AG 1997 05 19 - Laserfiche WebLink

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12. 13. 1) a daily accounting of the number of meals delivered to each site and the original signed copy of each delivery ticket organized by site and consecutive day; 2) the total number of meals delivered; 3) the total cost for meals delivered excluding tax; 4) tax figured on this amount; 5) the amount of the total billing. The Caterer shall maintain full and accurate sales records of purchases and billings made in connection with this Program. Caterer will prepare and furnish any and all reports or other documentation requested by the Purchaser. All such records, reports and documentation shall be kept on file for five (5) years after the last date covered by this Agreement. Authorized representatives of the Purchaser, North Carolina Division of Aging and United States Department of Health and Human Services shall have access to all Caterer's records for audit and review at a reasonable time and place with advance notice to the Caterer. The use of USDA cash resources at the level instructed by the North Carolina Division of Aging (now at $.5864 per meal) must be assured by Caterer. Detailed records must be maintained on USDA cash resources by Caterer. These records must also provide documentation to the Program that the cost per meal includes raw food purchases of U.S. grown or produced food equivalent to the current USDA rate. Should USDA Commodity/bonus foods become available, purchaser will negotiate with Caterer in using foods according to state regulations. This agreement will be made a part of the food contract by an attached amendment. The Caterer represents that it has or will secure at its own expense, all personnel required to perform the services described in this Agreement. The Caterer must assure that a qualified person is in charge of meal preparation and dellvery, who can to contacted at any time during normal business hours (8: 00 a.m. - 5: 00 p.m. ). The name and title of that individual and the name and title of alternate persons must be provided to the Purchaser. The Caterer must provide a Registered Dietician to approve any food substitutions on the menus provided. The menu change must be dated and signed by the Registered Dietician on the appropriate form and mailed to the Purchaser. (Schedule A) The Caterer shall comply with Title IV and Title VI of the Civil Rights Act of 1964 in regard to employment practices and persons served. The Caterer represents that it has or will secure at its own expense, all equipment, utensils and supplies required to perform the services described in this Agreement except for items offered by the Program as described under "equipment" in the Bid Package. The Caterer must insure that the following equipment is present at each mealsite: ao Food carriers, both hot and cold Serving pans with lids for hot foods Coffee Maker Iced tea dispenser Ice chest Serving utensils: 1 spatula, 2 slotted spoons, 2 solid spoons, 1 tong, 2 #8 scoops, 2 ladles (6 oz. and I oz.), 1 two-way can opener, 1 pitcher (1/2 gallon), 1 paring knife, 1 cake server, and 2 4 oz. serving spoodles. Sanitizing tablets or solution and test kits. All food service equipment must be NSF (National Sanitation Foundation) approved and sanitized daily. Only stainless steel pans with fitted lids shall be used for hot foods. The 5