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Home My WebLink AboutResolution - 2806 - Food Service Agreement - LISD - Senior Centers - 04_14_1988.14 Resolution #2806 April 14, 1988 Item #27 EW:dw `t' Fllio (0) BE IT RESOLVED BY THE CITY COUNCIL OF THE CITY OF LUBBOCK: TEAT 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, attached herewith, which 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 14th day of April , 1988. ATTEST: Boyd, City Secretary APPROVED AS 70 ODNTENT: r Z;-p �0�( Z - jl� Lee Osborn, Director of Parks & Recreation lb�rold Willard, AssistantCity Attorney B. C. JINN, MAYOR Resolution #2806 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 THE CATERER DO HEREBY AGREE TO THE FOLLOWING TERMS AND CONDITIONS OF THIS AGREEMENT. €o -URYUK-A EKKKT 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 9:30am 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 from attachment "B" as agreed upon by the Caterer and the Project. The Project's nutritionist will plan the menus 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, containers, condiments, and beverages as needed by the Project sites. The Caterer must be able and willing to prepare up to 600 meals daily. However, the Project presently serves approximately 450 meals daily. On special occasions, the Caterer must be able and willing to prepare evening/weekend meals. 2. The Project shall 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 such specifications. b. To have access to the Caterer's purchase records pertaining to 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 Department of Health, Education and Welfare meal - type requirements of a minimum of 1/3 the RDA; to inspect the meals delivered to determine compliance with the 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, packaging 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, sanitation, and maintenance practices. e. To determine the adequacy of the Caterer's storage and recordkeeping practices 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 connection therewith, 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 transporting 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 provide 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 to 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 ar 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 times agreed upon by the Caterer and the Project, but not less often than every three (3) months. The Caterer shall purchase, in necessary quantities as may be efficiently utilized in the Project's food service, food which 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 adequate storage practices, inventory and control of such food to insure that its use is in conformance with the Project's agreement with the state distribution agency. The Caterer shall give the Project Food Service Director ready access to the food storage area and in 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. In the event of inclement weather, the Project shall have the right to cancel meal orders by notifying the Caterer before 7:00am on the day of pick-up by the Project. 8. Project reserves the right to cancel any purchase order if Project loses funding. 9. This agreement shall be effective as of January 1, 1988, through December 31, 1988. 10. The Project shall pay the Caterer for the prepared meals at the rate of one dollar and eighty five cents ($1.85) 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 agree- ment for all purposes. THE CITY OF LUBBOCK By Mayor ATTEST: APPROVED AS TO FORM: APPROVED AS TO CONTENT; LUBBOCK INDEPENDENT SCHOOL DISTRICT Ri.ta P. H.armon, As.si;s,,tant Ci;ty- Manager (�S7Name w,�i MONDAY 3 Meat Loaf . Buttered Noodles Mixed Greens Carrot/Pineapple Salad Roll, Butter Peaches 10 Macaroni/Beef Casserole ,Shredded Lettuce/Drsg Roll, Butter Pears 17 Beef Stew Mixed Greens Cornbread, Butter Fruited Gelatin 24 Spaghetti with Meat Sauce Shredded Lettuce Dressing Garlic Bread Pineapple Slices TUESDAY 4 Beef/Rice Casserole Buttered Green Beans Carrot/Cabbage. Slaw Chocolate Pudding • 11 Smoked Sausage Black Eye Peas Buttered Greens Biskroll, Butter Fruited Gelatin • 18 . Macaroni Ham Cheese Casserole Buttered Peas Shredded Lettuce/Drsg Roll, Butter Pineapple 25 Bar B Q Pork on Bun Baked Beans Carrots & Shredded Lettuce/Dressing Fruited Gelatin WEDNESDAY 5 Turkey Pie with Biscuit Topping Tossed Salad/Dressing Roll, Butter Custard Tomato Juice 12 Chili/Beans Tossed Salad/Dressing Cornbread, Butter Mixed Fruit Cup 19 Swedish Meatballs Buttered Noodles Buttered Corn Tossed Salad/Tomatoe Dressing Pan Roll, Butter Sugar Cookie 26 Sliced Turkey & Gravy Sweet Potatoes Pea Salad Roll, Butter Applesauce Cake These meals served I at each of our seven centers. THURSDAY 6 Salisbury Steak Mixed Vegetables Shredded Lettuce/Drsg Roll, Butter Sugar Cookies 13 Sliced Nam Sweet Potatoes Yellow Squash_ Roll, Butter Tapioca Pudding 20 Bar B Q Chicken Buttered Green Beans Roll, Butter Apricots 27 THANKSGIVING DAY Centers will be closed. If FRIDAY ,t d 7 Bar B Q Chicken Mashed Potatoes Pan Roll, Butter Birthday Cake 14 Fried Fish Potato Rounds : Tossed Salad Dressing Roll, Butter D Apricots 21 Fried Pork Choplet Sweet Potatoes Coleslaw Roll, Butter Chocolate Pudding 28 Centers will be closed. 5 r, .• ATTACHMENT "B" 1. Lubbock Senior Citizens Center: 2001 19th Street 2. Arnett -Benson Center: 3200 Amherst 3. Mae Simmons Senior Center: 23rd and Oak 4. Copper Rawlings Center: 40th and Avenue B 5. Homestead Center: 5401 56th Street 6. Adult Day Care Center: 2807 42nd Street Centers will notify the Caterer by 1:00 P.M. of the number of meals needed for the following day. r 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