AG 1997 05 19 - Laserfiche WebLink

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10. and if the Program is not able to purchase the needed food items, then the shortage or omission of the specific food item (meat, vegetable, b read, dessert o r milk) will cons titu te a shortage of entire meal(s), and the cost of these meals may be deducted from the Caterer's bill accordingly. Cost of the meals shali be the contract price inchiding tax plus total administrative expense fiKured per meal. This cost shall be the total unit cost established in the Invitation for Bid Proposal submitted to Centralina Council of Governments by the Cabarrus County Department of Aging. Meals shall be prepared under properly controlled temperatures. After preparation and packaging of meals, they must be delivered to all mealsites within three hours. Caterer will take and record temperatures of food before it is placed in the holding equipment. Recorded temperatures will be kept on file until the end of the contract period and made available to the Purchaser for review. Assembled meals shall be held in properly refrigerated and/or heated areas that meet sanitation standards. The Caterer will be responsible for maintaining hot foods at 140°F degrees or above and cold foods at 45°F degrees or below during delivery. All meals must be delivered to all sites in Cabarrus County between 9:15 A.M. and 11:15 A.M. If the time schedule is not met within twenty minutes, the Program may purchase meals from an alternate source and charge the meals cost plus related expenses to the Caterer. Alternately, the Program may elect to accept meals delivered more than twenty minutes late to a site, but Purchaser shall only pay for the number of meals that can be served to the Program participants remaining at the site at the time of delivery of meals. The Purchaser will not be obligated to pay for any meals that are not served due to late delivery. The time that the meals were prepared must be recorded on delivery receipts for site supervisors to inspect, and the number of meals ordered each day recorded per site. Meal receipts must be in triplicate and signed by caterer's representative and by site supervisor upon receipt of meals. The signatures affixed to the receipt demonstrate only that the -- meals were delivered and does not certify correct portions or condition of food delivered. The loading and unloading of the containers from the vehicles into and out of the meal sites shali be the responsibility of the Caterer, The Caterer must have back-up vehicles available for the delivery of meals in the event of a breakdown. The Nutrition Program Coordinator or a person designated by the Purchaser will examine one meal selected at random from meals supplied by the Caterer each day. This examination will include measurement of component weights, as well as visual examination for color and appearance and a taste testing for texture, flavor and absence of flavor defects. In addition, the Purchaser shall have the option of periodically drawing random samples for moro detailed analysis by a recognized laboratory and/or may request documentation from the Caterer testifying to the quality of food products used. The Caterer warrants that the meals delivered under this Agreement will be wholesome and suitable for human consumption. The Purchaser shall not be obligated to accept or pay for any food items that are spoiled, damaged, unwholesome or not delivered in time for serving as specified in Item 8 and 9 above. The Caterer shall bill the Purchaser each calendar month or bi-monthly fOr meals provided. After verification of proper billing, the Purchaser shall pay such billing within fifteen (15) days of the receipt of the invoice. Bills presented to the Purchaser by the Caterer must include the following information: