13.1 General a) The Contractor shall manage the complete operation of the kitchen and laundry services within the ICCF. The Contractor shall furnish all food and related items, stock, supplies, and packaging necessary to satisfactorily provide the services specified in this RFP. The Contractor will supply all necessary components of the laundry operations: detergent, materials and supplies (including cleaning supplies for food preparations, dishwashing and laundry) necessary to provide food and laundry services for the ICCF. The Contractor shall furnish all labor, and supervision necessary to keep the areas assigned in a clean, sanitary, and orderly condition at all times and in compliance with the above listed standards. There shall be no additional charge for these supplies in excess of the pricing submitted for the per meal cost or as clearly outlined in their proposal. b) The contractor shall have established procedures in place to effectively address unforeseen food shortages and supply chain disruptions. c) Contractor shall outline how often Mechanically Separated Chicken (MSC) is utilized in their menu with other facilities and their plan for meals served at ICCF. d) The Contractor shall provide the ICCF a proposed staffing plan with the following factors in mind: Working kitchen operations are from 07:00 AM to 06:00 PM. Currently, meal times are 04:45am, 10:45am, and 4:45pm. However, meal times may be modified if mutually agreed upon by the Contractor and the ICCF. Breakfast food carts are prepared and inspected the evening prior to service. With the assistance of inmate labor, ICCF staff deliver the food carts to their designated posts before the start of meal service. Upon completion of breakfast, the carts are returned to the kitchen for proper cleaning and sanitation. At approximately 8:00 a.m. each day, inmate workers report to the kitchen to begin their shift and assist with preparation for upcoming meals. 13.2 Contractor’s Responsibilities The Contractor shall: a) Provide three (3) meals per day, seven (7) days per week with a minimum of two (2) hot meals being served during the daily inmate meal period. Menus should take into consideration food flavor, texture, temperature, appearance, and palatability. Meals will be served complete and with condiments. b) No more than thirteen (13) hours shall pass between the dinner and breakfast meals. c) Provide a four-week menu, complete with nutritional analysis. No proposal will be considered that does not provide the menu upon which the cost of service is calculated together with the “as served” portion sizes of each menu item. d) Provide medical diets conforming to physician-ordered specifications. The Contractor will submit with its proposal a sample of its Corrections Diet Handbook that is easy to read and includes realistic special/medical diets or a schedule of the two-week menu it proposes to serve inmates on medical diets. e) Provide “sack lunches” for inmates who may not be at the facility during meal serving time. The Contractor shall coordinate with the Lansing Police Department (LPD) to ensure the provision of an adequate number of sack lunches to support their courtrelated needs twice weekly, currently on Tuesdays and Thursdays. ICSO Transports will be responsible for delivering the sack lunches to the LPD Lockup on the designated days. f) Provide and supply emergency meals upon request after receiving at least eight (8) hours advance notice in the event that the County kitchen facilities are inoperable. The cost per meal shall be mutually agreed upon between the County and the Contractor. g) Furnish an itemized weekly operation report to the Ingham County Sheriff Administration and submit an itemized invoice to the Ingham County Sheriff Administration at the end of each month. Invoice shall indicate number of meals served and any additional services that were authorized by contract or by Ingham County Sheriff Administration. h) Be ready with adequate and approved staff to start this project no more than 45 calendar days from being notified of acceptance of a formal agreement with the County. i) The Contractor agrees to train and supervise County personnel and/or inmate trustees subject to the overall control of the County. j) The entire food service and delivery areas will be operated and maintained in a clean and sanitary condition in complete compliance with all Federal, State and local standards, including but not limited to the regulations promulgated and enforced by the Ingham County Health Department. Sanitation will include all silverware, utensils and equipment needed to prepare and serve meals. k) The Contractor agrees to comply with food and health standards as outlined in the Michigan Department of Corrections manual for Jails and Lockups. Complete documentation of compliance shall be provided to the Jail Administration within 48 business hours of request. MDOC standards include, but not limited to: Provide health protection for staff and inmates Weekly inspections of food preparation areas and equipment Daily temperature checks of refrigerators, freezers and dishwasher temperatures. Quarterly menu evaluations l) Contractor must successfully pass all required health and sanitation inspections whether by County/State/Federal officials with a Grade “A” or “equivalent” numerical score by the Ingham County Health Department. Facility inspections will be made by Ingham County Sheriff Administration when deemed necessary, with or without advance notice to the vendor. Any costs incurred by the County due to Contractor’s failure to pass any required health and sanitation inspections will be the responsibility of the Contractor. Unsatisfactory ratings will be deemed breach of contract on the vendor’s part and Ingham County will take necessary action which may include termination of contract with vendor. m) The Contractor shall collect and dispose of all rubbish, garbage, litter or waste.
