Specifications include, but are not limited to: 1. The contractor shall furnish all personnel, tools, parts and materials necessary to service equipment unless otherwise noted. 2. Service response shall be within 24hrs or less from initial call for service. 3. Repair request shall be made by the Coordinator of Food Service or their designee. 4. Contractor accepts purchase orders from OCSD for service/repairs and preventive maintenance. 5. Contractor will check in with the Kitchen Manager upon arriving. 6. Repair cost that may exceed $2500, the contractor shall notify the Coordinator of Food Service or designee for approval and/or purchase order before proceeding with repairs. 7. Material cost shall be within industry standards. 8. OCSD may choose to purchase and stock some parts or freon for equipment repairs depending on district needs. 9. Typical equipment needing service: freezers, coolers, milk boxes, ice machines etc., 10. Contractor shall cleanup work site and all tools, equipment and parts as a result of the service repair
