REQUEST FOR PROPOSALS - chemungcountyny.gov Food Service Contract FINAL.pdf · PROPOSAL FOR:...

CHEMUNG COUNTY

REQUEST FOR PROPOSALS

RFP-1974 Food Service Contract for Chemung CountyNursing Facility, the Chemung County Jail and Office for the Aging.

2017

Submitted by Chemung County Purchasing Department, 203 Lake Street, Elmira, NY 14901

6/13/2017

RFP-1974 Food Service Contract 1 of 70 06/14/2017

Specifications for RFP-1974 Food Service Contract for Chemung County Nursing Facility, the Chemung County Jail and Office for the Aging.

TABLE OF CONTENTS

These specifications contain the following sections and documents:

Bid Advertisement Page 3

Conditions of Work Pages 4-8

Food Service Contract General Specifications Pages 9-20

Specifications for Nursing Facility Pages 21-22

Specifications for Cafeteria Service—Nursing Facility Page 23

Specifications for County Jail Pages 24

Specifications for Department of Aging/LTC Pages 25-28

EXHIBIT A--Attachments:

1: Food Service Volume Statistics and 2017 Contract Rates (Page 29)

2: Current Labor Rates and Fringe Benefits (Page 30)

3: Sample of Monthly Invoice (Page 31)

4: Sample Menu for Nursing Facility (Pages 32-35)

5: Nourishments and Supplements Usage (Pages 36-38)

6: Cafeteria Price List (Pages 39-47)

7: Sample Menu for Jail (Page 48)

8: Sample Menu for Aging Nutrition Program (Pages 49-50)

9: Projected Operating Budget for 2018 (Page 51)

10: For Submission for Proposal (Page 54)

11: Additional Required Forms (Pages 58-64)

12: Award Documents (Pages 65-70)

EXHIBIT B:

Bidder’s Checklist (Pages 52-53)

EXHIBITS C-1, C-2, and C-3:

Bid Pricing Pages for Alternative Bidding Options (Pages 55-57)


Chemung County – City of Elmira Purchasing DepartmentJohn H. Hazlett Building - 4th Floor

203 Lake Street PO Box 588Elmira, NY 14901

PH: 607-737-3577 FX: 607-737-2073

NOTICE IS HEREBY GIVEN, that sealed proposals are sought and requested by the County of Chemung for the performance of the following contract, according to specifications:

RFP-1974 Food Service Contract for Chemung County Nursing Facility, the Chemung County Jailand Office for the Aging.

The sealed proposals will be received in the Chemung County-City of Elmira Purchasing Department, Room 403, Fourth Floor, John H. Hazlett Building, 203 Lake Street, Elmira, New York 14901, until 1:45 P.M. on Thursday, July 20, 2017. Proposals shall be accompanied by a bid bond in the amount of five percent (5%) of the total gross sum proposal.

Attendance at pre-bid conference is required. The conference will be held in the Health Center Assembly Room of the Chemung County Health Department, 103 Washington Street, Elmira, NY14901, at 10:00 A.M. on July 13, 2017.

Please take note:

The Purchasing Office is not open from 12:00 Noon to 1:00 P.M. daily.The Purchasing Office receives one daily US Mail delivery after 2:00 P.M.Any proposal received by the Purchasing Office after 1:45 P.M. on the due date will not be considered.

Proposals must be submitted in triplicate (one original and two exact copies)Faxed or electronic proposals will not be considered

The County of Chemung reserves the right to reject any and all proposals submitted and to waive any informality.

Proposals must be made on and in accordance with the proposal documents and specifications for said contract.

The County of Chemung officially distributes bidding documents through the Empire State Purchasing Group at www.EmpireStateBidSystem.com. Proposal documents will be available on the website on or after Thursday July 6, 2017. Copies from any other source are not considered official copies. Only those proposers who obtain bidding documents from the Empire State Purchasing Group are guaranteed to receive addendum information, if such information is issued.

If you have obtained this document from a source other than the Empire State Purchasing Group, it is recommended that you obtain an official copy by registering with this service. By: Kyle M. Wieder Deputy Purchasing Coordinator

Inserted in the Star Gazette: July 6, 2017 Inserted in the Leader: July 6, 2017


http://www.empirestatebidsystem.com/

SECTION 1 - CONDITIONS OF WORK

1.01 Receipt and Opening of Proposals: The County of Chemung, New York (herein called the Owner) invites Proposals on the form attached hereto. Each proposer shall submit his/her proposal in a sealed envelope which shall bear thereon the following inscription:

PROPOSAL FOR: RFP-1974 Food Service Contract for Chemung County Nursing Facility, the Chemung County Jail and Office for the Aging.

And either mail or deliver the same in person to the address specified in the Notice to Proposers. The outside of the proposal envelope must bear the name and address of the company submitting the proposal. Included in the proposal (one original and two copies) shall be:

All required submissions listed in Section 1.02 and Exhibit C:Vendor Certification FormRegret Letter (If No Bid)Non-Collusion FormWaiver of ImmunityIranian Energy Divestment CertificationDocumentation Required by SpecificationsW-9

The original proposal document shall be clearly marked "ORIGINAL". If any discrepancy exists between the original document and the copy, the original document shall be binding.

The Owner may consider informal any proposal not prepared and submitted in accordance with the provisions hereof and may waive any informalities or reject any or all proposals. Any proposal may be withdrawn prior to the scheduled time for the opening of proposals or authorized postponement thereof. Any proposal received after the time and date specified will not be considered. No proposal may be withdrawn within forty-five days after actual date of the opening thereof.

Proposals delivered prior to the day the proposals are actually opened will be deemed received upon the day of the actual opening of the proposals and will be retained in the interim only as a courtesy tothe Proposer.

1.02 Specifications or Scope of Work: See Section 1.02

1.03 Commencement of Work: Upon execution and delivery of the Contract and insurance certificates by the Contractor to the Owner and the approval thereof by the Owner’s attorney, the Contractor willbe notified to proceed with the work of the Contract.

1.04 Taxes: The County of Chemung is a municipal corporation and is exempt from all sales tax.

1.05 Contractor’s Insurance: The Proposer, at their own expense, shall procure and maintain, until final acceptance by the Owner of the work covered by the Contract, insurance for liability for damages imposed by law of the kinds and in the amounts hereinafter provided in insurance companies authorized to do such business in the State covering all operations under the Contract whether performed by the Contractor or by sub-Contractors. Before commencing the work, the Contractor and each sub-Contractor shall furnish to the Owner one duplicate original policy together with two certificates of insurance for each of the kinds of insurance required satisfactory in form to the Owner showing that the Contractor and each sub-Contractor has complied with this Section. The policies and certificates shall provide that the policies shall not be changed or cancelled until 15 days after written notice to the Owner. RFP-1974 Food Service Contract 4 of 70 06/14/2017

Owner is to be named as an additional insured on a primary basis on all policies including completed operations with the exception of workers’ compensation and a certificate of insurance will be provided within 48 hours of request by owner. All certificates of insurance will provide 30 days notice to owner of cancellation or non-renewal. Contractor waives all rights of subrogation against owner and will have all policies endorsed setting forth this waiver of subrogation. All insurance coverages required to be purchased and maintained by the Contractor under this Agreement shall be primary for the defense and indemnification of any action or claim asserted against the Owner and/or the Contractor for work performed under this agreement, regardless of any other collectible insurance or any language in the insurance policies that may be to the contrary. The kinds and amounts of insurance are as follows:

A. PROFESSIONAL LIABILITY INSURANCE: In satisfaction of the insurance requirements of this Agreement, CONTRACTOR is required to procure and maintain PROFESSIONAL LIABILITY INSURANCE in the sum of at least ONE MILLION DOLLARS ($1,000,000.00) and GENERAL LIABILITY INSURANCE IN THE SUM OF AT LEAST ONE MILLION DOLLARS ($1,000,000.00)

CONTRACTOR is further required to furnish copies of proof of said coverages in Certificates of Insurance naming the COUNTY as an additional insured with respect to the general liability policy. These Certificates of Insurance must include the term of this Agreement or CONTRACTOR shall, on or before thirty (30) days of the expiration date of the above insurance, provide the COUNTY with a Certificate of Insurance with the same coverage for the balance of the term of this Agreement.

Any required insurance will be in companies authorized to do business in New York State, covering all operations under this Agreement, whether performed by the CONTRACTOR or by subcontractors.

All insurance coverage required to be purchased and maintained by the CONTRACTOR under this agreement shall be primary for the defense and indemnification of any action or claim asserted against the COUNTY and/or the CONTRACTOR for work performed under this Agreement, regardless of any other collectible insurance or any language in the insurance policies which may be to the contrary.

Should the Contractor’s insurance be written on claims made basis, the CONTRACTOR agrees to maintain coverage for claims arising from services rendered during the term of this Agreement, but submitted after the termination of this Agreement. If necessary, CONTRACTOR will purchase “tail coverage” to meet the financial obligation of this Agreement and instruct its insurer to send the County a Certificate of Insurance as evidence of the coverage required by this paragraph. B. AUTOMOBILE INSURANCE: Automobile public liability and property damage insurance covering all claims against the Contractor, each sub-Contractor and the Owner, as a result of work under the Contract, shall be provided by the Contractor in the following amounts:

COMBINED SINGLE LIMIT OF $ 1,000,000.00 C. STATE PROVISIONS - WORKERS’ COMPENSATION: Pursuant to Section 108 of the General Municipal Law, it is stipulated that the Contractor shall at all times during the life of this Contract provide adequate Workers’ Compensation at his own cost and expense, and this Contract shall be void and of no effect unless the said Contractor shall secure compensation for the benefit of, and keep insured during the life of said Contract, such employees in compliance with the provisions of Chapter 41 of the Laws of 1914, as amended. 1.07, 1.08, 1.09 Not Applicable


1.10 Executory Clause: It shall be understood by and between the parties that this agreement shall be deemed executory to the extent of the monies available to the County of Chemung for said purposes and no liability on account thereof shall be incurred by the County of Chemung beyond monies available for said purposes. Cancellation: This Contract may be terminated by the County of Chemung, with written notice being given to the Contractor 30 days prior to cancellation and said agreement shall be null and void and have no further effect 30 days after the Contractor’s receipt of said written notice from the County. 1.11 Contractor Status: The relationship of the Contractor to the County of Chemung shall be that of an independent contractor. That the said Contractor in accordance with its status as an independent contractor, covenants and agrees that it will conduct itself in accordance with such status, that it will neither hold itself out as nor claim to be an officer or employee of the County of Chemung by reason thereof and that it will not by reason thereof, make any claim, demand, or application to or for any rights, or privilege applicable to an officer or employee of the County of Chemung, including but not limited to Workers’ Compensation coverage, unemployment insurance benefits, Social Security coverage or retirement membership or credits. 1.12 Pertaining to General Municipal Law: The Contractor shall agree that Sections 103-a and 103-b of the General Municipal Law relative to ground for cancellation of Contract by municipal corporation, and disqualification to contract with municipal corporations, are made part hereof as though fully set forth herein. 1.13 Specification Discrepancy: Should a discrepancy be found in, or omissions from the specifications, requirements for contract, or proposal form, or should the bidder be in doubt as to their meaning, they shall at once, no later than seven days prior to submission of Proposal, notify the Purchasing Director in writing who will send written Addenda to all bidders where necessary. The County of Chemung will not be responsible for any oral instructions. 1.14 Assignment and Subletting: The Contractor shall not assign, transfer, sublease, pledge, hypothecate, surrender, or otherwise encumber or dispose of this Contract or any estate created by this Contract, or any interest in any portion of the same, or permit any other person or persons, company or corporation to perform, without the written consent of the County first being obtained. 1.15 Non-waiver: Any waiver of any breach of covenants herein contained to be kept and performed by Contractor shall not be deemed or considered as a continuing waiver and shall not operate to bar or prevent the County from declaring a forfeiture for any succeeding breach either of the same condition or covenant or otherwise. 1.16 Default: Provided always, these entire agreements are upon this condition, that if the Contractor shall fail or neglect to do or perform or observe any of the covenants contained herein on its part to be kept and performed and such failure or neglect shall continue for a period of not less than seven (7) days after the County has notified Contractor in writing of Contractor’s default hereunder and the Contractor has failed to correct such default within said seven (7) days, or if Contractor shall be declared to be bankrupt or insolvent according to law, or if any assignment of its property shall be made for the benefit of creditors, then in either of said cases or events, the County, or those having its estate in the premises, lawfully may, at its option, immediately or at any time thereafter without demand or notice, cancel the whole and expel Contractor and those claiming by, through or under Contractor, and remove Contractors and their effects, if any, forcibly if necessary, without being deemed guilty of trespass and without prejudice to any remedy which otherwise might be used. 1.17 Rejection or Acceptance: The right is reserved by the County to waive any irregularities or informalities in any proposal, to reject any or all proposals, to re-advertise for proposals if desired, and to accept the proposal which, in the judgment of the County is deemed the most advantageous for RFP-1974 Food Service Contract 6 of 70 06/14/2017

the public and the County. Any proposal which is incomplete, conditional, obscure, or which contains additions not called for, or irregularities of any kind, may be cause for rejection of the proposal. In the event of default of the successful applicant, or his refusal to enter into a contract with the County, the County reserves the right to accept the proposal of any other applicant without necessity of re-advertisement. 1.18 License Requirement: Contractor shall agree to maintain continuously applicable state, county, city and federal licenses. The County of Chemung reserves the right to investigate thoroughly the finances, character, experience and record of each proposer and the final award will consider these aspects with the actual proposal. The company submitting the proposal shall fully cooperate in providing information necessary to facilitate the investigation herein stated above. 1.19 Contract Period: The contract(s) for the food services outlined herein shall be from January 1, 2018 to December 31, 2018, a one-year period, and may be renewed by mutual consent for four (4) additional one year periods which will respectively end on December 31, 2019, December 31, 2020, December 31, 2021 and December 31, 2022. Each renewal shall be on the same terms and conditions as herein stated and shall be approved by the County Executive prior to commencement. At the discretion of the County, an extension of the 2022 contract for one additional year at no added cost may be offered on the same terms and conditions.

1.20 Limitations to Liability: Chemung County does not assume responsibility or liability for costs incurred by proposers responding to the Request for Proposal (RFP) or to any subsequent requests for interviews, additional data, etc.

1.21 Equal Opportunity Employment: Attention of Proposers is particularly called to the requirements for ensuring that employees and applicants for employment are not discriminated against because of their race, creed, color, sex, national origin, sexual orientation, age, disability, genetic predisposition, carrier status or marital status.

1.22 Prevailing Wage Rate Requirement: That the Contractor shall comply with the provisions of the Department of Labor regarding the posting of posters and providing of wallet cards to be posted and distributed respectively at all public work job sites informing the employees of their entitlement to receive the prevailing wages and supplements as determined by the Department of Labor and that said posters will be displayed in a conspicuous space and shall list the Department of Labor’s field offices with appropriate phone numbers for individuals to call if they believe their rights are being violated and, further, the Contractor must provide each worker with a written notice, informing them of the prevailing wage requirements for the job and that each worker sign a statement or declaration that attests that they have been given this information. That posters required to be displayed be displayed as part of the required rate schedules. Contractors shall be required to certify their payrolls and keep certified records on site and available.

1.23 Weight Certification: Where materials are purchased by weight, the supplier shall use scales certified by the County of Chemung or the State of New York and the supplier shall furnish the County with certified weight tickets upon delivery of materials and as necessary and/or requested by the County.

1.24 Compliance with Law: The Contractor/Proposer agrees to comply with and fulfill all laws, orders, ordinances, rules and requirements of Federal, State, City, County or other applicable governmental authority; all applicable OSHA and New York State Labor rules, regulations, and statutes. Chemung County is a Municipal Separate Storm Sewer System (MS4) entity, and its MS4 operators together with third party entities are required to meet the storm water discharge regulations of its Storm Water Management Plan (SWMP). The bidder is advised it is unlawful for any person to directly or indirectly cause or contribute to a violation of water quality standards.


1.25 Iranian Energy Sector Divestment: 1. Contractor/Proposer hereby represents that said Contractor/Proposer is in compliance with New York State General Municipal Law Section 103-g entitled “Iranian Energy Sector Divestment”, in that said Contractor/Proposer has not:

(a) Provided goods or services of $20 Million or more in the energy sector of Iran including but not limited to the provision of oil or liquefied natural gas tankers or products used to construct or maintain pipelines used to transport oil or liquefied natural gas for the energy sector of Iran; or

(b) Acted as a financial institution and extended $20 Million or more in credit to another person for forty-five days or more, if that person’s intent was to use the credit to provide goods or services in the energy sector in Iran.

2. Any Contractor/Proposer who has undertaken any of the above and is identified on a list created pursuant to Section 165-a (3)(b) of the New York State Finance Law as a person engaging in investment activities in Iran, shall not be deemed a responsible bidder pursuant to Section 103 of the New York State General Municipal Law. 3. Except as otherwise specifically provided herein, every Contractor/Proposer submitting a bid/proposal in response to this Request for Bids/Request for Proposals must certify and affirm the following under penalties of perjury:

(a) “By submission of this bid, each bidder and each person signing on behalf of any bidder certifies, and in the case of a joint bid, each party thereto certifies as to its own organization, under penalty of perjury, that to the best of its knowledge and belief, that each bidder is not on the list created pursuant to NYS Finance Law Section 165-a (3)(b).” Chemung County will accept this statement electronically in accordance with the provisions of Section 103 of the General Municipal Law.

4. Except as otherwise specifically provided herein, any Bid/Proposal that is submitted without having complied with subdivision (a) above, shall not be considered for award. In any case where the Bidder/Proposer cannot make the certification as set forth in subdivision (a) above, the Bidder/Proposer shall so state and shall furnish with the proposal a signed statement setting forth in detail the reasons therefore. The County reserves its rights, in accordance with General Municipal Law Section 103-g to award the Bid/Proposal to any Bidder/Proposer who cannot make the certification, on a case-by-case basis under the following circumstances:

(1) The investment activities in Iran were made before April 12, 2012, the investment activities in Iran have not been expanded or renewed after April 12, 2012, and the Bidder/Proposer has adopted, publicized and is implementing a formal plan to cease the investment activities in Iran and to refrain from engaging in any new investments in Iran; or

The County of Chemung has made a determination that the goods or services are necessary for the County to perform its functions and that, absent such an exemption, the County of Chemung would be unable to obtain the goods or services for which the Bid/Proposal is offered. Such determination shall be made by the County in writing and shall be a public document.


SECTION 1.02: FOOD SERVICE CONTRACT SPECIFICATIONS

A.

INSTRUCTIONS TO BIDDERS:

1. Bids are requested from qualified Contractors to provide full food service to the specifieddepartments within the County of Chemung. All services shall be performed on-site at the John C. Gridley Health Center located at 103 Washington Street, Elmira, NY 14901 except for contractors providing only Elderly Nutrition Program meals.

2. The Contractor must be capable and qualified to perform the food services described inthese specifications, and none of these services may be sub-contracted to any other vendor orparty.

3. The Contract Specifications are composed of the following components:

a. EXHIBIT A: Continued 1.02 Specifications for Food Service Contract (Follows Page 18 ofthis Section)

b. EXHIBIT B: Bidder's Checklist (Pages 8-9 of this Section)

c. EXHIBIT C: Bid Pricing Page (Page 10 of this Section)

4. Bidders are cautioned that all requirements for bids, as stated in EXHIBIT A and as summarizedin EXHIBIT B, must be provided as part of the bid submission and must be submitted on or before the announced deadline. Failure to provide any requirements may be cause to reject a bid as non- responsive.

5. Award of this bid shall be on the basis of the proposal which is deemed to be most beneficial tothe County of Chemung and its subordinate departments that utilize these services. Bid price shall be a major factor in the determination of the bid award, but it shall not be the sole deciding factor. Among the factors to be evaluated are:

a. Bidder's overall bid submission regarding content and description of services to beprovided. 10% towards evaluation.

b. Bidder's overall qualifications and experience in providing similar services in healthcarefacilities, especially relating to reference checks from other clients and results on state and federal regulatory compliance surveys at client facilities. 25% towards evaluation.

c. Combined bid price and analysis of components of bid price to determine impact on localshare (County taxpayer) costs. 50% towards evaluation.

d. Financial capability of bidder to support and maintain quality services over a period of atleast 5 years. 10% towards evaluation.

e. Level of commitment and support to be provided to the on-site operation by bidder’scorporate office. 5% towards evaluation.


B. TECHNICAL SPECIFICATIONS:

PURPOSE

The purpose of these specifications is to define the bidder requirements for the operation of the complete Nutrition

Services Department of the Chemung County Nursing Facility. (NOTE: Bidders who wish to provide only the

congregate meals service for the Elderly Nutrition Program, administered by Department of Aging and Long

Term Care, should refer to “Alternate Bidding Options” below.) The functions performed in the operation of the

Nutrition Services Department consist of the following:

1. Feeding of 200 residents of the Chemung County Nursing Facility, including special diets but excluding

enteral feeding.

2. Feeding approximately 170 jail inmates (average daily census in 2016) housed by the Chemung County

Sheriff’s Department.

3. Preparation of meals (approximately 110 daily Monday – Friday based on 2016 average daily) for the

Elderly Nutrition Program administered by the Chemung County Department of Aging and Long Term

Care, including some frozen meals for weekends.

4. Operation of the Cafeteria for staff, visitors and nursing home residents.

5. Preparation of food for special functions.

6. All related services as required by the New York State Department of Health Residential Care Facilities'

Code.

The bidder agrees to operate said services in the highest professional manner as so understood by the food service

industry and in complete compliance with Title 10 NYCRR, OBRA regulations and other applicable local, state

and federal laws and regulations.

ALTERNATE BIDDING OPTIONS:

Bidders shall have the opportunity to provide bids for any or all of the following food service options:

1. Provide complete operation of Nutrition Services Department at the Chemung County Nursing Facility

as described in Items 1 through 6 under “Purpose” above. Exhibit C-1: Proposal Pricing Page for

Complete Operation on Site shall be used.

2. Provide complete operation of Nutrition Services Department at the Chemung County Nursing Facility

as described under “Purpose” above with the exception of Item 3 for the Elderly Nutrition Program.

Under this option, the bidder would provide Items 1, 2, 4 and 5 set forth under “Purpose”. Exhibit C-2:

Proposal Pricing Page for Nursing Facility and Jail Operation on Site shall be used.

3. Provide preparation of meals at another location for the Elderly Nutrition Program, as administered by

the Chemung County Department of Aging and Long Term Care, including some frozen meals for

weekends. Exhibit C-3: Proposal Pricing Page for Elderly Nutrition Program off Site shall be used.

NOTE: Interested bidders may submit any or all of the Exhibits C-1, C-2 and C-3.

COMPLIANCE

The bidder must stipulate and agree in writing, submitted with the proposal, that in the hiring of employees for

the performance of work under this contract, it shall not by reason of age, race, creed, sex, color, national origin,

disability, marital status, sexual preference, sponsorship, employment, source of payment or retaliation

discriminate against any citizen making application who is qualified and available to perform the work to which RFP-1974 Food Service Contract 10 of 70 06/14/2017

this contract relates. Said bidder also agrees to comply in all respect with all federal, state, county and municipal

laws regarding work on municipal contracts, the employing of help, length of hours, Worker's Compensation,

particularly Section 200 of the Labor Law, and state/federal Minimum Wage Laws. It is mutually understood

and agreed that any insuring contract, or purchase proposal, shall be void until the successful bidder has met this

requirement.

BIDDER' NOTE: Bidder must state in writing that there will be compliance with all applicable federal, state,

county and municipal laws regarding prohibition of discrimination, employment conditions, Worker's

Compensation, Labor Laws and Minimum Wage Laws.

VISIT TO JOB SITE

It is the responsibility of the bidder to satisfy itself by personal examination of the existing facilities. Each bidder

shall formally request from the Nursing Facility Administrator, prior to the submission of bids, any clarification

of these specifications or additional information reasonably required to submit a bid. When appropriate, this

information will be given to all other prospective bidders who have obtained a copy of these specifications. The

bidder hereby understands and agrees that no pleas of ignorance relating to any data, condition, policies or

requirements of the Nursing Facility or County, that may exist or that may reasonably be encountered pursuant

to this contract, will be accepted as a result of failure or omission on the part of the bidder to fulfill in every

respect all the requirements hereunder. Nor will the same be accepted under any circumstances, as a basis for any

type of claim, whatsoever for extra charges, start-up costs, or for the rendering of proper service hereunder.

Further, said claims for charges shall be without prejudice to the County or Nursing Facility, not honored by

same.

The bidder under these specifications will be referred to as the Food Service Contractor and the contract will be

between the Food Service Contractor and the County of Chemung. A valid contract shall exist when upon award

to the successful bidder a signed contract shall be executed between the Contractor and the County Executive of

Chemung County.

REQUIREMENTS

NOTE to Bidders: Unless otherwise indicated, the requirements and specifications set forth in Exhibit A pertain

to food service operations conducted on-site at the Chemung County Nursing Facility. Any bidder who submits

a proposal solely for the Elderly Nutrition Program meals prepared at a different location must comply with all

required submissions, except those specifically excluded.

1. Bids will be received to conduct, operate and sell within the Nursing Facility, food, nonalcoholic beverages

and refreshments as outlined in the New York State Department of Health Codes, Rules and Regulations,

Volume 10 - Health.

2. The successful bidder shall be responsible for: (Exception: Bidders who elect to provide only food services

to the Elderly Nutrition Program at another location. Refer to “Alternate Bidding Options” above.)

a. Providing food service to the residents of the Chemung County Nursing Facility (see Specifications on

Pages 12-14);

b. Providing Cafeteria services at the Chemung County Nursing Facility (see Specifications on Page 14),

the cost of which is not part of the proposal price and shall be operated separately by the contractor with

no financial obligation or responsibility on the part of the County ;

c. Providing food services to inmates of the Chemung County Jail (see Specifications on Page 15);

d. Providing food services to the Elderly Nutrition Program administered by the Chemung County

Department of Aging and Long Term Care (see Specification on Pages 16-19);

e. Providing food service for special functions, the cost of which is not part of the proposal price and shall

be reimbursed separately by the requesting County department (see Specification on Page 13).


3. No other type of outside business services of the contractor shall be allowed at the Nursing Facility unless

approved by the County of Chemung, subject to restrictions herein contained or provided for.

4. The County of Chemung shall furnish without charge at the Nursing Facility, all electricity, gas, water, heat,

light, telephone service and internet connectivity through the County’s systems to the Food Service

Contractor for its operations as in the judgment of the County is reasonably needed and necessary.

5. The County shall furnish pursuant to these specifications, all space, equipment, and furnishings at the

Nursing Facility to the Food Service Contractor for its operation as in the sole judgment of the county is

deemed to be reasonable and necessary. This provision shall include pots and pans, shelving and replacement

parts for equipment, but it shall not include expendable supplies and materials as detailed in Item 22 of these

specifications. At the time of contract signing, an itemized inventory (to be certified by representatives of

both parties hereto) of all items then furnished by the County will be made part of this contract. The itemized

inventory must be amended by additions and/or deletions as may be authorized in writing by the County.

6. The Food Service Contractor agrees that its employees and agents will at all times at the Nursing Facility

use the County's equipment, machinery, furnishings and paraphernalia in a good and proper manner and

shall at all times keep the same free from damages, in proper condition and in a state of cleanliness at all

times to assure compliance with all health and sanitary regulations and procedures as required by the New

York State Department of Health regarding dietary operations in a residential health care facility. The

cleanliness of the operation shall be maintained in accordance with Volume C. Part 415.14 of the RHCF

Code and OBRA regulations.

7. Repairs and replacements of equipment and other related County-owned property at the Nursing Facility

which may be necessary due to the negligence of the Food Service Contractor, its employees or agents shall

be the sole responsibility and the sole expense of the Food Service Contractor. The Food Service Contractor

shall be responsible to see that no equipment of any type shall be removed from the Nursing Facility except

for repairs which have been authorized by the County. The County reserves the right to select the vendor(s)

performing repairs to County-owned property.

8. Recommendations for additional equipment at the Nursing Facility made in writing by the successful bidder

deemed to be necessary for the complete and efficient service specified and required hereunder shall be

considered for procurement, with the County reserving solely to itself the final decision as to replacement

or procurement of said equipment.

9. The County may from time to time at the Nursing Facility, at its sole option, repair or replace any equipment

not functioning properly under verbal or written notification from the Food Service Contractor of the need

for such repair or replacement.

10. No alterations, changes or improvements shall be made to the Nursing Facility areas granted to the Food

Services Contractor without obtaining prior written permission, with the final decision as to alterations,

changes or improvements reserved solely with the County.

11. The County shall be responsible for repairs to all permanent fixtures at the Nursing Facility such as faucets,

lights, sewers, air conditioning, heating, refrigeration and other related mechanical and electrical work that

is required by the Food Service Contractor to perform under these specifications. All such repairs shall be

at the sole discretion of the County.

12. The County will provide without charge for the removal of all trash and garbage at the Nursing Facility

relating to the Food Service operations, with the Food Service Contractor being responsible for the proper

storage and placement of said trash and garbage until its removal. Contractor is responsible for the

breakdown and separation of all recyclable materials. #10 cans are to be cleaned and crushed by the Food

Service Contractor.

13. The County shall provide without charge at the Nursing Facility for all extermination services at such times

as it deems necessary. The County reserves the right to charge the Food Service Contractor for any

extermination services required as a result of the negligence in food handling and storage by the contractor.


14. The County shall be responsible for the cleaning at the Nursing Facility of ducts, hoods above the filter line

in the central kitchen, exterior windows and the areas of the cafeteria outside the serving line, at such times

it deems necessary.

15. The Food Service Contractor shall clean floors, walls, ceiling, interior kitchen windows, food preparation

equipment and food delivery equipment used in the central kitchen area and the area behind the serving line

in the cafeteria. All cleaning supplies and equipment used to perform the cleaning functions as stated shall

be purchased by the Food Service Contractor and are to be incorporated as a cost of the contract.

16. The Food Service Contractor will surrender to the County all equipment, furnishings and other related

County-owned property located in the Food Service areas assigned to the Food Service Contractor, upon

termination of this agreement due to whatever cause, as shown on the certified inventory lists of all County-

owned property. Such property and furnishings must be returned to the County in the same good order and

condition as when received by the Food Service Contractor. Reasonable wear and tear, damage from

casualty, fire and hazards covered by insurance alone will be accepted. Another inventory shall be taken

upon termination to determine the status of all property hereunder. Discrepancies shall be corrected at the

Food Service Contractor's sole expense for said equipment based on a comparison with the original

inventory.

BIDDER'S NOTE: Upon termination of this agreement, the County reserves absolute right to withhold

all Food Service Contractor's bonds and deposits until this paragraph, in the opinion of the County, be

totally complied with and all conditions are satisfied.

17. The County shall have unlimited access with or without notice to the Food Service Contractor to all Nursing

Facility areas assigned to and used by the Food Service Contractor for purposes of audits and inspections.

18. The Food Service Contractor may use its own equipment upon approval by the County, and in every instance

said approval must be in its possession before said equipment can be brought into the Nursing Facility.

19. In the event any Food Service Contractor-owned equipment or other articles are permitted to be brought into

the Nursing Facility, any risk or actual loss or damage thereto shall be solely that of the Food Service

Contractor, and Food Service Contractor agrees that it shall assert no claims for the liability on the part of

the County. Further, the Food Service Contractor shall be solely responsible for the maintenance and

operation of said equipment.

20. The Food Service Contractor shall be responsible for providing at the Nursing Facility a professional food

service program to comply with all applicable local, state and federal laws and regulations. Further, the Food

Service Contractor shall comply with all appropriate governing agencies' regulations. In the event that any

regulatory agency cites the County for sub-standard or deficient operations conducted by the Food Service

Contractor, the Contractor shall be liable for payment of any fines or penalties that may be assessed.

21. The Food Service Contractor shall monitor the operation through ongoing Quality Assurance Programs,

management by objective and total internal auditing of said services and procedures.

BIDDER'S NOTE: As part of this proposal, the bidder must submit the suggested Quality Assurance Program

to be used in both the clinical and food service areas. Sample QA forms must be submitted with this bid.

22. The Food Service Contractor shall be solely responsible for the purchase, payment and control of all foods,

beverages, paper and soap supplies, china and dishes, glasses, flatware and small-ware utensils, and such

other materials and expenses necessary for it to render proper performance of the food service program as

stated. Current dishware, flatware, glasses and utensils owned by the Nursing Facility may be used by the

Food Service Contractor, but all new and/or replacement items shall be the responsibility of the Food Service

Contractor. Purchases and performance shall apply to all items in addition to the above. Any delinquency in

the payment of such costs by the Food Service Contractor after investigation by the County shall be cause

for termination of the contract. At no time shall purchases be charged to or purchased in the name of the

County of Chemung. Office supplies and forms shall also be the sole responsibility of Contractor and these

items may be purchased from the County.


BIDDER'S NOTE: The winning bidder shall agree to purchase at cost from Aladdin Food Management Services

the inventory of food and supplies remaining on 12/31/17.

23. The Food Service Contractor, its employees or agents shall be considered as an independent contractor and

not employees or agents of the County.

24. The Food Service Contractor shall purchase, receive, store and maintain products of wholesome quality in

sufficient quantities to meet menu requirements. Only cost-effective purchasing techniques shall be utilized.

25. The Food Service Contractor shall develop, maintain and utilize specific product specifications for all items

purchased.

BIDDER'S NOTE: General specifications indicating grades and qualities of raw food purchases for menu items

shall be submitted as part of this proposal.

26. All prepared and mixed food and beverage products, with the exception of enteral tube feeding products,

shall be provided and maintained by the Food Service Contractor.

27. The Food Service Contractor shall provide a qualified, full-time, resident Food Service Director and

Registered Dietitian as well as other management personnel as required for the effective and quality

operation of food services programs. The prospective Food Service Director shall have a minimum of five

(5) years experience in a hospital or nursing home environment of similar size and complexity, or other

comparable management experience, and must be a qualified Director according to the State Department of

Health requirements. (Waived for Elderly Nutrition Program meals prepared off site.)

BIDDER'S NOTE: Resumes stating qualifications and experience for the Food Service Contractor's Director,

Dietitian and other management personnel shall be submitted as part of this proposal. In lieu of resumes

identifying specific individuals whom the Food Service Contractor proposes for the above positions, resumes

may be submitted stating the minimum education, background, work experience, etc., for the individuals the

contractor proposes to employ. However, the proposal shall not be awarded until the prospective Food Service

Contractor provides resumes stating qualifications for specific individuals designated to be Director and Dietitian.

28. The employees used in the operation shall be under the jurisdiction of the Food Service Director, who will

hire, discharge, supervise, train and direct these employees. Criminal background checks are required for all

employees. The Nursing Facility’s pre-employment screening procedures, including physicals and drug

screening, shall be followed by the Contractor. Included in the examination shall be tuberculosis screening.

Employees shall, thereafter, have a health assessment and tuberculosis screening performed annually by the

County. (Waived for Elderly Nutrition Program meals prepared off site.)

29. All food service employees must pass a drug screening prior to being hired, the cost of which is the burden

of the Food Service Contractor. (Waived for Elderly Nutrition Program meals prepared off site.)

30. All employees shall be on the Food Service Contractor's payroll. There shall be no sub-contracting of staff

or services without the written authorization of the County of Chemung. (Waived for Elderly Nutrition

Program meals prepared off site.)

31. The Food Service Contractor shall have the sole responsibility to compensate its employees including all

applicable taxes and insurances and shall be responsible for any losses incurred by the County resulting from

dishonest, fraudulent or negligent acts on the part of its employees or agents.

32. The Food Service Contractor shall conduct an employee training program that will continue for the duration

of the contract to insure employees perform their jobs with the highest standards of efficiency and sanitation.

Programs shall include: regular in service classes on safety and sanitation, on-the-job training, orientation

of all new employees and a staff development program on a continuing basis. Such training must be

documented and reports shall be made as requested to the Nursing Facility's Staff Development Department.

(Food Service Contractor providing meals solely for the Elderly Nutrition Program shall provide reports as

requested to the Department of Aging’s Nutrition Services Coordinator.)


Participation in such training programs is a condition of employment for all Contractor employees, and failure

to attend these programs may be grounds for termination of employment. Facility and State mandated

training averages 8 hours per employee annually for topics like orientation, State Code requirements, fire

safety, and OSHA Regulations. These mandatory training sessions may be scheduled and conducted by the

County at no charge to the Food Service Contractor. (Waived for Elderly Nutrition Program meals prepared

off site.)

33. The Food Service Contractor shall furnish uniforms for all employees. The cost of said uniforms shall

become part of the normal operation expenses to be borne by the Contractor. (Waived for Elderly Nutrition


34. All Food Service Contractor's employees or agents shall comply with all rules and policies of the County,

including cleanliness, courtesy, workplace violence and harassment-free workplace. (Waived for Elderly

Nutrition Program meals prepared off site.)

35. The Food Service Contractor will maintain an operations manual with a copy furnished upon request to the

Nursing Facility Administrator. The operations manual shall be revised and updated on an annual basis.

(Food Service Contractor providing meals solely for the Elderly Nutrition Program shall furnish an operating

manual upon request to the Department of Aging’s Nutrition Services Coordinator.)

36. The Food Service Contractor shall develop, post and maintain itemized work schedules for every position

deemed necessary in the operation, based upon the approved master staffing plan. The master staffing plan

must include the following positions or staffing levels to be located on-site: (Waived for Elderly Nutrition


a. A full-time Food Service Director (40 hours per week)

b. Dietitian Staffing:

A full-time Registered Dietitian (40 hours per week)

A part-time Registered Dietitian (16 hours per week)

A full-time Registered Dietetic Technician or Certified Dietary Manager with a minimum of 5 years

clinical experience (40 hours per week)

BIDDER’S NOTE: This level of clinical staffing is required to meet the increased demands of

admissions, MDS reports and charting to comply with skilled nursing facility regulations. The

number of annual admissions ranges from 250 to 300 per year in the Nursing Facility.

c. Two full-time Assistant Food Service Directors with 4-year degrees or Certified Manager registration or

comparable management-level positions (40 hours per week each)

d. Shift supervisor on duty during all hours of operation (minimum of 14.5 hours daily, seven days a week)

e. Minimum of two cafeteria personnel on duty during all hours of operation (minimum of 12 hours daily,

seven days a week) and three cafeteria personnel on duty during peak period (11:15 AM -1:30 PM) for

the noon meal weekdays.

BIDDER'S NOTE: A master staffing plan for both management and hourly personnel must be submitted as part

of this proposal. The staffing plan must identify position titles, areas of responsibility and weekly hours. Also

refer to paragraph 76 regarding submission of wage rate and benefits plan for non-management positions.

37. The master staffing plan for management and hourly personnel and all subsequent additions or deletions

must have the prior approval of the Nursing Facility Administrator.

38. An organizational chart shall be developed and approved by the Nursing Facility Administrator for use

within the Food Service Contractor's assigned area. (Waived for Elderly Nutrition Program meals prepared

off site.)

39. The Food Service Contractor will provide fire and theft insurances to cover any risk by fire and/or theft to

its property located on the premises of the Nursing Facility. The Food Service Contractor further agrees to RFP-1974 Food Service Contract 15 of 70 06/14/2017

provide all necessary theft and/or insurances to cover clothes, garments and other articles owned by its

employees. In case of fire damage or unforeseen casualty, this contract may be unconditionally terminated

without payment of any claims for damages or of any other nature by the County. (Waived for Elderly


40. The County shall be responsible to provide fire and explosion insurance on the buildings and contents owned

by the County.

41. Bidders shall furnish a verification of insurance certifying that the Food Service Contractor maintains

Worker's Compensation, comprehensive (including products), bodily injury and property damage liability

insurance in the amount of One Million Dollars ($1,000,000) or more. The cost of such insurance shall be a

direct cost of operation. All policies shall hold the County of Chemung harmless (as co-insured), and they

must be acceptable in form and amount of coverage by the County. The certificate of insurance provided by

the winning bidder shall name the County of Chemung as additional insured and as Certificate Holder.

BIDDER'S NOTE: Bidders shall submit verification of insurance coverage stating amounts and carrier.

Verification may be a policy declaration page or a certificate of insurance.

42. The Food Service Contractor shall perform in accordance with the terms and conditions as stated herein and

in accordance with the highest standards and commercial practices. Any charges for poor performance

against the Food Service Contractor shall be documented and submitted to the Food Service Contractor for

corrective action, review and file. Continued poor performance charges against the Food Service Contractor

shall be deemed a breach of these specifications and shall be cause for immediate termination of this

Agreement. A review meeting will be held with the Food Service Contractor and such other representatives

as may be assigned by the County Executive prior to termination of this Agreement. In the event of contract

termination for substandard performance, the Performance Bond shall be forfeited by the Food Service

Contractor to the County.

43. For renewal years of the contract, the Food Service Contractor must submit to the Nursing Facility

Administrator an annual contract price proposal by July 1 for County's coming fiscal year (calendar year).

(Food Service Contractor providing solely meals for the Elderly Nutrition Program shall submit proposals

to the Director of the Department of Aging and Long Term Care, with a copy provided to the Nursing Facility

Administrator.)

44. The Food Service Contractor will prepare monthly operating reports which will reflect all true and actual

operating statistics in a form which is agreeable to the Supervisor of Fiscal Services of the Nursing Facility.

Such reports will be submitted upon request within five (5) working days following the close of the month.

(Waived for Elderly Nutrition Program meals prepared off site.)

45. The Food Service Contractor shall provide periodic statistical and staffing reports as required by the New

York State Department of Health and specified by the Nursing Facility Administrator. (Food Service

Contractor providing meals solely for the Elderly Nutrition Program shall provide reports as required by the

New York State Office for Aging and as specified by the Director of the Department of Aging and Long

Term Care.)

46. The Food Service Director will review all monthly operating results with the Nursing Facility Administrator

upon request, and more frequent review meetings may be held at the discretion of the Administrator.

(Waived for Elderly Nutrition Program meals prepared off site.)

47. The Nursing Facility Administrator will appoint the Food Service Director to all committees which affect

the Nutrition Services Department, and the Food Service Director shall serve on other committees at the

discretion of the Nursing Facility Administrator, including the Quality Assurance/Quality Improvement

(QAPI) Committee. (Waived for Elderly Nutrition Program meals prepared off site.)

48. The Food Service Director will act as a Nursing Facility Department Head and attend any necessary

departmental meetings. (Waived for Elderly Nutrition Program meals prepared off site.)


49. For security purposes, all employees of the Food Service Contractor shall wear identification badges

furnished to the Contractor by the Chemung County Nursing Facility or purchased independently by the

Food Service Contractor. (Waived for Elderly Nutrition Program meals prepared off site.)

50. The Food Service Contractor shall agree to retain all books, records and other documents relevant to the

contract for seven (7) years after final payment. Federal and/or state auditors and any persons duly authorized

by the County shall have full access to and the right to examine any of said materials during said reporting

period.

51. All financial, statistical, operating and personnel data, including but not limited to recipes, menus, diets,

meal plans and operational manuals utilized in the business of the Food Service Contractor shall be kept

confidential at all times. The County agrees to keep such information confidential and so instruct its agents,

servants, independent contractors and employees.

Submittals

A. In addition to any submittal requirements mentioned, the bidder must furnish, as part of its response

to a request for bids, a record of its qualifications to operate a food service business of this size and scope,

including the following: (Bidders submitting proposals solely for Elderly Nutrition Program meals

prepared off site shall provide comparable information relating to its services.)

(1) Past experience of at least five (5) years of successfully operating a complex food service

operation offering a range of regular and special diets in a health care inpatient facility.

(2) Submit a list of clients presently being served by the bidder that will demonstrate a

proven ability to operate a food service operation of the magnitude and scope as outlined

in these specifications. Results of annual state/federal compliance surveys for nursing

homes related to food service operations may be requested from some clients at the

County's discretion.

(3) A list of all contracts previously held by the contractor which may have been terminated

and not renewed in the past twelve (12) months.

(4) A certified copy of the current financial statement of the company or a certified copy of

the contractor's most recent annual report containing financial statements.

B. A detailed plan must be submitted indicating how the assumption of responsibilities will

transpire. The plan must specify the time, individuals responsible and procedures for the transition

prior to the commencement of this agreement. The plan must also state whether the bidder intends

to offer employment to any non-management employees currently employed in the Nutrition

Services Department at the Nursing Facility. Bidders shall refer to Attachment B: Current Labor

Rates and Fringe Benefits. (Bidders submitting proposals solely for Elderly Nutrition Program

meals prepared off site shall submit a detailed plan only for the transition to providing meals to that

program.)

C. The bidder shall furnish as part of its response Attachment 9 of Exhibit A: Projected Operating

Budget for 2018 (Waived for Elderly Nutrition Program meals prepared off site) and Exhibit(s) C-

1, C-2 and/or C-3: PROPOSAL PRICING PAGE, using the exact format contained therein.

52. The Food Service Contractor will submit a separate, itemized invoice at the close of each month to the

designated County Department Head for each area of food services:

A. Nursing Facility: Administrator

B. Jail: County Sheriff

C. Department of Aging/LTC: Director


53. The contract(s) for the food services outlined herein shall be from January 1, 2018 to December 31, 2018, a

one-year period, and may be renewed by mutual consent for four (4) additional one year periods which will

respectively end on December 31, 2019, December 31, 2020, December 31, 2021 and December 31, 2022.

Each renewal shall be on the same terms and conditions as herein stated and shall be approved by the County

Executive prior to commencement. At the discretion of the County, an extension of the 2022 contract for

one additional year at no added cost may be offered on the same terms and conditions.

54. Increments to the contract for renewals can be made only at the time of annual renewal, or at such time when

the services described in the specifications are substantially altered at the County's request, or at such time

when a change in the State or Federal Minimum Wage Rate impacts on the cost of providing contractual

services. (NOTE: For contract years 2019 and beyond, any contractor requests for new contract rates must

include consideration of any State or Federal Minimum Wage Rate changes that already have been enacted

for the upcoming contract period.) Increments to the contract, based upon increased costs substantiated in

detail by the Contractor, may be considered upon negotiations between the parties. The renewal proposal

from the Contractor must be submitted by July 1 for the following calendar year.

In the event either party shall decide not to renew this contract after the initial one-year period, then it shall notify

the other party in writing by September 30th that it has decided to terminate the contract at the end of the first or

subsequent renewal years.

BIDDER'S NOTE: Bidders are cautioned to prepare proposal prices based on complete and realistic

estimates of expenses. Underestimation by the winning bidder of costs to perform quality services in

accordance with the proposal specifications will not be considered favorably by the County as a

justification for an increment in the contract rate.

Bidders are also cautioned that annual increments to the contract after year one are not guaranteed and

must be justified based on operating costs. Over the past 15 years (2002 to 2017) the total food service

contract annual rate increment has averaged 2.5% per year, including changes in the federal or state

Minimum Wage rates.

55. This contract may only be terminated by the Food Service Contractor at the end of the initial one year period

or any subsequent renewal years as stated above.

56. In the event of a violation of the specifications or contract by the Food Service Contractor, the County, by

its own option, may cancel and nullify the same at any time either with or without notice unconditionally

and without liability to the Food Service Contractor for any damages as a result of such cancellations,

notwithstanding any other provision contained herein.

57. The County may terminate this contract any time after the first ninety (90) days of service providing the

Food Service Contractor with written notice ninety (90) days before the intended date of termination.

58. The County hereby reserves the absolute right to reject any and all bids received hereunder without prejudice

to itself.

59. All data required of the bidder must be properly furnished and completely answered. Failure to do so will

cause the proposal to be considered as "informal" and may be rejected.

60. The Food Service Contractor and the County understand and agree that in a case where there is a violation

in the interpretation of the terms of this agreement and any plans or specifications incorporated herein, the

County does expressly have the right to determine which shall control, said decision to be in every case

binding and final.

61. The Food Service Contractor and the County expressly agree that if any provision, sentence, clause or part

thereof in this agreement or within any specification or plans made a part thereof is held by proper authority

to be unconstitutional, illegal or invalid, such findings shall neither affect nor impair such provision(s),

sentence(s) or clause(s) which remain, except for so much that is held to be unconstitutional, illegal or

invalid, this agreement shall remain full force and effect.


62. The Food Service Contractor and County understand and agree that each and every provision of law or

clause required by law to be inserted in this contract shall be deemed to have been inserted herein, and if

through mistake or inadvertence such provision is not inserted, said clause shall be deemed to have been

inserted and shall have the full force and effect of law.

63. All bidders must submit a bond or certified check in the amount of 5% of the combined contract costs of the

proposal. Proposal bond must accompany the proposal.

64. The successful bidder shall submit a performance bond in the amount of 25% of the annual combined

contract costs of the proposal. The performance bond requirement for contract renewals may be waived at

the discretion of the County Attorney and County Executive.

65. Bidders are requested to submit price quotations for the work described in the specifications based upon a

guaranteed annual fee basis in the exact format as outlined on EXHIBITS C-1, C-2, and C-3: PROPOSAL

PRICING PAGE.

66. The proposal will be awarded to the Contractor considered most beneficial to the County based on the

information provided herein. Proposal price will not be the sole determining factor as experience,

performance, and proposal shall receive major consideration.

67. In the event the volume of meals upon which the original price quotation is based is significantly changed,

the Contractor has the right to reasonably adjust staffing levels to compensate for higher/lower volume,

subject to approval of the County which will not be unreasonably withheld. Attachment 1 of Exhibit A: Food

Service Volume Statistics and 2017 Contract Rates should be utilized as guidelines for developing price

quotations.

68. The Food Service Contractor shall guarantee fees for the following services for the period January l, 2018

to December 31, 2018:

A. The annual cost for feeding residents at the Chemung County Nursing Facility including

nourishments and supplements but excluding enteral feeding. (Waived for Elderly Nutrition


B. The cost per meal for feeding inmates at the Chemung County Jail to include food, beverages

and disposables. (Waived for Elderly Nutrition Program meals prepared off site.)

C. The cost per meal for the Elderly Nutrition Program administered by the Department of

Aging/LTC to include food, beverages and disposables.

69. The Food Service Contractor shall invoice the County based upon the volume of services rendered to the

Nursing Facility, Sheriff’s Department, and the Department of Aging/LTC in the exact format of the invoice

contained in the specifications as Attachment 3 of Exhibit A.

70. The volumes of meals stated in Attachment 1 of Exhibit A: Food Service Volume Statistics and 2017

Contract Rates and EXHIBITS C-1, C-2, and C-3: PROPOSAL PRICING PAGE are not guaranteed by the

County to the Food Service Contractor, but are the best estimates of volumes anticipated during the year

2018 based upon actual volumes in 2016.

71. The Food Service Contractor shall retain all revenues from the operations of the Cafeteria Service as detailed

in the specifications. All profits generated from the operation of the Cafeteria Service will be retained by the

Contractor and all losses incurred from the operation of the Cafeteria shall be absorbed by the Food Service

Contractor. No charges for the operation of the Cafeteria Service shall be made by the Contractor to the

County.

72. Food services for special functions as described in the specifications are to be invoiced by the Contractor on

a separate invoice rendered after the close of each month. The separate invoice is to detail the date and the

specific function of each service catered. Reimbursement for special functions shall be separate from

contract rates. RFP-1974 Food Service Contract 19 of 70 06/14/2017

73. The County reserves the right to audit and verify all meal count statistics used by the Contractor to prepare

its monthly invoice. Said audits will be made at the discretion of the designated Department Head or the

County Executive's Office as frequently as it deems necessary. All records needed to substantiate the

invoiced charges shall be made available to the County, at no expense to the same.

74. No portion of the services described in the specifications may be sub-contracted by the Food Service

Contractor unless written permission is granted the Contractor by the County.

75. The Food Service Contractor shall participate in, and comply with, the County's recycling program as it

relates to waste materials resulting from performance of contract services.

76. Minimum Wage Law: Bidders shall be required to comply with, to the extent applicable, all minimum wage

rates.

BIDDER'S NOTE: Bidders must submit a proposed wage rate and fringe benefits plan for non-management

positions (excluding director, assistant directors and dietitian) which specifies wage rate ranges by position title.

Bidders shall refer to Attachment 2 of Exhibit A: Current Labor Rates and Fringe Benefits. (Waived for Elderly


77. A pre-bid conference shall be scheduled at the Chemung County Nursing Facility. At such time, prospective

bidders will receive clarifications to these specifications and additional information required to submit bids.

A guided tour of the facilities will be conducted for prospective bidders. Bidders are required to attend the

pre-bid conference, including bidders solely for Elderly Nutrition Program meals prepared off site, and the

County reserves the right to reject any proposal if the bidder fails to attend.

78. Bidders are cautioned to insure that all required items on Exhibit B: Bidder's Checklist are included in the

proposal submission. Failure to comply with any proposal requirement will be grounds for rejecting a

proposal.


SPECIFICATIONS FOR NURSING FACILITY

1. All residents, except those on full enteral feeding, shall be furnished three meals daily, plus nourishments

and supplements, that will include a full range of special diets, as may be required by the attending physician.

Nutrition services for residents on total tube feedings shall be the responsibility of the Nursing Facility.

2. A four-week cycle menu detailing regular items and extensions for modified diets will be prepared in

advance for approval by the Nursing Facility Administrator at least ten (10) days before its effective date.

Failure to follow this procedure or frequent "menu substitutions" shall be deemed a breach of this agreement.

BIDDER'S NOTE: Bidders shall submit a proposed four-week cycle menu for the Nursing Facility,

including diet spread sheets.

3. Seasonal cycle menus shall be prepared and served.

4. Portion sizes for all foods and beverages for the residents shall be developed in such a manner to meet the

nutritional requirements of the cycle menus. Coffee provided on the resident menu shall be decaf.

5. The Food Service Contractor shall provide food services for residents that comply with the Recommended

Daily Allowances (RDA's) as determined by the Food and Nutrition Board, National Academy of Sciences,

which provides a generally recognized guideline of nutritional standards. Menus must be in compliance with

the applicable local, state and federal laws and regulations pertaining thereto.

BIDDER'S NOTE: All bidders shall develop projected food costs based on a menu comparable to existing

resident menu enclosed in the bidder's package as Attachment 4 of Exhibit A: Sample Menu for Nursing Facility.

6. Every resident shall have an individual profile indicating diet requirements and likes/dislikes and shall have

for each meal a computer generated meal tray ticket.

7. The Food Service Contractor shall assemble trays for all residents' meals as required hereunder and will

arrange them in food carts according to area, resident names and floors, and in accordance with time schedule

approved by the Administrator.

8. The Food Service Contractor shall be responsible for delivery and pick-up of food carts from the dining area

and delivery of nourishments to the pantries. The Nursing Department is responsible for delivery and return

of trays to the cart and delivery of nourishments and supplements to the resident. In addition, the Contractor

is responsible for daily cleaning and organization of nourishment refrigerators located on the five (5) nursing

units.

9. All residents shall be furnished nourishments and supplements as requested and/or required. This shall

include a full range of milkshakes, eggnogs, sandwiches, crackers, juices, custards, ice creams, etc.

Nourishments shall be for mid-morning, mid-afternoon, and bedtime feedings and offered to all residents.

Attachment 5 of Exhibit A: Nourishments and Supplements Usage lists approximate volume of items utilized

by residents.

10. The Food Service Contractor shall maintain a comprehensive nutritional care program to include: frequent

visitation of all residents, nutritional assessments and plan of care, and appropriate documentation which

complies with all New York State Department of Health codes, rules and regulations, Vol. 10 (C), (Health)

and federal OBRA regulations for nursing homes.

11. Charges for food service shall be on an annualized basis with monthly invoices for 1/12 of the annual cost.

The annual contract cost for services shall be inclusive of all resident food services including three (3) meals

daily, special diets, desired nourishments, required supplements and services like dessert cart and special

occasions. Costs which shall be excluded from the food service contract price are:

A. supplies and equipment for enteral tube feeding;

B. supplies for Activities Program other than meals; RFP-1974 Food Service Contract 21 of 70 06/14/2017

C. special functions like luncheons, parties and receptions;

D. supplies utilized by the Nursing Facility for functions not related to resident food services.

Bidders should utilize information on Attachment 1 of Exhibit A: Food Service Volume Statistics and 2017

Contract Rates as a guideline for the approximate volume of census days for which food services must be

provided. Bidders are cautioned that these statistics are only guidelines based on recent experience, and there are

no guarantees that this level or census days will be constant. Volume changes in the number of census days shall

not be cause for Food Service Contractor to request an increment to the contract price for the current fiscal year.

12. The Food Service Contractor shall provide food and supplies for residents attending Activities Department

picnics and Occupational Therapy Department chef’s group at no extra charge. These meals are in place of

normal luncheon menu for residents who participate. The Food Service Contractor shall be responsible to

provide labor to serve food at the picnics or chefs group as well as assistance in food preparation, set-up and

clean-up at no extra charge. Separate charges may be made at the Food Service Contractor's discretion for

the cost of meals eaten by staff members at these functions.

13. The Food Service Contractor shall offer monthly birthday meals for residents and their families/friends with

the cake and resident's meal provided at no extra charge. A separate charge for meals eaten by guests may

be sought from the guests themselves with the price to be subject to approval of the Nursing Facility

Administrator. There shall be no additional charges to the Nursing Facility for the birthday program.

14. The Food Service Contractor may offer to resident’s special functions or services at no extra charge subject

to the approval of the Administrator.

BIDDER'S NOTE: Bidders are requested to submit a plan which describes special features, services or

functions which will be offered to residents at no extra cost as part of the contract services to the Nursing facility.

15. No alcoholic beverages may be served or stored in the Nursing Facility at any time by the Food Service

Contractor.

SPECIAL FUNCTIONS - NURSING FACILITY

1. Upon request, the Food Service Contractor is responsible for providing special food service and supplies for

other county departments, Nursing Facility Administrator, County Health Department and Activities

Program on a separate fee basis not part of this contract. Each county department receiving such special

food services shall be responsible for payment of bills to the Food Service Contractor.

2. The Food Service Contractor shall develop a form to be used for ordering special services and shall bill the

appropriate county department(s) on a separate invoice at the end of each month.

EMERGENCY FEEDING - NURSING FACILITY

1. The Food Service Contractor may be called upon in response to an emergency directed by the County to

engage in mass feeding, the cost of which is not to be included in the annual costs otherwise directed or

required herein.

2. Any costs or charges in such a mass emergency feeding shall not be considered a part of the original costs

under this agreement but shall be figured in a manner identical to normal operations as listed hereunder and

pursuant to applicable items in its proposal.

BIDDER'S NOTE: Bidders shall provide a plan indicating how food services will be provided in the event

of a disaster and/or emergency at the Nursing Facility when the dietary department is closed.


CAFETERIA SERVICE - NURSING FACILITY

1. The cafeteria will be opened to employees and visitors no later than 6:30 AM and shall not close earlier than

7:00 PM daily including weekends and holidays.

2. Expansion or curtailment of hours other than specified shall be allowed only after receipt of prior written

approval from the Nursing Facility Administrator.

3. Cafeteria prices shall be kept reasonable as the service is primarily intended for employees of the Health

Center. All pricing is subject to approval of the Nursing Facility Administrator.

4. Bidder must submit as part of its response a typical two-week menu with a minimum of two hot entrees daily

and appropriate side dishes, showing anticipated portions and selling prices. Portion sizes must be stipulated

with the typical menu.

5. The Food Service Contractor shall provide an annual program on weekly and monthly promotions featured

in the cafeteria.

6. The Food Service Contractor shall cause to be posted in a conspicuous manner a menu board in the cafeteria

to plainly display items and costs (food and beverages offered) which are to be readable at a distance of 25

feet.

7. The Food Service Contractor shall conduct the operation of Cafeteria Services in such a way so as to insure

the timely and orderly feeding of the employees of the Nursing Facility and Health Department. Service to

the general public and visitors shall not disrupt this primary function of the Cafeteria Service.

8. County employees (identified by photo ID) and authorized volunteers at the Nursing Facility shall receive a

15% discount from publicly posted prices in the cafeteria.

9. Bidders shall refer to Attachment 6 of Exhibit A: Cafeteria Price List for more detailed information on

cafeteria services.


SPECIFICATIONS FOR COUNTY JAIL

1. All communications and responsibilities concerning the inmates' food service program shall be with the

County Sheriff or his designee.

2. All inmates shall be furnished three (3) meals daily, consisting of a cold breakfast and a minimum of one

hot meal daily for lunch or supper. (Refer to Attachment 1 of Exhibit A: Food Service Volume Statistics)

BIDDERS NOTE: All bidders shall develop projected food costs on menu according to specifications

attached as Attachment G. USDA approved nutrition analysis shall be included.

3. A full range of special diets (3-20 daily) shall be honored as required and/or requested. No pork products

shall be offered on menus for the Jail.

4. A one (1) week cycle menu shall be prepared in advance for approval of the County Sheriff at least ten (10)

days before its effective date. Failure to follow this procedure or frequent "menu substitutions" shall be

deemed a breach of this agreement.

BIDDER'S NOTE: Diet spread sheets for the various therapeutic diets served at the jail are to be provided

as part of the proposal submission. Examples of frequently ordered diets include: 2 gram sodium diet, low fat

diet, vegetarian diet, lactose free diet, various calorie level diabetic diets, renal and finger food.

5. Seasonal cycle menus shall be prepared and served.

BIDDER'S NOTE: A copy of an actual one (1) week cycle menu providing at least 3200 calories daily must

be submitted as part of this proposal. No pork products, fruit juice, beets, plums or meat salad sandwiches are to

be offered in the jail menu. (Refer to Attachment 7 of Exhibit A for sample Jail menu.)

6. The Food Service Contractor shall provide food service for the inmates that comply with the Recommended

Daily Allowance (RDA's) as determined by the Food and Nutrition Board, National Academy of Sciences,

which provides a generally recognized guideline of nutritional standards. Menus must be in compliance with

the applicable local, state and federal laws and regulations pertaining thereto. All menus must be approved

by a Registered Dietitian prior to submission to the Jail for approval.

7. The Food Service Contractor shall package food in bulk shipping containers for transportation to the Jail by

the Sheriff’s Department. The Contractor shall be responsible to provide the bulk shipping containers at no

extra charge. Portioning and delivery of meals to inmates shall be the responsibility of the Jail staff.

Sandwiches are to be assembled at the Nursing Facility.

8. The Food Service Contractor shall supply eating utensils and condiments as desired. Condiments include

butter pats, salt and pepper packets, salad dressing, sugar and condiments for sandwiches.

9. The County shall be responsible for supplying transport and pick-up of all food and for return of insulated

containers. The Food Service Contractor is responsible for providing food containers.

10. Portion sizes for all food and beverages for the inmates shall be developed in such a manner to meet the

nutritional requirements of the cycle menu.

BIDDER'S NOTE: Portioning at various times has created problems due to the use of inmate labor at the

jail. An overproduction factor of 15% should be included when planning for the Jail.


SPECIFICATIONS FOR DEPARTMENT OF AGING/LTC

The purpose of this specification is for the provision of food services to the Chemung County Department of

Aging and Long Term Care Nutrition Program as operated under Title III-C of the Older Americans Acts of 1965

as amended. The bidder agrees to provide said services in the highest professional manner as understood by the

food service industry and in complete compliance with all applicable federal, state and local laws and regulations.

1. The Food Service Contractor shall prepare meals for the Program, Monday through Friday, excluding 12

County designated holidays annually, plus frozen or cold meals in special cases as ordered, including

weekends. Special events like birthday parties and ice cream socials each month shall also be provided.

2. The Program shall be represented in its overall food service operations by the Program's own employees, a

nutrition director or designated agent and federal and/or state monitors who shall have the right and

authority:

A. To develop and supply to the Food Service Contractor, prior to the beginning of operations under

this Agreement, specifications for the food which the Food Service Contractor is to use in the meals

and other food prepared for the Program;

B. To inspect such food to determine compliance with the specifications and to reject food not

meeting with specifications;

C. To approve the menus and recipes for meals and other foods to be delivered so as to insure compliance

with the Department of Health and Human Services requirements and to withhold payment for meals

not meeting prescribed requirements;

D. To inspect at anytime the Food Service Contractor's food preparation packaging and storage areas to

determine the adequacy of the Food Service Contractor's cleaning, sanitation and maintenance

practices;

E. To determine the adequacy of the Food Service Contractor's storage practices so as to insure the

safekeeping of all food and to have ready access to the related food inventory control records of the Food

Service Contractor.

3. The Food Service Contractor shall purchase, for the account of the Program, the food required for the meals

and other foods to be delivered to clients under this Agreement. The Food Service Contractor shall purchase

all food for the Program at the lowest price possible consistent with maintaining the quality standards

prescribed by the Program.

4. The Food Service Contractor shall give the Program's Nutrition Director ready access to the food storage

areas for such inspection and review as, in the opinion of the Nutrition Director, is necessary.

5. There have been no distributions of USDA commodities in 20 years, but in the event that such commodities

become available, the Food Service Contractor shall conform to the requirements stated below. In order to

enable the Program to fulfill its obligations under the term of its agreement with the State Agency designated

to administer the Direct Distribution program of the U.S. Department of Agriculture, the Food Service

Contractor agrees to allow the designated State Agency and the U.S. Department of Agriculture to:

A. Inspect donated commodities in storage at the Program's facilities as well as storage facilities and

practices followed by the Food Service Contractor on behalf of the Program; and

B. Review or audit records of food purchases relative to the food service for the Program, in order to

insure that Government donated commodities are used in addition to, and not in substitution for, food

normally purchased or funds normally expended for food;

C. The Food Service Contractor agrees that all books and records pertaining to the feeding operation of

the Program shall be available for a period of three (3) years from the close of the federal fiscal year to


which they pertain, for inspection and audit by representatives of the Distribution Agency and the U.S.

Department of Agriculture at any reasonable time and place.

6. The Program shall have access to the services of a Registered Dietitian other than the Food Service

Contractor's dietitian, who will make all necessary therapeutic dietary information available to the Food

Service Contractor. Upon request, nutrient analysis of menus will be provided to the Program by the Food

Service Contractor.

7. Menus and Nutritional Requirements:

A. Menus will be designed and approved by the Program's designated Registered Dietitian in

cooperation with the Food Service Contractor Dietitian and Program participants;

B. The menu shall be an eight (8) week cycle as agreed upon by the Program and the Food Service

Contractor to insure food variety to all participants;

BIDDER'S NOTE: All bidders shall develop projected food costs based on a menu comparable to the

existing Program menu enclosed in the bidder's package as Attachment 8 of Exhibit A: Sample Menu for Aging

Nutrition Program. Attachment 8 includes menus for special functions. All meals include 8 oz. of 1 % milk and

choice of coffee or tea.

C. Each meal served must contain at least one-third the current Dietary Reference Intake (DRI) as

established by the Food and Nutrition Board of the Institute of Medicine, National Academy of Sciences.

The following meal pattern shall be adhered to in order to ensure meeting one-third DRI (minimum

portion requirements):

(1) Meat, fish, poultry (3 oz cooked edible portions not to include breading, solid fat or skin) or

alternate;

(2) Vegetables and fruit (two 1/2-cup servings). To include a good source of Vitamin C daily and a

good source of Vitamin A every other day;

(3) Enriched or whole grain products (1 serving) or alternate;

(4) Butter or margarine (1 teaspoon);

(5) Dessert;

(6) An average of one serving of fruit, or one serving of iced cake, or one serving of milk pudding;

(7) Milk or alternate (one 8 oz. cup of 1% milk per meal);

(8) When two meals are served for the same day consumption, the two meals combined must meet

at least two-thirds the R.D.A.

D. Meals will include applicable condiments, garnishes, coffee and/or tea; (other beverages may include

hot chocolate, sugar free lemonade and ice tea);

E. Frequent "menu substitutions" shall be deemed a breach of contract. Any changes must be of equal

nutritive value. Substitutions must be made from an approved list of substitutions and approved by the

Program Dietician prior to serving;

F. Gravies must be low fat, low sodium. (All salts used are to be iodized.);

G. Special menus, where feasible and appropriate, shall be provided for meeting the particular dietary

needs arising from the health requirements, religious requirements or ethnic backgrounds of

participants. Dietetic foods shall be packaged separately as deemed necessary by the project; RFP-1974 Food Service Contract 26 of 70 06/14/2017

H. The Food Service Contractor shall provide monthly special party meals to each site;

I. The Food Service Contractor will provide a daily meal for evaluation with site selected by the

Program; there shall be no charge for meals provided in the evaluation.

J. Extra meals may be ordered up to 9:30 AM;

K. Hot foods must be at least 140 degrees and cold foods below 45 degrees when served (subject to NYS

standards). The Program reserves the right to refuse food not meeting temperature specifications.

Maximum holding time is one (1) hour. (Ice packs will be placed in coolers.) The Food Service

Contractor shall provide frozen meals upon request;

L. The Food Service Contractor shall be responsible for conducting daily food quality evaluations such

as: food temperatures, appearances, flavor. Daily records will be available for review by the Program;

M. Weekly reports shall be sent to the Food Service Contractor by the Program. The Food Service

Contractor shall be responsible for reviewing and correcting problems in a timely manner;

N. The Food Service Contractor's staff shall make periodically scheduled visits to the sites to evaluate

the provided food service;

O. A copy of recipes and brands used will be provided to the Program for use in nutrient monitoring (all

recipes so noted will be kept confidential);

P. The Program shall have access to and assistance from the Food Service Contractor's Dietitians without

additional charge;

Q. Sanitation of disposables is required in storage and handling. A cost breakdown of disposable items

shall be supplied to the Program as cost changes occur.

R. The food items within the meat, vegetables, fruit and dessert groups shall be a seasonable cycle menu,

thus providing a variety of foods and nutrients. Foods must be selected, stored and prepared to assure

maximum nutrient content. Foods will be attractive, palatable and appealing.

BIDDER'S NOTE: Bidder shall submit a sample menu of a typical 8 week cycle, both hot and cold meals,

with appropriate side dishes showing anticipated portions. (Refer to Attachment 8 of Exhibit A for sample menu.)

8. Meals shall be individually packaged and include knives, forks, spoons, plates, cups, napkins, salt, pepper,

sugar, condiments, dressing and/or other containers and necessary items at cost not to exceed the contract

amount.

9. The Program shall not be obligated to receive or pay for any meal or other foods if, by notice to the Food

Service Contractor by 9:30 AM, the Program requested that such meal or other food not be delivered.

The Food Service Contractor will be cognizant of closing rural sites when Elmira School District schools

are closed due to weather conditions. The Program shall not be obligated to pay for any meal or other food

which does not meet the prescribed requirements.

A. The Program agrees to pick up the food at a time to be mutually agreed upon with the Food Service

Contractor; if the Contractor fails to prepare the ordered number of meals, the Contractor shall be

responsible to deliver the missing meals.

B. Insulated transport containers will be provided by the Program. The Food Service Contractor shall

assure the proper handling of containers and maintain them in a state of cleanliness at all times to assure

compliance with all health and sanitary regulations. The Food Service Contractor must deliver containers

to the loading dock of the Nursing Facility for pick-up by the Program.


10. The Food Service Contractor shall provide the Program with a copy of state and county health inspections

and permits.

11. It is understood by and between the parties hereto that the portion of the contract designated as Food Services

for the Department of Aging/LTC Nutrition Program shall be deemed executory to the extent of the monies

available to the County of Chemung for said purpose and no liability on account thereof shall be incurred

by the County of Chemung beyond monies available for said purpose. In the event that federal and state

agencies terminate the funding, Section 11 A would become effective. In the event that the County of

Chemung fails to allocate any monies for this agreement in any subsequent budget year, the Section 11 A

would take effect, and the County could, at its option, terminate this section of the agreement.

12. The Food Service Contractor shall provide training to its employees, and the Program shall be provided

documentation of this training upon request.


FOOD SERVICE CONTRACT RATES IN 2017:

Nursing Facility ` 12 months @$155,511.44/month = $1,866,137.29

County Jail $2.77 per meal for 192,000 meals = 531,840.00

Office of Aging $4.82 per meal for 28,000 meals = 134,960.00

Total 2017 Food Service contract $2,532,937.29

BIDDER’S NOTE: Contract amounts for Jail and Aging are based on estimated number of meals. Actual

meal totals for 2016 are listed below.

MEAL VOLUME STATISTICS (2016)

Nursing Facility: 96% occupancy rate – 2,920 empty resident bed days with no food service provided

Residents on enteral feeding average 1.5% of the census or approximately 1,050 resident bed days annually

on top of the empty bed days. These residents typically receive no food services from the Nutrition Services

Department.

Jail Meals Actually Served: 185,776

Aging Nutrition Program Meals Actually Served: 28,280

APPROXIMATE ALLOCATION OF LOCAL SHARE COSTS:

An important factor in assessing the overall cost of a bid is the amount of cost to be paid directly by the

County’s General Fund without any offsetting revenues or reimbursement from sources like third party

insurers, grants and state/federal funding. Costs paid by the County’s General Fund are referred to as “Local

Share” costs. For the three programs put out for bid under these specifications, the local share cost

allocations are approximately:

Nursing Facility: 10% local share

Jail: 100% local share

Department of Aging: 25% local share

EXHIBIT A


CURRENT LABOR RATES AND FRINGE BENEFITS

NUTRITION SERVICES DEPARTMENT

2017 Wage Rates

FROM TO

Supervisors $13.00 $ 15.00

Cooks and Baker $ 11.00 $15.00

Prep Cooks, Nourishment, $ 11.00 $15.00

Jail – OFA – PM Sanitarian

Food Service Workers $ 10.40 $13.00

Fringe Benefits

Sick Days- All Employees averaging over 20 hours a week accrue 1 hour for every 30 hours worked. Max

40 hours a year for full time employees and 20 hours a year for part time employees.

Holidays-All employees averaging over 20 hours a week are eligible for the following paid holidays per

year: New Year’s Day, Memorial Day, July 4th, Labor Day, Thanksgiving, Day after Thanksgiving and

Christmas Day, Good Friday.

Three (3) paid Bereavement days for full time employees only.

Vacation Pay: All Full and Part time employees

One (1) week after 90 days for the first 12 months of service

Two (2) weeks for 13-60 months of service

Three (3) weeks max for five (5) years of service and beyond

Health Insurance

Dental Insurance

Vision Insurance

$15,000 Life Insurance

Educational Assistance

50% Discount on Cafeteria Food

Free Beverages in Cafeteria

EXHIBIT A (Continued)


COUNTY OF CHEMUNG

SPECIFICATIONS/FOOD SERVICE CONTRACT

SAMPLE OF MONTHLY INVOICE TO BE RENDERED

BY FOOD SERVICE CONTRACTOR

Sample Format – (Separate Invoice Required for Each Program)

Company Name and Address

Month and Year

Nursing Facility 1/12 of Annual Contract Cost= $__________________________

Sheriff Dept. __________ Meals @ $__________per meal = $____________

Department of Aging/LTC __________Meals @ $_________ per meal = $__________________



Chemung County Nursing Facility

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

Chilled Orange Juice Toastie O’s

Scrambled Eggs Sausage

Wheat Toast Margarine, Jelly Milk, Beverage

Chilled Orange Juice Rice Krispies

Breakfast Sandwich with Egg, Bacon, Cheese and

English Muffin Home Fries

Milk, Beverage

Chilled Orange Juice Cream of Wheat Scrambled Eggs

Waffles with Syrup and Margarine

Milk, Beverage

Chilled Orange Juice Oatmeal

Vegetable Omelet Grilled Ham Wheat Toast

Margarine, Jelly Milk, Beverage

Chilled Orange Juice Cornflakes

Scrambled Egg Silver Dollar Pancakes Syrup and Margarine

Sausage Milk, Beverage

Chilled Orange Juice Raisin Bran Cereal

Scrambled Egg Whole Wheat Toast

Cinnamon Donut Margarine, Jelly Milk, Beverage

Chilled Orange Juice Corn Flakes

Hard Boiled Egg Apple Cinnamon Muffin

Fruit Cup Milk, Beverage

Hamburger on Bun

with Lettuce and Tomato, Mustard

Baked Beans Peach & Pear Medley

Milk, Beverage

Alternate Cheese Ravioli with Tomato

Sauce Broccoli

American Goulash

Spinach Garlic Bread

Peanut Butter Brownie Milk, Beverage

Alternate Pork Barbecue Sandwich

Potato Puffs

Macaroni and Cheese

Casserole Stewed Tomatoes

Wheat Bread, Margarine Marbled Cake with Icing

Milk, Beverage

Alternate Grilled Hotdog on Bun with

Relish Seasoned Butter Beans

Baked Chicken Pattie On Bun with Lettuce,

Tomato, Mayo French Fries, Ketchup

Zucchini & Pepper Salad Chilled Fruit Cup

Alternate

Ham and Pasta Primavera Tossed Salad, Dressing

Pepperoni Pizza

Bread Stick Pickled Beet Salad

Strawberry Ice Cream Milk Beverage

Alternate Chicken Noodle Soup

Chef Salad with Dressing

Tomato Soup with Crackers

Gilled Cheese Sandwich Potato Puffs

Carnival Cupcakes Milk, Beverage

Alternate Shaved Turkey Sandwich on

Wheat, Mayo with Potato Salad

BR

EA

KF

AS

T

L

UN

CH

DIN

NE

R

Baked Ham with Pineapple

Sauce Au Gratin Potatoes

Grilled Fresh Squash Biscuit, Margarine

Rice Pudding Milk, Beverage

Alternate

Minestrone Soup Deli Sandwich, Mayo

Homemade Vegetable Soup

Shaved turkey on Wheat Bread with Lettuce and

Tomato Macaroni Salad

Applesauce Milk, Beverage

Alternate

Chicken Salad Sandwich Fruit Cup

BBQ Ham Sandwich

Corn on the Cob Broccoli and Cauliflower

Molasses Cookies

Alternate Beef Barley Soup

Grilled Turkey & Swiss Cheese on Wheat

Fried Chicken, Gravy

Mashed Potatoes Two Bean Blend

Dinner Roll, Margarine Banana

Milk, Beverage

Alternate Italian Sausage with Onion and

Green Peppers Spiced Beets

Turkey Burger on Bun with

Lettuce and Tomato Baked Potato Wedges Honey Glazed Carrots

Chilled Peaches Milk, Beverage

Alternate Grilled Reuben Green Peas

Spaghetti with Meat Sauce Caesar Salad with Dressing Wheat Bread, Margarine

Pineapple Upside Down Cake

Milk, Beverage

Alternate Potato Chowder

Egg Salad Sandwich

Old Fashioned Meatloaf

with Gravy Mashed Potatoes Mixed Vegetables

Wheat Bread, Margarine Mandarin Oranges

Milk Beverage

Alternate Cream of Broccoli Soup Tuna Salad Sandwich

Condiments are available with soups and sandwiches. Food items may change based on diet restrictions! Beverages include coffee (all coffee decaf), Green Tea, Fountain Drinks, Assorted Milk including Lactaid Milk, Iced Tea, Crystal Lite,

Stuffed Chicken Breast

With Gravy Candied Sweet Potatoes

Green Beans Dinner Roll, Margarine Chocolate Cream Pie

Milk, Beverage

Alternate Salisbury Steak with Gravy

Seasoned Corn

Week One Date:






Pizza Omelet with Cheese Coffee Cake White Toast

Margarine, Jelly Milk Beverage


Scrambled Egg O’Brien Potatoes


Chilled Orange Juice Cream of Wheat

French Toast Margarine, Syrup

Sausage Milk, Beverage

Chilled Orange Juice Cornflakes

Egg and Ham Biscuit Mustard Banana

Milk, Beverage


Apple Pancakes Margarine, Syrup Hard Boiled Egg Milk, Beverage


Scrambled Egg Wheat Toast,


Chilled Orange Juice Cream of Wheat Cereal

Fruited Yogurt Chocolate Chip Muffins

Hot Cinnamon Apple Sauce Milk, Beverage

Veal Parmesan Rotini with Sauce

Tossed Salad, Dressing Garlic Toast, Margarine

Chocolate Brownie Milk, Beverage

Alternate

Cottage Cheese Fruit Plate with Banana Muffin

Salisbury Steak

Buttered Cubed Potatoes Braised Red Cabbage

Wheat Bread, Margarine Tapioca Pudding Milk, Beverage

Alternate

Vegetable Soup Grilled Ham and Swiss

Cheese Sandwich

Stuffed Pepper

Mashed Potatoes Dinner Roll, Margarine

Apple Crisp Milk, Beverage

Alternate Chicken Pattie on Bun with

Lettuce and Tomato Seasoned Carrots

Spaghetti with Meat Sauce

Broccoli and Cauliflower Garlic Bread

Snickerdoodles Milk, Beverage

Alternate Navy Bean and Ham Soup with Crackers

Ham Salad Sandwich on Wheat

Chicken and Dumplings

Green Peas Wheat Bread, Margarine

Raspberry Sherbet Milk Beverage

Alternate Cheese Ravioli with Sauce Tossed Salad with Dressing

Italian Sausage on Bun With Onions and Green

Peppers Steak Fries with Ketchup Chocolate Chip Cookies

Milk, Beverage

Alternate Turkey Burger on Bun

With Lettuce and Tomato Tossed Salad, Dressing

BR

EA

KF

AS

T

L

UN

CH

DIN

NE

R

Open Faced Turkey

Sandwich on White Bread Mashed Potatoes

Spinach Strawberry Mousse

Milk, Beverage

Alternate Liver & Onions

Carrots Dinner Roll, Margarine

Meatball Stroganoff over

Noodles Capri Blend Vegetables Wheat Bread, Margarine


Alternate

Ham Salad Sandwich on Bun

Three Bean Salad

Vegetable Beef Soup with

Crackers Gilled Turkey and Cheese

Sandwich Potato Puffs

Chilled Pineapple

Alternate Potato Soup

Chicken Salad on Wheat Bread

Macaroni and Cheese

Casserole Escalloped Tomatoes Dinner Roll, Margarine

Fruit Cocktail Milk, Beverage

Alternate Meatball Sub

Broccoli

Boneless Pork Chop

Whipped Butternut Squash Green Beans

Wheat Bread, Margarine Yellow Cake with Chocolate

Icing Milk, Beverage

Alternate

Fish Nuggets, Tartar Sauce Potato Puffs

Beef Vegetable Stew

Over Biscuit Butter Beans

Chilled Mandarin Oranges Milk, Beverage

Alternate Turkey Hoagie with Mayo

Potato Salad

Herb Crusted Baked Fish

Del Monaco Potatoes Mixed Vegetables

Dinner Roll, Margarine Chilled Peaches Milk Beverage

Alternate

Taco Salad with Sour Cream

Condiments are available with soups and sandwiches. Food items may change based on diet restrictions! Beverages include coffee (all coffee decaf), Green Tea, Fountain Drinks, Assorted Milk including Lactaid Milk, Iced Tea, Crystal Lite.

Fried Chicken

Mashed Potatoes, Gravy Peas and Carrots

Dinner Roll, Margarine Lemon Pie

Milk, Beverage

Alternate Minestrone Soup

Hamburger on Bun with Lettuce and Tomato,

Mustard

Week Two Date:






Scrambled Eggs Wheat Toast


Chilled Orange Juice Cinnamon Oatmeal Vegetable Omelet


Chilled Orange Juice Raisin Bran

Egg, Sausage Biscuit Home Fries

Milk, Beverage


Scrambled Egg Wheat Toast

Frosted Doughnut Banana

Milk, Beverage


French Toast with Margarine, Syrup

Bacon Milk, Beverage

Chilled Orange Juice Raisin Bran Cereal

Western Omelet Wheat Toast,



Hard Boiled Egg Cinnamon Coffee Cake

Margarine, Jelly Fruit Cup

Milk, Beverage

Stuffed Cabbage Casserole

Mashed Potatoes Dinner Roll, Margarine

Brownie Milk, Beverage

Alternate Baked Chicken

Mashed Potatoes Harvard Beets

Country Fried Steak, White

Gravy Mashed Potatoes

Broccoli Wheat Bread, Margarine

Iced Sugar Cookies Milk, Beverage

Alternate Minestrone Soup

Chicken Parmesan Sandwich

Barbecue Rib Pattie on Bun

Butter Beans Hot Cinnamon Apple Slices

Milk, Beverage

Alternate Baked Chicken

Buttered Noodles Carrots

Roast Turkey

Sweet Potato Casserole Spinach

Dinner Roll, Margarine Gelatin Cake with Topping

Milk, Beverage

Alternate Chili Con Carne With Corn Bread

Tossed Salad with Dressing

Fish Nuggets with Tartar

Sauce Macaroni & Cheese Stewed Tomatoes

Dinner Roll, Margarine Emerald Pears Milk Beverage

Alternate Broccoli and Cheese Quiche

Blueberry Muffin Fruit Cup

Hamburger on Bun with

Lettuce and Tomato Oven Fries, Ketchup

Roasted Squash Blend Pineapple

Milk, Beverage

Alternate Cream of Potato Soup Deli Hoagie with Mayo

BR

EA

KF

AS

T

L

UN

CH

DIN

NE

R

Braised Pork Cutlet with

Gravy Creamed Potatoes

Broccoli Wheat Bread Margarine Mandarin Oranges and

Bananas Milk Beverage

Alternate Turkey Salad on Wheat Marinated Tomato and

Cucumber Salad

Turkey Pot Pie

with Biscuit Carrots

Fruit Cocktail Milk, Beverage

Alternate Cream of Mushroom Soup Chef Salad with Dressing

Sloppy Joe on Bun

Fried Rice Three Bean Salad Vanilla Ice Cream

Milk, Beverage

Alternate Cottage Cheese Fruit Plate

with Banana Muffin

Cream of Tomato Soup

Grilled Cheese Sandwich Green Beans

Fruit Cup Milk, Beverage

Alternate Meatball Sub

Mixed Vegetables

Savory Meatloaf

Mashed Potatoes Peas and Onions

Wheat Bread, Margarine Spice Cake with White Icing

Milk, Beverage

Alternate Split Pea Soup

Ham Salad Sandwich

Navy Bean Soup with

Crackers Grilled Ham and Cheese on

Wheat Cole Slaw


Alternate

Taco Salad with Sour Cream

Cheese Lasagna

Tossed Salad Garlic Bread, Margarine Chocolate Pudding with

Topping Milk Beverage

Alternate

Grilled Patty Melt On Rye Bread Glazed Carrots

Condiments are available with soups and sandwiches. Food items may change based on diet restrictions! Beverages include coffee (all coffee decaf), Green Tea, Fountain Drinks, Assorted Milk including Lactaid Milk, Iced Tea, Crystal Lite

Pork Cutlet/Gravy

Mashed Potatoes, Gravy Seasoned Green Peas Dinner Roll, Margarine

Peach Upside Down Cake Milk, Beverage

Alternate

Cheeseburger on Bun with Lettuce and Tomato Seasoned Broccoli

Week Three Date:






Scrambled Eggs Wheat Toast

Orange Muffin Crisp Bacon


Chilled Orange Juice Raisin Bran Cereal French Toast with

Syrup and Margarine Sausage

Milk, Beverage

Chilled Orange Juice Rice Krispies Cereal

Hard Boiled Egg O’Brien Potatoes

White Toast, Margarine Milk, Beverage


Scrambled Egg Sausage Gravy over Biscuit



Buttermilk Pancakes Margarine, Syrup Grilled Ham Slice Milk, Beverage


Scrambled Egg Wheat Toast,



Sausage, Egg, Biscuit Mustard Fruit Cup

Milk, Beverage

Hot Dog on Bun With Sauerkraut

Baked Beans Chocolate Chip Cookies

Milk, Beverage

Alternate Ranch Baked Chicken

Red Skin Potatoes Spinach

Roast Turkey with Dressing,


Green Beans Mandarin Oranges and

Bananas Milk, Beverage

Alternate Liver & Onions

Tossed Salad with Dressing

Navy Bean Soup

Hot Ham Sandwich on Bun with Mustard

Hash Brown Potatoes Peach and Pear Medley

Milk, Beverage

Alternate Turkey Hoagie with Italian

Dressing Macaroni Salad

Spaghetti with Meatballs

Summer Squash Bread Stick, Margarine

Brownie Milk, Beverage

Alternate Pork Cutlet

Mashed Potatoes Winter Mixed Veg.

Chicken Tenders

Broccoli Cheese Casserole Carrots

Corn Muffin, Margarine Strawberry Mousse, Topping

Milk Beverage

Alternate Open Faced Roast Beef,


Soft Tacos with Sour Cream, Shredded Lettuce, Tomatoes

Mexican Rice Green Peas


Alternate Chicken Vegetable Soup

Ham Salad Sandwich

BR

EA

KF

AS

T

L

UN

CH

DIN

NE

R

Baked Ham

Candied Sweet Potatoes Cooked Cabbage Biscuit, Margarine

Hot Cinnamon Applesauce Milk Beverage

Alternate Fish Sandwich, Tartar Sauce

Mixed Vegetables

Chicken Nuggets

Parmesan Noodles Green Peas

Wheat Bread, Margarine Banana

Milk, Beverage

Alternate Chicken Noodle Soup Tuna Salad on Wheat

Meatloaf with Gravy

Buttered Cubed Potatoes Capri Blend

Dinner Roll, Margarine Old Fashioned Banana

Pudding Milk, Beverage

Alternate

Cream of Mushroom Soup Chef Salad, Dressing

Grilled Hamburger on Bun With Lettuce and Tomato

Crinkle Cut Fries Mixed Fruit Cup Milk, Beverage

Alternate Potato Soup

Egg Salad Sandwich

Chicken Alfredo over Bowtie

Pasta Broccoli

Garlic Bread, Margarine Pineapple Pudding Cake

Milk, Beverage

Alternate Vegetable Soup

Turkey Salad on Wheat

Kansas City Pork Barbeque

Platter with Corn Bread O’Brien Potatoes

Cole Slaw Fruit and Banana Cup

Milk, Beverage

Alternate Cream of Celery Soup

Chicken Salad on Wheat

Cream of Tomato Soup

Grilled Cheese Sandwich Potato Puffs, Ketchup

Chilled Pineapple Milk Beverage

Alternate Chili Con Carne With Corn Bread

Tossed Salad w/Dressing

Condiments are available with soups and sandwiches. Food items may change based on diet restrictions! Beverages include coffee (all coffee decaf), Green Tea, Fountain Drinks, Assorted Milk including Lactaid Milk, Iced Tea, Crystal Lite

Roast Beef

Baked Potato, Margarine Broccoli and Cauliflower Dinner Roll, Margarine Strawberry Cream Pie

Milk, Beverage

Alternate Turkey a la King over Biscuit

Candied Carrots

Week Four Date:



Supplements, Nourishments, Add-ons, Fortified Foods on any given day.

ITEM PORTION SIZE NUMBER Homemade Shakes (Choco., Strawberry, Vanilla) 8 oz. 27

Sugar-Free Shakes, Assorted Flavors 4 oz. 19

Milkshakes (Assorted Flavors) 4 oz. 52

Milkshakes (Assorted Flavors 6 oz. 22

Honey Thick Shake (Assorted Flavors) 4 oz. 28

Glucose Control (Assorted Flavors) 8 oz. 23

Boost Plus (Assorted Flavors) 8 oz. 27

Ensure Plus (Assorted Flavors 8 oz. 22

Coffee (All coffee is decaf) 6 oz. 5

Carafe Coffee Ea. 1

Green Tea 6 oz. 5

Pepsi/Diet Pepsi 8 oz. 45

Juice 4 oz. 55

Bottled Water (4 oz. and 12.9 oz. size available) Ea. 9

Crystal Light 8 oz. 5

V-Juice 4 oz. 5

Sierra Mist 12 oz. 1

Sprite 8 oz. 1

Diet Ginger Ale /Ginger Ale 8 oz. 36

Soy Milk 8 oz. 3

Chocolate Milk/2 %/Skim/Whole 8 oz. 52

Lactaid Milk 8 oz. 4

Orange Soda 8 oz. 2

Iced Tea 8 oz. 4

Honey Thick Products

Milk 8 oz. 32

Juice 4 oz. 41

Coffee 6 oz. 13

Honey Thick Shake 4 oz. 12

Honey Chocolate Ensure Plus 8 oz. 1

Honey Chocolate Milk 8 oz. 2

Honey Water 8 oz. 12

Honey Milk 8 oz. 9

Honey Juice 4oz. 14

Honey Pepsi 8 oz. 12

Honey Iced Tea 4 oz. 1

Honey Crystal Lite 4 oz. 1

Honey Diet Pepsi 8 oz. 1

Pudding Thick Products

Ensure Plus Pudding Thick 4 oz. 17

Juice Pudding Thick 4 oz. 17

Water Pudding Thick 4 oz. 11

Lactaid 4 oz. 4

Milk 4 oz. 5

Nectar Thick Products

Coffee 6 oz. 20

Juice 4 oz. 63

Milk 8 oz. 35

Ginger Ale 8 oz. 7

Diet Pepsi 8 oz. 4

Pepsi 8 oz. 1

Hot Tea 6 oz. 2

Water 8 oz. 17

Chocolate Milk 8 oz. 1

Orange Soda 8 oz. 1

Root Beer 8 oz. 1

Iced Tea 8 oz. 1

Mountain Dew 8 oz. 1



Supplements, Nourishments, Add-ons, Fortified Foods on any given day (cont.)

ITEM PORTION SIZE NUMBER Sherbet 4 oz. 5

Lettuce 1 cup 2

Power Potatoes 4 oz. 90

Fresh Fruit 1 ea. 9

Potato Chips 1 ea. 7

Ice Cream 4 oz. 45

Soft Sandwich 1 ea. 12

Mashed Potatoes 4 oz. 1

Vegetables 4 oz. 7

Cottage Cheese 4 oz. 8

Fruit Salad 4 oz. 1

Soup 6 oz. 24

Tossed Salad 1 cup 7

Tomato Slices 4 slices 1

Canned Fruit 4 oz. 13

Cookie/Cheese & Crackers/Graham Crackers 1 srv. 56

Carrot Celery 1 ea. 1

Butterscotch Pudding 4 oz. 1

Diet Hot Chocolate 1 ea. 1

Chef Salad 1 ea. 1

French Fried Potatoes 4 oz. 1

Grilled Cheese 2oz. 1

Parmesan Cheese 1 oz. 1

Cookies 2 ea. 4

Dressing PC 1 ea. 7

Unsalted Crackers/Saltines 2 pkg. 20

GF Cookies and Bread 1 srv. 3

Dinner Roll 1 ea. 4

Extra Entree 1 srv. 3

Lorna Doones 1 srv. 2

Peanut Butter 1 oz. 5

Gelatin 4 oz. 1

Diet Gelatin 4 oz. 6

Extra Gravy 2 oz. 1

Yogurt/Lite Yogurt 4 oz. 63

Donut 1 ea. 17

Banana 1 ea. 35

Pudding 4 oz. 20

Diet Pudding 4 oz. 8

Fortified Super Cereal 8 oz. 20

Extra Scrambled Eggs 3 oz. 2

Extra Cereal 6 oz. 2

Fresh Fruit cup 4 oz. 1

Hot Cereal 6 oz. 2

Boiled Egg 1 ea. 4

Stewed Prunes 3 oz. 3

Biscuit 1 ea. 1

Gluten Free Toast 1 ea. 2

Ketchup PC 1 ea. 3

Sausage Pattie 2 oz. 1

Canned Fruit 4 oz. 3

Gelatin/Dessert 4 oz. 9

Toast 2 ea. 1

Bagel 1 ea. 5

Cream Cheese PC 1 ea. 4

Peanut Butter 1 oz. 4

Muffin 1 ea. 2



Floor Stock (Estimated Monthly Usage)

The following items are provided by the Nutrition Services Department to the pantries on the nursing

units.

Item Portion Size Estimated Monthly Usage Orange Juice ½ gal. 310

Apple Juice ½ gal. 310

Cranberry Juice ½ gal. 310

Thickened Honey Products

Water 46 oz. 353

Apple 46 oz. 353

Orange 46 oz. 353

Cranberry 46. oz. 353

Thickened Nectar Products

Water 46 oz. 353

Apple 46 oz. 353

Orange 46 oz. 353

Cranberry 46 oz. 353

2% Milk ½ gal. 70

Diet Ginger Ale 2 liter 187

Applesauce 4 oz. 843

Margarine Chips 1 sl. 13

Ice Cream – Vanilla, Choco., Strawberry 24 ct. 91

Bread Loaf 1 ea. 43

Peanut Butter 5 lb. 19

Graham Crackers 2 ct. 1071

Saltine Crackers 2 ct. 457

Sugar PC’s 310

Sweet N Low PC’s 117

Jelly PC’s 309

Diet Jelly PC’s 107

Creamers PC”s 144

Tea PC’s 35

Ketchup PC’s 195

Mustard PC’s 92

Mayo PC’s 259

Salt PC’s 92

Pepper PC’s 37

Upon request: prune juice, popsicles, sherbet.



* We do not offer Senior discount

Item Portion 2013-2014

Breakfast Items $

Bacon 2 sl 0.75

Sausage 2ea links or patties 0.80

Sausage (Sandwich size) 1-1.5oz bigger for sands 0.50 each

French Toast 2 sl 1.50

Pancakes 2 each 1.50

Scrambled Eggs 3 oz 0.75

With meat & cheese 4oz 1.25

Folded Pan omlette 1ea 1.50

Omlette (baked pan) 1 each 1.50

Boiled Egg 1ea 0.50

Breakfast Sand 1ea 1.95

Breakfast Sand (Bacon 2 slices) 1ea 1.95

Breakfast Pizza, slice ea 1.75

English Muffin 1 each 0.50

Hot cereal 4oz 0.50

Hash Brown Casserole 4oz 0.95

Home Fries / Browns 4oz 0.85

Danish, Mini 1 each 0.90

Large Muffin - no discount 1 each 1.50

Yogurt - no discount 6oz 1.00

Fresh Fruit, whole 1 each 0.75

Toast 1 slice 0.15

Bagel 1 each 0.60

Cream Cheese 1 PC 0.35

Biscuit & sausage gravy 1ea 1.50

Breakfast ham 2oz 0.65

Donut 1 0.50

Scone 1 1.50

bag of coffee no discount 2.35

Cereal/ milk separate 8oz 0.60

Cafeteria Price List

* Note- County staff receive 15% discount from posted prices.




Drinks

Coffee

8 oz. 0.50

12 oz. 0.75

20 oz. 1.00

Milk - no discount 8 oz. 0.55

Hot Tea- no discount 1 bag 0.40

Cocoa- no discount 1 pkg 0.50

Soda -Ice Tea

8 oz. 0.50

12 oz. 0.75

20 oz. 1.00

Soups

Bowl of Soup (8oz) & take out 1.50

12 oz Take Out Bowl of Soup 2.25

20 oz Drink Cup of Soup 2.75

Fresh Popcorn 1.25




Cafeteria Merchandiser

Deli Hoagies (not subs) made on steak rolls

Ham & Cheese, Turkey & Cheese, Italian, Tuna

3 oz / 1 oz 2.50

Roast Beef & Cheese 3 oz / 1 oz 2.75

*sub prices on last page

Salads (Grab and Go)

Chef Salad 3.95

Caesar Salad w/meat 3.25

Cottage Cheese (4oz) 0.80

Cottage Cheese and Fruit 4oz./6oz. 2.50

Fruit (w/ cool whip) 10 oz. 3.25

Cold Plate (cottage cheese, meat, fruit) 4oz ea 3.95

fruit side 4oz ea 0.85

Beverages (not discounted)

Bottled Water(Aqua) 20oz 1.25

Juice's 10oz. 0.90

V8 12oz 1.00

Bottled Pepsi 20oz 1.40

Crystle Lite 1.40

Snack Items (not discounted)- prepackaged

Chips, Crackers, and Cookies 1 Pkg 0.80

Dixie Cups (Ice Cream) 1 each 0.55

Salads

Tossed Salad 8 oz. 1.50

Large 12 oz 2.25

Chef Salad 12oz/3oz meat/ 1oz 3.95

No Meat 12oz/3oz cheese 3.00

HALF CHEF SALAD 2.50

Salads (slaw, potato, pasta, mac.) 4 oz. 0.85

Broccoli 4oz 0.95

Taco Salad 12oz/3oz meat/ 1oz 3.95

Chicken Caesar Salad 8 oz. Lettuce/3 oz. Meat 3.50




Deli Sandwiches (Specialty Breads ie:Pumpernikel add .50¢)

half sandwiches only get 1 tomato whole sands get two slices

HALF WHOLE

Ham Salad 2 1/2 oz. 1.05 2.05

Turkey Salad 2 1/2 oz. 1.05 2.05

Tuna Salad 2 1/2 oz. 1.05 2.05

Egg Salad 2 1/2 oz. 0.95 1.80

Sliced Ham 2 oz. 1.00 2.00

Sliced Turkey 2 oz. 1.00 2.00

Bologna 2 oz. ` 0.95 1.80

Salami 2 oz. 0.95 1.80

Side Dishes

Onion Rings 7ea 1.10

French Fries, Tater Tots, etc. 4 oz. Regular 0.85

plate of fries (8oz) 1.25

gravy 1.75

Chile Cheese Fry 2.00

Cheese Sauce 2oz 0.50

Baked Potato 1 each 1.25

Bar 2.55

Basic Vegetable 4 oz. 0.75

Premium & Vegetable Blends 4 oz. 0.85

Sweet potatos 4oz 0.85

Boiled, Mashed or Oven Brown Pot. 4 oz. 0.75

Waffle Fries 4oz 1.00

Seafood HALF WHOLE

Baked Fish 4 oz. 1.85

Fried Fish 2-3oz. 2.90

w/Fries and Slaw 4 oz each 4.25

Tuna Noodle Casserole 8 oz./4oz 1.50 2.50

Seafood Lasagna 8oz 3.25

add cheese .20¢ ,lettuce 20¢, tomato 30¢




Beef Items HALF WHOLE

Beef Tips over Rice 6 oz./4 oz. 1.75 3.00

Beef Stew with Biscuit 6 oz. 1.75 3.00

Beef Stroganoff with Noodles 6 oz./4 oz. 1.75 3.00

Chili 4oz./8oz/12oz 1.00 2.00 2.75

Liver & Onions 4oz 2.25

Meatloaf 4 oz. 2.50

Hot Beef Sandwich 3 oz. 3.00

Roast Beef 3 oz. 2.75

Salisbury Steak 4 oz. 1.90

Veal Parmesan 1 ea 2.50

Spaghetti w/ Meat Sauce 6 oz/6 oz. 2.50

w/ Meatballs 4oz meat(8)/6 oz. 1.50 2.75

Stuffed Peppers or Cabbage 1 each 2.50

Spanish Rice 8 oz/ 4oz 1.50 2.50

Swedish Meatballs with 4oz meat(8)/6 oz. 1.50 2.75

Noodles or Rice

Swiss Steak 4 oz. 2.75

Country Fried Steak 4 oz 2.95

Beef & Brocolli over Noodle or rice 6oz/4oz 2.75

Poultry Items HALF WHOLE

Chicken Leg 1 piece 2.25

Baked Chicken Breast 1 piece 2.25

Chicken Thigh 1 piece 1.85

Chicken Wings each 0.50

Chicken Fritter (plain) $1.00 2.50

Chicken & Broc Alfredo 8oz 2.75

Chicken Parmesan 3 oz. 2.50

Chicken and Biscuit or dumpling 8oz 2.75

Chicken Alaking or Stew w/Biscuit 8 oz. 2.75

Carved Turkey 3 oz. 2.50

Hot Turkey Sandwich 3 oz. 2.75

Chicken Nuggets 4oz 2.75

Chicken Tenders 4 oz sauce 2.95

Chicken Marsalla 4oz 3.00

w/pasta & sauce 3.20




Other Entrees HALF WHOLE

Macaroni and Cheese 4 oz. 1.75 3.00

Spaghetti w/ Tomato Sauce 4 oz./6 oz. 1.75

Side order 4 oz 1.25

Pierogies 10 each 2.50

Mini Pizza 1 ea 3.00

Mini Pizza 1toppping 1 ea 3.50

Pizza, Plain 1/2 Sheet 1/12th 1.00

Pepperoni 1/12th 1.25

HALF WHOLE

Pizza, 16” 1 topping 1/8th 1.85

plain 8-Jan 1.50

Roast Pork Loin 3 oz. 2.50

Stuffed Chop 4oz/ stuff 2.75

Kielbassa and Sauerkraut 3oz./4oz. 2.50

Lasagna 8 oz. 2.50

Baked Ham 4 oz. 1.75

Quiche 1/6th 1.60

Ham and Potatoes 8 oz/ 4oz 1.50 2.50

Baked Potato Bar 1 Potato 2.25

Pork Chow Mein w/Rice 6oz/4oz 2.75

Ravioli w/Tomato Sauce 6 ea 2.75

Stromboli 1ea 3.50




Sandwiches

BBQ Beef 3 oz. 2.50

BBQ Ham 3oz 2.25

BBQ Pork 3 oz. 2.45

BBQ Rib Patty 3 oz. 2.25

Chicken Patty 3.5 oz. 2.25

Chicken Cordon Blue 1oz ham 1 swiss 2.95

Hamburger 4 oz. 2.25

Bacon 2sl 0.50

Veggie Burger 1ea 2.95

Hot Dog 2 oz. 1.35

w/ cheese, chili, or sauerkraut 1.65

Turkey Burger 5oz 2.25

Bacon, Lettuce, Tomato BLT 3 strips 2.00

2 strips half 1.25

Grilled Cheese 2 oz. 1.75

Italian Sausage 3 oz. 2.75

Kielbasa 3 oz. 2.50

Meatball Sub 4 oz. 2.75

Sloppy Joe 4 oz. 2.00

Chicken Spiedie 4oz 2.75

Fish Sand 1ea 2.00

Panini

Half Whole

2.00 $3.50

2.00 $3.50

1.75 $3.30

1.75 $3.30

1.75 $3.30

1.75 $3.30

1.75 $3.30

2.00 $3.50

1.75 $3.30

1.75 $3.30

2.00 $3.50

1.75 3.30

CHEESE STEAK

FRENCH DIP

add cheese .20¢ ,lettuce 20¢, tomato 30¢

HAM & CHEESE

ITALIAN

MONTE CARLO

MONTE CRISTO

TUNA MELT

CATALINA

HAM & BACON

PATTY MELT

REUBEN

Turkey & Bacon




WRAPS Wraps get one portion of meat & cheese, mostly lettuce

Half Whole

1.75 $3.15

$2.25

1.75 $3.25

1.75 $3.25

1.75 $3.25

1.75 $3.00

1.75 $3.25

1.75 $3.25

1.75 $3.25

1.75 $3.25

Tuna ( 1 scoop) 1.75 $3.25

Subs

add cheese .30¢ per half HALF WHOLE

Ham Salad 2.75 5.00

Turkey Salad 2.75 5.00

Tuna Salad 2.75 5.00

Egg Salad 2.75 5.00

Sliced Ham 2.75 5.00

Sliced Turkey 2.75 5.00

Italian ` 2.75 5.00

Roast Beef 3.00 5.75

Buffalo Wrap

Burrito

Turkey Cheddar Wrap

Chix Fajita wrap

So. West Chix wrap

Ham&Turkey Club

Ck-bacon club wrap

Cali. BLT Wrap

Enchalada wrap

Turk-bacon cheddar



Price List- Bakery Items

Strawberry Shortcake 1ea 2.50

Strudel Stick 1 each 0.85

Cinnamon Rolls (big) 1 each 1.50

Scones 1 whole/2 halves 1.50

Donuts- Home made 1 each 0.40

Fruit Bread (banana, etc.) 1 slice/ 2 halves 0.85

Cakes- Home made, layer 1/10 cut 1.75

sheet 2/64 cut (or single layer cake) 0.55

Jelly Roll/Cream Roll 1 slice 0.95

Muffins (large) 1-prewrapped 1.10

Pies: Cherry, Blueberry, merange & cream 1/8 cut 2.25

Pie: Peach, Pumpkin & Apple 1/8 cut 1.75

Parfait Cups, pudding/cream/jello 4 oz 0.65

Crisp/Cobbler 4 oz 0.85

Brownies 1/64cut 0.65

Half moons/no-bakes 1ea 1.00

Cookie (large) 4oz 1.10

Cookie (small) 2ea .30/.50

Small Cupcakes 1ea 0.45

Pudding 4oz 0.75

Jello 4oz 0.75

Strawberry Brownie w/ toppings 1ea 2.50



JAIL MENU SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

B R E A K F A S T

1 pkg. Instant Beverage 1 cup Corn Flakes 2 Muffin Squares

8 oz. 2 % Milk

1 pkg. Instant Beverage 1 cup Fruit Rings 2 Muffin Squares

8 oz. 2 % Milk

1 pkg. Instant Beverage 1 cup Crispy Rice 2 Cinnamon Rolls

8 oz. 2 % Milk

1 pkg. Instant Beverage 1 cup Toasted Oats

2 Cake Donuts 8 oz. 2 % Milk

1 pkg. Instant Beverage 1 cup Corn Flakes 2 Muffin Squares

8 oz. 2 % Milk

1 pkg. Instant Beverage 1 cup Raisin Bran 2 Muffin Squares

8 oz. 2 % Milk

1 pkg. Instant Beverage 1 cup Crispy Rice

2 Cake Donuts 8 oz. 2 % Milk

L U N C H

2 – 2.5 oz. Bologna

Sandwich 4 oz. Macaroni Salad

1 ea. Apple 8 oz. 2% Milk

Salt, Pepper, Mayo 4 slices White Bread

2 – PB & J Sandwiches (3.2 oz. Peanut Butter,

2 oz. Jelly) 4 oz. Potato Salad

1 ea. Orange 8 oz. 2% Milk

Salt, Pepper 4 slices White Bread

2 -2.5 oz. Salami

Sandwiches 4 oz. Macaroni Salad

1 ea. Banana 8 oz. Chocolate Milk


2-3 oz. Bologna &

Cheese Sandwiches 4 oz. Pasta Salad 4 oz. Pineapple 8 oz. 2% Milk


2-2.5 oz. Turkey

Sandwiches 1 cup Tossed Salad

with Tomato 1 ea. Orange

8 oz. Chocolate Milk


2 PB & J Sandwiches

(3.2 oz. Peanut Butter, 2 oz. Jelly)

4 oz. Potato Salad 1 ea. Banana 8 oz. 2% Milk

Salt, Pepper 4 slices White Bread

2 - 3 oz. Meat & Cheese Hoagies

5.2 oz. Pasta Salad 4 oz. Peaches 8 oz. 2 % Milk

Salt, Pepper, Mustard, Dressing, Mayo, 2

Kaiser Rolls

D I N N E R

2 Hamburgers

(3 oz. ea.) 2 Hamburger Rolls

4 oz. Creamed Potatoes

4 oz. Green Beans 4 oz. Vanilla Ice Cream

2 pc. Ketchup,

Mustard, Salt, Pepper 1 pkg. Instant Beverage

8 oz. Pasta with Meat

Sauce 4 oz. Peas

4 slices White Bread 1 Brownie Square

2 pc. Salt and Pepper 1 pkg. Instant Beverage

4 ea. Margarine

2 ea. Poultry Franks 2 ea. Hot Dog Rolls

4 oz. Potatoes 4 oz. Sliced Carrots

2 ea. Oatmeal Cookies

2 pc. Ketchup, Mustard, Salt, Pepper

1 pkg. Instant Beverage

2 Chicken Patties


4 oz. Pasta and Tomato Sauce

4 oz. Wax Beans 1 square White Cake

2 pc Mayo, Salt, Pepper 1 pkg. Instant Beverage

4 oz. Salisbury

4 oz. Mashed Potatoes 4 oz. Corn

4 slices Wheat Bread 4 oz. Strawberry Ice

Cream

2 pc. Salt & Pepper 1 pkg. Instant Beverage

4 ea. Margarine Pats

8 oz. Macaroni &

Cheese 4 oz. Rice Pilaf

4 oz. Mixed Vegetables 4 slices White Bread 2 ea. Chocolate Chip

Cookies

2 pc. Salt, Pepper 1 pkg. Instant Beverage

4 ea. Margarine Pats

2 Chicken Patties


4 oz. Vegetarian Baked Beans

4 oz. Broccoli 1 sq. Chocolate Cake

2 pc. Mayo, Salt,

Pepper 1 pkg. Instant Beverage

Nutrition analysis completed by Provider upon request.

Site items stocked as part of program: Hairnets, gloves, aprons, general purpose food bags, sporks. Condiments are listed above. Dressings include French and Italian.

Following diets must be available based off the regular menu: No Egg or Poultry, No Soy, No Tomato, Low Fat, Gluten Restriction, Peanut Allergy, Finger Foods, Lactose Free, Low Sodium,

Vegetarian, Ramadan Religion, Vegan, 1800 Calorie, Low Protein, Renal, Onion-Free.



DEPARTMENT OF AGING MENU Monday Tuesday Wednesday Thursday Friday

W E E K

O N E

Meatloaf

Mashed Potatoes with Gravy Carrots

Pickled Beet Salad Wheat Bread, Margarine

Fruit Cocktail 1% Milk

Mandarin Orange Glazed

Ham Roasted Sweet Potatoes


Ginger Snap Cookie 1% Milk

Southwestern Chicken

Beans and Rice Green Beans

Tossed Salad, Dressing Wheat Bread, Margarine

Mandarin Oranges 1% Milk

Soup and Sandwich

Philly Cheese Steak with Onions

Roasted Seasonal Squash Coleslaw

Wheat Roll, Margarine Ice Cake 1% Milk

Spaghetti and Meat Sauce

Peas Tossed Salad, Dressing

Italian Bread, Margarine Spiced Applesauce

1% Milk

W E E K

T W O

Chicken & Biscuit

Green Beans Tossed Salad, Dressing

Margarine Citrus Sections

1% Milk

Shaved Beef Chef Salad

Pickled Beet Salad Wheat Bread, Margarine

Chocolate Brownie 1% Milk

Stuffed Chicken Breast Honey Glazed Carrots


Lemon Bar 1% Milk

Penne with Sausage & Onions

Peas Cauliflower


Cold Spice Applesauce 1% Milk

Fish of the Day or Meatball Sub

Corn Summer Roasted Vegetables Spinach Salad with Topping Hoagie Roll or Wheat Bread,

Margarine Strawberry Shortcake

1% Milk

W E E K

T H R E E

Baked Ham

Scalloped Potatoes Cabbage

Mixed Greens Salad Rye Bread, Margarine Oatmeal Raisin Cookie

1% Milk

Garlic Chicken over Pasta

Fresh Seasonal Mixed Vegetables

Tropical Fruit Salad Italian Bread, Margarine

Gelatin Cubes 1% Milk

Meatloaf

Mashed Potatoes Brussel Sprouts

Greek Country Salad Wheat Bread, Margarine

Pineapple Upside Down Cake 1% Milk

Turkey with Dressing and

Gravy Roasted Vegetables


Carnival Cookie 1% Milk

Cheesy Mac & Beef

Fresh Seasonal Squash Spinach Salad

Garlic Bread, Margarine Fresh Fruit (Banana)

1% Milk

W E E K

F O U R

Cheeseburger Baked Beans

Carrots Sliced Tomato Salad

Hamburger Bun, Margarine Mandarin Oranges

1% Milk

Roasted Pork Chop

Wild Rice Blend Roasted Summer Vegetables

Confetti Cole Slaw Wheat Bread, Margarine

Brownies 1% Milk

Italian Chef Salad, Fruit Salad

or Chicken & Dumplings, Fruit

Salad Corn

Wheat Bread, Margarine Oh! Henry Bar

1% Milk

Rigatoni with Meat Sauce

Garden Peas Tossed Salad, Dressing

Italian Bread, Margarine Fresh Fruit (Orange)

1% Milk

Fried Chicken

Winter Squash Green Beans with Pimentos

Relish Plate Wheat Bread, Margarine

Fresh Fruit in Season (Apple) 1% Milk

Menus developed by Department of Aging Registered Dietitian. Provider completes nutrition analysis yearly or upon request. Portion sizes: Meat, fish, poultry (3 oz. cooked edible portions not to include breading, solid fat or skin) or alternate: Reference Specifications for Department of Aging/LTC for additional

portion size requirements.

Site items stocked as part of program: Plastic forks and spoons, napkins, 8 oz. Styrofoam cups with lids, 12 oz. bowl with lip, 6-inch foam plate, 8 oz. squat cup and lid.

Regular and decaf coffee – large and small envelopes, Sanka pc’s, teabags, decaf teabags, sugar free hot chocolate, sugar free lemonade. Salt and pepper shakers, mayo, mustard, ketchup,

Tartar sauce, sugar, sugar sub., dry creamers. Dressings: French, Italian, Ranch, Thousand Island. Saltine Crackers. Additional item: Ice cream sundae and toppings.



DEPARTMENT OF AGING MENU (cont.)

Monday Tuesday Wednesday Thursday Friday W E E K

F I V E

Hot Dog with Meat Sauce

Baked Beans Carrots

Cole Slaw Hot Dog Bun, Margarine

Cookie 1% Milk

Roast Turkey

Sweet Potatoes Cauliflower

Chilled Pineapple Wheat Bread, Margarine

Chocolate Mousse 1% Milk

Stuffed Baked Potato with

Chili and Cheese Broccoli

Applesauce Wheat Bread, Margarine

Chocolate Ice Cream 1% Milk

Meatball Sub

Corn Oriental Mixed Vegetables

Tossed Salad Sub Roll, Margarine

Fruit Cup 1% Milk

Chicken Fingers

Rice Pilaf Roasted Squash

Marinated Cucumbers Wheat Bread, Margarine

Fresh Fruit (Banana) 1% Milk

W E E K

S I X

Soup of the Day

Sloppy Joe on Bun California Blend

Tossed Salad, Dressing Bun, Margarine

Rice Pudding 1% Milk

Cheese Lasagna

Corn Green Beans

Tossed Salad, Dressing Italian Bread, Margarine

Tropical Fruit Cup 1% Milk

Salisbury Steak

Rosemary Potatoes French Cut Green Beans

Waldorf Salad Wheat Bread, Margarine

Peanut Butter Iced Chocolate Cake

1% Milk

Roast Beef and Mashed

Potatoes with Healthy Gravy Carrots

Marinated Tomato Salad Wheat Bread, Margarine

Iced Brownie 1% Milk

Fish of the Day or

Macaroni & Cheese Zucchini & Tomatoes

Seasoned Roasted Potatoes Cole Slaw

Wheat Bread, Margarine Whoopie Cookie

1% Milk

W E E K

S E V E N

Roast Pork with Healthy

Gravy Scalloped Corn

Green Bean Pimento Fruit Cup

Wheat Bread, Margarine Chocolate Chip Cookie

1% Milk

Italian Roast Chicken Thigh

Winter Squash Steamed Red Cabbage

Pasta Salad Wheat Bread, Margarine

Cheese Cake 1% Milk

Grilled Chicken Chef Salad, Macaroni Salad Combo OR Chili, Cornbread, Beets, and

Tossed Salad, Dressing Combo

Roll, Margarine Fruit Cup 1% Milk

Chicken Parmesan Pasta with Sauce

Cauliflower Tossed Salad, Dressing

Italian Bread, Margarine Butterscotch Pudding

1% Milk

Meatloaf

Mashed Potatoes Beets

Emerald Pear Salad Wheat Bread, Margarine

Macaroon Cookie 1% Milk

W E E K

E I G H T

BBQ Pulled Chicken

Brussels Sprouts Caesar Salad

Bun, Margarine Warm Fruit Crisp

1% Milk

Roast Pork with Dressing

Dilled Carrot Coins Fruit Cocktail

Margarine Spice Cake with Cream

Cheese Icing 1% Milk

Stuffed Peppers

Mashed Potatoes Capri Mixed Vegetables

Banana Bread, Margarine Peaches 1% Milk

Beef Tips over Noodles

Steamed Cabbage Tossed Salad, Dressing

Wheat Bread, Margarine Banana 1% Milk

Turkey Pot Pie

Stewed Tomatoes Relish Plate Margarine

Chocolate Chip Cookie 1% Milk



PROJECTED OPERATING BUDGET 2018

COUNTY OF CHEMUNG

FOOD SERVICE CONTRACT BID

Revenue

Nursing Facility

Jail

Aging

Cafeteria

Special Events

Total Revenue

Food Expenses

Nursing Facility

Jail

Aging

Cafeteria

Special Events

Total Food Expenses

Labor Expenses

Management

Production

Service

Dishwashing / Sanitation

Other

Payroll Taxes

Fringe Benefits

Total Labor Expenses

Other Expenses

Laundry and Uniforms

Linen

Paper Supplies

Cleaning Supplies

Taxes, Insurances & Licenses

Replacements

Telephone

Advertising and Promotion

Office Supplies

Postage

Training and Sick Leave

Administrative Expense

Miscellaneous Expense

Total Other Expenses

Total All Expenses

Profit


END EXHIBIT A


FOOD SERVICES CONTRACT SPECIFICATIONS

BIDDER'S CHECKLIST

The following items must be provided by bidders in a formal bid package to be submitted on or before the bid

submission deadline:

General Specifications:

1. _____Bidder's declaration in writing on compliance with all applicable federal, state, county and municipal

laws regarding prohibition of discrimination, employment conditions, Worker's Compensation and Labor Laws,

and state/federal Minimum Wage Laws.

2. _____Verification of insurance coverage carried by bidder including general liability (minimum of $1 million)

and Worker's Compensation.

3. _____Certified copy of the current financial statement of the Bidder or certified copy of the most recent annual

report of the Company which contains financial statements. Certification may be done by means of Notary

Public.

4. _____Completion of Exhibits C-1, C-2 and/or C-3, Bid Pricing Page.

5. _____Bid bond or certified check in the amount of 5% of the combined bid.

6. _____Bid certifications forms, including bid bond, Vendor Certification Form, Regret Letter (If No Bid), Non-

Collusion Bidding Certificate, Waiver of Immunity and Iranian Energy Divestment Certification.

7. _____Attendance at pre-bid conference is required. Time and date of conference are announced in bid notice. It

will be held in the Chemung County Nursing Facility, 103 Washington Street, Elmira, NY 14901.

8. _____Bid submission with all required documentation must be made on or before date and time announced in

bid notice. Sealed bids must be submitted to:

Tricia Wise

Purchasing Director

County of Chemung

203 - 205 Lake Street, PO Box 588

Elmira, NY 14902-0588

(607) 737-2917

9. _____Questions about bid specifications, facility operations or contract provisions may be directed to:

Michael C. Youmans

Nursing Facility Administrator


103 Washington Street, PO Box 588

Elmira, NY 14902-0588

Telephone: (607) 737-2068

[email protected]

EXHIBIT B


mailto:[email protected]

EXHIBIT B (Continued)

Food Service Specifications – Items required for submission with bid

1. _____Quality Assurance Program for food service operation, including sample forms.

2. _____Specifications indicating grades and qualities of raw food purchases.

3. _____Resumes of prospective Food Service Director, Dietitian and other management personnel. (Waived for

Elderly Nutrition Program meals prepared off site.)

4. _____Master Staffing Plan for food service operation including position titles and FTE’s. (Waived for Elderly


5. _____Description of demonstrated experience operating a food service operation of the magnitude and scope

described in the Specifications. (Bidders solely for Elderly Nutrition Program meals prepared off site shall

provide description of demonstrated experience comparable to Elderly Nutrition Program only.)

6. _____List of clients presently served by bidder for food service operations similar to those described in

specifications. (Bidders solely for Elderly Nutrition Program meals prepared off site shall submit clients

comparable to Elderly Nutrition Program only.)

7. _____List of terminated contracts within past 12 months for food service operations.

8. _____Detailed plan of transition in assumption of contract.

9. _____Projected Operating Budget for 2018 according to format in Attachment 1 of Exhibit A. (Waived for

Elderly Nutrition Program meals prepared off site.)

10. _____Proposed wage rate and fringe benefit plan for non-management employees. (Waived for Elderly


11. _____Typical four-week cycle menu for Nursing Facility with diet spread sheets. (Waived for Elderly Nutrition


12. _____Plan for Special Features and Services to Nursing Facility Residents. (Waived for Elderly Nutrition


13. _____Plan on how food services will be provided in event of disaster and/or emergency at Nursing Facility.

(Bidders solely for Elderly Nutrition Program meals prepared off site shall submit plan for back-up food services to

Elderly Nutrition Program only.)

14. _____Typical two-week menu for Cafeteria with proposed selling prices. (Waived for Elderly Nutrition


15. _____Typical eight-week cycle menu for Elderly Nutrition Program, Department of Aging/LTC (Waived for

bidders not bidding on Elderly Nutrition Program.)

16. _____Typical one-week cycle menu and diet spread sheets for the Jail. (Waived for Elderly Nutrition Program

meals prepared off site.)

END EXHIBIT B


Accompanying this proposal is a proposal bond in the amount of $_______________________, which shall become the property of the Owner if, in case this proposal shall be accepted by the Owner, the undersigned shall fail to provide the required performance bond to the Owner within fifteen days after the date of the County’s giving notice of acceptance, by mailing, telegraphing or delivering written notice. If written notice of the acceptance of this Proposal is delivered to the undersigned within forty-five days after the day of opening of the proposals or after expiration of such forty-five days and prior to the withdrawal of the proposal by the undersigned, the undersigned will, within ten (10) business days after the date of delivery of such notice, execute and deliver the Contract or Contracts in the form of the Agreement attached hereto, or in a special Contract form that may be drawn up in accordance with the County Attorney’s requirements. In the event that addenda are issued, the undersigned hereby acknowledges the receipt of same and agrees that they are bound by all addenda, whether or not listed herein:

Addendum # ___________ Addendum # _______________ Addendum #_______________ ____________________________________________________________________________________________ Name of Proposer or Authorized Representative ____________________________________________________________________________________________ Signature of Proposer or Authorized Representative Date ____________________________________________________________________________________________ Name and Address of Company ____________________________________________________________________________________________ Telephone, Cellular Phone, and Fax Numbers of Proposer

FORM SUBMISSION FOR PROPOSAL: RFP-1974 CHEMUNG COUNTY FOOD SERVICE CONTRACT FOR CHEUMNG COUNTY NURSING FACILITY, THE CHEMUNG COUNTY JAIL AND OFFICE FOR THE AGING.

TO THE COUNTY OF CHEMUNG: The undersigned hereby declares that he has carefully examined all proposal and contract documents and all interpretations of any addenda to the Contract Documents issued by the County of Chemung and that he has satisfied himself as to all the quantities and conditions, and understands that in signing this Proposal he waives all rights to plead any misunderstanding regarding the same. Pursuant to and in compliance with the Advertisement for Proposals and the Documents relating thereto, the Proposer hereby offers to furnish all equipment and whatever else is necessary or proper for, or incidental to, the completion of this Contract, as required by and in strict compliance with the applicable provisions of all contract documents, for the following proposal prices:


FORM FOR SUBMISSION OF BID FOR: FOOD SERVICES CONTRACT

EXHIBIT C-1: BID PRICING PAGE for COMPLETE OPERATION ON SITE

Period Covered by Bid: January 1, 2018 to December 31, 2018

I. Food Service Operation Bid: Each program's pricing must be itemized as follows:

A. NURSING FACILITY

Guaranteed Annual Cost for Full Service in 2018: $__________________

B. DEPARTMENT OF AGING & LONG TERM CARE

28,500 Elderly Nutrition Meals @ $ Guaranteed Cost per Meal: $___________________

C. CHEMUNG COUNTY JAIL

186,000 Inmate Meals @ $ Guaranteed Cost per Meal: $__________________

Total Gross Sum for 2018 Food Service Contract Cost: $__________________

II. Bidder Information

Name of Company:

Business Address:

Business Telephone:

Contact Person:

Title:

Signature:

Date:

BIDDERS MUST ALSO COMPLETE THE

“FORM FOR SUBMISSION OF BID” SECTION

EXHIBIT C-1

END EXHIBIT C-1



EXHIBIT C-2: BID PRICING PAGE for NURSING FACILITY & JAIL OPERATION ON SITE


I. Food Service Operation Bid: Each program's pricing must be itemized as follows:

A. NURSING FACILITY

Guaranteed Annual Cost for Full Service in 2018: $__________________

b. CHEMUNG COUNTY JAIL

186,000 Inmate Meals @ $ Guaranteed Cost per Meal: $__________________

Total Gross Sum for 2018 Food Service Contract Cost: $__________________


Name of Company:

Business Address:

Business Telephone:

Contact Person:

Title:

Signature:

Date:



EXHIBIT C-2

END EXHIBIT C-2



EXHIBIT C-3: BID PRICING PAGE for ELDERLY NUTRITION MEALS OFF SITE


I. Food Service Operation Bid: Elderly Nutrition Program Meals Prepared Off Site

DEPARTMENT OF AGING AND LONG TERM CARE

28,500 Elderly Nutrition Meals @ $ Guaranteed Cost per Meal: $___________________


Name of Company:

Business Address:

Business Telephone:

Contact Person:

Title:

Signature:

Date:



EXHIBIT C-3

END EXHIBIT C-3


Vendor Certification

As of January 1, 2005, the Office of the State Comptroller is requiring that governmental

agencies award contracts only to vendors that have been certified as “responsible.” Vendor

responsibility means that a vendor has the integrity to justify the award of public dollars and

the capacity to fully perform the requirements of the contract. It is a contracting agency’s

responsibility, under Section 163 (9) of the State Finance Law (SFL), to evaluate and make a

determination of the responsibility of a prospective contractor. A responsibility

determination, wherein the contracting agency determines that it has reasonable assurances

that a vendor is responsible, is an important part of the procurement process, promoting

fairness in contracting and protecting a contracting agency and the State (as well as the City)

against failed contracts.

The following factors are to be considered in making a responsibility determination:

1. Legal Authority to do business in New York State

2. Integrity

3. Capacity – both organizational and financial

4. Previous performance

Please complete the enclosed Vendor Responsibility Questionnaire. The completed

Questionnaire shall be returned with your bid submission in order for your bid to be ruled

responsive.

Additional information concerning vendor responsibility, including electronic versions of

forms, may be found at the Office of the State Comptroller’s (OSC) website:

http://www.osc.state.ny.us/vendrep


http://www.osc.state.ny.us/vendrep

Vendor Responsibility Form

Within the past five (5) years has your firm, any

affiliate, any predecessor company or entity, owner,

director, officer, partner or proprietor been the subject of:

ANSWER ALL QUESTIONS

A. an indictment, judgment, conviction, or a grant of

immunity, including pending actions, for any

business related conduct constituting a crime under

governmental law? YES _____ NO _____

B. a government suspension or debarment, rejection of

any bid or disapproval of any proposed subcontract,

including pending actions, for lack of responsibility,

denial or revocation of prequalification or a voluntary

exclusion agreement? YES _____ NO _____

C. any governmental determination of a violation of any

public works law or regulation, or labor law or

regulation, or any OSHA violation deemed “serious

or willful?” YES _____ NO _____

D. a consent order with NYS Department of Environmental

Conservation, or a governmental enforcement

determination involving a construction-related violation

of federal, state, or local environmental laws? YES _____ NO _____

E. a finding of non-responsibility by a governmental agency

or Authority for any reason, including but not limited to

the intentional provision of false or incomplete

information as required by Executive Order 127? YES _____ NO _____

If yes to any of above, please provide details regarding the finding.

ENTITY MAKING FINDING: ____________________________________________________

YEAR OF FINDING: ___________________________________________________________

BASIS OF FINDING: ___________________________________________________________

_____________________________________________________________________________

_____________________________________________________________________________

(Attach Additional Sheets if Necessary)

Overview on Executive Order #127 May be Accessed:

http://www.ogs.state.ny.us/aboutOgs/regulations/procurement/overview.html


REGRET LETTER

TO WHOM THIS MAY CONCERN:

If you do not plan to bid on this offering, but wish to remain on our active vendor list, you must complete this form and return to this office by the bid due date.

Thank you for your cooperation.

Very truly yours,

KYLE M. WIEDER DEPUTY PURCHASING COORDINATOR

REASON FOR NOT BIDDING

RECEIVED BID PACKAGE TOO LATE

NOT ENOUGH TIME TO DEVELOP BID

NOT SUFFICIENT DETAILS

JOB TOO LARGE

JOB TOO SMALL

NOT INTERESTED IN THIS TYPE OF MATERIAL/SERVICE

WORKING AT FULL CAPACITY AT THIS TIME

CANNOT MEET TIME SCHEDULE FOR COMPLETION OF JOB

SPECIFICATIONS TOO RESTRICTIVE

OTHER ___________________________

Contractor/Vendor

REQUEST NUMBER:


NON-COLLUSIVE PROPOSALDING CERTIFICATE PURSUANT TO 103d OF THE GENERAL MUNICIPAL LAW OF THE STATE OF NEW YORK

A. By submission of this proposal, each proposer and each person signing on behalf of any proposer certifies, and in the case of a joint proposal each party thereto certifies as to its own organization, under penalty of perjury, that to the best of knowledge and belief:

(1) The prices in this proposal have been arrived at independently without collusion, consultation, communication, or agreement, for the purpose of restricting competition, as to any matter relating to such prices with any other proposer or with any competitor;

(2) Unless otherwise required by Law, the prices which have been quoted in this proposal have not been knowingly disclosed by the propos alder and will not knowingly be disclosed by the proposer prior to opening, directly or indirectly, to any other proposer or to any competitor; and

(3) No attempt has been made or will be made by the proposer to induce any other person, partnership or corporation to submit or not to submit a proposal for the purpose of restricting competition.

B. A proposal shall not be considered for award nor shall any award be made where (a)-(1), (2) and (3) have not been complied with; provided however, that if in any case the proposer cannot make the foregoing certification, the proposer shall so state and shall furnish with the proposal a signed statement which sets forth in detail the reasons therefor. Where (a)-(1), (2) and (3) have not been complied with, the proposal shall not be considered for award nor shall any award be made unless the head of the purchasing unit of the political subdivision, public department, agency or official thereof to which the proposal is made, or his designee, determines that such disclosure was not made for the purpose of restricting competition. The fact that a proposal (a) has published price lists, rates, or tariffs covering items being procured, (b) has informed prospective customers of proposed or pending publication of new or revised price lists for such items, or (c) has sold the same items to other customers at the same prices being proposal, does not constitute, without more, a disclosure within the meaning of subparagraph one (a). By submission of this proposal, the undersigned hereby affirms the truth of the foregoing certification under the penalties of perjury. ____________________________________________________________________________ Signature of Proposer ALL PROPOSERS MUST SIGN THIS CERTIFICATION PRIOR SUBMISSION OF THE PROPOSALS.


WAIVER OF IMMUNITY PURSUANT TO 103a OF THE GENERAL MUNICIPAL LAW OF THE STATE OF NEW YORK

The Contractor and/or Vendor and/or Supplier, pursuant to General Municipal Law, section 103a, hereby agrees to the provisions in the law which require that upon refusal of a person, when called before a Grand Jury to testify concerning any transaction or contract had with the State, any political subdivision thereof, a Public Authority or with any public department, agency or official of the State or of any political subdivision thereof or of a public authority, to sign a Waiver of Immunity against subsequent criminal prosecution or to answer any relevant question concerning such transaction or contract.

(a) Such person, and any firm, partnership or corporation of which he is a member, partner, director or officer shall be disqualified from thereafter selling to or submitting proposals to or receiving awards from or entering into any contract with any municipal corporation or fire district or any public department, agency or official thereof, for goods, work or services, for a period of five years after such refusal, and to provide also that

(b) Any and all contracts made with any municipal corporation or any public department, agency or official thereof, since the effective date of this Law, by such person, and by any firm, partnership, or corporation of which he is a member, partner, director or officer may be canceled or terminated by the municipal corporation or fire district without incurring any penalty or damages on account of such cancellation or termination, but any monies owing by the municipal corporation or fire district for goods delivered or work done prior to the cancellation or termination shall be paid.

____________________________________ Authorized Signature for Proposer ____________________________________ Title

____________________________________ Date

(Corporate Seal, if any) (If no seal, write “No Seal” across this place and sign)


IRANIAN ENERGY DIVESTMENT CERTIFICATION

Pursuant to Section 103-g Of the New York State

General Municipal Law

A. By submission of this bid/proposal, each bidder/proposer and each person signing on behalf of any bidder/proposer certifies, and in the case of a joint bid, each party thereto certifies as to its own

organization, under penalty of perjury, that to the best of its knowledge and belief that each bidder is not on the list created pursuant to paragraph (b) of subdivision 3 of Section 165-a of the New York State Finance Law.

B. A Bid/Proposal shall not be considered for award, nor shall any award be made where the

condition set forth in Paragraph A above has not been complied with; provided, however, that in any case the bidder/proposer cannot make the foregoing certification set forth in Paragraph A above, the bidder/proposer shall so state and shall furnish with the proposal a signed statement which sets forth in detail the reasons therefore. Where Paragraph A above cannot be complied with, the Purchasing Unit to the political subdivision, public department, agency or official thereof to which the bid/proposal is made, or his designee, may award a bid/proposal, on a case by case business under the following circumstances:

1. The investment activities in Iran were made before April 12, 2012, the investment activities in

Iran have not been expanded or renewed after April 12, 2012, and the Bidder/Proposer has

adopted, publicized and is implementing a formal plan to cease the investment activities in Iran

and to refrain from engaging in any new investments in Iran; or

2. The political subdivision makes a determination that the goods or services are necessary for the

political subdivision to perform its functions and that, absent such an exemption, the political

subdivision would be unable to obtain the goods or services for which the contract is offered. Such determination shall be made in writing and shall be a public document.

___________________________________ Signature

___________________________________ Title

______________ ___________________________________ Date Company Name


Employer identification number

–

Part I

Taxpayer Identification Number (TIN) Enter your TIN in the appropriate box. The TIN provided must match the name given on line 1 to avoid backup withholding. For individuals, this is generally your social security number (SSN). However, for a resident alien, sole proprietor, or disregarded entity, see the Part I instructions on page 3. For other entities, it is your employer identification number (EIN). If you do not have a number, see How to get a

Social security number

–

–

TIN on page 3. or Note. If the account is in more than one name, see the instructions for line 1 and the chart on page 4 for guidelines on whose number to enter.

Part II Certification

Under penalties of perjury, I certify that: 1. The number shown on this form is my correct taxpayer identification number (or I am waiting for a number to be issued to me); and

2. I am not subject to backup withholding because: (a) I am exempt from backup withholding, or (b) I have not been notified by the Internal Revenue Service (IRS) that I am subject to backup withholding as a result of a failure to report all interest or dividends, or (c) the IRS has notified me that I am no longer subject to backup withholding; and

3. I am a U.S. citizen or other U.S. person (defined below); and 4. The FATCA code(s) entered on this form (if any) indicating that I am exempt from FATCA reporting is correct. Certification instructions. You must cross out item 2 above if you have been notified by the IRS that you are currently subject to backup withholding because you have failed to report all interest and dividends on your tax return. For real estate transactions, item 2 does not apply. For mortgage interest paid, acquisition or abandonment of secured property, cancellation of debt, contributions to an individual retirement arrangement (IRA), and generally, payments other than interest and dividends, you are not required to sign the certification, but you must provide your correct TIN. See the instructions on page 3.

General Instructions Section references are to the Internal Revenue Code unless otherwise noted. Future developments. Information about developments affecting Form W-9 (such as legislation enacted after we release it) is at www.irs.gov/fw9.

Purpose of Form An individual or entity (Form W-9 requester) who is required to file an information return with the IRS must obtain your correct taxpayer identification number (TIN) which may be your social security number (SSN), individual taxpayer identification number (ITIN), adoption taxpayer identification number (ATIN), or employer identification number (EIN), to report on an information return the amount paid to you, or other amount reportable on an information return. Examples of information returns include, but are not limited to, the following: • Form 1099-INT (interest earned or paid) • Form 1099-DIV (dividends, including those from stocks or mutual funds) • Form 1099-MISC (various types of income, prizes, awards, or gross proceeds) • Form 1099-B (stock or mutual fund sales and certain other transactions by brokers) • Form 1099-S (proceeds from real estate transactions) • Form 1099-K (merchant card and third party network transactions)

• Form 1098 (home mortgage interest), 1098-E (student loan interest), 1098-T (tuition) • Form 1099-C (canceled debt) • Form 1099-A (acquisition or abandonment of secured property)

Use Form W-9 only if you are a U.S. person (including a resident alien), to provide your correct TIN.

If you do not return Form W-9 to the requester with a TIN, you might be subject to backup withholding. See What is backup withholding? on page 2.

By signing the filled-out form, you: 1. Certify that the TIN you are giving is correct (or you are waiting for a number

to be issued), 2. Certify that you are not subject to backup withholding, or 3. Claim exemption from backup withholding if you are a U.S. exempt payee. If

applicable, you are also certifying that as a U.S. person, your allocable share of any partnership income from a U.S. trade or business is not subject to the withholding tax on foreign partners' share of effectively connected income, and

4. Certify that FATCA code(s) entered on this form (if any) indicating that you are exempt from the FATCA reporting, is correct. See What is FATCA reporting? on page 2 for further information.

Cat. No. 10231X Form W-9 (Rev. 12-2014)

Sign Here

Signature of U.S. person ▶ Date ▶

Prin

t or t

ype

See

Spec

ific

Inst

ruct

ions

on

page

2.

Form W-9 (Rev. December 2014) Department of the Treasury Internal Revenue Service

Request for Taxpayer Identification Number and Certification

Give Form to the requester. Do not send to the IRS.

1 Name (as shown on your income tax return). Name is required on this line; do not leave this line blank.

2 Business name/disregarded entity name, if different from above

3 Check appropriate box for federal tax classification; check only one of the following seven boxes: Individual/sole proprietor or C Corporation S Corporation Partnership Trust/estate single-member LLC Limited liability company. Enter the tax classification (C=C corporation, S=S corporation, P=partnership) ▶

Note. For a single-member LLC that is disregarded, do not check LLC; check the appropriate box in the line above for the tax classification of the single-member owner.

Other (see instructions) ▶

4 Exemptions (codes apply only to certain entities, not individuals; see instructions on page 3): Exempt payee code (if any)

Exemption from FATCA reporting code (if any) (Applies to accounts maintained outside the U.S.)

5 Address (number, street, and apt. or suite no.) Requester’s name and address (optional)

6 City, state, and ZIP code

7 List account number(s) here (optional)


http://www.irs.gov/fw9

COUNTY OF CHEMUNG, NEW YORK

****NOTICE OF AWARD****

Issued to: Company Name

Company Address

Company City/State/Zip

Proposal Number and Title

Advertisement Date _______________ Bid Opening Date

Chemung County Legislature Resolution Number ____________________ Date ******************************************************************************************************* Chemung County has considered your proposal submitted for the above entitled bid, or a portion thereof as detailed on any attachment to this notice. You are required to execute the Agreement and furnish any required Performance BOND, Payment BOND, and certificate of insurance within ten (10) business days from the date of this Notice. If you fail to execute said Agreement and to furnish said BONDS within ten (10) business days from the date of this Notice, Chemung County will be entitled to consider all your rights arising out of the County’s acceptance of your BID as abandoned and as a forfeiture of your BID BOND. The County will be entitled to such other rights as may be granted by law. You are required to return an acknowledged copy of this NOTICE OF AWARD within five (5) calendar days to: Chemung County Department of

Street Address

Post Office Box___________ City ____________________ State ______________ Zip Code

Telephone___________________________________ Fax

By: Department Head Signature Typed Name/Title DATED the _________________ day of _________________, 20___. ******************************************************************************************************* ACCEPTANCE OF NOTICE OF AWARD NOTICE OF AWARD is hereby acknowledged and accepted. By: Authorized Signature Typed Name/Title For: Organization DATED the ________________day of___________________, 20___.


COUNTY OF CHEMUNG, NEW YORK

****NOTICE TO PROCEED****

Issued to: Company Name _______________________________________________________________

Company Address _____________________________________________________________

Company City/State/Zip ________________________________________________________

Proposal Number and Title __________________________________________________________________

******************************************************************************************************* PLEASE BE ADVISED that work may begin on the above contract on , 20____ and shall be completed on or before _____________________________________ 20_____. Chemung County Project Manager:

PH: _________________ FAX_________________ Mobile PH: _____________ Email:

Project Engineer:

PH: _________________ FAX_________________ Mobile PH: _____________ Email:

******************************************************************************************************* You are required to return an acknowledged copy of this NOTICE TO PROCEED within five (5) calendar days of the date of this Notice to:

Chemung County Department of

Street Address Post Office Box City State Zip Code Telephone Fax By: Department Head Signature Typed Name/Title DATED the _________________ day of _________________, 20___. ******************************************************************************************************** ACCEPTANCE OF NOTICE TO PROCEED

NOTICE TO PROCEED is hereby acknowledged and accepted.

By: Authorized Signature Typed Name/Title For: Organization

DATED the ________________day of___________________, 20___ .

******************************************************************************************************


AGREEMENT FORM THIS CONTRACT, made and entered into this ______day of ______________, _____ by and between the County of Chemung, 203 Lake Street, Elmira, New York 14901 (Administrative Office address), hereinafter designated as the OWNER, and: Hereinafter designated the CONTRACTOR. WITNESSETH: That the parties hereto, each in consideration of the Agreements of the part of the other herein contained, have mutually agreed and hereby mutually agree, the OWNER for itself and its successors and the CONTRACTOR for itself, himself, herself, or themselves and its successors, his, hers, or their executors, administrators and assigns as follows: Article 1. DESCRIPTION: Under this Agreement and Contract, the CONTRACTOR shall proceed with such project or services as hereby described: Article 2. In consideration of the payments to be made as hereinafter provided, and of the performance of the Owner of all of the matters and thing to be performed by the Owner and herein provided; the Contractor agrees, at his/her own sole cost and expense, to perform all the labor and services and to furnish all the labor and materials, plant and equipment necessary to complete, and to complete in good, substantial, workmanlike and approved manner, the work described under Article 1. Hereof, within the time hereinafter specified and in accordance with the terms, conditions and provisions of this Contract and with the instructions, orders and directions as contained in the proposal package and specifications, made in accordance with this Contract. Article 3. The Owner agrees to pay and the Contractor agrees to accept as full compensation for all work done, and materials furnished and equipment and supplies sold, and also for all costs and expenses incurred and loss or damages sustained by reason of the action of the elements, or growing out of the nature of the work, or from any unforeseen obstruction or difficulty encountered in the prosecution of the work, and for all risks of every description connected with the work, and for all expenses incurred by, or in consequence of, the suspension or discontinuance of the work as herein specified, and for faithfully completing the work and the whole thereof as herein provided, and for maintaining the work in good condition until the final payment is made, the prices stipulated in the Proposal hereto attached. Article 4. The following documents shall constitute integral parts of the agreement, the whole to be collectively known and referred to as the Contract Documents: Proposal Documents and Specifications; Addenda; Plans or Drawings; Non-Collusion Proposal Certificate; Waiver of Immunity; Proposer’s submittals; Agreement form; Site Entry and Indemnity; Insurance Certificate; Proposal Bond and/or Performance Bond; Notice of Award; Notice to Proceed.


The Table of Contents, Headings and Titles contained herein and in said documents are solely to facilitate reference to various provisions of the Contract Documents, and in no way affect, limit or cast light on the interpretation of the provisions to which they refer. Article 5. If the Contractor shall fail to comply with any of the terms, conditions, provisions or stipulations of this Contract, according to the true intent and meaning thereof, then the Owner may make use of any or all remedies provided in that behalf in the Contract and shall have the right and power to proceed in accordance with the provisions thereof. Article 6. The following alterations and addenda have been made and included in this Contract before it was signed by the parties hereto: IN WITNESS WHEREOF, the parties to this Agreement have hereunto set their hands and seals and have executed this Agreement, By: (Contractor) (Seal) _____________________________ Signature _____________________________ Company Name _____________________________ _____________________________ Company Address By: (Owner - County) (Seal) _____________________________ Signature _____________________________ Title


SITE ENTRY AGREEMENT AND INDEMNITY

Date:_______________ Owned and/or Operated by the following: CONTRACTOR:__________________________________ Print Name ___________________________________ Address ___________________________________ ( )_______________________________ Phone __________________________________ Person to Contact SITE/PROJECT:__________________________________________________________________________ Subject to the terms and conditions herein stated and agreed to by the above named Contractor, the above named Owner does hereby give permission to Contractor to enter the above named project. A. INSURANCE: Contractor represents and warrants that Contractor has in force the following insurance coverage applicable to their operations. 1. Workers’ Compensation and Employers Liability coverage for all employees, including corporate officers, partners and proprietors. B. Commercial General Liability Insurance, including but not limited to project & operations, personal injury, products-completed operations, contractual liability covering the liability assumed under this Site Entry Agreement and Indemnity. The minimum limits of liability applicable to this insurance will be at least $1,000,000 each occurrence and $2,000,000 General aggregate. For products and completed operations aggregate, the limit will be at least $2,000,000. The policy will be endorsed providing the per location aggregate endorsement CG2504. Comprehensive Automobile Liability with combined bodily injury and property damage of at least $1,000,000 such coverage to include all owned, non-owned and hired vehicles. Umbrella Excess Liability, with limits for each occurrence of at least $1,000,000 and an aggregate limit of at least $1,000,000., unless otherwise stated in specifications. Owner is to be named as an additional insured on a primary basis on all policies including completed operations with the exception of workers’ compensation and a certificate of insurance will be provided within 48 hours of request by owner. All certificates of insurance will provide 30 days notice to owner of cancellation or non-renewal. Contractor waives all rights of subrogation against owner and will have all policies endorsed setting forth this waiver of subrogation. CONTRACTOR’S EQUIPMENT: All equipment owned by Contractor, and used at the Project, is at the sole responsibility of the Contractor and will be insured or self-insured by Contractor.


INDEMNITY: To the fullest extend permitted by law, Contractor shall defend, indemnify and hold harmless OWNER and its agents, employees and representatives from an against all liabilities, claims, damages, losses and expenses (including, but not limited to, attorney’ fees, whether incurred as a result of a third party claim or to enforce this provision) arising out of or resulting directly or indirectly from the performance of the work or the enforcement of the contract documents, irrespective to whether there is a breach of a statutory obligation or rule of apportioned liability; provided, however, that Contractor’s indemnification obligation shall not apply to the extent it is caused by the negligence of a person indemnified and indemnification of such person is precluded specifically by applicable law. Contractor’s indemnification obligation shall not be construed to negate, abridge, or otherwise reduce any other right or obligation of indemnity which would otherwise exist as to any part or person described in this paragraph. LIMITATION ON ENTRY: Contractor’s rights to enter onto the project are subject to cancellation if Contractor does not provide evidence of required insurance coverage to owner within 48 hours of owner’s request. AUTHORIZATION: The individual signing this Site Entry Agreement and Indemnity for Contractor is authorized to sign this document on behalf of Contractor (and if Owner requests, will provide evidence of such authority to owner within 24 hours). RECEIPT OF COPY: Contractor acknowledges receipt of a copy of this Site Entry Agreement and Indemnity. IT IS AGREED that any clause of the Agreement that is found to be void and unenforceable will not affect the enforceability of any of the remaining provisions. CONTRACTOR: APPROVAL OF OWNER: (Name of Company) (Signature) (Print Name & Title) (Signature)


Date post:	15-Jul-2019
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