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If shortage or omission cannot be made up by the Caterer by serving time on the same <br />day and if the Program is not able to purchase the needed food items, then the shortage <br />or omission of the specific food item (meat, vegetable, bread, dessert or milk) will' <br />constitute a shortage of entire meal(s), and the cost of these meals may be deducted <br />from the Caterer's bill accordingly. Cost of the meals shall be the contract price <br />including tax plus total administrative expense figured .per meal. This cost shall be the <br />total unit cost established in the invitation for Bid Proposal submitted to Centralina <br />Council of Governments by the Cabarrus County Department of Aging. <br /> <br />Meals shall be prepared under properly controlled temperatures. After preparation and <br />packaging of meals, they must be delivered to all mealsites within three hours. Caterer <br />will take and record temperatures of foOd before it' is placed in the holding equipment. <br />Recorded temperatures will be kept on file until the end of the contract period and made <br />available to the Purchaser for review. <br /> <br />Assembled meals shall be held in properly refrigerated and/or heated areas that meet <br />sanitation standards. The Caterer will be responsible for maintaining hot foods at 140°F <br />degrees or above and cold foods at 41°F degrees or below during delivery. <br /> <br />All meals must be delivered to all sites: in Cabarrus County between 9:00am and <br />11:00am. If the time schedule is not met within twenty minutes, the Program may <br />purchase meals from an alternate source and charge the meals cost plus related <br />expenses to the Caterer. Alternately, the Program may elect to accept meals delivered <br />more than twenty minutes late to a site, but Purchaser shall only pay for the number of <br />meals that can be served to the Program participants remaining at the site at the time of <br />delivery of meals. The Purchaser will not be obligated to pay for any meals that are not <br />served due to late delivery. <br /> <br />The time that the meals were prepared must be recorded on delivery receipts for site <br />supervisors to inspect, and the number of meals ordered each day recorded per site. <br />Meal receipts must be in triplicate and signed by caterer's representative and by site <br />supervisor upon receipt of meals: The signatures affixed to the receipt demonstrate <br />only that the meals were delivered and does not certify correct portions or condition of <br />food delivered. <br /> <br />The loading and unloading of containers from the vehicles into and out of the meal sites <br />shall be the responsibility of the Caterer. <br /> <br />The Caterer must have back-up vehicles available for the delivery of meals in the event <br />of a breakdown. <br /> <br />The Nutrition Program Co°rdinator or a person designated by the Purchaser. Will <br />examine one meal selected at random from meals supplied by the Caterer each day. <br />This examination will include measurement of component weights, as well as visual <br />examination for color and appearance and a taste testing for texture, flavor and <br />absence of flavor defects. In addition, the Purchaser shall have the option 'of <br /> <br /> <br />