Galley Equipment Maintenance

A. This Statement of Work (SOW) and accepted proposal defines the scope for properly maintaining food service equipment. The contractor shall obtain and pay for all permits inspections required by the local boards that have jurisdiction over the project. All work shall be executed and inspected in accordance with all local and state codes, rules, ordinances or regulations pertaining to the particular work involved.

All food service equipment shall be physically inspected. Any defects observed shall be immediately brought to the attention of the Contracting Officer.  If inspection identifies minor items need to be replaced or performed, they shall be considered part of the monthly inspection and included (ie. Light replacement, replace dials, tighten bolts, handles, etc).

B.  Perform routing equipment maintenance as follows:

      a)  Equipment items 1-24, 34-36:  No routine preventative maintenance.  Government will notify contractor 1-2 weeks in advance of scheduled maintenance for service call work to be performed in conjunction with scheduled routine maintenance work.

      b)  Equipment items 25-33, 37-43:  Perform routine quarterly and annual preventative maintenance.