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HomeMy WebLinkAbout2008-09-09; City Council; 19557; Contract For Senior Center Nutrition CenterCITY OF CARLSBAD - AGENDA BILL 8 AB# 19,557 MTG. 9/9/08 DEPT. Recreation Annual Contract for Senior Center Nutrition Contract DEPT. HEAD *<M1^ CITY ATTY. (^ CITYMGR. (A/ RECOMMENDED ACTION: Council adopt Resolution No. 2008-243, accepting the proposal of, and awarding an agreement to "EssenCo Inc." for meal preparation services for the Carlsbad Senior Center. ITEM EXPLANATION: The City of Carlsbad Senior Center serves an average of approximately 114 congregate meals each weekday as part of their Senior Citizen Nutrition Program. This number can increase to approximately 200 meals on Thanksgiving, Christmas and other special events. In addition, the Senior Center delivers over 200 meals per week to the homebound senior citizens. Frozen home meals are offered for evening or weekend meals. These services have been available to the community since Council approval in 1987. In accordance with Section 3.28.050 of the Municipal Code, requests for proposals were posted on E- Bid, announced at San Diego County Aging & Independence Services meetings and advertised in local newspapers. Of the two vendors who downloaded the RFP only one qualified bid was received. That bid belonged to our current caterer, EssenCo, Inc. Staff recommends accepting the bid from EssenCo, Inc. because of our long-standing business relationship and knowledge of their excellent service. Their bid is reasonable and reflects a 3% increase from their previous contract as follows: Cost Per Meal Congregate Meals Home Meals $4.38 $4.90 FISCAL IMPACT: The total annual costs for all meals is not to exceed $172,800 without further authorization. Funding for this project is available from grants received from San Diego County, donations and the annual Senior Center General Fund budget. Funds are currently budgeted in Org Keys 0014572-7745 and 0014573- 7745 for FY 08/09. ENVIRONMENTAL IMPACT Pursuant to Public Resources Code section 21065 and CEQA Guidelines section 1537B, this action does not constitute a "project" within the meaning of CEQA and therefore, does not require an environmental review. EXHIBITS: 1. Resolution No. 2008-243 , accepting the proposal of, and awarding an agreement to "EssenCo, Inc" for meal preparation services for the Carlsbad Senior Center. 2. Senior Citizen Nutrition Contract FY 08/09. DEPARTMENT CONTACT: Gail Lynn, 760-602-4650. Glynn@cicarlsbad.ca.us FOR CITY CLERKS USE ONLY. COUNCIL ACTION: APPROVED ^L CONTINUED TO DATE SPECIFIC D DENIED t] CONTINUED TO DATE UNKNOWN D CONTINUED D RETURNED TO STAFF D WITHDRAWN D OTHER - SEE MINUTES D AMENDED D 1 1 2 RESOLUTION NO. Z008-243 3 A RESOLUTION OF THE CITY COUNCIL OF THE 4 CITY OF CARLSBAD, CALIFORNIA, ACCEPTING A PROPOSAL AND AWARDING AN AGREEMENT. 5 6.. WHEREAS, the City of Carlsbad requires the services of a meal preparation contractor to support the Senior Citizen Nutrition program, and; 8 WHEREAS, proper procedures have resulted in the receipt of a proposal from a 9 qualified contractor; 10 NOW, THEREFORE, BE IT RESOLVED by the City Council of the City of 11 Carlsbad, California, as follows: 12 1. That the above recitations are true and correct. 13 2. The proposal of "EssenCo, Inc.", 2604 B El Camino Real #309, Carlsbad, CA 92008 is hereby accepted. 16 3. The Mayor of the City of Carlsbad is hereby authorized and directed to 17 execute an agreement for these services, a copy of which is attached hereto, for 18 and on behalf of the City of Carlsbad for a period of one (1) year with the option 19 for the City Manager to extend and amend the agreement for four (4) additional 20 one (1) year periods. 21 " 22 23 24 " 25 26 // 27 28 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 PASSED, APPROVED AND ADOPTED at a Regular Meeting of the City Council of the City of Carlsbad on the 9th day of September, 2008, by the following vote to wit: AYES: Council Members Lewis, Kulchin, Hall, Packard and Nygaard. NOES: None. ABSENT: None. ATTEST: OD, City Clerk CT Exhibit 2 AGREEMENT FOR SENIOR CENTER MEAL SERVICES ESSENCO, INC. THIS AGREEMENT is made and entered into as of the /IQjUlpGmbr 2008 by and between the CITY OF CARLSBAD, a municipal coipojafion; ("City"), and ESSENCO, INC. a Corporation, ("Contractor"). RECITALS A. City requires the professional services of a Food Preparation & Service Contractor that is experienced in providing meals & meal service. B. Contractor has the necessary experience in providing professional services and advice related to Food Service Contracting. C. Selection of Contractor is expected to achieve the desired results in an expedited fashion. D. Contractor has submitted a proposal to City and has affirmed its willingness and ability to perform such work. NOW, THEREFORE, in consideration of these recitals and the mutual covenants contained herein, City and Contractor agree as follows: 1. SCOPE OF WORK City retains Contractor to perform, and Contractor agrees to render, those services (the "Services") that are defined in attached Exhibit "A", which is incorporated by this reference in accordance with this Agreement's terms and conditions. 2. STANDARD OF PERFORMANCE While performing the Services, Contractor will exercise the reasonable professional care and skill customarily exercised by reputable members of Contractor's profession practicing in the Metropolitan Southern California Area, and will use reasonable diligence and best judgment while exercising its professional skill and expertise. 3. TERM The term of this Agreement will be effective for a period of one (1) year from the date first above written. The City Manager may amend the Agreement to extend it for four (4) additional one (1) year periods or parts thereof in an amount not to exceed One Hundred Seventy-two Thousand Eight Hundred dollars ($172,800) per Agreement year. Extensions will be based upon a satisfactory review of Contractor's performance, City needs, and appropriation of funds by the City Council. The parties will prepare a written amendment indicating the effective date and length of the extended Agreement. 4. TIME IS OF THE ESSENCE Time is of the essence for each and every provision of this Agreement. 5. COMPENSATION The total fee payable for the Services to be performed during the initial Agreement term shall not exceed One Hundred Seventy-two Thousand Eight Hundred dollars ($172,800). No other compensation for the Services will be allowed except for items covered by subsequent amendments to this Agreement. The City reserves the right to withhold a ten percent (10%) retention until City has accepted the work and/or Services specified in Exhibit "A". Incremental payments, if applicable, should be made as outlined in attached Exhibit "A". 6. STATUS OF CONTRACTOR Contractor will perform the Services in Contractor's own way as an independent contractor and in pursuit of Contractor's independent calling, and not as an employee of City. Contractor will be under control of City only as to the result to be accomplished, but will consult with City as necessary. The persons used by Contractor to provide services under this Agreement will not be considered employees of City for any purposes. The payment made to Contractor pursuant to the Agreement will be the full and complete compensation to which Contractor is entitled. City will not make any federal or state tax withholdings on behalf of Contractor or its agents, employees or subcontractors. City will not be required to pay any workers' compensation insurance or unemployment contributions on behalf of Contractor or its employees or subcontractors. Contractor agrees to indemnify City within thirty (30) days for any tax, retirement contribution, social security, overtime payment, unemployment payment or workers' compensation payment which City may be required to make on behalf of Contractor or any agent, employee, or subcontractor of Contractor for work done under this Agreement. At the City's election, City may deduct the indemnification amount from any balance owing to Contractor. 7. SUBCONTRACTING Contractor will not subcontract any portion of the Services without prior written approval of City. If Contractor subcontracts any of the Services, Contractor will be fully responsible to City for the acts and omissions of Contractor's subcontractor and of the persons either directly or indirectly employed by the subcontractor, as Contractor is for the acts and omissions of persons directly employed by Contractor. Nothing contained in this Agreement will create any contractual relationship between any subcontractor of Contractor and City. Contractor will be responsible for payment of subcontractors. Contractor will bind every subcontractor and every subcontractor of a subcontractor by the terms of this Agreement applicable to Contractor's work unless specifically noted to the contrary in the subcontract and approved in writing by City. 8. OTHER CONTRACTORS The City reserves the right to employ other Contractors in connection with the Services. 9. INDEMNIFICATION Contractor agrees to indemnify and hold harmless the City and its officers, officials, employees and volunteers from and against all claims, damages, losses and expenses including attorneys fees arising out of the performance of the work described herein caused by any negligence, recklessness, or willful misconduct of the Contractor, any subcontractor, anyone directly or indirectly employed by any of them or anyone for whose acts any of them may. be liable. The parties expressly agree that any payment, attorney's fee, costs or expense City incurs or makes to or on behalf of an injured employee under the City's self- administered workers' compensation is included as a loss, expense or cost for the purposes of this section, and that this section will survive the expiration or early termination of this Agreement. 10. INSURANCE Contractor will obtain and maintain for the duration of the Agreement and any and all amendments, insurance against claims for injuries to persons or damage to property which may arise out of or in connection with performance of the services by Contractor or Contractor's agents, representatives, employees or subcontractors. The insurance will be obtained from an insurance carrier admitted and authorized to do business in the State of California. The insurance carrier is required to have a current Best's Key Rating of not less than "A-:VM". OR with a surplus line insurer on the State of California's List of Eligible Surplus Line Insurers (LESLI) with a rating in the latest Best's Key Rating Guide of at least "A:X". 10.1 Coverages and Limits. Contractor will maintain the types of coverages and minimum limits indicated below, unless City Attorney or City Manager approves a lower amount. These minimum amounts of coverage will not constitute any limitations or cap on Contractor's indemnification obligations under this Agreement. City, its officers, agents and employees make no representation that the limits of the insurance specified to be carried by Contractor pursuant to this Agreement are adequate to protect Contractor. If Contractor believes that any required insurance coverage is inadequate, Contractor will obtain such additional insurance coverage, as Contractor deems adequate, at Contractor's sole expense. 10.1.1 Commercial General Liability Insurance. $1,000,000 combined single-limit per occurrence for bodily injury, personal injury and property damage. If the submitted policies contain aggregate limits, general aggregate limits will apply separately to the work under this Agreement or the general aggregate will be twice the required per occurrence limit. 10.1.2 Automobile Liability (if the use of an automobile is involved for Contractor's work for City). $1,000,000 combined single-limit per accident for bodily injury and property damage. 10.1.3 Workers' Compensation and Employer's Liability. Workers' Compensation limits as required by the California Labor Code. Workers' Compensation will not be required if Contractor has no employees and provides, to City's satisfaction, a declaration stating this. 10.1.4 Professional Liability. "If applicable". Errors and omissions liability appropriate to Contractor's profession with limits of not less than $1,000,000 per claim. Coverage must be maintained for a period of five years following the date of completion of the work. 10.2. Additional Provisions. Contractor will ensure that the policies of insurance required under this Agreement contain, or are endorsed to contain, the following provisions: 10.2.1 The City will be named as an additional insured on General Liability. 10.2.2 Contractor will obtain occurrence coverage, excluding Professional Liability, which will be written as claims-made coverage. 10.2.3 This insurance will be in force during the life of the Agreement and any extensions of it and will not be canceled without thirty (30) days prior written notice to City sent by certified mail pursuant to the Notice provisions of this Agreement. 10.3 Providing Certificates of Insurance and Endorsements. Prior to City's execution of this Agreement, Contractor will furnish certificates of insurance and endorsements to City. 10.4 Failure to Maintain Coverage. If Contractor fails to maintain any of these insurance coverages, then City will have the option to declare Contractor in breach, or may purchase replacement insurance or pay the premiums that are due on existing policies in order to maintain the required coverages. Contractor is responsible for any payments made by City to obtain or maintain insurance and City may collect these payments from Contractor or deduct the amount paid from any sums due Contractor under this Agreement. 10.5 Submission of Insurance Policies. City reserves the right to require, at anytime, complete and certified copies of any or all required insurance policies and endorsements. 11. BUSINESS LICENSE Contractor will obtain and maintain a City of Carlsbad Business License for the term of the Agreement, as may be amended from time-to-time. 1 12. ACCOUNTING RECORDS Contractor will maintain complete and accurate records with respect to costs incurred under this Agreement. All records will be clearly identifiable. Contractor will allow a representative of City during normal business hours to examine, audit, and make transcripts or copies of records and any other documents created pursuant to this Agreement. Contractor will allow inspection of all work, data, documents, proceedings, and activities related to the Agreement for a period of three (3) years from the date of final payment under this Agreement. 13. OWNERSHIP OF DOCUMENTS All work product produced by Contractor or its agents, employees, and subcontractors pursuant to this Agreement is the property of City. In the event this Agreement is terminated, all work product produced by Contractor or its agents, employees and subcontractors pursuant to this Agreement will be delivered at once to City. Contractor will have the right to make one (1) copy of the work product for Contractor's records. 14. COPYRIGHTS Contractor agrees that all copyrights that arise from the services will be vested in City and Contractor relinquishes all claims to the copyrights in favor of City. 15. NOTICES The name of the persons who are authorized to give written notices or to receive written notice on behalf of City and on behalf of Contractor under this Agreement. For City: For Contractor: Name Gail J. Lynn Name Title Recreation Area Manager Title Department Senior Ctr. Address City of Carlsbad Address 799 Pine Avenue Phone No. Carlsbad. CA 92008 Phone No. 760- 602-4652 Each party will notify the other immediately of any changes of address that would require any notice or delivery to be directed to another address. 16. CONFLICT OF INTEREST City will evaluate Contractor's duties pursuant to this Agreement to determine whether disclosure under the Political Reform Act and City's Conflict of Interest Code is required of Contractor or any of Contractor's employees, agents, or subcontractors. Should it be determined that disclosure is required, Contractor or Contractor's affected employees, agents, or subcontractors will complete and file with the City Clerk those schedules specified by City and contained in the Statement of Economic Interests Form 700. Contractor, for Contractor and on behalf of Contractor's agents, employees, subcontractors and consultants warrants that by execution of this Agreement, that they have no interest, present or contemplated, in the projects affected by this Agreement. Contractor further warrants that neither Contractor, nor Contractor's agents, employees, subcontractors and consultants have any ancillary real property, business interests or income that will be affected by this Agreement or, alternatively, that Contractor will file with the City an affidavit disclosing this interest. 17. GENERAL COMPLIANCE WITH LAWS Contractor will keep fully informed of federal, state and local laws and ordinances and regulations which in any manner affect those employed by Contractor, or in any way affect the performance of the Services by Contractor. Contractor will at all times observe and comply with these laws, ordinances, and regulations and will be responsible for the compliance of Contractor's services with all applicable laws, ordinances and regulations. Contractor will be aware of the requirements of the Immigration Reform and Control Act of 1986 and will comply with those requirements, including, but not limited to, verifying the eligibility for employment of all agents, employees, subcontractors and consultants that the services required by this Agreement. 18. DISCRIMINATION AND HARASSMENT PROHIBITED Contractor will comply with all applicable local, state and federal laws and regulations prohibiting discrimination and harassment. 19. DISPUTE RESOLUTION If a dispute should arise regarding the performance of the Services the following procedure will be used to resolve any questions of fact or interpretation not otherwise settled by agreement between the parties. Representatives of Contractor or City will reduce such questions, and their respective views, to writing. A copy of such documented dispute will be forwarded to both parties involved along with recommended methods of resolution, which would be of benefit to both parties. The representative receiving the letter will reply to the letter along with a recommended method of resolution within ten (10) business days. If the resolution thus obtained is unsatisfactory to the aggrieved party, a letter outlining the disputes will be forwarded to the City Manager. The City Manager will consider the facts and solutions recommended by each party and may then opt to direct a solution to the problem. In such cases, the action of the City Manager will be binding upon the parties involved, although nothing in this procedure will prohibit the parties from seeking remedies available to them at law. 20. TERMINATION In the event of the Contractor's failure to prosecute, deliver, or perform the Services, City may terminate this Agreement for nonperformance by notifying Contractor by certified mail of the termination. If City decides to abandon or indefinitely postpone the work or services contemplated by this Agreement, City may terminate this Agreement upon written notice to Contractor. Upon notification of termination, Contractor has five (5) business days to deliver any documents owned by City and all work in progress to City address contained in this Agreement. City will make a determination of fact based upon the work product delivered to City and of the percentage of work that Contractor has performed which is usable and of worth to City in having the Agreement completed. Based upon that finding City will determine the final payment of the Agreement. Either party upon tendering thirty (30) days written notice to the other party may terminate this Agreement. In this event and upon request of City, Contractor will assemble the work product and put it in order for proper filing and closing and deliver it to City. Contractor will be paid for work performed to the termination date; however, the total will not exceed the lump sum fee payable under this Agreement. City will make the final determination as to the portions of tasks completed and the compensation to be made. 21. COVENANTS AGAINST CONTINGENT FEES Contractor warrants that Contractor has not employed or retained any company or person, other than a bona fide employee working for Contractor, to solicit or secure this Agreement, and that Contractor has not paid or agreed to pay any company or person, other than a bona fide employee, any fee, commission, percentage, brokerage fee, gift, or any other consideration contingent upon, or resulting from, the award or making of this Agreement. For breach or violation of this warranty, City will have the right to annul this Agreement without liability, or, in its discretion, to deduct from the Agreement price or consideration, or otherwise recover, the full amount of the fee, commission, percentage, brokerage fees, gift, or contingent fee. 22. CLAIMS AND LAWSUITS By signing this Agreement, Contractor agrees that any Agreement claim submitted to City must be asserted as part of the Agreement process as set forth in this Agreement and not in anticipation of litigation or in conjunction with litigation. Contractor acknowledges that if a false claim is submitted to City, it may be considered fraud and Contractor may be subject to criminal prosecution. Contractor acknowledges that California Government Code sections 12650 et seq., the False Claims Act applies to this Agreement and, provides for civil penalties where a person knowingly submits a false claim to a public entity. These provisions include false claims made with deliberate ignorance of the false information or in reckless disregard of the truth or falsity of information. If City seeks to recover penalties pursuant to the False Claims Act, it is entitled to recover its litigation costs, including attorney's fees. Contractor acknowledges that the filing of a false claim may subject Contractor to an administrative debarment proceeding as the result of which Contractor may be prevented to act as a Contractor on any public work or improvement for a period of up to five (5) years. Contractor acknowledges debarment by another jurisdiction is grounds for City to terminate this Agreement. 23. JURISDICTIONS AND VENUE Any action at law or in equity brought by either of the parties for the purpose of enforcing a right or rights provided for by this Agreement will be tried in a court of competent jurisdiction in the County of San Diego, State of California, and the parties waive all provisions of law providing for a change of venue in these proceedings to any other county. 24. SUCCESSORS AND ASSIGNS It is mutually understood and agreed that this Agreement will be binding upon City and Contractor and their respective successors. Neither this Agreement nor any part of it nor any monies due or to become due under it may be assigned by Contractor without the prior consent of City, which shall not be unreasonably withheld. 25. ENTIRE AGREEMENT This Agreement, together with any other written document referred to or contemplated by it, along with the purchase order for this Agreement and its provisions, embody the entire Agreement and understanding between the parties relating to the subject matter of it. In case of conflict, the terms of the Agreement supersede the purchase order. Neither this Agreement nor any of its provisions may be amended, modified, waived or discharged except in a writing signed by both parties. 8 26. AUTHORITY The individuals executing this Agreement and the instruments referenced in it on behalf of Contractor each represent and warrant that they have the legal power, right and actual authority to bind Contractor to the terms and conditions of this Agreement. CONTRACTOR ^ (print name/title) By: ATTEST: gndgcr or Mayor J\(L Clerk U (e-mail address) If required by City, proper notarial acknowledgment of execution by must be attached. If a Corporation. Agreement must be signed by one corporate officer from each of the following two groups. *Group A. Chairman, President, or Vice-President **Group B. Secretary, Assistant Secretary, CFO or Assistant Treasurer Otherwise, the corporation must attach a resolution certified by the secretary or assistant secretary under corporate seal empowering the officer(s) signing to bind the corporation. APPROVED AS TO FORM: RONALrm BALL, Ci rney Deputy City Attorney CALIFORNIA ALL-PURPOSE ACKNOWLEDGMENT State of California of 5A /UCounty On Date personally appeared before me,b , fet Here Insert Name and Title oflhe Officer $T/?/?g D£ Name(s) of Signer(s) OFFICIAL SEAL EUGENE E. PERNA NOTARY PUBLIC-CALIFORNIAS COMM. NO. 1787407 " SAN DIEGO COUNTY p MY COMM. EXP. JAN. 25,2012 I who proved to me on the basis of satisfactory evidence to be the person(s) whose name(s) isX^re^ubscribed to the within Jjwtrument and acknowledged^to me that he/sheAtiey'executed the same injiis/hei^heip/authorized capacity(ies), and that by his/he^hej) signature(s) on the instrument the person(s), or the entity upon behalf of which the person(s) acted, executed the instrument. I certify under PENALTY OF PERJURY under the laws of the State of California that the foregoing paragraph is true and correct. Place Notary Seal Above WITNESS my hand and official seal. Signature OPTIONAL - Though the information below is not required by law, it may prove valuable to persons relying on the document and could prevent fraudulent removal and reattachment of this form to another document. Description of Attached Document Title or Type of Document: Af?te€M<£lV\ Document Date: _ o " ^-^ ff G 5V? » CT£ • Signer(s) Other Than Named Above: Capacity(ies) Claimed by Signer(s) Signer's Name: Individual Corporate Officer — Title(s): D Partner — D Limited D General D Attorney in Fact D Trustee D Guardian or Conservator D Other: Signer Is Representing: RIGHTTHUMBPRINT] OF SIGNER Top of thumb here Number of Pages:: y Signer's Name: D Individual D Corporate Officer — Title(s): D Partner — D Limited D General D Attorney in Fact D Trustee D Guardian or Conservator D Other: Signer Is Representing: RIGHTTHUMBPRINT OF SIGNER Top of thumb here ©2007 National Notary Association• 9350 De Soto Ave., P.O.Box 2402-Chatsworth,CA 91313-2402-www.NationalNotary.org Item #5907 Reorder:CallToll-Free 1-800-876-6827 EXHIBIT "A" SCOPE OF SERVICES 1. The City and the Contractor will create menus that comply with specifications identified in Exhibit A, Attachment 2 attached hereto. The Contractor shall assure that all meals meet the standards of Title III of the Older Americans Act, and Nutritional Guidelines of the County of San Diego Aging and Independence Services and Nutritional Guidelines of the County of San Diego Aging and Independence Services (A.I.S.). Contractor will comply fully with all requirements of the California Department of Aging Program Manual including the two sections attached hereto. All menus must be written in at least four week cycles and sent to Senior Center Recreation Supervisor for submittal to an A.I.S. nutritionist at least two weeks before they are to be used. Only menus approved by this nutritionist are to be used as a guide to meal preparation with the exception of deviations as discussed in Paragraph 11 below. 2. The Contractor will prepare approximately 130 congregate meals per day Monday through Friday except on holidays as designated by the City and communicated to Contractor. The City will give an exact number for daily preparation the day before by 3:00 p.m. Meals per day may increase to approximately 300 meals per day for Thanksgiving, Christmas and other special events. The City will be charged $4.38 per meal for each prepared congregate meal 3. The Contractor will prepare approximately 45 home meals per day Monday through Friday except on holidays designated by the City. The City will give an exact number for daily preparation the day before by 3:00 p.m. The City will be charged $4.90 for each prepared home meal. 4. The Contractor will provide individual home meals in disposable, one-time- use meal paper containers, with film covers that can be heated or reheated in a conventional oven or micro-wave oven. The Contractor will provide these containers. If the City provides the Home Meal disposable, one-time-use meal trays the Contractor will provide a credit of $0.30 per meal on the weekly billing invoice. The containers must keep different food items separated (e.g., using tray compartments), and allow for sanitary transport of food. These containers must be similar to Oliver Item #557-78267 3-Compatment Shallow Tray with Mirco Perf Film. A substitute tray sample must be provided to Recreation Supervisor for approved prior to purchase and use by Contractor. 5. The Contractor shall comply with all federal, state, A.I.S. and local laws and regulations governing the preparation and handling of food; and procure and keep in effect all necessary licenses, permits and food handlers' cards required by law; and post such licenses, permits and cards in a prominent place within the 10 meal preparation areas. In addition, all food prepared for the City will be prepared in a Health Certified Kitchen. Upon request, the Contractor will deliver to the City a copy of the Contractor's last Health Inspection Report, beginning with the last restaurant operated by the Contractor. Upon request, the Contractor will deliver to the City a copy of the Contractor's latest Food Manager's Certificate. 6. The Contractor shall make all meals for the day available for pick-up by the City no later than 10:00 a.m. at the Contractor's facility. If the meals are to be delivered by the Contractor, they shall arrive at the City's location no later than 10:30 a.m. The delivery location is: City of Carlsbad Senior Center, 799 Pine Avenue, Carlsbad, California. Exceptions must be mutually agreed upon, by both the City and the Contractor before changes are made regarding delivery. If the Contractor delivers food to the City, the vehicle used will be pre-approved by City personnel for suitability. In any case, the Contractor is responsible for delivering items to the City that were omitted or shorted immediately after the error is noticed by the City. 7. The Contractor shall be responsible for ordering, purchasing, and paying for raw food items and consumable supplies to be used in the preparation of all meals. Food preparation shall occur at the Contractor's site and under supervision of Contractor's employees. Contractor will not deliver over-cooked or under-cooked food items. Contractor may deliver uncooked food items if requested in advance by the City. Fresh or frozen vegetables-will be cooked only to the point of tenderness at time of delivery to the City. All vegetables served as side dishes will be USDA Grade A (fancy). Fresh fruit will be served daily or as required by A.I.S. 8. Contractor will prepare a quantity of food necessary to assure that shortages do not occur due to minor serving errors. The size of serving portions necessary to meet nutritional requirements will be communicated to the City with each meal. 9. The Contractor will allow the City and the A.I.S. to have access to the Contractor's purchase documents and records, as well as food preparation, packaging and storage areas related to the performance of this contract to determine the adequacy of the Contractor's purchasing, nutrition, and sanitation practices regarding meals provided under this contract. 10. Contractor shall comply with all applicable federal, state and local laws and regulations pertaining to wages and hours of employment. 11. The Contractor shall report any deviations from the approved menu to the Recreations Supervisor or City menu planner and the A.I.S. no later than one week before the unapproved meal is prepared, whenever possible. Menu item 11 substitutions must be approved by the City but are negotiable. The Contractor will maintain the capability to accept occasional menu changes from the City with a minimum of a one-week notice. 12. The Contractor and City shall jointly maintain a temperature record documentation system and said temperature record will be implemented and maintained to insure sanitary and safe food handling procedures. • Food Temperature Documentation shall include: • Refrigerator/Freezer Record Chart (at facility opening & closing) • Temperature Log for Dining Room Meals • Temperature Log for Home Delivered Meals • Cool Down Log Sample logs are found in Exhibit "A", Attachment 1. 13. The Contractor will supply information to the City for project reports as needed (e.g., actual labor costs and raw food costs). 14.The Contractor will replace, with like kind, or pay for replacement of, all City owned equipment used for food service that is lost or damaged, excluding normal wear and tear, due to Contractor's actions. City provided containers will be used by the Contractor solely for the performance of this contract. 15. Contractor bonding requirements will be waived for this contract. 16. Additional requirements are found in Exhibit "A", Attachment 2: Title 22, California Code of Regulations, beginning with §7638.5. 17. Contractor certifies that in performing under the purchase order awarded by the City of Carlsbad, it will comply with the County of San Diego Affirmative Action Program adopted by the Board of Supervisors, including all current amendments. 18. The Contractor and the City will work to schedule menus up to 3 months in advance. This includes those special meals (e.g., holiday and special event meals) that can be predicted. Non-scheduled special event meals will be planned, and the per-meal cost negotiated, on a case-by-case basis. The Contractor will allow for occasional menu changes by the City due to diner preferences, food preparation or service difficulties, etc. 19. Menu items that are part of the approved normal menu rotation will be standardized as to menu item name, ingredients used, preparation method and manner in which delivered to the City. All meals delivered on any one day will have identical ingredient items. 12 20. The City and Contractor will work together to approve new menu items and changes in current menu items that will be added to the menu rotation. The Contractor shall provide to the City for all new menu items under consideration: ingredients, preparation method, serving method and proposed packaging for delivery. New menu items must be approved by the City before their use. 21. The time of meal transfer to the City, the City will account for the items delivered and sign a Contractor provided receipt for those items. Discrepancies will be noted on the receipt form by the City. Only large containers will be counted (e.g., pans, trays, cases, boxes, packages). A detailed inventory will not be conducted (e.g., number of servings, number of milk cartons, number of rolls). Each menu item will be listed as a separate line item, (e.g., "salad with dressing on the side" will be listed as "salad" and "dressing"). The City shall not be required to pay for food or service not meeting, in the City's opinion, the specifications discussed in this contract, referenced documents and approved menus. Substandard meals may include, but are not limited to, under-sized portions, missing items, over-cooked items, poor quality food items, and burnt food. Food may be procured by the City from alternate sources at the Contractor's expense if the Contractor fails to deliver meals, portions of meals or suitable meals. The City has the right to deduct from fees paid to the Contractor the cost of food and preparation necessary to replace these meals. Even if deductions are made for missing or substandard meals, these situations are considered unacceptable. If a shortage is a missing item from the menu, and is not delivered to the City by service time, the following amounts will be credited by the Contractor for the missing amounts of portions: • Entree - 49% of meal cost • Vegetable 1 - 10% of meal cost • Fruit or Vegetable 2 - 10% of meal cost • Starch - 10% of meal cost • Milk - 10% of meal cost • Dessert - 10% of meal cost • Condiments, if appl. - 1% of meal cost 22. The City shall provide two (2) sets of containers suitable for delivery of congregate meals and so that they may be rotated with a clean set returned by the City each day to the Contractor for the preparation of future meals. All such containers will be the property of City. 23. The City shall provide a driver and vehicle for pick up of the food and its delivery to the City, as well as any devices necessary to insure adequate sanitary practices for handling the food in transit. 13 24. The City shall notify the Contractor of any variation from the current menu no less than one week before the meals are to be served. Contractor shall work with the City to comply with reasonable special menu requests for special events. A "Special Event" meal schedule will be provided to the Contractor that may include specific meal items. Prices for and availability of unplanned meals (meals not on the normal rotation or on the special event list) will be negotiated with the Contractor. The Contractor may assume that menu variations received from the City have been approved by the A.I.S. nutritionist. If the Contractor determines that they cannot comply with the menu change, the reason for non- compliance will be communicated to the City within 24 hours after receipt of the request. A subsequent negotiation between both parties will take place to reach a reasonable compromise. 25. Since the number of meals to be served changes daily, the City will telephone or fax the Contractor the day before the meals are served to notify the Contractor of the approximate number of each type of meal needed. If more than 200 meals are to be served, the City will try to give the Contractor a minimum of three days notice. The City will inform the Contractor of the final count by 9:00 a.m. on the day of service. The final count will be within 10% of the estimated count. 26. The City will provide home delivered meals transport containers to hold individual meal container and maintain proper food temperatures. 27. The City agrees to provide beverages (not including milk and any beverage provided as a part of the nutritional meal requirements), and all cutlery, service utensils, trays and other non-dietary items not specifically otherwise stated to be the Contractor's responsibility. All condiments normally associated with food items to be served will be provided by the Contractor and be shown on menus submitted to the City for approval. 28. Meal assessments shall be conducted by the City on an on-going basis. The Contractor shall work with the City to comply with reasonable requests for changes in food type, preparation method and quality. Records will be maintained by City staff documenting the quality of food and service received from the Contractor. These records will be made available to the Contractor upon request. 14 EXHIBIT A ATTACHMENT 1 4 SAMPLE TEMPERATURE LOGS TEMPERATURE RELATED FOOD HANDLING GUIDELINES REFRIGERATOR/FREEZER TEMPERATURE RECORD CHART Month:Year Location: Day -I 2. ^ i t 6 7 8 c 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 AM/Opening Initial ' Comment Maintain: 0 F Degree for Freezer 37 F Degrees for Refrigerator PM/Closing Initial Comments If temperature are not below 40 degrees F for the refrigerator or zero degrees F for the freezer. Contact your Supervisor immediately. DINING ROOM MEAL TEMPERATURE LOG DATE TIME ENTREE PROTEIN STARCH VEGETABLE VEGETABLE STAFF INITIAL HOME DELIVERED MEALS TEMPERATURE LOG DATE TIME OF PACKING ENTREE PROTEIN STARCH VEGETABLE VEGETABLE STAFF INITIAL i>ir COOL DOWN LOG MONTH: DATE FOOD ITEM TIME IN/TEMP/ INITIAL TIME/TEMP/ INITIAL TIME/TEMP/ INITIAL TIME/TEMP/ INITIAL EXHIBIT A ATTACHMENT 2 TITLE 22 PROGRAM & SERVICE PROVIDER REQUIREMENTS SAMPLE MENU & NUTRITION FORMS :H ATTACHMENT 2 TITLE 22. SOCIAL SECURITY DIVISION 1.8. CALIFORNIA DEPARTMENT OF AGING CHAPTER 4.(1) TITLE III PROGRAMS - PROGRAM AND SERVICE PROVIDER REQUIREMENTS ARTICLE 5. TITLE III C-ELDERLY NUTRITION PROGRAM This database is current through 4/11/08, Register 2008, No. 15 § 7638.5. Nutrition Requirements of Meals. (a) Compliance with dietary guidelines: (1) In accordance with Section 339 of the OAA (42 U.S.C. 3030g-21), each meal shall provide the following to participating individuals: (A) If the program provides one (1) meal per day, a minimum of one-third (1/3) of the in the Dietary Reference Intakes (DRIs) by the Food and Nutrition Board, Institute of Medicine, National Academy of Sciences (2006), which are incorporated by reference. (B) If the program provides two (2) meals per day, a minimum of two-thirds (2/3) of the DRIs. (C) If the program provides three (3) meals per day, one hundred (100) percent of the RDAs. (2) Meals shall comply with the Dietary Guidelines for Americans (2005. 6th.Edition) by the U.S. Department of Health and Human Services and the USDA, which is incorporated by reference. (b) A meal analysis approved by a registered dietitian shall be done to ensure compliance with subsection (a) above, using either: (1) a meal component system, or (2) a detailed nutritional analysis. (c) Food substitutions to meals originally planned must meet the requirements of this section and be approved by a registered dietitian. (d) Menus shall: (1) Be planned for a minimum of four (4) weeks. (2) Be posted in a location easily seen by participants at each congregate meal site. (3) Be legible and easy to read in the language of the majority of the participants. (4) Reflect cultural and ethnic dietary needs of participants, when feasible and appropriate. Note: Authority cited: Sections 9102 and 9105, Welfare and Institutions Code. Reference: 42 U.S.C. 3030g-21. END OF DOCUMENT ATTACHMENT 2 (continued) County of San Diego, Aging & Independence Services NUTRITION REQUIREMENTS FOR MEALS MENU PLANNING PROCEDURES Effective July 2007 Title 22 of the California Code of Regulations requires the following: 1. Meals must provide a minimum of one-third (1/3) of the DRIs as established by the Food & Nutrition Board, National Academy of Sciences-National Research Council and 2. Meals shall comply with the 2005 Dietary Guidelines for Americans published by the USDA and the U.S. Dept. of Health & Human Services. In order to meet these requirements, menus shall be planned and served using the following component system. The requirements are as follows: FOOD GROUP REQUIRED SERVINGS PER MEAL * SERVING SIZES Lean Meats or Beans 1 serving 3 ounces cooked. (Excludes skin, bones & breading) Vegetable (Includes potatoes) 1-2 servings Vz cup cooked vegetables. 1 cup lettuce, vegetable quarters/chunks. Fruit 1 serving Vz cup = one serving 1 cup = one serving of cubed fruit, strawberries, grapes or other similar sized items. Whole grain or enriched Bread/Pasta/Rice 1-2 servings 1 slice bread (1 oz.) % Hamburger bun, bagel, English muffin or sandwich roll 1/2 cup cooked pasta, rice, etc. Low Fat Milk or Milk Alternate 1 serving 1 cup Dessert Can be the Fruit/Grain Serving Optional * The number of servings per meal estimates provision of 1/3 of the DRIs. Caloric value (1,600 Kcal/day) is based on a sedentary 70 year old female. 1. Each meal shall provide a food(s) containing a minimum of 25 milligrams of Vitamin C. 2. A food(s) containing a minimum of 250 meg. of Vitamin A shall be served at least three (3) times per week for a five (5) day a week menu, and four times per week for a seven day a week menu. 3. Each meal shall provide a minimum of a three (3) ounce weight, cooked edible portion of meat, fish, poultry, eggs, cheese, or the protein equivalent. A. The meat in sauces, soups, stews or casseroles, must be a minimum of 3 ounce weight per serving. B. Legume dishes include lentils, dried beans/peas, lima, kidney, navy, black, soybeans, pinto or garbanzo beans, black eyed peas, etc. A one half cup serving is equal to 1 ounce of meat. C. Legume dishes may be used as a vegetable and a protein in the same meal. D. A >2 cup serving of cottage cheese is equal to 2 ounces of protein. 4. Each meal shall contain ONE - TWO (1-2) 1/2 cup servings, drained weight or volume, of vegetables. A. A serving of tossed green salad, chunky vegetables like potatoes, squash or cherry tomatoes or other large items shall be one (1) cup. B. Potatoes, potato salad, sweet potatoes, etc. count as a vegetable, not a bread/starch. C. Vegetables added as an ingredient to a menu item (example: mixed vegetables in tuna casserole or mushrooms in gravy) must be 1/z cup per serving in order for it to count as a serving. D. One cup of a cooked vegetable such as in a stir fry dish will count as 2 servings. E. Cooked beans count as a vegetable serving as well as protein. 5. Each meal shall contain ONE (1) 1/2 cup serving of fruit or fruit juice. A. Serving size of canned fruit is V* cup drained. B. Unpeeled fresh, whole fruits can be served. A serving size is small to medium sized bananas, apples or oranges.' C. Serving size of cubed fruit or items such as strawberries, grapes, etc is 1 cup. D. See #8 below for serving the fruit as dessert. 6. Each meal shall contain ONE-TWO (1-2) servings of whole grain or enriched bread or bread alternatives (rice, pasta, macaroni, etc.) A. The use of whole grains is encouraged . These include whole grain ingredients that include the word "whole", "entire", "cracked", "crushed" or "groats", brown rice, oats, cornmeal, oat bran, wheat germ, rye. B. A serving of cooked pasta or rice is 7* cup. If one cup is served, it will count as 2 servings. C. A serving of bread is one slice or a small dinner roll (1 ounce weight). D. Hamburger buns, hof dog buns, a whole bagel or English muffin, torpedo sandwich breads all count as 2 servings of bread. E. See #8 below for serving a whole grain/grain as dessert. 7. Each meal shall contain eight (8) ounces of fortified fat-free milk, low-fat milk or low- fat buttermilk, or the calcium equivalent to one-third (1/3) of the DRI for calcium. 8. Each meal can contain a Dessert to satisfy the caloric requirements or for additional nutrients. A. Whole, fresh fruit or canned fruit can be served as a dessert. B. When a fruit based dessert contains % cup of fruit per serving, it may be counted as a serving of fruit. Example: pumpkin pie, fruit cobbler, strawberry shortcake, jello with 1/2c. fruit/veggies etc. C. A whole grain based dessert contains primarily whole grains. Example: Oatmeal cookies, whole wheat bread pudding, granola, oat bars, etc. D. Any other type of sweet, sticky dessert would be optional. Additional procedures require: 1. Attached menu format must be used. If another format is used, serving sizes of each menu item must be included on menu. 2. Menus are to be planned for a minimum of 4 weeks and submitted to the AIS Nutrition Consultant 2 weeks before implementation. 3. Substitutions to meals originally planned must meet the above requirement and be approved by a registered dietitian. 4. Menus are to be posted at the nutrition center in a location easily seen by participants at each congregate meal site. The menus should be legible, easy to read and in the language of the majority of the participants. Other considerations: Nutrition related chronic diseases remain the primary cause of death among people 65 and older. Consider denoting on your customer menus, entrees that will be high in sodium (800 mg sodium per serving). These entree items include Ham, Corned Beef, Sauerkraut, Teriyaki beef or chicken, Turkey ham luncheon meat and Pastrami. Plan your menus so these items are served less frequently or at least served during different weeks. Do not provide potassium chloride salt substitutes as this may interfere with medications being taken by the seniors. A diet rich in potassium will blunt the effect of salt on blood pressure, may reduce the risk of developing kidney stones and possibly decrease bone loss with age. Margarine for bread or as a condiment is not required but recommended. For Dietary Guidelines compliance it is recommended that a soft margarine be used instead of butter or hard margarine. Limit use of fats and oils high in saturated and/or trans-fatty acids such as lard, shortening, or other hydrogenated oils. Choose poly and monounsaturated fats such as canola or olive oil. Other condiments that are traditionally part of the entree should be provided. Examples are salad dressing, mustard/ketchup/relish for hotdogs, salsa for Mexican food, cranberry sauce for turkey, etc. Modifications for home delivered meals are to be reflected on the menu. Some entrees or menu items do not hold up well during home delivery. This should be considered during menu planning. 0 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Chicken Stuffed with Goat Cheese Sundried Tomato Cream Sauce Saffron Rice, Broccoli Italian Bread Fresh Fruit Rocky Road Ice Cream Pot Roast Carrots, Onions, Celery Parsley Potatoes 3-Bean Salad Whole Wheat Bread Fresh Fruit Baked Ham with Pineapple Sauce Sweet Potatoes Green Beans Dinner Roll Tropical Fruit Salad ALTERNATE: Oriental Chicken Salad Minestrone Soup Open-Faced Italian Hoagie Lettuce, Tomato, Onion Coleslaw Fresh Fruit Billy Harper Band in the Auditorium Macadamia Nut Chicken Coconut Rice Oriental Vegetables Chinese Cabbage Salad Fresh Fruit Cheese Tortellini with Chicken Sun-dried Tomato Cream Sauce Tossed Salad Garlic Bread Fresh Fruit 10 Beef Stroganoff Parsley Potatoes Carrots Mixed Green Salad with Beets Biscuit Jell-O with Fruit 11 King Kamehameha Day Hawaiian Pork Ginger, Soy Sauce & Pineapple, Rice, Yams Stir Fried Vegetables Sweet Hawaiian Roll Fresh Fruit ALTERNATE: Greek Chicken Salad 12 Chicken & Biscuits Mashed Potatoes Peas & Carrots Fresh Fruit Peanut Butter Cookie Day Free Movie: The Ultimate Gift James Garner 13 BBQ Beef Brisket Garlic Potato Wedges Ranch Beans Corn Biscuit Fresh Fruit Cowboy Jack performs in the Dining Room 16 FATHER'S DAY Roast Beef Baked Potato with Sour Cream & Scallions Mixed Field Greens, Raspberry Vinaigrette California Blend Vegetables & Garlic Bread Fresh Fruit 17 Rosemary Chicken Mashed Potatoes Gravy & Spinach Dinner Roll Ambrosia PYB1 THDAY 18 Fish Tacos Shredded Cabbage Pico de Gallo, Aioli Zucchini, Corn & Black Bean Salad Cumin Rice Corn Tortillas Fresh Fruit ALTERNATE: Cobb Salad with Chicken 19 Italian Sausage & Peppers Penne with Marinara Sauce Zucchini with Tomatoes Tossed Salad with Shredded Carrots French Bread Lemon Cake 20 Turkish Meat Skewers Rice Pilaf with Raisins Eggplant, Zucchini & Tomatoes Farmer's Salad Pita Bread Fresh Fruit 23 Open-Faced Turkey Sandwich Mashed Potatoes Gravy Mixed Vegetables Cranberry Sauce Pumpkin Pie 24 Chili con Carne Cheese, Sour Cream Rice, Fiesta Corn Tossed Salad with Cucumbers & Tomatoes Crackers Cantaloupe 25 Roast Loin of Pork Scalloped Potatoes Vegetable Medley Dinner Roll Fresh Fruit ALTERNATE: Spinach Salad with Bacon, Hard-boiled Egg Mandarins 26 Teriyaki Glazed Chicken Breast With Pineapple Ring Rice Asian Cabbage Salad Gingered Carrots National Chocolate Pudding Day 26 Vegetable Lasagna Marinara Sauce Spinach Salad With Hard-boiled Egg Italian Bread Mandarin Oranges 30 Coq au Vin Chicken with Red Wine Sauce Rice Pilaf Broccoli & Cauliflower Baby Mixed Greens Raspberry Vinaigrette Dinner Roll & Fresh Fruit Bingo Every Tuesdav 1:00 Alternate Salads Every Wednesday Free Movie June 12th MENU SUBJECT TO CHANGE CONTRACTOR/CATERER:TITLE IIIC - MENU JUNE 2008 AGING & INDEPENDENCE SERVICES - COUNTY OF SAN DIEGO CYCLE:WEEK: DATES: JUNE 2008 Month & Date ENTREE Serving=3 oz. weight, cooked, edible protein portion VEGETABLE Serving= 1-2/day Vit. C = 25 mg/day Vit A = 250 meg 3 days/week FRUIT Serving = 1/day WHOLE GRAINS/ BREAD/ CEREAL/ PASTA/ RICE Servings=1-2/day Size=1/2 cup, 1 oz wt, 1 ea MILK, 2%, 1%. skim Serving = 8 fl. oz. DESSERT, optional MODIFICATIONS FOR HOME DELIVERED MEALS TOTALS : Vit. C mg. / Vit. A meg. JUNE 2 MONDAY 4 oz Stuffed Chicken Breast w/ spinach goat cheese; 2 oz Sun-dried tomato cream sauce 1/2 c. Broccoli 58C Fresh Fruit 10C 1/2 c. Saffron Rice 1 si. Italian Bread 8 oz 2% Milk Rocky Road Ice Cream 68 mg C/ meg A JUNES TUESDAY 3-4 oz Pot Roast 1/2 c. Carrots, onions, celery 360A 1/2 c. 3 Bean Salad 2C Vi c. Parsley Potatoes 17C Fresh Fruit 10C 1 sl. WW Bread 8 oz 2% Milk 31 mgC/ 360 meg A JUNE 4 WEDNESDAY 3-4 oz Baked Ham 2 oz Pineapple Sauce 1/2 c. Sweet Potatoes 351A28C !/2 c. Green Beans 6C 1/2 c. Tropical Fruit Salad 22C 1 Dinner Roll 8 oz 2% Milk 56 mg C / 351 meg A JUNES THURSDAY Italian Hoagie 3-4 oz Asst. Deli Meats & Cheese 1 c. Minestrone Soup 300A; 30C ++ 1/2C. Coleslaw 17C !/2 c. Lettuce, Tomato, Onion 7C Fresh Fruit 10C Roll 8 oz 2% Milk 64 mg. C / 300 meg A JUNE 6 FRIDAY 4 oz Macadamia Nut Chicken (breast) 1/2 c. Oriental Vegetables 12C 1 c. Chinese Cabbage Salad 17C Fresh Fruit 10C 1/2 c. Coconut Rice 8 oz 2% Milk 39 mg C / meg A CONTRACTOR/CATERER:TITLE IMC - MENU JUNE 2008 AGING & INDEPENDENCE SERVICES - COUNTY OF SAN DIEGO CYCLE:WEEK: 2 DATES; JUNE 2008 Month & Date ENTREE Serving=3 oz. weight, cooked, edible protein portion VEGETABLE Serving= 1-2/day Vit. C = 25 mg/day Vit A = 250 meg 3 days/week FRUIT Serving = 1/day WHOLE GRAINS/ BREAD/ CEREAL/ PASTA/ RICE Servings=1-2/day Size=1/2 cup, 1 oz wt, 1 ea MILK, 2%, 1%, skim Serving = 8 fl. oz. DESSERT, optional MODIFICATIONS FOR HOME DELIVERED MEALS TOTALS : Vit. C mg. / Vit. A meg. JUNE 9 MONDAY 5 oz Cheese Tortellini w/ 2 oz Chicken 1 C. Tossed Salad 14C Fresh Fruit (Watermelon) 14C 5 oz Tortellini 1 si. Garlic Bread 2% Milk -8oz 28 mg C / meg A JUNE 10 TUESDAY 5-6 OZBEEF STROGANOFF 1/2 C. Carrots 2C 360A 1 c. Mixed Green Salad w/ beets 14C 1/2 c. Parsley Potatoes 17C 1/2 c. Jello w/ Fruit 2C 1 Biscuit 2% Milk - 8 oz 35 mg. C/ 360 meg A JUNE 11 WEDNESDAY 3-4 oz Hawaiian Pork !/2 c. Stir Fried Vegetables 12C 1/2c. Yams 351 A 28C Fresh Fruit 10C 1/2 c. Rice 1 Sweet Hawaiian Roll 2% Milk -8oz 50 mg. C / 351 meg A JUNE 12 THURSDAY 5-6 oz Chicken & Biscuits 1/2 c. Peas & Carrots 7C 374A !4 c. Mashed Potatoes 10C Fresh Fruit 10C 1 Biscuit 2% Milk - 8 oz Peanut Butter Cookie 27mgC/ 374 meg A JUNE 13 FRIDAY BBQBEEF BRISKET 1/2 c. Corn 5C 1/2 c. Garlic Potato Wedges 17C 1 c. Baked Beans 5C Fresh Fruit 10C 1 Biscuit 8 oz 2% Milk Ice Cream 37 mg C/ meg A CONTRACTOR/CATERER:TITLE MIC - MENU JUNE 2008 AGING & INDEPENDENCE SERVICES - COUNTY OF SAN DIEGO CYCLE:WEEK:3 DATES JUNE 2008 Month & Date ENTREE Serving=3 oz. weight, cooked, edible protein portion VEGETABLE Serving= 1-2/day Vit. C = 25 mg/day Vit A = 250 meg 3 days/week FRUIT Serving = 1/day WHOLE GRAINS/ BREAD/ CEREAL/ PASTA/ RICE Servings=1-2/day Size=1/2 cup, 1 oz wt, 1 ea MILK, 2%, 1%, skim Serving = 8 fl. oz. DESSERT, optional MODIFICATIONS FOR HOME DELIVERED MEALS TOTALS : Vit. C mg. / Vit. A meg. JUNE 17 MONDAY 3-4 oz Prime Rib of Beef w/ au jus 1/2 c. California Blend Vegetables 250A 30C 1 Baked Potato 20C 1 c. Mixed Greens 14C Fresh Fruit 10C Garlic Bread 2% Milk - 8oz 74 mg. C / 250 meg A JUNE 18 TUESDAY 6-8 oz Rosemary Chicken leg/thigh 1/2 c. Mashed Potatoes 10C Vac. Spinach 12C 573A 1/2 c. Ambrosia Salad 9C Dinner Roll 2% Milk 31 mg. C/ 573 meg A JUNE 19 WEDNESDAY Fish Tacos - 3 oz Fish - Aoili Vic. Zuchinni & Black Bean Salad 3C 1 c. Shredded Cabbage, PicodeGallo17C Orange 58C Tortillas 1/2 c. Cumin Rice 2% Milk 70 mg. C / JUNE 20 THURSDAY Italian Sausage & Peppers Marinara Sauce 8C 1 c. Tossed Salad w/ Shredded Carrots 14C331A 1/2 c. Zucchini & Tomatoes 12C French Bread 2% Milk Lemon Cake 34 mg. C/ 331 meg A JUNE 21 FRIDAY Turkish Meat Skewers (4oz Ground Beef) 1/2 c. Eggplant, Zucchini, & Tomatoes 12C 1 c. Farmers Salad (cucumber & tomatoes) 10C Fresh Fruit 10C Pita Bread Ya c. Rice Pilav w/ Raisins 2% Milk 32 mg. C / meg A CONTRACTOR/CATERER:TITLE IIIC - MENU FEB 2008 AGING & INDEPENDENCE SERVICES - COUNTY OF SAN DIEGO CYCLE:WEEK: 4 DATES JUNE 2008 Month & Date JUNE ENTREE Serving=3 oz. weight, cooked, edible protein portion VEGETABLE Serving= 1-2/day Vit. C = 25 mg/day Vit A = 250 meg 3 days/week FRUIT Serving = 1/day WHOLE GRAINS/ BREAD/ CEREAL/ PASTA/ RICE Servings=1 -2/day Size=1/2 cup, 1 oz wt, 1 ea MILK. 2%. 1%. skim Serving = 8 fl. oz. DESSERT, optional MODIFICATIONS FOR HOME DELIVERED MEALS TOTALS Vit. C mg. / Vit. A meg. JUNE 23 MONDAY Open Faced Turkey Sandwich 1/2 c. Mixed Vegetables 3C ADD: 1/iC. COLESLAW 17C 1/2 c. Mashed Pototoes 10C Cranberry Sauce Pumpkin Pie 560A 1 sl. Bread 2% Milk 30 mg C/ 560 meg A JUNE 20 TUESDAY 8 oz Chili con Carne 1/2 c. Fiesta Corn 6C 1 c. Tossed Salad w/ cucumbers & tomatoes 14C Canteioupe 34C 270A 1/2 c. Rice Saltine Crackers 2% Milk 54 Mg. C / 270 meg A JUNE 21 WEDNESDAY Roast Loin of Pork 1/2 c. Vegetable Medley 12C 250A 7z c. Scalloped Potatoes 17C Fresh Fruit 10C 1 Dinner Roll 2% Milk 39 mg C / 250 meg A JUNE 22 THURSDAY Teriyaki Chicken Breast w/ Pineapple Ring 1/2 c. Asian Cabbage Salad 17C 1/2 c. gingered Carrots 2C 360A Pineapple 12C 1/2 c. Rice 2% Milk Chocolate Pudding 29 mg C 360 meg A JUNE 23 FRIDAY 8oz Vegetable Lasagna w/ Cheese 1/2 c. vegetables in lasagna 1/4 c. Marinara Sauce 8C 1 c. Spinach Salad w/ Hard boiled Egg 16C 1/2 c. Mandarin Oranges 22C Italian Bread 2% Milk 46 mg C meg A CONTRACTOR/CATERER: TITLE MIC - MENU 2007 AGING & INDEPENDENCE SERVICES - COUNTY OF SAN DIEGO CYCLE: WEEK: 5 DATES JUNE 2008 Month & Date NOV ENTREE Serving=3 oz. weight, cooked, edible protein portion VEGETABLE Serving= 1-2/day Vit. C = 25 mg/day Vit A = 250 meg 3 days/week FRUIT Serving = 1/day WHOLE GRAINS/ BREAD/ CEREAL/ PASTA/ RICE Servings=1 -2/day Size=1/2 cup, 1 oz wt, 1 ea MILK, 2%, 1%, skim Serving = 8 fl. oz. DESSERT, optional MODIFICATIONS FOR HOME DELIVERED MEALS TOTALS Vit. C mg. / Vit. A meg. JUNE 30 MONDAY Coq au Vin 4 oz chicken in red wine sauce 1/2 c. Broccoli & Cauliflower 47C 1 c. Baby Mixed Greens 14C Fruit 10C 1/2 c. Rice Pilaf 1 Dinner Roll 2% Milk 71 mg C /meg A TUESDAY 2% Milk mg. C/ meg A WEDNESDAY 2% Milk mg C/ meg A THURSDAY 2% Milk mg C meg A FRIDAY 2% Milk mg C meg A