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Home My WebLink AboutResolution - 1536 - Agreement - LISD - Senior Citizens Nutrition Program - 12_08_1983RESOLUTION 1536 - 12/8/83 JMS: js RESOLUTION BE IT RESOLVED BY THE CITY COUNCIL OF THE CITY OF LUBBOCK: THAT the Mayor of the City of Lubbock BE and is hereby authorized and directed to execute for and on behalf of the City of Lubbock a Food Service Agreement by and between the City of Lubbock and the Lubbock Independent School District for the provision of meals for the senior citizens nutri- tion program, which Agreement, attached herewith, shall be spread upon the minutes of the Council and as spread upon the minutes of this Council shall constitute and be a part of this Resolution as if fully copied herein in detail. Passed by the City Council this 8th day of December , 1983. ALAN ITENRY, MOOR ATTEST: E elyn Gaf ga, City S r a -Treasurer APPROVED AS TO CONTENT: r / Weston, Director of Community Facilities APPROVED AS TO FORM: - Q'P" '�k - � I 01 M. Sherwin, Assistant City Attorney RESOLUTION 1536 - 12/8/83 CITY SECRETARY TREASURER THIS AGREEMENT IS MADE BY AND BETWEEN THE CITY OF LUBBOCK ACTING THROUGH THE PARKS AND RECREATION DEPARTMENT HEREAFTER KNOWN AS THE "PROJECT" AND THE LUBBOCK INDEPENDENT SCHOOL DISTRICT HEREAFTER KNOWN AS THE "CATERER." THE PROJECT AND CATERER DO HEREBY AGREE TO THE FOLLOWING TERMS AND CONDITIONS OF THIS AGREEMENT. Food Service Agreement 1. The Caterer shall prepare meals and other food containing a minimum of 1/3 the RDA (see attachment A for sample menus) for pick-up by the Project at 9:30 A.M. daily at the Caterer's premises, and delivery by the Project to the Project sites (see attachment B). Other Project sites may be added to or any of the Project sites listed may be eliminated as agreed upon by the Caterer and the Project. The Project's nutritionist will plan the menu using the nutrient -standard method and the meal pattern shown in Attachment C must be used. In addition to the meals, the Caterer will provide all dinnerware, serving utensils and containers, condiments, and beverages as needed by the Projects. The Caterer must be capable and willing to prepare up to 400 meals daily. However, we are presently serving approx- imately 275 daily. On special occasions Caterer must be willing 'to prepare evening meals/weekend meals. 2. The Project 5ha11 -be _represented in its overall food service operations by the Project's own employees and -a Food -'Service Director, who shall have the right and authority: a. To inspect such food to determine compliance with the specifications and to reject food not meeting with such specifications. b. To have access to the Caterer's purchase records bearing upon the food purchased for the Project, for review and audit, as necessary. c. To approve.the menus and recipes for meals and other food to be delivered so as to insure compliance with the Depart- ment of Health, Education and Welfare meal -type requirements of a minimum of 1/3 RDA; to inspect the meals delivered to determine compliance with Department of Health,. Education and Welfare meal -type requirements, and to withhold payment for meals not meeting prescribed requirements. Neither the Caterer nor the Project shall make substitutions in the menus without permission from the other party._ d. To inspect any time the Caterer's food preparation, pack- aging and storage areas and the food containers used in transporting prepared meals and other food to the Project to determine the adequacy of the caterer's cleaning, sani- tation, and maintenance practices. e. To determine the adequacy of the Caterer-'s.storage and record keeping practice so as to insure the safekeeping of, all food including the food donated for the use of the Project by the U.S. Department of Agriculture, and in con- nection there with to have ready access to the related food inventory control records of.the Caterer. 3. The Caterer shall comply with all Federal, State, and local laws and regulations governing the preparing, handling, and trans- porting.of food; shall procure and keep in effect all necessary licenses, permits, and food handler's cards as required by law; and shall post such licenses, permits and cards in a prominent place within the meal preparation areas, as required. The Caterer shall comply with all applicable Federal, State and local laws and regulations pertaining to wages and hours of employment. 4. Project shall supply automotive vehicles for the transportation of meals and other food to the designated Project sites. The Caterer shall provide containers used for delivery of meals and other food. These containers should cover and insulate the food and so prevent contamination from dust, flies, and rodents as well as maintain hot food at a temperature of 140 degrees or higher and cold food at 45 degrees or lower. Project shall arrange to deliver.the meals and other food items to the Project sites in such quantities as may be agreed upon from time to time by the Caterer and the Project. 5. For the purpose of controlling per -plate cost, the value of all food used will be reviewed at time agreed upon by the Caterer and the Project, but not less often than every three (3) months. The Caterer shall purchase, in as large quantities as may be efficiently utilized in the Project's food service, food which the Project advises it is designated as plentiful by the U.S. Department of Agriculture. The caterer shall purchase all food for the Project at the lowest prices possible consistent with maintaining the quality standards prescribed by the Project. 6. To the maximum extent possible, the Caterer shall use, in the meals and other food delivered to the Project, usable food donated for the use of the Project by the U.S. Department of.. Agriculture Commodity Foods Program. The Project shall receive full credit for the value of the U.S.D.A. food or commodities used in preparation of,meals. The Caterer shall maintain ade- quate storage practices, inventory and control of such food to insure that their use is in conformance with the Project's agreement with the state distributing agency. The Caterer shall give the Project Food Service Director ready access to the food storage area and the inventory -control records on the purchased food and the government -donated food for such inspection and review as, in the opinion of.the Project's Food Service Director is necessary. 7. Project shall reserve.the right to cancel meal orders if done by 7:00 A.M. in the event of inclement weather. 8. Project reserves the right to cancel the purchase order if Project looses sufficient funding. 9. This agreement shall be effective as of.January.l, 1984 through December 31, 1984. 10. The Project shall pay the Caterer for the prepared meals at the rate of one dollar and seventy-five cents ($1.75) per meal ordered minus the value of commodities and other donated food used each month. 11. Attachments A, B, and C hereto are hereby incorporated into this agreement for all purposes. PASSED BY THE CITY COUNCIL this 8th day of December, 1983• THE CITY OF LUBBOCK ByPT ✓ Maybf ATTEST: !.�...�.�� sir'/i .w APPROVED AS TO FORM: sis f City Attorney APPROVED AS TO CONTENT: L&L m Weston irector of Community Facilities LUBBOCK INDEPENDENT SCHOOL DISTRICT a I 4AI-II(Lk ame Monte Hasie President, Board of Trustees Title MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 3 Meat Loaf Buttered Noodles 4 Beef/Rice Casserole 5 Turkey Pie with 6 1 Salisbury Steak' 7 Bar B 0 Chicken Mixed Greens Buttered Green Beans Biscuit Topping Mixed Vegetables Mashed Potatoes Carrot/Pineapple Carrot/Cabbage. Slaw Tossed Salad/Dressing Shredded Lettuc . e/Drsg Pan Roll, Butter Salad Chocolate Pudding Roll, Butter Roll, Butter Birthday Cake Roll, Butter Custard Sugar Cookies Peaches Tomato Juice 10 11 12 13- 14 Macaroni/Beef Smoked Sausage Chili/Beans Sliced Ham Fried Fish Casserole Black Eye Peas Tossed Salad/Dressing Sweet Potatoes Potato Rounds ,Shredded Lettuce/Drsg Buttered Greens Cornbread, Butter Yellow Squash. Tossed Salad Roll, Butter Biskroll, Butter Mixed Fruit Cup Roll, Butter Dressing Pears Fruited Gelatin Tapioca Pudding Roll, Butter Apricots P 17 18 19 20 21 Beef Stew Macaroni Ham Swedish Meatballs Bar B Q Chicken Fried Pork Choplet Mixed Greens Cheese Casserole Buttered Noodles Buttered Green Beans Sweet Potatoes Cornbread, Butter' Buttered Peas Buttered Corn Roll, Butter Coleslaw Fruited Gelatin Shredded Lettuce/Drsg Tossed Salad/Tomatoe Apricots Roll, Butter Roll, Butter Dressing Chocolate Pudding Pineapple Pan Roll, Butter Sugar Cookie. 24 25 26 27 Spaghetti with Meat Bar B Q Pork on Bun Sliced Turkey & Gravy THANKSGIVING DAY 28 Sauce Baked Beans Sweet Potatoes Centers will be Centers will be Shredded Lettuce Carrots & Shredded Pea Salad closed. closed. Dressing. Lettuce/Dressing Roll, Butter Garlic Bread Fruited Gelatin Applesauce Cake Pineapple Slices These meals served at each of our seven centers. .... ........... . ....... ATTACHMENT "B" 1. Lubbock Senior Citizens Center: 2001 19th Street 2. Arnett -Benson Center: 3200 Amherst 3. East Lubbock Senior Center: 23rd and Oak 4. Copper Rawlings Center: 40th and Avenue B 5. Homestead Center: 5401 56th Street Centers will notify the caterer by 1:00 P.M. of the number of meals needed for the following day. ATTACHMENT "C" MEAL PATTERN FOOD GROUPS AMOUNTS TO USE I Meat or alternate Three ounces cooked edible portion of meat or meat alternate II Vegetables & fruits Two one-half cup servings III Enriched or whole -One serving grain bread or alternate IV Butter or margarine One teaspoon V Dessert One-half cup VI Milk One-half pint Optional beverages As desired