Inactive

THIS IS A SOURCES SOUGHT NOTICE ONLY. This is not a solicitation for bids, proposals, proposal abstracts, or quotations. The purpose of this Sources Sought Notice is for market research to obtain info... THIS IS A SOURCES SOUGHT NOTICE ONLY. This is not a solicitation for bids, proposals, proposal abstracts, or quotations. The purpose of this Sources Sought Notice is for market research to obtain information regarding the availability and capability of all qualified sources to perform or provide a potential requirement. The responses received from interested vendor will assist the Government in determining the appropriate acquisition method. The Department of Veterans Affairs (VA), Network Contracting Office 5 (NCO 5) is seeking to identify potential qualified vendors capable of providing the requirement. This requirement is for the Perry Point VA Medical Center, Baltimore VA Medical Center, and Loch Raven Rehabilitation and VA Medical Center. The North American Industry Classification Code (NAICS) is 811310 (Commercial and Industrial Machinery and Equipment (except Automotive and Electronic) Repair and Maintenance), and PSC code J073 (Maintenance, Repair, and Rebuilding of Equipment Food Preparation and Serving Equipment), with a size standard of $12.5 Million. REQUESTED RESPONSES: All responsible vendors and interested parties please respond to this source sought announcement if you can fulfill the requirements. Responses to this source sought shall include the following information: 1. Business name (including Unique Entity ID (SAM.gov) 2. Business type, socio-economic status (e.g., Veteran-Owned, Woman-Owned, Disadvantaged Small Business, 8(a), etc.), and 3. Person of contact (including telephone number & email address). 4. Capability statement and summary of previous experience providing these types of services for the Veterans Health Administration or other similar facilities. 5. Available contract vehicles (GSA FSS, etc.) for use by Department of VA (include applicable NAICS) 6. Brief Summary of categories of services that your company can/cannot provide. 7. Certification(s) / Licenses for meeting the local requirements to provide these services at the Perry Point, Baltimore and Loch Raven VAMC (if applicable). 8. Confirmation that your organization has the capability & expertise to meet the performance requirements while complying with applicable limitations in subcontracting by responding to the questions below with your response: a. Do you intend to self-perform this effort? b. If you are located outside the immediate area, how will you self-perform? c. Or do you intend to subcontract work under this contract? d. If you intend to subcontract work under this contract, how will you ensure compliance with the limitations on subcontracting? Please note that if incomplete responses are received. Lack of documentation proving your business can conduct the services being offered or all questions not being answered within this notice, your response will not be taken into consideration. CONTACT INFORMATION AND RESPONSE DUE DATE: Please email all responses to William.Galletta@va.gov and Patricia.Thai@va.gov. Please respond to this source sought notice no later than 11-10-2025, 10:00 AM EST. DISCLAIMER: This source sought is issued solely for informational and planning purposes and does not constitute a solicitation. Responses to this notice are not offers and cannot be accepted by the Department of Veterans Affairs to form a binding contract. Respondents are solely responsible for all expenses associated with responding to this source sought notice. VISN 5 Kitchen Service Maintenance Contract General: VISN 5 The VA Maryland Health Care System is dedicated to improving the lives of Veterans and their families every day. Our health care teams are deeply experienced and guided by the needs of Veterans, their families, and caregivers. The VISN 5 nutrition and food services division is a corner stone of veteran care. The proposed contract will improve preventative maintenance and service maintenance to kitchen equipment located in these 3 facilities. Preventative maintenance involves functional checks, servicing, repairing, or replacing of necessary parts and equipment in a restaurant style kitchen. These cost-effective practices keep kitchen equipment operational and restaurant operations running smoothly, reducing down time extending operating life and decreasing impact to patients. About the sites: Perry Point VA Medical Center Provides primary care and specialty health services, including mental health care, audiology and speech, dental services, care for Veterans with post-traumatic stress disorder (PTSD), vocational rehabilitation, and more. Baltimore VA Medical Center Provides primary care and specialty health services, including mental health services, women s health care, multiple sclerosis treatment, care for Veterans who are blind or have low vision, cancer treatment, physical therapy, chronic pain management, and more. The Loch Raven VA Community Living & Rehabilitation Center Provides rehabilitation and recreation therapy for our recovering veterans. The main building also provides hospice, nursing home care and care for patients with Alzheimer s. The surrounding campus provides services including mental health care, audiology, care for Veterans who are blind or have low vision, and more. Planned preventative maintenance, which is scheduled maintenance aimed at making repairs BEFORE failure occurs. Tasks like cleaning equipment or replacing air/water filters represent a form of routine preventative maintenance because there is a set cadence that occurs regularly regardless of how the equipment is running. Here, you're preventing it from breaking down or running inefficiently. Planned unscheduled maintenance, which is having a strategy in place to repair or replace an asset as quickly as possible when it fails. Replacing and/or repairing gaskets or a compressor can be considered unscheduled because it usually occurs on an as-needed basis whenever wear is present or the unit breaks down. This situation can also incorporate a planning element by either having real OEM replacement parts on hand or budgeting for the cost of repairing/replacing a failed part. Personnel Requirements: The contractor shall provide the following personnel: Appliance Technician: Responsibilities include repair and calibration of existing kitchen appliances. Technician should be versed in basic electronics, parts replacement, mechanical function, standard trouble shooting measures, industry standard testing and calibration procedures. Technician should be qualified in several different makes and models of equipment. Technician should be able to inform the agency of eminent equipment failure, dangerous conditions and future maintenance work that may need repair. Maintain clean and organized work areas. Provide equipment and materials to adhere with Infection Control Risk Assessment (ICRA) standards. Refrigeration Mechanic: Responsibilities include repair and calibration to refrigeration and freezer systems. Technician should be proficient with installing new refrigeration systems, troubleshooting mechanical failures, preventative maintenance and performing equipment maintenance on kitchen refrigeration systems. Technician will be required to carry CFC license and be familiar with state and federal refrigerant laws. Technician will be required to properly transport and reclaim refrigerant while on federal grounds. Technician should be able to inform the agency of eminent equipment failure, dangerous conditions and future maintenance work that may be required. Maintain clean and organized work areas. Provide equipment and materials to adhere with infection control Infection Control Risk Assessment (ICRA) standards. Laborer/Apprentice: Laborers to have ability and be proficient in moving trash and debris from jobsite. Laborer will facilitate transfer of supplies/materials to jobsite, transfer tools from vehicles to jobsite, and be able to lift 50lbs. Laborer will be supervised when conducting repairs of any kind. Laborer shall assist in performing general maintenance tasks such as tightening hardware, closing panels, plugging in equipment, start/stop of equipment and basic assignment there in. All shall be supervised by a senior technician. Maintain clean and organized work areas. Provide equipment and materials to adhere with infection control Infection Control Risk Assessment (ICRA) standards. Total number of hours: (x2) Appliance Technician (x1) Refrigeration Mechanic (x2) Laborer/Apprentice Rate Hours of Operations (12) days per month to be distributed through all three sites, 8:00am - 4:00pm (M-F) Areas to be maintained: Perry Point Medical Center is located at 8th St, Perryville, MD 21903 Building 17H ground floor. The kitchen is accessible through the loading dock and main entrance. Baltimore Medical Center is located at 10 North Greene Street, Baltimore, MD, 21201 basement area. The basement is accessible through the loading dock on the rear entrance. Loch Raven Rehabilitation & Medical Center is located at 3900 Loch Raven Boulevard, Baltimore MD, 21218 Building # 1 basement area. The basement is accessible through the loading dock on the rear entrance. Equipment Listing: Perry Point Equipment Model Model # EE # Location Food Holding Carrier CAMBRO CAMCART 1826LTC3 71097 Building 17H Food Holding Carrier CAMBRO CAMCART 1826LTC3 71098 Building 17H Compact Cart ALADDIN 660 528077 Building 17H Compact Cart ALADDIN 660 528078 Building 17H Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528486 Building 17H Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528487 Building 17H Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528488 Building 17H Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528489 Building 17H Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528490 Building 17H Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528491 Building 17H Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528492 Building 17H Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528493 Building 17H CAB DEL AND STOR PASS SERVOLIFT RIU6411 39307 Building 17H CAB DEL AND STOR PASS SERVOLIFT RIU6411 39308 Building 17H MOBILE TRAY STATION SERVOLIFT TSM-2 60431 Building 17H Heated Holding Cabinet ALTO SHAAM 1000-UP 577971 Building 17H Hot Food Counter ALADDIN J712A 527998 Building 17H Microwave Oven AMANA COMPANY RC1752 522423 Building 17H Refrigerator FOLLETT REF5 520870 Building 17H Refrigerator SOLUTIONS GROUP NLMC08SS 576291 Building 17H Refrigerator AGA 6CARM-DL-W 522113 Building 17H Refrigerator ALADDIN ADL26 524264 Building 17H Refrigerator TRAULSEN G10010 526488 Building 17H Refrigerator TRAULSEN G10010 526836 Building 17H Refrigerator TRAULSEN G10010 526837 Building 17H Milk Cooer (Refrigerator) NOR LAKE - 549691 Building 17H Reach in Freezer CONTINENTAL BRANDS 2FEN 568828 Building 17H Ice Machine FOLLETT L-400A 536798 Building 17H Ice Machine FOLLETT F505A 40117 Building 17H Gas Oven Kintera Equipment KR4 568599 Building 17H Combi-Oven ALTO SHAAM CTP-7-20G 544494 Building 17H Soup Warmer HUBERT COMPANY H324 550212 Building 17H Mobile Heated Cabinet CRESCOR H339214C 543565 Building 17H Mixer HOBART N-50 66488 Building 17H Slat Belt Conveyor Tray line Gill Marketing CITW 87578 Building 17H Tray Dispenser ALADDIN TDS350 517325 Building 17H Tray Dispenser ALADDIN TDS350 517326 Building 17H Food Processor Gill Marketing R502 519222 Building 17H Heat Activator ALADDIN IND6003 527670 Building 17H Heat Activator ALADDIN IND6003 527672 Building 17H Heat Activator ALADDIN IND6003 527673 Building 17H Air Dish Heater ALADDIN DH07 527677 Building 17H Hot Food Counter ALADDIN J712A 527990 Building 17H Hot Food Counter ALADDIN J712A 527994 Building 17H Heat on Demand Ultra Activator ALADDIN IND6003 574856 Building 17H Flight Type Dishwasher HOBART FT1000ER 574805 Building 17H Conveyor Toaster HATCO TK-100 543471 Building 17H Meat Slicer THE VOLLRATH CO 40907 536037 Building 17H Baltimore Equipment Model Model # EE # Location Food Holding Carrier CAMBRO CAMCART 1826LTC3 71097 10 North Greene Street Basement Food Holding Carrier CAMBRO CAMCART 1826LTC3 71098 10 North Greene Street Basement Compact Cart ALADDIN 660 528077 10 North Greene Street Basement Compact Cart ALADDIN 660 528078 10 North Greene Street Basement Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528486 10 North Greene Street Basement Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528487 10 North Greene Street Basement Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528488 10 North Greene Street Basement Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528489 10 North Greene Street Basement Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528490 10 North Greene Street Basement Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528491 10 North Greene Street Basement Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528492 10 North Greene Street Basement Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528493 10 North Greene Street Basement CAB DEL AND STOR PASS SERVOLIFT RIU6411 39307 10 North Greene Street Basement CAB DEL AND STOR PASS SERVOLIFT RIU6411 39308 10 North Greene Street Basement MOBILE TRAY STATION SERVOLIFT TSM-2 60431 10 North Greene Street Basement Heated Holding Cabinet ALTO SHAAM 1000-UP 577971 10 North Greene Street Basement Hot Food Counter ALADDIN J712A 527998 10 North Greene Street Basement Microwave Oven AMANA COMPANY RC1752 522423 10 North Greene Street Basement Refrigerator FOLLETT REF5 520870 10 North Greene Street Basement Refrigerator SOLUTIONS GROUP NLMC08SS 576291 10 North Greene Street Basement Refrigerator AGA 6CARM-DL-W 522113 10 North Greene Street Basement Refrigerator ALADDIN ADL26 524264 10 North Greene Street Basement Refrigerator TRAULSEN G10010 526488 10 North Greene Street Basement Refrigerator TRAULSEN G10010 526836 10 North Greene Street Basement Refrigerator TRAULSEN G10010 526837 10 North Greene Street Basement Milk Cooer (Refrigerator) NOR LAKE - 549691 10 North Greene Street Basement Reach in Freezer CONTINENTAL BRANDS 2FEN 568828 10 North Greene Street Basement Ice Machine FOLLETT L-400A 536798 10 North Greene Street Basement Ice Machine FOLLETT F505A 40117 10 North Greene Street Basement Gas Oven Kintera Equipment KR4 568599 10 North Greene Street Basement Combi-Oven ALTO SHAAM CTP-7-20G 544494 10 North Greene Street Basement Soup Warmer HUBERT COMPANY H324 550212 10 North Greene Street Basement Mobile Heated Cabinet CRESCOR H339214C 543565 10 North Greene Street Basement Mixer HOBART N-50 66488 10 North Greene Street Basement Slat Belt Conveyor Tray line Gill Marketing CITW 87578 10 North Greene Street Basement Tray Dispenser ALADDIN TDS350 517325 10 North Greene Street Basement Tray Dispenser ALADDIN TDS350 517326 10 North Greene Street Basement Food Processor Gill Marketing R502 519222 10 North Greene Street Basement Heat Activator ALADDIN IND6003 527670 10 North Greene Street Basement Heat Activator ALADDIN IND6003 527672 10 North Greene Street Basement Heat Activator ALADDIN IND6003 527673 10 North Greene Street Basement Air Dish Heater ALADDIN DH07 527677 10 North Greene Street Basement Hot Food Counter ALADDIN J712A 527990 10 North Greene Street Basement Hot Food Counter ALADDIN J712A 527994 10 North Greene Street Basement Heat on Demand Ultra Activator ALADDIN IND6003 574856 10 North Greene Street Basement Flight Type Dishwasher HOBART FT1000ER 574805 10 North Greene Street Basement Conveyor Toaster HATCO TK-100 543471 10 North Greene Street Basement Meat Slicer THE VOLLRATH CO 40907 536037 10 North Greene Street Basement Loch Raven Equipment Model Model # EE # Location Food Holding Carrier CAMBRO CAMCART 1826LTC3 71097 Bldg #1 Basement G-10 Food Holding Carrier CAMBRO CAMCART 1826LTC3 71098 Bldg #1 Basement G-10 Compact Cart ALADDIN 660 528077 Bldg #1 Basement G-10 Compact Cart ALADDIN 660 528078 Bldg #1 Basement G-10 Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528486 Bldg #1 Basement G-10 Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528487 Bldg #1 Basement G-10 Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528488 Bldg #1 Basement G-10 Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528489 Bldg #1 Basement G-10 Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528490 Bldg #1 Basement G-10 Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528491 Bldg #1 Basement G-10 Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528492 Bldg #1 Basement G-10 Enclosed Tray Delivery Cabinet Sam Tell & Son Inc. 93913 528493 Bldg #1 Basement G-10 CAB DEL AND STOR PASS SERVOLIFT RIU6411 39307 Bldg #1 Basement G-10 CAB DEL AND STOR PASS SERVOLIFT RIU6411 39308 Bldg #1 Basement G-10 MOBILE TRAY STATION SERVOLIFT TSM-2 60431 Bldg #1 Basement G-10 Heated Holding Cabinet ALTO SHAAM 1000-UP 577971 Bldg #1 Basement G-10 Hot Food Counter ALADDIN J712A 527998 Bldg #1 Basement G-10 Microwave Oven AMANA COMPANY RC1752 522423 Bldg #1 Basement G-10 Refrigerator FOLLETT REF5 520870 Bldg #1 Basement G-10 Refrigerator SOLUTIONS GROUP NLMC08SS 576291 Bldg #1 Basement G-10 Refrigerator AGA 6CARM-DL-W 522113 Bldg #1 Basement G-10 Refrigerator ALADDIN ADL26 524264 Bldg #1 Basement G-10 Refrigerator TRAULSEN G10010 526488 Bldg #1 Basement G-10 Refrigerator TRAULSEN G10010 526836 Bldg #1 Basement G-10 Refrigerator TRAULSEN G10010 526837 Bldg #1 Basement G-10 Milk Cooer (Refrigerator) NOR LAKE - 549691 Bldg #1 Basement G-10 Reach in Freezer CONTINENTAL BRANDS 2FEN 568828 Bldg #1 Basement G-10 Ice Machine FOLLETT L-400A 536798 Bldg #1 Basement G-10 Ice Machine FOLLETT F505A 40117 Bldg #1 Basement G-10 Gas Oven Kintera Equipment KR4 568599 Bldg #1 Basement G-10 Combi-Oven ALTO SHAAM CTP-7-20G 544494 Bldg #1 Basement G-10 Soup Warmer HUBERT COMPANY H324 550212 Bldg #1 Basement G-10 Mobile Heated Cabinet CRESCOR H339214C 543565 Bldg #1 Basement G-10 Mixer HOBART N-50 66488 Bldg #1 Basement G-10 Slat Belt Conveyor Tray line Gill Marketing CITW 87578 Bldg #1 Basement G-10 Tray Dispenser ALADDIN TDS350 517325 Bldg #1 Basement G-10 Tray Dispenser ALADDIN TDS350 517326 Bldg #1 Basement G-10 Food Processor Gill Marketing R502 519222 Bldg #1 Basement G-10 Heat Activator ALADDIN IND6003 527670 Bldg #1 Basement G-10 Heat Activator ALADDIN IND6003 527672 Bldg #1 Basement G-10 Heat Activator ALADDIN IND6003 527673 Bldg #1 Basement G-10 Air Dish Heater ALADDIN DH07 527677 Bldg #1 Basement G-10 Hot Food Counter ALADDIN J712A 527990 Bldg #1 Basement G-10 Hot Food Counter ALADDIN J712A 527994 Bldg #1 Basement G-10 Heat on Demand Ultra Activator ALADDIN IND6003 574856 Bldg #1 Basement G-10 Flight Type Dishwasher HOBART FT1000ER 574805 Bldg #1 Basement G-10 Conveyor Toaster HATCO TK-100 543471 Bldg #1 Basement G-10 Meat Slicer THE VOLLRATH CO 40907 536037 Bldg #1 Basement G-10 Preparation/Application for Maintenance Work: First, ensure that the appropriate Infection Control Risk Assessment (ICRA) paperwork has been completed and is posted and secure the area in accordance with Life-Safety and Infection Control guidelines. Notify Kitchen Managers and Facilities and Engineering supervision 48 hours prior to equipment shutdown. Contractor to communicate on the day prior to work being performed. All work shall be accomplished by skilled workmen familiar with and trained on equipment listed; moreover, they shall be qualified operate or use equipment and tools needed to accomplish this work. All equipment shall be in sound working condition and must meet all OSHA Safety Standards. All workmen shall be aware of and trained in the operation of all safety equipment required for this project Cleanup: The Contractor shall keep the work area, including storage areas, free from accumulations of waste and comply with all federal, state and local regulations pertaining to the storage, transport and disposal of wastes. The Contractor shall not use Embassy waste disposal facilities including garbage cans, trash piles or dumps Use drop cloths when applicable, of adequate size to protect adjacent areas. Monitor hardware and keep work areas secure. Contractor to supply equipment and tools to complete day to day workload. Equipment provide by contractor should be but not limited to ladders, scaffolding, PPE safety equipment, hard hats, safety eyewear, gloves, masks, small hand tools, power tools, plastic dust barrier assemblies, negative pressure machines and mobile containment carts where applicable. Preventive maintenance breakdown Refrigeration or Refrigerated Systems The most important thing you can do to maintain any refrigerator or freezer and extend its life, is to keep the condenser clean. Performance of the air-cooled condensing unit, located on top of the cabinet, depends exclusively upon the amount of air passing through the condenser fins. Keep evaporator coils (cold air) and condenser coils (warm air) clean. Never obstruct airflow of fans. Remove dust dirt or debris from coils. Clogged condenser coils are the main cause of compressor failure. Depending on the application, coils should be cleaned monthly or every other month in heavy use areas. COR will determine frequency per piece of equipment at each location. All evaporator coils should be free of ice by visual inspection. All door gaskets should seal from outside air completely. Gaps will have a big impact on performance. Seals should be evaluated and repaired/replaced as necessary. Evaporator fins should be cleaned often, especially when the unit is exposed to grease. Are temperatures with +/- 5 degrees F of the desired setting? Is unit plugged in properly? Verify during all onsite inspections. Reach in Refrigerators Keep evaporator coils (cold air) and condenser coils (warm air) clean. Never obstruct airflow of fans. Remove dust dirt or debris from coils. Clogged condenser coils are the main cause of compressor failure. Depending on the application, coils should be cleaned monthly or every other month in heavy use areas. COR will determine frequency per piece of equipment at each location. All evaporator coils should be free of ice by visual inspection. All door gaskets should seal from outside air completely. Gaps will have a big impact on performance. Seals should be evaluated and repaired/replaced as necessary. Evaporator fins should be cleaned often, especially when the unit is exposed to grease. Check hinges handles, knobs or grates monthly. Are temperatures with +/- 5 degrees F of the desired setting? Is unit plugged in properly? Verify during all onsite inspections. Freezers Freezers will run more efficiently, consume less energy, and provide a maximum of trouble-free service throughout its lifetime if the condenser is kept clean and an adequate supply of clean, cool air is provided at all times. Periodically (at least once a month) inspect the condenser coil, which is located directly behind the front grill, to check for debris or blockage. All door gaskets should seal from outside air completely. Gaps will have a big impact on performance. Seals should be evaluated and repaired/replaced as necessary. Check hinges handles, knobs or grates monthly. Are temperatures with +/- 5 degrees F of the desired setting. Is unit plugged in properly? Verify during all onsite inspections. Walk-in Refrigerator & Freezer Combination walk-in refrigerators and freezers require the same basic maintenance requirements as single-use units. As with single-use units, proper walk-in maintenance is crucial with combination units to maximize the equipment's service life and energy efficiency. Inspect evaporator coils for ice build-up and dripping monthly. Inspect drain lines for blockage monthly. Thoroughly vacuum condensers. Dirt or debris blocking a condenser can cause the unit to overheat and fail. Check evaporator fan blades to ensure there are no nicks that will compromise operation. Visually inspect doors to check for torn gaskets and seals. Check hinges handles, knobs or grates monthly. Are temperatures with +/- 5 degrees F of the desired setting. Is unit plugged in properly? Verify during all onsite inspections. Griddle and Range Top Maintenance Maintaining grills is important from a safety standpoint since grease build up is a fire hazard. When cleaning flat top griddle visually inspect doors to check for torn gaskets and seals. Are temperatures with +/- 5 degrees F of the desired setting. Brush off racks/grates and soak oven them in warm, soapy water. Brush out crumbs and other remnants from the interior. Wipe down interior walls with a damped soft cloth. Use mild dish soap, if necessary. Wipe down exterior surfaces with a soft cloth, warm water and mild detergent. Clean the flattop with a solution of warm water and mild detergent (if applicable). Remove debris from the vent. Empty and clean drip trays with degreaser. Conveyor units only  Brush remnants off conveyor belt with a brush. Cook and hold units only  Remove and clean shelves, racks and drip pans in warm water and mild detergent. Deck units only  Clean ash and debris inside the oven using a brush or scraper. Deck units only  Remove and brush debris off cooking stone. Char broilers When cleaning char broilers visually inspect doors to check for torn gaskets and seals. Are temperatures with +/- 5 degrees F of the desired setting. Burn off grates by placing on broiler face down. Keep air shutters clean. Keep pilots clean. Replace elements and grates semiannually. Check for proper ventilation. Gas Grill Although carbon debris acts as a non-stick coating, sealing steel from damaging sodium and citric acids, grill grates should be scraped and cleaned periodically with a wire brush to remove excess food particles. Gas grills should be cleaned and scrapped quarterly. Take apart and wipe down grills once per month, depending on the operation's volume and type of products cooked. Radiants should be checked at monthly and cleaned thoroughly in a pot sink. Radiants and lava rock should be replaced every six to 12 months, or as needed depending on the operation's volume. Quarterly burners should be checked for cracks and pin holes, which can cause uneven cooking and premature wear on the unit. Burner valves should be oiled monthly. Are temperatures with +/- 5 degrees F of the desired setting. Visually inspect doors to check for torn gaskets and seals. Check hinges handles, knobs or grates monthly. Burner air shutter openings must be kept clean and free of grease build up Burner ports must be kept clean. To clean burners, boil them in a detergent and water solution for 15-20 minutes, then either brush with a wire brush or clean gas ports with a sharp-pointed metal instrument to ensure open ports. Use caution not to enlarge or damage ports. The open burner pilot flash tubes and the burner ignition port must be clear for burners to ignite properly from the pilot. Steamers, Kettles & Tilt Braising Pans Clean the unit with warm water, mild detergent, and a brush. Empty and clean drip trays with mild detergent and warm water. Steam kettles only  Wipe down external and interior surfaces with a soft cloth dampened in mild detergent and warm water. Tilt braising pans only  Wash front, back, sides and splash guards with a soft cloth, warm water and mild detergent. Are temperatures with +/- 5 degrees F of the desired setting. Visually inspect doors to check for torn gaskets and seals. Check hinges handles, knobs or grates monthly. Combi Oven Maintenance Because combi ovens relies on steam to cook foods, it will be required to perform regular deliming maintenance to prevent scale buildup. Many combi ovens include an automatic cleaning feature. The equipment manual will contain more detailed information on the types of cleaning cycles your combi oven requires. Contractors should reference the manual cleaning schedules and document proper cleaning of each combi oven in coordination with the owners scheduled cleanings. Cleaning should be as follows if not expressed in the owner s manual: Monthly Combi oven Clean racks and interiors Remove and clean drip tray Clean and sanitize food probe Wipe down door gasket with approved cleaner Delime the steam generator Remove and clean air filters Inspect drain lines Check door gasket for tears Inspect door hinges for signs of wear Visually inspect doors to check for torn gaskets and seals. Check hinges handles, knobs or grates monthly. Are temperatures with +/- 5 degrees F of the desired setting. Food Prep Equipment Wash bowls, containers and all attachments in warm water and mild detergent after use. Clean the machine and base with warm water, mild detergent and a soft cloth or small brush after use (refer to owner's manual for specific instructions). Sanitize and dry the machine after use. Visually inspect doors to check for torn gaskets and seals. Check hinges handles, knobs or grates monthly. Ware washers Drain water from the unit. Remove and clean wash arms with warm water, mild detergent and soft cloth or brush. Remove and clean curtains with warm water, mild detergent and a soft cloth or brush. Record the internal temperatures of each unit. Are temperatures with +/- 5 degrees F of the desired setting. Visually inspect doors to check for torn gaskets and seals. Check hinges handles, knobs or grates monthly. Beverage & Coffee Machines Clean exteriors of coffee and beverage machines with mild detergent, warm water and a soft cloth. Clean or replace coffee machine filters at least once every month. Clean syrup connectors on beverage dispensers by soaking them in manufacturer-recommended cleaning solution and sanitizer (refer to these general instructions or the owner's manuals). Descale coffee machines every four to six weeks (refer to these general descaling instructions or the owner's manuals). Are temperatures with +/- 5 degrees F of the desired setting. Visually inspect doors to check for torn gaskets and seals. Check hinges handles, knobs or grates monthly. Are temperatures with +/- 5 degrees F of the desired setting. Visually inspect doors to check for torn gaskets and seals. Check hinges handles, knobs or grates monthly. Meat Slicer Monthly Lubrication is required per device The motor and knife bearings are permanently lubricated - do not add oil or grease. To insure continued smooth operation of sliding parts, use the oil supplied with the slicer or a light mineral oil as follows: Apply about ten drops of oil to platform shaft every two months. NOTE: Shaft must be clean before lubricating. Apply 2-3 drops of oil to food pusher shaft and knife cover shaft after each cleaning. Sharpen blade as needed. INSPECTING THE SLICER FOR DAMAGED OR BROKEN PARTS INCLUDING GASKETS & SEALS. A thorough visual inspection should be made of the entire slicer and its parts. Inspect all components often and for an authorized service agent to inspect the entire slicer at least every 6 months, including all parts that are detachable for cleaning and sanitizing. This inspection should include looking for damaged parts, broken seals or gaskets, and areas that may be more difficult to clean and sanitize. Garbage Disposals Like any other piece of commercial kitchen equipment, though, garbage disposals require some preventative and planned maintenance to ensure they have long, productive service lives. Following inspections will be verified monthly: Check to see if hoses and neck pieces are in place Check for tight belts Check for water leakage Check for excessive wear Check operation of controls Check for proper amperage draw Check for proper water flow when on Check for vibration or noise Check for obstructions or damage to blade assembly Check for clogged drains Check Garbage disposal supports for wear Check drain seals and drain seals General Preventative Maintenance Date:_____________________ Inspection Completion Date Corrective Action Technician:____________________________________________________________ Hours of operation & Reporting for Duty: Contractor staf...