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Bateman Community Living, LLC - RFP No. 2020-04 - Professional Services for Senior Services Lunch Program r G ' ., : . TRIO A f' '� > Community Meals COPY • I..' - an elior company ti l • a. . in . ,..._ .........,.., ..,.! .. ,-,.. , ' __. 7 iti ip. .. . .,... - . .., .‘„, , 1/4,,. ) '\ \ , . 4/..,::: —...,... . 1,-,„=,.,,,i ; ..,- -----, ... .„ • likt.tt .... s.,N... :,.... \ ,\.„. .. ,. ..: 1 t 1. ,,.:. ....,.... .. `6. ._..nqA n , ,: ,,,--- ..._ r _,__ , ,:.w . . . . _. . ...._ .s Yid I..% / ._. , ..:‘, ® NIA _ - : `r'• l , , 7."."----- � s • wa • \ al , gid A PROPOSAL . FOR A PARTNERSHIP _ ___ APRIL 16, 2020 SENIOR MEALS PROGRAM CITY OF ROSEMEAD SENIOR SERVICES TRIO Community Meals an elior company Ms. Ericka Hernandez, City Clerk April 16, 2020 -- Mr.James Lara, Recreation Supervisor City of Rosemead/City Clerk's Office 8858 E. Valley Blvd. Rosemead, CA 91770 REF: Request for Proposal — Professional Services Senior Lunch Program Dear Ms. Hernandez Er Mr. Lara: We appreciate your consideration of Bateman Community Living, LLC d.b.a. TRIO Community Meals for the continuation of our partnership for nutrition services. Our proposal outlines the capabilities we "Bring to the Table" along with our commitment to providing an honest and realistic structure based on our service standards and experience. TRIO is uniquely positioned to continue to deliver your vision of Nutrition Services for this next contract term. By continuing to work together,we will further enhance our partnership through creative and innovative services so that City of Rosemead continues to reap the benefits of a flexible, cost effective and continually improving senior-based partnership. Our System Includes These Core Comonents • A "can do" approach to services, driving satisfaction • Professional experienced leadership for all services at all locations • On-going training and development for management and hourly associates • Corporate and regional support for services • Sustained innovation and best practices in the overall quality and consistency of service and meals • Engaged associates with low turnover and excellent morale • TRIO's financial and operational tools • Assigned regional dietitian with the experience, knowledge, and ability to keep up with California guidelines and the distinctive taste of the California consumers • Our local team has had many years of experience working with your agency, bringing a deep level of understanding to your program • Uninterrupted services By my signature,TRIO agrees to the conditions, instructions, descriptions and specifications contained herein. TRIO also understands that this proposal is guaranteed for 60 days after the quote opening. Thank you for your time, and the opportunity to submit this proposal. We look forward to continuing our mutually beneficial partnership with you and your team. Best regards, John Kirk Managing Director PROPOSAL SUMMARY 1 . A ) KEY FEATURES AND DISTINGUISNING POINTS Thank you for the opportunitg to put together a systems to each senior meal program to meet specific proposal to support the growth and future of City nutrition and operational requests and provide meals of Rosemead Senior Services. We have developed a that are appealing to senior adults in terms of taste, customized plan that details the provision of freshly appearance, nutrition and variety. Our plan For the City made meals that offer variety, quality ingredients and of Rosemead Senior Services is to implement our 50- healthg cooking methods to support gour seniors. Our plus years of experience and knowledge to bring you the approach will result in a transparent and trust-based right program for your organization. Our focus is based partnership that will complement City of Rosemead on three key ingredients of success: Culinary Innovation, Senior Services' vision and future goals. Exemplarg Service and Local Teams Supported by Global Resources. We will operate your program through TRIO Community Meals is the largest provider of Bateman Community Living, LLC d.b.a. TRIO Community senior meals in the United States. We customize our Meals. PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICES 3 x�;:I 1 . B ) CONTACTS PROPOSAL CONTACT: Nancy Anderson Lisa Jackson Client Partnership Director Regional Director TRIO Community Meals Western Division — TRIO Community Meals Phone #: 770.31 5.8482 Phone #: 408.422.2501 Email: Nancy.anderson@triocommunitymeals.com Email: Lisa.Jackson@triocommunitymeals.com CENTRAL KITCHENS: Magi Brettler Vice President Azusa Central Kitchen 740 N. Dalton Ave. Western Division — TRIO Community Meals Azusa, CA 91702 Phone #: 337.593.0433 ext 24 626.812.5204 Email: Magi.brettler@triocommunitymeals.com North Hills Central Kitchen Anna Roberts 8329 DeCelis Place Regional Finance Director North Hills, CA 91343 TRIO Community Meals Phone #: 601.664.3142 818.895.1 161 Email: Anna.roberts@triocommunitymeals.com OPERATIONS TEAM - CITY OF ROSEMEAD John Kirk (Authorized Signatory for TRIO Community Meals) Aleli Garzon Managing Director Office Manager TRIO Community Meals North Hills 6-Azusa Central Kitchens Phone #: 601.664.3100 Phone #: 818.895.1 161 Email:John.kirk@triocommunitymeals.com Email: Aleli.garzon@triocommunitymeals.com DIVISION G CORPORATE OFFICES Miguel Angel Gomez TRIO Community Meals Assistant Food Service Director Division Office Azusa Central Kitchen 10 Canebrake Blvd. Ste 120 Phone #: 626.812.5204 Flowood, MS 39232 Email: Miguel.gomez@triocommunitymeals.com 601.664.3100 Carlos Giese Elior, Inc. Food Services Director Corporate Offices Oversees North Hills G Azusa Central Kitchen 300 S. Tryon St. Ste 400 Phone #: 818.895.1 161 Charlotte, NC 28202 Email: Carlos.giese@triocommunitymeals.com 704.424.1071 Joel Medina Legal Entity: Bateman Community Living, LLC Area Manager d.b.a. TRIO Community Meals Oversees North Hills, Long Beach, G Azusa Kitchen Wholly owned by Elior, Inc. Phone #: 562.218.2813 FIN: 26-2223480 Email:Joet.medina@triocommunitymeals.com 4 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY ii I , it „, , , LV��Sr ,�¢ . .._ , , t ,i r , ., , ,...... , tI r.J ,e,� ,. 4 // 1/4( ,,. ,Aellawf 1 atttli{l l 3/'/ . di F y a . ...AL 741...,,.., . .•.,. . IN" idt:1-- .,. ___ 2 . A ) TRIO COMMUNITY MEALS ABOUT ELIOR NORTH AMERICA ' S COMMUNITY MEALS BRAND Our Value of TRIO allows us to touch more lives in a meaningful Everyone deserves comfort, happiness and quality of and consistent way. Our TRIO team is excited to come life. At TRIO Community Meals,we believe that when it together to help your seniors stay healthy, maintain their comes to caring for seniors, you can never give enough. independence and enhance their lives. And it takes so much more than a meal,which is why We collectively serve 70 million meals annually to senior we have brought together our three regional brands, congregate centers and home-bound seniors. Today,we Valley, Bateman and Lindley, to create the all-new TRIO are better together in supporting the aging community Community Meals. For over 50 years, our regional brands across the country. have improved the lives of seniors across the country. This union integrates the strengths and capabilities of each brand, allowing us to better support nutrition programs for seniors and local communities. The power th 1 0 • '1 PROPOSAL SUMMARY 1 CITY OF ROSE•; `ERICES INTRODUCING ELIOR NORTH AMERICA Elior North America is a family of companies committed to delivering great food, great service and an unforgettable experience to each of our guests. We offer foodservice management and catering to five industries: business dining, cultural destinations, education, healthcare and senior nutrition. Each of the companies under the Elior North America umbrella delivers innovative culinary experiences uniquely tailored for our customers and the local communities we serve, leveraging the strength and expertise of our local teams. With combined revenues of more than $1.5 billion, Elior North America is among the top contract foodservice companies in North America and is part of the leading European contract catering firm Elior Group. eIior ( NORTH AMERICA ti hriri ED" tr c Y L �J EDV�P °,NING 6Pt HEP�S3 CO MMV''\ 9•I,v<<C-_0.\N�o K-12 jladdin C,WVt? TRIO eIfor (J byetior ,,m m r„w .n.u.iwry.ry om-r M. Nofrww oRTH M.f•to ABIGAIL ...u.r<omw.. KIRSCH® � "`d NViGl acts Lexington ... . ......... MIUN mm WW NNb wTpMy INDEPENDENTS til DESIGN CUISINE CORPORATE CHEFS LANCER Business Dining: Increases employee engagement Healthcare: Enhances patient care Cultural Destinations: Makes moments memorable Senior Nutrition: Drives quality of life Education: Inspires future generations ACROSS OUR FAMILY OF BRANDS , WE ' RE DOING MORE THAN SERVING MEALS . WE ' RE CREATING EXPERIENCES THROUGH FOOD . . . At Elior North America, we are powered by our three ingredients for success: Culinary creativity CULINARY INNOVATION Prepared fresh Commitment to quality and consistency Focused customer approach Flexibility and creativity at the business level EXEMPLARY SERVICE A commitment to delivering what we promise Strong Local partnerships Local market expertise LOCAL TEAMS SUPPORTED BY GLOBAL RESOURCES Involvement in the community Global collaboration fueling innovation SMALL ENOUGH TO CARE . . . BIG [ ENOUGH TO MAKE A DIFFERENCE. • PROPOSAL SUMMARY 1 CITY OF ROSEM NIOR SERV14: >. 2 . B ) LOCAL ORGANIZATIONAL STRUCTURE TRIO Community Meals provides senior meals for several programs in the Los Angeles area. For the City of Rosemead, the meals are prepared in the Azusa Central Kitchen. The kitchen is under the direction of Miguel Gomez,Assistant Food Service Director, reporting directly to Carlos Giese, Food Service Director overseeing both Azusa and North Hills, CA central kitchens.Joel Medina is the Area Manager for the Los Angeles city and county programs and is located in the Los Angeles area. As Area Manager,Joel oversees the programs of all the central kitchens in the Los Angeles area. OPERATIONS TEAM - CITY OF Lisa Jackson ROSEMEAD Regional Director Western Division — TRIO Community Meals Aleli Garzon Phone #: 408.422.2501 Ofhce Manager Email: Lisa.jackson@triocommunitymeals.com North Hills Er Azusa Central Kitchens Phone #: 818.895.1 161 Magi Brettler Email: Aleli.garzon@triocommunitymeals.com Vice President Western Division — TRIO Community Meals Miguel Angel Gomez Phone #: 337.593.0433 ext 24 Assistant Food Service Director Email: Magi.brettler@triocommunitymeals.com Azusa Central Kitchen Phone # 626.812.5204 Anna Roberts Email: Miguel.gomez@triocommunitymeals.com Regional Finance Director TRIO Community Meals Carlos Giese Phone #: 601.664.3142 Food Services Director Email: Anna.roberts@triocommunitymeals.com Oversees North Hills Er Azusa Central Kitchen Phone #: 818.895.1 161 John Kirk (Authorized Signatory for TRIO Community Email: Carlos.giese@triocommunitymeals.com Meals) Managing Director Joel Medina TRIO Community Meals Area Manager Phone #: 601.664.3100 Oversees North Hills, Long Beach, Er Azusa Kitchen Email:John.kirk@triocommunitymeals.com Phone #: 562.218.2813 Email:Joel.medina@triocommunitymeals.com , t ...�,, • a — . •.• . • .4.4.--- . ! _ . „. . _'.• 4' .• '. ' '-;;, ' ..41t, 4:••• ', , , tar t r — . 2 . C ) FINANCIAL STABILITY, CAPACITY G RESOURCES Please note that TRIO Community Meals, with the financial backing of Elior Group, has the stability, capabilities and resources to support the nutrition programs of the agencies we serve. - CONFIDENTIAL/ PROPRIETARY - This document is a free translation of the original,which was prepared in French.All possible care has been taken to ensure that the translation is an accurate representation of the original.However,in all matters of interpretation of information,views or opinions expressed therein,the original language version in French takes precedence over this translation. .1 eliorGrouoe Universal Registration Document Annual Financial Report r. Fiscal 2018-2019 • oration) Societe anon me(French joint-stock corporation) s �- ' Y Share capital:€1,740,928.39 -4744 Registered office: 9-11 allee de 1'Arche rt' 92032 Paris La Defense,France Registered in Nanterre under no.408 168 003 AEs •+ES F MARL INANCiEA= A IXI F The French Document d'enregistrement universe!was filed with the Autorite des Marches Financiers(AMF)on January 10, 2020,in accordance with Article 212-13 of the AMF's General Regulations.The Document d'enregistrement universe!has been prepared by the issuer,and its signatories are liable for its contents.It may only be used in connection with a financial transaction if it is accompanied by a securities note(note d'operation)approved by the AMF. Copies of the Document d'enregistrement universe! in French and the English translation thereof (the Universal Registration Document)may be obtained free of charge from Elior Group's registered office,or may be downloaded from the websites of Elior Group(www.eliorgroun.com)and the AMF(www.amf-france.org). PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICES �9 — CONFIDENTIAL / PROPRIETARY — Management's Discussion and Analysis for Fiscal 2018-2019 - AFR 4 Consolidated Financial Statements for the Years Ended September 30,2019 and 2018 IFRS Consolidated Financial Statements for the Years Ended September 30,2019 and 2018 1. Consolidated Income Statement and Statement of Comprehensive Income 1.1 Consolidated Income Statement Year ended Year ended (in @ millions) Note September 30, September 30, 2019 2018' Revenue 7.1,72 4,92 4,886 Purchase of raw materials and consumables (1, (1,557) Personnel costs 73 (2,436) (2,390) yShare-based compensation 718'2 (29) Other operating expenses (564) Taxes other than on income (74) ; Depredation,amortization and provisions for recurring (125) 4"€ operating items Net amortization of intangible assets recognized on (19) consolidation 4 128 Recurring operating profit from continuing operations g°: z (1) .7 i ' Share of profit of equity-accounted investees 'ItY` Recurring operating profit from continuing operations including share of profit of equity-accounted investees 7.1 127 x '4' Non-re income and expenses,net 7.4 (82) �,, curring Operating profit from continuing operations including share of 45 profit of equity-accounted investees � Financial expenses 7.5 (81) Financial income 7.5 13 Profit/(loss)from continuing operations before income tax (23) Income tax 7.6 (2) Net profit/(loss)for the period from continuing operations (25) Net profit for the period from discontinued operations 7.7 63 Net profit for the period 38 Attributable to: Owners of the parent 34 Non-controlling interests 4 (ii The figures for the year ended September 30, 2018 have been restated to reflect the impacts of the sale of the Concession Catering business. The accompanying notes form an integral part of the consolidated financial statements. UNIVERSAL REGISTRATION DOCUMENT. ELIOR GROUP .209 '(,...._m_....)) CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY — CONFIDENTIAL/ PROPRIETARY — III Management's Discussion and Analysis for Fiscal 2018-2019 - AFR Consolidated Financial Statements for the Years Ended September 30,2019 and 2018 2. Consolidated Balance Sheet 2.1 Assets { (in E millions) Note At September 30,2019 At September 30,201;., Goodwill 7.9 $r„A:, 1,8" 2,541 r� + i, Intangible assets 7.10 .• 262 524 l `, r Property,plant and equipment 7.10 392 747 Other non-current assets 8 - p"• Non-current financial assets 7.11 104 72 wfs'' Equity-accounted investees 7.12 i 1 9 '44,-.., ,'''' '*1Fair value of derivative financial instruments(*) 8 W r. rt; Deferred tax assets 7.14 2'4 189 Total non-current assets 2,8 4,090 Inventories 132 Trade and other receivables 879 Contract assets - Current income tax assets 23 Other current assets 7.15 97 Short-term financial receivables(*) 2 Cash and cash equivalents(*) 143 Assets classified as held for sale 7.7 ' Total current assets 1,276 Total assets 5,366 f 1 (*)Included in the calculation of net debt The accompanying notes form an integral part of the consolidated financial statements. r:, 13j i 212■ ELIOR GROUP■UNIVERSAL REGISTRATION DOCUMENT PROPOSAL SUMMARY 1 CITY OF ROSEMEAD SENIOR SERVICES ( 11)) — CONFIDENTIAL / PROPRIETARY — Management's Discussion and Analysis for Fiscal 2018-2019 - MR 4 Consolidated Financial Statements for the Years Ended September 30,2019 and 2018 2.2 Equity and Liabilities (in C millions) Note At September 30,2019 At September 30,2018 Share capital 7.18.1 2 2 Retained earnings and other reserves • 1,662 1,458 Translation reserve i 4 - „° Non-controlling interests 11 1 Total equity 4 1,61 1,471 5+ " i; Long-term debt(*) 7.17.3 i F 1,874 KA Fair value of derivative financial instruments 5 { Non-current liabilities relating to share acquisitions 7.19 = 100 i> Deferred tax liabilities 7.14 : 59 Provisions for pension and other post-employment 7,16 i 109 i; benefit obligations Other long-term provisions 7.16 '5 20 i.-,' Other non-current liabilities 6 ryry�y��7Total non-current liabilities :es 2,173 • k= Trade and other payables ! 850 �' Due to suppliers of non-current assets 75 r Z Accrued taxes and payroll costs 601 i ;% Current income tax liabilities 15 11 1 Short-term debt(*) 7.17.3 16 84 _p Current liabilities relating to share acquisitions 7.19 2 16 y Short-term provisions 7.16 63 51 '.' .?i Contract liabilities 49 • r Other current liabilities 7.20 - 38 34 Liabilities classified as held for sale 7.7 - 14 ~er• Total current liabilities 1,238 1,722 Total liabilities 2,098 3,895 Total equity and liabilities 3,768 5,366 AM(")Included in the calculation of net debt 54‘43 1,812 Net debt excluding fair value of derivative financialii ,thwi ,i. 539 1,830 instruments and debt issuance costs The accompanying notes form an integral part of the consolidated financial statements. UNIVERSAL REGISTRATION DOCUMENT. ELIOR GROUP ■ 213 Q12 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY — CONFIDENTIAL/ PROPRIETARY — IIManagement's Discussion and Analysis for Fiscal 2018-2019 - AFR Statutory Auditors'Report on the Consolidated Financial Statements-AFR 4.10 STATUTORY AUDITORS' REPORT ON THE CONSOLIDATED FINANCIAL STATEMENTS - AFR , This is a free translation into English of the Statutory Auditors'report issued in French and is provided solely for the convenience of English- speaking readers.This report includes information specifically required by European regulations or French law,such as information about `- '_ the appointment of Statutory Auditors.This report should be read in conjunction with,and construed in accordance with,French law and 'e,il'" professional auditing standards applicable in France. -, kt' • A (Year ended September 30,2019) Elior Group SA Emphasis of matter sJ 9.11 Allee de l'Arche Without qualifying our opinion,we draw your attention to 92032 Paris La Defense cedex Note 6.1.2 to the consolidated financial statements,which gives a detailed description of the methods and impacts Francer of the first-time application of IFRS 15 "Revenue from •ail ' To the Shareholders, Contracts with Customers" and IFRS 9 "Financial ' 4 Instruments"from October 1,2018. t Opinion Justification of assessments-Key audit matters 3 In compliance with the engagement entrusted to us by your General Meetings,we have audited the accompanying In accordance with the requirements of articles L823-9 ' ,, ' consolidated financial statements of Elior Group SA for and R.823-7 of the French Commercial Code (Code de ,, '''0'.';.t1 the year ended September 30,2019. commerce) relating to the justification of our 4 „, ”-° assessments, we inform you of the key audit matters .44-k, #-`c• ' In our opinion,the consolidated financial statements give relating to the risks of material misstatement that,in our N41 `' «" a true and fair view of the assets and liabilities and of the professional judgment,were the most significant in our financial position of the Group at September 30,2019 and audit of the consolidated financial statements,as well as r ;+: , of the results of its operations for the year then ended in how we addressed those risks. ' -- . 5, accordance with International Financial Reporting ': A Standards as adopted by the European Union. These matters were addressed as part of our audit of the 1 consolidated financial statements as a whole, and F 1 ,, % The audit opinionexpressed above is consistent with our �• # g,+ ,* , P therefore contributed to the opinion we formed as I report to the Audit Committee. expressed above.We do notprovide a separate opinion on r ,i P P y Basis for opinion specific items of the consolidated financial statements. 'S Audit framework Measurement of goodwill f G P We conducted our audit in accordance with rofessional Description of risk standards applicable in France.We believe that the audit mac; c* PP As part of its development,the Group carried out targeted r + is sufficientand evidence we have obtained appropriate to `'i aexternal growth transactions and recognized goodwill. , provide a basis for our opinion. At September 30, 2019, goodwill amounted to Our responsibilities under these standards are further E1,851 million, representing 49% of total assets. It has described in the "Responsibilities of the Statutory been allocated to the cash-generating units(CGUs)of the %A..' Auditors relating to the audit of the consolidated financial businesses into which the acquired companies were Y statements"section of our report. integrated. Independence As stated in Note 6.7 to the consolidated financial We conducted our audit engagement in compliance with statements: the independence rules applicable to us,for the period • the carrying from October 1, 2018 to the date of our re ort, and,in anentamounthreportingf goodwill is tested for " P impairment at each date.If there is an ( particular, we did not provide any non-audit services indication of impairment, the recoverable prohibited by artide 5(1)of Regulation(EU)No 537/2014 amount of the asset is estimated and an or the French Code of Ethics (Code de deontologie)for impairment loss is recognized whenever the Statutory Auditors. carrying amount of the CGU group to which the 268 ■ ELIOR GROUP. UNIVERSAL REGISTRATION DOCUMENT PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICES (c12) — CONFIDENTIAL/ PROPRIETARY — Management's Discussion and Analysis for Fiscal 2018-2019 - MR Statutory Auditors'Report on the Consolidated Financial Statements-AFR goodwill is allocated exceeds its estimated • with respect to the long-term growth rate beyond recoverable amount; five years, and to the discount rate applied to expected estimated future cash flows, we • the recoverable amount is estimated using the verified: value in use; • the value in use is calculated using the present - the consistency of these rates with the rates observed value of future cash flows,based on five-year for comparable companies, based on a sample of budgets drawn up and validated by Group analytical reports about the Company. management and a long-term growth rate,which may not exceed the average long-term growth Lastly, we examined the appropriateness of the rate for the operating segment. information provided in the Notes 6.6.2,6.7 and 7.9 to the ii.4 The recoverable amount of goodwill is determined based consolidated financial statements. ;: ' to a large extent on the judgment of Group management, Sale of Areas .'-,,, and in particular on the three following assumptions: ,,r: Descrintion of risk r • five-year budgets; • the long-term growth rate beyond five years; As mentioned in Note 5.2 "Significant Events" and Vthe discount rate. Note 7.7 "Net Profit for the Period from Discontinued IaT?`,,wj Operations",on July 1,2019 the Group announced that it r1.1 We therefore deemed the measurement of goodwill,and had completed the sale of its Areas subsidiary, which d4 included the Concession Catering business and l° in particular the determination of the assumptions(five- . corresponded to an operating segment. °)„'- year budgets,the long-term growth rate beyond five years ''c / and the discount rate applied),to be a key audit matter. The net disposal gain amounted to€208 million.Along with all segment-related data,the gain is presented under • P How our audit addressed this risk "Net profit for the period from discontinued operations” We analyzed the compliance of the estimated recoverable in the consolidated income statement and the � � amounts applied by the Group with the appropriate consolidated cash flow statement. current accounting standards. We deemed the transaction to be a key audit matter due + ' to the risks associated with measuring the assets and r' We also verified the accuracy and completeness of the source data used in the impairment tests relating to the liabilities transferred and calculating the disposal gain,as • components of the carrying amount making up the CGU well as to the negative impacts of the sale on the w , groups which were tested by the Group. consolidated financial information given the significance a k.e,tik of the business for the Group(27%of revenue for the year ended September 30,2018). In addition, we conducted a critical analysis of the methods applied to implement the main assumptions How our audit addressed this risk y,N used and examined the analysis performed by the Group t? to determine the sensitivity of the value in use to a change We reviewed the legal documentation relating to the i j , in said assumptions,and in particular: transaction in order to assess the components used to calculate the disposal gain,notably the warranties included • with respect to the five-year future cash flow in the sale agreement,the costs associated with the sale,and projections,we verified: the sale price. - the reasonableness of the five-year future cash flow We assessed the amount of the assets and liabilities of the projections in view of the economic and financial concession catering businesses sold by carrying out specific context in which the contract catering & services procedures on the material subsidiaries of Areas at June 30, businesses operate and the reliability of the process 2019,the date at which the Concession Catering business was by which the estimates are calculated by examining deconsolidated. the reasons for differences between projected and actual cash flows; We also assessed the presentation of the sale in the consolidated financial statements,and in particular. - the consistency of the five-year future cash flow projections with management's most recent estimates, • the data for the Concession Catering business as presented to the Board of Directors during the presented under"Net profit for the period from budget process; discontinued operations" in the consolidated UNIVERSAL REGISTRATION DOCUMENT. ELIOR GROUP . 269 ( 14 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY - CONFIDENTIAL/ PROPRIETARY - ©Management's Discussion and Analysis for Fiscal 2018-2019 - AFR Statutory Auditors'Report on the Consolidated Financial Statements-AFR income statement and the consolidated cash consolidated financial statements that are free of material flow statement; misstatement,whether due to fraud or error. • the comparative data provided for the prior year in the consolidated income statement and the In preparing the consolidated financial statements, consolidated cash flow statement; management is responsible for assessing the Company's • Note 7.7 to the consolidated financial statements, ability to continue as a going concern, disclosing, as which provides information about the transaction- applicable,matters related to going concern,and using the going concern basis of accounting, unless it expects to b.g-,`• Specific verifications liquidate the Company or to cease operations. d? M''s r ' As required by legal and regulatory provisions and in The Audit Committee is responsible for monitoring the ,k `' AO accordance with professional standards applicable in France, financial reporting process and the effectiveness of internal A, ' a"t r we have also verified the information pertaining to the Group control and risk management systems, as well as, where •3' - presented in the Board of Directors'management report. applicable,any internal audit systems,relating to accounting ,, and financial reporting procedures. ,v'#, We have no matters to report as to its fair presentation and r•-., '. .. its consistency with the consolidated financial statements. The consolidated financial statements were approved by the k • Board of Directors. ;41air We attest that the consolidated non-financial information r..i-4-'tz,: statement required under article L225-102-1 of the French "�''' Commercial Code is included in the information pertaining Responsibilities of the Statutory Auditors relating to the 2,. to the Group presented in the management report.However, audit of the consolidated financial statements in accordance with article L823-10 of the French Commercial z,`V Code, we have not verified the fairpresentation and Objective and audit approach consistency with the consolidated financial statements of the k^t°r?'J information given in that statement,which will be the subject Our role is to issue a report on the consolidated financial st" of a report by an independent third party. statements.Our objective is to obtain reasonable assurance b':' about whether the consolidated financial statements as a ' whole are free of material misstatement. Reasonable • Report on other legal and regulatory requirements assurance is a high level of assurance,but is not a guarantee , i:' „ that an audit conducted in accordance with professional Appointment of the Statutory Auditors standards will always detect a material misstatement when it exists.Misstatements can arise from fraud or error and are ''- PricewaterhouseCoopers Audit was appointed Statutory considered material if,individually or in the aggregate,they Auditor of Holding Bercy Investissement SCA(renamed Elior could reasonably be expected to influence the economic '. 4{' Group SA) by the General Meeting of October 26, 2006. decisions taken by users on the basis of these consolidated ,' Salustro Reydel (then KPMG Audit IS) was appointed financial statements. . Statutory Auditor of Management Restauration Collective r f SAS(renamed Holding Bercy Investissement SCA then Elior As specified in article L823-10-1 of the French Commercial u r r V Group SA)by the General Meeting of January 28,2002. Code,our audit does not include assurance on the viability or 4x •=V, V,` quality of the Company's management. ti. ,.� `� At September 30,2019,PricewaterhouseCoopers Audit and • t KPMG Audit IS were in the thirteenth and eighteenth As part of an audit conducted in accordance with . -M consecutive year of their engagement,respectively,and the professional standards applicable in France, the Statutory sixth year since the Company's securities were admitted to Auditors exercise professional judgment throughout the trading on a regulated market. audit. ,r1: They also: "` Responsibilities of management and those charged with governance for the consolidated financial statements • identify and assess the risks of material misstatement in the consolidated financial Management is responsible for preparing consolidated statements,whether due to fraud or error,design financial statements giving a true and fair view in accordance and perform audit procedures in response to those with International Financial Reporting Standards as adopted risks,and obtain audit evidence considered to be by the European Union and for implementing the internal sufficient and appropriate to provide a basis for control procedures it deems necessary for the preparation of their opinion.The risk of not detecting a material 270 ■ ELIOR GROUP. UNIVERSAL REGISTRATION DOCUMENT i PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICES 15 — CONFIDENTIAL/ PROPRIETARY — Management's Discussion and Analysis for Fiscal 2018-2019 - AFR Statutory Auditors'Report on the Consolidated Financial Statements-MR misstatement resulting from fraud is higher than • evaluate the overall presentation of the for one resulting from error,as fraud may involve consolidated financial statements and assess collusion, forgery, intentional omissions, whether these statements represent the underlying misrepresentations, or the override of internal transactions and events in a manner that achieves control; fair presentation; • obtain an understanding of the internal control • obtain sufficient appropriate audit evidence procedures relevant to the audit in order to design regarding the financial information of the entities audit procedures that are appropriate in the or business activities within the Group to express circumstances, but not for the purpose of an opinion on the consolidated financial expressing an opinion on the effectiveness of the statements.The Statutory Auditors are responsible internal control; for the management,supervision and performance of the audit of the consolidated financial • evaluate the appropriateness of accounting policies statements and for the opinion expressed thereon. used and the reasonableness of accounting estimates made by management and the related Report to the Audit Committee • disclosures in the notes to the consolidated We submit a report to the Audit Committee which financial statements; includes,in particular,a description of the scope of the assess the appropriateness ofmanagement'suse of audit and the audit program implemented,as well as the • results of our audit. We also report any significant the going concern basis of accounting and,based deficiencies in internal control that we have identified on the audit evidence obtained,whether a material regarding the accounting and financial reporting } uncertainty exists related to events or conditionsi•L procedures. that may cast significant doubt on the Company's ability to continue as a going concern. This Our report to the Audit Committee includes the risks of assessment is based on the audit evidence obtained material misstatement that,in our professional judgment, up to the date of the audit report.However,future were the most significant for the audit of the consolidated events or conditions may cause the Company to financial statements and which constitute the key audit cease to continue as a going concern. If the matters that we are required to describe in this report. Statutory Auditors conclude that a material We also provide the Audit Committee with the declaration uncertainty exists, they are required to draw provided for in article 6 of Regulation(EU)No 537/2014, attention in the audit report to the related disclosures in the consolidated financial confirming our independence within the meaning of the • statements or,if such disclosures are not provided rules applicable in France, as defined in particular in or are inadequate,to issue a qualified opinion or a articles L-822-10 to L822-14 of the French Commercial Code and in the French Code of Ethics for Statutory t i discianneT of opinion; Auditors.Where appropriate,we discuss any risks to our independence and the related safeguard measures with the Audit Committee. Neuilly-sur-Seine and Paris-La Defense,January 10,2020 The Statutory Auditors PricewaterhouseCoopers Audit KPMG Audit IS Matthieu Moussy Francois Caubriere UNIVERSAL REGISTRATION DOCUMENT. ELIOR GROUP ■ 271 Q...j6)) CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY 2 . D ) CONTRACTORS / SUBCONTRACTORS Subcontractors Bateman Community Living, LLC d.b.a. TRIO Community Meals will not and does not use subcontractors to produce any part of the nutrition program for City of Rosemead. 2 . E ) RELEVANT LAWSUITS Relevant Lawsuits Bateman Community Living, LLC d.b.a. TRIO Community MeaLs has not had any relevant Lawsuits or Litigation resulting From any public project undertaken by TRIO within the Last five years. PROPOSAL SUMMARY CITY OF ROSEMEAD SENIOR SERVICES - 17 3 . A ) QUALIFICATIONS Er PREVIOUS EXPERIENCE TRIO Community Meals programs support a strong senior experience at congregate sites, in addition to supporting home-delivered meals. The Following outlines our strategy for congregate sites and home-bound seniors. TRIO will complement your congregate site's activities to enhance the senior experience, thus maximizing site participation. We also enhance the senior experience For older adults unable to travel to senior sites. TRIO will take the time to understand the seniors in your program because we recognize that no two senior programs are alike. We seek to continuously engage your seniors so they dine at the congregate site. Our core senior experience programs Focus on: Reducing hunger and food insecurity Promoting socialization and reducing isolation among seniors Promoting the health and well-being of older adults , :1 l II 110 ‘ : c J I f ' tp I , ,. 18 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY REDUCING HUNGER AND FOOD INSECURITY Er PROMOTING SOCIALIZATION In your program, TRIO will reduce hunger and Food insecurity of seniors together with promoting socialization by: • Seniors benefit from the nutritional value of the meals served; therefore, our dietitian and chef in conjunction with the project dietitian,will plan menus that your seniors enjoy. Preparing nutritious meals that embody • To ensure we are always providing foods that appeal to your program, the TRIO dietitian will work with the Project Dietitian and our TRIO regional flavors Executive Chef on menus through a menu meeting. • New menu items can be identified with an icon to alert seniors to try to dine on those days. • Holiday meals bring excitement and a heightened senior experience. • Senior attendance at congregate sites is higher when holiday meals are served. Planning holiday meals • Holiday meals allow for an opportunity to reduce isolation and depression, especially when the senior may be celebrating alone at home. HOLIDAY MEALS January April July October New Year's Celebration Easter Independence Day Harvest Holiday February May August November Valentine's Day Memorial Day Luau Thanksgiving • March June September December Spring Holiday Summertime Picnic Labor Day Christmas • PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICES Q19 IMPACTING CONGREGATE MEALS CONGREGATE Congregate sites provide a valuable community resource for seniors across our nation. Under the Older Americans Act (OAA), congregate meals serve MEAL three purposes: PARTICIPATI 0 N • Reducing hunger and food insecurity. • Promoting socialization and reducing isolation among older individuals. • Promoting senior health and well-being through nutritious meals, nutrition education and access to health services. CONGREGATE PARTICIPANT PROFILE There is growing concern over the declining utilization of senior community centers for meals and other programs. This decline is occurring despite the increase in eligible individuals. It is estimated that between 2000 and 2050, the population of older adults in the United States is projected to experience a rapid growth, from 12.4 1 percent to 20.7 percent. The large population O increase is largely due to the aging Baby Boomer Ogeneration, born between 1946 and 1964. The challenge is to provide nutrition to older adults INCREASE while appealing to the different demographics of Baby Boomers. in congregate site participation by Baby Boomers are characterized by: creating a restaurant feel to the • Desire for individual choice dining atmosphere with: • Longer careers Quality reusable plates • Involvement in community (eliminating disposables) • Perceiving themselves as "not old" Condiments on the dining Research indicates that Baby Boomers may have a • tables (eliminating portion stigma associated with senior centers. They do not controlled condiment packets) consider themselves old or in need of free meals. A name change for the sites, foods and activities may be needed to attract the aging Baby Boomer population. 20 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY TRENDS AND RECOMMENDATIONS Below are trends and recommendations 90°f'O to positively impact the congregate meal program. Research and best practices from TRIO Community Meals clients indicate these best practices help to increase and prevent a stated our entrees decline in congregate site participation. taste good Scheduling G Promoting Increase engagement by promoting the event several days in advance and scheduling the event prior lunch. Activities • Culinary demonstrations • Local farmers market 9 0% • Exercise classes — stretching, yoga, chair aerobics • Nutrition eduction — share short snippets each day; nutrition bingo • Trivia • Holiday celebrations enjoy the appearance • Art classes — painting or adult coloring of our foods • Playing card groups — Bridge, Gin Rummy, Canasta • Pool tables with tournaments • Quilting and knitting • Computer classes • Multicultural events • Bring Your Grandchildren Day 93 % Speakers • Local school choir performances at the centers • Personal assistance — taxes, legal Calsyn,R.J.,Er Winter,J.P.(2000).Who attends senior centers?Journal of Social Service state they would recommend TRIO Research,26(2),53-69. Colby,S.L.,0 Ortman,J.M.(2014).The baby boom cohort in the United States:2012 Community Meals to their friends to 2060 In United States Department of Commerce(Ed.).Washington,DC:United States Census Bureau. Danielson,R.(2013).North Dakota's aging population:profile and trends of seniors ages 65 and older.Fargo,North Dakota:North Dakota State University Extension Service. Fitzpatrick,T.R.,Er McCabe,J.(2008).Future challenges for senior center programming to serve younger and more active baby boomers.Activities,Adaptation Er Aging Ortman, 2014,Fitzpatrick Er McCabe,2008). PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICES ( 21 - CONFIDENTIAL/ PROPRIETARY - 3 . B ) DESCRIPTION OF PROJECT EXPERIENCE Please note that due to client confidentiality, we do not disclose project contract values. Please contact individual clients for that information. --- - - REFERENCES HUMAN SERVICES ASSOCIATION ( HSA ) SINCE 1993 6800 Florence Ave. Bell, Gardens, CA 90201 Darren Dunaway,Associate Director 562.806.5400 x 211 darren.dunaway@hsala.org Prepare Er Deliver Hot Meals For Congregate and Home Bound Seniors to Senior Congregate Sites. HSA receives over 750,000 meals annually. SOUTHEAST AREA SOCIAL SERVICES FUNDING AUTHORITY ( SASSFA ) SINCE 2004 10400 Pioneer Blvd., Ste 9 Santa Fe Springs, CA 90670 Kirk Kain, Executive Director 562.946.2237 x 223 kkain@sassFa.org Prepare and deliver over 1 50,000 congregate hot meals annuatty.over 750,000 meals annually. YMCA OF METROPOLITAN LOS ANGELES , TORRANCE - SOUTH BAY BRANCH SINCE 2001 2900 W. Sepulveda Blvd. Torrance, CA 90505 Vicky Sargent, Operations Executive Director 310.602.4900 vickysargent@ymca.org Prepare and deliver Hot Meals for Congregate and Home Bound Seniors to Senior Congregate Sites. YMCA receives over 54,000 meals annually. CITY OF GLENDALE - COMMUNITY SERVICES Er PARKS SINCE 2000 613 E. Broadway, Room 120 Glendale, CA 91206 Maggi Kavarian, Director 818.548.3715 mkavarian@glendaleca.gov Prepare and deliver hot and Frozen meals to congregate site. City of Glendale receives almost 54,000 meals annually. ACTIVE DAY OF FT. WAYNE SINCE 2018 3711 Rupp Dr., Suite 106 Ft. Wayne, IN 46254 Barbara Porter, Center Director 260.484.2414 bporter@activeday.com Prepare and deliver Frozen meals to Adult Day Center in Ft. Wayne. Meals are re-thermed by Center Manager. Active Days are for profit adult day health care centers,AD Ft. Wayne does 25 meals per day. ACTIVE DAY OF NORTHWEST Er SOUTH INDIANA SINCE 2018 6620 Parksdate Place, Ste R Indianapolis, IN 46254 Isabelle Pacaud, Center Director 317.297.3730 ipacaud@activedag.com Prepare and deliver frozen meats to Adult Day Center in Ft. Wayne. Meats are re-thermed by Center Manager. Active Days are for profit adult day health care centers, NW utilizes 40 meals per day and South utilizes 20 meals per day. 22 �ITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY A , til 'k+ ,„{ '. X' S d +' l '4 4 '� ,, - ..' . , 1 . f , . , --. - ,r,, .i .. _..., . S Nw , 4., ' - . - :- _ - ,. .,,,„„..,. .,... . .... ...,....„ ..„, .» .r4 ,,,,..„, -1*iiii,„_H,-... .s 4 . A ) SERVICE PLAN We understand the City of Rosemead Senior Services' has several vendor options for senior meals; however,we believe that our capabilities will provide you with the best solution for your foodservice needs. The Following pages outline our approach for your program. Careful thought has been given to customize a program specific to your needs. Our Operational Approach is intertwined with your mission For a true partnership. TRIO ' S CUSTOMIZED OPERATIONAL APPROACH FOCUSES ON : X I.+ ow O*iiii.O MENU DEVELOPMENT MEAL PRODUCTION LOGISTICS PROPOSAL SUMMARY 1 CITY OF ROSEMEAD SENIOR SERVICES MEAL PRODUCTION KEY COMPONENTS Our on-site meals are locally prepared by our caring TRIO team. These team 0 members are committed to providing each senior with a quality meal Full of Production Kitchen Procurement flavor and nutrition. TRIO will produce the meals For Efficiencies Our food service director along with his your program in our Culinary Procurement is the foundation for assistant food service director, leads Operation Center located at quality production.TRIO uses its 740 N. Dalton Ave.,Azusa, CA buying strength to source quality the production team, ensuring quality 91702.This location is less ingredients that meet production production standards are upheld. than 15 miles away from your demands. The experience shared with City of congregate site. Rosemead Senior Services will include: • Quantity food preparation techniques • Safe and sanitary food preparation • Food delivery schedules and Registered Dietitian Chef-Inspired Meals procedures While assisting the project TRIO's corporate chef and culinary • Staff Leadership dietitian in the menu team are at the Forefront of • Fiscal responsibility development process, culinary innovation.The team is • Sound procurement practices our registered dietitians continuously developing recipes and continuously collaborate with meals to bring variety and nutrition the local meal production team to our nation's seniors. to ensure quality control and identify areas For improvement. Each day, the TRIO production team prepares wholesome Foods from our chef-inspired recipes.The culinary staff takes great pride in carefully preparing each item,as they realize what great joy these meals bring Kitchen Layout to seniors.TRIO production recipes We organize the kitchen to are designed specifically for large maximize efficiency For meal production needs. preparation, meal packaging and logistics to ensure a quality The panned meals are sensibly meal reaches each senior. portioned and packaged for travel and delivery to senior centers. Our recipes are designed to handle transport while delivering a superb Uv meal. Types Of Meals TRIO will provide congregate meals in bulk to the Garvey Community Center. 24 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY LOGISTICS Planning and execution are the core of our custom solution For the City of Rosemead Senior Services. When you team up with TRIO, your logistical needs will be operated with precision. We will deliver congregate meals to your senior site. For your program, we will prepare Fresh, hot meals daily to be delivered in Bulk to the Garvey Community Center. The City of Rosemead Site Manager and team will serve the congregate center participants. 4. ,, ..,,.. „..::: , .. , ...0, . . ,, ,. , ,. .. ._ ,,,.„,,,,,,,,,,, ,,,,i, rik ,. *--.,,,,,, ,,,,4 ,:- , ,,,,,,..„ 4t„�� 11111. t ; , A / I al ' ES ‘g) MEAL ROUTES MEAL DELIVERY Consistent, punctual meal delivery is standard procedure VERIFICATION for TRIO. TRIO's management wilt thoughtfully plan the Congregate site managers receive a meal delivery delivery schedules for congregate and home-delivered verification ticket each day. This provides a check meals to provide fresh foods and on-time delivery. and balance for meal delivery. The site manager Congregate meal deliveries are scheduled to minimize can provide feedback on meal quality and delivery transportation time, so foods are at peak freshness for through the congregate delivery ticket. TRIO's local seniors to enjoy. We will deliver meals to the Garvey management team reviews these tickets daily and Community Center at a consistent time each day. adjusts as needed to guarantee a successful meal program. TRIO's driver routing technology ensures safe delivery for deliveries to your site. This technology also allows DRIVERS our operational team to monitor each vehicle's location. Our drivers positively impact the lives of seniors every Other benefits of TRIO's routing system include: day with a warm smile and genuine care. They receive continuous hospitality training as well as driver safety Optimal delivery schedules for on-time delivery training, and understand the difference they can make in a senior's day. Drivers are dressed in professional 11 percent increase in senior satisfaction uniforms, making them easily identifiable for the site manager. It is imperative that your staff,volunteers, Curb driver turnover, which equates to exemplary and seniors feel safe and comfortable with our drivers. customer service Instant visibility of fleet Reduction of fuel cost to decrease cost per meal of TRIO clients state that deliveries are received on time 26 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY Ar le i , 4,,,, ., '— II ,t. . . 4 1 I ... . ,. ,. .. .... ,. . a .f.c. :', . , ' ' \ ,,\.a.,,,,,, ,, ‘., ),....... „1,,,,,,..,- --- . . a ,,,. • imp , . , ••-•,,,,..,.._....,4 i ,,t1 ,o-- -. t s wv 44}'i - 'r) i j \'1\,. \ fik______ , ,,v, - li, _ Alt I ‘ Ni,,,..m4)4 1 \ i ..,,, itt . ,„ -- idt( : 4',,••t„t ...;;' 1 • '.' /iii DELIVERY STANDARDS These standards are maintained throughout the delivery process. Cold or chilled Hot foods will be Frozen foods will All foods shall foods will be maintained at be maintained at remain in the maintained at carriers in which 4 O p $ O p F v F they are deliv red to or below or higher or below temperatures until serving time. Transportation Equipment Proper temperature is important for safe, quality meals. TRIO's Food preparation and delivery equipment meets the requirements of the National Sanitation Foundation (NSF) and complies with all local, state and Federal guidelines regarding meal delivery. TRIO cleans and sanitizes all transportation and delivery equipment daily to safeguard against bacterial growth and maintain an attractive appearance. PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICES 27 FOOD PURCHASING SYSTEM Product is procured through contracts with proven and reputable food service providers. Our size allows us to purchase at low prices,with savings being passed to our clients. Product is received, dated, rotated, and stored in accordance with HACCP best practices to ensure the first-in is the first-out. A complete and accurate inventory is taken weekly. Inventory is valued and logged into our accounting software, allowing weekly determination of food costs against budget. Menus require the use of the specified products in specific quantities, based on the client's meal counts, creating the ability to verify Food costs daily. TRIO utilizes broad line food service distributors such as Sysco, U.S. Foods, and Gordon Food Services. While these are national vendors,we also utilize locally sourced food where possible. Our broad line vendors vet the locally sourced suppliers to ensure all sanitation and food safety compliances are in place. Milk, bread, and produce, all significant parts of the daily diet, are sourced from local vendors. TRIO assures City of Rosemead that all Food standards and specifications are followed as per regulations. Additionally, our Purchasing Department is notified immediately of any recalls that may occur. This notification is sent out immediately into the field with constant updates and instructions of the procedures for any items that have been recalled or cannot be used until findings are complete. \ , Ilk -. .., . . R lohipai., J %1 1 » rvt a , ,.600, 'i. ' %. 4',A. ... 10. I 4 AP° ' .- .. f ' 28 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY ENVIRONMENTAL STEWARDSHIP We bear a responsibility to contribute our solutions to global issues where we THE ELIOR GROUP can make a positive impact: rising global health problems with poor diet as POSITIVE a contributing Factor, environmental issues caused by agriculture, increasing FOODPRINT amounts of food waste and the need for decent jobs. As a part of Dior North PLAN America,TRIO has adopted our Positive FoodPrint PlanTM, to generate a positive FoodPrint, from Farm to Fork,working with our suppliers, clients, OUR COMMITMENTS guests and employees. It was built around Four main commitments, covering the whole of our value chain—sustainably sourcing our ingredients, providing innovative, healthy choices to our guests, minimizing food waste and helping our people fulfill their potential. Healthy choices FOOD WASTE REDUCTION Raise health awareness and help We are launching a company-wide Food Waste Reduction campaign in all our guests achieve j operations. In recent years,we have reduced food waste generated in our good health. dining Facilities substantially by: • Educating chefs and kitchen staff on proper portioning and prepping techniques • Introducing a daily waste monitoring program in all kitchens • Initiating a consumer waste-reduction educational campaign Sustainable ingredients �. FOOD PROCUREMENT Increase the amount �\ TRIO's national account customer, the Sysco Corporation, is currently of sustainable food working for our senior nutrition clients in the Bay area as the largest ingredients we serve. supplier to our kitchens. Sysco's integrated Pest Management Program encourages waste reduction through recycling, conservation of energy and water and limitations on the use of pesticides and nutrient inputs to only those needed for a successful crop. A circular model Sysco's participating suppliers also report fuel conservation from in-held and Reduce Food waste processing operations. In the 2015 growing year, they reported estimated through our value savings of almost 372,000 gallons of Fuel. Finally, Sysco has extensive policies chain. in place to optimize food responsibility in the Following areas: • Local sourcing • Reducing food waste go. • Agricultural and environmental sustainability • Animal welfare Thriving people • Sustainable seafood and communities ,..401°' Create and promote • Social compliance inclusive, local jobs and help people fulfill their potential. PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICES 29 4 . B ) STATEMENT OF UNDERSTANDING OF THE CITY ' S OBJECTIVE G OUR ABILITY TO SATISFY OBJECTIVE TRIO Community Meals understands the current desires to meet to identify its goals for the upcoming objectives of City of Rosemead Senior Services. For over fiscal years and that the goals identified help dictate twenty years, our team of senior meal professionals have the budget priorities and objectives included in been serving the City and we know the ends and outs of the annual operating budget. TRIO will continue your program. TRIO will furnish all food and equipment to provide a program of the current goals as they necessary for the preparation and delivery of meals for apply to the services TRIO provides focused on persons 60 years of age and older Monday through financial sustainability, providing public safety, Friday of each week, excluding holidays identified by improving environmental stewardship and economic the City. As stated in the RFP,TRIO will also continue development, and beautify residential neighborhoods to meet the applicable State and Federal regulations and commercial corridors until notified of changes in and specifically the requirements contained in the direction. Los Angeles County Nutrition Policies and Procedures Manual. TRIO agrees to work in conjunction with the City of Rosemead's assigned staff for program needs as TRIO understands The City of Rosemead is a cost- specified in the RFP. conscious provider of outstanding public services to its residents and local businesses, mostly relying on the contract services model since its incorporation in 1959. TRIO also understands that The City Council 114 I :..,,„t„,4. ... . Too' i Ai : . . 116 1,......s,, i :?!.. It + p ., ;?'41441-tk jx:,: . - le . ,. .. .. . i - -. , ; , . ../ . . 4 - .• .!' ' 30 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY 4 . C ) HEALTH INSPECTION / ACTION PLAN a,a RETAIL FOOD OFFICIAL INSPECTION REPORT �� •/ COUNTY OF LOS ANGELES • DEPARTMENT OF PUBLIC HEALTH tomo OFFICE:POMONA • CHIEF:KEN HABARADAS 143E WEST COVINA PKWY ROOM 10,WEST COVINA,CA 91790-Phone:(626)813-3380 P$UC Health WVYW PUBLICHEALTH.LA000NTY GOV/EH f'---++'a' Facility Name:: AZUSA SENIOR CENTER Inspection Date: 20812020 Facility Status Owner/Permittee: CITY OF AZUSA Re-inspeotion Dale: N/A Score: 97 Paeillty Address: 740 N DALTON AVE OltyRlp: AZUSA,CA 91702 Phone e: Email Address: JRETANAGIAZUSACA.GOV ENS: VICKI NGO Grade Melling Address: 213 E FOOTHILL BLVD.AZUSA,CA 91702 I Time In: 01:25 PM TimeOrrb 02:11 PM EH Office Number. (626)813-3380 Program Identifier. AZUSA SENIOR CENTER A Certified Feed Protection Manager: gerevime Fra Service: ROUTINE INSPECTION r' t ExpirMen Dow: 05/202023 L � M 1 Result: CORRECTIVE ACTIONI NO FOLLOW UP REQUIRED j PA: FA0007570 PR: P80033635 SR: N/A PE: 1641 Action: NO FURTHER ACTION REQUIRED 0 p}W ✓IN=Incompliance ✓N/A=Not applicable ✓N/O=Not observed LS COS•Corrected on-site ';,itSe ki-, 0Out= nn not in compliance B MAJ=Mapr Violation ®MIN-Minor Violation I .., .N '. OUT nty'. EMPLOYEE HEALTH,HYGIENE a KNOWLEDGE SUPERVISION , J IN N/A N/0 COS Maj Min la.Demonstrxton of knowledge v/ 2 24.Person in charge present and performs duties lb.Food safety cert/cat on v/ 2 25.Personal cleanliness and hair restraints N,h?, ',r0/ 2.Communicable disease,reporting,restriaions 8 exclusions v/ 4 GENERAL FOODS "- 3.No discharge horn eyes.nose and mouth ✓ 2 26 Approved thawing methods usedfrozen food 4.Proper eating,drinking,or tobacco use 2 27 Food separated and protected , PREVENT CONTAMINATION BY HANDS 28 Washing fruits and vegetables - 5.Hands clean and properly washed,proper glove use I 4 2 29 70111C substances oreperly dent led stored and Lsed 6.Adequate hand washing facilites supplied and accessible , 1 2 FOOD STORAGE/DISPLAY/SERVICE TIME AND TEMPERATURE RELATIONSHIP 30 Food storage,food storage containers identified 1 ,rr. 7 Proper hot and cold holding temperatures v 4 2 31 Consumer sett service "a; 8.Time as a public health control;procedures 8 records v/ 4 2 32.Food properly labeled 8 honestly presented 9.Proper cooling methods ✓ 4 2 EOIRPaENTATTENSILSAJtf61S 10 Proper cooking time and temperature v/ 4 33.Nonfood-contact surfaces clean 11.Proper reheating procedures for hot holding / 4 34.Warewash facilities:Installed,maintained.used;test equipment PROTECTION FROM CONTAMINATION 35.Equipment/utensils approved,nstalled,good repair;caraway 12.Returned and re sery ce of food I I I 2 -5,,13.Food in good condo on safe and unadulterated lrr 4 12 36.Equipment t and linens:storage ltd use 14.Food coned surface-clean and son rued 4 2 37.Adequate til C d lighting.designated n ted aus,uw FOOD FROM APPROVED SOURCES 38.Thermometer provided and accurate • 15.Food obtained from approved source 4 2 39 W ping Goths,properly used and stored - 16.Compliance with shell Nock tags,condition,display 2 PHYSICAL FACILITIES -. J.. 40 L ax - �_ - 17.Compliance with Gulf Oyster Regulations 2 ADDITIONAL CRITICAL RISK FACTORS 41 Garbage a- .._croa-/I00000a'ac000 maintained 18.Compliance with varance specalzed process 8 HACCP y 2 42,Toiler lac ly constructed supplietl cleaned F 19.Consumer adv iso provided for raw/undercook food r/ 2 43 Premises,persona/cleaningitems. can proofing (.i Y 44Floors wa IN nd celing.properly builtmains ned and dean :I ] 20.Unarmed health care hclAieafputc 8 private schools: ✓ 4 14:4‘', 4:4 mho..bode not offered 45 No unapproved steeping quarters i b '` 21a Hot water available ✓ 4 2 '��+•': 21 e.Wear avocet. ✓ 11 45.Signe pond;test Inspection report avant. 1 "A}�`"N� a -!-t 22 sewage and wastewater properly disposed ✓ 11 2 47 Permits available 1 9 7 23.No mead,rodent bads or animals present 11 2 44 ov Nt} � /121:111511 . w ' OUT tit r:v 48.Plen review 50 Impoundment/WAD -- 49.Samples Coleclbn 51 Permit Suspension 1' 52.Multiple Major Cdtol Risk Voebons I Increased Rt.a Publb Heelth - 1115 ^ VICKI NGO PIC/Owner Signature EMS Signature Help us serve you better by completing a short survey.Visit our website at wave.oublicheaTh Iacounty Dov/eh. .u Page 1 012 PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICES 11 31) RETAIL FOOD OFFICIAL INSPECTION REPORT '•1 '7 COUNTY OF LOS ANGELES • DEPARTMENT OF PUBLIC HEALTH ] OFFICE:POMONA • CHIEF:KEN HABARADAS Um to.Anoem 1435 WEST COVINA PKWY ROOM 10,WEST COVINA,CA 91790-Phone:(626)813-3380 Public Npltb WVWv.PUBLICHEALT1-1.LA000NTY,GOV/EH Facility Name: AZUSA SENIOR CENTER Inspection Date: 2/18/2020 Faculty Address: 740 N DALTON AVE CltyfZlp: AZUSA,CA 91702 Phone 8: FA 1A0007578 PR: PR0033635 SR: N/A PE: 16/1 CRITICAL VIOLATIONS Violation:#23.No rodents,insects,birds,or animals-114259.1,114259.4,114259 2 Violation Text:A food facility shall be constructed,equipped,maintained,and operated as to prevent the entrance and harborage of animals,birds, and vermin,rodents and insects.Animals other than service animals are not allowed inside a food facility. Corrective Action:Observed gnats at the warewash and preparation sinks area. GOOD RETAIL PRACTICE VIOLATIONS , Violation:#30.Food properly stored:food storage containers identified-114047.114049,114051 • 1 Violation Text:Food shall be stored at least 6"above the floor to prevent possible contamination in approved containers and labeled as to contents. 1 • Corrective Action:Observed food stored directly on the floor at walk-in cooler. . e > •; OVERALL INSPECTION COMMENTS t L U, �,r.A p'-J•i�M• It is improper and illegal for any County officer,employee or inspector to solicit bribes,gifts or gratuities in connection with performing their official duties. Improper solicitations include requests for anything of value such as cash,free services,paid travel or entertainment,or tangible items such as food or • Ii' ;~.ty i, beverages.Any attempt by a County employee to solicit bribes,gifts or gratuities for any reason should be reported immediately to either the County manager responsible for supervising the employee or the Fraud Hotline at(800)544-8881 or www.lacountvfraud.orq.YOU MAY REMAIN ANONYMOUS. . ->{ ti Posting of the final ScorelGrede is required in those cities that have adopted County Ordinance 97-0071 1.Failure to correct the violations by the compliance date may result in additional fee for each additional re-inspection. { •,-h' 2.Your signature on this form does not constitute agreement with its contents.You may discuss this content of this report or your grade with the department i o" by contacting the supervisor at the Environmental Health office indicated on page one of this report.Until such time as a decision is rendered by this t department,the content of this report and the grade shall remain in effect. 'f'14 3.If you are not satisfied with your score or grade on this report,you may be eligible for an Owner Initiated Inspection,which may result in a change in your grade.Contact your Environmental Health office indicated on the front page of this report within 3 business days for eligibility determination and fee information. By signing below the Person in Charge/Owner understands the above noted violations and statements. » litVICKI NGO PIC/Owner Signature EHS Signature Help us serve you better by completing a short survey.Visit our website at www.publichealth.lacounty.gov/eh. .r< Page 2 of 2 ' 32 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY U i `V Los Angeles County-DASS SCORE: 97% Caterer/Central Kitchen Facility Audit Previous Audit Score: 99% FACILITY:Trio Azusa Date/Time: 10/17/2019 9am AGENCIES:Azusa,Claremont,El Monte,Pomor "111....4 _ PROJECT DIETITIAN: Jaqueline Taylor Facility PIC: -.• -•CRITICAL RISK FACTORS I Out COMMENTS 1: EMPLOYEE HEALTH,HYGIENE&KNOWLEDGE REPEAT ISSUES ARE BOLDED AND POI •OUBLED A. Demonstration of food safely knowledge 2 B. Certification of PIC ServSafe exp: 5/23/2022 4 HACCP exp: 4 No expiration date C. CA Food Handler cards(non-ENP food production only) 2 D.Communicable disease;reporting,restrictions&exclusions 4 E.Personal appearance,no obvious illness 2 1 L. F. Proper eating,drinking,or tobacco use 2 2: PREVENT CONTAMINATION BY HANDS A.Appropriate handwashing/glove use.' 5 8.Adequate hand washing facilities;supplied and accessible 2 3: TIME AND TEMPERATURE RELATIONSHIP A.Proper hot and cold holding temperatures 4/2 B.Proper temp during prep. 4/2 C. Proper cooling methods/advanced prep logs used 2 D.Proper cooking time and thermometer used' 5 E.Proper reheating procedures for hot holding 2 Food Process Tilitp • Cult Food Process _ Temp Out butternut squash soup Hot Hold 178'F milk _Cold Hold 37°F chicken Hot Hold 177'F onion Cold Hold 39°F tomato Cold Hold 39°Fcantaloupe Cold Hold 41°1- _ , 4: 1°I- 4: PROTECTION FROM CONTAMINATION A.Leftovers properly discarded/use-by dates adhered to 2 B.Food In good condition,safe,unadulterated 4/2 C.Food contact surface;clean and sanitized 412 D.Prep procedures appropriate 421_ 6: FOOD FROM APPROVED SOURCES A.Food obtained from approved source/food specifications 4 B.Inspection on delivery/PHF temp monitored and recorded 1 6:ADDITIONAL CRITICAL RISK FACTORS A.Supplier has HACCP program 2 B.Hot and cold water available 4/2 C.Sewage and wastewater properly disposed 4/2 D.No ants,spider or related pests 4/2 E.No flies(3 or more) 10 F.No live roaches or rodents* 20 GOOD RETAIL PRACTICES out 7:RECORD MAINTENANCE A.Fire Extinguisher/Ansul dates current,tags,pins In place 1 Fire Ext: 3-19 ANSUL:Jun-19 1, - B.No Smoking Sign 1 , C.Cooler Temperature Logs 1 1 Walk-in temp logs not completed at beginning of work day -Nr, D.Dishwasher Temperature Logs 1 E.Cleaning schedule posted and used 1 — F.Logs reviewed/signed off by manager regularly 1 G.SOP Policies and Procedures are available 1 8: SUPERVISION/HYGIENE OF STAFF A.PIC present and performs duties,adequate#staff 1 I Page 1 of 2 PROPOSAL SUMMARY 1 CITY OF ROSEMEAD SENIOR SERVICES (,!3) 1 FACILITY:Trio Azusa Date/Time: 10/17/2019 9am B.Standardized HACCP recipes used/followed 1 C.Certified menu is followed 1 D.Menu substitution procedure is followed 1 E.Food production schedule used 1 F.Proper attire,hair restrained,hand maintenance 1 G.Caterer participates in Project OA process 1 9: REQUIREMENTS Out A.Permit posted,date current 1 Date: Score: B.Sanitizer Test Kits available/properly used 1 10:GENERAL FOOD SAFETY REQUIREMENTS A.Approved thawing methods used,frozen food 1 B.Food separated and protected,covered,condition 1 1 Metal bowl used as a scoop in the flour bin C.Washing fruits and vegetables 1 D.Toxic substances properly Identified,stored and used 1 E.SDS available,current. Staff training documented Date: 1 ° 11: FOOD STORAGE/SERVICE A.Food storage labeled,dated 1 B.Food being stored off floor 6",18"from ceiling,2"from wall 1 1 Food crates on floor of freezer—not dairy C.F.I.F.O.followed/dented cans not retained 1 12: EQUIPMENT I UTENSILS/WIPING CLOTHS • A.Non-food-contact surfaces clean 1 B.Warewash facilities Installed,maintained,used 1 1.Wash: 160°F Rinse: °F201 Sanitize: 'F ppn 3 2.Wash: °F Rinse: °F Sanitize: °F ppm 3 C. Internal thermometer visible,in working order 1 D. Freezer temperature between-10-10'F 1 E. Cooler temperatures between 32-41°F 1 F. Equipment/utensils,protected, 1 good repair;maintenance program G.Equipment,utensils stored correctly and protected t H.Adequate ventilation/lighting;designated areas,shielded a I.Wiping cloths:properly used and stored 1 1 In-use cloths stored in soiled solution 1.SanitIzer concentration CM:200 211 1 Sanitizer conc too high(1 p1) 13: PHYSICAL FACILITIES A.Plumbing:•fixtures,backflow devices,drains 1 B.Garbage/grease properly disposed;facilities maintained 1 C.Restrooms:properly constructed,supplied,cleaned 1 D.Premises:Vermin-proofing.Personal/cleaning items 1 E.Floors,walls&ceiling:properly maintained&dean 1 14:C1&C2 FOOD DISTRIBUTION A.Delivery slip used and completed 1 B.Transportation equipment is dean and adequate 1 • C.Transport vehicle Is clean 1 D.Transport method is appropriate 1 E.Portioning system Is accurate 1 F.Food departed from Kitchen on time(10 min delay max) 1 Comments and Recommendations.*Zero Defect r rev10/9r19 E-mail:mo@kodsare.com Los Angeles Conry EASE CCNS/RQA/CA,Inc.Revised 7116 Perone 818874-9626 CONFIDENTIAL ( 34 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY ti:r, (_ WHOLESALE FOOD OFFICIAL INSPECTION REPORT ,,r1 Di COUNTY OF LOS ANGELES • DEPARTMENT OF PUBLIC HEALTH OFFICE:WHOLESALE FOOD • CHIEF:SARAH KNANOYAN •g4 • 6060 COMMERCE DR,BALDWIN PARK,CA 91706-Phone:(626)430.6400 PunkRun 11,010. ...v....1 WW W .PUBLICHEALTH.LA000NTY.GOV/EH Facility Name: BATEMAN COMMUNITY LIVING Inspection Date: 21152019 Owner/Permittee: BATEMAN COMMUNITY LIVING LLC Re-Inspection Date: 222/2019 Facility Address: 8329 DE CELTS CRy/Zlp NORTH HILLS,CA 91343 Phone t (818)895-1161 Email Address: ALELI.GARZON®BATEMANLIVING.COM ENS: ZIAD ASKAR Mailing Address: 775 WOODLANDS PKWY,RIGELAND,MS 39157 Time In: 10'59 AM Thee Out 12.02 PM EH Moe Number" (628)430-5400 Program decoder BATEMAN COMMUNITY LIVING FA: FA0266664 PR: PR0218008 OR: N/A PE: 1822 Service: ROUTINE INSPECTION 5 vlolatlon(s)observed at the time of the Inspection Result CORRECTIVE ACTION/FOLLOW UP REQUIRED Ace..: REINSPECTION REQUIRED The checked Items represent Health Code violations and must be corrected by the compliance date(sl given above,unless otherwise stated in the body of the report. VIOLATION CATEGORY FOOD I EMPLOYEE PRACTICES I VERMIN/WATERT SEWAGE OUT 30.Floor Drains/Floor Sinks-Available/Clean/Repair 1. Holding Temperatures of Potentially Hazardous Food(PHF) 31.Drain Line/Liquid Waste-Available!Approved/Installed 2. Cooling 32.Critical Sink/Fixture-Hand Wash/Food Prep/Mop 3. Adulterated/Pure Food OPERATIONS!UTENSILS/EQUIPMENT!FACILITY OUT ' 4. Diligent Preparation 33.Soap/Drying Device-Filled/Repaired/Approved/Clean 5. Thawing-Proper Method 34.Hazardous Materials/Chemicals/Janitorial-Storage!Use .7 ',L,^,!,t,',.4 6. Risk for Contamination-Approved Area/Vestibule 35.Shellfish Tags/Records :,,t1;4, r Yti 7. Food Storage-Properly Covered/Elevated/Proper Area V 36.Interior Premises-Castoff/Tools/Linens I Uniforms m '' 8. Finished Food-Possible Contamination 37.Living/Sleeping Quarters r z 9. Approved Source 38.Animal/Bird/Fowl '.0 .1+' �[' r 10.Refrozen Foods 39.Refuse!Containers!Food Waste Storage 1 a * 11.Proper Inspection at Delivery/Transportation 40.Exterior Premises ✓ / , i 12.Acidification/Labeling 41.Dressing Room/Lockers/Adequate Number a �t, 1r� tt wt),u. 13.Disease Transmission-Carrier/Lesion/Rash 42.Deterioration/Approved Materials 'h4,lz.: 14.Hand Washing 43.Floors/Walls/Ceilings•Maintained Clean V '''`,4L,..,',',..-=';,rt' 15.Tobacco/Eating/Drinking/Habits/Behaviors 44.Utensils/Equipment/Shelving/Cabinets-Maintained Clean r 16.Hair Restraints/Outer Garments/Nails/Rings 45.Approved Equipment!Proper Use!Proper Installation ''itr -., 17.Personal Items 46.Approved Utensils/Proper Use ,.- 417:15.,w�, „. 18.Person Hygiene 47.Utensils/Equipment/Shelving/Cabinets-Repair `" ` 19.Vermin 48.Utensils/Equipment-Storage 20.Open Door/Window/Air Curtain ✓ 49.Hood-Clean!Repair/Equipment Under Hood y �A r 21.Facility Fully Enclosed 50.Ventilation-General y�:ik 22.Water Available 51.Lighting/Light Shields/Electrical H x 1 y�. , 23.Sanitizing Method!Procedures 52.Wiping Cloths-Clean/Adequate Saniizer/Turbid/Storage ee G „a 24.Sanitizer-Proper Concentration 53.Thermometer-Refrigeration/Probe A ''',,;•' T 25.Sewage Disposal System LICENSE I SIGNS I FACILITY STATUS OUT Z' )rh '1 �r'•,' ,,..+ 4. 26.Toilets-Repair/Clean!Toilet Tissue!Self-Closing Door ✓ 54.Public Health Permit!License i �. 27.Toilet Facilities-Available/Adequate 55.Certified Food Handler Certificate t _'+ d` 28.Backflow/Back Siphonage CLOSURE!ADMINISTRATIVE ACTION OUT 1 Ny '. IjiV..4v y� 29.Sinks/Fixtures/Supply Line-Clean/Repair/Use 56.License Suspension rte .Ig , 4 e A ZIAD ASKAR J_'R i,, PIC/Owner Signature ENSSignature Help us serve you better by completing a short survey.Visit our website at wtwv.Dublichea)h.lacountv.Qov/eh. Page 1 of 3 I PROPOSAL SUMMARY 1 CITY OF ROSEMEAD SENIOR SERVICES ,, I WHOLESALE FOOD OFFICIAL INSPECTION REPORT {� 07. COUNTY OF LOS ANGELES • DEPARTMENT OF PUBLIC HEALTH OFFICE:WHOLESALE FOOD • CHIEF:SARAH KHANOYAN - 6060 COMMERCE DR,BALDWIN PARK,CA 91706-Phone:(626)430-5400 Public Health SMUG PUBLICHEALTH.LA000NTY.GOV/EH Facility Name: BATEMAN COMMUNITY UVING Inspection Date. 2/152019 Facility Address: 8329 DE CEUS CltylZlp: NORTH HILLS,CA 91343 Phones. (818)895-1161 FA: FA0266664 I PR: PR0218508 I BR: WA PE: 1822 Violation:#43.Floors I Walls I Ceilings-Maintained Clean Violation Tex:The floors,walls,ceilings,of every food processing establishment shall at no time be kept in an unclean, unhealthful,or unsanitary condition. (11.12.040)(FSA 111965)(FSA 111975)(GMP 110.20) • Corrective Action:OBSERVED A WATER PUDDLE NEXT TO THE REAR ROLL UP DOOR.SOURCE OF THE WATER WAS UNIDENTIFIABLE.FURTHER INVESTIGATION NEEDED. Violation:#40.Exterior Premises Violation Text:The exterior premises of every wholesale food establishment including docks,storage areas,areas where • vehicles are loaded and unloaded,and driveways shall be properly drained and kept clean and free of litter or debris. (11.12.050)(GMP 110.20)(GMP 110.37) Corrective Action:OBSERVED INOPERABLE EQUIPMENT STORED OUTSIDE THE FACILITY. .,6. Violation:#20.Open Door/lMndow/Air Curtain/Available Violation Text:Wholesale food establishments shall at all times be so constructed,equipped,maintained,and operated so as to _prevent the entrance and harborage of animals.birds,and vermin,including,but not limited to,rodents and insects.All windows, doors and other openings shall be maintained in good repair at all times,and shall be provided with proper screens or other devices,maintained in good repair,and of such design and construction as will prevent the entrance of flies. (11.12.050) (11.12.230)(FSA 111990)(GMP 110.20) • Corrective Action:OBSERVED THE FRONT DOOR TO THE FACILITY PROPPED OPEN AND THE AIR CURTAIN OFF. Violation:#07.Food Storage-Properly Covered/Elevated/Proper Area Violation Text:All food shall be separated and protected from contamination.All food shall be stored,prepared,displayed or held so that itis protected from contamination.All food shall be kept in such a manner as to be protected from exposure to dust, droplet contamination,overhead leakage and condensation,flies and other insects,rodents and vermin,and any other deleterious or unhealthful substance or condition.Food shall be stored in approved containers,at least 6 inches above the floor surface on approved shelving.Containers may be stored on dollies,racks,or pallets not meeting the height requirement,if the dollies,racks or pallets are easily moveable.Pallet jacks,fork lifts or similar equipment must be available on site for this purpose.Adequate and suitable space shall be provided for the storage of food. (11.12.230)(11.12.250)(GMP110.80) '�;,-..='i ,. Corrective Action:OBSERVED AN UNCOVERED CONTAINER OF JELLO INSIDE THE FINISHED WALK IN REFRIGERATOR.THE CONTAINER WAS OBSERVED STORED NEXT PRODUCE/VEGETABLE BOXES THAT MAY POSE A RISK OF OVERHEAD CONTAMINATION.THE CONTAINER WAS COVERED BY END OF INSPECTION. Violation:#28.Toilets-Repair/Clean/Toilet Tissue/Self-Closing Door Violation Text:All wholesale food establishments shall be presided with at least one toilet and one lavatory conveniently located therein or adjacent thereto"The floors,walls,ceilings.lavatories and toilet bowls shall at all times be kept free from any accumulation of dirt,filth or corrosion,and in good repair. (11.12.070)(FSA 112005)(FSA 112010)(GMP 110.37) • Corrective Action:OBSERVED AN EMPTY TOILET PAPER DISPENSER TO MENS RESTROOM STALL.SUPPLIES AVAILABLE -ai INSIDE THE STALL. • Civ A ZIAD ASKAR PIC/Owner Signature EHS Signature Help us serve you better by completing a short survey.Visit our website at www.oublichealth.lacounty.00v/eh. Page 2 of 3 t1 36 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY WHOLESALE FOOD OFFICIAL INSPECTION REPORT i� .4. 13. COUNTY OF LOS ANGELES • DEPARTMENT OF PUBLIC HEALTH '1 OFFICE:WHOLESALE FOOD • CHIEF:SARAH KHANOYAN 5050 COMMERCE DR,BALDWIN PARK,CA 91706-Phone:(626)430-6400 Mile Health En* NMNV.PUB LICHEAL TH.LACOUNTY GOV/EH OVERALL INSPECTION COMMENTS It is improper and illegal for any County officer,employee or inspector to solicit bribes,gifts or gratuities in connection with performing their official duties. Improper solicitations include requests for anything of value such as cash,free services,paid travel or entertainment,or tangible items such as food or beverages.Any attempt by a County employee to solicit babes,gifts or gratuities for any reason should be reported immediately to either the County manager • responsible for supervising the employee or the Fraud Hotline at(800)544-6881 or www.lacountyfraud.org.YOU MAY REMAIN ANONYMOUS. • Failure to correct the violations by the compliance date may result in additional fees. Your signature on this form does not constitute agreement with its contents.You may discuss the content of this report by contacting the supervisor at the phone number of the Environmental Health office indicated on the front page of this report.Until such time as a decision is rendered by this department,the content of this report shall remain in effect. 1 By signing below the Person in Charge/Owner understands the above noted violations and statements. gY!, Please note that all violations were corrected. • t*J gs 4.� A ZIAD ASKAR w Ow PIC// nerr SStgnNarree EHS Signature Help us serve you better by completing a short survey.Visit our website at www.oublicheath.lacountv.pov/eh. Page 3of3 PROPOSAL SUMMARY CITY OF ROSEMEAD SENIOR SERVICES (( 37 RETAIL FOOD OFFICIAL INSPECTION REPORT g�A COUNTY OF LOS ANGELES • DEPARTMENT OF PUBLIC HEALTH J OFFICE POMONA • CHIEF:KEN HABARADAS 1435 WEST COVINA PKWY ROOM 10,WEST COVINA,CA 91790-Phone:(626)813-3380 Public Health o / WWW.PUBLICHEALTH.LA000NTY.GOV/EH Facility Name: AZUSA SENIOR CENTER Inspection Data: 2/162020 Facility Status Owner/Permlttee: CITY OF AZUSA Reinspection Dale: N/A Score, 97 Facility Address: 740N DALTON AVE City/Zip: AZUSA CA 91702 Phone0/ Entail Address: JRETANA@AZUSACA.GOV EMS: VICKI NGO Grade I Malting Address: 213 E FOOTHILL BLVD,AZUSA,CA 91702 Time In: 01.25 PM 11me Out 0211 PM EM Office Number: (828)8133380 Program Identifier: AZUSA SENIOR CENTER Certified Food Protection Manager. geneviene lira BerNw: ROUTINE INSPECTION Expiration Date: 05/20/2023 Result: CORRECTIVE ACTION/NO FOLLOW UP REQUIRE] FA: FA0007578 PR: PR0033635 I SR: WA PE: 1641 Anon: NO FURTHER ACTION REQUIRED ✓IN=In compliance ✓N/A=Not applicable ✓N/O=Not observed .!S COS=Corrected on-site 0 Out=Items not in compliance 0 MAJ=Major Violation 0 MIN=Minor Violation ' • IIIMIIIIIIII OUT EMPLOYEE HEALTH.HYGIENE&KNOWLEDGE SUPERVISION IN WA WO COS Maj Min CUT `11/...4 la.Demonstration of knowledge V 2 24 Person in charge present and performs duties 1 lb.Food safety certification V 2 25 Personal cleanliness and hair restraints 1 2.Communicable disease;reporting,resmctiona&exclusions ✓ 4 GENERAL FOOD SAFETY REQUIREMENTS ".t -.. 1 3.No dischargefrom eyes,nose and mouth 2 26 y Approved thawing methods used,frozen food 1 4.Proper eating,drinking,or tobacco use v 2 27 Food separated and protected 1 PREVENT CONTAMINATION BY HANDS 28.Washing fruits and vegetables 1 • 5 Hands clean and properly washed proper glove use I I I 4 I 2 29.Toxicsubstances property identified,stored and used 1 6 Adequate hand washing facilites supplied and accessible 2 FOODSTORAGEICISPLAYISERVICE f,IiTIME AND TEMPERATURE RELATIONSHIP 30 Food storage.food storage containers identified 1 . 7.Proper hot and cold holding temperatures v 4 2 31.Consumer self service 1 1 'yi§ 8.Time as a public health control;procedures&records V 4 2 32 Food properly labeled 8 honesty presented 1 s 9.Proper cooling methods v 4 2 EQUIPMENT/UTENSILS/UNENS 2 10.Proper cooking time and temperature v 4 33 Nonfood-contact surfaces clean 1 11 Proper reheating procedures for hot holding 4 34.Warewash facilites:installed,maintained,used;test equipment 1 PROTECTION FROM CONTAMINATION 35.Equipmentutensils approved,installed,good repair.capacity 1 - 12 Returned and re f footl {I 2 36 Equipment,Wens is and l' ;st age and use 1 13.Food n good condition,safe and unadulterated v I 4 2 37.Adequate ventilation and lightng,designated areas,use 1 hY - N 14.Food contact surface,clean and sanitized 4 2, 38.Thermometers provided and accurate 1 d FOOD FROM APPROVED SOURCES ge 39 Wiping cloths properly used and stored 1 :r' 11 Food obtained from approved source 4 2 y;! 16.Compliance with shell stock tags contliton display2 PHYSICAL FA IU11EB 17.Compliance with Gulf Oyster Regulations 2 40 Plumbing;fixtures backflow devices,drainage 1 01 ADDITIONAL CRITICAL RISK FACTORS 41.Garbage and refuse properly disposed,facilities ma nta ned 1 4.1 18.Compliance with variance specialized process&HACCP V 2 42.Toilet fat INe:properly constructed,supplied,cleaned 1 i 19.Consumer advisory provided for raw/undercook food2 43.Premises.pereon.cdeaning items vermin proofing 1 .. 20.Licensed health care facilites/public&private schools: • • ✓ 4 44.Floors,walls and ceiling.properly built maintained and dean 1 prohibited foods not offered 45 No unapproved sleeping quarters 1 • 21a.Hot water available V4 2 SIGNS/REQUIREMENTS 21b.Water available ✓ 11 46.Signs posted,last inspection repos available 1 22.Sewage and wastewater properly disposed ✓ 1 1 2 47.Permits available 1 23.No insect,rodent,birds or animals present 11 48.Plan review 50.ImpoundmentNCBD 49.Samples Collection 51.Permit Suspension 52 Multiple Major Critcal Risk Violations/Increased Risk to Public Health 3 UN 'f VICKI NGO PIC/Owner Signature ENS Signature Help us serve you better by completing a short survey.Visit our website at www.Dublicheahh.lacounty moo/eh. r la Page 1 of 2 38 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY siis,„f wa ' . RETAIL FOOD OFFICIAL INSPECTION REPORTc(-- 4 , 4,, COUNTY OF LOS ANGELES • DEPARTMENT OF PUBLIC HEALTH i•'. �•! OFFICE:POMONA • CHIEF:KEN HABARADAS couxn or Los Mai i ` 1435 WEST COVINA PKWY ROOM 10,WEST COVINA,CA 91790 - Phone:(626)813-3380 Public Health *GWo `f. WWW.PUBLICHEALTH.LA000NTY.GOV/EH Environmental Health Facility Name: AZUSA SENIOR CENTER Inspection Date: 2/18/2020 Facility Address: 740 N DALTON AVE City/Zip: AZUSA,CA 91702 Phone#: FA: FA0007578 PR: PR0033635 SR: N/A PE: 1641 CRITICAL VIOLATIONS Violation:#23.No rodents,insects,birds,or animals-114259.1,114259.4,114259 2 Violation Text:A food facility shall be constructed,equipped,maintained,and operated as to prevent the entrance and harborage of animals,birds, and vermin,rodents and insects.Animals other than service animals are not allowed inside a food facility. Corrective Action:Observed gnats at the warewash and preparation sinks area. GOOD RETAIL PRACTICE VIOLATIONS Violation:#30.Food properly stored;food storage containers identified-114047,114049,114051 1 ,,±, Violation Text:Food shall be stored at least 6"above the floor to prevent possible contamination in approved containers and labeled as to contents. t. ,, Corrective Action:Observed food stored directly on the floor at walk-in cooler. # r 1 OVERALL INSPECTION COMMENTS r i,„t, ,:gip . It is improper and illegal for any County officer,employee or inspector to solicit bribes,gifts or gratuities in connection with performing their official duties. 4. .1 4, Improper solicitations include requests for anything of value such as cash,free services,paid travel or entertainment,or tangible items such as food or beverages.Any attempt by a County employee to solicit bribes,gifts or gratuities for any reason should be reported immediately to either the County manager responsible for supervising the employee or the Fraud Hotline at(800)544-6881 or www.lacountvfraud.orq.YOU MAY REMAIN ANONYMOUS. Posting of the final Score/Grade is required in those cities that have adopted County Ordinance 97-0071 1.Failure to correct the violations by the compliance date may result in additional fee for each additional re-inspection. 1 2.Your signature on this form does not constitute agreement with its contents.You may discuss this content of this report or your grade with the department ". by contacting the supervisor at the Environmental Health office indicated on page one of this report.Until such time as a decision is rendered by this I department,the content of this report and the grade shall remain in effect. 0. 3.If you are not satisfied with your score or grade on this report,you may be eligible for an Owner Initiated Inspection,which may result in a change in your ' grade.Contact your Environmental Health office indicated on the front page of this report within 3 business days for eligibility determination and fee information. .:,; :' By signing below the Person in Charge/Owner understands the above noted violations and statements. 'u/(/ /' VICKI NGO PIC/Owner Signature EHS Signature Help us serve you better by completing a short survey.Visit our website at www.publichealth.lacountv.00v/eh. v 14 Page 2 of 2 PROPOSAL SUMMARY 1 CITY OF ROSEMEAD SENIOR SERVICES ( 39 Los Angeles County-DASS SCORE: 97% Caterer/Central Kitchen Facility Audit Previous Audit Score: 99% le FACILITY:Trio Azusa Date/Time 10/17/2019 9am AGENCIES:Azusa,Claremont,El Monte,Pomor /e7-21.4______O (�!/v r/� PROJECT DIETITIAN: Jaqueline Taylor Facility PIC: l—"' CRITICAL RISK FACTORS • I Out COMMENTS 1: EMPLOYEE HEALTH,HYGIENE&KNOWLEDGE REPEAT ISSUES ARE BOLDED AND POI T OUBLED A. Demonstration of food safety knowledge 2 B. Certification of PIC ServSafe exp: 6/23/2022 4 HACCP sap: 4 No expiration date C. CA Food Handler cards(non-ENP food production only) 2 D.Communicable disease;reporting,restrictions&exclusions 4 E.Personal appearance,no obvious illness 2 F. Proper eating,drinking,or tobacco use 2 . 2: PREVENT CONTAMINATION BY HANDS - .. A.Appropriate handwashing/glove use.' 5 B.Adequate hand washing facilities;supplied and accessible 2 3: TIME AND TEMPERATURE RELATIONSHIP ,,y, A.Proper hot and cold holding temperatures 4/2 B.Proper temp during prep. 4/2 C. Proper cooling methods/advanced prep logs used 2 D.Proper cooking time and thermometer used" 5 E.Proper reheating procedures for hot holding 2 Food Process Temp Out Food Process Temp Out butternut squash soup Hot Hold 178°F milk Cold Hold 37°F chicken Hot Hold 177°F onion Cold Hold 39°F tomato Cold Hold 39°F cantaloupe Cold Hold 4T7 4: PROTECTION FROM CONTAMINATION A.Leftovers properly discarded/use-by dates adhered 10 2 , B.Food In good condition,safe,unadulterated arz C.Food contact surface;clean and sanitized 4/2 D.Prep procedures appropriate 412 5: FOOD FROM APPROVED SOURCES A.Food obtained from approved source/food specifications 4 B.Inspection on delivery/PHF temp.monitored and recorded 1 i , 6: ADDITIONAL CRITICAL RISK FACTORS A.Supplier has HACCP program 2 B.Hot and cold water available 4/2 - C.Sewage and wastewater properly disposed 4/2 ` D.No ants,spider or related pests 4/2 . . E.No flies(3 or more) 10 F.No live roaches or rodents' 20 GOOD RETAIL PRACTICES Out • 7:RECORD MAINTENANCE A.Fire Extinguisher/Ansul dates current,tags,pins In place I Fire Est: 3-19 ANSUL:Jun-19 i 1; B.No Smoking Sign 1 C.Cooler Temperature Logs 1 1 Walk-In temp logs not completed at beginning of work day +, D.Dishwasher Temperature Logs I r E.Cleaning schedule posted and used 1 44. F.Logs reviewed/signed off by manager regularly 1, ` G.SOP Policies and Procedures are available 1 8: SUPERVISION/HYGIENE OF STAFF A.PIC present and performs duties,adequate/f staff I 1 i Page 1of2 40CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY � FACILITY:Trio Azusa Date/Time: 10/17/2019 9am B.Standardized HACCP recipes used/followed 1 C.Certified menu is followed 1 D.Menu substitution procedure is followed E.Food production schedule used 1 F.Proper attire,hair restrained,hand maintenance 1 G.Caterer participates In Project CA process 1 9: REQUIREMENTS Out A.Permit posted,date current 1 Date: Score: B.Sanitizer Test Kits available/properly used 1 10:GENERAL FOOD SAFETY REQUIREMENTS A.Approved thawing methods used,frozen food 1 B.Food separated and protected,covered,condition 1 1 Metal bowl used as a scoop in the flour bin C.Washing fruits and vegetables 1 D.Toxic substances properly Identified,stored and used 1 E.SDS available,current. Staff training documented Date: 1 11: FOOD STORAGE/SERVICE A.Food storage labeled,dated 1_ B.Food being stored off floor 6",18"from ceiling,2"from wall 1 1 Food crates on floor of freezer--not dairy C.F.I.F.O.followed/dented cans not retained 1 12: EQUIPMENT/UTENSILS/WIPING CLOTHS A.Non-food-contact surfaces clean 1 B Warewash facilities:Installed,maintained,used 1 1.Wash: 160°F Rinse: °F201 Sanitize: °F ppn 3 ^'y` 2.Wash: °F Rinse: °F Sanitize: °F ppm 3 C. Internal thermometer visible,In working order 1 D. Freezer temperature between-10.10°F 1 E. Cooler temperatures between 32-41°F 1 F. Equipment/utensils,protected, 1 good repair;maintenanceprogram G.Equipment,utensils stored correctly and protected 1 H.Adequate ventilation/lighting;designated areas,shielded I I.Wiping cloths:properly used and stored 1 1 In-use cloths stored in soiled solution 1.Sanitizer concentration CPM:200) 2/1 1 Sanitizer conc too high(1 pt) 13: PHYSICAL FACILITIES A.Plumbing:fixtures,backflow devices,drains B.Garbage/grease properly disposed;facilities maintained 1 _ C.Restrooms:properly constructed,supplied,cleaned D.Premises:Vermin-proofing.Personal/cleaning items 1 E.Floors,walls&ceiling:properly maintained&dean 1 14:C1 8 C2 FOOD DISTRIBUTION A.Delivery slip used and completed 1 B.Transportation equipment is clean and adequate 1 C.Transport vehicle is clean 1 D.Transport method is appropriate 1 E.Portioning system Is accurate 1 F.Food departed from Kitchen on time(10 min delay max) 1 Comments and Recommendations.*Zero Defect • rev10/9/19 cns@roodserecom Los Angelo Cowry DASS CCN3/RQA/CA,Inc.Revised 7/16 Plane:818/874-9626 CONFIDENTIAL PROPOSAL SUMMARY CITY OF ROSEMEAD SENIOR SERVICES i � 41 BUSINESS TAX CERTIFICATE CITY OF AZUSA a > Theperson,firm or corporationgrantedpursuantprovisionsCity _ named below is this certificate to the of the Business Tax Ordinance cca Issuance of certificate is not an endorsement,nor certification of compliance with other ordinances or laws,nor an assurance that the proposed f W use is in conformance with the city zoning regulations. This certificate is issued without verification that the taxpayer is subject to or exempt f from licensing by the State of Cakfomia. v, N • Account# 036562 Business Name: Bateman Community Living LLC Description CATERING SERVICE IA Z Business Location: 8329 DE CELTS PL,NORTH HILLS,CA 91343-6103 0 1st Contact Name: Rodney Knauf a W 2nd Contact Name: Bateman Community Living LLC J Effective Date: October 01,X2019 Expiration Date: September 30,2020a V — vi BATEMAN COMMUNITY LIVING LLC "' r✓ 1 . 775 WOODLANDS PKWY$TE 100• RIDGELAND, MS 39157-5214 cc w N IA TO BE POSTED IN A CONSPICUOUS.PLACE OR CARRIED.IN VEHICLE NOT TRANSFERABLE Z W w LnZ w ii Z w H o0 0 CCI >- 1- k__ 1- V 00 I I EN • 4 . E ) PROPOSED APPROACH FOR ADDRESSING REQUIRED SERVICE / OUTLINING THE APPROACH Bateman Community Living, d.b.a. TRIO Community Meals place. We do this by aligning our TRIO sector with has maintained the same local personnel that operated national, regional, and state-wide advocacy groups such under the Morrison Brand For many years. As a concurremt as Meals on Wheels America (MOWA), MOW California, contract operator, our policies, procedures, purchasing, National and State Area Agencies on Aging (n4a), and production, food safety, and delivery standards have been Nutritional Association of National and Aging Services enhanced by the Bateman/TRIO leadership team that Programs (NANASP). has focused on Title III Meal programs under the Older Americans Act for over 50 years. During the COVID 19 Pandemic, our company is considered an emergency responder of meals and is There will be no disruption in service For your seniors following all federal policies and CDC directives and when the new contract becomes effective July 1, 2020 protocols to meet the daily challenges this epidemic and ends June 30, 2023 with two additional one-year has brought to our country nationally. Our number extensions. Our approach to your services will remain the one focus has been to keep our seniors provided with same with the exception of increased communication, nutritional meals and keep our associates safe and business planning, and value added programs to enhance healthy. the senior experience. The following pages outline our food safety standards for TRIO, as Morrison previously, continue to create partners our central kitchens. for life by continuing to stay abreast of federal, state-wide, county and city policies and cultural changes in our market tt ..s miawi - joy t.„ - ' 'tt - • ,� „f , 4 �o/4 t, . .a1 I PROPOSAL SUMMARY CITY OF ROSEMEAD SENIOR SERVICES 43 SANITATION , SAFETY PRACTICES Keep Food Safe is TRIO's version of HACCP (Hazard Analysis and Critical Control Point), a food safety program. This program is based on the current Food Code issued by the federal government and the current ServSafe Essentials From the National Restaurant Association Education — - ------ Foundation. Every TRIO unit receives a Keep Food Safe manual and is responsible for obtaining the applicable Food Code. Each unit's specific procedures for temperatures .1 and food handling are adjusted to state, local and contract requirements. SANITATION KEEP FOOD SAFE The Keep Food Safe manual is divided into the Following sections: 441 Introduction to Keep Food SaFe - background to the Keep Food Safe Program and the responsibilities of the Keep Food Safe Team. Terminology - outlines keywords and definitions needed to understand the food safety program. Training Materials - materials used to train new Keep Food Safe committee members and newly hired employees about the Keep Food Safe Program and their role in keeping food safe. Topics covered in the training '• _ materials include How Food Becomes Unsafe, The Flow of Food, Practicing Good Personal Hygiene, Preventing Cross Contamination, Controlling Time &Temperature Abuse and Toots to Keep Food Safe. - Monitors and Controls - explanation of the food safety controls that must be monitored to comply with TRIO's Keep Food Safe Program and HACCP principles. TRIO's Critical Control Limits and possible corrective actions x. are reviewed. Instructions for completing the Quarterly Record Keeping - Copies Keep Food Safe Audit are included. of and instructions for each of TRIO's Keep Food Safe Records are included. Forms are specific to the type of location. - firm. 3.1047C -AA; Aims 44 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY PROCEDURES FOR RECORD KEEPING Our Food Safety System includes an extensive set of temperature charts and receiving records to supplement our internal food safety policies. Documentation of training for team members on food safety Documentation of health reporting requirements Receiving condition and temperatures of products delivered by vendors `, Temperatures of products held prior to production Temperatures of foods in production Time and temperature of prepared products as they are held for • l \ services Temperatures monitored for cooling as part of a complex foods - preparation process Calibration of thermometers used in the operation Driver training to ensure food handling protocol is observed at all times • This not a complete listing but serves as an example of the diligence that will be used to monitor the safety of food products. These forms will be the basis of the record keeping system used. Additionally, daily menu and recipe summaries, pre-prepared Food records and recipes used in food preparation will be kept on File as required by state regulation. Electronic copies of these records and others including vendor invoices, shell stock tags, Food Safety Audits and County Public Health Inspections inspections will be held on file for a duration of 3 years as required by state regulation. uf otF � 4 ' PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICES r( 45 ) i i`tt„ z0,440r�t�' f • ivsv► a � >� � i ! r h' IMPLEMENTATION OF THE PLAN Our HACCP Plan was developed in compliance with the state Food Safety Code. It is the responsibility of the food service itik . �, y P y director and the supervisor of operations to implement the plan. Our team leaders form a food safety team to provide oversight that ensures food products proceed through the flow of production uncompromised and that accurate records are maintained for verification and inspection purposes. This includes following all implementation guidelines set forth in the state guidelines. Additionally, this team will provide continuous food safety k . training to new and tenured team members, using materials i, provided by Elior North America. Retraining will be required for any team members that fail to follow proper procedures. Management personnel will maintain proper safety certifications. This mag include but is not limited to ServSafe, NRESP, Prometrix or other ANSI (American National Standards Institute) approved food safety certifications. Finally, the food Please see the safety team,with oversight from an Elior North America HACCP• following example manager,will conduct annual and semi-annual reviews of the of our Food Safety plan to guarantee that all foods are included within the plan and and Sanitation are being monitored correctly. Audit Report. r ,, ,_. ,, i ..,,, ..„..., . .. . %.,„ , ‘,. yi ; t 46 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY — CONFIDENTIAL/ PROPRIETARY — FOOD SAFETY AND SANITATION AUDIT Business Unit: Unit Number: Check One: ❑Bea ❑Corrections EK-12 ❑Higher Education ❑Events ❑Healthcare ❑senior Meals Person in Charge: District Manager: Audit Conducted By: Audit Date: Time In: Time Out: Audit Score: 0% Food Safety Risks Score: 0% BOH Score: 0% FOH Score: 0% Total Possible Scores Total Audit:300 Food Safety Risks:173 Back of the House: 77 Front of the House:50 Instructions Point Value Scale • Mark IN,OUT or NA for each item.For items marked OUT,mark COS or R for each item as applicable. 5=Critical violations that require ITotals and percentages are automatically calculated.If filing out a hard copy of the audit, immediate resolution 3=Significant violations that require enter the information into the excel form once complete to calculate totals and for records. resolution within 72 hours to to days Send to District Manager when complete.An audit score of>85%is passing. 1=Minor violations that require correction, • KEY:IN–in compliance;OUT–not in compliance;NA–not applicable to the location; but do not present a significant danger COS–corrected on site;R–repeat violation from previous; PTS–Point Value Scale to food FOOD SAFETY RISKS 1 Policy# Supervision IN OU NA COS R PTS Score Emu=Person in charge present,demonstrates knowledge and performs duties MEM''11111•111.E2 lb am Person in charge has proof of current food safety certification ••='.11111111©.Q mIum Elior North America Food Safety Manual is current with most recent policy updates i---MEW 0 1 2 'Policy It I Employee Health,Good Hygienic Practices,Preventing Contamination by Hands IN touti NA COSI R I PTS Score EINEM State or company policy posted on restriction and exclusion of ill employees;employee illness record completed '---No©, 0 2b ms Hands clean and properly washed M--ME© 0 Elms Hand sinks available with hot water,soap,a means to dry hands and proper signage ---MEER En 2d 2.4 No bare hand contact with ready-to-eat foods(RTE) MINIM MEEK E m 2.4 Gloves used properly -MINIM 1111111111©i, 0 ' Elam Wounds bandaged and covered properly with single-use gloves '.IIIII♦IIIII♦M.WE©; 0 mam Eating,tasting,drinking or tobacco use only in designated areas !MMM EMU 0 ®am No discharge from eyes,nose and mouth ;MMM MEN' 0 1 ®am Clean uniforms and aprons ,..MM WEB 0 mom Appropriate use of jewelry :MINI'.MINIM M 0 Elam Proper hair restraints used MMIIIII 1111E1E1 Q ®am Food safety training records are current '••-.111MQ EN 3 (Policy#(Safe Food and Water I IN Iourl NA cost R'PIS Score Ram Food obtained from approved sources _••=MMIII1,O' 3b 4.1 Water and ice from approved source ••MMIII•IIIIIQ El®Food received at proper temperatures;receiving temperature record completed M111111111•111111 0 3d ms Food received in good condition,safe and uncontaminated MMM MMIII©. 0 El®All required shellstock records and documentation for fish that will be eaten raw or partially cooked retained MINIM••EI 0 ® 3.4 Refrigerators and freezers have working thermometers,at appropriate temperatures,records are completed `,,IIIIIIIII1111M.IIIIIIEEll 0 Elms If allowed,food additives approved and properly used 'VIII♦•'11111111m: 0 4 'Policy#'Protection from Contamination I IN Ioull NA COSI R I PTS Score 4a 3.4 RTE food is separated and protected from raw meat,fish and poultry during prep and storage IIIIIII-;IMM©: 0 mmE.Fruits and vegetables are properly washed 'MM-a1111.©,0 4c 3.4 Food is stored according to proper storage order :111111111111111•1111111111; 0 4d was Food returned is not served to another customer ---:MM©MI 4e 3.4 Food stored,covered or sealed,labeled and dated appropriately M•MiMM©0' mm=Approved thawing methods used ?,IIIIIMMEMNIII©ER m®Food contact surfaces cleaned and sanitized properly MMMMN©0 4h KM Trash cans covered when not in use MMEl$MIIIt1©0' 5 (Policy#(Cooking and Reheating of TCS Food I IN Iourt NA cost R I PTs Score Emma Proper cooking procedures followed with time and final internal temperatures recorded IIIIIIIIIII1EltillllllN©Ell Emu.Proper re-heating procedures are followed iMMMiMM©.0 IIID 1.6 Thermometers available and accurate;calibration record completedIIIIIIMIttttt�..IIIIIIIII•IIIEI 0 6 'Policy#(Holding of TCS Food I IN IOUTI NA COSI R I PTS Score 6a 4.8 Proper cooling procedures followed and time and temperatures recorded 'r•1EM'•E©: 0 6b ®Proper hot holding procedures followed and temperatures recorded '••M.111111111 11 0 6c ®Proper cold holding procedures followed and temperatures recorded IMIEl WE©'; 0 6d ®If time is used as a safety control,procedures are followed and temperatures are documented '`••M•E© 0 PROPOSAL SUMMARY 1 CITY OF ROSEMEAD SENIOR SERVICES 47 — CONFIDENTIAL/ PROPRIETARY — Instructions Point Value Scale Mark IN,OUT or NA for each item.For items marked OUT,mark COS or R for each item as applicable. 5=Critical violations that require Totals and percentages are automatically calculated.If filing out a hard copy of the audit, immediate resolution enter the information into the excel form once complete to calculate totals and for records. 3=Significant violations that require resolution within 72 hours to 10 days Send to District Manager when complete.An audit score of>85%is passing. 1=Minor violations that require correction, KEY:IN–in compliance;OUT–not in compliance;NA–not applicable to the location; but do not present a significant danger COS–corrected on site;R–repeat violation from previous;PTS–Point Value Scale to food 7 Policy* Consumer Advisories IN OU NA COS R PTS Score 4.7 Consumer advisory provided for raw and undercooked foods .•-j.•© 0 8 'Policy 8'High Risk Populations I IN owl NA cost RI PTS Score El 4.7 Pasteurized eggs used;prohibited foods not offered •• ;••©i 0 9 'Policy*'Logs I IN I owl NA COSI R I PTS Score 9a 'Time,temperature and sanitation logs are completed and up to date :11111•111111O1111111 0 10!Policy*'Cleaning and Sanitizing I IN IouTI NA COSI R I P15 Score MEM Non-food contact surfaces must be cleaned and rinsed ;VIII,IIIIII,IIIIIII,jIIIII,IIII,©Q Ezi®Cleaning and sanitizing buckets or spray bottles and towels must be available at every work station 1.--1.■©•Q' lOc®Sanitizer concentration is checked regularly per record j.--'.■©S 0 10d®All food contact surfaces must be cleaned,sanitized and rinsed MESE Cleaning and sanitizing clothes properly used and stored i--=?-MEI I 10f®Chemicals properly labeled and used;stored separately from food i--l-,-.1©_. 0 M®SOS sheets are available and up-to-date m---.m©„0 FOOD SAFETY RISKS TOTAL SCORE FOOD SAFETY RISKS% 0% BACK OF THE HOUSE 11 Policy# Food:Receiving and Storage IN 0 NA cos R PTs Score 11a 3.4 Food and supplies stored 6"off the floor 0llb 3.4 Floors,walls,shelves and ceiling clean and in good condition in all storage areas;floor free of hazards i 1111 0 11c 3.4 Refrigerator/freezer coils and fans clear and free of dust,mold,frost and condensation 0 lld 3.4 Employee foods stored separately,labeled and dated 0 lle 3.4 Food bins clean,covered and labeled s 0 ilf 3.4 Food scoops stored separately and used appropriately .111,1111. " 0 llg 3.4 Food rotated using FIFO method ! 0 12'Policy#'Food:Preparation and Holding IN IowTI NA cost R I PTs Score 12a 7.5 All equipment cleaned as used and in good working order;complete equipment sanitlation checklist11. 0 12b 7.1 All equipment is on a cleaning schedule 0 12c 4.10/7.5 Ice machine scoop properly stored,gaskets in good condition and free of lime scale,rust and mildew 0 12d 8.1 Vent hood clean and free of dust and build-up,filters cleaned weekly 0 12e 7.3/8.1 Floor,walls and ceilings in clean and in good condition 0 12f 7.3 All pots and pans clean and sanitized;no carbon build-up 0 13'Policy#'Food:Service and Transportation IN'MI NA COSI R I PTS Score 13a 7.3 Serving lines and/or trayline belts cleaned,sanitized and organized after each meal 0 13b 7.3/7.5 Hot and cold holding equipment is clean and in good working order 0 13c 3.4/7.3 Tableware and serving utensils are clean,sanitized and in good condition 0 13d 3.4/7.3 Food delivery carts clean and in good condition,free from rust 0 13e 5.5 Offsite transportation equipment(heat keepers,cambros,igloo chests)are clean and in good repair 0 14'Policy ft'Dishwashing Machine,Utility,and Chemical Storage Area IN(owl NA cost R I PTs Score 14a 7.6 Dishmachine records completed and are in compliance 0 14b 7.6 Observe wash cycle temps;if chemical system,use chemical test;temps or test strip are in compliance - 0 14c 7.6 Machine is cleaned before and after each meal11111 0 14d 7.3 Walls,counters and floors are clean when not in use 0 14e 7.6 Clear separation between clean and dirty work areas 0 14f 7.6 Racks are not stored on floor 0 14g 7.2 Cleaning tools and supplies will be stored in a separate area away from food and preparation areas 0 14h 7.7 Three compartment sink sanitizer concentration is recorded and within compliance 0 14i 7.6 Equipment properly air dried before storage 0 14j 7.6/7.7 Appropriate dishwashing and pot and pan sink signage is posted 0 15 I Policy#'Water,Plumbing,Waste IN IouTI NA cost R I PTs Score 15a 8.1 Hot and cold water available;adequate pressure 5 0 15b 7.3/8.1 Plumbing installed;proper backflow devices 1 0 15c 8.1 Sewage and waste water properly disposed 5 0 l5d 8.1 Sinks and pipes free from leaks _ 1 0 1 1 1 I 48 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY TRIO's system ensures quality standards, adherence to food product specifications and 1 inventory control and includes the below components. ESTABLISH MONITORING PROCEDURES AND IDENTIFY CORRECTIVE ACTIONS Food monitoring is a standard operating procedure established within the Elior North America's Food Safety program. We have developed specific cooking, holding and See samples of cooling temperature records that comply with state guidelines. These will be used by our Temperature our food preparation and service teams to ensure that all CCPs and Critical Limits are Records - Food met. Safety Forms on the following Temperature records are used to document that proper temperatures are being reached pages. and maintained during preparation and production. On each Form is a place designated to record the time and temperature of the Food item being prepared or portioned for home-delivered meals, along with the refrigerator and freezer temperatures, to assure they meet the minimum standards of keeping Food safe. Employees taking temperatures must initial the temperatures that they record. Each form is reviewed prior to the unit manager or designee signing off on, dating and filing the form. RECEIVING: DELIVERIES TEMPERATURE LOG WEEKENDING: Pndust Monday Tuesday Wednesday Monday Friday Saturday Food Rem Temp Goal condoiO" Time. Tame. Tame. Time ":me. Time. / U unrauslan ry Temp. Initials Temp. Initials Temp. Initials Temp. Initials Temp. Initials Temp. Initials Eggs a5'or below Milk aS'or below Ref.Meat Wee below Poultry ar or below Fish el'or below Shellfish 05.o,below Frozen Meat 0'0r below Frozen Poultry Tor below Frozen Fish 0.or belw Mise.Frozen Miff hewn ——_- - COLD PRODUCTION TEMPERATURE LOG below Menu/Day: Meal roe crel: Breakfast Lunch Dinner Cor eettl.e natio Date of preparation: Location Name/Number: Cold TCS food temperatures must be.ecorded every two hours.Pre-chill ingredients whenever possible. Temperatures and time are taken and recorded for selected TCD food on day or Cold Food Item I"Reading Pa Reading 3°Reading Corrective Action days of delivery to assure proper Record Item Name Record any action taken to solve Time Temp Initial Time Temp Initial Time Temp Initial /temperatures.Record product condition as temperature problems. satisfactory IS)or unsatisfactory(U). l Record corrective actions if a food product _ --- is not received at or below the 1° temperature goal. _ Loc Norm Name/Number. I _- C Svee ey•eWta en ramie Bron see. -.. _ - _— Weekly Review By: New aap reuka on mewl toe are M. PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICESQ 49 1 HOT FOOD PRODUCTION & COOLING TEMPERATURE LOG Location Name/Number: Meal: Date: (breakfast/lunch/dinner/other) Take temperatures within every two hours(or more frequently if required by local jurisdiction). Initial Cooling Temperature Temperature Final Cooking Temperature within 2 hours within 6 hours Temperature Total of 6 Hours Cooling Maximum Product Name/ Must reachCorrective Action correct Start timed Must reach Must reach 541°F Initials (record any action Batch#/Date minimum cooling process 570°F within 2 within 4 hours nternal when product is hours of initial from when taken to resolve) itemperature +/-135°F cooling product is 70°F Time Temp lime Temp Time Temp 1111 I ME 1111 1111 Cooking Temperatures Corrective Action Internal temperature of all products must reach Continue cooking to required minimum internal temperature for ap.ropriate minimum internal tem.erature. specific product. Cooling Requirement Reheating and Corrective Action Cool foods from 135°F to 70°F in 2 hours;and from 70°F Reheat all TCS food to 165°F for 15 seconds within 2 hours or 6 hours and repeat ,to below 41°F within 4 hours for a total of 6 hours. chill process(one time only)using a different method or discard product. Weekly Review By: Date: Keep results on record for one year. 50 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY The effectiveness of the plan will be verified through multiple redundant processes. The verification process will include County Department of Public Health inspection reports, summary reports as identified by the SNP and Elior North America's extensive Food Safety Audit. The Elior North America Food Safety Audit is composed of 24 different sections covering 143 individual line items. The audit examines compliance to regulation, personal hygiene and health reporting controls, temperature control, critical limits and date marking standards. Additionally, it reviews the facility's cleanliness and sanitation processes. The Food Safety Audit is completed by the food service director on a bi-weekly basis. Items that are found to be out of compliance are marked, and the food service director is required to write a corrective action for each non-compliant item with a timeline for completion. The audit is then submitted to the district manager for additional review. The district manager will conduct his or her own Food Safety Audit monthly to verify the findings of the Food service director. Finally, a complete review of the HACCP plan will be completed annually. A partial review of the HACCP plan will be completed prior to the introduction of each new menu cycle to identify any added ingredients and menu items that may need to be included in the plan. KEY PERFORMANCE INDICATORS Culinary Innovation We believe specific ingredients are necessary for a successful meal participation • Culinary creativity program. Elior North America's meat • Prepared fresh participation program is unique because it • Commitment to quality and consistency embodies our main ingredients for success. Our unique approach starts with our Exemplary Service company's strong belief that there are three ingredients for a successful foodservice: • Focused customer approach Culinary Innovation, Exemplary Service and • Flexibility and creativity at the business level Local Teams supported by Global Resources. • A commitment to delivering what we promise We truly believe these philosophies and • Strong local partnerships those outlined in this proposal will provide you with a first-class foodservice program Local Teams Supported that a prestigious business such as yours by Global Resources deserves. Our passion for exemplary service • and culinary innovations will shine at your Local market expertise Facility. • Involvement in the community • Global collaboration fueling innovation PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICES ; ( 51 ) 4 . G ) RELATED SERVICE BY US As stated in Sections 2 and 3 of this proposal response, knowing that a shake of salt could result in not being TRIO is a leader in serving Title III Programs under the in compliance, to our drivers ensuring that all product Older Americans Act with over 50 years of experience. Our is delivered on-time and in the quantities specified,we models vary from agency to agency as we have learned no continue to fine-tune our operations through training, two programs are alike. culturally diverse programs, and helping our associates understand the clientele we serve and the difference Services for your program is a traditional model that we make in their quality of life. TRIO has fine-tuned over our fifty years in serving this vulnerable population. Understanding the nutritional TRIO will continue with our Azusa team of personnel restrictions and guidelines to produce a flavorable and to support City of Rosemead. The City will be further healthy meal involves many industry experts dedicated supported by our team from North Hills central kitchen, to nourishing our Older Americans. TRIO, backed by Elior Carlos Giese and Aleli Garzon. If any additional support Group, provides those resources dedicated to meeting is needed,we will pull from the North Hills central these needs. From our Corporate Chef, assigned to kitchen. designing a low sodium base, to our Food service workers, it . ,-;t-,-.,ii, ,....;,:m i t _ ......_ .if' . I *' •... '` ,.;:ix 644111111 i x� 4. riti. es 1 1 _ - 52 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY 5 . A ) ORGANIZATIONAL CHART • _ .',:- LISA JACKSON REGIONAL MANAGER • i l • `' CARLOS GIESE JOEL MEDINA FOOD SERVICE DIRECTOR AREA MANAGER 0 ^ MIGUEL GOMEZ ALELI GARZON ASSISTANT DIRECTOR ADMINISTRATIVE ASSISTANT n n I v EFREN GONZALEZ GERARDO FLORES DRIVER COOK PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICES ( 53 5 . B ) RESUMES 111111, MAGI BRETTLER Vice President TRIO COMMUNITY MEALS Vice President - The Western United States: 2019-Present • Leads the Senior Nutrition team to enhance the senior dining experience. • Strong desire for operational excellence drives a program that surpasses client and senior expectations. • Builds strong client relationships creating partnerships that have adapted the Education changing dynamics of senior nutrition. • Michigan State University Broad Graduate School B AT E M A N COMMUNITY LIVING of Management, Mini- Executive MBA Vice President: 1993-2019 • University of Phoenix • Responsible for the successful operation of elderly nutrition programs Bachelor of Science degree companywide. in Business Management • Specific duties include client relations,contract compliance, financial New Mexico State management, personnel development and placement,quality assurance • University to achieve customer satisfaction, training, menu planning review,safety Business Administration inspections,and sales efforts to expand our customer base. with a focus on economics • Responsible for the successful preparation and delivery of over 11 million meals annually. • Earned Foodservice Management Professional Certification offered by the National Restaurant Association in recognition of outstanding achievement in the foodservice industry. P1 11Specialist: 1987-1993 • nsible for overseeing division-wide food cost and quality control an isms. • Specific duties include menu plan development, menu cost controls, adherence to purchasing policies,quality specifications,and training of contract management in all aspects of foodservice management. Area Manager/Program Director: 1986-1987 • Responsible for overseeing all contractual obligations for four elderly nutrition program food production and delivery contracts within the state of Oregon. • Specific duties included contract compliance,client satisfaction, menu planning, recipe development, food production systems,and personnel administration with total profit and loss responsibility. Recipe Test Kitchen Associate Director: 1985-1986 • Assisted in the development, nutritional evaluation and production planning phases of all corporate recipes. • Duties included field testing, new recipe development and training for company production managers. 54 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY MARIO REYES Corporate Executive Chef d BATEMAN COMMUNITY LIVING Corporate Executive Chef: 2018-Present \' ti' • Up to date knowledge of profession and industry,including strong familiarity of global cuisine due to extensive travel with culinary career • Excels at communication Er presentation skills in modern business Education • Culinary R Er D expertise,developing a concept into a manufactured custom product • George Brown Culinary College, with innovation Toronto, Canada • Strong organizational and time management skills • Apprenticeship Four Seasons Hotel, • Customer/consumer focused,fostering strong chef-to-chef relationships Toronto, Canada • Understanding of business and organizational issues through use of financial and Professional Culinary quantitative data • Highly skilled Er experienced culinarian,having competed in many worldwide Associations culinary competitions,including the Culinary Olympics in Germany • Epicurean World Master Chefs • Adapts well to ever changing work environment;recognizing,analyzing and Society, Board Member developing solutions • Chef Grillardin, Chaines des • Fluent in English,Spanish Er Portuguese Rotisseurs • Research Chefs of America, Member NESTLE PROFESSIONAL U S A • American Culinary Federation, Member Corporate Executive Chef: 1996-Present • Managed the development of new products through innovation and working with • Texas Chefs Association, Member food scientists and the PD and R Er D team • Lead Innovation Team (Nestle USA), • Worked with many national&international chain restaurants,providing recipe 6- Member menu development,i.e.,Brinker,Carlson Restaurants,Red Robin,Kahala,Fiesta Awards Restaurants,Darden Er many more • Nestle Professional Chef of the Year • Closely worked with national chain corporate chefs providing culinary support and 2013 developing menu concepts and presenting ideations that would eventually become • Culinary Olympics, Germany,Silver a product Medalist, Regional Team,2012 • Developed new custom products for many chains,i.e.,bases,veal demi,chipotle pesto,aji amarillo,southwest mac n cheese,assorted frozen &dehydrated products • Flavors of Passion Award, DFW CheF, °I July 2010 • Coordinated customer visits to company test kitchen starting with pre-panning to onsite delivery and follow up after ideations • World Cup Culinary Competition • Support Er follow up on a new product launch through new menu ideas Er training Thailand,Winner 2008 • Hotel Olympia, London, Class Winner, OTHER 2006 • Nestle Professional Chef of the Year LE MERIDIEN HOTEL: 1992 - 1996 2003 Executive Chef/Food Er Beverage Director,Dallas,TX • Craftsman of the Year, Epicurean KING EDWARD HOTEL: 1988-1992 World Master Chefs, Gold Platter Executive Chef,Toronto,Ontario,Canada Competition, Dallas 1997 WESTBURY HOTEL: 1990-1991 • One of ten,"Premier Chefs of Chef de Cuisine, New York, NY America;'American Dairy Association, 1994 SUTTON PLACE HOTEL: 1983-1988 Chef,Toronto, Ontario, Canada PROPOSAL SUMMARY CITY OF ROSEMEAD SENIOR SERVICES 55 LISA JACKSON Regional Manager ., TRIO COMMUNITY MEALS Regional Director of Operations: 2017 - Present ' i° • Reports to the Regional Vice President of TRIO. • Supervises all senior meal programs on the East Coast. • Is responsible For training management and staff,client menu planning, Education communications, Logistics planning, nutrient analysis and total PErL accountability For all accounts. • California State University Long Beach, CA—BA in General Manager: 2013 - Present Hospitality —Food Service • Acted as multi-unit manager for senior nutrition programs. Management • Managed,staffed Er directed three high-volume commercial kitchens. • Managed staff of 40. Menu design and planning. • Oversaw PErLs and budgeting as it pertains to account. Certifications • Maintained excellent relationships with customers,guests and clients. • Dietary Service Supervisory • Developed and implemented new programs in conjunction with senior Certification nutrition program. CAMBRIDGE HEALTHCARE Sr. Food Service Director/Multi-Unit Director: 2009 - 2013 • Oversaw multiple units to ensure compliance standards met for annual survey/inspection. • Conducted Quarterly training seminars for food service directors. • Proctored and administered ServSafe test for all food service staff. • Directed and managed 13 nursing homes/facilities' dietary departments. • Oversaw annual budget of $3.5 million. • Was responsible for budgeting, forecasting, training, hiring, administering performance evaluations, and scheduling IDT, MDS, Title 22, Hippa experience. MALAKAI ' S CATERING AND EVENTS Catering Director: 2000 - 2009 56 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY JOEL MEDINA Area Manager w , TRIO COMMUNITY MEALS Area Manager: 2019 — Present • Responsible For Food production, purchasing, staff training, client relations, inventory cost control, quality control/quality assurance, safety and sanitation for the Los Angeles area contracts.Joel Certifications supervises all of the central kitchens in the Los Angeles area • HACCP under TRIO Community Meals reports to Regional Director of Operations. • ServSale • Food Handler MORRISON HEALTHCARE Director of Food Service: 2011 - 2018 Assistant Director: 1997: 2011 MORRISON MANAGEMENT SERVICES Shift Supervisor, Cook: 1991-1997 Storeroom Supervisor: 1989-1991 Food Service Worker, Satellite Driver: 1987 - 1989 PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICES 57 CARLOS GIESE Foodservice Director TRIO COMMUNITY MEALS ' Foodservice Director: 2018—Present • Responsible for menu cost analysis, purchasing and procurement,staff training, food production,customer service,inventory control,catering, Certifications quality control/quality assurance,safety and sanitation and medical • ServSafe diets. • Certified Food Handler MORRISON MANAGEMENT SPECIALISTS Assistant Director of Food Services: 1994-2018 Production Supervisor: 1991-1994 Cook and Production Supervisor: 1988-1991 Cook and Trayline Supervisor: 1983-1988 ZSABO FOOD SERVICE Cook: 1981-1983 58 CITY OF ROSEMEAD SENIOR SERVICES PROPOSAL SUMMARY I I I Certifications MIGUEL ANGEL GOMEZ • Food Handlers certified • Serve Sale Certified Assistant Director • HACCP Certified • 40 hours Training sexual TRIO COMMUNITY MEALS harassment Assistant Director: 2010 - Present Core Competencies • rganization and food orders for 8 sites. • Quick learner, Fearless • Perform costumer service functions for the 8 sites. attitude. • Meal ticket paperwork or sites. • • Natural Leadership Ability. Q/A Meetings. • Relationship building/Ability • Produce and vegetable ordering. to Rally team members to a • Cook aide. specific goal. • Assistant Driver. • Highly proficiency Spanish/ • Daily meal count. English articulation Production Manager: 2007 2010 interpretation skills. • Experience in responses Driver (Meal Deliverer): 2002 - 2007 to costumer complains / Prep Line/Assistant Cook: 2000 - 2002 requests. • Reliable. STREETS AHEAD INC . • Good communication skills. Shipping and Recieving Manager: 1997 - 2000 BOYD FURNITURE Shipping and Receiving Manager: 1993 - 1997 PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICES 59� • • (cr., rit `/ o N ServSafe Na:conal Restaurant Assoaat,on. D C „, ServSafe® CERTIFICATION -T1 N I m G CARLOS GIESE N for successfully completing the standards set forth for the ServSafe®Food Protection Manager Certification Examination, lin v Which is accredited by the American National Standards Institute(ANSI)-Conference for Food Protection(CFP). o 0 -a 0 795801 5244 UMBER EXAM FORM NUMBER 3 D 2/25 2/25/2022 DATE OF DATE OF EXPIRATION Local laws apply.C y. for recertification requirements. / 171 ww....c MLw7i ACCRfrrtfo PF06RuM " American Num.'SJrWC,eenlun e+O m F,+.cNo'.'{Uon i fl • In oaantssssili Maim ... .s. 00015 Wend: • logo are modmrarb of rhe t'Rtiff. 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(ANSI)-Conference for Food Protection CFP. 0 0 _ r 5412 • %ER EXAM FORM NUMBER 3/30/2019 3/30/2024 DATE OF EX DATE OF EXPIRATION Local laws apply.C • -•cy For recertification requirements. (ANSI / ACCREDITED PRODRAN. 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C 02075 Neio,d•.-- 4,•logo ore eolever6 of ds NRnff. m 1 Grrood us wilt qualms at 175w.6dm,Blvd ae tsoo,atm,IL sobaa e.sendokerw,,,a,E.ar& w ---- r "TF_.5 • )) ServSafe Nat'orel Restaurant Association 0 ServSafe® CERTIFICATION v, GERARDO FLORES to for successfully completing the standards set forth for the ServSafee Food Protection Manager Certification Examination, which is accredited by the American National Standards Institute(ANSI}-Conference for Food Protection(CFP). 0 v 0 D 5412 C 3 • 'ER EXAM FORM NUMBER 3 3/30/2019 3/30/2024 DATE OF EX DATE OF EXPIRATION Local laws apply.Cl,..: for recertification requirements_ ANSI ACCREOIiin PROGRAM / Anencon national S4nnerdi Institute and lire Conference for iced Protettion —- -- _ #0655 She r• • lotion Solutions ,',...f4;1:1 ..:tat:-:» • la/ je . - •_. • ••Se Sote bgo aro eademmlr:of fie NRAEF-Nohoml lionfouronrAisockfond5ond the at design Cons.)u.with questa.*a 233 5.Wodo,Drive,Siile 3600,Cboago,IL 60606.6383 or SerSofeeresarwv.orq. • MIN 5 . D ) JOB DESCRIPTION DISTRICT/ AREA MANAGER POSITION SUMMARY To oversee all assigned facilities, ensuring leadership and guidance in operations, Finances, human resources and client relationships,while providing direct supervision to the facility Food Service Directors. TRIO Community Meals DM Responsibilities Actively support and apply all company and facility policies and procedures to ensure the highest quality of service is ■ being provided to our customers at the lowest possible cost. Work with TRIO Community Meals and/or onsite dieticians to ensure that all federal and state requirements are being achieved. Cultivate and maintain business partnerships with clients by developing a broad knowledge and understanding of clients' and their customers' needs and expectations, including: • Establish and maintain internal Quality Assurance and Assessment processes in each assigned facility, including inspections, annual client satisfaction surveys, etc. Attend benchmarking trips (when applicable) to keep TRIO Community Meals and its facilities on the cutting edge of our industry. Actively participate in food service related committees within assigned facilities (if applicable), or otherwise be involved in and visible at special events within each assigned facility, to demonstrate TRIO Community Meals' team approach and commitment to the clients that we serve. When appropriate, entertain clients by way of luncheons/dinners, sporting and/or other events, etc., consistent with company and contract policies and guidelines. Plan and develop each unit's operational budgets and demonstrate an understanding of TRIO Community Meals' financial objectives for each unit. Financial responsibilities include: Review financial results weekly and monthly and make necessary adjustments to improve operational performance. Develop a weekly financial plan to include sales, menu and production records, food purchases, inventory, and labor productivity to assist each unit in achieving its budget targets. Educate Food Service Directors for each facility in PErI process and review month-end results for each facility with its Food Service Director. Ensure all established Accounting practices and timelines are consistently adhered to. Provides assistance to the New Business Development Manager, as needed,with new business bids, rebids for current clients/customers, and the development of new programs, including: • Renegotiate contract terms and/or fee/pricing increases with client, when necessary. Participate in assessment and Performa development, proposal writing and presentations,when necessary. PROPOSAL SUMMARY CITY OF ROSEMEAD SENIOR SERVICES 65 Manage transition of new business accounts. Conduct audits and evaluate each facility's performance in the areas of food production, menu and recipe standards, sanitation, uniforms, purchasing, cash systems, inventories, safety, payroll, human resources compliance and record keeping. Demonstrate working knowledge of operational, accounting and human resources policies and procedures (i.e. new hire process, payroll, etc.). Ensure all human resources and safety practices and policies are intact and adhered to. Hold Food Service Directors and employees accountable for behavior and performance, following Corrective Action guidelines when necessary. Conduct training and development needs assessment of Food Service Directors and arrange necessary training, including the areas of food and cost productions, customer services, team building, time management, human resources skills, etc. Communicate with and assist in developing goals and objectives for each Food Service Director. Meet with Food Service Directors on an individual basis to assess goals and areas of opportunity. Support Food Service Directors in conducting training and development needs assessment of employees and assist in arranging appropriate training sessions/tools. Demonstrate an understanding of TRIO Community Meals'Vision, Mission and Goals. Scope of Responsibility TRIO Community Meals takes great pride in the fact that we can give our district managers a short list of customers that fall under their scope of responsibility. This is done intentionally because we want our district managers to spend more time with each of their customers. Our proven history of successful customer relationships is directly related to the extra time and energy TRIO Community Meals district managers spend with their staff and customers. At a very minimum our district manager will be in the ITW facility once a month. FOOD SERVICE DIRECTOR / ASSISTANT FOOD SERVICE DIRECTOR - JOB DESCRIPTION Position Summary The Food Service Director oversees and directs the unit and ensures that the Company's vision, goals and objectives are met based on client and contractual obligations. The Food Service Director ensures that quality nutritional food is provided to all customers and that professional standards are met and maintained in the unit. Key Accountabilities Oversees and directs the procurement, production, and service of food to all customers to achieve the account financial and non-Financial objectives Meets targeted profit objective by controlling food, supply, and labor costs and maximizes sales potential through aggressive marketing and/or promotions Analyzes financial data and operational statistics to ensures all required weekly financial reports are sent to corporate by established deadlines Manages all unit personnel Establish unit specific goals which meet with client expectations and communicates goats regularly with client(s) to assess and discuss progress of financial and non-financial goals and objectives. Reports progress on these discussions to District Manager Monitors inventory and places orders utilizing quantities on hand Completes an assessment of and performs training with kitchen personnel in sanitation practices. Establishes cleaning schedules and other sanitary controls as required by the county and or state health department and Company policy Assists with maintaining the highest rating on health inspections and corrects any deficiencies COOK - JOB DESCRIPTION Hours of Work: 8 Hours Daily Location: Central Kitchen Reports To: Management Team Basic Function: Preparation of food items as assigned by Management Team. Prepares quality food products by following standardized recipes and procedures. Maintains work area in a clean and sanitized manner, Following all safe food handling procedures. Portions food items for each individual meal site in an accurate, efficient manner. Completes required paperwork in a timely manner. Principal Duties Responsible for the food preparation of all assigned items per daily food production record. This includes main dish items, gravies, sauces, vegetable or potato items. Responsible for quality food production of each item assuring all products meet the standards before sending out to the customer. Responsible to retain 1/2-cup portion of each menu item for 72 hours Responsible for the preparation of food products in a manner to preserve nutrients towards meeting the specific dietary requirements. Responsible to clean and sanitize all equipment and working area daily. Cook and staff rotate the deep cleaning of ovens. Responsible for dating, labeling and properly storing all foods. Completes all other duties as assigned by supervisor. Position Specifications: Experience in quantity food preparation required. Ability to read, write, and speak English. Basic math skills (add, subtract, multiply, divide). Ability to follow and complete food production records. Familiarity with safe food handling, sanitation, and storage procedures. Ability to lift 50 pounds repeatedly. Ability to stand the entire shift (except meal break time). Training: Prior food service experience. On-the-job training with supervisor. DRIVER The Driver is responsible For delivering proper food and supplies as determined by the daily menu and meal count to Senior Centers and Nutrition Sites as directed by the Manager. Reports To: The Driver is directly supervised by the Driver Supervisor and indirectly by the Manager. All problems and concerns must be reported promptly to the appropriate individual. Principal Duties: Pack, load and deliver food and supplies for lunch meal according to route instructions. Pick-up clipboard, meal count and check list. Check menu and check for special instructions. Start packing milk and supplies. After packing is complete, start loading truck or van. After loading vehicle, go over checklist to make sure everything is packed. Check with Driver Supervisor or Manager for other instructions such as working on the line, etc. As the meal is delivered, transport equipment and meal ticket from previous day must be picked up. At each stop when you unload, check and make sure that you have everything off the truck for the meal site. Go over the items that you have delivered with the Site Manager. Have the Site Manager accepting the food sign the meal ticket and put the time of delivery on the meal ticket. The Site Manager will take the temperature and log the temperatures on the meal ticket. Report any feedback From the Site Manager to the unit Manager immediately upon return. Maintain the assigned company vehicle and equipment according to standards. During the delivery, if you have any problems with traffic, vehicle, etc., call the Driver Supervisor, Manager or designee for special instructions. After all deliveries are made, stop and fill the vehicle with fuel. Check coolant and oil at the service station. Sign gas ticket and put asset number of vehicle on gas ticket with mileage. Return to Kitchen. Clean vehicle inside daily and outside a minimum of once per week. Report any malfunctions to the Driver Supervisor or Manager. Lock and secure vehicle. Sanitize transport equipment daily in accordance with Health department standards. Sanitize assigned vehicle as instructed. Follow all company, client and traffic policies, rules and regulations. Complete all training provided by the company including the driver's handbook. Ask questions to ensure understanding Be to work on time. In case of emergency, report directly to your immediate supervisor in advance of regular scheduled starting time. Report any medical on taken to the Driver Supervisor or Manager. The vehicle must be driven in a safe and defensive driving manner. Obey all local, state and federal traffic law. Clock out after checking with the Driver Supervisor or Manager. ADMIN The Administrative Assistant is responsible for providing a wide range of administrative support to a diverse team. Duties of this position include, arranging meetings, organizing projects, and performing a wide variety of word processing assignments which are sometimes confidential in nature. The ideal candidate must be able to work independently, be exceedingly well organized and enjoy working in a fast paced environment. A high school diploma is required as well as a minimum of 1 year related administrative experience. Excellent written and verbal communication skills as well as computer skills including Microsoft Word and Excel are also required. This position requires sitting, verbal and written communication, and may involve some repetitive motion tasks associated with computer work. 4N i 101w. --. ... . _,, 7 ........ .. .. . WIr • fi \\ ! • n , ,...444.1me . `\ / _` _ 1 - BUILDING A GREAT TEAM TRIO management team is a process just as rigorous as that used to find its leaders. A team's morale is at its highest when every person performs to the top of his or her ability. As an industry We developed our staffing plan based on the needs of Leader,TRIO has access to top talent both internally and your program and we are confident in our projections. externally,which allows our partnership to grow and Our current staff members must pass our background team morale to Flourish. We are prepared to onboard check and drug screening. qualified leadership and the persons necessary to provide you with exemplary service. MANAGEMENT TRAINING Our hiring, onboarding and training processes ensure Developing our team leaders is at the heart of one of that each member of the team is the best-qualified and Elior North America's core values. As a people-Focused set up for success. Strong teams require committed company,we want to be certain that our managers leadership. The Food service director and management are prepared For success in Leading your Foodservice Leadership team is recruited with the help of our local operations. Elior North America managers and directors and national partners. All candidates applying are at your Location are provided with in-depth training screened and interviewed by TRIO's district manager and programs and tools that will ensure your performance director of operations to find those persons best suited expectations are met. Our food service director's to meet your needs. Once the applicants are past our training begins on day one with our online director initial screening, our client will have the opportunity to orientation program, QuickStart. interview the top candidates and offer Feedback before final decisions are made. We want the best for your operation and will choose the people we believe have the potential to be top performers. Choosing a team that will work with the 70 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY ORIENTATION FOR NEW DIRECTORS QuickStart introduces a new manager to Elior North America, our mission and values and provides him or her with everything needed to be productive in their first week at the operation. Through the course of several learning modules, directors and managers are introduced to the essentials of: Coaching and Mentoring Teams Creating a Diverse and Respectful Workplace Recruiting Top Performers Interviewing Candidates for Open Positions Elior North America Payroll Resources and Tools Elior North America Accounting Resources and Tools Driver's Training why' IR , .,„„ .. . __ ,, ♦ .- ' } F ` moi � � � _ .... , .. j , .,,,, :, - , , , .... ,, . 40:ffr 141. .,. - , 1 olow ti, PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICES (,7'...._1)) Within 60 days of starting, our new managers are enrolled in Elior North America's"Leadership Development Program" This learning opportunity is two days of skills development and practice conducted by Elior North America's certified professional trainers and key operational leaders. This is done on-site at your location or at one of our regional offices. The Leadership Development Program takes a deeper dive into the skills training begun in QuickStart: Selecting Top Performers: Recruiting Leading Your Business: Operational Excellence • Identify components of a recruiting strategy • Introduce basic culinary management skills • Demonstrate screening and selecting qualified • Analyze business using Elior North America candidates reporting tools for revenues, costs and margins • Plan and practice a recruiting session • Understand the importance of building strong client • Apply best practices relationships • Apply best practices in creating an individual Selecting Top Performers: Interviewing business strategy • Identify components of an interviewing strategy Food Safety Certification (Optional for managers • Link Elior North America and [CLIENT] values with holding a current FS Certification) characteristics of top performers • Review principles of food safety and HACCP (8-hour • Recognize best interviewing practices course) • Practice interview scenarios • Pass an ANSI-recognized food safety examination Engaging Top Performers: Onboarding and Making Connections • Identify critical aspects of onboarding new team members • Emphasize the importance of relationship building for retention • Apply lessons learned when creating an onboarding strategy • Develop action steps to incorporate retention practices in daily leadership Growing Top Performers: Developing People • • Introduce skills for coaching and training people • Provide understanding of generational differences and the impact on supervision • Apply Tell-Show-Do-Review model for conducting training • Practice "Powerful Conversations" model in coaching team members 72 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY 1 OTHER TRAINING RESOURCES I Your foodservice team will have access to Elior North America's Employee Development Team online library of training ' resources, available to all of our directors and their teams. This library includes a repository of management and leadership articles and tools to help make work easier for our directors. Additionally, there is a video library with topics I ranging from accident reporting to slicing zucchini. I TEAM MEMBER I TRAINING I Starting a new job can be intimidating Miri,; to some people. New team members want to create a good impression and be __ _ " +�► - • I productive as soon as possible. We realize this, and strive to make the onboarding , I I experience as stress-free as possible. » ' I Day one of onboarding for new team members begins with an introduction to i your team and to Elior North America. • • I Your mission, goals and rich tradition will . , a be reviewed with each team member. In an � �'- d; easy-to-understand video, freshman team ~ „A,.,, I members learn about our mission, our w I values and our expectations. _ : -r, 1, I . Food Safety is our most important _ - -2 — responsibility! .. I All new team members must complete • I our online food safety training program within the first week on the job. AfterI 7 h ,.. ..,, completing the program, they are tested _�_ ,. I to make certain that they understand TEA NIM �� *—_S- their responsibility For protecting the food ONB EMBER ' f�______- - I GARDINj served to employees, staff and guests. C' GUIDE ir_.. I Other priority training programs for new •oils - - _ team members include: �� " :41, • Dining Etiquette and Server Training ,r • Respectful Workplace J • Foundations of Customer Service I ,,...:4• Customer Service Communications hs i, 1, , • Civil Rights Training edor e PROPOSAL SUMMARY i CITY OF ROSEMEAD SENIOR SERVICES 73 CONTINUOUS TEAM MEMBER DEVELOPMENT Helping team members to grow and Find fulfillment and satisfaction in their jobs is a top priority for Elior North America. These things are necessary for us to engage and retain top performers. As demonstrated by our leadership development offerings,we want our directors and managers to develop their teams, helping each person find the right place where they belong in the operation. This requires constant coaching and mentoring. As a support to our managers, Elior North America's Employee Development Team creates and distributes exciting new training materials to each unit every month. Our team will carefully manage I a L 1 I HANDWASHING PROCESS turnover. We understand that the loss DISCOVERY DAYS e1!9-1-* WOMEN E l(F of any team member,whether new or — ;Rol II::::=7.3.7."'" � I .o=E.11..oR tenured, creates inefficiencies in an – .._ operation and inconsistency in service ,, 'I �oT WM sARMRUORUR to clients and customers. This is a '4.7. _ NOR situation that we will strive to avoid. `` ;srt. ��' –�r WASH YOUR NAM RESORE: WAGS YOUR MEMS YR! Effective management of turnover ° n� " �..., requires plans and programs for •Esw`'W- ---- eHor(<-.; retaining top performers. Retention strategy is embedded into our Elior North America Leadership Development DISCOVERY DAYS SAFE Program,where we discuss the This program is an opportunity SAFE training will be conducted business case for recruitment, for Elior North America teams to every month. It features pertinent engagement and the financial impact on celebrate and appreciate the diverse topics related to one or more an organization. heritages that form our inclusive areas of safety, including culture. Each month features personal hygiene, prevention of The list below outlines the goals and information about a different cross-contamination and time/ tactics of our retention strategy. topic and provides our teams with temperature abuse. Other safety • Attracting the Right Talent opportunities to share ideas and topics lean toward accident • Hiring the Right People learn from each other. preventions such as slips and falls or strains, sprains and burns. • Effective Onboarding and Some of our monthly offerings Assimilation Program include: Native American Heritage, The SAFE training includes • Developing Human Capital Holidays around the World, a poster that is displayed • Sometimes Pay Does Matter – Generations in the Workplace, prominently in the operation Offering Competitive Compensation Black History Month and Hispanic for the month.Additionally, a Packages Heritage Month. Because we are facilitator guide is included to • Employees Leave Bosses – Open a culinary management company, aid the director or manager in Door Policies and Access to Senior recipes and foods from each culture presentation of the key points of Leadership are highlighted in each training. the topic. • Engaged Employees – Succession We believe that pleasurable Planning with Talent Review and experiences involving food can help Developmental Plans provide commonality and promote understanding across cultures. 74 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY As a company, Elior North America recognizes that recruitment and retention are vital to a growing �.. business, strong partnerships and a commitment to delivering what we promise. Monitoring and t. ' (4'0. understanding turnover has helped us to build some 't' '' ' of the best retention levels in the foodservice industry. , We attribute our retention success directly to our recruiting, onboarding and team member development 1 ,. IllitH'. - . , . programs. From day one on the job, our directors and managers are provided with the tools to recruit and hire top performers. Once those team members are in , 7r place, our managers have another series of training I ' tools available to help them develop, motivate and keep good people. r Elior North America recognizes that a commitment 4 to diversity is essential to the company's business t c. strategy and long-term success. We believe it is necessary to maintain a workforce, both locally and across our family of companies, that reflects the full range of cultures and ethnicities of those we serve. DiversityJobs.com has We know that by fostering this diversity,we will piversityJo� named Elior North America encourage our teams to bring forth creative ideas, *TOP EMPLOYER* a Top Employer for 2020 provide personalized service and create innovative in the categories of Food Er culinary offerings. .....2020____I Beverage and Hospitality employers. The honor "Local Teams supported by Global Resources" This recognizes Elior North is one of Elior North America's key ingredients for America's dedication and commitment to building a success that will positively impact foodservice. diverse workforce and culture. Our recruitment strategy includes hiring diverse and According to DiversityJobs.com, Elior is one of the highly qualified team members that reflect the local organizations that "have shown consistent outreach communities we serve. Upon starting, each new and dedication to hiring from all diversity groups, so team member will receive training as part of their the most qualified candidates can truly rise to the onboarding process introducing them to Elior North top of their careers" America's standards for a diverse and respectful workplace. This recognition is a testament to our teams' passion for creating an inclusive workplace that Our monthly Diversity and Inclusion Training Program, reflects the diversity of the vibrant communities we Discovery Days, is an opportunity for our Elior North serve. America teams to celebrate and appreciate the diverse backgrounds and experiences that form our inclusive Elior Group has a long tradition of prioritizing the culture. This training opportunity is presented to cultivation of a diverse workforce and is committed the team by the director or another manager to to making its 5,000 global job vacancies widely demonstrate the importance of our commitment to available to encourage and enable all candidates diversity and respect. wishing to apply, irrespective of their origins, age, disability or gender. PROPOSAL SUMMARY 1 CITY OF ROSEMEAD SENIOR SERVICES , 75 EMPLOYEE RECOGNITION SelediSZN* Your foodservice team will be recognized for outstanding performance. Elior North of success America takes great pride in supporting and recognizing team members who go Seeds of Success is our corporate recognition program above and beyond the call of duty. We that recognizes team members in the following categories: are continually updating and developing new programs to acknowledge exemplary • Peer-to-peer recognition performance so that team members • Foodservice team continue to provide a customer-focused • Food service directors (team leaders) program. • Culinary teams Elior North America can provide you It allows any team member of the company to recognize with exemplary service because of our the outstanding performance of another team member. exceptional team members. Our team Even as a client, customers can recognize a foodservice member retention levels are the highest program through Seeds of Success online site. Seeds in the foodservice industry because we of Success recognition is shared through foodservice know how to attract, motivate, develop and meetings and internal newsletters. retain some of the best talent available. We reward team members who exemplify our core values to our customers each day. Recognizing our great team members has _ played a key role in ensuring that we remain an employer of choice within our industry. ‘Nlikitakt We believe that recognition is the fruit of • team member engagement. High individual ... - and team morale is a product of our culture. In everything we do,we believe in providing a positive experience with exemplary service and great food. The driving force behind our culture and ability to make a difference is simply that we care. RECOGNITION PROGRAMS AND AWARDS SemSAFETY r TENURE ( � of success , AWARDS / RECOGNITION • / C � A c Peer-to-Peer Foodservice All Team Recognition Workers, FSDs, Members Unit Managers 76 ; CITY OF ROSEMEAD SENIOR SERVICES PROPOSAL SUMMARY z g + 1 '"' k F :!:.'!e,,!,;',::',1:44:1 h :'::;:':',!!!;:,'':':':::i''''':''':.2' xtl L.',:'''''..!;:::.;.:.''''';''''')''''''''':,'.1.1'..:::''r:''...';'i,;''''''..:::.:,:i': Ax ^� k1,'C::'-6:''''::::::14::11:5:4:it';.'illi''1:1:'''''.:tii:11:! l •.« �z t+; :S;t? ta?r ,.w ;r*. .fir...... '''r e3 A 5 • 4 1111116, liairix- '1 ., p 3 "114111A. '41 We believe that Meals on Wheels does deliver "More Than a Meal." TRIO, in partnership with agencies, provides seniors with peace of mind and happiness that comes with vital human connections. PROPOSAL SUMMARY 1 CITY OF ROSEMEAD SENIOR SERVICES ..77) lip:!...„, ) B 1 1 ewe 6 . A ) METHODS TO ENHANCE BENEFIT TO CITY PROMOTE SOCIALIZATION , BeWell recognizes that food is a powerful influence on HEALTH AND WELL- BEING health and wellness. BeWell is designed to provide and 0 F OLDER ADULTS encourage healthy choices. BeWell is a behavior-based, nudging approach that helps our seniors achieve their At TRIO Community Meals,we recognize the impact personal health and wellness goals by making the that food makes on seniors' health and wellness. healthy choice an easy choice. TRIO dietitians assist the project dietitian in planning your menus to meet your program requirements. We Instead of a calorie driven or Fat driven diet mentality, also integrate our BeWell wellness platform into your BeWell Focuses on high quality,whole Food ingredients program to enhance the senior experience. aimed to satisfy seniors and help them Feel good too. BeWell Menu Options Recipes Ingredients IIItrans-fat free '' , ,V High fiber minimally processed Plant Healthy Lean or plant- Limited added ingredients or probiotic based fat based protein sugar Food mindfuloFadded lip sodium and portion size IL ,, _...,,,,.,,,,,,,,, • Meet 3 out of 5 to qualify lit ,,,,,,, , „,, , ..4, . t t , „.. ,.. ..„ s \,_ . , , ,: .: „. , ,,, . .. ...., ..., , .. ., likar r i s ,,,,,:.. . A , s• • , . , , , . 1 s_ t SPICY EDAMAME SLAW • WITH ORANGE DRESSING 78 CITY OF ROSEMEAD SENIOR SERVICES PROPOSAL SUMMARY NATIONAL NUTRITION MONTH')2819 EATING ngltcFOR A BUSY LIFESTYLE The average Americans dine ,. \ \\\\. American spent O/O out an average of - . $3,365 , \� of all adults in 5•9 — t \ in 7017on Food America consume each week for breakfa away from home fast food daily lunch,and dinner 6 A SICAL FRUIT\•; 55& SPORTS MONTH SFr VEGGIEVOv E MORE MgTTERS Mpry:444: o-,•'w,\ 0 IN\ _ Pk& ACTION • ,�a • gr PLAN AHEAD WHILEDINING OUT \ u Meal prep on a day off e Review the menu before ` Nr\,. \N. or double your favorite choosing a place to dine out. ` � recipe to have leftovers. u Customize your meal with ,. n Make breakfast the night vegetables,whole grains .. _ before with overnight and lean protein. oats,hardboiled eggs or a Make smart choices about breakfast bars. sides.Choose a side salad, u Have healthy snacks on fruit or vegetables instead hand at all times. of fries. . BANANA AND ALMOND BUTTER OVERNIGHT OATS BEWELL MONTHLY NUTRITION EDUCATION " Our BeWell wellness approach also encourages positive E , ...,°m behavior change through monthly nutrition education. ALDesigned by our team of registered dietitian nutritionists oN., � nutrition education provides congregate and home- • delivered meal recipients an opportunity to learn more ..,,,°..atii ,ili;„ about Food and health. Best practices From our partners indicate higher site 4 .5w. attendance when nutrition education is introduced. Nutrition educations days enhance the senior experience .n.a. ,,,#1A , ` and present an opportunity For increased socialization. CHOCOLATE CHIP OATMEAL COOKIES To promote your monthly nutrition education,we provide 1� monthly calendar icons For your Activity Calendar. We evaluate and evolve our wellness education programs on a regular basis. These are the upcoming monthly CHf education topics. OAT' PROPOSAL SUMMARY i CITY OF ROSEMEAD SENIOR SERVICES '( 79 j 1. \ -r : d alap AMtOiCAN. ~ HEART """ w m r �, MOW 'w ot 0 Ny0N11510rsKraN� . X Y C 4-V , 3',,,,,-;,„ t ldirittprr, ri ,.w s-:' } SPRESSURE ,„„ I - , FT ...,„,, QU}, // CALENDAR // '...-ti* ,. ,...,0 January New Year, New You - ••-,_ ." 4,16 -cam' s February American Heart Health Month l� L p _ . _ March National Nutrition Month 44 April Earth Day May National Physical Fitness 6- Sports Month June Alzheimer G Brain Awareness Month July National Blueberry Month "'" • LT5 August Mental Health G Stress Management Month . tS t , r 4Aii, ; f 6th September Fruit Er Veggies Month — More Matters , - • ,. October National Breast Cancer Awareness Month 70% 65 November American Diabetes Month f December Healthy Holiday Eating i1.4.'—'10164 . ' IL— qW A i \ , :-.-.}.„4: ~` 1,41,', :\ s--14414C-4, '3'.'Ves...,,, — k ‘11 SARIveri p�9 <'' `- . �� r '' 0 • 1 U _Tr/ /l 1f/s/E/li[1i �� SERVING GUIDES & NUTRITION TIPS DAILY NUTRITION YOUR SENIOR SITE TIPS MONDAY SERVING LINE DIAGRAM W TRIO's daily nutrition tips promote the Menu Item FbAole /i.7/27 Whea(Rread CaOry Vegetables 4 / IA �•�.Wb1A,e, 4s health and well-being of older adults. Potatoes1..`l 1Ake _ Wgi These short, yet impactful tips engage Serving Utensil GloMa GloM NM to sloEhd vimv. 111:121111111M T mDeraGre -- ------ seniors with awarenessIIIIIIIII to current health N,A - topics. Nutrition tips include fun facts and nutritional benefits of a single food, / i' disease prevention tips and exercise tips Today's ApD(OPrbteamounts Oftee to maintain a healthy lifestyle. y restore brain cels reducingp can help vnerrepa's d Nutrition Tip disease and de riskofaxhe;mer's jp mentis her time.am for seven to eight hours of sleep each night. 04 TRIO includes tips in your Site Serving TRIO Guides for your convenience. ,tea TRIP, ASKa ASK A DIETITIAN Ask a Dietitian is a complimentary IJDIETITIAN program that connects your seniors with a registered dietitian nutritionist that ACOMPLIMENTARYSERVICEBYTRIO promotes health and well-being. Taking nutrition education a step further, our Have a nutrition or wellness-related question? Our Registered Dietitians are here to assist. dietitians are here to assist seniors in making educated food choices that meet •Answer general food,nutrition,special diet, their nutrition and wellness goals,or to and wellness-related questions •Provide personalized nutrition answer questions related to special diet recommendations based on desired goals needs. •Guide healthy dining choices Email ail Cb dietiti,an,today 1 Laskadietitian@triocommunitymeals.com Os -)BeWell TRI Commoniry O an.1 r., .. PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICES ( 6 . B ) COST SAVING OR EFFICIENCY- ENHANCING INNOVATIONS TRIO Community Meals is always on the cutting edge of technology, food service resources, and purchasing standards to impact our hot production central kitchens. Another way TRIO generates cost saving efficiencies is through preventative maintenance to our equipment and fleet of vehicles. Two vans are utilized For delivery out of the Azusa central kitchen. Although they are year 2006 models,we have invested in the maintenance and repair of those vehicles in order to obtain as much life as possible From them. As in our kitchen equipment,when the cost of repairing exceeds the cost of replacing, we will replace the vehicles in our fleet with new vans. The preventative maintenance practices help keep the rates per meal down. 6 . C ) PERFORMANCE - MEASURING MATRIX At this time, our Assistant Food Service Director is in communication with the Garvey Community Center site manager on a regular basis and strives to respond to any issues that may occur. As we move into the new contract with City of Rosemead, both the Food Service Director and Area Manager will request a business meeting with City of Rosemead to discuss any new initiatives or cure any practice that may not be working For the City Senior Program. Our team will continue to attend the annual project menu meetings as well. We can also have our team conduct a survey within the Center and that of your Home Delivered Meal Clients to measure their levels of satisfaction should the City desire the survey. 82 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY 7 . A ) COSTS FOR SERVICES DESIRED TRIO developed the project cost models from a zero-based position based on the statistical data you have provided. Key assumptions include the following: • Fresh Hot Food Daily for Congregate Meals •An average of 375 meals per week • Bulk Meal Delivery to Garvey Community Center • Disposables for Congregate Center to include: plates, soup bowls, forks, spoons, knives, napkins, hairnets, placemats • Project Menu by County of Los Angeles with TRIO dietitian support as needed Cost Per Meal $ 3 . 81 per bulk meal Future Pricing. Pricing adjustments shall be made on an annual basis and shall be agreed upon by the parties at a rate most recently released by the U.S. Department of Labor Consumer Price Index,All Urban Consumers, National Average Unadjusted, Food Away From Home. Up to ninety (90) days prior to the anniversary of the Commencement Date, TRIO shall provide City of Rosemead notification of the adjustment. On the anniversary date,TRIO's proposed adjustments shall go into effect, unless the Parties have entered into a written agreement with an alternative cost adjustment. .x�w rte'*,rtr^� .,.. .qw .- +....-- ..-m.:r.•..... ... ,:.,-;.*�.«t. .-T- -":...;.q.ax<..,..-?.. ..-.,o...-.-,,,�.., .,:,...: ,.a„�.;,., x.,.�v... PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICES 83 7 . B ) COSTS FOR EXTRA AFTER - HOURS SERVICES OR ANY OTHER SERVICES CONSIDERED OPTIONAL ADDITIONS TRIO Community Meals is happy to provide services that are not considered part of the normal day of operation For City of Rosemead. These services may include providing a special meal during a time period other than the noon-time meal. For example, we have serviced an agency who likes to hold quarterly dances on a Friday evening. TRIO delivers the meal at a time prior to the dance starting at 5:00 pm or 6:00 pm. These are considered special meals and we provide a price for this enhanced special to cover the labor outside the normal time or added delivery and any special or enhanced items For the meals. TRIO will work with City of Rosemead on collaborating any activities that City of Rosemead may desire within our scope of services. • •111 114411091di S , , _ . . li i 1 . 1 c• ,, .L...2-,• „65ipie ...., • •. - (1. -MO r4 �,_ 1 T . yam . # - _'\ /-"--- , `� J ._ I tf i ■ r� f 84 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY 7 . C ) ADDENDUM ACKNOWLEDGEMENTS ADDENDUM # 1 DATED 3 . 31 . 20 PROPOSAL SUMMARY I CITY OF ROSEMEAD SENIOR SERVICES ( 8,_53 7 . D ) CERTIFICATE OF INSURANCE ACORO• CERTIFICATE OF LIABILITY INSURANCE ATE 9,112020 12/192019 , THIS CERTIFICATE IS ISSUED AS A MATTER OF INFORMATION ONLY AND CONFERS NO RIGHTS UPON THE CERTFICATE HOLDER.THIS CERTFICATE DOES NOT AFFIRMATIVELY OR NEGATIVELY AMEND. EXTEND OR ALTER THE COVERAGE AFFORDED BY THE POLICES BELOW. THIS CERTFICATE OF INSURANCE DOES NOT CONSTITUTE A CONTRACT BETWEEN THE ISSUING INSURER(S).AUTHORIZED REPRESENTATIVE OR PRODUCER AND THE CERTFICATE HOLDER. IMPORTANT: If the certificate holder is an ADDITIONAL INSURED,the policyfies)must have ADDMONAL INSURED provisions or be endorsed. If SUBROGATION IS WAIVED,subject to the terms and conditions of the policy,certain policies may require an endorsement A statement on this certificate does not confer rights to the certificate holder in lieu of such endorsernent(s). ccorrAcr PRDOUCER Lockton Companies HARE 3250 Peachtree Road NE,Smte:25C �_ I NA IAC No• Atlanta GA 30305 &NAL • (404)460-3600 ADDRESS: M EUREri(S)AFFORDING COVERAGE 11AO a Iwslsls(A:Gemini Insurance Company 10833 ORURO) Bateman Community Living LLC INSURER s:Sentry Insurance a Mutual Company 24988 1364746 DBA TRIO Cntnmmity Meals eisti ER c:Sentry Casualty Company 28460 10 Canebrake Blvd a auRae o:Landmark American Insurance Company 33138 • Suite 120INSURER E:XL Insurance America.Inc. 24554 bloaood MS 39232 . BRUER F: COVERAGES CERTIFICATE NUMBER: 16468570 REVISION NUMBER X3DEXXXX 1 • THIS IS TO CERTIFY THAT THE POLICIES OF INSURANCE LISTED BELOW HAVE BEEN ISSUED TO THE INSURED NAMED ABOVE FOR THE POLICY PERIOD INDICATED. NOTWITHSTANDING ANY REQUIREMENT,TERM OR CONDITION OF ANY CONTRACT OR OTHER DOCUMENT WITH RESPECT TO WHICH THIS CERTIFICATE MAY BE ISSUED OR MAY PERTAIN,THE INSURANCE AFFORDED BY THE POLICIES DESCRIBED HEREIN IS SUBJECT TO ALL THE TERMS, EXCLUSIONS AND CONDITIONS OF SUCH POLICIES.LIMITS SHOWN MAY HAVE BEEN REDUCED BY PAD CLAIMS. ) R TYPE OF INSURANCE Nm MOM Maki SUIT may) 00111301r' 1 LYRE B X DONreCMLoialMALWHIM' N N 90-15840-06 9'12019 911::2020 EA"-,oceuRREE s 1,000,000 CLNLIsw+OE oDasl TED PRBCOFFa s IEa rn r I a 1,000.000 LIED EXP#Any a+e serum, s 5 000 PERSCPAL a paw sway s 1,000,000 GERI.AGGREGATE.AITAPR1311 PER, WE ORAL AOOWG UTE a 2,000.000 NPoucr n,� n we PROD(=-COUNTS,AEG s 2,000.000 artist s B AUTOSIDELELIABSJITI N N 9C-1S8-41-4•i(AOS) 9'112019 9/1/2020 {.E.cm�m,,,ca"/01ELLur a 1,000,000 B %ANY ALDO 9Cr1SO4 05 IMA) 9:12D19 9/12020 BmLY*WRY(PP,Pea.'i a X2000 OWNED t10®ULEC emLY ALERT IPacn rta=DO=ONLY AUTO. + HIRED oE __ xra. s A GVEI0020790(X1) 9/1/2019 9/1/2020 s Limit 1RDriver Oiler Es E X umBRELLA um X OCCUR N N US00016357LI19A 9/12019 9/1!2020 Erca4OCCURRENCE s 10,000,000 • EXCESS LIAO daAYB.MAOE AGGREGATE a 10.000.000 GED I I RETHR,cn;SO $XX 0000X wORlett O ERI'UA TION N 90-15840-01 9/12019 9/1/1020 X I BATvre I I a B AM Erwrelr Lu.a.m C �OTII'paE NiA 90-15840-02(RmD) 9./12019 9/1/11220 ��i1ce�r a 1,000,000 OILFNNHI _EiDeEATE-EAEMPLOYEE s 1,000,000 ars,. o OFIERkliONS Ream EL DISEASE-POUCYMGT a 1,000,000 B Liquor Liability N N 90-18840-06 9.+112019 9/1/2020 S1.000,000't2.000.000 DEaptPTld1 OF CROUTONS/LOCATIONS/VEHICLES IACCRO WI,Ammar ismoss Satash,my P. a we."SF Mimed. 11110.10 '• '.. CERTIFICATE HOLDER CANCELLATION 16468570 Evidence of Coverage SHOULD ANY OF THE ABOVE DESCREED POLICIES BE CANCELED BEFORE THE ECPIRATDN DATE THEREOF, NOTICE WILL BE DELIVERED IN ACCORDANCE WITH THE POLICY PROVISIONS. AUTTOOR®REPRESENT 1 Ar 019 -20 ACf�aD«• •••+T101L All rights reserved. ACORD 25(2016/03) The ACORD name and logo are registered marks of ACORD 1 86 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY 7 . E ) CONTRACT EXCEPTIONS The City of Rosemead Request for Proposal No. 2020-04 Professional Services for Senior Services Lunch Program ("RFP"), contains a few provisions that Bateman Community Living, LLC ("Bateman") d.b.a. TRIO Community Meals would like to clarify. This serves as Bateman's respectful requests (but does not demand) that the City of Rosemead consider the Following term for inclusion in the contract. Indemnification To the extent permissible under local, state and federal law, Bateman asks that all obligations to hold harmless and that all indemnification rights be mutually and equivalently applied to both parties in only those circumstances where a party (or its employee, agent or subcontractor) engages in negligent acts or omissions,willful misconduct, or otherwise fails to perform obligations under the contract. Termination Bateman asks that any subsequent contract allows for mutual termination without cause upon thirty (30) days' written notice and we believe this ensures that both parties are able to foster a mutually beneficial partnership. PROPOSAL SUMMARY CITY OF ROSEMEAD SENIOR SERVICES cc871'•' ' I • f ait ,z I �— ... v • . TRIO • Community Meals -t. an elior company `� ``t I ,.. . j- . . _. . .4 ,,, r "4 i ` { - lee-. _v fX. {6' I 1 ;. s i F , x 4 ,,,-,4 --.....„,!. ' HANK you = _ , .,. „.. ... ,, ,,044,, ,.,,, ,, .. ,_ .__, . \,, , Thank you for the time you have .,. taken to review our proposal. Our team is dedicated to providing you with a premier senior nutrition program. We are committed to supporting your mission and efforts to serve your community. We look forward to the future and creating a partnership with you. 300 S. TRYON ST., SUITE 400 CHARLOTTE, NC 28202 704.424.1071 88 CITY OF ROSEMEAD SENIOR SERVICES I PROPOSAL SUMMARY