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The Caterer will provide the following equipment at each location: <br />1) Food carriers, both hot and cold (NSF Approved) <br />2) Serving pans with lids <br />3) Coffee maker <br />4) Ice chest <br />5) Serving utensils: 2 spatulas, 3 slotted spoons, 3 solid spoons, 3 tongs, 3 #8 scoops, 2 ladles (6 <br />oz.), 1 two -way can opener, 1 pitcher (1/2 gallon), 1 paring knife, 1 medium knife, 2 solid <br />spoodles (4oz) <br />The Caterer must provide sanitized serving utensils to the Program daily, or provide sanitizing tablet or <br />solution and test kit for LunchPlus Club locations to sanitize serving utensils. <br />Equipment <br />All disposables must be approved by the Program. Cabarrus County is interested in <br />environmentally - friendly opportunities and encourages recycled and /or disposable products <br />made of post- consumer material whenever possible. Disposables for each LunchPlus Club location <br />include: <br />1) 9" X 12" 6- compartment styrofoam trays <br />2) Viridian 8 oz. cups with lids for coffee and 12 oz. cups with lids for tea (made by Insulair or <br />equivalent ) <br />3) Plastic -ware kits (sealed): medium weight plastic knives, spoons, forks with napkin, salt and <br />pepper packets included. <br />4) Trash can liners: Webster Reclaimed Trash Bags 40 -45 gallon heavy weight (or equivalent) <br />5) Disposable plastic gloves /Powderless Gloves <br />6) 12 oz. Chinet Classic White - premium strength paper bowls for soups or stews (or equivalent) <br />7) Straws <br />8) Wooden Coffee Stirrers <br />Condiments to be supplied by Caterer Appropriate for each meal - ice for beverages, pepper, salt, etc. <br />The following condiments must be individually packaged - mustard, ketchup, vinegar, salad oil or <br />dressing, sugar, artificial sweetener, non -dairy creamer, tartar sauce, lemon juice. Caterer will supply <br />decaffeinated coffee and tea to all locations which will be served daily at all locations. <br />Standard for disposable dinnerware Eating utensils must be prepackaged and individually wrapped. <br />This package is to include a napkin, salt /pepper packages. Knives should cut without bending; spoons <br />should not bend, melt or break; fork tines should not break off when used for eating; trays should have <br />non - absorbing quality so that gravy will not soak into plates; trays should have strength to support the <br />weight of food; trays should be deep enough to hold the serving without spillage; cups should be easy <br />to hold, should retain temperatures, and have flat bottoms. <br />The use of Nutrition Services Incentive Program (NSIP) cash resources determined by the NC Division <br />of Aging and Adult Services (currently at $.60 per meal) must be assured by Caterer. Detailed records <br />must be maintained on NSIP cash resources by the Caterer. These records must also provide <br />documentation to the Program that the cost per meal includes raw food purchases of U.S. grown or <br />produced food equivalent to the current NSIP rate. <br />12 <br />Attachment number 3 <br />G -2 Page 170 <br />