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3 <br /> d. Determine the adequacy of Caterer's storage and record-keeping practices so as to <br /> ensure the safekeeping of all food, and in connection therewith to have ready <br /> access to the related food inventory control records of Caterer; <br /> e. Inspect the meals served to determine compliance with U. S. Department of <br /> Health and Human Services meal-type requirements (Public Law 95-478), and <br /> North Carolina Division of Aging and Adult Services meal requirements and the <br /> County shall have the right and authority to withhold payment for meals not <br /> meeting prescribed requirements. <br /> 3. The County shall notify Caterer of its daily meal requirements by 2:00 p.m. prior to <br /> the date on which said meals are to be delivered. This notification may be modified <br /> on the day of serving in special circumstances, such as ice, snow, electrical failures, <br /> etc. The County should notify Caterer no later than 6:00 a.m. on the day of serving if <br /> the circumstances prevent delivery. Meals will be delivered no later than one half <br /> hour prior to serving time at each site. Further, no food may be held from end of <br /> preparation to delivery of food to nutrition site for more than three hours. <br /> 4. Caterer will supply the congregate meals in bulk to the designated Congregate Meal <br /> site(s) or other site(s) as indicated in Attachment 1. Temperature checks of bulk food <br /> shall be taken daily, immediately prior to packaging and will be indicated on the Meal <br /> Delivery Receipt and signed by the food production supervisor. It is recommended <br /> that all hot food be at 180 degrees Fahrenheit at the time of packaging. All cold foods <br /> must be at 45 degrees Fahrenheit or below. <br /> a. Caterer warrants that the meals prepared by it under this Agreement will be <br /> wholesome, suitable for human consumption and will satisfy the nutrition <br /> requirements of existing regulations pursuant to the Older Americans Act, as <br /> amended. <br /> b. Caterer shall be responsible for maintaining and sanitizing all insulated food <br /> containers. Caterer will assure that National Sanitation Foundation approved <br /> insulated food containers are available for transportation of meals to the <br /> designated site(s). Containers needing replacement will be replaced by the <br /> Caterer. The County will not be financially responsible for replacing carriers. <br /> Repairs to the containers will be the responsibility of the Caterer on a daily basis <br /> and will be paid for by the Caterer. Packaging and transport equipment must be <br /> kept in good working order and must maintain appropriate food temperatures. <br /> Food should be "panned" no longer than one-half hour prior to shipping. <br /> C. Caterer shall maintain adequate sanitary practices in handling the food in <br /> transit as determined by standards established by the North Carolina Division of <br /> Aging and Adult Services, North Carolina Department of Human Resources. <br /> d. Upon delivery of food to each location an authorized on-site representative of the <br /> County will sign a receipt in triplicate evidencing receipt of such food; one copy <br /> shall be retained by the representative, one copy shall be sent to the Caterer, and <br /> one copy shall be retained by the County. Quantity, quality, temperature, and <br /> completeness of the meal will be verified between the time of delivery and food <br /> service and will be indicated on the Delivery Receipt form. The County will <br /> notify Caterer of shortages on the day they occur, when feasible. <br />