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AG 2007 09 17
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AG 2007 09 17
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Last modified
2/1/2009 12:18:22 PM
Creation date
11/27/2017 11:31:39 AM
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Template:
Meeting Minutes
Doc Type
Agenda
Meeting Minutes - Date
9/18/2007
Board
Board of Commissioners
Meeting Type
Regular
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Christmas .......................................December 24, 2007 <br /> December 25,2007 <br /> December 26, 2007 <br />New Year's Holiday ............... .............January 1, 2008 <br />Martin Luther King's Birthday ..........January 21 , 2008 <br />Good Friday ........................... ..............March 21, 2008 <br />Memorial Day ........................ ................ May 26 , 2008 <br />The purchase and delivery price for all meals ordered by the Purchaser shall be as <br />follows: unit price of $3.60 plus applicable sales tax. <br />The purchase price shall include disposable supplies delivered by the Caterer to the <br />LunchPlus Club sites as follows: <br />^ Nine inch by twelve inch six-compartment styrofoam trays <br />^ Eight ounce styrofoam cups for coffee and twelve ounce styrofoam cups for <br />tea <br />^ Plastic-ware kits, (sealed) with medium weight plastic knives, spoons, forks, <br />napkin, salt packet and pepper packet <br />^ Napkins, one-quarter fold <br />^ Trash can liners, forty-gallon heavyweight (two mil. weight). <br />^ Disposable plastic gloves <br />^ Straws for milk containers <br />^ Ten ounce bowls for soups, stews and desserts <br />All disposable supplies must be approved in advance by the Purchaser and meet the <br />following standards. Knives should cut without bending. Spoons should not bend, melt <br />or break. Fork tines should not break off when used for eating. Trays should have non- <br />absorbing quality so that gravy will not soak into plates. Trays should .have strength to <br />support the weight of food. Trays should be deep enough to hold the serving without <br />spillage. Cups should be easy to hold, should retain temperatures and have flat <br />bottoms. <br />Condiments appropriate for each meal shall be supplied by the Caterer to each <br />LunchPlus Club site: salt, pepper, ice for cold beverages, etc. The following condiments <br />must be individually packaged: mustard, ketchup, vinegar, salad oil or dressing, sugar, <br />artificial sweetener, non-dairy creamer, tartar sauce, lemon juice. The Caterer will <br />supply decaffeinated goffee and tea to all LunchPlus Club sites for daily serving. <br />The Purchaser will evaluate food service quarterly and request a meeting if needed to <br />discuss service, program operation, and food quality. All foods shall be prepared on the <br />day to be served and meals will be provided by the Caterer to the Program as specified <br />in the menus. Any deviation from the approved menus must be approved by the <br />Purchaser at least forty-eight (48) hours prior to the serving time. Substitutions must be <br />approved by a registered dietitian provided by the Caterer when menu substitutions are <br />necessary with the substitutions recorded on a Menu Change Form. (Schedule A) <br />z <br />
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