and after receiving written notification to proceed from Franklin County. The successful vendor will perform all services indicated in the proposal in compliance with the negotiated contract.

Franklin County reserves the right to reject any or all proposals for any reason, in whole or in part, received in response to this RFP. Franklin County will not pay for any information herein requested, nor is it liable for any costs incurred by the vendor. Vendors whose proposals do not meet the mandatory requirements will be considered non-compliant. After the evaluation of the proposals and selection of the successful vendor, all vendors will be notified in writing of the selected firm.

VII. PROPOSAL PACKAGE All proposals must be in a separate sealed envelope with “Food Service RFP #2017232-01” noted on

the cover Attention: Tammy Heckman. Vendors must submit a response in the form of a proposal that includes the following sections: A. Transmittal Letter

1. This letter is to be a brief letter, addressed to Franklin County, which provides the following information:


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a) Name and address of the vendor; b) Name, title and telephone number of the contact person for the vendor; c) A statement that the proposal is in response to this RFP #2017232-01; and d) The signature typed name and title of the individual who is authorized to commit

the vendor to the proposal.

B. Technical Proposal: This portion of the proposal must address each item listed below: 1. Introduction

a) Company Profile (1) Date organized to provide food service management in institutional and

correctional facilities. (2) Corporate background and depth of support, including description of

parent company, if any. (3) Number of employees (4) Number of years doing business

b) Describe current contracts or business with other correctional food service

facilities (1) Contact person’s name (2) Name of facility (3) Address, telephone number, email address (4) Date of original contract (5) Type/size

c) Facilities currently accredited by State or Federal Accreditation Board

(1) Contact person’s name (2) Name of facility (3) Address, telephone number, email address (4) Accrediting agency - list all

d) Company achievements in providing correctional food service management.

e) Corporate and regional office organizational structure.

f) References, with addresses, phone contacts and e-mail addresses.

g) Disclose any terminations of contracts in the last 5 years.

C. Operational Standards - All proposals must clearly define: 1. Procedures for meal delivery to the inmates and staff based on Attachment D.

Include any alternate menus if desired.

2. Quality and inventory control methods and standards.

3. Specific procedures for providing safe, sanitary, and secure food service management, including supervision and control of inmate labor and internal security of products and equipment available to inmates.


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4. Procedures for dealing with inmate/staff complaints about food and minimizing the potential for inmate litigation (provide sample grievance & survey form).

5. Any additional equipment necessary for efficient food service operation.

6. Procedures for weekly billing and weekly inventory of food and supplies.

7. Operational procedures for handling food service should on-site kitchen facilities be rendered unusable through fire, natural disaster, or other occurrence etc.

8. Insurance - Vendor shall provide types of insurance and limits and provisions as contained herein:

TYPE COVERAGE FEATURES LIMITS Commercial Automobile Liability

Policy endorsed to show Franklin County as additional insured

$1,000,000 Combined Single Limit

Employer’s Liability Coverage B $500,000 Commercial General Liability (Including bodily injury and property damage, personal injury and advertising injury, products and completed operations, and contractual liability coverage).

Franklin County must be named as an additional insured under Commercial General Liability as their interest may appear relative to the contract, and so endorsed on the policy.

$1,000,000 each occurrence $2,000,000 annual aggregate

9. Policies and Procedures - The proposal shall indicate the method the vendor will

follow in establishing and revising food service policies and procedures.

10. Accreditation - The proposal shall address the vendor's plan to secure and/or maintain any food service accreditation for delivery of food service to Franklin County.

11. Personnel - The proposal shall provide a list of benefits provided to all employees, including insurance coverage, vacation plan and other related benefits. If no hourly benefits are provided, the vendor must clearly address their plan for employee recruitment and retention, including hourly wage rates.

D. Liabilities Indemnification: The vendor shall be solely responsible for all liabilities, suits, actions and claims of every character whatsoever incurred or brought forth on account of any injuries, damage, or loss incurred or sustained by any person or persons or to any property, real or personal, whether adjacent to the job site or not, arising out of or in any way connected with the matters and things set forth in these specifications or of the contract documents, whether due to the negligence of the contractor, conditions of the premises or other causes. The Contractor covenants agrees to indemnify and save harmless the owner from all


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liability charges, expenses, and cost on account of or by reason of any such injuries, damages, liabilities, claims, suits, or losses, however occurring, including any costs incurred in defending against the same. To further assure the performance of the covenants the contractor shall procure and constantly maintain in force, at its expense, the liability insurance required. The Franklin County Board of Commissioners has no obligation to provide legal counsel or legal defense to the vendor or its subcontractors (subcontractors must be those approved by the County Board of Commissioners) in the event that a suit, claim or action of any character brought by any person not party to this contract against the vendor or its subcontractors as a result of or relating to vendors obligation under an agreement. The Franklin County Board of Commissioners has no obligation for the payment of any judgment or the settlement of any claims made against the vendor or its subcontractors as a result of or relations to the vendor’s obligations under this contract. The vendor will give immediate notice to Franklin County Board of Commissioners, 14 N. Main Street, Chambersburg, PA 17201, of any claims or suits made or filed against the vendor or its subcontractors on any matter pertaining to this contract. The vendor will cooperate, assist and consult with Franklin County in any claim, suit, or action made or filed against Franklin County Board of Commissioners as a result of or relating to the vendor’s obligations under this contract. Any cancellation or lapse of insurance affecting operation of the Franklin County Jail by the vendor shall be deemed a material breach of contract and the Warden must be notified immediately. The Insurer must provide a copy of the Certificate of Insurance in the amounts stated to the Warden and the Commissioners’ Office upon renewal of contract each year. Certificate of Non-Collusion: Submit with Proposal. E. Proposal Requirements – Submission of meal cost information:

1. All proposals must include in their proposal completed “Attachment A” to this RFP,

“Franklin County Inmate Meal Cost Summary,” noting the cost per meal per inmate based on an average of 3,000 calorie per day menu.

2. Proposals are to include a submission of a four (4) week menu cycle from Attachment D. Alternative four (4) week menu cycle will be viewed. All menus must comply with Pennsylvania Department of Corrections’ regulations and listing in detail the nutritional information and the amount of food provided per person with each meal. Any variation from the nutritional requirements outlined in this proposal shall be identified and explained. This is to allow vendors some flexibility with the alternate menu.

F. Proposed Contract.


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1. Each submission will include a proposal contract, which will serve as a starting point for negotiation between the County and the vendor, if that entity is selected as the proposed vendor.

2. The contract will include a provision requiring mandatory quarterly meal surveys, which shall review calorie content, taste, variety, and appearance. Such surveys will be conducted at the County’s preference. Failure to satisfactorily pass two successive quarterly surveys will be considered a breach. The vendor will be able to cure the breach by successfully passing two surveys in a one-week period; after written notice is provided to the County of vendor’s readiness for re-evaluation.

VIII. SCOPE OF WORK

A. Description of Current Operation 1. The average daily population has been approximately 480 adult, male and female

inmates, including an average of 100 sack meals to inmates in court or work crews. Additionally, the vendor shall expect to serve approximately 78 meals per day to staff and visitors.

2. This section is not to be construed to mean the vendor shall serve 480 meals daily. It is only provided as a guideline for possible meals to be served.

3. The price per meal charged shall be determined by taking the actual meals ordered or served each day times the contract price for that number of meals.

(1) Food is received, stored, prepared, and served at the main facility at Franklin County Jail, 1804 Opportunity Avenue, Chambersburg, PA 17201.

(2) Inmate workers supervised by Correctional Officers deliver meals to each unit. Meals will be served on thermal trays.

(3) Vendor workers will be expected to supervise inmates as trays are made up for delivery of meals.

(4) Current menus for facility are included as Attachment D.

(5) Juvenile meals must be in compliance with Pennsylvania 55 Pa. Code Chapter 3800 regulations.

(6) The current meal service schedule is as follows: Breakfast 4:00 a.m. to 6:45 a.m. Lunch 10:00 a.m. to 12:30 p.m. Dinner 4:00 p.m. to 5:30 p.m.

B. Vendor Service Requirements Vendors will be expected to provide the following services as part of the food service program:

1. Food & Supplies a) Purchase and safely manage all consumable supplies and food products that

are required for food service operation. These supplies and food products shall


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remain the property of the contractor. (Attachment C) The vendor shall provide kitchen cleaning supplies for the kitchen area.

b) Maintain an adequate supply of all non-disposable small wares and plastic utensils, sporks, Styrofoam cups, Styrofoam plates, and trays as used in the daily operation for both inmates and supportive staff.

c) Vendor is responsible for routine cleaning and housekeeping of food service preparation, service, and storage area and will, on a continuing basis, maintain standards of sanitation required by state or local regulations. The County will be responsible for removal of trash and garbage.

d) Inspections of kitchen facilities by County and State health agencies must achieve satisfactory ratings.

e) Initial purchase of supplies such as inmate thermal trays, inmate plastic cups, sporks, and cambro (drink container) will be the responsibility of the vendor; thereafter those purchases will continue to be purchased by the vendor. The Jail will be responsible for the food service carts and capital expenses such as replacement of oven, dishwasher and such.

2. Billing process / Record keeping a) Vendor shall submit to the County on the first day of each week, covering the

preceding week, an invoice for meals ordered or served whichever is greater. The price per meal charged to the County shall be described in the proposal and shall be guaranteed for meals for (1) one year. An amendment can be submitted with a copy of the annual CPI-U each year for an increase or decrease charges for inmate meals.

b) Access and Records - The vendor shall keep full and accurate records of sales and meal count records in connection with the food services. A copy of said record shall be supplied to the Warden or designee on a monthly basis on the first working day of the subsequent month. In addition, all such records shall be available for auditing by the County at any time during regular working hours.

c) Licenses, Fees, and Taxes - Secure and pay all federal, state and local licenses, permits, and fees required for the operation of the food services provide hereunder. During the period of this agreement, if it is deemed by taxing authorities that all, or a portion of the services provided hereunder are to be subject to a sales or similar tax which has not been collected by the vendor, the County agrees to pay such tax.

3. Return facility in good working order

a) The Vendor shall return to the County at the expiration of this contract the food service premises and all equipment furnished by the County in the condition in which received except for ordinary wear and tear and except to the extent that said premises and equipment may have been lost or damaged by fire, flood, or


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unavoidable occurrence and except to the extent that said equipment may have been stolen by persons other than employees of the vendor without negligence on the part of the vendor or its employees and providing that all damages and losses are reported to the County for all items covered by this paragraph. The County will pay for needed repairs caused by normal wear and tear within 30 days. The County will replace equipment, which in the opinion of the County has exceeded its useful life after consultation with the vendor.

5. Additional food service requirements a) The vendor agrees to provide additional food services to include: Call-of-the-

List, special events and activities as otherwise assigned. Pricing structure must be included in proposal.

• Package A: Fresh fruit, beverages, and pastries 25 servings • Package B: Cold sandwiches, potato chips, relish tray, dessert,

and beverage • Package C: Hot meat entrée, 3 hot side dishes, 2 cold sides,

bread and butter, desserts, and beverages 6. Participation in Client-required security training a) As required by the Warden. 7. Uniforms for Vendor staff

a) Vendor shall provide professional, neat uniforms that distinguish the vendor’s paid staff from the inmates and corrections officers.

8. Daily Processing of Complaints Food service complaints from inmates must be processed at least daily as follows:

a) Trained food service personnel shall act upon all complaints. b) The Food Service Director shall be responsible for resolving inmate or staff

grievances. Food Service Director responds within (3) working days with a written response sent to Administrative staff. Inmates can file an appeal following standard Jail policy.

C. Menu Specifications 1. All proposals must clearly define and include:

a. Mandatory bid menu – see Attachment D. Changing or altering the attached menu will result in rejection of the proposal.

b. USDA Government approved nutritional analysis for the four (4) week menu. Must provide as a separate appendix, (1) hard copy is mandated. This is a requirement and will be mandated with all proposals being submitted to the county. The County desires to understand the specific products being used in the menu which may differ from one vendor to another.

c. Company registered dietitian certification of both the menu and nutritional analysis.

d. Summary of specifications that will be adhered to for all food products.

e. All proposals must meet or exceed quality of food service as detailed in Scope of Work.

2. Inmate Cycle Menu (Mandatory)


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a. Menu Cycle i. These cycle menus must comply with the Pennsylvania Department of Corrections’

regulations and listing in detail the nutritional information and the amount of food provided per person with each meal.

ii. Each week will include 21 meals and comply with ACA (American Correctional Association) and Pennsylvania Code Title 37, section 95.230 and any additional incorporated standards.

iii. No quote will be considered that doesn't provide a 4 (four) week cycle menu upon which the cost of service is calculated together with the portion sizes of each menu item. Sample menus and or alternate menus may not be served after the contract is awarded and will not be allowed unless approved by the Warden and the Director of Food Services.

3. Nutritional requirements

a. Menus will provide a weekly average of 3000 calories per day in addition to all required nutrients.

b. Menus will provide a weekly average of 70 grams of protein per day. This will be met by providing a minimum of 4 oz of meat or meat equivalent per day, excluding breading. A meat or meat equivalent may include meat, eggs, cheese, peanut butter, or soy. No organ meats shall be allowed in any ground meat.

c. Menus will provide a minimum of one (8 oz) of fluid milk per day. d. Nutritional Analysis – tied to actual recipes & products proposed. e. Each item on the menu shall have specific nutritional values based on recipes that will be

used in the facility. For example, the specific calories, protein, fat, sodium, calcium, iron, and vitamins in the recipe that will be used for Beef, Macaroni, and Tomatoes and all other meal items shall be separately identified on the computer analysis.

f. Menu & analysis certified by R.D. (Registered Dietitian) i. A registered dietitian shall certify the inmate menu in the proposal with a signed

nutritional compliance statement for the age and sex of the population. A copy of the dietitian’s ADA registration card shall be submitted with the quote.

ii. A registered dietitian will review and approve all menus prior to service and annually thereafter. All meals served will be in compliance with the most recently published Recommended Dietary Allowances and Dietary Reference Intakes for adult males as established by the National Academy of Sciences.

iii. On an annual basis the vendor shall provide assurance by qualified nutritionist/dietitian assuring the meals provided meet the national regulation allowances for basic nutritional value.

iv. Quarterly reviews of menus will be required by the Institutional Leadership Team. v. A registered dietitian is a Masters level professional who provides dietary consultation

on a frequent (daily/weekly) basis for inmates on special diets. vi. Dietitian must be available to serve as a consultant for any nutritional questions that

the food service director may have. vii. The food service director must be certified as a trainer in accordance with the Food

Employee Certification Act (3 Pa C.S.A. §§6501-6510). There shall always be a “person in charge” present during all hours of operations.

viii. The food service supervisors must be trained in in accordance with the Food Employee Certification Act (3 Pa C.S.A. §§6501-6510).

ix. The food service director must be familiar with all health department laws and OSHA requirements.


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4. Court Sack Meals a. For approximately 100 inmates, per week sack meals for court are to be provided. These

meals are in place of regular inmate meals. b. Court sack meals are to consist of:

i. Two sandwiches made with: 4 slices bread and 3-oz. meat and/or cheese ii. 2 p.c. condiments iii. Fresh fruit (138 ct) iv. Chips and dessert item v. Portion Pack Beverage at least 8 oz.

c. Sack meals are to be billed at regular inmate rates.

5. Work Release Sack Meals (if applicable) a. For approximately 65 inmates, seven (7) days per week sack meals are to be provided.

These meals are in place regular inmate meals. b. Work Release sack meals are to consist of:

i. Two sandwiches made with: 4 slices bread and 3-oz. meat and/or cheese ii. 2 p.c. condiments iii. Fresh fruit iv. Chips and dessert item v. Portion Pack Beverage at least 8 oz.

c. Sack meals are to be billed at regular inmate rates

6. Medical & Religious Diets a. The vendor shall provide, at no additional cost, religious and medical diets conforming to

special religious or physician-ordered specifications. b. Average number and type

i. The average daily number of inmates receiving medical or religious diets has been approximately 40 including an average of 15 night snack meals to inmates for medically approved diets.

ii. The most common medical and religious diet orders are: Cardiac, Diabetic.

c. Policies and Documentation Requirements i. The vendor will submit with their proposed sample of their corrections diet handbook.

(Full Diet Manual must be submitted for review) the appendix will not be acceptable. The vendor’s diet manual will be returned after award.

7. Staff Meals (78 per day)

a. Vendor shall detail their recommendations for institution of an officer’s dining room program.

8. Holiday Meals a. The vendor shall include in the proposal their policies for serving special meals (spirit lifters) on

holidays and special events. b. Proposed menus and holidays shall be identified. c. Staff meals to consist of salad bar and 4 (four) week menu. d. All such meals will be provided at contract rates.

9. Plan for Product Wholesomeness a. Vendor will warranty that:

i. All meat products will be purchased from suppliers using HACCP (Hazard Analysis Critical Control Point) programs.


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ii. All food items will be purchased from facilities and manufacturers that meet all applicable federal and state regulations for food safety, use only industry “best practices” to assure wholesomeness and maintain appropriate liability insurance on their products.

b. Vendor will provide a written procedure for verification of food safety and quality of ‘spot buys” (defined as items purchased at a discount usually from a broker or distributor).

c. Vendor will include in the quote its specific plan for maintaining safe and wholesome food in the facilities operated by this jurisdiction.

10. Documentation of meals served a. Served Menu records - Substitution policy b. Documentation of all meals served including substitutions shall be maintained. A plan for

assuring nutritional compliance with substitutions shall be provided in the proposal. c. The vendor shall outline procedures used to assure all meals will be served at appropriate

temperatures and in a manner that makes them palatable, neat, and visibly pleasing.

11. Standardized recipes a. Standardized recipes with portion yield data for all items shall be available and utilized.

1. Types of Meat Requirements

a. Pork and pork-derived products are not allowed on any menu in this facility. b. Whole muscle meat items (such as chicken quarters) must be served at least two (2) times in the

menu cycle.

c. Ground meat items like taco filling, meat sauce for spaghetti, etc. should be made with ground turkey.

d. An average of 5 ounces cooked weight meat or meat equivalent (Cheese, eggs, or peanut butter only) are to be provided daily.

e. The use of granular soy as a meat replacement or enhancement is not allowed. Grade minimums for food items shall be as follows:

• Seafood - U.S.D.A. Grade A or better • Poultry - U.S.D.A. Grade A or better • Vegetables (canned) - Extra Standard or better • Fruit (canned) - Extra Standard or better • Beef - U.S.D.A. Good or better • Eggs - U.S.D.A. Grade A medium • Fresh fruit & vegetables - U.S.D.A. NO. 1 • Dairy Products & Cheese - U.S.D.A. Grade A • Ground Beef - U.S.D.A. Utility or better not

to exceed 25% fat

D. Staff Requirements


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1) Staffing plan to provide adequate resources to meet objectives a) Assign a minimum of one manager to the facility and one employee per shift

to oversee and supervise all aspects of the food service operation. b) Inmates will be provided, as the vendor requires, subject to the approval of the

warden. c) The vendor will provide an organizational chart and job descriptions for all

professional and inmate staff with their quote including number of inmates required per shift. Inmate personnel shall be used for the preparation of food, delivery of meals, and general sanitation and cleaning.

d) The vendor agrees to train and supervise inmate personnel, subject to the overall control of the County.

e) The vendor is responsible for all wages, salary benefits, and overtime payments to its staff.

f) Vendor must provide a complete staffing chart / work schedule (7 days) which includes daily start and finish times, total hours worked each week, for each employee, and the anticipated pay rate for each employee.

2) Credentials of vendor staff

a) The vendor shall submit the resume of the District Manager as a part of its quote.

b) The vendor will include a description of the qualifications of the Food Service Director they plan to place in the facility.

3) Employee related processes a) Health exams

Vendor will agree that its employees assigned to duty at the jail shall submit to periodic health examination at least as frequently and as stringently as required by law and agrees to submit satisfactory evidence of compliance with all health regulations to the County, upon request.

b) Clearance requirements All employees of the contracting firm who will work in the jail must be cleared by Franklin County Human Services and Franklin County Risk Management. All employees must comply with the Department’s written policy and procedures relating to facility security. Policies will be provided to the selected vendor.

4) Supervision & training of inmates

a) If the proposal is to use inmates, the vendor shall provide training in food service delivery and management. The proposal shall outline what this training will entail as part of the vendor's overall vocational training program. Inmate instruction will include ServSafe Food Safety Training as offered by the National Restaurant Association.

b) Inmates are not permitted to supervise other inmates. c) The Food Service Director must be certified as a trainer in accordance with

the Food Employee Certification Act (3 Pa C.S.A. §§6501-6510) and they oversee the training of the staff and inmates. They must provide useful job skills and training is a daily event and is a priority for the jail and the county.

5) Supervision & training of paid staff


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The vendor shall provide training in food service delivery and management. The proposal shall outline what this training will entail as part of the vendor's overall training program.

6) Responsibilities of Contractor’s staff

All proposals must clearly detail the proposed use of inmates as part of the vendor's food service proposal. Included in this section shall be detailed explanation of method of supervision and job descriptions.

This section shall also define the levels of contractor staffing, their responsibilities, job descriptions, performance reviews, and overall approach to working with County employees. Include Staffing charts work schedules for all staff for a seven day period and anticipated wages to be paid to each employee.

E. Participation in Federal / state programs 1) Commodities

a) Vendor agrees to make the fullest use of the USDA donated commodities when they are available, wholesome, and appropriate for menu purposes. The vendor reserves the right to refuse acceptance of any such commodities that are contaminated or in excessive amounts. The utilization/control of USDA donated commodities are subject to the following requirements: (1) The vendor will properly handle, store, and prepare all commodities. (2) A weekly inventory shall be taken of all commodities by the vendor.

The report shall include for each USDA donated commodity, the commodities on hand at the beginning of the week, the quantity used, the quantity list due to spoilage, theft, or shrinkage, and the balance at the end of the week.

(3) Commodities received will be used solely for the benefit of those persons in the jail.

(4) The vendor shall credit to the County's invoice, the fair market value as determined by the USDA published rate, of each commodity item used for the period, deducting there from shipping and handling charges actually incurred.

2) ACA (American Correctional Association) and NCCH (National Commission on

Correctional Healthcare) accreditation a) The County is not currently accredited by ACA and NCCH b) If accredited:

(1) Vendor’s proposal must demonstrate clear understanding of ACA and NCCH standards.

F. Operations Support 1) The vendor shall provide a leading edge, proprietary food production system designed to ensure best practice consistency of quality, portion control, and kitchen safety. This program is to be based on the standards of the ACA. It should include:

• Detailed training compliance and documentation tool that ensures employees and inmate workers are correctly trained in food service processes


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• A best practices roadmap that features state-of-the-art processes, systems and training programs to ensure consistency, quality, and inmate satisfaction

• Every food service worker, including every inmate worker, should know their precise responsibility at every step of the process

2) The vendor shall submit a transition action plan to ensure a well-organized transition.

3) The vendor shall submit their proposed plan for the supervision of the food service operation. The plan should outline how they will supervise the day to day operations of the department.

4) Food quality drives inmate acceptance, minimizing unrest, grievances and litigation. Operational consistency drives inventory efficiency, minimizing waste, controls portion size and ensures standards are met. This program should take into consideration:

• Meal Consistency • Measurability • In-service Supervisor and Inmate Training • Menu Integrity • Communication and Involvement • Performance Review by Support Management.

IX. CONTRACT REVIEW Franklin County and the Food Service Provider shall, within 30 days of execution of an agreement, set

dates through the scheduled contract termination date for quarterly review meetings between the Department and the Food Service Provider personnel for the evaluation and amendment, if necessary, of the Agreement.

The Department and the Food Service Provider shall, within 30 days of execution of an agreement,

formulate a monthly report form that will establish the basis for the quarterly review sessions. X. TERMINATION OF CONTRACT

A. Termination for Cause: Franklin County may terminate the contract at any time that the Contractor fails to carry out its provisions or to make substantial progress under the terms specified in the contract.

1) Franklin County shall provide the Contractor with sixty- (60) days written notice of conditions endangering performance. If after sixty (60) days written notice the Contractor fails to remedy the condition contained in the notice, Franklin County shall issue an order to stop work immediately.

2) Franklin County shall be obligated to reimburse the Contractor only for those services rendered prior to the date of notice of termination, less any liquidation damages that may be assessed for non-performance.

B. Unilateral Right to Terminate: Either party, upon receipt of not less than ninety (90) days

written notice, may terminate the contract on an agreed date, not to exceed ninety (90) days from time of notice, prior to the end of the contract period without penalty to either party.


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C. Lack of Funds: Notwithstanding any other provisions of the contract, if the funds anticipated for

the continued fulfillment of this contract are at any time not forthcoming, through the failure of the County government to appropriate funds, discontinuance or material alteration of the program under which funds were provided, Franklin County shall have the right to terminate the contract without penalty by giving not less than ninety (90) days written notice documenting the lack of funding.

D. Price Re-determination-Prospective: The unit prices stated in this Agreement is firm for one

year. Unit prices for the subsequent twelve (12) month period, and any subsequent twelve (12) month extension(s), shall be increased prior to the beginning of each such period by an amount to be mutually agreed upon; provided, however, that in the event no agreement is reached with respect to the CPI-U defined herein. Unit per meal prices may not be increased or decreased during, and shall remain firm for, any such twelve (12) month period. The base period for comparison for price re-determination shall be an annual average from September to August, and shall be based upon the Consumer Price Index, All Urban Consumers (CPI-U), U.S. City Average, Food Away From Home Index, published by U.S. Department of Labor (the “Index”). Such adjustments shall be calculated using a percentage in which the numerator is the Index for the third month preceding the beginning of the new twelve (12) month period and the denominator which is the Index for the third month preceding the beginning of the prior twelve (12) month period. The percentage shall be applied to the then-current per meal price to determine the price for the subsequent twelve (12) month period, and such unit price shall be effective the first (1st) day of such twelve (12) month period. “

XI. RESPONSIBILITY OF COUNTY

A. The Department of Corrections and/or 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. Franklin County shall provide

local intercom, communication radios, and 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 local service for personal use and other non-business related calls or long distance calls, whether business or personal, a separate telephone not connected to the county system shall be installed at the contractor's expense.

4) Franklin County shall provide office space, desk working area, and office chair. County is NOT responsible for computer and printer.

5) Extermination services and removal of trash and garbage from loading dock areas. 6) 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.

7) Adequate preparation, storage, and holding equipment and maintenance for same. 8) Adequate number of inmates for kitchen duties. 9) 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.


21

10) Purchase capital kitchen appliances and equipment with an ongoing working order basis.

11) Purchase replacements of all captain items such as food carts, oven, refrigerators, dishwashers and such.

XII. COST SUMMARY The cost per meal prepared shall be indicated on the proposal summary sheet (Attachment A). XIII. Contractor Supplied Items and Equipment

Contractor will be required to purchase all items and equipment as listed in (Attachment C) upon start-up of operations.

XIV. Contractor Maintenance and Major Equipment Contractor will be required to provide maintenance (to include parts and labor) for the below-listed equipment, during the life of the contract.

• Hobart CRS – 86A Dishwasher (Or as installed) • Baxter BXA 1G Rotating Rack Oven • Vulcan VC 44G Series Double Deck Gas Convention Oven


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ATTACHMENT A

FRANKLIN COUNTY JAIL

INMATE FEEDING COST SUMMARY June 15, 2017 – December 31, 2020

INMATE MEALS COST PER MEAL 520 – Above _____________ 494 – 519 _____________ 468 - 493 _____________ 442 – 467 _____________ 416 - 441 _____________ 390 – 415 _____________ 364 – 389 _____________ 338 – 363 _____________

337 - Below _____________ Scales price is determined by taking the total number of inmate meals served in a 7 day period and dividing that number by 21. Staff meals are billed at the same rate as the inmate meal for that week. Company Name: ___________________________________________________ Date: ______________ Authorized Signature: ___________________________________________________________________


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ATTACHMENT B In further description of this proposal, we desire to submit sheets marked as follows: ____________________________________________________________________________________ ____________________________________________________________________________________ Company Name: ______________________________________________________________________ Federal Employee Identification Number _______________________________________________ which is (Check one of the following): ( ) Corporation, incorporated under the laws of the State of: ________________________________________________________________________________ ( ) Partnership, consisting of (List Partners) ________________________________________________________________________________ ________________________________________________________________________________ ________________________________________________________________________________ ( ) Assumed Name (Register No.)________________________________________________________ ( ) Individual: AUTHORIZED SIGNATURE: _____________________________________________________________ Printed or typed: _____________________________________________________________________ TITLE: _____________________________________________________________________________ ADDRESS: ___________________________________________________________________________ DATE: _____________________________________________________________________________ TELEPHONE: _________________________________________________________________________ ***************************************************************************************************************************** When payment on such order or contract is to be directed to the same company at an address different from above, fill in the following address: _____________________________________________________________________________________ _____________________________________________________________________________________ A final contract with a current W9 will need to be submitted upon final submission to the Franklin County Commissioners.


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ATTACHMENT C

ITEMS AND EQUIPMENT TO BE SUPPLIED BY CONTRACTOR AT START-UP OF OPERATIONS, AND WILL CONTINUE TO BE REPLACE AS NEEDED. AT THE END OF CONTRACT, ITEMS WILL REMAIN WITH CONTRACTOR.

ITEM QTY DESCRIPTION 1 2 ea

ROLLING PIN American Metalcraft Model No. RP5718 Packed: 6 - ea per case Rolling Pin, 18" wide, 3-1/2" barrel, aluminum

2 4 ea

MEASURING CUP, ALUMINUM American Metalcraft Model No. AM10 Packed: 12 – ea Measure, 1 qt., aluminum handle & lid

3 1 ea

CHINA CAP American Metalcraft Model No. CC12F Packed: 12 - ea per case China Cap Strainer, 12" deep cone, 1/16" perforations, permanently welded handle, band and clip, heavy gauge 18-8 stainless

4 2 ea

FRENCH WHIP American Metalcraft Model No. FW18 Packed: 60 - ea per case French Whip, 18" long, sealed handle, stainless steel

5 2 ea

FRENCH WHIP American Metalcraft Model No. FW16 Packed: 60 - ea per case French Whip, 16" long, sealed handle, stainless steel

6 6 ea

UTILITY TONGS American Metalcraft Model No. HDUT1200 Packed: 72 - ea per case Utility Tong, 12" long, 1.2mm stainless, tempered flat steel spring, heavy weight

7 15 ea

DISHWASHER RACK, PLATES/BOWLS Cambro Model No. PR59500 Packed: 5 - ea per case Camrack® 5 x 9 Peg Rack w/1 extender, 5 spacing & 9 spacing configuration, will hold 10" deep dish plates or pasta & soup bowls, smooth sides, round corners, ergonomic handles, 4-1/4" max. height, soft gray


25

8 2 ea

COLANDER Carlisle Model No. 60279 Packed: 6 - ea Colander, 11 quart, standard weight, aluminum

9 15 ea

STEAM TABLE PAN, STAINLESS Carlisle Model No. 608004 Packed: 6 - ea DuraPan" Steam Table Pan, full size, 20-3/4" L x 12-3/4" x 4" D, anti-jam, 22 gauge, 18-8 stainless steel, NSF

10 30 ea

STEAM TABLE PAN, STAINLESS Carlisle Model No. 608006 Packed: 6 - ea DuraPan" Steam Table Pan, full size, 20-3/4" L x 12-3/4" x 6" D, anti-jam, 22 gauge, 18-8 stainless steel, NSF

11 8 ea

STEAM TABLE PAN, STAINLESS Carlisle Model No. 608126 Packed: 6 - ea DuraPan" Steam Table Pan, half size, 10-3/8" L x 12-3/4" x 6" D, anti-jam, 22 gauge, 18-8 stainless steel, NSF

12 30 ea

STEAM TABLE PAN COVER, STAINLESS Carlisle Model No. 607000C Packed: 6 - ea DuraPan" Steam Table Pan Cover, full size, solid flat, recessed handle, 24 gauge, 18-8 stainless steel, NSF

13 8 ea

STEAM TABLE PAN COVER, STAINLESS Carlisle Model No. 607120C Packed: 6 - ea DuraPan" Steam Table Pan Cover, 1/2 size, solid flat, recessed handle, 24 gauge, 18-8 stainless steel, NSF

14 6 ea

STEAM TABLE PAN, STAINLESS Carlisle Model No. 608144 Packed: 6 - ea DuraPan" Steam Table Pan, 1/4 size, 6-3/8" L x 10-3/8" x 4" D, anti-jam, 22 gauge, 18-8 stainless steel, NSF


26

15 6 ea


16 6 ea

STEAM TABLE PAN, STAINLESS Carlisle Model No. 608134 Packed: 6 - ea DuraPan" Steam Table Pan, 1/3 size, 6-7/8" L x 12-3/4" x 4" D, anit-jam, 22 gauge, 18-8 stainless steel, NSF

17 6 ea


18 6 ea

STEAM TABLE PAN, STAINLESS Carlisle Model No. 608194 Packed: 6 - ea DuraPan" Steam Table Pan, 1/9 size, 6-7/8" L x 4-1/4" x 4" D, anti-jam, 22 gauge, 18-8 stainless steel, NSF

19 6 ea


20 6 ea

FOOD STORAGE CONTAINER, SQUARE Carlisle Model No. 10720 Packed: 6 - ea per case StorPlus" Food Storage Container, 2 quart, square, polycarbonate, clear, NSF


27

21 6 ea


22 6 ea


23 6 ea


24 6 ea


25 6 ea


26 6 ea



28

27 12 ea

FOOD STORAGE CONTAINER COVER Carlisle Model No. 10740 Packed: 6 - ea per case Cover, for StorPlus" food storage container, for 2 or 4 quart square container, polycarbonate, forest green, NSF

28 12 ea

FOOD STORAGE CONTAINER COVER Carlisle Model No. 10741 Packed: 6 - ea per case Cover, for StorPlus" food storage container, for 6 or 8 quart square container, polycarbonate, red, NSF

29 18 ea

FOOD STORAGE CONTAINER COVER Carlisle Model No. 10742 Packed: 6 - ea per case Cover, for StorPlus" food storage container, for 12, 18 or 22 quart square container, polycarbonate, blue, NSF

30 4 ea

INGREDIENT BIN Cambro Model No. IB32 Packed: 1 - ea Ingredient Bin, mobile, 32 gal. capacity, molded polyethylene w/sliding cover, with bin securely attached to base plate, white

31 6 ea

DUST PAN Carlisle Model No. 361437 Packed: 24 - ea per case Sparta® Dust Pan, 12" wide, plastic

32 1 ea

CHINA CAP Carlisle Model No. 60838 Packed: 6 - ea China Cap Strainer, 12" diameter, fine mesh, edge hook, 18/8 stainless steel

33 2 ea

COLANDER Carlisle Model No. 60279 Packed: 6 - ea Colander, 11 quart, standard weight, aluminum


29

34 1 ea

LADLE Carlisle Model No. 607351 Packed: 12 - ea Ladle, 1 ounce, 9", one-piece, no welds, capacity of bowl stamped on handle, stainless steel

35 4 ea

LADLE Carlisle Model No. 607352 Packed: 12 - ea Ladle, 2 ounce, 10-1/2", one piece, no welds, capacity of bowl stamped on handle, stainless steel

36 4 ea


37 4 ea


38 2 ea

FRENCH WHIP Carlisle Model No. 40683 Packed: 2 - ea per case Sparta® Chef Series" French Whip, 18", stainless steel

39 2 ea

FRENCH WHIP Carlisle Model No. 40686 Packed: 12 - ea Sparta® Chef Series" French Whip, 16", 18/8 stainless steel

40 6 ea

UTILITY TONGS Carlisle Model No. 607552 Packed: 12 - ea Utility Tong, 12", stainless steel flat spring is replaceable, heavy duty, heavy gauge stainless steel


30

41 4 ea

PASTRY BRUSH Carlisle Model No. 40392 Packed: 12 - ea per case Sparta® Galaxy" Pastry Brush, 3", flat, nylon bristles, plastic handle

42 4 ea

PASTRY BRUSH Carlisle Model No. 40393 Packed: 12 - ea per case Sparta® Galaxy" Pastry Brush, 4", flat, white nylon bristles, plastic handle

43 8 ea

DISHER Carlisle Model No. 60300-8 Packed: 12 - ea Disher, size 8, grey, 1-piece color coded handle, 4 oz. bowl/stainless steel, 2-3/4" diameter, size of disher is stamped on swing, plastic handle/ribbed, NSF approved

44 8 ea

DISHER Carlisle Model No. 60300-6 Packed: 12 - ea Disher, size 6, white, 1-piece color coded handle, 4-2/3 oz. bowl/stainless steel, 3" diameter, size of disher is stamped on swing, plastic handle/ribbed, NSF approved

45 8 ea

DISHER Carlisle Model No. 60300-10 Packed: 12 - ea Disher, size 10, ivory, 1-piece color coded handle, 3-3/4 oz. bowl/stainless steel, 2-5/8" diameter, size of disher is stamped on swing, plastic handle/ribbed, NSF approved

46 8 ea

DISHER Carlisle Model No. 60300-10 Packed: 12 - ea Disher, size 10, ivory, 1-piece color coded handle, 3-3/4 oz. bowl/stainless steel, 2-5/8" diameter, size of disher is stamped on swing, plastic handle/ribbed, NSF approved


31

47 8 ea

DISHER Carlisle Model No. 60300-12 Packed: 12 - ea Disher, size 12, green, 1-piece color coded handle, 3-1/4 oz. bowl/stainless steel, 2-1/2" diameter, size of disher is stamped on swing, plastic handle/ribbed, NSF approved

48 8 ea

DISHER Carlisle Model No. 60300-16 Packed: 12 - ea Disher, size 16, blue, 1-piece color coded handle, 2-3/4 oz. bowl/stainless steel, 2-1/4" diameter, size of disher is stamped on swing, plastic handle/ribbed, NSF approved

49 4 ea

DISHER Carlisle Model No. 60300-20 Packed: 12 - ea Disher, size 20, yellow, 1-piece color coded handle, 2 oz. bowl/stainless steel, 2-1/8" diameter, size of disher is stamped on swing, plastic handle/ribbed, NSF approved

50 3 ea

DISHER Carlisle Model No. 60300-24 Packed: 12 - ea Disher, size 24, red, 1-piece color coded handle, 1-3/4 oz. bowl/stainless steel, 2" diameter, size of disher is stamped on swing, plastic handle/ribbed, NSF approved

51 6 ea

DISHER Carlisle Model No. 60300-30 Packed: 12 - ea Disher, size 30, black, 1-piece color coded handle, 1-1/4 oz. bowl/stainless steel, 1-3/4" diameter, size of disher is stamped on swing, plastic handle/ribbed, NSF approved

52 3 ea

DISHER Carlisle Model No. 60300-40 Packed: 12 - ea Disher, size 40, orchid, 1-piece color coded handle, 7/8 oz. bowl/stainless steel, 1" diameter, size of disher is stamped on swing, plastic handle/ribbed, NSF approved

53 6 ea

BUCKET/PAIL Carlisle Model No. 11820 Packed: 12 - ea Sani-Pail", 2-1/2 quart, red pail for sanitizing solutions, instructions printed on side in English & Spanish, sturdy, dishwasher safe plastic, meets board of health & HACCP guidelines


32

54 6 ea

BUCKET/PAIL Carlisle Model No. 11826 Packed: 12 - ea Suds-Pail", 5 quart, green pail for cleaning solutions, instructions printed on side in English & Spanish, sturdy, dishwasher safe plastic, meets board of health & HACCP guidelines

55 8 ea

BRUSH, MISC. Carlisle Model No. 40546 Packed: 12 - ea Sparta® Hercules Kitchen Brush, 8" handle, polypropylene block, polyester bristles

56 8 ea

SIGN, FLOOR (HOUSEKEEPING) Carlisle Model No. 36900 Packed: 6 - ea "Wet Floor" Sign, 25" tall x 11" wide, two-sided, English/Spanish

57 6 ea

WET MOP HEAD Carlisle Model No. 369418 Packed: 12 - ea Sparta® Wet Mop Head, medium, 4 ply, looped-end, premium blend

58 4 ea

MOP HANDLE Carlisle Model No. 41664 Packed: 12 - ea Sparta® Spectrum® Quik-Release" Mop Handle, 60", fiberglass

59 20 ea

ROAST PAN Carlisle Model No. 601822 Packed: 6 - ea Roast/Bake Pan, 13 quart, 25-3/4" x 17-3/4" x 2-3/16", 14 gauge, hard aluminum, made in USA


33

60 10 ea

BROOM, PUSH Carlisle Model No. 41871 Packed: 12 - ea Anchor Omni Sweep" Floor, 24" wood block, long, fine/medium synthetic bristles w/pitched angle, without handle, anchor clamp included

61 2 ea

ICE SCOOP Carlisle Model No. 606055 Packed: 12 - ea Scoop, 58 oz., cast aluminum, NSF

62 4 ea

HANDLE, SCREW IN TYPE Carlisle Model No. 40225 Packed: 12 - ea per case Sparta® Spectrum® Handle, 60", threaded, fiberglass w/Flex-Tip", 1" D

63 4 ea

BRUSH, MISC. Carlisle Model No. 40042 Packed: 12 - ea per case Sparta® Tank & Kettle Brush, 5-1/2" x 9-1/2", nylon bristles

64 4 ea

BUN PAN RACK Channel Manufacturing Model No. 401A Standard Bun Pan Rack, 70-1/4"H, angle tray guides on 3" centers, capacity (20) 18" x 26" bun pans/17" x 25" fryer screens, front loading, open sides, welded tubular aluminum frame, bolted 5" plate casters

65 3 ea

TRUCK, MOBILE PLATFORM Channel Manufacturing Model No. PT2448 Platform Truck, 35"H x 24" W x 50"D, 2000 lb. capacity, steel deck, removable high end handle, rubber wheels, caster design (2) 6" rigid and (2) 6" swivel casters, steel construction


34

66 1 ea

CAN STORAGE RACK Channel Manufacturing Model No. CSR-9 Can Storage Rack, 76"H x 25-1/2"W x 35"D, capacity - (162) #10 cans/(216) #5 cans, sloped shelves, rear loading, welded aluminum construction

67 6 ea

SYNTHETIC CORN BROOM/BLACK COOKS CORRECTIONAL Model No. CA41680 SYNTHETIC CORN BROOM/BLACK

68 2 ea

SCALE, PORTION, DIAL COOKS CORRECTIONAL Model No. TY32 Scale, Portion,TAYLOR angled dial, top loading counter model, analog rotating dial, 32 oz x 1/4 oz graduation, stainless steel, bold graphics, shatterproof lens, removable platform, NSF

69 3 ea

SPATULA, PLASTIC COOKS CORRECTIONAL Model No. RU1906 Scraper,RUBBERMAID 16-1/2"L, up to 200°F, seamless construction, blades molded onto handle, dishwasher safe, white, NSF

70 4 ea

LADLE COOKS CORRECTIONAL Model No. SW3220 Ladle, 1/2 oz., one piece, short handle, stainless steel


35

71 2 ea

KNIFE LEASH KIT/RED 60" INCLUDES: LEASH, FASTENER COOKS CORRECTIONAL Model No. KLK100R KNIFE LEASH KIT/RED 60" INCLUDES: LEASH, FASTENER AND LOCK / RED

72 3 ea

BISCUIT CUTTER / ONE PIECE 3"D COOKS CORRECTIONAL Model No. C300 BISCUIT CUTTER / ONE PIECE 3"D

73 1 ea

CAKE MARKER S/S 54-CUT 9 X 6 COOKS CORRECTIONAL Model No. CKE101SS Packed: 1 - ea CAKE MARKER S/S 54-CUT 9 X 6

74 2 ea

CAKE MARKER | S/S 60-CUT 10 X 6 COOKS CORRECTIONAL Model No. CKE102SS Packed: 1 - ea CAKE MARKER | S/S 60-CUT 10 X 6

75 1 ea

CAKE MARKER | S/S 80-CUT 10 X 8 COOKS CORRECTIONAL Model No. CKE103SS CAKE MARKER | S/S 80-CUT 10 X 8

76 12 ea

OVEN MITT / PYROSHIELD 17" COOKS CORRECTIONAL Model No. FG17 OVEN MITT / PYROSHIELD 17"


36

77 13 cs

CORRECTIONAL TUMBLERS/CO-POLYMER 8-OZ 48-EA/CASE COOKS CORRECTIONAL Model No. 630-300/CP-POLYM CORRECTIONAL TUMBLERS/CO-POLYMER 8-OZ 48-EA/CASE SPECIFY COLOR: TAN, BROWN OR ORANGE

78 4 ea

CORRECTIONAL SPOODLE/ SOLID 10-OZ RED CO-POLYMER H COOKS CORRECTIONAL Model No. 630-730 CORRECTIONAL SPOODLE/ SOLID 10-OZ RED CO-POLYMER HI-TEMP 190F COOKS EXCLUSIVE

79 4 ea

CORRECTIONAL SPOODLE/ SOLID 12-OZ PURPLE CO-POLYME COOKS CORRECTIONAL Model No. 630-740 CORRECTIONAL SPOODLE/ SOLID 12-OZ PURPLE CO-POLYMER HI-TEMP 190 F COOKS EXCLUSIVE

80 6 ea SPOODLE / 4-OZ SOLID CHOCOLATE BROWN COOKS CORRECTIONAL Model No. R2004 SPOODLE / 4-OZ SOLID CHOCOLATE BROWN



83 2 ea

TURNER, 8" X 3", STAINLESS STEEL BLADE, RED POLYPR COOKS CORRECTIONAL Model No. W5683R Turner, 8" x 3", stainless steel blade, red polypropylene handle, treated w/sanitized antimicrobial protection, NSF MUNDIAL

84 2 ea

TURNER, 8" X 3", STAINLESS STEEL BLADE, YELLOW POL COOKS CORRECTIONAL Model No. W5683Y Turner, 8" x 3", stainless steel blade, YELLOW polypropylene handle, treated w/sanitized antimicrobial protection, NSF MUNDIAL


37

85 4 ea

HAMBURGER TURNER, 4" X 3", STAINLESS STEEL BLADE, COOKS CORRECTIONAL Model No. W5686 Hamburger Turner, 4" x 3", stainless steel blade, molded white polypropylene handle, treated w/sanitized antimicrobial protection, NSF MUNDIAL

86 10 ea

ULTRA HYGIENE SQUEEGEE 28"W DOUBLE SPLASH GUARD, R COOKS CORRECTIONAL Model No. RM7073 ULTRA HYGIENE SQUEEGEE 28"W DOUBLE SPLASH GUARD, REVERSE EDGE SCRAPER / (EURO-THREAD HANDLE REQUIRED #RM2938)

87 12 ea

POCKET THERMOMETER Cooper-Atkins Model No. 1246-02-1 Packed: 6 - ea Pocket Thermometer, test, 1" dial type with 5" stem, temperature range 0 to 220° F, with protective sheath with calibration wrench and clip, NSF certified, (carded)

88 1 ea

WINDOW/WALL THERMOMETER Cooper-Atkins Model No. 212-144-3 Packed: 1 - ea Environmental Thermometer, dry storage, wall, 10 to 80° F temperature capacity, dial type, 14"

89 6 ea

THERMOMETER, REFRIG/FREEZER Cooper-Atkins Model No. 25HP-01-1 Packed: 6 - ea per case Refrigerator/Freezer/Dry Storage Thermometer, colored 2" dial zoned with specific applications and HACCP guidelines, temperature range -20 to 80° F (-30 to 30° C), NSF certified, (carded)

90 500 ea

INSULATED TRAY | WITH FOAM 13" X 14-1/2" X 2-3/8" Design Specialties Model No. TF-340 Packed: 12 - ea INSULATED TRAY | WITH FOAM 13" X 14-1/2" X 2-3/8" 4-COMPARTMENT 12/CS SPECIFY COLOR: BAMBOO, TAN OR CINNABAR

91 1 ea

SCALE, RECEIVING, DIAL Edlund Model No. HD-50 Packed: 4 - ea per case Scale, Receiving, Dial Type, top loading counter model, fixed dial, sloped face, 50 lb x 2 oz. graduation, stainless steel construction


38

92 3 ea

KETTLE STRAINER-S/S 3/16" FRANKLIN MACHINE PARTS Model No. 230-1000 KETTLE STRAINER-S/S 3/16"

93 4 ea

PAWGARD CUT-RESISTANT GLOVE OFFERS SAFETY & COMFOR HUBERT Model No. 60310 PawGard Cut-Resistant Glove Offers Safety & Comfort Spectra" and high-tech fiber construction provides the superior cut-resistance of a heavyweight glove combined with the close, comfortable fit of a lightweight glove. Extended cuff offers extra cut protection for the wrist.

94 1 ea

MIXING PADDLE, STAINLESS STEEL Legion Model No. PS Paddle, 6-5/8" x 11-1/2" 12 ga. 304 s/s paddle head w/1-1/2" holes, contoured to fit inside kettle shell, 36" x 1-1/4" s/s tubular handle, overall length 48", 16 gauge handle

95 1 ea

SAUCE PAN Lincoln Foodservice Products Model No. 7348 Marathon Sauce Pan, 8-1/2 qt., 3004 aluminum natural finish

96 1 ea

SAUCE POT Lincoln Foodservice Products Model No. 7373 Marathon Sauce Pot, 14 qt., 3004 aluminum

97 24 ea

BUN PAN Lincoln Foodservice Products Model No. 5315 Packed: 12 - ea Sheet Pan, 17-3/4" x 25-3/4" x 1" deep, 12 gauge aluminum alloy, natural finish, made in USA

98 2 ea

LADLE Lincoln Foodservice Products Model No. 4752 Packed: 3 - ea per case Ladle, 64 oz., 3004 aluminum alloy, with insulated handle, made in USA


39

99 1 ea

LADLE Lincoln Foodservice Products Model No. 5332 Packed: 3 - ea per case Dipper, 64 oz., 3004 aluminum alloy, with insulated handle, made in USA

100 1 ea

COLANDER Lincoln Foodservice Products Model No. 3168 Centurion® China Cap Colander, 24-1/4 qt., 17-3/4" dia., footed, 18-10 stainless steel

101 1 ea

SAUCE PAN Lincoln Foodservice Products Model No. 7350 Marathon Sauce Pan, 10 qt., 3004 aluminum natural finish

102 1 ea

TRUCK, MOBILE PLATFORM Lockwood Manufacturing Model No. APT-3060-6PH Platform Truck, mobile, aluminum diamond tread platform, removable, reversible aluminum handle, platform size approximately 30" x 60", 2000 lbs capacity, mounted on 6" x 2" Phenolic casters (2/swivel, 2/rigid)

103 6 ea

TRASH CONTAINER Rubbermaid Model No. 2610 Packed: 6 - ea per case Round BRUTE® Container, without lid, 10 gal., 15-5/8"D x 17-1/7"H, reinforced rims, built in handles, double rimmed base, high-impact plastic construction (specify color)

104 6 ea

COVER, GARBAGE CAN Rubbermaid Model No. 2619 Packed: 6 - ea per case BRUTE® Container Lid, 19-7/8"D x 1-1/4"H (specify color)

105 4 ea

GARBAGE CAN DOLLY Rubbermaid Model No. 2640 Packed: 2 - ea per case BRUTE® Dolly, 18-1/4"D x 6-5/8"H, heavy duty 3" casters, black


40

106 4 ea

MOP BUCKET/WRINGER COMBINATION Rubbermaid Model No. 7576 Packed: 1 - ea BRUTE® Mopping Combo Pack, 6118-88 mop bucket, 7575 wringer, color-coded systems, non-marking casters, yellow

107 3 ea

UTILITY CART Rubbermaid Model No. 4520-88 Packed: 1 - ea Utility Cart, two shelves, 250 lb. capacity per shelf, open base, 45-1/4"L x 25-7/8"W x 33-1/4"H, polyethylene exterior, large non-marking casters (specify color), assembly required

108 2 pk

CHILLING PADDLE San Jamar Model No. RCU1282 Packed: 1 - pk Rapi-Kool"® Cold Paddle, polycarbonate, 128 oz. capacity, NSF (pack of 2)

109 1 ea

CUTTING BOARD San Jamar Model No. CB1824QS Packed: 1 - ea KolorCut® Cut-N-CarryKolor-Cut" Cutting Board Set, includes (4) 18" x 24" x 1/2" boards (1 ea. yellow, red, green, white) & 1 wall chart, NSF certified

110 1 ea

SCOOP HOLDER San Jamar Model No. SI2000 Packed: 1 - ea Saf-T-Ice® Scoop Caddy Guardian, HDPE plastic, blue

111 2 ea

FLOOR MAT, RUBBER Teknor Apex Model No. 436-932 Packed: 1 - ea Tek-Tough Jr.® Grease-Resistant Floor Mat, 3' x 5', 1/2" thick, rubber, lightweight design w/built-in beveled edge, red

112 2 ea

FLOOR MAT, RUBBER Teknor Apex Model No. 440-447 Packed: 1 - ea Tek-Tough Jr.® Grease-Resistant Floor Mat, 3' x 10', 1/2" thick, rubber, lightweight design w/built-in beveled edge, red


41

113 1 ea

MIXING PADDLE, STAINLESS STEEL Update International Model No. MPS-36 Packed: 6 - ea Mixing Paddle, 36", mirror polish finish

114 1 ea

BATTER DISPENSER, PANCAKE Update International Model No. PCD-13 Packed: 1 - ea Pancake Dispenser, aluminum

115 84 ea

BUN PAN Vollrath Company L.L.C. Model No. 68374 Packed: 12 - ea per case Bun Pan, Full Size Open Bead, Aluminum, 25 3/4"x17 3/4"x1", 12 ga., USA made, NSF


42

ATTACHMENT D – WEEK 1

Oatmeal, 1 cup Turkey Salami, 3 wz Patty Pepper, 3 wzBreakfast Gravy, 3/4 cup Sliced Cheese, 1 wz Mashed Potatoes, 2/4 cupBiscuit, 2 each 1/80 cut White Bread, 2 slice Gravy, 3 fzHash Browns, 3/4 cup Rice, 1 cup Seasoned Cabbage, 1/2 cupMargarine, 1 wz Tossed Salad, 1/2 cup White Bread, 2 sliceJelly, 1 wz Dressing Italian, 1 fz Margarine, 1 wzSugar Packet, 3 each Glazed Cake, 1/48 slice Cookie, 2 eachMilk 1%, 1 cup Beverage, 1 cup Beverage, 1 cupCoffee, 1 cupOatmeal w/ Sugar and Cinn, 1 cup Salami Salad, 4 wz Spaghetti Caserole, 1-1/4 cupEgg Patty, 3 wz White Bread, 2 slice Tossed Salad, 1/2 cupWhite Bread, 3 slice Rice, 1 cup Dressing Italian, 1 fzJelly, 1/2 wz Tossed Salad, 1/2 cup Carrots, 1/2 cupMargarine, 1 wz Dressing Italian, 1 fz White Bread, 2 sliceSugar Packet, 3 each Glazed Cake, 1/48 slice Margarine, 1 wzMilk 1%, 1 cup Beverage, 1 cup Applesauce, 1/2 cupCoffee, 1 cup Beverage, 1 cupGrits, 1 cup Enchilada Casserole, 1-1/4 cup Fish Patty, 1 eachPancakes, 3 each Pinto Beans, 3/4 cup Rice, 1 cupSyrup, 3 fz Tossed Salad, 1/2 cup Carrots, 1/2 cupApplesauce, 1/2 cup Dressing Italian, 1 fz White Bread, 2 sliceMargarine, 1 wz Cookie, 2 each Margarine, 1 wzSugar Packet, 3 each Beverage, 1 cup Cake Devil's Food, 1/48 sliceMilk 1%, 1 cup Glazed Cake, 1/48 sliceCoffee, 1 cup Beverage, 1 cupCold Cereal, 1 cup Soup Vegetable, 1 cup Salisbury Patty, 3 wzEgg Patty, 3 wz Turkey Balogna, 3 wz Country Cream Gravy, 3 fzWhite Bread, 3 slice Sliced Cheese, 1 wz Mashed Potatoes, 3/4 cupSausage Patty, 1 wz Mustard PC, 1 each Green Beans, 1/2 cupJelly, 1/2 wz White Bread, 3 slice White Bread, 2 sliceMargarine, 1 wz Cottage Fried Potatoes, 1 cup Margarine, 1 wzSugar Packet, 3 each Glazed Cake, 1/48 slice Cookie, 2 eachMilk 1%, 1 cup Beverage, 1 cup Beverage, 1 cupCoffee, 1 cupCold Cereal, 1 cup Country Gravy, 1-1/2 cup Goulash Casserole, 1-1/4 cupPancakes, 3 each Biscuit, 2 each 1/80 ct Carrots, 1/2 cupSyrup, 3 fz Cottage Fried Potatoes, 3/4 cup Coleslaw, 1/2 cupMargarine, 1 wz Tossed Salad, 1/2 cup White Bread, 2 sliceSugar Packet, 3 each Dressing Italian, 1 fz Margarine, 1 wzMilk 1%, 1 cup Gelatin, 1/2 cup Cookie, 2 eachCoffee, 1 cup Margarine, 1 wz Beverage, 1 cup

Beverage, 1 cupApplesauce, 1/2 cup Frankfurter Turkey, 2 each Cass Turkey PGR Rice, 1-1/4 cupOatmeal, 1 cup White Bread, 2 slice Coleslaw, 1/2 cupEgg Patty, 3 wz Mustard PC, 1 each Peas, 1/2 cupWhite Bread, 3 slice Ketchup PC, 1 each White Bread, 2 sliceJelly, 1/2 wz Macaroni Salad, 1 cup Glazed Cake, 1/48 sliceMargarine, 1 wz Boiled Potatoes, 3/4 cup Margarine, 1 wzSugar Packet, 3 each Cookie, 2 each Beverage, 1 cupMilk 1%, 1 cup Beverage, 1 cupCoffee, 1 cupGrits w/ Margarine, 1 cup Meatball Sub No Cheese, 1 each Spanish Rice w/ Meat, 1-1/4 cupEgg Patty, 3 wz Hot Dog Bun, 1 each Pinto Beans, 3/4 cupWhite Bread, 3 slice Soup Vegetable, 1 cup Coleslaw, 1/2 cupSausage Patty, 1 wz Pasta Salad, 3/4 cup White Bread, 2 sliceJelly, 1/2 wz Cake Devil's Food, 1/48 slice Margarine, 1 wzMargarine, 1 wz Beverage, 1 cup Applesauce, 1/2 cupSugar Packet, 3 each Beverage, 1 cupMilk 1%, 1 cupCoffee, 1 cup

Thursday

Friday

Saturday

Sunday

Monday

Tuesday

Wednesday

DinnerBreakfast Lunch


43


Grits w/ Margarine, 1 cup Burrito Filling, 1 cup Stroganoff, 1-1/4 cupBreakfast Gravy, 3/4 cup Shredded Cheese, 1/2 wz Macaroni, 1 cupBiscuit, 2 each 1/80 cut Rice, 1 cup Gravy, 3 fzHash Browns, 3/4 cup Tossed Salad, 1/2 cup Carrots, 1/2 cupMargarine, 1 wz Dressing Italian, 1 fz White Bread, 2 sliceSugar Packet, 3 each Tortilla, 2 each Margarine, 1 wzMilk 1%, 1 cup Cookie, 2 each Cake Devil's Food, 1/48 sliceCoffee, 1 cup Beverage, 1 cup Beverage, 1 cupOatmeal w/ Sugar and Cinn, 1 cup Soup Vegetable, 1 cup Salisbury Patty, 3 wzPancakes, 3 each Turkey Ham, 3 wz Mashed Potatoes, 1 cupSyrup, 3 fz Sliced Cheese, 1 wz Gravy, 3 fzSausage Patty, 1 wz Boston Baked Beans, 1/2 cup Green Beans, 1/2 cupMargarine, 1 wz Tossed Salad, 1/2 cup White Bread, 2 sliceSugar Packet, 3 each Dressing Italian, 1 fz Margarine, 1 wzMilk 1%, 1 cup White Bread, 2 slice Glazed Cake, 1/48 sliceCoffee, 1 cup Glazed Cake, 1/48 slice Beverage, 1 cup

Beverage, 1 cupGrits w/ Margarine, 1 cup Frankfurter Turkey, 2 each TSG Cheese Pizza (Pourable), 1 slice

Egg Patty, 3 wz White Bread, 2 slice Carrots, 1/2 cupHash Browns, 3/4 cup Rice, 1 cup Rice, 1 cupBiscuit, 2 each 1/80 cut Coleslaw, 1/2 cup White Bread, 2 sliceJelly, 1/2 wz Ketchup PC, 1 each Margarine, 1 wzMargarine, 1 wz Mustard PC, 1 each Beverage, 1 cupSugar Packet, 3 each Applesauce, 1/2 cupMilk 1%, 1 cup Beverage, 1 cupCoffee, 1 cupCold Cereal, 1 cup Patty Pepper, 3 wz Chili Mac, 1-1/4 cupEgg Patty, 3 wz Sliced Cheese, 1/2 wz Corn Seasoned, 1/2 cupWhite Bread, 3 slice Hamburger Bun, 1 each Coleslaw, 1/2 cupJelly, 1/2 wz Cottage Fried Potatoes, 3/4 cup White Bread, 2 sliceMargarine, 1 wz Mustard PC, 1 each Margarine, 1 wzSugar Packet, 3 each Ketchup PC, 1 each Cookie, 2 eachMilk 1%, 1 cup Carrots, 1/2 cup Beverage, 1 cupCoffee, 1 cup Cake Devil's Food, 1/48 slice

Beverage, 1 cupCold Cereal, 1 cup Sloppy Joe, 1/2 cup Turkey Roll Hot, 3 wzPancakes, 3 each Tossed Salad, 1/2 cup Mashed Potatoes, 1 cupSyrup, 3 fz Dressing Italian, 1 fz Gravy, 3 fzMargarine, 1 wz Rice, 1 cup Carrots, 1/2 cupSausage Patty, 1 wz White Bread, 2 slice White Bread, 2 sliceSugar Packet, 3 each Cookie, 2 each Margarine, 1 wzMilk 1%, 1 cup Fruit, 1 each Glazed Cake, 1/48 sliceCoffee, 1 cup Beverage, 1 cup Beverage, 1 cupGrits w/ Margarine, 1 cup Turkey Sausage Smoked, 1 each Country Stew, 1-1/4 cupEgg Patty, 3 wz White Bread, 2 slice Rice, 3/4 cupBiscuit, 2 each 1/80 cut Shredded Cheese, 1/2 cup Seasoned Cabbage, 1/2 cupMargarine, 1 wz Tossed Salad, 1/2 cup White Bread, 2 sliceJelly, 1/2 wz Dressing Italian, 1 fz Glazed Cake, 1/48 sliceSugar Packet, 3 each Pinto Beans, 3/4 cup Margarine, 1 wzMilk 1%, 1 cup Rice, 1 cup Cookie, 2 eachCoffee, 1 cup Gelatin, 1/2 cup Beverage, 1 cup

Beverage, 1 cupOatmeal w/ Sugar and Cinn, 1 cup Cheeseburger Casserole, 1-1/4 cup Chili Con Carne, 1-1/4 cupEgg Patty, 3 wz Carrots, 1/2 cup Rice, 3/4 cupWhite Bread, 3 slice Tossed Salad, 1/2 cup Corn, 1/2 cupJelly, 1/2 wz Dressing Italian, 1 fz Cornbread, 1/48 ctMargarine, 1 wz White Bread, 2 slice Glazed Cake, 1/48 sliceSugar Packet, 3 each Margarine, 1 wz Margarine, 1 wzMilk 1%, 1 cup Gelatin, 1/2 cup Beverage, 1 cupCoffee, 1 cup Beverage, 1 cup

Breakfast Lunch Dinner

Monday

Tuesday

Saturday

Sunday

Thursday

Friday

Wednesday


44

ATTACHMENT D - WEEK 3

Cold Cereal, 1 cup Soup Vegetable, 1 cup Sauce Telrazzini PGR, 1-1/4 cupBreakfast Gravy, 3/4 cup Turkey Salami, 3 wz Coleslaw, 3/4 cupHash Browns, 3/4 cup Sliced Cheese, 1 wz Peas, 1/2 cupBiscuit, 2 each 1/80 cut Mustard PC, 1 each White Bread, 2 sliceMargarine, 1 wz Carrots, 1/2 cup Glazed Cake, 1/48 sliceSugar Packet, 3 each Pasta Salad, 3/4 cup Margarine, 1 wzMilk 1%, 1 cup White Bread, 3 slice Beverage, 1 cupCoffee, 1 cup Glazed Cake, 1/48 slice

Beverage, 1 cupOatmeal w/ Sugar and Cinn, 1 cup Turkey Sausage Smoked, 1 each T Ham and Pinto Beans, 1-1/4 cupEgg Patty, 3 wz Macaroni and Cheese, 3/4 cup Rice, 1 cupCottage Fried Potatoes, 1 cup Tossed Salad, 1/2 cup Carrots, 1/2 cupWhite Bread, 3 slice Dressing Italian, 1 fz Cornbread, 1/48 ctMargarine, 1 wz White Bread, 2 slice Cookie, 2 eachJelly, 1/2 wz Glazed Cake, 1/48 slice Margarine, 1 wzSugar Packet, 3 each Beverage, 1 cup Beverage, 1 cupMilk 1%, 1 cupCoffee, 1 cupGrits w/ Margarine, 1 cup Frankfurter Turkey, 2 each Chicken Patty BRD, 3 wzGrilled Turkey Ham, 1 wz White Bread, 2 slice Rice, 1 cupPancakes, 3 each Pinto Beans, 3/4 cup Tossed Salad, 1/2 cupSyrup, 3 fz Coleslaw, 1/2 cup Dressing Italian, 1 fzBoiled Potatoes, 1/2 cup Ketchup PC, 1 each White Bread, 2 sliceMargarine, 1 wz Mustard PC, 1 each Margarine, 1 wzSugar Packet, 3 each Pudding, 1/2 cup Glazed Cake, 1/48 sliceMilk 1%, 1 cup Beverage, 1 cup Gravy, 3fzCoffee, 1 cup Beverage, 1 cupOatmeal w/ Sugar and Cinn, 1 cup Turkey Salad, 4 wz Country Stew, 1-14 cupEgg Patty, 3 wz White Bread, 2 slice Rice, 3/4 cupHash Browns, 3/4 cup Rice, 3/4 cup Coleslaw, 1/2 cupWhite Bread, 3 slice Pasta Salad, 3/4 cup White Bread, 2 sliceMargarine, 1 wz Cake Devil's Food, 1/48 slice Margarine, 1 wzJelly, 1/2 wz Beverage, 1 cup Pudding, 1/2 cupSugar Packet, 3 each Beverage, 1 cupMilk 1%, 1 cupCoffee, 1 cupCold Cereal, 1 cup Macaroni and Cheese, 1-1/4 cup Patty Pepper, 3 wzEgg Patty, 3 wz Tossed Salad, 1/2 cup Mashed Potatoes, 1 cupWhite Bread, 3 slice Dressing Italian, 1 fz Country Cream Gravy, 3 fzGrilled Turkey Ham, 1 wz Green Beans, 1/2 cup Carrots, 1/2 cupJelly, 1/2 wz White Bread, 2 slice White Bread, 2 sliceMargarine, 1 wz Margarine, 1 wz Margarine, 1 wzSugar Packet, 3 each Cookie, 2 each Glazed Cake, 1/48 sliceMilk 1%, 1 cup Beverage, 1 cup Beverage, 1 cupCoffee, 1 cupOatmeal w/ Sugar and Cinn, 1 cup Soup Vegetable, 1 cup Spaghetti Caserole, 1-1/4 cupPancakes, 3 each Turkey Balogna, 3 wz Coleslaw, 1/2 cupSyrup, 3 fz Sliced Cheese, 1 wz Pinto Beans, 1/2 cupSausage Patty, 1 wz White Bread, 2 slice White Bread, 2 sliceMargarine, 1 wz Rice, 3/4 cup Cookie, 2 eachSugar Packet, 3 each Mustard PC, 1 each Margarine, 1 wzMilk 1%, 1 cup Glazed Cake, 1/48 slice Beverage, 1 cupCoffee, 1 cup Beverage, 1 cupGrits w/ Margarine, 1 cup Patty Pepper, 3 wz Turkey Sausage Smoked, 3 wzEgg Patty, 3 wz Sliced Cheese, 1/2 wz Hamburger Bun, 1 eachGrilled Turkey Ham, 1 wz Hamburger Bun, 1 each BBQ Beans, 3/4 cupHash Browns, 3/4 cup Pasta Salad, 3/4 cup Seasoned Cabbage, 1/2 cupWhite Bread, 3 slice Coleslaw, 1/2 cup Ketchup PC, 1 eachJelly, 1/2 wz Ketchup PC, 1 each Mustard PC, 1 eachMargarine, 1 wz Mustard PC, 1 each Beverage, 1 cupSugar Packet, 3 each Cookie, 2 eachMilk 1%, 1 cup Beverage, 1 cupCoffee, 1 cup

Wednesday

Thursday

Friday

Saturday

Sunday


Monday

Tuesday


45


Cold Cereal, 1 cup Patty Pepper, 3 wz Chili Con Carne, 1-1/4 cupBreakfast Gravy, 3/4 cup Sliced Cheese, 1/2 wz Rice, 3/4 cupBiscuit, 2 each 1/80 cut Hamburger Bun, 1 each Corn, 1/2 cupMargarine, 1 wz Coleslaw, 1/2 cup Cornbread, 1/48 ctSugar Packet, 3 each Ketchup PC, 1 each Margarine, 1 wzMilk 1%, 1 cup Mustard PC, 1 each Glazed Cake, 1/48 sliceCoffee, 1 cup Glazed Cake, 1/48 slice Beverage, 1 cup

Beverage, 1 cupGrits w/ Margarine, 1 cup Soup Vegetable, 1 cup Cass Turkey Noodle PGR 2, 1-1/4 Pancakes, 3 each Turkey Sausage Smoked, 1 each Tossed Salad, 1/2 cupSyrup, 3 fz White Bread, 2 slice Dressing Italian, 1 fzMargarine, 1 wz Boiled Potatoes, 1/2 cup Carrots, 1/2 cupSugar Packet, 3 each Cookie, 2 each White Bread, 2 sliceMilk 1%, 1 cup Beverage, 1 cup Margarine, 1 wzCoffee, 1 cup Glazed Cake, 1/48 slice

Beverage, 1 cupOatmeal w/ Sugar and Cinn, 1 cup Turkey E&P, 3 wz Chili Mac, 1-1/4 cupEgg Patty, 3 wz Gravy, 3 fz Corn, 1/2 cupHash Browns, 3/4 cup Rice, 1 cup Tossed Salad, 1/2 cupBiscuit, 2 each 1/80 cut Carrots, 1/2 cup Dressing Italian, 1 fzJelly, 1/2 wz Margarine, 1 wz White Bread, 2 sliceMargarine, 1 wz White Bread, 2 slice Margarine, 1 wzSugar Packet, 3 each Cake Devil's Food, 1/48 slice Glazed Cake, 1/48 sliceMilk 1%, 1 cup Beverage, 1 cup Beverage, 1 cupCoffee, 1 cupOatmeal w/ Sugar and Cinn, 1 cup Turkey Salad, 3 wz Patty Pepper, 3 wzEgg Patty, 3 wz White Bread, 2 slice Rice, 1 cupBiscuit, 2 each 1/80 cut Soup Vegetable, 1 cup Gravy, 3 fzJelly, 1/2 wz Coleslaw, 1/2 cup Seasoned Cabbage, 1/2 cupMargarine, 1 wz Pinto Beans, 3/4 cup White Bread, 2 sliceSugar Packet, 3 each Cookie, 2 each Margarine, 1 wzMilk 1%, 1 cup Beverage, 1 cup Cake Devil's Food, 1/48 sliceCoffee, 1 cup Glazed Cake, 1/48 slice

Beverage, 1 cupCold Cereal, 1 cup Sloppy Joe, 3 wz Spaghetti Casserole, 1-1/4 cupEgg Patty, 3 wz Hamburger Bun, 1 each Tossed Salad, 1/2 cupHash Browns, 3/4 cup Rice, 1 cup Dressing Italian, 1 fzBiscuit, 2 each 1/80 cut Coleslaw, 1/2 cup Carrots, 1/2 cupJelly, 1/2 wz Cookie, 2 each White Bread, 2 sliceMargarine, 1 wz Fruit, 1 each Margarine, 1 wzSugar Packet, 3 each Beverage, 1 cup Glazed Cake, 1/48 sliceMilk 1%, 1 cup Beverage, 1 cupCoffee, 1 cupGrits w/ Margarine, 1 cup Macaroni and Cheese, 1-1/4 cup Cass Ala King PGR, 1-1/4 cupPancakes, 3 each Tossed Salad, 1/2 cup Rice, 1 cupSyrup, 3 fz Dressing Italian, 1 fz Coleslaw, 1/2 cupMargarine, 1 wz Carrots, 1/2 cup White Bread, 2 sliceSausage Patty, 3 fz White Bread, 2 slice Glazed Cake, 1/48 sliceSugar Packet, 3 each Cake Devil's Food, 1/48 slice Margarine, 1 wzMilk 1%, 1 cup Glazed Cake, 1/48 slice Beverage, 1 cupCoffee, 1 cup Beverage, 1 cupOatmeal w/ Sugar and Cinn, 1 cup Frankfurter Turkey, 2 each Taco Mix, 1/2 cupEgg Patty, 3 wz White Bread, 2 slice Tossed Salad, 1/2 cupBiscuit, 2 each 1/80 cut Ketchup PC, 1 each Dressing Italian, 1 fzJelly, 1/2 wz Mustard PC, 1 each Cheese Sauce, 1/2 wzMargarine, 1 wz Pinto Beans, 3/4 cup Tortilla, 2 eachSugar Packet, 3 each Seasoned Cabbage, 1/2 cup Rice, 3/4 cupMilk 1%, 1 cup Cookie, 2 each Pinto Beans, 1/2 cupCoffee, 1 cup Beverage, 1 cup Glazed Cake, 1/48 slice

Beverage, 1 cup

Thursday

Friday

Saturday

Sunday


Monday

Wednesday

Tuesday

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