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					STATE OF CALIFORNIA                              DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT                   BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 1 of 19

FACILITY NO. 1002-S
                                                            DATE: December 01, 2009

FACILITY:                      FRANCHISE TAX BOARD
                               Training Center
                               9675 Butterfields Way
                               Sacramento, CA 95827



CVPC DISTRICT NO.: 4                              CVPC DELEGATE: Steve Adams

This facility is available to ALL LICENSEES AND VENDORS in the Business
Enterprises Program (BEP). All applications must be postmarked or e-mailed by
12/16/09. Send all applications to Business Enterprise Program (BEP) Central Office
P.O. Box 944222, Sacramento, CA 94299-9222 or Bepresponse@dor.ca.gov

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.
   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 14 POINT OR LARGER.

BEP WILL NOT ACCEPT ANY APPLICATIONS OR RESUMES POSTMARKED OR
E_MAILED AFTER THE CLOSING DATE.


This facility is being circulated to award as a permanent (primary) site. Sub-
Contracting the foodservices or vending will not be allowed.
STATE OF CALIFORNIA                               DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT                    BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 2 of 19

Note: This location is a BEP Training Center.

Note: The Vendor selected will be required to operate the location in conjunction with
the BEP training program and will work along side the not for profit, Joe Roofner
Foundation Training Center for the Blind (JRTCB). The FTB vendor will not be
receiving any funding from the training, but will benefit from no labor costs for trainers
while overseeing trainees progress.

The Vendor selected will be required to serve on the Board Of Directors. This is to
ensure the vendor’s issues regarding operations and any ideas regarding training are
addressed by the entire board.

The vendor agreement will be outlined in detail regarding operation of the facility. Any
other issues that may arise will be addressed by the board and the vendor to ensure
continued operations of the facility for the vendor..

Note: The selected vendor and their employees must pass a background check
performed by the Agency.

Note: This facility consists of a food court style cafeteria that is also a commissary for
two wet vending stands, three snack bars and 58 vending machines. The commissary
is the main controller source for cooking and delivering quality products to all 6 sites.

Note: This site has 28 employees break rooms and two main buildings, which have a
combination of snack, soda, combo soda/snack and frozen food/novelty vending
machines.

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


Housing near this facility: Yes; Rentals: $1000.00 and up; Homes for purchase:
$300,000.00 and up; Bus Service: Yes; Light Rail: Yes.
STATE OF CALIFORNIA                             DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT                  BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 3 of 19

Hours: Market Square Food Court - 5:45 a.m. to 2:00 p.m.; Monday and Friday 5:45
a.m. to 1:30 p.m.; Sundry Shop/Coffee Bar - 5:30 a.m. to 3:45, Monday and Friday
5:30a.m. to 2:45 p.m.; Freeport Café, 7:00 a.m. to 2:30 p.m. closed Monday; Sausalito
Café - 8:00 a.m. to 1:30 pm. Closed Monday and Fridays; LA Café - 5:30 a.m. to 1:00
p.m. closed Monday and Friday; Santa Monica Snack Bar - 5:30 a.m. to 4:00 p.m.
(peak season open until 9:00 p.m.); Number of seats: 1,125; Average number of
customers: 4,400; Serving and preparation area: 25,000 sq. ft.; Employees required:
34; Estimated inventory: $75,000.00.

       Actual Based on a 12 month average August 2008 through July 2009
FINANCIAL DATA                          ACTUAL
Gross Sales                       $ 171,817.00
Cost of Goods                     $ 85,753.00 49.72%
Labor                             $ 64,851.00 38.11%
Other Expenses                    $    4,962.00 02.85%
Net Proceeds                      $ 16,250.00
V.M. Commissions                  $
Other Income                      $
Net Proceeds                      $ 16,250.00
Fee                               $    7,108.00
Net Profit                        $    9,141.00



COMPETITION:
     Coffee pots in building:         Yes
     Food services within six blocks: Few
     Other BEP stands in buildings: No
     Competitive vending machines: No
     Vending trucks:                  No
EQUIPMENT BY
AREA:
MARKET
SQUARE FOOD
COURT
Hot entrée station: 6 steam wells, 1 combo refrigerator and refrigerator

Grill Station :      1 fryer, 1 dump station; 1 four burner griddle, 1 char broiler, 1
                     prep table, 4 hot wells, 1 refrigerator, 1 toaster
STATE OF CALIFORNIA                             DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT                  BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 4 of 19

Pizza station:       1 serving counter, 4 plate warmers, 1 prep table, 1 brick
                     pizza oven

Asia station:        1 serving line with six steam wells, 1 refrigerator, 1 Chinese
                     barbecue oven, 2 woks

Back of the house:   1 mixer, 1 blast chiller, 2 slicers, 1 icemaker, 3 ice transport
                     carts, 1 catering steam table with hot well, 1 two deck
                     convection oven, 1 eight burner range, 1 tilting fry pan,
                     1 steam kettle, 1 convection steamer, 1 reach in refrigerator,
                     2 refrigerators, 1 griddle, 1 hot food holding cabinet, 2 reach
                     in freezers, 1 prep sink, 1 three door walk-in freezer and
                     refrigerator, 1 dishwashing machine; 1 motorized delivery
                     cart.

Storage rooms (2):   Numerous shelves

Mop room:            Sink and chemical cabinet

Employee room:       Lockers

Office area:         2 desks, 1 music system for dining room

Serving area:        1 coffee brewer, 2 soda fountain icemakers, 1 salad bar,
                     1 ice cream reach in, 15 ft. open display reach in refrigerator,
                     4 cash registers stands.

Dining room &        Tables and chairs
patio area:

SUNDRY COFFEE        1 condiment stand, 1refrigerator, 1 slat wall merchandiser
BAR: Peet’s          unit, 1 espresso machine, 1 blender, 1 air pot brewer, 1 open
Coffee               display refrigerator, 1 cash register

FREEPORT CAFÉ: 1 espresso machine, 1 blender, 1 juice machine, 1 freezer,
Specialty Shop 2 refrigerator, 1 display case, 1 condiment stand, tables and
               chairs, 2 cash registers; crepe machines

                     1 beverage-ice dispenser, 2 open display refrigerators,
LA CAFÉ: Grill       1 soup counter, 1 beverage bar, 1 coffee cart, 1 espresso
STATE OF CALIFORNIA                       DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT            BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 5 of 19

               machine, 1 blender, 4 microwave ovens, 1 counter ice
               dispenser, 1 brewer, 1 serving line with a cold prep table and
               6 hot wells, 1 griddle, 1 broiler, 2 fryers, 2 ovens, 1 prep
               station, 1 walk-in refrigerator freezer, 1 dish room, 1 chest
               ice maker, 2 reach in refrigerators, 3 cash registers stands, 1
               office, 1 storage room, indoor and outdoor dining areas
SANTA MONICA
SNACK BAR:     1 display refrigerator, 2 storage refrigerators, 2 freezers, 1
Convenience    Large Display cooler; beverage-ice dispensers, 2 cash
Store          registers, 1 espresso cart and 1 espresso machine, 1
               toaster, 1 food warmer, display racks, 1 dining room

SAUSALITO
CAFÉ: Deli     3 display refrigerators, 2 cash register stands, 1 beverage-
               ice dispenser, 1 sandwich prep table, 1 food warmer, 2 soup
               wells, multiple shelf units, 1 candy display rack, indoor and
               outdoor dining area, 1 three compartment sink
STATE OF CALIFORNIA                              DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT                   BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 6 of 19

                                    ATTACHMENT C

                                LIST OF ITEMS FOR SALE


Types of articles to be sold and service offered at Franchise Tax Board, 9675 Butterfield
Way, Sacramento, CA 95827.

The items that are to be sold in this attachment are in line with Governor’s policy for a
healthier California. This agency wants its employees and visitors to make an informed
choice for healthy, fresh-made food that looks and tastes great.

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. The BEP vendor may request a change in writing to
increase or 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; Donuts; Croissants; Bagels; Cakes; breads; pies; specialty pastry.

Beverages Cold:
Soda - canned/bottled; Juices - canned/bottled; Iced Tea - canned/bottled; Bottled Water;
Sports Drinks; Orange Juice 1/2 pint; Orange Juice pint; 10 selections of "Diet" or
"Sugar-free" canned/bottled beverages will be offered for sale to meet the special dietary
requirements of customers.

Confections and Snacks:
Potato chips - a minimum of 12 flavors/types (4 of which must also be available in low fat
and baked varieties); Pretzels; Nuts; Trail Mix; Granola; Popcorn.

Candy Bars;
A minimum of 25 nationally recognized brand items.

Candy Hard;
A minimum of 25 nationally recognized brand items.
STATE OF CALIFORNIA                               DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT                    BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 7 of 19

Gum:
A minimum of 15 selections of which, 5 must be "Sugar-Free".

Breath mints;
A minimum of 5 selections of which, 1 must be "Sugar-Free"

Frozen Novelties;
A minimum selection of 15 items; similar but not limited to: ice cream cups; specialty frozen
novelty items that are nationally recognized; ice cream sandwiches; frozen fruit bars sugar
free frozen deserts (minimum of 2)

Approved Sundry Items:
Headache remedies - A minimum of 2 selections
Cough Drops/Lozenges - A minimum of 5 selections
Antacids - A minimum of 3 selections

Dairy Products:
Milk Homogenized 1/3 quart; Milk Homogenized 1/2 pint; Milk Homogenized Reduced Fat
2% 1/3 quart; Milk Homogenized Reduced Fat 2% 1/2 pint; Milk Homogenized Non Fat 1/3
quart; Milk Homogenized Non Fat 1/2 pint; Milk Homogenized Chocolate 1/3 quart.

Yogurt:
A minimum of 5 flavors - 6 oz. serving size

Cottage Cheese:
1/2 pint: Cream Cheese individual servings - 1 oz. Portion

Specialty Foods Microwavable or Ready to Eat:
A minimum of eight selections: Like or similar to but not limited to - Burritos; Hot Pockets;
Individual Microwavable entrees; Pizza; Cheeseburger; Twin chili dog; Beef charbroil with
BBQ Sauce; Grilled ham and cheese; Italian combo sandwich; Oriental style beef wrap;
Pastrami and cheese sandwich; Pizza bread; Bagel and cream cheese; Egg rolls; Chicken
sandwiches; Pork sandwiches; Sausage and biscuits; Honey mustard chicken sandwiches;
BBQ chicken sandwiches.

Publications:
Newspapers - 1 local daily newspaper; other publications approved by Contracting Agency.
STATE OF CALIFORNIA                              DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT                   BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 8 of 19

                        ITEMS PREPARED ON PREMISES:

Beverages Cold:
There shall be a minimum of three (3) sizes of cups available for all cold beverages as
follows: 12 oz., 16 oz. and 24 oz.

Fountain Beverages:
A minimum of 16 selections shall be offered from the fountain beverage dispenser of which
at least four (4) shall be a "Diet" or "Sugar Free”, fresh brewed iced tea, and specialty
drinks, such as, but not limited to: Iced coffee/mocha and similar drinks; Blended Protein
Drinks.

Beverages Hot:
There shall be a minimum of three (3) sizes of cups available for all hot beverages
(excluding espresso type drinks) as follows: 12 oz., 16 oz. and 20 oz.

Coffee:
Flavored Coffee - A minimum of six (6) flavors per day; two of which shall be Decaffeinated
Coffee; Hot Chocolate; Hot Tea a minimum of 10 selections (should be a nationally
recognized brand/flavor).

Espresso and Specialty Coffee Drinks:
Café (Latte, single and double; Cappuccino, single and double; Café (Mocha, single and
double; Espresso, single and double; Flavored syrup shots for espresso drinks (a minimum
of eight (8) flavors shall be available).

Confections and Snacks:
Popcorn; Gelatin Cups; Pudding Cups; Carrot Sticks; Celery Sticks; Hard Boiled Eggs;
String Cheese; Fresh Baked Cookies (a minimum of 4 types i.e., chocolate chip, peanut
butter, oatmeal raisin, chocolate chip with walnuts, similar but not limited to Otis
Spunkmeyer), specialty cakes, pies, and deserts.

Soup, Chili and Like Items:
Soups - a minimum of 2 selections each day of which one (1) must be vegetarian. There
shall be a 10-business day menu rotation cycle. Minimum size requirements shall be a 12
oz. cup and a 16 oz. bowl. Chili - minimum size requirements shall be a 12 oz. cup and a
16 oz. bowl.
STATE OF CALIFORNIA                               DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT                    BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 9 of 19

Salads:
Tossed green salad; Must have a minimum of two (2) types of lettuce and at least three
fresh vegetables, such as, but not limited to: carrots, cucumbers, tomatoes, radishes,
celery, mushrooms, etc.; Chef Salad; Tuna Salad; Chicken Salad; Macaroni Salad; Potato
Salad; Fruit Cup; To consist of at least three (3) fresh fruits, minimum size - 4 oz. net
weight.

Specialty Salads:
One (1) daily featured selection like, but not limited to: Oriental Chicken Salad; Greek Salad;
Caesar Salad with Chicken Breast; Seafood Salad; Spinach Salad; Create your own
specialty salad day; Taco Salad; Cobb Salad

Salad Dressing:
A minimum of six (6) selections shall be available. Two (2) of the selections shall be of the
low fat/reduced calorie type.

Sandwiches:
A minimum of four (4) types of bread shall be available for fresh made sandwiches including
but not limited to: White, Wheat, Rye and Sourdough. The following meats shall be
available for sandwiches: Roast Beef, Turkey, Ham and Pastrami. Pre-packed sandwiches
made on the premises shall have a minimum of 2.5 oz. of meat. Deli sandwiches made to
order shall have at a minimum of 4 oz of meat. The following salads shall be available for
sandwiches: Chicken, Tuna and Egg.

Cheese:
Four types of cheese shall be made available for sandwiches including but not limited to:
American; Swiss, Cheddar, Jack.

Specialty Sandwiches:
There shall be one (1) featured sandwich daily with a fifteen business day menu rotation of
sandwiches like but not limited to: French Dip; Bacon Lettuce and Tomato; Turkey Club;
Ruben; Submarine type sandwich; Vegetarian; Pita Pocket; Corned Beef; Hot Dogs;
Minimum requirement shall be a 1/4 pound all beef hot dog.

Hamburgers:
100% pure beef patties, not to exceed 20% fat, at 5:1 ratio as standard used for burgers,
patty melt, etc.
STATE OF CALIFORNIA                               DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT                    BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 10 of 19

Other Grilled Sandwiches:
The following meats shall be available with portion choices of bread and cheese as
indicated in the Sandwich section above; roast beef, turkey, ham, pastrami, all portion sizes
shall be 4 oz.

Grab and Go:
There shall be at least two hot grab and go items served daily with a 10 day menu rotation
cycle.

Breakfast Items:

Meat, Eggs, and Potatoes:
Medium Grade AA eggs shall be used, 14-16-count bacon strips with a minimum order of
two strips. Sausage links shall be 8:1 ratio with a minimum order of two links; hash browns
or home fries with a minimum order of 4 oz.

Hot Cereal:
There shall be Cream of Wheat and Oatmeal offered daily served in 12 oz. or 16 oz.
container, brown sugar, and raisins, shall be available and included in price.

Cold Cereal:
There shall be a minimum of 6 varieties, one of which must be sugar free cold cereal, with
appropriately sized containers for consumption.

From the Griddle:
Pancakes, regular order (3), short stack of two (2), French toast minimum order 2 slices.

Combination Breakfasts:
Vendor shall have a minimum of 3 combination breakfasts consisting of eggs, meats,
potatoes, and toast.

Grab and Go Items:
There shall be a ten (10) day menu rotation of grab and go breakfast items like but not
limited to: breakfast croissant sandwiches, breakfast burritos, French toast sticks, etc.

Omelets:
Omelets shall consist of a minimum of Three (3) eggs with a choice of ingredients like but
not limited to: salsa, tomatoes, bell peppers, ham, mushrooms, cheese, chorizo, etc.
STATE OF CALIFORNIA                               DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT                    BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 11 of 19

Daily Specials:
There shall one daily breakfast special with a ten (10) day menu rotation cycle. Examples of
specials are but not limited to: Belgian Waffle with fruit (in season), Spanish Omelet,
Chorizo and Eggs, Pancake Sandwich.

Entrées:

Daily standard:
Vendor shall offer a minimum of two (2) entrees’ daily, one-meat and one poultry or fish.
Entrees shall include at least one side dish and roll and butter.

Side Orders:
Shall be served with a minimum size of 3 oz. like but not limited to; vegetables, rice, beans,
potatoes (mashed, baked, French fried, macaroni and cheese, pasta salad, potato salad,
crepes

Specialty Foods:
Vendor shall serve one specialty dish daily with a fifteen (15) day menu rotation cycle, like
but not limited to: Mexican food, Enchiladas with rice and beans, Asian Stir fry, etc.
STATE OF CALIFORNIA                             DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT                  BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 12 of 19



                                  ATTACHMENT H

Maintenance and cleaning schedule – All cleaning and sanitation shall be done in
accordance with the California Food Code 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.

Dining area:

   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 - to be thoroughly cleaned monthly and as often as required, to keep chairs
    free of spots, spills or residue.

      Trash cans - To be emptied daily in accordance with 4(I) and as often as required,
      to keep refuse from spilling out of the cans. Cans are to be cleaned and sanitized
      daily and as often as required, to keep them free of spots, spills, residue and any
      odors.

   Floors - to be cleaned in accordance with 4(I) and picked up at a minimum of three
    times per day and as often as required, to keep the floors free of refuse. The floors
    are to be damp mopped as often as required, to keep floors free of spots, spills and
    residue. Hard and resilient tile floors are to have a single coat of finish applied
    monthly and thoroughly stripped and waxed quarterly. Alternate floor maintenance
    systems, which will achieve the same results, may be substituted subject to the
    approval of the contracting agency.
STATE OF CALIFORNIA                           DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT                BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 13 of 19

   Walls - to be cleaned in accordance with 4(I) and to be spot cleaned as often as
    required, to keep walls free of spots and residue.

   Floor sinks - To be thoroughly cleaned weekly and wiped daily and as often as
    required, to keep them free of stains residue and refuse.

   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.

   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.

Service area:

   Counters - To be thoroughly wiped after each break period and as often as required,
    to keep counters free of spots, spills, residue and refuse.

   Floors - 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. Hard and resilient tile floors are to have a single coat of finish applied
    monthly and thoroughly stripped and waxed quarterly. Alternate floor maintenance
    systems, which will achieve the same results, may be substituted subject to the
    approval of the contracting agency.

   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 at a minimum of once per day and as often as
    required, to keep equipment free of spots, spills and residue.

   Refrigeration - to have the bottoms, 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.

   Direct food dispensing equipment - to include but not limited to hot dog machine,
    coffee equipment, soup kettles, meat slickers, toasters, is to be cleaned in
    accordance with California Food Code on a daily bases. Cleaning of spills, spots
    and any residue shall be done as often is required, to keep equipment free of such
STATE OF CALIFORNIA                            DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT                 BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 14 of 19

     matters.

   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.

   Trash cans - to be emptied daily and as often as required, to keep refuse from
    spilling out of the 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 - to be thoroughly cleaned monthly and to be spot cleaned as often as
    required, to keep walls free of spots and residue.

   Air supply and return vents to be thoroughly cleaned quarterly.

   Floor sinks - To be thoroughly cleaned weekly and wiped daily and 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.

Prep area:

   Counters - To be thoroughly wiped daily and as often as required, to keep counters
    free of spots, spills, residue and refuse.

   Floors - to be swept at a minimum of once per day 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. Hard and resilient tile floors are to have a single coat of finish applied
    quarterly and thoroughly stripped and waxed annually. Alternate floor maintenance
    systems, which will achieve the same results, may be substituted subject to the
    approval of the contracting agency.

   Food contact surfaces - Food contact surfaces and utensils are to be clean to sight
    and touch and sanitized before use.

   Equipment - to be wiped at a minimum of once per day and as often as required, to
    keep equipment free of spots, spills and residue.
STATE OF CALIFORNIA                              DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT                   BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 15 of 19



   Refrigeration - to have the bottoms, 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.

   Direct food dispensing equipment - to include but not be limited to Hot Dog
    Machine; Coffee Equipment; Soup Kettles; Meat Slickers; Toasters, is to be cleaned
    in accordance with California Food Code on a daily bases. Cleaning of spills, spots
    and any residue shall be done as often is required, to keep equipment free of such
    matters.

   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.

   Trash cans - to be emptied daily and as often as required, to keep refuse from
    spilling out of the 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 - to be thoroughly cleaned monthly and to be spot cleaned as often as
    required, to keep walls free of spots and residue.

   Air supply and return vents to be thoroughly cleaned quarterly.

   Floor sinks - To be thoroughly cleaned weekly and wiped daily and 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.

Storage Area:

   Floors - to be swept at a minimum once per day and as often as required, to keep
    floors free of refuse. Floors will be mopped thoroughly at a minimum once per day
    and damp mopped as often as required, to keep floors free of spills and residue.
    Hard and resilient tile floors are to have a single coat of finish applied quarterly and
    thoroughly stripped and waxed annually. Alternate floor maintenance systems,
    which will achieve the same results, may be substituted, subject to the approval of
    the contracting agency.
STATE OF CALIFORNIA                            DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT                 BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 16 of 19

   Equipment - to be wiped at a minimum of once per day and as often as required, to
    keep equipment free of spots, spills and residue.

   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.

   Trash cans - to be emptied daily and as often as required, to keep refuse from
    spilling out of the 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 - to be thoroughly cleaned every two months and to be spot cleaned as often
    as required, to keep walls free of spots and residue.

   Air supply and return vents to be thoroughly cleaned quarterly. Cleaning to take
    place during normal business hours.

   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.

Coffee/Espresso Area:

   Counters - To be thoroughly wiped after each break period and as often as required,
    to keep counters free of spots, spills, residue and refuse.

   Floors - 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. Hard and resilient tile floors are to have a single coat of finish applied
    monthly and thoroughly stripped and waxed quarterly. Alternate floor maintenance
    systems, which will achieve the same results, may be substituted subject to the
    approval of the contracting agency.

   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 at a minimum of once per day and as often as
    required, to keep equipment free of spots, spills and residue.

   Refrigeration - to have the bottoms, insides including the door tracks cleaned
STATE OF CALIFORNIA                            DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT                 BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 17 of 19

     thoroughly at a minimum of once per week and as often as required, to keep them
     free of spills, residue and build up.

   Direct food dispensing equipment - to include but not limited to coffee equipment is
    to be cleaned in accordance with California Food Code on a daily bases. Cleaning
    of spills, spots and any residue shall be done as often is required, to keep
    equipment free of such matters.

   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.

   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.

   Trash cans - to be emptied daily and as often as required, to keep refuse from
    spilling out of the 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 - to be thoroughly cleaned monthly and to be spot cleaned as often as
    required, to keep walls free of spots and residue.

   Air supply and return vents to be cleaned in accordance with 4(I).

   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.

   Grey water tank(s) to be emptied, rinsed daily and to have a bleach or like solution
    added daily to prohibit odors from forming.

   Finishes 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.

Vending Machines & area:

   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
STATE OF CALIFORNIA                                DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT                     BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 18 of 19

     the bases free of residue and or build up.

   Chairs - to be thoroughly cleaned monthly and as often as required, to keep chairs
    free of spots, spills or residue

   Trash cans - To be emptied daily in accordance with 4(I) and as often as required,
    to keep refuse from spilling out of the cans. Cans are to be cleaned and sanitized
    daily and as often as required, to keep them free of spots, spills, residue and any
    odors.

   Floors - to be cleaned in accordance with 4(I) and picked up at a minimum of three
    times per day and as often as required, to keep the floors free of refuse. The floors
    are to be damp mopped as often as required, to keep floors free of spots, spills and
    residue. Hard and resilient tile floors are to have a single coat of finish applied
    monthly and thoroughly stripped and waxed monthly. Alternate floor maintenance
    systems, which will achieve the same results, may be substituted subject to the
    approval of the contracting agency.

   Walls - to be cleaned in accordance with 4(I) and to be spot cleaned as often as
    required, to keep walls free of spots and residue.

   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.

   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.

   Air supply and return vents to be cleaned in accordance with 4(I) at least once per
    quarter.

   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.
STATE OF CALIFORNIA                            DEPARTMENT OF REHABILITATION
VENDING FACILITY ANNOUNCEMENT                 BUSINESS ENTERPRISES PROGRAM
DR 460 (Rev 3/87) Page 19 of 19



                                  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

				
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