The Contractor shall Provide used cooked oil filtration and or removal services at minimum one (1) time per week or as needed. Respond within eight (8) hours of contact by the District for any situation of emergency or as needed. Contractor will provide a closed transportation system or method of transporting the grease. Provide a pricing and invoice for each service performed within thirty (30) days of performance of the service. Provide all labor, equipment, supplies, and materials required to filter and or remove cooked used oils and be responsible for all the costs associated with the performance of these services. Comply with all federal and state laws and local ordinances regarding the activities of oil filtration and disposal and follow all District policies while on the District property. Assume liability for all applicable federal and state laws and local ordinances relative to the performance of the services. Submit copy of state and local licenses required for the performance of the activities of oil filtration and disposal. Provide qualified and fully trained personnel under federal, state, and local regulations to perform the oil filtration and or removal services. Use environmentally friendly only products and provide District at the start of the Agreement and at each contract extension the full description of the equipment, tools, materials, chemicals, substances, constituents, and supplies used for the oil filtration or removal. Guide District’s kitchen employees in the efficient maintenance and conservation practices of used cooked oils and provide recommendations. Prevent, contain, or clean to the satisfaction of District any spills related directly to the filtration and or removal of the oils to include walls, floors, walkways, and parking areas. Prepare and submit to District Nutrition Services Executive Chef and/or Retail Manager written report and evidences of any incidents occurring during the performance of the services to include but not limited to the causes, circumstances, facts, solutions applied, and develop preventive and/or corrective actions necessary to prevent the recurrence of the incident. The Contractor shall cure any defective services within 8 hours of contact by the District and develop and implement procedures to identify, prevent, and ensure non-recurrence of any defective services. Provide a single point of contact dedicated to the District that must be available by phone 7 days a week the hours of 8 AM to 8 PM. Perform the required task during off hours and without interrupting service. Perform the required task during off hours and without interrupting service. Clean up any spills while filtering, changing or transporting used cooking oil and inform a management member on duty for follow up and assurance of safety for all workers. Begin filtering/changing the oil at 4:00 AM and have it finished and ready to go by 6:30 AM. Provide thorough cleaning of fryers, including vacuuming and scrubbing the heating elements and fryer wells to remove sludge, sediment, and carbon buildup.
