Atchs_8_Thru_26.pdf

RFP HSFLGL-16-R-00023

Food Services FLETC, Glynco Georgia Attachment 8

June 26, 2014 (LAST REVISED February 4, 2015)

ESPC BULLETIN – GLYNCO (Dining Hall Contractor)

GENERAL OVERVIEW FOR CONTRACTOR RELATED BUILDINGS WITH

ENERGY CONSERVATION MEASURES (ECMs) PROVIDED BY THE ENERGY SAVINGS

PERFORMANCE CONTRACT (ESPC) – NORESCO CONTRACTOR AT THE FLETC GLYNCO FACILITY

General Background

All federal facilities, including The Federal Law Enforcement Training Centers (FLETC), are required to reduce their energy and water consumption.

For energy and water reduction, the current federal energy policy drivers are

Energy Policy EPACT 2005 (Public Law 109-58), signed August 8 2005 http://www.gpo.gov/fdsys/pkg/PLAW-109publ58/pdf/PLAW-109publ58.pdf

Executive Order (E.O.) 13514, “Federal Leadership in Environmental, Energy, and Economic Performance”, was signed on October 5, 2009 http://www.gpo.gov/fdsys/pkg/FR-2009-10-08/pdf/E9-24518.pdf

Executive Order 13423, “Strengthening Federal Environmental, Energy, and Transportation Management”, signed January 26, 2007 http://www.gpo.gov/fdsys/pkg/FR-2007-01-26/pdf/07-374.pdf

Energy Independence and Security Act of 2007 (EISA P.L. 110-140), signed December 19, http://www.gpo.gov/fdsys/pkg/PLAW-110publ140/pdf/PLAW-110publ140.pdf

Presidential Memorandum: Federal Leadership on Energy Management , published December 5, 2013 http://www.whitehouse.gov/the-press-office/2013/12/05/presidential-memorandum-federal-leadership-energy-management

From these laws, executive orders and memorandums, federal agencies are specifically required to

Reduce energy intensity in non-excluded facilities by 3 percent annually or 30% by FY 2015 based on a 2003 base year (E.O. 13423) http://www.gpo.gov/fdsys/pkg/PLAW-109publ58/pdf/PLAW-109publ58.pdf http://www.gpo.gov/fdsys/pkg/FR-2009-10-08/pdf/E9-24518.pdf http://www.gpo.gov/fdsys/pkg/FR-2007-01-26/pdf/07-374.pdf http://www.gpo.gov/fdsys/pkg/PLAW-110publ140/pdf/PLAW-110publ140.pdf http://www.whitehouse.gov/the-press-office/2013/12/05/presidential-memorandum-federal-leadership-energy-management http://www.whitehouse.gov/the-press-office/2013/12/05/presidential-memorandum-federal-leadership-energy-management

Original June 26, 2014 (Last Revised Febuary 4, 2015)

Reduce water intensity (gallons per square foot) by 2% each year through FY 2015 for a total of 16% based on water consumption in FY 2007 (EO 13423)

Use a percentage of their electrical energy from renewable energy (wind, solar, geothermal, and biomass) – (FY13 - 7.5%, FY15 – 10%, FY16 – 15%, FY18 – 17.5% and FY20 – 20%)

In order to accomplish the mandated energy savings requirements, an ESPC implemented updates enterprise-wide for FLETC. With the ESPC contract, FLETC is able to reduce energy cost and meet regulatory requirements for reduction of greenhouse gases.

ESPC Contract

The ESPC contractor, NORESCO, installed energy savings equipment, devices and fixtures throughout many buildings at each FLETC site. With these installations, NORESCO guaranteed FLETC would see a specific energy and water reductions. At Glynco, the energy conservation methods installed included lighting, lighting fixtures, occupancy sensors and controls, water conservation, air conditioning/mechanical controls, a Building 272 HVAC boiler, kitchen vent-hood controls and Direct Digital Control (DDC) upgrades. The equipment installations were subdivided into groups called Energy Conservation Measures (ECMs). The terms of the ESPC performance period for the ECMs is 17 years and will close out on 08/31/2033.

ESPC Deficiency Reporting Method

To ensure FLETC is achieving the guaranteed savings and adhering to the contract requirements, NORESCO will perform an annual Measurement and Verification report (M&V) and all ESPC related deficiencies will be addressed as required. In addition to the annual M&V, for the first five (5) years of the ESPC, each site will have a monthly NORESCO visit which will assist FLETC in reviewing the deficiencies and reviewing trends. The contractor is responsible for adding all ESPC dining hall related deficiencies/changes to the FLETC ESPC Deficiency List – Glynco, GA, attachment #1. The dining hall contractor shall forward this deficiency list to their respective COR by the first working day of the month for the previous month for distribution to the ESPC COR. Any “open” items on this list will become part of each month’s NORESCO visit report generated by NORESCO. At each site, the site ESPC COR is responsible for keeping the site’s consolidated deficiency list up-to-date and is the official keeper of that site’s list.

For both contractor and FLETC controlled systems and to ensure the ECMs are being maintained properly, the Facilities Management Division (FMD) will perform internal and external audits/reviews as often as necessary to validate ESPC system operations. These reviews will provide system test and verifications as a whole, with specific attention to systems related to the ECMs.

Where deficiencies are found, replacements are made, changes are implemented and warranties are addressed, it will be necessary to track and record on FLETC’s deficiency list, attachment #1.

ESPC items found deficient will be added to the consolidated deficiency list by the ESPC COR or government designated personnel.

In accordance with the existing facilities contract, all fixtures and associated equipment pertaining to ESPC ECMs shall be maintained in working order and when found defective the repairs and replacement parts shall be equal or equivalent to the ESPC ECM installations. The replacement parts shall be approved by the FLETC ESPC Contracting Officer’s Representative (COR) prior to installation.

The Contractor(s) shall provide a cut-sheet or specifications of replacement parts to the FLETC ESPC COR prior to approval and installation. These replacements shall be tracked and recorded using the FLETC’s deficiency list, attachment #1. For each site, the Contractor(s) COR shall provide the recorded information to the ESPC COR by the first working day of the month or as required. For a record of replacement, these items will then be added to the consolidated deficiency list by the ESPC COR or government designated personnel.

As stated in the ESPC contract: “The Government will maintain adequate and necessary records from inspections, which will be made available during the annual M&V review. These records will contain at a minimum, the ECM’s affected, date repair and/or replacement implemented, and description of activities performed and will be provided to the contractor to be included in the annual M&V report.“

ESPC Replacement Parts

Under warranty: All ESPC replacement parts shall be equal or equivalent to the ESPC ECMs installations and approved by the FLETC ESPC COR prior to installation. All ESPC parts under warranty shall be returned for replacement to the ESPC COR in Glynco’s Building 200 or his/her designated official.

Not under warranty: The contractor shall be responsible for the replacement of all non-warrantied ESPC parts per their existing contract. The contractor shall provide and install parts of equal or equivalent performance to the ESPC part(s). Approval shall be requested in writing and obtained from the FLETC ESPC COR prior to the purchase and installation of a replacement part(s), component or system with other than the part, component or system originally installed by the

ESPC.

SPECIFIC BUILDINGS WITH ECMs

For Georgia, the ESPC contract is broken into five ECMs:

ECMs:

ECM-01 Lighting upgrades ECM-02 Water Conservation ECM-03 HVAC Controls Upgrade ECM-04 HVAC Equipment Upgrades ECM-10 Kitchen Hood Controls

The following facilities have ESPC Energy Conservation Measures (ECMs) that are maintained by FLETC Glynco contractors.

• FLETC Glynco Dorms and Recreational Facilities Buildings: 71, 72, 95, 96, 97, 98, 270, 271, 275, 276, 277 and 278.

• FLETC Glynco Dining Hall Facility Buildings: 75 and 260

The four ECMs that occurred in Glynco’s dining hall were ECM- 01 (Lighting), ECM-02 (Water), ECM- 03 (Controls) and ECM-10 Kitchen Hood Controls and the following are detailed breakdowns for each of these ECMs.

ECM-01

Lighting Upgrades

GA Dining Hall Project Buildings (2 Buildings): Buildings 75 and 260

This ECM consists of energy efficient upgrades of the existing lighting systems and controls.

NORESCO conducted a detailed survey of the lighting systems and found opportunities for fixture upgrades and lighting controls. From the survey data, NORESCO identified economically attractive lighting upgrades and controls and has installed specific retrofits for each location, taking into account the characteristics of and tasks performed in each space.

Specifically, the Glynco, GA ECM -1 Lighting Upgrades, replaced 430 fluorescent fixtures w/ electronic ballasts and T8 lamps, replaced 212 incandescent fixtures with new compact fluorescent hardwired fixtures, replaced 4 incandescent exit signs with new LED exit signs, replaced 333 existing HID fixtures with new fluorescent fixtures with electronic ballasts and T5 lamps, retrofitted 16,759 fluorescent fixtures with new electronic ballast and T8 lamps, retrofitted 15 fluorescent fixtures with new electronic ballasts, T8 lamps, and centering kits, retrofitted 1,681 fluorescent fixtures with new electronic ballasts, T8 lamps, and reflectors, retrofit 557 existing fixtures with new LED components and retrofit kits, retrofitted 460 existing fixtures occupancy sensors/controls, and removed 6 existing fixture across the Center.

Dining Hall Equipment Locations:

See Fixture Location in FLETC, Glynco, GA, ESPC, Group 3, Task Order No. 2, As-Built/Operations, Maintenance and Training Manual, Binder 1 of 5, ECM-01: Lighting Upgrades dated 09 May 2014.

This will detail what equipment was installed in a building and in which building area.

Dining Hall Equipment Upgrades:

Re-lamp & Re-ballast w/ (2) F28T8 Lamps & (1) 2/32 Elec.

Low-Power High Efficiency Ballast 42 H50 WSD 1 LED Wall Pack Fixture w/ 13w LED Bars w/ 350ma LED Driver, Photo-cell

For further details, see Manufacturer’s Parts List and Manufacturer’s Specification Sheets in FLETC, Glynco, GA, ESPC, Group 3, Task Order No. 2, As-Built/Operations, Maintenance and Training Manual, Binder 1 of 5, ECM-01: Lighting Upgrades dated 09 May 2014.

Warranty Periods:

Installation Notice Date (Beneficial Use): 11/01/2013 NORESCO Subcontractor Workmanship Warranty Expiration Date (one year) 11/01/2014 Lamps-Three (3) Years (Universal Ballast Coverage) 11/01/2016 Ballasts - Five years from date stamp 11/01/18 RAB LED Fixtures - Five years 11/01/18

For further details, see Warranty Information FLETC, Glynco, GA, ESPC, Group 3, Task Order No. 2, As-Built/Operations, Maintenance and Training Manual, Binder 1 of 5, ECM-01: Lighting Upgrades dated 09 May 2014.

ECM-02

Water Conservation Upgrades

GA Dining Hall Project Buildings (2 Buildings): Buildings 75 and 260

This ECM consisted of four elements. This ECM consists of four elements: plumbing retrofits, ice machines, ice cream dipper wells, and pre-rinse sprayers.

The first element retrofits the existing faucets with low-flow aerators, retrofits the existing showerheads to low-flow showerheads and replaces toilets and urinals with new high-efficiency fixtures. These upgrades will reduce water consumption and save water and sewer costs.

NORESCO conducted a detailed survey of the sanitary water system and found opportunities for fixture upgrades in many buildings.

The second element included in this ECM called for installation of the Vizion Chill heat exchanger device on several commercial ice machines and called for the replacement of the existing water-cooled ice machine in the gym with an air-cooled unit. The Vizion Chill installation generates energy savings by pre-cooling the incoming domestic water supply to the unit which reduces required energy consumption for ice-making. Replacement of the water-cooled unit with an air-cooled unit eliminates process water waste for ice machine compressor cooling.

The third element reduced water consumption with the installation of a controllable flow regulator on the valve to the existing ice cream dipper well. This installation reduces water flow to 0.25 GPM and reduces operating hours from constant operation to a maximum of ten hours of daily use.

The fourth element replaced 11 existing pre-rinse sprayer nozzles with new low-flow units in the campus cafeteria. This reduces water consumption and saves energy associated with reduced domestic hot water usage. Existing pre-rinse nozzle flows are based on the manufacturer’s specification and field observations where existing units appeared to use less than the intended specification.

Specifically, the Glynco, GA ECM -02, Water Conservation Measure, replaced 1678 toilets, 200 urinals, 985 showerheads, 2201 faucet flow restrictors, 11 pre-rinse sprayers, installed 39 chill recovery heat exchangers on ice machines, and 2 timer controls for ice cream dipper wells across the Center.

Dining Hall Equipment Locations:

See Fixture Location in ECM-02 section of FLETC, Glynco, GA, ESPC, Group 2, Task Order No. 2, As- Built/Operations, Maintenance and Training Manual, ECM-02: Water Conservation; and ECM-04:

HVAC Equipment Upgrades dated 09 April 2014. This will detail what equipment was installed in a building and in which building area.

Dining Hall Equipment Upgrades:

New 1.3 gpf Flush-Valve High Efficiency Toilet (HET) w/ Top Spud – 4 Bolt - Wall Mounted – Rear Discharge China, Elongated Open Seat, Exposed Hand Actuator, 1-1/2" Dia. VBt, 9" Length

New 1.3 gpf Flush-Valve High Efficiency Toilet (HET) w/ Top Spud – 2 Bolt - Floor Mounted – Floor Discharge China, 12" Rough-In, Standard Rim Height, Elongated Open Seat, Exposed Hand Actuator, 1 1/2" Dia. VBt, 9" Length

New "Small Pint" 1/8 gpf (0.125 gallon per flush) Flush-Valve Wall Mounted Urinal w/ large footprint, Exposed Sensor Actuator, 3/4" Dia. VBt, 9" Length

New 1.1 gpf Pressure-Assist Tank High Efficiency Toilet (HET) w/ 2 Bolt - Floor Mounted - Floor Discharge China, 12" Rough-In, Standard Rim Height, Elongated Open Seat

New 0.5 gpm Spray Nozzle w/ Large Male Thread New 1.0 gpm Aerator Nozzle w/ Large Male Thread New 1.5 gpm Chromed Showerhead, Neoprene Faceplate Vizion Chill ICE on existing ice machine

For further details, see Manufacturer’s Parts List and Manufacturer’s Specification Sheets in FLETC, Glynco, GA, ESPC, Group 2, Task Order No. 2, As-Built/Operations, Maintenance and Training Manual, ECM-02: Water Conservation; and ECM-04: HVAC Equipment Upgrades dated 09 April 2014.

Warranty Period:

Installation Notice Date (Beneficial Use) 11/1/2013 NORESCO Subcontractor Workmanship Warranty Expiration Date (1 Year) 11/1/2014 Scotsman Ice machines – Three (3) years (11/1/16) Crane - Limited Lifetime Warranty on China / Limited 1 Year Warranty on Parts Jet-Stream" Showerheads - 20-Years (11/1/2033) Mansfield Vitreous China Products - Limited Lifetime FLUSHMATE® (flushometer tank) – Ten (10) Years & lifetime on tank Zurn (Other than ZGEN6000) - Three (3) Years from date of purchase Zurn Generator (ZGEN6000) – Five (5) years (11/1/2018) – Within warranty period replace w/ZTR sensor valve with long-life lithium battery

For further details, see Warranty Information in FLETC, Glynco, GA, ESPC, Group 2, Task Order No. 2, As-Built/Operations, Maintenance and Training Manual, ECM-02: Water Conservation; and ECM-04:

HVAC Equipment Upgrades dated 09 April 2014.

ECM-03

HVAC Controls Upgrades

GA Dining Hall Project Building (1 Building): Building 75

NORESCO upgraded the existing energy management control system (EMCS) in order to allow for the implementation of several energy saving control strategies. The scope of this ECM includes 28 buildings. The implementation of this measure produces a significant improvement in Glynco’s ability to manage and control its HVAC systems. As part of the EMCS upgrade, NORESCO commissioned the control systems at all 28 buildings to ensure proper control system operation including scheduling, set-points, and overrides.

The cost savings achieved through this ECM are primarily generated through the implementation of the following energy saving control strategies:

Unoccupied setback and setup New uniform occupied temperature set-point of 74°F for cooling and 70°F for heating

Supply air temperature reset Demand controlled ventilation Hot water and chilled water supply temperature reset Economizer capability on the air handling units Real Time Pricing (RTP) demand response (via temperature setback and outside air demand limiting) HVAC occupancy control in Dormitories

Specifically, this ECM provided and installed either a new Automated Logic Controls (ALC) system, or an upgrade to existing ALC systems, over the new multi-site two-way communication network;

for the specified buildings as follows: provided and installed, a new up-to-date ALC control system in buildings 2200 and 2400, upgraded the pre-existing ALC controls with up-to-date software & hardware, perform point to point (P2P) wiring verifications on existing control points, and make appropriate corrections to meet the intent of the new sequences in Buildings 75, 76, 210, 212, 215, 216, 261, 263, 272, and 681, upgraded the pre-existing ALC controls with up-to-date software & hardware, and installed new ALC controllers on specified equipment in Buildings 71, 72, 93, 94, 95, 96, 98, 109, 166, 221, 270, 271, 275, 276, 277, and 278 and implemented new control strategies including, but not limited to: scheduling with temperature start/stop override, unoccupied temperature setback, CO2 control, Real Time Pricing (RTP) demand response, occupancy controls, variable speed operation and outside air economizer control across the Center.

The new/upgraded BACnet DDC system includes new points, hardware, software, and control sequences in order to take advantage of the latest energy efficiency strategies.

Heating and air-conditioning requirements for dining hall are as follows:

* Heating Mode = Occupied - 70 degrees (F) / Unoccupied Setback - 60 degrees (F)

* Cooling Mode = Occupied - 74 degrees (F) / Unoccupied Setback - 84 degrees (F)

Dining Hall Equipment Locations:

See As-Built Drawings and Sequence of Operations in FLETC, Glynco, GA, ESPC, Group 3, Task Order No. 2, As-Built/Operations, Maintenance and Training Manual, Binder 3 of 5, ECM-03: HVAC Controls Upgrades (As-Built Controls Drawings & Sequence of Operations) Part 1 (Buildings: 71, 72, 75, 76, 93, 94, 95, 96, & 98) dated 09 May 2014. These drawings will detail what equipment was installed in a building and in which building area.

Dining Hall Equipment Upgrades:

Manufacturer Equipment Description Model No.

Belden Inc. Twisted wire 18/2 & 18/3 6300FE Belden Inc. Arcnet wire 1585A Automated Logic ZS pro sensor ZSPL-H-ALC Automated Logic Network termination device BT485

Veris Ind. Duct lcd c02 sensor CDE Bapi Room Humidity sensor ALC/H200-R Automated logic Control module SE6166 Automated Logic Zone controller ZN551 IR-TECH Infrared occ sensor OS-550 Automated Logic Network protection module PROT485 Automated Logic RS pro sensor w/setpoint adj RSP Automated Logic VAV control module ZN341V+ Automated Logic ZS pro sensor w/setpoint adj. ZSPL-H-ALC Automated Logic Arcnet controller AAR Automated Logic Arcnet repeater REP485 Veris Ind. Duct lcd c02 sensor CDLCXX Flair Magnetic door switch VIP-39 Automated Logic Network Repeater Module REP485 Automated Logic Duct Humidity Sensor ALC/H200-D-BB Automated Logic Control Module MX080 Automated Logic Control Module ZN141V+ Automated Logic Control Module SE6104 Automated Logic Control Module ZN551 BAPI OA Temp/Humidity Sensor ALC/10k-2-H200-0-WP Automated Logic Control Module SE6104A Veris Ind. Current Switch H308 BAPI Duct Temp Probe ALC/10K-2-D-4-BB HOFFMAN NEMA 1 12x12x4 Enclosure A-12N124 HOFFMAN Back-panel plate A-12N12P HOFFMAN NEMA 1 16x20x6.62 Enclosure A-16N20ALP

For further details, see Manufacturer’s Product Information and User Manuals in FLETC, Glynco, GA, ESPC, Group 3, Task Order No. 2, As-Built/Operations, Maintenance and Training Manual, Binder 2 of 5, ECM-03: HVAC Controls Upgrades dated 09 May 2014

Warranty Period:

Installation Notice Date (Beneficial Use) 4/17/2014

NORESCO Subcontractor Workmanship Warranty Expiration Date (1 Year) 4/17/2015 BAPI-Sensors-2 Years (4/17/2016); Thermo-well Limited Lifetime Veris-CO2 Sensor 3 Years (4/17/2017); Current Sensor 5 Years (4/17/2019) Current Switches w/ Relay 5 Years (4/17/2019) Pressure Transducer - 5 Years (4/17/2019); Adj. & Fixed Trip Point Current Sensor - 5 Years (4/17/2019): Enclosed Victory Relays- 5 Years (4/17/2019) Belimo-Actuators-5 Years (4/17/2019) Kele-Occupancy Sensor - 5 Years (4/17/2019); Power Supply - 18 Months (10/17/2015) Flair Electronics-Magnetic Contact - Lifetime

NORESCO Extended O&M Expiration Date: For the first five years of the ECM-03 post acceptance performance period, NORESCO will provide controls technician assistance time for 40 hours per month (5 days total).

For further details, see Manufacturer’s Warranty in FLETC, Glynco, GA, ESPC, Group 3, Task Order #2, As-Built/Operations, Maintenance and Training Manual, Binder 2 of 5, ECM-03: HVAC Controls Upgrades dated 09 May 2014.

ECM-10

Kitchen Hood Controls

GA Dining Hall Project Building (1 Building): Building 75

NORESCO installed equipment and controls to optimize the operation of the kitchen hoods in Building 75, Cafeteria. The hood exhaust systems and associated make-up air units serving the kitchen area consumed a significant amount of energy because they were constant volume systems that brought in 100% outside air regardless of ventilation requirements associated with cooking operations.

In order to reduce the amount of energy consumed by the kitchen ventilation and makeup air system, NORESCO installed Melink Intelli-Hood II Demand Ventilation Controls to allow the fans to modulate when cooking activity is low. This system includes I/O processors, keypads, temperature sensors, optic sensors, VFDs, and cables. This ensures that the operation of the kitchen hoods is optimized based on the actual cooking demand, reducing the energy consumption of these systems and generating energy and cost savings for FLETC.

Dining Hall Equipment Locations:

See Fixture Location in FLETC, Glynco, GA, ESPC, Task Order No. 2, Revised As-Built/Operations, Maintenance and Training Manual, ECM-10: Kitchen Hood Controls dated 20 February 2014. This will detail what equipment was installed in a building and in which building area.

Dining Hall Equipment Upgrades:

Re-lamp & Re-ballast w/ (2) F28T8 Lamps & (1) 2/32 Elec.

Low-Power High Efficiency Ballast 42 H50 WSD 1 LED Wall Pack Fixture w/ 13w LED Bars w/ 350ma LED Driver, Photo-cell

For further details, see Manufacturer’s Parts List and Manufacturer’s Specification Sheets in FLETC, Glynco, GA, ESPC, Task Order No. 2, Revised As-Built/Operations, Maintenance and Training Manual, ECM-10: Kitchen Hood Controls dated 20 February 2014.

Warranty Period:

Installation Notice Date (Beneficial Use) 04/03/2013

NORESCO Subcontractor Workmanship Warranty Expiration Date (1 Year) 04/03/2014

Melink System – 3 Years (04/03/2016) ABB VFD – 2 Years (04/03/2015)

For further details, see Manufacturer’s Warranty Information in FLETC, Glynco, GA, ESPC, Task Order No. 2, Revised As-Built/Operations, Maintenance and Training Manual, ECM-10: Kitchen Hood Controls dated 20 February 2014.

FLETC Contact Information For additional information regarding the Glynco ESPC, you may contact the Facilities Management Division (FMD) Trouble Desk @ (912) 267-2413 or COR Tim Harper at (912) 261-4025 (Tim.Harper@fletc.dhs.gov).

mailto:Tim.Harper@fletc.dhs.gov

RFP HSFLGL-16-R-00023, FOOD SERVICES FLETC, GLYNCO

GEORGIA

Attachment 9

FLETC ESPC "Dining Hall" Deficiency List - Glynco, GA

UPDATED as of 28 January 2015

Glynco's ECMs ECM-01 Lighting Upgrades ECM-02 Water Conservation ECM-03 HVAC Controls ECM-10 Kitchen Hood Controls

Contractor Issues Date

Identified Date

Completed Building Number

Room Number ECM # Discrepancy Description Corrective Action Part # Remarks

Notes: Form Last Updated: 01/28/15

1. Please provide specifications/cut-sheets of parts used for replacements.

2. For additional information regarding the FLETC Glynco ESPC, you may contact the Facilities Management Division (FMD) Trouble Desk @ (912) 267-2413 or COR Tim Harper at (912) 261-4025 (Tim.Harper@fletc.dhs.gov).

INFORMATION PROVIDED BY: Date:

RFP HSFLGL-16-R-00023 ATTACHMENT 10

FOOD SERVICES

FLETC, GLYNCO CAMPUS

HEALTH AND HUMAN SERVICES WEBSITE LINKS:

Health & Sustainability Guidelines for Federal Concessions & Vending Operations link:

http://www.cdc.gov/chronicdisease/pdf/Guidelines_for_Federal_Concessions_and_Vending_Operation s.pdf

Dietary Guidelines for Americans 2015 http://health.gov/dietaryguidelines/2015/guidelines/

FDA Labeling Information http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM265446.pdf

HHS Strategic Sustainability Performance Plan http://www.hhs.gov/sites/default/files/about/sustainability/2014-sustainability-plan.pdf http://www.cdc.gov/chronicdisease/pdf/Guidelines_for_Federal_Concessions_and_Vending_Operations.pdf http://www.cdc.gov/chronicdisease/pdf/Guidelines_for_Federal_Concessions_and_Vending_Operations.pdf http://health.gov/dietaryguidelines/2015/guidelines/ http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM265446.pdf http://www.hhs.gov/sites/default/files/about/sustainability/2014-sustainability-plan.pdf

RFP HSFLGL-16-R-00023 Attachment 11

FLETC, Glynco Georgia

STRUCTURED PORTION SIZES

Revised January 2016

Breakfast Items Bagel 1 Large Bagel w/ Cream Cheese 1 Large, 1 Ounce Egg – Scrambled, Fried or Boiled 1 Large Ham 2 – 2 Ounce Piece Bacon 1 Slice 18/22 Count Sausage 1 – 1.5 Ounce Patty Hot Cakes 2 Each Hot Cakes 3 Each French Toast 2 Slices French Toast 3 Slices Bread 1 Slice w/ 1 P/C Biscuit 1 – 3” Round Hash Browns 4 Ounces Grits 4 Ounces Dry Cereal 1 Box or 6” Bowl w/ Milk Oatmeal or Cream of Wheat 4 Ounces Oatmeal or Cream of Wheat 8 Ounces Sausage Gravy w/Biscuit or Toast 4 Ounces Polish or Italian Sausage 6” Piece

Entrees and Vegetables

Entrees 4 Ounce or ¼ Chix, Inc.

Stews & Casseroles 8 Ounces Roast Beef 6 Ounces Veal (Parmesan, Scaloppini, or Breaded) 4 Ounces Fried Shrimp 6 Ounces Pork Loin 4 Ounces Deviled Crab 2 Each Chicken Kiev 7 Ounces Chicken Cordon Bleu 7 Ounces Del Monaco Steak 10 Ounces Prime Rib 8 Ounces Stuffed Flounder 7-8 Ounces Seafood Platter (Shrimp, Scallops, Fish, etc.) 12 Ounces Vegetables 4 Ounces Starches 4 Ounces French Fries 6” Plate Onion Rings 6” Plate – 6 Ounces

FLETC, Glynco Georgia

Sandwiches

Hot Dog w/ Bun, Chili Dog 6/1 Count Single Hamburger w/ Bun 6/1 Count, 2 Oz. Cheese Double Hamburger w/ Bun 4 Ounce Patty Cheeseburger w/ Bun 2-4 Ounce Patties Cheeseburger w/ Bun 4 Ounce Patty Double Chili Burger w/ Bun 2-4 Ounce Patties, 2 Ounces Chili

4 Ounce Patty, 2 Ounces Chili Chili Cheeseburger w/ Bun 4 Oz. Patty, 2 Oz. Chili, 2 Oz. Cheese Double Chili Cheeseburger w/ Bun 2-4 Oz. Patties, 2 Oz. Chili, 2 Oz. Cheese Slaw Dog w/ Bun 6/1 Count, 2 Oz. Cole Slaw BBQ Sandwich w/ Bun 5 Ounces Double BBQ Sandwich w/ Bun 10 Ounces BBQ Sandwich w/ Slaw 5 Ounces, 2 Ounces Cole Slaw Double BBQ Sandwich w/ Slaw 10 Ounces, 2 Ounces Cole Slaw Hot Roast Beef Sandwich 4 Ounces Hot Turkey Sandwich 4 Ounces Fish Sandwich 4 Ounces Fish Sandwich w/ Cheese 4 Ounces Grilled Cheese Sandwich 2 Ounces Cheese Regular Deli Sandwich 4 – 1 Oz. Cold Cuts or Cheese, Bread, Lettuce, Tomato, Onion, Pickle Grill Special Sandwich 1 Each BLT Bread, 4 Slices Bacon, Lettuce & Tomato Grilled Chicken Breast Sandwich 6 Oz. Boneless Skinless Chicken Breast

Soup, Salads, & Fruit

Soup 6 Ounces Chili 6 Ounces Salads (Tuna, Potato, Cole Slaw, etc.) 4 Ounces Salads, All 6” Bowl Soup & Salad Bar 6” Bowl Soup & 1 Trip w/9” Plate Canned Fruit 6” Bowl Grapefruit ½ Grapefruit – Fresh Apple, Orange, or Banana 1 Fresh Plum, Nectarine, etc. 1 Fresh

Beverages

Milk, Regular or Chocolate 1/2 Pint Carton or 12 Oz. Glass Orange Juice 12 Ounce Glass Grapefruit or Grape Juice 12 Ounce Glass Fruit Punches / Lemonade 12 Ounce Glass Canned Juices 6 Ounce Can Soft Drinks (Cola, Root Beer, etc.) 12 Ounce Glass

FLETC, Glynco Georgia Coffee, Regular or Decaf 6 Ounce Coffee, Regular or Decaf 12 Ounce Tea Hot – 1 Bag; Iced – 12 Oz. Glass Hot Chocolate 1 Package, 6 Ounces

Desserts

Pie, All Types 1/6 of a 9” or 10” Pie Cake, Layer 1/8 of a 10” Cake Cake, Square w/ Icing 3” x 3” Pudding, All Flavors 4 Ounces Gelatin, All Flavors 4 Ounces Ice Cream 4-5 Ounce Cup or Novelty Bar Ice Cream 6 Ounce Soft Serve or Hard Pack Ice Cream w/ Toppings 6 Oz. Soft Serve or Hand Pack, 1 Oz.

Toppings Toppings 1 Oz. Raisin, Chopped Nuts, Trail Mix or

Coconut Cookie or Brownie 1 Ounce Bread Sliced, Roll or Cornbread w/ out Meal 2 Each w/ 2 PIC’s Muffins, Assorted 1 Each Yogurt Danish 1 Each Cinnamon Roll 1 Each Donut 1 Filled or Glazed

Miscellaneous

Deluxe Any Combo of Lettuce, 1 Slice Tomato, Onion or Pickle added to any Sandwich

Cheese 1 Slice Bacon 1 Slice 18/22 Count Chili, Added to Sandwich 2 Ounces Margarine Cup Individual Serving Butter Cup Individual Serving Jelly Individual Serving Peanut Butter Individual Serving Foam Cup w/ Lid 1 Each, 12 Oz.

Clear Plastic Container 1 Each Foam 3 Compartment Container 1 Each Foam Squat Cup w/ Lid 1 Each

DELIVERY

PICKUP

WAREHOUSE

DISTRIBUTION

CENTER BASIC

CENTER ADVANCED

CENTER SUPPLIES &

EXPENSES

AGENCY SPECIFIC BASIC

AGENCY REIMBURSABLE

FUNDING CODE

CLASS NAME

QUANTITY

(AGENCY PAYS)

Printing/Duplication Requisition

ORIGINATING OFFICE REQUESTED BY BLDG/ROOM EXT. DATE REQUIRED#

MATERIAL SUBMITTED PRINT BINDERY PAPER

ORIGINALS/CAMERA COPY

DISK

CD

OTHER _________________

(CHECK)

FACE ONLY

HEAD TO HEAD

HEAD TO FOOT

AS IS

(Check)

COLLATE

STAPLE

DRILL

SLIP SHEETS

TAPE BIND

SPIRAL BIND

(Check)

PAPER COLOR___________________

COVER COLOR___________________

TRIM SIZE_______________________

JOB NO. DATE RECEIVED PRODUCTION CHARGES

TOTAL COST $___________

BLACK & WHITE COST ___________

COLOR COST ___________

BINDING COST ___________

NUMBER OF PAGES ______________

NUMBER OF SHEETS _____________

NUMBER OF COVER STOCK ____________

NUMBER OF TABS_________________

IN HOUSE

OTHER _______________________

FILE ORIGINAL

NO CHANGES

Machine Assigned___________________

ACCOUNTING INFORMATION (For MSD Use ONLY)

APPROVED BY

NAME______________________________________________________

TITLE ______________________________________________________

DATE SUBMITTED ____________________________________________

FTC-MSD-8 (05/05)

(PLEASE TYPE OR PRINT CLEARLY)

Copy 1 - 3 - Printing Office Copy 4 - Customer

TITLE OR DESCRIPTION (Training Guides, Forms, etc.)

OTHER DETAILS (Color Copying, Folding, Padding,etc.)

SIGNATURE BELOW SIGNIFIES THAT THE MATERIAL SUBMITTED FOR PUBLICATION OR REPRODUCTION IS NOT IN VIOLATION

OF ANY COPYRIGHT LAWS AS SPECIFIED IN TITLE 17 U.S. CODE.

MSD

RFP HSFLGL-16-R-00023

Food Services FLETC, Glynco Georgia

Attachment 12 Federal Law Enforcement Training Center Printing and Library Services Branch

RFP HSFLGL‐16‐R‐00023 Attachment 14

FLETC, Glynco Georgia

General Instructions Boxed Meal Dinners for Second Shift Only {12:30 PM -9:30 PM)

The Contractor shall provide Boxed Meals for Students who work on the second shift of training from 1230 p.m. to 9:30 p.m., Monday through Friday. These students shall be allowed to pick up their individual boxed meals from Bldg. 75, the main dining hall, from 9:30 pm to 10:00 pm each night after training.

All Boxed Meal items for each second shift class shall be in accordance with the attached list of sandwiches. The Class Coordinator or Program Specialist will be responsible for notifying the CO/COR via email on Monday of the previous week. The email should include the name and number of the class that will be in session each night of the next week. The Boxed Meal Request form attached in the email should include the number of sandwiches and two preferences for beverages required for each day.

The number of sandwiches requested will be prepared each night for the number of students in all second shift classes, based on the information provided by the Class Coordinator or Program Specialist. It will be the responsibility of each student to pick up their boxed meal each night from the dining hall. Each student will be required to scan their badges and legibly sign the log for each boxed meal.

All students who require vegetarian meals or students who, due to cultural preferences, require non-pork or non-beef meals, a substitution of salads shall be prepared for them based on their requests. These requests shall supersede the daily Boxed Meal menu for that day and should be annotated on the email submitted to the CO/COR.

FLETC, Glynco Georgia

Attachment 15

FTC-SSD-45

Revised 2/12/15

Fried Chicken Baked Chicken (Can be used for barbeque) ¼ fried chicken (per student) ¼ baked chicken (per student) bread (soft rolls) bread (soft rolls) fresh salad (including lettuce, tomatoes, carrots, cheese) fresh salad (including lettuce, tomatoes, carrots, cheese) salad dressing (two types, regular and low-fat) salad dressing (two types, Ranch & Italian) baked beans baked beans corn-on-the-cob (1 full ear or 2 half ears per student) corn-on-the-cob (1 full ear or 2 half ears per student) dessert (sheet cake or cake squares - minimum 3" square per person) barbeque sauce salt and pepper dessert (sheet cake or cake squares - minimum 3" square per person) paper plates, paper napkins salt and pepper knife, fork and spoon set paper plates, paper napkins 2 cans of carbonated beverages (per student) knife, fork and spoon set

2 cans of carbonated beverages (per student)

Hot Dogs and Hamburgers (for barbeque only) 1/2 Fried and 1/2 Baked Chicken 2 hot dogs and 2 hamburgers (per student) ¼ chicken (baked or fried - per student) hotdog buns bread (soft rolls) hamburger buns fresh salad (including lettuce, tomatoes, carrots, cheese) baked beans salad dressing (two types, Ranch & Italian) cole slaw baked beans potato chips corn-on-the-cob (1 full ear or 2 half ears per student) ketchup, mustard, mayonnaise barbeque sauce salt and pepper dessert (sheet cake or cake squares - minimum 3" square per person) cheese, pickle relish, onions, lettuce, sliced tomatoes salt and pepper dessert (sheet cake or cake squares - minimum 3" square per person) paper plates, paper napkins paper plates, paper napkins knife, fork and spoon set knife, fork and spoon set 2 cans of carbonated beverages (per student)

2 cans of carbonated beverages (per student)

Specialty Pizza Two large slices of pan-style, deluxe pizza loaded with cheese, pepperoni and sausage; a small dinner salad w/dressing; sheet cake square (3" min.); 2 cans of carbonated beverages; knife, fork and spoon set.

RECEIVING REPORT (This section to be completed when meal is picked up.)

Meals picked up by:____________________________ Date:______________ (Signature)

Contact the Recreation Specialist at 267-3099 or 261-3764 to reserve Gazebos or other recreation areas. Call 912-265-7186 ext. 101 if reservation for Student Center is for Mon-Fri, 8:00 am -1:00 pm or Call 912-264-4710 if reservation for the Student Center is for Mon-Fri, 1:00 pm until closing or Saturday and Sunday. All Class Parties should be picked up at Bldg. 75, 7-Days per Week. Call

Manager on Duty if you have any questions 577-0287.

GLYNCO CLASS PARTIES

PICK-UP TIME:

Adequate portions of food and peripheral food products shall be provided based on the number of students in the class requesting this service.

Two cans of carbonated beverages per student shall also be furnished. Carbonated beverages shall be of the same quality as those served in the Dining Hall. The group may select from a variety of cola, diet cola, and other flavors. Ice is not to be provided except as packing for items (such as raw meat) which require refrigeration to avoid spoilage.

CLASS REPRESENTATIVE:

Please Print Legibly ext.

CLASS COORDINATOR'S

SIGNATURE & PHONE #:

(REQUIRED)

NOTE: Completed form should be submitted via email in pdf format to: laura.folsom@fletc.dhs.gov Or in person to: Laura Folsom, SSD, TH 396, Room 103 Or via FAX: 280-5390). The Contractor is not required to honor requests received with less than two (2) working days notice.

Improperly completed forms will not be honored.

DATE OF PARTY:

FLETC ASSIGNED CLASS

NAME & NUMBER:

(as it appears on student I.D. badge)

# OF CLASS MEMBERS

ELIGIBLE TO SCAN FOR

MEALS:

# of Guests (if applicable):

($ Amt per meal to be completed by Contractor - Payment Due at pick-up) x Cost of $ /meal

Select one (1) of the following menus: (Note: If chicken is ordered, equal amounts of white and dark meat shall be provided.)

RFP HSFLGL-16-R-00023, Food Services FLETC, Glynco Georgia

Attachment 16

Submit completed forms to: FOOD SERVICE COTR Office: 280-5389

STUDENT SERVICES DIVISION FAX: 280-5390

Building TH 396

1. Requested by:

Name: Class Name:

Agency: Class Number:

Phone #:

2. Type of Meal: Breakfast Lunch Dinner (Circle one) See reverse to request specific meal items.

3. No. of Students requiring meals:

4. Date Required:

5. Pick-up Time: Pick up Date (if different from item 4): __________________

6. How to Pack: Bulk Individual (Circle one)

7.

Describe:

8. Who will pick up the meals?

9. Who to contact if questions arise? (If different from item 1)

Name: Phone #: _________________

Requestor's Signature: Date: _________________

See reverse for available menu selections

BOXED MEAL REQUEST FORM

Special Meal Requests (Select from available meals on reverse of this page. Please include information regarding special requirements such as vegetarian, cultural/religious preferences, etc., if applicable.)

* If no items are selected for lunch or dinner meals, the "sandwich of the day" will be provided.

NOTE: Class Coordinators will be responsible for transportation and storage of boxed meals until consumed. Boxed meal requests MUST be submitted to the COTR no less than 2 working days prior to the date the service is required. Emergency requests with less than 2 days notice must be approved by the Contracting Office or the COTR.

I certify that the students/individuals receiving the boxed meals are eligible to receive meals at the Dining Hall (via coded ID Badge) but due to participation in training activities, will not be available to receive this regularly scheduled meal.

RFP HSFLGL-16-R-00023, Food Services

Attachment 16

• one (1) six-ounce pre-sealed cup of orange juice • two (2) hard-boiled eggs

• two (2) pieces of fruit (banana, orange, apple) • napkin, plastic knife/spoon/fork set

• one (1) bagel w/cream cheese and jelly • salt and pepper.

• one (1) Danish or muffin

• one (1) of the following: (1) pint of low-fat milk ( regular or chocolate) or coffee (see below)

A. Sandwiches: (Choose 2) (1 of each type selected will be provided per student.)

Select up to two (2): Select one (1) for each sandwich selected: Select one (1):

Roast Beef Swiss Cheese American Cheese Cheddar Cheese Sliced Bread

Salami Swiss Cheese American Cheese Cheddar Cheese Kaiser Rolls

Pastrami Swiss Cheese American Cheese Cheddar Cheese Hoagie Rolls

Bologna Swiss Cheese American Cheese Cheddar Cheese

Turkey Swiss Cheese American Cheese Cheddar Cheese

Ham Swiss Cheese American Cheese Cheddar Cheese

Peanut Butter & Jelly

Tuna Salad NOTE: If no sandwich preference is indicated by the class coordinator, the Contractor will provide sandwiches

Chicken Salad in accordance with the "daily" sandwich list in the contract.

Pimento Cheese

Beverage selections include: Gatorade Gatorade soft drink soft drink

Water Water

Boxed lunches shall also include: two (2) large homemade cookies, one (1) piece of fresh fruit; fresh vegetable strips; lettuce for the sandwich (as applicable); a package of potato chips; packaged condiments (mayonnaise, mustard, salt and pepper); paper napkins and spreader for mayonaise and mustard.

B. Large Garden Salad (available in lieu of sandwiches)

Garden Salad (w/lettuce, tomatoes, carrots, cucumbers, cheese, and dressing), crackers, fruit, soft drinks (2), salt, pepper, utensils and napkins.

NOTE: The class coordinator will indicate milk preferences in his request. If no preference is indicated, regular (2%) milk will be provided. If coffee is requested, it shall be provided in lieu of milk. Agencies will be required to provide their own carafes or thermal containers to transport the coffee. Cups will be provided.

BREAKFAST SELECTIONS

The total number of meals ordered cannot exceed the number of students participating in the class.

Fried Chicken: two (2) pieces (�) fried chicken (1 pc. white meat, 1 pc. dark meat); a small dinner salad w/dressing, soft dinner roll, one (1) iced, sheet cake square (3" min.). Paper napkins, salt, pepper and plastic knife, fork and spoon shall also be provided.

LUNCH or DINNER SELECTIONS

ADDITIONAL DINNER SELECTIONS

Specialty Pizza: two (2) large slices of pan-style, deluxe pizza loaded with cheese, pepperoni slices and sausage; a small dinner salad w/dressing, and one (1) iced, sheet cake square (3" min.). Paper napkins, salt, pepper and plastic knife, fork and spoon shall also be provided.

Dinner Salad: meal-size portion containing grilled chicken, lettuce, tomatoes, shredded carrots, sliced cucumbers and shredded cheese. A choice of Ranch or Italian dressings (regular and low calorie/fat free) shall also be available. In addition, packaged crackers (minimum 3 packages/2 crackers per package), (2) 12 oz. soft drinks, fresh fruit (1 pc.), salt, pepper, plastic knife, plastic fork and paper napkins shall be provided.

In addition, all of the items available on the Boxed Lunch menu shall also be available as a selection for the Dinner meal for the class. If no Boxed Dinner (or specific Boxed Lunch sandwich) items are selected/requested by the Class Coordinator, the meal provided will be the Boxed Lunch sandwich meal selection for the corresponding day.

(Select one in each column)

FLETC, GLYNCO GEORGIA

ATTACHMENT 17

Date

405-146 (DO/PAO)

MEMORANDUM TO: Dining Hall Project Manager

FROM: Protocol and Communications Office

SUBJECT: Private Dining Room Reservation/ Set-up Form

Day: Date: Time:

Name of group:

Meal:

PDR: Oglethorpe Room Student Center Conference Room Frederica Room Twilight Room

No. of people:

Point of contact for event:

Meal service:

Set-up: Director’s Special Regular Economy

Room set-up: whole room ½ the room

Table arrangement and Room set-up:

Payment methods:

Set-up room by:

Note: POC will contact you at least 24 hours prior to event with any changes.

Attachment 18

RFP HSFLGL-16-R-00023 Attachment 19

FLETC, Glynco Georgia

PCO DINING HALL SET-UP REQUIREMENTS

Director’s Full (entire room) or Partial Set-Up (1/2 room) for Frederica or Oglethorpe Room

• Podium plus U.S. and DHS flag available in room

• Tablecloths/napkins

• Director’s china

• Skirting as needed

• Head table set up as needed

• Cashier as needed

• Appropriate condiments on table

• Coffee, tea, and water

• Guests not responsible for removing dishes

• Wait staff

Regular Full (entire room) or Partial Set-Up (1/2 of room) for Frederica or Oglethorpe Room

• Podium plus U.S. and DHS flag available in room

• Tablecloths/napkins

• Dining Hall dishes

• Skirting as needed

• Head Table as needed

• Cashier as needed

• Appropriate condiments on table

• Coffee, tea and water station

• Guests not responsible for removing dishes

Economy Full (entire room) or Partial Set-Up (1/2 of room) for Frederica or Oglethorpe Room

• Podium plus U.S. and DHS flag available in room

• Tablecloths and Napkins

• Guest utilize the normal try return station (unless tray return rack has been requested for an additional charge)

Director’s Full Set-Up for up to 75 guests in Southwinds

• Podium plus U.S. and DHS flag available in room

• Tablecloths/napkins

• Director’s china

• Skirting as needed

• Head table set up as needed

• Cashier as needed

• Appropriate condiments on table

• Coffee, tea, and water

• Guests not responsible for removing dishes

• Wait staff

RFP HSFLGL-16-R-00023 Attachment 19

FLETC, Glynco Georgia

Director’s Full Set-Up for over 75 guests in Southwinds

• Podium plus U.S. and DHS flag available in room

• Tablecloths/napkins

• Director’s china

• Skirting as needed

• Head table set up as needed

• Cashier as needed

• Appropriate condiments on table

• Coffee, tea, and water

• Guests not responsible for removing dishes

• Wait staff

Regular Set-Up for over 75 guests in Southwinds

• Podium plus U.S. and DHS flag available in room

• Tablecloths/napkins

• Dining Hall dishes

• Skirting as needed

• Head Table as needed

• Cashier as needed

• Appropriate condiments on table

• Coffee, tea and water station

• Guests not responsible for removing dishes

Economy Full Set-Up for over 75 guests in Southwinds

• Podium plus U.S. and DHS flag available in room

• Tablecloths and Napkins

• Guest utilize the normal try return station (unless tray return rack has been requested for an additional charge)

RFP HSFLGL-16-R-00023 Attachment 20

FLETC, Glynco Georgia

2016 full year Weekly US Calendar This Word Calendar is set for easy printing and is fully editable. Courtesy of WinCalendar.com

Month Sun Mon Tue Wed Thu Fri Sat

Dec

27 28 29 30 31 1 New Year's Day 2

Jan

3 4 5 6 Senator Smith & Staff 11:15 – 12:15 –

Frederica POC – Angie/Director’s

Special

7 8 9

10 11 CBP Tour 12:00 – 1:00

Oglethorpe POC-Dana/Economy

12 13 14 Awards Banquet 5:00 – 7:00 – Twilight PCO-Rick/Director’s Full Set-up

15 16

17 18 Martin Luther King 19 20 ATF SAC Visit 12:00 – 1:00 – Oglethorpe POC-Martin Regular Set-up

21 22 23

24 25 26 27 28 29 30

31 1 2 Groundhog Day 3 4 5 6

Feb

7 Super Bowl 8 9 10 11 12 13

14 Valentine's Day 15 Presidents Day 16 17 18 19 20

21 22 23 24 25 26 27

RFP HSFLGL-16-R-00023 Attachment 20

FLETC, Glynco Georgia

Month Sun Mon Tue Wed Thu Fri Sat 28 29 Black History Month

9:00 – 10:00 – Southwinds POC-Vicki/Economy Full

1 2 3 4 5

Dishwasher

Code Part No. Date Of Pur. On Hand Price Extended

519 748523-2 Dec-07 0 $182.37 $182.37

Description

X Board, Assy., Temp Control Board Asst Temperature Contol 47545-8-1 Dec-07 0 $159.60 $0.00

519 Photo Electric Sensor 749513-3 Dec-07 0 $139.00 $0.00

519 Kit, Final Rinse 8953650 Dec-07 0 $78.20 $78.20

519 Contactor 8 7713-065-1 Dec-07 1 $41.50 $41.50

519 Contactor 087713-018-2 Dec-07 1 $106.70 $106.70

519 Contactor 087713-041-2 Dec-07 2 $72.80 $145.60

519 Relay 3PBT 087714-020-2 Dec-07 2 $38.20 $76.40

519 Transfonner 9070T300D5 Dec-07 1 $248.60 $248.60

519 Switch, Push Button 891232 Dec-07 0 $23.10 $0.00

519 Switch, Push Button, Extended Rod 749992 Dec-07 0 $12.70 $0.00

519 Push Button ABW410N-B Dec-07 0 $15.60 $0.00

519 3/4" Solenoid Valve 749983 Dec-07 0 $162.00 $0.00

519 Drive Motor Spacer 892973 Dec-07 1 $52.20 $52.20

519 Retaining Ring RR-009-10 Dec-07 4 $7.23 $28.92

519 Gasket Seal, Wash Tub 749370 Dec-07 2 $3.20 $6.40

519 Manifold Nut 473460 Dec-07 1 $13.88 $13.88

519 O Ring 67500-72 Dec-07 11 $1.50 $16.50

519 O Ring 067500-127 Dec-07 9 $1.45 $13.05

519 O Ring 067500-130 Dec-07 10 $1.60 $16.00

519 O Ring 067500-132 Dec-07 9 $1.45 $13.05

519 O Ring 067500-134 Dec-07 9 $1.70 $15.30

519 Wash Ann Plug 475589 Dec-07 5 $1.56 $7.80

519 Discharge Tube Clamp 476098 Dec-07 6 $38.15 $228.90

519 Clamp, Discharge 476098 Dec-07 6 $38.15 $228.90

519 Float Kit 122674 Dec-07 0 $10.30 $0.00

519 Sprocket 892974 Dec-07 1 $115.70 $115.70

519 Probe and Float Assembly 328495 Dec-07 0 $79.30 $0.00

519 Retainer 290159 Dec-07 2 $3.35 $6.70

519 Base Quick Connect 749986-00004 Dec-07 2 $4.34 $8.68

519 Push Button ON/OFF Light On 749898 Dec-07 0 $27.30 $0.00

519 Spring, T handle 476252 Dec-07 0 $2.20 $0.00

519 Single Row Ball Bearing 26308-2RS 1 /C3GJ N Dec-07 1 $55.00 $55.00

519 Single Row Ball Bearing 26307-2RS 1 /C3GJ N Dec-07 1 $38.81 $38.81

519 Roller Chain 60RIV/MA800728 Dec-07 0 $8.12 $0.00 r

RFP HSFLGL-16-R-00023

Food Services

Attachment 21

519 Roller Chain part 60 offset I MA8007 44 Dec-07

519 Roller Chain part 60 CONN CSF /4800736 Dec-07

1 $4.88 $4.88

1 $2.65 $2.65

Total $1,570.32

Value:

1 �r

RFP HSFLGL-16-R-00023

Food Services

. Code

Benson Food

Service Description

Morse Drive Chain

Stainless Steel Shim

Browning Drive Connecting Chain

Seals

Seals

Seals

Seals

Bearings

Bearings

Sprocket

Sprocket

Sprocket

Shaft/Keyed

Master Link

Dodge Bearing

Shelcon Slats 1ft

Leeson Model 108023 1 HP-1750 RPM-56C frame DC motor w/base

Chain Coupling

Roller Chain Part

Chain Coupling

Lip Type Small Diameter Seal

Tappered Roller Bearing

Tappered Roller Bearing

Single Row Ball Bearing

Lip Type Small Diameter Seal

Single Row Ball Bearing

Speed Reducer

Output Shaft 1"

1-1/2 PVC SCH80 SXM ADPT

SSFTG 1-1/2 150# 316 TEE

Tray Conveyor

Part No.

127718(50R 10')

22220(22L57)

C50-16

11405

11353

L44643

L44610

508516 1

5016 1.5

50 B518HT 1

3020-70

127757(50 C/L S/C S/F)

P2B5C108 1.5"

SC100-C-TQ-5 (3030-350)

MOT-1HP

5016 1 1/2 -- 4493672

50 2 CONN SC---4800611

C50 16---930994 7

9876----148994 7

L44610----4022008

L44643------4022009

6203 2ZJEM----6368492

9934--------1443092

6203 2RSJEM-----6368419

0220-00802-------2861796

3010-461

P80SMAJ

Date Of Pur. On Hand Price Extended Jun-11 1 $67.50 $67.50

May-10 1 $1.17 $1.17 Jun-11 0 $25.71 $0.00

May-10 6 $2.12 $12.72

May-10 1 $1.62 $1.62

May-10 2 $1.12 $2.24

May-10 4 $1.56 $6.24

May-10 4 $6.21 $24.84

May-10 0 $7.89 $0.00

May-10 1 $18.21 $18.21

May-10 1 $19.20 $19.20

May-10 1 $19.87 $19.87 May-10 3 $29.20 $87.60

May-10 2 $1.83 $3.66 May-10 2 $21.20 $42.40 Jun-11 4 $69.08 $276.32

May-10 0 $331.39 $0.00

May-10 0 $25.71 $0.00

May-10 0 $2.77 $0.00 May-10 0 $25.63 $0.00 May-10 4 $4.39 $17.56 May-10 4 $8.00 $32.00 May-10 2 $10.24 $20.48

May-10 1 $9.15 $9.15 May-10 1 $5.54 $5.54

May-10 1 $10.39 $10.39 May-10 0 $391.83 $0.00 May-10 1 $165.98 $165.98 May-10 2 $8.01 $16.02

May-10 0 $9.88 $0.00

RFP HSFLGL-16-R-00023

Food Services

SSNIP 1-1/2XCL 840 316 WELD May-10 0 $2.72 $0.00

519 NIPPLE

519 SSFTG 1-1/2 316 SQ HD PLUG May-10 0 $4.37 $0.00

SSFTG 1-1/2 150#316 May-10 0 $4.99 $0.00

519 COUPLING

519 SSFTG 2 150# 316 COUPLING May-10 0 $7.75 $0.00

519 GEARBOX CONVEYOR 0220-00802 May-10 0 $391.83 $0.00

SSNIP 2X CLOSE 316 SS NIPPLE May-10 0 $4.22 $0.00

SSFTG 2 150# 316 UNION IMP May-10 0 $23.28 $0.00

519 SP114

SLOANE 806-015-PVC80 1- May-10 0 $1.65 $0.00

519 1/2SXS ELL

519 Shim Stock 22L5----MA5530172 May-10 1 $23.50 $23.50

519 Tray Conveyor Tum Guide 3910-402 May-10 1 $265.70 $265.70

$0.00 $0.00

Total $1,149.91

Value:

I

RFP HSFLGL-16-R-00023

Food Services

Code

Benson Food Service Misc. ITEMS

Description I Part No.

Condinsate Pump Float 9038C631

S…