2.1 Proposer shall follow cleaning and maintenance guidelines that ensure compliance with the National Fire Protection Association Standard 96, Food and Drug Administration, and the Occupational Safety and Health Act. As part of the Proposal response, Proposer shall provide a proposed inspection, testing, and maintenance schedule which reflects required standards. 2.2 In addition to Section C.2.1, Proposer shall provide kitchen exhaust cleaning services on an on-call basis, as needed; response required within twenty-four (24) hours of notification for any emergency services and within 24 to 48 hours for non-emergencies. 2.2 Proposer shall maintain a standard of professional practice in accordance with generally accepted standards for kitchen exhaust hood cleaning services. 2.3 Proposer shall be available to provide Services on the weekends. 2.4 Proposer shall report to the Sheriff’s Facilities Coordinator or Food Service Manager. 2.5 Proposer shall assign trained and certified technicians to perform hood and exhaust cleaning services in the main kitchen. Technicians performing work under a resulting Contract shall have the appropriate certificates, skills, knowledge, equipment, proper type of tools, and materials. 2.6 Proposer shall inspect the main kitchen hood and exhaust systems prior to performing work in order to determine the layout and condition that best informs the methods, processes, and equipment that will be required. 2.7 Proposer shall document and provide a written report of deficiencies to the Sheriff’s Facility Coordinator within ten (10) days after Service. 2.8 Proposer shall apply protective coverings to all vulnerable kitchen equipment in the service area prior to initiating cleaning. Proposer shall ensure that the work area is kept clean and free of debris, as necessary, to maintain a safe working environment in and around the location. All tools, equipment and other work materials belonging to the Proposer will be removed from the work location at the end of each working day.
