03/19/1997 AgreementBRANCH OFFICE
3117 OVERSEAS HIGHWAY
MARATHON, FLORIDA 33O5O
TEL. (305) 289-6027
FAX (305) 289-1745
CLERK OF THE CIRCUIT COURT
MONROE COUNTY
500 WHITEHEAD STREET
KEY WEST, FLORIDA 33040
TEL. (305) 292-3550
FAX (305) 295-3660
BRANCH OFFICE
88820 OVERSEAS HIGIffWAY
PLANTATION KEY, FLORIDA 3,3070
TEL. (305) 852-7145
FAX (305) 852-7146
MEMORANDUM
Peter Horton, Director
Division of Community Services
FROM: Ruth Ann Jantzen, Deputy Clerk ~/.
DATE: April 1, 1997
On March 19, 1997, the Board of County Commissioners granted approval and
authorized execution of a Contract between Monroe County and G.A.Food Service, Inc.,
to provide Bayshore Manor with food service at a cost of $2.44 per meal.
Enclosed please find a fully executed duplicate original of the above Contract for
return to G.A.Food Service.
me.
If you have any questions concerning the above, please do' not hesitate to contact
CC:
County Attorney
Finance
County Administrator, w/o document
File
CONTRACT
THIS AGREEMENT made this lt1til day of ;Vl A-f-c!-f ,1997', by
and between the BOARD OF COUNTY COMMISSIONERS OF MONROE COUNTY,
FLORIDA, a body corporate and politic existing under the laws of
the State of Florida, hereinafter called SPONSOR, and G.A. FOOD
SERVICE, INC., a Florida corporation whose mailing address is
12200 32nd Court North, St. Petersburg, Florida, hereinafter
called CATERER.
WIT N E SSE T H:
WHEREAS, SPONSOR desires to purchase meals for clients of Bayshore
Manor, an Assisted Living Facility licensed by the State of
Florida and operated by the Board of County Commissioners of
Monroe County, Florida and
WHEREAS, CATERER desires to supply meals to Bayshore Manor under
the terms and conditions of this AGREEMENT, now therefore
in consideration of the mutual covenants, promises and premises
herein contained, the parties agree as follows:
A. CATERER agrees to furnish meals in accordance with Attachments
"A" and "B" attached to and by reference made part of this
AGREEMENT.
B. SPONSOR agrees to pay CATERER for meals purchased within
thirty (30) days of receipt by SPONSOR or CATERER'S invoices. The
Parties agree that payments may be made and will be accepted, in
whole or in part, either by check or by Federal Food Stamps.
C. The Parties agree that SPONSOR must place weekly food orders
with CATERER no later than Wednesday of each week.
D. The obligations of the Parties to this AGREEMENT are subject
to the availability of funds lawfully appropriated annually for
the purchase of food by SPONSOR, ~
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E. CATERER agrees to deliver weekly food orders pla~ed.-by sPON~R
no later than Friday of each week and that frozen food wil~be ~
maintained at or below ZERO DEGREES Fahrenheit from the ti~ it~~
leaves CATERER'S processing plant until the time it is delivere~
to Bayshore Manor. v ~
" C)
F. The Parties understand and agree that the number of b~kfa]t
meals, lunch meals and dinner meals ordered and to be supplied may
vary from week to week due to changes in SPONSOR'S client
population.
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G. Parties agree that throughout the term of this AGREEMENT the
unit cost per meal will be TWO DOLLARS AND FORTY FOUR ($2.44)
CENTS, provided that and as long as both this AGREEMENT and that
certain agreement entered into by and between G,A. Food Service,
Inc, and the Monroe County Nutrition III-C program, commencing on
January 1, 1997 and terminating on January 1, 1998, continue in
full force and effect.
BID SPECIFICATIONS
CATERER agrees that all specifications, systems, equipment,
supplies, obligations, insurance requirements, indemnifications,
licenses, certifications and all other requirements which are
included in its bid proposal to SPONSOR and opened by SPONSOR at
10:00 AM on February 25, 1997 and which are not inconsistent with
the specific requirements called for under this AGREEMENT, are
hereby incorporated by reference as part of this AGREEMENT as they
were specifically set forth.
DURATION OF AGREEMENT
This AGREEMENT shall continue in full force and effect,
retroactively, from 12:01 AM, January 1, 1997 until 12:01 AM,
December 31, 1997, SPONSOR shall have the option of renewing the
AGREEMENT for A PERIOD OF ONE (1) calendar year at the end of
which SPONSOR will have the option of renewing the AGREEMENT for
one (1) additional calendar year, If an option(s) is exercised,
it shall be on the same terms and conditions as the AGREEMENT,
excepting only an increase in the unit cost per meal to match any
rise in the cost of living index as provided by the Federal
Government in November of the year(s) preceding the year(s) for
which the option(s) is exercised and providing that the Monroe
County Nutrition III-C program also simultaneously exercises its
agreement option(s) .
AMENDMENTS TO AGREEMENT
This AGREEMENT may be amended at any time subsequent to its
execution by both parties by the parties signing and executing
such an amendment(s).
NOTICE
Any notice required by this AGREEMENT to be made by either party
shall be made by Certified Mail, Return Receipt Requested as
follows:
SPONSOR
CATERER
Name:
ROBERT E. LAZARUS
Name:
JIM LO BIANCO
Add 5200 College Road
ress:
Address:
GA Food Service, Inc,
Stock Island
12200 32P.d Court North
Key West, FL 33040
St. Petersburg, FL 33702
FLORIDA LAW
Both parties will at all times, during the duration of this
AGREEMENT, comply with all applicable Federal, State, County and
Municipal laws. Both parties agree that the proper jurisdiction
and venue of any claim{s} arising under this AGREEMENT shall be in
Monroe County, Florida.
This is to certify that this AGREEMENT as approved by Bayshore
Manor and the Monroe County Administrator was ratified by the
Mo~oe County Board of County Commissioners at its meeting on the
ii.!!!-day of~ A-~H , 19 q1 '
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'~W~. \ j BOARD OF COUNTY COMMISSIONERS
A~_:'_ ~. PANNY L. KOLHAGE, CLERK OF MONROE COUNTY, FLORIDA
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By 12~~AA-~c.outt.. Q~.
Deputy rk a
By
Mayor/
G,A. FOOD SERVICE, INC.
ATTACHMENT "A"
BREAKFAST MEAL COMPONENTS
It is required on the breakfast entrees that CATERER include the
remaining components of the meals, i,e., milk, margarine, fresh
fruit, syrup, and juice. These breakfasts must meet standards as
stated in Meals Standards (See Appendix II) .
It is anticipated that approximately 112 breakfast meals per week
may be required.
Each breakfast meal must contain a minimum of one-third (1/3) of
the daily recommended dietary allowance for adults 51 years of age
and older as established by the Food and Nutrition Board of the
National Academy of Sciences - National Research Council.
ENTREE/VEGETABLE LUNCH AND DINNER MEAL COMPONENTS
It is required that on frozen lunch and dinner entrees SPONSOR
will include the remaining components of the meals, i.e., milk,
butter, bread, fresh fruit,/dessert, and juice. These must meet
standards as stated in Meals Standards (See Appendix II) ,
It is anticipated that approximately 351 meals per week may be
required, and it is anticipated that these meals will be divided
as follows:
Bearkfast = 112; Lunch = 127;
Supper = 112
These meals will be purchased weekly on SPONSOR'S menu cycle of
six (6) or seven (7) weeks..
1. The lunch and dinner entree/vegetable component must each
consist of a minimum of 3 oz. cooked, edible meat or
comparable, alternative protein food source and two (2) 4
oz. drained weight servings of vegetables and fruits. These
entree/vegetable components must be of such quality when
fresh components are added to them, consisting of milk,
desserts, bread and margarine, that each complete lunch
and dinner meal contains one-third (1/3) of the daily
recommended dietary allowance for adults 51 years of age and
older as established by the Food and Nutrition Board of the
National Academy of Science - National Research Council,
2. These preproportional unitized entrees and vegetables shall
have no salt or sugar added.
3. They must be sealed and clearly labeled with entree contents
and proper heating instructions, with letters large enough
to be read by the visually impaired.
4. They must consistently be produced in a United States
Department of Agriculture inspected and approved plant.
5. All meal components that require reheating must be packaged
in a container with lid that can be warmed in either a
convection or microwave oven.
6. If frozen they must be delivered to Bayshore Manor at
temperatures no greater than zero (0) degrees, Fahrenheit,
In addition to the above, CATERER must provide, with each food
delivery to Bayshore Manor, as many of the following items as may
be required by Bayshore Manor, at no cost:
Margarine, Hairnets; 23x17x47 Can Liners; Individual salt, Pepper,
Sugar and Sweetener; Detergent Liquid; Bleach; Hand Towels;
Individual 1,000 Island dressing; Individual French Dressing;
Individual Salad Dressing; Individual Tea Bags; Individual Tartar
Sauce; Paper Placemats; 8 oz. Squat Foam Cups; Plastic Gloves; #10
Paper Bags; Plastic Knives, forks and spoons; Napkins; and 8 oz.
Foam Drink Cups.
MENUS
Menus are to be submitted BY CATERER to the Bayshore Manor
Director for approval at least eight (8) weeks prior to the
implementation of each menu cycle. Menu plans as approved
throughout the year must be adhered to, unless changed by mutual
agreement between CATERER and the Director of Bayshore Manor.
CATERER must work with the Bayshore Manor Director throughout the
term of the agreement and change menus and meal procedures to
assure acceptable meal content and quality. CATERER will observe
ethnic, religious and seasonal preference of specified foods (i.e.
religious Holidays) in consultation with the Bayshore Manor
Director. Economic feasibility will be taken into consideration.
All menus submitted BY CATERER will include grading specifications
of items (entrees/vegetables) and should contain meals which can
be implemented and adhered to throughout the term of the
agreement.
Additionally, SPONSOR agrees to provide to Bayshore Manor, within
forty eight (48) hours of a telephone or fax request by the
Bayshore Manor Director, nonperishable, packaged food sufficient
to supply the two thirds of the daily recommended dietary
allowances for persons aged 51 years and older for as many as
twenty (20) people for a period of fifteen (15) days.
REGULATIONS FOR ASSISTED LIVING FACILITY MEALS
Each meal provided under this agreement must contain at least
one-third (1/3) of the current Recommended Dietary Allowances.
Conformity to this requirement will be assured by planning menus
using the following criteria:
(1) Each lunch and dinner meal shall contain a three ounce
cooked, edible portion of meat, fish or fowl. As equivalent
amount of meat alternates, individually or in combination may be
used no more than once per week for variety. Meat alternates
include cooked dry beans, peas, lentils, nuts, nut butter (peanut
butter and others), or products made from these foods. Alternates
for the protein in one ounce of cooked lean meat include
one-fourth cup cottage cheese; one ounce cheddar cheese; one egg;
one-half cup cooked dry beans, peas or lentils (garbanzos, lima
beans, black-eyed peas, pinto beans, red beans, etc.); two
tablespoons of nut butter,
(a) Ground meat may be used in entrees no more than
twice in one week.
(b) If served twice in one week, the ground meat shall
be served at least once in "solid" form, such as
meat loaf, salisbury steak, stuffed peppers, etc,
(2) Each lunch and dinner meal shall contain two (2) one-half cup
servings (drained volume) of different vegetables or fruits, or
their juices, including:
(a) A Vitamin A-rich food shall be served at least three
times per week. A vitamin A-rich food is a single serving or a
combination of two servings at the same meal that provide at least
one-third of the RDA for the vitamin. These include carrots,
cantaloupe, broccoli, pumpkin, sweet potatoes, winter squash
(butternut, acorn, etc.), and all deep green leafy vegetables.
(b) A vitamin C-rich food must be served daily. A vitamin
C-rich food is a single serving or a combination of two servings
at the same meal that provide at least one-third of the RDA for
that nutrient. Fortified full-strength juices, defined as fruit
juices that are 100 percent natural juice with vitamin C added,
may be counted as a vitamin C-rich food.
1. Partial strength or simulated fruit juices or
drinks, even when fortified, may not count as
vitamin C sources.
2. The required 20 mg. of vitamin C may come from
no more than two food items.
(c) Sweet potatoes and yams may be counted as either
vegetable/fruit Qr bread requirement, but not both groups in one
meal. Rice, noodles, spaghetti, macaroni, and grits may not be
counted as a vegetable/fruit.
(d) Vegetable soup may be used to fulfill one portion of
the vegetable/fruit requirement if the soup contains at least
one-half cup of vegetables per serving of soup.
(e) Dried beans, peas or lentils may be used to fulfill
the fruit/vegetable requirement, However, if used as a
fruit/vegetable, they cannot be counted as a meat/meat alternate
in the same meal.
(f) Congealed salad may be used to fulfill one portion of
the fruit/vegetable only if the salad contains at least one-half
cup of vegetables or fruit per serving of the salad.
(g) Fruits used as a dessert cannot also be counted as a
serving of vegetable/fruit in the same meal.
(h) A good balance of succulent and starchy vegetables
which present contrast in color, texture, temperature and shape
shall be used. Starchy vegetables should be limited to one per
meal (corn, lima beans, potatoes, dried beans, black-eyed peas,
hominy) .
(3) Each lunch and dinner meal shall contain one serving of whole
grain or enriched bread, biscuits, muffins, rolls, sandwich buns,
cornbread, other hot breads, or a bread alternate.
(a) Bread alternates include enriched or whole grain
cereals or cereal products such as rice, spaghetti, macaroni,
noodles, dumplings, pancakes, waffles, tortillas and grits.
(b) Sweet potatoes or yams can be counted as meeting
either the bread requirement or the vegetable/fruit requirement,
but not both groups in the same meal.
(c) Enriched and whole-grain flour, meal, cereals and
cereal products shall be used,
(4) Each lunch and dinner meal shall contain one teaspoon or
fortified margarine except for those meals that may be higher than
average in fat content. In these cases, the PDAA or AAA Nutrition
Consultant may approve the elimination of the margarine for that
meal only.
(5) Each lunch and dinner meal shall contain one (1) one-half cup
serving of a dessert. The use of simple desserts, such as fruit,
fruit juice, pudding gelatin desserts, ice cream, ice milk or
sherbet is encouraged.
(a) Fruit juice may be used no more than one time per week
as the dessert item. If juice is used as the dessert, the total
caloric content of the meal must be a minimum of 750 calories.
(b) Baked goods such as cookies, cake, pie and similar
foods may be used as the dessert no more than 50 percent of the
time.
(6) Each lunch and dinner meal shall contain eight ounces of
fortified low-fat milk.
(a) All milk and milk fluid products for drinking purposes
shall be purchased and served in the individual container in which
they were packaged at the milk plant.
(7) Coffee, tea, decaffeinated beverages, soft drinks and fruit
flavored drinks may be used, but shall not be counted as
fulfilling any part of the meal pattern requirements.
ATTACW1ENT "JJ"
BAYSHORE MANOR NUTRITION PROGRAM
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A. Tne special needs of the olderly must be considered tn all menu
plannlng, food selection, and meal preparatlon.
B. Menus, approved by caterers, dietician/nutritionist and Program Director
shall be submitted to Program Director no later than 6 weeks prior to
serv ice.
e. Menu changes discussed by Program Director will be made as needed to
reflect participants meal acceptance/preference.
D. The food items within the meat, vegetable and fruit, and dessert groups
must be different for the srume days of each week, thus providing a
variety of food and nutrients.
E. Project menus must follow the meal pattern set. forth below. Each qruup
or its alternate, makes a special contribution toward the objoct\v~ of
providing lit. leaRt one balanced meal. Illllly. (See Attachment l\ HHS
Guidelines for further details.)
1. Meat or Alternate: 3 ozs. cooked edible meat serving or its
protein equivalent of approximately 3 ozs. of cooked, edible meat
include: 6 ounces of eggs (3 eggs), 3 ounces of cheddar cheese, 6
ounces of cottage cheese (3/4 cup), 7 ounces of cooked dried
beans, peas, orlentils (1-1/2 cups), 3 ounces of pe~nut butter (6
tablespoons) .
This applies to mixed dishes, meat substituted dishes, and
casseroles. Examples: enili (2 oz. beef, 2.5 oz. beans, macaroni
and cheese (3 oz. cheddar cheese), lasagna (1 oz. pork, 2 oz.
cottage cheese, 1 oz. cheddar cheese).
2. Veget~l.I/Fruits: 2-4 oz. flervings:
Any combination of vegetables or fruits may count toward meeting the
2-4 ounce servings in the "Menu Pattern". The 2.4 ounce servings of
vegetables and fruits r~present the drained weight of the food,
White potatoes, sweet potatoes, pumpkin, squash, dried beans, peas
and lentils may be included in this food group category.
Four ounces (drained weight) of vegetables or fruits must be
included in any stew, soup, casserole, gelatin or other combination
dish if it is identified as meeting a "Vegetable/Fruits" serving.
Vegetable or fruit sauces (i.e., tomato sauce on spaghetti) may not
be identified as a "Vegetable/Fruits" serving. Rice, spaghet ti,
macaroni, and noodles are not vegetables. A juice or drink which is
not full strength but is Vitamin A or e fortified cannot be
identif i&d as a "Vegetables/Fruits" serving. -
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3. Bread or Alternate:
serving
All brel\ds, cerellls or bilked goods used in this category must bo
whole-grain, enriched or restored. Breads and their recommended
I'lerving siz&s include: 1 slice of bread; 1 roll, mu(f in or
biscuit, 1 sandwich bun; 1 piece of cornbread (2-1/1.' by 1-1/2");
5 saltine crackers; 2 graham crackers; 1 tortilla; 1 dumpling.
4. Fortified Margarine or Butter: 1 teaspoon with bread or bread
substitute, Fortified margarine is served in the "Menu Pattern".
5. Dessert: 1 serving
The serving size of the dessert will depend on the food selected
and its contribution to the total nutrient contect of the day's
menu.
All fruit, full strength fruit juices, puddings, custards, ice
cream sherbert, cake, pie, cookies "nd other similar foods are
included in this group.
6. Milk or Milk Product: 8 fluid 00111. servin\! or its calcium
equ~valent.
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The e ounce s'trvin<] of n"id milk must be Vitamin A and Vitamin D
fortir~ed, low fat milk.
eht>olla used in meal preparl\t ion ~ be Imitllt. \.on cheE'lf;e.
,FOOD PREPARA~ION AND DELIVERY
A. Stat~ and local fire, health, oanltation, and safety regulations
applicable to the particul.ar typos of food preparation and mel\l
delivery system used must be adhered to 1n all sta<jllls of food
secvice operation.
B. All stl\ff working in the preparation of food snall be under the
supervision of a person who will insure the application of hygienic
techniques and practices in food handling preparation and service.
e. Tested quality recipes, adjusted to yield the number of servings
needed, must be used to achieve the consistent and desirable quality
and quantity of meals.
D. All foods must be prepared and served in a manner to present
optimum flavor and appearance, while retaining nutrients and food
value.
MV.L PLANNING
A. RII: "Special needs of tne Elderly"
(1) All meals are to be low sodium (to average 1-1/2 grans sodium/
meal for a given week). No single meal is tp exceed 2 grans
sodium 2!. an acceptable ,)ptlonal menu item will be offered.
(2) Requires creativity and adaptability of cook
· Use of alternative herbs, seasonings and salt,substitutes.
· Knowledge of food and condiment content.
(3) Requires knowledge and assurance of food content from food
suppliers .
A. Menu planning should take into consideration the low-sodium
and low sugar intake.
B. Incorporate seasonal fresh fruits and vegetables when possible
within budget restrictions.
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