Exhibit_L.1.docx

SECTION L

INSTRUCTIONS, CONDITIONS, AND NOTICES TO OFFERORS

EXHIBIT L.1 MINIMUM EQUIPMENT REQUIREMENTS CHECKLIST

Complete this checklist for each Mobile Food Service Unit offered. Failure to complete this checklist may result in your offer being given no further consideration.

Offeror:_____________________________________ Mobile Food Service Unit No:_____________________________ Date the unit will be operational and available for inspection/evaluation: _____________ Clearly describe the condition, type, size, or other descriptive narrative to demonstrate your unit meets the minimum equipment requirements listed below. (See Section C for complete details regarding minimum equipment requirements). Photographs provided shall be in color and clearly labeled describing what is in each photo for the Evaluation Team’s consideration. The Government Evaluation Team will make the final determinations whether the unit meets the following minimum equipment requirements, based on the Government’s physical evaluation of the equipment and any proposal revisions, if applicable.

REQUIREMENT

1. Fully enclosed. All doors and windows have screens, air curtains, or other means in accordance with current FDA Food Code.

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2. All equipment is sealed to the floor or raised at least 6” inches off the floor by means of an easily cleanable metal leg or foot.

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3. All equipment including the interior of cabinets or compartments, walls, corners, ceilings, floors shall have smooth, easily cleanable surfaces. Equipment surfaces shall be free from channels, crevices, flanges, ledges, sharp or jagged edges or other cleaning obstructions.

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4. Unfinished wood surfaces are not permitted. This requirement does not apply to pallets being used in distributors’ delivery vehicles. Wood pallets are permitted in dry goods storage areas and lunch assembly tents only.

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EXHIBIT L.1 MINIMUM EQUIPMENT REQUIREMENTS CHECKLIST (Cont.)

5. Food contact surfaces shall be constructed of metal, high pressure laminated plastics, wooden cutting boards, or laminated hardwood.

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6. Utility and service lines shall be installed so they do not obstruct or prevent cleaning of floors, walls, and ceilings. Service lines may not be unnecessarily exposed.

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7. All junctures where floors and walls meet shall be coved. All seams, cracks, and junctures where walls and ceilings meet shall be sealed.

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8. All pipes, fittings, and hoses shall comply with the appropriate codes. No galvanized material is allowed throughout the plumbing system where potable water is stored and used, or in the food splash zone.

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9. Space around pipes, conduits or hoses that extend through cabinets, floors, or outer walls shall be sealed and the seal shall be smooth and easily cleanable.

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10. Light fixtures, light bulbs, and light tubes shall be shielded, coated, or otherwise shatter resistant.

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11. All non-dedicated electrical receptacles shall be ground fault protected.

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EXHIBIT L.1 MINIMUM EQUIPMENT REQUIREMENTS CHECKLIST (Cont.)

12. Steam table shall hold at least 4 full size hotel pans (12” x 20”) and shall be capable of maintaining a minimum temperature of 140° F.

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13. One, 3-compartment metal sink located inside one of the kitchen units. Each compartment shall be a minimum dimension of 18” wide x 20” long x 12” deep or equivalent volume.

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14. Sink shall be equipped with continuous gravity flow or pressurized hot (120° F.) and cold water. Shall be equipped with a mixing faucet capable of servicing any sink compartment.

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15. Sinks shall have smooth and sanitary drain boards or equivalent drying area.

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16. Food preparation sink.

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17. Hand washing facilities for Contractor’s employees shall be provided within the kitchen unit and in close proximity to all food preparation areas.

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18. The hand washing sink shall be labeled as such (i.e. “Hand Washing Sink”) and be provided with hot and cold water, paper towels, and antibacterial and phosphate free soap.

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EXHIBIT L.1 MINIMUM EQUIPMENT REQUIREMENTS CHECKLIST (Cont.)

19. Hand washing sinks for incident personnel.

a) At least 8 sinks.

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b) 400 gallon gray water storage capacity.

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c) 400 gallons potable water storage capacity.

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d) Hot (101° F. minimum) and cold water.

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e) One paper towel dispenser and one phosphate free soap dispenser for every two sinks.

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f) Adequate self-contained outside lighting.

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20. Electric exhaust system with filters or screens over all cooking equipment (no galvanized material).

a) Grease filter constructed of National Sanitation Foundation (NSF) approved material.

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b) Exhaust system and filters accessible for cleaning.

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c) Provide current certification the automatic fire extinguisher system is in complies with NFPA 1.

EXHIBIT L.1 MINIMUM EQUIPMENT REQUIREMENTS CHECKLIST (Cont.)

21. Waste receptacles, smooth, nonabsorbent, and easily cleanable.

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22. Separate enclosed storage for cleaning supplies, clothing, and insecticide.

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23. Sneeze guards on all food service lines.

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24. Gray water storage, minimum 1,000 gallons.

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25. Refrigeration storage, minimum 1,200 cubic feet storage, capable of maintaining 41° F with a min/max thermometer placed within 8 feet of the entrance.

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26. Freezer storage, minimum 512 cubic feet storage, capable of maintaining 0° F with a min/max thermometer placed within 8 feet of the entrance.

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27. Sandwich Preparation Area maintained at 72° F. or less, with insect and dust control.

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EXHIBIT L.1 MINIMUM EQUIPMENT REQUIREMENTS CHECKLIST (Cont.)

28. Potable water storage, minimum 500 gal. with potable water pumps meeting NWCG Potable Water Standards.

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28 (a) Tank shall have smooth easily cleanable surfaces and shall be designed with an access port for inspection and cleaning. The access port opening shall be flanged upward at least 13mm (1/2 inch) and be equipped with a cover to overlap the opening. The entire inside of the tank shall be visible for an ocular inspection. The tank shall be sloped to drain completely.

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29. Steps and platforms have solid handrails meeting current OSHA standards for handrails and stairs.

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30. Oil spill containment pads or containment units for all stationary equipment with fuel tanks, engines, or any other petroleum container.

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31. Waterproof tent(s) capable of seating 200 persons.

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32. Sturdy, smooth tables and seating to accommodate 200 persons.

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33. All vehicles comprising a complete Mobile Food Service Unit shall be permanently marked with Company Name, Unit Identification Number (UIN). Marking shall be in an obvious place and has letters no less than 4 inches in height.

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34. Gray water bladder bags and gray and potable water storage tanks shall have the size and use stenciled in letters no less than 4 inches in height in a conspicuous place.

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35. All hoses shall have the use identified on them.

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