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STATE OF CALIFORNIA DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 1 of 12
FACILITY NO: 3-895-S DATE: May 17, 2005
FACILITY: Ziggurat Building
707 West 3rd Street
West Sacramento, CA 95605
CVPC DISTRICT NO.: 2 CVPC DELEGATE: Joe Murphy
This facility is available to ALL LICENSEES AND VENDORS in the Business
Enterprises Program (BEP). All applications must be postmarked by June 15, 2005.
Send all applications to John L. Westbrook, Program Manager, BEP, P. O. Box 944222,
Sacramento, CA 94299-9222.
NOTES:
The BEP does not provide initial stock loans.
Licensees currently owing delinquent fees, penalties, insurance payments, or loan
payments are not eligible to compete at this time.
Unless otherwise specified in this notice, no equipment changes, additions,
removals or relocations are contemplated at this time.
The following information is provided to assist you in evaluating this facility. The
BEP does not guarantee the accuracy or validity of this data.
ALL APPLICANTS FOR A SPECIFIC FACILITY WILL NEED TO SUBMIT THEIR
APLICATION AND OPTIONAL RESUME BY THE CLOSING DATE DESIGNATED
ON THE ANNOUNCEMENT.
THE RESUME MUST CONFORM TO THE FOLLOWING FORMAT:
A MAXIMUM OF TWO SINGLE SIDED 8.5 BY 11 INCH PAGES (NO COVER SHEET),
FONT MUST BE 12 POINT OR LARGER.
BEP WILL NOT ACCEPT ANY APPLICATIONS OR RESUMES AFTER THE
CLOSING DATE UNLESS PRIOR ARRANGEMENTS HAVE BEEN MADE WITH THE
PROGRAM MANAGER.
Note: This facility is being circulated to award it as a permanent (primary) site.
However, if there are no applicants to take it on this basis the BEP will
consider awarding it to be combined with your primary facility. Please
indicate, on the application attached, whether you want it as a primary site
or whether you want to combine it with your existing primary facility.
STATE OF CALIFORNIA DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 2 of 12
FACILITY NO: 3-895-S DATE: May 17, 2005
Housing near this facility: Yes; Rentals: $1,100.00 and up; Homes for purchase:
$350,000.00 and up; Bus Service: Yes.
Hours: 7:30 am to 3:30 pm, 7 days a week; Number of seats: 190; Average number of
customers: 1,100; Serving and preparation area: 1,200 sq. ft.; Employees required: 8;
Estimated inventory: $9,500.00.
Based on a six-month average: October 2004- March 2005
FINANCIAL DATA ACTUAL
Gross Sales $27,352
Cost of Goods $16,451 59.79%
Labor $ 8,775 32.23%
Other Expenses $ 859 3.27%
Net Proceeds $ 1,266
V.M. Commissions $
Other Income $
Net Proceeds $ 1,266 4.28%
Fee $ 124 0.43%
Net Profit $ 1,141
RECAP OTHER OPERATING EXPENSES
Accounting $ 157
Laundry $ 310
Utilities $
Pest Control $
Supplies $ 257
Telephone $ 115
Liability Insurance $
Rent $
Transportation $
Other Expenses $ 20
STATE OF CALIFORNIA DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 3 of 12
FACILITY NO: 3-895-S DATE: May 17, 2005
LOCATION EQUIPMENT BY AREA:
Grill area: 1 grill, 2 fryers, 4 hot wells, 1 toaster, 1 waffle iron, 1 one-door
refrigerator
Deli line: 1 four-foot cold table, one walk-in refrigerator, 4 glass door
reach-ins
Entrée area: 4 warmers, 1 pass-through hot food warmer, 1 steamer
Pizza station: 1 pizza prep table, 1 brick oven-pizza oven, 1 counter
refrigerator, 1 espresso machine, 1 vita mix smoothie machine,
1 beverage bar with two 8 spicket soda machines, 1 coffee
brewer, 2 air pot brewers, 1 in-counter freezer
Serving area: 1 toaster, 2 eight-foot self serve refrigerated serving lines,
3 soup wells, 3 cashier stands, 1 two-door display freezers,
2 condiment counters
Dish area: 1 conveyor dish machine with pass through tray rack
Back Prep area: 1 mixer, 1 slicer, 1 grill, 2 fryers, 1 pressure fryer, 1 tilt skillet,
1 steamer, 3 prep counters, 1 three-compartment sink, 1 two-
compartment sink, one walk-in refrigerator/freezer
Storage area: 5 racks
Employee room: 10 lockers, 1 bathroom
Office: 2 desks, 1 safe, 1 coin sorter, 1 money counter
1st Floor Break 1 Chilled Snack, 1 Cold Drink
Room:
2nd Floor Break 1 Chilled Snack, 2 Cold Drink
Room:
STATE OF CALIFORNIA DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 4 of 12
FACILITY NO: 3-895-S DATE: May 17, 2005
3rd Floor Break 1 Chilled Snack, 1 Cold Drink
Room:
4th Floor Break 1 Chilled Snack, 1 Cold Drink
Room:
5th Floor Break 1 Chilled Snack, 1 Cold Drink
Room:
6th Floor Break 1 Chilled Snack, 1 Cold Drink
Room:
COMPETITION:
Coffee pots in building: Yes
Food services within six blocks: Yes
Other BEP stands in buildings: No
Competitive vending machines: No
Vending trucks: No
STATE OF CALIFORNIA DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 5 of 12
NOTE: Please do not send your application or resume to the Field Office.
You must mail them to the BEP Central Office in Sacramento and they
must be received by the closing date listed above.
If you have questions or concerns regarding the selection committee process,
please contact Jeff Garcia at (916) 263-8890.
You will be notified of the time and place of the selection committee. For additional
information and application forms, contact the BEC listed below.
The following attachments are incorporated into the permit for the vending facility.
They set forth the minimum standards for operating the vending facility and are
provided for your information.
PERMIT ATTACHMENTS:
Attachment C: List of Items for Sale
Attachment H: Maintenance and Cleaning Schedule
Attachment I: Business Operations and Practices
Jo Ann Fleming, Business Enterprise Consultant
Northern Region BEP Field Office
(916) 263-8899
STATE OF CALIFORNIA DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 6 of 12
ATTACHMENT C
Types of articles to be sold and service offered at: Ziggurat Building, 707 West
3rd Street, West Sacramento, CA
LIST OF ITEMS FOR SALE
The following lists are the minimum requirements of goods and/or services that
the BEP vendor shall provide. However, the BEP vendor is not prohibited from
augmenting the menu. These menu items can be offered in all appropriate
venues available to the vendor within the parameters set forth in applicable
codes and regulations. (Examples: Vending Machines, Snack Bars and Coffee
Carts) The BEP vendor may request a change in writing to reduce the level of
goods and serviced defined herein based upon the needs of the building
population and marketability of certain products. Any such request for change
shall be approved in writing by the BEP.
Prepackaged Items Not Prepared On Premises:
Bakery: Muffins, croissants, bagels, cakes, breads, pies, pastries
Cold beverages: soda, canned/bottled; juices, canned/bottled; iced tea,
canned/bottled; bottled water; sports drinks; orange juice, ½ pint and pint.
Four selections of “diet” or “sugar-free” canned/bottled beverages will be offered for
sale to meet the special dietary requirements of the customers.
Confections and snacks: Potato chips: a minimum of six (6) selections, two of which
must be available in low fat or backed varieties; pretzels; nuts; trail mix; granola;
popcorn.
Candy: a minimum of ten (10) nationally recognized brands of candy bars or hard
candy items.
Gum: a minimum of eight (8) selections, two (2) of which must be “sugar-free”.
Breath mints: a minimum of three selections, one of which must be “sugar-free”.
Frozen novelties: a minimum of four (4) selections (selected item sales to be
examined seasonally during the year), similar but not to, ice cream cups; nationally
STATE OF CALIFORNIA DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 7 of 12
recognized specialty novelty items; ice cream sandwiches; fruit bars, sugar-free
desserts (minimum of 1).
Dairy products: Milk, homogenized, 1/3 quart; Milk, homogenized, ½ pint; Milk,
homogenized, reduced fat 2%, 1/3 quart; Milk, homogenized, reduced fat 2%, ½ pint;
Milk, homogenized, nonfat, 1/3 quart; Milk, homogenized, nonfat, ½ pint; Milk
homogenized, chocolate, 1/3 quart.
Yogurt: a minimum of four (4) flavors, 6 oz. serving size.
Cottage cheese: ½ pint
Approved Sundry Items:
Headache remedies: a minimum of two (2) selections.
Cough Drops/Lozenges: a minimum of four (4) selections.
Antacids: a minimum of three (3) selections.
Items Prepared On Premises:
Breakfast: Eggs, cooked to order, served with or without bacon, sausage, ham, hash
browns and toast, with a minimum of four (4) choices of breads; Omelets with a
minimum of five (5) ingredients to choose, served with hash browns and toast;
Pancakes and Waffles; breakfast burritos, with one featured special.
Cold and Hot Cereals: a minimum of four (4) choices of cold cereals, hot cereals must
be offered daily.
Hot Beverages Cup sizes: a minimum of three (3) cup sizes available for all hot
beverages, excluding espresso type drinks – 8 oz., 12 oz., and 16 oz.
Hot Beverages: a minimum of two (2) flavored coffees per day; decaffeinated coffee;
hot chocolate; and hot tea, a minimum of four (4) selections from a nationally
recognized brand.
Espresso and Specialty coffee drinks: Café Latte (single and double); Cappuccino
(single and double); Café Mocha (single and double); Espresso (single and double); a
minimum of two (2) flavors of syrup shots for espresso drinks.
STATE OF CALIFORNIA DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 8 of 12
Confections and Snacks: Gelatin cups; pudding cups; carrot sticks; celery sticks; hard
boiled eggs; string cheese; a minimum of two (2) selections of fresh baked cookies,
rotating the daily variation
Soup, Chili and like items: a minimum of two (2) soups or chili offered daily. Minimum
bowl size requirements shall be an 8 oz. Cup and 12 oz. Bowl.
Salads: Tossed green salad with a minimum of two (2) types of lettuce; Garden salad
with at least three (3) fresh vegetables, such as, but not limited to, carrots, cucumbers,
tomatoes, radishes, celery, mushrooms, etc.; Tuna salad; Chicken salad; Macaroni
salad; Potato salad; Fruit salad, to consist of at least two (2) fresh fruits.
Specialty Salads: a minimum of one selection, rotated at least once within a fifteen-
day cycle menu, like but no limited to, Oriental Chicken Salad, Greek Salad, Chicken
Caesar Salad, Seafood Salad; Spinach Salad, Taco Salad, Cobb Salad.
Salad Dressings: a minimum of four (4) available selections, one of which shall be low
fat or reduced calorie.
Cold, fresh-made deli sandwiches: a minimum of four (4) types of bread, including but
not limited to, white, multigrain, rye and sourdough; the following 4 oz. minimum meat
selections: roast beef, turkey and ham; and a variety of cheese selections, including
but not limited to, American, Swiss, and cheddar.
Prepackaged sandwiches shall have a minimum of 2.5 oz. of meat.
Hot sandwiches: a minimum of ten (10) choices, with a ¼ pound portion of meat and a
minimum of four (4) bread selections, served with or without French fries – available
daily.
Grill: Hamburgers: a minimum of two choices with or without French fries with meat
patty of a 1:5 ratio or larger.
Hot dogs: a minimum requirement shall be a ¼ pound, all beef hot dog.
STATE OF CALIFORNIA DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 9 of 12
ATTACHMENT H
Maintenance and cleaning schedule – All cleaning and sanitation shall be done
in accordance with the California Uniform Retail Food Facilities Law (CURFFL)
and any other applicable codes or regulations. The following schedule and
guidelines represent a minimum standard to be adhered to:
The following items for maintenance cleaning are found in dining, serving,
kitchen, preparation, storage and vending machine areas. Areas or parts of the
facility requiring special attention are identified separately, for example the
dining area has specific requirements for tables, chairs and table bases are
identified separately.
Counters – to be thoroughly wiped and sanitized after each break period and as
often as required, to keep counters free of spots, spills, residue and refuse.
Floors – to be inspected on a regular basis, in conjunction with the use of a floor
sweep schedule, and are to be swept at a minimum of two times daily, and as
often as required, to keep floors free of refuse. Floors will be mopped thoroughly
at a minimum of once per day and damp mopped as often as required to keep
floors free of spills and residue. Floor maintenance is to be done every two weeks
with floor systems cleaning to maintain the floors condition.
Food contact surfaces – food contact surfaces and utensils are to be clean to sight
and touch and sanitized before use.
General equipment – to be wiped and sanitized at a minimum of once per day,
and after each use, and otherwise as often as required, to keep equipment free of
spots, spills and residue and in sanitary condition for use.
Food preparation stations and equipment, such as the pizza prep station, the grill
station, etc., shall be maintained throughout the day, including but not limited to,
floors, counter-tops, service ware, sneeze guards, etc.
Refrigeration – to have the bottoms and insides, including the door tracks, cleaned
thoroughly at a minimum of once per week and as often as required, to keep them
free of spills, residue and build-up.
STATE OF CALIFORNIA DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 10 of 12
Direct food dispensing equipment – to include, but not limited to, soda fountain
machines, coffee equipment, soup kettles, meat slicers, toasters, etc. are to be
cleaned and sanitized in accordance with CURFFL on a daily basis. Cleaning of
spills, spots and any residue shall be done as often as required to keep equipment
free of such matters and in sanitary operating condition.
Glass surfaces – to be cleaned with appropriate cleaner at least once per day, and
as often as required, to keep surfaces free of spots, film, spills and residue. Care
should be taken when cleaning glass with chemicals in the presence of exposed
food. Care should be taken not to break or chip glass surfaces. Exposed food
should be removed before any cleaning with chemicals takes place. Such
cleaning shall occur before prepared food is placed in the unit and after it is
remove from the unit.
Trash cans within the Café preparation and serving area – to be emptied daily and
as often as required, to keep refuse from spilling out of cans. Cans are to be
wiped daily and thoroughly cleaned weekly, and as often as required, to keep
them free of spots, spills, residue and any odors.
Walls within the Café preparation and serving area – to be thoroughly cleaned
monthly and to be spot cleaned as often as required to keep walls free of spots
and residue.
Air supplies and returns (ceiling vents) – to be thoroughly cleaned quarterly.
Floor sinks – to be inspected and cleaned on a daily basis and to be thoroughly
cleaned weekly and wiped daily, and/or as often as required, to keep them free of
stains, residue and refuse.
Storage shelving and cabinets – to be thoroughly wiped and cleaned monthly, and
as often as required, to keep them free of residue and build up. Spills of items
stored on shelving are to be cleaned up immediately to prevent dangerous
conditions or infestations.
Dish machines – are to be broken down and thoroughly cleaned on a daily basis.
All equipment – to be examined daily for conditions that may cause problems for
proper and timely service reporting.
STATE OF CALIFORNIA DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 11 of 12
Dining Area (Including vending machine dining areas)
Tables – to be cleaned at a minimum of 4 times daily, and as often as required, to
maintain them free of residue and refuse.
Table bases – to be thoroughly cleaned monthly, and as often as required, to keep
the bases free of residue and or build up.
Chairs – wood frames to be thoroughly cleaned monthly, and as often as required,
to keep of spots, spills or residue.
Vending Machines
Machine exteriors – to be cleaned and polished with appropriate cleaner at least
once per day, and as often as required, to keep surfaces free of spots, film, spills
and residue.
Machine delivery trays – to be cleaned and wiped daily, and as often as required,
to keep surfaces free of spots, film, spills and residue.
Area underneath and behind vending machines – to be inspected daily to insure
that the area is free from wastepaper and debris and that compressor motors have
adequate ventilation.
A regular cleaning schedule to be established for the cleaning of product trays and
interior of the snack and cold food machines.
Coffee/Espresso stations or carts
Grey water tank(s) – to be emptied and rinsed daily and to have bleach, or like
solution, added daily to prohibit odors from forming in drains or tanks.
Finishes within the Café preparation and serving area, including but not limited to
brass and wood grains – to be cleaned and polished with appropriate cleaner at
least once per day, and as often as required, to keep surfaces free of spots, film,
spills and residue.
STATE OF CALIFORNIA DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 12 of 12
ATTACHMENT I
Thirty calendar days after the vendor has been selected they shall prepare and provide
the following facility plan to BEP in writing. The plan shall include at a minimum the
following areas and components:
1) “Public and Employee Relations” which shall include plans for:
a. Customer feedback
b. Public relations training for vending facility employees
c. Employee relations – company standards and policies
2) “Merchandising” which shall include plans for:
a. A variety of merchandise and menus in addition to the minimum standard set
forth in Attachment C
b. Menu preparation
c. Merchandise display(s)
d. Inventory control
3) “Staff Supervision” which shall include plans for:
a. Sufficient level of staffing for type of vending facility
b. Duty statements
c. Training and cross training of staff
d. Supervision of employees
e. Controlling employee turnover
f. Standards for performance and appearance of staff
g. Employee evaluations
4) “Financial Responsibility” which shall include plans for:
a. Accounting – a system to monitor the daily financial performance of the
business, including the records required by BEP as identified in Title 9,
California Code of Regulations, Chapter 6 business Enterprises Program for
the Blind, Revises March 1993, Article 7, Section 7220 (j).
b. Payroll
c. Inventory Control
5) “Sanitation and Safety” which shall include:
a. Compliance with the state injury prevention program as specified in Labor
Code section 6401.7
b. Compliance with food safety certification requirements as specified in Health
and Safety Code, Section 113716
c. A Hazard Analysis Critical Control Points (H.A.C.C.P.) plan for food safety
