1300000 J Galley.pdf

SECTION J

DOCUMENTS, EXHIBITS, AND OTHER ATTACHMENTS

TABLE OF CONTENTS

ATTACHMENT NUMBER ATTACHMENT TITLE

J-1300000-01 DEFINITION AND ACRONYMS

J-1300000-02 REFERENCES AND TECHNICAL DOCUMENTS

J-1300000-03 ORGANIZATIONAL CHART

J-1300000-04 SPECIFIED MEAL PERIODS

J-1300000-05 CUSTOMER SURVEY FORM

J-1300000-06 CUSTOMER SURVEY MONTHLY SUMMARY

J-1300000-07 GALLEY PERSONAL PROPERTY EQUIPMENT

J-1300000-08 GALLEY MESS GEAR CHART

J-1300000-09 HISTORIC MEAL DEMAND DATA

J-1300000-10

SAMPLE GALLEY FOOD SERVICE EQUIPMENT CLEANING

& SANITIZING SCHEDULE

J-1300000-11 SAMPLE GALLEY AREA CLEANING SCHEDULE

J-1300000-12 SAMPLE GALLEY FLOOR CARE SCHEDULE

J-1300000-13 GALLEY AREA FLOOR PLAN

J-1300000-14 CONSUMABLE SUPPLIES

J-1300000-15 HAZMAT CONSUMABLE SUPPLIES

J-1300000-16 GALLEY FOOD SERVICE EQUIPMENT

ATTACHMENT J-1300000-01

DEFINITIONS AND ACRONYMS

Definition/ Acronym Description ALT Token Alternate method of personnel management for individuals that are not authorized to receive a Common Access Card (CAC) Appetizing Foods that possess aesthetically pleasing factors such as color, shape, texture, aroma and flavor to induce appetite and consumption.

Carry Out Meals Packaged meals prepared for pick-up for those who are unable to dine during the established galley serving hours.

CANTRAC Catalog of Navy Training Courses CIR Collections Information Repository System Consumable Supply All non-perishable goods to support the operation of a galley including, but not limited to, food preparation supplies, cleaning supplies, and office supplies.

Cycle Menu A series of menus planned to be used consecutively with some variations over a fixed period, e.g., 35 days.

Eligible Patrons Personnel that are entitled to rations-in-kind, or are authorized to purchase meals, as specified in CNICINS 406.1A authorized personnel list.

Debris Discarded trash or rubbish including, but not limited to, paper, cans, bottles, and other similar items.

FIC Food Identification Code. A unique code is assigned to each subsistence item.

Food Service Attendant Operational functions that include loading and unloading of supplies, performing food and vegetable preparation tasks, serving meals at the food serving line, maintaining cleanliness and sanitary condition of the facility, operating scullery equipment, washing mess gear, and disposing of food waste.

Food Service Management (FSM) System

An automated computer system used to perform menu production, receipt, inventory, issue, accounting, and other management functions associated with the operation of a galley facility. A Common Access Card (CAC) or ALT Token Card is required to access FSM. A request for access using SAAR (SYSTEM AUTHORIZATION ACCESS REQUEST NAVY (SAAR-N) will be submitted to NAVSUP and after Food Service Officer approval access will be granted allowing the Contractor to input data in FSM. Local National’s (LN) can receive authorization to input and retrieve data from the Food Service Management (FSM) System.

Food Service Officer (FSO) or Assistant Food Service Officer

(AFSO)

The officer, noncommissioned officer, or civilian responsible for matters relating to installation food service and who serves as the Performance Assessment Representative for contracted Galley services.

Hazardous Materials

(HAZMAT)

Materials that can pose a potential health threat. Hazardous materials are listed in 49 CFR Part 172 Hazardous Materials Table, Special Provisions, Hazardous Materials Communications, Emergency Response Information, and Training Requirements.

Healthy Food Choices Standards from Healthy People 2000 Goals established by the U.S. Surgeon General, and Dietary Guidelines for Americans developed by the U.S.

Department of Agriculture and Health and Human Services.

Main Line Food serving line where the main menu items, e.g., entrees and vegetables, are served.

Menu Effectiveness A percentage measure of food items posted on the daily menu being consistently available to patrons throughout the entire meal period, e.g., 100 percent menu effectiveness indicates food items posted on the menu are available from the first patron to the last patron within a particular meal period.

ATTACHMENT J-1300000-01

DEFINITIONS AND ACRONYMS

Definition/ Acronym Description Mess Gear All items used in food preparation and serving operations, e.g., ladles, spatulas, trays, plates, mixing bowls, wire whip, drinking glasses, plates, bowls, spoons, forks, and coffee cups.

NAVSUP Naval Supply Systems Command NSN Navy Stock Number. Assigned to each line substance item and each consumable line item ordered through the Navy Stock System.

Nutritious and Acceptable Meals

Meals that meet standards and guidelines as established by NAVSUP P-486, NAVSUP P-7, The Armed Forces Recipe Service, NAVSUP P-476, Navy Food Service, NAVSUP P-580, Fat, Cholesterol and Calories List for General Messes, The New Professional Chef, and The Art and Science of Culinary Preparation.

Picnic Meals Uncooked bulk food provided to support picnics.

Preventive Medicine Authority

(PMA)

A division of the Navy Environmental and Preventive Medicine Units under the command of the Navy Environmental Health Center that provides specialized consultation, advice, and recommendations in matters of preventive medicine and environmental health to Navy and Marine Corps activities.

Prime Vendor A single commercial distributor serving as the major supplier of subsistence to various federal customers within a geographical region or zone; the vendor supplies available subsistence items under a contractual agreement established by the Defense Support Center, Philadelphia (DSCP).

Ration-in-kind (RIK) Prepared meals being served to entitled personnel such as regular and reserve enlisted personnel and others listed in Part A, Chapter 2 of NAVSUP P-486.

Receipt Supply receiving procedures including preparation, inspection, storage, processing receipts, posting records, and fiscal accounting.

Sanitary Free of harmful microorganisms.

Special Event An event requiring a meal to be prepared that does not include items from the regularly scheduled 21-day menu cycle or includes substituted items from the picnic menu for that day.

Speedline Food serving line where fast food items, e.g., burgers, hot dogs, and sandwiches, are served.

Subsistence Food items to include beverages and condiments.

Subsistence-in-kind (SIK) A Military Personnel Navy (MPN) funded program executed by the Navy

Exchange Service Command (NEXCOM) to purchases Navy subsistence.

Subsistence Prime Vendor

(SPV)

Commercial vendors under contracts administered by Defense Supply Center Philadelphia (DSCP) under Congressional mandate to meet subsistence requirements for DoD installations.

Subsistence Supply Perishable goods such as meats, vegetables, and dairy products.

ATTACHMENT J-1300000-02

REFERENCES AND TECHNICAL DOCUMENTS

The Contractor shall adhere to the applicable portions of the following publications and directives in performing the services required under this contract. This list shall not be considered all-inclusive and does not release the Contractor from all obligations that must be fulfilled in the observance and execution of this contract.

When U.S., European and/or Greek directives, instructions and industry standards are applicable to the work to be performed under this contract, the most stringent directives, instructions and industry standards shall govern.

Reference Title BUMEDINST 10110.6 Nutrition Standards and Education CNICINST 4061.1 Authorized Patronage for Navy Shore Galleys Culinary and Hospitality Industry Publications Services

The Art and Science of Culinary Preparation

Culinary Institute of America The New Professional Chef NAVMED 4061/1 Medical Requirements NAVMED P-5010 This document has been updated as the Tri-Service Food Code NAVSUP 1090 Food Preparation Worksheet NAVSUP Form 1359 General Mess Summary Document NAVSUP 7330 General Mess Quarterly Notice NAVSUP P-476 Navy Food Service NAVSUP P-486 Vol 1 and 2 Food Service Management Manual NAVSUP P-580 Fat, Cholesterol and Calories List for General Messes NAVSUP P-7 Armed Forces Recipe Service OPNAVINST 4061.4 Food Safety Training Program OPNAVINST 5100.23 Navy Occupational Safety and Health (NAVOSH) Program Manual TB MED 530/NAVMED P-5010-1 Tri–Service Food Code U.S. Department of Agriculture and Health and Human Services

Dietary Guidelines for Americans

U.S. Public Health Service Publication Number 90

Instructor Guide - Sanitary Food Service

U.S. Surgeon General Healthy People 2010 Goals

Attachment J-1300000-03

Galley Organizational Chart

Cooks And

Bakers

Food Service

Attendants

Galley Manager/ Alternate

Galley Manager

Bulk Storeroom Custodian/ Alternate

Bulk Storeroom Custodian

Records Keeper/ Alternate Records Keeper

Watch Captains

Mess Deck Master at

Arms

Attachment J-1300000-04

SPECIFIED MEAL PERIODS

Meal

Daily Hours

Breakfast 0600-0815

Lunch 1100-1300

Dinner 1630-1830

Attachment J-1300000-05

CUSTOMER SURVEY FORM

CUSTOMER SURVEY

Naval Activity Souda Bay Minoan Taverna

DATE: ______________ TIME: ______________

[On a scale from 1 to 4, with 1 being the lowest rating and 4 being the highest rating]

(1) Promptness of the sign-in process and/or cash transaction [ 1 ] [ 2 ] [ 3 ] [ 4 ]

(2) Availability of food items that are specified on the daily menu [ 1 ] [ 2 ] [ 3 ] [ 4 ]

(3) Temperatures of food items and beverages [ 1 ] [ 2 ] [ 3 ] [ 4 ]

(4) Quality of food items and beverages being served [ 1 ] [ 2 ] [ 3 ] [ 4 ]

(5) Availability of dining ware and utensils [ 1 ] [ 2 ] [ 3 ] [ 4 ]

(6) Availability of seating [ 1 ] [ 2 ] [ 3 ] [ 4 ]

(7) Appearance and sanitary conditions of the facility [ 1 ] [ 2 ] [ 3 ] [ 4 ]

(8) Quality of service from galley attendants [ 1 ] [ 2 ] [ 3 ] [ 4 ]

(9) Comments:_________________________________________________________________________

Attachment J-1300000-06

CUSTOMER SURVEY MONTH

CUSTOMER SURVEY MONTHLY SUMMARY

Naval Activity Souda Bay Minoan Taverna

MONTH: __________ YEAR: __________

Number of survey responses received: ________________ Average points

(1) Promptness of the sign-in process and/or cash transaction [ ]

(2) Availability of food items that are specified on the daily menu [ ]

(3) Temperatures of food items and beverages [ ]

(4) Quality of menu items and beverages being served [ ]

(5) Availability of dining ware and utensils [ ]

(6) Availability of seating [ ]

(7) Appearance and sanitary conditions of the facility [ ]

(8) Quality of service from galley attendants [ ]

(9) Comments:_______________________________________________________________________

Attachment J-1300000-07 Galley Personal Property Equipment

The following equipment shall be furnished to the Contractor for use in operating the Galley:

1. Galley Furniture Fixtures and Equipment (FF&E)

a. Office furniture - one desk and one file cabinet

b. Informational signs to be posted in the Galley

c. Safe

d. Office workstation for Food Service Manager

e. Forklift 4K (Tag no. 424365)

f. Pallet Jack (Located at TMO)

2. Galley Software and Online Systems

a. Food Service Management System Software

b. STORES System

c. Collections Information Repository (CIR)

d. G2 Government Purchase Card

Attachment J-1300000-08 Mess Gear Record

Galley Location: NSA Souda Bay, Crete, Greece

Inventory Date:

Manager Signature:

Item:

Quantity Required

On Hand Previous

Total:

Week

Loss/Gain:

Annual Loss /Gain to Date:

Quantity in

Storage

Remarks

Tablecloth - Ivory 45 45 45 0 0 0

Tablecloth - Ivory Round 8 8 8 0 0 0

Tablecloth - Red 6 6 6 0 0 0

Tablecloth - Blue 6 6 6 0 0 0

Tablecloth - Yellow 6 6 6 0 0 0

Napkin - White 12 12 12 0 0 0

Napkin - Red 12 12 12 0 0 0

Napkin - Blue 12 12 12 0 0 0

Napkin - Yellow 12 12 12 0 0 0

Tablecloth - White 44 44 44 0 0 0

Tablecloth - White Round 8 8 8 0 0 0

Runner - White 74 74 74 0 0 0

Runner - Blue 60 60 60 0 0 0

Runner - Green 60 60 60 0 0 0

Lazy Susan 40 40 40 0 0 11

Napkin Holders 40 40 40 0 0 8

Dispenser, Sugar 1 1 1 0 0 20

Salt & Pepper Shakers 78 78 78 0 0 27

Oil & Vinegar Bottles 7 7 7 0 0 28

Plastic Tray 190 193 190 0 +3 96

Bowls, Soup & Salad 69 64 69 0 -5 134

Bowls, Small - Veg/Rolls/Fruit

89 80 89 0 -9 39

Plates, Dinner 157 147 157 0 -10 396

Plates, Dessert 96 88 96 0 -8 36

Plates, Pasta 72 53 72 0 -19 94

Glasses, Drinking, 12oz 192 168 192 0 -24 72

Sherbert Bowls 23 19 23 0 -4 78

Silverware, Forks 137 136 137 0 -1 68

Silverware, Knives 110 110 110 0 0 132

Silverware, Soup Spoons 60 55 60 0 -5 264

Silverware, Teaspoons 45 41 45 0 -4 36

Coffee Mugs - 12 oz 63 62 63 0 -1 28

Steak Knives

35 34 35 0 -1 139

Attachment J-1300000-09

Historic Meal Demand Data

FY 2023

Month No. of Ration-in-Kind

Patrons No. of Cash Patrons Total Meals

Served

Oct 3235 6891 10129

Nov 2985 6038 9023

Dec 2650 4780 7430

Jan 5203 4589 9792

Feb 7974 3090 11064

Mar 3687 3442 7129

Apr 2998 3496 6494

May 3948 4681 8629

Jun 8829 3546 12375

Jul 2772 4857 7629

Aug 3016 4749 7765

Sep 2760 3722 6482

FY23 Totals 103941

FY 2022

Month No. of Ration-in-Kind

Patrons No. of Cash Patrons Total Meals

Served

Oct 2845 3402 6247

Nov 8428 3319 11747

Dec 4831 3359 8190

Jan 4084 4253 8337

Feb 3157 4865 8022

Mar 3262 5297 8559

Apr 1518 2933 4551

May 10246 5348 15594

Jun 2813 5615 8428

Jul 2921 4799 7720

Aug 4553 5020 9573

Sep 3380 4878 8258

FY22

Totals 105226

ATTACHMENT J-1300000-10

SAMPLE FOOD SERVICE EQUIPMENT CLEANING & SANITIZING SCHEDULE

FOOD SERVICE EQUIPMENT CLEANING

AND SANITIZING SCHEDULE

After Each Meal

Daily Weekly Bi-weekly Monthly

As Req'd

Auto Orange Squeezer

Cold Beverage Dispensers

Blender

Blender

Carving Station

Citrus Juicer

Coffee Dispensers

Coffee Maker

Coffee Maker

Convection Oven

Convection Oven

Conveyor Toaster

Deep Fat Fryer

Deep Fat Fryer

Dessert Cases

Dishwasher w/Dryer

Electric Char Broiler

Electric Kettle

Electric Knife Sharpener

Food Mixer

Food Warmer

Grill 3’

Grill 4’ Hood System Hood System Hood System Hood System

Hot Service Unit

Ice Cube Dispenser

Meat Slicer

Meat Tenderizer

Milk Dispensers

Mixer

Mixer - Tabletop

Oven

Oven

Puff Pastry Machine

Rice Cooker

Roll Warmer

Salad Bar

Serving Counter - Cold Food

Serving Counter - Hot Food

Steam Kettle 20gl

Steam Kettle 20gl

Steam Kettle 30gl

Steam Kettle 30gl

Tilt Grill

Tilt Kettle

Tilt Kettle 40qt

Vegetable Chopper Buffalo

Vegetable Chopper

Waffle Maker

Waffle Maker

Warmer/Proofer

Water Heater Booster

ATTACHMENT J-1300000-11

SAMPLE GALLEY AREA CLEANING SCHEDULE

GALLEY AREA CLEANING SCHEDULE

B E

F O

R E

E A

C H

M E

A L

F

T E

R E

A C

H M

E

D

IL

Y

B

E

FO

R E

O P

E N

IL

Y

A

F T

E R

C L

O

SE

W

E K

Y

M

N T

H

Q U

A R

T E

R

DINING AREA

Table tops and chairs cleaning with two-pan method Table bottoms, stanchions, chair bottoms and legs cleaning Glass doors both sides cleaning Window interior cleaning Window exterior cleaning Ventilation supply / exhaust openings cleaning Stainless steel surfaces cleaning and polishing Cleaning gear thorough cleaning and sanitizing Tray / bowl / cup / glass lowerators cleaning Table condiments cleaning and refilling Salt / pepper / sugar / napkin dispensers washing

SERVING LINES

Serving line tabletop and counter surfaces cleaning Steam table de-scaling Sneeze shield cleaning Tray slide rail cleaning Plastic fruits, vegetables, and other decoration cleaning

STAFF REST ROOMS

Water closets and urinals cleaning and disinfecting Sinks, mirrors, and fixtures cleaning and disinfecting Walls and partitions cleaning and disinfecting Toilet paper, toilet seat protectors, soap, and paper towels restocking

SCULLERY ROOM

Tabletops, bottoms, and legs cleaning Deep sinks thorough cleaning Silverware metal chute cleaning Ventilation supply/exhaust openings cleaning Dishwashing machine de-scaling Dishwashing machine disassembling and thorough cleaning Dinnerware and silverware de-staining

GALLEY AREA CLEANING SCHEDULE

(Continued)

B E

F O

R E

E A

C H

M E

T E

R E

A C

H M

E

IL

Y

B

E

FO

R E

O P

IL

Y

A

F T

E R

C L

E K

N T

H

A R

T E

R

FOOD PREPARATION AREAS

Counter surfaces cleaned and sanitizing Deep sinks cleaned and sanitizing Pot / pan storage racks cleaning and sanitizing Ventilation supply / exhaust openings cleaning and degreasing

STORAGE AREA

Shelves cleaning Ventilation openings cleaning Walls and partitions cleaning Door cleaning

PASSAGEWAY

Walls and footboards cleaning

OTHERS

Cleaning gear thorough cleaning and disinfecting

ATTACHMENT J-1300000-12

SAMPLE GALLEY FLOOR CARE SCHEDULE

FLOOR CARE SCHEDULE

B E

F O

R E

E A

C H

M E

T E

R E

A C

H M

E

IL

Y

B

E

FO

R E

O P

IL

Y

A

F T

E R

C L

E K

N T

H

A R

T E

R

I- A

N N

U A

L

N U

A L

DINING AREA

Vacuuming carpets and rugs Cleaning walk-off mats Sweeping / dust mopping uncarpeted areas Damp mopping uncarpeted areas Spray cleaning and buffing tiled areas Carpet and rug deep cleaning Waxing and buffing uncarpeted areas Stripping and re-waxing uncarpeted areas

SERVING LINES

Sweeping / dust mopping tiled areas Damp mopping tiled areas Spray cleaning and buffing tiled areas Waxing and buffing tiled areas Stripping and re-waxing tiled areas

STAFF REST ROOMS

Damp mopping tiled areas Damp mopping and sanitizing tiled areas Waxing and buffing tiled areas Stripping and re-waxing tiled areas

SCULLERY ROOM

Damp mopping tiled areas Damp mopping and sanitizing tiled areas Waxing and buffing tiled areas Stripping and re-waxing tiled areas

FOOD PREPARATION AREAS

Damp mopping tiled areas Damp mopping and sanitizing tiled areas Waxing and buffing tiled areas Stripping and re-waxing tiled areas

STORAGE AREA

Damp mopping tiled areas Stripping and re-waxing tiled areas

OTHERS

Damp mopping entryway and passageway tiled areas Stripping and re-waxing entryway and passageway tiled areas Sweeping vestibule area.

Damp mopping vestibule area.

Pressure wash perimeter walkway of facility

ATTACHMENT J-1300000-13

Galley Floor Plan

See separate attachment.

ATTACHMENT J-1300000-14

CONSUMABLE SUPPLIES

Galley Consumable Supplies

Aluminum Foil 18" Wax Paper 18" Plastic Wrap 18" Hand Paper Towels Table Napkins Trash Bags (Large/ 45 gallon) Trash Bags (Small/ 10 gallon) Plates, Paper-Dinner Plates, Paper-Dessert Bowls, Paper Lids for Paper Bowls, Take-out Cups, Paper Lids for Paper Cups, Take-out Sauce Cups, Take-out Cartons, Take-out (Large) Cartons, Take-out (Small) Utensils, Take-out Drinking Straw, Take-out Boxes, Box Meals Foil Wrap for Sandwich Stones, Grill Pumice Scouring Pad Screens, Grill Toilet Paper Stir Sticks Paper Hats Food handling gloves Coffee Filters Storeroom Security Seals Lint Free Cleaning Towels Printer Paper Filter, Fryer Oil Toothpick, Ind Wrapped Thank You Bags Scouring Pad Envelopes, Letter

ATTACHMENT J-1300000-15

HAZMAT CONSUMABLE SUPPLIES

HAZMAT Consumable Supplies

ZPNC BATCH NOMECLATURE

PRODUCT

NAME

FSC NIN SDS

MANUFACTURER

NAME

HZ01436

7897;

HDRFB

Y

A1NAG

00016

CLEANING

COMPOUND, S

GAYLOR

D G510

EARTH

FRIENDL

Y MULTI

PURPOSE

CLEANER

7930 014367897 DRFBY

2010 PRODUCTS,

INC.

HZLHA

004435;

HFWFR

Y

A

DETERGENT,

DISHWASHER 20

LI

ALIKON

PLUS -

DISHWAS

HING

LIQUID

6810 LHA004435 FWFRY Alikon Chemicals

HZLHA

004435;

HFWQT

L

A

DETERGENT,

DISHWASHER 20

LI

SUMA

SUPER L1

6810 LHA004435 FWQTL Diversey Ltd

HZLHA

006558;

HFKLZ

K

A

ADDITIVE,

DISHWASHING

RINSE 20 LI CO

SUMA

RINSE A5

RINSE

AID

7930 LHA006558 FKLZK DIVERSEY, INC.

HZLHA

007129;

HDHXL

K

A1NAG

00030

DISINFECTANT,

CHLORINATED

TABLET, 1 KG

EFERCLO

R

7930 LHA007129 DHXLK

QUIMICAS

QUIMXEL

HZLHA

007129;

HDHXL

K

B1NAG

00007

DISINFECTANT,

CHLORINATED

TABLET, 1 KG

EFERCLO

R

7930 LHA007129 DHXLK

QUIMICAS

QUIMXEL

HZLHA

007671;

HFSLG

Q

A

CLEANER,

STAINLESS

STEEL

CHROMO

L

7930 LHA007671 FSLGQ

ECOLAB

DEUTSCHLAND

GMBH

HZLHA

007690;

HFRCK

C

A1NAG

00024

GLASS

CLEANER, 5

LITER

PER

VETRO

7930 LHA007690 FRCKC

ECOLAB

DEUTSCHLAND

GMBH

HZLHA

021532;

HFWQ

WV

B1NAG

00001

SCALE

REMOVING

COMPOUND

SUMA

CALC D5

6850 LHA021532

FWQW

V

DIVERSEY

HZLHA

024437;

HFNPC

W

A1NAG

00020

HAND

SANITIZER

SEPTOFO

RTE

HAND 40

8520 LHA024437 FNPCW IKOCHIMIKI SA

HZLHA

024437;

HFNPC

W

B1NAG

00010

HAND

SANITIZER

SEPTOFO

RTE

HAND 40

8520 LHA024437 FNPCW IKOCHIMIKI SA

HZLLN0

04581;

HFNBH

M

A1NAG

00007

CLEANER,

DETERGENT

CLEANER

TAB FOR

ALL

RATIONA

L SELF

COOKING

CENTER

AND

COMBIM

ASTER

PLUS

MODELS

WITH

AUTOMA

TIC

CLEANIN

G, ART.-

NO.

56.00.210

7930 LLN004581 FNBHM RATIONAL

LLN042

765;

HFRFR

Q

A

CLEANING

COMPOUND,

DEGREASER,

GRILL

GREASEC

UTTER

PLUS

7930 LLN042765 FRFRQ

ECOLAB

DEUTSCHLAND

GMBH

HZLLN0

45148;

HFWQS

L

A

SCALE

PREVENTATIVE

TABLETS

CARE

TAB FOR

RATIONA

L

SELFCOO

KING

CENTER

ART NR.

56.00.560, 56.00.562

7930 LLN045148 FWQSL RATIONAL

HZLLN0

47862;

HFGNS

R

A

DETERGENT

SOAP, LIQUID

LIQUID

HAND

SOAP K-

LLN047862 FGNSR

PANAGIOTIS

PANAGIOTOPOUL

OS

Attachment J-1300000-16

FOOD SERVICE EQUIPMENT RECORD

Galley Location:

NSA Souda Bay, Crete, Greece

Inventory Date:

FSO Signature:

Item:

Quantity Required

On Hand Previous

Total:

Week

Loss/Gain:

Annual Loss /Gain to

Date:

Quantity in Storage

Remarks

Auto Orange Squeezer 1 1 1 0 0 0

Cold Beverage Dispensers 1 1 1 0 0 0

Blender 2 2 2 0 0 0

Carving Station 1 1 1 0 0 0

Citrus Juicer 1 1 1 0 0 0

Coffee Dispensers 1 1 1 0 0 0

Coffee Maker 2 2 2 0 0 0

Convection Oven 2 2 2 0 0 0

Conveyor Toaster 1 1 1 0 0 0

Deep Fat Fryer 2 2 2 0 0 0

Dessert Cases 1 1 1 0 0 0

Dishwasher w/Dryer 1 1 1 0 0 0

Electric Char Broiler 1 1 1 0 0 0

Electric Kettle 1 1 1 0 0 0

Electric Knife Sharpener 1 1 1 0 0 0

Food Mixer 1 1 1 0 0 0

Food Warmer 1 1 1 0 0 0

Grill 3’ 1 1 1 0 0 0

Grill 4’ 1 1 1 0 0 0

Hot Service Unit 1 1 1 0 0 0

Ice Cube Dispenser 1 1 1 0 0 0

Meat Slicer 1 1 1 0 0 0

Meat Tenderizer 1 1 1 0 0 0

Milk Dispenser 1 1 1 0 0 0

Mixer 1 1 1 0 0 0

Mixer - Tabletop 1 1 1 0 0 0

Oven 2 2 2 0 0 0

Puff Pastry Machine 1 1 1 0 0 0

Rice Cooker 1 1 1 0 0 0

Roll Warmer 1 1 1 0 0 0

Salad Bar 1 1 1 0 0 0

Serving Counter - Cold Food 1 1 1 0 0 0

Serving Counter - Hot Food 1 1 1 0 0 0

Steam Kettle 20gl 2 2 2 0 0 0

Steam Kettle 30gl 2 2 2 0 0 0

Tilt Grill 1 1 1 0 0 0

Tilt Kettle 1 1 1 0 0 0

Tilt Kettle 40qt 1 1 1 0 0 0

Vegetable Chopper Buffalo 1 1 1 0 0 0

Vegetable Chopper 1 1 1 0 0 0

Waffle Maker 2 2 2 0 0 0

Warmer/Proofer 1 1 1 0 0 0

Water Heater Booster 1 1 1 0 0 0