Specifications include, but are not limited to: 1.Contractor shall perform a minimum of four (4) preventative maintenance inspections per year, including calibration of equipment, including, but not limited to ovens and grills. Monthly service is to include an unlimited number of service calls, twenty-four (24) hours per day, seven (7) days per week. The Contractor shall perform all preventative/maintenance services as standard preventative/maintenance services dictate. Contractor’s services will be at least comparable to standard preventative maintenance plans offered in the commercial food/restaurant industry, and will include inspection, adjustment, necessary repair and/or replacement of all minor components, parts, including but not limited to lightbulbs, fluids (Freon, e.g.), tools and labor necessary. The Contractor’s standard days and hours are Monday through Friday, 7:00 am through 5:00 pm. There will be no overtime charge for days and times outside that range, including weekends and holidays. 2. Preventative Maintenance Inspections will include the following: a. All cooking equipment will be checked operationally and calibrated as required; b. Food processing equipment will be lubricated and adjusted as required. Contractor will check for possible oil leakage into product prep areas; c. Microwave ovens will be checked for power output and radio frequency (RF) leakage; d. Steam cooking equipment will be operationally checked. Door seals and gauges will be checked for safety limits. Steam boilers will be descaled twice yearly, when applicable; e. Dish room equipment will be operationally checked. All internal and immediate external plumbing will be checked for leakage. Temperatures will be checked to assure health code enforcement standards; and f. All refrigeration temperatures will be checked. Condensing coils will be cleaned. Sight glasses will be checked for proper refrigerant charge. All motors will be lubricated. Evaporators will be checked to assure clear airflow. All drains will be checked...