Food Service Operations Sample Clauses
Food Service Operations. In addition to the foregoing:
(a) In no event shall Tenant sell, or suffer or permit any other person or entity to sell from the Premises any alcoholic beverages for either on-Premises or off-Premises consumption.
(b) All garbage and refuse shall be removed from any food service operation within the Premises prior to the close of business each day. Tenant shall keep all garbage, refuse and trash from food service operations in pest-safe closed containers, with appropriate odor-eliminators, until removal. All garbage and refuse removal shall be made through the loading dock of the Building without use of the lobby area or common corridors of the Building, and, during such times as Tenant leases less than the entire Building, no removal will be made between the hours of 7:00 a.m. - 9:30 a.m. and 4 p.m. to 7 p.m.
(c) Tenant shall at its expense have all areas utilized for food service operations, and all adjacent areas of the Premises, regularly treated (not less than once each thirty (30) days throughout the Lease Term) by a licensed and reputable pest control contractor or exterminator for rats, mice, insects and other pests and vermin. The Tenant's schedule for such treatment and the contractor providing the treatment shall be reasonably acceptable to the Landlord.
(d) Tenant shall, at Tenant's sole expense:
(i) install, maintain and clean, on a regular schedule (but not less often than once each thirty (30) days throughout the Lease Term), and replace as necessary, all exhaust ductwork and such grease traps as shall be required by the Landlord to prevent the accumulation of grease or other waste in the plumbing or venting facilities servicing food service operation areas of the Premises;
(ii) prevent any obnoxious or objectionable odors (as reasonably determined by the Landlord) from emanating from the Premises, either from food preparation or garbage or otherwise, and install, maintain and clean, on a regular schedule, and replace as necessary, vents and exhausts or other suitable devices to prevent the same, as reasonably required by the Landlord or any legal authorities having jurisdiction thereof, including, but not limited to, the installation and/or replacement of filters and other devices designed to control odors;
(iii) observe any reasonable rules or regulations promulgated by the Landlord at any time and from time to time relating to delivery vehicles and the delivery of food, beverages or merchandise and the storage and removal of trash and gar...
Food Service Operations. A. ALL STORAGE AREAS
1. Does your organization date stamp or otherwise identify the food products in order to assure that products do not become outdated and are used on a “first in/first out” method?
2. Is the food properly secured to prevent theft? Yes No (If no, please explain)
3. Does your organization have a pest control contract sufficient to protect USDA food? Yes No (If no, please explain)
a. Contracted with (specify company)
b. How often is your facility treated?
c. On the last pest control report, were there any problems? Yes No (If yes, please explain)
4. Are all storage areas neat, orderly and moisture free? Yes No (If no, please explain)
5. Are all storage areas (dry, refrigerated, frozen) equipped with thermometers? Yes No (If no, please explain)
6. Does your organization plan to (or currently) use commercial storage facilities? Yes No (If yes, list company, storage address, and attach a copy of your current storage agreement or contract.)
B. DRY STORAGE AREA (50°F-70°F)
1. Are the foods stored off the floor? Yes No (If no, please explain)
2. What is the average temperature at which the foods are stored?
3. Is there adequate ventilation in all dry storage areas? Yes No (If no, please explain)
4. Is the food stored apart from any product or non-food items which might contaminate or spoil the commodities? Yes No
C. REFRIGERATOR/COOLER STORAGE AREA (36°F-40°F)
1. Does your organization have refrigerator/cooler capacity? Yes
D. FREEZER STORAGE AREA (0°F or below)
1. Does your organization have freezer capacity? Yes No (If yes, please describe your capacity.)
Food Service Operations. The Sponsor’s medical officer shall conduct weekly inspections of food service spaces and equipment which shall be forwarded to the Master for review and signature. . If the Sponsor’s medical officer is not present on the ship, the Master shall conduct the weekly review of the food service spaces and equipment and forward it to the COR and the contractor’s home office. These completed forms will be kept in a file for a minimum of one (1) year and made available for inspection when requested by the COR. Periodic Quality Assurance (QA) Inspections of the food service operation will be conducted by Government representatives. These QA visits will include a sanitation inspection using NAVMED Form 6240/1. If the ship's food service operation fails the sanitation inspection by receiving an unsatisfactory grade, the Government may direct the closing of the galley and secure food service operations until all discrepancies have been corrected. Alternate food service during this period of galley closure will be at the contractor's expense. Daily and weekly cleaning of all food service operation spaces and equipment shall be done in strict accordance with CFP, ANSI and NSF standards. Provisions of COMSCINST 6000.1 (Series) and NAVMED P-5010 (Series) shall apply.
Food Service Operations. Resident Dining Program • The FSP will provide the following special services: o Menus shall include healthy dietary options that are sensitive to special dietary needs, e.g. vegetarian options, diabetic restrictions, gluten free, etc. o Identification of Meals – Participants on the meal plan will be required to provide proper identification before being served. o Unlimited Servings – Resident Students on a meal plan will have access to unlimited food including salads, vegetables and deserts. All entrees and specialty bars will be dispensed in unlimited amounts, except for premium entrees. o Students on Tour / Team Travel Meals / Carry-out – Sandwiches, fresh fruit, beverages, chips, and desserts will be offered to resident students who are on any College-sponsored trip, in lieu of a regular scheduled meal. Boxed meals will also be available, upon advance request, for resident students who have a class or related activity that conflicts with meal schedules.
Food Service Operations