A.15.01.04 Appendices (1,2,4-8,10-14).pdf

Internal Store

Number

CONTRACT

AREA

LOCATION

COMMERCIAL ADDRESS

SHORT

CODE

HQCE5W MED-ZONE ITALY AVIANO COMMISSARY

BLDG 1411, AVIANO AB

33081 AVIANO ITALY

AVI

HQCE5Q MED ZONE ITALY VICENZA COMMISSARY

BLDG 2204 CASERMA EDERLE

36100 VICENZA ITALY

VIC

HQCE5J MED ZONE ITALY LIVORNO COMMISSARY

BLDG 56018 CAMP DARBY

56018 TIRRENIA PISA ITALY

LIV

HQCE5X MED-ZONE ITALY NAPLES COMMISSARY

BLDG 2957 US NAVAL SUPPORT SITE

81030 GRICIGNANO D’AVERSA CASERTA ITALY

NAP

HQCE5V MED-ZONE ITALY SIGONELLA COMMISSARY

US NAVAL AIR STATION NAS1

95040 SIGONELLA CATANIA ITALY SIG

APPENDIX 1 FACILITIES LISTING

APPENDIX 2

LIST OF ITEMS THAT MAY REQUIRE REPAIR

ITEM DESCRIPTION OBJECT

CLASS CODE (OCC)

AA Alarm System, Fire with Tableau 2516 AB Alarm System, Intrusion (IDS) Central 2516 AC Alarm System, Refrigeration Monitoring System (RMCS) 2512 AD Local Intrusion Alarm (IDS) (door alarm) 2516

ADR Administrative and Reporting Costs (Program Management) per PWS, including SOMS;

does not include INV costs

AE Personnel Safety Alarm, Restrooms 2516 AF Building / Facility Management System (BMS/FMS) 2512 AG Personnel Safety Alarm, Cold Rooms (per room) 2512 BA Ceilings 2516 BB Eyewash Station 2516 BC Flooring 2516 BD Gates and Fences 2516 BE Gutters and Downspouts 2516 BF Plumbing and Fixtures 2516 BG Roofing (repair of existing) 2516 BH Warehouse Shelving 2521

BI Walls 2516 BJ Doors and Windows 2516 BK Green Roof 2516 BL Skylights 2516 BM SMP Materials 2516 BN Décor and Signs (only Design Criteria standard signs, not mandatory or regulatory) 2516

BO Structual (Repair of existing, inspections and reports as needed) 2516 BP Exterior (Canopies, Columns, Building Walls, sidewalks, parking lot) (CONUS, OFF SITE

LOCATIONS ONLY)

CA Band Saw, Meat (CMPP and CONUS only) 2521 CB Bone Duster (CMPP and CONUS only) 2521 CC Fat Analyser (CMPP and CONUS only) 2521 CD Forming Machine (CMPP and CONUS only) 2521 CE Grinder, Meat (CMPP and CONUS only) 2521 CF Knife Sharpener, Electric 2521 CG Labeler, Tiro and Similar (CMPP and CONUS only) 2521 CH Molder, Meat (CMPP and CONUS only) 2521 CI Packing Machine (CMPP and CONUS only) 2521 CK Rotary Table (CMPP and CONUS only) 2521 CL Sanitizing Machine (CMPP and CONUS only) 2521 CM Tenderizer, Meat (CMPP and CONUS only) 2521 CN Vacuum Packing Machine (CMPP and CONUS only) 2521 CO Vacuum Station System, Centralized (CMPP and CONUS only) 2521 CP Grease/Oil Separators and Sludge Traps (CMPP + KCS) 2516 CQ Slicer, Meat (CMPP and CONUS only) 2521 CR Converger (CMPP and CONUS only) 2521 CS Meat Tumbler (CMPP and CONUS only) 2521 CT Box Maker (CMPP and CONUS only) 2521 CU Hydraulic Meat Lift (CMPP and CONUS only) 2521 CV Generator, Diesel (more than 50kW) (KCS, CMPP & CDG) 2521 CV Generator, Diesel (more than 50kW) (KCS, CMPP & CDG), Monthly (11 each) 2521 CW Packing Machine (purchased after 2012) (CMPP and CONUS only) 2521 CW Packing Machine (purchased after 2012) (CMPP and CONUS only), monthly (11 each) 2521

APPENDIX 2 - List of Items Than May Require Repair

ITEM DESCRIPTION OBJECT

CLASS CODE (OCC)

CX X Ray System, Food Processing (CMPP and CONUS only) 2521 DA Doors, Automatic Entrance and Exit 2521 DB Doors, Motor Driven & Manual (Warehouse, Sectional, Rollup or Sliding) 2521 DC Bumper Doors (Impact Doors) 2516 EA Electrical System 2516 EB Electronic Key Box 2521 EC Emergency Lighting, Central with Battery Control NOT Exit lights 2516 ED Emergency Lighting, Individual (battery operated) NOT Exit Lights 2521 EF Distribution Panel, Electrical 2516 EH Insect Light, UV 2521 EI Photovoltaic System 2521 EJ Lightning Arrestor 2516 EK Exit Light (total per store) 2516

EL Fixed Wire Testing (Regulatory requirement, 4 year interval) 2516 FA Fire Control Ventilation System 2516 FB Fire Extinguishers (portable & wheeled, DeCA owned only) 2516 FC Fire Protection and Flue Flap 2516

FD Fire Protection Door (only those connected to Fire Alarm System) 2516 FE Smoke Detector (NOT connected to Fire Alarm System 2521

FF Sprinkler System (Annual) 2516 FG Sprinkler System (monthly PMI) 2516 FH Wall Hydrant (each) 2516 FI Exhaust Hood with extingushers (Ansul & similar), includes cleaning 2516 FJ Smoke Extractor (each) 2516 FK Fire Rated Door (NOT connected to Fire Alarm System) 2516 GA Auto Door Armored (stores after 2007) 2521 GB Fire Alarm System (stores after 2007) 2516 GC Truck Retaining System, Hydraulic (Auto Chock Blocks) with interlock to door or dock leveler

GD Heating Distribution System (pumps & piping, includes radiators) (stores after 2007) 2512

GE Ventilation System (stores after 2007) 2512 GF Air Conditioning System (stores after 2007) 2512 GG Automatic Window Blinds (sensor controlled) 2516 HA Air Curtain 2512 HB Boiler Plant 2512 HC Boiler, Steam 2512 HD Heating Distribution System (pumps & piping, includes radiators) 2512 HE Oil or Natural Gas Burner 2512 HF Warm Air Blower 2512 HG Ventilation System (without heating or cooling coil), Exhaust Fans 2512 HH Air Conditioning System 2512 HI Split Unit Air Conditioning (includes indoor & outdoor unit) 2512 HJ Chimney 2516 HK Neutralizing System, Condensate (for chimney) 2521 HL Multisplit Unit Air Conditioning with up to 4 inside units (includes indoor & outdoor units) 2512

INV Inventory and Labelling Updates per PWS, not initial 100% 2516 LA Lighting, Outside 2521 LB Lighting, Sales Area 2521 LC Lighting, Warehouse 2521 LD Lighting, Interior (offices, bathrooms & technical rooms) 2521

ITEM DESCRIPTION OBJECT

CLASS CODE (OCC)

LE Lighting, Centrally Controlled (DALI, KNX, etc.) 2521 MA Charger, Battery 2521 MB Forklift 2521 MC Handicap Cart 2521 MD Hydraulic Elevating Platform (Dock Leveler/Loading Ramp) 2521 ME Pallet Jack, Electric 2521 MG Ramp, Mobile Loading 2521 MH Spinwrapper (CMPP, CDG & CDK only) 2521 MI Mobile Work Platform (Scissors lift & similar) 2521 MJ Pallet Jack, Manual (PM only) 2521 MK Pallet Jack, High Lift Electric 2521 ML Ladders, All 2521

MM Water Distilling System (forklift charging area) 2516 MN Platform Cart, Hydraulic (up to 300kg capacity) 2521 MO Mobile Personnel Lift 2521 OA Oven, Baking and Roasting 2521 OB Oven, Pizza 2521 OC Oven, Proofer 2521 OD Oven, Convection Countertop 2521 OE Oven, Convection Upright 2521 OF Oven, Baking Roll in 2521 OG Oven, Proofer Roll in 2521 RA Compound System with Compressors 2512 RB Condensing Unit 2512 RC Condenser (Fan Unit) < 2 sqm 2512 RD Display Case including Evaporator 2512 RE Display, Self Contained (Stand Alone Display) 2512 RF Refrigerated Trailer 2512 RG Retarder, Bakery (refrigerated) 2512 RH Walk-in including Evaporator, Chill (without Condensing Unit) 2512 RI Bakery Cabinet, Self Service 2521 RJ Misting or Fogging System (Produce) 2521 RK Ethylene Gas Filter (Produce) 2521 RL Compound System withCompressors, CO2 2512 RM Condenser (Fan Unit) > 2 sqm 2512 RN Walk-in including Evaporator, Freeze (without Condensing Unit) 2512 RO Refrigeration Leak Detection System 2512 RP Walk-in Doors, Insulated (slide or swing CONUS ONLY) 2512 SA Baler 2521 SC Cabinet, Food Warming 2521 SE Compressor, Air 2521 SF Conveyor Belt 2521 SG Cranes, Hoists and Elevator Systems 2521 SH Dispensers, Various 2521 SI Exhaust Hood with ventilation fan 2521 SJ Generator, Diesel 2521 SK Grill, Rotary Electric (Rotisserie) 2521 SM High Pressure Cleaner 2521 SN Ice Maker 2521 SO Intercom and Paging Systems (PA) 2521 SP Polisher, Floor or Burnisher 2521 SQ Safe 2521 SR Scale and Scale Labeler 2521 SS Scrubbing Machine 2521 ST Panini Grill 2521 SU Slicer (Bread, Deli, Bistro) 2521

ITEM DESCRIPTION OBJECT

CLASS CODE (OCC)

SV Sweeper, Warehouse 2521 SW Video Monitoring System (Security Cameras & CCTV) 2521 SX Water Heater, Electric 2521 SY Water Treatment System (building water supply) 2516 SZ IBM Register scale (annual calibration only) 2521 TA Kitchen Unit (including Appliances) 2521 TB Sales Area Shelving 2521 TC Locking System, Doors (with master key and security card) 2521 TD Disposal, Hazardous Waste and Accountable Equipment (requires DeCAF 40-108) 2516

TE Grease/Oil and Gas Separators and Sludge Traps 2516 TF Industrial Kitchen Equipment (Mixers etc., not fixed installation) 2521 TG Industrial Electrical Tools 2521 TH Labeler (without scale) 2521 TI Office Equipment (non electric) 2516 TJ Industrial Washer or Dryer 2521

TK

Electrical Isolation Test (also Electrical Resistance test, mobile government owned electrical devices only, no IT equipment, IAW Host Nation requirements, i.e. DGUV) 2521

TL Battery Backup System (UPS) (fixed installation) 2521 TM Loading Area Surfaces (sole DeCA use locations only) 2516 TO Facility Walk Through (visual inspection) (record & report to store staff) 2516 TP Electronic Hand Dryer (Airblade & similar) 2521 TQ Automatic Pressure Regulator 2521 TR Storage Container, Metal (shipping & similar, not storage sheds) 2521 TS Transportation, Oversized Items (only as authorized by HQ's staff) 2521 TT Scale, Pallet (larger than 30lbs capacity, less than 3000lbs) 2521 TU Scanner, 3D (for shipping operations) 2521 TV Heat Reclaim System 2512 TW Fall Protection System (located on roof) 2516 TX Vehicle Scale (for shipping operations) 2521 TY Water Heater, Natural Gas 2521 TZ Water Heater, High Pressure Steam 2521 UA Lobster Tank (CONUS ONLY) 2521 UB CEIP Installs (Used for new equipment installs where DeCA Equipment Branch has purchased via separate contract)

ZZ Diagnostic Center for Remote Monitoring & Alarms (only if no centralized monitoring contract is in place)

APPENDIX 4

EMERGENCY REPAIR AUTHORIZATION PROCEDURE AND

RESTRICTED PROTOCOL PROCEDURES

Criteria for Emergency Work Orders The situations/criteria identified in this document are considered to be emergencies. If a situation not included in the document arises at the store and the store firmly believes their situation meets the emergency criteria (potential for loss of perishable goods and potential harm to personnel or customers) then the store management needs to contact the respective store Field Engineer/Field Operations Specialist immediately. The Field Engineer/Field Operations Specialist will determine if an emergency work order needs to be opened.

PROCEDURE FOR EMERGENCY REPAIR AUTHORIZATION STEPS

1. Authorized Government personnel generates Emergency Order (SOMS) for only situations covered below.

2. KO will be involved if the quote exceeds EUR3,000.00

3. On-site personnel make initial contractor contact.

4. Authorized Government personnel provides KO/COR with the following information:

What needs repair? DECA INVENTORY NUMBER Status of the associated backup system(s) and mission priority.

Estimated total cost and schedule to repair to determine the approval authority.

5. Contractor performs diagnostic and develops estimated cost (Within 3 hours).

6. Contractor (by SOMS or e-mail) sends work order quote to KO, Field Engineer/Field

Operations Specialist

7. KO/COR review and approve work in writing (SOMS or e-mail).

8. Contractor completes the repair or mitigation.

Refrigeration Emergency Examples:

a. PHASE LOSS Power Failure

b. HIGH SUCT Equipment/Compressor Failure

c. LOST BOARDS, RELAYS or SENSORS

d. COMM FAIL Communication Failure within 4k/5k network.

e. Any noisy refrigeration fan

f. Any refrigeration leak

APPENDIX 4

EMERGENCY REPAIR AUTHORIZATION PROCEDURE AND

RESTRICTED PROTOCOL PROCEDURES

Note: Any call for repairs to any self-contained merchandiser cases must be placed only during normal work hours.

Heating Ventilation Air Conditioning

1. Air Conditioning failure in any area of the store

2. Any heating issue in the store

3. Any exhaust fan system failure.

Door

1. Any problem with exterior doors to include exterior sliding doors that compromises security, safety or customer access to the building.

2. Loading dock door not properly operating.

3. If a dock leveler malfunctions in a position that prevents the overhead door from closing and securing the building.

4. Inoperable Refrigerated walk-in cooler doors

Electrical

1. Loss of power in any area of the store.

Roof

1. Roof leaks in the administrative area, sales area, warehouse and deli bakery area.

Plumbing

1. Bathroom toilet, lavatories or sinks overflowing onto the floor

2. Store drains clogged up/backed up.

3. Hot water not available anywhere in the facility.

4. Any major water leaks (pipe breaks or major running water)

5. Any frozen water pipe situation or pipe or hose bib breakage

Alarms

1. Any fire alarm going off or findings by the Fire Chief (if covered by the Enterprise contract)

2. Any security alarm going off (if covered by the Enterprise contract)

Equipment

1. Ovens and Proofers –any fault that prevents operation

2. Central Meat Processing Plant processing Equipment (where applicable)

APPENDIX # 5-1

INVENTORY LIST AND PREVENTIVE MAINTENANCE SCHEDULE

(Example Form)

SHORT

CODE

INVENTORY

NUMBER

ITEM

CODE

OBJECT CLASS

CODE EQUIPMENT TYPE

MANUFACTURER

NAME MODEL # SERIAL #

YEAR

PURCHASED DeCA BARCODE

SUBLOCATION

(Physical)

PM

INTERVAL

CALENDAR WEEK(S) PM

SCHEDULED

BUD 123456 XZ 1234 Handicap Cart Sterling ZZ-000 1234567 1998 DE0000000 Warehouse 4 1.14.32.48

Instructions For Maintenance Contract Inventory Completion

Text 3 digits

Number 6 digits

Text 2 digits

Number 4 digits

Text Matches Item Code

List

Text

Text Exactly as on

Data Plate

Text Exactly as on

Data Plate

Date YYYY format

Text Exactly as on

Label

Text

Text 1 digit

Number each 2 digits.

By multiple separate with a comma

Correct cell formatting and required length. All formatting done using English (US) in data processing programs

APPENDIX #5-2

Detailed Instructions for Completing Consolidated Maintenance Contract Inventory

COLUMN INSTRUCTIONS FORMAT &

LENGTH

Short Code When printed on label, no space or dash shall be placed between this and the following 6 digit Inventory Number

Text, 3 letters, Uppercase

Inventory Number When printed on label, no space or dash shall be placed between this and the preceding 3 letter Short Code

Number, 6 digits

Item Code See details at right Text, 2 letters, Uppercase

Object Class Code See details at right Number, 4 digits

Equipment Type Use description from Item Code list. Normally this is Attachment #2 Text, length as needed

Manufacturer Name Enter exactly as on data plate to include spaces, slashes and similar Text, length as needed

Model Number Enter exactly as on data plate to include spaces, slashes and similar Text, length as needed

Serial Number Enter exactly as on data plate to include spaces, slashes and similar Text, length as needed

Year Purchased See details at right Date, 4 digits, YYYY

DeCA Barcode Purple & white or White tag with barcode on it. For ease of entry recommend use of a handheld scanner

Text, 2 letters & 7 digits

Sub Location (Physical)

Enter the actual location at the facility. For installed refrigerated units enter the case Position number or CAN bus address. Mobile items will need to be updated at regular intervals

Text, length as needed

PM Interval See details at right Text, 1 letter, Uppercase

Calendar Weeks PM Scheduled

When multiple are needed based on PM Interval then enter with a comma between each

Number, 2 digit

Appendix #5-2

Detailed Instructions for Completing Consolidated Maintenance Contract Inventory

SPECIFIC INSTRUCTIONS

Do not use the words Unknown or Missing; instead use Not Found when the data element could not be found and Unreadable if present but unable to correctly read

Blanks in the first nine columns are not permitted, for facility Item Codes enter the date of construction for the building

Under Equipment Type, use the exact description provided in Attachment #2

A Ventilation System is defined as those which have ductwork and controls (temperature, time, etc).

An Exhaust Fan is any fan installed with NO ductwork, regardless of size

For items you are unsure of ask the Field Engineer prior to entering data

DeCA barcode required for all accountable items, generally equipment only. Exception is the Display, Bakery Dry

Sub-location is the actual location in the facility. MHE should be assigned to Warehouse, Displays to Sales Area.

When possible add the Position Number or CAN address for refrigeration for ease of locating. In General logical descriptions to functional area. Examples: Technical Room, Deli, Bakery, Attic, Outer Receiving Area and similar.

Use room number if available. In Germersheim and KCS include the Building number and or Warehouse letter.

Appendix #5-2

APPENDIX #6

REFRIGERANT USE LOG

SERVICE

DATE

TECHNICIAN

NAME

COMPANY

NAME

REASON FOR

SERVICE

KGs REF.

ADDED

KGs REF.

REMOVED

DESTINATION

RECOVERED

REFRIGERANT

CORRECTIVE ACTIONS FOR

LOSSES/OTHER REMARKS

12-Sep-19 R. Smith Xiggle low refrigerant 5 n/a n/a

APPENDIX 6 Refrigeration Use Log.xlsx 1 2/25/2022 3:26 PM

APPENDIX #7

Example Inventory Tag

INVENTORY TAG FOR EQUIPMENT

LOCATED IN DECA FACILITIES.

DIMENSIONS ARE APPROXIMATE.

BUD123456

2.75 inches (7 cm)

1 inch (2.5 cm)

TAG SHALL HAVE A BLUE

BACKGROUND AND WHITE

LETTERS AND NUMBERS

REQUIRED REPORTING DATA

(Example Form)

Appendix # 8

INVOICE

NUMBER

REPAIR

DATE CALL TYPE

WORK ORDER OR PM

NUMBER

ITEM

CODE

SHORT

CODE

INVENTORY

NUMNER

OBJECT

CLASS

CODE PM COST

LABOR

COST

MATERIAL

COST

WORK ORDER

TOTAL

8 Digits 7 Digits 2 Digit 12 Digits 2 Digits 3 Digits 6 Digits 4 Digits 8 Digits 8 Digits 8 Digits 8 Digits

DDMMMYY

12506001 5-Mar-01 UM 123UM0000123 XZ BUD 123456 1234 123456.78 123456.78 123456.78 123456.78

12506001 EM 123EM0000124

OR

12506002 7-Mar-01 PM 123PM0000123 XZ BUD 123456 1234 123456.78 123456.78 123456.78 123456.78

12506002 PM 123PM0000124

REPORT TOTAL 123456.78

APPENDIX 08 Reporting Data Requirements.xlsx 1

APPENDIX 10

CONTRACTOR WORK VERIFICATION LOG (sign in sheet)

ENTER INFORMATION IN BLOCK LETTERS ONLY ALL FIELDS MUST BE COMPLETED

PERSON NAME COMPANY PHONE NUMBER

ORDER NUMBER(S) or REASON

FOR VISIT

ARRIVAL TIME

(DD/MMM/YYYY,

HHMM)

TIME

(DD/MMM/YYYY,

HHMM) SIGNATURE

J. Smith Xiggle 0152-12345678 234UM0000012 12-03-2019 0915 12-03-2019 1145

Appendix #11 DeCA Temperature Standards

DeCA QUALITY STANDARDS

TEMPERATURE

DESCRIPTION FAHRENHEIT (°F) CENTIGRADE (°C)

Display Case Entering Air Temperature Limits Produce +36 to +40 +2 to +4 Deli, Clerk Service +34 to +38 +1 to +3 Fresh Meat +22 to +26 -6 to-4 Milk Roll-in +26 to +30 -4 to -1 Multideck Dairy +30 to +36 -1 to +2 Chest, Ice Cream (includes Jumbo Wide Island)

-28 to -22 -33 to -30

Frozen Food (includes Jumbo Wide Island)

-12 to -5 -24 to -20

Multideck Frozen Food -8 to -3 -22 to -19 Multideck Pre-Pack Meat +28 to +32 -2 to 0 Multideck Meat +24 to +28 -4 to -2 Dual-Temp Meat -12 to -3 -24 to -19 Glass Door Frozen Food -6 to -1 -21 to -18 Bakery Display +36 to +40 +2 to +4 Egg Spot Merchandiser +36 to +40 +2 to +4 Multideck Deli, Self Service +32 to +35 0 to +2 Glass Door Ice Cream -15 to -10 -26 to -23 Multideck Ice Cream -15 to -12 -26 to -24 Glass Door Medium Temp. +25 to +29 -4 to -2 Fish Case +28 to +34 -2 to +1

Reach-In Storage Box Temperature Limits Blast Freezer -25 to -15 -32 to -26 Medium Temp Reach-in +36 to +40 +2 to +4 Low Temp Reach-in -6 to -2 -21 to -19

Walk-In Storage Room Temperature Limits Controlled Temp Storage +60 to +65 +15 to +18 Candy Storage +58 to +65 +14 to +18 Dairy Storage +34 to +37 +1 to +3 Frozen Food Storage -10,to 0 -23 to -18 Carcass Storage w/Hose Bib +32 to +36 0 to +2 Fresh Meat Chill Storage +28 to +32 -2 to 0 Meat Holding +28 to +32 -2 to 0 Meat Processing +46 to +50 +8 to +10 Meat Wrapping +46 to +50 +8 to +10 Deli Storage +34 to +37 +1 to +3 Produce Storage +34 to +40 +1 to +4

Appendix #11 DeCA Temperature Standards

DESCRIPTION

FAHRENHEIT (°F)

CENTIGRADE (°C)

Walk-In Storage Room Temperature Limits Produce Processing +55 to +68 +13 to +20 Produce Ambient Storage* +68 to +72 +20 to +22 Bakery Cooler +34 to +37 +1 to +3 Bakery Freezer -10 to 0 -23 to -18 Pre-Packaged Meat Cooler +32 to +36 0 to +2 Hard Chill Storage +26 to +30 -3 to -2 Fresh Fish Chill Storage +28 to +32 -2 to 0 Poultry Chill Storage +28 to +32 -2 to 0 Prepackaged/Poultry Chill Storage +38 to +32 -2 to 0 Ice Cream Freezer Storage -15 to -10 -26 to -23 *Bananas, Onions, Potatoes, and Tomatoes

Room Environmental Limits Sales Area and Checkout Area Cooling: 50% Maximum Relative Humidity* and 72 to 75OF (22 to 24C) Heating: 50% Maximum Relative Humidity* and 68 to 71F (20 to 22C)** ADP Room Cooling: 72 to 78F (22 to 26C) Heating: 68 to 72F (20 to 22C) All Other Areas** Cooling: 76 to 80F (24 to 27C) Heating: 68 to 72F (20 to 22C)

Set controls at a maximum of 40% relative humidity, but the environment is not deficient until 50% relative humidity is reached.

** If the system has night setback, let temperature fall to a minimum of 60F (16C) during hours that the commissary is closed.

Should the temperature rise above 72F (22C) during the winter due to internal load, the cooling, should not start until the temperature reaches the temperature requirements for summer.

DeCA Quality Standards

Appendix #12 DeCA Lighting Criteria

EUROPE – Local standards may be more stringent and therefore apply. In general the most stringent rule, regulation or requirement applies. These criteria only apply when replacing fixtures.

RM. NO. ROOM NAME FC

(LUX)

TYPE REMARKS

1 ENTRY VESTIBULE 20 (220) FLUORESCENT

2A/B/C EXIT VESTIBULE 20 (220) FLUORESCENT

3A/B CART RETURN VESTIBULE 20 (220) FLUORESCENT

4 CASHIER'S OFFICE 50 (550) FLUORESCENT NOTE 15

5 CASH COUNTING ROOM 50 (550) FLUORESCENT NOTES 9,15

6 CUSTOMER SERVICE

MANAGER'S OFFICE

50 (550) FLUORESCENT NOTES 9

7 CUSTOMER WAITING 30 (320) FLUORESCENT NOTES 2,15

8 CART STORAGE 75 (810) FLUORESCENT NOTES 2,15

9 CUSTOMER SERVICE

DESK/I.D.

75 (810) FLUORESCENT NOTES 2,15

10 CUSTOMER RESTROOM

(MEN)

30 (320) FLUORESCENT 50 FC (550 LUX)

ACCENT OVER

LAVATORIES; NOTES

9, 14, 15

10A CUSTOMER RESTROOM

VESTIBULE (MEN)

30 (320) FLUORESCENT NOTE 14, 15

11 CUSTOMER RESTROOMS

(WOMEN)

30 (320) FLUORESCENT 50 FC (550 LUX)

ACCENT OVER

LAVATORIES, NOTES

9, 14, 15

11A CUSTOMER RESTROOM

VESTIBULE (WOMEN)

30 (320) FLUORESCENT NOTE 14, 15

12 STORE DIRECTOR 50 (550) FLUORESCENT NOTE 9

13 ADMIN ENTRY VESTIBULE 20 (220) FLUORESCENT NOTES 15

14 ADMIN CORRIDOR 20 (220) FLUORESCENT NOTES 15

15 ADMIN AREA 50 (550) FLUORESCENT NOTES 15

16 EMPLOYEE BREAK ROOM

(MAIN)

50 (550) FLUORESCENT NOTES 9, 14, 15

17 TRAINING ROOM 50 (550) FLUORESCENT NOTES 7,9, 14, 15

18 STORE ADMINISTRATOR 50 (550) FLUORESCENT NOTE 9

19 STORE MANAGER'S OFFICE 50 (550) FLUORESCENT NOTE 9

20 JANITOR'S CLOSETS A/B/C/D 20 (220) FLUORESCENT NOTE 9

21A/B VESTIBULE (STAGING TO

SALES)

20 (220) FLUORESCENT

22 ADMIN STORAGE 30 (320) FLUORESCENT NOTE 9

23 DAMAGED MERCHANDISE 50 (550) FLUORESCENT

24 DAMAGED MERCH SALES

NICHE

75 (810) FLUORESCENT SWITCH WITH SALES

AREA LIGHTS.

25 LOCKER ROOM (WOMEN) 20 (220) FLUORESCENT NOTES 9,15

26 EMPLOYEE RESTROOM

(WOMEN)

20 (220) FLUORESCENT 50 FC (550 LUX)

ACCENT OVER

LAVATORIES, NOTES

9,15

26A RESTROOM VESTIBULE

(WOMEN)

20 (220) FLUORESCENT

27 EMPLOYEE RESTROOM

(MEN)

20 (220) FLUORESCENT 50 FC (550 LUX)

ACCENT OVER

LAVATORIES, NOTES

9,15

27A RESTROOM VESTIBULE

(MEN)

20 (220) FLUORESCENT

28 LOCKER ROOM (MEN) 20 (220) FLUORESCENT NOTE 15

MINIMUM COMMISSARY ILLUMINATION STANDARDS

29 CONTROLLED TEMP

STORAGE

30 (320) FLUORESCENT NOTES 10,13,14

30 CONTRACT STOCKER

STORAGE

50 (550) FLUORESCENT NOTES 9,15

31 MECHANICAL ROOM 30 (320) FLUORESCENT NOTE 15

31B CISIC (COMMUNICATIONS) 50 (550) FLUORESCENT NOTE 15

32 SENSITIVE STORAGE 30 (320) FLUORESCENT NOTES 9,15

33 OPERATING SUPPLY

STORAGE

30 (320) FLUORESCENT NOTES 9,15

34 MEDICAL FOOD INSPECTION

OFFICE (VET)

50 (550) FLUORESCENT NOTE 9

35 RECEIVING MANAGER'S

OFFICE

50 (550) FLUORESCENT NOTE 9

36 RECEIVING 30 (320) FLUORESCENT NOTE 15

37 STAGING AREA 30 (320) FLUORESCENT NOTE 15

38 MHE CHARGING AREA 30 (320) FLUORESCENT NOTE 15

39 MASS DISPLAY AREA 75 (810) FLUORESCENT NOTES 2,4

40 HBC SALES 75 (810) FLUORESCENT NOTES 2, 14, 15

41 PLANT DISPLAY AREA 75 (810) FLUORESCENT NOTES 2,4

42A/B PRODUCE SALES AREA 75 (800 FLUORESCENT 100 FC (1100 LUX)

ACCENT LTG. OVER

ISLAND PRODUCE

DISPLAY. NOTES

2,3,4,5, 14, 15,23

43 PRODUCE CHILLED

STORAGE

30 (320) FLUORESCENT NOTES 10,12,13,14

44 PRODUCE PROCESSING/

AMBIENT STORAGE

50 (550) FLUORESCENT NOTES 11,13,14

45 PRODUCE MANAGER'S

OFFICE

50 (550) FLUORESCENT NOTE 9

46 FISH DISPLAY 75 (810) FLUORESCENT NOTES 2,3,5

47 MEAT/PROD OP

SUPPLY STORAGE

30 (320) FLUORESCENT NOTES 9,15

48 BREAK ROOM (MEAT/PROD) 30 (320) FLUORESCENT NOTE 15

49 UNISEX RESTROOM 30 (320) FLUORESCENT NOTES 9,15

50 MEN'S LOCKER ROOM

(MEAT/PROD)

20 (220) FLUORESCENT NOTE 15

51 MEN'S RESTROOM

(MEAT/PROD)

20 (220) FLUORESCENT 50 FC (550 LUX)

ACCENT OVER

LAVATORIES, NOTES

9,15 &

52 WOMEN'S LOCKER ROOM

(MEAT/PROD)

20 (220) FLUORESCENT NOTE 15

53 WOMEN'S RESTROOM

(MEAT/PROD)

20 (220) FLUORESCENT 50 FC (550 LUX)

ACCENT OVER

LAVATORIES, NOTES

9,15

54 RECEIVING AISLE 30 (320) FLUORESCENT NOTE 15

55 MEAT PROCESSING 70 (750) FLUORESCENT NOTES 11,13,14

56 MEAT WRAPPING 70 (750) FLUORESCENT NOTES 11,13,14

57 MEAT MANAGER'S OFFICE 50 (550) FLUORESCENT NOTE 9

58 MEAT RESTOCKING AISLE 50 (550) FLUORESCENT 100 FC (1100 LUX)

ACCENT OVER

SINGLE DECK FRESH

MEAT DISPLAY

CASES, NOTES 2,3,4,5

59 MEAT CHILL STORAGE 30 (320) FLUORESCENT or LED NOTES 10,12,13,14

60 FAT AND BONES STORAGE 20 (220) FLUORESCENT or LED NOTES 10,12,13,14

61 PREPACKAGED MEAT CHILL

STORAGE

30 (320) FLUORESCENT or LED NOTES 10,12,13,14

62 POULTRY CHILL STORAGE 30 (320) FLUORESCENT or LED NOTES 10,12,13,14

63 MECH CHASE TO MEZZ 10 (110) FLUORESCENT

64 VESTIBULE-

RECEIVING/FROZEN FOOD /

DAIRY

20 (220) LED NOTE 19

65 AISLE (RECV'G TO SALES) 20 (220) FLUORESCENT NOTE 15

66 DAIRY SALES 75 (810) FLUORESCENT NOTES 2,3,4,15

67 DAIRY CHILL STORAGE 30 (320) FLUORESCENT or LED NOTES 10,12,13,14

68 FROZEN FOOD STORAGE 30 (320) LED NOTES 12,13,14,19

69 SALES 75 (810) FLUORESCENT NOTES 1,2, 14, 15, 22,

24. FC ON VERTICAL

PLANE AT 30" AFF AT

GONDOLA FACINGS

SHALL BE NOT LESS

THAN 50% OF

HORIZONTAL FC

INDICATED.

70 DELI SERVICE AREA 75 (810) FLUORESCENT NOTES 2,3,5,15

71 BAKERY/DELI DISPLAY AREA 75 (810) FLUORESCENT NOTES 2,3,5,15

72 BAKERY SERVICE AREA 75 (810) FLUORESCENT NOTE 15

73 DELI PREPARATION AREA 50 (550) FLUORESCENT NOTE 15

74 BAKERY PREPARATION

AREA

50 (550) FLUORESCENT NOTE 15

75 BAKERY CHILL STORAGE 30 (320) FLUORESCENT or LED NOTES 10,12,13,14

76 BAKERY FREEZER STORAGE 30 (320) LED NOTES 12,13,14,19

77 DELI CHILL STORAGE 30 (320) FLUORESCENT or LED NOTES 10,12,13,14

78 BAKERY/DELI DRY STORAGE 30 (320) FLUORESCENT

79 BAG STORAGE 30 (320) FLUORESCENT NOTE 9

80 BAGGER BREAK ROOM 30 (320) FLUORESCENT NOTE 15

81 CHECKOUT 60 (640) FLUORESCENT NOTES 2,15

82 SINGLE LINE QUEUING 60 (640) FLUORESCENT NOTES 2,15

83 MECHANICAL MEZZANINE 20 (220) FLUORESCENT NOTE15

84 VENDOR ROOM 50 (550) FLUORESCENT NOTES 9,15

85 SEAFOOD CHILL STORAGE 30 (320) FLUORESCENT or LED NOTES 10,13,14

86 BAGGER RESTROOM 30 (320) FLUORESCENT NOTES 9,15

87 PERISHABLE MANAGER 50 (550) FLUORESCENT NOTE 15

88 SEMI-PERISHABLE

MANAGER

50 (550) FLUORESCENT NOTE 15

89 ZONE MANAGER 50 (550) FLUORESCENT NOTE 15

90 REGION MGT. SUPPORT 50 (550) FLUORESCENT NOTE 15

91 REGION MGT. SUPPORT 20 (220) FLUORESCENT NOTE 15

STORAGE

92 CONFERENCE ROOM 50 (550) FLUORESCENT NOTES 7, 9, 15

--- TUNNELS 10 (110) FLUORESCENT LIGHTED PILOT

SWITCH AT TUNNEL

ENTRANCE

--- ABOVE WALK-IN

COOLERS/FREEZERS

10 (110) FLUORESCENT LIGHTED PILOT

SWITCH AT

OVERHEAD ACCESS

LOCATION

--- EXTERIOR CANOPIES 10 (110) FLUORESCENT OR LED LOW TEMPERATURE

BALLAST

--- PARKING LOTS

0-150 LF FROM BUILDING

MORE THAN 150 LF FROM

BUILDING

5 (55) 1 (11)

METAL HALIDE or LED

REFER TO ¶ 1.16

END OF TABLE

LIGHTING DESIGN REQUIREMENTS NOTES: For illumination standards.

1. Refer to DeCA Guide Spec 26 51 00, paragraph 7 for fluorescent lighting requirements.

2. Use fluorescent lighting for sales area illumination.. Except as specified by Note 20, 22, or 23, design Sales area and check out area general lighting so that it is controlled in two circuits by the RMCS controller, with RMCS manual switching on wall at customer service desk to over-ride the RMCS timer function (Refer to Design Standard Plate 26 51 00-02). Provide approximately half the required FC lighting level for night stocking on each lighting circuit. These two circuits are to be alternated nightly so that both groups of lamps will have approximately the same life expectancy. Display case lights and accent lights shall be controlled by the RMCS. Design sales area fluorescent lighting perpendicular to runs of gondola display shelving. Overall design shall provide for uniformity of illumination at both high and low-lighting levels. Both checkout and sales area shall have some lights that remain on at all times for night lighting (Refer to ¶ 14).

3. Design lighting above display cases to specifically enhance the product appearance and provide identity and personality to the department. Soft white fluorescent lighting (3000°K) is recommended for red meat displays.

4. Special accent highlighting of 100 FC is required over the island produce cases, island dairy cases, plant display, and mass display area. These shall be controlled by the accent lighting circuit on the RMCS, including manual override. Consider suspended parabolic louvered fluorescent fixtures or track lighting with ceramic metal halide lamps with filters to reduce UV and Infrared, and highlight yellows and reds while maintaining good green reproduction. Metal halide lamps should have 12,000 hour (minimum) average rated life. LED modules offering similar beam distribution, with 3500K color and minimum CRI of 82, may be utilized provided a 20-year life-cycle cost analysis indicates they are competitive with the other options.

5. Provide RMCS control and local switching for area overhead and accent lighting in meat, fish, deli, and bakery display areas.

6. All timer functions, manual override and reset switching for the sales area are provided under Division 23

RMCS.

7. In Training Room 17 and Conference Room 92, provide reduced light level capability to accommodate projection equipment, either separately switched fluorescent fixtures, dimmable fluorescent fixtures, or incandescent down lights.

8. Not used.

9. Occupancy sensors of the appropriate type shall be evaluated for use in office areas, storage rooms, restrooms, training rooms and areas subject to intermittent occupancy.

10. Cooler walk-in storage rooms require 0 deg F electronic ballasts and gasket sealed waterproof fixtures.

11. Produce Processing, Meat Processing and Meat Wrapping Rooms require 0 deg F electronic ballasts and gasket sealed waterproof fixtures.

12. Provide 3-way light switches with pilot lights on the exterior of cold storage rooms and other storage rooms as appropriate.

13. Provide vapor-tight seal at all wiring penetrations of walk-in boxes and process rooms. Seal conduits inside around wires as well as around the outside of the conduit. Run conduit (PVC) exposed inside refrigerated space from fixture to fixture to minimize the number of penetrations. Only one penetration for the lighting shall be made into the room.

14. Provide emergency lighting for egress and life safety. Use some of the fixtures normally operating on the POS system generator with minimal required supplementary battery-operated egress lighting. Batteries shall be remotely located outside of refrigerated areas. Provide fluorescent emergency lighting fixtures in restrooms. Emergency lights on emergency generator circuits should be switched with the normal lighting in the space, unless they are also designated unswitched "night lights". Unswitched night lights should be kept to a minimum (Ref. Criteria ¶ 14).

15. Provide fluorescent emergency lighting fixtures in these areas for occupant convenience and comfort that operate off the POS system generator. Provide supplemental battery-operated lighting in stairwells and hazardous areas, and where required for life safety egress.

16. Not Used.

17. Not used.

18. Not Used.

19. Frozen food storage rooms require LED lighting units..

20. Not Used.

21. Not used

22. Where "daylight harvesting" is authorized in individual project guidance, provide electronic dimming ballasts for sales floor lighting. Provide control circuit to dim lights to 50 percent upon signal (contact closure) from the RMCS (except in produce sales).

23. Accent lighting shall be provided over the produce display tables in accordance with Note 4.

24. Provide LED highlighting for the departmental graphics in the sales area. Provide wall-washing fixtures to avoid scalloping or dark areas on sales area walls.

END OF NOTES

SOMS OPEN ORDERS REPORT (Exceeding 35 Days) Appendix #13

Work Order Number

Store Short Code

Inventory Number

Item Code

Object Class Code Statement of Objective

Request for Service

Date

Expected Completion

Date Reason for Delay Te xt a s i n

SO

M

S

As in in ve nt or y lis t

As in in ve nt or y lis t

As in in ve nt or y lis t

As in in ve nt or y lis t

Te xt

En te r f ro m S

O M

S.

F or m at D

D/ M

M M

/Y

YY

Y

Fo rm at D

D/ M

M M

/Y

YY

Y

Te xt

APPENDIX #14

Examples of Preventive Maintenance Checks

Evaporators

Check the evaporators monthly for proper defrosting. Ice accumulation on the evaporator coil can cause inefficiencies in the operation of the system, and can be detrimental to the coil surface itself.

Every six months:

1. Tighten all electrical connections in the electrical panel.

• Check for frayed wiring insulation and corroded terminals, and make certain all spade connections are tight.

2. Check fan motors and blades.

• Do the blades turn freely? Check the blades for unusual wear patterns or stress fractures. Clean the surface of each fan blade. Replace any worn blades and tighten the fan set screws.

• On motors with lubrication fittings, apply the correct lubricant. Replace any motor that is hard to rotate or has worn bearings.

3. Check all defrost heaters.

• Make certain heaters are in the correct position for maximum heat transfer to the evaporator coil. Follow the manufacturer’s recommendations.

• Check each heater for correct amp draw.

• Check the voltage at each heater terminal.

• Make certain the heater terminals are in good condition.

4. Clean the drain pan and check for proper drainage.

• All foreign material should be removed from the drain pan. The pan should drain freely.

• The drain line should be free-draining with visible slope away from the evaporator.

• Check the drain line heater in applications below freezing.

5. Clean the evaporator coil surface.

The following are examples of Preventive Maintenance Checks but all work shall be performed to host nation standards for preventive maintenance and the original equipment manufacturer standards.

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• The coil should be washed periodically to remove dust and other foreign materials that might have been drawn into the fins. A commercial-grade cleaning foam can be used.

Follow the label directions of the appropriate cleaner to clean refrigerant coils.

Compressor Units

Every six months:

1. Tighten all electrical connections.

• Check for frayed wiring insulation and corroded terminals. Replace damaged wiring.

• Make certain all spade connections are tight.

2. Check all electrical components.

• Electrical contactors should be inspected closely for worn and pitted contact points. The points should be cleaned and polished. Check for any discoloration in the conductors, which may indicate a loose wire or a dangerous overcurrent condition. Any foreign material found in the contactor should be removed.

• Inspect the defrost timer motor. Clean the contact points and lubricate the gears of the clock. Make certain the entire clock mechanism rotates freely.

• Check all relays for worn points; replace relay if necessary.

• Check the electrical connections inside the compressor electrical box.

3. Check the operation of the control system.

• Check all pressure controls for proper operation and set points.

• Check the safety controls. Make certain the oil safety and high pressure controls are functioning.

• Check the operation of the room temperature thermostat. Make certain the liquid line solenoid valve closes completely and the compressor pumps down and cycles off.

4. Check the oil level in the compressor.

• The oil level should be at or between one-third and two-thirds of the sight glass.

• Check the operation of the crankcase heater.

5. Check the operation of the defrost controls.

• Under most conditions, the timer should initiate the defrost. Make certain the defrost termination temperature control stops the defrost cycle and allows the evaporator fans approximately 2 min of delay time before restart.

6. Check the condition of refrigerant line insulation.

• Open, torn, or waterlogged insulation provides little benefit to the system. If the insulation is in poor condition, replace it.

7. Check for the proper refrigerant level in the system.

• The liquid line sight glass should be clear and full of liquid refrigerant during normal operation. If not, find and repair the leak, then charge enough refrigerant into the system to maintain a clear sight glass.

8. Check the system superheat at the condensing unit.

• Suction superheat should be checked at the compressor as follows.

o Measure the suction pressure at the suction service valve of the compressor and determine the saturation temperature corresponding to this pressure from a temperature-pressure chart.

o Measure the suction temperature of the suction line about 1 foot back from the compressor using an accurate thermometer.

o Subtract the saturated temperature from the actual suction line temperature.

The difference is superheat.

• Too low a suction superheat can result in liquid being returned to the compressor. This causes dilution of the oil and eventual failure of the bearings, rings or, possibly, valve failure.

• Too high a suction superheat will result in excessive discharge temperatures, which cause the oil to break down and result in piston ring wear and piston and cylinder wall damage.

• For maximum system capacity, suction superheat should be kept as low as practical.

(some manufacturers recommend the superheat at the compressor be no lower than 30°F.) If adjustments to the suction superheat need to be made, the expansion valve at the evaporator should be adjusted. Follow the manufacturer’s recommendations.

9. Check all capillary and super hose lines for signs of wear.

• Make certain all capillary and super hose lines are secure and do not rub against objects that can cause refrigerant leaks.

10. Replace all missing valve caps and unit covers.

Condensers

Every six months (sooner if local conditions cause clogging or fouling of air passages through the finned surface), perform the following:

1. The condenser coil should be cleaned and washed.

• Clean periodically with a brush, vacuum cleaner, pressurized water, or commercially available coil cleaning foam. If a foam cleaner is used, it should not be acid based.

Follow the label directions of the appropriate cleaner.

2. Check the operation of the condenser fans.

• Check that each fan freely rotates.

• Tighten all fan set screws.

• Check the fan blades for signs of stress or other wear features. If any unusual wear is seen, replace the blade.

• Lubricate the motors if applicable. (Most condenser motors are permanently sealed and do not require lubricating.) Replace any motor that is worn.

Important: Fill out a maintenance log and leave it with the owner or with the equipment after each periodic inspection. This log should be available for future reference. It is also advisable to retain a copy of the operating parameters at the time of the inspection.

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