Specifications include, but are not limited to: At least one service call a month (minimum 20 days between service calls) during the contract period. In addition, when requested and within twenty-four (24) hours of such request, the contractor shall make emergency service calls to handle problems requiring immediate attention and correction. The names, addresses and telephone numbers of the contractor's service personnel shall be furnished to the using agencies of the Districts. At each regular service call, the contractor is required to: a. Inspect and properly maintain all dispensing equipment whether supplied by the contractor or district owned. Maintain Par Stock Levels as agreed upon by the District at the start of the year for each school. b. Thoroughly clean interior of dispensers and mechanical parts. c. Check solutions on each dispenser for correct concentration. d. Instruct institutional personnel in the proper use of dispensing equipment, as well as the material used therewith, to the end that the highest degree of performance may be achieved. e. After servicing has been completed at all schools a computerized service report is sent via email to Food Service Supervisor/Director or designee at Colonial and Red Clay Consolidated School District Nutrition Services Offices. Report will include school name, date and time of inspection, and inspection and corrective actions if needed in any of the following areas: 1. Sanitation – Kitchen Set Up 2. Sanitation – Usage and Safety 3. Sanitation – Personal Hygiene 4. HACCP Verification 5. Service, Education and Training Provided. a. Cleaning Concentrations b. HACCP c. Thermometer Calibrations 6. Manager and/or Lead Signature
