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HomeMy WebLinkAboutBack-Up DocumentsCITY OF MIAMI, FLORIDA FROM : INTER -OFFICE MEMORANDUM Arthur Noriega V. City Manager ac/e. • 4. ,42,,L . Annie Perez, CPPC Director of Procurement Sept. 29, 2020 SUBJECT FiLE Recommendation of Award for Meals Under the Child Care Food Program REFERENCES Invitation for Bid (IFB) No. 1185386 ENCLOSURES: Bid Tabulation RECOMMENDATION: Based on the findings below, the Procurement Department ("Procurement") hereby recommends the award of IFB No. 1185386 to Greater Miami Caterers, Inc. ("GMC") the apparent responsible and responsive Bidder, to provide the City of Miami's ('City") meals under the Child Care Food Program, on an as needed basis, for the Parks and Recreation Department (`Parks"). The awarded vendor, contract terms, and amount shown below. Contract Number/Title: Contract Amount: Contract Term: Recommended Vendors: BACKGROUND: IFB No. 1185386, Meals Under the Child Care Food Program The estimated contract amount is approximately $535,123.40 annually (approximately $1,605,370.20 for all three (3) years). Initial term of one (1) year, with the option to renew for two (2) additional one (1) year periods. Greater Miami Caterers, Inc. ("GMC") On January 16, 2020, Procurement issued IFB No. 1185386 for the provision of Meals Under the Child Care Food Program, under full and open competition. As required by the Procurement Code, the IFB was advertised and issued on-line. On February 20, 2020 at bid closing three (3) bids were received. The bids were evaluated following the guidelines published in the bid. Two (2) bids were found to be non -responsive. GMC was the responsive and responsible Bidder. Consequently, approval of this recommendation to award is requested. Your signature below will indicate approval of this recommendation. Approved: Arthur\toriega V. City Manager cc: Fernando Casamayor, Assistant City Manager, Chief of Operations Nzeribe Ihekwaba, Ph.D., P.E. Assistant City Manager, Chief of Infrastructure Lara Hamwey, Director, Parks and Recreation Milton Vickers, Director, Human Services Yadissa A. Calderon CPPB, Assistant Director, Procurement Date: PR20219 TABULATION OF BIDS IFB NO. 1185386 Meals for the Child Care Food Program Greater Miami Catering Hilda Hall/ Sak Pase Restaurant Aroma Cafe Item # Description UOM Unit Price Unit Price Unit Price # 1.1 Child Care Food Program- Individual Itemized Servings -Afternoon Snacks (Ages 6 to 12) for After School Program. Each $1.45 303,096 $439,489.20 # 2.1 Child Care Food Program- Breakfast (Ages 1 to 5) for City of Miami Day Care Centers. Each $1.33 W LLI > > (I EA 13,800 $18,354.00 Z Z 0 0 #2.2 Child Care Food Program- Lunch (Ages 1 to 5) for City of Miami Day Care Centers. $2.57 a. a lin (/) Each LLI W 22,080 $56,745.80 CC CC Child Care Food Program- Afternoon Snack (Ages 1 to 5) for City of Miami Day Care Centers. Z Z # 2.3 Each $0.93 O 0 22,080 $20,534.40 Z Z TOTAL (AS BID) $535,123.40 $0.00 $0.00 Sak Pase Restaurant LLC- Does not meet the minimum requirement of continuously being in business for a minumum of Five (5) years. Aroma Cafe- Does not meet the minimum requirement of turning in all required documentation with their Bid. Prepared by: Victoria Giraldo, Aug 3, 2020 Page 1 of 1 Approved, : " /7:11' Department Director/Designee 7.24.2020 TABULATION OF BIDS IFB NO. 1185386 Meals for the Child Care Food Program Greater Miami Catering Hilda Hall/ Sak Pase Restaurant Aroma Cafe Item # Description UOM Unit Price Unit Price Unit Price # 1.1 Child Care Food Program- Individual Itemized Servings -Afternoon Snacks (Ages 6 to 12) for After School Program. Each $1.45 303,096 $439,489.20 # 2.1 Child Care Food Program- Breakfast (Ages 1 to 5) for City of Miami Day Care Centers. Each $1.33 W LLI > > (I EA 13,800 $18,354.00 Z Z 0 0 #2.2 Child Care Food Program- Lunch (Ages 1 to 5) for City of Miami Day Care Centers. $2.57 a. a lin (/) Each LLI W 22,080 $56,745.80 CC CC Child Care Food Program- Afternoon Snack (Ages 1 to 5) for City of Miami Day Care Centers. Z Z # 2.3 Each $0.93 O 0 22,080 $20,534.40 Z Z TOTAL (AS BID) $535,123.40 $0.00 $0.00 Sak Pase Restaurant LLC- Does not meet the minimum requirement of continuously being in business for a minumum of Five (5) years. Aroma Cafe- Does not meet the minimum requirement of turning in all required documentation with their Bid. Prepared by: Victoria Giraldo, Aug 3, 2020 Approved by: Page 1 of 1 Department Director/Designee 8/3/2020 Detail by Entity Name DIVISION OF CORPORATIONS j'j} �� of!1J1+/J/,/t..org ,c. D y QANrlciN s an Okla! lla? of Parkin sveb iie Department of State / Division of Corporations / Search Records / Search by Entity Name / Detail by Entity Name Florida Profit Corporation GREATER MIAMI CATERERS, INC. Filing Information Document Number 327444 FEI/EIN Number 59-1209174 Date Filed 03/13/1968 State FL Status ACTIVE Last Event REINSTATEMENT Event Date Filed 07/08/1991 Principal Address 4001 NORTHWEST 31ST AVENUE MIAMI, FL 33142 Changed: 07/08/1991 Mailing Address 4001 NORTHWEST 31ST AVENUE MIAMI, FL 33142 Changed: 07/08/1991 Registered Agent Name & Address Weintraub, Peter 777 Congress Ave. Suite 1110 Boca Raton, FL 33487 Name Changed: 04/08/2019 Address Changed: 04/08/2019 Officer/Director Detail Name & Address Title PST BUTLER, JACQUELINE 1461 N.E. 102ND STREET MIAMI SHORES, FL 33138 search sunbiz.org/Inquiry/CorporationSearch/Search ResultDetail?inquirytype=EntityName&directionType=Initial&searchNameOrder=GREATERMIAMI.. 1/2 8/3/2020 Detail by Entity Name Title V OLMO, JOHN 318 SW 163 AVE PEMBROKE PINES, FL 33027 Annual Reports Report Year Filed Date 2018 04/02/2018 2019 04/08/2019 2020 03/27/2020 Document Images 03/27/2020 -- ANNUAL REPORT 04/08/2019 -- ANNUAL REPORT 04/02/2018 -- ANNUAL REPORT 02/23/2017 -- ANNUAL REPORT 03/01/2016 -- ANNUAL REPORT 02/27/2015 -- ANNUAL REPORT 04/01/2014 -- ANNUAL REPORT 01/22/2013 -- ANNUAL REPORT 01/30/2012 -- ANNUAL REPORT 03/31/2011 -- ANNUAL REPORT 05/10/2010 -- ANNUAL REPORT 03/24/2009 -- ANNUAL REPORT 03/17/2008 -- ANNUAL REPORT 05/10/2007 -- ANNUAL REPORT 03/13/2006 -- ANNUAL REPORT 03/01/2005 -- ANNUAL REPORT 02/27/2004 -- ANNUAL REPORT 04/21/2003 -- ANNUAL REPORT 04/18/2002 -- ANNUAL REPORT 04/27/2001 -- ANNUAL REPORT 02/26/2000 -- ANNUAL REPORT 04/08/1999 -- ANNUAL REPORT 02/27/1998 -- ANNUAL REPORT 03/17/1997 -- ANNUAL REPORT 02/06/1996 -- ANNUAL REPORT View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format View image in PDF format Florida Department of State, Division of Corporations search.sunbiz.org/Inquiry/CorporationSearch/Search ResultDetail?inquirytype=EntityName&directionType=Initial&search NameOrder=GREATERMIAMI... 2/2 City of Miami Invitation for Bid (IFB) Procurement Department Miami Riverside Center 444 SW 2nd Avenue, 6th Floor Miami, Florida 33130 Web Site Address: www.miamioov.com/procurement IFBNumber: Title: Issue Date/Time: IFBClosing Date/Time: Pre-Bid/Pre-Proposal Conference: Pre-Bid/Pre-Proposal Date/Time: Pre-Bid/Pre-Proposal Location: Deadline for Request for Clarification: Contracting Officer: Hard Copy Submittal Location: Contracting Officer E-Mail Address: Contracting Officer Facsimile: 1185386 Invitation for Bid for Meals for the Child Care Food Program 16-JAN-2020 20-FEB-2020 @ 14:00:00 None Friday, January 31, 2020 at 2:00pm Giraldo, Victoria City of Miami - City Clerk 3500 Pan American Drive Miami FL 33133 US VictoriaGiraldo@miamigov.com 305-400-5361 Submitted by: Contact person: Greater Miami Caterers, Inc. 4001 N.W. 31st Avenue Miami, FL 33142 (305) 633-4616 John Olmo jolmo@gmcater.com Page 1 of 44 Certification Statement Please quote on this form, if applicable, net prices for the item(s) listed. Return signed original and retain a copy for your files. Prices should include all costs, including transportation to destination. The City reserves the right to accept or reject all or any part of this submission. Prices should be firm for a minimum of 180 days following the time set for closing of the submissions. In the event of errors in extension of totals, the unit prices shall govern in determining the quoted prices. We (I) certify that we have read your solicitation, completed the necessary documents, and propose to furnish and deliver, F.O.B. DESTINATION, the items or services specified herein. The undersigned hereby certifies that neither the contractual party nor any of its principal owners or personnel have been convicted of any of the violations, or debarred or suspended as set in section 18-107 or Ordinance No. 12271. All exceptions to this submission have been documented in the section below (refer to paragraph and section). EXCEPTIONS: We (I) certify that any and all information contained in this submission is true; and we (I) further certify that this submission is made without prior understanding, agreement, or connection with any corporation, firm, or person submitting a submission for the same materials, supplies, equipment, or service, and is in all respects fair and without collusion or fraud. We (I) agree to abide by all terms and conditions of this solicitation and certify that I am authorized to sign this submission for the submitter. Please print the following and sign your name: PROPOSER NAME. Greater Miami Caterers, Inc. ADDRESS: 4001 N.W. 31st Avenue, Miami, FL 33142 PHONE: (305) 633-4616 EMAIL: Jolmo@gmcater.com SIGNED BY. FAX. (305) 635-5202 CELL(Optional)• (786) 797-5529 TITLE: Vice -President DATE. 02/20/2020 FAILURE TO COMPLETE, SIGN, AND RETURN THIS FORM SHALL DISQUALIFY THIS RESPONSE. Page 2 of 44 Certifications Legal Name of Firm: Greater Miami Caterers, Inc. Entity Type: Partnership, Sole Proprietorship, Corporation, etc. Sub -chapter S Corporation Year Established: 1968 Federal Employer Identification Number (FEIN) 59-1209174 Office Location: City of Miami, Miami -Dade County, or Other Unincorporated Miami -Dade County Business Tax Receipt/ Occupational License Number: 1070499 Business Tax Receipt/ Occupational License Issuing Agency: Miami -Dade County, State of Florida Business Tax Receipt/ Occupational License Expiration Date: September 30, 2020 Please list and acknowledge all addendum/addenda received. List the addendum/addenda number and date of receipt (i.e. Addendum No. 1, 1/07/19). If no addendum/addenda was/were issued, please insert N/A. Addendum No. 1, 02/04/2020 If Bidder has a Local Office, as defined under Chapter 18/Article III, Section 18-73 of the City Code, has Bidder filled out, notarized, and included with its bid response the "City of Miami Local Office Certification" form? YES OR NO? (The City of Miami Local Office Certification form is located in the Oracle Sourcing system ("iSupplier"), under the Header/Notes and Attachments Section of this solicitation) YES Reference No. 1: Name of Company/Agency for which bidder is currently providing the services/goods as described in this solicitation, or has provided such services/goods in the past: CITY OF MIAMI, PARKS & RECREATION, DAY CARE DIVISION Reference No. 1: Address, City, State, and Zip for above reference company/agency listed: Page 3 of 44 444 S.W. 2nd Ave., 6th Floor, Purchasing Department, Miami, FL 33130 Reference No. 1: Name of Contact Person, Telephone Number and Email for above reference no. 1 Christine Long. (305) 759-3507, e-mail: Unknown Reference No. 1: Date of Contract or Sale for above reference no. 1 October 1, 2015, Have Served Since 1985, Serving Breakfast, Lunch & PM Snack Meals For Child Care Food Program Reference No. 2: Name of Company/Agency for which bidder is currently providing the services/goods as described in this solicitation, or has provided such services/goods in the past: CITY OF MIAMI, PARKS & RECREATION, AFTERSCHOOL PROGRAM Reference No. 2: Address, City, State, and Zip for above reference company/agency listed: 444 S.W. 2nd Ave., 6th Floor, Purchasing Department, Miami, FL 33130 Reference No. 2: Name of Contact Person, Telephone Number and Email for above reference no. 2 Virginia Bentley, (305) 960-2905, e-mail: vbentley@miamigov.com Reference No. 2: Date of Contract or Sale for above reference no. 2 October 1, 2019, Have Served Since 2005, Serving Snacks For Afterschool Program Reference No. 3: Name of Company/Agency for which bidder is currently providing the services/goods as described in this solicitation, or has provided such services/goods in the past: Kidco Child Care Reference No. 3: Address, City, State, and Zip for above reference company/agency listed: 3630 N.E. lst Court, Miami, FL 33137 Reference No. 3: Name of Contact Person,Telephone Number and Email for above reference no. 3 Rosa Casamor (305) 576-6990 Reference No. 3: Date of Contract or Sale for above reference no. 3 October 1, 2019, have served since 2005. Serving Breakfast, Lunch and Afternoon Snack Meals For Child Care Food Program Page 4 of 44 Reference No. 4: Name of Company/Agency for which bidder is currently providing the services/goods as described in this solicitation, or has provided such services/goods in the past: Le Jardin Community Center, Inc. Reference No. 4: Address, City, State, and zip for above reference company/agency listed: 311 N.E. 8th Street, Suite 203, Homestead, FL 33030 Reference No. 4: Name of Contact Person and Telephone Number for above reference no. 4 Audelia Martinez (305) 245-7299 e-mail: audemleiardinsccinc.or Reference No. 4: Date of Contract or Sale for above reference no. 4 October 1, 2019, have served since 2006. Serving Breakfast, Lunch and Afternoon Snack Meals For Child Care Food Program Reference No. 5: Name of Company/Agency for which bidder is currently providing the services/goods as described in this solicitation, or has provided such services/goods in the past: O'Farrill Learning Center Reference No. 5: Address, City, State, and zip for above reference company/agency listed: 6741 SW 24th Street, Miami, FL 33155 Reference No. 5: Name of Contact Person and Telephone Number for above reference no. 5 Miriam Wolkowiez-Zapata, (305) 264-3232, e-mail: miriam@oflcfamily.org Reference No. 5: Date of Contract or Sale for above reference no. 5 October 1, 2019, have served since 2006. Serving Breakfast, Lunch and Afternoon Snack Meals for Child Care Food Program Line: 1 Description: GROUP A- AFTER SCHOOL PROGRAM (AFTERNOON SNACK) Line: 1.1 Description: Child Care Food Program- Individual Itemized Servings -Afternoon Snacks (Ages 6 to 12) for After School Program. The estimated number of units is based on the estimated total number of snacks per day (1384) times the estimated number of serving days per year (219). Category: 95218-00 Unit of Measure: Each Unit Price: $ 1.45 $1.35 Line: 2 Number of Units: 303,096 Total: $439,489.20 Unitized 303,096 $409,179.60 Bulk Description: GROUP B- DAY CARE CENTERS Line: 2.1 Description: Child Care Food Program- Breakfast (Ages 1 to 5) for City of Miami Day Care Centers. The estimated number of units is based on the estimated total number of breakfast meals per day (50) times the estimated number of serving days per year (276). Category: 95218-00 Unit of Measure: Each Unit Price: $1.33 Line: 2.2 Number of Units: 13,800 Total: $ 18,354.00 Bulk Description: Child Care Food Program- Lunch (Ages 1 to 5) for City of Miami Day Care Centers. The estimated number of units is based on the estimated total number of lunch meals per day (80) times the estimated number of serving days per year (276). Category: 95218-00 Unit of Measure: Each Unit Price: $ 2.57 Number of Units: 22,080 Total: $ 56, 745.60 Bulk Line: 2.3 Page 5 of 44 Description: Child Care Food Program- Afternoon Snack (Ages 1 to 5) for City of Miami Day Care Centers. The estimated number of units is based on the estimated total number of afternoon snacks per day (80) times the estimated number of serving days per year (276). Category: 95218-00 Unit of Measure: Each Unit Price: $ 0.93 Number of Units: 22,080 Total: $ 20,534.40 Bulk Page 6 of 44 Child Care Food Program (CCFP) STANDARD CATERING CONTRACT THIS CONTRACT is entered into between 0 City of Miami hereinafter referred to as "City"or "Institution or Facility" and C,(ea. e� '1' ( mo C +ere 'Inc herein after referred to as "the Caterer," and jointly referred to as "the Parties." This contract�is for a single federal fiscal year (October 1, 2019 to September 30, 2020), subject to the availability of funds. This contract will start after it is executed by both parties and verification that all conditions precedent have been met. The Parties agree as follow: I. General Terms: A. Authority: 7 C.F.R. § 226.6(i); sections 20.43 and 381.0011 Florida Statutes. B. Definitions: 1. Approved Food Sources: Food purchased from a source that is under the regulatory authority of a state or federal agency. 2. Bid: A formal or informal offer to perform catering service in accordance with the specifications and conditions of the governing contract for a set, stated price. 3. Bulk Food (Bulk): Ready -to -eat foods portioned by Institution or Facility. 4. Child Care Center: Any public or private nonprofit Institution or Facility (except day care homes), or any for -profit center that is licensed or approved to provide nonresidential child care services to enrolled children, primarily of preschool age, including but not limited to day care centers, neighborhood centers, Head Start centers, and organizations providing day care services for children with disabilities. Child care centers may participate in the Child and Adult Care Food Program authorized by Section 17 of the National School Lunch Act (the Program) as independent centers or under the auspices of a sponsoring organization. 5. Child Care Food Program (CCFP): The portion of the Child and Adult Care Food Program enacted in Section 17 of the National School Lunch Act authorizing assistance to states through grants-in-aid and other means to initiate, maintain, and expand non- profit food service programs for children in nonresidential institutions that provide care. The CCFP is intended to enable such institutions to integrate a nutritious food service with organized care services for enrolled participants. Reimbursement payments for allowable costs are made under the CCFP by the state to the Institution that in turn is required to pay for meals received. 6. Child Nutrition (CN) Label: A food product label that contains a statement and CN logo authorized by United States Department of Agriculture (USDA) Food and Nutrition Service to provide assurance that processed foods provide the stated contributions toward meal pattern requirements. 7. Center: A child care center, at -risk afterschool care center, an emergency shelter, or an outside -school -hours care center. 8. Department of Health (Department): The principal administrative unit that protects and promotes the health of all residents and visitors in the state through organized state and community efforts, including cooperative agreements with counties. CCFP Standard Catering Contract FFY 2019-2020 9. Cycle Menu: A standard list of food items organized into daily meals meeting the USDA meal pattern. Cycle menus are provided in specific sequence and arrangement to vary the diet of CCFP participants and remain in compliance with the USDA meal pattern standards. 10. Emergency: Unplanned or unexpected situations which include but are not limited to hurricanes, tropical storms, or flooding, that prevent the Institution or Facility or Caterer from operating as planned. 11. Facility: A sponsored child care center. 12. Federal Agency: An agency as defined at 5 U.S.C. § 551(1), and further clarified by 5 U.S.C. § 552(f) to include military departments. 13. Food and Nutrition Service (FNS): An office within the USDA that is responsible for national implementation and oversight of the CCFP. 14. Food Service Establishment: The licensed or permitted location where food is prepared prior to being delivered to the Institution or Facility. 15. Food Service Management Company: An organization other than a public or private nonprofit school, with which an Institution or Facility may contract for preparing and, unless otherwise provided for, delivering meals, with or without milk for use in the CCFP. For purposes of this contract, this means the Caterer. 16. Institution: A sponsoring organization, child care center, at -risk afterschool care center, outside -school hours care center, or emergency shelter, which enters into an agreement with the Department to assume final administrative and financial responsibility for Program operations. 17. License or Permit: Status reflecting approval of license or permit from the applicable Licensing or Permitting Authority, and the maintenance of good standing pertaining to the permit or license. For purpose of this contract, in good standing means an active license or permit without violations which indicate health risks to the public. 18. Licensing or Permitting Authority: Includes the Department of Business and Professional Regulations (DBPR) which regulates restaurants, most mobile food vehicles, and most public food service events; the Department of Agriculture and Consumer Services (DACS) that generally regulates whole -sale food operations, convenience stores, grocery stores, food processing operations, food storage or warehouse operations, and non-alcoholic beverage operations; and the Department which regulates food service establishments such as food service operations located in institutional settings (schools, assisted living facilities, detention facilities, adult day care, etc.), civic and fraternal organizations, bars and lounges that do not prepare food, and theatres, to help ensure their products are not a source of foodborne illness. 19. Meals; Meal types (breakfast, lunch, snack, or supper) delivered and served to enrolled participants at an Institution or Facility that meet the meal pattern and nutritional requirements set forth in this contract. 20. Milk: Pasteurized fluid types of unflavored or flavored whole milk, lowfat milk, fat -free milk, or cultured buttermilk that meet state and local standards for such milk. All milk should contain vitamins A and D at levels specified by the Food and Drug Administration and be consistent with state and local standards for such milk. 2 CCFP Standard Catering Contract FFY 2019-2020 rl 21. Potentially Hazardous Food: Any food that requires time -temperature control (refrigeration or hot holding) and contains in whole or in part: milk, milk products, eggs, meat, poultry, fish, cooked plant food (rice, beans, vegetables, or baked potatoes), tofu, other soy -protein products, mushrooms, cut melon, or cut tomatoes. 22. Product Formulation Statement (PFS): A signed statement on manufacturers' letterhead that demonstrates how the processed food contributes to the meal pattern. 23. Snack: A meal supplement that meets the meal pattern requirements specified in 7 C.F.R. § 226.20(c)(3). 24. Sponsoring Organization: As defined by 7 C.F.R. § 226.2, a public or nonprofit private organization that is entirely responsible for administration of the CCFP in one or more day care homes; a child care center, emergency shelter, at -risk afterschool care center, or outside -school hours care center that is a legally distinct entity from the sponsoring organization; two or more child care centers, emergency shelters, at -risk afterschool care centers, or outside -school -hours care center; or any combination of child care centers, emergency shelters, at -risk afterschool care centers, outside -school -hours care centers, and day care homes; or an organization that is entirely responsible for administration of the CCFP in any combination of two or more for -profit child care centers, at -risk afterschool care centers, or outside -school -hours care centers, which are part of the same legal entity as the sponsoring organization. 25. Thermal Transport Container: Insulated food transport containers suitable to transport hot or cold food safely, at proper temperatures, for at least four hours without electricity. 26. Tofu: A commercially prepared soy -bean derived food, made by a process in which soybeans are soaked, ground, mixed with water, heated, filtered, coagulated, and formed into cakes. Basic ingredients are whole soybeans, one or more food -grade coagulates (typically a salt or acid), and water. 27. United States Department of Agriculture (USDA): The federal agency responsible for the administration, oversight, and fund distribution for the CCFP and the requirements of governing federal regulations. 28. Unitized Food: Ready -to -eat, pre -portioned foods. 29. Whole Grains: Foods that consist of intact, ground, cracked, or flaked grain seed whose principal anatomical components, specifically the starchy endosperm, germ, and bran, are present in the same relative proportions as they exist in the intact grain seed. 30. Yogurt: Commercially coagulated milk products obtained by the fermentation of specific bacteria, that meet milk fat or milk solid requirements to which flavoring foods or ingredients may be added. These products are covered by the Food and Drug Administration's Standard of Identity for yogurt, lowfat yogurt, and nonfat yogurt, 21 C.F.R. § 131.200, 21 C.F.R. § 131.203, and 21 C.F.R. § 131.206, respectively. C. Scope of Work: The scope of this contract is to provide meals specified by the Institution or Facility, and deliver the specified meals to the site or sites the Institution or Facility identifies in the Delivery Schedule (Attachment 6). Meals will be delivered as scheduled in accordance with all bid or quote specifications and attachments regarding this contract. 3 CCFP Standard Catering Contract FFY 2019-2020 D. Conditions Precedent: 1. The terms and conditions of this contract bear directly on the Institution's or Facility's successful participation in the CCFP. The Institution or Facility is not permitted to receive reimbursement for catered meals under this contract if totaling $50,000 or more, until the Florida Department of Health (Department) has granted final approval of all terms and conditions of this contract consistent with its authority prescribed by 7 C.F.R. § 226.21. Consideration for reimbursement will commence only after the date the Department grants final approval of all terms and conditions of this contract if totaling $50,000 or more. 2. This contract will have no force or effect unless the Institution or Facility is approved to participate in the CCFP. The Institution's or Facility's continued participation in the CCFP is dependent on effective management and administration of the contract. 3. The delivery of catered meals will commence after the Institution or Facility has received the Department's approval, if the Caterer's quote or bid totals $50,000 or more. 4. This contract will have no force or effect unless the Caterer is listed on the Department's CCFP Caterer List, pursuant to Florida Administrative Code Rule 64F-17.004, before the date of contract execution, and the Caterer maintains all permits, inspections, and licenses in good standing throughout the term of the contract as required by the Licensing or Permitting Authority. 5. The Caterer will permit employees of the Institution or Facility, designated program officials of the Department, the Florida Department of Law Enforcement (FDLE), and USDA access to inspect the Caterer's preparation site prior to the contract start date. 6. The Institution or Facility will notify the Caterer to commence meal delivery as specified herein. II. The Caterer's Responsibilities: A. Operations: 1. The Caterer will make a good faith effort to maintain a Drug -Free Workplace. The Institution or Facility reserves the right to request from the Caterer the method used to maintain a Drug -Free Workplace prior to contract award as outlined in 2 C.F.R. § 421. 2. The Caterer shall operate in accordance with current CCFP regulations, as specified in 7 C.F.R. § 226.6(i). 3. The Caterer must maintain its proper license or permit and remain in good standing with the appropriate Licensing or Permitting Authority throughout the contract term. 4. The Caterer must notify the Department of any changes of its information within three business days from the date of such change. 5. A Caterer who has had their permit or license revoked or cancelled by the Licensing or Permitting Authority will be removed from the CCFP Caterer List. The Caterer will need to reapply to the appropriate Licensing or Permitting Authority for reinstatement for the license or permit. The Caterer must reapply pursuant to Florida Rule of Administrative Code 64F-17.004 to be placed back on the CCFP Caterer List. B. Authority to Contract: 1. By execution of this contract the Caterer asserts that it: 4 CCFP Standard Catering Contract FFY 2019-2020 a. Is authorized to enter into the contract; b. Is not suspended, debarred, or otherwise prohibited from entering into the contract under the terms of 2 C.F.R. §§ 180 and 200 — Appendix II(H); and c. Will notify the Institution or Facility immediately if the Caterer or its principals are suspended, debarred, or otherwise prohibited from performing under this contract. C. Supervision and Inspection Requirements: 1. Provide management supervision at all times, and maintain constant quality control inspections to check for portion size, quality of products, time and temperature, appearance, and packaging; 2. Maintain a valid state or federal food service license or permit; and 3. Submit copies of the applicable state or federal regulatory inspections and current license or permit annually to the Department, as may be requested. D. Meal Requirements, Preparation, Packaging, and Delivery: 1. Meal Requirements: a. The meals served under the contract shall conform to the cycle menus upon which the bid was based, and to menu changes agreed upon by the Institution or Facility and the Caterer. b. If the Institution or Facility submits a Catered Meal Order Change Form (Attachment 11), confirm the requested changes with a return fax or email to the Institution or Facility within twenty-four hours of receipt of the Catered Meal Order Change Form. c. All meals served under the CCFP will meet the requirements of 7 C.F.R. § 226.20. d. All breakfasts, lunches, and suppers delivered for service in outside -school -hours care centers shall be unitized, with or without milk, unless the Department determines that unitization would impair the effectiveness of food service operations. For meals delivered to child care centers and day care homes, the Department may require unitization, with or without milk, of all breakfasts, lunches, and suppers only if the Department has evidence which indicates that this requirement is necessary to ensure compliance with 7 C.F.R. § 226.20. e. Provide menu items that meet the nutritional requirements specified by the Child Care Food Program Meal Pattern for Children (Attachment 1). No changes or substitutions to the Cycle Menu (Attachment 2) will be made, except as follows: Substitutions by the Caterer may be made in rare, emergency circumstances, such as, cooler or freezer malfunction, breakdown of delivery vehicle, or the unavailability of a specific food item. Any substitutions will be documented on the delivery ticket with an explanation of the rare circumstance instantiating the substitution. Substitutions must be agreed to in writing by the Parties prior to delivery. f. Provide foods that meet the Minimum Food Specifications (Attachment 3). g. Foods used to prepare and deliver meals provided under the contract must be 5 CCFP Standard Catering Contract FFY 2019-2020 obtained from approved food sources. h. All meal specifications under this contract will include, but are not limited to, cycle menu, grade, purchase units, style, condition, weight, ingredients, formulations, and delivery time. i. Provide the following documentation to the Institution or Facility for combination main dish food items at each delivery: 1) Child Nutrition (CN) Label; 2) Product Formulation Statement (PFS); or 3) Standardized recipe. 2. Meal Preparation Requirements: a. Prepare meals daily in accordance with all quotation or bid specifications and attachments regarding this contract. Serve meals in accordance with 7 C.F.R. § 226.6(i). b. Prepare and deliver meals according to food safety and sanitation requirements of the applicable Licensing or Permitting Authority. c. Ensure that all potentially hazardous food for this contract will be kept at safe temperatures, 41°F or below for all cold foods and 135°F or above for all hot foods, except during necessary periods of preparation. d. Meals will not be assembled more than 24 hours prior to delivery. e. Ensure meals for this contract are held at safe temperatures: 1) All cold foods must be held at or below 41°F. 2) All hot foods must be held at or above 135°F. f. Date and hold a sample of each meal at a temperature of 41 °F or below for a period of three days from the date and time of delivery of that same meal. 3. Meal Packaging Requirements: a. In accordance with the Meal Services to be Provided (Attachment 5), the Caterer will ensure that: 1) Any product or substance that comes into contact with food, including but not limited to products used to package, contain, or serve food meets the federal food safety standards, including but not limited to 21 U.S.C. § 348(h)(6), and instructions or regulations issued by the United States Food and Drug Administration. 2) All foods are packed suitably in accordance with local health standards. Thermal transport containers and overlay must have an airtight closure, be of non -toxic material, and be capable of maintaining internal temperatures of cold food at 41 °F or below and hot food at 135°F or above at the time of delivery. Pack cold and hot foods separately. 6 CCFP Standard Catering Contract FFY 2019-2020 3) Containers must be closed and maintain an airtight closure or seal until opened at the Institution's or Facility's destination. 4) An adequate number of thermal transport containers are available for daily delivery to the Institution or Facility. Pick-up empty containers the next following delivery date. Caterers may collect empty containers on Friday afternoons or in the afternoon, the day before a holiday. b. Provide the following information on the delivery ticket or on a label affixed to each container (bulk or carton with unitized meals): 1) Meal type; 2) Food item or items; 3) Date of production; and 4) Serving size information by cups, ounces, and individual pieces. 4. Meal Delivery Requirements: a. Meals shall be delivered in accordance with the Delivery Schedule (Attachment 6). b. Accept delivery site additions and deletions upon written notice from the Institution or Facility at least seven calendar days prior to the date of delivery. c. Deliver and unload all food and dairy products at the specified time and location according to Meal Services to be Provided (Attachment 5) and Delivery Schedule (Attachment 6). d. Provide personnel to deliver meals pursuant to the Delivery Schedule (Attachment 6). e. Deliver the food and dairy products in clean vehicles with adequate refrigeration and heating during the delivery of all food and dairy products to ensure the wholesomeness of the food and dairy products are in accordance with state and local health codes at delivery.. f. Ensure meals for this contract are delivered at safe temperatures: 1) All cold foods must be held and delivered at or below 41 °F. 2) All hot foods must be held and delivered at or above 135°F. g. Provide the exact number of meals ordered. Any damaged, spoiled, unwholesome, or incomplete meals will not be included when the Institution or Facility determines the number of meals delivered. h. Bulk canned fruit must be delivered in suitable food -grade storage containers with tight fitting lids. Inform the Institution or Facility in writing at least two weeks in advance of any non -emergency closure, including holidays. 7 CCFP Standard Catering Contract FFY 2019-2020 Inform the Institution or Facility immediately in writing of any emergency closure issued by the Licensing or Permitting Authority. k. Provide daily delivery tickets with meal delivery as specified. When delivering to an Institution or Facility, provide one copy of the delivery ticket to the Institution or Facility, and if the Facility is a sponsored Facility, provide a copy to the sponsor. Maintain a copy of the delivery ticket. All corrections to the delivery tickets made by the Parties must be initialed by the Parties. Type or print delivery ticket in nonerasable ink on company letterhead. Include the following on the delivery tickets: 1) The Caterer's name and address; 2) The Caterer's production date, delivery date, and delivery time; 3) The name and address of Institution or Facility being delivered to; 4) An itemization to show the number of meals of each meal type, the individual meal components and food item, serving size and number of portions by age group (i.e., ages 1-5 and 6-18; portions for ages 1-5 based on meal pattern portion sizes for ages 3-5); 5) Clearly print or type the name of the individual making the delivery, and the name of the Institution's or Facility's representative accepting delivery of the meals. Ensure the individual making the delivery, and the Institution's or Facility's representative accepting delivery of the meals clearly signs the delivery ticket. Failure to clearly identify the individual delivering the meals and the individual accepting the delivery of the meals may result in disallowance of meals delivered under this contract. Deliver the same day snack and next day breakfast at the specified delivery time for each hot meal service (lunch and supper) according to Delivery Schedule (Attachment 6), unless otherwise requested by the Institution or Facility. E. Health Certification: Caterer shall have Federal, State, or local health certification for the plant in which it proposes to prepare meals for use in the CCFP, and it shall ensure that health and sanitation requirements are met at all times, as specified in 7 C.F.R. § 226.6(i)(3). In addition, the Department may require the Caterer to provide for meals which it prepares to be periodically inspected by the local health department or an independent agency to determine bacteria levels in the meals being prepared. These bacteria levels shall conform to the standards which are applied by the local health authority with respect to the level of bacteria which may be present in meals prepared or served by other establishments in the locality. Results of these inspections shall be submitted to the Institution or Facility and to the Department. F. Access to Caterer Site: Permit employees of the Institution or Facility, designated program officials of the Department, the FDLE, and USDA access to: 1. Inspect the Caterer's preparation site prior to the delivery of catered meals; and 2. To observe and be present during preparation and delivery of meals, without prior notice, at any time during the contract period. 8 CCFP Standard Catering Contract FFY 2019-2020 G. Access to Records and Maintenance of Records: 1. The books and records of the Caterer pertaining to the Institution or Facility's food service operation shall be available for inspection and audit by representatives of the Department, of USDA, and of the U.S. General Accounting Office at any reasonable time and place, for a period of three years from the date of receipt of final payment under the contract, or in cases where an audit requested by the Department or USDA remains unresolved, until such time as the audit is resolved. 2. The Caterer shall maintain such records (supported by invoices, receipts, or other evidence) as the Institution or Facility will need to meet its responsibilities under 7 C.F.R. § 226.6(i), and shall promptly submit invoices and delivery reports to the Institution or Facility no less frequently than monthly, as specified in 7 C.F.R. § 226.6(i)(2). 3. The records that the Caterer will maintain include, but are not limited to: a. Purchase orders, invoices from food distributors, and production records; b. Delivery records and meal change form confirmations; c. Temperature logs for storage, cooking and holding of potentially hazardous foods, and transportation to the Institution or Facility; d. Invoices to the Institution or Facility; e. Notices of non-payment; f. Records necessary to comply with federal and state laws and regulations; g. All state and federal tax records associated with this contract; and h. The contract, all addendums, and amendments. H. Repayment for Disallowed Meals: The Caterer will reimburse the Institution or Facility for the contract amount for all claimed meals denied by the CCFP if: 1. The Institution or Facility provides the Caterer written notice within one year of the date of delivery of the denied meals and the CCFP formal denial of reimbursement; and 2. The CCFP denial of reimbursement is the direct result of the Caterer's failure to comply with the meal requirements of this contract. I. Contract Insurance Requirement: 1. The Caterer must secure and maintain, at its sole expense, throughout the term of this Contract, insurance necessary to cover services under this contract. The Caterer accepts full responsibility for identifying and determining the types and extent of liability insurance necessary to provide reasonable financial protections for itself, and the clients to be served under this contract. The limits of coverage under each policy maintained by the Caterer do not limit the Caterer's liability and obligations under this contract. 2. The Caterer must deliver the written notification and a Certificate of Coverage to the Institution or Facility of insurance coverage at the time this contract or renewal is executed and within five business days of any change in insurance or terms of insurance. 9 CCFP Standard Catering Contract FFY 2019-2020 III. The Institution or Facility's Responsibilities: A. The Institution or Facility will ensure the following: 1. Provide the Caterer with a list of the State agency approved child care centers, day care homes, adult day care centers, and outside -school -hours care centers to be furnished meals by Caterer, and the number of meals, by type, to be delivered to each location. 2. Meals are delivered according to the Delivery Schedule (Attachment 6). Ensure the specified delivery time is no earlier than three hours before the CCFP approved start time of each hot meal service. 3. Make increases and decreases in the number of meals ordered by 5:00 p.m., two days prior to delivery. Complete the Catered Meal Order Change Form (Attachment 11) and fax or scan and email to the Caterer by 5:00 p.m., two days prior to delivery. 4. Ensure the meals delivered meet contract terms, conditions, and specifications, and are properly maintained and stored until served. Prior to signing a delivery ticket, the Institution or Facility staff will: a. Verify the number of meals delivered and menu items. Any damaged or incomplete meals will not be accepted and will not be included when the number of delivered meals is determined. b. Verify cold foods are delivered at or below 41 °F. Any cold foods delivered at or above 42°F will not be accepted. c. Verify hot foods are delivered at or above 135°F. Any hot foods delivered at or below 134°F will not be accepted. d. Verify meals are delivered no earlier than specified delivery time and no later than start time of requested meal service. 5. Reject the entire meal type if deficient according to the terms and conditions of the contract. Deficiencies will include but are not limited to: cold foods delivered at or above 42°F, hot foods delivered at or below 134°F, meal missing menu item, meal not the contracted menu, spoiled menu item, or meal contains unauthorized menu substitutions. Complete the Catered Meal Service Deficiency Report (Attachment 10) and send it to the Caterer if there is a deficiency. If the deficiency involves potentially hazardous food, notify the Department immediately and submit a copy of the completed Catered Meal Service Deficiency Report (Attachment 10) to the Department within twenty-four hours. If the site is under a sponsor, immediately provide a copy of the completed Catered Meal Service Deficiency Report (Attachment 10) to the sponsor. 6. Follow food safety and sanitation requirements of the Licensing or Permitting Authority or local county health department's Environmental Health Program. Complete Food Acceptance Log (Attachment 12). IV. Contract Price Terms, Payment, and Termination for Failure to Make Payment: A, Prices, Taxes, and Cash Discount: 1. All prices are fixed for the duration of the contract period. 2. The contract price will include: 10 n LJ LJ CCFP Standard Catering Contract FFY 2019-2020 a. Price of food, milk, disposable meal service products, packaging; b. Transportation; and c. All other related costs (e.g., condiments, utensils, etc.). 3. The contract price does not include, and the Caterer is not authorized to charge, costs for unauthorized menu changes, incomplete meals, or meals not delivered within the specified delivery time period. 4. Any applicable taxes are in addition to the quotation and are not included therein. 5. Cash discounts for prompt payment will not be considered in determining the lowest net cost for contract evaluation purposes. B. Invoicing and Payment: 1. Caterer must submit itemized invoices and delivery reports to the Institution or Facility biweekly or monthly. If the Institution is a sponsor of child care centers, the Caterer will also provide a biweekly or monthly statement to each child care center to which it delivers meals that specifies the number of meals provided to the center, the unit price for each meal, and the amount paid by the sponsor on the center's behalf. 2. The Institution or Facility will pay the Caterer the unit price specified in the Price Schedule (Attachment 7) multiplied by the number of meals provided as specified in the invoice. The Institution or Facility will pay: a. No later than 41 days from its receipt of the invoice from the Caterer unless the invoice provides otherwise; or b. Five days after receiving CCFP reimbursement, whichever occurs sooner. 3. The Caterer may seek the following late fees from the Institution or Facility for late payment of invoices. Late fees must not be paid from CCFP funds. Time Period from invoice receipt date Maximum late fee Late fees 42 to 52 days Two percent of the invoice or $200 whichever amount is greater 1st fee 53 to 62 days 1st fee plus two percent of the invoice or $200 whichever amount is greater 2nd fee 63 to 72 days 1st and 2nd fee plus two percent of the invoice or $200 whichever amount is greater 3rd fee 73 to 82 days 1st, 2nd, and 3rd fee plus two percent of the invoice or $200 whichever amount is greater 4th fee C. Non-payment for Meal Deficiencies: 1. The Caterer shall not be paid for meals which are delivered outside of the agreed upon delivery time, are spoiled or unwholesome at the time of delivery, or do not otherwise meet the meal requirements contained in the contract. 11 CCFP Standard Catering Contract FFY 2019-2020 2. Any payment denial will be supported by delivery documentation demonstrating deviation from the requirements of this contract. D. The Caterer must use the following delinquent payment notification procedures to preserve its right to demand payment for catering services: 1. For invoices not paid within 42 days after the Institution or Facility received the invoice the Caterer will send the Institution or Facility a notice letter by certified mail (return receipt requested) with a copy of the original invoice attached within 42 days after the Institution or Facility received the invoice or five days after the Institution or Facility receives CCFP reimbursement, whichever occurs first. The Caterer will also provide a copy of the notice letter to the CCFP. 2. The Caterer may suspend service or terminate its contract with the Institution or Facility if the Institution or Facility has failed to make full and complete payment for any invoice 63 days or more after that invoice is due and owing. The Caterer's failure to terminate its contract will not waive the Caterer's right to seek payment under Florida law. V. Miscellaneous: A. Amendments: No amendments to this contact will be enforced unless and until such amendments are: 1. In writing; 2. Agreed to and signed by each party; and 3, Approved by the Department. B. Special Conditions and Specifications: Any special conditions and specifications which vary from the general terms and conditions of this contract must be agreed to by both Parties and approved by the Department prior to execution and attached to this contract. Any such attachments are adopted as part of this contract and will have precedence. C. Emergency Requirement: 1. Generally: a. If the Institution or Facility is required to close due to an emergency, the Institution or Facility will be required to pay for all food previously delivered prior to the closure. b. CCFP will not reimburse for meals which are not served to enrolled children, regardless of the reason for the failure to serve the meal. c. The Institution or Facility must notify the Caterer at the earliest time feasible if a child care center will be closed for any reason. 2. Emergencies affecting a geographical area: a. In the event of an emergency affecting an entire geographical area, each party will act in good faith to keep the other party informed of its ability to perform the conditions of the contract. 12 CCFP Standard Catering Contract FFY 2019-2020 b. The Caterer must immediately notify in writing all Institutions or Facilities served if the emergency requires the Caterer to close, alterations of menu, or other interruptions or partial interruptions of service. c. Any disruption or alteration of service will be documented, and a copy of the document will be provided to the Institution or Facility and to the Department. d. Upon issuance of a notice of an emergency situation or pending emergency situation by state or local officials for the state or a geographical region, the Institution or Facility will notify the Caterer of their plan for operation during the pending emergency. For instance, if a hurricane warning is issued, the Institution or Facility will notify the Caterer of its contingency plans for the emergency, specifically the factors it will use to determine closure, such as: it will close if school districts close, government offices close, or local stores close. e. If the Institution or Facility does not provide reasonable notice of its closure it will be responsible for the payment of meals the Caterer attempted to deliver during regularly scheduled times. D. Renewal: 1. The Institution or Facility reserves the option to renew the contract for no more than two additional one-year periods beyond the original contract term. Renewal may be under the same terms and conditions of this contract, or different terms and conditions may be used once they are approved by the Department. 2. In the event of renewal of this contract, any new or additional terms and conditions as required by the Department must be incorporated into the renewal contract consistent with the requirement for amendments. 3. Renewal of the contract will be completed by mutual agreement, in writing, and will not take effect until an authorized representative of the last party (the Institution or Facility) has signed the contract. 4. Renegotiation of price changes pertaining to the unit price will be allowed in the subsequent years of the contract. 5. The annual percentage increase will be adjusted annually on July 1, as specified by 7 C.F.R. § 226.4(i), on the basis of changes in the series for food away from home of the Consumer Price Index for All Urban Consumers published by the Department of Labor. Such adjustment must be rounded to the nearest lower cent, based on changes measured over the most recent twelve-month period for which data are available. The adjustment to the rates must be computed using the unrounded rate in effect for the preceding year. 6. No price increase under this or any renewed contract will take effect without prior written consent signed by both Parties. E. Assignment and Subcontracting: 1. The obligations of this contract cannot be assigned. 2. The Caterer must not subcontract meals provided under the terms of this contract or for the assembly of the meal. 13 CCFP Standard Catering Contract FFY 2019-2020 F. Termination: 1. Termination at Will: This contract may be canceled by either Party upon no less than 30 days' written notice, without cause, unless a lesser time is mutually agreed upon in writing by both parties. The notification must be delivered by certified mail, return receipt requested, or in person with proof of delivery. 2. Termination for Cause: a. Either Party may terminate this contract if the other Party fails to comply with the requirements of this contract. Upon election of its right to terminate the contract, the Party seeking to terminate this contract must send written notice twenty-four hours in advance, delivered by certified mail (return receipt requested) or in person with proof of delivery, stating the specific instance(s) of non-compliance with the terms of this contract. b. The Caterer may terminate this contract for the Institution or Facility's failure to pay for catering services as follows: (1) The Caterer may terminate this contract for nonpayment if the Institution or Facility has failed to make full payment for any invoice 63 or more days after that invoice is due. Any claim the Caterer asserts for nonpayment must be supported by all delivery records, invoices, and a copy of the Institution's or Facility's account payment history. (2) The Caterer will retain the right under Florida law to seek payment for all services delivered under this contract. c. Either party may terminate this contract if the Institution or Facility is not approved by the Department to participate in the CCFP, the Institution or Facility is terminated or suspended by the Department from the CCFP, or the Institution's or Facility's funding sources (such as participant payment, charity, and similar fund-raising activity) fail to provide sufficient resource to continue the Institution's or Facility's operation, or the Institution or Facility is disqualified from participation in the CCFP. The Institution or Facility will be responsible for meals that have been delivered to its institution or facility. d. Either party may terminate this contract if the Caterer is suspended,, debarred, or otherwise prohibited from accepting government contracts or government funding pursuant to 2 C.F.R. § 180, 2 C.F.R. § 200.13, and Appendix II to 2 C.F.R. § 200(H). G. Mediation: 1. The parties to the contract will attempt to resolve disputes under this contract through mutually agreed mediation. 2. Should mediation fail, disputes will be resolved under the laws of Florida. 3. Regardless of resolution, costs or expenses for which the Institution or Facility L-1 subsequently accepts or is assigned liability will not be paid from CCFP reimbursement funds, unless those costs or expenses have been previously approved by the Department for reimbursement under the terms of this contract. f31 14 CCFP Standard Catering Contract FFY 2019-2020 H. Business and Professional Qualifications: 1. The award of this contract is subject to the provisions of Chapter 112, Florida Statutes. The Caterer must disclose with their contract offer whether any officer, director, employee, consultant, or affiliate is also an officer or an employee of the state of Florida. 2. The Caterer must disclose the name of any state officer. or employee who owns, directly or indirectly, an interest of five percent or more of the Caterer's organization or any of its branches, affiliates, or parent company. 3. The Caterer's food service establishment must be licensed, permitted, and inspected as required by: a. Chapter 509, Florida Statutes, if the Caterer is regulated by DBPR; b. Section 381.0072, Florida Statutes, if the Caterer is regulated by the Department's Bureau of Environmental Health; or c. Chapter 500, Florida Statutes, if the Caterer is regulated by Florida Department of Agriculture and Consumer Services. Independent Capacity of Parties: In the performance of this contract, each Party is an independent party to this contract. Each Party is responsible for its responsive obligations under this contract. Each Party's officers, agents, or employees in performance of this contract will act in an independent capacity and not as an officer, employee, or agent of the Department. J. Conflict of Interest: 1. Each party will be responsible for ensuring that no conflict of interest exists in the execution and administration of this contract. 2. The Caterer is prohibited from having a financial or other interest in the Institution or Facility served under this contract. 3. The Institution or Facility is prohibited from having a financial or other interest in the Caterer serving the Institution or Facility or its sponsored centers. 4. The Parties are required to complete the Conflict of Interest Questionnaires (Attachments 8 and 9). These records will be maintained in the Institution's or Facility's contract file, and will be subject to review during CCFP site visits for the purpose of confirming that a conflict of interest has not been recorded or allowed to exist. K. Governing Law: This contract will be enforceable, construed, and governed by federal and Florida law. Parties will be required to comply with all applicable federal and state laws, rules, and regulations regarding the execution and enforcement of this contract and its use in the CCFP. VI. Special Provisions: A. The Department may notify the appropriate Licensing or Permitting Authority of any health or safety violations that impact the Party's responsibilities under this contract. B. Waiver: No Party will be deemed to have waived a right, power, or privilege provided for hereunder, unless such waiver is made in writing, and signed by the Party against whom such waiver is sought. 15 CCFP Standard Catering Contract FFY 2019-2020 C. Energy Policy and Conservation Act (P.L. 94-163): Parties to this contract must comply with mandatory standards and policies relating to energy efficiency which are contained in the State energy efficiency conservation plan issued in compliance with P.L. 94-163. D. Buy American Requirement: 1. Parties to this contract must comply with P.L. 105-336 to the maximum extent practicable to purchase food products that are produced in the United States. 2. The Parties are permitted exceptions to the "Buy American" requirement under the following conditions: a. Products required for the preparation of catered meals are not produced or manufactured in the United States in sufficient and reasonable available quantities of a satisfactory quality; or b. The cost of the domestically produced food product that would be used in a catered meal is significantly higher than that of the foreign product. E. Geographic Preference: The Institution or Facility may apply a geographic preference when procuring catered meal service to include unprocessed locally grown or locally raised agricultural products. F. Minority Participation: The Institution or Facility will take affirmative steps to ensure that small businesses, minority -owned businesses and women's business enterprises are used whenever possible. Affirmative steps will include the following: 1. Including qualified small businesses, minority -owned businesses, and women's business enterprises on solicitation lists; 2. Assuring that small businesses, minority -owned businesses, and women's businesses are solicited whenever they are potential sources; 3. When economically feasible, dividing total requirements into smaller tasks or quantities so as to permit maximum small business, minority -owned business, and women's business participation; 4. Where the requirement permits, establishing delivery schedules which will encourage participation by small businesses, minority -owned businesses, and women's businesses; 5. Using the services and assistance of the Small Business Administration and the Department of Commerce's Minority Business Development Agency in the solicitation and utilization of small businesses, minority -owned firms, and women's business enterprises. G. Equal Employment Opportunity: Parties to this contract must comply with Executive Order 11246, "Equal Employment Opportunity," as amended by Executive Order 11375, "Amending Executive Order 11246 Relating to Equal Employment Opportunity", and as supplemented by regulations at 41 C.F.R. part 60, "Office of Federal Contract Compliance Programs, Equal Employment Opportunity, Department of Labor". H. Cost of Contract Preparation: The Caterer, by its affirmative act of providing a quotation or bid for this contract, acknowledges that the Caterer is solely responsible for any costs the Caterer incurred in responding to this contract. 16 er LJ CCFP Standard Catering Contract FFY 2019-2020 J. Clean Air and Federal Water Pollution Control Act: Contracts in excess of $150,000 must comply with all applicable standards, orders, or regulations issued pursuant to the Clean Air Act (42 U.S.C. §7401 et seq.) and the Federal Water Pollution Control Act as amended (33 U.S.C. § 1251 et seq.). Violations will be reported to the Department and the Regional Office of the Environmental Protection Agency (EPA). Failure to comply constitutes an inability to fulfill the terms of the contract. K. Byrd Anti -Lobbying Amendment: Contracts in excess of $100,000 must include certification from the Caterer that they will not and have not used CCFP (Federal appropriated) funds to pay any person or organization for influencing or attempting to influence an officer or employee of any agency, a member of Congress, officer or employee of Congress, or an employee of a member of Congress in connection with this contract pursuant to Title 31 United States Code §1352. L. Pro -Children Act of 1994: The Caterer and Institution or Facility must comply with the Pro - Children Act of 1994, 20 U.S.C. §§6081-8084, which requires that smoking not be permitted in any portion of any indoor facility used for the provision of federally funded services including day care, early childhood development, or education on a routine or regular basis, to children up to age 18. Failure to comply with the provisions of the law may result in the imposition of a civil monetary penalty of up to $1,000 for each violation and/or the imposition of an administrative compliance order on the responsible entity. M. Contract Work Hours and Safety Standards Act (40 U.S.C. §§ 3701-3708): Contracts in excess of $100,000 must comply with all applicable standards, orders or regulations issued pursuant to 40 U.S.C. §§ 3702 and 3704, as supplemented by Department of Labor regulations 29 C.F.R. § 5. N. Debarment and Suspension (Executive Orders 12549 and 12689): Contracts must not be made to parties listed on the government wide exclusions in the System for Award management (SAM), in accordance with 2 C.F.R. § 180. SAM Exclusions contains the names of parties debarred, suspended, or otherwise excluded from receiving federal contracts and subcontracts. O. Children with Disabilities: The Caterer is required to substitute food components of the meal for children with disabilities when the disability restricts their diet. Substitutions are made on a case - by -case basis by the Institution or Facility, and must be supported by a statement of the need for substitutes that includes the recommended alternate foods. P. E-Verify Registration: The Institution or Facility will use the U.S. Department of Homeland Security's E-Verify system, https://e-verify.uscis.gov/emp, to verify the employment eligibility of all persons employed during the contract term by the Institution or Facility to perform employment duties within Florida. Q. Employment of Unauthorized Aliens: The employment of unauthorized aliens by the Caterer or the Institution or Facility is considered a violation of Section 274A (e) of the Immigration and Nationality Act, 8 U.S.C. § 1324(a) (2006). A Caterer or Institution or Facility who knowingly employs unauthorized aliens will be subject to a unilateral cancellation of contract. R. Public Records: The Caterer and the Institution or Facility must meet all requirements for retaining public records and allowing access to the public records pursuant to Chapter 119, Florida Statutes. S. Federal Policy Prohibiting Discrimination: In accordance with Federal civil rights law and USDA civil rights regulations and policies, the USDA, its Agencies, offices, employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on 17 CCFP Standard Catering Contract FFY 2019-2020 race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: 1. Mail: United States Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; 2. Fax: (202) 690-7442; or 3. Email: program.intake@usda.gov. T. Severability Clause: If any provision(s) of this contract is held to be invalid under any applicable statute or rule of law, such provision, or portion thereof, is to that extent deemed to be omitted and the remaining provisions of this contract shall remain in full force and effect. 18 CCFP Standard Catering Contract FFY 2019-2020 Contract Si nature Pa By this signature, the undersigned warrants and affirms that he or she has no financial interest in the Institution or Facility. Should such financial interest be later found, this contract and all reimbursement under it will be refundable to the CCFP from the date such financial interest existed. FOR CATERER: Oriai Signal ure fiAuthorized Caterer Repreentative and Accepting Responsibility in the name of the Caterer Jo\in (01m0 Printed Name of Authorized Caterer Representativedevil \Ike- - Title oi. ® )2O21 ated C. fea-tec t a I L6Te ref5311.Y►C< Company Name By this signature, the undersigned warrants and affirms that he or she has no financial interest in the Caterer. Should such financial interest be later found, this contract and all reimbursement under it will be refundable to the CCFP from the date such financial interest existed. FOR INSTITUTION OR FACILITY: Original Signature of Authorized Institution/Facility Representative and Accepting Responsibility in the name of the Institution/Facility Printed Name of Authorized Institution/Facility Representative Title Dated Organization Name and CCFP Authorization No. 19 CCFP Standard Catering Contract FFY 2019-2020 Contract Signature Pa By this signature, the undersigned warrants and affirms that he or she has no financial interest in the Institution or Facility. Should such financial interest be later found, this contract and all reimbursement under it will be refundable to the CCFP from the date such financial interest existed. FOR CATERER: Original Signature of Authorized Caterer Representative and Accepting Responsibility in the name of the Caterer Printed Name of Authorized Caterer Representative Title Dated Company Name By this signature, the undersigned warrants and affirms that he or she has no financial interest in the Caterer. Should such financial interest be later found, this contract and all reimbursement under it will be refundable to the CCFP from the date such financial interest existed. FOR INSTITUTION OR FACILITY: Original Signature of Authorized Institution/Facility Representative and Accepting Responsibility in the name of the Institution/Facility Printed Name of Authorized Institution/Facility Representative Title Dated A-2384 Organization Name and CCFP Authorization No. 19 CCFP Standard Catering Contract FFY 2019-2020 Mark here if first year renewal - the Institution or Facility desires to renew the contract for an additional one year term. THIS RENEWAL, is entered into between the Parties. The Institution or Facility is exercising its option to renew this contract for a one year period as mutually agreed to by both parties beginning on and ending on . All terms and conditions of the original contract and any amendments and addendums thereto will remain in force and effect for this renewal. IN WITNESS WHEREOF, the parties have executed this Renewal by their undersigned officials as duly authorized. FOR CATERER: Original Signature of Authorized Caterer Representative and Accepting Responsibility in the name of the Caterer Printed Name of Authorized Caterer Representative Title Dated Company Name FOR INSTITUTION OR FACILITY: Original Signature of Authorized Institution/Facility Representative and Accepting Responsibility in the name of the Institution/Facility Printed Name of Authorized Institution/Facility Representative Title Dated Organization Name and CCFP Authorization No, 20 CCFP Standard Catering Contract FFY 2019-2020 Mark here if second year renewal - the Institution or Facility desires to renew the contract for an additional one year term. THIS RENEWAL, is entered into between the Parties. The Institution or Facility is exercising its option to renew this contract for a one year period as mutually agreed to by both parties beginning on and ending on . All terms and conditions of the original contract and any amendments and addendums thereto will remain in force and effect for this renewal. IN WITNESS WHEREOF, the parties have executed this Renewal by their undersigned officials as duly authorized. FOR CATERER: Original Signature of Authorized Caterer Representative and Accepting Responsibility in the name of the Caterer Printed Name of Authorized Caterer Representative Title Dated Company Name 21 FOR INSTITUTION OR FACILITY: Original Signature of Authorized Institution/Facility Representative and Accepting Responsibility in the name of the Institution/Facility Printed Name of Authorized Institution/Facility Representative Title Dated Organization Name and CCFP Authorization No. CCFP Standard Catering Contract FFY 2019-2020 Mark here if second year renewal - the Institution or Facility desires to renew the contract for an additional one year term. THIS RENEWAL, is entered into between the Parties. The Institution or Facility is exercising its option to renew this contract for a one year period as mutually agreed to by both parties beginning on and ending on . All terms and conditions of the original contract and any amendments and addendums thereto will remain in force and effect for this renewal. IN WITNESS WHEREOF, the parties have executed this Renewal by their undersigned officials as duly authorized. FOR CATERER: Original Signature of Authorized Caterer Representative and Accepting Responsibility in the name of the Caterer Printed Name of Authorized Caterer Representative Title Dated Company Name 21 CCFP Standard Catering Contract FFY 2019-2020 FOR INSTITUTION OR FACILITY: Original Signature of Authorized Institution/Facility Representative and Accepting Responsibility in the name of the Institution/Facility Printed Name of Authorized Institution/Facility Representative Title Dated Organization Name and CCFP Authorization No. Attachment 1 Child Care Food Program Meal Pattern for Children The Child Care Food Program (CCFP) provides aid to child care institutions and family day care homes for the provision of nutritious foods that contribute to the wellness, healthy growth, and development of young children. Child care providers must ensure that each meal served to children contains, at a minimum, each of the food components in the amounts indicated for the appropriate age group as stated in the CCFP Meal Pattern for Children. Age Groupkand Servinc Size Child Meal Pattern Food Coimpbnents� I�� n ` yeal olds _ � 5> year` olds•.... ��,18 1 ;�. .., ayear albs .. mk Lunch/Supper Breakfast (5 components) (3 components) Milk' Fluid milk 4 fluid ounces 6 fluid ounces 8 fluid ounces Vegetables, fruits, or portions of both' Vegetable(s) and/or fruit(s) 1/4 cup 1/2 cup 1/2 cup Grains*e,6,7,14 *whole grain, whole grain -rich, enriched Bread Bread product such as biscuit, roll, muffin Cooked breakfast cereal', cereal grain, and/or pasta Ready -to -eat breakfast cereal (dry, cold)° Flakes or rounds Puffed cereal Granola *Meat and meat alternates may be used to meet the entire grains requirement a maximum of three times a week.6 1/2 slice 1/2 serving 1/4 cup 1/2 cup 3/4 cup 1/8 cup *� OZ. (optional) 1/2 slice 1/2 serving 1/4 cup 1/2 cup 3/4 cup 1/8 cup *1 /2 OZ. (optional) 1 slice 1 serving 1/2 cup 1 cup 1 '/4 cup 1/4 cup *1 OZ. (optional) Milk' Fluid milk 4 fluid ounces 6 fluid ounces 8 fluid ounces Meat and Meat Alternates Lean meat, poultry, or fish10 Tofu, soy products, or alternate protein products" Cheese Large egg Cooked dry beans or peas Peanut butter or soynut butter or other nut/seed butters Yogurt, plain or flavored, unsweetened or sweetened12 Peanuts, soynuts, tree nuts, or seeds' 1 oz. 1 oz. 1 oz. 1/2 egg 1/4 cup 2 Tbsp. 4 oz, or 1/2 cup 1/2 oz. = 50% 1 1/2 oz. 1 1/2 oz. 1 1/2 oz. 3/4 egg 3/8 cup 3 Tbsp. 6 oz. or 3/4 cup 3/4 oz. = 50% 2 oz. 2 oz. 2 oz. 1 egg 1/2 cup 4 Tbsp. 8 oz. or 1 cup 1 oz. = 50% Vegetables3,4 Vegetables 1/8 cup 1/4 cup 1/2 cup Fruits3,4 Fruits 1/8 cup 1/4 cup 1/4 cup Grains*6,7,14 *whole grain, whole grain -rich, enriched Bread Bread product such as biscuit, roll, muffin Cooked breakfast cereal', cereal grain, and/or pasta 1/2 slice 1/2 serving 1/4 cup 1/2 slice 1/2 serving 1/4 cup 1 slice 1 serving 1/2 cup Note: Milk must be served with each breakfast, lunch and supper meal. Between a child's first and second birthday, whole milk is required. After the child's second birthday, it is required that lowfat or fat -free milk be served. Flavored milk cannot be served to children less than 6 years of age. Conversions: '/z cup = 4 fl. oz. 3A cup = 6 fl. oz. 1 cup = 8 fl. oz. CCFP Standard Catering Contract FFY 2019-2020 22 1 pint = 2 cups 1 quart = 2 pints = 4 cups 1 gallon = 4 quarts = 16 cups Attachment 1 (Continued) CCFP Meal Pattern for Children (continued) Child Meal Pattern Food Components: Age Group and Servinc Size: 1 and 2 year olds: 3- 5 year olds: 6 —181 year olds: Snack13 (Select 2 different components) Milk' Fluid milk 4 fluid ounces 4 fluid ounces 8 fluid ounces Meat and Meat Alternates Lean meat, poultry or fishl° Tofu, soy products, or alternate protein products11 Cheese Large egg Cooked dry beans or peas Peanut butter or soynut butter or other nut/seed butters Yogurt, plain or flavored, unsweetened or sweetened' Peanuts, soynuts, tree nuts, or seeds 1/2 oz. 1/2 oz. 1/2 oz. 1/2 egg 1/8 cup 1 Tbsp. 2 oz. or 1/4 cup 1/2 oz. 1/2 oz. 1/2 oz. 1/2 oz. 1/2 egg 1/8 cup 1 Tbsp. 2 oz. or 1/4 cup 1/2 oz. 1 oz. 1 oz. 1 oz. 1/2 egg 1/4 cup 2 Tbsp. 4 oz. or 1/2 cup 1 oz. Vegetables' Vegetables 1/2 cup 1/2 cup 3/4 cup Fruits' Fruits 1/2 cup 1/2 cup 3/4 cup Grains* 5,7,14 *whole grain, whole grain -rich, enriched Bread Bread product such as biscuit, roll, muffin Cooked breakfast cereal', cereal grain, and/or pasta Ready -to -eat breakfast cereal (dry, cold)$ Flakes or rounds Puffed cereal Granola 1/2 slice 1/2 serving 1/4 cup 1/2 cup 3/4 cup 1/8 cup 1/2 slice 1/2 serving 1/4 cup 1/2 cup 3/4 cup 1/8 cup 1 slice 1 serving 1/2 cup 1 cup 1 %4 cup 1/4 cup Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs. 2. For children age one — must be unflavored whole milk. For children two through five years — must be unflavored lowfat (1 percent) or unflavored fat -free (skim) milk. For children six years and older — must be unflavored or flavored lowfat (1 percent) or fat -free (skim) milk. 3. Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day. 4. A vegetable may be used to meet the entire fruit requirement. When two vegetables are served at lunch or supper, two different kinds of vegetables must be served. 5. At least one serving per day, across all eating occasions, must be whole grain -rich. Grain -based desserts do not count towards meeting the grains requirement. 6. At breakfast, meat and meat alternates may be used to meet the entire grains requirement a maximum of three times a week. One ounce of meat and meat alternates is equal to one ounce equivalent of grains (one serving). 7. Beginning October 1, 2021, ounce equivalents will be used to determine the quantity of creditable grains. 8. Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21 grams sucrose and other sugars per 100 grams of dry cereal). 9. At lunch and supper, no more than 50% of the meat/meat alternate requirement can be met with nuts or seeds. Nuts or seeds must be combined with another meat/meat alternate to fulfill the requirement. For purpose of determining combinations, 1 ounce of nuts or seeds is equal to 1 ounce of cooked lean meat, poultry, or fish. 10. The serving size for lean meat, poultry, or fish is the edible portion as served. 11. Alternate protein products must meet the requirements in Appendix A of Part 226. 12, Yogurt must contain no more than 23 grams of total sugars per 6 ounces. 13. At snack, select two of the five components for a reimbursable snack. Only one of the two components may be a beverage. 14, Beginning October 1, 2019, the minimum serving size specified in this section for ready -to -eat breakfast cereals must be served. Until October 1, 2019, the minimum serving size for any type of ready -to -eat breakfast cereals is %4 cup for children ages 1-2; 1/3 cup for children ages 3-5; and % cup for children ages 6-18. CCFP Standard Catering Contract FFY 2019-2020 23 Attachment 1 (Continued) CCFP Meal Pattern for Children (continued) Child care providers have the unique opportunity to ensure healthy eating habits are developed early and promote wellness to all children in their care. Fluid Milk: • After the child's first birthday and prior to the second birthday, whole milk must be served. • After the child's second birthday, lowfat (1%) or fat -free milk must be served. • Flavored milk is not allowed for children under the age of six. Children ages six and older may be served lowfat or fat -free flavored milk. • The type(s) of milk served must be noted on the menu (fat content and unflavored or flavored). Vegetable or fruit or juice: • Vegetable or fruit juice must be full-strength, pasteurized, and 100% juice. Unless orange or grapefruit juice, it should also be fortified with 100% or more of Vitamin C. • Fruit juice must not be served more than once a day. • One cup of leafy greens counts as % cup of vegetables. • Less than 1/8 cup of vegetables and fruits may not be counted to meet the vegetable and/or fruit component. • At lunch and supper, one vegetable and one fruit or two different vegetables may be served (two fruits may not be served to meet this requirement). Grains: • Grain foods must be whole grain, enriched, or made from whole grain or enriched meal or flour. Bran and germ are counted as enriched or whole -grain meals or flours. Cornmeal, corn flour, and corn masa are considered whole grain -rich. • At least one serving per day, across all eating occasions, must be whole grain -rich. 100% whole grain strongly encouraged. This must be noted on the menu (e.g. "whole grain bread" or "WG Bread" or "WGR crackers"). • Only ready -to -eat and cooked breakfast cereals containing 6 grams (g) of sugar or less per dry ounce may be served (refer to the Florida WIC -Approved Cereal List). • Prepackaged grain products must have enriched flour or meal or whole grains as the first ingredient listed on the package. • Grain -based desserts (e.g. cookies, donuts, granola bars) do not count towards meeting the grains requirements. Meat or meat alternate: • Commercially processed combination foods (convenience entrees — frozen or canned) must have a CN Label or manufacturer's Product Formulation Statement stating the food component contribution to the meal pattern. • A serving of cooked dry beans or peas may count as a vegetable or as a meat alternate, but not as both components in the same meal. • Yogurt must not contain more than 23 g of total sugars per 6 ounces (15 g per 4 ounces or 3.8 g per ounce). • At breakfast, meat/meat alternates may be used to meet the entire grains requirement a maximum of three times a week. One ounce of meat/meat alternate is equal to one ounce equivalent of grains (one serving). **Please note that donated foods cannot be used to contribute to the meal pattern requirements** r71 r71 Lr CCFP Standard Catering Contract FFY 2019-2020 24 Attachment 2 Cycle Menu Institution must remove blank page and insert Cycle Menu(s) of choice: - Cycle Menu A Hispanic - Cycle Menu B General - Cycle Menu C Southern - Head Start Menu - Lunch, Snack, Supper Menu - Kosher Menu - Cycle Menu A Hispanic No Pork No Peanut - Cycle Menu B General No Pork No Peanut - Cycle Menu C Southern No Pork No Peanut - Early Head Start - Supper, Snack Only Menu CCFP Standard Catering Contract FFY 2019-2020 25 Attachment 3 Minimum Food Specifications, Exhibit A — Grains Requirement, and FL WIC Approved Cereal List Milk Must meet State and local standards for fluid milk. Must be pasteurized whole, or lowfat, or fat free, or cultured buttermilk. Must contain vitamins A and D at levels specified by the Food and Drug Administration, Note: Milk must be served with each breakfast, lunch and supper meal. Children one year of age must be served unflavored whole milk. Children two through five years old must be served either unflavored lowfat (1 percent) or unflavored fat -free (skim) milk. Children six years old and older must be served unflavored or flavored lowfat (1 percent) or fat -free (skim) milk. Vegetables Canned Frozen Fresh Bean, Dip (Variety — including hummus, flavors) Prepared, ready -to -eat, Must be from a USDA or FDA inspected plant. Prepared, ready -to -eat, must be from a USDA or FDA inspected plant. Beans, Baked Beans, baked, sauce containing brown sugar, ketchup and mustard sauce. U.S. Grade A or Fancy. Beans, Black U.S. Grade A or Fancy Beans, Green Cut, 1 %", 4 sieve, U.S. Grade A or Fancy. U.S. Grade A or Fancy U.S. No. 1 Beans, Lima, Baby U.S. Grade A or Fancy U.S. Grade A or Fancy U.S. No. 1 Beans, Refried Must be from a USDA or FDA inspected plant, smooth paste or paste with whole and partial bean pieces, plain with vegetable oil — no lard. Beans, Red Dark or light red, U.S. Grade A or Fancy, water packed. Broccoli Cut, U.S. Grade A or Fancy U.S. No. 1 Broccoli and Cauliflower U.S. Grade A, 50% Broccoli, 50% Cauliflower U.S. No. 1 Broccoli, Ready -to -use Florets — 1" to 2 3/" by 1 to 1 %"., U.S. No. 1, USDA, QTV Carrots Sliced or diced U.S. Grade A, Fancy Sliced or diced U.S. Grade A Whole, U.S. No. 1 Carrots, Ready -to -use Babv-cut — 2" by 3/8" to 11/16", U.S. No. 1, from USDA inspected plant. Sticks — 3 3/" to 4" by 1/4" to '/", U.S. No. 1, from USDA inspected plant. Carrot, Pineapple & Raisin Salad Prepared salad pack — Must be from a USDA inspected plant. Cabbage U.S. No.1 Cabbage, Ready -to -use Shredded — Green, 1/16", U.S. No. 1, from USDA inspected plant. Salad mix — Shredded green cabbage, shredded red cabbage and carrots mixed, U.S. No. 1, from USDA inspected plant. CCFP Standard Catering Contract FFY 2019-2020 Cauliflower, Ready -to -use Florets — 1" to 2 %" by 1" to 1 %", U.S. No. 1, USDA, QTV Celery Celery, Ready -to -use Coleslaw Corn Corn, Mexican Cucumbers Vacuum pack, whole kernel, golden sweet Midwest. U.S. Grade A or Fancy U.S. Grade A or Fancy U.S. Grade A U.S. Grade A U.S. Extra No. 1 Sticks — %" by 4", U.S No. 1, from USDA inspected plant. Prepared salad pack — Must be from a USDA inspected plant. U.S. No. 1, with or without husk U.S. No. 1 Greens (Collard, Mustard or Turnip) Lettuce Chopped, U.S. Grade A or Fancy Chopped, U.S. Grade A U.S. No.1 Iceberg head - U.S. Grade No. 1 Romaine (or cos lettuce) U.S. Grade No. 1 Lettuce, Ready -to -use Chopped — Medium, iceberg, U.S. No. 1, from USDA inspected plant Salad mix — Chopped iceberg lettuce and romaine, U.S. No. 1, from USDA inspected plant. Mixed Vegetables U.S. Grade A or Fancy California Style - U.S. Grade A, broccoli cuts, cauliflower florets, carrot cuts 5 Vegetable Blend - U.S. Grade A, 28% each corn and carrots, 17% each peas, and beans, 10% limas Italian Vegetables - U.S. Grade A, IQF sliced zucchini, cauliflower, carrot chunks, Italian green beans, lima beans and red peppers Oriental Style- U.S. Grade A, French cut green beans, broccoli cuts, onion strips, sliced mushrooms, diced red peppers Peas, Black Eye U.S. Grade B Monarch or Clemson varieties, light skin with dark eye U.S. No. 1 27 CCFP Standard Catering Contract FFY 2019-2020 Peas, Green Peas and Carrots Peppers, Green, Red, Yellow, Orange Pickles, Dill strips U.S. Grade A or Fancy U.S. Grade A or Fancy, carrots shall not comprise less than 25% by weight and peas shall not comprise Tess than 50% by weight Prime Quality, firm, plump and uniform in size, cut length wise with kosher taste U.S. Grade A U.S. Grade A, carrots shall not comprise Tess than 25% by weight and peas shall not comprise less than 50% by weight U.S. No.1 U.S. No. 1 Whole or pre-cut, Julienne Pickles, Dill slices Pickles, Sweet chip US Grade B US Grade B, cross cuts or slices Potatoes Whole or sliced, U.S. Grade A U.S. No.1 Potatoes, New Potatoes, Sweet Salsa Spinach Whole or sliced, U.S. Grade A U.S. Grade A in Light Syrup Mild, containing all vegetable w/ minor amounts of spices. Chopped, Grade A or Fancy Roasted redskin chunks. IQF, oven prep Yam Patties- packed in USDA inspected plant Chopped, U.S. Grade A U.S. No. 1 U.S. No.1 U.S. No.1 Squash, Yellow, Summer Squash, Winter (Acorn or Butternut) Succotash Three Bean Salad Tomatoes U.S. Grade A, whole -grain sweet corn shall not comprise less than 50% by weight and lima beans shall not comprise less than 12.5% by weight. U.S. Grade A or Fancy, mixture of green beans, wax beans, and dark or light red beans, marinated. Whole, sliced, or crushed, U.S. Grade B or Extra Standard. Sliced, U.S. Grade A or Fancy Chopped or mashed, U.S. Grade A or Fancy U.S. Grade A or U.S. Fancy, Corn, sweet, whole kernel (white or yellow) shall not comprise less than 50% by weight and lima beans or soy beans (edamame) shall not comprise less than 25% by weight. U.S. No.1 U.S. No.1 U.S. No.1 Tomato Sauce U.S. Grade B or Extra Standard Yucca Skinless, pre-cut Roots completely covered with bark -like skin, free from cracks, sliminess or mold. Zucchini Fruit Apples (All varieties) Applesauce Canned Sliced, U.S. Grade A or Fancy Frozen U.S. No.1 Fresh U.S. Grade A, Sliced, regular pack in water. U.S. Grade A, Natural, Unsweetened. U.S. No. 1 Florida Avocados U.S. No. 1 or U.S. Combination (at least 60%, by count, meet U.S. No. 1) 28 CCFP Standard Catering Contract FFY 2019-2020 Bananas Must be delivered to Institution with even bright yellow color, un-bruised Cantaloupe "Full slip" stem end, free from lumps or soft spots. Clementines (or tangerines) U.S. Fancy or U.S. No.1 Bright. Fruit Cocktail U.S. Grade B or U.S. Choice, packed in own juice or unsweetened fruit juice. Grapes (halved) U.S. No. 1, seedless, red or white, must be halved Honeydew Symmetrical, firm -not rock - hard, free from lumps or soft spots. Juice, Ready -to -serve (All varieties) All juice must be 100% fruit or vegetable juice, USDA Inspected and pasteurized. All juice must be fortified with 100% or more of vitamin C unless it is orange or grapefruit juice. Juice must be delivered to the Institution ready -to -serve. Mandarin Oranges Type I or II, size C or D, no sugar added, packed in own juice or unsweetened fruit juice, manufacturer's/distributor's certification required. Mangos U.S. Fancy or U.S. No.1. Oranges (All varieties) Fresh- U.S. Fancy Chilled- US Grade A or Fancy Peaches U.S Grade B or U.S. Choice, Halves or slices, Yellow, cling stone, packed in own juice or unsweetened fruit juice. U.S. No. 1 Pears U.S. Grade A, Bartlett, Halves or slices, packed in own juice or unsweetened fruit juice. U.S. No. 1 Pineapple (Sliced, tidbits, cubes, or chunk) U.S. Grade A packed in own juice or unsweetened fruit juice. U.S. No. 1 Plantains (Maduros — sweet, or tostones/mofongo/mangu — not sweet) Sliced, Individually Quick Frozen, pre-cooked, oven ready. Not pre -fried, zero grams trans fat per serving. Very ripe or green, ready to cook. Tropical Mixed Fruit U.S. Grade B or U.S. Choice, packed in own juice or unsweetened fruit juice. Fresh- U.S. No. 1 Chilled — Florida Pack in light syrup or own juice. Fruit to include papaya and mango. Packed under continuous USDA inspection. Raisins Dried, seedless, mixed size. U.S. Grade A. 1/8 cup raisins credits as %4 cup fruit; %4 cup raisins credits as % cup fruit. Seasonal Fresh Fruit Choice of cantaloupe, honeydew, mango, pineapple, strawberries, or watermelon. Strawberries U.S. No. 1 Watermelon With or without seeds, dull skin, no flat sides, has hollow sound when tapped. 29 CCFP Standard Catering Contract FFY 2019-2020 Grains All grain/bread products Must meet Grain Requirements for CCFP, Exhibit A. Must be whole grain, whole grain -rich, or enriched. 100% whole grain means that all grain ingredients are whole grain. Cornmeal and corn flour and products using cornmeal and corn flour such as arepa, tortillas, tortilla chips, taco shells, cornbread, and corn muffins must be whole grain, whole grain -rich, or enriched. Grain products must be zero grams trans fat per serving. Meat/Meat Alternates Beef, Breaded country fried patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Ground beef not to exceed 30% fat, water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre -fried, zero grams trans fat per serving. Beef, Canned Cubed Lean meat only, in juice. 3/" to 1" cubes. USDA inspected. Beef, Ground Beef, ground, bulk, frozen; IMPs 136; 80:20 lean to fat ratio or less than 20% fat. Beef, Patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Ground beef (not more than 30% fat), water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Beef, Salisbury patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Minimum 2.14 oz. patty to provide 2 oz. meat/meat alternate. Ingredients: Ground beef (not more than 30% fat), water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre -fried, zero grams trans fat per serving. Beef, Shoulder Clod Roast USDA Grade Good 12-14 Ib. Roasts. Frozen. The shoulder clod roast is the same as the IMPs 114 except that the shoulder (cutaneous muscle) shall be removed when the underlying fat must be trimmed to comply with the surface fat thickness requirements. The heavy tendons at the elbow end of the cold shall be trimmed even with the lean and all sides shall be trimmed so that the clod is not less than 1" thick at any point. When smaller toasts are specified, the thick end of the clod shall be made into one roast and the thin end shall be split length -wise, the ends reversed and the boned surfaces placed together to produce a uniformly thick roast. These roasts shall be held intact by tying girthwise. IMPs Item #144A. Beef, for Stewing USDA Standard Grade. IMPs 135A. Cutting with electric saw will be permitted. Meat with dark discoloration, all bones, cartilage, back strap, exposed large blood vessels, heavy connective tissue and the pre -scapular lymph gland shall be removed. The thick tendinous ends of the shank shall be removed by cutting back until a cross sectional cut shows at least 75% lean. Not less than 75%, by weight, of the diced pieces shall be of a size which is equivalent of not less than a 3/ inch cube or not more than a 1 1/" cube and no individual surface of these pieces shall exceed 2 1" in length. This item is the same as IMPs 135 Diced Beef except that the surface or seam fat of the boneless meat prior to dicing shall not exceed 1/4' in any thickness at any one point. In addition, the fat content of the boneless meat determined visually shall not exceed 20%. Container to provide proper labeling and identification and USDA Inspection Stamp. Cheese (shredded or sliced or stick) The following cheeses will meet 21 C.F.R. §133 standards of identity: Cheddar — U.S. Grade A A. Colby — U.S. Grade A A. Mozzarella — Low moisture, Part skim, 100% natural cheese, minimum milkfat 45% and maximum moisture content of 52%. American — pasteurized, process cheese or blended cheese, processed in USDA approved plant, process cheese: minimum milkfat 50% by weight of solids and maximum moisture content is 40%, blended cheese: 13-17% milkfat by total weight and not more than 51% moisture content. Provolone — pasteurized, minimum milkfat 45% by weight of solids and maximum moisture content is 45% by weight. (No smoked.) Swiss — U.S Grade A Cheese, Cottage Pasteurized, plain, USDA Quality Approved Inspection Shield, meets 21 C.F.R. §133 standards of identity. 30 CCFP Standard Catering Contract FFY 2019-2020 Chicken, Breaded patty Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Minimum 3 oz. patty to provide a 2 oz. meat/meat alternate and 1 serving of bread. Ingredients: Ground chicken, vegetable protein product, spices and seasonings. No MSG allowed. Not pre -fried, Zero grams trans fat per serving. Chicken, 8 Piece Cut Raw individually quick frozen, ice glazed, cleaned and ready to cook, hand cut from USDA inspected grade A fryers. Portions shall be cut from 2 l/z to 3 % pound fryers, without giblets or necks. Average portion weight 4.5 oz. packaged in heavy-duty poly bags inside legibly labeled heavy duty master cartons. Average cases weight 27 pounds. 96 portions per cases. Chicken, Drumsticks Raw individually quick frozen, ice glazed, clean and ready to cook, hand cut from USDA inspected grade A fryers. Raw portion weight 3.7 oz. plus or minus % oz. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Chicken, Nuggets Fully cooked, breaded, IF. Cooked weight of nugget 14.17 g (1/2 oz.) to 28.35 g (1 oz.). Chunked and formed, 1/2 inch cube or greater, mostly white meat (not less than 66 % white, not more than 34 % dark), without skin. CN Label or Product Formulation Statement (PFS) required. Not pre -fried, zero grams trans fat per serving. No MSG. USDA certified. Chicken, Thighs (No back) Raw, individually quick frozen, ice glazed, cleaned and ready to cook, hand cut from USDA inspected Grade A fryers. Raw portion weight 4.1 oz. plus or minus % oz. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Chicken, Whole Raw frozen, ice glazed, cleaned and ready to cook, USDA inspected grade A broilers, fryers, or hens. Average portion weight 6-8 Ib. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Eggs USDA inspected large, Grade A or better, 100% candled. Eggs may be raw in shell, fully cooked whole eggs, frozen diced, frozen patty (CN Label products available), or broken homogenized and pasteurized. Egg, Salad Fully cooked eggs (see Eggs specification). "Salad" may be prepared by mixing eggs with relish and/or chopped vegetables such as celery and onions. Mayonnaise may be used as a moistening agent to "bind" the salads. Egg portion must be one whole large egg before added ingredients. Fish, Portion (breaded) Cod or Alaska Pollack, oven-ready, breaded, un-fried, 3 oz. portion (rectangle or wedge). Meets the requirements of U.S. Grade A, 75 percent by weight of fish flesh. CN Label or Product Formulation Statement (PFS) required. No MSG, zero grams trans fat per serving. USDC/NOAA Seafood Inspection approved. Fish, Portion (un- breaded) Cod or Alaska Pollack, or Haddock, or Tilapia, or Whitefish, U.S. Grade A once -frozen fish fillets. USDC/NOAA Seafood Inspection approved. Fish, Sticks Cod or Alaska Pollack, oven-ready, breaded, un-fried, 1 oz. stick. Meets the requirements of U.S. Grade A, 72 percent by weight of fish flesh. CN Label or Product Formulation Statement (PFS) required. No MSG, zero grams trans fat per serving. NOAA certified. Fish, Tuna Fancy, chunk, light, packed in water. Canned or flexible pouch. No salt added. USDC certified. Fish, Tuna, salad Tuna fish (as specified above) "salad" may be prepared by mixing tuna fish with relish and/or chopped vegetables such as celery and onions. Mayonnaise may be used as a moistening agent to "bind" the salads. Weight of portion of tuna must be 2 ounces before added ingredients. Nut/Seed Butter Peanut butter, or soynut butter: US Grade A, smooth. Pork, Breaded patty Fully cooked, breaded, not pre -fried, zero grams trans fat per serving. CN Label or Product Formulation Statement (PFS) required. Minimum 2.83 oz. patty to provide 1.5 oz. meat/meat alternate and 1 serving of bread for children ages 1-5. Minimum 3.75 oz. patty to provide 2 oz. meat/meat alternate and 1'/serving of bread for children ages 6-12. Ingredients: Ground pork (not to exceed 24% fat), water, vegetable protein product, spices and seasonings. Breading not to exceed 30%. No dried whole eggs or MSG allowed. Pork, Ham Lean, boneless, cured, pressed, skinless — Fully -cooked. Moist heat, Pullman, approximately 4' " square. Must be fully cooked, sectioned and formed. USDA Inspected and stamped. IMPs #508. Smoked — Short Shank, Skinned Boned, Rolled and Tied. (Cured and Smoked). Ham is the same as Ham, Skinless, completely boneless IMPs #505, except that the ham shall not be encased in an artificial casing. The boneless ham shall be rolled and string tied. Deli -St le — Round or flat buffet. No binders, fillers or so allowed. Minimum 94% lean. 31 CCFP Standard Catering Contract FFY 2019-2020 Pork, Roast Raw, fresh or frozen. Boston butt, center loin, or blade -end. U.S. Grade No. 1, less than 1" backfat thickness. Pork, Sausage Patty, Link or Market Style. Lightly seasoned and or flavored. No artificial casings. Total fat content not to exceed 20%. Turkey, Breast Deli -style, whole muscle, roasted/fully cooked, boneless, skinless, minimum 96% fat free, may be smoked. Turkey, Ground Made from USDA inspected turkeys, 100% turkey meat, no binders or fillers, minimum 85% lean. Turkey, Roast Frozen, raw, USDA Grade A. Boneless, 60/40 white/dark ratio, wrapped in natural skin, netted. 8-10 Ib. each. Turkey, Slices Fully cooked. Made with no less than 60% white meat, no skin added, no binders, fillers, or soy allowed. Must be less than 10% fat. Turkey, Whole Young Tom Eviscerated, 16 Ib. and over. USDA Grade A. Veggie Burger Hamburger Style Classic, frozen, 2.5 oz. fully cooked Hamburger Style Classic Garden burger — all vegetable. To provide 2 oz. equivalent meat alternate for Child Nutrition Meal Pattern Requirements. CN Label or Product Formulation Statement (PFS) required. Yogurt Type II (High Protein), Class B (lowfat) or C (nonfat), Flavor 2 (fruit flavored) — flavor style a (blended/stirred/set). Must contain no more than 23 grams of total sugars per 6 ounces (no more than 19 grams per 5 oz.; no more than 15 grams per 4 oz.). 4 oz. cups or larger. Product shall: be commercial brand products; have a shelf life of at least 50 days from date of manufacturer Combination Foods Combination main dish food 'terns require a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. This documentation gives the number of servings, serving size, and minimum meal contribution. Ingredients in these dishes must meet or exceed the minimum specifications on previous pages. The Caterer must inform the institution/facility of the appropriate serving size and supply documentation to institution/facility. Pizza, Wedge or Rectangle with Whole Grain Frozen cheese, or pepperoni, or sausage. Low -moisture, part skim mozzarella cheese 8" wedge or 4" x 6" rectangle, to provide 2 servings grain/bread, 2 oz. meat/meat alternate, 1/8 cup vegetable. CN Label or PFS required. Primary source of flour is to be whole wheat. Zero grams trans fat per serving. Sandwiches (Midnight/Cuban, Ham and cheese, Turkey and cheese, Tuna Salad) Must provide the minimum amount of meat/meat alternate and bread/grain per serving for children ages 1-5 and ages 6-12 as specified by the Child Care Food Program Meal Pattern for Children, Attachment 2. (Children age 1 and 2 shall receive the same minimum meal pattern amounts as children age 3-5.) Note: The Caterer must deliver sandwiches pre -assembled (not in separate, bulk food containers) to Institutions, unless requested otherwise by the Institution. Condiments may be sent separately. Other Foods Frequently used condiments Including: butter; margarine, salad dressings, cream cheese, mayonnaise, etc. Must be zero grams trans fat per serving; low -fat or reduced fat products recommended. 32 CCFP Standard Catering Contract FFY 2019-2020 Exhibit A: Grain Requirements1,2 GROUP A Minimum Serving Size for GROUP A • • • • Bread type coating • Bread sticks (hard) • Chow mein noodles • Savory Crackers (saltines and snack crackers) Croutons Pretzels (hard) Stuffing (dry) Note: weights apply to bread in stuffing 1 serving = 20 gm or 0.7 oz '/2 serving = 10 gm or 0.4 oz GROUP B Minimum Serving Size for GROUP B • • • • • • • • Animal crackers (plain) • Bagels • Batter type coating • Biscuits • Breads (sliced, French, Italian) • Buns (hamburger and hot dog) • Egg roll skins • English muffins • Graham crackers (plain) Pita bread Pizza crust Pretzels (soft) Rolls Tortillas Tortilla chips Taco shells 1 serving = 25 gm or 0.9 oz % serving = 13 gm or 0,5 oz GROUP C Minimum Serving Size for GROUP C • • - Cornbread • Corn muffins • Croissants Pancakes Waffles 1 serving = 31 gm or 1.1 oz % serving = 16 gm or 0.6 oz GROUP D Minimum Serving for GROUP D • Muffins (all, except corn) 1 serving = 50 gm or 1.8 oz serving = 25 gm or 0.9 oz GROUP E Minimum Serving for GROUP E • French toast 1 serving = 63 gm or 2.2 oz '/ serving = 31 gm or 1.1 oz GROUP F/G Minimum Serving for GROUP F/G Grain -based desserts are not creditable. GROUP H Minimum Serving for GROUP H • • • • Breakfast cereals (cooked)3 • Bulgur or cracked wheat . Cereal Grains (barley, • quinoa, etc.) • Macaroni (all shapes) Noodles (all varieties) Pasta (all shapes) Ravioli (noodle only) Rice (white or brown) 1 serving =1/ cup cooked or 1 oz (28 g) dry GROUP I Minimum Serving for GROUP I • 3 Ready to eat breakfast cereal (cold, dry) See Meal Pattern for Children for appropriate serving size based on meal type and age(s) of children served. 1. The following foods must be whole grain, whole grain -rich, or enriched. 2. Some of the following foods or their toppings/extras (such as cream cheese, syrup, etc.) may contain more sugar, salt and/or fat than others. This should be a consideration when deciding how often to serve them. 3. Breakfast cereals are traditionally served as a breakfast item but may be served in meals other than breakfast. Cereals must contain no more than 6 grams of sugar per dry ounce and must be whole -grain, whole grain -rich, or enriched or fortified cereal. Refer to Florida WIC -Approved Cereal List. 33 CCFP Standard Catering Contract FFY 2019-2020 Florida WIC -Approved Cereal List 2019-2020 All cereals on this page contain no more than 6 grams of sugar per dry ounce, General Mills erlos aiels 49. Cereals with * contain 51%or more whole grain and credit as whole grain -rich. GF Gluten Free IRA at Cheerios* MultiGrain Blueberry Cinnamon Corn Rice Vanilla Wheat Wheaties* Total Berry Berry Honey Kix* GF Cheerios* GF Chex GF Chex GF Chex GF Chex GF Chex GF Chex* Whole Grain* Kix* Kix* All Bran Complete Wheat Flakes* Crispix Great Grape -Nuts* Grape -Nuts Grains Flakes* Banana Nut Crunch* Instant Grits Instant Oatmeal Original Original* Kellogg's Frosted Mini -Wheats: Original* Little Bites* Touch of Fruit Raspberry* RICE KRISPIES',. Rice Krispies Honey Bunches of Oats: Honey With Vanilla Whole Grain Pecan & Roasted Almonds Bunches* Honey Crunch* Maple Brown Sugar Life Original * SUUAAES SUTARES Oatmeal Squares: Brown Sugar* Cinnamon* Any Store Brand or Ralston Foods Brand of the following: Bran Flakes* Corn Flakes Corn Squares, Biscuits, Crisps, or Bites Crisp Rice/Crispy Rice Crispy Hexagons (Corn & Rice) EssentiallyYou/Toasted Rice Frosted Shredded Wheat/Frosted Wheat* Instant Grits — Original/Regular Instant Oatmeal — Original/Regular* (11.8 Strawberry Frosted Shredded Wheat* MultiGrain Flakes MultiGrain Medley, Tasteeos, Spins, or Toasted Cereal * Nutty Nuggets/Crunchy Nuggets/Crunchy Wheat* Oat Crunch/Oat Wise/Oat Squares/Lively Oats Oats & More with Almonds/Almonds & Oats Oats & More with Honey/Honey & Oats Rice Squares, Biscuits, Crisps, or Pockets Toasted Oats/Tasteeos/Toasted Oat Spins/Happy O's * oz) Wheat Flakes Wheat Squares, Biscuits, or Crisps* Special K Original rnorzwel Special K Protein: Original Honey Almond Multi -Grain* Ancient Grains* Malt 0 Meal Corn Flakes Hot Wheat Original Farina Original Frosted Mini Spooners* Blueberry Mini Spooners* Strawberry Cream Mini Spooners* Crispy Rice GF Cream of Wheat or Rice i,. WA_ T. Cream of Rice (Crema de Arroz) Stove Top & Instant GF This document has been edited for use in the Florida Child Care Food Program. CCFP Standard Catering Contract FFY 2019-2020 Cream of Wheat: Whole Grain * Stove Top& Instant Instant 21/2 minute,1 minute & n 1771 r [, uJ LA 34 Attachment 4 CCFP "Boxed Lunch" Menus Below are five "box lunch" menus when requested by the Institution for field trips; the menus shall be rotated. Menu One Peanut butter and jelly sandwich (ages 1-5: 1Tbsp, ages 6-18: 2 Tbsp) on 100% whole grain bread Yogurt (ages 1-5: 4 oz, ages 6-18: 6 oz) Carrot sticks Apple wedges Milk Menu Two Chicken pita (1 oz. chopped boneless chicken, %h oz. cheddar cheese and %/4 cup lettuce in pita pocket — increase cheese to 1 oz for 6-18 year olds) Seasonal fresh fruit (cantaloupe, honeydew, mango, pineapple, strawberries, watermelon — no bananas/apples) Celery sticks Ranch Dressing 100% whole grain tortilla chips Milk Menu Three Turkey and cheese sandwich on 100% whole grain bread Mayo/mustard Sliced cucumber and tomato Mixed fruit cup Milk Menu Four Ham and cheese sandwich on 100% whole grain bread Mayo/mustard Carrot and celery sticks Ranch Dressing Orange wedges Milk Menu Five Tuna salad on bun Broccoli florets Ranch dressing Sliced peaches 100% whole grain crackers Milk CCFP Standard Catering Contract FFY 2019-2020 35 Parks Attachment 5 Meal Services to be Provided 1) The Institution or Facility must select meal types and how food items shall be delivered by checking the appropriate boxes. Note: Breakfast, Lunch and Supper must include milk. Snack may include milk according to cycle menu selected. Bulk canned fruit must be in suitable food -grade storage container(s) with tight fitting lid( ❑ Breakfast ❑ Lunch la Snack ❑ Supper ❑ Bulk 0 Bulk qt Bulk 0 Bulk 0 Unitized 0 Unitized laUnitized 0 Unitized 2) The Institution or Facility must select milk type(s) and size(s) of milk container(s) to be delivered. Children one year of ape must be served unflavored whole milk. Children two through five years old must be served either unflavored lowfat (1 percent) or unflavored fat free (skim) milk. Children six years old and older must be served unflavored or flavored lowfat (1 percent) or fat -free (skim) milk. Note: Contract price must include the price of milk to be included with program meals. The Caterer must charge separately should additional milk be requested by the Institution or Facility outside the scope of this contract. ❑ Unflavored Lowfat (1%) O Gallon O Half -gallon I Individual 8 oz. cartons O Other: ❑ Unflavored Fat -Free O Gallon ❑ Half -gallon EX Individual 8 oz. cartons ❑ Other: ❑ Flavored Fat -Free or Lowfat O Gallon O Half -gallon ❑ Individual 8 oz. cartons ❑ Other: ❑ Unflavored Whole ❑ Gallon ❑ Half -gallon ❑ Individual 8 oz. cartons ❑ Other: Maximum number of children age one (unflavored whole): Maximum number of children age 6 and older (if requesting flavored fat free): 3) The Institution or Facility must check below if the Caterer shall deliver sandwich foods such as cold sandwiches and wraps and hot burritos in bulk or pre -assembled. The Institution or Facility must be authorized to assemble sandwiches onsite and have adequate storage space to hold sandwiches at proper temperatures. 12 Bulk, Caterer must deliver sandwich foods separately in bulk. 21 Pre -assembled, Caterer must deliver sandwiches pre -made. 4) The Institution or Facility must check below if the Caterer shall supply disposable meal service products. Note: See minimum paper product specifications below. Note: Contract price must include the price of disposable meal service products when the "yes" box below is checked. The Caterer may charge separately should additional quantities of disposable meal service products be requested by the Institution or Facility outside the scope of this contract. EX Yes, Caterer must supply disposable meal service products. 0 No, Caterer not required to supply disposable meal service products. Minimum Disposable Meal Service Products: I (8 oz. paper cold cup gi 10 oz. paper cold cup 0 8 oz. foam cup O 10 oz. foam cup • 9 oz. soft plastic, translucent cup 210 oz. soft plastic, translucent cup Ex9 in., 3-compartment, white, un- laminated foam or plastic plate C10.25 in., 3-compartment, white, un- laminated foam or plastic plate 0 4 oz. or 8 oz. foam container 5 oz., white, plastic bowl 12X13, 1 ply, white, 1/4 fold napkins q Medium weight, plastic forks Medium weight, plastic spoons 0 Individually wrapped plastic straws RIndividually wrapped paper straws 5) The Institution or Facility must check below if the Caterer shall supply with each delivery, clean serving utensils (scoops and/or ladles and/or measuring -serving spoons of standard sizes, disposable or stainless) to ensure appropriate serving size of foods as specified by the Child Care Food Program Meal Pattern for Children, Attachment 2 and the Cycle Menu, Attachment 3. Yes, Caterer must supply serving utensils. 0 No, Caterer not required to supply serving utensils. 36 CCFP Standard Catering Contract FFY 2019-2020 Day Care Centers Attachment 5 Meal Services to be Provided 1) The Institution or Facility must select meal types and how food items shall be delivered by checking the appropriate boxes. Note: Breakfast, Lunch and Supper must include milk. Snack may include milk according to cycle menu selected. Bulk canned fruit must be in suitable food -grade storage container(s) with tight fitting lid( ❑ Breakfast ■ Lunch ❑ Snack ❑ Supper ❑ Bulk ❑ Bulk ❑ Bulk ■ Bulk ❑ Unitized ❑ Unitized ❑ Unitized ❑ Unitized 2) The Institution or Facility must select milk type(s) and size(s) of milk container(s) to be delivered. Children one year of age must be served unflavored whole milk. Children two through five years old must be served either unflavored lowfat (1 percent) or unflavored fat free (skim) milk. Children six years old and older must be served unflavored or flavored lowfat (1 percent) or fat -free (skim) milk. Note: Contract price must include the price of milk to be included with program meals. The Caterer must charge separately should additional milk be requested by the Institution or Facility outside the scope of this contract. ❑ Unflavored Lowfat (1%) ❑ Gallon ❑ Half -gallon ❑ Individual 8 oz. cartons ❑ Other: ❑ Unflavored Fat -Free ❑ Gallon ❑ Half -gallon ❑ Individual 8 oz. cartons ❑ Other: ❑ Flavored Fat -Free or Lowfat ❑ Gallon ❑ Half -gallon ❑ Individual 8 oz. cartons ❑ Other: ❑ Unflavored Whole ❑ Gallon ❑ Half -gallon ❑ Individual 8 oz. cartons ❑ Other: Maximum number of children age one (unflavored whole): Maximum number of children age 6 and older (if requesting flavored fat free): 3) The Institution or Facility must check below if the Caterer shall deliver sandwich foods such as cold sandwiches and wraps and hot burritos in bulk or pre -assembled. The Institution or Facility must be authorized to assemble sandwiches onsite and have adequate storage space to hold sandwiches at proper temperatures. ❑ Bulk, Caterer must deliver sandwich foods separately in bulk. ❑ Pre -assembled, Caterer must deliver sandwiches pre -made. 4) The Institution or Facility must check below if the Caterer shall supply disposable meal service products. Note: See minimum paper product specifications below. Note: Contract price must include the price of disposable meal service products when the "yes" box below is checked. The Caterer may charge separately should additional quantities of disposable meal service products be requested by the Institution or Facility outside the scope of this contract. ❑ Yes, Caterer must supply disposable meal service products. ❑ No, Caterer not required to supply disposable meal service products. Minimum Disposable Meal Service Products: ❑ 8 oz. paper cold cup ❑ 10 oz. paper cold cup ❑ 8 oz. foam cup ❑ 10 oz. foam cup ❑ 9 oz. soft plastic, translucent cup ❑ 10 oz. soft plastic, translucent cup ❑ 9 in., 3-compartment, white, un- laminated foam or plastic plate ❑ 10.25 in., 3-compartment, white, un- laminated foam or plastic plate ❑ 4 oz. or 8 oz. foam container ❑ 5 oz., white, plastic bowl ❑ 12X13, 1 ply, white, 1/4 fold napkins ❑ Medium weight, plastic forks ❑ Medium weight, plastic spoons ❑ Individually wrapped plastic straws ❑Individually wrapped paper straws 5) The Institution or Facility must check below if the Caterer shall supply with each delivery, clean serving utensils (scoops and/or ladles and/or measuring -serving spoons of standard sizes, disposable or stainless) to ensure appropriate serving size of foods as specified by the Child Care Food Program Meal Pattern for Children, Attachment 2 and the Cycle Menu, Attachment 3. ❑ Yes, Caterer must supply serving utensils. ❑ No, Caterer not required to supply serving utensils. 36 CCFP Standard Catering Contract FFY 2019-2020 Parks Attachment 6 Delivery Schedule To be completed by the Institution or Facility (in ink and retain copy) prior to execution of the Standard Catering Contract and provided to the Caterer. (Make additional copies if needed.) The Institution or Facility must: • Delete or add facilities at least one week prior to the required date of service. The Delivery Schedule or other written notice must be used to add or delete facilities. • Specify delivery time and ensure that it is no earlier than three hours before the CCFP approved start time of each hot meal service (lunch and/or supper). Deliver the same day snack and next day breakfast at the specified delivery time for each hot meal service (lunch and supper) according to Delivery Schedule, unless otherwise requested by the Institution or Facility. Institution or Facility Address Telephone No. Contact Person Type of Meal* & Estimated Total No. Needed Per Day Specified Delivery Tim Time(s) Armbrister Park 4000 Grand Ave Miami,FL 33133 (305) Scott 19 579-8700 Robert 12:00 am 5300 NW 2nd Ave Miami,FL (305) Buena Vista Park 33127 553-3541 Valdrina Mathies 2 12:00 pm (305) Dorsey Park 1701 NW 1st Ave Miami,FL 33136 533-3554 Eddie Gilbert 20 10:30 am Henry5) ry eeves Park 600 NW 10 St, Miami,FL 33136 (3 3- 533-3516 Deborah Chishulm 32 9:30 am 2800 NW 17th Ave, Miami,FL (305) Juan Pablo Duarte Park 33142 533-3556 Carlos Cabrera 7 11:00am (305) Kinloch Park 455 NW 47 Ave, Miami, FL 33126 461-7203 Juan Nunez 8 12:00pm 6447 NE 2nd Ave, Miami,FL (305) Legion Park 33138 533-3548 Kim Sands 23 12:00pm 6301 NE 2nd Ave, Miami,FL (305) Little Haiti Park 33138 960-2933 Drolin Celestin 29 12:00pm *B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack CCFP Standard Catering Contract FFY 2019-2020 37 Parks Attachment 6 Delivery Schedule To be completed by the Institution or Facility (in ink and retain copy) prior to execution of the Standard Catering Contract and provided to the Caterer. (Make additional copies if needed.) The Institution or Facility must: • Delete or add facilities at least one week prior to the required date of service. The Delivery Schedule or other written notice must be used to add or delete facilities. • Specify delivery time and ensure that it is no earlier than three hours before the CCFP approved start time of each hot meal service (lunch and/or supper). Deliver the same day snack and next day breakfast at the specified delivery time for each hot meal service (lunch and supper) according to Delivery Schedule, unless otherwise requested by the Institution or Facility. Institution or Facility Address Telephone No. Contact Person Type of Meal* & Estimated Total No. Needed Per Day Specified Delivery Time(s) Momingside Park 750 NE 55 Terrace, Miami,FL 33137 (305) 533-3531 Delven Patterson 15 10:OOam Williams Park 1717 NW 5 Ave, Miami,FL 33136 (305) 533-3545 Jackson Calis 12 10:30am *B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack CCFP Standard Catering Contract FFY 2019-2020 37 Day Care Centers Attachment 6 Delivery Schedule To be completed by the Institution or Facility (in ink and retain copy) prior to execution of the Standard Catering Contract and provided to the Caterer. (Make additional copies if needed.) The Institution or Facility must: • Delete or add facilities at least one week prior to the required date of service. The Delivery Schedule or other written notice must be used to add or delete facilities. • Specify delivery time and ensure that it is no earlier than three hours before the CCFP approved start time of each hot meal service (lunch and/or supper). Deliver the same day snack and next day breakfast at the specified delivery time for each hot meal service (lunch and supper) according to Delivery Schedule, unless otherwise requested by the Institution or Facility. Institution or Facility Address Telephone No. Contact Person Type of Meal* & Estimated Total No. Needed Per Day Specified Delivery Time(s) Eaton Park Day Care 490 NE 61 Street Miami,Fl 33137 (305) 759-3507 Christine Long B-10 L-30 S-30 10:30 am Lemon City Day Care 27 NE 58 Street Miami, FI 33132 (305) 759-3517 Kathy Cordial B-10 L-15 S-15 10:30 am Moore Park Day Care 765 NW 36 Street Miami,FL 33127 (305) 960-5177 Maria Arvelo B-10 L-20 S-20 10:30am *B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack CCFP Standard Catering Contract FFY 2019-2020 37 1:. Parks Attachment 7 Price Schedule The Institution or Facility must complete columns 1 & 2 (in ink and retain copy) prior to obtaining price quotes from selected caterers. Caterer must complete remainder of form and return with price quote by date and time specified by the Institution. Failure to do so will be at the Caterer's risk. Name of Institution: City of Miami - Parks CCFP Authorization No.: A-2384 ❑ Cycle Menu A Hispanic ❑ Cycle Menu A Hispanic No Pork No Peanut ❑ Cycle Menu B General CCycle Menu B General No Pork No Peanut ❑ Cycle Menu C Southern ❑ Cycle Menu C Southern No Pork No Peanut ❑ Head Start Menu ❑ Early Head Start Menu ❑ Kosher Menu ❑ Lunch, Snack Supper Menu [Supper, Snack Only Menu Type of Meal per Contract Specifications Estimated Total No. of Meals per Day 1 Estimated No. of Serving Days per Year 2 Unit Price per Me I 6O <. MiTizt;V Total Price 4 BM< ANIliz j%' Breakfast (Ages 1-5*) Breakfast (Ages 6-18) Lunch (Ages 1-5*) Lunch (Ages 6-18) Supper (Ages 1-5*) Supper (Ages 6-18) Morning Snack (Ages 1-5*) Morning Snack (Ages 6-18) Afternoon Snack (Ages 1-5*) 4130145 ti093500il45 Afternoon Snack (Ages 6-18) 450 180 Evening Snack (Ages 1-5) Evening Snack (Ages 6-18) "Boxed" Lunches (Ages 1-5) "Boxed" Lunches (Ages 6-18) Note: "Boxed" lunches may be requested by the Institution for field trips.)/� Institution must keep documentation of field trip and menu served. --`if g patternportion Grand Total 0� *Ages 1-5 based on meal sizes for ages 3-5. 5 0' a� y) 1fi3 O By affixing my signature on this quote, I hereby state that I have read all contract terms, conditions and specifications and agree to all terms, and conditions, provisions, and specifications. I certify that I will provide and deliver to the location(s) specified in the contract. Caterer Company Name: 1 e'C Y\ tam' t CAe er (1 .. - Authorized Caterer Representative: 41IA (Signa re Name and Title: z zo o\nn 0If)ito . r i Cam--QceL1 de, (Print or Type) (Dat CCFP Standard Catering Contract FFY 2019-2020 38 Day Care Centers Attachment 7 Price Schedule The Institution or Facility must complete columns 1 & 2 (in ink and retain copy) prior to obtaining price quotes from selected caterers. Caterer must complete remainder of form and return with price quote by date and time specified by the Institution. Failure to do so will be at the Caterer's risk. Name of Institution: City of Miami -Day Care Centers CCFP Authorization No.: S-0576 0 Cycle Menu A Hispanic ❑ Cycle Menu A Hispanic No Pork No Peanut 0 Cycle Menu B General CXCycle Menu B General No Pork No Peanut ❑ Cycle Menu C Southern 0 Cycle Menu C Southern No Pork No Peanut 0 Head Start Menu ❑ Early Head Start Menu ❑ Kosher Menu 0 Lunch, Snack Supper Menu 0 Supper, Snack Only Menu yp of Meal Type per Contract Specifications Estimated Total No. of Meals per Day 1 Estimated No. of Serving Days per Year 2 Unit Price per Mea .SULK. 1rn Total 4 7 B.lK ` ;{13 Price ANITIZEP /tow Breakfast (Ages 1-5*) 40 248 6— y °r• ,. Breakfast (Ages 6-18) Lunch (Ages 1-5*) 65 248 2a57/0o; sp, /4142 11O/PNGCirR. Lunch (Ages 6-18) Supper (Ages 1-5*) Supper (Ages 6-18) Morning Snack (Ages 1-5*) Morning Snack (Ages 6-18) $10,�`160/,�oo R Afternoon Snack (Ages 1-5*) 65 248 40,93/ oOE 6R. Afternoon Snack (Ages 6-18) Evening Snack (Ages 1-5) Evening Snack (Ages 6-18) "Boxed" Lunches (Ages 1-5) "Boxed" Lunches (Ages 6-18) Note: "Boxed" lunches may be requested by the Institution for field trips. Institution must keep documentation of field trip and menu served. *Ages 1-5 based on meal pattern portion sizes for ages 3-5. B- Grand Total 5 �_. 469 6j3,60 ) �� ®' By affixing my signature on this quote, I hereby state that I have read all contract terms, conditions and specifications and agree to all terms, and conditions, provisions, and specifications. I certify that l will provide and deliver to the location(s) specified in the contract. Caterer Company Name: Authorized Caterer Representative: Name and Title: C�a ceg. . iay ' (Sig rla u 10 ,i o n dvvvol ECG'-- e±tcle_A_At (Print or Type) 2O/2V Dat :rt CCFP Standard Catering Contract FFY 2019-2020 38 Attachment 8 Institution or Facility Conflict of Interest Questionnaire The authorized Institution or Facility representative must complete this attachment. 1. Do you, your immediate family, or business partner have financial or other interests in any of the potential Caterers? 2. Have gratuities, favors or anything of monetary value been offered to you or accepted by you from any of the potential Caterers? 3. Have you been employed by any of the potential Caterers within the last 24 months? 4. Do you plan to obtain a financial interest, e.g. stock, in any of the Caterers? 5. Do you plan to seek or accept future employment with any of the potential Caterers? 6. Are there any other conditions which may cause a conflict of interest? Yes No ❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑ If you answered Yes to any of the above questions, please provide a written explanation of your answer. I declare that the above questions are answered truthfully and to the best of my knowledge. Signature of Authorized Institution Representative Date CCFP Standard Catering Contract FFY 2019-2020 39 Attachment 9 Caterer Conflict of Interest Questionnaire The authorized Caterer representative must complete this attachment. Yes No 1. Do you, your immediate family, or business partner have financial or other interests in the Institution of which you are submitting this contract? 0 2. Have gratuities, favors or anything of monetary value been offered to 0 you or accepted by you from the Institution? 0 12 3. Have you been employed by the Institution or Facility within the last 24 months? 0 111/ 4. Do you plan to obtain a financial interest, e.g. stock, in the Institution or Facility? 0 17/1 5. Do you plan to seek or accept future employment with the Institution or Facility? 6. Are there any other conditions which may cause a conflict of interest? 0 0 If you answered Yes to any of the above questions, please provide a written explanation of your answer. I declare that the above questions are answered truthfully and to the best of my knowledge. O2- w iOzO Signre of )1uthorjzd Caterer Representative ate CCFP Standard Catering Contract FFY 2019-2020 40 Attachment 10 Catered Meal Service Deficiency Report Child Care Facility Information Facility Name: *Sponsor Name (If applicable): Date of Report: Date of Incident: Caterer Name: Please check the deficiency that applies to the report ❑ Food not delivered on time. Requested Time: Delivery Time: ❑ Hot food delivered below 135 °F. Item: Temperature: °F ❑ Cold food delivered above 41 °F. Item: Temperature: °F ❑ Delivery does not include all meal components. Missing: ❑Delivery does not include the quantity ordered. Missing: ❑ Delivery does not include the supplies requested. Missing: ❑ Delivered food that is spoiled or unwholesome. ❑ Other deficiency. Additional comments to explain the deficiency: Child Care Staff Name: Date Sent to Caterer: Caterer Response Caterer Signature: *Provide copy to Sponsor if applicable. Date Sent to Child Care Center: CCFP June 2017 CCFP Standard Catering Contract FFY 2019-2020 41 Attachment 11 Catered Meal Order Change Form When making changes to the number of catered meals ordered, the Institution or Facility must complete the Catered Meal Change Form and fax or scan and email to the Caterer by 5:00 p.m. two days prior to delivery. The Caterer will confirm the requested change(s) with a return fax or email to the Institution or Facility within twenty-four hours of receipt. Please note: This form is to be used for changing the number of meals ordered only. Meal type must be based on the initial or original contract Price Schedule. Institution Name: (CCFP Authorization No.) Child Care Facility Name: Child Care Facility Address: Caterer Name: Authorized Institution Representative: (Fax No./E-mail) (Signature) (Date) Meal Type Current Total No. of Meals Ordered per Day Change Total No, of Meals Ordered To: Time Period (Please designate "until further notice" or with specific dates) Breakfast (Ages 1-5) Breakfast (Ages 6-18) Lunch (Ages 1-5) Lunch (Ages 6-18) Supper (Ages 1-5) Supper (Ages 6-18) Morning Snack (Ages 1-5) Morning Snack (Ages 6-18) Afternoon Snack (Ages 1-5) Afternoon Snack (Ages 6-18) Evening Snack (Ages 1-5) Evening Snack (Ages 6-18) "Boxed" Lunches (Ages 1-5) "Boxed" Lunches (Ages 6-18) Maximum number of children age one (unflavored whole milk): Maximum number of children age 6 and older (if requesting flavored fat -free milk): Caterer received date: Effective change date: CCFP Standard Catering Contract FFY 2019-2020 42 TIME OF ARRIVAL: FOOD PROVIDER: DATE: Attachment 12 Food Acceptance Log ■ 1 FOOD ITEM QUANTITY TEMP (°F)1 CONDITION2 INITIALS 2 3 4 5 6 7 8 9 10 I verify that the food listed above was inspected by me. The food is in sound condition, free from spoilage and contamination, and potentially hazardous foods were received at proper temperatures unless noted otherwise. To the best of my knowledge the food items received do not include any prohibited items as listed in 65C-22.005(1)(b). NAME: SIGNATURE: 1 - Potentially Hazardous Foods (Cold foods must be received at <_ 41 °F and Hot foods must be received at >_ 135°F) 2 - (I) Item was accepted or (x) Item was rejected (A record of all pre -prepared food transported into the facility must be maintained for four months for review by the licensing authority) CCFP Standard Catering Contract FFY 2019-2020 43 Page 1 of 13 Caterer List for the Child Care Food Program Statewide List Sorted Alphabetically February 3, 2020 Caterer: Contact Information: Serving Counties 01st Studio Arts & Cultural Center* dba Katering 2 Kidz DOH Permit # 50-48-1400001 Attn: Joi Mavour 2701 President Barack Obama Hwy. Unit C Riviera Beach, FL 33404 Ph: 561-845-3843 Fax: 561-845-3884 Email: joi@lststudioarts.com Palm Beach A Marshall Catering & Take Out II* DBPR License # CAT1620905 Attn: Chef Greg or Yvonne Marshall 613 E Atlantic Blvd. Pompano Beach, FL 33060 Ph: 954-889-4410 or 954-889-4344 Fax: 954-366-1317 Email: amarshallcatering@gmail.com Broward A Tasty Meal* DBPR License # SEA1624471 Attn: Felix Rodriguez 12221 Pembroke Road Pembroke Pines, FL 33025 Ph: 954-404-2038 Email: atastymeal@yahoo.com Broward Martin Collier Palm Beach Dade St. Lucie ABC Catering Service, Inc. DBPR License # NOS2333620 Attn: Maideily Saraiba 15920 SW 137 Ave. Miami, FL 33177 Ph: 305-256-9923 Fax: 305-256-9924 Email: abccateringserviceinc@yahoo.com Dade OAbove the Sea* dba Arms of Hope Community, Inc DOH Permit # 50-48-1632325 Attn: Patrick Livingston 1512 Wingfield Street Lake Worth, FL 33460 Ph: 512-350-6414 Fax: 561-412-9825 Email: pallivingston@yahoo.com Palm Beach OAchievement/Rehab Centers, Inc. dba ARC Broward Culinary Institute DOH Permit # 06-48-00042 Attn: Joseph Kotchka 10250 NW 53rd Street Sunrise, FL 33351 Ph: 954-578-3145 Fax: 954-746-9446 Email: jkotchka@arcbroward.com Broward AFF Catering, Inc* DBPR Permit # CAT2329647 Attn: Abel Ferro 25355 SW 142 Ave Homestead, FL 33032 Ph: 786-447-3259 Email: affcatering@gmail.com Dade All Care Catering, LLC* DBPR License # CAT1620936 Attn: Claude Calixte 5007 North Hiatus Rd. Sunrise, FL 33351 Ph: 954-601-4149 Fax: 954-827-2437 Email: caude@allcarecatering.com Broward Dade Palm Beach Note: The caterers listed have demonstrated they are properly licensed in the State of Florida to provide catering services to child care facilities. The Florida Department of Health, Bureau of Child Care Food Programs does not endorse nor approve any specific catering entity. Page 2 of 13 Caterer List for the Child Care Food Program Statewide List Sorted Alphabetically February 3, 2020 Caterer: Contact Information: Serving Counties All Kids Catering* DBPR License # CAT2329635 Attn: Courtney Brown 13740 NW 19 AVE Bay 16 Opa Locka, FL33054 Ph: 786-502-8801 Fax: 305-231-3558 Email: courtney@allkidscatering.com Broward Dade Palm Beach Alvic Inc dba Vic Ember's Catering DBPR License # CAT4502385 Attn: Victor Donahey 1005 W. Main St. Leesburg, FL 34745 Ph: 352-636-9097 Email: manager@vicsembers.com Lake Sumter Ameera's Day Care Catering, Inc. DBPR License # CAT2329697 Attn: Georgia Nash 5663NW35CT Miami, FL 33142 Ph: 786-436-8603 Email: georgianash@ymail.com Broward Dade Annabella Cafe Corp.* DBPR License # SEA2330690 Attn: Marilin Rojas 600 West 27 St. Hialeah, FL 33010 Ph: 786-715-6657 Email: annabellacafe@outlook.com Broward Dade Monroe Appetites, Inc.* DBPR License # CAT1615722 Attn: Aaron Moscovitch 3420 W Hallandale Beach Blvd. Pembroke Park, FL 33023 Ph: 954-989-9480 x204 Fax: 954-981-3015 Email: aaron@appetitescatering.com Broward Dade Palm Beach Arline's Seafood Rest.#1, Inc.* dba Arline's Catering DBPR License # CAT2329250 Attn: Prancetta Washington 16650 NW 27 Ave. #300 Miami, FL 33054 Ph: 305-218-2601 Fax 786-693-8930 Email: prancetta1@aol.com Broward Dade Aroma Catering, Inc.* DBPR License # CAT2329452 Attn: Arianna Gomez 530 Sharazad Blvd. Opa Locka, FL 33054 Ph: 305-330-5432 Fax: 844-242-1850 Email: aromacatering12@gmail.com Broward Dade Auntie Rose's Soul Food Kitchen DBPR License # SEA6021382 Attn: Rosa Donaldson 306 SW 10th Street Belle Glade, FL 33430 Ph: 561-449-6052 Email; rdonaldson1981@yahoo.com @y Palm Beach Note: The caterers listed have demonstrated they are properly licensed in the State of Florida to provide catering services to child care facilities. The Florida Department of Health, Bureau of Child Care Food Programs does not endorse nor approve any specific catering entity. Page 3 of 13 Caterer List for the Child Care Food Program Statewide List Sorted Alphabetically February 3, 2020 Caterer: Contact Information: Serving Counties BaBae's Kitchen DBPR License # SEA6308424 Attn: Rosetta Rahming Shalonda Wallace 1323 Ariana Street Lakeland, FL 33803 Ph: 863-513-0488 or 407-802-0360 Email: preacher0863@gmail.com or shalonda.wallace@gmail.com Polk Back of the Road Sports Grill, Inc. DBPR License # SEA2332006 Attn: Jeanette Castillo 15420 S.W. 136th St. #4 Miami, FL 33196 Ph: 305-255-5222 Fax: none Email: backoftheroad@yahoo.com Dade Banyan Tree Restaurant DBPR License # SEA6013389 Attn: Shante J. Edwards 1525 NW Ave L Belle Glade, FL 33430 PH: 561-985-1311 Fax: 561-992-5385 Email: banyantree0303@gmail.com Palm Beach Bee's Kitchen and Catering LLC* DBPR License # MFD6650366 Attn: Beverly Francis 7550 Pruitt Research Road Fort Pierce, FL 34945 Ph: 786-505-1123 Email: bfrancis@beeskitchenandcatering.com Indian River Martin Palm Beach St. Lucie OBrevard Community Kitchen* DOH Permit # 05-48-01396 Attn: Tom Kammerdener 455 Rosa L. Jones Drive Cocoa, FL 32922 Ph: 321-636-9901 Fax: 321-636-7705 Email: tammerdener@agingmattersbrevard.org Brevard Cafe 1901, LLC* DBPR License # SEA4105301 Attn: James Noonan 3400 43rd Avenue Suite 1 & 2 Vero Beach, FL 32960 Ph: 561-385-5730 Fax: 772-408-4089 Email: jnoon1234@hotmail.com Brevard Martin Indian River St. Lucie Canteen a division of: Compass Group USA, Inc. DBPR License # CAT2612341 Attn: Paula Mari 629 Stevens Street Jacksonville, FL 32205 Ph: 904-248-4688 Fax: 904-783-0326 Email: paula.mari@compass-usa.com Baker Nassau Bradford St. Johns Clay Duval Chebere Appetite, Inc.* dba Sergio's Catering DBPR License # CAT2329654 Attn: Ricardo Gonzalez 4720 NW 167 Street Miami Gardens, FL 33014 Ph: 786-486-0264 Fax: 305-713-1200 Email: ricardo@sergioscafeteria.com Broward Dade Palm Beach Note: The caterers listed have demonstrated they are properly licensed in the State of Florida to provide catering services to child care facilities. The Florida Department of Health, Bureau of Child Care Food Programs does not endorse nor approve any specific catering entity. Page 4 of 13 Caterer List for the Child Care Food Program Statewide List Sorted Alphabetically February 3, 2020 Caterer: Contact Information: Serving Counties °Community Cooperative, Inc.* DOH Permit # 36-48-1593518 Attn: Meghan Madden 3429 Dr. Martin Luther King Jr. Blvd. Ft. Myers, FL 33916 Ph: 239-332-7687 x106 Fax: 239-479-5335 Email meghan@communitycooperative.com Lee Construction Catering, Inc.* DBPR License # CAT2329702 Attn: Paula B. Ramos 2630 W. 2 Ave Hialeah, FL 33010 Ph: 305-633-5668 Fax: 305-633-1489 Email: Constructioncateringinc1@gmail.com Broward Dade Corporate Chef, LLC* dba Reddlez Cafe DBPR License # CAT1621026 Attn: Monica Diaz 6634 Stirling Rd. Hollywood, FL 33024 Ph: 561-735-1920 Fax: 954-522-9797 Email: attiladiaz@hotmail.com or riddlezcafe@icloud.com Broward Coshi LLC DBPR License # CAT2329615 Attn: Maria Alfonzo 9351 SW 56th St. Miami, FL 33130 Ph: 305-798-6532 Email: sales coshibab com @ y' Broward Dade Culinary Affairs by Dominick, Inc.* DBPR License# CAT1620723 Attn: Kagiso Mistelske 2400 Griffin Road Ft. Lauderdale, FL 33312 Ph: 954-961-2177 Email: bids.culinaryaffairs@gmail.com Broward Culinary Village Catering, LLC* DBPR License # CAT6602533 Attn: Yolanda Honeycutt 1592 Village Green Dr. Port St. Lucie, FL 34952 Ph: 772-249-0111 Email: events@culinaryvillagecatering.com Indian River Martin Okeechobee Palm Beach St. Lucie Daily Dish Catering, Inc.* DBPR License # CAT2329426 Attn: Emilio Diaz 12783 SW 280 Street Naranja, FL 33032 Ph: 786-610-0801 Fax: 786-610-0802 Email: dailydish2015@gmail.com Dade Downey Enterprises dba WT Cafe DOH Permit # 64-48-1695811 Attn: Pat Downey 322 W Michigan Ave. DeLand, FL 32720 Ph: 386-847-8737 Fax: none Email: pdowney@wtcafe.com Duval Flagler St. Johns Volusia Note: The caterers listed have demonstrated they are properly licensed in the State of Florida to provide catering services to child care facilities. The Florida Department of Health, Bureau of Child Care Food Programs does not endorse nor approve any specific catering entity. r L:J LJ Page 5 of 13 Caterer List for the Child Care Food Program Statewide List Sorted Alphabetically February 3, 2020 Caterer: Contact Information: Serving Counties D'Sabor Inc DBPR License # NOS2336124 Attn: Arianna Gomez 530 Sharazad Blvd. Opa-Iocka, FL 33054 Ph: 786-231-1369 Fax: 844-242-1850 Email: Dsaborcafe@gmail.com Broward Dade Drinks On Me 305 DBPR License # CAT2329663 Attn: Chazemon Fenderson 6118 NW 7th Ave Miami, FL 33127 Ph: 786-488-2356 Email: drinksonme18@gmail.com Broward Dade El Mio, Inc * DBPR License # SEA2335134 Attn: Hansel Mora 12362 Quail Roost Dr. Miami, FL 33177 Ph: 305-431-6828 Email: Hanselmora@me.com Dade Elder Care Services, Inc.* DBPR License # NOS4701804 Attn: Michael Henderson 2518 West Tennessee St. Tallahassee, FL 32304 Ph: 850-245-5941 Fax: 850-245-0082 Email: hendersonm@ecsbigbend.org or baldinom@ecsbigbend.org Leon EM Key, LLC dba EMJays Tavern & Grill DBPR License # SEA4605261 Attn: Efren Medina Rivera 700 Leeland Heights Blvd W Lehigh Acres, FL 33936 Ph: 239-440-5415 Fax: 239-440-5415 Email: jjscafeteria@yahoo.com Collier Lee Family and Friends Catering DBPR License: CAT1621064 Attn: Stacy Smith -Ervin 5007 Hiatus Road Sunrise, FL 33351 Ph: 754-366-8239 Email: familyandfriendscatering@yahoo.com Broward Dade Martin Palm Beach Fantasy Twist Smoothie, Wraps and Waffles* DBPR License # SEA1622795 Attn: Robin Starks 654 N University Dr Pembroke Pines, FL 33024 Ph: 754-400-8995 Fax: 888-611-7977 Email: starksrobin@aol.com Broward Dade Frenchtown Neighborhood Improvement Association * DBPR License # NOS4703772 Attn: Rose Garrison 524 N. MLK Blvd. Tallahassee, FL 32301 Ph: 850-577-1615 Email: Rose@FrenchtownHeritage.org Leon Note: The caterers listed have demonstrated they are properly licensed in the State of Florida to provide catering services to child care facilities. The Florida Department of Health, Bureau of Child Care Food Programs does not endorse nor approve any specific catering entity. Page 6 of 13 Caterer List for the Child Care Food Program Statewide List Sorted Alphabetically February 3, 2020 Caterer: Contact Information: Serving Counties GA Food Services — Center Hill* DBPR License # NOS7000353 Attn: Karen Richardson 27 N Maryland Ave. Center Hill, FL 33514 Ph: 352-793-4553 Fax: none Email: fkneen@gafoods.com or ahenry@gafoods.com Alachua Hernando Citrus Lake Columbia Marion Hamilton Sumter GA Food Services — Daytona* DBPR License # CAT7405450 Attn: Arnaldo Gonzalez 780 Fentress Blvd. Daytona Beach, FL 32114 Ph: 786-559-9336 Fax: none Email: fkneen@gafoods.com or ahenry@gafoods.com Clay Putnam Duval Seminole Flagler Volusia Orange GA Food Services — Ft. Lauderdale* DBPR License # NOS1616607 Attn: Tonya Moo Sue 1750 McNab Road Ft. Lauderdale, FL 33309 Ph: 954-972-8884 Fax: none Email: fkneen@gafoods.com or ahenry@gafoods.com Broward Palm Beach Dade St. Lucie Martin GA Food Services — Ft. Myers* DBPR License # NOS4604128 Attn: J. J. Noel Billy Creek Industrial Park 5501 Division Drive Ft. Myers, FL 33905 Ph: 239-693-5090 Fax: none Email: fkneen@gafoods.com or ahenry@gafoods.com Charlotte Highland Collier Lee Glades Manatee Henry Sarasota GA Food Services — Orlando Area* DBPR License # CAT5811361 Attn: Chris Stremovihtg 5612 Carder Road, Unit 1 C Orlando, FL 32801 Ph: 727-744-1434 Fax: none Email: fkneen@gafoods.com or ahenry@gafoods.com Orange GA Food Services — St. Pete* DBPR License # CAT6208770 Attn: Frank Kneen, sales or Annette Henry, director contract compliance 12200 32nd Court North St. Petersburg, FL 33718 Ph: 727-573-2211 Ext 377 — F. Kneen Ext 318 — A. Henry Fax: 727-571-1652 Email: fkneen@gafoods.com or ahenry@gafoods.com Charlotte Pasco DeSoto Pinellas Hardee Polk Hillsborough Sarasota Manatee Gaby's Cafe, Inc. dba King Fish Wave DBPR License # SEA2314503 Attn: Yudaisy Hernandez 1351 SW 1st Street Miami, FL 33135 Ph: 305-519-0575 Fax: 305-226-2772 Email: yudaisy@aol.com Dade Gaia Therapeat COS LLC dba GF 1 LLC DPBR License # SEA1624607 Attn: Herve Jouan 1722 N. Federal Hwy Hollywood, FL 33020 Ph: 786-414-0646 Fax: none Email: herve@gaiatherapeat.com Broward Note: The caterers listed have demonstrated they are properly licensed in the State of Florida to provide catering services to child care facilities. The Florida Department of Health, Bureau of Child Care Food Programs does not endorse nor approve any specific catering entity. r.7 Page 7 of 13 Caterer List for the Child Care Food Program Statewide List Sorted Alphabetically February 3, 2020 Caterer: Contact Information: Serving Counties Geodinamica, LLC* dba Healthy Xpress DBPR License # NOS2334074 Attn: Pamela Gonzalez 6404 NW 82nd Ave Miami, FL 33166 Ph: 305-393-8735 Email: catering@healthyxpress.com Broward Dade Greater Miami Caterers, Inc.* DBPR License # CAT2326832 Attn: John Olmo 4001 N.W. 31 st Ave. Miami, FL 33142 Ph: 305-633-4616 x106 Fax: 305-635-5202 Email: jolmo@gmcater.com Broward Dade Monroe Palm Beach Happily Ever After Event Planners* DBPR License # CAT2329364 Attn: Melissa Tillery -McRae 13740 NW 19 Ave. Bay 16 Opa Locka, FL 33054 Ph: 954-696-6454 Fax: 305-231-3558 Email: happilyeveraftereventplanners @yahoo.com Broward Palm Beach Dade Monroe Healthy Cameals* DBPR License # CAT3700735 Attn: Camille Kennedy 2301 Deltona Blvd. Spring Hill, FL 34606 Ph: 603-486-7713 Fax: none Email: healthycameals@gmail.com Hernando Pasco Healthy Lifestyle Club, Inc. dba Lovelys in the City* DBPR License # SEA2335674 Attn: Rolanda Benjamin 1622 NW 62 St. Miami, FL 33147 Ph: 305-333-1413 Fax: 305-615-1786 Email: info@lovelysrestaurant.com Broward Dade Hesed Angels Restaurant* DBPR License # SEA1624427 Attn: Matilda Ike 3161 West Oakland Pk Blvd #2010-2015 Oakland Park, FL 33311 Ph: 786-619-7637 or 954-909-5212 Email: ceecee96@yahoo.com Broward Dade Palm Beach Huffman Catering, LLC DBPR License # CAT2613458 Attn: Marie Huffman 1850 Emerson St. Jacksonville, FL 32207 Ph: 240-417-6260 Email: mhuffmantoday@gmail.com Duval Hungry Howies Pizza DBPR License # NOS6602839 Attn: Billy Thomas, Kimberly Heifetz 222 SW Port St Lucie Blvd Suite 106 Port St Lucie, FL 34984 Ph: 772-323-2562 Fax: 772-323-2561 Email: Howies3021@gmail.com St. Lucie Note: The caterers listed have demonstrated they are properly licensed in the State of Florida to provide catering services to child care facilities. The Florida Department of Health, Bureau of Child Care Food Programs does not endorse nor approve any specific catering entity. Page 8 of 13 Caterer List for the Child Care Food Program Statewide List Sorted Alphabetically February 3, 2020 Caterer: Contact Information: Serving Counties latr, Inc dba Tee Marie's* DBPR License #SEA2001197 Attn: Arteus Sullivan 1100 Martin Luther King Jr Blvd Green Cove Springs, FL 32043 Ph: 904-373-8706 Fax: 904-565-6166 Email: Planetsuetra@yahoo.com Clay Duval In God Hands, Inc. DBPR License # CAT4605543 Attn: Edgar Morales 13026 Palm Beach Blvd, Unit C-D Ft. Myers, FL 33905 Ph: 646-229-7947 or 239-440-9208 Fax: none Email: ingodhandscatering@gmail.com Charlotte Lee Collier Manatee DeSoto Sarasota Hendry J Cafe Kosher Catering* DOH License # 13-48-1295203 Attn: Antonio Lama 18900 NE 25th Ave Miami Beach, FL 33180 Ph: 305-663-9883 Fax: 305-808-3472 Email: antonio@Jcafegroup.com Broward Dade Palm Beach J & M Catering: The Stage Bonita, LLC dba The Stage DBPR License # SEA4605186 Attn: Campbell Gault or Elizabeth Gault 9144 Bonita Beach Rd. Bonita Springs, FL 34110 Ph: 239-601-1333 Email: cgault@comcast.net Collier Lee Juanita's Kitchen, LLC DBPR License # NOS2335969 Attn: Shonee Randolph 4759 NW 167th Street Miami, FL 33055 Ph: 754-423-6287 Email: Info@juanitaskitchenfoods.com @� Broward Dade L&T's Rolling Roadside Cafe & Catering DBPR License # NOS1305327 Attn: Tom or Laurie Jenkins 5400 E Business Hwy 98 Panama City, FL 32404 Ph: 260-234-8181 or 260-234-8149 Fax: none Email: tommysgir1182061@gmail.com Bay La Cubanita Cafe DBPR: SEA3910685 Attn: German Alvarado 723 W. Lumsden Rd Brandon, FL 33511 Ph: 813-661-2253 or 813-422-2004 Email: Alvarado_german@hotmail.com Hillsborough Lyfestyle Catering * DBPR License # CAT2329173 Attn: Mona Romero 9351 S. W. 56 Street Miami, FL 33165 Ph: 305-403-1881 Fax: none Email: info@lyfestylecatering.com Dade Note: The caterers listed have demonstrated they are properly licensed in the State of Florida to provide catering services to child care facilities. The Florida Department of Health, Bureau of Child Care Food Programs does not endorse nor approve any specific catering entity. Page 9 of 13 Caterer List for the Child Care Food Program Statewide List Sorted Alphabetically February 3, 2020 Caterer: Contact Information: Serving Counties OM & M Chow LLC dba Kosher Central DACS Permit # 354582 Attn: Joseph Gopin 5650 Stirling Rd. Hollywood, FL 33021 Ph: 954-963-1313 Fax: 954-963-8118 Email: joe@koshercentral.com Broward Dade Palm Beach °Meals for Good DOH Permit # 48-48-1441268 Attn: Nancy Brumbaugh 411 Mercy Drive Orlando, FL 32805 Ph: 407-514-1031 Fax: 407-295-5299 Email: nbrumbaugh@feedhopenow.org Lake Seminole Orange Osceola Meals on Wheels, Etc.* DBPR License # CAT6903920 Attn: Sherry Fincher 2801 S. Financial Ct. Sanford, FL 32773 Ph: 407-333-8877 Fax: 407-829-2468 Email: sfincher@mealsetc.org Lake Seminole Orange Volusia Osceola Metz Culinary Management, Inc.* Sarasota Culinary Center DBPR License # NOS6805731 Attn: Otneil Menendez or Dan Thompson 1540 North Gate Blvd. Sarasota, FL 34234 Ph: 941-202-3520 or 941-202-3684 Email: ma2065admin@metzcorp.com Charlotte Orange Collier Pasco Highlands Pinellas Lee Polk Manatee Sarasota Metz Culinary Management, Inc.* DBPR License Attn: Eric Shapport 1950 South Academy Drive Melbourne, FL 32901 Ph: Email: jbrill@metzcorp.com Brevard Indian River My Little Captain Gourmet DBPR License # CAT2329076 Attn: Jose Luis Mercado 18400 NW 75 Place, Unit 129 Miami, FL 33015 Ph: 305-820-0610 Cell: 786-566-2233 Fax: 305-820-0611 or 954-367-5429 Email: captaingourmet@yahoo.com Broward Dade Palm Beach ONehemiah's Village, Inc.* DOH Permit # 52-48-1850373 Attn: Karen St. Jean 411 Wood St. Dunedin, FL 34698 Ph: 727-224-3553 Fax: none Email: kstjean377@aol.com Hillsborough Pinellas Manatee Polk Pasco Nonna's Pizza, LLC * DBPR License # SEA1624258 Attn: Eduardo Bolivar 10315 W. Sample Rd. Coral Springs, FL 33065 Ph: 305-458-9542 Email: eddybolivar3@hotmail.com Broward Dade Palm Beach Note: The caterers listed have demonstrated they are properly licensed in the State of Florida to provide catering services to child care facilities. The Florida Department of Health, Bureau of Child Care Food Programs does not endorse nor approve any specific catering entity. Page 10of13 Caterer List for the Child Care Food Program Statewide List Sorted Alphabetically February 3, 2020 Caterer: Contact Information: Serving Counties Nutrispa, Inc DBPR License # CAT2329218 Attn: Yulenia Perez 5406 NW 72 Ave Miami, FL 33166 Ph: 305-330-9321 Fax: 786-441-4407 Email: yuli@mynutrispa.com Broward Dade Palm Beach Only Devotion Catering DBPR License # SEA2333628 Attn: Osvaldo "Ozzie" Hernandez 1541 SE 12th Ave. #11 Homestead, FL 33034 Ph: 786-397-0636 Fax: none Email: ozzie@odcatering.com Dade Monroe Orange Blossom Catering, Inc* DBPR License # SEA6200194 Attn: Ryan Clelland 220 4th St N St. Petersburg, FL 33701 Ph: 727-822-6129 Fax: 727-821-2577 Email: rclelland@orangeblossomcate ring.com Hillsborough Manatee Pasco Pinellas P2P Enterprises * DBPR License # CAT1620946 Attn: Kimberly Austin 420 NW 8th Ave. Pompano Beach, FL 33060 Ph: 305-431-5540 Fax: 954-977-0112 Email: kbrownaustin@aol.com Broward Dade Palm Beach Pam's Food Hut * DPBR License # SEA6603210 Attn: Pamela McNair 3210 Orange Ave, Ste A Fort Pierce, FL 34947 Ph: 772-882-4064 or 772-519-1939 Fax: 772-467-6741 Email: mcnairpamela0605@yahoo.com Indian River Martin St. Lucie PK Chef, Inc. dba Vital Flair DPBR License # CAT5811436 Attn: Pam Dubilier 6765 Narcoosee RD. Ste 107 Orlando, FL 32822 Ph: 407-497-1174 Fax: 407-203-6831 Email: info@vitalflair.com Orange Prima Food Corp. * dba Diana Food Group DBPR License # CAT1618359 Attn: Richard Seligman or Diana Berenson 4020 NE 10th Way Pompano Beach, FL 33064 Ph: 954-788-0411 x220 Fax: 954-788-0207 Email: richard@dianafoodgroup.com ordiana@dianafoodgroup.com Broward Palm Beach Dade St. Lucie Martin R & K Country Soul Food* DBPR License # SEA1620885 Attn: Kimberly Dillard 2600 Hammondville Rd Bay 4 Pompano Beach, FL 33069 Ph: 754-246-1517 Fax: none Email: kdillard1970@yahoo.com Broward Dade Reggae Pon The Grille* DBPR Permit # SEA1624103 Attn: Ava N. Thompson 8032 W McNab Road North Lauderdale, FL 33068 Ph: 561-503-6980 Fax: none Email: info@reggaeponthegrille.com Broward Dade Palm Beach Note: The caterers listed have demonstrated they are properly licensed in the State of Florida to provide catering services to child care facilities. The Florida Department of Health, Bureau of Child Care Food Programs does not endorse nor approve any specific catering entity. Page 11of13 Caterer List for the Child Care Food Program Statewide List Sorted Alphabetically February 3, 2020 Caterer: Contact Information: Serving Counties Resto Concepts* dba 2Taste Catering DBPR License # CAT2329068 Attn: John Rossetti 13321 NE 17th Avenue North Miami, FL 33181 Ph: 305-899-9117 Fax: 305-899-9119 Email: 'ohn 2tastecaterin com @ g' Broward Monroe Dade Palm Beach S & J Catering, Inc. * DBPR Permit # NOS1610220 Attn: Jacqueline Mosley 2001 SW 101 Ave, Suite E Miramar, FL, 33025 Ph: 954-962-0979 Email: jackie@sandjcatering.net Broward Dade Sak Pase Restaurant, LLC DBPR License # SEA2319399 Attn: Fritzbert Jean 18900 SW 114 Ave Miami, FL 33157 Ph: 305-219-8937 Email: jfritzbert@yahoo.com Broward Dade Monroe Sak Pase Restaurant, LLC DBPR License # SEA2330825 Attn: Garoute Jean 27156 S. Dixie Highway Naranja, FL 33032 Ph: 786-546-8625 Email: GarouteJean1@gmail.com Dade Monroe Smiles Catering, Inc.* DBPR License # CAT3907250 Attn: Kathleen Wall 2922 W. Tampa Bay Blvd Tampa, FL 33607 Ph: 813-996-1958 Fax: 813-995-0544 Email: skdl@verizon.net Hillsborough Pasco Pinellas Soul Delight Catering, LLC DBPR Permit # CAT2329633 Attn: Jamie Wooden 6118 NW 7th Ave Miami, FL 33127 Ph: 305-747-9721 Email: souldeli htcaterin mail.com g g@g Dade Broward SRG Restaurant Management, LLC dba Garden City Cafe II* DBPR License # SEA 6019763 Attn: Scott Guli 805 Donald Ross Road Juno Beach, FL 33408 Ph: 561-596-6037 or 561-624-7944 Fax: none Email: srginvestmentconcepts@gmail.com Martin Palm Beach OStar of the Sea Foundation* DOH Permit # 44-48-1713928 Attn: Suzanne Bruels 1020 United Street Key West, FL 33040 Ph: 701-260-7332 Email: suzie@sosmission.org Monroe OStefano's (Florida Kosher, Inc.) * DACS Permit # 326122 Attn: Jacob Panigel 9321 W Sample Rd. Coral Springs, FL 33065 Ph: 954-752-0008 Fax: 954-752-0725 Email: stefanoskosher@gmail.com Broward Palm Beach Note: The caterers listed have demonstrated they are properly licensed in the State of Florida to provide catering services to child care facilities. The Florida Department of Health, Bureau of Child Care Food Programs does not endorse nor approve any specific catering entity. Page 12 of 13 Caterer List for the Child Care Food Program Statewide List Sorted Alphabetically February 3, 2020 Caterer: Contact Information: Serving Counties °Sterling Kosher Catering DOH Permit # 06-48-02197 Attn: Michael Rapp 5850 S. Pine Island Road Davie, FL 33328 Ph: 954-680-4787 Fax: none Email: sterlingkosher@yahoo.com Broward Dade OTammy's Catering, Inc.* DOH Permit # 13-48-1781917 Attn: Tammy Nunez Self-sufficient Mobile Food Dispensing Vehicle 10311 NW 58th Street Miami, FL 33178 Ph: 305-962-0146 Fax: none Email: tammyscateringinc@hotmail.com Broward Dade Tams Classic Catering* DBPR License # NOS6308308 Attn: Mahmud Osmani 560 Ave J SE Winter Haven, FL 33880 Ph: 863-398-3976 Fax: none Email: mahmudosmani@yahoo.com Polk Taylor Made Cafe, Inc.* DBPR License # SEA6020407 Attn: Taylor Hughes 12160 Southshore Blvd #105 Wellington, FL 33414 Ph: 516-435-8460 or 561-729-0441 Email: taylormadecafe@gmail.com Palm Beach The Downtown Grill* DBPR License # SEA1400161 Attn: Chrissy Allen 301 E Call Street Starke, FL 32091 Ph: 904-964-9253 Fax: none Email: chrissylallen@hotmail.com Alachua Duval Baker Clay Bradford Putnam Tu Cocinita Catering, Inc.* DBPR License # CAT2329516 Attn: Sahidy Tolibia 2750 W 68 St. STE 105 Hialeah, FL 33016 Ph: 786-445-1379 Fax: none Email: tucocinitacatering@hotmail.com or sahidy1234@yahoo.es Broward Dade Palm Beach OVCF, LLC Dba Farm Fresh Catering DOH Permit # 52-48-1947607 Attn: Vanessa Vega -Colon 2470 Nursery Rd. Clearwater, FL 33764 Ph: 804-519-5636 Email: FarmfreshcateringlIc@gmail.com Hillsborough Pasco Pinellas Voila Catering LLC DBPR License # CAT1620889 Attn: Robert Oakes 213 South State Road 7 Margate, FL 33068 Ph: 954-366-3566 Fax: none Email: info@voilagourmetcatering.com Broward Dade Note: The caterers listed have demonstrated they are properly licensed in the State of Florida to provide catering services to child care facilities. The Florida Department of Health, Bureau of Child Care Food Programs does not endorse nor approve any specific catering entity. Page 13 of 13 Caterer List for the Child Care Food Program Statewide List Sorted Alphabetically February 3, 2020 Caterer: Contact Information: Serving Counties WT Cafe of Collier, LLC dba Green Apron DBPR License # SEA2103512 Attn: Kathleen Biondi 771 Airport Road #3 Naples, FL 34104 Ph: 239-784-3784 Fax: 239-261-2177 Email: orders@greenaproncafe.com Collier Lee °Wholesome Kitchens, LLC DOH Permit # 48-48-1779761 Attn: Debbie Blacher or Sarah Weihs 3000 South John Young Pkwy Orlando, FL 32805 Ph: 407-421-9529 Email: Debbie@WTCafe.com or sweihs@wtcafe.com Brevard Polk Lake Seminole Orange Osceola *Caterers willing to temporarily provide service at a mutually agreed upon price to self -prep Child Care Food Program contractors in the event of a natural disaster. All caterers have Department of Business and Professional Regulation food permits, except those noted with a red 0 have Department of Health and green 0 Department of Agriculture and Consumer Services. Note: The caterers listed have demonstrated they are properly licensed in the State of Florida to provide catering services to child care facilities. The Florida Department of Health, Bureau of Child Care Food Programs does not endorse nor approve any specific catering entity. VW„14,1 t14.0\F_ RON DESANTIS, GOVERNOR HALSEY BESHEARS, SECRETARY STATE OF FLORIDA DEPARTMENT OF BUSINESS AND PROFESSIONAL REGULATION DIVISION OF HOTELS AND RESTAURANTS 1:ICENSE NUMBER CAT2326832 -The CATERER (2013) Named below IS LICENSED Under the provisions of Chapter 509 FS. Expiration date: OCT 1, 2020 GREATER MIAMI CATERERS INC GREATER MIAMI CATERERS INC 41001 NW31AVE /3 BUILDINGS MIAMI FI.33142 ISSIIEI). 08/20/2.019 00037E ©IS'. AY AS REQUIRED BY LAW Local Business Tax Receipt Miami -Dade County, State of Florida -THIS IS NOT A BILL - DO NOT PAY 3550978 ROSINESS NAMEILOCATfON GREATER MIAMI CATERERS INC 4001 NW 31ST AVE MIAMI FL 33142 OWNER GREATER MIAMI CATERERS INC Employee(s) 5 RECEIPT NO. i trN 1 tO7O SEC. TYPE OF BUSINESS 195 CATERING BUSINESS CAT232r832 NON- TRANSFERABLE. SE0 /1 L 1908200000350 LBT EXPIRES SEPTEMBER 30, 2020 Must be displayed at place of business Pursuant to County Code Chapter 8A - Art. 9 & 10 PAYMENT RECEIVER BY TAXCOLEECTOR $75.00 08/23/2019 CHECK21-19--075690 This Local Bustnoss Tax Receipt only confirms payment of the Local Business Tax. The Rocolpt Is nut a license. permit, or a certification of the holder's qualifications, to do business. Hohlor must comply with any governmental or nongovernmental regulatory laws end requirements which apply to tiro business. The RECEIPT NO. above must be dleplayed on all conrrnorclal vehicles - Miami -Dade Code Sec Oa-276, For more inlornrelian, visit www,nuaroi de,gov/I,oxgo Q Q .;. 36Otraining Learn2Serve Food Protection Manager Certification THIS CERTIFIES THAT MORALES D THE TITLE OF ROTECTIION. MANAGER,. Htv EV Craig DougtasSr. Direbit Issue Date: 11/16/2015 Certificate Number: L2SC-2-003959-Test B9 This certificate is only valid for five years from dete of Issue Product Development ,S, Ctimpliaiice`" 380training.com • 13801 Burnet Road, Suite 100 • Austin, TX 78727 • 877-881-2235 Completion Information: Completion Date: 11/16/2015 Exam Score: 80 Provider Name: 360training.com Provider Number: 0975 360training.<, THIS CERTIFIES THAT IRAN G FUl1]RO MORALES ► iENEb THE TITLE OF CERTIIED Fb6D%PROTECTION MANAGER T. ss•Cral ie v34 o. "--z-,.Fi _ .. e g�ouglgs, Sr. Duectorol PrUtlud Development 8 Compliance Issue Date: 11/16/2015 Certificate Number: L2SC-2-003959-Test B9 This cedificele is only valid for live years irom date Ol issue 300taaning.com . ts00r Bum» Road. Rollo 100 • Austin. m- 877.881.2235 © 2013 360training.com :: 888-360-TRNG (8764) :: www.360training.com Congratulations on becoming a Certified Food Protection Manager. Learn2Serve also provides training courses in: Food Safety Handler, Alcohol Seller/Server, HACCP, and Sexual Harassment Please contact us today to learn more about how you can take advantage of these quality courses, or visit www.Learn2Serve.com. IRAN G FUMERO MORALES • � & . MIAMID � i� PERMANENT CERTIFICATE OF USE '7 |FOLIO: 3031210001480 &%5B1 'jm Ij MAILING ADDRESS/CONTACT PERSON: GREATER MIAMI CATERERS, .1,N 4001 NW 31 AVE Ll F QXRT NO: 2006017201 PROCESS NO; U2006001681 ZONE: IU-1 FEE: $529.23 /D/B/A AND ADDRESS: ..'"�OREATER M%AMI CATERERS, INC, MEA R MIAM% CATERERS, INC~ MIAMI, FL 33142- 1 AVE BUSINESS USEo QTHER USE SPECIFICS: CONDITIONS, NO SEATIt4e.- ISFER MUST COMPLY AC . . Alm ----..--~ LEGAL DEBCRIPTION: 21 0 DATE OF CU ISSUANCExTHIS CERTIFICATE 13F USE�'i 12yU� THIS CERTIFICATE M U "'- BELOW PROVIDED THERE ALSO, `'^�.�^ THE APPROVED USE. ALL CHA�NSE.`.-^R NEW CERTIFICATE OF USE. '. "I'v -/�* ME OR AS INDICATED BIJBINESS NAME OR �ONS OR ADDITIONS TO QDJIRE -%t]SLhANCE OF A THIS CERTIFICATE OF USE DOES ADT" REL--l-r-VE- TH-C.- lAPPl-ICnNT FROM C'OMPLIANCE WITH ANY FEDERAL, STATE, OR YOU ARE AL930 RE0UIR(`--J) TO ALLOW ZONING INSPECTIONS AT ANY REAtSONn))LE TIME BY REPRESENTATIVES OF+ THE DEPARTMENT. FOR MORE INFORMATION, PLEASE CONTACT THE ZONING PERMIT SECTION AT (786) 315~2668. IN ADDITION TO THE ZONING PERMIT SECTION, APPLICANT MUST ALSO CONTACT THE BUILDING DEPARTMENT AT (786) 315-2100 FOR OCCUPANCY REQUIREMENTS AND LOCAL BUSINESS TAX RECEIPT AT (305) 270-4949° � ,7: MIAME0 DE : e , 4 LEGAL DESCRIPTION: 21 1 P9::AC LP 111F t S T E D 41.614MEMISES. ItIE OR AS INDICATED ' BUSINESS NAME OR ,ONS OR ADDITIONS TO UIRE .ISSUANCE OF A SEC: 21 TWP: 53 RNG: 41 FOLIO: 3031210001340 :1B&%5B15m MAILING ADDRESS/CONTACT PERSON: GREATER MIAMI CATERERS, INC. 4001 NW 31 AVE MIAMI, FL 33142- TIONING PERMANENT CERTIFICATE OF USE BUSINESS USE: USE SPECIFICS: CONDITIONS: NO DRY USE WAREHOP EFICE REHOUSE CANNED:,0 OUTSIDESPRASE:-OR^,DrSPLAYP AND $TOR. 18,a: DATE OF CU ISSUANCE:124V THIS CERTIFICATE M U THIS CERTIFICATE OF U3E tWFtR2AOJNEL1 BELOW PROVIDED THERE f.CPANGESAN THE OWNERSHIP. ALSO, THERE MAY NetEXPANSIONS'ALTE THE APPROVED USE. ALL cHoNetp47t9lgalap0vE14I04" NEW CERTIFICATE OF USE. THIS CERTIFICATE OF USE DOESNOT- ggiatt*Mig.APPLICL ANT FROM COMPIANCE WITH ANY FEDERAL, STATE, OR L0c44410.41401146K: YOU ARE ALSO REQUIRED TO ALLOW ZONING INSPECTIONS AT ANY REASONABLE TIME BY REPRESENTATIVES OF THE DEPARTMENT. FOR MORE INFORMATION, PLEASE CONTACT THE ZONING PERMIT SECTION AT (786) 315-2666. IN ADDITION TO THE ZONING PERMIT SECTION, APPLICANT MUST ALSO CONTACT THE BUILDING DEPARTMENT AT (786) 315-2100 FOR OCCUPANCY REQUIREMENTS AND LOCAL BUSINESS TAX RECEIPT AT (305) 270-4949. p4,40444 r. CERT NO: 006017202 PROCESS NO: U2006001662 ZONE: IUJ FEE: $350.93 CORP NAME/D/B/A AND ADDRESS: GREATER MIAMI CATERERS, INC GREATER MIAMI CATERERS, INC. ;305$ NW 40 ST • AIL SALES A 10 lyres.."-' CERTIFICATE OF LIABILITY INSURANCE DATE (MMIDDIYYYY) 10/2/2019 THIS CERTIFICATE IS ISSUED AS A MATTER OF INFORMATION ONLY AND CONFERS NO RIGHTS UPON THE CERTIFICATE HOLDER. THIS CERTIFICATE DOES NOT AFFIRMATIVELY OR NEGATIVELY AMEND, EXTEND OR ALTER THE COVERAGE AFFORDED BY THE POLICIES BELOW. THIS CERTIFICATE OF INSURANCE DOES NOT CONSTITUTE A CONTRACT BETWEEN THE ISSUING INSURER(S), AUTHORIZED REPRESENTATIVE OR PRODUCER, AND THE CERTIFICATE HOLDER, IMPORTANT: If the certificate holder is an ADDITIONAL INSURED, the policy(ies) must be endorsed. If SUBROGATION IS WAIVED, subject to the terms and conditions of the policy, certain policies may require an endorsement. A statement on this certificate does not confer rights to the certificate holder in lieu of such endorsement(s). PRODUCER Keyes Coverage Insurance 5900 Hiatus Road Tamarac FL 33321 CONTACT NAME: Vanessa Marcano PHONE FAX (AIC. No. Ext): 954-724-7000 (A/C, No): ADOREss: vmarcano@keyescoverage.com INSURER(S) AFFORDING COVERAGE NAIC # INSURER A: Allied Property & Casualty Ins Co 42579 INSURED 7252 Greater Miami Caterers, Inc Master Host Dinner Service 4001 NW31stAvenue Miami FL 33142 INSURER B: Allied Insurance Company of America 10127 INSURER C: INSURERD: INSURER E ; INSURER F CERTIFICATE NUMBER: 757812710 REVISION NUMBER: THIS IS TO CERTIFY THAT THE POLICIES OF INSURANCE LISTED BELOW HAVE BEEN ISSUED TO THE INSURED NAMED ABOVE FOR THE POLICY PERIOD INDICATED. NOTWITHSTANDING ANY REQUIREMENT, TERM OR CONDITION OF ANY CONTRACT OR OTHER DOCUMENT WITH RESPECT TO WHICH THIS CERTIFICATE MAY BE ISSUED OR MAY PERTAIN, THE INSURANCE AFFORDED BY THE POLICIES DESCRIBED HEREIN IS SUBJECT TO ALL THE TERMS, EXCLUSIONS AND CONDITIONS OF SUCH POLICIES. LIMITS SHOWN MAY HAVE BEEN REDUCED BY PAID CLAIMS. INSR LTRINSD TYPE OF INSURANCE ADDL SUBR WVO. POLICY NUMBER POLICY EFF (MMIDDNYYY) POLICY EXP (MM/bb/YYYY) LIMITS A X COMMERCIAL GENERAL LIABILITY Y Y ACPGLP03009431511 10/3/2019 10/3/2020 EACH OCCURRENCE $ 1,000,000 DAMAGE TO RENTED PREMISES (Ea occurrence) $100,000 CLAIMS -MADE X OCCUR MED EXP (Any one person) $ 6,000 PERSONAL & ADV INJURY $1,000,000 GENERAL AGGREGATE $ 2,000,000 GEN'L X AGGREGATE LIMIT APPLIES POLICY PRO- JECT OTHER: PER: LOC PRODUCTS - COMP/OPAGG $2,000,000 $ B AUTOMOBILE X — LIABILITY ANY AUTO ALL OWNED AUTOS HIREDAUTOS X SCHEDULED AUTOS NON -OWNED AUTOS Y Y ACPBAL3009431611 10/3/2019 10/3/2020 COMBINED SINGLE LIMIT (Ea accident) $ 1.000.000 BODILY INJURY (Per person) $ BODILY INJURY (Per accident) $ PROPERTY (Per accident) $ $ A X UMBRELLA LIAB EXCESS LIAR X OCCUR CLAIMS -MADE ACPCAP3009431511 10/3/2019 10/3/2020 EACH OCCURRENCE $ 1,000,000 AGGREGATE $ $ DED RETENTION $ WORKERS COMPENSATION AND EMPLOYER$' LIABILITY Y / N ANY PROPRIETOR/PARTNER/EXECUTIVE ❑ OFFICER/MEMBER EXCLUDED? (Mandatory in NH) If yes, describe under DESCRIPTION OF OPERATIONS below N / A PER OTH- ER E.L. EACH ACCIDENT $ E.L. DISEASE - EA EMPLOYEE $ E.L. DISEASE - POLICY LIMIT $ DESCRIPTION OF OPERATIONS / LOCATIONS / VEHICLES (ACORD 101, Additional Remarks Schedule, may be attached If more space Is required) HOLDER CANCELLATION 30 Days Notice / 10 Days for Non-P SHOULD ANY OF THE ABOVE DESCRIBED POLICIES BE CANCELLED BEFORE THE EXPIRATION DATE THEREOF, NOTICE WILL BE DELIVERED IN ACCORDANCE WITH THE POLICY PROVISIONS. AUTHORIZED REPRESENTATIVE AID ACORD 25 (2014/01) © 1988.2014 ACORD CORPORATION. All rights reserved. The ACORD name and logo are registered marks of ACORD AC'VR� 6-...----. CERTIFICATE OF LIABILITY INSURANCE DATE (MM/DD/YYYY) 04/10/2019 THIS CERTIFICATE IS ISSUED AS A MATTER OF INFORMATION ONLY AND CONFERS NO RIGHTS UPON THE CERTIFICATE HOLDER. THIS CERTIFICATE DOES NOT AFFIRMATIVELY OR NEGATIVELY AMEND, EXTEND OR ALTER THE COVERAGE AFFORDED BY THE POLICIES BELOW. THIS CERTIFICATE OF INSURANCE DOES NOT CONSTITUTE A CONTRACT BETWEEN THE ISSUING INSURER(S), AUTHORIZED REPRESENTATIVE OR PRODUCER, AND THE CERTIFICATE HOLDER. IMPORTANT: If the certificate holder is an ADDITIONAL INSURED, the policy(ies) must have ADDITIONAL INSURED provisions or be endorsed. If SUBROGATION IS WAIVED, subject to the terms and conditions of the policy, certain policies may require an endorsement. A statement on this certificate does not confer rights to the certificate holder in lieu of such endorsement(s). PRODUCER Doug Jones c/o Artex Risk Solutions, Inc. 8840 E. Chaparral Rd.; Suite 275 Scottsdale, AZ 85250 CONTACT NAME: PHONE 480 951-4177 FAx 480 951-4266 Ext)• ( ) (A/C, No): ( ) E-MAILNo E-MSDLBSD,Certificates@artexrisk.com ADDRESS: INSURER(S)AFFORDINGCOVERAGE NAIC# INSURERA: American Zurich Insurance Company 40142 INSURED Avitus, Inc. dba: Avitus Group Alt. Emp: Greater Miami Caterers, Inc. 175 N. 27th Street, Suite 800 PO Box 2506 Billings, MT 59103 INSURER B : INSURER C : INSURER D : INSURER E : INSURER F : COVERAGES CERTIFICATE NUMBER:19MT901940004 REVISION NUMBER: THIS IS TO CERTIFY THAT THE POLICIES OF INSURANCE LISTED BELOW HAVE BEEN ISSUED TO THE INSURED NAMED ABOVE FOR THE POLICY PERIOD INDICATED. NOTWITHSTANDING ANY REQUIREMENT, TERM OR CONDITION OF ANY CONTRACT OR OTHER DOCUMENT WITH RESPECT TO WHICH THIS CERTIFICATE MAY BE ISSUED OR MAY PERTAIN, THE INSURANCE AFFORDED BY THE POLICIES DESCRIBED HEREIN IS SUBJECT TO ALL THE TERMS, EXCLUSIONS AND CONDITIONS OF SUCH POLICIES. LIMITS SHOWN MAY HAVE BEEN REDUCED BY PAID CLAIMS. INSR LTR TYPE OF INSURANCE ADDL INSD SUBR WVD POLICY NUMBER POLICY EFF IMMIDD/YYYY) POLICY EXP (MM/DD/YYYY) LIMITS COMMERCIAL GENERAL LIABILITY EACH OCCURRENCE $ CLAIMS -MADE OCCUR DAMAGE TO RENTED PREMISES (Ea occurrence) $ MED EXP (Any one person) $ PERSONAL & ADV INJURY $ GEN'L AGGREGATE LIMIT APPLIES PRO- JECT PER: LOC GENERAL AGGREGATE $ PRODUCTS - COMP/OP AGG $ $ AUTOMOBILE LIABILITY ANY AUTO OWNED AUTOS ONLY HIRED SCHEDULED AUTOS NON -OWNED AUTOS ONLY COMBINED SINGLE LIMIT (Ea accident) $ BODILY INJURY (Per person) $ BODILY INJURY (Per accident) $ PROPERTY DAMAGE (Per accident) $ $ UMBRELLA LIAB EXCESS LIAB _ OCCUR CLAIMS -MADE EACH OCCURRENCE $ AGGREGATE $ DED RETENTION $ $ A WORKERS COMPENSATION AND EMPLOYERS' LIABILITY OFFICERMEAT BEREXCLUDE/D?ECUTIVE (Mandatory In NH) If yes, describe under DESCRIPTION OF OPERATIONS below Y / N NIA WC40-19-885-14 04/01/2019 04/01/2020 v PER STATUTE OTH- ER E.L. EACH ACCIDENT $ 1,000,000 E.L. DISEASE - EA EMPLOYEE $ 1,000,000 E.L. DISEASE - POLICY LIMIT $ 1,000,000 Location Coverage Period: 04/01/2019 04/01/2020 Client# FW8-FL DESCRIPTION OF OPERATIONS / LOCATIONS I VEHICLES (ACORD 101, Additional Remarks Schedule, may be attached If more space is required) Coverage Is provided for Greater Miami Caterers, Inc. only those co -employees 4001 NW 31 st of, but not subcontractors Miami, FL 33142 to: CERTIFICATE HOLDER CANCELLATION Greater Miami Caterers, Inc. 4001 NW 31st Miami, FL 33142 SHOULD ANY OF THE ABOVE DESCRIBED POLICIES BE CANCELLED BEFORE THE EXPIRATION DATE THEREOF, NOTICE WILL BE DELIVERED IN ACCORDANCE WITH THE POLICY PROVISIONS. AUTHORIZED REPRESENTATIVE ACORD 25 (2016/03) © 1988-2015 ACORD CORPORATION. All rights reserved. The ACORD name and logo are registered marks of ACORD DRUG FREE WORKPLACE POLICY Greater Miami Caterers acknowledges the problem of substance abuse in our society. Furthermore, we see substance abuse as a serious threat to our staff and customers. We are addressing this problem by introducing a new substance abuse policy to ensure that Greater Miami Caterers will have a drug - free workplace effective November 14, 2008. This program is in compliance with Chapter 440.102 of the Florida Statutes. While Greater Miami Caterers understands that employees and applicants under a physician's care are required to use prescription drugs, abuse of prescribed medications will be dealt with in the same manner as the abuse of illegal substances. The ultimate goal of this policy is to balance our respect for individual privacy with our need to keep a safe, productive work environment. If you are experiencing problems with drugs or alcohol, you are encouraged to contact an Employee Assistance Program. 1'ou may use the company's Employee Assistance Program or request a referral to another agency. In either case, the information will be kept strictly confidential. If you voluntarily come forward and seek help prior to being required to submit to a drug or alcohol test, no disciplinary action will be taken against you. However, a testing and rehabilitation regiment: will be established. Also, you will still be expected to perform your job and report for work unless your treatment program counselor requires you to miss work. Enrollment in a treatment program or attending counseling will not grant you a license to violate any company policies or shield you from disciplinary action for such violations. We reserve the right under certain circumstances including, but not limited to, safety and security to reassign you to another position. 1. POLICY AND WORK RULE: This is your official notification that Greater Miami Caterers is a "Drug -Free Workplace" as authorized by FS Chapter 440.102. All employees are absolutely prohibited from unlawfully manufacturing, distributing, possessing or using controlled or illegal substances in the workplace. It is a condition of employment to refrain from taking illegal drugs, abusing prescription drugs on or off the job, reporting to work or working with the presence of illegal drugs or alcohol in your body. Therefore, Greater Miami Caterers has established the following specific policy: It is a violation of company policy for an employee to use, possess, sell, trade, offer for sale, or offer to buy illegal drugs or otherwise engage in the illegal use of drt,gs on the job, including the illegal use of prescription medication. A. General Procedures An employee reporting for work visibly impaired or unable to properly perform required duties because of alcohol or drug abuse will not be allowed to work. The employee's supervisor should seek another supervisor's opinion to confirm the employee's status. The supervisor should consult privately with the employee to determine the cause of the observation, including whether substance abuse has occurred. if, in the opinion of the supervisor, the employee is considered impaired, the employee will be sent to a medical facility for drug testing by taxi or other safe transportation alternative, accompanied by the supervisor. An impaired employee will not be allowed to drive. B. Pre -employment Drug Abuse Testing Job Applicant Testing: All applicants for a position with this company will be tested. A refusal to submit to a test or a positive confirmed test result will be used as a basis to reject the applicant for employment at that time. C. Current Employee Drug and Alcohol Abuse Testing Reasonable Suspicion Testing: An employee may be required to submit for testing when the company has a reasonable suspicion, as defined in Chapter 440.102 (u). This portion of the law states; " ... Reasonable suspicion testing .,. " means drug testing based on belief that an employee is using or has used drugs in violation of the employer's policy drawn from specific objective and articulable facts and reasonable inferences drawn from those facts in light of experience." Among other things, such facts and inferences may be based upon the following: 1, Observable Phenomenon while at work, such as direct observation of drug use or of the physical symptoms or manifestations of being under the influence of a drug. 2, Abnormal conduct or erratic behavior while at work or E, significant deterioration in work performance. 3. A report of drug use provided by a reliable and credible source. 4. Evidence that an individual has tampered with a drug test during his/her employment with the current employer, S Information that an employee has caused, or contributes.,, or been involved in an accident while at work. 6. Evidence that an employee has used, possessed, sold, solicited, or transferred drugs while working or while on the employer's premises or while operating the employer's vehicle, machinery, or equipment. 7. Routine Fitness for Duty Testing: An employee must submit to a drug test as pare: of a routinely scheduled fitness for duty medical examination that is either part of the employer's established policy or that is scheduled routinely for all members of an employment classification or group. Follow -Up Testing: An employee, who while employed, enters an employee assistance program for drug related problems or an alcohol and drug rehabilitation program, will be tested as a follow-up measure and thereafter at least on an annual basis for two (2) years after completion of the program. D. Employee Assistance and Alcohol/Drug Rehabilitation Programs rf1 L k Greater Miami Caterers maintains information on local employee assistance programs and local alcohol/drug rehabilitation programs, which could provide .help to employees who suffer from alcohol or drug abuse. Among the list of local programs are: 1. Human Potential 9370 S.W. 72" a Street #A215 Miami, Fl 33173 Telephone — (305)595-8688 2. New Horizons CMHC Inc. 1469 N.W. 36 Street Miami, Fl 33142 Telephone -- (305)63 5-03 66 3, Jackson Memorial Hospital — Public Health Trust: Employee Assistance Program Miami, Fl 33125 Telephone -- (305)585-6096 A complete list of programs is available in the [Human Resources Department]. However, it is the responsibility of each employee to seek assistance from a rehabilitation program before alcohol and drug problems lead to disciplinary actions. Once a violation of this policy occurs, subsequently using one of these programs on a voluntary basis will not necessarily lessen disciplinary actions. E. Consequences of Testing Positive or Refusal to Allow Testing Job applicants: An applicant who refuses a drug test will not: be hired. An applicant who submits to a drug test which is both positive and confirmed as positive will not be hired. Employed worker who has not been injured: In the event an employed worker who has not been injured, refuses to submit to a drug test or is tested positive and confirmed positive may be subject to one or more of the following requirements: • Attend educational seminars and courses and participate in an employee assistance programs. • Required attendance at rehabilitation programs. • Agree to reasonable discipline, which may include job transfer to a less hazardous position, probationary employment and/or reduction in compensation. • Immediate discharge from employment. • Possible forfeit their eligibility for unemployment benefits. An employed worker who is injured: In the event an employed worker is injured in the course and scope of their employment, refuses to subrnit to a drug test or is tested positive and confirmed positive may be subject to one or more of the following: requirements: • Forfeit their eligibility for medical and indemnity benefits under the Workers' Compensation Law. • Forfeit their eligibility for unemployment benefits. • Be terminated from employment. • Otherwise be subject to the sanctions provided above for an employed worker who is not injured. II. TESTING PROCEDURES AND CONFIDENTIALITY A. General Procedures Drug testing will be accomplished via a urinalysis test, in most •;,ases, at a laboratory chosen by Greater Miami Caterers,. Such laboratory shall be licensed and a?proved the Agency For Health Care Administration Greater Miami Caterers reserves the right to request a blood test. employee may be tested for alcohol, and for any or all of the dru t s contained on the foliowing list: DRUG CLASS OF DRUG TRADE OR OTHER NAMES Amphetamines Stimulant Biphetamine, Dcicobese, Desoxyn, Dexedrine, Mediatric Amphetamine Variant Hallucinogen 2,5-DMA, PMA, STP, MDA, MMDA, TMA, DIM, Da13 Marijuana Cannabinoid Grass, Acapulco Gold, Pot, Thai Sticks, Sensemi la Tetrahydocannabinoid Cannabinoid TIIC Hashish Cannabinoid I -lash Ilashish Oil Cannabinoid Hush 0 l Cocaine Stimulant Coke, Flake, Snow Phencyclidine Hallucinogen PCP, Angle Dust, Hog Phencyclidine Analogs • Hallucinogen PCE, PCPy, TCP Methanqualone Depressant 0ptimil, Parest, Sopor, Quaalude, Sonmafuc Opiates Narcotic Dover's Powder, Opium, Paregoric, Parepee olin I3arb i turates Depressant Arnobarbital, Butisal, Phenoxbarbitid, Tuinal, Secobarbital, Phenobarbital 13enrodiazephines Depressant Ativan, Azene, Clonopin, Dalmane, Diazepam, Librium Methadone (Synthetic) Narcotic Dolophine, Methadone, Methadose Porpxyphene Narcotic Hydrochloride, Darvon. Propxyphene, Nap, Sycato, Darvon-N All specimen samples shall be collected with due regard to the privacy of the employee prowl ing the sample, and in a manner reasonably calculated to prevent substitution or contamination of the sample. Specimen collection shall be documented and the documentation procedures shall include: r1, r9 r a. Labeling of specimen containers to reasonably preclude the likelihood of erroneous identification to test results. b. A form for the employee or job applicant to provide any information he or she considers relevant to the test, including identification of currently or recently used prescription or non-prescription medication, or other relevant m.edioal information. Such form will provide notice of the most common medications by name, which may alter or affect a drug test. The providing of information shall not preclude administration of the drug test, but shall be taken into account in interpreting any positive confirmed results, These forms are available in the [Human Resources Depar'tmenlJ c. It is the right of the employee or job applicant to consult the testing laboratory for technical information regarding prescription and non-prescription medications. The name, address, and telephone numbers are available in the. [Human Resources Department]. An) drug test conducted or requested by Greater Miami Caterers may occur before, during, or immediately after the regular work period of the employee and shall be deemed to be performed during work -time for the purposes of determining compensation benefits for the employee. Within 5 working days after receipt of a positive confirmed test result from the testing laboratory, Greater Miami Caterers shall inform an employee or job applicant in writing of such positive test result, the consequences of such results, and the options available to the employee or job applicant. Greater .Miami Caterers will also provide to the employee or job applicant, upon request, a copy of the test results. Within 5 working days after receipt of a positive confirmed test result, the employee or job applicant may submit information to Greater Miami Caterers explaining or contesting the test results, and why the results do not constitute a violation of Greater Miami Caterers policy. if an employee or job applicant's explanation or challenge of the positive test results is unsatisfactory to Greater Miami Caterers, a written explanation as to why the employee or job applicant's explanation is unsatisfactory along with the report of positive results will be provided by Greater Miami. Caterers to the employee or job applicant and all such documentation will be kept by Greater Miami Caterers in a confidential manner, for a period of at least one year. Every specimen that produces a positive confirmed result shall be preserved in a frozen state by the licensed laboratory that conducts the confirmation test for a period of 210 days from the time the results of the positive confirmation test are delivered to the 'employer. However, if an employee or job applicant undertakes an administrative or legal challenge to the test result, the employee or job applicant shall notify the laboratory and the sample shall be retained by the laboratory until the case or administrative appeal is settled. During the 180 day period after written notification of a positive test result, the employee or job applicant who h.as provided the specimen shall be permitted by Greater Miami Caterers to have a portion of the specimen retested, at the employee or job applicant's expense, at another laboratory, licensed and approved by the Agency For Health Care Administration, chosen by the employee or job applicant. The second laboratory must test at equal or greater sensitivity for the drug in question as the first laboratory. The first laboratory which performed the test for Greater Miami Caterers shall be responsible for the transfer of the portion of the specimen to be retested and for the integrity of the chain of custody during such transfer. B. Testing Costs Greater Miami Caterers shall pay the cost of all drug tests, initial and confirmation, which are required by Greater Miami Caterers. An employee or job applicant shall pay the costs of any additional drug tests not required by Greater Miami Caterers, as outlined above. C. Statement of Confidentiality Greater Miami Caterers, the testing laboratory, drug and alcohol rehabilitation programs and their agents who receive or have access to information concerning drug tests shall keep all information confidential. Release of such information under any other circumstances shai.l be solely pursuant to a written consent form signed voluntarily by the person tested, except where such release is compelled by a hearing officer or a court of competent jurisdiction pursuant to an appeal, or where deemed appropriate by a professional or occupational licensing board in a related disciplinary proceeding. LJ DEFINITIONS Chain of Custody refers to the methodology of tracking specified materials, specimens, or substances for the purpose of maintaining control and accountability from initial collection to final disposition for all such materials, specimens, or substances and providing for accountabi.ity at each stage in handling, testing, storing materials, specimens, or substances and reporting of test results. Collection Site means a place where individuals present themselves for the purpose of providing a specimen to be analyzed for the presence of drugs or alcohol. Company means the entity that provides employment. Confirmation test, confirmed test, or confirmed substance abuse test means a second analytical procedure used to identify the presence of a specific drug or metabolite in a spec, men. The confirmation test must be different in scientific principle from that of the initial test procedure. Tne confirmation method must be capable of providing requisite specificity, sensitivity and quantitative accuracy. Controlled Substance is any substance which is not legally obtainable or which can only be legally obtained by prescription from a licensed rnedical practitioner. CG/MS means gas chromatography/mass spectrometry. Drug means alcohol, including a distilled spirit, wine, a rn.alt beverage, or an intoxicating liquor; an amphetamines; a cannabinoid.; cocaine, phencyclidine (PCP); a hallucinogen; methaqualone; an opiate; a barbiturate; a benzodiazepine; a synthetic narcotic; a designer drug; or a metabolite of any substances listed in this paragraph. (Company Name) may test an Individual for any or all of such drugs. Employee means any person who works for salary, wages or other remuneration for an employer. Employee Assistance Program means a program designed to assist in the identification and resolution of job performance problems associated with employees unpaired by personal concerns. A minimum level, of core services must include consultation and training; professional, confidential, appropriate, and timely problem assessment services; short-term problem resolution; referrals for appropriate diagnosis; treatment, and assistance; follow-up and monitoring; employee education; and quality assurance. Employer means a person or entity that is subject to the provisions o"'this chapter but shall not include the state or any department, agency, or instrumentality of the state; any courty; any county or independent school system; any municipal. corporation; or any employer which is self -insured for the purposes of this chapter. Impairment This policy is primarily concerned with the effects of alcohol/drug use in performance, regardless of when the substances were ingested. This concern, therefore, considers impairment as not only being under the influence of a substance, but also the after-effects of usage, e.g., hangover, withdrawal symptoms, fatigue, etc. Initial Test means a sensitive, rapid and reliable procedure to identify negative and presumptive positive spechnens. All initial tests shall use an immunoassay procedure or an equivalent, or a more accurate scientifically accepted method approved by the United States Food and Drug Administration or the Agency for Health Care Administration as such more accurate technology becomes available in a cost-effective forth. Job Applicant means a person who has applied for a position with an employer and has been offered employment conditioned upon successfully passing a substance abuse test, and may have begun work pending the results of the drug test. Medical Review Officer or MRO means a licensed physician, employed with or contracted with an employer, who has knowledge of substance abuse disorders, laboratory testing procedures, and chain of custody collection procedures; who verifies positive, confirmed test results; and who has the necessary medical training to interpret and evaluate an employee's positive test result in relation to the employee's medical history or any other relevant biomedical information. Non Prescription Medication means a medication that is authorized pursuant to state or federal law for general distribution and use without a prescription in the treatment ot'human disease, ailments or injuries. Prescription Medication means a drug or medication lawfully prescribed by a physician for an individual and taken m accordance with such prescription. Post Treatment Testing (Follow -Up Testing) If you enter the Employee Assistance Program for drug or alcohol related problems or enter an alcohol or drug rehabilitation program, you must submit to drug or alcohol testing as a follow-up to such a program at least annually for two (2) years after completion of the program. Reasonable Suspicion Testing: An employee may be required to , ubmit for testing when the employer has a reasonable suspicion, as defined in Chapter 440,102 (n). This portion of the law states; " ... "Reasonable suspicion testing" means drug testing based on belief that an employee is Lsing, or has used drugs in violation of the employer's policy drawn from specific objective and artioulable facts and reasonable inferences drawn from those facts in light of experience." Among other things, such facts and inferences may be based upon the following: 1. Observable Phenomenon while at work, such as direct observation of drug use or of'the physical symptoms or manifestations Of being under the influence ofa drug. 2. Abnormal conduct or erratic behavior while at work or a significant deterioration in work performance. 3. A report of drug use provided by a reliable and credible source. 4. Evidence that an individual has tampered with a drug test during his/her employment with the current employer. 5, information that an employee has caused, or contributed, or been involved in an accident while at work. 6. Evidence that an employee has used, possessed, sold, solicited, or transferred drugs while working or while on the employer's premises or while operating the employer's vehicle, machinery, or equipment., Rehabilitation Program means an established program capable of providing expert identification, assessment, and resolution of employee drug or alcohol abuse in a confidential and timely service This service shall in all cases be provided by persons licensed or appropriately certified as health professionals to provide drug or alcohol rehabilitative services. Specimen means tissue, hair, or a product of the human body capable of revealing the presence of chugs or their metabolites, as approved by the. United Sates Food and Drug Administration or the Agency for Health Care Administration, Training Employees may be trained on substance abuse symptom recognition, but training is not a statutory requirement. GJ L LJ tJ Drug -Free Work Place Policy Summary Read carefully, ask any questions and initial each item separately. I hereby acknowledge that I have received a summary of the Employer's Drug -Free Workplace Policy. I have had the opportunity to read the Employer's Drug -Free Workplace program ,.nd receive satisfactory answers to any questions that I have. I have also received a copy of the list of over-the-counter and prescription drugs that could alter or affect the outcome of a drug test, I know that if I am taking medicine that could affect my ability to perform my job (i,e., there are warning labels on the container) I. must inform my supervisor immediately. I know that if I refuse to submit to a pre -employment drug test I will not be hired and my employment is conditioned upon a negative drug test result. 1 know that total compliance with the Employer's Drug -Free Workplace Policy is a condition of continued employment. I know that if I refuse a reasonable suspicion, post -injury, post accident, fitness -for -duty or post -treatment drug or alcohol test I may lose my job. Also, I understand that .my unemployment benefits, and my workers' compensation medical and indemnity benefits may be denied. I know that if 1 am injured, cause or contribute to the cause of an injury or an accident and test positive for drugs or alcohol I will be subject to discipline up to and including discharge. I know that if I enter into a treatment program for drug or alcchol abuse and test positive for drugs or alcohol following the completion of the primary phase of my treatment I will be subject to discipline up to and including discharge. I know that I have the right to challenge any positive test result and that I must notify the laboratory and the MRO that I am challenging the test result. I know that if I am convicted of a drug related crirne I must notify my supervisor within five working days. I agree to comply with the drug and alcohol testing requirements of the Greater Miami Caterers Drug -Free Workplace Policy. I give my informed consent for the release of drug and/or alcchol test results to the Greater Miami Caterers, I know that the Employer's Drug -Free Workplace Policy does not constitute an employment contract between the Greater Miami Caterers and me. I have read and understood each of the preceding items that I have initialed, I have had the opportunity to question any item that I did not understand. I have voluntarily signed this form. Employee Date Witness Date I hereby refuse to submit to a drug test as part of the Employer's. Drug -Free Workplace Program. Employee Date Witness Date Drugs Which Could Alter or Affect A Test Result As stated in CHAPTER 59A-24 - DRUG -FREE WORKPLACE STANDARDS this list, as follows, is not intended to be all-inclusive. This, in part, is due to the large number of obscure brand names and constant marketing of new products, • Alcohol All liquid medications containing ethyl alcohol (ethanol). Please read the label for alcohol content. As an example, Vick's Nyquil is 25% (50 proof) ethyl alcohol, Cotmrex is 20% (40 proof), Contact Severe Cold Formula Night Strength is 25% (50 proof) and Listerine is 26.9% (54 proof). • AmphetaminesObetrol, Biphetamine, Desoxyn, Dexedrine, Didrex, Icnamine, Fastin. • Cannabinoids Marinol (Dronabinol, THC). • Cocaine Cocaine 1-iCI topical solution (Roxanne). • Phencyclidine Not legal by prescription. • Methaqualone Not legal by prescription. Opiates Paregoric, Parepectolin, Donnagel PG, Morphine, Ty.enol with Codeine, Empirin with Codeine, APAP with Codeine, Aspirin with Codeine, Robitussin AC, Guiatiss AC, Novahistine DH, Novahistine Expectorant, Dilaudid: (Hydromorphone), M-S Contin and Roxanal (morphine sulfate), Percodan, Vicodin, Tussi-organidin, etc. • Barbiturates Phenobarbital, Tuinal, Arnytal, Nembutal, Seconal, Lotusate, Fiorinal, Fioricet, Esgic, l3utisol, Mebaral, Butabarbitai, Butalbital, Phrenilin, Triad, etc. • Benzodiazepines Ativan, Azene, Clonopin, Dalmane, Diazepam, .Libriurn, Xanax, Serax, Tranxene, Valium, Verstran, Halcion, Paxipam, Restoril, Centrax. • Methadone Dolophine, Metadose. • Propoxyphene Darvocet, Darvon N, Dolene, etc. VJ EJ LA I. Consent to Release Drug Test Information 1, , whose social security number is , and whose date of birth is , do hereby authorize the (Records Custodian) to release all information and records relating to drug test performed on any specimens prop ide by me, including any and all records, charts, reports, notes, tests results, documents and correspondence to , whose address is The above referenced information is being requested for the purpose of The duration of this consent shall be for Name: Address Telephone Number: (The person signing this consent must be the person tested and provide positive proof of identification.) IL Employer's First Letter to Applicant or Employee - Positive Test Results Date: Dear: Pursuant to the Drug Free Workplace policy of Greater Miami Caterers' it has be" i determined that you have a positive confirmed drug test result:. As a consequence of this positive drug test, you are being [describe actions based on your written policy] as follows: [describe the action you are taking.] Enclosed is a copy of the statement that you originally signed which explained :your rights in detail. However, we would like to again reiterate your rights, duties, and obligations under the company's drug free workplace program. l . You have the right to contest or explain the result of the test within five (5) working days after you receive this letter notifying you of the test results. (I'he explanation should state why the test results do not constitute a violation of this company's drug free workplace policy) 2. You also may have the right to appeal to the Public Employee Relations Commission or appropriate court regarding any applicable collective bargaining agreement or contract (include if applicable). If you intend to contest or explain the results of the drug test, you must notify the testing laboratory of any administrative or civil action brought and advise the laboratory of the need to retain any sample taken. The name, address and telephone number of the testing laboratory is: 3. You have the right to consult this testing laboratory for technical information regarding prescription and non-prescription medications or other relevant information, 4. You have the right to a copy of the drug test results upon request and to have a portion of any sample or specimen taken and retested, at your expense, at a laboratory of your choice, The testing must be done at an Agency for health Care Administration (AHCA)-licensed or NIDA, approved laboratory. The testing must be performed within 180 days after receipt of this letter. The second laboratory test must test at equal or greater sensitivity for the drug in question as the first laboratory. The first laboratory which performed the test shall be responsible for the transfer of the portion of the specimen to be retested, and for the integrity of the chain of custody during such transfer. If you intend to have the specimen retested, please advice so that the sample can be thrwarded to the laboratory of your choice.. 5. By administrative rule, this employer has 15 days to respond to your explanation of why your positive drug test is not in violation of the drug free workplace program. If your explanation is not. accepted,, you have the right to administratively challenge this position by filing a claim with a Judge of Compensation Claims within thirty days after receipt of this employer's response to your explanation. If you intend to challenge the drug test, it is your responsibility to notify the above stated laboratory at the address and telephone number shown to ensure that the specimen is retained. LJ Li Lyj III. Employer's Second Letter to Applicant or Employee - Positive Test Results Dear We are in receipt of your explanation (and/or challenge) of the positive test results, Following the company standards and developed policies, you explanation or challenge is unacceptable and unsatisfactory because: Attached in the report of the positive test results. This is to advise you that (describe action you are taking). Reference is made to our prior correspondence to you dated and the statement you signed on . This explains in detail what your various alternatives are in regard to contesting this action. All documentation relating to drug testing, including this letter, shall be deemed confidential as provided in Section 440.102, Florida Statutes. STATE OF FLORIDA DIVISION OF HOTELS AND RESTAURANTS DEPARTMENT OF BUSINESS AND PROFESSIONAL REGULATION www,nlyfloridalicense,com Food Service Inspection Report This inspection report must be made public upon request per Florida law. Met Inspection Standards during this visit ANY VIOLATIONS noted herein must be corrected by the NEXT UNANNOUNCED inspection unless otherwise stated. Inspection Date: License Number: Owner Name: Location Address: Number of Units: Dec 18, 2019 09:05 - Dec 18, 2019 11:21 2326832 Rank: CATR GREATER MIAMI CATERERS INC 4001 NW 31 AVE, /3 BUILDINGS MIAMI FL 33142 0 License Expiration: Inspection Reason: Business Name: License Type: Telephone Number: Reinspection on or After: October 1, 2020 Routine - Food GREATER MIAMI CATERERS INC Catering 6334616 FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS 01A Food obtained from approved source IN 07 Unwrapped or PH/TCS food not re -served IN 01 B Food safe and unadulterated; sound condition IN 08A Separating raw animal foods from: each other, RTE foods and unwashed produce IN 01C Shellstock tags; commingling N/A 08B Food protection during preparation, storage and display IN 01 D Parasite destruction for raw/undercooked fish N/A 09 Bare hand contact with RTE food; Alternative Operating Procedure (AOP) IN 02A Consumer advisory on raw/undercooked oysters N/A 11 Employee health knowledge; ill/symptomatic employee present IN 02B Consumer advisory on raw/undercooked animal foods N/A 12A Hands clean and washed properly; use of hand antiseptic if use of AOP IN 02C Date marking ready -to -eat (RTE) potentially hazardous / time/ temperature control for safety foods IN 12B Employee eating, drinking, tasting food, smoking IN 03A Receiving and holding PH/TCS foods cold IN 22 Food -contact surfaces clean and sanitized IN 03B Receiving and holding PH/TCS foods hot IN 31A Handwash sink(s) installed, accessible, not used for other purposes OUT 03C Cooking raw animal foods and plant foods; non -continuous cooking of raw animal foods IN 31 B Handwashing supplies and handwash sign provided IN 03D Cooling PH/TCS foods; proper cooling methods N/O 41 Chemicals/toxic substances IN 03E Reheating PH/TCS foods for hot holding N/O 53A Food manager certification; knowledge/active managerial control (except employee health) IN 03F Time as a Public Health Control N/A 53B State approved food handler training; employee duty specific training/knowledge IN 03G Reduced oxygen packaging (ROP) and other Special Processes N/A GOOD RETAIL PRACTICES 02D Food items properly labeled; original container 35A No presence or breeding of insects/rodents/pests; no live animals 04 Facilities to maintain PH/TCS foods at the proper temperature 35B Outer openings protected from insects/pests, rodent proof OUT 05 Food and food equipment thermometers provided and accurate 36 Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented OUT 06 PH/TCS foods properly thawed 38 Lighting provided as required; fixtures shielded or bulbs protected 10 In use food dispensing utensils properly stored 40 Employee personal belongings 13 Clean clothes; hair restraints; jewelry; painted/artificial fingernails 42 Cleaning and maintenance equipment 14 Food -contact and nonfood contact surfaces designed, constructed, maintained, installed, located OUT 43 Complete separation from living/sleeping area/private premise; kitchen restricted - no unauthorized personnel 16 Dishwashing facilities; chemical test kit(s); gauges 1. Wash 2. Rinse 3. Sanitize 45 Fire extinguishing equipment (FOR REPORTING PURPOSES ONLY) December 18, 2019 at 11:21:09 AM EST Location: GREATER MIAMI CATERERS INC License #: CATR2326832 Inspector: Kristen Hodge Food Service Inspection Report DBPR Form HR 5022-015 - Rule 61C-1.002, PAC Software Version 6.82 Page: 1 of 3 STATE OF FLORIDA DIVISION OF HOTELS AND RESTAURANTS DEPARTMENT OF BUSINESS AND PROFESSIONAL REGULATION www.mylloridalicense.com 21 Wiping cloths; clean and soiled linens; laundry facilities 46 Exits not blocked or locked (FOR REPORTING PURPOSES ONLY) 23 Non-food contact surfaces clean OUT 47 Electrical wiring/outlets in good repair (FOR REPORTING PURPOSES ONLY) 24 Storage/handling of clean equipment, utensils; air drying 48 Gas appliances; boiler certificate current/posted (FOR REPORTING PURPOSES ONLY) 25 Single -service and single -use items OUT 49 Flammable/combustible materials (FOR REPORTING PURPOSES ONLY) 27 Water source safe, hot (100F) and cold under pressure 50 Current license, properly displayed 28 Sewage and waste water disposed properly 51 Other conditions sanitary and safe operation 29 Plumbing installed and maintained; mop sink; water filters; backflow prevention 52 Misrepresentation; misbranding 32 Bathrooms 54 Florida Clean Indoor Air Act Compliance 33 Garbage and refuse; premises maintained 55 Automatic Gratuity Notice Items marked IN are in compliance. Items marked OUT are violations. Specific details of the violations are listed on subsequent pages. Items marked N/A are Not Applicable. Items marked as N/O are Not Observed and were not being conducted at the time of inspection. FOOD TEMPERATURES Bar Area Buffet Line Cook Line brown rice (177°F - Cooking); white rice (185°F - Cooking) Front Counter Front Line Kitchen Prep Area red beans (154°F - Hot Holding); chicken breast (165°F - Hot Holding); mixed vegetables (165°F - Hot Holding); mash potatoes (164°F - Hot Holding); picadillo (ground beef) (175°F - Hot Holding) Reach In Cooler Reach In Freezer Steam Table/Bain Marie Storage Area Wait Station Walk In Cooler pasta (38°F - Cold Holding); yellow rice (36°F - Cold Holding); cooked pork (29°F - Cold Holding); red beans (64°F - Cooling from 8am, checked at 9:29am, 55°F at 11:15am ); lentil soup (64°F - Cooling); split pea soup (57°F - Cooling;); cooked onions (68°F - Cooling); pudding (48°F - Cooling); tuna salad (41°F - Cold Holding); sliced tomatoes (36°F - Cold Holding) Walk In Freezer milk (Frozen°F); soups (Frozen°F); cooked chicken (Frozen°F) OTHER ITEMS Certified Food Manager and Date Certified: Iran G Fumero Morales 11/16/2015 Manager Certified By: 360training.com, Inc. (Learn2Serve) Employees Trained By: Other Approved Corporate Training Sewage: Municipal/Utility Water Source: Municipal Boiler: No Boiler On Site Boiler Jurisdiction and Expiration: Sanitizer Details: Triple Sink (Quaternary 400ppm); Dishwasher (Temperature - Not Set Up) December 18, 2019 at 11:21:09 AM EST Location: GREATER MIAMI CATERERS INC License #: CATR2326832 Inspector: Kristen Hodge Food Service inspection Report DBPR Form HR 5022-015 - Rule 61C-1.002, FAC Software Version 6.82 Page: 2 of 3 STATE OF FLORIDA DIVISION OF HOTELS AND RESTAURANTS DEPARTMENT OF BUSINESS AND PROFESSIONAL REGULATION www.myiloridalicense.com Inspector Comments: Ownership verified Other Approved Training: International Food Service Executives Association. Joint inspection with inspector Jorge Pico. Discuseed employee health policy and the "big 5" foodborne illnesses with the person in charge and also provided the Hepatitis A flyer. Industry Bulletin in regards to the Adoption of the 2017 Food Code was provided to operator. A link to the Florida Department of Agriculture's Food Recovery Resource Guide is located at: http://www. myfloridalicense. com/D B P R/hotels-restaurants/forms-publications This report has been provided electronically as requested by the person in charge at the time of inspection. VIOLATIONS 14-38-4 Observed; Food storage container/container lid cracked or broken. Observed lid of food storage container cracked/ broken on storage rack near walk in cooler used mainly to store desserts. Priority: Basic 23-25-4 Observed: Build-up of grease/dust/debris on hood filters. Located above cookline. Priority: Basic 25-05-4 Observed: Single -service articles improperly stored. Observed foam containers stored on kitchen floor. **Corrected On -Site** Priority: Basic Comment: Manager removed from kitchen floor. 31A-03-4 Observed: Handwash sink not accessible for employee use due to items stored in the sink. Observed sanitizer bucket inside handwash sink near hot holding units at kitchen area. **Corrected On -Site** Priority; Intermediate Comment: Manager removed sanitizer bucket from inside sink. 35B-09-4 Observed; Screen in door torn/in poor repair. Observed at screen door leading to dumpster area. Priority: Basic 36-22-4 Observed: Floor area(s) covered with standing water. Observed on kitchen floor towards walk in cooler used mainly to store desserts. Priority: Basic Signature of Recipient John Butler 7867975528 Dec 18, 2019 11:15 December 18, 2019 at 11:21:09 AM EST Location: GREATER MIAMI CATERERS INC License #: CATR2326832 Inspector: Kristen Hodge Food Service Inspection Report DBPR Form HR 5022-015 - Rule 61C-1.002, FAO Software Version 6.82 Inspector Signature Kristen Hodge Senior Sanitation & Safety Specialist 8240 NW 52nd Terrace, Suite 101 Miami, FL 33166 850.487-1395 Dec 18, 2019 10:44 Page: 3 of 3 Greater Miami Caterers, Inc. LANDMARKS IN THE FOOD SERVICE INDUSTRY 4001 N.W. 31st AVENUE, MIAMI, FLORIDA 33142 (305) 633-8066 • (305) 633-4616 Broward (954) 927 3266 • Fax (305) 635-5202 Web Site: www.master-host.net • E-mail: info@mhcater.com • Alt. Fax (305) 635-0653 IMMEDIATE CORRECTIVE ACTIONS and PLANS of ACTION to HEALTH DEPARTMENT INSPECTION 12/18/19 14-38-4 Observed: The enclosure lid on a flour storage bin had a crack in the lid. Corrective Action — The lid with the crack in it was replaced. Plan of Action — After researching the marketplace to see if we could identify a thicker grade lid that is not as brittle as the standard lids that come with these units, we found that there is no alternative. Therefore we will have to replace them as they get damaged. 23-25-4 Observed: The filters which catch the oils in the air that is drawn in by the overhead exhaust fans had missed their regular servicing. Corrective Action — The company that performs the filter cleaning was contacted to perform the necessary service. Plan of Action — We will add a component to our sanitation check -list that requires a check on the attendance of the servicing company. 25-05-4 Observed: A box of foam containers was placed on the floor by staff in a packaging area. Corrective Action — The box was immediate stored correctly as noted that it was "Corrected On -Site". Plan of Action — The sanitation manager reviewed proper storage practices with the offending employee. 31A-03-4 Observed: A kitchen worker inadvertently placed their small sanitation solution bucket in a hand washing sink instead of underneath their table working area. Corrective Action — The sanitation bucket was immediately removed from the hand sink and placed on the storage shelf below their work table as noted that it was "Corrected On -Site". Plan of Action — The sanitation manager reviewed proper storage practices with the offending employee. 35B-09-4 Observed: A portion of the screen in the rear door was found to be torn. Corrective Action — Our in-house repair man will purchase the materials and make all necessary repairs. Plan of Action — The sanitation manager will add the inspection of the door to the sanitation check -list. 36-22-4 Observed: The area in front of cooler #4 had some standing water on the floor. Corrective Action - The standing water was subsequently mopped and dried. Plan of Action — The sanitation manager will evaluate what procedure needs to be added to prevent this from reoccurring. Tag Et tax t ANNIE PEREZ, CPPO EMILIO T. GONZALEZ, PH.D. Director of Procurement City Manager ti$4, YG. • .. IIN it • NNNNNN C ADDENDUM NO. 1 IFB No. 1185386 February 4, 2020 Invitation for Bid (IFB) for Meals for the Child Care Food Program TO: ALL PROSPECTIVE BIDDERS: The following changes, additions, clarifications, and deletions amend the solicitation documents of the above captioned IFB, and shall become an integral part of the Contract Documents, Words and/or figures stricken through shall be deleted. Underscored words and/or figures shall be added. The remaining provisions are now in effect and remain unchanged. Please note the contents herein and reflect same on the documents you have on hand. A. Attachment C, Child Care Food Program ("CCFP") Standard Catering Contract, Price Schedule specifically Attachment 7, has been deleted in its entirety and is replaced and attached herein, to reflect the change in the number of days. B. Attachment E, Sample Menu is hereby deleted and replaced with Attachment 2, Cycle Menu B No Pork No Peanut 2019-2020 and is attached herein. All references to Attachment E-Sample Menu, in this IFB shall be deleted and replaced with Attachment 2, Cycle Menu B No Pork No Peanut 2019-2020. C. The following in an inquiry received and corresponding response: Q1. Can a vendor provide their business delivery ticket, which includes all the information in Attachment D- Sample Caterer Delivery Ticket? Al. Yes. All other information remains the same. THIS ADDENDUM IS AN ESSENTIAL PORTION OFTH ) IFB AND SHALL BE MADE A PART THEREOF. Annie Pere ,-.OPPO, Director of Procurement City of M ami Procurement Department AP:vg Cc: Bid File Solicitation Type and Number: CITY OF MIAMI LOCAL OFFICE CERTIFICATION (City Code, Chapter 18, Article III, Section 18-73) IFB 1185386 (i.e. IFQ/IFB/RFP/RFQ/RFLI No. 123456) Solicitation Title: Invitation for Bid for Meals for the Child Care Food Program Greater Miami Caterers, Inc. (Bidder/Proposer) hereby certifies compliance with the Local Office requirements stated under Chapter 18/Article III, Section 18-73, of the Code of the City of Miami, Florida, as amended. Local office means a business within the city which meets all of the following criteria: (1) Has had a staffed and fixed office or distribution point, operating within a permanent structure with a verifiable street address that is located within the corporate limits of the city, for a minimum of twelve (12) months immediately preceding the date bids or proposals were received for the purchase or contract at issue; for purposes of this section, "staffed" shall mean verifiable, full-time, on -site employment at the local office for a minimum of forty (40) hours per calendar week, whether as a duly authorized employee, officer, principal or owner of the local business; a post office box shall not be sufficient to constitute a local office within the city; (2) If the business is located in the permanent structure pursuant to a lease, such lease must be in writing, for a term of no less than twelve (12) months, been in effect for no less than the twelve (12) months immediately preceding the date bids or proposals were received, and be available for review and approval by the chief procurement officer or its designee; for recently -executed leases that have been in effect for any period less than the twelve (12) months immediately preceding the date bids or proposals were received, a prior fully -executed lease within the corporate limits of the city that documents, in writing, continuous business residence within the corporate limits of the city for a term of no less than the twelve (12) months immediately preceding the date bids or proposals were received shall be acceptable to satisfy the requirements of this section, and shall be available for review and approval by the chief procurement officer or its designee; further requiring that historical, cleared rent checks or other rent payment documentation in writing that documents local office tenancy shall be available for review and approval by the chief procurement officer or its designee; (3) Has had, for a minimum of twelve (12) months immediately preceding the date bids or proposals were received for the purchase or contract at issue, a current business tax receipt issued by both the city and Miami - Dade County, if applicable; and (4) Has had, for a minimum of twelve (12) months immediately preceding the date bids or proposals were received for the purchase or contract at issue, any license or certificate of competency and certificate of use required by either the city or Miami -Dade County that authorizes the performance of said business operations; and (5) Has certified in writing its compliance with the foregoing at the time of submitting its bid or proposal to be eligible for consideration under this section; provided, however, that the burden of proof to provide all supporting documentation in support of this local office certification is borne by the business applicant submitting a bid or proposal. 1 FORM -City of Miami Local Office Certification 7/22/2013 PLEASE PROVIDE THE FOLLOWING INFORMATION: Bidder/Proposer Local Office Address: Does Bidder/Proposer conduct verifiable, full- time, on -site employment at the local office for a minimum of forty (40) hours per calendar week? YES NO ✓ If Bidder/Proposer's Local Office tenancy is pursuant to a lease, has Bidder/Proposer enclosed a copy of the lease? YES NO N/A ✓ Has Bidder/Proposer enclosed a copy of the Business Tax Receipt (BTR) issued by the City of Miami and Miami -Dade County? City of Miami: Cite Exemption: YES ❑ NO Exempt Miami -Dade County: Cite Exemption: YES 1 NO ❑ Exempt Has Bidder/Proposer enclosed a copy of the license, certificate of competency and certificate of use that authorizes the performance of Bidder/Proposer's business operations? YES NO 1 Bidder/Proposer's signature below certifies compliance with the Local Office requirements stated under Chapter 18/Article III, Section 18-73, of the Code of the City of Miami, Florida, as amended. John Olmo Print Name (Bidder/Proposer Authorized Representative) 2 p2 12_0 JaozC) Date FORM -City of Miami Local Office Certification 7/22/2013 STATE OF FLO 9A COUNTY OF r 1 iarnt Certified to and subscribed before me this 20 day of j E?�CU,? i' , 20 1.0 , by iofl Q\f'10 ,Vp ,, LUI MY COMMISSION # GO 202318 r;,. EXPIRES: July 30, 2022 - ",,r,r k;$'• & onded Thru Notary Public Undcrwritors (NOTARY SEAL) r y ak' Public- tate of Flor (Signatre of }4otFlorida) �� cam✓ , _ VlIb 0f1-01, (Name of Notary Typed, Printed, or Stamped) Personally Known OR Produced Identification Type of Identification Produced 3 FORM -City of Miami Local Office Certification 7/22/2013 Exhibit 2 POLICY NUMBER: APM- 2-1.9 DATE: March 26, 2019 ISSUED BY: Emilio T. Gonzalez, Ph,D. City/1 1( nager/Desi SIGNATURE CITY OF MIAMI IIMCORP ORAT(O 1 ADMINISTRATIVE POLICY REVISIONS REVISED DATE OF SECTION REVISION Created 3/26/19 SUBJECT: ELIMINATING THE PROCESS OF CURING IRREGULARITIES IN DOCUMENTS SUBMITTED IN RESPONSE TO REQUEST FOR QUALIFICATIONS (RFQ), REQUEST FOR PROPOSALS (RFP), REQUESTS FOR LETTERS OF INTEREST (RFLI), INVITATION FOR BIDS (IFB), INVITATION TO BID (ITB), INVITATION TO QUOTE (ITQ), AND REQUEST FOR SPONSORSHIP (RFS) EFFECTIVE MAY 6, 2019 PURPOSE: To improve the procurement solicitation process in order to provide internal and external customers with a more efficient and effective procurement of goods and services for the City of Miami. This APM establishes guidelines that eliminate the process of curing irregularities in proposals and bids submitted in response to RFQs, RFPs, RFLI's IFBs, ITBs, ITQs and RFS, BACKGROUND: Currently, the Department of Procurement ("Procurement") allows Proposers and Bidders to cure certain deficiencies, deviations, irregularities, omissions, and/or technicalities in proposals and bids submitted to the City in response to RFQs, RFPs, RFLIs, IFBs, ITBs, ITQs and RFS. In collaboration with the Department of Innovation and Technology ("Dolt"), Procurement has identified the process of curing as the cause of significant delays in formal solicitation process. When proposals and bids require a cure, Procurement sends out a "Notice to Cure" to Proposers and Bidders who are then given additional time to correct, complete, and re -submit the required documents. The process of curing is time intensive and delays the procurement of necessary goods and services for the City; it prolongs the due diligence review period and it stalls and delays the evaluation and selection process, resulting in the extension of time between the issuance of an RFP, RFQ, RFLI, IFB, ITB, ITQ, or RFS solicitation and its award date. City of Miami APM 2-19 Elimination of Curing Irregularities in Documents Submitted for RFQs, RFPs, RFLI's IFl3s, 1TI3s, ITQs and RFS Eliminating the process of curing will streamline and improve the overall procurement solicitation process while making it more efficient by removing a source of delay, and more effective by concentrating due diligence reviews only on complete and responsive proposals and bids. Additionally, it is not a common procurement industry practice to allow cures. Other local public agencies such as Miami -Dade County and the Miami -Dade County Public School System do not presently allow cures in such similar instances, GUIDELINES: Procurement will only review and evaluate proposals and bids that have been deemed responsive. Responsive bids and proposals responses are defined by our Procurement Code.' Prospective Proposers and Bidders should understand that non -responsive proposals or bids will not be reviewed and will be eliminated from the evaluation and selection process. The City will not consider the curing of any proposal or bid that fail to meet the minimum qualifications or submission requirements of an RFQ, RFP, RFLI, IFB, ITB, ITQ, or RFS as applicable. Material deficiencies, deviations, irregularities, omissions, and/or technicalities are not waivable. Proposals and bids submitted with deficiencies, irregularities, omissions, and/or technicalities that deviate from the minimum qualifications and/or submission requirements for RFQs, RFPs, RFLIs, IFBs, ITBs, ITQs and RFS shall result in a non -responsive determination. The following list includes, but is not limited to, proposal and bid deficiencies, deviations, irregularities, omissions, and/or technicalities that shall result in a nonresponsive determination for any solicitation issued on or after May 6, 2019: If a proposal or bid is missing forms, or contains unnotarized forms, unsigned forms, incorrect forms, or forms signed by any individual, other than the Proposer or Bidder, Proposer's or Bidder's team members, and/or individuals attesting to the stated project experience, the Proposer or Bidder will not be given time to cure the proposal or bid, and the City shall deem such proposal or bid nonresponsive. The City, at its sole discretion, reserves the right to waive minor deviations not listed above. Such minor deficiencies, deviations, irregularities, omissions, or technicalities may be timely cured by the Proposer or Bidder, at the sole discretion of the City. Material (i.e. substantial or notable) deficiencies, deviations, irregularities, omissions, or technical issues cannot be cured by the Proposer or Bidder and are not waivable by the City. For illustrative guidance please see below an excerpt from State of Florida procurement instructions which discuss the difference in plain language between material and minor variances. Responsive bidder, proposer, offeror, or respondent means a business which has submitted a bid, offer, proposal, quotation or response which conforms in all material respects to the solicitation. Sec. 18-73, City Code. (Excerpt from 2012 WL 1155290 (FIa.Div.Admin.Hrgs.) Mandatory ResponsivenessRequirements: Terms, conditions or requirements that must be met by the proposer to be responsive to this RFP. The responsiveness requirements are mandatory. Failure to meet the responsiveness requirements will cause rejection of a proposal. Any proposal rejected for failure to meet mandatory responsiveness requirements will not be evaluated. 2 City of Miami APM 2-19 Elimination of Curing Irregularities in Documents Submitted for RFQs, RFPs, RFLI's IFBs, ITBs, ITQs and RFS 1.15 Material Deviations: The Department has established certain requirements with respect to proposals to be submitted by Proposers. The use of shall, must or will (except to indicate simple futurity) in this RFP indicates a requirement or condition which may not be waived by the Department except where any deviation therefore is not material. A deviation is material if, in the Department's sole discretion, the deficient response is not in substantial accord with this RFP's requirements, provides an advantage to one Proposer over other Proposers, or has a potentially significant effect on the quantity or quality of items or services proposed, or on the cost to the Department. Material deviations cannot be waived and shall be the basis for rejection of a response. Because this is an RFP, the Department will apply this definition liberally in reviewing responses in regard to service delivery. 1.16 Minor Irregularity; A variation from the RFP terms and conditions which does not affect the price proposed or gives the proposer an advantage or benefit not enjoyed by the other proposers or does not adversely impact the interests of the Department. 3 Attachment A ATTACHMENT A CITY OF MIAMI LIVING WAGE ORDINANCE ARTICLE X. - LIVING WAGE REQUIREMENTS FOR SERVICE CONTRACTS AND CITY EMPLOYEES'1 Footnotes: -_ (9) _- Note--- Section 5 of Ord. No. '12787 states that this article shall be effective October 1, 2006, Editor's note— Prior to the adoption of Ord. No. 12187, Ord, No. 12623, § 2, adopted December 9, 2004, repealed article X, divisions 1---4, in its entirety, which pertained to the economic development financing authority and derived) from Ord, No, 12062, § 3, adopted May '10, 2001. Sec. 18-556. - Definitions. City means the government of the City of Miami or any authorized agents, any board, agency, commission, department, or other entity thereof, or any successor thereto. Contract means any contract to provide services to the city in which the total value of the contract exceeds $100,000,00 per year. Contractor means any "for profit" individual, business entity, corporation, partnership, limited liability company, joint venture, or similar business entity which meets the following criteria: (1) The contractor is paid in whole or part from one or more of the city's general funds, capital project funds, special revenue funds, or any other funds, including, but not limited to, grants, donations, and the like, whether by competitive bid process, requests for proposals, or some other form of competitive solicitation, negotiation, or agreement, or any other decision to enter into a contract; and (2) The contractor is engaged In the business of or part of a contract to provide services for the benefit of the city. This section shall apply to employees of the contractor who spend the majority of their time on covered City of Miami service contracts, If the contract is for both goods and services It shall only apply to the services portion of such contract. This section shall not apply to contracts which are primarily for the sale or leasing of goods. Goods are defined In section 18-73 of the City Code. Covered employee means anyone employed by the city working more than 35 hours per week or any service contractor employee, working full or part-time, with or without benefits, that is involved In providing services under the service contractor's contract with the city. Covered employer means the city and any and all service contractors and subcontractors of a service contractor. Living wage means a wage that is as defined in section 18-557 of this Code. The living wage may be adjusted once annually by an amount equivalent to the cost of living adjustment for Miami -Dade County as published by the United States Department of Labor, Bureau of Labor Statistics. Language so stating will be included in all request for proposals, or other competitive solicitation documents, issued by the city for the procurement of services (unless the living wage provisions are excluded as provided In section 18-567 herein), New service contracts means those having contracts competitively solicited and awarded on or after January 1, 2017. Page 1 Service contract means a contract to provide services to the city excluding, however, professional services as defined by the "Consultants Competitive Negotiation Act" set forth in F.S. § 287.055, and section 18-87 of the City Code and/or the other exclusions provided by section 18-557 of the City Code. (Ord. No. 12787, § 2, 4-6-06; Ord, No. 13648, § 2, 11-17-16) Sec. 18-557. - Living wage. (a) Living wage paid. (1) New service contractors, All new service contracts shall pay to all its employees who provide covered services a living wage of no less than $15.00 per hour without health benefits; or a wage of no less than $13.19 an hour with health benefits as defined In this section unless otherwise excluded pursuant to this article. (2) Existing service contracts. Service contracts awarded and effective or competitively solicited prior to January 1, 2017, shall not be subject to the payment of the living wage set forth in this section and shall continue to be governed by the terms and conditions of the respective solicitation and resulting contractual documents, when applicable. The living wage provisions shall apply to all contracts covered by this section unless specifically excluded by ono or more subsections below: a, The living wage provision is disallowed by a federal or state law or regulation, grant requirements, or by a contract the city is accessing by "piggybacking", and which contract does not include a living wage provision; b. Funding sources for the contract disallow the living wage provision or provide contradictory funding requirements, or are contained in a contract awarded or solicited prior to the effective date of January 1, 2017, and which contract includes renewals or extensions; c. Professional service contracts awarded under the "Consultants Competitive Negotiation Act", F.S. § 287.055, for the professional services within the scope of the practice of architecture, professional engineering, landscape architecture, registered surveying, and/or mapping; d. The living wage provision is waived by the city commission by resolution, prior to issuance of the competitive solicitation document, upon written recommendation of the city manager or authorized designee, when the city commission finds It Is in the best Interest(s) of the city to approve such waiver, In which case the living wage provision shall not apply in the competitive solicitation document; or e. All responsible wage construction contracts covered by section 18-120 of this Code. (4) City employees. For covered employees of the city, the city will begin to pay the living wage on a phase - in basis over a nine-year period beginning with the 2006-2007 city budget year to be implemented in the 2014-2015 fiscal year. The city manager, in his sole discretion, without further city commission approval, shall have the option to consider whether it is in the city's best interest to complete the phase -in payment of living wage to city employees on a four-year period. Thereafter, the living wage to be paid by the city shall be subject to negotiations within the collective bargaining structure. (b) Health benefits; eligibility period. For a covered employer to comply with this article by choosing to pay the lower wage scale available when a covered employer also provides a standard health benefit plan, such health benefit plan shall consist of a payment of at least $1.81 per hour toward the provision of health benefits for covered employees and their dependents and shall be approved by the city. If the health benefit plan of the covered employer requires an initial period of employment for a new employee to be eligible for health benefits (the "eligibility period"), a covered employer may qualify to pay the $13,19 per hour wage scale for a term not to exceed the new employee's eligibility period, provided the new employee will be paid health benefits upon completion of the eligibility period, which period shall not exceed 90 days. (c) Certification required before payment. Any and all service contracts subject to this article shall be void, and no funds may be released, unless prior to entering any such contract with the city, the service contractor certifies to the city that it will pay each of its covered employees no less than the living wage. A copy of this Page 2 (3) certificate must be made available to the public upon request. The certificate, at a minimum, must include the following: (1) The name, address, and phone number of the employer, a contact person, and the specific project for which the service contract is sought; (2) The amount of the service contract and the city department the contract will serve. (3) A brief description of the project or service provided; (4) A statement of the wage levels for all covered employees; and (5) A commitment to pay all covered employees the living wage. (d) Observation of other laws. Every covered employee shall be paid without subsequent deduction or rebate on any account (except as such payroll deductions as are directed or permitted by law or by a collective bargaining agreement). The service contractor shall pay covered employees wage rates in accordance with federal and all other applicable laws such as overtime and similar wage laws. (e) Posting. A copy of the living wage rate shall be kept posted by the service contractor subject to this article, at the site of the work in a prominent place where it can easily be seen and read by the covered employees and shall be supplied to such employees within a reasonable time after a request to do so. Additionally, service contractors subject to this article, shall furnish a copy of the requirements of this article to any entity submitting a bid for a subcontract on any service contract subject to this article, Posting requirements will not be required where the service contractor subject to this article, prints the following statements on the front of the covered employee's first paycheck and every six months thereafter. "You are required by the City of Miami Living Wage Ordinance to be paid a living wage. If you do not believe you are being paid at the living wage rate, contact your employer, an attorney, or the City of Miami." All notices will be printed in English, Spanish and Creole. (f) Collective bargaining. Nothing In this article shall be read to require or authorize any service contractor subject to this article, to reduce wages set by a collective bargaining agreement or as required under any prevailing wage law. (Ord. No. 12787, § 2, 4-6-06; Ord, No. 13110, § 2, 10-22-09; Ord. No. 13405, § 2, 9-26-13; Ord. No. 13648, § 2, 11-17-16) Sec. 18-558. - Implementation. (a) Maintenance of payroll records. Each service contractor to which living wage requirements apply, as described in this article, shall maintain payroll record for all covered employees and basic records relating thereto and shall preserve them for a period of three years from the date of termination or expiration of the service contract. The records shall contain: (1) (2) (3) (4) (5) (6) (7) (3) The name and address of each covered employee; The job title and classification; The number of hours worked each day; The gross wages earned and deductions made; Annual wages paid; A copy of the social security returns and evidence of payment thereof; A record of fringe benefit payments including contributions to approved plans; and Any other data or information the city shall require from time to time. (b) Reporting payroll. Every six months, the service contractor to which living wage requirements apply, as described in this article, shall file with the city's procurement director a listing of all covered employees together with a certification of compliance with this article. Upon request from the city, the service contractor shall produce for inspection and copying its payroll records for any or all of its covered employees for any Page 3 Service contractor to cooperate. The service contractor shall permit city employees, agents, or representatives to observe work being performed at, in or on the project or matter for which the service contractor has a contract. The city representatives may examine the books and records of the service contractor relating to the employment and payroll of covered employees and may survey covered employees to determine if the service contractor is in compliance with the provisions of this article. (b) Complaint procedures and sanctions. An employee who believes that he/she is a covered employee of a service contractor and that the service contractor Is or was not complying with the requirements of this article has a right to file a complaint with the procurement director of the city. Such complaints may be made at any time and shall be investigated within a reasonable period of time by the city. Written and oral statements by any such employee shall be treated as confidential and shall not be disclosed without the written consent of the employee to the extent allowed by the Florida Statutes. Private right of action against service contractor. Any covered employee or former covered employee of a service contractor may, instead of utilizing the city administrative procedure set forth in this article, but not in addition to such procedure, bring an action by filing suit against the service contractor in any court of competent Jurisdiction to enforce the provisions of this article and may be awarded back pay, benefits, attorney's fees, and costs. The applicable statute of limitations for such a claim will be two years as provided In F.S. § 95.11(4)(c) as may be amended from time to time for an action for payment of wages. The court may also impose sanctions an the service contractor, including those persons or entities aiding or abetting the service contractor, to include wage restitution to the affected covered employee and damages payable to the covered employee in the sum of up to $500.00 for each week the service contractor Is found to have violated this article. (d) Sanctions against service contractors. For violations of this article, the city shall sanction a service contractor by requiring the service contractor to pay wage restitution at its expense for each affected employee. The city may also sanction the service contractor in at least one of the following additional ways: (1) The city may impose damages in the sum of $500.00 for each week for each covered employee found to have not been paid in accordance with this article; (2) The city may suspend or terminate payment under the service contract or terminate the contract with the service contractor; and The city may declare the service contractor ineligible for future service contracts for three years or until all penalties and restitution have been paid in full, whichever is longer. In addition, any employer shall be ineligible for a service contract where principal officers of such employer were principal officers of a service contractor who has been declared ineligible under this article. (4) If the contract has been awarded under the city procurement ordinance, the city may debar or suspend the contractor as provided therein. Public record of sanctions. All such sanctions recommended or imposed shall be a matter of public record. Sanctions for aiding and abetting. The sanctions contained in this article shall also apply to any party or parties aiding and abetting in any violation of this article. Retaliation and discrimination barred. A service contractor shall not discharge, reduce the compensation, or otherwise discriminate against any covered employee for making a complaint to the city, or otherwise asserting his or her rights under this article, participating in any of its proceedings or using any civil remedies to enforce his or her rights under this article. Allegations of retaliation or discrimination, if found true in a city administrative proceeding or by a court of competent jurisdiction, shall result in an order of restitution and reinstatement of a discharged covered employee with back pay to the date of the violation or such other relief as deemed appropriate, period covered by the service contract. The city may examine payroll records as needed to ensure compliance. (Ord. No. 12787, § 2, 4-6-06; Ord. No. 13110, § 2, 10-22-09) Sec. 18-559. - Compliance and enforcement. (a) (c) (e) (f) (9) (3) Page 4 (h) Remedies herein non-exclusive. No remedy set forth in this article is intended to be exclusive or a prerequisite for asserting a claim for relief to enforce the rights under this article or In a court of law. This article shall not be construed to limit an employee's right to bring a common law cause of action for wrongful termination. (Ord. No. 12787, § 2, 4-6-06; Ord. No. 13648, § 2, 11-17-16) Sec. 18-560. - Employers receiving direct tax abatement or subsidy. The city reserves the right to impose the living wage requirements of this article on or after January 1, 2017 on any employer as a condition of that employer receiving a direct tax abatement or subsidy from the city. (Ord. No. 13648, § 2, 11-17-16) Secs. 18-561-18-599. - Reserved. Page 5 Attachment B ATTACHMENT B INSURANCE ADDENDUM INSURANCE DEFINITIONS, REQUIREMENTS AND CONDITIONS The VENDOR/CONTRACTOR agrees to provide and maintain throughout the life of this contract and at Vendor/Contractor's expense insurance coverage outlined herewith as applicable insuring all operations related to the contract and any extensions thereof. Workers Compensation and Employers Liability Statutory and subject to the Laws of the State of Florida. This coverage protects against lawsuits stemming from workplace accidents. It provides for medical care to injured employees, along with compensation for lost income. Commercial General Liability It protects against accidents and injuries that occur on company property or the property of a customer. It compensates an injured person or owner of property for injuries and property damages, and the cost of defending lawsuits, including legal settlements or investigations. This policy also covers claims resulting from products exposures, libel, slander, copyright infringement and other personal and advertisement injuries. Commercial Automobile Liability It protects against liability, no fault, medical payments, uninsured and underinsured motorists claims, collision and other than collision physical damage. In addition, this policy affords coverage on autos that are hired or borrowed or non -owned for use in the business. The non -owned can be autos owned by employees or members of their households. Non Owned Auto exposures can be endorsed or added under the Commercial General Liability Policy. ATTACHMENT B Professional/Errors and Omissions Liability Used by many professionals such as engineers, lawyers, accountants, stock brokers, financial advisers, insurance agents, court reports, dentists, nurses and teachers. It protects against the financial effects of liability lawsuits filed by clients. It basically protects professionals who cause harm to a client due to incompetence, errors or negligence. Umbrella Liability It protects against liability and losses after primary insurance benefits have been exhausted. This supplemental coverage kicks in only after the underlined liability policies have paid their maximum benefits. Environmental Liability It protects against the financial costs of claims of injury or damage due to pollution, and other costs of cleaning up pollutants. These policies are designed to cover both property and liability risks. Directors and Officers Liability This coverage protects against claims from stockholders, employees and clients that are also aimed individually at directors and officers. These claims typically stem from errors in judgement, breaches of duty and wrongful acts in connection with company business. Cyber Liability It protects against costs of the theft, destruction or unauthorized use of electronic data through computer viruses or network intrusions. It also adds protection to a business against such costs if a business fails to safeguard another party's electronic data. Companies sharing data outside their internal network benefit from this coverage ATTACHMENT B Commercial Property It protects against claims or damages to the insured's buildings, business personal property and personal property of others. It can also provide for loss of business income coverage or extra expenses incurred because of physical loss by a covered peril to the insured's property. Commercial Crime It protects against loss of money, securities and other property because of a variety of criminal acts such as employee theft or embezzlement, burglary, robbery, forgery, computer fraud, kidnapping and extortion. Crime insurance also covers money and securities against damage or destruction by almost any cause of loss, not just crime. Builders Risk It protects against damage to or destruction of buildings or other structures during their construction. Any party with a financial interest in a construction, remodeling, or repair project benefits from this coverage. Surety Bonds Surety bonds are three party contracts. The principal, the party that undertakes the obligation, pays for the issuance of a bond by a surety company. The bond provides capital to guarantee the obligation will be performed. The obligee is the party that receives the benefit of the bond lithe obligation is improperly performed. Valuable Papers It pays for the cost to reconstruct damaged or destroyed valuable papers and records. Typically is defined to include almost all forms of printed documents or records with the exception of money or securities, and data and media which is usually excluded. Additional Requirements The Vendor/Contractor must furnish the City of Miami, Department of Procurement, and Risk Management located at 444 S.W. 2nd Avenue Miami, Florida 33130, original Certificates of insurance to be in force on the date of this Contract, and Renewal Certificates of insurance thereafter. All policies indicated on the certificate must be in compliance with all Contract requirements. The failure of the City ATTACHMENT B to obtain the applicable or corresponding certificates from Contractor is not a waiver by the City of any requirements for the Vendor/Contractor. The Vendor/Contractor must furnish Certificates insurance listing the City of Miami as an additional insured. All insurance certificates must be signed, dated and reference the City contract number. The insurance must provide for sixty (30) days prior written notice to be given to the City in the event coverage is substantially changed, canceled, or non -renewed. Any deductibles or self -insured retentions on referenced insurance coverages must be borne by Vendor/Contractor. The Vendor/Contractor further agrees to have insurers waive their rights of subrogation against the City of Miami, its employees, elected officials, agents, or representatives. The coverages and limits furnished by Vendor/Contractor in no way limit the Vendor/Contractor's liabilities and responsibilities specified within the Contract or law. Any insurance or self-insurance programs maintained by the City of Miami shall not contribute with insurance provided by the Vendor/Contractor under the Contract. The required insurance to be carried is not limited by any limitations expressed in the indemnification language in this Contract or any limitation placed on the indemnity in this Contract given as a matter of law. If the Vendor/Contractor is a joint venture or limited liability company, the insurance policies must name the joint venture or Limited Liability Company and each of its separate constituent entities as named insureds. The Vendor/Contractor must require all subcontractors to provide the insurance required herein. All subcontractors are subject to the same insurance requirements of the Vendor/Contractor unless otherwise specified in this Contract. If the Vendor/Contractor or subcontractor desire additional coverages, the party desiring the additional coverages is responsible for the acquisition and cost. Notwithstanding any provision in the Contract to the contrary, the City of Miami Risk Management Department maintains and reserves the right to modify, delete, alter or change these requirements. Attachment C cc:FP 52-t-anax-A. CcAex.;:n. o Attachment D Production date: Name/address of child care center: Fax Number: ***Sample*** (Insert Caterer Name and Address) Daily Delivery Ticket Delivery date: Delivery time: Meal type and meal components: Food item No. of portions for ages 1-5 Serving size for ages 1-5 No. of portions for ages 6-12 Serving size for ages 6-12 Breakfast: (check appropriate box) ❑same day service ❑next day service Fluid milk Fluid milk Vegetable/fruit/juice *Grains/breads *Meat/meat alternate Total number of Breakfast meals delivered: Ages 1-5: Ages 6-12: Lunch/Supper Fluid milk Fluid milk Vegetable/fruit Vegetable/fruit Vegetable/fruit *Grains/breads *Meat/meat alternate Total number of Lunch/Supper meals delivered: Ages 1-5 : Ages 6-12: Snack Fluid milk Fluid milk Vegetable/fruit/juice *Grains/breads *Meat/meat alternate Total number of Snack meals delivered: Ages 1-5: Ages 6-12: *Combination main dish food items require a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. Caterer must supply this documentation to institution/facility. Name of individual making delivery: Name of individual accepting delivery: Printed Name Signature Date Printed Name Signature Date Comments/concerns: CCFP April 2016 ***Sample*** XYZ Catering Company Daily Delivery Ticket Production date: 11/18/2014 Delivery date: 11/18/2014 Name and address of child care center: ABC Child Center —123 Rainbow Ln Somewhere, FL 12345 Fax Number: 555-123-4567 Delivery time: 9: OOAM Meal type and meal components: Food item No. of portions for ages 1-5 Serving size for ages 1-5 No. of portions for ages 6-12 Serving size for ages 6-12 Breakfast: (check appropriate box) ❑same day service Cfnext day service Fluid milk Whole Milk 10 (1yr) 3/4 Cup Fluid milk 1%Milk 10 (2-5yr) 3/,Cup 10 1 Cup Vegetable/fruit/juice Banana 20 1 each 10 1 each *Grains/breads Whole Wheat Toast 20 %z slice 10 1 slice *Meat/meat alternate Total number of Breakfast meals delivered: 30 Ages 1-5: 20 Ages 6-12: 10 Lunch/Supper Fluid milk Whole Milk 10 (1yr) 3 Cup Fluid milk 1%Milk 10 (2-5yr) 3/i Cup 10 1 Cup Vegetable/fruit/juice Peas & Carrots 20 % Cup 10 1/2 Cup Vegetable/fruit/juice Mashed Potatoes 20 '/, Cup 10 '/, Cup Vegetable/fruit/juice Mandarin Oranges 20 %Cup 10 3/ Cup *Grains/breads Whole Grain Roll 20 %each 10 1 each *Meat/meat alternate Salisbury Steak 20 1 % oz. 10 2 oz. Total number of Lunch/supper meals delivered: 30 Ages 1-5: 20 Ages 6-12: 10 Snack Fluid milk Whole Milk 10 (1yr) '/ Cup Fluid milk 1 %Milk 10 (2-5yr) %Z Cup 10 1 Cup Vegetable/fruit/juice Cantaloupe 20 %Z Cup 10 3/ Cup *Grains/breads *Meat/meat alternate Total number of Snack meals delivered: 30 Ages 1-5: 20 Ages 6-12: 10 *Combination main dish food items require a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. Caterer must supply this documentation to institution/facility. Name of individual making delivery: John Smith Name of individual accepting delivery: pd. soda 11/18/2014 Printed Name Mary Jones Signature 'Nancy poga Date 11/18/2014 Printed Name Signature Date Comments/concerns: CCFP April 2016 Delivery Guidance and Documents for Caterer Child Care Food Program (CCFP) The purpose of this guidance is to clarify the meal delivery requirements of the caterer as stated in the Child Care Food Program Standard Catering Contract. Food Safety Requirements (see page 20-21 of Catering Contract): • Meals must not be assembled more than 24 hours prior to delivery. • Cold foods must be held and delivered at or below 41°F. • Hot foods must be held and delivered at or above 135°F. • Foods must be packaged according CCFP Standard Catering Contract. Labeling Requirements for Food Containers (see page 21 of Catering Contract): *Each container (bulk or carton with unitized meals) is labeled with the following: • Caterer's name and address. • Food item and number of portions by age group (i.e. ages 1-5 and 6-12) o Please note: the catering contract states that portion sizes for ages 1-5 must be based on meal pattern portion sizes for ages 3-5). • Serving size information by cups, ounces, and individual pieces. • Date of production. *If containers are not labeled, the above information must be included on the daily delivery ticket. (See below) Daily Delivery tickets must include the following (see pages 21-22 of Catering Contract): • Name of child care center. • Date and time of delivery. • Number of each type of meal delivered (i.e. Breakfast, Lunch, Snack) & the individual meal components (i.e. fruit/vegetable, milk, meat/meat alt., grain/bread) for each meal type and age group. • Clearly printed name and signature of the individual making the delivery and the name of the facility's representative accepting delivery of the meals. Failure to clearly identify required names may result in disallowance of meals delivered under this contract. • All corrections made by the Caterer and/or the child care center must be initialed. Sample Delivery Ticket: The following page provides an example of a Delivery Ticket completed correctly, using food items based on: o Menu - Cycle Menu A No Peanut, Week Two, Wednesday. o Attachment 7 (Price Schedule) — indicating meals for ten 1 and 2 year olds, ten 3-5 year olds, and ten 6-12 year olds at Breakfast, Lunch, and Afternoon Snack. o Page three of this document provides a blank and fillable Delivery Ticket sample for your use and convenience. For Further Catering Guidance Visit www.floridahealth.gov/ccfp and click on Catering or call 850- 245-4323 and ask to speak with a Nutritionist. CCFP April 2016 Attachment E Attachment 2 Cycle Menu B No Pork No Peanut 2019-2020 Refer to the Child Care Food Program Meal Pattern for Children (Attachment 1) when planning portion sizes for age groups specified in this contract Milk must be served with every breakfast, lunch and supper meal. Milk must be served with snack when indicated. Children one year of age must be served unflavored whole milk_ Children two through five years old must be served either unflavored towfat (1 percent) or unflavored fat free (skim) milk. Children six years old and older must be served unflavored or flavored lowfat (1 percent) orfat-free (skim) milk LUNCH II BREAKFAST Week One MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Milk Ages 1-5: six oz; Ages 6-18: eight oz Milk Milk Milk Milk Milk Meat/Meat Alternate Colby Cheese Slice (1 oz) Yogurt 4 oz cup Vegetable/Fruit/Juice Ages 1-18: / c 100% Apple Juice Pears Pineapple pp Cinnamon Apples Banana (1 whole) Grains Ages 1-5:'/z slice/serving Ages 6-18: 1 slice/serving see Meal Pattern for cereal svg sizes Cinnamon Raisin Bagel g Cream Cheese Multi Grain Cheerios (100% whole grain) 100% Whole Grain Bread (1 slice) Marg. Life Original Cereal (whole grain -rich) Wheat Chex Cereal (100% whole grain) Milk Ages 1-5: six oz; Ages 6-18: eight oz Milk Milk Milk Milk Milk Meat/Meat Alternate Ages 1-5: 1 oz Ages 6 18: 2 oz Baked Sliced Chicken (2 oz)Stroganoff *Chicken Tetrazzini *Ground Beef "Breaded Fish Ketchup *Oven Fried Chicken Vegetable Ages 1-5: 'A c; Ages 6-18: % c (Double portion for salads) Fresh Roasted Sweet Potato Sauteed Spinach and Tomatoes Roasted Cauliflower Mixed Vegetables Green Beans (fresh/frozen, not canned) Fruit or Vegetable Ages: 1-18:'/<c Crisp Steamed Broccoli (fresh/frozen, not canned) Applesauce Seasonal Fresh Fruit (cantaloupe, honeydew, mango, pineapple, strawberries, watermelon —no bananas/apples) Mandarin Oranges Salad (Spinach, Romaine, Tomato, Cucumber)'f: cup Lowfat Ranch Dressing Grains Ages 1-5: % slice/serving, % c Ages 6-18: 1 slice/serving, %c 100% Whole Grain Bread Butter orMarg. Penne Pasta in entree ) Egg Noodles Soft Roll Cornbread 0 Z Milk Ages 1-5: four oz-, Ages 6-18: eight oz Milk Meat/Meat Alternate Ages 1-5: % az Ages: 6-18: 1 oz Yogurt i Sliced Turkey (1 %oz) Vegetable Ages 1-5: Y c Ages 6-18:%c Fruit/Juice Ages 1-5: % c Ages 6-18: /a c Tropical Mixed Fruit Peaches Fresh Orange Wedges Grains Ages 1-5: % slice/serving,'/ c Ages 6-18: 1 slicelserving,' c Blueberry Muffin Cheese Crackers 100% Whole Grain Bread (1 slice) Mayo & Mustard_ Animal Crackers IMPORTANT: Ages 1-5 based on meal pattern portion sizes for ages 3-5. *Requires a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. Caterer must supply this documentation to institution/facility_ When a drink is not specifically listed with a snack, water is recommended as a beverage_ (Note: water is NOT a creditable food item)_ All food must be peanut and tree nut free. Attachment 2 Cycle Menu B No Pork No Peanut 2019-2020 Refer to the Child Care Food Program Meal Pattern for Children (Attachment 1) when planning portion sizes for age groups specified in this contract Milk must be served with every breakfast, lunch and supper meal. Milk must be served with snack when indicated. Children one year of age must be served unffavored whole milk. Children two through five years old must be served either unflavored !owlet (1 percent) or unflavored fat free (skim) milk. Children six years old and older must be served unflavored or flavored iowfat (1 percent) or fat -free (skim) milk. J LUNCH II BREAKFAST Week Two MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Milk Ages 1-5: six oz Ages 6-18: eight oz Milk Milk Milk Milk Milk MeatlMeat Alternate Cheddar Cheese Slice (1 oz) Hard Boiled Egg (1/2 egg) Vegetable/Fruit/Juice Ages 1-18: Y2 c Pineapple Pears Banana (1 whole) Peaches Fresh Orange Wedges Grains Ages 1-5:'/2 slice/serving g g Ages 6-18:1 slice/serving see Meal Pattern for cereal svg sizes Kix Cereal (Original, Honey, or Berry Berry (whole grain -rich) Plain Bagel Cream Cheese 100% Whole Grain BreadEnglish (1 slice} Butter or Marg. Muffin Butter orMarg. & Jelly Rice Chex Cereal Milk Ages 1-5: six oz; Ages 6-18: eight oz Milk Milk Milk Milk Milk Meat/Meat Alternate Ages 1-5: 1 %2 oz g Ages 6-18: 2 oz Roast Turkey Slices "Chicken Nuggets Barbecue Sauce "Salisbury Steak GravyShredded Tacos (Turkey, Chicken, or Beef) Cheese, Shredded Lettuce, Diced Tomato, and Mild Salsa Turkey and Swiss Sandwich (Lettuce, Tomato, & Pickle) Vegetable Ages 1-5:'/a c; Ages 6 18: % c (Doubleportion for salads)(frozen, ( Peas and Carrots not canned) Crisp Steamed Broccoli (fresh/frozen, not canned) Green Beans CornSalad {fresh/frozen, not canned} (Spinach, Romaine, Tomato, Cucumber) % cup French Dressing Fruit or Vegetable Ages: 1-18: 3/4 c Mandarin Oranges Applesauce Seasonal Fresh Fruit (cantaloupe, honeydew, mango, pineapple, strawberries, watermelon — no bananas/apples) Tropical Mixed Fruit Fruit Cocktail Grains Ages 1-5: l2 slice/serving,'/ c*Macaroni Ages 6-18: 1 slice/serving, /z c 100% Whole Wheat Roll Butter or Mang. 100%Whole Grain Bread & Cheese Tortilla; Brown Rice (100% whole grain) 100% Whole Grain Bread Mayo & Mustard QAges Z cn Milk Ages 1-5: four oz; Ages 6-18: eight oz Milk Meat/Meat Alternate Ages 1-5: %oz Ages: 6-18: 1 oz Soynut Butter Ages 1-5: 1 Tbsp Ages 6 and up: 2 Tbsp Yogurt 4 oz cup Tuna Salad Vegetable 1-5:Y2 c Ages 6-18: 3 c Fruit/Juice�/ Ages 1-5: /2 c Ages 6-18:%c 100% Orange Juice Fresh Apple Slices Grains Ages 1-5: % slice/serving, %c Ages 6-18: 1 slice/serving, % c Pretzels Com Muffin Graham Crackers (plain) Crackers (savory) IMPORTANT: Ages 1-5 based on meal pattern portion sizes for ages 3-5. *Requires a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. Caterer must supply this documentation to institution/facility. When a drink is not specifically listed with a snack, water is recommended as a beverage. (Note: water is NOT a creditable food item). All food must be peanut and tree nut free. Attachment 2 Cycle Menu B No Pork No Peanut 2019-2020 Referto the Child Care Food Program Meal Pattern for Children (Attachment 1) when planning portion sizes for age groups specified in this contract. Milk must be served with every breakfast, lunch and supper meal. Milk must be served with snack when indicated. Children one year of age must be served unflavored whole milk. Children two through five years old must be served either unflavored lowfat (1 percent) or unflavored fat free (skim) milk. Children six years old and older must be served unflavored orflavored lowfat (1 percent) or fat -free (skim) milk. LUNCH II BREAKFAST Week Three MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Milk Ages 1-5: six oz Ages 6-18: eight oz Milk Milk Milk Milk Milk Meat/Meat Alternate Monarelia Cheese Slice (1 oz) Yogurt 4 oz cup Hard Bailed Egg (1/2 egg) Vegetable/Fruit/Juice Ages 1-18: Y2 c Peaches Mandarin Oranges Seasonal Fresh Fruit (cantaloupe, honeydew, mango, pineapple, strawberries, watermelon — no bananas/apples) Cinnamon Apples Banana (1 whole) Grains Ages 1-5:1/z slice/serving Ages 6-18: 1 slice/serving see Meal Pattern for cereal svg sizes Original Cheerios 0(1 (100% whole grain) Raisin Bread slice; 1 A ain, no icing) Butter or Mang_ Blueberry Muffin Frosted Mini Wheats Little Bites Original Cereal a (100% whole grain) 100% Whole Grain English Muffin Buffer or Marg. Jelly Milk Ages 1-5: six oz; Ages 6-18: eight oz Milk Milk Milk Milk Milk Meat/Meat Alternate Ages 1-5: 1 %oz Ages 6 18: 2 oz *Sloppy Joes *Meatloaf (beef orfurke Y) Ketchup Pulled Chicken BBQ Sauce *Spaghetti & Meat Sauce with Ground Turkey or Beef *Pizza Vegetable Ages 1 5:1/a c Ages 6-18: 112 c (Double portion for salads) Italian Green Beans (fresh/frozen, not canned) Fresh Mashed Sweet Potato (not instant) Green Peas Steamed Baby Carrots (fresh/frozen, not canned) Mixed Vegetables Fruit or Vegetable Ages: 1-18: 1%c Pineapple Fruit Cocktail Fresh Apple Slices Salad (Spinach, Romaine, Tomato, Cucumber) 'A cup Lowfat Ranch Dressing Pears Grains Ages 1-5:1/2 slice/serving, % c Ages 6-18: 1 slice/serving, 1/z c Bun 100%Whole Grain Bread Soft Roll (Spaghetti), Garlic Bread Pizza Crust Milk Ages 1-5: four oz= Ages 6-18: eight oz • Milk Meat/Meat Alternate Ages 1-5: h oz Ages: 6-18:1 oz Soynut Butter Ages 1-5: 1 Tbsp Ages 6 and up: 2 Tbsp Jelly Provolone Cheese Slice Cheese Stick QAges Z Vegetable l-5:1/z c Ages 6-18: 3/ c Fruit/Juice Ages 1-5: 1/ c Ages 6-18: % c 100% Red Grape Juice Fresh Orange Slices Grains Ages 1-5: 1/2slicelserving, %c Ages 6-18: 1 slice/serving, % c 100% Whole Grain Bread Ages 1-5: 1 slice Ages 6 and up: 2 slices Soft Pita Bread 100% Whole Grain Crackers Animal Crackers IMPORTANT: Ages 1-5 based on meal pattern portion sizes for ages 3-5. *Requires a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. Caterer must supply this documentation to institution/facility. When a drink is not specifically listed with a snack, water is recommended as a beverage. (Note: water is NOT a creditable food item)_ All food must be peanut and tree nut free. Attachment 2 Cycle Menu B No Pork No Peanut 2019-2020 Refer to the Child Care Food Program Meal Pattern for Children (Attachment 1) when planning portion sizes for age groups specified in this contract Milk must be served with every breakfast, lunch and supper meal. Milk must be served with snack when indicated. Children one year of age must be served unflavored whole milk. Children two through five years old must be served either unflavored lowfat (1 percent) or unflavored fat free (skim) milk. Children six years old and older must be served unflavored or flavored [owfat (1 percent) or fat -free (skim) milk LUNCH II BREAKFAST Week Four MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Milk Ages 1-5: six oz Ages 6-18: eight oz Milk Milk Milk Milk Milk Meat/Meat Alternate Yogurt 4 oz cup Provolone Cheese Slice (1 oz) Vegetable/Fruit/Juice Ages 1-18:'/2 c Fruit Cocktail Applesauce Seasonal Fresh Fruit (cantaloupe, honeydew, mango, pineapple, strawberries, watermelon — no bananas/apples) 100% Apple Juice Banana (1 whole) Grains Ages 1-5: %2 slicelserving Ages 6-18: 1 slice/serving see Meal Pattern for cereal svg sizesgrain) Life Original Cereal (whole grain -rich) Bluebe Muffin 100% Whole Grain Bread Biscuit Butter orMarg_ Multi Grain Cheerios (100%whole Milk Ages t-5: six oz Ages 6-18: eight oz MiIk Milk Milk Milk Milk Meat/Meat Alternate Ages 1-5: 1 'A oz Ages 6-18: 2 oz *Chicken Alfredo Breaded Fish Ketchup *Bean Burrito *Chicken and (Vegetable Stir Fry) Hamburger (Lettuce and Tomato) Vegetable Ages 1-5:'/ c; Ages 6-18: Y2 c (Double portion for salads) Green Peas Cucumber Sticac Sta ed Baby Carrots (fresh/frozen, not canned) Vegetables (Stir Fry) Oven Fried Potatoes Fruit or Vegetable Ages: 1-18:'/a c Pineapple Tropical Mixed Fruit Fresh Bros, di Florets Lowfat Ranch Dip Mandarin Oranges Pears Grains Ages 1-5: A slice/serving, "A c Ages 6-18: 1 slice/serving, IA c Pasta (in entree) Soft Roll Tortilla (in entree) Brown Rice (100% whole grain) Bun Mustard, Mayo, Ketchup Milk Ages 1-5: four oz; Ages 6-18: eight oz Milk Milk MeatlMea#Alternate Ages 1-5: 1/2 oz Ages: 6-18: 1 oz Soynut Butter Ages 1-5: 1 Tbsp Ages 6 and up: 2 Tbsp Jelly Yogurt 4 oz cup Shredded Mozzarella Cheese Ages 1-5:'/2 oz Ages 6 and up: 1 oz ZV N Vegetable Ages 1-5:'A c Ages 6-18: 3/ c Tomato Sauce Ages 1-5: 1 Tbsp Ages 6 and up: 2 Tbsp Fruitljuice Ages 1-5:'A c Ages 6 18: % c Fresh Orange Wedges Peaches (children assemble own personal pings) Grains Ages 1-5:'/2 slice/serving,'/ c Ages 6-18: 1 slice/serving, 3 c 100% Whole Grain Crackers 100% Whole Grain Bread Ages 1-5: 1 slice Ages 6 and up: 2 slices Crackers (savory) fi Ages glis 1/2muifin Ages 6 and up: 1 whole IMPORTANT: Ages 1-5 based on meal pattern portion sizes for ages 3-5. *Requires a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. Caterer must supply this documentation to institution/facility. When a drink is not specifically listed with a snack, water is recommended as a beverage. (Note: water is NOT a creditable food item). All food must be peanut and tree nut free. Attachment 2 Cycle Menu B No Pork No Peanut 2019-2020 Refer to the Child Care Food Program Meal Pattern for Children (Attachment 1) when planning porton sizes for age groups specified in this contract Milk must be served with every breakfast, lunch and supper meal. Milk must be served with snack when indicated. Children one year of age must be served unflavored whole milk. Children two through five years old must be served either unflavored lowfat (1 percent) or unflavored fat free (skim) milk. Children six years old and older must be served unflavored or flavored lowfat (1 percent) or fat -free (skim) milk. [— tas Q tr Week Five MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Milk Ages 1-5: six oz Ages 6-18: eight oz Milk Milk Milk Milk Milk Meat/MeatAlternate Cheddar Cheese Slice (1 oz) Hard Bailed Egg (1/2 egg) Vegetable/Fruit/Juice Ages 1-18: % c Fruit Cocktail Pineapple Pears Banana (1 whole) Applesauce Grains Ages 1-5: % slice/serving Ages 6-18: 1 slice/serving Bluebeny Muffin (whole grain -rich) 100% Whole Grain Bagel 9 Cream Cheese Total Whole Grain Cereal (100% whole grain) Original Cheerios (100% whole grain) 100% Whole Grain Bread Rafter or Marg_ JL LUNCH Milk Ages 1-5: six oz Ages 6-18: eight oz Milk Milk Milk Milk Milk Meat/Meat Alternate Ages 1�: 1 '/ oz Ages 6-18: 2 oz Fresh Turkey Roast Gravy Seasoned Black Beans (at least % cages 1-5 and '/z a ages 6 12} *Lasagna (with Ground Turkey or Beef) *Tuna Salad Sandwich Pickles *Chicken Nuggets Honey Mustard Vegetable Ages 1-5:'/< c; Ages 6-18: % c (Double portion for salads) Peas and Carrots Fresh Bell Pepper Slices Crisp Steamed Broccoli (fresh/frozen, not canned) Mixed Vegetables Fresh Mashed Potato (not instant) Fruit or Vegetable A es: 1-18: % c g Peaches Tropical Mixed Fruit Fresh Clementine Wedges Seasonal Fresh Fruit (cantaloupe, honeydew, mango, pineapple, strawberries, watermelon — no bananas/apples) Salad (Spinach, Romaine, Tomato, Cucumber) Ya cup Italian Dressing Grains Ages 1-5:'/ slice/serving,'/ c Ages 6-18: 1 slice/serving, %c *Macaroni & Cheese Yellow Rice Lasagna Noodles Sandwich Bread Mayo Soft Roll Milk Ages 1-5: four oz; Ages 6-18: eight az Milk Meat/Meat Alternate Ages 1-5: %az Ages: 6-18: 1 oz Bean Dip (bean salsa or hummus) Yogurt 4 Oz cup QAges1-5: Z rn Vegetable Y2c Ages 6-18: % c Fruit/Juice Ages 1-5: % c Ages 6-18: % c 100% Orange Juice Fresh Apple Slices Grains Ages 1-5:'/ slice/serving, % c Ages 6-18:1 slice/serving, % c 9 Saltine Crackers Raisin Bread 1 slice; no icing)100% ( plain, Butter orMarg Whose Wheat Tortilla Cheese Crackers Graham Crackers {plain) IMPORTANT: Ages 1-5 based on meal pattern portion sizes for ages 3-5. *Requires a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. Caterer must supply this documentation to institution/facility. When a drink is not specifically listed with a snack, water is recommended as a beverage. (Note: water is NOT a creditable food item). All food must be peanut and tree nut free. City of Miami Invitation for Bid (IFB) Procurement Department Miami Riverside Center 444 SW 2nd Avenue, 6th Floor Miami, Florida 33130 Web Site Address: www.miamigov.com/procurement IFBNumber: Title: Issue Date/Time: IFBClosing Date/Time: Pre-Bid/Pre-Proposal Conference: Pre-Bid/Pre-Proposal Date/Time: Pre-Bid/Pre-Proposal Location: Deadline for Request for Clarification: Contracting Officer: Hard Copy Submittal Location: Contracting Officer E-Mail Address: Contracting Officer Facsimile: 1185386,1 Invitation for Bid for Meals for the Child Care Food Program 16-JAN-2020 02/20/2020 @ 14:00:00 None Friday, January 31, 2020 at 2:00pm Giraldo, Victoria City of Miami - City Clerk 3500 Pan American Drive Miami FL 33133 US VictoriaGiraldo@miamigov.com 305-400-5361 Page 1 of 44 Certification Statement Please quote on this form, if applicable, net prices for the item(s) listed. Return signed original and retain a copy for your files. Prices should include all costs, including transportation to destination. The City reserves the right to accept or reject all or any part of this submission. Prices should be firm for a minimum of 180 days following the time set for closing of the submissions. In the event of errors in extension of totals, the unit prices shall govern in determining the quoted prices. We (I) certify that we have read your solicitation, completed the necessary documents, and propose to furnish and deliver, F.O.B. DESTINATION, the items or services specified herein. The undersigned hereby certifies that neither the contractual party nor any of its principal owners or personnel have been convicted of any of the violations, or debarred or suspended as set in section 18-107 or Ordinance No. 12271. All exceptions to this submission have been documented in the section below (refer to paragraph and section). EXCEPTIONS: We (I) certify that any and all information contained in this submission is true; and we (I) further certify that this submission is made without prior understanding, agreement, or connection with any corporation, firm, or person submitting a submission for the same materials, supplies, equipment, or service, and is in all respects fair and without collusion or fraud. We (I) agree to abide by all terms and conditions of this solicitation and certify that I am authorized to sign this submission for the submitter. Please print the following and sign your name: PROPOSER NAME ADDRESS• PHONE: FAX EMAIL: CELL(Optional) • SIGNED BY - TITLE: DATE. FAILURE TO COMPLETE. SIGN. AND RETURN THIS FORM SHALL DISQUALIFY THIS RESPONSE. Page 2 of 44 Certifications Legal Name of Firm: Entity Type: Partnership, Sole Proprietorship, Corporation, etc. Year Established: Federal Employer Identification Number (FEIN) Office Location: City of Miami, Miami -Dade County, or Other Business Tax Receipt/ Occupational License Number: Business Tax Receipt/ Occupational License Issuing Agency: Business Tax Receipt/ Occupational License Expiration Date: Please list and acknowledge all addendum/addenda received. List the addendum/addenda number and date of receipt (i.e. Addendum No. 1, 1/07/19). If no addendum/addenda was/were issued, please insert N/A. If Bidder has a Local Office, as defined under Chapter 18/Article III, Section 18-73 of the City Code, has Bidder filled out, notarized, and included with its bid response the "City of Miami Local Office Certification" form? YES OR NO? (The City of Miami Local Office Certification form is located in the Oracle Sourcing system ("iSupplier"), under the Header/Notes and Attachments Section of this solicitation) Reference No. 1: Name of Company/Agency for which bidder is currently providing the services/goods as described in this solicitation, or has provided such services/goods in the past: Reference No. 1: Address, City, State, and Zip for above reference company/agency listed: Page 3 of 44 Reference No. 1: Name of Contact Person, Telephone Number and Email for above reference no. 1 Reference No. 1: Date of Contract or Sale for above reference no. 1 Reference No. 2: Name of Company/Agency for which bidder is currently providing the services/goods as described in this solicitation, or has provided such services/goods in the past: Reference No. 2: Address, City, State, and Zip for above reference company/agency listed: Reference No. 2: Name of Contact Person, Telephone Number and Email for above reference no. 2 Reference No. 2: Date of Contract or Sale for above reference no. 2 Reference No. 3: Name of Company/Agency for which bidder is currently providing the services/goods as described in this solicitation, or has provided such services/goods in the past: Reference No. 3: Address, City, State, and Zip for above reference company/agency listed: Reference No. 3: Name of Contact Person,Telephone Number and Email for above reference no. 3 Reference No. 3: Date of Contract or Sale for above reference no. 3 Page 4 of 44 Line: 1 Description: GROUP A- AFTER SCHOOL PROGRAM (AFTERNOON SNACK) Line: 1.1 Description: Child Care Food Program- Individual Itemized Servings -Afternoon Snacks (Ages 6 to 12) for After School Program. The estimated number of units is based on the estimated total number of snacks per day (1384) times the estimated number of serving days per year (219). Category: 95218-00 Unit of Measure: Each Unit Price: $ Number of Units: 303,096 Total: $ Line: 2 Description: GROUP B- DAY CARE CENTERS Line: 2.1 Description: Child Care Food Program- Breakfast (Ages 1 to 5) for City of Miami Day Care Centers. The estimated number of units is based on the estimated total number of breakfast meals per day (50) times the estimated number of serving days per year (276). Category: 95218-00 Unit of Measure: Each Unit Price: $ Line: 2.2 Number of Units: 13,800 Total: $ Description: Child Care Food Program- Lunch (Ages 1 to 5) for City of Miami Day Care Centers. The estimated number of units is based on the estimated total number of lunch meals per day (80) times the estimated number of serving days per year (276). Category: 95218-00 Unit of Measure: Each Unit Price: $ Line: 2.3 Number of Units: 22,080 Total: $ Page 5 of 44 Description: Child Care Food Program- Afternoon Snack (Ages 1 to 5) for City of Miami Day Care Centers. The estimated number of units is based on the estimated total number of afternoon snacks per day (80) times the estimated number of serving days per year (276). Category: 95218-00 Unit of Measure: Each Unit Price: $ Number of Units: 22,080 Total: $ Page 6 of 44 Invitation for Bid (IFB) 1185386,1 Table of Contents Terms and Conditions 8 1. General Conditions 8 1.1. GENERAL TERMS AND CONDITIONS 8 2. Special Conditions 36 2.1. PURPOSE 36 2.2. DEADLINE FOR RECEIPT OF REQUEST FOR ADDITIONAL INFORMATION/CLARIFICATION 36 2.3. PRE-BID/PRE-PROPOSAL CONFERENCE 36 2.4. BIDDERS MINIMUM QUALIFICATIONS 36 2.5. ASSIGNMENT AND SUBCONTRACTING 37 2.6. INSURANCE REQUIREMENTS 37 2.7. CURES 39 2.8. TIE BIDS 39 2.9. ADDITIONAL TERMS AND CONDITIONS 40 2.10. TERM OF CONTRACT 40 2.11. CONDITIONS FOR RENEWAL 40 2.12. LIVING WAGE 40 2.13. NON -APPROPRIATION OF FUNDS 40 2.14. METHOD OF AWARD 41 2.15. NO STYROFOAM 41 2.16. DELIVERY 41 2.17. SPECIFICATIONS AND BID PACKAGE 41 2.18. UNIT PRICE ADJUSTMENTS 42 2.19. FAILURE TO PERFORM 42 2.20. ADDITIONS/DELETIONS OF FACILITIES/ITEMS/PRODUCTS 42 2.21. PROJECT MANAGER 42 2.22. ACCESS TO CATERER SITE 42 2.23. PRIMARY CLIENT (FIRST PRIORITY) 42 2.24. TERMINATION 43 3. Specifications 44 3.1. SPECIFICATIONS/SCOPE OF WORK 44 Page 7 of 44 Invitation for Bid (IFB) 1185386,1 Terms and Conditions 1. General Conditions 1.1. GENERAL TERMS AND CONDITIONS 1. GENERAL TERMS AND CONDITIONS FOR INVITATION FOR BID (IFB) - References to goods only apply insofar as they are applicable to "Goods" as defined in Section 18-73 of the City Code. References to "Professional and Personal Services" are as defined in Section 18-73 of the City Code. Intent: The General Terms and Conditions described herein apply to the acquisition of goods/ services with an estimated aggregate cost of $25,000.00 or more. Definition: A Formal Solicitation is defined as issuance of an Invitation for Bids, Request for Proposals, Request for Qualifications, or Request for Letters of Interest pursuant to the City of Miami (City) Procurement Code and/or Florida Law, as amended. Formal Solicitation and Solicitation shall be defined in the same manner herein. 1.1. ACCEPTANCE OF GOODS - Any good(s) delivered under this Formal Solicitation, if applicable, shall remain the property of the Bidder until a physical inspection and actual usage of the good is made, and thereafter is accepted as satisfactory to the City. It must comply with the terms herein and be fully in accordance with specifications and of the highest quality. In the event the goods supplied to the City are found to be defective or do not conform to specifications, the City reserves the right to cancel the order upon written notice to the Successful Bidder/Contractor and return the product to the Successful Bidder/Contractor at the Successful Bidder/Contractor's expense. 1.2. ACCEPTANCE OF OFFER - The signed or electronic submission of a Bidder's response shall be considered an offer on the part of the Bidder; such offer shall be deemed accepted upon issuance by the City of a Purchase Order. 1.3. ACCEPTANCE/REJECTION - The City reserves the right to accept, reject any or all, or portion of responses after opening/closing date, and request re -issuance on the goods/services described in the Formal Solicitation. In the event of a rejection, the Director of Procurement shall notify all affected Bidders and provide a written explanation for such rejection. The City also reserves the right to reject the Response of any Bidder which has previously failed to properly perform under the Terms and Conditions of a City Contract, to deliver on time contracts of a similar nature, and which is not capable to perform the requirements defined in this Formal Solicitation. The foregoing is not an all-inclusive list of reasons for which a response may be rejected. The City further reserves the right to waive any irregularities, minor informalities, or technicalities in any or all responses and may, at its sole discretion, re -issue the Formal Solicitation. 1.4. ADDENDA - It is the Bidder's responsibility to ensure receipt of all Addenda. Responses to questions/inquiries from prospective Bidders will be provided in the form of an Addendum. Addenda are available at the City's website Page 8 of 44 Invitation for Bid (IFB) 1185386,1 at: http://www miamigov.com/Procurement/pages/SupplierCorner/default.asp 1.5. ALTERNATE RESPONSES -Alternate responses will not be considered, unless specifically requested by the City. 1.6. ASSIGNMENT - Successful Bidder/Contractor agrees not to subcontract, assign, transfer, convey, sublet, pledge, encumber, or otherwise dispose of the resulting Contract, in whole or in part, or any or all of its rights, title or interest herein, without the City's prior written consent. 1.7. ATTORNEY'S FEES - In connection with any litigation, appellate, administrative, mediation, and/or arbitration arising out of the resulting Contract, each party shall bear their own attorney's fees through and including, appellate litigation and any post judgment proceedings. 1.8. AUDIT RIGHTS AND RECORDS RETENTION -The Successful Bidder/Contractor agrees to provide access at all reasonable times to the City, or to any of its duly authorized representatives, to any books, documents, papers, and records of Successful Bidder/Contractor which are directly pertinent to this Formal Solicitation, for the purpose of audit, examination, excerpts, and transcriptions. The Successful Bidder/Contractor shall maintain and retain any and all of the books, documents, papers, and records pertinent to the resulting Contract for three (3) years after the City makes fmal payment and all other pending matters are closed. Successful Bidder's/Contractor's failure to, or refusal to comply with this condition, shall result in the immediate cancellation of this Contract by the City. The Audit Rights set forth in Section 18-102 of the City Code apply as supplemental terms and are deemed as being incorporated by reference herein. 1.9. AVAILABILITY OF CONTRACT STATE-WIDE - Any governmental, not -for -profit, or quasi -governmental entity in the State of Florida, may avail itself of this Contract and purchase any, and all goods/services, specified herein from the Successful Bidder/Contractor at the Contract price(s) established herein, when permissible by Federal, State, and local laws, rules, and regulations. Additionally, any governmental entity outside of the State of Florida but, within the Continental United States of America, may avail itself to this Contract and purchase any and all goods/services, specified herein from the Successful Bidder/Contractor at the Contract price(s) established herein, when permissible by Federal, State, and local laws, rules, and regulations. Each governmental, not -for -profit or quasi -governmental entity which uses this Formal Solicitation and resulting Contract will establish its own Contract, place its own orders, issue its own purchase orders, be invoiced there from and make its own payments, determine shipping terms and issue its own exemption certificates as required by the Successful Bidder/Contractor. 1.10. AWARD OF CONTRACT - A. The Formal Solicitation, any addenda issued, the Bidder's response, and the Purchase Order shall constitute the entire Contract, unless modified in accordance with any ensuing Contract, or amendment. B. The award of a Contract, where there are Tie Bids, the tie breaker will be decided by the Director of Page 9 of 44 Invitation for Bid (IFB) 1185386,1 Procurement or designee, in the instance that Tie Bids cannot be determined by applying Florida Statute 287.087, Preference to Businesses with Drug -Free Workplace Programs. C. The award of this Contract may be preconditioned on the subsequent submission of other documents as specified in the Special Conditions or Specifications/Scope of Work. Bidder may be found non -responsive if such documents are not submitted in a timely manner and in the form required by the City. Where Bidder is found non -responsive, the City, through action taken by the Department of Procurement, will void its acceptance of the Bidder's Response and may accept the Response from the next lowest responsive, responsible Bidder most advantageous to the City or may re -solicit for the goods/services. The City, at its sole discretion, may seek monetary restitution from Bidder and/or its bid bond or guaranty, and/or similar security, if applicable, as a result of damages or increased costs sustained as a result of the Bidder's failure to satisfy the City's requirements. D. The term of the Contract shall be specified in one of three documents which shall be issued to the Successful Bidder. These documents may either be, a Purchase Order, Notice of Award, and/or Contract Award Sheet. E. The City reserves the right to automatically extend this Contract for up to one hundred twenty (120) calendar days beyond the stated Contract term, in order to provide City departments with continual service and supplies while a new Contract is being solicited, evaluated, and/or awarded. If the right to extend is exercised, the City shall notify the Successful Bidder/Contractor, in writing, of its intent to extend the Contract in accordance with the existing terms and conditions for a specified number of days. Additional extensions beyond the first one hundred twenty (120) day extension may occur, if, the City and the Successful Bidder/Contractor are in mutual agreement of such extensions. F. Where the Contract involves a single shipment of goods to the City, the Contract term shall conclude upon completion of the expressed or implied warranty periods. G. The City reserves the right to award the Contract on a split -order, lump sum, individual -item basis, or such method of award in the best interest of the City, unless otherwise specified. H. A Contract may be awarded to the Successful Bidder/Contractor by the City Commission based upon the minimum qualification requirements reflected herein. 1.11. BID BOND/ BID SECURITY - A cashier's or certified check issued by a bank authorized to transact banking business in Florida, or a Bid Bond/Bid Security signed by a surety company that is licensed to do business in the State of Florida, payable to the City of Miami, for the amount as specified in the bid, is required from all Bidders, if so indicated under the Special Conditions. This check or bond guarantees that a Bidder will accept the Contract, as bid, if it is awarded to Bidder. Bidder shall forfeit bid deposit to the City, should City award Contract to Bidder and Bidder fails to accept the award. The City reserves the right to reject any and all surety tendered to the City. Bid deposits are returned to unsuccessful Bidders within ten (10) days after the award and Successful Bidder's acceptance of award. If one hundred eighty (180) days have passed after the date of the Formal Solicitation closing date, and no Contract has been awarded, all bid deposits will be returned on demand. 1.12. BID SECURITY FORFEITED LIQUIDATED DAMAGES -Failure to execute a Contract and/or file an Page 10 of 44 Invitation for Bid (IFB) 1185386,1 acceptable Performance Bond, when required, as provided herein, shall be just cause for the annulment of the award and the forfeiture of the Bid Bond/Bid Security to the City, which forfeiture shall be considered, not as a penalty, but in mitigation of damages sustained which cannot be determined at the time of award. Award may then be made to the next lowest responsive and responsible Bidder, or all Bid responses may be rejected. 1.13. BID RESPONSE FORM (HARDCOPY FORMAT) - All required forms in the Formal Solicitation should be completed, signed, and submitted accordingly as specified to in the Formal Solicitation. Digital signatures may only be utilized if expressly permitted in the solicitation. 1.14. BRAND NAMES - If, and wherever in the specifications, brand names, makes, models, names of any manufacturers, trade names, or Bidder catalog numbers are specified, it is for the purpose of establishing the type, function, minimum standard of design, efficiency, grade, or quality of goods only. When the City does not desire to rule out other competitors' brands or makes, the phrase "APPROVED EQUAL" is added. Unless otherwise specified, any manufacturers' names, trade names, brand names, information or catalog numbers listed in a specification are descriptive, not restrictive or exclusive. The Bidder shall provide any equipment that meets or exceeds the applicable specifications, including without limitation the following: Equal in every important attribute, to include industry quality measurable standard, quality of product, accessibility of distribution, durability/reliability/dependability and warranty coverage, and the delivery schedule. When bidding an "APPROVED EQUAL", Bidders shall submit, with their response, complete sets of necessary data (e.g., factory information sheets, specifications, brochures, etc.) in order for the City to evaluate and determine the equality of the item(s) bid. The Bidder shall demonstrate comparability, including appropriate catalog materials, literature, specifications, test data, etc. The City shall be the sole judge of equality and its decision shall be final. The City shall determine in its sole discretion, subject to the concurrence of the Project Manager whether goods are acceptable as an equivalent. Unless otherwise specified, evidence in the form of samples may be requested, if the proposed brand is other than specified by the City. Such samples are to be furnished after Formal Solicitation opening/closing, upon request of the City. If samples are requested by the City, such samples must be received by the City no later than seven (7) calendar days after a formal request is made. When "NO SUBSTITUTION" is used in conjunction with a manufacturer's name, brand name, and/or model number, that named item is the only item that will be accepted by the City in that particular instance. 1.15. CANCELLATION -The City reserves the right to cancel this Formal Solicitation, before its opening/closing. In the event of cancellation, the Director of Procurement shall notify all prospective Bidders and provide a written explanation for the cancellation. There shall be no recourse against the City for a cancellation made in accordance with this Section. 1.16. CAPITAL EXPENDITURES - Successful Bidder/Contractor understands that any capital expenditures that the Successful Bidder/Contractor makes, or prepares to make, in order to deliver/perform the goods/services required by the City, is a business risk which the Successful Bidder/Contractor must assume. The City will not be obligated to reimburse amortized or unamortized capital expenditures, or to maintain the approved status of any Successful Bidder/Contractor. If Successful Bidder/Contractor has been unable to recoup its capital expenditures during the time it is rendering such goods/services, it shall not have any claim upon the City. Page 11 of 44 Invitation for Bid (IFB) 1185386,1 1.17. CITY NOT LIABLE FOR DELAYS -It is further expressly agreed that in no event shall the City be liable for, or responsible to, the Bidder, any subcontractor, or to any other person for, or on account of, any stoppages or delay in the work herein provided for by injunction, or other legal or equitable proceedings, or on account of any delay for any cause over which the City has no control. 1.18. COLLUSION - Bidder, by submitting a response, certifies that its response is made without previous understanding, agreement, or connection either with any person, firm, or corporation submitting a Bid for the same goods/services, or with the City of Miami's Procurement Department or initiating department. The Bidder certifies that its response is fair, without control, collusion, fraud, or other illegal action. Bidder certifies that it is in compliance with the Conflict of Interest and Code of Ethics Laws. The City will investigate all potential situations where collusion may have occurred, and the City reserves the right to reject any and all Bids where collusion may have occurred. 1.19. COMPLIANCE WITH FEDERAL, STATE AND LOCAL LAWS - Successful Bidder/Contractor understands that contracts between private entities and local governments are subject to certain laws, codes, and regulations, including laws pertaining to public records, sunshine (open meetings), conflict of interest, ethics records keeping, etc. City and Successful Bidder/Contractor agree to comply with and observe all applicable laws, codes, regulations, and ordinances, and to secure all applicable public approvals and/or consents, of any governmental agency and/or owner of intellectual property rights as that may in any way affect the goods or services offered, including, but not limited to: A. Executive Order 11246, which prohibits discrimination against any employee, applicant, or client because of race, creed, color, national origin, sex, or age with regard to, but not limited to, the following: employment practices, rate of pay or other compensation methods, and training selection. B. Occupational, Safety and Health Act (OSHA), as applicable to this Formal Solicitation. C. The State of Florida Statutes, Section 287.133(3)(A) on Public Entity Crimes. D. Environment Protection Agency (EPA), as applicable to this Formal Solicitation. E. Uniform Commercial Code (Florida Statutes, Chapter 672). F. Americans with Disabilities Act of 1990, as amended. G. National Institute of Occupational Safety Hazards (NIOSH), as applicable to this Formal Solicitation. H. National Forest Products Association (NFPA), as applicable to this Formal Solicitation. I. City Procurement Ordinance, City Code Section 18, Article III. Page 12 of 44 Invitation for Bid (IFB) 1185386,1 J. Conflict of Interest, City Code Section 2-611;61. K. Cone of Silence, City Code Section 18-74. L. The Florida Statutes Sections 218.70 to 218.79, the Prompt Payment Act. Lack of knowledge by the Successful Bidder/Contractor will in no way be a cause for relief from responsibility. Non-compliance with all applicable local, State, and Federal directives, orders, codes, rules, regulations, and laws may be considered grounds for termination of Contract at the option of the City Manager. Copies of the City Ordinances may be obtained from the City Clerk's Office. 1.20. CONE OF SILENCE - Pursuant to Section 18-74 of the City of Miami Code, a "Cone of Silence" is imposed upon each Formal Solicitation once advertised and terminates at the time the City Manager issues a written recommendation to the Miami City Commission. The Cone of Silence shall be applicable only to Formal Solicitations for the provision of goods and services for amounts greater than $200,000. The Cone of Silence prohibits any communication regarding Formal Solicitations between, among others: Potential vendors, service providers, bidders, lobbyists or consultants and the City's professional staff including, but not limited to, the City Manager and the City Manager's staff; the Mayor, City Commissioners, or their respective staffs. The provision does not apply to, among other communications: oral communications with the City Procurement staff, provided the communication is limited strictly to matters of process or procedure already contained in the Formal Solicitation document; the provisions of the Cone of Silence do not apply to oral communications at duly noticed site visits/inspections, pre -bid conferences, or public presentations made to the Miami City Commission during a duly noticed public meeting; or communications in writing or by email at any time with any City employee, official or member of the City Commission unless specifically prohibited by the applicable Formal Solicitation documents; or communications in connection with the collection of industry comments or the performance of market research regarding a particular Formal Solicitation by City Procurement staff. Bidders must file a copy of any written communications with the Office of the City Clerk, which shall be made available to any person upon request. The City shall respond in writing and file a copy with the City Clerk's Office, which shall be made available to any person upon request. Written communications may be in the form of an e-mail, or fax with a copy to the City Clerk's Office being required. In addition to any other penalties provided by law, violation of the Cone of Silence by any Bidder shall render any award voidable. A violation by a particular Bidder, lobbyist or consultant shall subject same to potential penalties pursuant to the City Code. Any person having personal knowledge of a violation of these provisions shall report such violation to the State Attorney and/or may file a complaint with the Miami Dade County Commission on Ethics. This language is only a summary of the key provisions of the Cone of Silence. Please review City of Miami Code Section 18-74 for a complete and thorough description of the Cone of Silence. You may contact the City Clerk's Office at 305-250-5360 or clerks@miamigov.com, to obtain a copy of same. Page 13 of 44 Invitation for Bid (IFB) 1185386,1 1.21. CONFIDENTIALITY - As a political subdivision, the City of Miami is subject to the Florida Government in the Sunshine (public Meetings) Act and Public Records Act. If this Contract contains a confidentiality provision, it shall have no application when disclosure is required by Florida law or upon court order. 1.22. CONFLICT OF INTEREST - Bidders, by responding to this Formal Solicitation, certify that to the best of their knowledge or belief, no elected/appointed official or employee of the City of Miami is fmancially interested, directly or indirectly, in the purchase of goods/services specified in this Formal Solicitation. Any such interests on the part of the Bidder or its employees must be disclosed in writing to the City. Further, Bidder shall disclose the name of any City employee who owns, directly or indirectly, an interest of five percent (5%) or more of the total assets of capital stock in Bidder's firm. A. Bidder further agrees not to use or attempt to use any knowledge, property, or resource which may be within his/her trust, or perform his/her duties, to secure a special privilege, benefit, or exemption for himself/herself, or others. Bidder may not disclose or use information not available to members of the general public and gained by reason of his/her position, except for information relating exclusively to governmental practices, for his/her personal, or benefit, or for the personal gain, or benefit of any other person, or business entity. B. Bidder hereby acknowledges that he/she has not contracted or transacted any business with the City or any person, or agency acting for the City, and has not appeared in representation of any third party before any board, Commission, or agency of the City within the past two years. Bidder further warrants that he/she is not related, specifically the spouse, son, daughter, parent, brother, or sister, to: (i) any member of the Commission; (ii) the Mayor; (iii) any City employee; or (iv) any member of any board or agency of the City. C. A violation of this section may subject the Bidder to immediate termination of any contract with the City, and imposition of the maximum fine and/or any penalties allowed by law. Additionally, violations may be considered by and subject to action by the Miami -Dade County Commission on Ethics. 1.23. COPYRIGHT OR PATENT RIGHTS - Bidders warrant that there has been no violation of copyright or patent rights in manufacturing, producing, or selling the goods shipped or ordered and/or services provided as a result of this Formal Solicitation, and Bidders agree to hold the City harmless from any and all liability, loss, or expense occasioned by any such violation. 1.24. COST INCURRED BY BIDDER - All expenses involved with the preparation and submission of Bids to the City, or any work performed in connection therewith shall be borne by the Bidder. 1.25. DEBARMENT AND SUSPENSIONS (SECTION 18-107) - A. Authority and requirement to debar/suspend. After reasonable notice to an actual or prospective Contractual Party, and after reasonable opportunity for such party to be heard, the City Manager, after consultation with the Chief Procurement Officer and the City Attorney, shall have the authority to debar a Contractual Party, for the causes listed below, from consideration for award of City Contracts. The debarment shall be for a period of not fewer than three (3) years. The City Manager shall also have the authority to suspend a Contractual Party from consideration for award of City Contracts if there is probable cause for debarment, pending the debarment Page 14 of 44 Invitation for Bid (IFB) 1185386,1 determination. The authority to debar/suspend contractors shall be exercised in accordance with regulations which shall be issued by the Chief Procurement Officer after approval by the City Manager, the City Attorney, and the City Commission. B. Causes for debarment/suspension. Causes for debarment or suspension include the following: 1) Conviction for commission of a criminal offense incident to obtaining or attempting to obtain a public or private Contract or subcontract, or incident to the performance of such Contract or subcontract. 2) Conviction under state or federal statutes of embezzlement, theft, forgery, bribery, falsification or destruction of records, receiving stolen property, or any other offense indicating a lack of business integrity or business honesty. 3) Conviction under state or federal antitrust statutes arising out of the submission of Bids or Proposals. 4) Violation of Contract provisions, which is regarded by the Chief Procurement Officer to be indicative of non -responsibility. Such violation may include failure without good cause to perform in accordance with the terms and conditions of a Contract or to perform within the time limits provided in a Contract, provided that failure to perform caused by acts beyond the control of a party shall not be considered a basis for debarment/suspension. 5) Debarment/suspension of the Contractual Party by any federal, state or other governmental entity. 6) False certification pursuant to paragraph C below. 7) Found in violation of a zoning ordinance or any other city ordinance or regulation and for which the violation remains noncompliant. 8) Found in violation of a zoning ordinance or any other city ordinance or regulation and for which a civil penalty or fine is due and owing to the city. 9) Any other cause judged by the City Manager to be so serious and compelling as to affect the responsibility of the Contractual Party performing city Contracts. C. Certification. All Contracts for goods and services, sales, and leases by the city shall contain a certification that neither the Contractual Party nor any of its principal owners or personnel have been convicted of any of the violations set forth above or debarred or suspended as set forth in paragraph (b)(5). D. Debarment and suspension decisions. Subject to the provisions of paragraph (a), the City Manager shall render a written decision stating the reasons for the debarment or suspension. A copy of the decision shall be provided promptly to the Contractual Party, along with a notice of said parry's right to seek judicial relief. 1.26. DEBARRED/SUSPENDED VENDORS - An entity or affiliate who has been placed on the State of Florida Page 15 of 44 Invitation for Bid (IFB) 1185386,1 debarred or suspended vendor list may not submit a Response for a solicitation to provide goods or services to a public entity; may not submit a Response to a solicitation with a public entity for the construction or repair of a public building or public work; may not submit response on leases of real property to a public entity; may not be awarded or perform work as a contractor, supplier, subcontractor, or consultant under a contract with any public entity; and may not transact business with any public entity. 1.27. DEFAULT/FAILURE TO PERFORM -The City shall be the sole judge of nonperformance, which shall include any failure on the part of the Successful Bidder/Contractor to accept the award, to furnish required documents, and/or to fulfill any portion of this Contract within the time stipulated. Upon default by the Successful Bidder/Contractor to meet any terms of a Contract, the City will notify the Successful Bidder/Contractor of the default and will provide the Successful Bidder/Contractor three (3) days (weekends and holidays excluded) upon notification, by the City, to remedy the default. Failure by the Successful Bidder/Contractor to correct the default within the required three (3) days, shall result in the Contract being terminated upon the City notifying in writing the Successful Bidder/Contractor of its intentions and the effective date of the termination. The following shall constitute default: A. Failure to perform the work or deliver the goods/services required under the Contract, and/or within the time required, or failing to use the subcontractors, entities, and personnel as identified and set forth, and to the degree specified in the Contract. B. Failure to begin the work under this Contract within the time specified. C. Failure to perform the work with sufficient workers and equipment, or with sufficient materials to ensure timely completion. D. Neglecting or refusing to remove materials or perform new work where prior work has been rejected as nonconforming with the terms of the Contract. E. Becoming insolvent, being declared bankrupt, or committing any act of bankruptcy or insolvency, or making an assignment for the benefit of creditors, if the insolvency, bankruptcy, or assignment renders the Successful Bidder/Contractor incapable of performing the work in accordance with, and as required by the Contract. F. Failure to comply with any of the terms of the Contract in any material respect. All costs and charges incurred by the City as a result of a default, or a default incurred beyond the time limits stated, together with the cost of completing the work, shall be deducted from any monies due, or which may become due on this Contract to the Successful Bidder/Contractor. 1.28. DETERMINATION OF RESPONSIVENESS AND RESPONSIBILITY - Each Bid will be reviewed to determine if it is responsive to the submission requirements outlined in the Formal Solicitation. A.Responsive Bid is one which follows the requirements of the Formal Solicitation, includes all documentation, is submitted in the format outlined in the Formal Solicitation, is of timely submission, and has appropriate signatures Page 16 of 44 Invitation for Bid (IFB) 1185386,1 as required on each document. Failure to comply with these requirements may deem a Bid non -responsive. B. Determination of Responsibility. A Responsible Bidder shall mean a Bidder who has submitted a Bid and who has the capability, as determined under Section 18-95 of the City Code, in all respects to fully perform the Contract requirements, and the integrity and reliability of which give reasonable assurance of good faith and performance. 1) Bids will only be considered from any person or firm who are regularly engaged in the business of providing the good(s)/service(s) required by the Formal Solicitation. Bidder must be able to demonstrate a satisfactory record of performance and integrity, and have sufficient fmancial, material, equipment, facility, personnel resources, and expertise to meet all contractual requirements. 2) The City may consider any information available regarding the fmancial, technical, and other qualifications and abilities of a Bidder, including past performance (experience) with the City or any other governmental entity, in making the award. 3) The City may require the Bidder(s) to provide documentation that they have been designated as an authorized representative of a manufacturer or supplier which is the actual source of supply, if required by the Formal Solicitation. 1.29. DISCOUNTS OFFERED DURING TERM OF CONTRACT -Discount prices offered in the Response shall be fixed after the award of a Contract by the Commission, unless otherwise specified in the Special Terms and Conditions. Price discounts, off the original prices quoted in the Response, will be accepted from Successful Bidder/Contractor during the term of the Contract. Such discounts shall remain in effect for a minimum of one hundred and eighty (180) days from approval by the City Commission. Any discounts offered by a manufacturer to Successful Bidder/Contractor will be passed on to the City. 1.30. DISCREPANCIES, ERRORS, AND OMISSIONS -Any discrepancies, errors, or omissions in the Formal Solicitation, or Addenda (as applicable), should be reported in writing to the City's Procurement Depaitnient. Should it be found necessary, a written Addendum will be incorporated in the Formal Solicitation and will become part of the Purchase Order (Contract documents). The City will not be responsible for any oral instructions, clarifications, or other communications. A. Order of Precedence. Any inconsistency in this Formal Solicitation shall be resolved by giving precedence to the following documents, the first of such list being the governing documents. 1) Addenda (if applicable) 2) Specifications 3) Special Conditions 4) General Terms and Conditions 1.31. EMERGENCY/DISASTER PERFORMANCE -In the event of a natural disaster or other emergency, or disaster situation, the Successful Bidder/Contractor shall provide the City with the commodities/services defined Page 17 of 44 Invitation for Bid (IFB) 1185386,1 within the scope of this Formal Solicitation at the price contained within Bidder's response. Further, Successful Bidder/Contractor shall deliver/perform for the City on a priority basis during such times of emergency. 1.32. ENTIRE BID CONTRACT -The Bid Contract consists of any amendments to the Bid Contract, the Formal Solicitation, including any addenda, Bidder's Response and any written agreement entered into by the City of Miami and Successful Bidder/Contractor, and represents the entire understanding and agreement between the parties with respect to the subject matter hereof and supersedes all other negotiations, understanding, and representations, if any, made by and between the parties. To the extent that the Bid Contract conflicts with, modifies, alters or changes any of the terms and conditions contained in the Formal Solicitation and/or Bid, the Formal Solicitation, including any addenda, and then the Bid shall control. This Contract may be amended only by a written agreement signed by the City and Successful Bidder/Contractor. 1.33. ESTIMATED QUANTITIES - Estimated quantities or dollars are provided for the Bidder's guidance only: (a) estimates are based on the City's anticipated needs and/or usage during a previous contract period and; (b) the City may use these estimates to determine the low Bidder. Estimated quantities do not contemplate or include possible additional quantities that may be ordered by other government, quasi -government or non-profit entities utilizing this Contract. No guarantee is expressed or implied as to quantities that will be purchased during the Contract period. The City is not obligated to place an order for any given amount subsequent to the award of the Contract. Said estimates may be used by the City for purposes of determining the low Bidder meeting specifications. The City reserves the right to acquire additional quantities at the prices bid or at lower prices in this Formal Solicitation. 1.34. EVALUATION OF RESPONSES - A. Rejection of Bids. The City may reject a Bid for any of the following reasons: 1) Bidder fails to acknowledge receipt of addenda; 2) Bidder misstates or conceals any material fact in the Bid; 3) Bid does not conform to the requirements of the Formal Solicitation; 4) Bid requires a conditional award that conflicts with the method of award; 5) Bid does not include required samples, certificates, licenses; and, 6) Bid was not executed by the Bidder's authorized agent. The foregoing is not an all-inclusive list of reasons for which a Bid may be rejected. The City may reject, and/or re -advertise for all or any portion of the Formal Solicitation, whenever it is deemed in the best interest of the City. B. Elimination from Consideration. 1) A Bid Contract shall not be awarded to any person or firm which is in arrears to the City upon any debt or contract, or which is a defaulter as surety or otherwise upon any obligation to the City. 2) A Bid Contract may not be awarded to any person or firm which has failed to perform under the terms and conditions of any previous contract with the City or failed to deliver on time, under contracts of a similar nature. 3) A Bid contract may not be awarded to any person or firm who has been debarred by the City, in accordance with the City's Debarment and Suspension Ordinance (Section 18-107), or is currently debarred by the State of Florida or Page 18 of 44 Invitation for Bid (IFB) 1185386,1 any political subdivision, or is on the convicted vendor's list per Section 287.133, Florida Statutes. 1.35. EXCEPTIONS TO GENERAL TERMS AND/OR SPECIAL CONDITIONS OR SPECIFICATIONS - Exceptions to the specifications shall be listed in the Bid and shall reference the applicable section. Any exceptions to the General Terms and/or Special Conditions shall be cause for a Bid to be considered non -responsive. 1.36. Freight on Board (F.O.B) DESTINATION -Unless otherwise specified in the Formal Solicitation, all prices quoted/proposed by the Bidder must be F.O.B. DESTINATION, inside delivery, with all delivery costs and charges included in the bid price, unless otherwise specified in this Formal Solicitation. Failure to do so may be cause for rejection of Bid. 1.37. FIRM PRICES - The Bidder warrants that prices, terms, and conditions quoted in its Bid will be firm throughout the duration of the Bid Contract unless otherwise specified in the Formal Solicitation. Such prices will remain firm for the period of performance, or resulting purchase orders, or Bid Contracts. 1.38. FLORIDA MINIMUM WAGE AND CITY OF MIAMI LIVING WAGE ORDINANCE - A. Florida Minimum Wage. In accordance with the Constitution of the State of Florida, Article X, Section 24, employers shall pay employee wages no less than the minimum wage for all hours worked in Florida. Accordingly, it is the Successful Bidder's/Contractor's and their subcontractor's responsibility to understand and comply with this Florida minimum wage requirement and pay its employees the current established hourly minimum wage rate. This minimum wage rate is subject to change or adjusted by the rate of inflation using the consumer price index ("CPI") for urban wage earners and clerical workers, CPI-W, or a successor index as calculated by the United States Department of Labor. Each adjusted minimum wage rate calculated, shall be determined and published by the Agency Workforce Innovation on September 30th of each year and take effect on the following January 1st. It is the Bidder's and their subcontractor's (if applicable), full responsibility to determine whether any of their employees may be impacted by this Florida Minimum Wage Law, at any given point in time during the term of the Bid Contract. If impacted, Bidder must provide, with its bid, employee name(s), job title(s), job description(s), and current pay rate(s). Failure to submit this information at the time of bid submittal constitute Successful Bidder's/Contractor's acknowledgement and understanding that the Florida Minimum Wage Law will not impact its prices throughout the term of the Bid Contract, and a waiver of any contractual price increase request(s). The City reserves the right to request and the Successful Bidder/Contractor must provide for any, and all information to make a wage and contractual price increase(s) determination. B. City of Miami Living Wage Ordinance. The City of Miami adopted a Living Wage Ordinance for City Service Contracts with a total contract value exceeding $100,000 annually, and that have been competitively solicited and awarded on, or after January 1, 2017 by the City. "Service Contract" means a contract to provide services to the City, excluding, however, professional services as defined by the "Consultants Competitive Negotiation Act" set forth in F.S. § 287.055, and Section 18-87 of the City Code, and/or the other exclusions provided by Section 18-557 of the City Code. Section 18-557 is attached as Attachment A. Please see provisions in Attachment A. If a solicitation requires services, effective on January 1, 2017, Contractors must pay to all its employees, who provide services, a living wage of no less than $15.00 per hour without health benefits; or a wage of no less than $13.19 an hour, with health benefits. Page 19 of 44 Invitation for Bid (IFB) 1185386,1 This language is only a summary of the key provisions of the City of Miami Living Wage Ordinance. Please review Attachment A, attached hereto, for a complete and thorough description of the City of Miami Living Wage Ordinance. 1.39. GOVERNING LAW AND VENUE - The validity and effect of any Bid Contract as a result of this Formal Solicitation shall be governed by the laws of the State of Florida. The parties agree that any action, mediation, or arbitration arising out of the Bid Contract shall take place in Miami -Dade County, Florida. In any action or proceeding each party shall bear their own respective attorney's fees. 1.40. HEADINGS AND TERMS - The headings to the various paragraphs of the Bid Contract have been inserted for convenient reference only and shall not in any manner be construed as modifying, amending, or affecting in any way, the expressed terms and conditions hereof. 1.41. HEALTH INSURANCE PORTABILITY AND ACCOUNTABILITY ACT (HIPPA) - Any person, firm, or entity that performs or assists the City of Miami with a function or activity involving the use or disclosure of "individually identifiable health information (IIHI), and/or Protected Health Information (PHI), shall comply with the Health Insurance Portability and Accountability Act (HIPAA) of 1996, and the City of Miami Privacy Standards. HIPAA mandates for privacy, security, and electronic transfer standards, which include, but are not limited to: A. Use of information only for performing services required by the contract or as required by law; B. Use of appropriate safeguards to prevent non -permitted disclosures; C. Reporting to the City of Miami of any non -permitted use or disclosure; D. Assurances that any agents and subcontractors agree to the same restrictions and conditions that apply to the Bidder and reasonable assurances that IIHI/PHI will be held confidential; E. Making PHI available to the customer; F. Making PHI available to the customer for review and amendment; and incorporating any amendments requested by the customer; G. Making PHI available to the City of Miami for an accounting of disclosures; and H. Making internal practices, books and records related to PHI available to the City of Miami for compliance audits. PHI shall maintain its protected status regardless of the form and method of transmission (i.e., paper records, and/or electronic transfer of data). The Successful Bidder/Contractor must give its customers written notice of its privacy information practices, including specifically, a description of the types of uses and disclosures that would be made with protected health information. Page 20 of 44 Invitation for Bid (IFB) 1185386,1 1.42 INDEMNIFICATION -Successful Bidder/Contractor shall indemnify, hold and save harmless, and defend (at its own cost and expense), the City, its officers, agents, directors, and/or employees, from all liabilities, damages, losses, judgements, and costs, including, but not limited to, reasonable attorney's fees, to the extent caused by the negligence, recklessness, negligent act or omission, or intentional wrongful misconduct of Successful Bidder/Contractor and persons employed or utilized by Successful Bidder/Contractor in the performance of this Contract. The Successful Bidder/Contractor shall further, hold the City, its officials and employees, indemnify, save and hold harmless for, and defend (at its own cost), the City its officials and/or employees against any civil actions, statutory or similar claims, injuries or damages arising or resulting from the permitted Work, even if it is alleged that the City, its officials, and/or employees were negligent. In the event that any action or proceeding is brought against the City by reason of any such claim or demand, the Successful Bidder/Contractor shall, upon written notice from the City, resist and defend such action or proceeding by counsel satisfactory to the City. The Successful Bidder/Contractor expressly understands and agrees that any insurance protection required by this Contract or otherwise provided by the Successful Bidder/Contractor shall in no way limit the responsibility to indemnify, keep and save harmless and defend the City or its officers, employees, agents and instrumentalities as herein provided. The indemnification provided above shall obligate the Successful Bidder/Contractor to defend, at its own expense, to and through trial, administrative, appellate, supplemental or bankruptcy proceeding, or to provide for such defense, at the City's option, any and all claims of liability and all suits and actions of every name and description which may be brought against the City, whether performed by the Successful Bidder/Contractor, or persons employed or utilized by the Successful Bidder/Contractor. These duties will survive the cancellation or expiration of the Contract. This Section will be interpreted under the laws of the State of Florida, including without limitation and interpretation, which conforms to the limitations of Sections 725.06 and/or 725.08, Florida Statutes, as applicable and as amended. Successful Bidder/Contractor shall require all sub-consultant/contractor agreements to include a provision that each sub -contractor will indemnify the City in substantially the same language as this Section. The Successful Bidder/Contractor agrees and recognizes that the City shall not be held liable or responsible for any claims which may result from any actions or omissions of the Successful Bidder/Contractor in which the City participated either through review or concurrence of the Consultant's actions. In reviewing, approving or rejecting any submissions by the Successful Bidder/Contractor or other acts of the Successful Bidder/Contractor, the City, in no way, assumes or shares any responsibility or liability of the Successful Bidder/Contractor or sub-consultant/contractor under this Contract. Ten dollars ($10) of the payments made by the City constitute separate, distinct, and independent consideration for the granting of this Indemnification, the receipt and sufficiency of which is voluntarily and knowingly acknowledged by the Successful Bidder/Contractor. 1.43. FORMATION AND DESCRIPTIVE LITERATURE - Bidders must furnish all information requested in the spaces provided in the Formal Solicitation. Further, as may be specified elsewhere, each Bidder must submit for evaluation, cuts, sketches, descriptive literature, technical specifications, and Material Safety Data Sheets (MSDS) as required, covering the products offered. Reference to literature submitted with a previous bid, or on file with the City, will not satisfy this provision. Page 21 of 44 Invitation for Bid (IFB) 1185386,1 1.44. INSPECTIONS - The City may, at reasonable times during the term of the Bid Contract, inspect Successful Bidder's/Contractor's facilities and perform such tests, as the City deems reasonably necessary, to determine whether the goods and/or services required to be provided by the Successful Bidder/Contractor, under the Bid Contract conform to the terms and conditions of the Formal Solicitation. Successful Bidder/Contractor shall make available to the City all reasonable facilities and assistance to facilitate the performance of tests or inspections by City representatives. All tests and inspections shall be subject to, and made in accordance with, the provisions of the City of Miami Ordinance No. 12271 (Section 18-101) City Code, as same may be amended or supplemented, from time to time, which, in conjunction with Section 18-102, providing for audits of City contractors, are applicable and are deemed as being incorporated by reference as supplemental terms. 1.45. INSPECTION OF BID - Bids received by the City, pursuant to a Formal Solicitation, will not be made available until such time as the City provides notice of a decision, or intended decision, or within 30 days after bid closing, whichever is earlier. Bid results will be tabulated and may be furnished upon request, via fax or e-mail, to the City's Procurement Contracting Officer, issuing the Formal Solicitation. Tabulations are also available on the City's website following a recommendation for award. 1.46. INSURANCE - Within ten (10) days after receipt of Notice of Award, the Successful Bidder/Contractor, shall furnish the evidence of insurance to the Procurement Department, as applicable. Submitted evidence of insurance shall demonstrate strict compliance with all requirements stipulated in the Special Conditions section titled "Insurance Requirements". The City shall be listed as an "Additional Insured." Issuance of a Purchase Order is contingent upon the receipt of proper insurance documents. If the certificate of insurance is received within the specified time frame but not in the manner prescribed in the Formal Solicitation, the Successful Bidder/Contractor shall be verbally notified of such deficiency and shall have an additional five (5) calendar days to submit a corrected certificate to the City. If the Successful Bidder/Contractor fails to submit the required insurance documents in the manner prescribed in the Formal Solicitation within fifteen (15) calendar days after receipt of the Notice of Award, the Successful Bidder/Contractor shall be in default of the contractual terms and conditions and will not be awarded the contract. Information regarding any insurance requirements shall be directed to the Risk Management Director, Department of Risk Management, at 444 SW 2nd Avenue, 9th Floor, Miami, Florida 33130, 305-416-1384. The Successful Bidder/Contractor shall be responsible for ensuring that the insurance documents required in conjunction with this Section remain in effect for the duration of the contractual period; including any renewals and extensions that may be exercised by the City. 1.47. INVOICES - Invoices submitted by Successful Bidder/Contractor to the City shall include the Purchase Order number and description of goods and/or services delivered (i.e., quantity, unit price, extended price, etc.); and in compliance with Chapter 218 of the Florida Statutes (Prompt Payment Act). 1.48. LOCAL PREFERENCE -City Code Section 18-85, states, "when a responsive, responsible non -local Bidder submits the lowest bid price, and the bid submitted by one or more responsive, responsible local Bidders who maintain a local office, as defined in Section 18-73, is within fifteen percent (15%) of the price submitted by the non -local Bidder, then that non -local Bidder and each of the aforementioned responsive, responsible local Bidders shall have the opportunity to submit a best and fmal bid equal to or lower than the amount of the low bid previously Page 22 of 44 Invitation for Bid (IFB) 1185386,1 submitted by the non -local Bidder. Contract award shall be made to the lowest responsive, responsible Bidder submitting the lowest best and fmal bid. In the case of a tie in the best and fmal bid between a local Bidder and a non -local Bidder, contract award shall be made to the local Bidder." 1.49. MANUFACTURER'S CERTIFICATION - The City reserves the right to request from Bidders a separate Manufacturer's Certification of all statements made in the Bid. Failure to provide such certification may result in the rejection of the Bid, or termination of the Bid Contract, for which the Bidder/Successful Bidder/Contractor shall bear full liability. 1.50. MODIFICATIONS OR CHANGES IN PURCHASE ORDERS AND CONTRACTS - No Contract or understanding to modify the Formal Solicitation and the resultant Purchase Order(s) or Bid Contract, if applicable, shall be binding upon the City, unless made in writing by the City's Director of Procurement through the issuance of a change order, addendum, amendment, or supplement to the Bid Contract, Purchase Order, or award sheet, as applicable. 1.51. MOST FAVORED NATIONS - Successful Proposer shall not treat the City of Miami ("City") worse than any other similarly -situated local government and, in this regard, grants the City a "most favored nations clause" meaning the City will be entitled to receive and be governed by the most favorable terms and conditions that Successful Bidder/Proposer grants now or in the future to a similarly situated local government. 1.52. NO PARTNERSHIP OR JOINT VENTURE - Nothing contained in the Bid Contract will be deemed or construed to create a partnership or joint venture between the City and Successful Bidder/Contractor, or to create any other similar relationship between the parties. 1.53. NONCONFORMANCE TO CONTRACT CONDITIONS - Items may be tested for compliance with specifications under the direction of the Florida Department of Agriculture and Consumer Services, or by other appropriate testing laboratories as determined by the City. The data derived from any test for compliance with specifications is public record, and open to examination thereto in accordance with Chapter 119, Florida Statutes. Items delivered, not conforming to specifications may be rejected, and returned at Successful Bidder's/Contractor's expense. The non -conforming items not delivered in accordance with the stipulated delivery date in the Bid and/or Purchase Order, may result in Successful Bidder/Contractor being found in default, in which event, any and all re -procurement costs may be charged against the defaulted Successful Bidder/Contractor. Any violation of the above stipulations may also result in the Successful Bidder/Contractor being removed from the City's supplier's list. 1.54. NONDISCRIMINATION - Successful Bidder/Contractor affirms that it shall not discriminate as to race, gender, color, age, religion, national origin, marital status, or disability, in connection with its performance under the Formal Solicitation. Furthermore, Successful Bidder/Contractor affirms that no otherwise qualified individual shall solely by reason of their race, gender, color, age, religion, national origin, marital status or disability be excluded from the participation in, be denied benefits of, or be subjected to, discrimination under any program or activity. In connection with the conduct of its business, including performance of services and employment of personnel, Successful Bidder/Contractor shall not discriminate against any person on the basis of race, gender, color, age, religion, national origin, marital status or disability. All persons having appropriate qualifications shall be afforded Page 23 of 44 Invitation for Bid (IFB) 1185386,1 equal opportunity for employment. 1.55. NON-EXCLUSIVE CONTRACT/ PIGGYBACK PROVISION - At such times as may serve in the City's best interest, the City reserves the right to advertise for, receive, and award additional contracts for the goods and/or services described herein, and to make use of other competitively bid (governmental) contracts, agreements, or other similar sources, for the purchase of the goods and/or services described herein, as may be available in accordance with the applicable provisions of the City of Miami Procurement Ordinance It is hereby agreed and understood that the Formal Solicitation does not constitute the exclusive rights of the Successful Bidder(s)/Contractor(s) to receive all orders that may be generated by the City, in conjunction with the Formal Solicitation. In addition, any and all goods, and/or services required by the City in conjunction with construction projects are solicited under a distinctly different solicitation process and shall not be purchased under the terms, conditions and awards rendered under the Formal Solicitation, unless such purchases are determined to be in the best interest of the City. 1.56.NOTICE REGARDING "CURES" - Bids submitted with irregularities, deficiencies, and/or technicalities that deviate from the minimum qualifications and submission requirements of Request for Qualifications (RFQ), Request for Proposals (RFP), invitation to bid (ITB), invitation for bids (IFB), invitation to quote (ITQ), Requests for Letters of Interest (RFLI) and Request for Sponsorships (RFS) shall result in a non -responsive determination. any solicitation issued after May 6, 2019, shall comply with APM 2-19. APM 2-19 is attached hereto. only minor irregularities, deficiencies, and technicalities may be allowed to be timely cured by the proposer at the sole discretion of the city. material irregularities, deficiencies, and technicalities cannot be cured by the proposer, and are not waivable by the city. BIDS SUBMITTED WITH IRREGULARITIES, DEFICIENCIES, AND/OR TECHNICALITIES THAT DEVIATE FROM THE MINIMUM QUALIFICATIONS AND SUBMISSION REQUIREMENTS OF THIS IFB SHALL RESULT IN A NON -RESPONSIVE DETERMINATION. The City will not give consideration to the curing of any Bids that fail to meet the minimum qualifications and submission requirements of this IFB. Proposer understands that non -responsive Bids will not be evaluated. 1.57. OCCUPATIONAL LICENSEBUSINESS TAX RECEIPT - Any person, firm, corporation, or joint venture, with a business location within the City's municipal boundaries and is submitting a Bid under the Formal Solicitation shall meet the City's Business Tax Receipt requirements in accordance with Chapter 31.1, Article I of the City of Miami Charter. Others with a location outside of the City's municipal boundaries shall meet their local Occupational License/Business Tax Receipt requirements. A copy of the Occupational License/Business Tax Receipt must be submitted with the Bid; however, the City may, in its sole discretion, and in its best interest, allow the Bidder to provide the Occupational License/Business Tax Receipt to the City during the evaluation period, but prior to award. A Certificate of Use ("CU") will be required if applicable under City regulations. 1.58. ONE PROPOSAL - Only one (1) Bid from an individual, firm, partnership, corporation, or joint venture will be considered in response to the Formal Solicitation, unless otherwise stipulated in the Formal Solicitation. Page 24 of 44 Invitation for Bid (IFB) 1185386,1 1.59. OWNERSHIP OF DOCUMENTS - It is understood by and between the parties, that any documents, records, files, or any other matter whatsoever, which is given by the City to the Successful Bidder/Contractor, pursuant to the Formal Solicitation shall at all times remain the property of the City, and shall not be used by the Successful Bidder/Contractor for any other purposes whatsoever, without the written consent of the City. 1.60. PARTIAL INVALIDITY - If any provision of the Bid Contract or the application thereof, to any person or circumstance, shall to any extent be held invalid, then the remainder of the Bid Contract or, the application of such provision to persons or circumstances other than those as to which it is held invalid, shall not be affected thereby, and each provision of the Bid Contract shall be valid and enforced to the fullest extent permitted by law. 1.61. PERFORMANCE/PAYMENT BOND - A Successful Bidder/Contractor may be required to furnish a Performance/Payment Bond as part of the requirements of the Bid Contract, in an amount equal to one hundred percent (100%) of the Bid Contract price. Any bond furnished will comply with Florida Law, and be in a form acceptable to the City of Miami Risk Management Director. 1.62. PREPARATION OF BIDS (HARDCOPY FORMAT) - Bidders are expected to examine the specifications, required delivery, drawings, and all special and general conditions. All bid amounts, if required, shall be either typewritten, or manually entered into the space provided, with ink. Failure to do so will be at the Bidder's risk. A. Each Bidder shall furnish the information required in the Formal Solicitation. The Bidder shall sign the Bid, and print type or manually enter the name of the Bidder, the Bidder's address and telephone number, on the face page and on each continuation sheet thereof, on which the Bidder makes an entry, where required. B. If so required, the unit price for each unit offered, shall be shown, and such price shall include packaging, handling and shipping, and F.O.B. Miami delivery inside City premises, unless otherwise specified. Bidder shall include in their Bid all taxes, insurance, social security (if applicable), workmen's compensation, and any other benefits normally paid by the Bidder to its employees. If applicable, a unit price shall be entered in the "Unit Price" column for each item. Based upon estimated quantity, an extended price shall be entered in the "Extended Price" column for each item offered. In case of a discrepancy between the unit price and extended price, the unit price will prevail. C. The Bidder must state a definite time, if required, in calendar days, for delivery of goods and/or services. D. The Bidder should retain a copy of all response documents for future reference. E. All Bids, as described, must be fully completed and typed, or printed in ink and must be signed in ink with the Bidder's name, and by an officer or employee having authority to represent the Bidder by their signature. Bids having any erasures or corrections, must be initialed in ink by person signing the Bid or the Bid may be rej ected. F. Bids shall remain valid for at least 180 days. Upon award of a Bid Contract, the content of the Successful Bidder's/Contractor's Bid, may be included as part of the Bid Contract, at the City's discretion. Page 25 of 44 Invitation for Bid (IFB) 1185386,1 G. The City 's Bid Forms shall be used when Bidder is submitting its Bid in hardcopy format. Use of any other forms, will result in the rejection of the Bid. IF SUBMITTING IN HARDCOPY FORMAT, THE ORIGINAL BID FORMS, UNLESS OTHERWISE SPECIFIED, AND ANY REQUIRED ATTACHMENTS, MUST BE RETURNED TO THE CITY, TO THE LOCATION SPECIFIED IN THE FORMAL SOLICITATION, OR THE BID MAY BE DEEMED NON -RESPONSIVE. 1.63. PRICE ADJUSTMENTS - Any price decrease effectuated during the Bid Contract period, either by reason of market change, or on the part of the Successful Bidder/Contractor to other customers shall be passed on to the City. 1.64. PRODUCT SUBSTITUTES - In the event a particular awarded and approved manufacturer's product becomes unavailable during the term of the Bid Contract, the Successful Bidder/Contractor awarded that item may arrange with the City's authorized representative(s) to supply a substitute product at the awarded price or lower, provided that a sample is approved in advance of delivery, and that the new product meets or exceeds all quality requirements. 1.65. CONFLICT OF INTEREST, AND UNETHICAL BUSINESS PRACTICE PROHIBITIONS - Successful Bidder/Contractor represents and warrants to the City, that it has not employed, or retained any person, or company employed by the City to solicit or secure the Bid Contract and that the Successful Bidder/Contractor has not offered to pay, paid, or agreed to pay any person any fee, commission, percentage, brokerage fee, or gift of any kind contingent upon, or in connection with, the award of the Bid Contract. 1.66. PROMPT PAYMENT - Bidders may offer a cash discount for prompt payment; however, discounts shall not be considered in determining the lowest net cost for Bid evaluation purposes. Bidders are required to provide their prompt payment terms in the space provided on the Formal Solicitation. If no prompt payment discount is being offered, the Bidder must enter zero (0) for the percentage discount to indicate no discount. If the Bidder fails to enter a percentage, it is understood and agreed that the terms shall be two percent (2%), 20 days, effective after receipt of invoice or fmal acceptance by the City, whichever is later. When the City is entitled to a cash discount, the period of computation will commence on the date of delivery, or receipt of a correctly completed invoice, whichever is later. If an adjustment in payment is necessary due to damage, the cash discount period shall commence on the date fmal approval for payment is authorized. If a discount is part of the contract, but the invoice does not reflect the existence of a cash discount, the City is entitled to a cash discount with the period commencing on the date it is determined by the City that a cash discount applies. Price discounts off the original prices quoted on the Price Sheet will be accepted from Successful Bidder(s) during the term of the contract. The City will comply with the Florida Prompt Payment Act, as applicable. 1.67. PROPERTY - Property owned by the City is the responsibility of the City. Such property furnished to a Successful Bidder/Contractor for repair, modification, study, etc., shall remain the property of the City. Damages to such property occurring while in the possession of the Successful Bidder/Contractor shall be the responsibility of the Successful Bidder/Contractor. Damages occurring to such property while in route to the City, shall be the responsibility of the Successful Bidder/Contractor. In the event that such property is destroyed, or declared a total loss, the Successful Bidder/Contractor shall be responsible for the replacement value of the property, at the current market value, less depreciation of the property, if any. Page 26 of 44 Invitation for Bid (IFB) 1185386,1 1.68. PROVISIONS BINDING - Except as otherwise expressly provided in the resultant Bid Contract, all covenants, conditions and provisions of the resultant Bid Contract, shall be binding upon, and shall inure to the benefit of the parties hereto and their respective heirs, legal representatives, successors, and assigns. 1.69. PUBLIC ENTITY CRIMES - A person or affiliate who has been placed on the convicted vendor list, following a conviction for a public entity crime may not: A. Submit a Bid to provide any goods or services to a public entity. B. Submit a Bid on a contract with a public entity for the construction or repair of a public building or public work. C. Submit responses on leases of real property to a public entity. D. Be awarded or perform work as a contractor, supplier, subcontractor, or consultant under a contract with any public entity. E. Transact business with any public entity in excess of the threshold amount provided in Section 287.017, for CATEGORY TWO for a period of 36 months from the date of being placed on the convicted vendor list. 1.70. PUBLIC RECORDS - Successful Bidder/Contractor understands that the public shall have access, at all reasonable times, to all documents and information pertaining to City contracts, subject to the provisions of Chapter 119, Florida Statutes, and City Code, Section 18, Article III, and agrees to allow access by the City and the public, to all documents subject to disclosure under applicable law. Successful Bidder/Contractor shall additionally comply with the provisions of Section 119.0701, Florida Statutes, titled "Contracts; public records". Successful Bidder/Contractor shall additionally comply with Section 119.0701, Florida Statutes, including without limitation: A. Keep and maintain public records that ordinarily and necessarily would be required by the City to perform this service. B. Provide the public with access to public records on the same terms and conditions as the City would at the cost provided by Chapter 119, Florida Statutes, or as otherwise provided by law. C. Ensure that public records that are exempt or confidential and exempt from disclosure are not disclosed except as authorized by law. D. Meet all requirements for retaining public records and transfer, at no cost, to the City all public records in its possession upon termination of this Agreement and destroy any duplicate public records that are exempt or confidential and exempt from disclosure requirements. Page 27 of 44 Invitation for Bid (IFB) 1185386,1 E. All electronically stored public records must be provided to the City in a format compatible with the City's information technology systems. IF THE CONSULTANT HAS QUESTIONS REGARDING THE APPLICATION OF CHAPTER 119. FLORIDA STATUTES. TO THE CONSULTANT'S DUTY TO PROVIDE PUBLIC RECORDS RELATING TO THIS AGREEMENT. CONTACT THE DIVISION OF PUBLIC RECORDS AT (305) 416-1800, VIA EMAIL AT PUBLICRECORDS@MIAMIGOV.COM. OR REGULAR MAIL AT CITY OF MIAMI OFFICE OF THE CITY ATTORNEY, 444 SW 2ND AVENUE. 9TH FL, MIAMI, FL 33130. THE CONSULTANT MAY ALSO CONTACT THE RECORDS CUSTODIAN AT THE CITY OF MIAMI DEPARTMENT WHO IS ADMINISTERING THIS CONTRACT. Successful Bidder/Contractor's failure or refusal to comply with the provision of this Section shall result in the immediate cancellation of the Bid Contract by the City. 1.71. QUALITY OF GOODS, MATERIALS, SUPPLIES, AND PRODUCTS - All materials used in the manufacturing, or construction of supplies, or materials, covered by the Formal Solicitation shall be new. The items bid shall be of the latest make or model, of the best quality, and of the highest grade of workmanship, unless as otherwise specified in the Formal Solicitation. 1.72. QUALITY OF WORK/SERVICES - The work/services performed shall be of the highest quality and workmanship. Materials furnished to complete the service shall be new and of the highest quality, except as otherwise specified in the Formal Solicitation. 1.73. REMEDIES PRIOR TO AWARD (SECTION 18-106) - If prior to a Bid Contract award, it is determined that a Formal Solicitation or proposed bid award is in violation of law, then the Formal Solicitation or proposed bid award shall be cancelled and all bids rejected by the City Commission, the City Manager, or the Chief Procurement Officer, as may be applicable, or revised to comply with the law. 1.74. RESOLUTION OF CON TRACT DISPUTES (SECTION 18-105): A.Authority to resolve Contract disputes. The City Manager, after obtaining the approval of the City Attorney, shall have the authority to resolve disputes between the Successful Bidder/Contractor and the City which arise under, or by virtue of, a Contract between them; provided that, in cases involving an amount greater than $25,000, the City Commission must approve the City Manager's decision. Such authority extends, without limitation, to disputes based upon breach of Contract, mistake, misrepresentation, or lack of complete performance, and shall be invoked by a Contractual Party by submission of a protest to the City Manager. B.Contract dispute decisions. If a dispute is not resolved by mutual consent, the City Manager shall promptly render a written report stating the reasons for the action taken by the City Commission, or the City Manager, which shall be final and conclusive. A copy of the decision shall be immediately provided to the protesting party, along with a notice of such party's right to seek judicial relief, provided that the protesting party shall not be entitled to such judicial relief without first having followed the procedure set forth in this Section. 1.75. RESOLUTION OF PROTESTED SOLICITATIONS AND AWARDS (SECTION 18-104): Page 28 of 44 Invitation for Bid (IFB) 1185386,1 (a)Right to protest. The following procedures shall be used for resolution of protested solicitations and awards except for purchases of goods, supplies, equipment, and services, the estimated cost of which does not exceed $25,000.00. Protests thereon shall be governed by the administrative policies and procedures of purchasing. (1) Protest of solicitation. a. Any prospective proposer who perceives itself aggrieved in connection with the solicitation of a contract may protest to the chief procurement officer. A written notice of intent to file a protest shall be filed with the chief procurement officer within three days after the request for proposals, request for qualifications or request for letters of interest is published in a newspaper of general circulation. A notice of intent to file a protest is considered filed when received by the chief procurement officer; or b. Any prospective bidder who intends to contest bid specifications or a bid solicitation may protest to the chief procurement officer. A written notice of intent to file a protest shall be filed with the chief procurement officer within three days after the bid solicitation is published in a newspaper of general circulation. A notice of intent to file a protest is considered filed when received by the chief procurement officer. (2) Protest of award. a. Any actual proposer who perceives itself aggrieved in connection with the recommended award of contract may protest to the chief procurement officer. A written notice of intent to file a protest shall be filed with the chief procurement officer within two days after receipt by the proposer of the notice of the city manager's recommendation for award of contract. The receipt by proposer of such notice shall be confirmed by the city by facsimile or electronic mail or U.S. mail, return receipt requested. A notice of intent to file a protest is considered filed when received by the chief procurement officer; or b. Any actual responsive and responsible bidder whose bid is lower than that of the recommended bidder may protest to the chief procurement officer. A written notice of intent to file a protest shall be filed with the chief procurement officer within two days after receipt by the bidder of the notice of the city's determination of non -responsiveness or non -responsibility. The receipt by bidder of such notice shall be confirmed by the city by facsimile or electronic mail or U.S. mail, return receipt requested. A notice of intent to file a protest is considered filed when received by the chief procurement officer. c. A written protest based on any of the foregoing must be submitted to the chief procurement officer within five days after the date the notice of protest was filed. A written protest is considered filed when received by the chief procurement officer. The written protest may not challenge the relative weight of the evaluation criteria or the formula for assigning points in making an award determination. Page 29 of 44 Invitation for Bid (IFB) 1185386,1 The written protest shall state with particularity the specific facts and law upon which the protest of the solicitation or the award is based and shall include all pertinent documents and evidence and shall be accompanied by the required filing fee as provided in subsection (f). This shall form the basis for review of the written protest and no facts, grounds, documentation or evidence not contained in the protester's submission to the chief procurement officer at the time of filing the protest shall be permitted in the consideration of the written protest. No time will be added to the above limits for service by mail. In computing any period of time prescribed or allowed by this section, the day of the act, event or default from which the designated period of time begins to run shall not be included. The last day of the period so computed shall be included unless it is a Saturday, Sunday or legal holiday in which event the period shall run until the end of the next day which is neither a Saturday, Sunday or legal holiday. Intermediate Saturdays, Sundays and legal holidays shall be excluded in the computation of the time for filing. (b)Authority to resolve protests; hearing officer(s). Hearing officers appointed by the city shall have authority to resolve protests filed under this chapter of the City Code. The city manager shall appoint a hearing officer, from a separate list of potential hearing officers pre -approved by the city commission, to resolve protests filed in accordance with this section, no later than five working days following the filing of a bid protest. The hearing officer shall have the authority to settle and resolve any written protest. The hearing officer shall submit said decision to the protesting party and to the other persons specified within ten days after he/she holds a hearing under the protest. (1) Hearing officer. The hearing officer may be a special master as defined in chapter 2, article X, section 2-811 of the City Code, or a lawyer in good standing with the Florida Bar for a minimum of ten years with a preference given to a lawyer who has served as an appellate or trial court judge. The hearing officer may be appointed from alternative sources (e.g. expert consulting agreements, piggyback contracts, etc.) where the city commission adopts a recommendation of the city attorney that such action is necessary to achieve fairness in the proceedings. The engagement of hearing officers is excluded from the procurement ordinance as legal services. The hearing officers appointed in the pre -qualified group should be scheduled to hear protests on a rotational basis. (2) Right of protest. Any actual bidder or proposer who has standing under Florida law dissatisfied and aggrieved with the decision of the city regarding the protest of a solicitation or the protest of an award as set forth above in this section may request a protest hearing. Such a written request for a protest hearing must be initiated with a notice of intent to protest followed by an actual protest as provided in subsection 18-104(a). The notice of intent to protest and the actual protest must each be timely received by the chief procurement officer and must comply with all requirements set forth in subsection 18-104(a). Failure to submit the required notice of intent to protest and the actual protest within the specified timeframes will result in an administrative dismissal of the protest. (3) Hearing date. Within 30 days of receipt of the notice of protest, the chief procurement officer shall schedule a hearing before a hearing officer, at which time the person protesting shall be given the opportunity to demonstrate Page 30 of 44 Invitation for Bid (IFB) 1185386,1 why the decision of the city relative to the solicitation or the award, which may include a recommendation for award by the city manager to the city commission, as applicable, should be overturned. The party recommended for award, if it is a protest of award, shall have a right to intervene and be heard. (4) Hearing procedure. The procedure for any such hearing conducted under this article shall be as follows: a. The city shall cause to be served by certified mail a notice of hearing stating the time, date, and place of the hearing. The notice of hearing shall be sent by certified mail, return receipt requested, to the mailing address of the protester. b. The party, any intervenor, and the city shall each have the right to be represented by counsel, to call and examine witnesses, to introduce evidence, to examine opposing or rebuttal witnesses on any relevant matter related to the protest even though the matter was not covered in the direct examination, and to impeach any witness regardless of which party first called him/her to testify. The hearing officer may extend the deadline for completion of the protest hearing for good cause shown, but such an extension shall not exceed an additional five business days. The hearing officer shall consider the written protest and supporting documents and evidence appended thereto, supporting documents or evidence from any intervenor, and the decision or recommendation as to the solicitation or award being protested, as applicable. The protesting party, and any intervenor, must file all pertinent documents supporting his/her protest or motion to intervene at least five business days before the hearing, as applicable. The hearing officer shall allow a maximum of two hours for the protest presentation and a maximum of two hours for the city response. When there is an intervenor, a maximum of two hours will be added for the intervenor. In the event of multiple protests for the same project, the hearing officer shall allocate time as necessary to ensure that the hearing shall not exceed a total of one day. c. The hearing officer shall consider the evidence presented at the hearing. In any hearing before the hearing officer, irrelevant, immaterial, repetitious, scandalous, or frivolous evidence shall be excluded. All other evidence of a type commonly relied upon by reasonably prudent persons in the conduct of their affairs shall be admissible whether or not such evidence would be admissible in trial in the courts of Florida. The hearing officer may also require written summaries, proffers, affidavits, and other documents the hearing officer determines to be necessary to conclude the hearing and issue a fmal order within the time limits set forth by this section. d. The hearing officer shall determine whether procedural due process has been afforded, whether the essential requirements of law have been observed, and whether the decision was arbitrary, capricious, an abuse of discretion, or unsupported by substantial evidence as a whole. Substantial evidence means such relevant evidence as a reasonable mind might accept as adequate to support a conclusion. e. Within ten days from the date of the hearing, the hearing officer shall complete and submit to the City Manager, the City Attorney, any intervenor, the Chief Procurement Officer, and the person requesting said hearing a fmal order consisting of his/her fmdings of fact and conclusions of law as to the denial or granting of the protest, as applicable. Page 31 of 44 Invitation for Bid (IFB) 1185386,1 f. The decisions of the hearing officer are fmal in terms of city decisions relative to the protest. Any appeal from the decision of the hearing officer shall be in accordance with the Florida Rules of Appellate Procedure. (c)Compliance with filing requirements. Failure of a party to timely file either the notice of intent to file a protest or the written protest, together with the required filing fee as provided in subsection (f), with the chief procurement officer within the time provided in subsection (a), above, shall constitute a forfeiture of such party's right to file a protest pursuant to this section. The protesting party shall not be entitled to seek judicial relief without first having followed the procedure set forth in this section. (d)Stay of procurements during protests. Upon receipt of a written protest filed pursuant to the requirements of this section, the city shall not proceed further with the solicitation or with the award of the contract until the protest is resolved by the chief procurement officer or the city commission as provided in subsection (b) above, unless the city manager makes a written determination that the solicitation process or the contract award must be continued without delay in order to avoid an immediate and serious danger to the public health, safety or welfare. (e)Costs. All costs accruing from a protest shall be assumed by the protestor. (f)Filing fee. The written protest must be accompanied by a filing fee in the form of a money order or cashier's check payable to the city in an amount equal to one percent of the amount of the bid or proposed contract, or $5,000.00, whichever is less, which filing fee shall guarantee the payment of all costs which may be adjudged against the protestor in any administrative or court proceeding. If a protest is upheld by the chief procurement officer and/or the city commission, as applicable, the filing fee shall be refunded to the protestor less any costs assessed under subsection (e) above. If the protest is denied, the filing fee shall be forfeited to the city in lieu of payment of costs for the administrative proceedings as prescribed by subsection (e) above. (Ord. No. 12271, § 2, 8-22-02; Ord. No. 13629, § 2, 9-8-16) 1.76. SAMPLES - Samples of items, when required, must be submitted within the time specified at no expense to the City. If not destroyed by testing, Bidder(s) will be notified by the City to remove such samples, at Bidder's expense, within 30 days after notification. Failure to remove the samples will result in such samples becoming the property of the City. Page 32 of 44 Invitation for Bid (IFB) 1185386,1 1.77. SELLING, TRANSFERRING OR ASSIGNING RESPONSIBILITIES - Successful Bidder/Contractor shall not sell, assign, transfer, or subcontract at any time during the term of the Contract, the Contract itself, or any portion thereof, or any part of its operations, or assign, sell, pledge, dispose, convey, or encumber any portion of the performance required by this Bid Contract, except under, and by virtue of written permission granted by the City through the proper officials, which may be withheld or conditioned, in the City's sole discretion. 1.78. SERVICE AND WARRANTY - When specified, the Bidder shall define all warranty, service, and replacements that will be provided. Bidders must explain on the Bid to what extent warranty and service facilities are available. A copy of the manufacturer's warranty, if applicable, should be submitted with Bidder's response. 1.79. SILENCE OF SPECIFICATIONS - The apparent silence of the scope of work/specifications, and any supplemental scope of work/specification as to any detail or the omission from it, of detailed description concerning any point, shall be regarded as meaning that only the best commercial practices are to prevail, and that only materials of first quality and correct type, size, and design shall be used. All workmanship and services shall be first quality. All interpretations of the scope of work/specifications shall be made upon the basis of this statement. If Bidder has a current contract with the State of Florida, Department of General Services, to supply the items in the Formal Solicitation, the Bidder shall quote not more than the contract price; failure to comply with this request will result in disqualification of the Bid. 1.80. SUBMISSION AND RECEIPT OF BIDS - Bids may be submitted electronically via the Oracle System or may be submitted in hardcopy format to the City Clerk's Office, City Hall, 3500 Pan American Drive, Miami, Florida 33133-5504, at or before, the specified closing date and time, as designated in the Formal Solicitation. NO EXCEPTIONS. Bidders are welcome to attend the Bid closing for hardcopy submission; however, no award will be made at that time. A. Hardcopy responses shall be enclosed in a sealed envelope, box, or package. The face of the envelope, box, or package must show the date and time specified for receipt of Bids, the Formal Solicitation number and title, and the name and return address of the Bidder. Hardcopy responses, not submitted on the requisite Bid Forms, may be deemed non -responsive. Hardcopy responses received at any other location than the location specified, will be deemed non -responsive. Directions to City Hall for Submission of Hardcopy Responses FROM THE NORTH: I-95 SOUTH UNTIL IT TURNS INTO US1. US1 SOUTH TO 27TH AVE., TURN LEFT, PROCEED SOUTH TO SO. BAYSHORE DR. (3RD TRAFFIC LIGHT), TURN LEFT, 1 BLOCK TURN RIGHT ON PAN AMERICAN DR. CITY HALL IS AT THE END OF PAN AMERICAN DR. PARKING IS ON RIGHT. FROM THE SOUTH: US1 NORTH TO 27TH AVENUE, TURN RIGHT, PROCEED SOUTH TO SO. BAYSHORE DR. (3RD TRAFFIC LIGHT), TURN LEFT, 1 BLOCK TURN RIGHT ON PAN AMERICAN DR. CITY HALL IS AT THE END OF PAN AMERICAN DR. PARKING IS ON RIGHT. Page 33 of 44 Invitation for Bid (IFB) 1185386,1 B. Facsimile responses will not be considered. C. Failure to follow these procedures may deem your Bid non -responsive. D. The responsibility for obtaining and submitting a Bid on or before the Bid closing date is solely and strictly the responsibility of Bidder. The City is not responsible for delays specifically caused by the United States Postal Service delivery or caused by any other occurrence. Bids received after the Bid closing date and time, will be considered late, will remain unopened and will not be considered for award. E. Late, misdelivered, or incorrectly addressed responses will be rejected. F. All Bids are subject to the conditions specified herein. Bids that do not comply with these conditions may be deemed non -responsive. G. Modifications/changes of Bids already submitted will be considered only if received at the City Clerk's Office before the Bid closing date and time. All modifications/changes shall be submitted either via the Oracle System or in hardcopy to the City Clerk's Office. Once a Formal Solicitation closes (closed date and/or time expires), the City will not consider any subsequent modifications/changes which alters the Bids. H. If hardcopy responses are being submitted at the same time for different Formal Solicitations, each response must be placed in a separate envelope, box, or package and each envelope, box, or package must contain the information previously stated in 1.78.A. 1.81. TAXES - The City is exempt from any taxes imposed by the State and/or Federal Government. Exemption certificates will be provided upon request. Notwithstanding, Bidders should be aware that all materials and supplies that are purchased by the Bidder for the completion of the Bid Contract is subject to the Florida State Sales Tax in accordance with Section 212.08, Florida Statutes, as amended, and all amendments thereto, and shall be paid solely by the Bidder. 1.82. TERMINATION - The City Manager, on behalf of the City, reserves the right to terminate the Bid Contract by written notice to the Successful Bidder/Contractor effective as of the date specified in the notice, should any of the following apply: A. The Successful Bidder/Contractor is determined by the City, to be in breach of any of the terms and conditions of the Bid Contract. B. The City has determined that such termination will be in the best interest of the City, to terminate the Bid Contract for its own convenience; C. Funds are not available to cover the cost of the contracted goods and/or services. The City's obligation is contingent upon the availability of appropriate funds. Page 34 of 44 Invitation for Bid (IFB) 1185386,1 1.83. TERMS OF PAYMENT - Payment will be made by the City after the goods and/or services have been received, inspected, and found to comply with award specifications, free of damage, or defect, and properly invoiced. Payment will be made after delivery, within forty-five (45) days of receipt of an invoice, and authorized inspection and acceptance of the goods/services, and pursuant to Section 218.74, Florida Statutes, and other applicable law. 1.84. TIMELY DELIVERY - Time will be of the essence for any orders placed as a result of the Formal Solicitation. The City reserves the right to cancel such orders, or any part thereof, without obligation, if delivery is not made within the time(s) specified in the Bid. Deliveries shall be made during regular City business hours, unless otherwise specified in the Special Conditions. 1.85. TITLE - Title to the goods shall not pass to the City until after the City has inspected and accepted the goods or used the goods, whichever comes first. 1.86. TRADE SECRETS EXECUTION TO PUBLIC RECORDS DISCLOSURE -All Bids submitted to the City are subject to public disclosure, pursuant to Chapter 119, Florida Statutes. An exception may be made for "trade secrets." If the Bid contains information that constitutes a "trade secret", all material that qualifies for exemption from Chapter 119, must be submitted in a separate envelope, clearly identified as "TRADE SECRETS EXCEPTION," with Bidder's name, the Formal Solicitation number, and title marked on the outside. Please be aware that the designation of an item as a trade secret by Bidder may be challenged in court by any person. By Bidder's designation of material in Bidder's Response as a "trade secret" Bidder agrees to indemnify and hold harmless the City for any award to a plaintiff for damages, costs, or attomey's fees and for costs and attorney's fees, incurred by the City, by reason of any legal action challenging Bidder's claim. 1.87. UNAUTHORIZED WORK OR DELIVERY OF GOODS - Neither the Successful Bidder/Contractor nor any of their employees shall perform any work, or deliver any goods, unless a change order or purchase order is issued and received by the Successful Bidder/Contractor. The Successful Bidder/Contractor will not be paid for any work performed, or goods delivered outside the scope of the Bid Contract, or any work performed by Successful Bidder's/Contractor's employee(s) not otherwise previously authorized. 1.88. USE OF NAME - The City is not engaged in research for advertising, sales promotion, or other publicity purposes. No advertising, sales promotion, or other publicity materials containing information obtained from the Formal Solicitation shall be mentioned, or imply the name of the City, without prior express written permission from the City Manager, or the City Commission. 1.89. VARIATIONS OF SPECIFICATIONS - For purposes of the Formal Solicitation evaluation, Bidder(s) must indicate any variances from the Formal Solicitation scope of work/specifications and/or conditions, no matter how slight. If variations, are not stated on their Bid, it will be assumed that the product fully complies with the Formal Solicitation's scope of work/specifications. Page 35 of 44 Invitation for Bid (IFB) 1185386,1 2. Special Conditions 2.1. PURPOSE The purpose of this Solicitation is to establish a contract, for Meals under the Child Care Food Program, as specified herein, from a source(s), fully compliant with the terms, conditions and stipulations of the Solicitation. 2.2. DEADLINE FOR RECEIPT OF REQUEST FOR ADDITIONAL INFORMATION/CLARIFICATION Any questions or clarifications concerning this solicitation shall be submitted by email or facsimile to the Procurement Department, Attn: Victoria Giraldo; fax: (305) 400-5361 or email: VictoriaGiraldo@miamigov.com, and a copy filed with the Office of the City Clerk, pursuant to Section 1.20. Cone of Silence. The solicitation title and number shall be referenced on all correspondence. All questions must be received no later than Friday, January 31, 2020 at 2:00pm. All responses to questions will be sent to all prospective bidders/proposers in the form of an addendum. NO QUESTIONS WILL BE RECEIVED VERBALLY OR AFTER SAID DEADLINE. 2.3. PRE-BID/PRE-PROPOSAL CONFERENCE None 2.4. BIDDERS MINIMUM QUALIFICATIONS Bids will be considered only from firms that are regularly engaged in the business of providing goods and/or services as described in this Bid; that have a record of performance for five (5) years; and that have adequate financial support, equipment and organization to ensure that they can satisfactorily provide the goods and/or services if awarded a Contract under the terms and conditions herein stated. Bidder shall: (1) Not have any member, officer, principal or stockholder that is in arrears or is in default of any debt or contract involving the City, is a defaulter surety otherwise, upon any obligation to the City, and/or has failed to perform faithfully on any previous contract with the City. (2) Have no record of pending lawsuits or criminal activities, and have never been declared bankrupt within the last three (3) years. (3*) Be a "Registered Caterer" with the Florida Department of Health (DOH), Bureau of Child Care Food Programs prior to the bid submittal date. Registration may be completed consistent with the instructions on the Florida Department of Health Child Care Food Program Web Page: http://www.floridahealth. gov/programs-and-services/childrens-health/child-care-food-program/Catering/index.html (4) Submit along with bid response the following documents: • Copy of the current food service permit. • Copy of the most recent food service inspection. • Three (3) references from companies/ agencies identified under the Certifications section for which Bidder is currently providing the services as described in this solicitation, or has provided such services in the past. • Copy of food service manager certification • Completed State Department Child Care Food Program Standard Catering Contract (Attachment C located in the Notes /and Attachments of the Header Section). Page 36 of 44 Invitation for Bid (IFB) 1185386,1 (5) Have an adequate plant facility for food preparation, with approved license/ certification that facility meets all applicable State and local health, safety and sanitation standards. * Registered Caterer means a properly licensed business entity engaged in the preparation and delivery of meals meeting specific requirements. This entity, in addition to all required state licensure and business registrations has also successfully registered with the Florida Department of Health, Bureau of Child Care Food Program as a caterer for the CCFP as of bid submittal date. BIDDER'S FAILURE TO SATISFACTORILY MEET THE ABOVE LISTED MINIMUM QUALIFICATION REQUIREMENTS SHALL RESULT IN THE BID BEING DEEMED NON -RESPONSIVE. 2.5. ASSIGNMENT AND SUBCONTRACTING Pursuant to Section V Subsection E, Assignment and Subcontracting, of the CCFP Contract, the obligations of this contract shall not be assigned, or subcontracted. 2.6. INSURANCE REQUIREMENTS INDEMNIFICATION Successful Bidder(s) shall indemnify, hold and save harmless, and defend (at its own cost and expense), the City, its officers, agents, directors, and/or employees, from all liabilities, damages, losses, judgements, and costs, including, but not limited to, reasonable attorney's fees, to the extent caused by the negligence, recklessness, negligent act or omission, or intentional wrongful misconduct of Successful Bidder(s)and persons employed or utilized by Successful Bidder(s)in the performance of this Contract. Successful Bidder(s) shall further, hold the City, its officials and employees, indemnify, save and hold harmless for, and defend (at its own cost), the City its officials and/or employees against any civil actions, statutory or similar claims, injuries or damages arising or resulting from the permitted Work, even if it is alleged that the City, its officials, and/or employees were negligent. In the event that any action or proceeding is brought against the City by reason of any such claim or demand, the Successful Bidder(s)shall, upon written notice from the City, resist and defend such action or proceeding by counsel satisfactory to the City. The Successful Bidder(s) expressly understands and agrees that any insurance protection required by this Contract or otherwise provided by the Successful Bidder(s) shall in no way limit the responsibility to indemnify, keep and save harmless and defend the City or its officers, employees, agents and instrumentalities as herein provided. The indemnification provided above shall obligate the Successful Bidder(s) to defend, at its own expense, to and through trial, administrative, appellate, supplemental or bankruptcy proceeding, or to provide for such defense, at the City's option, any and all claims of liability and all suits and actions of every name and description which may be brought against the City, whether performed by the Successful Bidder(s), or persons employed or utilized by Successful Bidder(s). These duties will survive the cancellation or expiration of the Contract. This Section will be interpreted under the laws of the State of Florida, including without limitation and interpretation, which conforms to the limitations of Sections 725.06 and/or 725.08, Florida Statutes, as applicable and as amended. Successful Bidder(s) shall require all sub-Vendor(s) agreements to include a provision that each sub-Vendor(s) will indemnify the City in substantially the same language as this Section. The Successful Bidder(s) agrees and Page 37 of 44 Invitation for Bid (IFB) 1185386,1 recognizes that the City shall not be held liable or responsible for any claims which may result from any actions or omissions of the Successful Bidder(s) in which the City participated either through review or concurrence of the Successful Bidder(s)'s actions. In reviewing, approving or rejecting any submissions by the Successful Bidder(s)or other acts of the Successful Bidder(s), the City, in no way, assumes or shares any responsibility or liability of the Successful Bidder(s)or sub-Vendor(s) under this Contract. Ten dollars ($10) of the payments made by the City constitute separate, distinct, and independent consideration for the granting of this Indemnification, the receipt and sufficiency of which is voluntarily and knowingly acknowledged by the Successful Bidder(s). See Attachment B- Insurance Addendum for detailed information. The Successful Bidder(s) shall furnish to City of Miami, c/o Procurement Department, 444 SW 2nd Avenue, 6th Floor, Miami, Florida 33130, Certificate(s) of Insurance which indicate that insurance coverage has been obtained which meets the requirements as outlined below: (1) Worker's Compensation A. Limits of Liability - Statutory - State of Florida (2) Commercial General Liability (Primary and Non -Contributory): A. Limits of Liability Bodily Injury and Property Damage Liability - Each Occurrence: $1,000,000 General Aggregate Limit: $2,000,000 Personal and Adv. Injury. Products and Completed Operations and Fire Damage: $1,000,000. B. Endorsements Required: City of Miami included as an Additional insured. Employees included as insured. Contractual Liability. (3) Business Automobile Liability A. Limits of Liability Bodily injury and property damage liability combined single limits Any Auto, including hired, borrowed or owned, or non -owned autos used in connection with the work - $1,000,000 B. Endorsements Required: City of Miami included as an Additional Insured BINDERS ARE UNACCEPTABLE. The insurance coverage required shall include those classifications, as listed in standard liability insurance manuals, which most nearly reflect the operations of the bidder. All insurance policies required above shall be issued by companies authorized to do business under the laws of the State of Florida, with the following qualifications: The Company must be rated no less than "A" as to management, and no less than "Class V" as to financial strength, by the latest edition of Best's Insurance Guide, published by A.M. Best Company, Oldwick, New Jersey, or its equivalent. All policies and/or certificates of insurance are subject to review and verification by Risk Management prior to insurance approval. Page 38 of 44 Invitation for Bid (IFB) 1185386,1 Certificates will indicate no modification or change in insurance shall be made without thirty (30) days written advance notice to the certificate holder. NOTE: CITY BID NUMBER AND/OR TITLE OF BID MUST APPEAR ON EACH CERTIFICATE. Compliance with the foregoing requirements shall not relieve the bidder of his liability and obligation under this section or under any other section of this Agreement. --If insurance certificates are scheduled to expire during the contractual period, the Successful Bidder(s) shall be responsible for submitting new or renewed insurance certificates to the City at a minimum of ten (10) calendar days in advance of such expiration. --In the event that expired certificates are not replaced with new or renewed certificates which cover the contractual period, the City shall: (4) Suspend the contract until such time as the new or renewed certificates are received by the City in the manner prescribed in the Invitation To Bid. (5) The City may, at its sole discretion, terminate this contract for cause and seek re -procurement damages from the Successful Bidder(s) in conjunction with the General and Special Terms and Conditions of the Bid. The Successful Bidder(s) shall be responsible for assuring that the insurance certificates required in conjunction with this Section remain in force for the duration of the contractual period; including any and all option terms that may be granted to the Successful Bidder(s). 2.7. CURES Please refer to Section 1.56, Notice Regarding "Cures" of the General Terms and Conditions of this Solicitation. 2.8. TIE BIDS Whenever two or more Bids which are equal with respect to price, quality and service are received by the City for the procurement of commodities or contractual services, a Bid received from a business that certifies that it has implemented a drug -free workplace program shall be given preference in the award process. Established procedures for processing tie Bids will be followed if none of the tied vendors have a drug -free workplace program. In order to have a drug -free workplace program, a business shall: (1) Publish a statement notifying employees that the unlawful manufacture, distribution, dispensing, possession, or use of a controlled substance is prohibited in the workplace and specifying the action that will be taken against employees for violations of such prohibition. (2) Inform employees about the dangers of drug abuse in the workplace, the business' policy of maintaining a drug -free workplace, any available drug counseling, rehabilitation, and employee assistance programs, and the penalties that may be imposed upon employees for drug abuse violations. (3) Give each employee engaged in providing the commodities or contractual services that are under Bid a copy of the statement specified in subsection (1). (4) In the statement specified in subsection (1), notify the employees that, as a condition of working on the commodities or contractual services that are under Bid, the employee will abide by the terms of the statement and will notify the employer of any conviction of, or plea of guilty or nolo contendere to, any violation of Chapter 893 or of any controlled substance law of the United States or any state, for a violation occurring in the workplace no later Page 39 of 44 Invitation for Bid (IFB) 1185386,1 than five (5) days after such conviction. (5) Impose a sanction on, or require the satisfactory participation in a drug abuse assistance or rehabilitation program, if such is available in the employee's community, by any employee who is so convicted. (6) Make a good faith effort to continue to maintain a drug -free workplace through implementation of this section. 2.9. ADDITIONAL TERMS AND CONDITIONS No additional terms and conditions included as part of your solicitation response shall be evaluated or considered, and any and all such additional terms and conditions shall have no force or effect and are inapplicable to this solicitation. If submitted either purposely, through intent or design, or inadvertently, appearing separately in transmittal letters, specifications, literature, price lists or warranties, it is understood and agreed that the General Conditions and Special Conditions in this solicitation are the only conditions applicable to this solicitation and that the Successful Bidder's authorized signature affixed to the Successful Bidder's acknowledgment form attests to this. If a Professional Services Agreement (PSA) or other Agreement is provided by the City and is expressly included as part of this solicitation, no additional terms or conditions which materially or substantially vary, modify or alter the terms or conditions of the PSA or Agreement, in the sole opinion and reasonable discretion of the City will be considered. Any and all such additional terms and conditions shall have no force or effect and are inapplicable to this PSA or Agreement. 2.10. TERM OF CONTRACT The Contract shall commence upon the date of notice of award and shall be effective for one (1) year with the option to renew for two (2) additional one (1) year periods, subject to the availability of funds for succeeding fiscal years. Continuation of the contract beyond the initial period is a City prerogative; not a right of the Bidder. This prerogative will be exercised only when such continuation is clearly in the best interest of the City. 2.11. CONDITIONS FOR RENEWAL Each renewal of this contract is subject to the following: (1) Continued satisfactory performance compliance with the specifications, terms and conditions established herein and Attachment C- Florida Health Department of Child Care Food Program (CCFP) Standard Catering Contract FFY 2019-2020; and (2) Availability of funds 2.12. LIVING WAGE General Terms and Conditions Section 1.38 Florida Living Wage and City of Miami Living Wage Ordinance, is not applicable to this solicitation. 2.13. NON -APPROPRIATION OF FUNDS Page 40 of 44 Invitation for Bid (IFB) 1185386,1 In the event no funds or insufficient funds are appropriated and budgeted or are otherwise unavailable in any fiscal period for payments due under this contract, then the City, upon written notice to the Successful Bidder(s) of such occurrence, shall have the unqualified right to terminate the contract without any penalty or expense to the City. No guarantee, warranty or representation is made that any project(s) will be awarded to any firm(s). 2.14. METHOD OF AWARD Award of this contract will be made by Groups: 1) Group A, Afternoon Program, Afternoon Snack and 2) Group B, Day Care Centers. Bidders may bid on one group or both groups. The City of Miami ("City") will select for each a "Primary Supplier" and a "Secondary Supplier", in the order of lowest bid prices provided to the City. Should the Primary Supplier for either group not be able to provide the services for a particular group, at any time needed, the City has the option to select the Secondary Supplier to fulfill the order for that group. 2.15. NO STYROFOAM In accordance with City of Miami Ordinance No.13681, Polystyrene ("Styrofoam") products are prohibited in City Parks and Recreation facilities, including beaches. 2.16. DELIVERY Successful Bidder(s) shall adhere strictly to the " Delivery Schedule" on Attachment 6- Delivery Schedule in the CCFP Standard Catering Contract. 2.17. SPECIFICATIONS AND BID PACKAGE (a) Responses to this Invitation for Bid ("IFB") shall be submitted in HARD COPY FORMAT ONLY. Bidders shall strictly follow the instructions for hard copy submittal found under the City's IFB General Terms and Conditions, Section 1.61 "Preparation of Responses (Hardcopy Format)", and Section 1.79 "Submission and Receipt of Bids" , instructions for HARD COPY SUBMITTALS. (b) Bidders shall adhere to all terms and conditions, specifications, requirements and menus included in the City's Invitation for Bid and the CCFP Standard Catering Contract FFY 2019-2020. (c) Specifications are provided on the attached CCFP Standard Catering Contract FFY 2019-2020. Bidders shall carefully review the document, and shall inform themselves thoroughly of the needs and requirements. NO ALLOWANCE WILL BE MADE BECAUSE OF LACK OF KNOWLEDGE OF THESE CONDITIONS. (d) In addition to submitting the required forms and documentation requested in the City's IFB, Bidders shall complete, sign, and submit along with their bid response, three (3) original hard copies of the Attachment C- ("CCFP Standard Catering Contract") . This document is located in the " Header/ Notes and Attachments" section of this Invitation to Bid in the Oracle iSupplier system. Bidder's response shall be deemed non -responsive if Bidder fails to submit with its bid response the CCFP Standard Catering Contract FFY 2019-2020. Page 41 of 44 Invitation for Bid (IFB) 1185386,1 2.18. UNIT PRICE ADJUSTMENTS Pursuant to Section I, Subsection IV, Contract Price Terms, Payment, and Termination for Failure to make payment of the Florida Department of Health Child Care Food Program ("CCFP") Standard Catering Contract FFY 2019-2020, all prices shall be fixed for the duration of the contract period. Renegotiation of price changes pertaining to the unit price shall be allowed in each one (1) year renewal periods. If requesting a price change for the option to renew period, Successful Bidder shall notify the City ninety (90) days prior to the start of the renewal period requesting a price increase. The percentage increase during this period shall not exceed the Consumer Price Index as determined by the Florida Department of Health, Bureau of Child Care Food Programs. No price increase under this or any renewed contract shall take effect without prior consent signed by both parties to the contract. 2.19. FAILURE TO PERFORM Failure to perform according to the term and conditions of this contract shall be cause to find the Successful Bidder(s) in breach with the following consequences: If a Successful Bidder(s) is found in default of the terms of this contract, such finding may result in Successful Bidder: 1. Being required to pay all re -procurement costs; 2.20. ADDITIONS/DELETIONS OF FACILITIES/ITEMS/PRODUCTS Although this solicitation identifies only one facility to be serviced and estimated meal quantities to be provided, it is hereby agreed and understood that any facility may be added/ deleted and that the meal quantities may be changed at the option of the City of Miami ("City"). Should the City, throughout the term of the awarded Contract, receive funding for new types of meals, that were not initially solicited/ part of the contract, after consulting with the Florida Department Health Child Care Food Programs, the City may invite the Successful Bidder(s) under this Contract to submit price quotes for these new meals. If these quotes are comparable with market prices offered, they may be added to the Contract , and addendum, and a separate Purchase Order shall be issued by the City. 2.21. PROJECT MANAGER Upon award, Successful Bidder(s) shall report and work directly with Virginia Bentley, Parks and Recreation Services Coordinator or Designee, who shall be designated as the Project Manager for the City. 2.22. ACCESS TO CATERER SITE Designated City of Miami employees, program officials of the Florida Department Health, Bureau of Child Care Food Programs, the Florida Department of Law Enforcement, and U.S. Department of Agriculture shall be authorized to inspect the Successful Bidder's preparation facility(ies) prior to award of Contract and without notice at any time during the contract period, including the right to be present during preparation and delivery of meals. 2.23. PRIMARY CLIENT (FIRST PRIORITY) Page 42 of 44 Invitation for Bid (IFB) 1185386,1 The Successful Bidder(s) agree upon award of this contract that the City of Miami shall be its primary client and shall be serviced first during a schedule conflict arising between this contract and any other contract Successful Bidder(s) may have with any other cities and/or counties to perform similar services as a result of any catastrophic events such as tornadoes, hurricanes, severe storms or any other public emergency impacting various areas during or approximately the same time. 2.24. TERMINATION A. FOR DEFAULT If Successful Bidder defaults in its performance under this Contract and does not cure the default within 30 days after written notice of default, the City Manager may terminate this Contract, in whole or in part, upon written notice without penalty to the City of Miami. In such event the Successful Bidder shall be liable for damages including the excess cost of procuring similar supplies or services: provided that if, (1) it is determined for any reason that the Successful Bidder was not in default or (2) the Successful Bidder's failure to perform is without his or his Subcontractor's control, fault or negligence, the termination will be deemed to be a termination for the convenience of the City of Miami. B. FOR CONVENIENCE The City Manager may terminate this Contract, in whole or in part, upon 30 days prior written notice when it is in the best interest of the City of Miami. If this Contract is for supplies, products, equipment, or software, and so terminated for the convenience by the City of Miami the Contractor will be compensated in accordance with an agreed upon adjustment of cost. To the extent that this Contract is for services and so terminated, the City of Miami shall be liable only for payment in accordance with the payment provisions of the Contract for those services rendered prior to termination. Page 43 of 44 Invitation for Bid (IFB) 1185386,1 3. Specifications 3.1. SPECIFICATIONS/SCOPE OF WORK For specifications, please refer Attachment C, Florida Department of Health Child Care Food Program ("CCFP") Standard Catering Contract, which can be found in the "Notes and Attachments" of the Header Section of this Solicitation in the Oracle system. Successful Bidder shall: • Deliver all dairy products in a cooler(s); • Provide pricing for bulk service and individual meals; • Make delivery of snacks before 2:00 pm daily; and • Follow the "General No Pork/No Peanut" menu as detailed in Attachment 2- Cycle Menu B No Pork No Peanut 2019-2020, attached to the "Notes/Attachments of the Header section of this Solicitation in the Oracle system. Note: Bidder (s) must meet all the requirements in the CCFP in addition to all the requirements and minimum qualifications herein. Page 44 of 44 ANNIE PEREZ, CPPO Director of Procurement Tau f Oiami EMILIO T. GONZALEZ, PH.D. City Manager ADDENDUM NO. 1 IFB No. 1185386 February 4, 2020 Invitation for Bid (IFB) for Meals for the Child Care Food Program TO: ALL PROSPECTIVE BIDDERS: The following changes, additions, clarifications, and deletions amend the solicitation documents of the above captioned IFB, and shall become an integral part of the Contract Documents. Words and/or figures stricken through shall be deleted. Underscored words and/or figures shall be added. The remaining provisions are now in effect and remain unchanged. Please note the contents herein and reflect same on the documents you have on hand. A. Attachment C, Child Care Food Program ("CCFP") Standard Catering Contract, Price Schedule specifically Attachment 7, has been deleted in its entirety and is replaced and attached herein, to reflect the change in the number of days. B. Attachment E, Sample Menu is hereby deleted and replaced with Attachment 2, Cycle Menu B No Pork No Peanut 2019-2020 and is attached herein. All references to Attachment E- Sample Menu, in this IFB shall be deleted and replaced with Attachment 2, Cycle Menu B No Pork No Peanut 2019-2020. C. The following in an inquiry received and corresponding response: Q1. Can a vendor provide their business delivery ticket, which includes all the information in Attachment D- Sample Caterer Delivery Ticket? Al. Yes. All other information remains the same. THIS ADDENDUM IS AN ESSENTIAL PORTION OFIFB AND SHALL BE MADE A PART THEREOF. Annie Pere -PPO, Director of Procurement City of M ami Procurement Department AP:vg Cc: Bid File Attachment 2 Cycle Menu B No Pork No Peanut 2019-2020 Refer to the Child Care Food Program Meal Pattern for Children (Attachment 1) when planning portion sizes for age groups specified in this contract. Milk must be served with every breakfast, lunch and supper meal. Milk must be served with snack when indicated. Children one year of age must be served unflavored whole milk. Children two through five years old must be served either unflavored lowfat (1 percent) or unflavored fat free (skim) milk. Children six years old and older must be served unflavored or flavored lowfat (1 percent) or fat -free (skim) milk. SNACK LUNCH BREAKFAST Week One MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Milk Ages 1-5: six oz; Ages 6-18: eight oz Milk Milk Milk Milk Milk Meat/Meat Alternate Colby Cheese Slice (1 oz) Yogurt 4 oz cup Vegetable/Fruit/Juice Ages 1-18:'/z c o 100 /o Apple Juice Pears Pineapple Cinnamon Apples Banana (1 whole) Grains Ages 1-5: 1/2 slice/serving Ages 6-18: 1 slice/serving see Meal Pattern for cereal svg sizes Cinnamon Raisin Bagel Cream Cheese Multi Grain Cheerios (100% whole grain)Bread 100% Whole Grain (1 slice) Butter or Marg. Life Original Cereal (whole grain -rich) Wheat Chex Cereal o (100 /o whole grain) Milk Ages 1-5: six oz; Ages 6-18: eight oz Milk Milk Milk Milk Milk Meat/Meat Alternate Ages 1-5: 1 / oz Ages 6-18: 2 oz Baked Sliced Chicken*Ground (2 oz) *Chicken Tetrazzini Beef Stroganoff 9 "Breaded Fish Ketchup"Oven Fried Chicken Vegetable Ages 1-5: %c; Ages 6-18: Y c (Double portion for salads) Fresh Roasted Sweet Potato Sauteed Spinach and p Tomatoes Roasted Cauliflower Mixed Vegetables Green Beans (fresh/frozen, not canned) Fruit or Vegetable Ages: 1-18: %4 c Crisp Steamed Broccoli (fresh/frozen, not canned) Applesauce Seasonal Fresh Fruit (cantaloupe, honeydew, mango, pineapple, strawberries, watermelon — no bananas/apples) Mandarin Oranges Salad (Spinach, Romaine, Tomato, Cucumber) 'A cup Lowfat Ranch Dressing Grains AAges 1-5:'/z slice/serving, , 'a c 99 Ages 6-18: 1 slice/serving, %2 c 100% Whole Grain Bread Butter or Marg. Penne Pasta i n entree () Egg Noodles Soft Roll Cornbread Milk Ages 1-5: four oz; Ages 6-18: eight oz Milk Meat/Meat Alternate Ages 1-5: 1/2oz Ages: 6-18: 1 oz Yogurt 4 oz cup Sliced Turkey (1 '/ oz) Vegetable Ages 1-5: 1/2 c Ages 6-18: 3/ c Fruit/Juice Ages 1-5: % c Ages 6-18: 3/4 c Tropical Mixed Fruit Peaches Fresh Orange Wedges Grains Ages 1-5:'/2 slice/serving, % c Ages 6-18: 1 slice/serving, 3 c Blueberry Muffin Cheese Crackers 100% Whole Grain Bread (1 slice) Mayo & Mustard. Animal Crackers IMPORTANT: Ages 1-5 based on meal pattern portion sizes for ages 3-5. *Requires a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. Caterer must supply this documentation to institution/facility. When a drink is not specifically listed with a snack, water is recommended as a beverage. (Note: water is NOT a creditable food item). All food must be peanut and tree nut free. Attachment 2 Cycle Menu B No Pork No Peanut 2019-2020 Refer to the Child Care Food Program Meal Pattern for Children (Attachment 1) when planning portion sizes for age groups specified in this contract. Milk must be served with every breakfast, lunch and supper meal. Milk must be served with snack when indicated. Children one year of age must be served unflavored whole milk. Children two through five years old must be served either unflavored !owlet (1 percent) or unflavored fat free (skim) milk. Children six years old and older must be served unflavored or flavored lowfat (1 percent) or fat -free (skim) milk. SNACK LUNCH I BREAKFAST Week Two MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Milk Ages 1-5: six oz; Ages 6-18: eight oz Milk Milk Milk Milk Milk Meat/Meat Alternate Cheddar (Cheese Slice HardBoiledEgg (1/2egg) Vegetable/Fruit/Juice Ages 1-18:'/2 c Pineapple Pears Banana (1 whole) Peaches Fresh Orange Wedges Grains Ages 1-5:'/2 slice/serving Ages 6-18: 1 slice/serving see Meal Pattern for cereal svg sizes Kix Cereal (Original, Honey, or Berry Berry; (whole grain -rich) Plain Bagel Cream Cheese 100% Whole Grain Bread (1 slice) Butter or Marg. English Muffin Butter or Marg. & Jelly Rice Chex Cereal Milk Ages 1-5: six oz; Ages 6-18: eight oz Milk Milk Milk Milk Milk Meat/Meat Alternate Ages 1-5: 1 1/2 oz Ages 6-18: 2 oz 9 Roast Turkey Slices Chicken Nuggets Barbecue Sauce Salisbury Steak Gravy Tacos (Turkey, Chicken, or Beef) Shredded Cheese, Shredded Lettuce, Diced Tomato, and Mild Salsa Turkey and Swiss Sandwich (Lettuce, Tomato, & Pickle) Vegetable Ages 1-5:'/a c; Ages 6 18: % c portion for salads)(frozen, (DoubleP Peas and Carrots not canned) Crisp Steamed Broccoli (fresh/frozen, not canned) Green Beans Corn (fresh/frozen, not canned) Salad (Spinach, Romaine, Tomato, Cucumber)1/2 cu ) p French Dressing Fruit or Vegetable Ages: 1-18:'/a c Mandarin Oranges Applesauce Seasonal Fresh Fruit (cantaloupe, honeydew, mango, pineapple, strawberries, watermelon — no bananas/apples) Tropical Mixed Fruit Fruit Cocktail Grains Ages 1-5: 1/2slice/serving, 1/4c Ages 6-18: 1 slice/serving, 1/2 c 100% Whole Wheat Roll gutter or Marg. 100% Whole Grain Bread Macaroni & Cheese Tortilla; Brown Rice (100% whole grain) 100% Whole Grain Bread Mayo & Mustard Milk Ages 1-5: four oz; Ages 6-18: eight oz Milk Meat/Meat Alternate Ages 1-5: 1/2 oz Ages: 6-18: 1 oz Soynut Butter Ages 1-5: 1 Tbsp Ages 6 and up: 2 Tbsp Yogurt 4 oz cup Tuna Salad Vegetable Ages 1-5:'/2 c Ages 6-18: 3/ c Fruit/Juice Ages 1-5: 1/2 c Ages 6-18: / c 100% Orange Juice Fresh Apple Slices Grains Ages 1-5:'/ slice/serving,'/3 c Ages 6-18: 1 slice/serving,'/ c Pretzels Corn Muffin Graham Crackers (plain) Crackers (savory) IMPORTANT: Ages 1-5 based on meal pattern portion sizes for ages 3-5. *Requires a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. Caterer must supply this documentation to institution/facility. When a drink is not specifically listed with a snack, water is recommended as a beverage. (Note: water is NOT a creditable food item). All food must be peanut and tree nut free. Attachment 2 Cycle Menu B No Pork No Peanut 2019-2020 Refer to the Child Care Food Program Meal Pattern for Children (Attachment 1) when planning portion sizes for age groups specified in this contract. Milk must be served with every breakfast, lunch and supper meal. Milk must be served with snack when indicated. Children one year of age must be served unflavored whole milk. Children two through five years old must be served either unflavored lowfat (1 percent) or unflavored fat free (skim) milk. Children six years old and older must be served unflavored or flavored lowfat (1 percent) or fat -free (skim) milk. SNACK LUNCH I BREAKFAST Week Three MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Milk Ages 1-5: six oz; Ages 6-18: eight oz Milk Milk Milk Milk Milk Meat/Meat Alternate Mozzarella Cheese Slice (1 oz) Yogurt 4 oz cup Hard Boiled Egg (1/2 egg) Vegetable/Fruit/Juice Ages 1-18:'/2 c Peaches Mandarin Oranges Seasonal Fresh Fruit (cantaloupe, honeydew, mango, pineapple, strawberries, watermelon — no bananas/apples) Cinnamon Apples Banana (1 whole) Grains A Ages 1-5:'/z slice/servingOriginal g Ages 6-18: 1 slice/serving see Meal Pattern for cereal svg sizes g Cheerios (100% whole grain) Raisin Bread (1 slice;plain, no icing)BlueberryMuffin Butter or Marg. Frosted Mini Wheats Little Bites Original Cereal (100% whole grain) 100% Whole Grain English Muffin Butter or Marg. & Jelly Milk Ages 1-5: six oz; Ages 6-18: eight oz Milk Milk Milk Milk Milk Meat/Meat Alternate Ages 1-5: 1 1/2 oz 9 Ages 6-18: 2 oz *SloppyJoes *Meatloaf (beef or turkey) Ketchup Pulled Chicken BBQ Sauce *Spaghetti & Meat Sauce with Ground Turkey or Beef *Pizza Vegetable Ages 1-5:'/a c; Ages 6-18:'/2 c (Double portion for salads) Italian Green Beans (fresh/frozen, not canned) Fresh Mashed Sweet Potato (not instant) Green Peas SteamedBaby Carrots C (fresh/frozen, not canned) Mixed Vegetables Fruit or Vegetable Ages: 1 18:'/4 c Pineapple Fruit Cocktail Fresh Apple Slices Salad (Spinach, Romaine, Tomato, Cucumber) 1/2 cup Lowfat Ranch Dressing Pears Grains Ages 1-5:'/2 slice/serving,'/4 c Ages 6-18: 1 slice/serving,'/2 c Bun 100% Whole Grain Bread Soft Roll (Spaghetti), Garlic Bread Pizza Crust Milk Ages 1-5: four oz; Ages 6-18: eight oz Milk Meat/Meat Alternate Ages 1-5:'/2 oz Ages: 6-18: 1 oz Soynut Butter Ages 1-5: 1 Tbsp Ages 6 and up: 2 Tbsp Jelly Provolone Cheese Slice Cheese Stick Vegetable Ages 1-5:'/2 c Ages 6-18: 3/ c Fruit/Juice Ages 1-5:'/ c Ages 6-18: 3/4 c 100% Red Grape Juice Fresh Orange Slices Grains Ages 1-5:'/2 slice/serving,'/ c Ages 6-18: 1 slice/serving, 3/ c 100% Whole Grain Bread Ages 1-5: 1 slice Ages 6 and up: 2 slices Soft Pita Bread 100% Whole Grain Crackers Animal Crackers IMPORTANT: Ages 1-5 based on meal pattern portion sizes for ages 3-5. *Requires a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. Caterer must supply this documentation to institution/facility. When a drink is not specifically listed with a snack, water is recommended as a beverage. (Note: water is NOT a creditable food item). All food must be peanut and tree nut free. Attachment 2 Cycle Menu B No Pork No Peanut 2019-2020 Refer to the Child Care Food Program Meal Pattern for Children (Attachment 1) when planning portion sizes for age groups specified in this contract. Milk must be served with every breakfast, lunch and supper meal. Milk must be served with snack when indicated. Children one year of age must be served unflavored whole milk. Children two through five years old must be served either unflavored lowfat (1 percent) or unflavored fat free (skim) milk. Children six years old and older must be served unflavored or flavored lowfat (1 percent) or fat -free (skim) milk. SNACK LUNCH BREAKFAST Week Four MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Milk Ages 1-5: six oz; Ages 6-18: eight oz Milk Milk Milk Milk Milk Meat/Meat Alternate Yogurt 4 oz cup Provolone Cheese Slice (1 oz) Vegetable/Fruit/Juice Ages 1 18:'/2 c Fruit Cocktail Applesauce Seasonal Fresh Fruit (cantaloupe, honeydew, mango, pineapple, strawberries, watermelon — no bananas/apples) 100% Apple Juice Banana (1 whole) Grains Ages 1-5: 1/2 slice/serving Ages 6-18: 1 slice/serving see Meal Pattern for cereal svg sizes Life Original Cereal (whole grain -rich) Blueberry Muffin 100% Whole Grain Bread Biscuit Butter or Marg. Multi Grain Cheerios (100% whole grain) Milk Ages 1-5: six oz; Ages 6-18: eight oz Milk Milk Milk Milk Milk Meat/Meat 1-5: Alternate Ages 1-5: 1 1/2 oz Ages 6-18: 2 oz *Chicken Alfredo *Breaded Fish*Chicken Ketchup *Bean Burrito and (Vegetable Stir Fry)(Lettuce Hamburger and Tomato ) Vegetable Ages 1-5:'/a c; Ages 6-18:'A c (Double portion for salads) Green Peas Cucumber Slices Steamed Baby Carrots fresh/frozen, not canned) Vegetables (Stir Fry) Oven Fried Potatoes Fruit or Vegetable Ages: 1-18:'/a c Pineapple Tropical Mixed Fruit Fresh Broccoli Florets LowfatRanch Dip Mandarin Oranges Pears Grains Ages 1-5: IAslice/serving, '/4 c Ages 6-18: 1 slice/serving, 1/2 c Pasta (in entree) Soft Roll Tortilla (in entree) Brown Rice (100% whole grain) Bun Mustard, Mayo, Ketchup Milk Ages 1-5: four oz; Ages 6-18: eight oz Milk Milk Meat/Meat Alternate Ages 1-5:'/ oz Ages: 6-18: 1 oz Soynut Butter Ages 1-5: 1 Tbsp Ages 6 and up: 2 Tbsp Jelly Yogurt 4 oz cup Shredded Mozzarella Cheese Ages 1-5: %2 oz Ages 6 and up: 1 oz Vegetable Ages 1-5:'/c Ages 6-18: 3/ c Tomato Sauce Ages 1-5: 1 Tbsp Ages 6 and up: 2 Tbsp Fruit/Juice Ages 1-5:'/2 c Ages 6-18: 3/ c Fresh Orange Wedges Peaches (children assemble own personal pizzas) Grains Ages 1-5: A slice/serving, / c Ages 6-18: 1 slice/serving, 3/4 c 100% Whole Grain Crackers 100% Whole Grain Bread Ages 1-5: 1 slice Ages 6 and up: 2 slices Crackers (savory) English Muffin Ages 1-5: % muffin Ages 6 and up: 1 whole IMPORTANT: Ages 1-5 based on meal pattern portion sizes for ages 3-5. *Requires a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. Caterer must supply this documentation to institution/facility. When a drink is not specifically listed with a snack, water is recommended as a beverage. (Note: water is NOT a creditable food item). All food must be peanut and tree nut free. Attachment 2 Cycle Menu B No Pork No Peanut 2019-2020 Refer to the Child Care Food Program Meal Pattern for Children (Attachment 1) when planning portion sizes for age groups specified in this contract. Milk must be served with every breakfast, lunch and supper meal. Milk must be served with snack when indicated. Children one year of age must be served unflavored whole milk. Children two through five years old must be served either unflavored lowfat (1 percent) or unflavored fat free (skim) milk. Children six years old and older must be served unflavored or flavored lowfat (1 percent) or fat -free (skim) milk. SNACK LUNCH ___1I BREAKFAST __J Week Five MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Milk Ages 1-5: six oz; Ages 6-18: eight oz Milk Milk Milk Milk Milk Meat/Meat Alternate Cheddar Cheese Slice (1 oz) Hard Boiled Egg (1/2 egg) Vegetable/Fruit/Juice Ages 1-18:% c Fruit Cocktail Pineapple Pears Banana (1 whole) Applesauce Grains Ages 1-5:'/2 slice/serving Ages 6-18: 1 slice/serving see Meal Pattern for cereal svg sizes Blueberry Muffin (whole grain -rich) 100% Whole Grain Bagel Cream Cheese Total Whole Grain Cereal (100% whole grain) Original Cheerios (100% whole grain) 100% Whole Grain Bread Butter or Marg. Milk Ages 1-5: six oz; Ages 6-18: eight oz Milk Milk Milk Milk Milk Meat/Meat Alternate Ages 1-5: 1 '/2 oz Ages 6-18: 2 oz Fresh Turkey Roast Gravy Seasoned Black Beans (at least % c ages 1-5 and % c ages 6-12) "Lasagna (with Ground Turkey or Beef) *Tuna Salad Sandwich Pickles *Chicken Nuggets Honey Mustard Vegetable Ages 1-5:'/<c; Ages 6-18:'/2 c (Double portion for salads) Peas and Carrots Fresh Bell Pepper Slices Crisp Steamed Broccoli (fresh/frozen, not canned) Mixed Vegetables Fresh Mashed Potato (not instant) Fruit or Vegetable Ages: 1-18:''/a c Peaches Tropical Mixed Fruit Fresh Clementine Wedges Seasonal Fresh Fruit (cantaloupe, honeydew, mango, pineapple, strawberries, watermelon — no bananas/apples) Salad (Spinach, Romaine, Tomato, Cucumber)''/ cup Italian Dressing Grains Ages 1-5:'/2 slice/serving,'/ c Ages 6-18: 1 slice/serving, % c *Macaroni & Cheese Yellow Rice Lasagna Noodles SandwichBread Mayo Soft Roll Milk Ages 1-5: four oz; Ages 6-18: eight oz Milk Meat/Meat Alternate Ages 1-5: %oz Ages: 6-18: 1 oz Bean Dip (bean salsa or hummus) Yogurt 4 oz cup Vegetable Ages 1-5: %c Ages 6-18: 3 c Fruit/Juice Ages 1-5:' c Ages 6-18: % c 100% Orange Juice Fresh Apple Slices Grains Ages 1-5:'/2 slice/serving, % c Ages 6-18: 1 slice/serving, %c Saltine Crackers Raisin Bread (1 slice; plain, no icing) Butter or Marg. ° 100 /° Whole Wheat Tortilla Cheese Crackers Graham Crackers (plain) IMPORTANT: Ages 1-5 based on meal pattern portion sizes for ages 3-5. *Requires a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. Caterer must supply this documentation to institution/facility. When a drink is not specifically listed with a snack, water is recommended as a beverage. (Note: water is NOT a creditable food item). All food must be peanut and tree nut free. Child Care Food Program (CCFP) STANDARD CATERING CONTRACT THIS CONTRACT is entered into between City of Miami hereinafter referred to as "City"or "Institution or Facility" and herein after referred to as "the Caterer," and jointly referred to as "the Parties." This contract is for a single federal fiscal year (October 1, 2019 to September 30, 2020), subject to the availability of funds. This contract will start after it is executed by both parties and verification that all conditions precedent have been met. The Parties agree as follow: I. General Terms: A. Authority: 7 C.F.R. § 226.6(i); sections 20.43 and 381.0011 Florida Statutes. B. Definitions: 1. Approved Food Sources: Food purchased from a source that is under the regulatory authority of a state or federal agency. 2. Bid: A formal or informal offer to perform catering service in accordance with the specifications and conditions of the governing contract for a set, stated price. 3. Bulk Food (Bulk): Ready -to -eat foods portioned by Institution or Facility. 4. Child Care Center: Any public or private nonprofit Institution or Facility (except day care homes), or any for -profit center that is licensed or approved to provide nonresidential child care services to enrolled children, primarily of preschool age, including but not limited to day care centers, neighborhood centers, Head Start centers, and organizations providing day care services for children with disabilities. Child care centers may participate in the Child and Adult Care Food Program authorized by Section 17 of the National School Lunch Act (the Program) as independent centers or under the auspices of a sponsoring organization. 5. Child Care Food Program (CCFP): The portion of the Child and Adult Care Food Program enacted in Section 17 of the National School Lunch Act authorizing assistance to states through grants-in-aid and other means to initiate, maintain, and expand non- profit food service programs for children in nonresidential institutions that provide care. The CCFP is intended to enable such institutions to integrate a nutritious food service with organized care services for enrolled participants. Reimbursement payments for allowable costs are made under the CCFP by the state to the Institution that in turn is required to pay for meals received. 6. Child Nutrition (CN) Label: A food product label that contains a statement and CN logo authorized by United States Department of Agriculture (USDA) Food and Nutrition Service to provide assurance that processed foods provide the stated contributions toward meal pattern requirements. 7 Center: A child care center, at -risk afterschool care center, an emergency shelter, or an outside -school -hours care center. 8. Department of Health (Department): The principal administrative unit that protects and promotes the health of all residents and visitors in the state through organized state and community efforts, including cooperative agreements with counties. CCFP Standard Catering Contract FFY 2019-2020 9. Cycle Menu: A standard list of food items organized into daily meals meeting the USDA meal pattern. Cycle menus are provided in specific sequence and arrangement to vary the diet of CCFP participants and remain in compliance with the USDA meal pattern standards. 10. Emergency: Unplanned or unexpected situations which include but are not limited to hurricanes, tropical storms, or flooding, that prevent the Institution or Facility or Caterer from operating as planned. 11. Facility: A sponsored child care center. 12. Federal Agency: An agency as defined at 5 U.S.C. § 551(1), and further clarified by 5 U.S.C. § 552(f) to include military departments. 13. Food and Nutrition Service (FNS): An office within the USDA that is responsible for national implementation and oversight of the CCFP. 14. Food Service Establishment: The licensed or permitted location where food is prepared prior to being delivered to the Institution or Facility. 15. Food Service Management Company: An organization other than a public or private nonprofit school, with which an Institution or Facility may contract for preparing and, unless otherwise provided for, delivering meals, with or without milk for use in the CCFP. For purposes of this contract, this means the Caterer. 16. Institution: A sponsoring organization, child care center, at -risk afterschool care center, outside -school hours care center, or emergency shelter, which enters into an agreement with the Department to assume final administrative and financial responsibility for Program operations. 17. License or Permit: Status reflecting approval of license or permit from the applicable Licensing or Permitting Authority, and the maintenance of good standing pertaining to the permit or license. For purpose of this contract, in good standing means an active license or permit without violations which indicate health risks to the public. 18. Licensing or Permitting Authority: Includes the Department of Business and Professional Regulations (DBPR) which regulates restaurants, most mobile food vehicles, and most public food service events; the Department of Agriculture and Consumer Services (DACS) that generally regulates whole -sale food operations, convenience stores, grocery stores, food processing operations, food storage or warehouse operations, and non-alcoholic beverage operations; and the Department which regulates food service establishments such as food service operations located in institutional settings (schools, assisted living facilities, detention facilities, adult day care, etc.), civic and fraternal organizations, bars and lounges that do not prepare food, and theatres, to help ensure their products are not a source of foodborne illness. 19. Meals: Meal types (breakfast, lunch, snack, or supper) delivered and served to enrolled participants at an Institution or Facility that meet the meal pattern and nutritional requirements set forth in this contract. 20. Milk: Pasteurized fluid types of unflavored or flavored whole milk, lowfat milk, fat -free milk, or cultured buttermilk that meet state and local standards for such milk. All milk should contain vitamins A and D at levels specified by the Food and Drug Administration and be consistent with state and local standards for such milk. 2 CCFP Standard Catering Contract FFY 2019-2020 21. Potentially Hazardous Food: Any food that requires time -temperature control (refrigeration or hot holding) and contains in whole or in part: milk, milk products, eggs, meat, poultry, fish, cooked plant food (rice, beans, vegetables, or baked potatoes), tofu, other soy -protein products, mushrooms, cut melon, or cut tomatoes. 22. Product Formulation Statement (PFS): A signed statement on manufacturers' letterhead that demonstrates how the processed food contributes to the meal pattern. 23. Snack: A meal supplement that meets the meal pattern requirements specified in 7 C.F.R. § 226.20(c)(3). 24. Sponsoring Organization: As defined by 7 C.F.R. § 226.2, a public or nonprofit private organization that is entirely responsible for administration of the CCFP in one or more day care homes; a child care center, emergency shelter, at -risk afterschool care center, or outside -school hours care center that is a legally distinct entity from the sponsoring organization; two or more child care centers, emergency shelters, at -risk afterschool care centers, or outside -school -hours care center; or any combination of child care centers, emergency shelters, at -risk afterschool care centers, outside -school -hours care centers, and day care homes; or an organization that is entirely responsible for administration of the CCFP in any combination of two or more for -profit child care centers, at -risk afterschool care centers, or outside -school -hours care centers, which are part of the same legal entity as the sponsoring organization. 25. Thermal Transport Container: Insulated food transport containers suitable to transport hot or cold food safely, at proper temperatures, for at least four hours without electricity. 26. Tofu: A commercially prepared soy -bean derived food, made by a process in which soybeans are soaked, ground, mixed with water, heated, filtered, coagulated, and formed into cakes. Basic ingredients are whole soybeans, one or more food -grade coagulates (typically a salt or acid), and water. 27. United States Department of Agriculture (USDA): The federal agency responsible for the administration, oversight, and fund distribution for the CCFP and the requirements of governing federal regulations. 28. Unitized Food: Ready -to -eat, pre -portioned foods. 29. Whole Grains: Foods that consist of intact, ground, cracked, or flaked grain seed whose principal anatomical components, specifically the starchy endosperm, germ, and bran, are present in the same relative proportions as they exist in the intact grain seed. 30. Yogurt: Commercially coagulated milk products obtained by the fermentation of specific bacteria, that meet milk fat or milk solid requirements to which flavoring foods or ingredients may be added. These products are covered by the Food and Drug Administration's Standard of Identity for yogurt, lowfat yogurt, and nonfat yogurt, 21 C.F.R. § 131.200, 21 C.F.R. § 131.203, and 21 C.F.R. § 131.206, respectively. C. Scope of Work: The scope of this contract is to provide meals specified by the Institution or Facility, and deliver the specified meals to the site or sites the Institution or Facility identifies in the Delivery Schedule (Attachment 6). Meals will be delivered as scheduled in accordance with all bid or quote specifications and attachments regarding this contract. 3 CCFP Standard Catering Contract FFY 2019-2020 D. Conditions Precedent: 1. The terms and conditions of this contract bear directly on the Institution's or Facility's successful participation in the CCFP. The Institution or Facility is not permitted to receive reimbursement for catered meals under this contract if totaling $50,000 or more, until the Florida Department of Health (Department) has granted final approval of all terms and conditions of this contract consistent with its authority prescribed by 7 C.F.R. § 226.21. Consideration for reimbursement will commence only after the date the Department grants final approval of all terms and conditions of this contract if totaling $50,000 or more. 2. This contract will have no force or effect unless the Institution or Facility is approved to participate in the CCFP. The Institution's or Facility's continued participation in the CCFP is dependent on effective management and administration of the contract. 3. The delivery of catered meals will commence after the Institution or Facility has received the Department's approval, if the Caterer's quote or bid totals $50,000 or more. 4. This contract will have no force or effect unless the Caterer is listed on the Department's CCFP Caterer List, pursuant to Florida Administrative Code Rule 64F-17.004, before the date of contract execution, and the Caterer maintains all permits, inspections, and licenses in good standing throughout the term of the contract as required by the Licensing or Permitting Authority. 5. The Caterer will permit employees of the Institution or Facility, designated program officials of the Department, the Florida Department of Law Enforcement (FDLE), and USDA access to inspect the Caterer's preparation site prior to the contract start date. 6. The Institution or Facility will notify the Caterer to commence meal delivery as specified herein. II. The Caterer's Responsibilities: A. Operations: 1. The Caterer will make a good faith effort to maintain a Drug -Free Workplace. The Institution or Facility reserves the right to request from the Caterer the method used to maintain a Drug -Free Workplace prior to contract award as outlined in 2 C.F.R. § 421. 2. The Caterer shall operate in accordance with current CCFP regulations, as specified in 7 C.F.R. § 226.6(i). 3. The Caterer must maintain its proper license or permit and remain in good standing with the appropriate Licensing or Permitting Authority throughout the contract term. 4. The Caterer must notify the Department of any changes of its information within three business days from the date of such change. 5. A Caterer who has had their permit or license revoked or cancelled by the Licensing or Permitting Authority will be removed from the CCFP Caterer List. The Caterer will need to reapply to the appropriate Licensing or Permitting Authority for reinstatement for the license or permit. The Caterer must reapply pursuant to Florida Rule of Administrative Code 64F-17.004 to be placed back on the CCFP Caterer List. B. Authority to Contract: 1. By execution of this contract the Caterer asserts that it: 4 CCFP Standard Catering Contract FFY 2019-2020 a. Is authorized to enter into the contract; b. Is not suspended, debarred, or otherwise prohibited from entering into the contract under the terms of 2 C.F.R. §§ 180 and 200 — Appendix II(H); and c. WII notify the Institution or Facility immediately if the Caterer or its principals are suspended, debarred, or otherwise prohibited from performing under this contract. C. Supervision and Inspection Requirements: 1. Provide management supervision at all times, and maintain constant quality control inspections to check for portion size, quality of products, time and temperature, appearance, and packaging; 2. Maintain a valid state or federal food service license or permit; and 3. Submit copies of the applicable state or federal regulatory inspections and current license or permit annually to the Department, as may be requested. D. Meal Requirements, Preparation, Packaging, and Delivery: 1. Meal Requirements: a. The meals served under the contract shall conform to the cycle menus upon which the bid was based, and to menu changes agreed upon by the Institution or Facility and the Caterer. b. If the Institution or Facility submits a Catered Meal Order Change Form (Attachment 11), confirm the requested changes with a return fax or email to the Institution or Facility within twenty-four hours of receipt of the Catered Meal Order Change Form. c. All meals served under the CCFP will meet the requirements of 7 C.F.R. § 226.20. d. All breakfasts, lunches, and suppers delivered for service in outside -school -hours care centers shall be unitized, with or without milk, unless the Department determines that unitization would impair the effectiveness of food service operations. For meals delivered to child care centers and day care homes, the Department may require unitization, with or without milk, of all breakfasts, lunches, and suppers only if the Department has evidence which indicates that this requirement is necessary to ensure compliance with 7 C.F.R. § 226.20. e. Provide menu items that meet the nutritional requirements specified by the Child Care Food Program Meal Pattern for Children (Attachment 1). No changes or substitutions to the Cycle Menu (Attachment 2) will be made, except as follows: Substitutions by the Caterer may be made in rare, emergency circumstances, such as, cooler or freezer malfunction, breakdown of delivery vehicle, or the unavailability of a specific food item. Any substitutions will be documented on the delivery ticket with an explanation of the rare circumstance instantiating the substitution. Substitutions must be agreed to in writing by the Parties prior to delivery. f. Provide foods that meet the Minimum Food Specifications (Attachment 3). g. Foods used to prepare and deliver meals provided under the contract must be 5 CCFP Standard Catering Contract FFY 2019-2020 obtained from approved food sources. h. All meal specifications under this contract will include, but are not limited to, cycle menu, grade, purchase units, style, condition, weight, ingredients, formulations, and delivery time. Provide the following documentation to the Institution or Facility for combination main dish food items at each delivery: 1) Child Nutrition (CN) Label; 2) Product Formulation Statement (PFS); or 3) Standardized recipe. 2. Meal Preparation Requirements: a. Prepare meals daily in accordance with all quotation or bid specifications and attachments regarding this contract. Serve meals in accordance with 7 C.F.R. § 226.6(i). b. Prepare and deliver meals according to food safety and sanitation requirements of the applicable Licensing or Permitting Authority. c. Ensure that all potentially hazardous food for this contract will be kept at safe temperatures, 41°F or below for all cold foods and 135°F or above for all hot foods, except during necessary periods of preparation. d. Meals will not be assembled more than 24 hours prior to delivery. e. Ensure meals for this contract are held at safe temperatures: 1) All cold foods must be held at or below 41°F. 2) All hot foods must be held at or above 135°F. f. Date and hold a sample of each meal at a temperature of 41 °F or below for a period of three days from the date and time of delivery of that same meal. 3. Meal Packaging Requirements: a. In accordance with the Meal Services to be Provided (Attachment 5), the Caterer will ensure that: 1) Any product or substance that comes into contact with food, including but not limited to products used to package, contain, or serve food meets the federal food safety standards, including but not limited to 21 U.S.C. § 348(h)(6), and instructions or regulations issued by the United States Food and Drug Administration. 2) All foods are packed suitably in accordance with local health standards. Thermal transport containers and overlay must have an airtight closure, be of non -toxic material, and be capable of maintaining internal temperatures of cold food at 41°F or below and hot food at 135°F or above at the time of delivery. Pack cold and hot foods separately. 6 CCFP Standard Catering Contract FFY 2019-2020 3) Containers must be closed and maintain an airtight closure or seal until opened at the Institution's or Facility's destination. 4) An adequate number of thermal transport containers are available for daily delivery to the Institution or Facility. Pick-up empty containers the next following delivery date. Caterers may collect empty containers on Friday afternoons or in the afternoon, the day before a holiday. b. Provide the following information on the delivery ticket or on a label affixed to each container (bulk or carton with unitized meals): 1) Meal type; 2) Food item or items; 3) Date of production; and 4) Serving size information by cups, ounces, and individual pieces. 4. Meal Delivery Requirements: a. Meals shall be delivered in accordance with the Delivery Schedule (Attachment 6) . b. Accept delivery site additions and deletions upon written notice from the Institution or Facility at least seven calendar days prior to the date of delivery. c. Deliver and unload all food and dairy products at the specified time and location according to Meal Services to be Provided (Attachment 5) and Delivery Schedule (Attachment 6). d. Provide personnel to deliver meals pursuant to the Delivery Schedule (Attachment 6). e. Deliver the food and dairy products in clean vehicles with adequate refrigeration and heating during the delivery of all food and dairy products to ensure the wholesomeness of the food and dairy products are in accordance with state and local health codes at delivery. f. Ensure meals for this contract are delivered at safe temperatures: 1) All cold foods must be held and delivered at or below 41°F. 2) All hot foods must be held and delivered at or above 135°F. g. Provide the exact number of meals ordered. Any damaged, spoiled, unwholesome, or incomplete meals will not be included when the Institution or Facility determines the number of meals delivered. h. Bulk canned fruit must be delivered in suitable food -grade storage containers with tight fitting lids. Inform the Institution or Facility in writing at least two weeks in advance of any non -emergency closure, including holidays. 7 CCFP Standard Catering Contract FFY 2019-2020 J. Inform the Institution or Facility immediately in writing of any emergency closure issued by the Licensing or Permitting Authority. k. Provide daily delivery tickets with meal delivery as specified. When delivering to an Institution or Facility, provide one copy of the delivery ticket to the Institution or Facility, and if the Facility is a sponsored Facility, provide a copy to the sponsor. Maintain a copy of the delivery ticket. All corrections to the delivery tickets made by the Parties must be initialed by the Parties. Type or print delivery ticket in nonerasable ink on company letterhead. Include the following on the delivery tickets: 1) The Caterer's name and address; 2) The Caterer's production date, delivery date, and delivery time; 3) The name and address of Institution or Facility being delivered to; 4) An itemization to show the number of meals of each meal type, the individual meal components and food item, serving size and number of portions by age group (i.e., ages 1-5 and 6-18; portions for ages 1-5 based on meal pattern portion sizes for ages 3-5); 5) Clearly print or type the name of the individual making the delivery, and the name of the Institution's or Facility's representative accepting delivery of the meals. Ensure the individual making the delivery, and the Institution's or Facility's representative accepting delivery of the meals clearly signs the delivery ticket. Failure to clearly identify the individual delivering the meals and the individual accepting the delivery of the meals may result in disallowance of meals delivered under this contract. Deliver the same day snack and next day breakfast at the specified delivery time for each hot meal service (lunch and supper) according to Delivery Schedule (Attachment 6), unless otherwise requested by the Institution or Facility. E. Health Certification: Caterer shall have Federal, State, or local health certification for the plant in which it proposes to prepare meals for use in the CCFP, and it shall ensure that health and sanitation requirements are met at all times, as specified in 7 C.F.R. § 226.6(i)(3). In addition, the Department may require the Caterer to provide for meals which it prepares to be periodically inspected by the local health department or an independent agency to determine bacteria levels in the meals being prepared. These bacteria levels shall conform to the standards which are applied by the local health authority with respect to the level of bacteria which may be present in meals prepared or served by other establishments in the locality. Results of these inspections shall be submitted to the Institution or Facility and to the Department. F. Access to Caterer Site: Permit employees of the Institution or Facility, designated program officials of the Department, the FDLE, and USDA access to: 1. Inspect the Caterer's preparation site prior to the delivery of catered meals; and 2. To observe and be present during preparation and delivery of meals, without prior notice, at any time during the contract period. 8 CCFP Standard Catering Contract FFY 2019-2020 G. Access to Records and Maintenance of Records: 1. The books and records of the Caterer pertaining to the Institution or Facility's food service operation shall be available for inspection and audit by representatives of the Department, of USDA, and of the U.S. General Accounting Office at any reasonable time and place, for a period of three years from the date of receipt of final payment under the contract, or in cases where an audit requested by the Department or USDA remains unresolved, until such time as the audit is resolved. 2. The Caterer shall maintain such records (supported by invoices, receipts, or other evidence) as the Institution or Facility will need to meet its responsibilities under 7 C.F.R. § 226.6(i), and shall promptly submit invoices and delivery reports to the Institution or Facility no less frequently than monthly, as specified in 7 C.F.R. § 226.6(i)(2). 3. The records that the Caterer will maintain include, but are not limited to: a. Purchase orders, invoices from food distributors, and production records; b. Delivery records and meal change form confirmations; c. Temperature logs for storage, cooking and holding of potentially hazardous foods, and transportation to the Institution or Facility; d. Invoices to the Institution or Facility; e. Notices of non-payment; f. Records necessary to comply with federal and state laws and regulations; g. All state and federal tax records associated with this contract; and h. The contract, all addendums, and amendments. H. Repayment for Disallowed Meals: The Caterer will reimburse the Institution or Facility for the contract amount for all claimed meals denied by the CCFP if: 1. The Institution or Facility provides the Caterer written notice within one year of the date of delivery of the denied meals and the CCFP formal denial of reimbursement; and 2. The CCFP denial of reimbursement is the direct result of the Caterer's failure to comply with the meal requirements of this contract. I. Contract Insurance Requirement: 1. The Caterer must secure and maintain, at its sole expense, throughout the term of this Contract, insurance necessary to cover services under this contract. The Caterer accepts full responsibility for identifying and determining the types and extent of liability insurance necessary to provide reasonable financial protections for itself, and the clients to be served under this contract. The limits of coverage under each policy maintained by the Caterer do not limit the Caterer's liability and obligations under this contract. 2. The Caterer must deliver the written notification and a Certificate of Coverage to the Institution or Facility of insurance coverage at the time this contract or renewal is executed and within five business days of any change in insurance or terms of insurance. 9 CCFP Standard Catering Contract FFY 2019-2020 III. The Institution or Facility's Responsibilities: A. The Institution or Facility will ensure the following: 1. Provide the Caterer with a list of the State agency approved child care centers, day care homes, adult day care centers, and outside -school -hours care centers to be furnished meals by Caterer, and the number of meals, by type, to be delivered to each location. 2. Meals are delivered according to the Delivery Schedule (Attachment 6). Ensure the specified delivery time is no earlier than three hours before the CCFP approved start time of each hot meal service. 3. Make increases and decreases in the number of meals ordered by 5:00 p.m., two days prior to delivery. Complete the Catered Meal Order Change Form (Attachment 11) and fax or scan and email to the Caterer by 5:00 p.m., two days prior to delivery. 4. Ensure the meals delivered meet contract terms, conditions, and specifications, and are properly maintained and stored until served. Prior to signing a delivery ticket, the Institution or Facility staff will: a. Verify the number of meals delivered and menu items. Any damaged or incomplete meals will not be accepted and will not be included when the number of delivered meals is determined. b. Verify cold foods are delivered at or below 41°F. Any cold foods delivered at or above 42°F will not be accepted. c. Verify hot foods are delivered at or above 135°F. Any hot foods delivered at or below 134°F will not be accepted. d. Verify meals are delivered no earlier than specified delivery time and no later than start time of requested meal service. 5. Reject the entire meal type if deficient according to the terms and conditions of the contract. Deficiencies will include but are not limited to: cold foods delivered at or above 42°F, hot foods delivered at or below 134°F, meal missing menu item, meal not the contracted menu, spoiled menu item, or meal contains unauthorized menu substitutions. Complete the Catered Meal Service Deficiency Report (Attachment 10) and send it to the Caterer if there is a deficiency. If the deficiency involves potentially hazardous food, notify the Department immediately and submit a copy of the completed Catered Meal Service Deficiency Report (Attachment 10) to the Department within twenty-four hours. If the site is under a sponsor, immediately provide a copy of the completed Catered Meal Service Deficiency Report (Attachment 10) to the sponsor. 6. Follow food safety and sanitation requirements of the Licensing or Permitting Authority or local county health department's Environmental Health Program. Complete Food Acceptance Log (Attachment 12). IV. Contract Price Terms, Payment, and Termination for Failure to Make Payment: A. Prices, Taxes, and Cash Discount: 1. All prices are fixed for the duration of the contract period. 2. The contract price will include: 10 CCFP Standard Catering Contract FFY 2019-2020 a. Price of food, milk, disposable meal service products, packaging; b. Transportation; and c. All other related costs (e.g., condiments, utensils, etc.). 3. The contract price does not include, and the Caterer is not authorized to charge, costs for unauthorized menu changes, incomplete meals, or meals not delivered within the specified delivery time period. 4. Any applicable taxes are in addition to the quotation and are not included therein. 5. Cash discounts for prompt payment will not be considered in determining the lowest net cost for contract evaluation purposes. B. Invoicing and Payment: 1. Caterer must submit itemized invoices and delivery reports to the Institution or Facility biweekly or monthly. If the Institution is a sponsor of child care centers, the Caterer will also provide a biweekly or monthly statement to each child care center to which it delivers meals that specifies the number of meals provided to the center, the unit price for each meal, and the amount paid by the sponsor on the center's behalf. 2. The Institution or Facility will pay the Caterer the unit price specified in the Price Schedule (Attachment 7) multiplied by the number of meals provided as specified in the invoice. The Institution or Facility will pay: a. No later than 41 days from its receipt of the invoice from the Caterer unless the invoice provides otherwise; or b. Five days after receiving CCFP reimbursement, whichever occurs sooner. 3. The Caterer may seek the following late fees from the Institution or Facility for late payment of invoices. Late fees must not be paid from CCFP funds. Time Period from invoice receipt date Maximum late fee Late fees 42 to 52 days Two percent of the invoice or $200 whichever amount is greater 1st fee 53 to 62 days 1st fee plus two percent of the invoice or $200 whichever amount is greater 2nd fee 63 to 72 days 1st and 2nd fee plus two percent of the invoice or $200 whichever amount is greater 3rd fee 73 to 82 days 1st, 2nd, and 3rd fee plus two percent of the invoice or $200 whichever amount is greater 4th fee C. Non-payment for Meal Deficiencies: 1. The Caterer shall not be paid for meals which are delivered outside of the agreed upon delivery time, are spoiled or unwholesome at the time of delivery, or do not otherwise meet the meal requirements contained in the contract. 11 CCFP Standard Catering Contract FFY 2019-2020 2. Any payment denial will be supported by delivery documentation demonstrating deviation from the requirements of this contract. D. The Caterer must use the following delinquent payment notification procedures to preserve its right to demand payment for catering services: 1. For invoices not paid within 42 days after the Institution or Facility received the invoice the Caterer will send the Institution or Facility a notice letter by certified mail (return receipt requested) with a copy of the original invoice attached within 42 days after the Institution or Facility received the invoice or five days after the Institution or Facility receives CCFP reimbursement, whichever occurs first. The Caterer will also provide a copy of the notice letter to the CCFP. 2. The Caterer may suspend service or terminate its contract with the Institution or Facility if the Institution or Facility has failed to make full and complete payment for any invoice 63 days or more after that invoice is due and owing. The Caterer's failure to terminate its contract will not waive the Caterer's right to seek payment under Florida law. V. Miscellaneous: A. Amendments: No amendments to this contact will be enforced unless and until such amendments are: 1. In writing; 2. Agreed to and signed by each party; and 3. Approved by the Department. B. Special Conditions and Specifications: Any special conditions and specifications which vary from the general terms and conditions of this contract must be agreed to by both Parties and approved by the Department prior to execution and attached to this contract. Any such attachments are adopted as part of this contract and will have precedence. C. Emergency Requirement: 1. Generally: a. If the Institution or Facility is required to close due to an emergency, the Institution or Facility will be required to pay for all food previously delivered prior to the closure. b. CCFP will not reimburse for meals which are not served to enrolled children, regardless of the reason for the failure to serve the meal. c. The Institution or Facility must notify the Caterer at the earliest time feasible if a child care center will be closed for any reason. 2. Emergencies affecting a geographical area: a. In the event of an emergency affecting an entire geographical area, each party will act in good faith to keep the other party informed of its ability to perform the conditions of the contract. 12 CCFP Standard Catering Contract FFY 2019-2020 b. The Caterer must immediately notify in writing all Institutions or Facilities served if the emergency requires the Caterer to close, alterations of menu, or other interruptions or partial interruptions of service. c. Any disruption or alteration of service will be documented, and a copy of the document will be provided to the Institution or Facility and to the Department. d. Upon issuance of a notice of an emergency situation or pending emergency situation by state or local officials for the state or a geographical region, the Institution or Facility will notify the Caterer of their plan for operation during the pending emergency. For instance, if a hurricane warning is issued, the Institution or Facility will notify the Caterer of its contingency plans for the emergency, specifically the factors it will use to determine closure, such as: it will close if school districts close, government offices close, or local stores close. e. If the Institution or Facility does not provide reasonable notice of its closure it will be responsible for the payment of meals the Caterer attempted to deliver during regularly scheduled times. D. Renewal: 1. The Institution or Facility reserves the option to renew the contract for no more than two additional one-year periods beyond the original contract term. Renewal may be under the same terms and conditions of this contract, or different terms and conditions may be used once they are approved by the Department. 2. In the event of renewal of this contract, any new or additional terms and conditions as required by the Department must be incorporated into the renewal contract consistent with the requirement for amendments. 3. Renewal of the contract will be completed by mutual agreement, in writing, and will not take effect until an authorized representative of the last party (the Institution or Facility) has signed the contract. 4. Renegotiation of price changes pertaining to the unit price will be allowed in the subsequent years of the contract. 5. The annual percentage increase will be adjusted annually on July 1, as specified by 7 C.F.R. § 226.4(i), on the basis of changes in the series for food away from home of the Consumer Price Index for All Urban Consumers published by the Department of Labor. Such adjustment must be rounded to the nearest lower cent, based on changes measured over the most recent twelve-month period for which data are available. The adjustment to the rates must be computed using the unrounded rate in effect for the preceding year. 6. No price increase under this or any renewed contract will take effect without prior written consent signed by both Parties. E. Assignment and Subcontracting: 1. The obligations of this contract cannot be assigned. 2. The Caterer must not subcontract meals provided under the terms of this contract or for the assembly of the meal. 13 CCFP Standard Catering Contract FFY 2019-2020 F. Termination: 1. Termination at Will: This contract may be canceled by either Party upon no less than 30 days' written notice, without cause, unless a lesser time is mutually agreed upon in writing by both parties. The notification must be delivered by certified mail, return receipt requested, or in person with proof of delivery. 2. Termination for Cause: a. Either Party may terminate this contract if the other Party fails to comply with the requirements of this contract. Upon election of its right to terminate the contract, the Party seeking to terminate this contract must send written notice twenty-four hours in advance, delivered by certified mail (return receipt requested) or in person with proof of delivery, stating the specific instance(s) of non-compliance with the terms of this contract. b. The Caterer may terminate this contract for the Institution or Facility's failure to pay for catering services as follows: (1) The Caterer may terminate this contract for nonpayment if the Institution or Facility has failed to make full payment for any invoice 63 or more days after that invoice is due. Any claim the Caterer asserts for nonpayment must be supported by all delivery records, invoices, and a copy of the Institution's or Facility's account payment history. (2) The Caterer will retain the right under Florida law to seek payment for all services delivered under this contract. c. Either party may terminate this contract if the Institution or Facility is not approved by the Department to participate in the CCFP, the Institution or Facility is terminated or suspended by the Department from the CCFP, or the Institution's or Facility's funding sources (such as participant payment, charity, and similar fund-raising activity) fail to provide sufficient resource to continue the Institution's or Facility's operation, or the Institution or Facility is disqualified from participation in the CCFP. The Institution or Facility will be responsible for meals that have been delivered to its institution or facility. d. Either party may terminate this contract if the Caterer is suspended, debarred, or otherwise prohibited from accepting government contracts or government funding pursuant to 2 C.F.R. § 180, 2 C.F.R. § 200.13, and Appendix II to 2 C.F.R. § 200(H). G. Mediation: 1. The parties to the contract will attempt to resolve disputes under this contract through mutually agreed mediation. 2. Should mediation fail, disputes will be resolved under the laws of Florida. 3. Regardless of resolution, costs or expenses for which the Institution or Facility subsequently accepts or is assigned liability will not be paid from CCFP reimbursement funds, unless those costs or expenses have been previously approved by the Department for reimbursement under the terms of this contract. 14 CCFP Standard Catering Contract FFY 2019-2020 H. Business and Professional Qualifications: 1. The award of this contract is subject to the provisions of Chapter 112, Florida Statutes. The Caterer must disclose with their contract offer whether any officer, director, employee, consultant, or affiliate is also an officer or an employee of the state of Florida. 2. The Caterer must disclose the name of any state officer or employee who owns, directly or indirectly, an interest of five percent or more of the Caterer's organization or any of its branches, affiliates, or parent company. 3. The Caterer's food service establishment must be licensed, permitted, and inspected as required by: a. Chapter 509, Florida Statutes, if the Caterer is regulated by DBPR; b. Section 381.0072, Florida Statutes, if the Caterer is regulated by the Department's Bureau of Environmental Health; or c. Chapter 500, Florida Statutes, if the Caterer is regulated by Florida Department of Agriculture and Consumer Services. Independent Capacity of Parties: In the performance of this contract, each Party is an independent party to this contract. Each Party is responsible for its responsive obligations under this contract. Each Party's officers, agents, or employees in performance of this contract will act in an independent capacity and not as an officer, employee, or agent of the Department. J. Conflict of Interest: 1. Each party will be responsible for ensuring that no conflict of interest exists in the execution and administration of this contract. 2. The Caterer is prohibited from having a financial or other interest in the Institution or Facility served under this contract. 3. The Institution or Facility is prohibited from having a financial or other interest in the Caterer serving the Institution or Facility or its sponsored centers. 4. The Parties are required to complete the Conflict of Interest Questionnaires (Attachments 8 and 9). These records will be maintained in the Institution's or Facility's contract file, and will be subject to review during CCFP site visits for the purpose of confirming that a conflict of interest has not been recorded or allowed to exist. K. Governing Law: This contract will be enforceable, construed, and governed by federal and Florida law. Parties will be required to comply with all applicable federal and state laws, rules, and regulations regarding the execution and enforcement of this contract and its use in the CCFP. VI. Special Provisions: A. The Department may notify the appropriate Licensing or Permitting Authority of any health or safety violations that impact the Party's responsibilities under this contract. B. Waiver: No Party will be deemed to have waived a right, power, or privilege provided for hereunder, unless such waiver is made in writing, and signed by the Party against whom such waiver is sought. 15 CCFP Standard Catering Contract FFY 2019-2020 C. Energy Policy and Conservation Act (P.L. 94-163): Parties to this contract must comply with mandatory standards and policies relating to energy efficiency which are contained in the State energy efficiency conservation plan issued in compliance with P.L. 94-163. D. Buy American Requirement: 1. Parties to this contract must comply with P.L. 105-336 to the maximum extent practicable to purchase food products that are produced in the United States. 2. The Parties are permitted exceptions to the "Buy American" requirement under the following conditions: a. Products required for the preparation of catered meals are not produced or manufactured in the United States in sufficient and reasonable available quantities of a satisfactory quality; or b. The cost of the domestically produced food product that would be used in a catered meal is significantly higher than that of the foreign product. E. Geographic Preference: The Institution or Facility may apply a geographic preference when procuring catered meal service to include unprocessed locally grown or locally raised agricultural products. F Minority Participation: The Institution or Facility will take affirmative steps to ensure that small businesses, minority -owned businesses and women's business enterprises are used whenever possible. Affirmative steps will include the following: 1. Including qualified small businesses, minority -owned businesses, and women's business enterprises on solicitation lists; 2. Assuring that small businesses, minority -owned businesses, and women's businesses are solicited whenever they are potential sources; 3. When economically feasible, dividing total requirements into smaller tasks or quantities so as to permit maximum small business, minority -owned business, and women's business participation; 4. Where the requirement permits, establishing delivery schedules which will encourage participation by small businesses, minority -owned businesses, and women's businesses; 5. Using the services and assistance of the Small Business Administration and the Department of Commerce's Minority Business Development Agency in the solicitation and utilization of small businesses, minority -owned firms, and women's business enterprises. G. Equal Employment Opportunity: Parties to this contract must comply with Executive Order 11246, "Equal Employment Opportunity," as amended by Executive Order 11375, "Amending Executive Order 11246 Relating to Equal Employment Opportunity", and as supplemented by regulations at 41 C.F.R. part 60, "Office of Federal Contract Compliance Programs, Equal Employment Opportunity, Department of Labor". H. Cost of Contract Preparation: The Caterer, by its affirmative act of providing a quotation or bid for this contract, acknowledges that the Caterer is solely responsible for any costs the Caterer incurred in responding to this contract. 16 CCFP Standard Catering Contract FFY 2019-2020 J. Clean Air and Federal Water Pollution Control Act: Contracts in excess of $150,000 must comply with all applicable standards, orders, or regulations issued pursuant to the Clean Air Act (42 U.S.C. §7401 et seq.) and the Federal Water Pollution Control Act as amended (33 U.S.C. § 1251 et seq.). Violations will be reported to the Department and the Regional Office of the Environmental Protection Agency (EPA). Failure to comply constitutes an inability to fulfill the terms of the contract. K. Byrd Anti -Lobbying Amendment: Contracts in excess of $100,000 must include certification from the Caterer that they will not and have not used CCFP (Federal appropriated) funds to pay any person or organization for influencing or attempting to influence an officer or employee of any agency, a member of Congress, officer or employee of Congress, or an employee of a member of Congress in connection with this contract pursuant to Title 31 United States Code §1352. L. Pro -Children Act of 1994: The Caterer and Institution or Facility must comply with the Pro - Children Act of 1994, 20 U.S.C. §§6081-8084, which requires that smoking not be permitted in any portion of any indoor facility used for the provision of federally funded services including day care, early childhood development, or education on a routine or regular basis, to children up to age 18. Failure to comply with the provisions of the law may result in the imposition of a civil monetary penalty of up to $1,000 for each violation and/or the imposition of an administrative compliance order on the responsible entity. M. Contract Work Hours and Safety Standards Act (40 U.S.C. §§ 3701-3708): Contracts in excess of $100,000 must comply with all applicable standards, orders or regulations issued pursuant to 40 U.S.C. §§ 3702 and 3704, as supplemented by Department of Labor regulations 29 C.F.R. § 5. N. Debarment and Suspension (Executive Orders 12549 and 12689): Contracts must not be made to parties listed on the government wide exclusions in the System for Award management (SAM), in accordance with 2 C.F.R. § 180. SAM Exclusions contains the names of parties debarred, suspended, or otherwise excluded from receiving federal contracts and subcontracts. O. Children with Disabilities: The Caterer is required to substitute food components of the meal for children with disabilities when the disability restricts their diet. Substitutions are made on a case - by -case basis by the Institution or Facility, and must be supported by a statement of the need for substitutes that includes the recommended alternate foods. P. E-Verify Registration: The Institution or Facility will use the U.S. Department of Homeland Security's E-Verify system, https://e-verify.uscis.gov/emp, to verify the employment eligibility of all persons employed during the contract term by the Institution or Facility to perform employment duties within Florida. Q. Employment of Unauthorized Aliens: The employment of unauthorized aliens by the Caterer or the Institution or Facility is considered a violation of Section 274A (e) of the Immigration and Nationality Act, 8 U.S.C. § 1324(a) (2006). A Caterer or Institution or Facility who knowingly employs unauthorized aliens will be subject to a unilateral cancellation of contract. R. Public Records: The Caterer and the Institution or Facility must meet all requirements for retaining public records and allowing access to the public records pursuant to Chapter 119, Florida Statutes. S. Federal Policy Prohibiting Discrimination: In accordance with Federal civil rights law and USDA civil rights regulations and policies, the USDA, its Agencies, offices, employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on 17 CCFP Standard Catering Contract FFY 2019-2020 race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: 1. Mail: United States Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; 2. Fax: (202) 690-7442; or 3. Email: program.intake@usda.gov. T Severability Clause: If any provision(s) of this contract is held to be invalid under any applicable statute or rule of law, such provision, or portion thereof, is to that extent deemed to be omitted and the remaining provisions of this contract shall remain in full force and effect. 18 CCFP Standard Catering Contract FFY 2019-2020 Contract Si By this signature, the undersigned warrants and affirms that he or she has no financial interest in the Institution or Facility. Should such financial interest be later found, this contract and all reimbursement under it will be refundable to the CCFP from the date such financial interest existed. FOR CATERER: Original Signature of Authorized Caterer Representative and Accepting Responsibility in the name of the Caterer Printed Name of Authorized Caterer Representative Title Dated Company Name nature Pa By this signature, the undersigned warrants and affirms that he or she has no financial interest in the Caterer. Should such financial interest be later found, this contract and all reimbursement under it will be refundable to the CCFP from the date such financial interest existed. FOR INSTITUTION OR FACILITY: Original Signature of Authorized Institution/Facility Representative and Accepting Responsibility in the name of the Institution/Facility Printed Name of Authorized Institution/Facility Representative Title Dated Organization Name and CCFP Authorization No. 19 CCFP Standard Catering Contract FFY 2019-2020 Contract Si By this signature, the undersigned warrants and affirms that he or she has no financial interest in the Institution or Facility. Should such financial interest be later found, this contract and all reimbursement under it will be refundable to the CCFP from the date such financial interest existed. FOR CATERER: Original Signature of Authorized Caterer Representative and Accepting Responsibility in the name of the Caterer Printed Name of Authorized Caterer Representative Title Dated Company Name nature Pa By this signature, the undersigned warrants and affirms that he or she has no financial interest in the Caterer. Should such financial interest be later found, this contract and all reimbursement under it will be refundable to the CCFP from the date such financial interest existed. FOR INSTITUTION OR FACILITY: Original Signature of Authorized Institution/Facility Representative and Accepting Responsibility in the name of the Institution/Facility Printed Name of Authorized Institution/Facility Representative Title Dated A-2384 Organization Name and CCFP Authorization No. 19 CCFP Standard Catering Contract FFY 2019-2020 Mark here if first year renewal - the Institution or Facility desires to renew the contract for an additional one year term. THIS RENEWAL, is entered into between the Parties. The Institution or Facility is exercising its option to renew this contract for a one year period as mutually agreed to by both parties beginning on and ending on . All terms and conditions of the original contract and any amendments and addendums thereto will remain in force and effect for this renewal. IN WITNESS WHEREOF, the parties have executed this Renewal by their undersigned officials as duly authorized. FOR CATERER: Original Signature of Authorized Caterer Representative and Accepting Responsibility in the name of the Caterer Printed Name of Authorized Caterer Representative Title Dated Company Name FOR INSTITUTION OR FACILITY: Original Signature of Authorized Institution/Facility Representative and Accepting Responsibility in the name of the Institution/Facility Printed Name of Authorized Institution/Facility Representative Title Dated Organization Name and CCFP Authorization No. 20 CCFP Standard Catering Contract FFY 2019-2020 Mark here if second year renewal - the Institution or Facility desires to renew the contract for an additional one year term. THIS RENEWAL, is entered into between the Parties. The Institution or Facility is exercising its option to renew this contract for a one year period as mutually agreed to by both parties beginning on and ending on . All terms and conditions of the original contract and any amendments and addendums thereto will remain in force and effect for this renewal. IN WITNESS WHEREOF, the parties have executed this Renewal by their undersigned officials as duly authorized. FOR CATERER: Original Signature of Authorized Caterer Representative and Accepting Responsibility in the name of the Caterer Printed Name of Authorized Caterer Representative Title Dated Company Name FOR INSTITUTION OR FACILITY: Original Signature of Authorized Institution/Facility Representative and Accepting Responsibility in the name of the Institution/Facility Printed Name of Authorized Institution/Facility Representative Title Dated Organization Name and CCFP Authorization No. 21 CCFP Standard Catering Contract FFY 2019-2020 Mark here if second year renewal - the Institution or Facility desires to renew the contract for an additional one year term. THIS RENEWAL, is entered into between the Parties. The Institution or Facility is exercising its option to renew this contract for a one year period as mutually agreed to by both parties beginning on and ending on . All terms and conditions of the original contract and any amendments and addendums thereto will remain in force and effect for this renewal. IN WITNESS WHEREOF, the parties have executed this Renewal by their undersigned officials as duly authorized. FOR CATERER: Original Signature of Authorized Caterer Representative and Accepting Responsibility in the name of the Caterer Printed Name of Authorized Caterer Representative Title Dated Company Name FOR INSTITUTION OR FACILITY: Original Signature of Authorized Institution/Facility Representative and Accepting Responsibility in the name of the Institution/Facility Printed Name of Authorized Institution/Facility Representative Title Dated Organization Name and CCFP Authorization No. 21 CCFP Standard Catering Contract FFY 2019-2020 Attachment 1 Child Care Food Program Meal Pattern for Children The Child Care Food Program (CCFP) provides aid to child care institutions and family day care homes for the provision of nutritious foods that contribute to the wellness, healthy growth, and development of young children. Child care providers must ensure that each meal served to children contains, at a minimum, each of the food components in the amounts indicated for the appropriate age group as stated in the CCFP Meal Pattern for Children. Child Meal Pattern Food Components: Age Group and Serving 3— 5 year olds: Size: 6— 18' year olds: 1 and 2 year olds: Breakfast (3 components) Milk2 Fluid milk 4 fluid ounces 6 fluid ounces 8 fluid ounces Vegetables, fruits, or portions of both3 Vegetable(s) and/or fruit(s) 1/4 cup 1/2 cup 1/2 cup Grains*e,6,7,14 *whole grain, whole grain -rich, enriched Bread Bread product such as biscuit, roll, muffin Cooked breakfast cereal', cereal grain, and/or pasta Ready -to -eat breakfast cereal (dry, cold)$ Flakes or rounds Puffed cereal Granola *Meat and meat alternates may be used to meet the entire grains requirement a maximum of three times a week.6 1/2 slice 1/2 serving 1/4 cup 1/2 cup 3/4 cup 1/8 cup *�� OZ. (optional) 1/2 slice 1/2 serving 1/4 cup 1/2 cup 3/4 cup 1/8 cup *�� OZ. (optional) 1 slice 1 serving 1/2 cup 1 cup 1 1/4 cup 1/4 cup *1 OZ. (optional) Lunch/Supper (5 components) Milk2 Fluid milk 4 fluid ounces 6 fluid ounces 8 fluid ounces Meat and Meat Alternates Lean meat, poultry, or fishl° Tofu, soy products, or alternate protein products11 Cheese Large egg Cooked dry beans or peas Peanut butter or soynut butter or other nut/seed butters Yogurt, plain or flavored, unsweetened or sweetened12 Peanuts, soynuts, tree nuts, or seeds' 1 oz. 1 oz. 1 oz. 1/2 egg 1/4 cup 2 Tbsp. 4 oz. or 1/2 cup 1/2 oz. = 50% 1 1/2 oz. 1 1/2 oz. 1 1/2 oz. 3/4 egg 3/8 cup 3 Tbsp. 6 oz. or 3/4 cup 3/4 oz. = 50% 2 oz. 2 oz. 2 oz. 1 egg 1/2 cup 4 Tbsp. 8 oz. or 1 cup 1 oz. = 50% Vegetables3,4 Vegetables 1/8 cup 1/4 cup 1/2 cup F ru its3,4 Fruits 1/8 cup 1/4 cup 1/4 cup Grains*5,7,14 *whole grain, whole grain -rich, enriched Bread Bread product such as biscuit, roll, muffin Cooked breakfast cereal', cereal grain, and/or pasta 1/2 slice 1/2 serving 1/4 cup 1/2 slice 1/2 serving 1/4 cup 1 slice 1 serving 1/2 cup Note: Milk must be served with each breakfast, lunch and supper meal. Between a child's first and second birthday, whole milk is required. After the child's second birthday, it is required that lowfat or fat -free milk be served. Flavored milk cannot be served to children less than 6 years of age. Conversions: 1/ cup = 4 fl. oz. 3/4 cup = 6 fl. oz. 1 cup = 8 fl. oz. 1 pint = 2 cups 1 quart = 2 pints = 4 cups 1 gallon = 4 quarts = 16 cups CCFP Standard Catering Contract FFY 2019-2020 22 Attachment 1 (Continued) CCFP Meal Pattern for Children (continued) Child Meal Pattern Food Components: Age Group and Serving 3— 5 year olds: Size: 6— 18' year olds: 1 and 2 year olds: Snack13 (Select 2 different components) Milk2 Fluid milk 4 fluid ounces 4 fluid ounces 8 fluid ounces Meat and Meat Alternates Lean meat, poultry or fish1° Tofu, soy products, or alternate protein products" Cheese Large egg Cooked dry beans or peas Peanut butter or soynut butter or other nut/seed butters Yogurt, plain or flavored, unsweetened or sweetened12 Peanuts, soynuts, tree nuts, or seeds 1/2 oz. 1/2 oz. 1/2 oz. 1/2 egg 1/8 cup 1 Tbsp. 2 oz. or 1/4 cup 1/2 oz. 1/2 oz. 1/2 oz. 1/2 oz. 1/2 egg 1/8 cup 1 Tbsp. 2 oz. or 1/4 cup 1/2 oz. 1 oz. 1 oz. 1 oz. 1/2 egg 1/4 cup 2 Tbsp. 4 oz. or 1/2 cup 1 oz. Vegetables3 Vegetables 1/2 cup 1/2 cup 3/4 cup Fruits' Fruits 1/2 cup 1/2 cup 3/4 cup Grains* 5,7,14 *whole grain, whole grain -rich, enriched Bread Bread product such as biscuit, roll, muffin Cooked breakfast cereal', cereal grain, and/or pasta Ready -to -eat breakfast cereal (dry, cold)$ Flakes or rounds Puffed cereal Granola 1/2 slice 1/2 serving 1/4 cup 1/2 cup 3/4 cup 1/8 cup 1/2 slice 1/2 serving 1/4 cup 1/2 cup 3/4 cup 1/8 cup 1 slice 1 serving 1/2 cup 1 cup 1 1/4 cup 1/4 cup 1. Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs. 2. For children age one — must be unflavored whole milk. For children two through five years — must be unflavored lowfat (1 percent) or unflavored fat -free (skim) milk. For children six years and older — must be unflavored or flavored lowfat (1 percent) or fat -free (skim) milk. 3. Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day. 4. A vegetable may be used to meet the entire fruit requirement. When two vegetables are served at lunch or supper, two different kinds of vegetables must be served. 5. At least one serving per day, across all eating occasions, must be whole grain -rich. Grain -based desserts do not count towards meeting the grains requirement. 6. At breakfast, meat and meat alternates may be used to meet the entire grains requirement a maximum of three times a week. One ounce of meat and meat alternates is equal to one ounce equivalent of grains (one serving). 7. Beginning October 1, 2021, ounce equivalents will be used to determine the quantity of creditable grains. 8. Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21 grams sucrose and other sugars per 100 grams of dry cereal). 9. At lunch and supper, no more than 50% of the meat/meat alternate requirement can be met with nuts or seeds. Nuts or seeds must be combined with another meat/meat alternate to fulfill the requirement. For purpose of determining combinations, 1 ounce of nuts or seeds is equal to 1 ounce of cooked lean meat, poultry, or fish. 10. The serving size for lean meat, poultry, or fish is the edible portion as served. 11. Alternate protein products must meet the requirements in Appendix A of Part 226. 12. Yogurt must contain no more than 23 grams of total sugars per 6 ounces. 13. At snack, select two of the five components for a reimbursable snack. Only one of the two components may be a beverage. 14. Beginning October 1, 2019, the minimum serving size specified in this section for ready -to -eat breakfast cereals must be served. Until October 1, 2019, the minimum serving size for any type of ready -to -eat breakfast cereals is 1/4 cup for children ages 1-2; 1/3 cup for children ages 3-5; and % cup for children ages 6-18. CCFP Standard Catering Contract FFY 2019-2020 23 Attachment 1 (Continued) CCFP Meal Pattern for Children (continued) Child care providers have the unique opportunity to ensure healthy eating habits are developed early and promote wellness to all children in their care. Fluid Milk: • After the child's first birthday and prior to the second birthday, whole milk must be served. • After the child's second birthday, lowfat (1 %) or fat -free milk must be served. • Flavored milk is not allowed for children under the age of six. Children ages six and older may be served lowfat or fat -free flavored milk. • The type(s) of milk served must be noted on the menu (fat content and unflavored or flavored). Vegetable or fruit or juice: • Vegetable or fruit juice must be full-strength, pasteurized, and 100% juice. Unless orange or grapefruit juice, it should also be fortified with 100% or more of Vitamin C. • Fruit juice must not be served more than once a day. • One cup of leafy greens counts as'h cup of vegetables. • Less than 1/8 cup of vegetables and fruits may not be counted to meet the vegetable and/or fruit component. • At lunch and supper, one vegetable and one fruit or two different vegetables may be served (two fruits may not be served to meet this requirement). Grains: • Grain foods must be whole grain, enriched, or made from whole grain or enriched meal or flour. Bran and germ are counted as enriched or whole -grain meals or flours. Cornmeal, corn flour, and corn masa are considered whole grain -rich. • At least one serving per day, across all eating occasions, must be whole grain -rich. 100% whole grain strongly encouraged. This must be noted on the menu (e.g. "whole grain bread" or "WG Bread" or "WGR crackers"). • Only ready -to -eat and cooked breakfast cereals containing 6 grams (g) of sugar or less per dry ounce may be served (refer to the Florida WIC -Approved Cereal List). • Prepackaged grain products must have enriched flour or meal or whole grains as the first ingredient listed on the package. • Grain -based desserts (e.g. cookies, donuts, granola bars) do not count towards meeting the grains requirements. Meat or meat alternate: • Commercially processed combination foods (convenience entrees — frozen or canned) must have a CN Label or manufacturer's Product Formulation Statement stating the food component contribution to the meal pattern. • A serving of cooked dry beans or peas may count as a vegetable or as a meat alternate, but not as both components in the same meal. • Yogurt must not contain more than 23 g of total sugars per 6 ounces (15 g per 4 ounces or 3.8 g per ounce). • At breakfast, meat/meat alternates may be used to meet the entire grains requirement a maximum of three times a week. One ounce of meat/meat alternate is equal to one ounce equivalent of grains (one serving). **Please note that donated foods cannot be used to contribute to the meal pattern requirements** CCFP Standard Catering Contract FFY 2019-2020 24 Attachment 2 Cycle Menu Institution must remove blank page and insert Cycle Menu(s) of choice: - Cycle Menu A Hispanic - Cycle Menu B General - Cycle Menu C Southern - Head Start Menu - Lunch, Snack, Supper Menu - Kosher Menu - Cycle Menu A Hispanic No Pork No Peanut - Cycle Menu B General No Pork No Peanut - Cycle Menu C Southern No Pork No Peanut - Early Head Start - Supper, Snack Only Menu CCFP Standard Catering Contract FFY 2019-2020 25 Attachment 3 Minimum Food Specifications, Exhibit A — Grains Requirement, and FL WIC Approved Cereal List Must meet State and local standards for fluid milk. Must be pasteurized whole, or lowfat, or fat free, or cultured buttermilk. Must contain vitamins A and D at levels specified by the Food and Drug Administration. Milk Note: Milk must be served with each breakfast, lunch and supper meal. Children one year of age must be served unflavored whole milk. Children two through five years old must be served either unflavored lowfat (1 percent) or unflavored fat -free (skim) milk. Children six years old and older must be served unflavored or flavored lowfat (1 percent) or fat -free (skim) milk. Vegetables Canned Frozen Fresh Bean, Dip (Variety — including hummus, flavors) Prepared, ready -to -eat, Must be from a USDA or FDA inspected plant. Prepared, ready -to -eat, must be from a USDA or FDA inspected plant. Beans, Baked Beans, baked, sauce containing brown sugar, ketchup and mustard sauce. U.S. Grade A or Fancy. Beans, Black U.S. Grade A or Fancy Beans, Green Cut, 1 1/", 4 sieve, U.S. Grade A or Fancy. U.S. Grade A or Fancy U.S. No. 1 Beans, Lima, Baby U.S. Grade A or Fancy U.S. Grade A or Fancy U.S. No. 1 Beans, Refried Must be from a USDA or FDA inspected plant, smooth paste or paste with whole and partial bean pieces, plain with vegetable oil — no lard. Beans, Red Dark or light red, U.S. Grade A or Fancy, water packed. Broccoli Cut, U.S. Grade A or Fancy U.S. No. 1 Broccoli and Cauliflower U.S. Grade A, 50% Broccoli, 50% Cauliflower U.S. No. 1 Broccoli, Ready -to -use Florets — 1" to 2 3/" by 1 to 1 'h"., U.S. No. 1, USDA, QTV Carrots Sliced or diced Sliced or diced Whole, U.S. No. 1 U.S. Grade A, Fancy U.S. Grade A Carrots, Ready -to -use Baby -cut — 2" by 3/8" to 11/16", U.S. No. 1, from USDA inspected plant. Sticks — 3 /" to 4" by '/" to 1/", U.S. No. 1, from USDA inspected plant. Carrot, Pineapple & Raisin Salad Prepared salad pack — Must be from a USDA inspected plant. Cabbage U.S. No.1 Cabbage, Ready -to -use Shredded — Green, 1/16", U.S. No. 1, from USDA inspected plant. Salad mix —Shredded green cabbage, shredded red cabbage and carrots mixed, U.S. No. 1, from USDA inspected plant. 26 CCFP Standard Catering Contract FFY 2019-2020 Cauliflower, Ready -to -use Florets — 1" to 2 1/2 by 1" to 1 1/2 , U.S. No. 1, USDA, QTV Celery U.S. Extra No. 1 Celery, Ready -to -use Sticks —1/2 by 4", U.S No. 1, from USDA inspected plant. Coleslaw Prepared salad pack — Must be from a USDA inspected plant. Corn Vacuum pack, whole kernel, golden sweet Midwest. U.S. Grade A or Fancy U.S. Grade A U.S. No. 1, with or without husk Corn, Mexican U.S. Grade A or Fancy U.S. Grade A Cucumbers U.S. No. 1 Greens (Collard, Mustard or Turnip) Chopped, U.S. Grade A or Fancy Chopped, U.S. Grade A U.S. No.1 Lettuce Iceberg head - U.S. Grade No. 1 Romaine (or cos lettuce) U.S. Grade No. 1 Lettuce, Ready -to -use Chopped — Medium, iceberg, U.S. No. 1, from USDA inspected plant Salad mix — Chopped iceberg lettuce and romaine, U.S. No. 1, from USDA inspected plant. Mixed Vegetables U.S. Grade A or Fancy California Style - U.S. Grade A, broccoli cuts, cauliflower florets, carrot cuts 5 Vegetable Blend - U.S. Grade A, 28% each corn and carrots, 17% each peas, and beans, 10% limas Italian Vegetables - U.S. Grade A, IQF sliced zucchini, cauliflower, carrot chunks, Italian green beans, lima beans and red peppers Oriental Style- U.S. Grade A, French cut green beans, broccoli cuts, onion strips, sliced mushrooms, diced red peppers Peas, Black Eye U.S. Grade B Monarch or Clemson varieties, light skin with dark eye U.S. No. 1 27 CCFP Standard Catering Contract FFY 2019-2020 Peas, Green U.S. Grade A or Fancy U.S. Grade A U.S. No.1 Peas and Carrots U.S. Grade A or Fancy, carrots shall not comprise less than 25% by weight and peas shall not comprise less than 50% by weight U.S. Grade A, carrots shall not comprise less than 25% by weight and peas shall not comprise less than 50% by weight Peppers, Green, Red, Yellow, Orange U.S. No. 1 Whole or pre-cut, Julienne Pickles, Dill strips Prime Quality, firm, plump and uniform in size, cut length wise with kosher taste Pickles, Dill slices US Grade B Pickles, Sweet chip US Grade B, cross cuts or slices Potatoes Whole or sliced, U.S. Grade A U.S. No.1 Potatoes, New Whole or sliced, U.S. Grade A Roasted redskin chunks. IQF, oven prep U.S. No. 1 Potatoes, Sweet U.S. Grade A in Light Syrup Yam Patties- packed in USDA inspected plant U.S. No.1 Salsa Mild, containing all vegetable w/ minor amounts of spices. Spinach Chopped, Grade A or Fancy Chopped, U.S. Grade A U.S. No.1 Squash, Yellow, Summer Sliced, U.S. Grade A or Fancy U.S. No.1 Squash, Winter (Acorn or Butternut) Chopped or mashed, U.S. Grade A or Fancy U.S. No.1 Succotash U.S. Grade A, whole -grain sweet corn shall not comprise less than 50% by weight and lima beans shall not comprise less than 12.5% by weight. U.S. Grade A or U.S. Fancy, Corn, sweet, whole kernel (white or yellow) shall not comprise less than 50% by weight and lima beans or soy beans (edamame) shall not comprise less than 25% by weight. Three Bean Salad U.S. Grade A or Fancy, mixture of green beans, wax beans, and dark or light red beans, marinated. Tomatoes Whole, sliced, or crushed, U.S. Grade B or Extra Standard. U.S. No.1 Tomato Sauce U.S. Grade B or Extra Standard Yucca Skinless, pre-cut Roots completely covered with bark -like skin, free from cracks, sliminess or mold. Zucchini Sliced, U.S. Grade A or Fancy U.S. No.1 Fruit Canned Frozen Fresh Apples (All varieties) U.S. Grade A, Sliced, regular pack in water. U.S. No. 1 Applesauce U.S. Grade A, Natural, Unsweetened. Florida Avocados U.S. No. 1 or U.S. Combination (at least 60%, by count, meet U.S. No. 1) 28 CCFP Standard Catering Contract FFY 2019-2020 Bananas Must be delivered to Institution with even bright yellow color, un-bruised Cantaloupe "Full slip" stem end, free from lumps or soft spots. Clementines (or tangerines) U.S. Fancy or U.S. No.1 Bright. Fruit Cocktail U.S. Grade B or U.S. Choice, packed in own juice or unsweetened fruit juice. Grapes (halved) U.S. No. 1, seedless, red or white, must be halved Honeydew Symmetrical, firm -not rock - hard, free from lumps or soft spots. Juice, Ready -to -serve (All varieties) All juice must be 100% fruit or vegetable juice, USDA Inspected and pasteurized. All juice must be fortified with 100% or more of vitamin C unless it is orange or grapefruit juice. Juice must be delivered to the Institution ready -to -serve. Mandarin Oranges Type I or II, size C or D, no sugar added, packed in own juice or unsweetened fruit juice, manufacturer's/distributor's certification required. Mangos U.S. Fancy or U.S. No.1. Oranges (All varieties) Fresh- U.S. Fancy Chilled- US Grade A or Fancy Peaches U.S Grade B or U.S. Choice, Halves or slices, Yellow, cling stone, packed in own juice or unsweetened fruit juice. U.S. No. 1 Pears U.S. Grade A, Bartlett, Halves or slices, packed in own juice or unsweetened fruit juice. U.S. No. 1 Pineapple (Sliced, tidbits, cubes, or chunk) U.S. Grade A packed in own juice or unsweetened fruit juice. U.S. No. 1 Plantains (Maduros — sweet, or tostones/mofongo/mangu — not sweet) Sliced, Individually Quick Frozen, pre-cooked, oven ready. Not pre -fried, zero grams trans fat per serving. Very ripe or green, ready to cook. Tropical Mixed Fruit U.S. Grade B or U.S. Choice, packed in own juice or unsweetened fruit juice. Fresh- U.S. No. 1 Chilled — Florida Pack in light syrup or own juice. Fruit to include papaya and mango. Packed under continuous USDA inspection. Raisins Dried, seedless, mixed size. U.S. Grade A. 1/8 cup raisins credits as cup fruit;'/ cup raisins credits as'h cup fruit. Seasonal Fresh Fruit Choice of cantaloupe, honeydew, mango, pineapple, strawberries, or watermelon. Strawberries U.S. No. 1 Watermelon With or without seeds, dull skin, no flat sides, has hollow sound when tapped. 29 CCFP Standard Catering Contract FFY 2019-2020 Grains All grain/bread products Must meet Grain Requirements for CCFP, Exhibit A. Must be whole grain, whole grain -rich, or enriched. 100% whole grain means that all grain ingredients are whole grain. Cornmeal and corn flour and products using cornmeal and corn flour such as arepa, tortillas, tortilla chips, taco shells, cornbread, and corn muffins must be whole grain, whole grain -rich, or enriched. Grain products must be zero grams trans fat per serving. Meat/Meat Alternates Beef, Breaded country fried patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Ground beef not to exceed 30% fat, water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre -fried, zero grams trans fat per serving. Beef, Canned Cubed Lean meat only, in juice. 3/" to 1" cubes. USDA inspected. Beef, Ground Beef, ground, bulk, frozen; IMPs 136; 80:20 lean to fat ratio or less than 20% fat. Beef, Patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Ground beef (not more than 30% fat), water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Beef, Salisbury patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Minimum 2.14 oz. patty to provide 2 oz. meat/meat alternate. Ingredients: Ground beef (not more than 30% fat), water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre -fried, zero grams trans fat per serving. Beef, Shoulder Clod Roast USDA Grade Good 12-14 Ib. Roasts. Frozen. The shoulder clod roast is the same as the IMPs 114 except that the shoulder (cutaneous muscle) shall be removed when the underlying fat must be trimmed to comply with the surface fat thickness requirements. The heavy tendons at the elbow end of the cold shall be trimmed even with the lean and all sides shall be trimmed so that the clod is not less than 1" thick at any point. When smaller toasts are specified, the thick end of the clod shall be made into one roast and the thin end shall be split length -wise, the ends reversed and the boned surfaces placed together to produce a uniformly thick roast. These roasts shall be held intact by tying girthwise. IMPs Item #144A. Beef, for Stewing USDA Standard Grade. IMPs 135A. Cutting with electric saw will be permitted. Meat with dark discoloration, all bones, cartilage, back strap, exposed large blood vessels, heavy connective tissue and the pre -scapular lymph gland shall be removed. The thick tendinous ends of the shank shall be removed by cutting back until a cross sectional cut shows at least 75% lean. Not less than 75%, by weight, of the diced pieces shall be of a size which is equivalent of not less than a 3/ inch cube or not more than a 1 1/" cube and no individual surface of these pieces shall exceed 2 1/" in length. This item is the same as IMPs 135 Diced Beef except that the surface or seam fat of the boneless meat prior to dicing shall not exceed '/" in any thickness at any one point. In addition, the fat content of the boneless meat determined visually shall not exceed 20%. Container to provide proper labeling and identification and USDA Inspection Stamp. Cheese (shredded or sliced or stick) The following cheeses will meet 21 C.F.R. §133 standards of identity: Cheddar — U.S. Grade A A. Colby — U.S. Grade A A. Mozzarella — Low moisture, Part skim, 100% natural cheese, minimum milkfat 45% and maximum moisture content of 52%. American — pasteurized, process cheese or blended cheese, processed in USDA approved plant, process cheese: minimum milkfat 50% by weight of solids and maximum moisture content is 40%, blended cheese: 13-17% milkfat by total weight and not more than 51% moisture content. Provolone — pasteurized, minimum milkfat 45% by weight of solids and maximum moisture content is 45% by weight. (No smoked.) Swiss — U.S Grade A Cheese, Cottage Pasteurized, plain, USDA Quality Approved Inspection Shield, meets 21 C.F.R. §133 standards of identity. 30 CCFP Standard Catering Contract FFY 2019-2020 Chicken, Breaded patty Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Minimum 3 oz. patty to provide a 2 oz. meat/meat alternate and 1 serving of bread. Ingredients: Ground chicken, vegetable protein product, spices and seasonings. No MSG allowed. Not pre -fried, Zero grams trans fat per serving. Chicken, 8 Piece Cut Raw individually quick frozen, ice glazed, cleaned and ready to cook, hand cut from USDA inspected grade A fryers. Portions shall be cut from 2'h to 3'/ pound fryers, without giblets or necks. Average portion weight 4.5 oz. packaged in heavy-duty poly bags inside legibly labeled heavy duty master cartons. Average cases weight 27 pounds. 96 portions per cases. Chicken, Drumsticks Raw individually quick frozen, ice glazed, clean and ready to cook, hand cut from USDA inspected grade A fryers. Raw portion weight 3.7 oz. plus or minus% oz. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Chicken, Nuggets Fully cooked, breaded, IF. Cooked weight of nugget 14.17 g (1/2 oz.) to 28.35 g (1 oz.). Chunked and formed, 1/2 inch cube or greater, mostly white meat (not less than 66 % white, not more than 34 % dark), without skin. CN Label or Product Formulation Statement (PFS) required. Not pre -fried, zero grams trans fat per serving. No MSG. USDA certified. Chicken, Thighs (No back) Raw, individually quick frozen, ice glazed, cleaned and ready to cook, hand cut from USDA inspected Grade A fryers. Raw portion weight 4.1 oz. plus or minus'% oz. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Chicken, Whole Raw frozen, ice glazed, cleaned and ready to cook, USDA inspected grade A broilers, fryers, or hens. Average portion weight 6-8 Ib. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Eggs USDA inspected large, Grade A or better, 100% candled. Eggs may be raw in shell, fully cooked whole eggs, frozen diced, frozen patty (CN Label products available), or broken homogenized and pasteurized. Egg, Salad Fully cooked eggs (see Eggs specification). "Salad" may be prepared by mixing eggs with relish and/or chopped vegetables such as celery and onions. Mayonnaise may be used as a moistening agent to "bind" the salads. Egg portion must be one whole large egg before added ingredients. Fish, Portion (breaded) Cod or Alaska Pollack, oven-ready, breaded, un-fried, 3 oz. portion (rectangle or wedge). Meets the requirements of U.S. Grade A, 75 percent by weight of fish flesh. CN Label or Product Formulation Statement (PFS) required. No MSG, zero grams trans fat per serving. USDC/NOAA Seafood Inspection approved. Fish, Portion (un- breaded) Cod or Alaska Pollack, or Haddock, or Tilapia, or Whitefish, U.S. Grade A once -frozen fish fillets. USDC/NOAA Seafood Inspection approved. Fish, Sticks Cod or Alaska Pollack, oven-ready, breaded, un-fried, 1 oz. stick. Meets the requirements of U.S. Grade A, 72 percent by weight of fish flesh. CN Label or Product Formulation Statement (PFS) required. No MSG, zero grams trans fat per serving. NOAA certified. Fish, Tuna Fancy, chunk, light, packed in water. Canned or flexible pouch. No salt added. USDC certified. Fish, Tuna, salad Tuna fish (as specified above) "salad" may be prepared by mixing tuna fish with relish and/or chopped vegetables such as celery and onions. Mayonnaise may be used as a moistening agent to "bind" the salads. Weight of portion of tuna must be 2 ounces before added ingredients. Nut/Seed Butter Peanut butter, or soynut butter: US Grade A, smooth. Pork, Breaded patty Fully cooked, breaded, not pre -fried, zero grams trans fat per serving. CN Label or Product Formulation Statement (PFS) required. Minimum 2.83 oz. patty to provide 1.5 oz. meat/meat alternate and 1 serving of bread for children ages 1-5. Minimum 3.75 oz. patty to provide 2 oz. meat/meat alternate and 1'/serving of bread for children ages 6-12. Ingredients: Ground pork (not to exceed 24% fat), water, vegetable protein product, spices and seasonings. Breading not to exceed 30%. No dried whole eggs or MSG allowed. Pork, Ham Lean, boneless, cured, pressed, skinless — Fully -cooked. Moist heat, Pullman, approximately 4'/" square. Must be fully cooked, sectioned and formed. USDA Inspected and stamped. IMPs #508. Smoked — Short Shank, Skinned Boned, Rolled and Tied. (Cured and Smoked). Ham is the same as Ham, Skinless, completely boneless IMPs #505, except that the ham shall not be encased in an artificial casing. The boneless ham shall be rolled and string tied. Deli -Style — Round or flat buffet. No binders, fillers or soy allowed. Minimum 94% lean. 31 CCFP Standard Catering Contract FFY 2019-2020 Pork, Roast Raw, fresh or frozen. Boston butt, center loin, or blade -end. U.S. Grade No. 1, less than 1" backfat thickness. Pork, Sausage Patty, Link or Market Style. Lightly seasoned and or flavored. No artificial casings. Total fat content not to exceed 20%. Turkey, Breast Deli -style, whole muscle, roasted/fully cooked, boneless, skinless, minimum 96% fat free, may be smoked. Turkey, Ground Made from USDA inspected turkeys, 100% turkey meat, no binders or fillers, minimum 85% lean. Turkey, Roast Frozen, raw, USDA Grade A. Boneless, 60/40 white/dark ratio, wrapped in natural skin, netted. 8-10 Ib. each. Turkey, Slices Fully cooked. Made with no Tess than 60% white meat, no skin added, no binders, fillers, or soy allowed. Must be Tess than 10% fat. Turkey, Whole Young Tom Eviscerated, 16 Ib. and over. USDA Grade A. Veggie Burger Hamburger Style Classic, frozen, 2.5 oz. fully cooked Hamburger Style Classic Garden burger — all vegetable. To provide 2 oz. equivalent meat alternate for Child Nutrition Meal Pattern Requirements. CN Label or Product Formulation Statement (PFS) required. Yogurt Type II (High Protein), Class B (Iowfat) or C (nonfat), Flavor 2 (fruit flavored) — flavor style a (blended/stirred/set). Must contain no more than 23 grams of total sugars per 6 ounces (no more than 19 grams per 5 oz.; no more than 15 grams per 4 oz.). 4 oz. cups or larger. Product shall: be commercial brand products; have a shelf life of at least 50 days from date of manufacturer Combination Foods Combination main dish food items require a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. This documentation gives the number of servings, serving size, and minimum meal contribution. Ingredients in these dishes must meet or exceed the minimum specifications on previous pages. The Caterer must inform the institution/facility of the appropriate serving size and supply documentation to institution/facility. Pizza, Wedge or Rectangle with Whole Grain Frozen cheese, or pepperoni, or sausage. Low -moisture, part skim mozzarella cheese 8" wedge or 4" x 6" rectangle, to provide 2 servings grain/bread, 2 oz. meat/meat alternate, 1/8 cup vegetable. CN Label or PFS required. Primary source of flour is to be whole wheat. Zero grams trans fat per serving. Sandwiches (Midnight/Cuban, Ham and cheese, Turkey and cheese, Tuna Salad) Must provide the minimum amount of meat/meat alternate and bread/grain per serving for children ages 1-5 and ages 6-12 as specified by the Child Care Food Program Meal Pattern for Children, Attachment 2. (Children age 1 and 2 shall receive the same minimum meal pattern amounts as children age 3-5.) Note: The Caterer must deliver sandwiches pre -assembled (not in separate, bulk food containers) to Institutions, unless requested otherwise by the Institution. Condiments may be sent separately. Other Foods Frequently used condiments Including: butter; margarine, salad dressings, cream cheese, mayonnaise, etc. Must be zero grams trans fat per serving; low -fat or reduced fat products recommended. 32 CCFP Standard Catering Contract FFY 2019-2020 Exhibit A: Grain Requirements1,2 GROUP A Minimum Serving Size for GROUP A • • • • Bread type coating • Bread sticks (hard) • Chow mein noodles • Savory Crackers (saltines and snack crackers) Croutons Pretzels (hard) Stuffing (dry) Note: weights apply to bread in stuffing 1 serving = 20 gm or 0.7 oz % serving = 10 gm or 0.4 oz GROUP B Minimum Serving Size for GROUP B • • • • • • • • Animal crackers (plain) • Bagels • Batter type coating • Biscuits • Breads (sliced, French, Italian) • Buns (hamburger and hot dog) • Egg roll skins • English muffins • Graham crackers (plain) Pita bread Pizza crust Pretzels (soft) Rolls Tortillas Tortilla chips Taco shells 1 serving = 25 gm or 0.9 oz 1/2 serving = 13 gm or 0.5 oz GROUP C Minimum Serving Size for GROUP C • • • Cornbread • Corn muffins • Croissants Pancakes Waffles 1 serving = 31 gm or 1.1 oz 1/2 serving = 16 gm or 0.6 oz GROUP D Minimum Serving for GROUP D • Muffins (all, except corn) 1 serving = 50 gm or 1.8 oz 1/2 serving = 25 gm or 0.9 oz GROUP E Minimum Serving for GROUP E • French toast 1 serving = 63 gm or 2.2 oz 1/2 serving=31 gmor1.1 oz GROUP F/G Minimum Serving for GROUP F/G Grain -based desserts are not creditable. GROUP H Minimum Serving for GROUP H • • • • Breakfast cereals (cooked)3 • Bulgur or cracked wheat ' • Cereal Grains (barley, quinoa, etc.) • Macaroni (all shapes) Noodles (all varieties) Pasta (all shapes) Ravioli (noodle only) Rice (white or brown) 1 serving ='h cup cooked or 1 oz (28 g) dry GROUP I Minimum Serving for GROUP I • 3 Ready to eat breakfast cereal (cold, dry) See Meal Pattern for Children for appropriate serving size based on meal type and age(s) of children served. 1. The following foods must be whole grain, whole grain -rich, or enriched. 2. Some of the following foods or their toppings/extras (such as cream cheese, syrup, etc.) may contain more sugar, salt and/or fat than others. This should be a consideration when deciding how often to serve them. 3. Breakfast cereals are traditionally served as a breakfast item but may be served in meals other than breakfast. Cereals must contain no more than 6 grams of sugar per dry ounce and must be whole -grain, whole grain -rich, or enriched or fortified cereal. Refer to Florida WIC -Approved Cereal List. 33 CCFP Standard Catering Contract FFY 2019-2020 Florida WIC -Approved Cereal List 2019-2020 ��:I�1:17ti7tha:la_1 All cereals on this page contain no more than Cereals with * contain 51% or more whole grain 6 grams of sugarperdryounce. and credit as whole grain -rich. BCheerioS MUI6,ios(,r i Cheer Cheerios* MultiGrain Blueberry Cinnamon Corn GF Cheerios* GF ChexGF ChexGF ChexGF General Mills fteX Rice Rice Vanilla Chex GF Chex GF GF = Gluten Free Wheat Wheaties* Total Berry Berry Honey Chex* Whole Grain* Kix* Kix* Kix* rusizzram qua ran All Bran Corn Complete Flakes Wheat Flakes* Crispix Kellogg's Frosted Mini -Wheats: Rice Krispies Original* Little Bites* Touch of Fruit Raspberry* Special K Original grape f nlken. Great Grape -Nuts* Grape -Nuts Grains Banana Nut Crunch * Flakes* Post gESIEZIns Honey Bunches of Oats: Honey With Vanilla Whole Grain Pecan & Roasted Almonds Bunches* Honey Crunch* Maple Brown Sugar Instant Grits Original Instant Oatmeal Original * Quaker Lfe Life Original * Oatmeal Squares: Brown Sugar* Cinnamon* Special K Prote'n: Original Honey Almond Multi -Grain* Ancient Grains* Malt 0 Meal b *Malt t9 Meal. Corn Flakes Hot Wheat Original Farina Original Frosted Mini Spooners* Blueberry Mini Spooners* Strawberry Cream Mini Spooners * Crispy Rice GF Any Store Brand or Ralston Foods Brand of the following: Bran Flakes* Corn Flakes Corn Squares, Biscuits, Crisps, or Bites Crisp Rice/Crispy Rice Crispy Hexagons (Corn & Rice) EssentiallyYou/Toasted Rice Frosted Shredded Wheat/Frosted Wheat* Instant Grits — Original/Regular Instant Oatmeal — Original/Regular* (11.8 Strawberry Frosted Shredded Wheat* MultiGrain Flakes MultiGrain Medley, Tasteeos, Spins, orToasted Cereal* Nutty Nuggets/Crunchy Nuggets/Crunchy Wheat* Oat Crunch/Oat Wise/Oat Squares/Lively Oats Oats & More with Almonds/Almonds & Oats Oats & More with Honey/Honey & Oats Rice Squares, Biscuits, Crisps, or Pockets Toasted Oats/Tasteeos/Toasted Oat Spins/Happy 0's* oz) Wheat Flakes Wheat Squares, Biscuits, or Crisps * Cream of Wheat or Rice Cream of Rice (Crema de Arroz) Stove Top & Instant GF This document has been edited for use in the Florida Child Care Food Program. Cream of Wheat: Whole Grain* 21/2 minute, 1 minute & Stove Top & Instant Instant 4i CCFP Standard Catering Contract FFY 2019-2020 34 Attachment 4 CCFP "Boxed Lunch" Menus Below are five "box lunch" menus when requested by the Institution for field trips; the menus shall be rotated. Menu One Peanut butter and jelly sandwich (ages 1-5: 1Tbsp, ages 6-18: 2 Tbsp) on 100% whole grain bread Yogurt (ages 1-5: 4 oz, ages 6-18: 6 oz) Carrot sticks Apple wedges Milk Menu Two Chicken pita (1 oz. chopped boneless chicken, %2 oz. cheddar cheese and 1/4 cup lettuce in pita pocket — increase cheese to 1 oz for 6-18 year olds) Seasonal fresh fruit (cantaloupe, honeydew, mango, pineapple, strawberries, watermelon — no bananas/apples) Celery sticks Ranch Dressing 100% whole grain tortilla chips Milk Menu Three Turkey and cheese sandwich on 100% whole grain bread Mayo/mustard Sliced cucumber and tomato Mixed fruit cup Milk Menu Four Ham and cheese sandwich on 100% whole grain bread Mayo/mustard Carrot and celery sticks Ranch Dressing Orange wedges Milk Menu Five Tuna salad on bun Broccoli florets Ranch dressing Sliced peaches 100% whole grain crackers Milk CCFP Standard Catering Contract FFY 2019-2020 35 Parks Attachment 5 Meal Services to be Provided 1) The Institution or Facility must select meal types and how food items shall be delivered by checking the appropriate boxes. Note: Breakfast, Lunch and Supper must include milk. Snack may include milk according to cycle menu selected. Bulk canned fruit must be in suitable food -grade storage container(s) with tight fitting lid(s). • Breakfast ❑ Lunch aSnack ❑ Supper ci Bulk • Bulk ■ Bulk ■ Bulk • Unitized aUnitized ■ Unitized ■ Unitized 2) The Institution or Facility must select milk type(s) and size(s) of milk container(s) to be delivered. Children one year of age must be served unflavored whole milk. Children two through five years old must be served either unflavored lowfat (1 percent) or unflavored fat free (skim) milk. Children six years old and older must be served unflavored or flavored lowfat (1 percent) or fat -free (skim) milk. Note: Contract price must include the price of milk to be included with program meals. The Caterer must charge separately should additional milk be requested by the Institution or Facility outside the scope of this contract. ❑ Unflavored Lowfat (1%) ❑ Gallon ❑ Half -gallon • Individual 8 oz. cartons ❑ Other: ❑ Unflavored Fat -Free ❑ Gallon ❑ Half -gallon EX Individual 8 oz. cartons ❑ Other: ❑ Flavored Fat -Free or Lowfat ❑ Gallon ❑ Half -gallon ❑ Individual 8 oz. cartons ❑ Other: ❑ Unflavored Whole ❑ Gallon ❑ Half -gallon ❑ Individual 8 oz. cartons ❑ Other: Maximum number of children age one (unflavored whole): Maximum number of children age 6 and older (if requesting flavored fat free): 3) The Institution or Facility must check below if the Caterer shall deliver sandwich foods such as cold sandwiches and wraps and hot burritos in bulk or pre -assembled. The Institution or Facility must be authorized to assemble sandwiches onsite and have adequate storage space to hold sandwiches at proper temperatures. X Bulk, Caterer must deliver sandwich foods separately in bulk. It Pre -assembled, Caterer must deliver sandwiches pre -made. 4) The Institution or Facility must check below if the Caterer shall supply disposable meal service products. Note: See minimum paper product specifications below. Note: Contract price must include the price of disposable meal service products when the "yes" box below is checked. The Caterer may charge separately should additional quantities of disposable meal service products be requested by the Institution or Facility outside the scope of this contract. EXYes, Caterer must supply disposable meal service products. ❑ No, Caterer not required to supply disposable meal service products. Minimum Disposable Meal Service Products: 1%8 oz. paper cold cup 1 10 oz. paper cold cup ❑ 8 oz. foam cup ❑ 10 oz. foam cup 14 9 oz. soft plastic, translucent cup EX 10 oz. soft plastic, translucent cup Do in., 3-compartment, white, un- laminated foam or plastic plate a(10.25 in., 3-compartment, white, un- laminated foam or plastic plate ❑ 4 oz. or 8 oz. foam container a 5 oz., white, plastic bowl X 12X13, 1 ply, white, 1/4 fold napkins 114 Medium weight, plastic forks E Medium weight, plastic spoons ❑ Individually wrapped plastic straws IUIndividually wrapped paper straws 5) The Institution or Facility must check below if the Caterer shall supply with each delivery, clean serving utensils (scoops and/or ladles and/or measuring -serving spoons of standard sizes, disposable or stainless) to ensure appropriate serving size of foods as specified by the Child Care Food Program Meal Pattern for Children, Attachment 2 and the Cycle Menu, Attachment 3. Yes, Caterer must supply serving utensils. ❑ No, Caterer not required to supply serving utensils. 36 CCFP Standard Catering Contract FFY 2019-2020 Day Care Centers Attachment 5 Meal Services to be Provided 1) The Institution or Facility must select meal types and how food items shall be delivered by checking the appropriate boxes. Note: Breakfast, Lunch and Supper must include milk. Snack may include milk according to cycle menu selected. Bulk canned fruit must be in suitable food -grade storage container(s) with tight fitting lid(s). • Breakfast ❑ Lunch ❑ Snack ❑ Supper • Bulk ■ Bulk ■ Bulk ■ Bulk • Unitized ■ Unitized ■ Unitized ■ Unitized 2) The Institution or Facility must select milk type(s) and size(s) of milk container(s) to be delivered. Children one year of age must be served unflavored whole milk. Children two through five years old must be served either unflavored lowfat (1 percent) or unflavored fat free (skim) milk. Children six years old and older must be served unflavored or flavored lowfat (1 percent) or fat -free (skim) milk. Note: Contract price must include the price of milk to be included with program meals. The Caterer must charge separately should additional milk be requested by the Institution or Facility outside the scope of this contract. ❑ Unflavored Lowfat (1%) ❑ Gallon ❑ Half -gallon ❑ Individual 8 oz. cartons ❑ Other: ❑ Unflavored Fat -Free ❑ Gallon ❑ Half -gallon ❑ Individual 8 oz. cartons ❑ Other: ❑ Flavored Fat -Free or Lowfat ❑ Gallon ❑ Half -gallon ❑ Individual 8 oz. cartons ❑ Other: ❑ Unflavored Whole ❑ Gallon ❑ Half -gallon ❑ Individual 8 oz. cartons ❑ Other: Maximum number of children age one (unflavored whole): Maximum number of children age 6 and older (if requesting flavored fat free): 3) The Institution or Facility must check below if the Caterer shall deliver sandwich foods such as cold sandwiches and wraps and hot burritos in bulk or pre -assembled. The Institution or Facility must be authorized to assemble sandwiches onsite and have adequate storage space to hold sandwiches at proper temperatures. ❑ Bulk, Caterer must deliver sandwich foods separately in bulk. ❑ Pre -assembled, Caterer must deliver sandwiches pre -made. 4) The Institution or Facility must check below if the Caterer shall supply disposable meal service products. Note: See minimum paper product specifications below. Note: Contract price must include the price of disposable meal service products when the "yes" box below is checked. The Caterer may charge separately should additional quantities of disposable meal service products be requested by the Institution or Facility outside the scope of this contract. ❑ Yes, Caterer must supply disposable meal service products. ❑ No, Caterer not required to supply disposable meal service products. Minimum Disposable Meal Service Products: ❑ 8 oz. paper cold cup ❑ 10 oz. paper cold cup ❑ 8 oz. foam cup ❑ 10 oz. foam cup ❑ 9 oz. soft plastic, translucent cup ❑ 10 oz. soft plastic, translucent cup ❑ 9 in., 3-compartment, white, un- laminated foam or plastic plate ❑ 10.25 in., 3-compartment, white, un- laminated foam or plastic plate ❑ 4 oz. or 8 oz. foam container ❑ 5 oz., white, plastic bowl ❑ 12X13, 1 ply, white, 1/4 fold napkins ❑ Medium weight, plastic forks ❑ Medium weight, plastic spoons ❑ Individually wrapped plastic straws ❑Individually wrapped paper straws 5) The Institution or Facility must check below if the Caterer shall supply with each delivery, clean serving utensils (scoops and/or ladles and/or measuring -serving spoons of standard sizes, disposable or stainless) to ensure appropriate serving size of foods as specified by the Child Care Food Program Meal Pattern for Children, Attachment 2 and the Cycle Menu, Attachment 3. ❑ Yes, Caterer must supply serving utensils. ❑ No, Caterer not required to supply serving utensils. 36 CCFP Standard Catering Contract FFY 2019-2020 Parks Attachment 6 Delivery Schedule To be completed by the Institution or Facility (in ink and retain copy) prior to execution of the Standard Catering Contract and provided to the Caterer. (Make additional copies if needed.) The Institution or Facility must: • Delete or add facilities at least one week prior to the required date of service. The Delivery Schedule or other written notice must be used to add or delete facilities. • Specify delivery time and ensure that it is no earlier than three hours before the CCFP approved start time of each hot meal service (lunch and/or supper). Deliver the same day snack and next day breakfast at the specified delivery time for each hot meal service (lunch and supper) according to Delivery Schedule, unless otherwise requested by the Institution or Facility. Institution or Facility Address Telephone No. Contact Person Type of Meal* & Estimated Total No. Needed Per Day Specified Delivery Time(s) Armbrister Park 4000 Grand Ave Miami,FL 33133 (305) 579-8700 Robert Scott 19 12:00 am Buena Vista Park 5300 NW 2nd Ave Miami,FL 33127 (305) 553-3541 Valdrina Mathies 2 12:00 pm Dorsey Park 1701 NW 1st Ave Miami,FL 33136 (305) 533-3554 Eddie Gilbert 20 10:30 am Henry Reeves Park 600 NW 10 St, Miami,FL 33136 (305) 533-3516 Deborah Chishulm 32 9:30 am Juan Pablo Duarte Park 2800 NW 17th Ave, Miami,FL 33142 (305) 533-3556 Carlos Cabrera 7 11:00am Kinloch Park 455 NW 47 Ave, Miami, FL 33126 (305) 461-7203 Juan Nunez 8 12:00pm Legion Park 6447 NE 2nd Ave, Miami,FL 33138 (305) 533-3548 Kim Sands 23 12:00pm Little Haiti Park 6301 NE 2nd Ave, Miami,FL 33138 (305) 960-2933 Drolin Celestin 29 12:00pm *B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack CCFP Standard Catering Contract FFY 2019-2020 37 Parks Attachment 6 Delivery Schedule To be completed by the Institution or Facility (in ink and retain copy) prior to execution of the Standard Catering Contract and provided to the Caterer. (Make additional copies if needed.) The Institution or Facility must: • Delete or add facilities at least one week prior to the required date of service. The Delivery Schedule or other written notice must be used to add or delete facilities. • Specify delivery time and ensure that it is no earlier than three hours before the CCFP approved start time of each hot meal service (lunch and/or supper). Deliver the same day snack and next day breakfast at the specified delivery time for each hot meal service (lunch and supper) according to Delivery Schedule, unless otherwise requested by the Institution or Facility. Institution or Facility Address Telephone No. Contact Person Type of Meal* & Estimated Total No. Needed Per Day Specified Delivery Time(s) Morningside Park 750 NE 55 Terrace, Miami,FL 33137 (305) 533-3531 Delven Patterson 15 10:00am Williams Park 1717 NW 5 Ave, Miami,FL 33136 (305) 533-3545 Jackson Calis 12 10:30am *B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack CCFP Standard Catering Contract FFY 2019-2020 37 Day Care Centers Attachment 6 Delivery Schedule To be completed by the Institution or Facility (in ink and retain copy) prior to execution of the Standard Catering Contract and provided to the Caterer. (Make additional copies if needed.) The Institution or Facility must: • Delete or add facilities at least one week prior to the required date of service. The Delivery Schedule or other written notice must be used to add or delete facilities. • Specify delivery time and ensure that it is no earlier than three hours before the CCFP approved start time of each hot meal service (lunch and/or supper). Deliver the same day snack and next day breakfast at the specified delivery time for each hot meal service (lunch and supper) according to Delivery Schedule, unless otherwise requested by the Institution or Facility. Institution or Facility Address Telephone No. Contact Person Type of Meal* & Estimated Total No. Needed Per Day Specified Delivery Time(s) Eaton Park Day Care 490 NE 61 Street Miami,FI 33137 (305) 759-3507 Christine Long B-10 L-30 S-30 10:30 am Lemon City Day Care 27 NE 58 Street Miami, FI 33132 (305) 759-3517 Kathy Cordial B-10 L-15 S-15 10:30 am Moore Park Day Care 765 NW 36 Street Miami,FL 33127 (305) 960-5177 Maria Arvelo B-10 L-20 S-20 10:30am *B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack CCFP Standard Catering Contract FFY 2019-2020 37 Parks Attachment 7 Price Schedule The Institution or Facility must complete columns 1 & 2 (in ink and retain copy) prior to obtaining price quotes from selected caterers. Caterer must complete remainder of form and return with price quote by date and time specified by the Institution. Failure to do so will be at the Caterer's risk. Name of Institution: City of Miami - Parks CCFP Authorization No.: A-2384 ❑ Cycle Menu A Hispanic ❑ Cycle Menu A Hispanic No Pork No Peanut ❑ Cycle Menu B General LI Cycle Menu B General No Pork No Peanut ❑ Cycle Menu C Southern ❑ Cycle Menu C Southern No Pork No Peanut ❑ Head Start Menu ❑ Early Head Start Menu ❑ Kosher Menu ❑ Lunch, Snack Supper Menu CXSupper, Snack Only Menu Type of Meal per Contract Specifications Estimated Total No. of Meals per Day 1 Estimated No. of Serving Days per Year 2 Unit Price per M3al Total Price 4 Breakfast (Ages 1-5*) Breakfast (Ages 6-18) Lunch (Ages 1-5*) Lunch (Ages 6-18) Supper (Ages 1-5*) Supper (Ages 6-18) Morning Snack (Ages 1-5*) Morning Snack (Ages 6-18) Afternoon Snack (Ages 1-5*) Afternoon Snack (Ages 6-18) 450 180 Evening Snack (Ages 1-5) Evening Snack (Ages 6-18) "Boxed" Lunches (Ages 1-5) "Boxed" Lunches (Ages 6-18) Note: "Boxed" lunches may be requested by the Institution for field trips. Institution must keep documentation of field trip and menu served. Grand Total *Ages 1-5 based on meal pattern portion sizes for ages 3-5. 5 By affixing my signature on this quote, 1 hereby state that 1 have read all contract terms, conditions and specifications and agree to all terms, and conditions, provisions, and specifications. 1 certify that 1 will provide and deliver to the location(s) specified in the contract. Caterer Company Name: Authorized Caterer Representative: Name and Title: (Signature) (Date) CCFP Standard Catering Contract FFY 2019-2020 (Print or Type) 38 Day Care Centers Attachment 7 Price Schedule The Institution or Facility must complete columns 1 & 2 (in ink and retain copy) prior to obtaining price quotes from selected caterers. Caterer must complete remainder of form and return with price quote by date and time specified by the Institution. Failure to do so will be at the Caterer's risk. Name of Institution: City of Miami -Day Care Centers CCFP Authorization No.: S-0576 ❑ Cycle Menu A Hispanic ❑ Cycle Menu A Hispanic No Pork No Peanut ❑ Cycle Menu B General LXCycle Menu B General No Pork No Peanut ❑ Cycle Menu C Southern ❑ Cycle Menu C Southern No Pork No Peanut ❑ Head Start Menu ❑ Early Head Start Menu ❑ Kosher Menu ❑ Lunch, Snack Supper Menu ❑ Supper, Snack Only Menu Type of Meal per Contract Specifications Estimated Total No. of Meals per Day 1 Estimated No. of Serving Days per Year 2 Unit Price per M3al Total Price 4 Breakfast (Ages 1-5*) 40 248 Breakfast (Ages 6-18) Lunch (Ages 1-5*) 65 248 Lunch (Ages 6-18) Supper (Ages 1-5*) Supper (Ages 6-18) Morning Snack (Ages 1-5*) Morning Snack (Ages 6-18) Afternoon Snack (Ages 1-5*) 65 248 Afternoon Snack (Ages 6-18) Evening Snack (Ages 1-5) Evening Snack (Ages 6-18) "Boxed" Lunches (Ages 1-5) "Boxed" Lunches (Ages 6-18) Note: "Boxed" lunches may be requested by the Institution for field trips. Institution must keep documentation of field trip and menu served. Grand Total *Ages 1-5 based on meal pattern portion sizes for ages 3-5. 5 By affixing my signature on this quote, 1 hereby state that 1 have read all contract terms, conditions and specifications and agree to all terms, and conditions, provisions, and specifications. 1 certify that 1 will provide and deliver to the location(s) specified in the contract. Caterer Company Name: Authorized Caterer Representative: Name and Title: (Signature) (Date) CCFP Standard Catering Contract FFY 2019-2020 (Print or Type) 38 Attachment 8 Institution or Facility Conflict of Interest Questionnaire The authorized Institution or Facility representative must complete this attachment. Yes No 1. Do you, your immediate family, or business partner have financial or other interests in any of the potential Caterers? 2. Have gratuities, favors or anything of monetary value been offered to you or accepted by you from any of the potential Caterers? 3. Have you been employed by any of the potential Caterers within the last 24 months? 4. Do you plan to obtain a financial interest, e.g. stock, in any of the Caterers? 5. Do you plan to seek or accept future employment with any of the potential Caterers? 6. Are there any other conditions which may cause a conflict of interest? If you answered Yes to any of the above questions, please provide a written explanation of your answer. I declare that the above questions are answered truthfully and to the best of my knowledge. Signature of Authorized Institution Representative Date CCFP Standard Catering Contract FFY 2019-2020 39 Attachment 9 Caterer Conflict of Interest Questionnaire The authorized Caterer representative must complete this attachment. Yes No 1. Do you, your immediate family, or business partner have financial or other interests in the Institution of which you are submitting this contract? ❑ ❑ 2. Have gratuities, favors or anything of monetary value been offered to you or accepted by you from the Institution? ❑ ❑ 3. Have you been employed by the Institution or Facility within the last 24 months? 4. Do you plan to obtain a financial interest, e.g. stock, in the Institution or Facility? 5. Do you plan to seek or accept future employment with the Institution or Facility? 6. Are there any other conditions which may cause a conflict of interest? If you answered Yes to any of the above questions, please provide a written explanation of your answer. I declare that the above questions are answered truthfully and to the best of my knowledge. Signature of Authorized Caterer Representative Date CCFP Standard Catering Contract FFY 2019-2020 40 Attachment 10 Catered Meal Service Deficiency Report Child Care Facility Information Facility Name: *Sponsor Name (If applicable): Date of Report: Date of Incident: Caterer Name: Please check the deficiency that applies to the report ❑ Food not delivered on time. Requested Time: Delivery Time: ❑ Hot food delivered below 135 °F. Item: Temperature: °F ❑ Cold food delivered above 41 °F. Item: Temperature: °F ❑ Delivery does not include all meal components. Missing: ❑ Delivery does not include the quantity ordered. Missing: ❑ Delivery does not include the supplies requested. Missing: ❑ Delivered food that is spoiled or unwholesome. ❑ Other deficiency. Additional comments to explain the deficiency: Child Care Staff Name: Date Sent to Caterer: Caterer Response Caterer Signature: Date Sent to Child Care Center: *Provide copy to Sponsor if applicable. CCFP June 2017 CCFP Standard Catering Contract FFY 2019-2020 41 Attachment 11 Catered Meal Order Change Form When making changes to the number of catered meals ordered, the Institution or Facility must complete the Catered Meal Change Form and fax or scan and email to the Caterer by 5:00 p.m. two days prior to delivery. The Caterer will confirm the requested change(s) with a return fax or email to the Institution or Facility within twenty-four hours of receipt. Please note: This form is to be used for changing the number of meals ordered only. Meal type must be based on the initial or original contract Price Schedule. Institution Name: (CCFP Authorization No.) Child Care Facility Name: Child Care Facility Address: Caterer Name: Authorized Institution Representative: (Fax No./E-mail) (Signature) (Date) Meal Type Current Total No. of Meals Ordered per Day Change Total No. of Meals Ordered To. Time Period (Please designate "until further notice" or with specific dates) Breakfast (Ages 1-5) Breakfast (Ages 6-18) Lunch (Ages 1-5) Lunch (Ages 6-18) Supper (Ages 1-5) Supper (Ages 6-18) Morning Snack (Ages 1-5) Morning Snack (Ages 6-18) Afternoon Snack (Ages 1-5) Afternoon Snack (Ages 6-18) Evening Snack (Ages 1-5) Evening Snack (Ages 6-18) "Boxed" Lunches (Ages 1-5) "Boxed" Lunches (Ages 6-18) Maximum number of children age one (unflavored whole milk): Maximum number of children age 6 and older (if requesting flavored fat -free milk): Caterer received date: Effective change date: CCFP Standard Catering Contract FFY 2019-2020 42 Attachment 12 Food Acceptance Log TIME OF ARRIVAL: FOOD PROVIDER: DATE: ■ 1 FOOD ITEM QUANTITY TEMP (°F)1 CONDITION2 INITIALS 2 3 4 5 6 7 8 9 10 I verify that the food listed above was inspected by me. The food is in sound condition, free from spoilage and contamination, and potentially hazardous foods were received at proper temperatures unless noted otherwise. To the best of my knowledge the food items received do not include any prohibited items as listed in 65C-22.005(1)(b). NAME: SIGNATURE: 1 - Potentially Hazardous Foods (Cold foods must be received at <_ 41°F and Hot foods must be received at >_ 135°F) 2 - (J) Item was accepted or (x) Item was rejected (A record of all pre -prepared food transported into the facility must be maintained for four months for review by the licensing authority) CCFP Standard Catering Contract FFY 2019-2020 43