Specifications include, but are not limited to: The vendor will be responsible for the overall operations of the kitchen within the COUNTY JAIL. a) Plan, coordinate, handle, prepare and provide meals for the COUNTY JAIL inmates and visitors. All menus and meals as actually served at the COUNTY JAIL shall satisfy the nutritional and caloric recommendations set forth in the dietary reference intakes approved by the National Research Council. The current edition of “The Dietary Guidelines for Americans” by the United States Department of Health and Human Services and Department of Agriculture shall be followed for menu planning. b) Vendor must successfully pass all required health and sanitation inspections whether by County, State or Federal officials. Any costs incurred by the County due to a vendor’s failure to pass any required health and sanitation inspections will be the responsibility of the vendor. c) If during inspections the meals, the kitchen or inventory are found to be not in compliance, the COUNTY JAIL and their designated representative shall inform the Vendor in writing as notice to cure. d) Vendor’s staff shall perform service in matter as to conserve water, gas, and electric as part of the scope of operations. e) The Vendor will maintain trained staff, which shall be on duty seven days per week, 52 weeks per year, during meal prep, service and clean-up time...
