Agenda 01/28/2025 Item #16D 1 (Award Bid "Senior Meal Program" to G.A. Food Services of Pinellas County, LLC)1/28/2025
Item # 1. D4D1
I4# 202- 326- .
Executive Summary
Recommendation to award Invitation to Bid (“ITB”) No. 24-8294, “Senior Meal Program,” to G.A. Food Services of
Pinellas County, LLC, and authorize the Chairman to sign the attached Agreement.
OBJECTIVE: To continue to provide home delivered and congregate meal services for the Senior Nutrition Program
furthering the County’s strategic plan through improving access to health, wellness, and human service.
CONSIDERATIONS: On July 9, 2019, the Collier County Community and Human Services Division submitted a lead
agency request for proposal to the Area Agency on Aging for Southwest Florida Inc. for Older American Act Grant
Services for a six year period. The Board accepted the award for that proposal at its September 10, 2019, meeting
(Agenda Item #16.D.4.) and, as the lead agency, Collier County receives Older Americans Act Grant funding for each
calendar year of funding.
On September 23, 2024, the Procurement Services Division released Invitation to Bid (“ITB”) No. 24-8294, Senior
Meal Program. The County received one bid by the November 6, 2024, submission deadline from G.A. Food Services
of Pinellas County LLC (“G.A. Food Services”) as shown below. Staff extended the bid due date for two weeks to
promote competition, and staff performed additional vendor outreach.
Company Name City County State Bid Amount
Responsive/Responsible
G. A. Food Services of
Pinellas County, LLC
St. Petersburg Pinellas FL $220.38* Y/Y
The sole bidder, G.A. Food Services was found to be responsive and responsible, with minor irregularities. G.A. Food
Services provided unit prices per meal instead of for meal packs. Staff clarified with G.A. Food Services the unit prices
provided were an all-inclusive per meal, which could be multiplied by five to arrive at the cost per meal pack sought on
the bid schedule. Staff corrected the mathematical calculation error to arrive at the cost per meal pack as allowable
under the Procurement Ordinance, Section Twelve: Reserved Rights. Staff recommends awarding the attached
agreement to G.A. Food Services.
G.A Food Services is the incumbent vendor under existing Agreement No. 19-7500, which expires on May 9, 2025.
G.A. Food Services has provided services to the Senior Meals program since 2008. If approved, the attached proposed
Agreement No. 24-8294, will become effective on February 10, 2025, and replace the aforementioned existing
agreement.
FISCAL IMPACT: There is no fiscal impact associated with this Item. Funding for this contract will be provided by
Federal Department of Elder Affairs Older Americans Act Grant Funding through the Area Agency on Aging of
Southwest Florida Inc. Funding will be available in Fund (1837), Projects 33929 (C1), 33930, (C2), and 33932 (NSIP)
as well as future Project numbers to be determined upon receipt of awards in C1, C2, and NSIP.
GROWTH MANAGEMENT IMPACT: There is no growth management impacts associated with this Item.
LEGAL CONSIDERATIONS: This item is approved as to form and legality and requires majority vote for Board
approval. —SRT
RECOMMENDATIONS: The Board award ITB No. 24-8294, “Senior Meals Program,” to G.A. Food Services of
Pinellas County, LLC and authorize the Chairman to sign the attached Agreement.
PREPARED BY: Joshua Thomas, Grants Coordinator I, Community & Human Services Division
ATTACHMENTS:
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1/28/2025
Item # 1. D4D1
I4# 202- 326- .
1. 24-8294 Solicitation
2. 24-8294 NORA
3. 24-8294 Bid Tabulation
4. 24-8294 InsurancePacket_GAFoodServices
5. 24-8294 VS_GAFoodServices
6. 24-8294 G. A. Food Serv.
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COLLIER COUNTY
BOARD OF COUNTY COMMISSIONERS
INVITATION TO BID (ITB)
FOR
SENIOR MEALS PROGRAM
SOLICITATION NO.: 24-8294
LISA.OIEN, PROCUREMENT STRATEGIST
PROCUREMENT SERVICES DIVISION
3295 TAMIAMI TRAIL EAST, BLDG C-2
NAPLES, FLORIDA 34112
TELEPHONE: (239) 252-8935
Lisa.Oien@colliercountyfl.gov (Email)
This solicitation document is prepared in a Microsoft Word format. Any alterations to this
document made by the Bidder may be grounds for rejection of the bid, cancellation of any
subsequent award, or any other legal remedies available to the Collier County Government.
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SOLICITATION PUBLIC NOTICE
INVITATION TO BID (ITB)
NUMBER:
24-8294
PROJECT TITLE: Senior Meals Program
DUE DATE: October 23, 2024 at 3:00 PM EST
PLACE OF BID OPENING: PROCUREMENT SERVICES DIVISION
3295 TAMIAMI TRAIL EAST, BLDG C-2
NAPLES, FL 34112
All bids shall be submitted online via the Collier County Procurement Services Division Online Bidding System:
https://procurement.opengov.com/
INTRODUCTION
As requested by the Community and Human Services Division (hereinafter, the “Division or Department”), the Collier
County Board of County Commissioners Procurement Services Division (hereinafter, “County”) has issued this
Invitation to Bid (hereinafter, “ITB”) with the intent of obtaining bid submittals from interested and qualified vendors
in accordance with the terms, conditions and specifications stated or attached. The vendor, at a minimum, must achieve
the requirements of the Specifications or Scope of Work stated.
Community and Human Services Division is seeking to procure a food vendor for its Senior Meals Program. The
vendor will prepare and deliver meals to area program eligible Seniors. Funding for these services involves grant
funding originating via the Older American’s Act and General Revenue Funds. The Florida Department of Elder
Affairs is charged with oversight and management of the grant funding.
The Senior Meals program serves approximately fifty- five thousand (55,000) meals per year. Historical spend for the
Senior Meals Program for 2023 was $225,064.95, however, this may not be indicative of future buying patterns.
BACKGROUND
The Senior Meals program provides frozen home delivered meals, congregate style meals and shelf stable meals.
Home delivered meals (lunches) are delivered to the homes of eligible program registered seniors throughout the
County. Shelf stable meals are provided on an as needed basis and Congregate meals are delivered to four specific
sites locations. The congregate meal sites locations are listed below:
x East Naples Community Center, 3500 Thomasson Drive, Naples, Florida 34112.
x Golden Gate Senior Center, 4898 Coronado Pkwy., Naples, Florida 34116
x Goodlette Arms, 950 Goodlette Rd. N, Naples, Florida 34102
x Beraca Baptist Church 905 Roberts Avenue, Immokalee, Florida 34142
Lunch is served at all four congregate locations. The Beraca Baptist Church and Goodlette Arms locations also serve
breakfast. The Division reserves the right to alter meal site locations and/or add breakfast as needed.
The East Naples Community Center meal site is subject to change as another location is being considered for this
program.
TERM OF CONTRACT
The contract term, if an award(s) is/are made is intended to be for three (3) years with two (2) one-year renewal
options.
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Prices shall remain firm for the initial term of this contract.
Surcharges will not be accepted in conjunction with this contract, and such charges should be incorporated into the
pricing structure.
The County Manager, or designee, may, at his discretion, extend the Contract under all of the terms and conditions
contained in this Contract for up to one hundred eighty (180) days. The County Manager, or designee, shall give the
Contractor written notice of the County's intention to extend the Contract term not less than ten (10) days prior to the
end of the Contract term then in effect.
All goods are FOB destination and must be suitably packed and prepared to secure the lowest transportation
rates and to comply with all carrier regulations. Risk of loss of any goods sold hereunder shall transfer to the
COUNTY at the time and place of delivery, provided that risk of loss prior to actual receipt of the goods by the
COUNTY nonetheless remain with VENDOR.
AWARD CRITERIA
ITB award criteria are as follows:
¾ The County’s Procurement Services Division reserves the right to clarify a vendor’s submittal prior to the
award of the solicitation.
¾ It is the intent of Collier County to award to the lowest, responsive, and responsible vendor(s) that represents
the best value to the County.
¾ For the purposes of determining the winning bidder, the County will select the vendor as outlined below:
x Lowest Total Bid
¾ Collier County reserves the right to select one, or more than one suppliers, award on a line item basis,
establish a pool for quoting, or other options that represents the best value to the County; however, it is the
intent to:
x Award a Single Vendor
¾ The County reserves the right to issue a formal contract or standard County Purchase Order for the award of
this solicitation.
¾ Pre-Award Meeting
A meeting may be held with the apparent winning bidder(s) to discuss the contract operational
requirements prior to contract development. This will include but is not limited to supply ordering,
invoicing, meal counts, meal packing, correspondence, cooler, and supply storage.
DETAILED SCOPE OF WORK
Collier County’s Community and Human Services Collier County is seeking a vendor to provide the following types
of meals
x Home delivered pre-packaged frozen meals
x Congregate pre-plated meals
x Shelf Stable meals
Unit pricing provided shall be all inclusive. Unit pricing shall include preparation, packaging, and delivery. The
Vendor shall provide a match of 10 percent (10%) of the unit prices. The vendor’s match will be deducted as a discount
from the subtotal on invoices.
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1. Home Delivered Meals
Locations and scheduling
x Meals are to be delivered between 8:00 a.m. and 5:00 pm.
x Meals are delivered to locations throughout Collier County.
x Collier County will provide the vendor with an up-to-date address and telephone number, along with
any special instructions, on an ongoing basis, as necessary.
x Drivers and delivery services are to be provided by the awarded vendor.
x Meals will be provided approximately 260 days annually and holidays.
x Holiday home delivered meals will be for all home delivered clients, as well as meal site clients whose
locations are closed.
x Meal count changes will be made at 9:00 am on Friday’s of the week prior to the deliveries.
x Third party (ex: FedEx) delivery is not permitted.
Preparation and Delivery
x Meals are to be prepared, packaged, and frozen by the vendor.
x Home delivered meals are to be provided in two or three compartment sealed trays.
x Food containers/trays, condiments, meal instruction lids are to be provided with each meal by vendor.
x The delivered meal may be distributed in five and seven packs per week based on the authorization
issued by Collier County.
x Meals will be ready for transport in individual containers that are suitable to maintain safe temperatures
up to the time of delivery. For the health and safety of participants, home delivered meals must be
frozen solid at time of delivery.
x The vendor is to monitor daily the temperature of all home delivered meals to ensure that they are no
more than 20 degrees Fahrenheit or are frozen solid.
x Driver’s may not leave meals on doorstep.
x Driver’s must obtain a written delivery signed statement from client or client’s designated
representative.
x The Awarded vendor must attempt to make at least two scheduled deliveries to the clients’ home in the
same week.
x If no one is home the driver must return the meal back to the vendor and reattempt delivery the next
day.
x Failure to provide meal delivery for a period of three consecutive days by the awarded vendor, without
proper notification, shall be justification for Collier County to terminate or suspend the vendors
Contract, among other remedies, unless a satisfactory resolution can be reached.
NOTE: The vendor must be willing to be flexible as it pertains to home-delivered meals, as counts will vary daily
due to the fragility of the clientele being served.
2. Pre-plated Food Congregate
Location and scheduling
x Collier County presently has four (4) established meal sites. The location and meal types required at
all four meal sites can be found in the background section of this solicitation.
x Collier County will notify the vendor of the number of meals required by Thursday at 10:00 a.m. for
the following week; however, the number may be adjusted 48 hours before the actual serving day.
x The vendor shall be flexible regarding the number of meals to be provided at each site from day to day.
x A one-week notice will be provided when meals will not be served on a particular day, unless there is an
emergency or other evidently unforeseeable situation.
x Meals are expected under emergency conditions and/or for special events if such occasions occur during
the regular meal schedule.
x Meals will be provided approximately 249 days annually.
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Preparation and Delivery
x All Meals will be delivered individually to each site between 8:00 a.m. and 11:30 a.m. for lunch and
breakfast, pre-packaged with or without side items per the food order submitted by Collier County.
x The awarded vendor shall provide breakfast the day prior. For Mondays, breakfast is provided on
Friday and for breakfasts following a holiday, it is provided the day before the holiday.
x Food is to be pre-measured and assembled into portion size packages for distribution to the clients.
x The awarded vendor shall provide pre-plated heated meals for congregate lunches.
x The awarded vendor shall provide pre-plated cold food for congregate breakfast at sites serving breakfast.
x The vendor will purchase all food and appropriate condiments and will prepare noon meals for delivery.
x All food must be transferred to insulated transport containers provided by vendor for distribution.
x Milk is to be provided in coolers that are either sanitized daily by the vendor or in a cooler that has a
non-reusable liner to prevent contamination.
x All meals must be provided by vendor in such a manner as to maintain safe temperatures up to the time
of meal service.
x Vendor must record the time and temperatures of the hot and cold foods at the time of meal delivery
for each location.
x Collier County has the right to reject payment for hot meals with temperature readings below 140
degrees Fahrenheit and cold meals with temperature readings above 40 degrees Fahrenheit and will be
reimbursed from vendor for the purchase of replacement meals.
3. Shelf Stable Meals
Shelf stable meals shall be meals that contain foods that can be safely stored at room temperature and are in a
sealed container. Shelf stable meals are utilized in the event of a declared disaster, or an emergency as
determined by Collier County. Shelf stable meals may be utilized for clients who receive home delivery or
attend a congregate meal site.
x Shelf stable meals are typically ordered at least one month prior to the start of hurricane season (June
1) for the year; however, additional meals may be ordered throughout the year as needed.
x The total number of shelf stable meals ordered is contingent upon the census of home delivered and
congregate meal clientele who have indicated a desire to receive shelf stable meals.
x These shelf stable meal packs may be distributed in two, three, five, and seven meal packs as
determined by Collier County.
4. Nutrition
The awarded vendor must be able to comply with all food preparation, storage, safety, and delivery standards
as outlined throughout the attached Department of Elder Affairs (DOEA) Programs and Services Handbook,
Chapter 5 (pgs. 1-56). See 82-8294 - Attachment A DOEA Handbook Chapter 5.
Critical nutrition, safety, preparation, storage, and delivery fundamentals required by DOEA must be adhered
to and are listed below:
Nutrition & Menus
x Comply with the Dietary Guidelines for Americans, published by the Secretary of Health and Human
Services and the Secretary of Agriculture and provide a minimum of 33 1/3 percent of the Dietary
Reference Intake/Adequate Intake (DRI/AI) for 51+ year-old adults as established by the Food and
Nutrition Board of the National Academy of Sciences - National Research Council.
x Comply with all requirements of The Older Americans Act which requires client choice and, to the
maximum extent practicable, adjustments to meet any special dietary needs of program participants as
requested by the County.
x All menus must be developed in accordance with the nutritional dietary guidelines outlined in the
attached Department of Elder Affairs (DOEA) Programs and Services Handbook, Chapter 5 (pgs. 1-
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56. Deviating from the meal pattern may be required if dictated by a particular meal site’s cultural or
religious preference. For Computer-assisted Nutrient Analysis the following must be utilized:
Computer-assisted Nutrient Analysis
x Documentation using computer-assisted nutrient analysis shall include the following nutrients to ensure
menu adequacy:
o Macro-nutrients: calories, protein, carbohydrate, fat, saturated fat, fiber, and sodium.
o Micro-nutrients: vitamins A, C, E, thiamin, riboflavin, B6, folate, calcium, iron,
magnesium, sodium, and zinc.
x Computer-assisted nutrient analysis is required when one or more meal(s) deviates from the State meal
pattern (i.e. menu does not provide all components or does not provide the required serving sizes).
x It is required that all computer-assisted nutrient analyzed menus include at least three of the State meal
pattern’s required six meal components. Meal components are bread/bread alternate, vegetable, fruit,
meat/meat alternate, milk/milk alternate, and dessert.
x Computer-assisted nutrient analysis menus shall ensure that the average nutrient value of meals
provided in any one week provide at least the minimum 33 ⅓ percent of the DRI/AI values as indicated
in the Daily Nutrient Requirement Table. For example:
o If a Vendor serves one meal a day to a client and that center is only open two days per
week, the average is obtained by adding the nutrient information from the two meals
together and dividing by two.
o If a Vendor serves one meal per day to a client and that center serves meals five days a
week, the average is obtained by adding the nutrient information from all meals together
and dividing by five.
o If a Vendor serves two meals per day to a client, five days per week, the average is
obtained by adding the nutrient information from all meals together and dividing by ten
and all daily menus must provide ⅔ RDA.
o Vitamin and mineral supplements or dietary supplements shall not be included in menus
under any circumstance or situation.
o Computer-Assisted Nutrient Analysis Requirements are provided within the DEA
Handbook, Chapter 5.
5. Safety
x Food must be prepared with the least possible manual contact, with suitable utensils and on surfaces
that, prior to use, have been cleaned, rinsed, and sanitized to prevent cross contamination.
x Should any person eating meals prepared under this contract become ill as a result of food poisoning
attributable to the negligence of the vendor, as determined by the Department of Health or the County’s
Risk Management, then such action shall be justification to terminate or suspend immediately the
Contract, among other remedies.
x Should spoilage occur, Collier County may replace spoilages at vendor’s expense. Meals, or portions
of meals, that are determined to be inedible, will not be accepted. Vendor shall provide reimbursement
for replacement meals.
x The awarded vendor MUST adhere to applicable food safety and hygiene regulations outlined in
Chapter 381.0072 Florida Statutes and Chapter 64E-11, Florida Administrative Code that requires the
enforcement of sanitation rules to ensure the protection of the public from food-borne illness. These
rules shall provide the standards and requirements for the storage, preparation, serving, or display of
food in food service establishments as defined by that Chapter. This includes submitting all inspection
reports to Collier County within 24 hours of the report, including any corresponding corrective action
plans, when food vendor facilities’ inspections are completed by the State of Florida’s Health
Department. If 10 violations or more are received, Collier County reserves the right to cancel the
contract. The vendor must agree to report any closure or administrative complaint related to food safety.
x Vendor shall have policies and procedures, and provide with bid response, regarding health and
hygiene for all individuals who prepare and/or serve food that include issues such as infectious illness
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such as diarrhea, vomiting, fever, sore throat, etc.
6. Storage and Delivery
x The vendor shall stack home delivered meal trays inside vendor provided coolers in an alternating
manner to help evenly displace the weight during transport and to eliminate crushing or damage to
goods.
x Food carriers should be enclosed to protect food from contamination, crushing, or spillage and be
equipped with insulation and/or supplemental sources of heat and/or cooling as necessary to maintain
safe temperatures.
x Pre-plated/pre-packaged hot meals shall be stored for transportation in an alternating manner to help
evenly displace the weight during transport and to eliminate crushing, spillage, or damage to goods.
7. Special Conditions
Kitchens will abide by Florida Department of Health Food Regulations. All foods, whether purchased by
or donated to the program, must meet the following criteria:
x Food shall be obtained from sources that comply with federal, state, and local laws.
x Meet or exceed all applicable federal, state, and local laws, ordinances, and regulations.
x Safe and unadulterated.
x Food in a hermetically sealed container shall be obtained from a food processing plant that is regulated
by the Regulatory Agency that has jurisdiction over the plant.
x Pasteurized shell, liquid, frozen, or dry eggs, or egg products shall be substituted for raw shell eggs in
the preparation of foods such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, egg-
fortified beverages, and for recipes in which more than one egg is broken, and eggs are combined.
The following food must not be used:
x Prepackaged un-pasteurized juice (including un-pasteurized apple cider).
x Raw animal foods, such as raw fish, raw-marinated fish, raw molluscan shellfish, and steak tartare.
x Partially cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs that are made from
raw shell eggs, and meringue.
x Raw seed sprouts (including alfalfa, clover, and radish).
x Home-canned foods.
x Any foods prohibited under Florida’s Department of Health Regulations.
8. Access to Inspect
Collier County shall have the right and authority to inspect at any reasonable time any food preparation,
packaging, and storage areas, and the food containers used in transporting prepared meals and other food
supplies to Collier County sites to determine the adequacy of sanitation and maintenance practices.
Designated Collier County staff will conduct an annual inspection of the vendors facility using a Collier
County Monitoring Tool with a written report of finding submitted to the vendor for review.
Additionally, Collier County will have the right to monitor the delivery routes and monitor temperature
of home delivered meals at any time. Both parties shall meet and/or talk quarterly to review contract
performance.
9. Substitutions and Alternate Options for Performance
The County reserves the right, at their sole discretion, to reject the entire meal, or a portion/percentage of
the meal (bread or bread alternate, vegetable, fruit, milk or milk alternate, meat or meat alternate, fats,
oils, sweets, desserts etc.) and the vendor must provide a substitution within one (1) hour of the rejection
by the County. Should the vendor not deliver the replacement product for the whole meal or a component
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of the meal within one (1) hour, the vendor shall issue a credit for the entire meal.
In the event the vendor fails to perform any required service under the contract, including food or meal
preparation, packaging, delivery, nutritional value, or quality and safety of the final product, the County
reserves the right to obtain alternate options (i.e. ordering catering, etc.) to meet the contract requirements.
The County reserves the right to deduct the cost of such alternate options from the vendor’s payments.
The vendor may be exempt from this provision if such exemption is granted by the County’s project
manager, in writing, prior to any delays or as a result of an act of nature.
10. Meal Payment
Collier County Community and Human Services (CHS) will pay the vendor for the actual number of meals
received and accepted by Collier County’s meal program during the monthly billing period.
A monthly invoice from each vendor will reflect the following:
x Total number of meals ordered.
x Amount charged per meal.
x Credit(s) for rejected whole meals or portion of meals that were below acceptable temperature, which
were not replaced within the one (1) hour of rejection. If rejected meals are not replaced, reimbursement
by the vendor for alternative meals is required.
x Amount of total invoice, to include customer subtotal, 10 percent (10%) discount and customer total.
x Purchase Order number must be included on all invoices.
Original monthly invoices are to be uploaded in Neighborly by the winning vendor by the fifth day of
the following month. Invoices shall contain details of services provided. A valid Collier County
purchase order number must appear on each invoice. Invoices shall be submitted to the ordering
department at the conclusion of each transaction.
11. Subcontracting
No part of this Contract may be assigned or subcontracted by the vendor without prior written approval
by Collier County.
12. Gratuities
The vendor certifies that they have not given any gifts, gratuities, or special compensation to any Collier
County employee prior to the award of this contract and shall further certify that no gifts, gratuities, or
special compensation shall be given to any Collier County employee during the term of this contract, as
evidenced by vendor self-certification.
The vendor certifies that they will not accept any gifts, gratuities, or special compensation from clientele
during the term of this contract.
13. Civil Rights Compliance
The vendor certifies that it will conform to the applicable provisions of the Federal Civil Rights Act of 1964,
as amended, and the Americans with Disabilities Act.
During the performance of this contract, the vendor agrees as follows:
x Not to discriminate against any employee or applicant for employment because of race, religion, color,
sex, national origin, or disabilities, except where religion, sex or national origin is a bona fide
occupational qualification reasonably necessary to the normal operations.
x Post in conspicuous places notices setting forth the provisions of the nondiscrimination clause. This
shall be made available to employees and applicants for employment.
x In all solicitations or advertisements for employees, placed by or on behalf of the vendor, will state that
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such vendor is an equal opportunity employer.
x Notices, advertisements, and solicitations placed in accordance with federal law, rules, or regulations
shall be deemed sufficient for the purpose of meeting these requirements.
x Include the provisions of number 1 above in every subcontract or purchase order over $10,000 so that
the provisions will be binding upon each subcontractor or vendor.
14. Service Standards/Compliance
Standard of Service
The vendor must provide a single point of contact during the duration of the contract.
Vendor agrees to perform the Scope of Services as described herein in accordance with the DOEA
Programs and Services Handbook, chapter 5 and its implementing regulations as they may be
promulgated and amended from time to time, and other legal and regulatory standards, as applicable.
Vendor shall comply with and be otherwise controlled and governed by the ethics and standards of care
of the profession and industry in which Vendor shall, from time to time, provide services hereunder.
Vendor shall ensure that all services provided under this Contract are delivered timely, completely, and
commensurate with required standards of quality. If Vendor fails to meet the prescribed quality
standards for services, such services may not be reimbursed under this Contract.
Licensing and Credentialing
Vendor shall at all times during the Term of this Contract maintain all registrations and licenses
required by the state in which services are performed and shall comply with applicable federal and state
laws; be and remain duly licensed by the state, or other credentialing authority, to provide services as
contemplated herein without restrictions. The Vendor shall have in effect all necessary licenses,
permits, and food handlers’ certificates as required by law, and includes but is not limited to health,
fire, and safety codes and regulations; purchasing regulations; licensure requirements; insurance; and
other requirements applicable for meal preparation. Vendor agrees to provide proof of insurance,
licensure, or certification (occupational, professional, and driving when applicable), and evidence of
credentials upon request and to notify Collier County immediately upon any change in insurance,
licensure, or other required credentials.
The following documents must be turned in with the Bid or prior to notice of recommended award:
x Three most recent Health Inspections.
x Food Service License(s).
x Copy of License/Registration for Nutritionist/Dietitian on staff.
x Sample Menus for all food products referenced throughout this solicitation. Each menu must cover a
minimum of four weeks.
x Most recent Financial Statement.
Adult Protective Services Priority/Mandated Reporting
Vendor understands and agrees that it will give priority to clients that Collier County identifies as Adult
Protective Service clients. Vendor understands and agrees that if at any time an employee of Vendor is
aware of or suspects that abuse, neglect, or exploitation of children, disabled persons, or aged persons
has occurred, as defined in Fla. Stat. Chapter 415, Florida Statutes, the employee of Vendor is required
to immediately report such known or suspected abuse or neglect to the State of Florida’s Central Abuse
Registry and Tracking System on the statewide toll-free telephone number (1-800-96ABUSE). Failure
of the employee to immediately report known or suspected abuse, neglect, or exploitation may
constitute a material breach of this Contract and may result in the termination of this Contract.
Program Compliance Guidance
Vendor agrees to conduct activities and to provide services prescribed herein in full compliance with
all applicable federal and state statutes, regulations, and the provisions of:
x DOEA Programs and Services Handbook, Chapter 5.
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x DOEA Notices of Instruction.
x Collier County and Funding agency Policy Releases.
Personnel Background Screening and Qualifications
Vendor agrees that its employees, volunteers or other personnel will submit to all background
screening, criminal record checks, and credit checks as may be required by Fla. Stat. §430.0402, and
Chapter 435, Florida Statutes, or as otherwise requested by Collier County including local, state, and
federal checks; and at no time shall any employee, volunteer, or other personnel, be assigned to work
with clients until required background screening has been completed. Vendor shall ensure that its
employees responsible for performing any duties or functions under this Contract have the
qualifications as specified in the DOEA Programs and Services Handbook, Chapter 5.
Accounting Requirements
Vendor agrees to comply with the cost principles, administrative requirements, and other provisions of
all applicable state and federal laws and regulations including: Sections 215.97 and 216.348, Florida
Statutes; Title 45, Code of Federal Regulations (CFR), Part 74 and/or 45 CFR, Part 92; CFR 200,
and/or 48 CFR Part 31; and Office of Management and Budget (OMB) Circulars A-21, A-87, A-102,
A- 110, A-122, and A-133, whichever is applicable to Vendor’s organization. Vendor shall timely
report any violations of the above to Collier County.
Environmental Conditions
Vendor agrees to comply with all applicable standards, orders, or regulations issued under Section 306
of the Clean Air Act 42 USC 7401, et seq.; U.S. Department of Labor, Occupational Health and Safety
Code; Title 29 CFR Part 1910.1030; and the Federal Water Pollution Control Act as amended (33 USC
1251, et seq.) Vendor shall timely report any violations of the above to Collier County.
Trafficking in Persons Prohibition
Vendor agrees to comply with Title 2 CFR Part 175 regarding Trafficking in Persons.
***Vendor should check off each of the following items as the necessary action is completed (please see, Vendor
Check List)***
The County requests that the vendor submits no fewer than three (3) and no more than ten (10) completed
reference forms from clients(from the past 5 years) whose projects are of a similar nature to this solicitation as
a part of their proposal. Provide information on the projects completed by the vendor that best represent projects of
similar size, scope, and complexity of this project using Form 5 provided in BidSync as part of the Required Forms.
Vendors may include two (2) additional pages for each project to illustrate aspects of the completed project that
provides the information to assess the experience of the Proposer on relevant project work.
VENDOR CHECKLIST
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Notice of Recommended Award
Solicitation: 24-8294 Title: Senior Meals Program
Due Date and Time: November 6, 2024, at 3:00 PM EST
Respondents:
Company Name City County State Bid Amount Responsive/Responsible
G.A. Food Services of
Pinellas County, LLC
St. Petersburg Pinellas FL $220.38*Y/Y
Utilized Local Vendor Preference: Yes No
Recommended Vendor(s) For Award:
On September 23, -
, to two thousand three hundred thirteen (2,313) vendors. Staff extended the bid due date for
two weeks to promote competition, and staff performed additional vendor outreach. Five hundred and sixty-
one (561) bid packages were viewed and one (1) bid was received by the November 6, 2024, submission
deadline.
Staff reviewed the bid received. The sole bidder, G.A. Food Services of Pinellas County, LLC., was found to be
responsive and responsible with minor irregularities. *Pursuant to Procurement Ordinance, Section Twelve:
Reserved Rights, and as noted on the Bid Tabulation, the sole bidder provided unit prices per meal instead of
meal packs. Staff clarified with the sole bidder the unit prices provided and corrected a calculation error for the
cost per meal pack.
Staff recommends award to G.A. Food Services of Pinellas County, LLC., the lowest and sole responsive and
responsible bidder as shown above.
Contract Driven Purchase Order Driven
Required Signatures
Project Manager:
Procurement Strategist:
Procurement Services Director:
__________________________________ _________________
Sandra Srnka Date
Procurement Servic
_________________
SSSaSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSndnddnddddndndddddddndddddddnddddddddddddddnnddnnddrararararrrrararaaaarraaa SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSrnnrrnnnnnrrnnnkkakakkkkkkakkkkkkkkkkakkkkkkkkakkkkakakakkkkkkkkkkkkkkkkkkakkkkakkaakkkak
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Items Description Meal Unit Price In-kind Match 10%
Unit Price less 10% match Total
Payable Amount
1 Home Delivery- FIVE PACK Lunch *$33.75 $3.38 $30.38
2 Home Delivery- SEVEN PACK Lunch *$47.25 $4.73 $42.53
3 Holiday Meals (2PK. Frozen) Holiday *$13.50 $1.35 $12.15
4 Pre-plated Congregate - SINGLE MEAL Breakfast $4.98 $0.50 $4.48
5 Pre-plated Congregate - SINGLE MEAL Lunch $6.15 $0.62 $5.54
6 Shelf Stable - TWO PACK Lunch *$13.50 $1.35 $12.15
7 Shelf Stable - THREE PACK Lunch *$20.25 $2.03 $18.23
8 Shelf Stable - FIVE PACK Lunch *$33.75 $3.38 $30.38
9 Shelf Stable - SEVEN PACK Lunch *$47.25 $4.73 $42.53
$220.38 Total Payable Amount $198.34
Grant Provisions Yes**
Yes
24-8294 Bid Tabulation
Bid Schedule
Form 1: Vendor Declaration Statement
Yes
Yes
Vendor W-9
Addendum 2
Yes
Yes
Yes
Copy of License/Registration for Nutritionist/Dietitian on staff.
Additional Items (with bid or prior to Notice of Recommended
Award)
Three most recent Health Inspections.
Food Service License(s).
Yes
**Minor Irregularity
Sample Menus for all food products referenced throughout this solicitation.
Each menu must cover a minimum of four weeks.
Most recent Financial Statement. Yes
Notices Issued: 2,313
Bid Packages Viewed: 561
Submittals: 1
Required Forms and Documents
G.A Food Services of Pinellas County LLC
MATCH REQUIRMENT
TOTAL BID
Unit pricing provided shall be all inclusive. Unit pricing shall include preparation,
packaging, and delivery.
YES/NO
The vendor 's unit bid prices will be deflated by 10% and reflected as the total payable
amount (customer total). Collier County claims the difference between the billing and unit
rates as match in accordance with the Older American's Act and the General Revenue fund.
The 10% will display as a discount on invoices
Senior Meals Program
*Unit Price provided per meal adjusted as clarified to calculate total unit price per meal pack,
automatically adjusting match amount and and payable amount by formula.
Project Manager: Joshua Thomas
Procurement Strategist: Lisa Oien
Opened on: September 23, 2024 at 3:00 PM EST
Addendum 1
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Form 2: Conflict of Interest Certificate Affidavit
Form 3: Immigration Affidavit Certification
Form 4: Reference Questionnaire
E-Verify
Sunbiz Page
Opened By: Lisa Oien
Witnessed By: Matthew Webster
Page 1181 of 3681
INSURANCE REQUIREMENTS COVERSHEET
Project Name
Vendor Name
Solicitation/Contract No.
Attachments
Risk Approved Insurance Requirements Risk Approved Insurance Certificate(s)
Comments
Attachments Approved by Risk Management Division
Approval:
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Senior Meal Program
G.A. Food Services of Pinellas County, LLC
24-8294
The COI is in compliance.
✔✔
INSURANCE AND BONDING REQUIREMENTS
Insurance / Bond Type Required Limits
1. Worker’s Compensation Statutory Limits of Florida Statutes, Chapter 440 and all Federal Government
Statutory Limits and Requirements
Evidence of Workers’ Compensation coverage or a Certificate of Exemption issued
by the State of Florida is required. Entities that are formed as Sole Proprietorships
shall not be required to provide a proof of exemption. An application for exemption
can be obtained online at https://apps.fldfs.com/bocexempt/
2. Employer’s Liability
$_500,000__ single limit per occurrence
3. Commercial General
Liability (Occurrence Form)
patterned after the current
ISO form
Bodily Injury and Property Damage
$_1,000,000____single limit per occurrence, $2,000,000 aggregate for Bodily Injury
Liability and Property Damage Liability. The General Aggregate Limit shall be
endorsed to apply per project. This shall include Premises and Operations;
Independent Contractors; Products and Completed Operations and Contractual
Liability.
4. Indemnification To the maximum extent permitted by Florida law, the Contractor/Vendor shall defend,
indemnify and hold harmless Collier County, its officers and employees from any and
all liabilities, damages, losses and costs, including, but not limited to, reasonable
attorneys’ fees and paralegals’ fees, to the extent caused by the negligence,
recklessness, or intentionally wrongful conduct of the Contractor/ Vendor or anyone
employed or utilized by the Contractor/Vendor in the performance of this Agreement.
5. Automobile Liability $_500,000___ Each Occurrence; Bodily Injury & Property Damage,
Owned/Non-owned/Hired; Automobile Included
6. Other insurance as noted:
Watercraft $ __________ Per Occurrence
United States Longshoreman's and Harborworker's Act coverage shall be
maintained where applicable to the completion of the work.
$ __________ Per Occurrence
Maritime Coverage (Jones Act) shall be maintained where applicable to the
completion of the work.
$ __________ Per Occurrence
Aircraft Liability coverage shall be carried in limits of not less than $5,000,000
each occurrence if applicable to the completion of the Services under this Agreement.
$ __________ Per Occurrence
Pollution $ __________ Per Occurrence
Professional Liability $ ___________ Per claim & in the aggregate
Crime $25,000 Per Occurrence
Valuable Papers Insurance $__________ Per Occurrence
Cyber Liability $__________ Per Occurrence
Technology Errors & Omissions $__________ Per Occurrence
7. Bid bond
Shall be submitted with proposal response in the form of certified funds, cashiers’
check or an irrevocable letter of credit, a cash bond posted with the County Clerk, or
proposal bond in a sum equal to 5% of the cost proposal. All checks shall be made
payable to the Collier County Board of County Commissioners on a bank or trust
company located in the State of Florida and insured by the Federal Deposit Insurance
Corporation.
Page 1183 of 3681
8. Performance and Payment
Bonds
For projects in excess of $200,000, bonds shall be submitted with the executed
contract by Proposers receiving award, and written for 100% of the Contract award
amount, the cost borne by the Proposer receiving an award. The Performance and
Payment Bonds shall be underwritten by a surety authorized to do business in the
State of Florida and otherwise acceptable to Owner; provided, however, the surety
shall be rated as “A-“ or better as to general policy holders rating and Class V or
higher rating as to financial size category and the amount required shall not exceed
5% of the reported policy holders’ surplus, all as reported in the most current Best
Key Rating Guide, published by A.M. Best Company, Inc. of 75 Fulton Street, New
York, New York 10038.
9. Vendor shall ensure that all subcontractors comply with the same insurance requirements that he is required to meet. The
same Vendor shall provide County with certificates of insurance meeting the required insurance provisions.
10. Collier County must be named as "ADDITIONAL INSURED" on the Insurance Certificate for Commercial General
Liability where required. This insurance shall be primary and non-contributory with respect to any other insurance maintained
by, or available for the benefit of, the Additional Insured and the Vendor’s policy shall be endorsed accordingly.
11. The Certificate Holder shall be named as Collier County Board of County Commissioners, OR, Board of County
Commissioners in Collier County, OR Collier County Government, OR Collier County. The Certificates of Insurance must state
the Contract Number, or Project Number, or specific Project description, or must read: For any and all work performed on
behalf of Collier County.
12. On all certificates, the Certificate Holder must read: Collier County Board of County Commissioners, 3295 Tamiami
Trail East, Naples, FL 34112
13. Thirty (30) Days Cancellation Notice required.
14. Collier County shall procure and maintain Builders Risk Insurance on all construction projects where it is deemed necessary.
Such coverage shall be endorsed to cover the interests of Collier County as well as the Contractor. Premiums shall be billed to
the project and the Contractor shall not include Builders Risk premiums in its project proposal or project billings. All questions
regarding Builder’s Risk Insurance will be addressed by the Collier County Risk Management Division.
GG – 8/29/2024
___________________________________________________________________________________________________________
Vendor’s Insurance Acceptance
By submission of the bid Vendor accepts and understands the insurance requirements of these specifications and that the evidence of
insurability may be required within five (5) days of the award of this solicitation. The insurance submitted must provide coverage for
a minimum of six (6) months from the date of award.
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County of Collier, FLProcurement-, -3299 Tamiami Trail, East Naples, FL 34112[[G.A.. FOODD SERVICESS OFF PINELLASS COUNTY,, LLC]] RESPONSEE DOCUMENTT REPORTT GEN No. 24-8294Senior Meals ProgramRESPONSE DEADLINE: November 6, 2024 at 3:00 pm Report Generated: Wednesday, November 6, 2024G.A.. Foodd Servicess off Pinellass County,, LLCC Responsee CONTACTT INFORMATIONN Company:G.A. Food Services of Pinellas County, LLCEmail:dbryson@gafoods.comContact:Diana BrysonAddress:12200 32nd Court NorthSt. Petersburg, FL 33716Phone:N/AWebsite:https://gafoods.comSubmissionn Date:Nov 5, 2024 11:10 AM (Eastern Time)Page 1228 of 3681
[G.A. FOOD SERVICES OF PINELLAS COUNTY, LLC] RESPONSE DOCUMENT REPORT GEN No. 24-8294 Senior Meals Program [G.A. FOOD SERVICES OF PINELLAS COUNTY, LLC] RESPONSE DOCUMENT REPORT undefined - Senior Meals Program Page 2 AADDENDA CONFIRMATION Addendum #1 Confirmed Oct 23, 2024 1:46 PM by Diana Bryson Addendum #2 Confirmed Oct 23, 2024 7:01 PM by Diana Bryson QUESTIONNAIRE 1. I certify that I have read, understood and agree to the terms in this solicitation, and that I am authorized to submit this response on behalf of my company.* Confirmed 2. General Bid Instructions has been acknowledged and accepted* Confirmed 3. Collier County Purchase Order Terms and Conditions have been acknowledged and accepted.* Confirmed 4. Collier County Required Forms BID SCHEDULE* Please upload completed Bid Schedule in Microsoft Excel format. 24-8294_Bid_Schedule.xlsx VENDOR DECLARATION STATEMENT (FORM 1)* 4.2_Vendor_Declaration_Statement-Form_1.pdf Page 1229 of 3681
[G.A. FOOD SERVICES OF PINELLAS COUNTY, LLC] RESPONSE DOCUMENT REPORT GEN No. 24-8294 Senior Meals Program [G.A. FOOD SERVICES OF PINELLAS COUNTY, LLC] RESPONSE DOCUMENT REPORT undefined - Senior Meals Program Page 3 CONFLICT OF INTEREST AFFIDAVIT (FORM 2)* 4.3_Conflict_ot_Interest_Affidavit_Form_2.pdf PROOF OF STATUS FROM DIVISION OF CORPORATIONS - FLORIDA DEPARTMENT OF STATE (IF WORK PERFORMED IN THE STATE) - HTTP://DOS.MYFLORIDA.COM/SUNBIZ/ SHOULD BE ATTACHED WITH YOUR SUBMITTAL* 4.4._Proof_of_Status_FL_Certificate_of_Good_Standing_10172024.pdf IMMIGRATION AFFIDAVIT CERTIFICATION (FORM 3)* 4.5_Immigration_Affidavit_Certification.pdf E-VERIFY MEMORANDUM OF UNDERSTANDING OR COMPANY PROFILE PAGE* 4.6._E-Verify_GA_LLC_MOU_ADP_11-18-22_2025139.pdf CERTIFICATION FOR CLAIMING STATUS AS A LOCAL BUSINESS (FORM 4) IF APPLICABLE AND CLAIMING LOCAL VENDOR STATUS. No response submitted BUSINESS TAX RECEIPT 4.8._Business_Tax_Receipts.pdf REFERENCE QUESTIONNAIRES (FORM 5)* Completed reference forms. 4.9_Reference_Questionnaires-Form_5.pdf GRANT FEDERAL PROVISIONS PACKAGE* Collier_Co._ITB_24-8294_Vendor_Checklist.pdf VENDOR W-9 FORM* 4.11._W-9_Form-GA_Foods.pdf Page 1230 of 3681
[G.A. FOOD SERVICES OF PINELLAS COUNTY, LLC] RESPONSE DOCUMENT REPORT GEN No. 24-8294 Senior Meals Program [G.A. FOOD SERVICES OF PINELLAS COUNTY, LLC] RESPONSE DOCUMENT REPORT undefined - Senior Meals Program Page 4 VENDOR ACKNOWLEDGES INSURANCE REQUIREMENTS AND IS PREPARED TO PRODUCE THE REQUIRED INSURANCE CERTIFICATE(S) t/d,/E&/s ;ϱͿz^K&d, KhEdz͛^/^^hE K&EKd/ K&Z KDD EtZ͘Ύ Confirmed LICENSES AND/OR CERTIFICATIONS* Refer to Solicitation documents for required licenses/certifications. 4.13._Licenses_and_Certifications.pdf ALL SIGNED ADDENDA, IF APPLICABLE. 4.14_All_Signed_Addenda.pdf 24-8294_Addendum_#2_DRS.pdf ALL OTHER REQUIRED DOCUMENTATION, AS APPLICABLE. 4.15_Attachment_10_Organizational_Charts.pdf 4.15_Attachment_8_Quality_Assurance_Documentation.pdf 4.15_Attachment_9_Inspection_Reports.pdf 4.15_Attachment_5_Operations_and_Business_Continuity_Plans.pdf 4.15_Attachment_1_HITRUST_CSF_Cert._Letter.pdf 4.15_Attachment_2_Financial_Statements.pdf 4.15_Attachment_4_Training_Information.pdf 4.15_Attachment_7_Purchasing_Standards_and_Vendor_Vetting.pdf 4.15_Attachment_6_Staff_Resumes_and_Job_Descriptions.pdf Collier_Co._Narrative_ITB_24-8294.pdf 4.15_Attachment_3_Menus_and_Nutritionals_(1).pdf PPRICE TABLES TOTAL BID AMOUNT Page 1231 of 3681
[G.A. FOOD SERVICES OF PINELLAS COUNTY, LLC] RESPONSE DOCUMENT REPORT GEN No. 24-8294 Senior Meals Program [G.A. FOOD SERVICES OF PINELLAS COUNTY, LLC] RESPONSE DOCUMENT REPORT undefined - Senior Meals Program Page 5 Submit line-item pricing via Bid Schedule in Microsoft Excel format. LLine Item DDescription QQuantity UUnit of MMeasure UUnit Cost TTotal 1 TOTAL BID AMOUNT 1 EA $58.38 $58.38 TTOTAL $$58.38 Page 1232 of 3681
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Page 1 of 17 E-Verify MOU for Employers | Revision Date 06/01/13
Company ID Number:
THE E-VERIFY
MEMORANDUM OF UNDERSTANDING
FOR EMPLOYERS
ARTICLE I
PURPOSE AND AUTHORITY
E-Verify is a program that electronically confirms an employee’s eligibility to work in the United States
after completion of Form I-9, Employment Eligibility Verification (Form I-9). This Memorandum of
Understanding (MOU) explains certain features of the E-Verify program and describes specific
responsibilities of the Employer, the Social Security Administration (SSA), and DHS.
Authority for the E-Verify program is found in Title IV, Subtitle A, of the Illegal Immigration Reform and
Immigrant Responsibility Act of 1996 (IIRIRA), Pub. L. 104-208, 110 Stat. 3009, as amended (8 U.S.C.
§ 1324a note). The Federal Acquisition Regulation (FAR) Subpart 22.18, “Employment Eligibility
Verification” and Executive Order 12989, as amended, provide authority for Federal contractors and
subcontractors (Federal contractor) to use E-Verify to verify the employment eligibility of certain
employees working on Federal contracts.
ARTICLE II
RESPONSIBILITIES
A. RESPONSIBILITIES OF THE EMPLOYER
1. The Employer agrees to display the following notices supplied by DHS in a prominent place that is
clearly visible to prospective employees and all employees who are to be verified through the system:
a. Notice of E-Verify Participation
b. Notice of Right to Work
2. The Employer agrees to provide to the SSA and DHS the names, titles, addresses, and telephone
numbers of the Employer representatives to be contacted about E-Verify. The Employer also agrees to
keep such information current by providing updated information to SSA and DHS whenever the
representatives’ contact information changes.
3. The Employer agrees to grant E-Verify access only to current employees who need E-Verify access.
Employers must promptly terminate an employee’s E-Verify access if the employer is separated from
the company or no longer needs access to E-Verify.
2025139
The parties to this agreement are the Department of Homeland Security (DHS) and GA Foods of
Pinellas County LLC (Employer). The purpose of this agreement is to set forth terms and conditions
which the Employer will follow while participating in E-Verify.
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Page 2 of 17 E-Verify MOU for Employers | Revision Date 06/01/13
Company ID Number:
4. The Employer agrees to become familiar with and comply with the most recent version of the
E-Verify User Manual.
5. The Employer agrees that any Employer Representative who will create E-Verify cases will
complete the E-Verify Tutorial before that individual creates any cases.
a. The Employer agrees that all Employer representatives will take the refresher tutorials when
prompted by E-Verify in order to continue using E-Verify. Failure to complete a refresher tutorial
will prevent the Employer Representative from continued use of E-Verify.
6. The Employer agrees to comply with current Form I-9 procedures, with two exceptions:
a. If an employee presents a "List B" identity document, the Employer agrees to only accept "List
B" documents that contain a photo. (List B documents identified in 8 C.F.R. § 274a.2(b)(1)(B)) can
be presented during the Form I-9 process to establish identity.) If an employee objects to the photo
requirement for religious reasons, the Employer should contact E-Verify at
888-464-4218.
b. If an employee presents a DHS Form I-551 (Permanent Resident Card), Form I-766
(Employment Authorization Document), or U.S. Passport or Passport Card to complete Form I-9,
the Employer agrees to make a photocopy of the document and to retain the photocopy with the
employee’s Form I-9. The Employer will use the photocopy to verify the photo and to assist DHS
with its review of photo mismatches that employees contest. DHS may in the future designate
other documents that activate the photo screening tool.
Note: Subject only to the exceptions noted previously in this paragraph, employees still retain the right
to present any List A, or List B and List C, document(s) to complete the Form I-9.
7. The Employer agrees to record the case verification number on the employee's Form I-9 or to print
the screen containing the case verification number and attach it to the employee's Form I-9.
8. The Employer agrees that, although it participates in E-Verify, the Employer has a responsibility to
complete, retain, and make available for inspection Forms I-9 that relate to its employees, or from other
requirements of applicable regulations or laws, including the obligation to comply with the
antidiscrimination requirements of section 274B of the INA with respect to Form I-9 procedures.
a. The following modified requirements are the only exceptions to an Employer’s obligation to not
employ unauthorized workers and comply with the anti-discrimination provision of the INA: (1) List B
identity documents must have photos, as described in paragraph 6 above; (2) When an Employer
confirms the identity and employment eligibility of newly hired employee using E-Verify procedures,
the Employer establishes a rebuttable presumption that it has not violated section 274A(a)(1)(A) of
the Immigration and Nationality Act (INA) with respect to the hiring of that employee; (3) If the
Employer receives a final nonconfirmation for an employee, but continues to employ that person,
the Employer must notify DHS and the Employer is subject to a civil money penalty between $550
and $1,100 for each failure to notify DHS of continued employment following a final
nonconfirmation; (4) If the Employer continues to employ an employee after receiving a final
nonconfirmation, then the Employer is subject to a rebuttable presumption that it has knowingly
2025139
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Page 3 of 17 E-Verify MOU for Employers | Revision Date 06/01/13
Company ID Number:
employed an unauthorized alien in violation of section 274A(a)(1)(A); and (5) no E-Verify participant
is civilly or criminally liable under any law for any action taken in good faith based on information
provided through the E-Verify.
b. DHS reserves the right to conduct Form I-9 compliance inspections, as well as any other
enforcement or compliance activity authorized by law, including site visits, to ensure proper use of
E-Verify.
9. The Employer is strictly prohibited from creating an E-Verify case before the employee has been
hired, meaning that a firm offer of employment was extended and accepted and Form I-9 was
completed. The Employer agrees to create an E-Verify case for new employees within three Employer
business days after each employee has been hired (after both Sections 1 and 2 of Form I-9 have been
completed), and to complete as many steps of the E-Verify process as are necessary according to the
E-Verify User Manual. If E-Verify is temporarily unavailable, the three-day time period will be extended
until it is again operational in order to accommodate the Employer's attempting, in good faith, to make
inquiries during the period of unavailability.
10. The Employer agrees not to use E-Verify for pre-employment screening of job applicants, in
support of any unlawful employment practice, or for any other use that this MOU or the E-Verify User
Manual does not authorize.
11. The Employer must use E-Verify for all new employees. The Employer will not verify selectively
and will not verify employees hired before the effective date of this MOU. Employers who are Federal
contractors may qualify for exceptions to this requirement as described in Article II.B of this MOU.
12. The Employer agrees to follow appropriate procedures (see Article III below) regarding tentative
nonconfirmations. The Employer must promptly notify employees in private of the finding and provide
them with the notice and letter containing information specific to the employee’s E-Verify case. The
Employer agrees to provide both the English and the translated notice and letter for employees with
limited English proficiency to employees. The Employer agrees to provide written referral instructions
to employees and instruct affected employees to bring the English copy of the letter to the SSA. The
Employer must allow employees to contest the finding, and not take adverse action against employees
if they choose to contest the finding, while their case is still pending. Further, when employees contest
a tentative nonconfirmation based upon a photo mismatch, the Employer must take additional steps
(see Article III.B. below) to contact DHS with information necessary to resolve the challenge.
13. The Employer agrees not to take any adverse action against an employee based upon the
employee's perceived employment eligibility status while SSA or DHS is processing the verification
request unless the Employer obtains knowledge (as defined in 8 C.F.R. § 274a.1(l)) that the employee
is not work authorized. The Employer understands that an initial inability of the SSA or DHS automated
verification system to verify work authorization, a tentative nonconfirmation, a case in continuance
(indicating the need for additional time for the government to resolve a case), or the finding of a photo
mismatch, does not establish, and should not be interpreted as, evidence that the employee is not work
authorized. In any of such cases, the employee must be provided a full and fair opportunity to contest
the finding, and if he or she does so, the employee may not be terminated or suffer any adverse
employment consequences based upon the employee’s perceived employment eligibility status
2025139
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Company ID Number:
(including denying, reducing, or extending work hours, delaying or preventing training, requiring an
employee to work in poorer conditions, withholding pay, refusing to assign the employee to a Federal
contract or other assignment, or otherwise assuming that he or she is unauthorized to work) until and
unless secondary verification by SSA or DHS has been completed and a final nonconfirmation has
been issued. If the employee does not choose to contest a tentative nonconfirmation or a photo
mismatch or if a secondary verification is completed and a final nonconfirmation is issued, then the
Employer can find the employee is not work authorized and terminate the employee’s employment.
Employers or employees with questions about a final nonconfirmation may call E-Verify at 1-888-464-
4218 (customer service) or 1-888-897-7781 (worker hotline).
14. The Employer agrees to comply with Title VII of the Civil Rights Act of 1964 and section 274B of
the INA as applicable by not discriminating unlawfully against any individual in hiring, firing,
employment eligibility verification, or recruitment or referral practices because of his or her national
origin or citizenship status, or by committing discriminatory documentary practices. The Employer
understands that such illegal practices can include selective verification or use of E-Verify except as
provided in part D below, or discharging or refusing to hire employees because they appear or sound
“foreign” or have received tentative nonconfirmations. The Employer further understands that any
violation of the immigration-related unfair employment practices provisions in section 274B of the INA
could subject the Employer to civil penalties, back pay awards, and other sanctions, and violations of
Title VII could subject the Employer to back pay awards, compensatory and punitive damages.
Violations of either section 274B of the INA or Title VII may also lead to the termination of its
participation in E-Verify. If the Employer has any questions relating to the anti-discrimination provision,
it should contact OSC at 1-800-255-8155 or 1-800-237-2515 (TDD).
15. The Employer agrees that it will use the information it receives from E-Verify only to confirm the
employment eligibility of employees as authorized by this MOU. The Employer agrees that it will
safeguard this information, and means of access to it (such as PINS and passwords), to ensure that it
is not used for any other purpose and as necessary to protect its confidentiality, including ensuring that
it is not disseminated to any person other than employees of the Employer who are authorized to
perform the Employer's responsibilities under this MOU, except for such dissemination as may be
authorized in advance by SSA or DHS for legitimate purposes.
16. The Employer agrees to notify DHS immediately in the event of a breach of personal information.
Breaches are defined as loss of control or unauthorized access to E-Verify personal data. All
suspected or confirmed breaches should be reported by calling 1-888-464-4218 or via email at
E-Verify@dhs.gov. Please use “Privacy Incident – Password” in the subject line of your email when
sending a breach report to E-Verify.
17. The Employer acknowledges that the information it receives from SSA is governed by the Privacy
Act (5 U.S.C. § 552a(i)(1) and (3)) and the Social Security Act (42 U.S.C. 1306(a)). Any person who
obtains this information under false pretenses or uses it for any purpose other than as provided for in
this MOU may be subject to criminal penalties.
18. The Employer agrees to cooperate with DHS and SSA in their compliance monitoring and
evaluation of E-Verify, which includes permitting DHS, SSA, their contractors and other agents, upon
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reasonable notice, to review Forms I-9 and other employment records and to interview it and its
employees regarding the Employer’s use of E-Verify, and to respond in a prompt and accurate manner
to DHS requests for information relating to their participation in E-Verify.
19. The Employer shall not make any false or unauthorized claims or references about its participation
in E-Verify on its website, in advertising materials, or other media. The Employer shall not describe its
services as federally-approved, federally-certified, or federally-recognized, or use language with a
similar intent on its website or other materials provided to the public. Entering into this MOU does not
mean that E-Verify endorses or authorizes your E-Verify services and any claim to that effect is false.
20. The Employer shall not state in its website or other public documents that any language used
therein has been provided or approved by DHS, USCIS or the Verification Division, without first
obtaining the prior written consent of DHS.
21. The Employer agrees that E-Verify trademarks and logos may be used only under license by
DHS/USCIS (see M-795 (Web)) and, other than pursuant to the specific terms of such license, may not
be used in any manner that might imply that the Employer’s services, products, websites, or
publications are sponsored by, endorsed by, licensed by, or affiliated with DHS, USCIS, or E-Verify.
22. The Employer understands that if it uses E-Verify procedures for any purpose other than as
authorized by this MOU, the Employer may be subject to appropriate legal action and termination of its
participation in E-Verify according to this MOU.
B. RESPONSIBILITIES OF FEDERAL CONTRACTORS
1. If the Employer is a Federal contractor with the FAR E-Verify clause subject to the employment
verification terms in Subpart 22.18 of the FAR, it will become familiar with and comply with the most
current version of the E-Verify User Manual for Federal Contractors as well as the E-Verify
Supplemental Guide for Federal Contractors.
2. In addition to the responsibilities of every employer outlined in this MOU, the Employer understands
that if it is a Federal contractor subject to the employment verification terms in Subpart 22.18 of the
FAR it must verify the employment eligibility of any “employee assigned to the contract” (as defined in
FAR 22.1801). Once an employee has been verified through E-Verify by the Employer, the Employer
may not create a second case for the employee through E-Verify.
a. An Employer that is not enrolled in E-Verify as a Federal contractor at the time of a contract
award must enroll as a Federal contractor in the E-Verify program within 30 calendar days of
contract award and, within 90 days of enrollment, begin to verify employment eligibility of new hires
using E-Verify. The Employer must verify those employees who are working in the United States,
whether or not they are assigned to the contract. Once the Employer begins verifying new hires,
such verification of new hires must be initiated within three business days after the hire date. Once
enrolled in E-Verify as a Federal contractor, the Employer must begin verification of employees
assigned to the contract within 90 calendar days after the date of enrollment or within 30 days of an
employee’s assignment to the contract, whichever date is later.
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b. Employers enrolled in E-Verify as a Federal contractor for 90 days or more at the time of a
contract award must use E-Verify to begin verification of employment eligibility for new hires of the
Employer who are working in the United States, whether or not assigned to the contract, within
three business days after the date of hire. If the Employer is enrolled in E-Verify as a Federal
contractor for 90 calendar days or less at the time of contract award, the Employer must, within 90
days of enrollment, begin to use E-Verify to initiate verification of new hires of the contractor who
are working in the United States, whether or not assigned to the contract. Such verification of new
hires must be initiated within three business days after the date of hire. An Employer enrolled as a
Federal contractor in E-Verify must begin verification of each employee assigned to the contract
within 90 calendar days after date of contract award or within 30 days after assignment to the
contract, whichever is later.
c. Federal contractors that are institutions of higher education (as defined at 20 U.S.C. 1001(a)),
state or local governments, governments of Federally recognized Indian tribes, or sureties
performing under a takeover agreement entered into with a Federal agency under a performance
bond may choose to only verify new and existing employees assigned to the Federal contract. Such
Federal contractors may, however, elect to verify all new hires, and/or all existing employees hired
after November 6, 1986. Employers in this category must begin verification of employees assigned
to the contract within 90 calendar days after the date of enrollment or within 30 days of an
employee’s assignment to the contract, whichever date is later.
d. Upon enrollment, Employers who are Federal contractors may elect to verify employment
eligibility of all existing employees working in the United States who were hired after November 6,
1986, instead of verifying only those employees assigned to a covered Federal contract. After
enrollment, Employers must elect to verify existing staff following DHS procedures and begin
E-Verify verification of all existing employees within 180 days after the election.
e. The Employer may use a previously completed Form I-9 as the basis for creating an E-Verify
case for an employee assigned to a contract as long as:
i. That Form I-9 is complete (including the SSN) and complies with Article II.A.6,
ii. The employee’s work authorization has not expired, and
iii. The Employer has reviewed the Form I-9 information either in person or in
communications with the employee to ensure that the employee’s Section 1, Form I-9
attestation has not changed (including, but not limited to, a lawful permanent resident alien
having become a naturalized U.S. citizen).
f. The Employer shall complete a new Form I-9 consistent with Article II.A.6 or update the
previous Form I-9 to provide the necessary information if:
i. The Employer cannot determine that Form I-9 complies with Article II.A.6,
ii. The employee’s basis for work authorization as attested in Section 1 has expired or
changed, or
iii. The Form I-9 contains no SSN or is otherwise incomplete.
Note: If Section 1 of Form I-9 is otherwise valid and up-to-date and the form otherwise complies with
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Article II.C.5, but reflects documentation (such as a U.S. passport or Form I-551) that expired after
completing Form I-9, the Employer shall not require the production of additional documentation, or use
the photo screening tool described in Article II.A.5, subject to any additional or superseding instructions
that may be provided on this subject in the E-Verify User Manual.
g. The Employer agrees not to require a second verification using E-Verify of any assigned
employee who has previously been verified as a newly hired employee under this MOU or to
authorize verification of any existing employee by any Employer that is not a Federal contractor
based on this Article.
3. The Employer understands that if it is a Federal contractor, its compliance with this MOU is a
performance requirement under the terms of the Federal contract or subcontract, and the Employer
consents to the release of information relating to compliance with its verification responsibilities under
this MOU to contracting officers or other officials authorized to review the Employer’s compliance with
Federal contracting requirements.
C. RESPONSIBILITIES OF SSA
1. SSA agrees to allow DHS to compare data provided by the Employer against SSA’s database. SSA
sends DHS confirmation that the data sent either matches or does not match the information in SSA’s
database.
2. SSA agrees to safeguard the information the Employer provides through E-Verify procedures. SSA
also agrees to limit access to such information, as is appropriate by law, to individuals responsible for
the verification of Social Security numbers or responsible for evaluation of E-Verify or such other
persons or entities who may be authorized by SSA as governed by the Privacy Act (5 U.S.C. § 552a),
the Social Security Act (42 U.S.C. 1306(a)), and SSA regulations (20 CFR Part 401).
3. SSA agrees to provide case results from its database within three Federal Government work days of
the initial inquiry. E-Verify provides the information to the Employer.
4. SSA agrees to update SSA records as necessary if the employee who contests the SSA tentative
nonconfirmation visits an SSA field office and provides the required evidence. If the employee visits an
SSA field office within the eight Federal Government work days from the date of referral to SSA, SSA
agrees to update SSA records, if appropriate, within the eight-day period unless SSA determines that
more than eight days may be necessary. In such cases, SSA will provide additional instructions to the
employee. If the employee does not visit SSA in the time allowed, E-Verify may provide a final
nonconfirmation to the employer.
Note: If an Employer experiences technical problems, or has a policy question, the employer should
contact E-Verify at 1-888-464-4218.
D. RESPONSIBILITIES OF DHS
1. DHS agrees to provide the Employer with selected data from DHS databases to enable the
Employer to conduct, to the extent authorized by this MOU:
a. Automated verification checks on alien employees by electronic means, and
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b. Photo verification checks (when available) on employees.
2. DHS agrees to assist the Employer with operational problems associated with the Employer's
participation in E-Verify. DHS agrees to provide the Employer names, titles, addresses, and telephone
numbers of DHS representatives to be contacted during the E-Verify process.
3. DHS agrees to provide to the Employer with access to E-Verify training materials as well as an
E-Verify User Manual that contain instructions on E-Verify policies, procedures, and requirements for
both SSA and DHS, including restrictions on the use of E-Verify.
4. DHS agrees to train Employers on all important changes made to E-Verify through the use of
mandatory refresher tutorials and updates to the E-Verify User Manual. Even without changes to
E-Verify, DHS reserves the right to require employers to take mandatory refresher tutorials.
5. DHS agrees to provide to the Employer a notice, which indicates the Employer's participation in
E-Verify. DHS also agrees to provide to the Employer anti-discrimination notices issued by the Office of
Special Counsel for Immigration-Related Unfair Employment Practices (OSC), Civil Rights Division,
U.S. Department of Justice.
6. DHS agrees to issue each of the Employer’s E-Verify users a unique user identification number and
password that permits them to log in to E-Verify.
7. DHS agrees to safeguard the information the Employer provides, and to limit access to such
information to individuals responsible for the verification process, for evaluation of E-Verify, or to such
other persons or entities as may be authorized by applicable law. Information will be used only to verify
the accuracy of Social Security numbers and employment eligibility, to enforce the INA and Federal
criminal laws, and to administer Federal contracting requirements.
8. DHS agrees to provide a means of automated verification that provides (in conjunction with SSA
verification procedures) confirmation or tentative nonconfirmation of employees' employment eligibility
within three Federal Government work days of the initial inquiry.
9. DHS agrees to provide a means of secondary verification (including updating DHS records) for
employees who contest DHS tentative nonconfirmations and photo mismatch tentative
nonconfirmations. This provides final confirmation or nonconfirmation of the employees' employment
eligibility within 10 Federal Government work days of the date of referral to DHS, unless DHS
determines that more than 10 days may be necessary. In such cases, DHS will provide additional
verification instructions.
ARTICLE III
REFERRAL OF INDIVIDUALS TO SSA AND DHS
A. REFERRAL TO SSA
1. If the Employer receives a tentative nonconfirmation issued by SSA, the Employer must print the
notice as directed by E-Verify. The Employer must promptly notify employees in private of the finding
and provide them with the notice and letter containing information specific to the employee’s E-Verify
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case. The Employer also agrees to provide both the English and the translated notice and letter for
employees with limited English proficiency to employees. The Employer agrees to provide written
referral instructions to employees and instruct affected employees to bring the English copy of the letter
to the SSA. The Employer must allow employees to contest the finding, and not take adverse action
against employees if they choose to contest the finding, while their case is still pending.
2. The Employer agrees to obtain the employee’s response about whether he or she will contest the
tentative nonconfirmation as soon as possible after the Employer receives the tentative
nonconfirmation. Only the employee may determine whether he or she will contest the tentative
nonconfirmation.
3. After a tentative nonconfirmation, the Employer will refer employees to SSA field offices only as
directed by E-Verify. The Employer must record the case verification number, review the employee
information submitted to E-Verify to identify any errors, and find out whether the employee contests the
tentative nonconfirmation. The Employer will transmit the Social Security number, or any other
corrected employee information that SSA requests, to SSA for verification again if this review indicates
a need to do so.
4. The Employer will instruct the employee to visit an SSA office within eight Federal Government work
days. SSA will electronically transmit the result of the referral to the Employer within 10 Federal
Government work days of the referral unless it determines that more than 10 days is necessary.
5. While waiting for case results, the Employer agrees to check the E-Verify system regularly for case
updates.
6. The Employer agrees not to ask the employee to obtain a printout from the Social Security
Administration number database (the Numident) or other written verification of the SSN from the SSA.
B. REFERRAL TO DHS
1. If the Employer receives a tentative nonconfirmation issued by DHS, the Employer must promptly
notify employees in private of the finding and provide them with the notice and letter containing
information specific to the employee’s E-Verify case. The Employer also agrees to provide both the
English and the translated notice and letter for employees with limited English proficiency to
employees. The Employer must allow employees to contest the finding, and not take adverse action
against employees if they choose to contest the finding, while their case is still pending.
2. The Employer agrees to obtain the employee’s response about whether he or she will contest the
tentative nonconfirmation as soon as possible after the Employer receives the tentative
nonconfirmation. Only the employee may determine whether he or she will contest the tentative
nonconfirmation.
3. The Employer agrees to refer individuals to DHS only when the employee chooses to contest a
tentative nonconfirmation.
4. If the employee contests a tentative nonconfirmation issued by DHS, the Employer will instruct the
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employee to contact DHS through its toll-free hotline (as found on the referral letter) within eight
Federal Government work days.
5. If the Employer finds a photo mismatch, the Employer must provide the photo mismatch tentative
nonconfirmation notice and follow the instructions outlined in paragraph 1 of this section for tentative
nonconfirmations, generally.
6. The Employer agrees that if an employee contests a tentative nonconfirmation based upon a photo
mismatch, the Employer will send a copy of the employee’s Form I-551, Form I-766, U.S. Passport, or
passport card to DHS for review by:
a. Scanning and uploading the document, or
b. Sending a photocopy of the document by express mail (furnished and paid for by the employer).
7. The Employer understands that if it cannot determine whether there is a photo match/mismatch, the
Employer must forward the employee’s documentation to DHS as described in the preceding
paragraph. The Employer agrees to resolve the case as specified by the DHS representative who will
determine the photo match or mismatch.
8. DHS will electronically transmit the result of the referral to the Employer within 10 Federal
Government work days of the referral unless it determines that more than 10 days is necessary.
9. While waiting for case results, the Employer agrees to check the E-Verify system regularly for case
updates.
ARTICLE IV
SERVICE PROVISIONS
A. NO SERVICE FEES
1. SSA and DHS will not charge the Employer for verification services performed under this MOU. The
Employer is responsible for providing equipment needed to make inquiries. To access E-Verify, an
Employer will need a personal computer with Internet access.
ARTICLE V
MODIFICATION AND TERMINATION
A. MODIFICATION
1. This MOU is effective upon the signature of all parties and shall continue in effect for as long as the
SSA and DHS operates the E-Verify program unless modified in writing by the mutual consent of all
parties.
2. Any and all E-Verify system enhancements by DHS or SSA, including but not limited to E-Verify
checking against additional data sources and instituting new verification policies or procedures, will be
covered under this MOU and will not cause the need for a supplemental MOU that outlines these
changes.
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B. TERMINATION
1. The Employer may terminate this MOU and its participation in E-Verify at any time upon 30 days
prior written notice to the other parties.
2. Notwithstanding Article V, part A of this MOU, DHS may terminate this MOU, and thereby the
Employer’s participation in E-Verify, with or without notice at any time if deemed necessary because of
the requirements of law or policy, or upon a determination by SSA or DHS that there has been a breach
of system integrity or security by the Employer, or a failure on the part of the Employer to comply with
established E-Verify procedures and/or legal requirements. The Employer understands that if it is a
Federal contractor, termination of this MOU by any party for any reason may negatively affect the
performance of its contractual responsibilities. Similarly, the Employer understands that if it is in a state
where E-Verify is mandatory, termination of this by any party MOU may negatively affect the
Employer’s business.
3. An Employer that is a Federal contractor may terminate this MOU when the Federal contract that
requires its participation in E-Verify is terminated or completed. In such cases, the Federal contractor
must provide written notice to DHS. If an Employer that is a Federal contractor fails to provide such
notice, then that Employer will remain an E-Verify participant, will remain bound by the terms of this
MOU that apply to non-Federal contractor participants, and will be required to use the E-Verify
procedures to verify the employment eligibility of all newly hired employees.
4. The Employer agrees that E-Verify is not liable for any losses, financial or otherwise, if the Employer
is terminated from E-Verify.
ARTICLE VI
PARTIES
A. Some or all SSA and DHS responsibilities under this MOU may be performed by contractor(s), and
SSA and DHS may adjust verification responsibilities between each other as necessary. By separate
agreement with DHS, SSA has agreed to perform its responsibilities as described in this MOU.
B. Nothing in this MOU is intended, or should be construed, to create any right or benefit, substantive
or procedural, enforceable at law by any third party against the United States, its agencies, officers, or
employees, or against the Employer, its agents, officers, or employees.
C. The Employer may not assign, directly or indirectly, whether by operation of law, change of control or
merger, all or any part of its rights or obligations under this MOU without the prior written consent of
DHS, which consent shall not be unreasonably withheld or delayed. Any attempt to sublicense, assign,
or transfer any of the rights, duties, or obligations herein is void.
D. Each party shall be solely responsible for defending any claim or action against it arising out of or
related to E-Verify or this MOU, whether civil or criminal, and for any liability wherefrom, including (but
not limited to) any dispute between the Employer and any other person or entity regarding the
applicability of Section 403(d) of IIRIRA to any action taken or allegedly taken by the Employer.
E. The Employer understands that its participation in E-Verify is not confidential information and may be
disclosed as authorized or required by law and DHS or SSA policy, including but not limited to,
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Congressional oversight, E-Verify publicity and media inquiries, determinations of compliance with
Federal contractual requirements, and responses to inquiries under the Freedom of Information Act
(FOIA).
F. The individuals whose signatures appear below represent that they are authorized to enter into this
MOU on behalf of the Employer and DHS respectively. The Employer understands that any inaccurate
statement, representation, data or other information provided to DHS may subject the Employer, its
subcontractors, its employees, or its representatives to: (1) prosecution for false statements pursuant to
18 U.S.C. 1001 and/or; (2) immediate termination of its MOU and/or; (3) possible debarment or
suspension.
G.The foregoing constitutes the full agreement on this subject between DHS and the Employer.
To be accepted as an E-Verify participant, you should only sign the Employer’s Section of the
signature page. If you have any questions, contact E-Verify at 1-888-464-4218.
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Company ID Number:
Approved by:
Employer
Name (Please Type or Print) Title
Signature Date
Department of Homeland Security – Verification Division
Name (Please Type or Print) Title
Signature Date
GA Foods of Pinellas County LLC
Electronically Signed
2025139
11/18/2022
Uriel Arroyo
Electronically Signed
USCIS Verification Division
11/18/2022
Page 1250 of 3681
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Company ID Number:
Information Required for the E-Verify Program
Information relating to your Company:
Company Name
Company Facility Address
Company Alternate Address
County or Parish
Employer Identification Number
North American Industry
Classification Systems Code
Parent Company
Number of Employees
Number of Sites Verified for 1 site(s)
2025139
GA Foods of Pinellas County LLC
591485677
500 to 999
PINELLAS
12200 32nd ct N
St Petersburg, FL 33781
311
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Fax
Uriel Arroyo
2025139
uarroyo@gafoods.com
8008522211438Phone Number
Name
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Local Business Tax Receipt
I hope you have a successful year.
Lee County Tax Collector
Payment Information:
$
May engage in the business of:
LEE COUNTY LOCAL BUSINESS TAX RECEIPT
Account Expires:
THIS LOCAL BUSINESS TAX RECEIPT IS NON REGULATORY
Dear Business Owner:
Your - Lee County Local Business Tax Receipt is attached below for account numberUHFHLSW
z
z
z
Business name
Ownership
Physical location
z Business closed
This is not a bill. Detach the bottom portion and display in a public location.
Sincerely,
If there is a change in one of the following, refer to the instructions on the back of this receipt.
QXPEHU
$FFRXQt Number:
5HFHLSt Number:
6WDWH/LFHQVH1XPEHU:
Location:
1067598
1067598
GA FOOD SERVICE INC
GA FOOD SERVICE INC
50.00
5501 DIVISION DR
FT MYERS, FL 33905
2024
2024
nos4604128
8100466
8100466
RESTAURANT
GA FOOD SERVICE INC
5501 DIVISION DR
FT MYERS, FL 33905
INT-00-02616694PAID
2025
2025
LOBIANCO KEN A & JAMES J
5501 DIVISION DR
FT MYERS, FL 33905
09/20/2024
September 30, 2025
Page 1256 of 3681
Change of Business Name and/or Ownership:
Change of Location:
Tangible Taxes:
Owner/Qualifier Name
Signature of Owner/Qualifier
Tangible Personal Property Account Number for the business:
The business named on the reverse side of this notice ceased operations and disposed of the assets by:
Retention for personal use Scrapped, junked, or likewise disposed of, etc.
Date Sold:
Phone Number Date Closed
Street or PO Box Number (your current mailing address)
City/State/Zip
z Submit a new Local Business Tax Application
z Submit other required documents, if applicable (e.g. Fictitious Name Registration, State or County License, etc.)
z Submit a Bill of Sale (if changing ownership)
z The Lee County Property Appraiser's office should be notified of any change in the business name and/or
ownership
z A 10% transfer fee applies to ownership changes
z
z
z
z
z
Submit a new Local Business Tax Application
Obtain zoning approval, or provide a copy of a city local business tax receipt, if relocating from:
z
z
Commercial to Commercial
Commercial to Residential
Residential to Commercial
A 10% transfer fee applies to location changes
The Lee County Property Appraiser's office should be notified of any change in business location
Tangible Personal Property Tax Returns must be filed with the Property Appraiser's office by April 1st of each
Closing Your Business:
If you are closing or no longer in business, the owner/qualifier must do the following:
z
z
Sign, date and submit the Out of Business Affidavit below
File a Tangible Disposition Letter form with the Property Appraiser, www.leepa.org or call 239.533.6140
to avoid receiving future tangible tax notices
If you plan to liquidate your merchandise, contact our office at 239.533.6000 for instructions on obtaining a
Going Out of Business Permit.
year. Contact the Property Appraiser's office 239.533.6140.
Account No:
5HFHLSW1R
CHANGES TO YOUR LOCAL BUSINESS TAX ACCOUNT
Information/Questions: call 239.533.6000 or visit our official website at www.leetc.com.
Out of Business Affidavit
Purchase Price:
Complete the buyer information below:
Name:Phone Number:
Address:
All of the tangible assets were were not sold to the purchaser.
Return this Out of Business Affidavit to: Lee County Tax Collector, PO Box 1549, Fort Myers, FL 33902-1549
1067598
8100466
Page 1257 of 3681
Page 1258 of 3681
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Note: BTR paid for 2024-2025, this is only for name
and owner change as the Federal Identification Number
(59-1485677) was transferred from GA Inc. to GA LLC.
Page 1260 of 3681
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City of Pinellas Park
P.O. BOX 1100
PINELLAS PARK, FL 33780-1100
727-369-5647
BUSINESS TAX RECEIPT
License issued in accordance with
regulation under the authority of Chapter
13 Pinellas Park Code of Ordinance
Business Name:G A FOOD SERVICE/PINELLAS
Business Location:12200 32ND CT Mailing Address:12200 32ND CT
ST PETERSBURG, FL 33702 ST PETERSBURG, FL 33702
Owner:Jaguar Borrower
License Number::35451 License Type::Manufacturing
Issued Date:9/30/2024 Classification:Commercial
Expiration Date:9/30/2025 Fees Paid:$1,170.00
TO BE POSTED IN A CONSPICUOUS PLACE
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G.A. Food Services of Pinellas County, LLC
Diana Bryson
24-8294
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G.A. Food Services of Pinellas County, LLC
Diana Bryson
24-8294
jowen@suwanneeec.net 386-362-4115 *240
Janis Owen Suwannee River Economic Councill, Inc.
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G.A. Food Services of Pinellas County, LLC
Diana Bryson
24-8294
7/7/25
Allotted funding through Palm Beach PACE
Catered Meals to PB PACE Delray Center
Lisa Fitts,
lfitts@morselife.org 561-868-2999
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Page 1267 of 3681
Page 1268 of 3681
Page 1269 of 3681
G.A. Food Services of Pinellas County, LLC.
x S
12200 32nd Court North
St. Petersburg, FL 33716
5 9 14 8 5677
09/29/2024
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WILTON SIMPSON
COMMISSIONER
Florida Department of Agriculture and Consumer Services
Division of Food Safety
ANNUAL FOOD PERMIT
Chapter 500, Florida Statutes
Rule Chapter 5K-4.020 Florida Administrative Code
(850) 245-5520 | www.FDACS.gov
August 08, 2024
G.A. Food Services of Pinellas County LLC
PERMIT TYPE: 318
PERMIT NUMBER: 2025-N-2136933
FOOD ENTITY NUMBER: 421800
PERMITTED LOCATION ADDRESS:
12200 32nd CT N,
ST Petersburg, FL 33716-1803
G.A. Food Services of Pinellas County
12200 32nd CT N
ST Petersburg, FL 33716-1803
The attached permit will expire on May 31, 2025
This annual food permit must be detached and shall be displayed in a conspicuous location at the permitted location.
Failure to conspicuously display the permit may result in administrative action for violation of 5K - 4.020, F.A.C.
The renewal fee for all food permits shall be the same as the food permit fee required by subsection 5K-4.020(4), F.A.C.,
and shall be due annually on or before May 31. A late fee of $100 will be imposed in accordance with Chapter 500, F.S.,
if the renewal fee for this food establishment is received by the Department after May 31. This fee is in addition to the
food permit fee required by subsection 5K-4.020(4), F.A.C. It is the business owner’s responsibility to ensure the
accuracy of their account. Rule 5K-4.020(7), F.A.C., requires food establishments to notify the department within 30
days of closing. Updates to the owner contact information, email, and mailing addresses can be made at
https://foodpermit.fdacs.gov or at (850) 245-5520.
THIS FOOD PERMIT IS NOT TRANSFERABLE
FDACS-14414 Rev. 08/23
--------------------------------------------------------------------------------------------------------------------------------------------------
WILTON SIMPSON
COMMISSIONER
Florida Department of Agriculture and Consumer Services
Division of Food Safety
ANNUAL FOOD PERMIT
Chapter 500, Florida Statutes
Rule Chapter 5K-4.020 Florida Administrative Code
(850) 245-5520 | www.FDACS.gov
2025
PERMIT TYPE: 318
FOOD ENTITY NUMBER: 421800
EXPIRATION DATE: May 31, 2025
LOCATION: OWNER:
G.A. Food Services of Pinellas County
12200 32nd CT N
ST Petersburg, FL 33716-1803
G.A. Food Services of Pinellas County LLC
12200 32nd CT N,
ST Petersburg, FL 33716-1803
This permit must be conspicuously displayed at the permitted location. Rule 5K-4.020(7), F.A.C., requires food
establishments to notify the department within 30 days of closing.
THIS FOOD PERMIT IS NOT TRANSFERABLE
FDACS-14414 Rev. 08/23
Page 1272 of 3681
Page 1273 of 3681
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Page 1274 of 3681
Page 1275 of 3681
Signature
Registration I.D. Number
Registered Dietitian (RD)
Registered Dietitian
Nutritionist (RDN)
Chair, Commission on Dietetic Registration
Isabella Bregante
86068300
CDR certifies that
has successfully completed
requirements for dietetic registration.
Registration Payment Period
9/01/23 - 8/31/28
Rosa Hand,
PhD, RDN, LD, FAND
PDF Copy
mber
ts for dietetic re
Payment Perio
Page 1276 of 3681
Page 1277 of 3681
Signature
Registration I.D. Number
Registered Dietitian (RD)
Registered Dietitian
Nutritionist (RDN)
Chair, Commission on Dietetic Registration
Kiana Ward
86047700
CDR certifies that
has successfully completed
requirements for dietetic registration.
Registration Payment Period
9/01/22 - 8/31/27
Christina Rollins,
MBA, MS, RDN, LDN, FAND, CNSC
PDF Copy
nature
equirements for dietetic registratio
Page 1278 of 3681
Page 1279 of 3681
Page 1280 of 3681
Page 1281 of 3681
Addendum #2
Date: October 23, 2024
From: Lisa Oien, Procurement Strategist
To: Interested Bidders
Subject: Addendum #2 Solicitation #24-8294 Senior Meals Program
The following clarifications are issued as an addendum:
Change 1: Extension to Bid Due date:
Bid Due Date – October 23, 2024, at 3:00 PM November 6, at 3:00 PM.
Change 2: Question Submission Deadline Extended:
Question Submission Deadline October 16, 2024, at 5:00 PM October 30, 2024, at 5:00 PM
If you require additional information, please post a question on our Open Gov
(https://procurement.opengov.com) bidding platform under the solicitation for this project.
Please sign below and return a copy of this Addendum with your submittal for the above
referenced solicitation.
(Signature)Date
(Name of Firm)
Email: Lisa.Oien@colliercountyfl.gov
Telephone: (239) 252-8935
Signature)
Page 1282 of 3681
G.A. Food Services of Pinellas County, LLC
November 4, 2024
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12200 32nd Court North y St. Petersburg, Florida 33716 y (800) 852-2211 y www.GAFoods.com
September 13, 2023
RE: Notification of Inspection – Ft Myers Facility
Dear Valued Partner:
Yesterday, our Fort Myers Facility was inspected by the Department of Business & Professional
Regulation (DBPR), Division of Hotels & Restaurants. During the Food Service inspection, DBPR
did not have any high priority observations but did have one (1) intermediate observation that was
immediately corrected during the inspection. As a result, no follow-up visit or corrective action
plan was required by DBPR at this time. (Please see the attached DBPR Inspection Report.)
Providing high quality, nutritious, and well-balanced meals to seniors is a commitment that we
make to our customers and the clients we serve. We sincerely appreciate your partnership and look
forward to our continued relationship.
Sincerely,
Tommy Lewis
Chief Executive Officer
attachment
Page 1318 of 3681
Food Service Inspection Report
This inspection report must be made public upon request per Florida law.
Met Inspection Standards during this visit
ANY VIOLATIONS noted herein must be corrected by the
NEXT UNANNOUNCED inspection unless otherwise stated.
Inspection Date: Sep 13, 2023 10:00 - Sep 13, 2023 11:17 License Expiration: December 1, 2023
License Number: 4604128 Rank: NOST Inspection Reason: Complaint Full
Owner Name: G.A. FOOD SERVICES OF PINELLAS COUNTY, LLC Business Name: GA FOODS
Location Address: 5501 DIVISION DR License Type: Permanent Food Service
FORT MYERS FL 33905 Telephone Number: 800.852.2211
Number of Units: 0 Reinspection on or After:
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
01A Food obtained from approved source IN 07 Unwrapped or PH/TCS food not re-served IN
01B Food safe and unadulterated; sound condition IN 08A Separating raw animal foods from: each other, RTE foods and
unwashed produce
IN
01C Shellstock tags; commingling N/A 08B Food protection during preparation, storage and display IN
01D Parasite destruction for raw/undercooked fish N/A 09 Bare hand contact with RTE food; Alternative Operating
Procedure (AOP)
IN
02A Consumer advisory on raw/undercooked oysters N/A 11 Employee health knowledge; ill/symptomatic employee
present
IN
02B Consumer advisory on raw/undercooked animal foods N/A 12A Hands clean and washed properly; use of hand antiseptic if
use of AOP
IN
02C Date marking ready-to-eat (RTE) potentially hazardous / time/
temperature control for safety foods
IN 12B Employee eating, drinking, tasting food, smoking IN
03A Receiving and holding PH/TCS foods cold IN 22 Food-contact surfaces clean and sanitized OUT
03B Receiving and holding PH/TCS foods hot N/O 31A Handwash sink(s) installed, accessible, not used for other
purposes
IN
03C Cooking raw animal foods and plant foods; non-continuous
cooking of raw animal foods
N/O 31B Handwashing supplies and handwash sign provided IN
03D Cooling PH/TCS foods; proper cooling methods IN 41 Chemicals/toxic substances IN
03E Reheating PH/TCS foods for hot holding N/O 53A Food manager certification; knowledge/active managerial
control (except employee health)
IN
03F Time as a Public Health Control N/A 53B State approved food handler training; employee duty specific
training/knowledge
IN
03G Reduced oxygen packaging (ROP) and other Special
Processes
N/A
GOOD RETAIL PRACTICES
02D Food items properly labeled; original container 35A No presence or breeding of insects/rodents/pests; no live
animals
04 Facilities to maintain PH/TCS foods at the proper temperature 35B Outer openings protected from insects/pests, rodent proof
05 Food and food equipment thermometers provided and
accurate
36 Floors, walls, ceilings and attached equipment properly
constructed and clean; rooms and equipment properly vented
06 PH/TCS foods properly thawed 38 Lighting provided as required; fixtures shielded or bulbs
protected
10 In use food dispensing utensils properly stored 40 Employee personal belongings
13 Clean clothes; hair restraints; jewelry; painted/artificial
fingernails
42 Cleaning and maintenance equipment
14 Food-contact and nonfood contact surfaces designed,
constructed, maintained, installed, located
43 Complete separation from living/sleeping area/private
premise; kitchen restricted - no unauthorized personnel
16 Dishwashing facilities; chemical test kit(s); gauges
1. Wash 2. Rinse 3. Sanitize
45 Fire extinguishing equipment (FOR REPORTING
PURPOSES ONLY)
September 13, 2023 at 11:17:58 AM EDT
Location: GA FOODS
License #: NOST4604128
Inspector: Joseph Freed
Food Service Inspection Report
DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Software Version 7.80 Page: 1 of 3
Page 1319 of 3681
21 Wiping cloths; clean and soiled linens; laundry facilities 46 Exits not blocked or locked (FOR REPORTING PURPOSES
ONLY)
23 Non-food contact surfaces clean 47 Electrical wiring/outlets in good repair (FOR REPORTING
PURPOSES ONLY)
24 Storage/handling of clean equipment, utensils; air drying 48 Gas appliances; boiler certificate current/posted (FOR
REPORTING PURPOSES ONLY)
25 Single-service and single-use items 49 Flammable/combustible materials (FOR REPORTING
PURPOSES ONLY)
27 Water source safe, hot (100F) and cold under pressure 50 Current license, properly displayed
28 Sewage and waste water disposed properly 51 Other conditions sanitary and safe operation
29 Plumbing installed and maintained; mop sink; water filters;
backflow prevention
52 Misrepresentation; misbranding
32 Bathrooms 54 Florida Clean Air Act Compliance
33 Garbage and refuse; premises maintained 55 Automatic Gratuity Notice
Items marked IN are in compliance. Items marked OUT are violations. Specific details of the violations are listed on subsequent pages. Items marked N/A are Not
Applicable. Items marked as N/O are Not Observed and were not being conducted at the time of inspection.
FOOD TEMPERATURES
Bar Area
Buffet Line
Cook Line
Front Counter
Front Line
Kitchen
Prep Area
Reach In Cooler N/A
Reach In Freezer N/A
Steam Table/Bain Marie N/A
Storage Area
Wait Station
Walk In Cooler Chicken salad (42F - Cold Holding); Chicken parmigiana casserole (41F - Cold Holding); Cooked
chicken breast (37F - Cold Holding); Cooked rice at 45 minutes (91F - Cooling); Cooked cabbage at
45 minutes (90F - Cooling); Hard boiled eggs (38F - Cold Holding); Cut melon (39F - Cold Holding);
Milk ambient temperature (41F - Cold Holding)
Walk In Freezer All hard frozen
OTHER ITEMS
Certified Food Manager and Date Certified:Jaimie McCartney, 09/09/2020
Manager Certified By: National Restaurant Association Educational Foundation - ServSafe
Employees Trained By: Other Approved Corporate Training
Sewage: Septic Tank
Water Source: Municipal
Boiler: No Boiler On Site
Boiler Jurisdiction and Expiration:N/A
Sanitizer Details:Sanitizer Bucket (Quaternary 200ppm); Triple Sink (Quaternary 300ppm)
September 13, 2023 at 11:17:58 AM EDT
Location: GA FOODS
License #: NOST4604128
Inspector: Joseph Freed
Food Service Inspection Report
DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Software Version 7.80 Page: 2 of 3
Page 1320 of 3681
Inspector Comments:Complaint #2023050560
Establishment is open and operating and serving the public.
Operator provided pest control records for the prior six months by Orkin for facility and trucks.
Employee Food Handler Training through GA Foodservice, Inc.
A link to the Florida Department of Agriculture’s Food Recovery Resource Guide is located at:
http://www.myfloridalicense.com/DBPR/hotels-restaurants/forms-publications
This report has been provided electronically as requested by the person in charge at the time of inspection.
VIOLATIONS
22-02-4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed frozen chill sticks used to cool soups in
walk-in freezer on shelf used to store food and cases. Operator cleaned chill sticks and placed in clean plastic container for storage in walk-in
cooler. **Corrected On-Site**
Priority: Intermediate
Signature of Recipient
Jamie McCartney
Operator
239.303.4494
Sep 13, 2023 11:17
Inspector Signature
Joseph Freed
Sr Sanitation & Safety Specialist
2295 Victoria Ave
Fort Myers, FL 33901
Joseph.freed@myfloridalicense.com
850.487.1395
Sep 13, 2023 11:17
September 13, 2023 at 11:17:58 AM EDT
Location: GA FOODS
License #: NOST4604128
Inspector: Joseph Freed
Food Service Inspection Report
DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Software Version 7.80 Page: 3 of 3
Page 1321 of 3681
12200 32nd Court North y St. Petersburg, Florida 33716 y (800) 852-2211 y www.GAFoods.com
March 7, 2024
RE: Notification of Inspection – Ft Myers Facility
Dear Valued Partner:
This morning our Fort Myers Facility was inspected by the Department of Business & Professional
Regulation (DBPR), Division of Hotels & Restaurants. During the Food Service inspection, DBPR
had two (2) minor basic observations that do not require a follow-up visit or a corrective action
plan. (Please see the attached DBPR Inspection Report.)
Providing high-quality, nutritious, and well-balanced meals to seniors remains our priority
commitment that we make to our customers and the clients we serve. We sincerely appreciate your
partnership and look forward to our continued relationship.
Sincerely,
Tommy Lewis
Chief Executive Officer
attachment
Page 1322 of 3681
Food Service Inspection Report
This inspection report must be made public upon request per Florida law.
Met Inspection Standards during this visit
ANY VIOLATIONS noted herein must be corrected by the
NEXT UNANNOUNCED inspection unless otherwise stated.
Inspection Date: Mar 07, 2024 08:45 - Mar 07, 2024 09:46 License Expiration: December 1, 2024
License Number: 4604128 Rank: NOST Inspection Reason: Routine - Food
Owner Name: G.A. FOOD SERVICES OF PINELLAS COUNTY, LLC Business Name: GA FOODS
Location Address: 5501 DIVISION DR License Type: Permanent Food Service
FORT MYERS FL 33905 Telephone Number: 800.852.2211
Number of Units: 0 Reinspection on or After:
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
01A Food obtained from approved source IN 07 Unwrapped or PH/TCS food not re-served IN
01B Food safe and unadulterated; sound condition IN 08A Separating raw animal foods from: each other, RTE foods and
unwashed produce
IN
01C Shellstock tags; commingling N/A 08B Food protection during preparation, storage and display IN
01D Parasite destruction for raw/undercooked fish N/O 09 Bare hand contact with RTE food; Alternative Operating
Procedure (AOP)
IN
02A Consumer advisory on raw/undercooked oysters N/A 11 Employee health knowledge; ill/symptomatic employee
present
IN
02B Consumer advisory on raw/undercooked animal foods N/A 12A Hands clean and washed properly; use of hand antiseptic if
use of AOP
IN
02C Date marking ready-to-eat (RTE) potentially hazardous / time/
temperature control for safety foods
IN 12B Employee eating, drinking, tasting food, smoking IN
03A Receiving and holding PH/TCS foods cold IN 22 Food-contact surfaces clean and sanitized IN
03B Receiving and holding PH/TCS foods hot N/O 31A Handwash sink(s) installed, accessible, not used for other
purposes
IN
03C Cooking raw animal foods and plant foods; non-continuous
cooking of raw animal foods
N/O 31B Handwashing supplies and handwash sign provided IN
03D Cooling PH/TCS foods; proper cooling methods N/O 41 Chemicals/toxic substances IN
03E Reheating PH/TCS foods for hot holding N/O 53A Food manager certification; knowledge/active managerial
control (except employee health)
IN
03F Time as a Public Health Control N/O 53B State approved food handler training; employee duty specific
training/knowledge
IN
03G Reduced oxygen packaging (ROP) and other Special
Processes
N/O
GOOD RETAIL PRACTICES
02D Food items properly labeled; original container 35A No presence or breeding of insects/rodents/pests; no live
animals
04 Facilities to maintain PH/TCS foods at the proper temperature 35B Outer openings protected from insects/pests, rodent proof
05 Food and food equipment thermometers provided and
accurate
36 Floors, walls, ceilings and attached equipment properly
constructed and clean; rooms and equipment properly vented
OUT
06 PH/TCS foods properly thawed 38 Lighting provided as required; fixtures shielded or bulbs
protected
10 In use food dispensing utensils properly stored 40 Employee personal belongings
13 Clean clothes; hair restraints; jewelry; painted/artificial
fingernails
42 Cleaning and maintenance equipment
14 Food-contact and nonfood contact surfaces designed,
constructed, maintained, installed, located
OUT 43 Complete separation from living/sleeping area/private
premise; kitchen restricted - no unauthorized personnel
16 Dishwashing facilities; chemical test kit(s); gauges
1. Wash 2. Rinse 3. Sanitize
45 Fire extinguishing equipment (FOR REPORTING
PURPOSES ONLY)
March 7, 2024 at 9:46:15 AM EST
Location: GA FOODS
License #: NOST4604128
Inspector: Philip Morehead
Food Service Inspection Report
DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Software Version 7.80 Page: 1 of 3
Page 1323 of 3681
21 Wiping cloths; clean and soiled linens; laundry facilities 46 Exits not blocked or locked (FOR REPORTING PURPOSES
ONLY)
23 Non-food contact surfaces clean 47 Electrical wiring/outlets in good repair (FOR REPORTING
PURPOSES ONLY)
24 Storage/handling of clean equipment, utensils; air drying 48 Gas appliances; boiler certificate current/posted (FOR
REPORTING PURPOSES ONLY)
25 Single-service and single-use items 49 Flammable/combustible materials (FOR REPORTING
PURPOSES ONLY)
27 Water source safe, hot (100F) and cold under pressure 50 Current license, properly displayed
28 Sewage and waste water disposed properly 51 Other conditions sanitary and safe operation
29 Plumbing installed and maintained; mop sink; water filters;
backflow prevention
52 Misrepresentation; misbranding
32 Bathrooms 54 Florida Clean Air Act Compliance
33 Garbage and refuse; premises maintained 55 Automatic Gratuity Notice
Items marked IN are in compliance. Items marked OUT are violations. Specific details of the violations are listed on subsequent pages. Items marked N/A are Not
Applicable. Items marked as N/O are Not Observed and were not being conducted at the time of inspection.
FOOD TEMPERATURES
Bar Area
Buffet Line
Cook Line
Front Counter
Front Line
Kitchen Hard Frozen Packaged HSP Foods
Prep Area
Reach In Cooler
Reach In Freezer Hard Frozen
Steam Table/Bain Marie
Storage Area
Wait Station
Walk In Cooler chicken salad (HSP) (40F - Cold Holding); mash potatoes (HSP) (40F - Cold Holding); raw ground
beef (HSP) (38F - Cold Holding); cheese (HSP) (41F - Cold Holding); milk (HSP) (39F - Cold Holding)
Walk In Freezer Hard Frozen
OTHER ITEMS
Certified Food Manager and Date Certified:Barry White 12/17/2027 Jamie McCartney 9/9/2020
Manager Certified By: National Restaurant Association Educational Foundation - ServSafe
Employees Trained By: Other Approved Corporate Training
Sewage: Municipal/Utility
Water Source: Municipal
Boiler: No Boiler On Site
Boiler Jurisdiction and Expiration:
Sanitizer Details:Triple Sink (Not Set Up) Quaternary
Inspector Comments:Our Mission: Protect the health and safety of the public by providing the industry with quality inspections and fair regulations.
A link to the Florida Department of Agriculture’s Food Recovery Resource Guide is located at:
http://www.myfloridalicense.com/DBPR/hotels-restaurants/forms-publications
March 7, 2024 at 9:46:15 AM EST
Location: GA FOODS
License #: NOST4604128
Inspector: Philip Morehead
Food Service Inspection Report
DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Software Version 7.80 Page: 2 of 3
Page 1324 of 3681
This report has been provided electronically as requested by the person in charge at the time of inspection.
VIOLATIONS
14-11-5 Observed: Equipment in poor repair. Observed walk-in freezer gasket torn.
Priority: Basic
36-34-5 Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Priority: Basic
Signature of Recipient
Jamie McCartney
Manager
2393020097
Mar 07, 2024 09:39
Inspector Signature
Philip Morehead
Senior Inspector
2295 Victoria Ave
Fort Myers , Fl 33901-3884
www.my Florida license.com
850-487-1395
Mar 07, 2024 09:43
March 7, 2024 at 9:46:15 AM EST
Location: GA FOODS
License #: NOST4604128
Inspector: Philip Morehead
Food Service Inspection Report
DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Software Version 7.80 Page: 3 of 3
Page 1325 of 3681
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Page 1326 of 3681
Food Service Inspection Report
This inspection report must be made public upon request per Florida law.
Met Inspection Standards during this visit
ANY VIOLATIONS noted herein must be corrected by the
NEXT UNANNOUNCED inspection unless otherwise stated.
Inspection Date: May 29, 2024 07:26 - May 29, 2024 08:39 License Expiration: December 1, 2024
License Number: 4604128 Rank: NOST Inspection Reason: Routine - Food
Owner Name: G.A. FOOD SERVICES OF PINELLAS COUNTY, LLC Business Name: GA FOODS
Location Address: 5501 DIVISION DR License Type: Permanent Food Service
FORT MYERS FL 33905 Telephone Number: 800.852.2211
Number of Units: 0 Reinspection on or After:
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
01A Food obtained from approved source IN 07 Unwrapped or PH/TCS food not re-served IN
01B Food safe and unadulterated; sound condition IN 08A Separating raw animal foods from: each other, RTE foods and
unwashed produce
IN
01C Shellstock tags; commingling N/A 08B Food protection during preparation, storage and display IN
01D Parasite destruction for raw/undercooked fish N/A 09 Bare hand contact with RTE food; Alternative Operating
Procedure (AOP)
IN
02A Consumer advisory on raw/undercooked oysters N/A 11 Employee health knowledge; ill/symptomatic employee
present
IN
02B Consumer advisory on raw/undercooked animal foods N/A 12A Hands clean and washed properly; use of hand antiseptic if
use of AOP
IN
02C Date marking ready-to-eat (RTE) potentially hazardous / time/
temperature control for safety foods
IN 12B Employee eating, drinking, tasting food, smoking IN
03A Receiving and holding PH/TCS foods cold IN 22 Food-contact surfaces clean and sanitized IN
03B Receiving and holding PH/TCS foods hot N/O 31A Handwash sink(s) installed, accessible, not used for other
purposes
IN
03C Cooking raw animal foods and plant foods; non-continuous
cooking of raw animal foods
N/O 31B Handwashing supplies and handwash sign provided IN
03D Cooling PH/TCS foods; proper cooling methods IN 41 Chemicals/toxic substances IN
03E Reheating PH/TCS foods for hot holding N/O 53A Food manager certification; knowledge/active managerial
control (except employee health)
IN
03F Time as a Public Health Control N/A 53B State approved food handler training; employee duty specific
training/knowledge
IN
03G Reduced oxygen packaging (ROP) and other Special
Processes
N/A
GOOD RETAIL PRACTICES
02D Food items properly labeled; original container 35A No presence or breeding of insects/rodents/pests; no live
animals
04 Facilities to maintain PH/TCS foods at the proper temperature 35B Outer openings protected from insects/pests, rodent proof
05 Food and food equipment thermometers provided and
accurate
36 Floors, walls, ceilings and attached equipment properly
constructed and clean; rooms and equipment properly vented
06 PH/TCS foods properly thawed 38 Lighting provided as required; fixtures shielded or bulbs
protected
OUT
10 In use food dispensing utensils properly stored 40 Employee personal belongings
13 Clean clothes; hair restraints; jewelry; painted/artificial
fingernails
42 Cleaning and maintenance equipment
14 Food-contact and nonfood contact surfaces designed,
constructed, maintained, installed, located
43 Complete separation from living/sleeping area/private
premise; kitchen restricted - no unauthorized personnel
16 Dishwashing facilities; chemical test kit(s); gauges
1. Wash 2. Rinse 3. Sanitize
45 Fire extinguishing equipment (FOR REPORTING
PURPOSES ONLY)
May 29, 2024 at 8:39:26 AM EDT
Location: GA FOODS
License #: NOST4604128
Inspector: Joseph Freed
Food Service Inspection Report
DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Software Version 7.88 Page: 1 of 3
Page 1327 of 3681
21 Wiping cloths; clean and soiled linens; laundry facilities 46 Exits not blocked or locked (FOR REPORTING PURPOSES
ONLY)
23 Non-food contact surfaces clean 47 Electrical wiring/outlets in good repair (FOR REPORTING
PURPOSES ONLY)
24 Storage/handling of clean equipment, utensils; air drying 48 Gas appliances; boiler certificate current/posted (FOR
REPORTING PURPOSES ONLY)
25 Single-service and single-use items 49 Flammable/combustible materials (FOR REPORTING
PURPOSES ONLY)
27 Water source safe, hot (100F) and cold under pressure 50 Current license, properly displayed
28 Sewage and waste water disposed properly 51 Other conditions sanitary and safe operation
29 Plumbing installed and maintained; mop sink; water filters;
backflow prevention
52 Misrepresentation; misbranding
32 Bathrooms 54 Florida Clean Air Act Compliance
33 Garbage and refuse; premises maintained OUT 55 Automatic Gratuity Notice
Items marked IN are in compliance. Items marked OUT are violations. Specific details of the violations are listed on subsequent pages. Items marked N/A are Not
Applicable. Items marked as N/O are Not Observed and were not being conducted at the time of inspection.
FOOD TEMPERATURES
Bar Area
Buffet Line
Cook Line
Front Counter
Front Line
Kitchen
Prep Area
Reach In Cooler N/A
Reach In Freezer N/A
Steam Table/Bain Marie N/A
Storage Area
Wait Station
Walk In Cooler Beef stroganoff at 1 hour (73F - Cooling); Cooked pasta at 1 hour (63F - Cold Holding); Pasta salad
(41F - Cold Holding); Shredded cheese (42F - Cold Holding); Cooked ground (41F - Cold Holding)
Walk In Freezer All hard frozen
OTHER ITEMS
Certified Food Manager and Date Certified:Barry White, 12/17/2022 Jamie McCartney, 09/09/2020
Manager Certified By: National Restaurant Association Educational Foundation - ServSafe
Employees Trained By: Other Approved Corporate Training
Sewage: Septic Tank
Water Source: Municipal
Boiler: No Boiler On Site
Boiler Jurisdiction and Expiration:N/A
Sanitizer Details:Triple Sink (Quaternary 300ppm); Sanitizer Bucket (Quaternary 200ppm)
Inspector Comments:Our Mission. Protect the health and safety of the public by providing the industry with quality inspections and fair regulation.
Establishment is open, operating and serving the public.
May 29, 2024 at 8:39:26 AM EDT
Location: GA FOODS
License #: NOST4604128
Inspector: Joseph Freed
Food Service Inspection Report
DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Software Version 7.88 Page: 2 of 3
Page 1328 of 3681
A link to the Florida Department of Agriculture’s Food Recovery Resource Guide is located at:
http://www.myfloridalicense.com/DBPR/hotels-restaurants/forms-publications
This report has been provided electronically as requested by the person in charge at the time of inspection.
VIOLATIONS
33-15-4 Observed: Garbage can located outside has no lid or lid open/broken. Dumpster lid damaged. Operator has call to company to replace.
**Corrective Action Taken**
Priority: Basic
38-07-4 Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light
shield missing for fluorescent lights in three compartment sink area. Operator stated work order in to replace. **Corrective Action Taken**
Priority: Basic
Signature of Recipient
Jamie McCartney
Operator
239.302.0097
May 29, 2024 08:38
Inspector Signature
Joseph Freed
Senior Inspector
2295 Victoria Avenue, Ste 263D
Fort Myers, FL 33901
Joseph.Freed@myfloridalicense.com
850.487.1395
May 29, 2024 08:39
May 29, 2024 at 8:39:26AM EDT
Location: GA FOODS
License #: NOST4604128
Inspector: Joseph Freed
Food Service Inspection Report
DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Software Version 7.88 Page: 3 of 3
Page 1329 of 3681
HIGHLY SUSCEPTIBLE POPULATION (HSP) CHECKLIST
Date: May 29, 2024 08:41 License Number: 4604128 Rank: NOST
File Number: 333113 Business Name: GA FOODS
Owner Name: G.A. FOOD SERVICES OF PINELLAS COUNTY,
LLC
Location Address: 5501 DIVISION DR
Number of Units: 0 FORT MYERS FL 33905
Telephone Number: 800.852.2211 License Type: Permanent Food Service
Inspector Area: D-715
Important Note: "Highly susceptible population" means persons who are more likely than other people in the general population to experience
foodborne disease because they are immunocompromised; preschool age children or older adults; and obtain food at a facility that provides
services (e.g., custodial care, health care, or assisted living).
Raw/Undercooked Animal Food
1. Does not serve raw or partially cooked animal foods [3-801.11(C)(1)&(2), FC]N/A
Juice (includes children who are age 9 or less)
2. Does not serve or offer prepackaged untreated juice that bears a warning label. [3-801.11(A)(2), FC]N/A
3. Does not prepare unpackaged juice on premises or does so under a HACCP plan. [3-801.11(A)(3), FC]N/A
Eggs
4. Substitutes pasteurized eggs/egg products for raw eggs in foods such as hollandaise and Béarnaise sauce, Caesar salad dressing,
mayonnaise, meringue, eggnog, ice cream and beverages. [3-801.11(B)(1), FC]
N/A
5. Substitutes pasteurized eggs/egg products in recipes requiring more than one egg and the eggs are combined [3-801.11(B)(2), FC] unless
raw eggs are combined immediately before cooking and prepared for only one person and served immediately, product containing eggs is
baked, or prepared under a HACCP plan [3-801.11(F), FC]
N/A
Sprouts
6. Does not serve or offer raw seed sprouts. [3-801.11(C)(3), FC]N/A
Bare Hand Contact
7. No bare hand contact with ready-to-eat food (utilizes utensils or dispensing equipment) [3-801.11(D), FC]IN
Time as Public Health Control
8. Does not use time as a public health control for raw eggs [3-801.11(E), FC]N/A
Re-Serving Food
9. Food served to patients or clients who are under contact precautions in medical isolation or quarantine, or protective environment isolation
not re-served to others. [3-801.11(H)(1), FC]
IN
10. Packaged food not re-served from any patients, clients, or other consumers to persons in protective environment isolation [3-801.11(H)(2),
FC]
IN
Employee Health
11. Food employees restricted if diagnosed with an infection of nontyphoidal Salmonella and asymptomatic. [2-201.12(G), FC]IN
12. Food employees restricted if exposed to Norovirus (within the past 48h), Shiga-toxin producing E-coli or Shigella (within the past 3 days),
Salmonella Typhi (within the past 14 days), or Hepatitis A (within the last 30 days). [2-201.12(J), FC]
IN
13. Food employees restricted if infected with a skin lesion containing pus that is open or draining and not properly protected with an
impermeable cover or finger cot covered with a single-use glove. [2-201.12(I), FC]
IN
14. Food employees excluded if diagnosed with Norovirus, Shiga-toxin producing E-coli, Salmonella Typhi, Hepatitis A or Shigella. [2-201.12(B)
(C)(D)(E)(F), FC]
IN
15. Food employees excluded if ill with symptoms of sore throat with fever; or vomiting, diarrhea or jaundice unless the vomiting, diarrhea or
jaundice is from a noninfectious condition. [2-201.12(A)(G), FC]
IN
*All items marked "Out" must be corrected on site or the division may begin a compliance action.
Comments:
May 29, 2024 at 8:41:52 AM EDT
Location: GA FOODS
License #: NOST4604128
Inspector: Joseph Freed
Highly Susceptible Population (HSP) Checklist
DBPR Form HR 5026-043
Software Version 7.88 Page: 1 of 2
Page 1330 of 3681
Signature of Recipient
Jamie McCartney
Operator
239.302.0097
May 29, 2024 08:28
Inspector Signature
Joseph Freed
Senior Inspector
2295 Victoria Avenue, Ste 263D
Fort Myers, FL 33901
Joseph.Freed@myfloridalicense.com
850.487.1395
May 29, 2024 08:28
May 29, 2024 at 8:41:52AM EDT
Location: GA FOODS
License #: NOST4604128
Inspector: Joseph Freed
Highly Susceptible Population (HSP) Checklist
DBPR Form HR 5026-043
Software Version 7.88 Page: 2 of 2
Page 1331 of 3681
12200 32nd Court North y St. Petersburg, Florida 33716 y (800) 852-2211 y www.GAFoods.com
September 21, 2023
RE: Notification of Inspection – St Petersburg Facility
Dear Valued Partner
Yesterday, our St Petersburg facility was inspected by the Department of Business & Professional
Regulation (DBPR), Division of Hotels & Restaurants. The DBPR noted three (3) high priority
observations that were attributed to a cooler that was undergoing repairs. The cooler had been
taken out of service, but was not completely emptied before being taken down and locked. All
items observed were immediately discarded.
This morning, when DBPR conducted their call-back visit, they observed GA Foods to be in full
compliance. (Please see the attached DBPR Inspection Report)
As you may already know, the LoBianco Family has recently re-acquired GA Foods with the
intention of guiding the Company back to the standard of quality and service that it previously
enjoyed. We sincerely appreciate your partnership as we continue to work to restore your trust in
GA Foods. Providing high quality, nutritious, and well-balanced meals to seniors continues to be
our number 1 commitment that we make to our customers and the clients we serve.
Sincerely,
Thomas (Tommy) Lewis
CEO
attachment
Page 1332 of 3681
12200 32nd Court North y St. Petersburg, Florida 33716 y (800) 852-2211 y www.GAFoods.com
May 31, 2024
RE: Notification of Inspection – St Petersburg Facility
Dear Valued Partner
Today, our St Petersburg Facility was inspected by the Department of Business & Professional
Regulation (DBPR), Division of Hotels & Restaurants. We are pleased to report our St Petersburg
facility has met the inspection standards and is in 100% compliance with DBPR having zero
observations of any type. This spectacular inspection report is a tribute to the GA Foods St
Petersburg Team’s hard work over the past nine (9) months and their continuous commitment to
food safety. (Please see the attached DBPR Inspection Report)
Providing high quality, nutritious, and well-balanced meals to seniors is a commitment that we
continuously make to our customers and the clients we serve. We sincerely appreciate your
partnership and look forward to our continued relationship.
Sincerely,
Thomas (Tommy) Lewis
CEO
attachment
Page 1333 of 3681
Food Service Inspection Report
This inspection report must be made public upon request per Florida law.
Met Inspection Standards during this visit
ANY VIOLATIONS noted herein must be corrected by the
NEXT UNANNOUNCED inspection unless otherwise stated.
Inspection Date: May 31, 2024 09:03 - May 31, 2024 11:37 License Expiration: February 1, 2025
License Number: 6208770 Rank: CATR Inspection Reason: Routine - Food
Owner Name: G.A. FOOD SERVICES OF PINELLAS COUNTY, LLC Business Name: GA FOODS
Location Address: 12200 32 CT N License Type: Catering
ST. PETERSBURG FL 33716 Telephone Number: 727-573-2211
Number of Units: 0 Reinspection on or After:
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
01A Food obtained from approved source IN 07 Unwrapped or PH/TCS food not re-served IN
01B Food safe and unadulterated; sound condition IN 08A Separating raw animal foods from: each other, RTE foods and
unwashed produce
IN
01C Shellstock tags; commingling N/A 08B Food protection during preparation, storage and display IN
01D Parasite destruction for raw/undercooked fish N/A 09 Bare hand contact with RTE food; Alternative Operating
Procedure (AOP)
IN
02A Consumer advisory on raw/undercooked oysters N/A 11 Employee health knowledge; ill/symptomatic employee
present
IN
02B Consumer advisory on raw/undercooked animal foods N/A 12A Hands clean and washed properly; use of hand antiseptic if
use of AOP
IN
02C Date marking ready-to-eat (RTE) potentially hazardous / time/
temperature control for safety foods
IN 12B Employee eating, drinking, tasting food, smoking IN
03A Receiving and holding PH/TCS foods cold IN 22 Food-contact surfaces clean and sanitized IN
03B Receiving and holding PH/TCS foods hot N/O 31A Handwash sink(s) installed, accessible, not used for other
purposes
IN
03C Cooking raw animal foods and plant foods; non-continuous
cooking of raw animal foods
N/O 31B Handwashing supplies and handwash sign provided IN
03D Cooling PH/TCS foods; proper cooling methods N/O 41 Chemicals/toxic substances IN
03E Reheating PH/TCS foods for hot holding N/O 53A Food manager certification; knowledge/active managerial
control (except employee health)
IN
03F Time as a Public Health Control N/A 53B State approved food handler training; employee duty specific
training/knowledge
IN
03G Reduced oxygen packaging (ROP) and other Special
Processes
N/A
GOOD RETAIL PRACTICES
02D Food items properly labeled; original container 35A No presence or breeding of insects/rodents/pests; no live
animals
04 Facilities to maintain PH/TCS foods at the proper temperature 35B Outer openings protected from insects/pests, rodent proof
05 Food and food equipment thermometers provided and
accurate
36 Floors, walls, ceilings and attached equipment properly
constructed and clean; rooms and equipment properly vented
06 PH/TCS foods properly thawed 38 Lighting provided as required; fixtures shielded or bulbs
protected
10 In use food dispensing utensils properly stored 40 Employee personal belongings
13 Clean clothes; hair restraints; jewelry; painted/artificial
fingernails
42 Cleaning and maintenance equipment
14 Food-contact and nonfood contact surfaces designed,
constructed, maintained, installed, located
43 Complete separation from living/sleeping area/private
premise; kitchen restricted - no unauthorized personnel
16 Dishwashing facilities; chemical test kit(s); gauges
1. Wash 2. Rinse 3. Sanitize
45 Fire extinguishing equipment (FOR REPORTING
PURPOSES ONLY)
May 31, 2024 at 11:37:59 AM EDT
Location: GA FOODS
License #: CATR6208770
Inspector: Elizabeth Robles
Food Service Inspection Report
DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Software Version 7.88 Page: 1 of 3
Page 1334 of 3681
21 Wiping cloths; clean and soiled linens; laundry facilities 46 Exits not blocked or locked (FOR REPORTING PURPOSES
ONLY)
23 Non-food contact surfaces clean 47 Electrical wiring/outlets in good repair (FOR REPORTING
PURPOSES ONLY)
24 Storage/handling of clean equipment, utensils; air drying 48 Gas appliances; boiler certificate current/posted (FOR
REPORTING PURPOSES ONLY)
25 Single-service and single-use items 49 Flammable/combustible materials (FOR REPORTING
PURPOSES ONLY)
27 Water source safe, hot (100F) and cold under pressure 50 Current license, properly displayed IN
28 Sewage and waste water disposed properly 51 Other conditions sanitary and safe operation
29 Plumbing installed and maintained; mop sink; water filters;
backflow prevention
52 Misrepresentation; misbranding
32 Bathrooms 54 Florida Clean Air Act Compliance
33 Garbage and refuse; premises maintained 55 Automatic Gratuity Notice
Items marked IN are in compliance. Items marked OUT are violations. Specific details of the violations are listed on subsequent pages. Items marked N/A are Not
Applicable. Items marked as N/O are Not Observed and were not being conducted at the time of inspection.
FOOD TEMPERATURES
Bar Area
Buffet Line
Cook Line
Front Counter
Front Line
Kitchen
Prep Area
Reach In Cooler
Reach In Freezer
Steam Table/Bain Marie
Storage Area
Wait Station
Walk In Cooler shredded mix cheese (43F); raw chicken (43F - Cold Holding); spaghetti (41F - Cold Holding); sliced
American cheese (41F - Cold Holding); mash potatoes cooling @ 10:31am (78F - Cooling); gravy @
10:34am (76F - Cooling)
Walk In Freezer All items frozen
OTHER ITEMS
Certified Food Manager and Date Certified:Robert Goucher Jr 8/17/2020
Manager Certified By: National Restaurant Association Educational Foundation - ServSafe
Employees Trained By: Other Approved Corporate Training
Sewage: Municipal/Utility
Water Source: Municipal
Boiler: No Boiler On Site
Boiler Jurisdiction and Expiration:
Sanitizer Details:Sanitizer Bucket (Quaternary 400ppm); Triple Sink (Quaternary 300ppm)
May 31, 2024 at 11:37:59 AM EDT
Location: GA FOODS
License #: CATR6208770
Inspector: Elizabeth Robles
Food Service Inspection Report
DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Software Version 7.88 Page: 2 of 3
Page 1335 of 3681
Inspector Comments:Joint inspection with Supervisor Christine Craig & Christopher Aquino Environmental Specialist III.
Employee food training observed through G.A. Foodservice, Inc.
No employees producing food at the time of inspection.
No violations noted at the time of inspection
A link to the Florida Department of Agriculture’s Food Recovery Resource Guide is located at:
http://www.myfloridalicense.com/DBPR/hotels-restaurants/forms-publications
This report has been provided electronically as requested by the person in charge at the time of inspection.
Signature of Recipient
Orlando Vasquez
Quality Manager
727-573-2211
May 31, 2024 11:37
Inspector Signature
Elizabeth Robles
Sanitation & Safety Specialist
Elizabeth.Robles@dbpr.state.fl.us
813-748-9715
May 31, 2024 11:37
May 31, 2024 at 11:37:59AM EDT
Location: GA FOODS
License #: CATR6208770
Inspector: Elizabeth Robles
Food Service Inspection Report
DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Software Version 7.88 Page: 3 of 3
Page 1336 of 3681
12200 32nd Court North y St. Petersburg, Florida 33716 y (800) 852-2211 y www.GAFoods.com
January 8, 2024
RE: Notification of Inspection – St Petersburg Facility
Dear Valued Partner
Today, our St Petersburg Facility was inspected by the Department of Business & Professional
Regulation (DBPR), Division of Hotels & Restaurants. We are so very pleased to report that the
St Petersburg’s Team’s hard work and focus on process improvement and quality has resulted in
a very favorable report with ZERO high priority observations. There was one (1) basic observation
that was corrected immediately during the inspection. This is a tribute to our Team’s efforts and
continued commitment to food safety. (Please see the attached DBPR Inspection Report)
Providing high quality, nutritious, and well-balanced meals to seniors is a commitment that we
continue make to you, our customers, and the vulnerable clients we serve. We sincerely appreciate
your partnership and look forward to our continued relationship.
Sincerely,
Thomas (Tommy) Lewis
CEO
attachment
Page 1337 of 3681
Food Service Inspection Report
This inspection report must be made public upon request per Florida law.
Met Inspection Standards during this visit
ANY VIOLATIONS noted herein must be corrected by the
NEXT UNANNOUNCED inspection unless otherwise stated.
Inspection Date: Jan 08, 2024 07:41 - Jan 08, 2024 09:19 License Expiration: February 1, 2025
License Number: 6208770 Rank: CATR Inspection Reason: Routine - Food
Owner Name: G.A. FOOD SERVICES OF PINELLAS COUNTY, LLC Business Name: GA FOODS
Location Address: 12200 32 CT N License Type: Catering
ST. PETERSBURG FL 33716 Telephone Number: 727-573-2211
Number of Units: 0 Reinspection on or After:
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
01A Food obtained from approved source IN 07 Unwrapped or PH/TCS food not re-served IN
01B Food safe and unadulterated; sound condition IN 08A Separating raw animal foods from: each other, RTE foods and
unwashed produce
IN
01C Shellstock tags; commingling N/A 08B Food protection during preparation, storage and display IN
01D Parasite destruction for raw/undercooked fish N/A 09 Bare hand contact with RTE food; Alternative Operating
Procedure (AOP)
IN
02A Consumer advisory on raw/undercooked oysters N/A 11 Employee health knowledge; ill/symptomatic employee
present
IN
02B Consumer advisory on raw/undercooked animal foods N/A 12A Hands clean and washed properly; use of hand antiseptic if
use of AOP
IN
02C Date marking ready-to-eat (RTE) potentially hazardous / time/
temperature control for safety foods
IN 12B Employee eating, drinking, tasting food, smoking IN
03A Receiving and holding PH/TCS foods cold IN 22 Food-contact surfaces clean and sanitized OUT
03B Receiving and holding PH/TCS foods hot IN 31A Handwash sink(s) installed, accessible, not used for other
purposes
IN
03C Cooking raw animal foods and plant foods; non-continuous
cooking of raw animal foods
N/O 31B Handwashing supplies and handwash sign provided IN
03D Cooling PH/TCS foods; proper cooling methods N/O 41 Chemicals/toxic substances IN
03E Reheating PH/TCS foods for hot holding N/O 53A Food manager certification; knowledge/active managerial
control (except employee health)
IN
03F Time as a Public Health Control N/A 53B State approved food handler training; employee duty specific
training/knowledge
IN
03G Reduced oxygen packaging (ROP) and other Special
Processes
N/A
GOOD RETAIL PRACTICES
02D Food items properly labeled; original container 35A No presence or breeding of insects/rodents/pests; no live
animals
04 Facilities to maintain PH/TCS foods at the proper temperature 35B Outer openings protected from insects/pests, rodent proof
05 Food and food equipment thermometers provided and
accurate
36 Floors, walls, ceilings and attached equipment properly
constructed and clean; rooms and equipment properly vented
06 PH/TCS foods properly thawed 38 Lighting provided as required; fixtures shielded or bulbs
protected
10 In use food dispensing utensils properly stored 40 Employee personal belongings
13 Clean clothes; hair restraints; jewelry; painted/artificial
fingernails
42 Cleaning and maintenance equipment
14 Food-contact and nonfood contact surfaces designed,
constructed, maintained, installed, located
43 Complete separation from living/sleeping area/private
premise; kitchen restricted - no unauthorized personnel
16 Dishwashing facilities; chemical test kit(s); gauges
1. Wash 2. Rinse 3. Sanitize
45 Fire extinguishing equipment (FOR REPORTING
PURPOSES ONLY)
January 8, 2024 at 9:19:28 AM EST
Location: GA FOODS
License #: CATR6208770
Inspector: Elizabeth Robles
Food Service Inspection Report
DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Software Version 7.80 Page: 1 of 3
Page 1338 of 3681
21 Wiping cloths; clean and soiled linens; laundry facilities 46 Exits not blocked or locked (FOR REPORTING PURPOSES
ONLY)
23 Non-food contact surfaces clean 47 Electrical wiring/outlets in good repair (FOR REPORTING
PURPOSES ONLY)
24 Storage/handling of clean equipment, utensils; air drying 48 Gas appliances; boiler certificate current/posted (FOR
REPORTING PURPOSES ONLY)
25 Single-service and single-use items 49 Flammable/combustible materials (FOR REPORTING
PURPOSES ONLY)
27 Water source safe, hot (100F) and cold under pressure 50 Current license, properly displayed IN
28 Sewage and waste water disposed properly 51 Other conditions sanitary and safe operation
29 Plumbing installed and maintained; mop sink; water filters;
backflow prevention
52 Misrepresentation; misbranding
32 Bathrooms 54 Florida Clean Air Act Compliance
33 Garbage and refuse; premises maintained 55 Automatic Gratuity Notice
Items marked IN are in compliance. Items marked OUT are violations. Specific details of the violations are listed on subsequent pages. Items marked N/A are Not
Applicable. Items marked as N/O are Not Observed and were not being conducted at the time of inspection.
FOOD TEMPERATURES
Bar Area
Buffet Line
Cook Line
Front Counter
Front Line
Kitchen cooked chicken (184F - Hot Holding); chicken and gravy (139F - Hot Holding)
Prep Area
Reach In Cooler
Reach In Freezer
Steam Table/Bain Marie turkey (167F - Hot Holding); mac n cheese (151F - Hot Holding); chicken and gravy (184F - Hot
Holding); mixed veggies (180F - Hot Holding); cooked chicken (150 F - Hot Holding); cooked chicken
(174F - Hot Holding)
Storage Area
Wait Station
Walk In Cooler chocolate milk (36F - Cold Holding); shredded cheese (36F - Cold Holding); string cheese (42F -
Cold Holding); chocolate milk (34F - Cold Holding); shredded cheese (30F - Cold Holding)
Walk In Freezer All items frozen
OTHER ITEMS
Certified Food Manager and Date Certified:Robert Goucher 8/17/2020
Manager Certified By: National Restaurant Association Educational Foundation - ServSafe
Employees Trained By: Other Approved Corporate Training
Sewage: Municipal/Utility
Water Source: Municipal
Boiler: No Boiler On Site
Boiler Jurisdiction and Expiration:
Sanitizer Details:Sanitizer Bucket (Quaternary 400ppm); Triple Sink (Quaternary 400ppm)
January 8, 2024 at 9:19:28 AM EST
Location: GA FOODS
License #: CATR6208770
Inspector: Elizabeth Robles
Food Service Inspection Report
DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Software Version 7.80 Page: 2 of 3
Page 1339 of 3681
Inspector Comments:Joint inspection with Supervisor Christine Craig & Nick Corrado
Inspector emailed Form #5030104
Employee training observed by G.A. Foodservice, Inc.
A link to the Florida Department of Agriculture’s Food Recovery Resource Guide is located at:
http://www.myfloridalicense.com/DBPR/hotels-restaurants/forms-publications
This report has been provided electronically as requested by the person in charge at the time of inspection.
VIOLATIONS
22-08-4 Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris.
First bottom oven to left interior soiled with food debris.
Team working on cleaning ovens. **Corrected On-Site**
Priority: Basic
Signature of Recipient
Robert Goucher
Executive Chef
727-573-2211
Jan 08, 2024 09:19
Inspector Signature
Elizabeth Robles
Sanitation & Safety Specialist
1313 Tampa St. Suite 901
Tampa, FL 33602
Elizabeth.Robles@dbpr.state.fl.us
813-233-4590
Jan 08, 2024 09:18
January 8, 2024 at 9:19:28 AM EST
Location: GA FOODS
License #: CATR6208770
Inspector: Elizabeth Robles
Food Service Inspection Report
DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Software Version 7.80 Page: 3 of 3
Page 1340 of 3681
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Page 1514 of 3681
x^ŽůĞƌĞƐƉŽŶƐŝďŝůŝƚLJƚŽƵƉŬĞĞƉƌĞĐŝƉĞƐĂŵŽŶŐƚǁŽƐŽĨƚǁĂƌĞƉƌŽŐƌĂŵƐĨŽƌƚŚĞĞŶƚŝƌĞ
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dŚŝƐũŽďŽƉĞƌĂƚĞƐŝŶĂƉƌŽĨĞƐƐŝŽŶĂůŽĨĨŝĐĞĞŶǀŝƌŽŶŵĞŶƚ͘dŚŝƐƌŽůĞƌŽƵƚŝŶĞůLJƵƐĞƐƐƚĂŶĚĂƌĚ
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dŚĞƉŚLJƐŝĐĂůĚĞŵĂŶĚƐĚĞƐĐƌŝďĞĚŚĞƌĞĂƌĞƌĞƉƌĞƐĞŶƚĂƚŝǀĞŽĨƚŚŽƐĞƚŚĂƚŵƵƐƚďĞŵĞƚďLJĂŶ
ĞŵƉůŽLJĞĞƚŽƐƵĐĐĞƐƐĨƵůůLJƉĞƌĨŽƌŵƚŚĞĞƐƐĞŶƚŝĂůĨƵŶĐƚŝŽŶƐŽĨƚŚŝƐũŽď͘dŚŝƐŝƐůĂƌŐĞůLJĂĚĞƐŬͲ
ďŽƵŶĚƌŽůĞǁŝƚŚƚLJƉŝĐĂůŽĨĨŝĐĞŶŽŝƐĞ͖ŚŽǁĞǀĞƌ͕ĨƌĞƋƵĞŶƚŵŽǀĞŵĞŶƚƚŚƌŽƵŐŚŽƵƚƚŚĞŽĨĨŝĐĞ
ŝƐƌĞƋƵŝƌĞĚ͘&ƌĞƋƵĞŶƚƐŝƚƚŝŶŐ͕ƐƚĂŶĚŝŶŐ͕ĂŶĚǁĂůŬŝŶŐĂƌĞĚĂŝůLJĂĐƚŝǀŝƚŝĞƐ͘^ŽŵĞďĞŶĚŝŶŐĂŶĚ
ĨŝůŝŶŐŵĂLJďĞƌĞƋƵŝƌĞĚ;фϭϬйŽĨƚŚĞƚŝŵĞͿ͘dŚŝƐǁŽƵůĚƌĞƋƵŝƌĞƚŚĞĂďŝůŝƚLJƚŽůŝĨƚĨŝůĞƐ;фϭϬ
ůďƐ͘Ϳ͕ŽƉĞŶĨŝůŝŶŐĐĂďŝŶĞƚƐĂŶĚďĞŶĚŽƌƐƚĂŶĚĂƐŶĞĐĞƐƐĂƌLJ͘KǀĞƌϮͬϯŽĨdŝŵĞ͗^ĞĞ͖^ŝƚ͖hƐĞ
ŚĂŶĚƐƚŽĨŝŶŐĞƌͬŚĂŶĚůĞͬĨĞĞů͖dĂůŬŽƌ,ĞĂƌ͘
WŽƐŝƚŝŽŶdLJƉĞ͗
dŚŝƐŝƐĂŶŽŶƐŝƚĞ͕ĨƵůůͲƚŝŵĞ͕ĞdžĞŵƉƚƉŽƐŝƚŝŽŶ͘
ŝǀĞƌƐŝƚLJĂŶĚ/ŶĐůƵƐŝŽŶ͗
tĞďĞůŝĞǀĞŝŶĚŝǀĞƌƐŝƚLJŽĨƚŚŽƵŐŚƚĂŶĚďƌŝŶŐŝŶŐƚŽŐĞƚŚĞƌŽƚŚĞƌƚƌĂŝƚƐĂŶĚĐŚĂƌĂĐƚĞƌŝƐƚŝĐƐ
ƚŚĂƚŵĂŬĞĂŶŝŶĚŝǀŝĚƵĂůďƌŝŶŐĂƵŶŝƋƵĞĞdžƉĞƌŝĞŶĐĞƚŽ'&ŽŽĚƐ͘tĞƐƚƌŝǀĞƚŽĨŽƐƚĞƌĂŶ
ŝŶĐůƵƐŝǀĞĞŶǀŝƌŽŶŵĞŶƚǁŚĞƌĞďĞŚĂǀŝŽƌƐĂŶĚƐŽĐŝĂůŶŽƌŵƐĞŶƐƵƌĞƉĞŽƉůĞĂƌĞǁĞůĐŽŵĞ͘
ƋƵĂůKƉƉŽƌƚƵŶŝƚLJ^ƚĂƚĞŵĞŶƚ͗
tĞ ŽĨĨĞƌ ĞƋƵĂů ĞŵƉůŽLJŵĞŶƚ ŽƉƉŽƌƚƵŶŝƚŝĞƐ ƚŽ Ăůů ĞŵƉůŽLJĞĞƐ ĂŶĚ ĂƉƉůŝĐĂŶƚƐ ĨŽƌ
ĞŵƉůŽLJŵĞŶƚĂŶĚƉƌŽŚŝďŝƚƐĚŝƐĐƌŝŵŝŶĂƚŝŽŶĂŶĚŚĂƌĂƐƐŵĞŶƚŽĨĂŶLJƚLJƉĞǁŝƚŚŽƵƚƌĞŐĂƌĚƚŽ
ƌĂĐĞ͕ĐŽůŽƌ͕ƌĞůŝŐŝŽŶ͕ĂŐĞ͕ƐĞdž͕ŶĂƚŝŽŶĂůŽƌŝŐŝŶ͕ĚŝƐĂďŝůŝƚLJƐƚĂƚƵƐ͕ŐĞŶĞƚŝĐƐ͕ƉƌŽƚĞĐƚĞĚǀĞƚĞƌĂŶ
ƐƚĂƚƵƐ͕ ƐĞdžƵĂů ŽƌŝĞŶƚĂƚŝŽŶ͕ ŐĞŶĚĞƌ ŝĚĞŶƚŝƚLJ Žƌ ĞdžƉƌĞƐƐŝŽŶ͕ Žƌ ĂŶLJ ŽƚŚĞƌ ĐŚĂƌĂĐƚĞƌŝƐƚŝĐ
ƉƌŽƚĞĐƚĞĚďLJĨĞĚĞƌĂů͕ƐƚĂƚĞŽƌůŽĐĂůůĂǁƐ͘
ƌƵŐͲ&ƌĞĞtŽƌŬƉůĂĐĞͬ ƋƵĂůKƉƉŽƌƚƵŶŝƚLJͬĨĨŝƌŵĂƚŝǀĞĐƚŝŽŶ ŵƉůŽLJĞƌ
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QG&RXUW1RUWKy6W3HWHUVEXUJ)ORULGDy yZZZ*$)RRGVFRP
ŝƌĞĐƚŽƌŽĨKƉĞƌĂƚŝŽŶƐĂŶĚŝƐƚƌŝďƵƚŝŽŶ
dŚĞ ŝƌĞĐƚŽƌ ŽĨ KƉĞƌĂƚŝŽŶƐ ĂŶĚ ŝƐƚƌŝďƵƚŝŽŶ ǁŝůů ŵĂŶĂŐĞ ĂŶĚ ŽǀĞƌƐĞĞ Ăůů ĨĂĐĞƚƐ ŽĨ
ƉƌŽĚƵĐƚŝŽŶĂŶĚĚŝƐƚƌŝďƵƚŝŽŶŽƉĞƌĂƚŝŽŶƐŝŶ&ůŽƌŝĚĂ͕'ĞŽƌŐŝĂ͕KŚŝŽ͕DŝƐƐŽƵƌŝ͕ĂŶĚĂůůĞdžƚĞƌŶĂů
ĐŽůĚƐƚŽƌĂŐĞĨĂĐŝůŝƚŝĞƐ͘dŚŝƐŝŶĐůƵĚĞƐƌĞŵŽƚĞĨŽŽĚĚŝƐƚƌŝďƵƚŝŽŶ͕ǁŝƚŚĨƵůůWΘ>ƌĞƐƉŽŶƐŝďŝůŝƚLJ
ĨŽƌ ƋƵĂůŝƚLJ͕ ĐŽƐƚ͕ ƐĞƌǀŝĐĞ͕ ĂŶĚ ƉĞƌƐŽŶŶĞů͕ ĞŶƐƵƌŝŶŐ ŽƵƚƐƚĂŶĚŝŶŐ ƐĞƌǀŝĐĞ ůĞǀĞůƐ ĨŽƌ ŽƵƌ
ĐƵƐƚŽŵĞƌƐ͘dŚĞƌŽůĞƌĞƋƵŝƌĞƐĞŶƐƵƌŝŶŐƚŝŵĞůLJĨŽŽĚƉƌŽĚƵĐƚŝŽŶĂŶĚĚŝƐƚƌŝďƵƚŝŽŶŝŶƚŚĞŵŽƐƚ
ĐŽƐƚͲĞĨĨĞĐƚŝǀĞĂŶĚĞĨĨŝĐŝĞŶƚŵĂŶŶĞƌǁŚŝůĞĂĚŚĞƌŝŶŐƚŽĂůůĨŽŽĚƐĂĨĞƚLJ͕ƋƵĂůŝƚLJ͕ĂŶĚƋƵĂŶƚŝƚLJ
ƐƚĂŶĚĂƌĚƐ͘ dŚĞ ŝƌĞĐƚŽƌ ǁŝůů ĂůƐŽ ŵĂŝŶƚĂŝŶ ĐŽƐƚƐ ǁŝƚŚŝŶ ĞƐƚĂďůŝƐŚĞĚ ďƵĚŐĞƚĂƌLJ ůŝŵŝƚƐ͕
ĞƐƚĂďůŝƐŚĂŶĚĨŽƐƚĞƌƵƐƚŽŵĞƌZĞůĂƚŝŽŶƐŚŝƉDĂŶĂŐĞŵĞŶƚǁŝƚŚĐŽŶƚƌĂĐƚŝŶŐĂŐĞŶĐŝĞƐĂŶĚ
ĐůŝĞŶƚƐ͕ĂŶĚŽǀĞƌƐĞĞƚŚĞĨƵůůŵĂŝŶƚĞŶĂŶĐĞŽĨĨĂĐŝůŝƚŝĞƐĂŶĚĨůĞĞƚŽƉĞƌĂƚŝŽŶƐ͘ĚĚŝƚŝŽŶĂůůLJ͕
ƚŚŝƐƉŽƐŝƚŝŽŶǁŝůůƐƵƉĞƌǀŝƐĞĚŝƌĞĐƚƌĞƉŽƌƚƐ͕ĨŽĐƵƐŝŶŐŽŶƚƌĂŝŶŝŶŐĂŶĚĚĞǀĞůŽƉŵĞŶƚ͕ǁŚŝůĞ
ĞŶƐƵƌŝŶŐ ĞŵƉůŽLJĞĞ ƐĂĨĞƚLJ͘ dŚĞ ŝƌĞĐƚŽƌ ǁŝůů ŵĂŶĂŐĞ ƉůĂŶŶŝŶŐ͕ ďƵĚŐĞƚ ĂŶĂůLJƐŝƐ͕ ĂŶĚ
ƌĞƉŽƌƚŝŶŐĨŽƌƚŚĞƌĞŐŝŽŶƐ͘
<ĞLJZĞƐƉŽŶƐŝďŝůŝƚŝĞƐ
ͲWƌŽǀŝĚĞůĞĂĚĞƌƐŚŝƉĂŶĚƐƵƉƉŽƌƚĨŽƌǀĂƌŝŽƵƐĚĂŝůLJĨŽŽĚƉƌŽĚƵĐƚŝŽŶŽƉĞƌĂƚŝŽŶƐ͘
Ͳ KǀĞƌƐĞĞ ƉƵƌĐŚĂƐŝŶŐ͕ ŝŶǀĞŶƚŽƌLJ ĐŽŶƚƌŽů͕ ĨŽŽĚ ƐĞƌǀŝĐĞ ŽƌĚĞƌŝŶŐĂŶĚ ƉƌĞƉĂƌĂƚŝŽŶ͕
ƐĂŶŝƚĂƚŝŽŶ͕ƋƵĂůŝƚLJĂƐƐƵƌĂŶĐĞ͕ĨŽŽĚĂŶĚĞŵƉůŽLJĞĞƐĂĨĞƚLJ͕ĂƐǁĞůůĂƐĨĂĐŝůŝƚŝĞƐĂŶĚŐƌŽƵŶĚƐ
ŵĂŝŶƚĞŶĂŶĐĞĂƚĞĂĐŚůŽĐĂƚŝŽŶ͘
ͲKǀĞƌƐĞĞƌĞŵŽƚĞƌĞƚŚĞƌŵͬĚŝƐƚƌŝďƵƚŝŽŶĂŶĚĐŽůĚƐƚŽƌĂŐĞŽƉĞƌĂƚŝŽŶƐ͘
ͲWĂƌƚŶĞƌǁŝƚŚ,ZƚŽƌĞĐƌƵŝƚ͕ŵĞŶƚŽƌ͕ƚƌĂŝŶ͕ĂŶĚĚĞǀĞůŽƉĚŝƌĞĐƚƌĞƉŽƌƚƐ͘
ͲDŽŶŝƚŽƌĂŶĚŵĂŶĂŐĞĞŵƉůŽLJĞĞĂƚƚĞŶĚĂŶĐĞ͕ĚŝƐĐŝƉůŝŶĂƌLJŵĂƚƚĞƌƐ͕ƚƌĂŝŶŝŶŐ͕ŵĞŶƚŽƌŝŶŐ͕
ƉĞƌĨŽƌŵĂŶĐĞ͕ĂŶĚǀĂĐĂƚŝŽŶƐĐŚĞĚƵůĞƐ͘
Ͳ^ƵƉĞƌǀŝƐĞƌŽƵƚĞĚĞǀĞůŽƉŵĞŶƚƚŽĞŶŚĂŶĐĞŐƌŽǁƚŚĂŶĚĞĨĨŝĐŝĞŶĐLJ͘
ͲDĂŶĂŐĞƐƉĞĐŝĂůƉƌŽĚƵĐƚŝŽŶƌƵŶƐĂƐŶĞĞĚĞĚ;Ğ͘Ő͕͘& DͿ͘
Ͳ ŶƐƵƌĞĐŽŵƉůŝĂŶĐĞǁŝƚŚĨŽŽĚƐĂĨĞƚLJ͕ƐĂŶŝƚĂƚŝŽŶŐƵŝĚĞůŝŶĞƐ͕ĂŶĚƌĞŐƵůĂƚŽƌLJƌĞƋƵŝƌĞŵĞŶƚƐ͕
ŝŶĐůƵĚŝŶŐƚĞŵƉĞƌĂƚƵƌĞĐŽŶƚƌŽůƐ͘
ͲKǀĞƌƐĞĞĂŶĚĚŝƌĞĐƚ&ůĞĞƚDĂŶĂŐĞŵĞŶƚŽƉĞƌĂƚŝŽŶƐ͘
Ͳ ŶƐƵƌĞĐŽŵƉůŝĂŶĐĞǁŝƚŚKdƌĞŐƵůĂƚŝŽŶƐ͕ƌĞĐŽƌĚͲŬĞĞƉŝŶŐ͕ůĂďŽƌƉƌŽĚƵĐƚŝǀŝƚLJ͕ĂŶĚŽƚŚĞƌ
ƐƚĂŶĚĂƌĚƐ͘
Ͳ dƌĂĐŬ ƌĞƉĂŝƌ ĂŶĚ ŵĂŝŶƚĞŶĂŶĐĞ ;ZΘDͿ ĨŽƌ ǀĞŚŝĐůĞƐ͕ ĞŶƐƵƌŝŶŐ ƚƌƵĐŬƐ ĂƌĞ ƐĞƌǀŝĐĞĚ ĂƐ
ŶĞĐĞƐƐĂƌLJ͘
Ͳ/ŶŝƚŝĂůŝnjĞ͕ŵĂŝŶƚĂŝŶ͕ĂŶĚĂƌĐŚŝǀĞĚƌŝǀĞƌͬƚƌƵĐŬĚĂƚĂƌĞůĞǀĂŶƚƚŽƚŚĞŝƌŽƉĞƌĂƚŝŽŶƐĂĐƌŽƐƐ
ƐLJƐƚĞŵƐƐƵĐŚĂƐ ZW͕t yǁĞďƐŝƚĞ͕'W^/ŶƐŝŐŚƚ͕ĂŶĚEs͘
ͲDĂŝŶƚĂŝŶƵƉĚĂƚĞĚƌĞĐŽƌĚƐĨŽƌĞĂĐŚƉŝĞĐĞŽĨĞƋƵŝƉŵĞŶƚ͘
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ͲƐƐŝƐƚŝŶĚĞƚĞƌŵŝŶŝŶŐƚŚĞƌĞƉĂŝƌǁŽƌƚŚŝŶĞƐƐŽĨǀĞŚŝĐůĞƐďĂƐĞĚŽŶŵĂŝŶƚĞŶĂŶĐĞŚŝƐƚŽƌLJ
ĂŶĚƌĞĐŽŵŵĞŶĚƐĂůĞƐǁŚĞŶĂƉƉƌŽƉƌŝĂƚĞ͘
Ͳ^ƵƉƉŽƌƚƌŽƵƚŝŶŐĂŶĚĚŝƐƚƌŝďƵƚŝŽŶŶĞƚǁŽƌŬĞĨĨŝĐŝĞŶĐŝĞƐ͘
ͲŝƌĞĐƚƵŶŝƚŵĂŶĂŐĞŵĞŶƚŝŶƌĞŶƚŝŶŐƚƌƵĐŬƐĚƵƌŝŶŐƌĞƉĂŝƌƐ͘
Ͳ dƌŽƵďůĞƐŚŽŽƚ ĐƵƐƚŽŵĞƌ ĂŶĚ ƉƌŽŐƌĂŵ ŝƐƐƵĞƐ ƌĞůĂƚĞĚ ƚŽ ŵĞŶƵ ĂŶĚƉĞƌĨŽƌŵĂŶĐĞ͕
ĐŽŽƌĚŝŶĂƚŝŶŐǁŝƚŚZ͘
ͲƚƚĞŶĚĐƵƐƚŽŵĞƌŵĞŶƵŵĞĞƚŝŶŐƐĂŶĚƉƌŽǀŝĚĞĚĂŝůLJĐƵƐƚŽŵĞƌŝŶƚĞƌĂĐƚŝŽŶ͘
Ͳ džŚŝďŝƚƐƚƌŽŶŐƐƚƌĂƚĞŐŝĐƚŚŝŶŬŝŶŐƐŬŝůůƐ͕ǁŝƚŚĂĨŽĐƵƐŽŶŝŵƉůĞŵĞŶƚŝŶŐŵĞĂƐƵƌĂďůĞĂĐƚŝŽŶ
ƉůĂŶƐ͘
Ͳ DĂŝŶƚĂŝŶ Ă ƉƌŽĂĐƚŝǀĞ ĂŶĚ ƉŽƐŝƚŝǀĞ ĚĞŵĞĂŶŽƌ ǁŚŝůĞ ŝŶƚĞƌĂĐƚŝŶŐƉƌŽĨĞƐƐŝŽŶĂůůLJ ǁŝƚŚ
ĚŝǀĞƌƐĞĂƐƐŽĐŝĂƚĞƐ͕ƉĞĞƌƐ͕ŵĂŶĂŐĞƌƐ͕ƐƵƉƉůŝĞƌƐ͕ĐůŝĞŶƚƐ͕ĂŶĚĐƵƐƚŽŵĞƌƐ͘
ͲŚĂŵƉŝŽŶĞdžĐĞůůĞŶĐĞŝŶĐƵƐƚŽŵĞƌƐĞƌǀŝĐĞďŽƚŚŝŶƚĞƌŶĂůůLJĂŶĚĞdžƚĞƌŶĂůůLJ͘
ͲĚĚƌĞƐƐĂƌĞĞŶƚĞƌĂŶĚ&ŝĞůĚŝƐƐƵĞƐ͘
Ͳ ŶƐƵƌĞĨĂŝƌĂŶĚĐŽŶƐŝƐƚĞŶƚĂĚŵŝŶŝƐƚƌĂƚŝŽŶŽĨƉĞƌƐŽŶŶĞůƉŽůŝĐŝĞƐ͘
ͲWĞƌĨŽƌŵŽƚŚĞƌĚƵƚŝĞƐĂƐĂƐƐŝŐŶĞĚďLJŵĂŶĂŐĞŵĞŶƚ͘
KƚŚĞƌ<ĞLJZĞƐƉŽŶƐŝďŝůŝƚŝĞƐĂŶĚ džƉĞĐƚĂƚŝŽŶƐ
'ŽĂů^ĞƚƚŝŶŐ
ͲĞǀĞůŽƉĐůĞĂƌ͕ĂĐŚŝĞǀĂďůĞĨŝŶĂŶĐŝĂůŐŽĂůƐĨŽƌLJŽƵƌƐĞůĨĂŶĚĂůůĚŝƌĞĐƚƌĞƉŽƌƚƐ͕ĂůŝŐŶĞĚǁŝƚŚ
ƚŚĞĐŽŵƉĂŶLJ͛ƐƐƚƌĂƚĞŐŝĐŽďũĞĐƚŝǀĞƐ͘ŽůůĂďŽƌĂƚĞǁŝƚŚƐĞŶŝŽƌŵĂŶĂŐĞŵĞŶƚƚŽĚĞĨŝŶĞ<W/Ɛ
ĂŶĚďĞŶĐŚŵĂƌŬƐ͘
&ŝŶĂŶĐŝĂůWůĂŶŶŝŶŐ
ͲƌĞĂƚĞĐŽŵƉƌĞŚĞŶƐŝǀĞĨŝŶĂŶĐŝĂůƉůĂŶƐĂŶĚďƵĚŐĞƚƐƚŽŵĞĞƚĞƐƚĂďůŝƐŚĞĚŐŽĂůƐ͘DŽŶŝƚŽƌ
ĨŝŶĂŶĐŝĂů ƉƌŽŐƌĞƐƐ ĂŶĚ ĂĚũƵƐƚ ƉůĂŶƐ ĂƐ ŶĞĐĞƐƐĂƌLJ ƚŽ ĂĚĚƌĞƐƐ ǀĂƌŝĂŶĐĞƐ ĂŶĚ ĐŚĂŶŐŝŶŐ
ďƵƐŝŶĞƐƐĐŽŶĚŝƚŝŽŶƐ͘
^ƚƌĂƚĞŐLJ/ŵƉůĞŵĞŶƚĂƚŝŽŶ
Ͳ tŽƌŬǁŝƚŚ ĐƌŽƐƐͲĨƵŶĐƚŝŽŶĂůƚĞĂŵƐ ƚŽ ŝŵƉůĞŵĞŶƚ ĨŝŶĂŶĐŝĂů ƐƚƌĂƚĞŐŝĞƐ ĂŶĚ ŝŶŝƚŝĂƚŝǀĞƐ͘
WƌŽǀŝĚĞŐƵŝĚĂŶĐĞĂŶĚƐƵƉƉŽƌƚƚŽĞŶƐƵƌĞĂůůĚĞƉĂƌƚŵĞŶƚƐͬƵŶŝƚƐǁŽƌŬƚŽǁĂƌĚƐĐŽŵŵŽŶ
ĨŝŶĂŶĐŝĂůŽďũĞĐƚŝǀĞƐ͘
WĞƌĨŽƌŵĂŶĐĞDŽŶŝƚŽƌŝŶŐ
Ͳ dƌĂĐŬ ĂŶĚ ĂŶĂůLJnjĞ ĨŝŶĂŶĐŝĂů ƉĞƌĨŽƌŵĂŶĐĞ ĂŐĂŝŶƐƚ ŐŽĂůƐ͘WƌĞƉĂƌĞ ƌĞŐƵůĂƌ ƌĞƉŽƌƚƐ ŽŶ
ĨŝŶĂŶĐŝĂůƐƚĂƚƵƐ͕ŚŝŐŚůŝŐŚƚŝŶŐĂƌĞĂƐŽĨƐƵĐĐĞƐƐĂŶĚŽƉƉŽƌƚƵŶŝƚŝĞƐĨŽƌŝŵƉƌŽǀĞŵĞŶƚ͘
WƌŽďůĞŵ^ŽůǀŝŶŐ
Ͳ/ĚĞŶƚŝĨLJƉŽƚĞŶƚŝĂůĨŝŶĂŶĐŝĂůƌŝƐŬƐĂŶĚĚĞǀĞůŽƉƐƚƌĂƚĞŐŝĞƐƚŽŵŝƚŝŐĂƚĞƚŚĞŵ͘ĚĚƌĞƐƐĂŶĚ
ƌĞƐŽůǀĞĨŝŶĂŶĐŝĂůĚŝƐĐƌĞƉĂŶĐŝĞƐŽƌŝƐƐƵĞƐƉƌŽŵƉƚůLJƚŽŵĂŝŶƚĂŝŶĨŝŶĂŶĐŝĂůŚĞĂůƚŚ͘
ĞŐƌĞĞƐΘĞƌƚŝĨŝĐĂƚŝŽŶƐ
Ͳ ĂĐŚĞůŽƌΖƐ ĞŐƌĞĞ ŝŶ ƵůŝŶĂƌLJ ƌƚƐͬ&ŽŽĚ ^ĞƌǀŝĐĞ DĂŶĂŐĞŵĞŶƚ Žƌ Ă ƌĞůĂƚĞĚ ĨŝĞůĚ
ƉƌĞĨĞƌƌĞĚ͕ŽƌĂƐƵŝƚĂďůĞĐŽŵďŝŶĂƚŝŽŶŽĨĞĚƵĐĂƚŝŽŶĂŶĚĞdžƉĞƌŝĞŶĐĞ͘
ͲĞƌƚŝĨŝĞĚWƌŽĨĞƐƐŝŽŶĂů&ŽŽĚDĂŶĂŐĞƌĐĞƌƚŝĨŝĐĂƚŝŽŶŝƐĂƉůƵƐ͘
Ͳ,WĞƌƚŝĨŝĐĂƚŝŽŶŝƐĂƉůƵƐ͘Page 1518 of 3681
ͲsĂůŝĚ&>ůĂƐƐ ƌŝǀĞƌΖƐ>ŝĐĞŶƐĞ͘
WƌĞĨĞƌƌĞĚ^ŬŝůůƐΘ džƉĞƌŝĞŶĐĞ
Ͳ KǀĞƌ ϳ LJĞĂƌƐ ŽĨ ƉƌŽǀĞŶ ƵƉƉĞƌͲůĞǀĞů ĞdžƉĞƌŝĞŶĐĞ ŝŶ &ŽŽĚ ^ĞƌǀŝĐĞ DĂŶĂŐĞŵĞŶƚ ĂŶĚ
ŝƐƚƌŝďƵƚŝŽŶ͕ƉƌĞĨĞƌĂďůLJŝŶĂŶŝŶƐƚŝƚƵƚŝŽŶĂůƐĞƚƚŝŶŐ͘
Ͳ&ĂŵŝůŝĂƌŝƚLJǁŝƚŚDZWͬ ZWƐLJƐƚĞŵƐ͘
Ͳ^ƚƌŽŶŐƐƵƉĞƌǀŝƐŽƌLJĂŶĚŵĂŶĂŐĞŵĞŶƚƐŬŝůůƐ͘
Ͳ ĨĨĞĐƚŝǀĞǀĞƌďĂů͕ǁƌŝƚƚĞŶ͕ĂŶĚŽƌĂůĐŽŵŵƵŶŝĐĂƚŝŽŶƐŬŝůůƐ͘
Ͳ džƉĞƌŝĞŶĐĞŝŶƵƐƚŽŵĞƌZĞůĂƚŝŽŶƐDĂŶĂŐĞŵĞŶƚ͘
ͲdĞĂŵďƵŝůĚŝŶŐĂŶĚƉĞƌƐŽŶŶĞůŵĂŶĂŐĞŵĞŶƚͬĚĞǀĞůŽƉŵĞŶƚƐŬŝůůƐ͘
Ͳ<ŶŽǁůĞĚŐĞŽĨƌŽƵƚŝŶŐ͕ĚŝƐƚƌŝďƵƚŝŽŶ͕ǁĂƌĞŚŽƵƐŝŶŐ͕ůĂďŽƌ͕ĂŶĚĐŽƐƚŵĂŶĂŐĞŵĞŶƚ͘
Ͳ džƉĞƌŝĞŶĐĞŝŶWΘ>ŵĂŶĂŐĞŵĞŶƚ͘
Ͳ^ƚƌŽŶŐůĞĂĚĞƌƐŚŝƉĂŶĚĐŽŵŵƵŶŝĐĂƚŝŽŶĐĂƉĂďŝůŝƚŝĞƐ͘
ͲďŝůŝƚLJƚŽƚŚŝŶŬƋƵŝĐŬůLJĂŶĚĂĐĐƵƌĂƚĞůLJ͘
Ͳ ŽŵƉĞƚĞŶĐĞ ŝŶ ĞǀĂůƵĂƚŝŶŐ ƉƌŽďůĞŵƐ ĂŶĚ ƉƌŽǀŝĚŝŶŐ ĂƉƉƌŽƉƌŝĂƚĞ
ƌĞĐŽŵŵĞŶĚĂƚŝŽŶƐͬƐŽůƵƚŝŽŶƐ͘
ŝǀĞƌƐŝƚLJĂŶĚ/ŶĐůƵƐŝŽŶ
tĞǀĂůƵĞĚŝǀĞƌƐĞƉĞƌƐƉĞĐƚŝǀĞƐĂŶĚĞdžƉĞƌŝĞŶĐĞƐĂŶĚĂƌĞĚĞĚŝĐĂƚĞĚƚŽĨŽƐƚĞƌŝŶŐĂŶŝŶĐůƵƐŝǀĞ
ĞŶǀŝƌŽŶŵĞŶƚǁŚĞƌĞĞǀĞƌLJŽŶĞĨĞĞůƐǁĞůĐŽŵĞĂŶĚƌĞƐƉĞĐƚĞĚ͘
ƋƵĂůKƉƉŽƌƚƵŶŝƚLJ^ƚĂƚĞŵĞŶƚ
tĞĂƌĞĂŶĞƋƵĂůŽƉƉŽƌƚƵŶŝƚLJĞŵƉůŽLJĞƌ͕ƉƌŽǀŝĚŝŶŐĞƋƵĂůĞŵƉůŽLJŵĞŶƚŽƉƉŽƌƚƵŶŝƚŝĞƐƚŽĂůů
ĞŵƉůŽLJĞĞƐĂŶĚĂƉƉůŝĐĂŶƚƐ͘tĞƉƌŽŚŝďŝƚĚŝƐĐƌŝŵŝŶĂƚŝŽŶĂŶĚŚĂƌĂƐƐŵĞŶƚďĂƐĞĚŽŶƌĂĐĞ͕
ĐŽůŽƌ͕ƌĞůŝŐŝŽŶ͕ĂŐĞ͕ƐĞdž͕ŶĂƚŝŽŶĂůŽƌŝŐŝŶ͕ĚŝƐĂďŝůŝƚLJƐƚĂƚƵƐ͕ŐĞŶĞƚŝĐƐ͕ƉƌŽƚĞĐƚĞĚǀĞƚĞƌĂŶ
ƐƚĂƚƵƐ͕ ƐĞdžƵĂů ŽƌŝĞŶƚĂƚŝŽŶ͕ ŐĞŶĚĞƌ ŝĚĞŶƚŝƚLJ Žƌ ĞdžƉƌĞƐƐŝŽŶ͕ Žƌ ĂŶLJ ŽƚŚĞƌ ĐŚĂƌĂĐƚĞƌŝƐƚŝĐ
ƉƌŽƚĞĐƚĞĚďLJĨĞĚĞƌĂů͕ƐƚĂƚĞ͕ŽƌůŽĐĂůůĂǁƐ͘
ƌƵŐͲ&ƌĞĞtŽƌŬƉůĂĐĞͬ ƋƵĂůKƉƉŽƌƚƵŶŝƚLJͬĨĨŝƌŵĂƚŝǀĞĐƚŝŽŶ ŵƉůŽLJĞƌ
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QG&RXUW1RUWKy6W3HWHUVEXUJ)ORULGDy yZZZ*$)RRGVFRP
džĞĐƵƚŝǀĞŚĞĨ
'&ŽŽĚƐŝƐƐĞĞŬŝŶŐĂŶ džĞĐƵƚŝǀĞŚĞĨĨŽƌŽƵƌ^ƚ͘WĞƚĞƌƐďƵƌŐ͕&>ůŽĐĂƚŝŽŶ͘dŚĞ džĞĐƵƚŝǀĞ
ŚĞĨǁŝůůŽǀĞƌƐĞĞĐƵůŝŶĂƌLJŽƉĞƌĂƚŝŽŶƐ͕ŵĞĂůĚĞǀĞůŽƉŵĞŶƚ͕ĂŶĚĞŶƐƵƌĞĨŽŽĚƋƵĂůŝƚLJ͕ƐĂĨĞƚLJ͕
ĂŶĚĐŽƐƚĐŽŶƚƌŽůĂĐƌŽƐƐĂůůůŽĐĂƚŝŽŶƐ͘dŚŝƐƌŽůĞǁŝůůĂůƐŽƉƌŽǀŝĚĞůĞĂĚĞƌƐŚŝƉĨŽƌƚŚĞĐƵůŝŶĂƌLJ
ƚĞĂŵ͕ĞŶƐƵƌŝŶŐƚŚĂƚŵĞĂůƐŵĞĞƚŽƵƌĐƵƐƚŽŵĞƌƐΖŚŝŐŚƐƚĂŶĚĂƌĚƐǁŚŝůĞŵĂŶĂŐŝŶŐĐŽƐƚͲ
ĞĨĨĞĐƚŝǀĞĂŶĚĞĨĨŝĐŝĞŶƚŬŝƚĐŚĞŶŽƉĞƌĂƚŝŽŶƐ͘dŚĞ džĞĐƵƚŝǀĞŚĞĨǁŝůůĐŽůůĂďŽƌĂƚĞǁŝƚŚǀĂƌŝŽƵƐ
ĚĞƉĂƌƚŵĞŶƚƐ ŝŶĐůƵĚŝŶŐ ŶƵƚƌŝƚŝŽŶ͕ ƉƌŽĐƵƌĞŵĞŶƚ͕ ĂŶĚ ĚŝƐƚƌŝďƵƚŝŽŶƚŽ ĞŶƐƵƌĞ ƐĞĂŵůĞƐƐ
ŽƉĞƌĂƚŝŽŶƐĂŶĚŵĞŶƵŝŶŶŽǀĂƚŝŽŶ͘
dŚŝƐƌŽůĞŽĨĨĞƌƐĂŶĞdžĐŝƚŝŶŐŽƉƉŽƌƚƵŶŝƚLJƚŽŵĂŶĂŐĞĨŽŽĚƉƌŽĚƵĐƚŝŽŶ͕ƐƵƉĞƌǀŝƐĞŬŝƚĐŚĞŶ
ƐƚĂĨĨ͕ĂŶĚĞŶŐĂŐĞŝŶƉƌŽĚƵĐƚŝŶŶŽǀĂƚŝŽŶǁŚŝůĞƵƉŚŽůĚŝŶŐŽƵƌĐŽŵŵŝƚŵĞŶƚƚŽĐƵƐƚŽŵĞƌ
ƐĂƚŝƐĨĂĐƚŝŽŶ͘
<ĞLJZĞƐƉŽŶƐŝďŝůŝƚŝĞƐ͗
Ͳ KǀĞƌƐĞĞ Ăůů ĂƐƉĞĐƚƐ ŽĨ ŵĞĂů ƉƌĞƉĂƌĂƚŝŽŶ͕ ŝŶĐůƵĚŝŶŐ ƌĞĐŝƉĞ ĚĞǀĞůŽƉŵĞŶƚ͕ ŝŶŐƌĞĚŝĞŶƚ
ƐŽƵƌĐŝŶŐ͕ĂŶĚƉŽƌƚŝŽŶĐŽŶƚƌŽů͘
Ͳ ŶƐƵƌĞĂůůŵĞĂůƐĂƌĞƉƌŽĚƵĐĞĚŝŶĂĐĐŽƌĚĂŶĐĞǁŝƚŚ'&ŽŽĚƐ͛ƋƵĂůŝƚLJƐƚĂŶĚĂƌĚƐ͕ŝŶĐůƵĚŝŶŐ
ƚĂƐƚĞ͕ŶƵƚƌŝƚŝŽŶ͕ĂŶĚƉƌĞƐĞŶƚĂƚŝŽŶ͘
ͲŽůůĂďŽƌĂƚĞǁŝƚŚƚŚĞEƵƚƌŝƚŝŽŶ͕WƌŽĐƵƌĞŵĞŶƚ͕ĂŶĚKƉĞƌĂƚŝŽŶƐƚĞĂŵƐƚŽĚĞǀĞůŽƉŵĞŶƵƐ
ƚŚĂƚŵĞĞƚƚŚĞŶĞĞĚƐŽĨǀĂƌŝŽƵƐĐůŝĞŶƚƉƌŽŐƌĂŵƐ͘
Ͳ DĂŝŶƚĂŝŶ ĐŽŵƉůŝĂŶĐĞ ǁŝƚŚ ĨŽŽĚ ƐĂĨĞƚLJ͕ ƐĂŶŝƚĂƚŝŽŶ͕ ĂŶĚ ŽƚŚĞƌ ƌĞŐƵůĂƚŽƌLJ ƐƚĂŶĚĂƌĚƐ͕
ŝŶĐůƵĚŝŶŐh^͕&͕'DWƐ͕ĂŶĚ,W͘
ͲDĂŶĂŐĞŝŶǀĞŶƚŽƌLJĐŽŶƚƌŽů͕ƉƵƌĐŚĂƐŝŶŐ͕ĂŶĚďƵĚŐĞƚŝŶŐĨŽƌĂůůŬŝƚĐŚĞŶŽƉĞƌĂƚŝŽŶƐ͘
ͲĞǀĞůŽƉĂŶĚŝŵƉůĞŵĞŶƚĐƵůŝŶĂƌLJƚƌĂŝŶŝŶŐƉƌŽŐƌĂŵƐĨŽƌƐƚĂĨĨ͕ĞŶƐƵƌŝŶŐĐŽŵƉůŝĂŶĐĞǁŝƚŚ
ĨŽŽĚƐĂĨĞƚLJĂŶĚŽƉĞƌĂƚŝŽŶĂůƐƚĂŶĚĂƌĚƐ͘
Ͳ&ŽƐƚĞƌƐƚƌŽŶŐĐƵƐƚŽŵĞƌƌĞůĂƚŝŽŶƐŚŝƉƐďLJĂƚƚĞŶĚŝŶŐŵĞŶƵŵĞĞƚŝŶŐƐĂŶĚƌĞƐŽůǀŝŶŐĂŶLJ
ƉƌŽŐƌĂŵͲƌĞůĂƚĞĚŝƐƐƵĞƐ͘
Ͳ ŶƐƵƌĞƚŝŵĞůLJƉƌŽĚƵĐƚŝŽŶĂŶĚĚŝƐƚƌŝďƵƚŝŽŶŽĨŵĞĂůƐŝŶĂŶĞĨĨŝĐŝĞŶƚĂŶĚĐŽƐƚͲĞĨĨĞĐƚŝǀĞ
ŵĂŶŶĞƌ͕ĂůŝŐŶŝŶŐǁŝƚŚĐŽŵƉĂŶLJďƵĚŐĞƚƐ͘
ͲŽůůĂďŽƌĂƚĞǁŝƚŚĨůĞĞƚŵĂŶĂŐĞŵĞŶƚĂŶĚĚŝƐƚƌŝďƵƚŝŽŶƚĞĂŵƐƚŽĞŶƐƵƌĞƚŝŵĞůLJĂŶĚƐĂĨĞ
ĨŽŽĚĚĞůŝǀĞƌLJ͘
ͲDŽŶŝƚŽƌůĂďŽƌƉƌŽĚƵĐƚŝǀŝƚLJĂŶĚĞŶƐƵƌĞƚŚĂƚŬŝƚĐŚĞŶŽƉĞƌĂƚŝŽŶƐĂƌĞĐŽŶĚƵĐƚĞĚǁŝƚŚŝŶ
ĞƐƚĂďůŝƐŚĞĚďƵĚŐĞƚĂƌLJŐƵŝĚĞůŝŶĞƐ͘
Ͳ WƌŽǀŝĚĞ ŽŶŐŽŝŶŐ ůĞĂĚĞƌƐŚŝƉ ĂŶĚ ŵĞŶƚŽƌƐŚŝƉƚŽ ŬŝƚĐŚĞŶ ƐƚĂĨĨ͕ĨŽƐƚĞƌŝŶŐ Ă ĐƵůƚƵƌĞ ŽĨ
ƚĞĂŵǁŽƌŬĂŶĚĞdžĐĞůůĞŶĐĞ͘
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ͲŽŶĚƵĐƚƌĞŐƵůĂƌĂƵĚŝƚƐĂŶĚŝŶƐƉĞĐƚŝŽŶƐƚŽĞŶƐƵƌĞƚŚĞŚŝŐŚĞƐƚƐƚĂŶĚĂƌĚƐŽĨĨŽŽĚƐĂĨĞƚLJ͕
ƋƵĂůŝƚLJ͕ĂŶĚĐƵƐƚŽŵĞƌƐĂƚŝƐĨĂĐƚŝŽŶĂƌĞŵĞƚ͘
YƵĂůŝĨŝĐĂƚŝŽŶƐΘ džƉĞƌŝĞŶĐĞ͗
ͲDŝŶŝŵƵŵϳLJĞĂƌƐŽĨƉƌŽǀĞŶƵƉƉĞƌͲůĞǀĞůĐƵůŝŶĂƌLJŵĂŶĂŐĞŵĞŶƚĞdžƉĞƌŝĞŶĐĞ͕ƉƌĞĨĞƌĂďůLJŝŶ
ĨŽŽĚŵĂŶƵĨĂĐƚƵƌŝŶŐ͕ŚĞĂůƚŚĐĂƌĞ͕ŽƌŝŶƐƚŝƚƵƚŝŽŶĂůƐĞƚƚŝŶŐƐ͘
Ͳ ĂĐŚĞůŽƌ͛Ɛ ĞŐƌĞĞ ŝŶ ƵůŝŶĂƌLJ ƌƚƐ͕ &ŽŽĚ ^ĞƌǀŝĐĞ DĂŶĂŐĞŵĞŶƚ͕Žƌ Ă ƌĞůĂƚĞĚ ĨŝĞůĚ
ƉƌĞĨĞƌƌĞĚ͕ŽƌĂƐƵŝƚĂďůĞĐŽŵďŝŶĂƚŝŽŶŽĨĞĚƵĐĂƚŝŽŶĂŶĚĞdžƉĞƌŝĞŶĐĞ͘
ͲĞƌƚŝĨŝĞĚWƌŽĨĞƐƐŝŽŶĂů&ŽŽĚDĂŶĂŐĞƌ;W&DͿŽƌ^Ğƌǀ^ĂĨĞĐĞƌƚŝĨŝĐĂƚŝŽŶƌĞƋƵŝƌĞĚ͘
Ͳ džƉĞƌŝĞŶĐĞǁŝƚŚh^ͬ&ƌĞŐƵůĂƚŝŽŶƐ͕'DWƐ͕^KWƐ͕ĂŶĚ,W͘
Ͳ^ƚƌŽŶŐůĞĂĚĞƌƐŚŝƉĂŶĚƐƵƉĞƌǀŝƐŽƌLJĞdžƉĞƌŝĞŶĐĞŝŶĂĨĂƐƚͲƉĂĐĞĚŬŝƚĐŚĞŶĞŶǀŝƌŽŶŵĞŶƚ͘
Ͳ<ŶŽǁůĞĚŐĞŽĨŵĞŶƵĚĞǀĞůŽƉŵĞŶƚ͕ĨŽŽĚƉƌŽĚƵĐƚŝŽŶ͕ĂŶĚƚĞƐƚŝŶŐ͕ǁŝƚŚĂŶĞŵƉŚĂƐŝƐŽŶ
ƋƵĂůŝƚLJ͕ŶƵƚƌŝƚŝŽŶ͕ĂŶĚďƵĚŐĞƚ͘
Ͳ&ĂŵŝůŝĂƌŝƚLJǁŝƚŚƐƉĞĐŝĂůĚŝĞƚƐ͕ĂůůĞƌŐĞŶƐ͕ĂŶĚĐƵƐƚŽŵĞƌͲƐƉĞĐŝĨŝĐŶƵƚƌŝƚŝŽŶŶĞĞĚƐ͘
ͲWƌŽĨŝĐŝĞŶƚǁŝƚŚDZWͬ ZWƐLJƐƚĞŵƐĂŶĚDŝĐƌŽƐŽĨƚKĨĨŝĐĞ^ƵŝƚĞ;tŽƌĚ͕ džĐĞůͿ͘
Ͳ džĐĞůůĞŶƚĐŽŵŵƵŶŝĐĂƚŝŽŶĂŶĚŽƌŐĂŶŝnjĂƚŝŽŶĂůƐŬŝůůƐ͘
ͲďŝůŝƚLJƚŽůĞĂĚĂƚĞĂŵĂŶĚĨŽƐƚĞƌĂĐŽůůĂďŽƌĂƚŝǀĞĞŶǀŝƌŽŶŵĞŶƚ͘
Ͳ,ĂŶĚƐͲŽŶŵĂŶĂŐĞƌǁŝƚŚƚŚĞĂďŝůŝƚLJƚŽƚƌĂǀĞůĂƐŶĞĞĚĞĚ͘
WŚLJƐŝĐĂůĞŵĂŶĚƐ͗
ͲďŝůŝƚLJƚŽůŝĨƚƵƉƚŽϱϬůďƐŽĐĐĂƐŝŽŶĂůůLJĂŶĚƵƉƚŽϭϬůďƐĨƌĞƋƵĞŶƚůLJ͘
Ͳ&ƌĞƋƵĞŶƚƐƚĂŶĚŝŶŐ͕ǁĂůŬŝŶŐ͕ĂŶĚƵƐŝŶŐŚĂŶĚƐƚŽŚĂŶĚůĞŽƌĨĞĞů͘
ŝǀĞƌƐŝƚLJĂŶĚ/ŶĐůƵƐŝŽŶ͗
tĞďĞůŝĞǀĞŝŶƚŚĞĚŝǀĞƌƐŝƚLJŽĨƚŚŽƵŐŚƚĂŶĚĞdžƉĞƌŝĞŶĐĞ͕ďƌŝŶŐŝŶŐƚŽŐĞƚŚĞƌĚŝĨĨĞƌĞŶƚƚƌĂŝƚƐ
ĂŶĚĐŚĂƌĂĐƚĞƌŝƐƚŝĐƐƚŚĂƚŵĂŬĞĞĂĐŚŝŶĚŝǀŝĚƵĂůƵŶŝƋƵĞ͘tĞƐƚƌŝǀĞƚŽĨŽƐƚĞƌĂŶŝŶĐůƵƐŝǀĞ
ĞŶǀŝƌŽŶŵĞŶƚǁŚĞƌĞĂůůĞŵƉůŽLJĞĞƐĨĞĞůǁĞůĐŽŵĞĂŶĚƌĞƐƉĞĐƚĞĚ͘
ƋƵĂůKƉƉŽƌƚƵŶŝƚLJ^ƚĂƚĞŵĞŶƚ͗
tĞĂƌĞĂŶĞƋƵĂůŽƉƉŽƌƚƵŶŝƚLJĞŵƉůŽLJĞƌ͕ƉƌŽǀŝĚŝŶŐĞƋƵĂůĞŵƉůŽLJŵĞŶƚŽƉƉŽƌƚƵŶŝƚŝĞƐƚŽĂůů
ĞŵƉůŽLJĞĞƐĂŶĚĂƉƉůŝĐĂŶƚƐ͘tĞƉƌŽŚŝďŝƚĚŝƐĐƌŝŵŝŶĂƚŝŽŶĂŶĚŚĂƌĂƐƐŵĞŶƚďĂƐĞĚŽŶƌĂĐĞ͕
ĐŽůŽƌ͕ƌĞůŝŐŝŽŶ͕ĂŐĞ͕ƐĞdž͕ŶĂƚŝŽŶĂůŽƌŝŐŝŶ͕ĚŝƐĂďŝůŝƚLJƐƚĂƚƵƐ͕ŐĞŶĞƚŝĐƐ͕ƉƌŽƚĞĐƚĞĚǀĞƚĞƌĂŶ
ƐƚĂƚƵƐ͕ ƐĞdžƵĂů ŽƌŝĞŶƚĂƚŝŽŶ͕ ŐĞŶĚĞƌ ŝĚĞŶƚŝƚLJ Žƌ ĞdžƉƌĞƐƐŝŽŶ͕ Žƌ ĂŶLJ ŽƚŚĞƌ ĐŚĂƌĂĐƚĞƌŝƐƚŝĐ
ƉƌŽƚĞĐƚĞĚďLJĨĞĚĞƌĂů͕ƐƚĂƚĞ͕ŽƌůŽĐĂůůĂǁƐ͘
ƌƵŐͲ&ƌĞĞtŽƌŬƉůĂĐĞͬ ƋƵĂůKƉƉŽƌƚƵŶŝƚLJͬĨĨŝƌŵĂƚŝǀĞĐƚŝŽŶ ŵƉůŽLJĞƌ
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QG&RXUW1RUWKy6W3HWHUVEXUJ)ORULGDy yZZZ*$)RRGVFRP
ZĞŐŝƐƚĞƌĞĚŝĞƚŝƚŝĂŶ
&ŽƌŽǀĞƌĨŽƌƚLJĨŝǀĞLJĞĂƌƐ͕'&ŽŽĚƐŚĂƐďĞĞŶĐƌĞĂƚŝŶŐĂŶĚĚĞůŝǀĞƌŝŶŐŚŝŐŚƋƵĂůŝƚLJŶƵƚƌŝƚŝŽƵƐ
ĂŶĚ ǁĞůůͲďĂůĂŶĐĞĚ ŵĞĂůƐ ƚŽ ƐĞŶŝŽƌƐ͕ ĐŚŝůĚƌĞŶ͕ ŵŝůŝƚĂƌLJ ĂŶĚ ĞŵĞƌŐĞŶĐLJ ƌĞƐƉŽŶƐĞ͘ '
&ŽŽĚƐƐĞƚƐŽƵƌƐĞůǀĞƐĂƉĂƌƚǁŝƚŚĨůĂǀŽƌĨƵůŵĞŶƵƐƚĂŝůŽƌĞĚƚŽŽƵƌĐůŝĞŶƚΖƐƉĂůĞƚƚĞƐ͕ĂĚĞůŝǀĞƌLJ
ƐĞƌǀŝĐĞƵŶŵĂƚĐŚĞĚďLJƚŚĞĐŽŵƉĞƚŝƚŝŽŶĂŶĚĂŶKŶĞdĞĂŵĂƚƚŝƚƵĚĞ͘
dŚĞ'&ŽŽĚƐƚĞĂŵŝƐĂĚŝǀĞƌƐĞĂŶĚĞŶĞƌŐĞƚŝĐŐƌŽƵƉ͘tĞĂƌĞďĂƐĞĚŝŶďĞĂƵƚŝĨƵů^ƚ͘
WĞƚĞƌƐďƵƌŐ͕ &ůŽƌŝĚĂ͕ ďƵƚ ĐĂŶ ďĞ ĨŽƵŶĚ ĨƌŽŵ ĂůŝĨŽƌŶŝĂ ƚŽ EĞǁ :ĞƌƐĞLJ͕ dĞdžĂƐ ƚŽ
'ĞŽƌŐŝĂ͘͘͘ĂŶĚ ĞǀĞŶŵŽƌĞ ůŽĐĂƚŝŽŶƐ ĂƐ ǁĞ ŚĂǀĞ ďĞĐŽŵĞ ŽŶĞ ŽĨ ƚŚĞĨĂƐƚĞƐƚ ŐƌŽǁŝŶŐ
ĐŽŵƉĂŶŝĞƐŝŶŽƵƌŝŶĚƵƐƚƌLJ͘tĞƚŚƌŝǀĞŽŶŽƵƌΗKŶĞdĞĂŵΗĐŽŵƉĂŶLJĐƵůƚƵƌĞĂŶĚƉƌŽŵŽƚĞ
ƚĞĂŵǁŽƌŬĂŶĚůĞĂĚĞƌƐŚŝƉǁŝƚŚŝŶƚŚĞŽƌŐĂŶŝnjĂƚŝŽŶ͘>ŽŽŬŝŶŐĨŽƌĂũŽďƚŚĂƚǁŝůůĐŚĂůůĞŶŐĞ
LJŽƵĂŶĚŵŽƚŝǀĂƚĞLJŽƵƚŽĂĐŚŝĞǀĞLJŽƵƌŚŝŐŚĞƐƚƉŽƚĞŶƚŝĂů͍zŽƵŚĂǀĞĐŽŵĞƚŽƚŚĞƌŝŐŚƚƉůĂĐĞ͘
'ĞŶĞƌĂůWƵƌƉŽƐĞ
'&ŽŽĚƐŝƐŚŝƌŝŶŐĂŶĞŶƚƌLJͲůĞǀĞůZĞŐŝƐƚĞƌĞĚŝĞƚŝƚŝĂŶƐƉĞĐŝĂůŝnjŝŶŐŝŶŶƵƚƌŝƚŝŽŶĐĂƌĞǁŽƌŬ
ĨŽƌĐŽŵŵƵŶŝƚLJͲďĂƐĞĚŐŽǀĞƌŶŵĞŶƚĨƵŶĚĞĚƉƌŽŐƌĂŵƐ͘dŚĞĞŶƚƌLJͲůĞǀĞůZĞŐŝƐƚĞƌĞĚŝĞƚŝƚŝĂŶ
ǁŝůůƉĞƌĨŽƌŵĂǀĂƌŝĞƚLJŽĨĨƵůůƌĂŶŐĞĂĚŵŝŶŝƐƚƌĂƚŝǀĞĂŶĚĐůŝŶŝĐĂůŶƵƚƌŝƚŝŽŶŵĂŶĂŐĞŵĞŶƚ
ĂƐƐŝŐŶŵĞŶƚƐĨŽƌƚŚĞEƵƚƌŝƚŝŽŶŝǀŝƐŝŽŶŝŶĂĚĚŝƚŝŽŶƚŽĚŝƌĞĐƚƐƵƉƉŽƌƚƚŽƚŚĞDĂŶĂŐĞƌŽĨ
WƌŽĚƵĐƚ ĞǀĞůŽƉŵĞŶƚ͕ ŵĞŵďĞƌƐ ŽĨ ƚŚĞ ŵĂŶĂŐĞŵĞŶƚ͕ ĨŝĞůĚ ƵŶŝƚƐ ĂŶĚ ƌĞŐŝŽŶĂů ƐĂůĞƐ
ŵĂŶĂŐĞƌƐ͘tŝůůďĞƌĞƐƉŽŶƐŝďůĞĨŽƌŵĂŶĂŐĞŵĞŶƚŽĨŽƌƉŽƌĂƚĞEƵƚƌŝƚŝŽŶŝǀŝƐŝŽŶůŝďƌĂƌŝĞƐ͕
ŶƵƚƌŝĞŶƚĚĂƚĂďĂƐĞƐ͕ǀĂƌŝŽƵƐƉƌŽŐƌĂŵŵĞŶƵƐĂŶĚŶƵƚƌŝĞŶƚĂŶĂůLJƐŝƐĂƐǁĞůůĂƐĂƐƐŝƐƚZΘ͘
dŚĞŝĚĞĂůĐĂŶĚŝĚĂƚĞǁŝůůĚĞǀĞůŽƉ͕ŵĂŶĂŐĞĂŶĚĐŽŽƌĚŝŶĂƚĞĐŽŵŵƵŶŝƚLJĞĚƵĐĂƚŝŽŶĞĨĨŽƌƚƐ͕
ĐŽŶĚƵĐƚŝŶͲƐĞƌǀŝĐĞĞĚƵĐĂƚŝŽŶǁŝƚŚƉƌŽĨĞƐƐŝŽŶĂůƐƚĂĨĨĂŶĚƐƵƉƉŽƌƚƉĞƌƐŽŶŶĞůŽĨŽǁŶĂŶĚ
ƌĞůĂƚĞĚŐƌŽƵƉƐ͘
ƐƐĞŶƚŝĂůZĞŐŝƐƚĞƌĞĚŝĞƚŝƚŝĂŶƵƚŝĞƐ
/ŶĐůƵĚŝŶŐ͕ďƵƚŶŽƚůŝŵŝƚĞĚƚŽ͗
xŽŽƌĚŝŶĂƚŝŶŐ ŵĞŶƵƐ͕ ƐƉĞĐŝĂů ŚŽůŝĚĂLJͬĞǀĞŶƚƐ͕ ŶƵƚƌŝĞŶƚ ĂŶĂůLJƐŝƐ ĂŶĚ
ĐŽƌƌĞƐƉŽŶĚĞŶĐĞĨŽƌĐŽƌƉŽƌĂƚĞŽĨĨŝĐĞĂŶĚǁŝƚŚŝŶƚŚĞĨŝĞůĚƵŶŝƚƐ
xWůĂŶƐ͕ƐĐŚĞĚƵůĞƐĂŶĚŽƌŐĂŶŝnjĞƐ͕ŵĂƐƚĞƌŵĞŶƵƐ͕ĂƐƐŽĐŝĂƚĞĚŵŽŶƚŚůLJĐĂůĞŶĚĂƌƐ͕
ĨĂĐŝůŝƚŝĞƐƐĐŚĞĚƵůĞƐĂŶĚŶƵƚƌŝĞŶƚĂŶĂůLJƐŝƐ
xƐƐŝƐƚƚŚĞWƌŽĚƵĐƚĞǀĞůŽƉŵĞŶƚƚĞĂŵ
xZĞƐƉŽŶƐŝďůĞĨŽƌŵĞŶƵƐĂŶĚƐƉĞĐŝĂůĚŝĞƚƐƌĞůĂƚĞĚƚŽŶƵƚƌŝƚŝŽŶƉƌŽŐƌĂŵƐ
xĞƐŝŐŶƐ ƉƌĞƐĞŶƚĂƚŝŽŶƐ͕ ƐƉƌĞĂĚƐŚĞĞƚƐ͕ ƌĞƉŽƌƚƐ͕ ŵĞŵŽƐ͕ ĐŚĂƌƚƐ͕ ŐƌĂƉŚƐ ĂŶĚ
ĐŽƌƌĞƐƉŽŶĚĞŶĐĞ
xƚƚĞŶĚĐƵƐƚŽŵĞƌŵĞŶƵƉůĂŶŶŝŶŐŵĞĞƚŝŶŐƐ
xWĂƌƚŝĐŝƉĂƚĞǁŝƚŚƉƌŽũĞĐƚƚĞĂŵƐĂŶĚƉƌŽĚƵĐƚĚĞǀĞůŽƉŵĞŶƚ
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xKƚŚĞƌĚƵƚŝĞƐĂƐĂƐƐŝŐŶĞĚďLJŵĂŶĂŐĞŵĞŶƚ
WƌĞĨĞƌƌĞĚZĞŐŝƐƚĞƌĞĚŝĞƚŝƚŝĂŶ^ŬŝůůƐΘ džƉĞƌŝĞŶĐĞ
xWƌŽǀĞŶ ŬŶŽǁůĞĚŐĞ ŽĨ ƉƌŝŶĐŝƉůĞƐ ŽĨ ŚƵŵĂŶ ŶƵƚƌŝƚŝŽŶ͕ ĚŝĞƚ ƚŚĞƌĂƉLJ ĂŶĚ ŵĞŶƵ
ƉƌŝŶĐŝƉůĞƐĂŶĚƉƌĂĐƚŝĐĞƐ
xDŝŶŝŵƵŵϭLJĞĂƌŽĨĞdžƉĞƌŝĞŶĐĞĚŝƌĞĐƚůLJƌĞůĂƚĞĚƚŽũŽďĚƵƚŝĞƐ͕ǁŝůůĐŽŶƐŝĚĞƌZ
ĞůŝŐŝďůĞ
xDƵƐƚďĞĐŽŵĞZĞŐŝƐƚĞƌĞĚϵϬĚĂLJƐĂĨƚĞƌŚŝƌĞ
xWƌŽĨŝĐŝĞŶƚ ŝŶ DŝĐƌŽƐŽĨƚ KĨĨŝĐĞ ^ƵŝƚĞ ;tŽƌĚ͕ džĐĞů͕ WŽǁĞƌƉŽŝŶƚ͕ĞƚĐ͘Ϳ͕ EƵƚƌŝĞŶƚ
ŶĂůLJƐŝƐWƌŽŐƌĂŵDĂŶĂŐĞŵĞŶƚĂŶĚĂƚĂďĂƐĞ
x'ĞŶĞƌĂůKĨĨŝĐĞ ƋƵŝƉŵĞŶƚ
x džĐĞůůĞŶƚŽŵŵƵŶŝĐĂƚŝŽŶĂŶĚƵƐƚŽŵĞƌ^ĞƌǀŝĐĞƐŬŝůůƐ͕ďŽƚŚǀĞƌďĂůĂŶĚǁƌŝƚƚĞŶ
xďŝůŝƚLJƚŽŵƵůƚŝͲƚĂƐŬƚŽŵĞĞƚŵƵůƚŝƉůĞƚŝŵĞͲƐĞŶƐŝƚŝǀĞĚĞĂĚůŝŶĞƐ
x džĐĞůůĞŶƚĂŶĂůLJƚŝĐĂůĂŶĚŽƌŐĂŶŝnjĂƚŝŽŶĂůƐŬŝůůƐ
xďůĞƚŽǁŽƌŬŝŶĚĞƉĞŶĚĞŶƚůLJĂŶĚͬŽƌƉĂƌƚŽĨĂƚĞĂŵĞĨĨŽƌƚ
ƌƵŐͲ&ƌĞĞtŽƌŬWůĂĐĞͬ ƋƵĂůKƉƉŽƌƚƵŶŝƚLJͬĨĨŝƌŵĂƚŝǀĞĐƚŝŽŶ ŵƉůŽLJĞƌ
tŽƌŬ ŶǀŝƌŽŶŵĞŶƚ͗
dŚŝƐũŽďŽƉĞƌĂƚĞƐŝŶĂƉƌŽĨĞƐƐŝŽŶĂůŽĨĨŝĐĞĞŶǀŝƌŽŶŵĞŶƚ͘dŚŝƐƌŽůĞƌŽƵƚŝŶĞůLJƵƐĞƐƐƚĂŶĚĂƌĚ
ŽĨĨŝĐĞ ĞƋƵŝƉŵĞŶƚ ƐƵĐŚ ĂƐ ĐŽŵƉƵƚĞƌƐ͕ ƉŚŽŶĞƐ͕ ƉŚŽƚŽĐŽƉŝĞƌƐ͕ ĨŝůŝŶŐ ĐĂďŝŶĞƚƐ ĂŶĚ ĨĂdž
ŵĂĐŚŝŶĞƐ͘
WŚLJƐŝĐĂůĞŵĂŶĚƐ͗
dŚĞƉŚLJƐŝĐĂůĚĞŵĂŶĚƐĚĞƐĐƌŝďĞĚŚĞƌĞĂƌĞƌĞƉƌĞƐĞŶƚĂƚŝǀĞŽĨƚŚŽƐĞƚŚĂƚŵƵƐƚďĞŵĞƚďLJĂŶ
ĞŵƉůŽLJĞĞƚŽƐƵĐĐĞƐƐĨƵůůLJƉĞƌĨŽƌŵƚŚĞĞƐƐĞŶƚŝĂůĨƵŶĐƚŝŽŶƐŽĨƚŚŝƐũŽď͘dŚŝƐŝƐůĂƌŐĞůLJĂĚĞƐŬͲ
ďŽƵŶĚƌŽůĞǁŝƚŚƚLJƉŝĐĂůŽĨĨŝĐĞŶŽŝƐĞ͖ŚŽǁĞǀĞƌ͕ĨƌĞƋƵĞŶƚŵŽǀĞŵĞŶƚƚŚƌŽƵŐŚŽƵƚƚŚĞŽĨĨŝĐĞ
ŝƐƌĞƋƵŝƌĞĚ͘&ƌĞƋƵĞŶƚƐŝƚƚŝŶŐ͕ƐƚĂŶĚŝŶŐ͕ĂŶĚǁĂůŬŝŶŐĂƌĞĚĂŝůLJĂĐƚŝǀŝƚŝĞƐ͘^ŽŵĞďĞŶĚŝŶŐĂŶĚ
ĨŝůŝŶŐŵĂLJďĞƌĞƋƵŝƌĞĚ;фϭϬйŽĨƚŚĞƚŝŵĞͿ͘dŚŝƐǁŽƵůĚƌĞƋƵŝƌĞƚŚĞĂďŝůŝƚLJƚŽůŝĨƚĨŝůĞƐ;фϭϬ
ůďƐ͘Ϳ͕ŽƉĞŶĨŝůŝŶŐĐĂďŝŶĞƚƐĂŶĚďĞŶĚŽƌƐƚĂŶĚĂƐŶĞĐĞƐƐĂƌLJ͘KǀĞƌϮͬϯŽĨdŝŵĞ͗^ĞĞ͖^ŝƚ͖hƐĞ
ŚĂŶĚƐƚŽĨŝŶŐĞƌͬŚĂŶĚůĞͬĨĞĞů͖dĂůŬŽƌ,ĞĂƌ͘
WŽƐŝƚŝŽŶdLJƉĞ͗
dŚŝƐŝƐĂƌĞŵŽƚĞ͕ĨƵůůͲƚŝŵĞ͕ĞdžĞŵƉƚƉŽƐŝƚŝŽŶ͘
ŝǀĞƌƐŝƚLJĂŶĚ/ŶĐůƵƐŝŽŶ͗
tĞďĞůŝĞǀĞŝŶĚŝǀĞƌƐŝƚLJŽĨƚŚŽƵŐŚƚĂŶĚďƌŝŶŐŝŶŐƚŽŐĞƚŚĞƌŽƚŚĞƌƚƌĂŝƚƐĂŶĚĐŚĂƌĂĐƚĞƌŝƐƚŝĐƐ
ƚŚĂƚŵĂŬĞĂŶŝŶĚŝǀŝĚƵĂůďƌŝŶŐĂƵŶŝƋƵĞĞdžƉĞƌŝĞŶĐĞƚŽ'&ŽŽĚƐ͘tĞƐƚƌŝǀĞƚŽĨŽƐƚĞƌĂŶ
ŝŶĐůƵƐŝǀĞĞŶǀŝƌŽŶŵĞŶƚǁŚĞƌĞďĞŚĂǀŝŽƌƐĂŶĚƐŽĐŝĂůŶŽƌŵƐĞŶƐƵƌĞƉĞŽƉůĞĂƌĞǁĞůĐŽŵĞ͘
ƋƵĂůKƉƉŽƌƚƵŶŝƚLJ^ƚĂƚĞŵĞŶƚ͗
tĞ ŽĨĨĞƌ ĞƋƵĂů ĞŵƉůŽLJŵĞŶƚ ŽƉƉŽƌƚƵŶŝƚŝĞƐ ƚŽ Ăůů ĞŵƉůŽLJĞĞƐ ĂŶĚ ĂƉƉůŝĐĂŶƚƐ ĨŽƌ
ĞŵƉůŽLJŵĞŶƚĂŶĚƉƌŽŚŝďŝƚƐĚŝƐĐƌŝŵŝŶĂƚŝŽŶĂŶĚŚĂƌĂƐƐŵĞŶƚŽĨĂŶLJƚLJƉĞǁŝƚŚŽƵƚƌĞŐĂƌĚƚŽ
ƌĂĐĞ͕ĐŽůŽƌ͕ƌĞůŝŐŝŽŶ͕ĂŐĞ͕ƐĞdž͕ŶĂƚŝŽŶĂůŽƌŝŐŝŶ͕ĚŝƐĂďŝůŝƚLJƐƚĂƚƵƐ͕ŐĞŶĞƚŝĐƐ͕ƉƌŽƚĞĐƚĞĚǀĞƚĞƌĂŶ
ƐƚĂƚƵƐ͕ ƐĞdžƵĂů ŽƌŝĞŶƚĂƚŝŽŶ͕ ŐĞŶĚĞƌ ŝĚĞŶƚŝƚLJ Žƌ ĞdžƉƌĞƐƐŝŽŶ͕ Žƌ ĂŶLJ ŽƚŚĞƌ ĐŚĂƌĂĐƚĞƌŝƐƚŝĐ
ƉƌŽƚĞĐƚĞĚďLJĨĞĚĞƌĂů͕ƐƚĂƚĞŽƌůŽĐĂůůĂǁƐ͘
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ƌƵŐͲ&ƌĞĞtŽƌŬƉůĂĐĞͬ ƋƵĂůKƉƉŽƌƚƵŶŝƚLJͬĨĨŝƌŵĂƚŝǀĞĐƚŝŽŶ ŵƉůŽLJĞƌ
Page 1524 of 3681
QG&RXUW1RUWKy6W3HWHUVEXUJ)ORULGDy yZZZ*$)RRGVFRP
^ĞŶŝŽƌŝƌĞĐƚŽƌŽĨWƌŽĐƵƌĞŵĞŶƚ
'&ŽŽĚƐŝƐůŽŽŬŝŶŐĨŽƌĂƐĞŶŝŽƌĚŝƌĞĐƚŽƌŽĨƉƌŽĐƵƌĞŵĞŶƚƚŽůĞĂĚŽƵƌ^ƵƉƉůLJŚĂŝŶĞĨĨŽƌƚƐ͊
tĞĂƌĞůŽŽŬŝŶŐĨŽƌĂWƌŽĐƵƌĞŵĞŶƚƉƌŽĨĞƐƐŝŽŶĂůŝŶƚŚĞĨŽŽĚĂŶĚĞǀĞƌĂŐĞ/ŶĚƵƐƚƌLJ͘
ĂƐŝĐ^ŬŝůůƐ
^ĞůĨͲƐƚĂƌƚĞƌĂŶĚƚĞĂŵƉůĂLJĞƌǁŝƚŚĂƉƌŽǀĞŶƚƌĂĐŬƌĞĐŽƌĚŽĨƐƵĐĐĞƐƐŝŶĂĐŚŝĞǀŝŶŐĐŽŵƉĂŶLJ
ŐŽĂůƐĂŶĚŽďũĞĐƚŝǀĞƐǁŚŝůĞůĞĂĚŝŶŐĂWƌŽĐƵƌĞŵĞŶƚĞƉĂƌƚŵĞŶƚ͘ϭϬнLJĞĂƌƐŽĨĚŝƌĞĐƚ;ĨŽŽĚͿ
ΘŝŶĚŝƌĞĐƚ;ƉĂĐŬĂŐŝŶŐͿƉƌŽĐƵƌĞŵĞŶƚĞdžƉĞƌŝĞŶĐĞǁŝƚŚĞdžƚĞŶƐŝǀĞĨŽŽĚƉƌŽĚƵĐƚĂŶĚƐƵƉƉůŝĞƌ
ŬŶŽǁůĞĚŐĞ ŝŶ ĨŽŽĚ ƐĞƌǀŝĐĞͬŵĂŶƵĨĂĐƚƵƌŝŶŐ͘ Ŷ ŝŶŶŽǀĂƚŽƌ ĂŶĚ ĨŽƌǁĂƌĚ ƚŚŝŶŬĞƌ ǁŝƚŚ
ƐƵĐĐĞƐƐĨƵůǀĞƌďĂůĂŶĚǁƌŝƚƚĞŶĐŽŵŵƵŶŝĐĂƚŝŽŶƐŬŝůůƐƚŽƚĞĂŵŵĞŵďĞƌƐĂŶĚǀĞŶĚŽƌƐ͘DƵƐƚ
ďĞĞĨĨĞĐƚŝǀĞĂƚůĞĂĚŝŶŐĂŶĚĞŶĐŽƵƌĂŐŝŶŐƚĞĂŵŵĞŵďĞƌƐ͘KĐĐĂƐŝŽŶĂůůŽĐĂů͕ƐƚĂƚĞǁŝĚĞ͕ĂŶĚ
ŶĂƚŝŽŶĂůƚƌĂǀĞůŵĂLJďĞƌĞƋƵŝƌĞĚ͕ŝ͘Ğ͕͘ĨŽŽĚƐŚŽǁƐĂŶĚĐŽŶĨĞƌĞŶĐĞƐ͘dŚĞ^ĞŶŝŽƌŝƌĞĐƚŽƌŽĨ
WƌŽĐƵƌĞŵĞŶƚǁŝůůƌĞƉŽƌƚƚŽƚŚĞsWŽĨKƉĞƌĂƚŝŽŶƐ͘
'ĞŶĞƌĂůWƵƌƉŽƐĞŽĨ:Žď
tŝůůďĞƌĞƐƉŽŶƐŝďůĞĨŽƌĚĞǀĞůŽƉŝŶŐĂŶĚĞdžĞĐƵƚŝŶŐĚĞŵĂŶĚĂŶĚƐƵƉƉůLJƐƚƌĂƚĞŐŝĞƐƚŽŵĞĞƚ
ĐƵƐƚŽŵĞƌĂŶĚƐƵƉƉůŝĞƌƐĞƌǀŝĐĞůĞǀĞůĞdžƉĞĐƚĂƚŝŽŶƐǁŚŝůĞŵŝŶŝŵŝnjŝŶŐƚŚĞĐŽƐƚƐŝŶǀĞƐƚĞĚŝŶ
ŝŶǀĞŶƚŽƌLJĂŶĚůĞĂĚŝŶŐĂĨƵŶĐƚŝŽŶĂůƚĞĂŵŝŶĨŽŽĚΘƐƵƉƉůLJƉƌŽĐƵƌĞŵĞŶƚ͘>ĞĂĚƐŝŶŝƚŝĂƚŝǀĞƐ
ĂŶĚ ƚƌĂĐŬƐ ŵĞĂƐƵƌĂďůĞ ƉƌŽŐƌĞƐƐ ĨŽƌ Ăůů ĂƌĞĂƐ ŽĨ ƉƌŽĐƵƌĞŵĞŶƚͬƐƵƉƉůLJ ŚĂŝŶ ĨŽƌ ƚŚĞ
ĐŽŵƉĂŶLJ͘KǁŶƐƚŚĞŶĞŐŽƚŝĂƚŝŽŶŽĨĂŶŶƵĂůǀĞŶĚŽƌĐŽŶƚƌĂĐƚƐĂŶĚǀĞŶĚŽƌƌĞůĂƚŝŽŶƐŚŝƉƐ
ǁŚŝĐŚƌĞƋƵŝƌĞƐƐƚƌŽŶŐŶĞŐŽƚŝĂƚŝŶŐĞdžƉĞƌŝĞŶĐĞ͘'ŽĞƐĂďŽǀĞĂŶĚďĞLJŽŶĚǁŚĞŶƐŽƵƌĐŝŶŐ
ŶĞǁƉƌŽĚƵĐƚƐǁŝƚŚŝŶďƵĚŐĞƚĐŽŶƐƚƌĂŝŶƚƐ͘ZĞƐƉŽŶƐŝďůĞĨŽƌĞŶƐƵƌŝŶŐĚĞůŝǀĞƌLJŽĨƌĂǁĂŶĚ
ĨŝŶŝƐŚĞĚ ŐŽŽĚƐ ƌĞƋƵŝƌĞĚ ĨŽƌ ƉƌŽĚƵĐƚŝŽŶ͘ ^ŚŽƵůĚ ďĞ ĐŽŵĨŽƌƚĂďůĞ ŝŶ ďŽƚŚ ďŝŐͲƉŝĐƚƵƌĞ
ƐƚƌĂƚĞŐLJ ĂŶĚ ĚĂLJͲƚŽͲĚĂLJ ĞdžĞĐƵƚŝŽŶ͘ ďůĞ ƚŽ ůĞĂĚ ƉƌŽĐƵƌĞŵĞŶƚ ŝŶĂ ĚĂƚĂͲĚƌŝǀĞŶ ĂŶĚ
ĂŶĂůLJƚŝĐĂůĞŶǀŝƌŽŶŵĞŶƚ͘
ƐƐĞŶƚŝĂůƵƚŝĞƐ
/ŶĐůƵĚŝŶŐďƵƚŶŽƚůŝŵŝƚĞĚƚŽ͗
xZĞƐƉŽŶƐŝďůĞ ĨŽƌ ĚĞǀĞůŽƉŝŶŐ ĂŶĚ ĞdžĞĐƵƚŝŶŐ ƚŚĞ ƉƵƌĐŚĂƐŝŶŐ ƐƚƌĂƚĞŐŝĞƐ ĨŽƌ ĨŽŽĚ
ŵĂŶƵĨĂĐƚƵƌŝŶŐĂŶĚŚŝŐŚͲǀŽůƵŵĞĐĂƚĞƌŝŶŐǁŚŝĐŚĂƌĞĐĞŶƚĞƌĞĚĂƌŽƵŶĚĐŽƐƚͲƐĂǀŝŶŐ
ŝŶŝƚŝĂƚŝǀĞƐ͘
xEĞŐŽƚŝĂƚĞǁŝƚŚǀĞŶĚŽƌƐĂŶĚůĞǀĞƌĂŐĞďƵLJŝŶŐŽƉƉŽƌƚƵŶŝƚŝĞƐƚŽƌĞĚƵĐĞĨŽŽĚĐŽƐƚƐ
ƚŚƌŽƵŐŚƉƌŽĐƵƌĞŵĞŶƚƐƚƌĂƚĞŐŝĞƐ͘
x ƐƚĂďůŝƐŚ ŵĞƚƌŝĐƐ ĂŶĚ ƌĞĐƵƌƌŝŶŐ ƌĞƉŽƌƚŝŶŐ ƚŽ ĚƌŝǀĞ ĐƌŝƚŝĐĂů ƉƌŽĐƵƌĞŵĞŶƚ ĂŶĚ
ƉƌŽĚƵĐƚŝŽŶĚĞĐŝƐŝŽŶƐ͘
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x>ĞĂĚĂŚŝŐŚͲƉĞƌĨŽƌŵĂŶĐĞƚĞĂŵĐƵůƚƵƌĞǁŝƚŚĂĚĞƚĂŝůĞĚĂŶĚƌŝŐŽƌŽƵƐƉĞƌĨŽƌŵĂŶĐĞ
ŵĂŶĂŐĞŵĞŶƚƉŚŝůŽƐŽƉŚLJĂŶĚĂƉƉƌŽĂĐŚ͘
x ƐƚĂďůŝƐŚ ŝŶǀĞŶƚŽƌLJ ŵĂŶĂŐĞŵĞŶƚ K ƌĞƐƉŽŶƐŝďůĞ ĨŽƌ ůĞĂĚŝŶŐ ĐŽŶƚŝŶƵŽƵƐ
ŝŵƉƌŽǀĞŵĞŶƚĂĐƚŝǀŝƚŝĞƐƌĞůĂƚŝŶŐƚŽƉƌŽĐƵƌĞŵĞŶƚĂŶĚĚĞŵĂŶĚƉůĂŶŶŝŶŐƚŚƌŽƵŐŚ
ůĞǀĞƌĂŐŝŶŐĞdžŝƐƚŝŶŐƐLJƐƚĞŵƐǁŝƚŚƐŝŵƉůŝĐŝƚLJŝŶŵŝŶĚ͘
xKǀĞƌƐŝŐŚƚ ŽĨ ƚŚĞ ĐŽŵƉĂŶLJͲǁŝĚĞ ƐŽƵƌĐŝŶŐ ĂŶĚ ƉƌŽĐƵƌĞŵĞŶƚ ĨƵŶĐƚŝŽŶŽĨƌĂǁ
ŵĂƚĞƌŝĂůƐĂŶĚƐƵƉƉůŝĞƐ͘
x ƐƚĂďůŝƐŚ ďƵƐŝŶĞƐƐ ƌƵůĞƐ͕ ƉƌŽĐĞĚƵƌĞƐ͕ ĂŶĚ ƉĞƌĨŽƌŵĂŶĐĞ ŵŽŶŝƚŽƌŝŶŐ ƐƚĂŶĚĂƌĚƐ
ƌĞůĂƚĞĚƚŽƉƌŽĐƵƌĞŵĞŶƚ͘
xƌĞĂƚĞƉŽůŝĐLJĨŽƌƉƌŽĐƵƌĞŵĞŶƚĂŶĚƚƌĂŝŶůĞĂĚĞƌƐĂŶĚĞŵƉůŽLJĞĞƐ͘
xƌĞĂƚĞĂŶĚƚƌĂĐŬWWsΖƐ͘
<ĞLJdƌĂŝƚƐ
xƌŽƐƐͲĨƵŶĐƚŝŽŶĂůĐŽůůĂďŽƌĂƚŽƌĂŶĚĐŽŵŵƵŶŝĐĂƚŽƌ͘
x^ƚƌŽŶŐŶĞŐŽƚŝĂƚŝŽŶƐŬŝůůƐ͘
xŶĂůLJƚŝĐĂůĞdžĐĞůůĞŶĐĞ͕ǁŝƚŚƚŚĞĂďŝůŝƚLJƚŽĨŽƌĞƐĞĞƵƉĐŽŵŝŶŐĐŚĂůůĞŶŐĞƐ͘
xďŝůŝƚLJ ƚŽ ĚŽĐƵŵĞŶƚ͕ ƉůĂŶ͕ ŵĂƌŬĞƚ͕ ĂŶĚ ĞdžĞĐƵƚĞ ƉƌŽŐƌĂŵƐ ŝŶ Ă ĨĂƐƚͲƉĂĐĞĚ
ĞŶǀŝƌŽŶŵĞŶƚ͘
xďŝůŝƚLJƚŽŵĂŶĂŐĞůĂƌŐĞ͕ĐŽŵƉůĞdžƉƌŽũĞĐƚƐ͕ďƌĞĂŬƚŚĞŵĚŽǁŶ͕ĂŶĚĞdžĞĐƵƚĞŝŶƚŽ
ŵĂŶĂŐĞĂďůĞƚĂƐŬƐ͘
xĞƚĂŝůͲŽƌŝĞŶƚĞĚ͕ĂďůĞƚŽůŝŶŬĂĐƚŝŽŶƐƚŽĞĨĨĞĐƚƐ͘
xWƌŽǀĞŶ>ĞĂĚĞƌƐŚŝƉƐŬŝůůƐ͘
ĞŐƌĞĞ͕ĞƌƚŝĨŝĐĂƚŝŽŶƐ͕YƵĂůŝĨŝĐĂƚŝŽŶƐ
xĂĐŚĞůŽƌΖƐĚĞŐƌĞĞ͕ƉƌĞĨĞƌƌĞĚ͘
x^ƵƉƉůLJĐŚĂŝŶĐĞƌƚŝĨŝĐĂƚŝŽŶ͕ƉƌĞĨĞƌƌĞĚ͘
xϭϬнLJĞĂƌƐŽĨĚŝƌĞĐƚ;ĨŽŽĚͿΘŝŶĚŝƌĞĐƚ;ƉĂĐŬĂŐŝŶŐͿƉƌŽĐƵƌĞŵĞŶƚĞdžƉĞƌŝĞŶĐĞǁŝƚŚ
ĞdžƚĞŶƐŝǀĞĨŽŽĚƉƌŽĚƵĐƚĂŶĚƐƵƉƉůŝĞƌŬŶŽǁůĞĚŐĞŝŶĨŽŽĚƐĞƌǀŝĐĞͬŵĂŶƵĨĂĐƚƵƌŝŶŐ
ǁŝƚŚĂŶĞdžƚĞŶƐŝǀĞŶĞŐŽƚŝĂƚŝŶŐďĂĐŬŐƌŽƵŶĚ͘
WƌĞĨĞƌƌĞĚ^ŬŝůůƐ
xĐŚŝĞǀĞŵĞŶƚͲŽƌŝĞŶƚĞĚ ;ƚŝŵĞůŝŶĞͲĚƌŝǀĞŶ͕ ĚĞƚĂŝůͲŽƌŝĞŶƚĞĚ͕ ŐŽŽĚ ƉůĂŶŶŝŶŐ͕ ĂŶĚ
ƉƌŽǀĞŶŶĞŐŽƚŝĂƚŝŽŶƐŬŝůůƐͿ
xĚǀĂŶĐĞĚŬŶŽǁůĞĚŐĞŽĨƐƵƉƉůLJĐŚĂŝŶŵĂŶĂŐĞŵĞŶƚ͕ƐŽƵƌĐŝŶŐĂŶĚͬŽƌƉƌŽĐƵƌĞŵĞŶƚ͘
xďŝůŝƚLJƚŽĂƉƉůLJĂĚǀĂŶĐĞĚĂŶĂůLJƚŝĐƐĂŶĚ/ŶĚƵƐƚƌLJďĞŶĐŚŵĂƌŬŝŶŐƚĞĐŚŶŝƋƵĞƐĂŶĚ
ƚŽŽůƐ͘
xDŝĐƌŽƐŽĨƚ LJŶĂŵŝĐ Es Ă ƉůƵƐ͕ ŵŝŶŝŵƵŵ ĞdžƉĞƌŝĞŶĐĞ ŝŶ Ă ŵŽĚĞƌŶ DZWͬ ZW
ĂƉƉůŝĐĂƚŝŽŶĂŵƵƐƚ
xĚǀĂŶĐĞĚDŝĐƌŽƐŽĨƚKĨĨŝĐĞͲƉĂƌƚŝĐƵůĂƌůLJDŝĐƌŽƐŽĨƚ džĐĞů
tŽƌŬ ŶǀŝƌŽŶŵĞŶƚ͗
dŚŝƐũŽďŽƉĞƌĂƚĞƐŝŶĂƉƌŽĨĞƐƐŝŽŶĂůŽĨĨŝĐĞĞŶǀŝƌŽŶŵĞŶƚ͘dŚŝƐƌŽůĞƌŽƵƚŝŶĞůLJƵƐĞƐƐƚĂŶĚĂƌĚ
ŽĨĨŝĐĞ ĞƋƵŝƉŵĞŶƚ ƐƵĐŚ ĂƐ ĐŽŵƉƵƚĞƌƐ͕ ƉŚŽŶĞƐ͕ ƉŚŽƚŽĐŽƉŝĞƌƐ͕ ĨŝůŝŶŐ ĐĂďŝŶĞƚƐ ĂŶĚ ĨĂdž
ŵĂĐŚŝŶĞƐ͘
WŚLJƐŝĐĂůĞŵĂŶĚƐ͗Page 1526 of 3681
dŚĞƉŚLJƐŝĐĂůĚĞŵĂŶĚƐĚĞƐĐƌŝďĞĚŚĞƌĞĂƌĞƌĞƉƌĞƐĞŶƚĂƚŝǀĞŽĨƚŚŽƐĞƚŚĂƚŵƵƐƚďĞŵĞƚďLJĂŶ
ĞŵƉůŽLJĞĞƚŽƐƵĐĐĞƐƐĨƵůůLJƉĞƌĨŽƌŵƚŚĞĞƐƐĞŶƚŝĂůĨƵŶĐƚŝŽŶƐŽĨƚŚŝƐũŽď͘dŚŝƐŝƐůĂƌŐĞůLJĂĚĞƐŬͲ
ďŽƵŶĚƌŽůĞǁŝƚŚƚLJƉŝĐĂůŽĨĨŝĐĞŶŽŝƐĞ͖ŚŽǁĞǀĞƌ͕ĨƌĞƋƵĞŶƚŵŽǀĞŵĞŶƚƚŚƌŽƵŐŚŽƵƚƚŚĞŽĨĨŝĐĞ
ŝƐƌĞƋƵŝƌĞĚ͘&ƌĞƋƵĞŶƚƐŝƚƚŝŶŐ͕ƐƚĂŶĚŝŶŐ͕ĂŶĚǁĂůŬŝŶŐĂƌĞĚĂŝůLJĂĐƚŝǀŝƚŝĞƐ͘^ŽŵĞďĞŶĚŝŶŐĂŶĚ
ĨŝůŝŶŐŵĂLJďĞƌĞƋƵŝƌĞĚ;фϭϬйŽĨƚŚĞƚŝŵĞͿ͘dŚŝƐǁŽƵůĚƌĞƋƵŝƌĞƚŚĞĂďŝůŝƚLJƚŽůŝĨƚĨŝůĞƐ;фϭϬ
ůďƐ͘Ϳ͕ŽƉĞŶĨŝůŝŶŐĐĂďŝŶĞƚƐĂŶĚďĞŶĚŽƌƐƚĂŶĚĂƐŶĞĐĞƐƐĂƌLJ͘KǀĞƌϮͬϯŽĨdŝŵĞ͗^ĞĞ͖^ŝƚ͖hƐĞ
ŚĂŶĚƐƚŽĨŝŶŐĞƌͬŚĂŶĚůĞͬĨĞĞů͖dĂůŬŽƌ,ĞĂƌ͘
WŽƐŝƚŝŽŶdLJƉĞ͗
dŚŝƐŝƐĂŶŽŶƐŝƚĞ͕ĨƵůůͲƚŝŵĞ͕ĞdžĞŵƉƚƉŽƐŝƚŝŽŶ͘
ŝǀĞƌƐŝƚLJĂŶĚ/ŶĐůƵƐŝŽŶ͗
tĞďĞůŝĞǀĞŝŶĚŝǀĞƌƐŝƚLJŽĨƚŚŽƵŐŚƚĂŶĚďƌŝŶŐŝŶŐƚŽŐĞƚŚĞƌŽƚŚĞƌƚƌĂŝƚƐĂŶĚĐŚĂƌĂĐƚĞƌŝƐƚŝĐƐ
ƚŚĂƚŵĂŬĞĂŶŝŶĚŝǀŝĚƵĂůďƌŝŶŐĂƵŶŝƋƵĞĞdžƉĞƌŝĞŶĐĞƚŽ'&ŽŽĚƐ͘tĞƐƚƌŝǀĞƚŽĨŽƐƚĞƌĂŶ
ŝŶĐůƵƐŝǀĞĞŶǀŝƌŽŶŵĞŶƚǁŚĞƌĞďĞŚĂǀŝŽƌƐĂŶĚƐŽĐŝĂůŶŽƌŵƐĞŶƐƵƌĞƉĞŽƉůĞĂƌĞǁĞůĐŽŵĞ͘
ƋƵĂůKƉƉŽƌƚƵŶŝƚLJ^ƚĂƚĞŵĞŶƚ͗
tĞ ŽĨĨĞƌ ĞƋƵĂů ĞŵƉůŽLJŵĞŶƚ ŽƉƉŽƌƚƵŶŝƚŝĞƐ ƚŽ Ăůů ĞŵƉůŽLJĞĞƐ ĂŶĚ ĂƉƉůŝĐĂŶƚƐ ĨŽƌ
ĞŵƉůŽLJŵĞŶƚĂŶĚƉƌŽŚŝďŝƚƐĚŝƐĐƌŝŵŝŶĂƚŝŽŶĂŶĚŚĂƌĂƐƐŵĞŶƚŽĨĂŶLJƚLJƉĞǁŝƚŚŽƵƚƌĞŐĂƌĚƚŽ
ƌĂĐĞ͕ĐŽůŽƌ͕ƌĞůŝŐŝŽŶ͕ĂŐĞ͕ƐĞdž͕ŶĂƚŝŽŶĂůŽƌŝŐŝŶ͕ĚŝƐĂďŝůŝƚLJƐƚĂƚƵƐ͕ŐĞŶĞƚŝĐƐ͕ƉƌŽƚĞĐƚĞĚǀĞƚĞƌĂŶ
ƐƚĂƚƵƐ͕ ƐĞdžƵĂů ŽƌŝĞŶƚĂƚŝŽŶ͕ ŐĞŶĚĞƌ ŝĚĞŶƚŝƚLJ Žƌ ĞdžƉƌĞƐƐŝŽŶ͕ Žƌ ĂŶLJ ŽƚŚĞƌ ĐŚĂƌĂĐƚĞƌŝƐƚŝĐ
ƉƌŽƚĞĐƚĞĚďLJĨĞĚĞƌĂů͕ƐƚĂƚĞŽƌůŽĐĂůůĂǁƐ͘
ƌƵŐͲ&ƌĞĞtŽƌŬƉůĂĐĞͬ ƋƵĂůKƉƉŽƌƚƵŶŝƚLJͬĨĨŝƌŵĂƚŝǀĞĐƚŝŽŶ ŵƉůŽLJĞƌ
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QG&RXUW1RUWKy6W3HWHUVEXUJ)ORULGDy yZZZ*$)RRGVFRP
^ƚƌĂƚĞŐŝĐĐĐŽƵŶƚDĂŶĂŐĞƌ
ZĞƐƉŽŶƐŝďůĞ ĨŽƌ ďƵŝůĚŝŶŐ͕ ŵĂŝŶƚĂŝŶŝŶŐ ĂŶĚ ĞdžƉĂŶĚŝŶŐ ƌĞůĂƚŝŽŶƐŚŝƉƐ ǁŝƚŚ ĂƐƐŝŐŶĞĚ
DĂŶĂŐĞĚĂƌĞKƌŐĂŶŝnjĂƚŝŽŶĂĐĐŽƵŶƚƐ͘>ĞĂĚĞĨĨŽƌƚƐƚŽŐƌŽǁƌĞǀĞŶƵĞǁŝƚŚƚŚĞƐĞĞdžŝƐƚŝŶŐ
ĂĐĐŽƵŶƚƐƚŚƌŽƵŐŚůŝĞŶƚƐĨŽƌ>ŝĨĞ͘tŽƌŬĐůŽƐĞůLJǁŝƚŚŽƉĞƌĂƚŝŽŶƐĨŽƌƚŚĞĂĐŚŝĞǀĞŵĞŶƚŽĨ
ĐƵƐƚŽŵĞƌƐĂƚŝƐĨĂĐƚŝŽŶĂŶĚůŽŶŐͲƚĞƌŵĂĐĐŽƵŶƚŐŽĂůƐŝŶůŝŶĞǁŝƚŚĐŽŵƉĂŶLJǀŝƐŝŽŶĂŶĚǀĂůƵĞƐ͘
ƐƐĞŶƚŝĂůĚƵƚŝĞƐ͗
xĞŵŽŶƐƚƌĂƚĞ ĐŽŵŵƵŶŝĐĂƚŝŽŶ ƐŬŝůůƐ ĂŶĚ ƉƌŽĚƵĐƚ ŬŶŽǁůĞĚŐĞ ŝŶ Ăůů ĂƌĞĂƐ ůŝƐƚĞĚ
ĂďŽǀĞƚŚĂƚĂůůŽǁƐ^ĂůĞƐƐƐŽĐŝĂƚĞƚŽŐŝǀĞĞĨĨĞĐƚŝǀĞƉƌĞƐĞŶƚĂƚŝŽŶƚŽĞdžŝƐƚŝŶŐĐůŝĞŶƚƐ͖
xĂƌƌLJŽŶĂďƵƐŝŶĞƐƐĐŽŶǀĞƌƐĂƚŝŽŶǁŝƚŚďƵƐŝŶĞƐƐŽǁŶĞƌƐĂŶĚĚĞĐŝƐŝŽŶŵĂŬĞƌƐ͖
x^ĞůůĐŽŶƐƵůƚĂƚŝǀĞůLJĂŶĚŵĂŬĞƌĞĐŽŵŵĞŶĚĂƚŝŽŶƐƚŽĐůŝĞŶƚƐŽĨƚŚĞǀĂƌŝŽƵƐƐŽůƵƚŝŽŶƐ
ƚŚĞĐŽŵƉĂŶLJŽĨĨĞƌƐƚŽƚŚĞŝƌďƵƐŝŶĞƐƐŝƐƐƵĞƐ͖
xƌĞĂƚĞĂŶĚĐŽŶĚƵĐƚĞĨĨĞĐƚŝǀĞƉƌŽƉŽƐĂůƉƌĞƐĞŶƚĂƚŝŽŶƐƚŚĂƚŝĚĞŶƚŝĨLJĐůŝĞŶƚΖƐďƵƐŝŶĞƐƐ
ƉƌŽďůĞŵƐ͕ ƚŚĞ ĞĨĨĞĐƚƐ ŽĨ ƚŚĞ ƉƌŽďůĞŵƐ͕ ĂŶĚ ƚŚĞ ' &ŽŽĚƐ ƐŽůƵƚŝŽŶƐ ƚŽ ƚŚĞŝƌ
ƉƌŽďůĞŵƐ͖
xŶĂůLJnjĞƉƌŽďůĞŵƐĂŶĚƌĞƐŽůǀĞĂƚďŽƚŚĂƐƚƌĂƚĞŐŝĐĂŶĚĨƵŶĐƚŝŽŶĂůůĞǀĞů͖
xŽŵƉůĞƚĞƉƌŝĐŝŶŐŵŽĚĞůƐƚŽĚĞƚĞƌŵŝŶĞZK/͖
xŶĂůLJnjĞƉƌŽďůĞŵƐĂŶĚƌĞƐŽůǀĞĂƚďŽƚŚĂƐƚƌĂƚĞŐŝĐĂŶĚĨƵŶĐƚŝŽŶĂůůĞǀĞů͖
xŽŵƉůĞƚĞƉƌŝĐŝŶŐŵŽĚĞůƐƚŽĚĞƚĞƌŵŝŶĞZK/͖
xKƌŐĂŶŝnjĞĂŶĚŵĂŶĂŐĞŵƵůƚŝƉůĞƉƌŝŽƌŝƚŝĞƐ͘
ZĞƋƵŝƌĞŵĞŶƚƐ͗
xĂĐŚĞůŽƌƐŽƌDĂƐƚĞƌΖƐĞŐƌĞĞ͗ƵƐŝŶĞƐƐĚŵŝŶŝƐƚƌĂƚŝŽŶŽƌDĂƌŬĞƚŝŶŐƉƌĞĨĞƌƌĞĚ͖
xϱͲϴLJĞĂƌƐƐĂůĞƐĂŶĚͬŽƌĂĐĐŽƵŶƚŵĂŶĂŐĞŵĞŶƚĞdžƉĞƌŝĞŶĐĞǁŽƌŬŝŶŐǁŝƚŚDĂŶĂŐĞĚ
ĂƌĞKƌŐĂŶŝnjĂƚŝŽŶƐ͖
xWŽƐŝƚŝǀĞƚƚŝƚƵĚĞ͕,ŝŐŚĞŶĞƌŐLJΘƚĞŶĂĐŝƚLJƚŽĂĐŚŝĞǀĞƌĞƐƵůƚƐ͖
xdĞĐŚŶŝĐĂůĂƉƚŝƚƵĚĞ;ĐŽŵƉƵƚĞƌŚĂƌĚǁĂƌĞΘƐŽĨƚǁĂƌĞͿ͖
xtŝůůŝŶŐŶĞƐƐƚŽƚƌĂǀĞůĂŶĚǁŽƌŬŝŶĂƚĞĂŵŽĨƉƌŽĨĞƐƐŝŽŶĂůƐ͖
tŽƌŬ ŶǀŝƌŽŶŵĞŶƚ͗
dŚŝƐũŽďŽƉĞƌĂƚĞƐŝŶĂƉƌŽĨĞƐƐŝŽŶĂůŽĨĨŝĐĞĞŶǀŝƌŽŶŵĞŶƚ͘dŚŝƐƌŽůĞƌŽƵƚŝŶĞůLJƵƐĞƐƐƚĂŶĚĂƌĚ
ŽĨĨŝĐĞ ĞƋƵŝƉŵĞŶƚ ƐƵĐŚ ĂƐ ĐŽŵƉƵƚĞƌƐ͕ ƉŚŽŶĞƐ͕ ƉŚŽƚŽĐŽƉŝĞƌƐ͕ ĨŝůŝŶŐ ĐĂďŝŶĞƚƐ ĂŶĚ ĨĂdž
ŵĂĐŚŝŶĞƐ͘
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WŚLJƐŝĐĂůĞŵĂŶĚƐ͗
dŚĞƉŚLJƐŝĐĂůĚĞŵĂŶĚƐĚĞƐĐƌŝďĞĚŚĞƌĞĂƌĞƌĞƉƌĞƐĞŶƚĂƚŝǀĞŽĨƚŚŽƐĞƚŚĂƚŵƵƐƚďĞŵĞƚďLJĂŶ
ĞŵƉůŽLJĞĞƚŽƐƵĐĐĞƐƐĨƵůůLJƉĞƌĨŽƌŵƚŚĞĞƐƐĞŶƚŝĂůĨƵŶĐƚŝŽŶƐŽĨƚŚŝƐũŽď͘dŚŝƐŝƐůĂƌŐĞůLJĂĚĞƐŬͲ
ďŽƵŶĚƌŽůĞǁŝƚŚƚLJƉŝĐĂůŽĨĨŝĐĞŶŽŝƐĞ͖ŚŽǁĞǀĞƌ͕ĨƌĞƋƵĞŶƚŵŽǀĞŵĞŶƚƚŚƌŽƵŐŚŽƵƚƚŚĞŽĨĨŝĐĞ
ŝƐƌĞƋƵŝƌĞĚ͘&ƌĞƋƵĞŶƚƐŝƚƚŝŶŐ͕ƐƚĂŶĚŝŶŐ͕ĂŶĚǁĂůŬŝŶŐĂƌĞĚĂŝůLJĂĐƚŝǀŝƚŝĞƐ͘^ŽŵĞďĞŶĚŝŶŐĂŶĚ
ĨŝůŝŶŐŵĂLJďĞƌĞƋƵŝƌĞĚ;фϭϬйŽĨƚŚĞƚŝŵĞͿ͘dŚŝƐǁŽƵůĚƌĞƋƵŝƌĞƚŚĞĂďŝůŝƚLJƚŽůŝĨƚĨŝůĞƐ;фϭϬ
ůďƐ͘Ϳ͕ŽƉĞŶĨŝůŝŶŐĐĂďŝŶĞƚƐĂŶĚďĞŶĚŽƌƐƚĂŶĚĂƐŶĞĐĞƐƐĂƌLJ͘KǀĞƌϮͬϯŽĨdŝŵĞ͗^ĞĞ͖^ŝƚ͖hƐĞ
ŚĂŶĚƐƚŽĨŝŶŐĞƌͬŚĂŶĚůĞͬĨĞĞů͖dĂůŬŽƌ,ĞĂƌ͘
WŽƐŝƚŝŽŶdLJƉĞ͗
dŚŝƐŝƐĂƌĞŵŽƚĞ͕ĨƵůůͲƚŝŵĞ͕ĞdžĞŵƉƚƉŽƐŝƚŝŽŶ͘
ŝǀĞƌƐŝƚLJĂŶĚ/ŶĐůƵƐŝŽŶ͗
tĞďĞůŝĞǀĞŝŶĚŝǀĞƌƐŝƚLJŽĨƚŚŽƵŐŚƚĂŶĚďƌŝŶŐŝŶŐƚŽŐĞƚŚĞƌŽƚŚĞƌƚƌĂŝƚƐĂŶĚĐŚĂƌĂĐƚĞƌŝƐƚŝĐƐ
ƚŚĂƚŵĂŬĞĂŶŝŶĚŝǀŝĚƵĂůďƌŝŶŐĂƵŶŝƋƵĞĞdžƉĞƌŝĞŶĐĞƚŽ'&ŽŽĚƐ͘tĞƐƚƌŝǀĞƚŽĨŽƐƚĞƌĂŶ
ŝŶĐůƵƐŝǀĞĞŶǀŝƌŽŶŵĞŶƚǁŚĞƌĞďĞŚĂǀŝŽƌƐĂŶĚƐŽĐŝĂůŶŽƌŵƐĞŶƐƵƌĞƉĞŽƉůĞĂƌĞǁĞůĐŽŵĞ͘
ƋƵĂůKƉƉŽƌƚƵŶŝƚLJ^ƚĂƚĞŵĞŶƚ͗
tĞ ŽĨĨĞƌ ĞƋƵĂů ĞŵƉůŽLJŵĞŶƚ ŽƉƉŽƌƚƵŶŝƚŝĞƐ ƚŽ Ăůů ĞŵƉůŽLJĞĞƐ ĂŶĚ ĂƉƉůŝĐĂŶƚƐ ĨŽƌ
ĞŵƉůŽLJŵĞŶƚĂŶĚƉƌŽŚŝďŝƚƐĚŝƐĐƌŝŵŝŶĂƚŝŽŶĂŶĚŚĂƌĂƐƐŵĞŶƚŽĨĂŶLJƚLJƉĞǁŝƚŚŽƵƚƌĞŐĂƌĚƚŽ
ƌĂĐĞ͕ĐŽůŽƌ͕ƌĞůŝŐŝŽŶ͕ĂŐĞ͕ƐĞdž͕ŶĂƚŝŽŶĂůŽƌŝŐŝŶ͕ĚŝƐĂďŝůŝƚLJƐƚĂƚƵƐ͕ŐĞŶĞƚŝĐƐ͕ƉƌŽƚĞĐƚĞĚǀĞƚĞƌĂŶ
ƐƚĂƚƵƐ͕ ƐĞdžƵĂů ŽƌŝĞŶƚĂƚŝŽŶ͕ ŐĞŶĚĞƌ ŝĚĞŶƚŝƚLJ Žƌ ĞdžƉƌĞƐƐŝŽŶ͕ Žƌ ĂŶLJ ŽƚŚĞƌ ĐŚĂƌĂĐƚĞƌŝƐƚŝĐ
ƉƌŽƚĞĐƚĞĚďLJĨĞĚĞƌĂů͕ƐƚĂƚĞŽƌůŽĐĂůůĂǁƐ͘
ƌƵŐͲ&ƌĞĞtŽƌŬƉůĂĐĞͬ ƋƵĂůKƉƉŽƌƚƵŶŝƚLJͬĨĨŝƌŵĂƚŝǀĞĐƚŝŽŶ ŵƉůŽLJĞƌ
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QG&RXUW1RUWKy6W3HWHUVEXUJ)ORULGDy yZZZ*$)RRGVFRP
sŝĐĞWƌĞƐŝĚĞŶƚŽĨWůĂŶŶŝŶŐ
'&ŽŽĚƐŝƐůŽŽŬŝŶŐĨŽƌĂsŝĐĞWƌĞƐŝĚĞŶƚŽĨWůĂŶŶŝŶŐƚŽŝŵƉůĞŵĞŶƚĂƌŽďƵƐƚ^ΘKWƉƌŽĐĞƐƐ
ĂŶĚŚŝƌĞͬůĞĂĚƚŚĞWůĂŶŶŝŶŐƚĞĂŵ͘
dŚĞsWŽĨWůĂŶŶŝŶŐǁŝůůďĞƌĞƐƉŽŶƐŝďůĞĨŽƌĐŽůůĂďŽƌĂƚŝŶŐǁŝƚŚƚŚĞŚŝĞĨ'ƌŽǁƚŚKĨĨŝĐĞƌ͕ƚŚĞ
sWŽĨWƵƌĐŚĂƐŝŶŐĂŶĚƚŚĞsWŽĨKƉĞƌĂƚŝŽŶƐƚŽĐƌĞĂƚĞƐƚƌĂƚĞŐŝĐƉƌŽĚƵĐƚŝŽŶƉůĂŶƐƚŚĂƚ
ŵĂdžŝŵŝnjĞŽƵƚƉƵƚ͕ŵŝŶŝŵŝnjĞĐŽƐƚƐĂŶĚŵĞĞƚŽƵƌĐƵƐƚŽŵĞƌƐĞƌǀŝĐĞĞdžƉĞĐƚĂƚŝŽŶƐ͘
dŚĞsWŽĨWůĂŶŶŝŶŐǁŝůůĂůƐŽďĞƌĞƐƉŽŶƐŝďůĞĨŽƌŵĂŶĂŐŝŶŐĨŝŶŝƐŚĞĚŐŽŽĚŝŶǀĞŶƚŽƌLJůĞǀĞůƐ
ĂŶĚĐŽŵŵƵŶŝĐĂƚŝŶŐĐŽŵƉůĞdžďƵĚŐĞƚ͕ƉƌŽĐĞƐƐ͕ĂŶĚƐĐŚĞĚƵůŝŶŐŵĂƚƚĞƌƐŝŶĂƐƵĐĐŝŶĐƚĂŶĚ
ĐůĞĂƌŵĂŶŶĞƌƚŽƐĞŶŝŽƌůĞĂĚĞƌƐŚŝƉ͘dŚĞŝĚĞĂůĐĂŶĚŝĚĂƚĞǁŝůůŚĂǀĞŶƵŵĞƌŽƵƐLJĞĂƌƐŽĨ
WůĂŶŶŝŶŐ ĞdžƉĞƌŝĞŶĐĞ ŽŶ ďŽƚŚ ƚŚĞ ĚĞŵĂŶĚ ĂŶĚ ƐƵƉƉůLJ ƐŝĚĞ ĂƐ ǁĞůůĂƐ Ă ƐƚƌŽŶŐ
ƵŶĚĞƌƐƚĂŶĚŝŶŐŽĨWůĂŶƚKƉĞƌĂƚŝŽŶƐ͘
WƌŝŶĐŝƉĂůĐĐŽƵŶƚĂďŝůŝƚŝĞƐ͗
x/ŵƉůĞŵĞŶƚĂƌŽďƵƐƚ^ΘKWƉƌŽĐĞƐƐĂĐƌŽƐƐĂůůĂƌĞĂƐŽĨƚŚĞŽƌŐĂŶŝnjĂƚŝŽŶ
xDĂŶĂŐĞŝŶǀĞŶƚŽƌLJůĞǀĞůƐĂŶĚƐƉĂĐĞΘĐĂƉĂĐŝƚLJŶĞĞĚƐ
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KĨĨŝĐĞƌ
xĞǀĞůŽƉĂŶĚůĞĂĚĂƉƌŽĚƵĐƚŝŽŶ;ĚĞŵĂŶĚĂŶĚƐƵƉƉůLJͿƉůĂŶŶŝŶŐƚĞĂŵ͕ĞŶƐƵƌŝŶŐ
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x džĞĐƵƚĞŵŽŶƚŚůLJĚĞŵĂŶĚƉƌŽũĞĐƚŝŽŶƐŝŶĐŽŶũƵŶĐƚŝŽŶǁŝƚŚƐĂůĞƐĂŶĚŵĂƌŬĞƚŝŶŐ
ƚĞĂŵƐ
xtŽƌŬ ĐŽůůĂďŽƌĂƚŝǀĞůLJ ǁŝƚŚ WƵƌĐŚĂƐŝŶŐ ĂŶĚ KƉĞƌĂƚŝŽŶƐ ƚŽ ďƵŝůĚ ĂƉƌŽĚƵĐƚŝŽŶ
ƐĐŚĞĚƵůĞ
xZƵŶ ĚĞĞƉ ĂŶĂůLJƐŝƐ ŽŶ ƉƌŽĚƵĐƚŝŽŶ ĐĂƉĂďŝůŝƚŝĞƐ ĂŶĚ ĞĨĨĞĐƚŝǀĞůLJ ĐŽŵŵƵŶŝĐĂƚĞ
ŵĂƚƵƌŝƚLJĂŶĚĐĂƉĂĐŝƚLJŶĞĞĚƐƚŽ'&ŽŽĚƐůĞĂĚĞƌƐŚŝƉ͘
xĞǀĞůŽƉŬĞLJŝŶǀĞŶƚŽƌLJůĞǀĞůƐƚŚĂƚďĂůĂŶĐĞƚŚĞŶĞĞĚƐŽĨŽƵƌĐƵƐƚŽŵĞƌƐǁŝƚŚŽƵƌ
ĐŽƐƚƐĂŶĚƐƉĂĐĞ
x ŶƐƵƌĞĂůůŝŶƚĞƌŶĂůĨĂĐŝůŝƚŝĞƐŚĂǀĞƚŚĞŶĞĐĞƐƐĂƌLJŝŶŐƌĞĚŝĞŶƚƐĂŶĚŽƚŚĞƌŵĂƚĞƌŝĂůƐƚŽ
ƐƵƉƉŽƌƚƉƌŽĚƵĐƚŝŽŶ
xKƉƚŝŵŝnjĞWƌŽĚƵĐƚŝŽŶWůĂŶŶŝŶŐƚŽĚƌŝǀĞŵĂdžŝŵƵŵĐƵƐƚŽŵĞƌƐĂƚŝƐĨĂĐƚŝŽŶĂƚƚŚĞ
ůŽǁĞƐƚƉŽƐƐŝďůĞƉƌŽĚƵĐƚŝŽŶĐŽƐƚƐ
x^ƵƉƉŽƌƚŵĂŶĂŐĞŵĞŶƚǁŝƚŚŵŽĚĞůƐ͕ƌŝƐŬĂƐƐĞƐƐŵĞŶƚƐĂŶĚŵŝƚŝŐĂƚŝŽŶĂĐƚŝǀŝƚŝĞƐ͘
ŽƌĞŽŵƉĞƚĞŶĐŝĞƐ͗
xƵƐŝŶĞƐƐĂĐƵŵĞŶ
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x>ĞĂĚĞƌƐŚŝƉĂŐŝůŝƚLJ
xŚĂŶŐĞŵĂŶĂŐĞŵĞŶƚ
xƵůƚƵƌĂůĂǁĂƌĞŶĞƐƐĂŶĚŝŵƉĂĐƚ
xZĞƐŝůŝĞŶĐĞĂŶĚƉŽƐŝƚŝǀĞĂƉƉƌŽĂĐŚ
xWĂƐƐŝŽŶǁŝƚŚƐƚƌŽŶŐǁŽƌŬĞƚŚŝĐ
x^ƚƌŽŶŐŽƌĂůĂŶĚǁƌŝƚƚĞŶĐŽŵŵƵŶŝĐĂƚŝŽŶ
ĚƵĐĂƚŝŽŶͬ džƉĞƌŝĞŶĐĞ͗
xĂĐŚĞůŽƌΖƐĚĞŐƌĞĞŝŶƵƐŝŶĞƐƐ͕^ƵƉƉůLJŚĂŝŶŽƌŝŶĂĚĞŵĂŶĚͬƉƌŽĚƵĐƚŝŽŶƉůĂŶŶŝŶŐ
ůĞĂĚĞƌƐŚŝƉƌŽůĞ͘DĂƐƚĞƌΖƐůĞǀĞůĚĞŐƌĞĞŽƌDƉƌĞĨĞƌƌĞĚ͘
xϭϬн LJĞĂƌƐ ŽĨ ĞdžƉĞƌŝĞŶĐĞ ŝŶ ^ƵƉƉůLJ ŚĂŝŶ Žƌ ĞŵĂŶĚͬWƌŽĚƵĐƚŝŽŶ WůĂŶŶŝŶŐ
ůĞĂĚĞƌƐŚŝƉ
x džƉĞƌŝĞŶĐĞŝŶŵƵůƚŝͲƵŶŝƚKƉĞƌĂƚŝŽŶƐƉƌĞĨĞƌƌĞĚ
tŽƌŬ ŶǀŝƌŽŶŵĞŶƚ͗
dŚŝƐũŽďŽƉĞƌĂƚĞƐŝŶĂƉƌŽĨĞƐƐŝŽŶĂůŽĨĨŝĐĞĞŶǀŝƌŽŶŵĞŶƚ͘dŚŝƐƌŽůĞƌŽƵƚŝŶĞůLJƵƐĞƐƐƚĂŶĚĂƌĚ
ŽĨĨŝĐĞ ĞƋƵŝƉŵĞŶƚ ƐƵĐŚ ĂƐ ĐŽŵƉƵƚĞƌƐ͕ ƉŚŽŶĞƐ͕ ƉŚŽƚŽĐŽƉŝĞƌƐ͕ ĨŝůŝŶŐ ĐĂďŝŶĞƚƐ ĂŶĚ ĨĂdž
ŵĂĐŚŝŶĞƐ͘KĐĐĂƐŝŽŶĂůǀŝƐŝƚƐƚŽƚŚĞǁĂƌĞŚŽƵƐĞŽƌƐƵƉƉůŝĞƌĨĂĐŝůŝƚŝĞƐŵĂLJďĞƌĞƋƵŝƌĞĚ͘
WŚLJƐŝĐĂůĞŵĂŶĚƐ͗
dŚĞƉŚLJƐŝĐĂůĚĞŵĂŶĚƐĚĞƐĐƌŝďĞĚŚĞƌĞĂƌĞƌĞƉƌĞƐĞŶƚĂƚŝǀĞŽĨƚŚŽƐĞƚŚĂƚŵƵƐƚďĞŵĞƚďLJĂŶ
ĞŵƉůŽLJĞĞƚŽƐƵĐĐĞƐƐĨƵůůLJƉĞƌĨŽƌŵƚŚĞĞƐƐĞŶƚŝĂůĨƵŶĐƚŝŽŶƐŽĨƚŚŝƐũŽď͘dŚŝƐŝƐůĂƌŐĞůLJĂĚĞƐŬͲ
ďŽƵŶĚƌŽůĞǁŝƚŚƚLJƉŝĐĂůŽĨĨŝĐĞŶŽŝƐĞ͖ŚŽǁĞǀĞƌ͕ĨƌĞƋƵĞŶƚŵŽǀĞŵĞŶƚƚŚƌŽƵŐŚŽƵƚƚŚĞŽĨĨŝĐĞ
ŝƐ ƌĞƋƵŝƌĞĚ͘ &ƌĞƋƵĞŶƚ ƐŝƚƚŝŶŐ͕ ƐƚĂŶĚŝŶŐ͕ ĂŶĚ ǁĂůŬŝŶŐ ĂƌĞ ĚĂŝůLJĂĐƚŝǀŝƚŝĞƐ͘ KĐĐĂƐŝŽŶĂů
ǁĂƌĞŚŽƵƐĞ ǀŝƐŝƚƐ ŵĂLJ ŝŶǀŽůǀĞ ĞdžƉŽƐƵƌĞ ƚŽ ǀĂƌŝĞĚ ƚĞŵƉĞƌĂƚƵƌĞƐ ĂŶĚ ĞŶǀŝƌŽŶŵĞŶƚĂů
ĐŽŶĚŝƚŝŽŶƐ͘^ŽŵĞďĞŶĚŝŶŐĂŶĚĨŝůŝŶŐŵĂLJďĞƌĞƋƵŝƌĞĚ;фϭϬйŽĨƚŝŵĞͿ͘dŚŝƐǁŽƵůĚƌĞƋƵŝƌĞ
ƚŚĞĂďŝůŝƚLJƚŽůŝĨƚĨŝůĞƐ;фϭϬůďƐ͘Ϳ͕ŽƉĞŶĨŝůŝŶŐĐĂďŝŶĞƚƐĂŶĚďĞŶĚŽƌƐƚĂŶĚĂƐŶĞĐĞƐƐĂƌLJ͘KǀĞƌ
ϮͬϯŽĨdŝŵĞ͗^ĞĞ͖^ŝƚ͖hƐĞŚĂŶĚƐƚŽĨŝŶŐĞƌͬŚĂŶĚůĞͬĨĞĞů͖dĂůŬŽƌ,ĞĂƌ͘
WŽƐŝƚŝŽŶdLJƉĞ͗
dŚŝƐŝƐĂĨƵůůͲƚŝŵĞ͕ĞdžĞŵƉƚͲůĞǀĞůƉŽƐŝƚŝŽŶďĂƐĞĚĂƚĐŽƌƉŽƌĂƚĞŚĞĂĚƋƵĂƌƚĞƌƐ͘
ŝǀĞƌƐŝƚLJĂŶĚ/ŶĐůƵƐŝŽŶ͗
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Page 1531 of 3681
Page 1532 of 3681
12200 32nd Court North y St. Petersburg, Florida 33716 y (800) 852-2211 y www.GAFoods.com
VP of Operations
VP of Operations will direct and oversee all aspects of Plant Operations, Logistics and
Distribution operations, including remote food distribution, with full P&L responsibility
with regard to quality, cost, service and people, to ensure excellent service levels to our
customers. Ensure timely food production and distribution in the most cost-efficient
and effective manner meeting all food safety, quality and quantity standards. Maintain
costs within established budgetary guidelines. Establish and maintain Customer
Relationship Management with contracting Agencies and customers. Maintain
complete facility and fleet maintenance operations. Supervise direct reports, including
training and development, and ensure employee safety. Manage planning, budget
analysis and reporting for the region.
Including, but not limited to:
x Oversee direction and support to multiple daily food production operations and
manufacturing.
x Look for expansion opportunities, like new customers, markets and industry
developments. Take advantage of possible opportunities that can occur to
advance the company.
x Evaluate the overall state of the company and understand where it can improve
and what it is doing well.
x Contribute to the sales area of the business to add to profitability.
x Provide oversight and/or direction with recruiting, hiring and training and
development of staff.
x Provide strategic, tactical and team leadership, counsel and direction to ensure
providers have the support necessary to provide outstanding care in an efficient
manner.
x Oversee route development to meet growth and efficiency models.
x Oversee special production runs (FEMA, etc.).
x Manage and oversee remote retherm/distribution operations as assigned.
x Ensure that food safety, sanitation guidelines, and other compliance/regulatory
requirements are maintained and appropriate temperature controls.
x Ensure DOT compliance; Ensure labor productivity and other standards are met.
x Troubleshoot customer and program issues pertaining to menu and
performance, including coordination w/RD.
x Attends customer menu meetings and in-service along with other daily customer
interactions.
Page 1533 of 3681
x Oversee purchasing, inventory control, food service ordering and preparation,
sanitation and quality assurance, food and employee safety, facilities and
grounds maintenance.
x Strong strategic thinking skills, with an emphasis on delivering measurable action
plans.
x Proactive and positive, acts professionally with a diverse group of associates,
peers, managers, suppliers, client and customers.
x Embraces excellence in customer service, internally and externally.
x Ensures consistent and fair administration of personnel policies.
x Other duties assigned by management.
Degrees & Certifications
x Bachelor's Degree in Culinary Arts/Food Service Management or other related
degree preferred, or equivalent combination of education/experience
x Certified Professional Food Manager a plus
x HACCP Certification a plus
x Valid FL Class E Driver's License
Preferred Skills & Experience
x Proven 7+ years Plant Management, Upper level Food Service Management and
Distribution experience, institutional preferred
x MRP/ERP systems
x Strong Leadership and Management Skills
x Effective Verbal, Written and Oral Communication Skills
x Customer Relations Management
x Team Building and People Management/Development Skills
x Familiar with Routing, Distribution and Warehousing; Labor and Cost
Management
x Experience in P&L Management
x Strong Leadership and Communication Skills
x Ability to Think Quickly and Accurately
x Able to Evaluate Problems and make Appropriate Recommendations/Solutions
Physical Demands:
The physical demands described here are representative of those that must be met by an
employee to successfully perform the essential functions of this job. This is largely a desk-
bound role with typical office noise; however, frequent movement throughout the office
is required. Frequent sitting, standing, and walking are daily activities. Some bending and
Page 1534 of 3681
filing may be required (<10% of the time). This would require the ability to lift files (<10
lbs.), open filing cabinets and bend or stand as necessary. Over 2/3 of Time: See; Sit; Use
hands to finger/handle/feel; Talk or Hear.
Diversity and Inclusion:
We believe in diversity of thought and bringing together other traits and characteristics
that make an individual bring a unique experience to GA Foods. We strive to foster an
inclusive environment where behaviors and social norms ensure people are welcome.
Equal Opportunity Statement:
We offer equal employment opportunities to all employees and applicants for
employment and prohibit discrimination and harassment of any type without regard to
race, color, religion, age, sex, national origin, disability status, genetics, protected veteran
status, sexual orientation, gender identity or expression, or any other characteristic
protected by federal, state or local laws.
Drug-Free Workplace / Equal Opportunity / Affirmative Action Employer
Page 1535 of 3681
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Page 1547 of 3681
Collier County Board of County Commissioners
Invitation to Bid for Senior Meals Program
Solicitation No.: 24-8294
1
NARRATIVE
Introduction
Brothers Ken and Jim LoBianco founded and established GA Foods in 1973 in Saint Petersburg,
Florida, as a private, for-profit company incorporated as G.A. Food Service of Pinellas County, Inc.
From its inception, GA Foods has had a special dedication to senior nutrition and lives by its mission
͞EŽƵƌŝƐŚŵĞŶƚ͘ĞůŝǀĞƌĞĚ͘͟
Our corporate office and main production facility is located at 12200 32nd Court North, St.
Petersburg, Florida, where we operate a 190,000 square foot United States Department of
Agriculture (USDA) continuously inspected and approved food manufacturing and distribution
center. Beyond its corporate manufacturing facility, GA Foods operates an additional five kitchens in
Florida, one kitchen in Georgia, and one kitchen in Missouri.
With more than 50 years serving the community, GA Foods has also become a respected provider in
not only senior adult nutrition (Older Americans Act and Title III C services), but child nutrition
programs, disaster relief programs, Medicaid/Medicare programs and the United States Military.
We are humbled by the fact that our product has now seen international applications. More locally,
we are a trusted nutrition provider that serves seniors and Medicaid recipients nationwide.
GA Foods takes special pride in the fact that it was the innovator of a multi-meal pack frozen meal
package which we call our Total Meal System (TMS). The TMS innovation was the first in the
industry to incorporate a complete frozen meal (entrée, bread, milk, juice s, desserts, etc.) into a
conveniently sized multi-meal pack. Each of the meals produced or assembled in our plant has been
specifically designed by our culinary team with the older adult in mind. GA Foods brands these
meals as SunMeadow® products. They are made from the quality ingredients of US origin; high
grade meats and produce picked at the peak of freshness. Since our SunMeadow® meals have been
designed to be low-fat, low sodium, contain no added trans-fats, they are perfect for those needing
modified diets for diabetes and cardiac disease.
Our expansion into the role of a nationwide vendor has also enabled us to develop other areas of
specialization. We quickly became a respected provider with both the logistical expertise of shipping
frozen products at state and national levels, as well as developing local distribution models for
providers in the delivery of meals to their home-delivered meal clients. GA Foods has invested
significantly in developing a dedicated team of delivery personnel (Delivery Care Team or DCT) who
are equipped with specially designed vehicles to support the delivery of frozen meals and the latest
technology of electronic tablets which offer real-time delivery status, secure electronic signatures,
and GPS to ensure accurate and timely deliveries. As GA Foods recognizes the importance of
maintaining client privacy and confidentiality, all new hire employees with access to customer PHI
sign a confidentiality agreement during onboarding, and complete mandatory HIPAA Privacy and
Security training, with annual refresher training thereafter. GA Foods is HITRUST CSF certified,
which means the company and its respective systems and processes have undergone extensive
Page 1548 of 3681
Collier County Board of County Commissioners
Invitation to Bid for Senior Meals Program
Solicitation No.: 24-8294
2
testing to ensure customer confidentiality is maintained to the highest extent possible.
See 4.15_Supporting Documentation, Attachment 1 for HITRUST CSF Certification Letter.
Despite our growth at a national level, GA Foods has maintained its dedication to senior nutrition
programs in Florida. GA Foods has never defaulted or failed to complete a contract in 51 years of
services. Nationally, GA Foods currently prepares 150,000 meals daily. In Florida, we have six
kitchens that serve over 40,000 meals daily with 56 different menus with over 100 variations in
congregate sites across Florida. Our state-of-the-art Home Delivered Meals model provides weekly
deliveries of frozen meals to both OAA and Medicaid program clients located throughout the entire
state.
We are proud to say that GA Foods was recently reacquired by its original founding family after a
short period of management by a private equity firm. The family was distressed by the fact that the
founding principles of quality and customer service ǁĞƌĞŶŽƚĂƚƚŚĞĨŽƌĞĨƌŽŶƚŽĨƚŚĞĐŽŵƉĂŶLJ͛Ɛ
focus and opted to reacquire the company. Since the reacquisition, the founding family has focused
on building customer confidence in our commitment to not only quality and customer service, but
also to that of developing a partnership with our customers to serve one of FloƌŝĚĂ͛ƐŵŽƐƚŝŵƉŽƌƚĂŶƚ
assets, its older population.
A. Financial Statement
GA Foods is licensed to do business within the State of Florida and will continue to maintain its good
standing status during the period of the Collier County BOCC contract. As a statewide vendor of
senior nutrition services funded through ƚŚĞĞƉĂƌƚŵĞŶƚŽĨ ůĚĞƌĨĨĂŝƌƐ͛;DOEA) administered
federal and state revenues, GA Foods currently complies, and will continue to comply, with federal
and state guidelines for such funds. GA Foods is also registered in MyFloridaMarketplace and
utilizes E-Verify to confirm employment eligibility of its employees; our Company ID Number is
2025139. Our Certificate of Good Standing with the State of Florida is included in our submission
under Section 4.4.
See 4.15_Supporting Documentation, Attachment 2 for GA Foods Financial Statements.
In order to serve Collier County BOCC we will utilize two different facilities. The first facility is our
privately owned kitchen located at 5501 Division Drive, Fort Myers, Florida 33905. Our Fort Myers
unit freshly prepare all congregate hot and cold meals. Fort Myers Licensure is included in our
submission under Section 4.13.
Our corporate facility located at 12200 32nd Court North, St. Petersburg, 33716 will be utilized in
preparing all frozen and shelf stable meals as outlined in this RFP. Again, this facility is a USDA
continuously inspected operation, but in addition is also inspected by the Florida Department of
Agriculture and Consumer Services which provides an additional level of food safety. St. Petersburg
licensure is included in our submission under Section 4.13.
Page 1549 of 3681
Collier County Board of County Commissioners
Invitation to Bid for Senior Meals Program
Solicitation No.: 24-8294
3
B. Method of Assurance of Quality
Menu Development
GA Foods ensures the highest standards of quality in menu development and meal preparation
through the expertise of our in-house team of dietitians and culinary staff. Our team designs and
prepares meals tailored to meet the diverse needs of our customer segments, with a strong focus
on compliance with USDA nutritional guidelines for elderly nutrition programs.
GA Foods utilizes Microsoft Dynamics NAV 2015 with bcFoods integrated, an approved USDA menu
planning tool, to plan and analyze all menus. This system guarantees compliance wit the dietary
requirements set forth by the Department of Elder Affairs, including those mandated under Older
Americans Act Title III-C nutrition programs.
As the preferences and nutritional needs of seniors evolve, GA Foods has created a Product
Development Committee tasked with creating recipes, drawing inspiration from a variety of sources
such as cultural cuisines and food trends. The Committee conducts research into ingredients and
products, explores various cooking techniques and presentation as well as flavor and texture, and
ensures our recipes meet applicable nutrient requirements. To make the Product Development
Committee as responsive and as comprehensive as possible in its approach, it includes several
individuals that represent the different functional units of our company. It is comprised of our
Corporate Executive Chef, Mr. Michael Thrash; our team of in-house dietitians, led by Mrs.
Alexandria Hadley, Senior Product Manager; Mrs. Suzanne Fox, Vice President of Production
Planning, who is responsible for our supply chain procurement; and Mr. Lou Hurd our Vice President
of Operations. Working together, the team creates mealsthat meet the strictest nutritional
guidelines with a focus on utilizing the freshest ingredients. Each of our meals meet or exceed
federal and state regulatory standards and guidelines from:
Not only do we meet and exceed these standards, all our SunMeadow®meals are suitable for
seniors with chronic issues such asdiabetes or cardiac disease. To meet the low sodium
requirements of ƚŽĚĂLJ͛ƐƐĞŶŝŽƌƐ͕ŚĞĨMichael has developed an innovative strategy. He first
concentrates on different cooking methods and techniques to extract optimal flavors from
ingredients during the cooking process. He then uses fresh ingredients, cooking vegetables slowly
over low temperatures and infusing spices, seasonings, and herbs to enhance flavor which reduces
TheAmericanDiabetesAssociation
The American Heart Association
TheInstitute of Medicine of the National Academies of Sciences,Engineering,
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dependency on salt. Also, using cooking techniques such as sous vide and braising develops
complex flavors in his recipe. He likes to ŝŶĐŽƌƉŽƌĂƚĞ͞ϱ^͛Ɛ͟;^ǁĞĞƚ͕^ŽƵƌ͕^ĂůƚLJ͕^ƉŝĐLJ͕ĂŶĚ
Savory) into every dish. These five flavors are vital for contributing to a well-balanced palate
profile.
See 4.15_Supporting Documentation, Attachment 3 for proposed menu cycles for congregate
pre-plated lunch and breakfast, frozen home delivered meals, and shelf stables.
Frozen Meals: These meals are high-quality, nutritious SunMeadow® brand that are delivered in
bulk or in our Total Meal SystemΡ packs for programs nationwide. These great tasting meals are
offered in a rotating menu cycle with a wide variety of over 70 SunMeadow® frozen entrees. GA
Foods Total Meal SystemΡ (TMS) includes side items like loaves of bread, fruit, margarine, and
beverages that, together, form a balanced, healthy meal that is appropriate even for those on
special diets.
Shelf Stable: These meals are ideal for those severe weather days or just as a supplemental meal for
weekends and holidays. SunMeadow® shelf stable meals offer a nutritious meal in minutes with
minimal preparation. Pre- packaged in attractive easy-to-open containers, these products can be
designed to suit your needs, or they are available in convenient one, two, five and seven-meal
combinations. No refrigeration is necessary for these meals.
In addition, GA Foods believes in the importance of making Collier clients feel special. GA Foods will
provide a free celebration cake to all congregate sites as a special treat to the seniors. GA Foods also
has specialty Holiday meals during the year that are themed towards each holiday for congregate
sites. To support home-delivered meal clients, GA Foods also provides special frozen holiday TMS
boxes for fall and winter holidays that include such nostalgic favorites as glazed ham, pumpkin bread,
gingerbread men and turkey with cornbread stuffing. These TMS boxes are even decorated in
festive holiday designs.
All menus included within this proposal have been created by our Registered Dietitian, Ms. Kiana
Ward, RD, LDN and Ms. Isabella Bregante. Their licenses and CDR registrations are included in our
submission under Section 4.13.
Orientation and Training
GA Foods recognizes that we serve a very special population of at-risk individuals under our mission
ŽĨ͞EŽƵƌŝƐŚŵĞŶƚ͘Delivered͘͟ Accordingly, we pride ourselves on meeting the various customer and
compliance and training requirements for our employees. The majority of training is provided during
ƚŚĞĞŵƉůŽLJĞĞ͛ƐŝŶŝƚŝĂůŽŶďŽĂƌĚŝŶŐƉƌŽĐĞƐƐ;ǁŝƚŚŝŶϵϬĚĂLJƐŽĨŚŝƌĞͿĂŶĚĨŽůůŽǁĞĚƵƉǁŝƚŚĂŶŶƵĂů
refreshers thereafter to ensure employees retain the information being shared with them, as well
as being informed of any updated instruction and/or requirements. Other training can occur
throughout the year as procedures, policies and/or programs are revised and may also include staff
development topics. Having a well-trained, informative workforce ensures we can meet and/or
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exceed our many customer expectations of providing excellent service delivery to their members
and/or programs.
All new hires go through intensive orientation and initial training during their first week of hire.
Annually, a training schedule is devised by Human Resources and Compliance departments and can
include topics such as: Fair Employment Practices, Customer Service Training, Supervisory and
Management Training, Food Safety and Defense, Safety Training and Sanitation, HIPAA Privacy and
Security and other mandatory training. This allows our staff to develop and grow with the Company.
Employees, at a minimum, receive on average forty training hours per year, with continuous training
and development activities throughout their employment with the Company.
Performance
To ensure that employees are performing to the best of their ability, GA Foods conducts performance
reviews on most company roles. Additionally, GA instructs managers to adopt a strong coaching
model in their management style. Department meetings and 1:1s are strongly encouraged to be
conducted on a weekly basis. Our approach to corrective action is progressive, and delivery of
coaching or corrective action works to provide employees with useful, and constructive feedback to
improve their performance. These efforts ensure that our staff continues to perform to the best of
their ability, as well as meet Company objectives.
All required regulatory and compliance training (i.e., Food Safety, CPR, First Aid, DOT, Forklift
certification, HIPAA, Compliance) is documented and monitored by our Human Resources
department. Training is conducted through various means, including utilization of sophisticated
Learning Management System, as well as webinars and in-person sessions.
Please see 4.15_Supporting Documentation, Attachment 4 for Internal Training List, Food
Safety Training Module, and St. Petersburg, Florida Operations Annual Food Safety Training
Rosters
C. Plan for Contingencies
GA Foods is fully prepared to respond immediately and effectively in the event of food delivery
shortages, errors, or any other unforeseen disruptions. Our contingency plan is designed to ensure
there are no delays in service and that any deficiencies are promptly corrected to maintain
uninterrupted service for clients.
In the event of a disruption at our Fort Myers facility, such as a weather-related closure, GA Foods
has five additional kitchens across Florida that can be utilized. Our St. Petersburg facility, which serves
as our primary production hub, is the first line of defense. From this location, we can quickly transfer
meals and products to Collier County BOCC ensuring that all nutritional needs are met without delay.
In the event that any of our trucks break down, the leadership team will immediately reach out to
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the on-site manager at Collier County BOCC to inform them of the situation and supply an updated
delivery time for that day. GA Foods maintains a fleet of trucks at our St. Petersburg location and
Fort Myers locations that can be dispatched while a vehicle might need to be repaired.
GA Foods Fleet consists of:
x Chevy Savana and Express 2500 series refrigerated vans
x ŚĞǀLJ^ĂǀĂŶĂĂŶĚ džƉƌĞƐƐϯϱϬϬƐĞƌŝĞƐŵŽƵŶƚĞĚǁŝƚŚϭϮ͛ƌĞĨƌŝŐĞƌĂƚĞĚĂŶĚŝŶƐƵůĂƚĞĚďŽdžĞƐ
x Dodge Pro Master 2500 and 3500 High Roof Cargo Vans
x Ford Transit 250 and 350 High Roof Cargo Vans
x /ƐƵnjƵEWZϰϱϬϬϭϴ͛ŽdždƌƵĐŬƐ
GA Foods also maintains an agreement with Budget Truck Rental in case of a vehicle breakdown.
Budget offers refrigerated trucks as part of their fleet that GA Food scan use in case of emergencies.
Please see 4.15_Supporting Documentation, Attachment 5, Contingency and Business
Continuity Plans for our Fort Myers and St. Petersburg facilities, outlining the specific protocols
we have in place to mitigate any risks and ensure timely corrective action.
D. Food Service Management
GA Foods utilizes a team approach in food service management. The following individuals are based
out of our St. Peterburg location, and each have a role in oversight to Collier County BOCC program
including the procurement, production and delivery of Home-delivered Frozen Meals, (breakfast and
lunch) and shelf stables.
x Mr. Lou Hurd, our Vice President of Plant Operations, is responsible for the remaining process
beginning with the individual plating/packaging to the meals being cased, labeled, frozen and
then shipped to locations throughout the United States.
x Mr. Robert Goucher, our Executive Chef, who has been with GA Foods for more than 20 years
and is a Certified Food Safety Manager, supervises the cooking process of meals.
x Mrs. Suzanne Fox, Vice President of Planning, supervises a team of planners who plan all
production needs.
x Mr. Radame Domingo, Senior Director of Procurement, oversees company buyers and
procurement across all channels.
x Chef Michael Thrash, Corporate Executive Chef, oversees are a part of a larger committee that
is continually in the development of new entrees for our SunMeadow® Total Meal System
(TMS) line of frozen meals.
x Ms. Kiana Ward RD, LDN and Mrs. Nicole Ditsche RD, LDN, are part of a team of five
Registered Dietitians who create menus for GA Foods, specifically all menus as outlined in this
RFP.
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In addition, our Fort Myers Unit has staff that will be fully dedicated to the success of Collier County
BOCC nutrition program. These units are responsible for procurement, production, and delivery of all
meals as listed in this ITB.
x Ms. Jamie McCartney, Unit Manager, oversees all operations at Fort Myers. In Fort Myers,
she supervises a team consisting of 1 Office Coordinator, 1 Kitchen Supervisor, 2 Food
Service Workers and 8 Drivers/Field Service Reps of our Delivery Care Team. She is ServSafe
certified.
x Mr. Neil King, Director of Operations and Distribution, will have a role in managing the
overall operations including staff, facilities, and equipment in our Florida operations.
x Additionally, Ms. Diana Bryson, Strategic Account Manager, will be assigned as Collier
County BOCC as Key Account Representative who will have the responsibility of ensuring
customer satisfaction.
Please See 4.15_Supporting Documentation, Attachment 6 for Staff Resumes and Job
Descriptions
E. Purchasing Practices
The major responsibility of the GA Foods Purchasing Department is to ensure that the raw
materials, supplies, and disposable products are available when required, in sufficient quantity, and
of the specified quality necessary to fulfill the program requirements. GA Foods is very familiar with
the usage of USDA commodity foods; this program would not be applicable as the frozen meals that
would be utilized for this contract are not eligible for commodity reimbursement. Although GA
Foods is not a public or a governmental agency, it does procure products using a formalized bidding
ƉƌŽĐĞƐƐ͘ůůǀĞŶĚŽƌƐŵƵƐƚĐŽŵƉůLJǁŝƚŚ'&ŽŽĚƐ͛sĞŶĚŽƌŽŵƉůŝĂŶĐĞ'ƵŝĚĞůŝŶĞƐƐĞĞAttachment E
to ensure that all food products follow USDA/FDACS/FDA guidelines with respect to processing,
specifications, packaging, labeling, etc.
Please see 4.15_Supporting Documentation, Attachment 7 for our Purchasing Standards and
Vendor Compliance Vetting Process
Vegetables/Fruits
GA Foods is under license from and inspection of The United States Department of Agriculture,
Florida Department of Agriculture and Consumer Service, as well as the Food and Drug
Administration. Because of this, all products (meats, vegetables, components, etc.) utilized in-
plant must be procured from vendors similarly inspected and licensed. This helps assure the
customer the highest quality of food product possible for the cost.
GA Foods contracts one year in advance on vegetable crops through the packer to the farmer
for a certain grade and specification based on variety, color, defects, maturity and
microbiological standards. Typically, we purchase millions of pounds at one time for delivery as
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needed. Product is stored for our account in the different growing areas, and we pull 40,000-
pound trucks, as needed. In this way, we are assured of uniform quality and consistency. Some
vegetables require special processing to meet our specifications; an example would be green
beans. Beans are typically blanched for three minutes to kill enzymes before being frozen. Our
beans are processed for a special, five-minute blanch to meet our specifications. In addition to
quality and quantity, we will sometimes require special cuts of vegetables. An example of this
is summer squash where we specify that in addition to cutting into slices, the product must also
be cut into quarters so adequate volume will fit into the home delivered meal tray
compartments.
We also contract for pre-purchase fruit and some canned goods. Some fruit and tomato
products are prone to periodic shortages. Before crops were harvested, GA Foods is
guaranteed the first product from each pack from our suppliers.
Meat Products
GA Foods purchases meat products from several suppliers, including Perdue, Maid Rite
Specialty Foods, and Tyson Foods. All meats are purchased from companies that are an USDA-
approved facility. Like other products that we purchase, all meats must meet strict standards.
Vendor Compliance Guidelines govern the process.
Juices
Most of our juices are purchased from Cebev, Inc., Boca Raton, FL, M&B Products, Inc., Florida.
The manufacturer is a continuously inspected USDA juice processing plant that produces and
then flash freezes the juice, keeping it frozen throughout the shipping and storage process.
Juices will be included in the delivery of the frozen meals in the original cases from the
manufacturer.
Breads
GA Foods contracts with St. Armands Baking Company to produce all its bread products. Their
43,000 square foot facility is rated Superior by the American Institute of Baking (AIB). AIB food
safety standards have long been considered the most stringent within the industry. Each
product recipe is developed by GAF to ensure that nutritional requirements are met.
Fruit/Pudding Cups
Fruit, pudding cups and other items are purchased from several vendors. GA Foods specifies
the product standards, such as requiring fruits to be packed in natural juices. All products are
inspected to ensure required specifications and safety standards are met.
Muffins/Desserts
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Desserts provided by GA Foods are purchased from various food manufacturers. Each
manufacturer must meet both USDA guidelines and standards for recipes prescribed by our
company. All dessert products are individually wrapped at their manufacturing plant and
͞ŵĂƐƚĞƌĐĂƐĞĚ͟ƐŽƚŚĂƚƚŚĞLJĐĂŶďĞƐŚŝƉƉĞĚƚŽŽƵƌ^ƚ͘WĞƚĞƌƐďƵƌŐĨĂĐŝůŝƚLJ͘ůůƉƌŽĚƵĐƚƐŵƵƐƚ
meet the ingredients and nutritional standards specified by GA Food Service.
Primary Vendors
The following list represents our approved list of primary vendors.
x Conagra Food Sales LLC
x Gold Creek Foods
x Hormel Food Sales
x John Soules Foods, Inc.
x Maid-Rite Specialty Foods LLC
x Royal Foods
x Sysco
To appear on this list, the vendor must have demonstrated a willingness to cooperate in
procuring specific grades, brands, and a variety of food supplies. In addition, of course, they
must process the appropriate inspection seals, i.e., USDA, etc.
While it is most convenient to deal with a limited number of vendor representatives, in today's
market, we feel it is important to always have more than one channel of supply open. It is for
this reason that we have a secondary vendor list. To be approved for this list, a vendor must
meet all federal, state, and local requirements as well as demonstrate an outstanding ability to
fulfill product orders with a minimum of (out of stock) scratches. It is not uncommon for a
secondary vendor to bump or take the place of a primary vendor. This is accomplished by
demonstrating a superior ability to deliver an order accurately as placed.
F. Quality and Quantity Control Standards
Congregate Meal Preparation
All our congregate hot, cold, and chilled meals will be produced in our Fort Myers kitchen. All our
standardized recipes are created by our Nutrition team and meet all the requirements as outlined in
the ITB. Quality control standards are also a critical part of the preparation of these meals.
The staff will prepare pre-plated food each day utilizing specific recipes and ingredients while paying
particular attention to preparation processes associated with our Hazard Analysis Critical Control
Points (HACCP) plan to ensure food safety. Upon food products reaching their proper internal
cooking temperatures, they are then placed into a chilling process. The chilling process varies
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depending on the food product and the food density; however, the process is designed to take no
more than 6 hours to ensure that the food product is chilled to 40° Fahrenheit. Once it reaches the
chilled temperature, food is then portioned, plated, and sealed for individual portions. All pre-
plated meals packaged in a 3-compartment tray and sealed on an Oliver line. Cold meals follow a
similar process of preparation at Fort Myers kitchen, exempt from the heat process. Products are
prepared and packaged in a timely manner to prevent finished product temperatures rising above
40° Fahrenheit, and once prepared, are immediately returned to refrigeration. To further enhance
food safety and sanitation, all cold meals will be individually packaged and sealed. This not only
prevents spillages but prevents cross-contamination of food products during their transport.
On the designated serving day, Fort Myers staff members will re-therm the chilled meals for
approximately 45-60 minutes in special Cres Cor warming ovens. Upon reaching a temperature of
approximately 165°F, staff will then pull the food product from the ovens and place the finished
product into heated Cambro units positioned in our trucks for transportation to Collier County BOCC
four (4) nutrition sites. Paired side components like milk, juices, fruits, etc. will be packed into iced
Styrofoam coolers for delivery and holding until their serving. For the sites that request chilled
meals, the heating process will be skipped, and meals will be packed in a cooler to keep
temperature below 41°F.
Frozen Meal Preparation
All frozen products will be produced in our St. Petersburg facility under the continuous inspection
of the USDA, Food Safety Inspection Services, as well as the routine regulatory oversight of the FDA,
U.S. Military and other state and local health inspection authorities. Our operations are conducted
under approved, posted, and validated Hazard Analysis Critical Control Point (HACCP), Sanitation
Standard Operation Procedures (SSOP), Good Manufacturing Practices (GMP) and Quality Assurance
programs focused on proper food handling practices, sanitation and food processing procedures to
identify, control and eliminate physical, chemical and biological hazards.
Our Executive Chef, Mr. Robert Goucher, who is a Certified Food Safety Manager, supervises the
cooking process which meets or exceeds the USDA time/temperature requirements for fully cooked
products. Cooking temperatures are continually monitored through our HACCP (Hazard Analysis
Critical Control Points) program which has been tailored specifically for our St. Petersburg kitchen.
This process assures a minimum lethality treatment for pathogenic bacteria including E.coli,
Salmonella and Listeria.
Like that of the cooking process, strict standards and regulations also apply to the chilling of food.
ĂĐŚƉƌŽĚƵĐƚ͛ƐĐŽŽůŝŶŐƉƌŽĐĞƐƐŵƵƐƚĐŽŵƉůLJǁŝƚŚthe requirements of USDA stabilization standards
to ensure products are cooled quickly through the temperature danger zones.
Food Packaging System Frozen Meals
GA Foods͛ŽƉĞƌĂƚŝŽŶƐĂƌĞĐŽŶĚƵĐƚĞĚƵŶĚĞƌĂƉƉƌŽǀĞĚ͕ƉŽƐƚĞĚĂŶĚǀĂůŝĚĂƚĞĚ,ĂnjĂƌĚŶĂůLJƐŝƐ Critical
Control Point (HACCP), Sanitation Standard Operating Procedures (SSOP), Good Manufacturing
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Practices (GMP) and Quality Assurance programs focused on proper food handling practices,
sanitation, and food processing procedures to identify, control and eliminate physical, chemical and
biohazards. These programs are monitored through the following steps:
x Inspection and temperature monitoring of incoming products
x Micro sampling screening of incoming ready-to-eat products
x Daily monitoring and verification of plant sanitation effectiveness with immediate result
testing methods
x Routine monitoring of food contact surfaces and environmental areas for microorganisms
x Strict employee sanitation and hygienic policies to ensure product wholesomeness and food
safety
x Daily production and product tracking systems to effectively identify track and isolate
products in the event of a recall. A written recall action plan is on file and available to Collier
County BOCC at any time for review upon request.
GA Foods has significantly invested in and utilizes multiple pieces of technology to ensure the
highest meal quality assurance in both the manufacturing and delivery process. Frozen meals are
prepared and packaged in C-PET plastic two or three-compartment black trays. These BPA-free trays
are safe for microwave and conventional oven use.
As stated earlier, manufacturing starts with either custom-made recipes made from our kitchen or
the highest quality individually quick frozen (IQF) food from the top vendors in the country. It is
then assembled on our USDA and FDA inspected frozen meal line. This line employs the use of a
precise volumetric wheel filler for vegetables, piston-driven pump fillers for sauces and casseroles,
and manual filling stations for piece items (protein).
After all components are assembled in a 2 or 3-compartment tray, the meal enters a sealing process
using the state-of-the-art ProSeal GT 4ex Twin. This equipment enables the highest quality seal on
every tray produced and a labeling system where the nutritional information is placed at the bottom
of each tray. The labels allow for the product to be seen and the cooking instructions to be easily
read.
After the tray is sealed, the meal passes through a Mettler-Toledo metal detector and check-
weigher. This piece of technology can ensure manufactured trays are accurate to +/- 5 grams. Once
this quality assurance step is complete, our meals are then visually checked by a Quality Control
team member before being fed into our Frigo Flash Freezing Unit. For approximately 30 minutes,
these meals are subjected to -25-degree F temperatures and will go from their hot state to frozen
solid.
The now frozen meals are then packaged into cases and taken to the freezer to await shipment.
When shipped to our other kitchens, cold storage, or customer sites, meals are shipped using only
frozen, temperature-controlled over-the-road (OTR) transport trailers. Food products are
maintained at 0 degrees Fahrenheit throughout the shipping process and can be validated by
electronic means from the carrier.
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Please see 4.15_Supporting Documentation, Attachment 8 for Statement of Quality
Assurance, GA Foods Frozen HACCP Plan, GMP Excerpt with USDA Stabilization Standards
ĂŶĚ^^KW͛Ɛ͘
A vehicle will be used to transport food products from our St. Petersburg to our Fort Myers facility
This vehicle has been designed to include a specialized compartment in the front of the vehicle
which will maintain all frozen meals between 0°F and 32°F; a middle compartment to maintain
chilled products between 33°F and 41°F;and a rear compartment which will house dry and shelf
stable components.
All products will be stored at the Fort Myers facility in accordance with our HAACP plan until their
distribution to Collier County BOCC. Prior to leaving the Fort Myers facility, all food products will be
properly stored, prepared, packaged, and loaded into transport vehicles with meticulous attention
to temperature control. Temperatures are continuously monitored throughout the delivery process,
and final readings are recorded upon delivery.
Chilled products (e.g., picnic meals) will be maintained at or below 41°F, while frozen meals will be
delivered in a "frozen solid" state, with temperatures at or below 20°F, ensuring safety and
compliance with all required standards.
Frozen Home Delivered Meal Delivery
GA Foods currently provides home-delivered meals to more than 50,000 seniors across the United
States. Frozen meals for Collier County home-delivered meal programs are delivered to Fort Myers
unit in frozen in Temperature Controlled OTR transport trailers. Once they arrive, they are stored in
temperature control Freezers at Fort Myers.
The current process for meals delivered to homebound clients starts with the authorizations
submitted by Collier County to GA Foods͛ƵƐƚŽŵĞƌĂƌĞĞŶƚĞƌƚŚƌŽƵŐŚĂmutually agreed HACCP-
compliant secure procedure.
Deliveries of the ongoing weekly meal service will be completed using GA Foods staff of the local
Delivery Care Team (DCT). The DCT will pick up frozen meals from the Fort Myers unit daily and
deliver in refrigerated vehicles. The vans are clearly identifiable with the same SunMeadow®
branding and graphics as the TMS boxes, helping bring additional peace of mind to homebound
seniors who may be concerned or get anxious about visitors. GA Foods d͛Ɛ wear uniforms and
name badges so they are clearly identified upon delivery to the door of the client.
GA Foods has established very stringent procedures for the DCTs to follow concerning deliveries.
DCTs never leave meals on the front porch or outside of an apartment door. DCTs always obtain a
signature from the client OR a caregiver as long as the client is confirmed as present. Reminder
magnets with the day/time of their regular delivery are provided to all new clients when they begin
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service.
DCTs are trained to detect changes in client behavior as well as recognize any signs of potential
abuse or neglect. Such observations are immediately noted and reported to the Customer Care
Center who will notify appropriate personnel, as directed by Collier County.
If a delivery ĐĂŶ͛ƚ be made due to a client not being home, GA Foods DCT will leave a door tag
indicating an attempt was made and a delivery exception will be noted, and the GA Foods customer
care center will be notified. The GA Foods DCT will make every attempt to make a re-delivery the
same or the following day if the client confirms their availability and the routing schedule allows.
For delivery exceptions caused by weather, holiday schedules, equipment failure, DCT illness, etc., GA
Foods Care Center will immediately contact all affected clients and confirm a mutually agreeable
day/time for delivery. If necessary, GA Foods will deliver on the weekend to ensure no consumer
misses their weekly delivery. GA Foods strives to be proactive and deliver meals ahead of weather
emergencies, ensuring no senior faces food insecurity due to a missed delivery.
Form 4 ʹ Customer Reference Form
As stated in Introduction section, GA Foods has been a trusted provider within the Older American
Act umbrella to serve meals to seniors for 51 years. GA Foods is proud to partner with many
agencies and governments across the state of Florida and across the country. We have maintained a
level of trust and customer service which has allowed us to maintain and renew contracts for up to
20+ years. Four (4) Customer Reference Forms have been provided in our submission under 4.9.
Health Inspection Reports
Regarding the sanitation inspections at our facilities, it is our highest priority to serve safe and
quality food following our HACCP, GMP and SSOP plans. GA Foods is also listing the physical
addresses that support Collier County͛Ɛ BOCC nutrition program. We plan to utilize our Fort Myers
kitchen located at 5501 Division Drive, Fort Myers, FL 33905. In addition, our corporate facility
located at 12200 32nd Court North, St. Petersburg, 33716 with 190,000 square feet will be utilized
in preparing all frozen and shelf stable meals as outlined in this RFP.
Please see 4.15_Supporting Documentation, Attachment 9 for the last twelve (12) months
inspection reports for each facility
Conclusion
GA Foods has a demonstrated ability, backed by over 50 years of experience, to successfully
implement the nutritional and logistical aspects required under Title III of the Older Americans Act
of 1965, as amended. Our long-standing expertise in elderly nutrition services, combined with our
in-depth knowledge of federally regulated standards ensures compliance and exceptional
performance in all contractual obligations.
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As highlighted earlier in this proposal, GA Foods has been a trusted provider of elderly nutrition
services for over five decades. Our commitment to maintaining high standards of service is
demonstrated through consistently high levels of customer satisfaction, reflecting our dedication to
addressing the unique nutritional needs of the elderly community. We are fully compliant with all
applicable state and federal laws and regulations, including those governing Equal Opportunity
Employment, Civil Rights, Affirmative Action, and Age Discrimination.
Our organization operates through seven internal departmentsͶFiscal, IT, Operations, Compliance
and Legal, Human Resources, Marketing, and SalesͶall of which play an integral role in ensuring the
service, performance, and oversight of each contract. The operational oversight for the Collier
County BOCC contract will include support from our Fort Myers and St. Petersburg units, ensuring
seamless coordination and execution across all aspects of the project.
Please see 4.15_Supporting Documentation, Attachment 10 for Fort Myers and St.
Petersburg (Corporate) Organizational Charts
In conclusion, GA Foods is fully committed to fulfilling all aspects of this Invitation to Bid with a
dedicated team of experienced professionals, ensuring the successful execution supplying nutritious
meals in alignment with the Collier County BOCC nutrition program for the elderly.
Page 1561 of 3681
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Page 1562 of 3681
Collier County Effective COLLIER COUNTY BREAKFAST BID MENU DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 DATES OF SERVICE WEEK 1 1 pk. Raisin Bran Cereal 1 sl. Whole Grain Bread 1.1 oz. Peanut Butter 1 oz. Jelly 4 oz. Applesauce 8 oz. 1% Milk 2 sl. Whole Grain Bread 0.75 oz. Peanut Butter 1 Banana 4 oz. Applesauce 8 oz. 1% Milk 4 oz. Blended Juice 2 sl. Whole Grain Bread 1.1 oz. Peanut Butter 4 oz. Applesauce 8 oz. 1% Milk 1 pk. Toasted Oats Cereal 1 sl. Raisin Bread 0.75 oz. Peanut Butter 1 Banana 4 oz. Applesauce 8 oz. 1% Milk 2 sl. Whole Grain Bread 1.1 oz. Peanut Butter 1 oz. Jelly 4 oz. Applesauce 8 oz. 1% Milk CAT050311 CAT050312 CAT050314 CAT050313 CAT050315 WEEK 2 2 sl. Whole Grain Bread 1.1 oz. Peanut Butter 1 oz. Jelly 4 oz. Applesauce 8 oz. 1% Milk 4 oz. Blended Juice 1 pk. Toasted Oats Cereal 1 sl. Raisin Bread 0.75 oz. Peanut Butter 1 Banana 8 oz. 1% Milk 2 sl. Whole Grain Bread 1.1 oz. Peanut Butter 1 pkt. Jelly 4 oz. Applesauce 8 oz. 1% Milk 2 sl. Whole Grain Bread 0.75 oz. Peanut Butter 1 Banana 4 oz. Applesauce 8 oz. 1% Milk 1 pk. Raisin Bran Cereal 1 sl. Whole Grain Bread 1.1 oz. Peanut Butter 1 pkt. Jelly 4 oz. Applesauce 8 oz. 1% Milk CAT050316 CAT050318 CAT050317 CAT050319 CAT050320 WEEK 3 1 pk. All Bran Cereal 1 sl. Whole Grain Bread 1.1 oz. Peanut Butter 2 pkt. Jelly 4 oz. Applesauce 8 oz. 1% Milk 2 sl. Whole Grain Bread 0.75 oz. Peanut Butter 1 Banana 4 oz. Applesauce 8 oz. 1% Milk 2 sl. Whole Grain Bread 1.1 oz. Peanut Butter 1 pkt. Jelly 4 oz. Applesauce 8 oz. 1% Milk 4 oz. Blended Juice 1 pk. Toasted Oats Cereal 1 sl. Raisin Bread 1.1 oz. Peanut Butter 1 Banana 8 oz. 1% Milk 2 sl. Whole Grain Bread 1.1 oz. Peanut Butter 1 pkt. Jelly 4 oz. Applesauce 8 oz. 1% Milk CAT050322 CAT050323 CAT050325 CAT050321 CAT050324 WEEK 4 2 sl. Whole Grain Bread 1.1 oz. Peanut Butter 1 pkt. Jelly 4 oz. Applesauce 8 oz. 1% Milk 4 oz. Blended Juice 1 pk. Toasted Oats Cereal 1 sl. Raisin Bread 1.1 oz. Peanut Butter 1 Banana 8 oz. 1% Milk 2 sl. Whole Grain Bread 1.1 oz. Peanut Butter 1 pkt. Jelly 4 oz. Applesauce 8 oz. 1% Milk 2 sl. Whole Grain Bread 0.75 oz. Peanut Butter 1 Banana 4 oz. Applesauce 8 oz. 1% Milk 2 sl. Whole Grain Bread 1.1 oz. Peanut Butter 1 pkt. Jelly 4 oz. Applesauce 8 oz. 1% Milk CAT050327 CAT050330 CAT050329 CAT050326 CAT050328 All menus are planned and analyzed with Enterprise Resource Planning (ERP) Software, a proprietary software using the USDA database FoodData Central. These menus meet the Department of Elder Affairs guidelines as outlined in the DOEA Programs and Services Handbook. Holidays and birthday celebration meals (two or fewer meal types per calendar month) may be excluded from a computer generated nutrient analysis. These menus provide 33 1/3% of the Dietary Reference Intakes (DRI/AI) per meal. Analysis includes: Calories, Protein, Fat, Fiber, Calcium, Zinc, Magnesium, Sodium, Vitamins B6, B12, C, and Vitamin A and Potassium. Adequate amounts of Calories, Protein, Fat, Fiber, Calcium, Vitamin B6, and Vitamin C are provided in daily amounts. Vitamin A, B12, Zinc, Magnesium, Sodium and Potassium have been averaged over one week; however no individual meal shall exceed 1000 mg of Sodium. MENUS PREPARED BY: GA FOODS Kiana Ward, RDN, LDN____________________ DATE OF APPROVAL: __________________________________________________________ CYCLE IMPLEMENTATION DATE: __________________________________________ PROJECT TITLE: ___COLLIER COUNTY BREAKFAST BID MENU____________ PROJECT DIRECTOR: __________________________________________________________ Page 1563 of 3681
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COLLIER COUNTY MondayTuesdayWednesdayThursdayFridayWEEK 1 4 oz. Apple Juice3 oz. Sweet & Sour Pork Patty½ c. Broccoli½ c. Gingered Brown Rice1 sl. Whole Grain Bread8 oz. 1% Milk CAT0503388 oz. Penne Bolognese½ c. GreenBeans½ c. Carrot Coins1 sl. Whole Grain Bread1 Margarine Cup4 oz. Applesauce8 oz. 1% Milk CAT0503403 oz. BBQ Chicken Thigh½ c. Zucchini w/ Onion ½ c. Diced Potatoes1 Whole Wheat RollSeasonal Fresh Fruit8 oz. 1% Milk CAT0503393 oz. Beef Marsala½ c. Peas & Carrots½ c. Parslied Mashed Potatoes1 sl. Whole Grain Bread1 pk. Sandwich Crème Cookies8 oz. 1% Milk CAT0503374 oz. Chicken Salad½ c. Creamy Broccoli Salad½ c. Three Bean Salad1 Whole Wheat Roll8 oz. 1% Milk CAT050351WEEK 23 oz. Cheeseburger½ c. Country Vegetable Medley½ c. Diced Potatoes1Hamburger Bun1 pkt. Ketchup8 oz. 1% Milk CAT0503503 oz. Thai Ginger Curry Chicken Thigh½ c. Green Beans½ c. Brown Rice1 Whole Wheat Roll4 oz. Applesauce8 oz. 1% MilkCAT0503434 oz. Apple Cherry Juice3 oz. Pork Loin w/ Mushroom Gravy½ c. Green Peas½ c. Parslied Mashed Potatoes1 sl. Whole Grain Bread8 oz. 1% Milk CAT0503458 oz. Chicken Paella ½ c. Confetti Corn½ c. Black Beans1 Whole Wheat Roll1 Margarine Cup1 pk. Sandwich Crème Cookies8 oz. 1% Milk CAT0503493 oz. Meatballs & Marinara w/ Pasta½ c. Glazed Carrots½ c. Broccoli1Whole Wheat Roll4 oz. Applesauce8 oz. 1% Milk CAT050346WEEK 38 oz. Cottage Pie ½ c. Stewed Tomatoes½ c. Green Peas1 sl. Whole Grain Bread1 Margarine Cup4 oz. Applesauce8 oz. 1% Milk CAT0503424 oz. Blended Juice6 oz. Vegetable Pasta Casserole½ c. Butternut Squash½ c. Confetti Corn1Whole Wheat Roll1 pk. Sandwich Crème Cookies8 oz. 1% Milk CAT0503443 oz. Apple Glazed Pork Loin½ c. Carrot Coins½ c. Mashed Potatoes1 Whole Wheat RollSeasonal Fresh Fruit8 oz. 1% Milk CAT0503478 oz. Three Bean & Beef Chili½ c. Squash Medley½ c. Brown Rice2 pks. Saltine Crackers4 oz. Applesauce8 oz. 1% Milk CAT0503484 oz. Blended Juice4oz. Egg Salad Sandwich½ c. Cucumber & Red Onion½ c. Macaroni Salad1Hamburger Bun8 oz. 1% Milk CAT050341WEEK 43 oz. Teriyaki Beef Patty½ c. Gingered Carrots ½ c. Brown Rice1Whole Wheat Roll4 oz. Applesauce8 oz. 1% Milk CAT0503524 oz. Blended Juice3 oz. Breaded Chicken Sandwich½ c. California Blend Vegetables½ c. Diced Sweet Potatoes1Hamburger Bun1 pkt. Ketchup8 oz. 1% MilkCAT0503538 oz. Rotini Alfredo½ c. Broccoli½ c. Butternut Squash1Whole Wheat Roll1 Margarine Cup1 Chocolate Chip Cookie8 oz. 1% Milk CAT0503543 oz. Pork Sofrito (3 oz. Pork Chop Patty)½ c. Confetti Corn½ c. White Rice1Whole Wheat RollSeasonal Fresh Fruit8 oz. 1% Milk CAT0503553 oz. Meatloaf in Onion Gravy½ c. Peas & Carrots½ c.Mashed Potatoes1 sl. Whole Grain Bread2 Margarine Cups4 oz. Applesauce8 oz. 1% Milk CAT050356All menus are planned and analyzed with Enterprise Resource Planning (ERP) Software, a proprietary software using the USDA database FoodData Central. These menus meet the Department of Elder Affairs guidelines as outlined in the DOEA Programs and Services Handbook. Holidays and birthday celebration meals (two or fewer meal types per calendar month) may be excluded from a computer generated nutrient analysis. These menus provide 33 1/3% of the Dietary Reference Intakes (DRI/AI) per meal. Analysis includes: Calories, Protein, Fat, Fiber, Calcium, Zinc, Magnesium, Sodium, Vitamins B6, B12, C, and Vitamin A and Potassium. Adequate amounts of Calories, Protein, Fat, Fiber, Calcium, Vitamin B6, and Vitamin C are provided in daily amounts. Vitamin A, B12, Zinc, Magnesium, Sodium and Potassium have been averaged over one week; however no individual meal shall exceed 1000 mg of Sodium. MENUS PREPARED BY: GA FOODS Kiana Ward, RDN, LDN________ APPROVED BY (PROJECT NUTRITIONIST): ___________________________ DATE OF APPROVAL: _____________________________________________ CYCLE IMPLEMENTATION DATE: ___ _ ______________________________ PROJECT TITLE: ___Collier County Preplate Bid Menu_____________ _ __ PROJECT DIRECTOR: _______________________________________________ Page 1588 of 3681
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TOTAL MEAL SYSTEM ±2-Day Home Delivered Meals
Effective: January 2025 ±June 2025
2025 2 Day TMS
Day 1 Day 2 Service Dates
Week 1TMSClassic Cravings4.4 oz. Southern Fish Nuggets
½ c. Mixed Vegetables
½ c. Garlic Mashed Potatoes
1 sl. Whole Grain Bread
4 oz. Applesauce
8 oz SunMeadow® 1% Milk
CAT049617
4 oz. Blended Juice
3 oz. Chicken Marsala
½ c. Green Beans
½ c. Butternut Squash
1 sl. Whole Grain Bread
1 Oatmeal Raisin Cookie
8 oz SunMeadow® 1% Milk
CAT049618
CYCLE BEGINS*
1/11-1/12
2/22-2/23
4/5-4/6
5/17-5/18
6/28-6/29
RPC000879 RPC000711
Week 2TMSFamily KitchenTreasures4 oz. Blended Juice
1.5 oz. Eggs in Garden Sauce
½ c. Diced Potatoes w/ Onion
½ c. Cranberry Apples
1 sl. Whole Grain Bread
8 oz SunMeadow® 1% Milk
CAT049624
3 oz. Breaded Chicken w/ Country
Pepper Gravy
½ c. Mixed Veg & Squash Medley
½ c. Brussels Sprouts
1 sl. Whole Grain Bread
4 oz. Applesauce
8 oz SunMeadow® 1% Milk
CAT049625
1/18-1/19
3/1-3/2
4/12-4/13
5/24-5/25
7/5-7/6
CYCLE ENDS*
RPC000856 RPC000766
Week 3TMSTaste of the Globe3 oz. Beef Patty in Teriyaki
½ c. Mixed Vegetables
½ c. White Rice
1 sl. Whole Grain Bread
4 oz. Mixed Fruit Cup
2 Margarine Cups
8 oz SunMeadow® 1% Milk
CAT049631
3 oz. Chicken w/ Italian Sauce
½ c. Green Beans
½ c. Diced Potatoes
1 sl. Whole Grain Bread
4 oz. Applesauce
8 oz SunMeadow® 1% Milk
CAT049632
1/25-1/26
3/8-3/9
4/19-4/20
5/31-6/1
RPC000763 RPC000880
Week 4TMSFlavor Fusions 11 oz. Three Bean Chili con Carne
½ c. Carrot Squash Medley
1 sl. Whole Grain Bread
4 oz. Applesauce
8 oz SunMeadow® 1% Milk
CAT049638
4 oz. Apple Cherry Juice
2.3 oz. Stuffed Pasta in Broccoli
Cheese Sauce
½ c. Corn
1 sl. Whole Grain Bread
1 Cherry Cookie
8 oz SunMeadow® 1% Milk
CAT049639
2/1-2/2
3/15-3/16
4/26-4/27
6/7-6/8
RPC000859 RPC000898
Week 5TMSGourmet Getaway3 oz. Beef Patty w/ Mushroom Gravy
½ c. Brussels Sprouts
½ c. Garlic Mashed Potatoes
1 sl. Whole Grain Bread
4 oz. Citrus Fruit Cup
1 Margarine Cup
8 oz SunMeadow® 1% Milk
CAT049645
3 oz. Chicken w/ Picadillo Sauce
½ c. Green Peas
½ c. Sweet Potatoes
1 sl. Whole Grain Bread
8 oz SunMeadow® 1% Milk
CAT049646
2/8-2/9
3/22-3/23
5/3-5/4
6/14-6/15
RPC000847 RPC000563
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TOTAL MEAL SYSTEM ±2-Day Home Delivered Meals
Effective: January 2025 ±June 2025
2025 2 Day TMS
Week 6TMSDiner's Delight4 oz. Blended Juice
4.4 oz. Batter-Dipped Fish Nuggets
½ c. Carrots
½ c. Green Beans w/ Red Peppers
1 sl. Whole Grain Bread
2 pkts. Tartar Sauce
8 oz SunMeadow® 1% Milk
CAT049652
3 oz. Hamburger Patty
½ c. Carrots
½ c. Diced Potatoes
1 White Hamburger Bun
1 pkt. Ketchup
4 oz. Applesauce
8 oz SunMeadow® 1% Milk
CAT049653
2/15-2/16
3/29-3/30
5/10-5/11
6/21-6/22
RPC000097 RPC000712
All menus are planned and analyzed with Enterprise Resource Planning (ERP)
Software, a proprietary software using the USDA database FoodData Central.
These menus meet the Department of Elder Affairs guidelines as outlined in the
DOEA Programs and Services Handbook. Holidays and birthday celebration
meals (two or fewer meal types per calendar month) may be excluded from a
computer generated nutrient analysis. These menus provide 33 1/3% of the
Dietary Reference Intakes (DRI/AI) per meal. Analysis includes: Calories, Protein,
Fat, Fiber, Calcium, Zinc, Magnesium, Sodium, Vitamins B6, B12, C, and Vitamin A
and Potassium. Adequate amounts of Calories, Protein, Fat, Fiber, Calcium,
Vitamin B6, and Vitamin C are provided in daily amounts. Vitamin A, B12, Zinc,
Magnesium, Sodium and Potassium have been averaged over one week;
however no individual meal shall exceed 1000 mg of Sodium.
MENUS PREPARED BY: GA FOODS Nicole Ditsche, RD, LDN________________
APPROVED BY (PROJECT NUTRITIONIST): _____________________________
DATE OF APPROVAL: _________________________________________________
CYCLE IMPLEMENTATION DATE: January 2025 ±June 2025
PROJECT TITLE: ___ ___________________________________
PROJECT DIRECTOR: _________________________________________________
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rev 10.01.24 TOTAL MEAL SYSTEM ± 5-Day Home Delivered Meals Master Menu Effective: January 2025 ± June 2025 Dates of Service WEEK 1 TMS Classic Cravings 10.4 oz. Pasta Bolognese ½ c. Italian Vegetable Medley 1 sl. Whole Grain Bread 4 oz. Mixed Fruit Cup 8 oz SunMeadow® 1% Milk CAT049612 8.7 oz. Homemade Chicken Stew ½ c. Peas & Carrots ½ c. Strawberry Apple Crisp 1 sl. Whole Grain Bread 1 Cherry Cookie 8 oz SunMeadow® 1% Milk CAT049613 3 oz. Meatloaf ½ c. Stewed Tomatoes ½ c. Cheesy Mashed Potatoes 1 sl. Whole Grain Bread 4 oz. Citrus Fruit Cup 8 oz SunMeadow® 1% Milk CAT049614 3 oz. Grilled Pork Chop in Homestyle Gravy ½ c. Brussels Sprouts ½ c. Parslied Mashed Potatoes 1 sl. Whole Grain Bread 4 oz. Applesauce 8 oz SunMeadow® 1% Milk CAT049615 4 oz. Apple Cherry Juice 3 oz. Manicotti w/ Tomato Sauce ½ c. Mixed Vegetables 1 sl. Whole Grain Bread 1 pk. Sandwich Cookies 8 oz SunMeadow® 1% Milk CAT049616 CYCLE BEGINS* 1/6-1/10 2/17-2/21 3/31-4/4 5/12-5/16 6/23-6/27 RPC000565 RPC000881 RPC000044 RPC000654 RPC000905 WEEK 2 TMS Family Kitchen Treasures 3 oz. Pork Sofrito ½ c. Peas ½ c. Sweet Potatoes 1 sl. Whole Grain Bread 4 oz. Citrus Fruit Cup 8 oz SunMeadow® 1% Milk CAT049619 4.4 oz. Honey Orange Glazed Fish ½ c. Broccoli ½ c. Garlic Mashed Potatoes 1 sl. Whole Grain Bread 4 oz. Peaches 8 oz SunMeadow® 1% Milk CAT049620 4 oz. Apple Cherry Juice 3 oz. Beef Patty w/ Mushroom Gravy ½ c. Brussels Sprouts ½ c. Garlic Mashed Potatoes 1 sl. Whole Grain Bread 1 Snickerdoodle Cookie 8 oz SunMeadow® 1% Milk CAT049621 4 oz. Apple Cherry Juice 3 oz. Chicken w/ Picadillo Sauce ½ c. Corn ½ c. Sweet Potatoes 1 sl. Whole Grain Bread 8 oz SunMeadow® 1% Milk CAT049622 3 oz. Grilled Veal Chop in Mustard Sage Sauce ½ c. Carrots ½ c. Diced Potatoes 1 sl. Whole Grain Bread 4 oz. Applesauce 8 oz SunMeadow® 1% Milk CAT049623 1/13-1/17 2/24-2/28 4/7-4/11 5/19-5/23 6/30-7/4 CYCLE ENDS* RPC000896 RPC000904 RPC000847 RPC000563 RPC000725 WEEK 3 TMS Taste of the Globe 4 oz. Apple Juice R]*HQHUDO7VR¶V&KLFNHQ ½ c. Peas & Carrots ½ c. Gingered Rice 1 sl. Whole Grain Bread 1 Chocolate Chip Cookie 1 Margarine Cup 8 oz SunMeadow® 1% Milk CAT049626 4 oz. Apple Cherry Juice 3.5 oz. Manicotti Alfredo ½ c. Corn ½ c. Carrots 1 sl. Whole Grain Bread 2 Margarine Cups 8 oz SunMeadow® 1% Milk CAT049627 4 oz. Blended Juice 10.4 oz. Pasta Bolognese ½ c. Italian Vegetable Medley 1 sl. Whole Grain Bread 1 Margarine Cup 8 oz SunMeadow® 1% Milk CAT049628 4 oz. Apple Juice 4.4 oz. Fish in Sweet & Sour Sauce ½ c. Edamame ½ c. Gingered Brown Rice 1 sl. Whole Grain Bread 8 oz SunMeadow® 1% Milk CAT049629 4 oz. Blended Juice 3 oz. Chicken in Thai Ginger Red Curry ½ c. Green Beans ½ c. Carrots 1 sl. Whole Grain Bread 1 Sugar Cookie 2 Margarine Cups 8 oz SunMeadow® 1% Milk CAT049630 1/20-1/24 3/3-3/7 4/14-4/18 5/26-5/30 RPC000893 RPC000877 RPC000565 RPC000891 RPC000564 WEEK 4 TMS Flavor Fusions 3 oz. Meatballs in Orange Sauce ½ c. Green Beans ½ c. White Rice 1 sl. Whole Grain Bread 4 oz. Citrus Fruit Cup 8 oz SunMeadow® 1% Milk CAT049633 11.9 oz. Creole-Style Fish ½ c. Corn ½ c. Brown Rice 1 sl. Whole Grain Bread 1 pk. Sandwich Cookies 8 oz SunMeadow® 1% Milk CAT049634 3 oz. Hamburger Patty ½ c. Carrots ½ c. Diced Potatoes 1 Hamburger Bun 1 pkt. Ketchup 4 oz. Applesauce 8 oz SunMeadow® 1% Milk CAT049635 4 oz. Blended Juice 3 oz. Chicken Marsala ½ c. Green Beans ½ c. Butternut Squash 1 sl. Whole Grain Bread 1 Lemon Cookie 8 oz SunMeadow® 1% Milk CAT049636 4 oz. Apple Juice 3 oz. Sweet & Sour Pork ½ c. Corn ½ c. Fried Brown Rice 1 sl. Whole Grain Bread 1 Sugar Cookie 8 oz SunMeadow® 1% Milk CAT049637 1/27-1/231 3/10-3/14 4/21-4/25 6/2-6/6 RPC000894 RPC000865 RPC000712 RPC000711 RPC000768 WEEK 5 TMS Gourmet Getaway 4 oz. Blended Juice 3 oz. Pork Riblet in BBQ ½ c. Mixed Vegetables ½ c. Garlic Mashed Potatoes 1 sl. Whole Grain Bread 8 oz SunMeadow® 1% Milk CAT049640 3 oz. Honey Mustard Chicken Breast ½ c. Carrots ½ c. Diced Potatoes 1 sl. Whole Grain Bread 4 oz. Applesauce 2 Margarine Cups 8 oz SunMeadow® 1% Milk CAT049641 4 oz. Apple Cherry Juice 2.1 oz. Western Omelet ½ c. Strawberry Applesauce ½ c. Breakfast Potatoes 1 sl. Whole Grain Bread 1 Margarine Cup 8 oz SunMeadow® 1% Milk CAT049642 4 oz. Pineapple Juice 4.4 oz. Southern Fish Nuggets ½ c. Mixed Vegetables ½ c. Garlic Mashed Potatoes 1 sl. Whole Grain Bread 8 oz SunMeadow® 1% Milk CAT049643 4 oz. Blended Juice 5 oz. Southwest Bean Burrito ½ c. Papas con Chile ½ c. Green Bean w/ Red Peppers 1 pk. Sandwich Cookies 8 oz SunMeadow® 1% Milk CAT049644 2/3-2/7 3/17-3/21 4/28-5/2 6/9-6/13 RPC000863 RPC000878 RPC000876 RPC000879 RPC000903 Page 1634 of 3681
rev 10.01.24 WEEK 6 TMS Diner's Delight 3 oz. Meatballs & Marinara ½ c. Green Beans 1 sl. Whole Grain Bread 4 oz. Applesauce 8 oz SunMeadow® 1% Milk CAT049647 3.8 oz. Chicken Fajita ½ c. Butternut Squash ½ c. Black Beans 1 sl. Whole Grain Bread 1 Lemon Cookie 2 Margarine Cups 8 oz SunMeadow® 1% Milk CAT049648 3 oz. Beef Patty in Brown Gravy ½ c. Mixed Vegetables ½ c. Brown Rice 1 sl. Whole Grain Bread 4 oz. Citrus Fruit Cup 1 Margarine Cup 8 oz SunMeadow® 1% Milk CAT049649 1.5 oz. Chicken & Pasta Pot Pie ½ c. Mixed Vegetables ½ c. Strawberry Apple Crisp 1 sl. Whole Grain Bread 1 Chocolate Chip Cookie 1 Margarine Cup 8 oz SunMeadow® 1% Milk CAT049650 7.3 oz. Three Cheese Macaroni & Cheese ½ c. Green Beans ½ c. Carrots 1 sl. Whole Grain Bread 4 oz. Mixed Fruit Cup 1 Margarine Cup 8 oz SunMeadow® 1% Milk CAT049651 2/10-2/14 3/24-3/28 5/5-5/9 6/16-6/20 RPC000861 RPC000890 RPC000882 RPC000899 RPC000853 2025 5 Day TMS All menus are planned and analyzed with Enterprise Resource Planning (ERP) Software, a proprietary software using the USDA database FoodData Central. These menus meet the Department of Elder Affairs guidelines as outlined in the DOEA Programs and Services Handbook. Holidays and birthday celebration meals (two or fewer meal types per calendar month) may be excluded from a computer generated nutrient analysis. These menus provide 33 1/3% of the Dietary Reference Intakes (DRI/AI) per meal. Analysis includes: Calories, Protein, Fat, Fiber, Calcium, Zinc, Magnesium, Sodium, Vitamins B6, B12, C, and Vitamin A and Potassium. Adequate amounts of Calories, Protein, Fat, Fiber, Calcium, Vitamin B6, and Vitamin C are provided in daily amounts. Vitamin A, B12, Zinc, Magnesium, Sodium and Potassium have been averaged over one week; however no individual meal shall exceed 1000 mg of Sodium. MENUS PREPARED BY: ______GA FOODS Nicole Ditsche, RD, LDN___ APPROVED BY (PROJECT NUTRITIONIST): ______ ___ ____________________ DATE OF APPROVAL: __________________________________________________ CYCLE IMPLEMENTATION DATE: January 2025 ± June 2025 PROJECT TITLE: ___________________________________________ PROJECT DIRECTOR: ____ __________ ______ Page 1635 of 3681
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rev 10.01.24 TOTAL MEAL SYSTEM ± 7-Day Home Delivered Meals Master Menu Effective: January 2025 ± June 2025 DATES OF SERVICE WEEK 1 TMS Classic Cravings 10.4 oz. Pasta Bolognese ½ c. Italian Vegetable Medley 1 sl. Whole Grain Bread 4 oz. Mixed Fruit Cup 8 oz SunMeadow® 1% Milk CAT049612 8.7 oz. Homemade Chicken Stew ½ c. Peas & Carrots ½ c. Strawberry Apple Crisp 1 sl. Whole Grain Bread 1 Cherry Cookie 8 oz SunMeadow® 1% Milk CAT049613 3 oz. Meatloaf ½ c. Stewed Tomatoes ½ c. Cheesy Mashed Potatoes 1 sl. Whole Grain Bread 4 oz. Citrus Fruit Cup 8 oz SunMeadow® 1% Milk CAT049614 3 oz. Grilled Pork Chop in Homestyle Gravy ½ c. Brussels Sprouts ½ c. Parslied Mashed Potatoes 1 sl. Whole Grain Bread 4 oz. Applesauce 8 oz SunMeadow® 1% Milk CAT049615 4 oz. Apple Cherry Juice 3 oz. Manicotti w/ Tomato Sauce ½ c. Mixed Vegetables 1 sl. Whole Grain Bread 1 pk. Sandwich Cookies 8 oz SunMeadow® 1% Milk CAT049616 4.4 oz. Southern Fish Nuggets ½ c. Mixed Vegetables ½ c. Garlic Mashed Potatoes 1 sl. Whole Grain Bread 4 oz. Applesauce 8 oz SunMeadow® 1% Milk CAT049617 4 oz. Blended Juice 3 oz. Chicken Marsala ½ c. Green Beans ½ c. Butternut Squash 1 sl. Whole Grain Bread 1 Oatmeal Raisin Cookie 8 oz SunMeadow® 1% Milk CAT049618 CYCLE BEGINS* 1/6-1/12 2/17-2/23 3/31-4/6 5/12-5/18 6/23-6/29 RPC000565 RPC000881 RPC000044 RPC000654 RPC000905 RPC000879 RPC000711 WEEK 2 TMS Family Kitchen Treasures 3 oz. Pork Sofrito ½ c. Peas ½ c. Sweet Potatoes 1 sl. Whole Grain Bread 4 oz. Citrus Fruit Cup 8 oz SunMeadow® 1% Milk CAT049619 4.4 oz. Honey Orange Glazed Fish ½ c. Broccoli ½ c. Garlic Mashed Potatoes 1 sl. Whole Grain Bread 4 oz. Peaches 8 oz SunMeadow® 1% Milk CAT049620 4 oz. Apple Cherry Juice 3 oz. Beef Patty w/ Mushroom Gravy ½ c. Brussels Sprouts ½ c. Garlic Mashed Potatoes 1 sl. Whole Grain Bread 1 Snickerdoodle Cookie 8 oz SunMeadow® 1% Milk CAT049621 4 oz. Apple Cherry Juice 3 oz. Chicken w/ Picadillo Sauce ½ c. Corn ½ c. Sweet Potatoes 1 sl. Whole Grain Bread 8 oz SunMeadow® 1% Milk CAT049622 3 oz. Grilled Veal Chop in Mustard Sage Sauce ½ c. Carrots ½ c. Diced Potatoes 1 sl. Whole Grain Bread 4 oz. Applesauce 8 oz SunMeadow® 1% Milk CAT049623 4 oz. Blended Juice 1.5 oz. Eggs in Garden Sauce ½ c. Diced Potatoes w/ Onion ½ c. Cranberry Apples 1 sl. Whole Grain Bread 8 oz SunMeadow® 1% Milk CAT049624 3 oz. Breaded Chicken w/ Country Pepper Gravy ½ c. Mixed Veg & Squash Medley ½ c. Brussels Sprouts 1 sl. Whole Grain Bread 4 oz. Applesauce 8 oz SunMeadow® 1% Milk CAT049625 1/13-1/19 2/24-3/2 4/7-4/13 5/19-5/25 6/30-7/6 CYCLE ENDS* RPC000896 RPC000904 RPC000847 RPC000563 RPC000725 RPC000856 RPC000766 WEEK 3 TMS Taste of the Globe 4 oz. Apple Juice R]*HQHUDO7VR¶VChicken ½ c. Peas & Carrots ½ c. Gingered Rice 1 sl. Whole Grain Bread 1 Chocolate Chip Cookie 1 Margarine Cup 8 oz SunMeadow® 1% Milk CAT049626 4 oz. Apple Cherry Juice 3.5 oz. Manicotti Alfredo ½ c. Corn ½ c. Carrots 1 sl. Whole Grain Bread 2 Margarine Cups 8 oz SunMeadow® 1% Milk CAT049627 4 oz. Blended Juice 10.4 oz. Pasta Bolognese ½ c. Italian Vegetable Medley 1 sl. Whole Grain Bread 1 Margarine Cup 8 oz SunMeadow® 1% Milk CAT049628 4 oz. Apple Juice 4.4 oz. Fish in Sweet & Sour Sauce ½ c. Edamame ½ c. Gingered Brown Rice 1 sl. Whole Grain Bread 8 oz SunMeadow® 1% Milk CAT049629 4 oz. Blended Juice 3 oz. Chicken in Thai Ginger Red Curry ½ c. Green Beans ½ c. Carrots 1 sl. Whole Grain Bread 1 Sugar Cookie 2 Margarine Cups 8 oz SunMeadow® 1% Milk CAT049630 3 oz. Beef Patty in Teriyaki ½ c. Mixed Vegetables ½ c. White Rice 1 sl. Whole Grain Bread 4 oz. Mixed Fruit Cup 2 Margarine Cups 8 oz SunMeadow® 1% Milk CAT049631 3 oz. Chicken w/ Italian Sauce ½ c. Green Beans ½ c. Diced Potatoes 1 sl. Whole Grain Bread 4 oz. Applesauce 8 oz SunMeadow® 1% Milk CAT049632 1/20-1/26 3/3-3/9 4/14-4/20 5/26-6/1 RPC000893 RPC000877 RPC000565 RPC000891 RPC000564 RPC000763 RPC000880 WEEK 4 TMS Flavor Fusions 3 oz. Meatballs in Orange Sauce ½ c. Green Beans ½ c. White Rice 1 sl. Whole Grain Bread 4 oz. Citrus Fruit Cup 8 oz SunMeadow® 1% Milk CAT049633 11.9 oz. Creole-Style Fish ½ c. Corn ½ c. Brown Rice 1 sl. Whole Grain Bread 1 pk. Sandwich Cookies 8 oz SunMeadow® 1% Milk CAT049634 3 oz. Hamburger Patty ½ c. Carrots ½ c. Diced Potatoes 1 Hamburger Bun 1 pkt. Ketchup 4 oz. Applesauce 8 oz SunMeadow® 1% Milk CAT049635 4 oz. Blended Juice 3 oz. Chicken Marsala ½ c. Green Beans ½ c. Butternut Squash 1 sl. Whole Grain Bread 1 Lemon Cookie 8 oz SunMeadow® 1% Milk CAT049636 4 oz. Apple Juice 3 oz. Sweet & Sour Pork ½ c. Corn ½ c. Fried Brown Rice 1 sl. Whole Grain Bread 1 Sugar Cookie 8 oz SunMeadow® 1% Milk CAT049637 11 oz. Three Bean Chili con Carne ½ c. Carrot Squash Medley 1 sl. Whole Grain Bread 4 oz. Applesauce 8 oz SunMeadow® 1% Milk CAT049638 4 oz. Apple Cherry Juice 2.3 oz. Stuffed Pasta in Broccoli Cheese Sauce ½ c. Corn 1 sl. Whole Grain Bread 1 Cherry Cookie 8 oz SunMeadow® 1% Milk CAT049639 1/27-2/2 3/10-3/16 4/26-4/27 6/2-6/8 RPC000894 RPC000865 RPC000712 RPC000711 RPC000768 RPC000859 RPC000898 WEEK 5 TMS Gourmet Getaway 4 oz. Blended Juice 3 oz. Pork Riblet in BBQ ½ c. Mixed Vegetables ½ c. Garlic Mashed Potatoes 1 sl. Whole Grain Bread 8 oz SunMeadow® 1% Milk CAT049640 3 oz. Honey Mustard Chicken Breast ½ c. Carrots ½ c. Diced Potatoes 1 sl. Whole Grain Bread 4 oz. Applesauce 2 Margarine Cups 8 oz SunMeadow® 1% Milk CAT049641 4 oz. Apple Cherry Juice 2.1 oz. Western Omelet ½ c. Strawberry Applesauce ½ c. Breakfast Potatoes 1 sl. Whole Grain Bread 1 Margarine Cup 8 oz SunMeadow® 1% Milk CAT049642 4 oz. Pineapple Juice 4.4 oz. Southern Fish Nuggets ½ c. Mixed Vegetables ½ c. Garlic Mashed Potatoes 1 sl. Whole Grain Bread 8 oz SunMeadow® 1% Milk CAT049643 4 oz. Blended Juice 5 oz. Southwest Bean Burrito ½ c. Papas con Chile ½ c. Green Bean w/ Red Peppers 1 pk. Sandwich Cookies 8 oz SunMeadow® 1% Milk CAT049644 3 oz. Beef Patty w/ Mushroom Gravy ½ c. Brussels Sprouts ½ c. Garlic Mashed Potatoes 1 sl. Whole Grain Bread 4 oz. Citrus Fruit Cup 1 Margarine Cup 8 oz SunMeadow® 1% Milk CAT049645 3 oz. Chicken w/ Picadillo Sauce ½ c. Corn ½ c. Sweet Potatoes 1 sl. Whole Grain Bread 8 oz SunMeadow® 1% Milk CAT049646 2/3-2/9 3/17-3/23 4/28-5/4 6/9-6/15 RPC000863 RPC000878 RPC000876 RPC000879 RPC000903 RPC000847 RPC000563 Page 1673 of 3681
rev 10.01.24 WEEK 6 TMS Diner's Delight 3 oz. Meatballs & Marinara ½ c. Green Beans 1 sl. Whole Grain Bread 4 oz. Applesauce 8 oz SunMeadow® 1% Milk CAT049647 3.8 oz. Chicken Fajita ½ c. Butternut Squash ½ c. Black Beans 1 sl. Whole Grain Bread 1 Lemon Cookie 2 Margarine Cups 8 oz SunMeadow® 1% Milk CAT049648 3 oz. Beef Patty in Brown Gravy ½ c. Mixed Vegetables ½ c. Brown Rice 1 sl. Whole Grain Bread 4 oz. Citrus Fruit Cup 1 Margarine Cup 8 oz SunMeadow® 1% Milk CAT049649 1.5 oz. Chicken & Pasta Pot Pie ½ c. Mixed Vegetables ½ c. Strawberry Apple Crisp 1 sl. Whole Grain Bread 1 Chocolate Chip Cookie 1 Margarine Cup 8 oz SunMeadow® 1% Milk CAT049650 7.3 oz. Three Cheese Macaroni & Cheese ½ c. Green Beans ½ c. Carrots 1 sl. Whole Grain Bread 4 oz. Mixed Fruit Cup 1 Margarine Cup 8 oz SunMeadow® 1% Milk CAT049651 4 oz. Blended Juice 4.4 oz. Batter-Dipped Fish Nuggets ½ c. Carrots ½ c. Green Beans w/ Red Peppers 1 sl. Whole Grain Bread 2 pkts. Tartar Sauce 8 oz SunMeadow® 1% Milk CAT049652 3 oz. Hamburger Patty ½ c. Carrots ½ c. Diced Potatoes 1 White Hamburger Bun 1 pkt. Ketchup 4 oz. Applesauce 8 oz SunMeadow® 1% Milk CAT049653 2/10-2/16 3/24-3/30 5/5-5/11 6/16-6/22 RPC000861 RPC000890 RPC000882 RPC000899 RPC000853 RPC000097 RPC000712 2025 TMS 7 Day All menus are planned and analyzed with Enterprise Resource Planning (ERP) Software, a proprietary software using the USDA database FoodData Central. These menus meet the Department of Elder Affairs guidelines as outlined in the DOEA Programs and Services Handbook. Holidays and birthday celebration meals (two or fewer meal types per calendar month) may be excluded from a computer generated nutrient analysis. These menus provide 33 1/3% of the Dietary Reference Intakes (DRI/AI) per meal. Analysis includes: Calories, Protein, Fat, Fiber, Calcium, Zinc, Magnesium, Sodium, Vitamins B6, B12, C, and Vitamin A and Potassium. Adequate amounts of Calories, Protein, Fat, Fiber, Calcium, Vitamin B6, and Vitamin C are provided in daily amounts. Vitamin A, B12, Zinc, Magnesium, Sodium and Potassium have been averaged over one week; however no individual meal shall exceed 1000 mg of Sodium. MENUS PREPARED BY: ______GA FOODS Nicole Ditsche, RD, LDN_________ APPROVED BY (PROJECT NUTRITIONIST): _____________________________ DATE OF APPROVAL: ______________________________________________ CYCLE IMPLEMENTATION DATE: January 2025 ± June 2025__________ PROJECT TITLE: __________________________________________________ PROJECT DIRECTOR: ____ ______ __________ ______ __ Page 1674 of 3681
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PREMIUM 2 PACK PANTRY MEALS
SS001069
CAT045207 ʹ BBQ Beef Meal
Fruit Punch Juice 4 oz.
BBQ Beef Pouch 4.5 oz.
Wheat Crackers (2 ct.) x 2
Mixed Fruit 4 oz.
Energy Trail Mix 2 oz.
Oatmeal Raisin Cookie x 1
Non-Fat Dry Milk 1 pkt.
CAT045209 ʹ Breakfast Meal
Apple Juice 8 oz.
Sunflower Kernels 1 oz.
Mini Wheats Cereal x 1
Raisins 1 oz.
Instant Oatmeal 1 pk.
Non-Fat Dry Milk 1 pkt.
All menus are planned and analyzed with Enterprise Resource Planning (ERP) Software, a proprietary
software using the USDA database FoodData Central. These menus meet the Department of Elder Affairs
guidelines as outlined in the DOEA Programs and Services Handbook. Holidays and birthday celebration
meals (two or fewer meal types per calendar month) may be excluded from a computer generated nutrient
analysis. These menus provide 33 1/3% of the Dietary Reference Intakes (DRI/AI) per meal. Analysis
includes: Calories, Protein, Fat, Fiber, Calcium, Zinc, Magnesium, Sodium, Vitamins B6, B12, C, and
Vitamin A and Potassium. Adequate amounts of Calories, Protein, Fat, Fiber, Calcium, Vitamin B6, and
Vitamin C are provided in daily amounts.Vitamin A, B12, Zinc, Magnesium, Sodium and Potassium have
been averaged over one week; however no individual meal shall exceed 1000 mg of Sodium.
MENUS PREPARED BY: GA FOODS Kiana Ward, RDN, LDN_________
APPROVED BY PROJECT NUTRITIONIST:______________ Date:_________
CYCLE IMPLEMENTATION DATE: January ±December 2025____________
PROJECT DIRECTOR: ___________________________________________
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PREMIUM 2 PACK PANTRY MEALS
SS001070
CAT048252 - Chicken & Pasta Meal
Grape Juice 8 oz.
Chicken and Pasta 7.5 oz.
Peanuts 1 oz.
Fruit Snacks x 1
Pears 4 oz.
Non-Fat Dry Milk 1 pkt.
CAT048253 ʹ Chili Beef w/ Beans Meal
Fruit Punch Juice 4 oz.
Chili Beef w/ Beans 7.5 oz.
Energy Trail Mix 2 oz.
Applesauce 4 oz.
Non-Fat Dry Milk 1 pkt.
All menus are planned and analyzed with Enterprise Resource Planning (ERP) Software, a proprietary
software using the USDA database FoodData Central. These menus meet the Department of Elder
Affairs guidelines as outlined in the DOEA Programs and Services Handbook. Holidays and birthday
celebration meals (two or fewer meal types per calendar month) may be excluded from a computer
generated nutrient analysis. These menus provide 33 1/3% of the Dietary Reference Intakes (DRI/AI) per
meal. Analysis includes: Calories, Protein, Fat, Fiber, Calcium, Zinc, Magnesium, Sodium, Vitamins B6,
B12, C, and Vitamin A and Potassium. Adequate amounts of Calories, Protein, Fat, Fiber, Calcium,
Vitamin B6, and Vitamin C are provided in daily amounts.Vitamin A, B12, Zinc, Magnesium, Sodium and
Potassium have been averaged over one week; however no individual meal shall exceed 1000 mg of
Sodium.
MENUS PREPARED BY: GA FOODS Kiana Ward, RDN, LDN___________
APPROVED BY PROJECT NUTRITIONIST:______________ Date:_________
CYCLE IMPLEMENTATION DATE: January ±December 2025____________
PROJECT DIRECTOR: ___________________________________________
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PREMIUM 2 PACK PANTRY MEALS
SS001071
CAT048254 ʹ Chili Mac Meal
Fruit Punch Juice 4 oz.
Chili Mac 7.5 oz.
Energy Trail Mix 2 oz.
Peaches 4 oz.
Non-Fat Dry Milk 1 pkt
CAT048255 ʹ Chicken Stew Meal
Apple Juice 4 oz.
Chicken Stew 7.5 oz.
Applesauce 4 oz.
Nutrigrain Bar x 1
Peanuts 1 oz.
Non-Fat Dry Milk 1 pkt.
All menus are planned and analyzed with Enterprise Resource Planning (ERP) Software, a proprietary
software using the USDA database FoodData Central. These menus meet the Department of Elder
Affairs guidelines as outlined in the DOEA Programs and Services Handbook. Holidays and birthday
celebration meals (two or fewer meal types per calendar month) may be excluded from a computer
generated nutrient analysis. These menus provide 33 1/3% of the Dietary Reference Intakes (DRI/AI) per
meal. Analysis includes: Calories, Protein, Fat, Fiber, Calcium, Zinc, Magnesium, Sodium, Vitamins B6,
B12, C, and Vitamin A and Potassium. Adequate amounts of Calories, Protein, Fat, Fiber, Calcium,
Vitamin B6, and Vitamin C are provided in daily amounts.Vitamin A, B12, Zinc, Magnesium, Sodium and
Potassium have been averaged over one week; however no individual meal shall exceed 1000 mg of
Sodium.
MENUS PREPARED BY: GA FOODS Kiana Ward, RDN, LDN___________
APPROVED BY PROJECT NUTRITIONIST:______________ Date:_________
CYCLE IMPLEMENTATION DATE: January ±December 2025____________
PROJECT DIRECTOR: ___________________________________________
Page 1732 of 3681
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PREMIUM 2 PACK PANTRY MEALS
SS001072
CAT047117 ʹ Chicken Salad Meal
Fruit Punch Juice 8 oz.
Chicken Pouch 2.6 oz.
Lite Mayonnaise 1 pkt.
Salad Wafer Crackers (2 ct.) x 2
Fruit Snacks 1 pk.
Energy Trail Mix 2 oz.
Non-Fat Dry Milk 1 pkt.
CAT047116 ʹ Lasagna Meal
Apple Juice 4 oz.
Lasagna 7.5 oz.
Mini Wheats Cereal x 1
Instant Oatmeal 1 pk.
Peanuts 1 oz.
Non-Fat Dry Milk 1 pkt
All menus are planned and analyzed with Enterprise Resource Planning (ERP) Software, a proprietary
software using the USDA database FoodData Central. These menus meet the Department of Elder
Affairs guidelines as outlined in the DOEA Programs and Services Handbook. Holidays and birthday
celebration meals (two or fewer meal types per calendar month) may be excluded from a computer
generated nutrient analysis. These menus provide 33 1/3% of the Dietary Reference Intakes (DRI/AI) per
meal. Analysis includes: Calories, Protein, Fat, Fiber, Calcium, Zinc, Magnesium, Sodium, Vitamins B6,
B12, C, and Vitamin A and Potassium. Adequate amounts of Calories, Protein, Fat, Fiber, Calcium,
Vitamin B6, and Vitamin C are provided in daily amounts.Vitamin A, B12, Zinc, Magnesium, Sodium and
Potassium have been averaged over one week; however no individual meal shall exceed 1000 mg of
Sodium.
MENUS PREPARED BY: GA FOODS Kiana Ward, RDN, LDN___________
APPROVED BY PROJECT NUTRITIONIST:______________ Date:_________
CYCLE IMPLEMENTATION DATE: January ±December 2025____________
PROJECT DIRECTOR: ___________________________________________
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COLLIER 3 PACK
CAT050267 ʹ Chicken Stew Meal
Chicken Stew 7.5 oz.
Applesauce 4 oz.
Wheat Crackers (2 ct.) x 2
Grape Juice 4 oz.
Nutri-Grain Bar x 1
Peanuts
Non-Fat Dry Milk 1 pkt.
CAT050268 ʹ Chili Beef w/ Beans Meal
Chili Beef w/ Beans 7.5 oz.
Peach Cup 4 oz.
Wheat Crackers (2 ct.) x 1
Raisins 1 oz.
Nature Valley Granola Bar x 1
Chocolate Chip Cookie x 1
Non-Fat Dry Milk 1 pkt.
CAT050269 ʹ Beef Ravioli Meal
Beef Ravioli 7.5 oz.
Graham Crackers (2 ct.) x 1
Peanut Butter 1.1 oz.
Fruit Punch Juice 8 oz.
Raisins 1 oz.
Pear Cup 4 oz.
Non-Fat Dry Milk 1 pkt.
All menus are planned and analyzed with Enterprise Resource Planning (ERP) Software, a proprietary
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guidelines as outlined in the DOEA Programs and Services Handbook. Holidays and birthday celebration
meals (two or fewer meal types per calendar month) may be excluded from a computer generated nutrient
analysis. These menus provide 33 1/3% of the Dietary Reference Intakes (DRI/AI) per meal. Analysis
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Vitamin A and Potassium. Adequate amounts of Calories, Protein, Fat, Fiber, Calcium, Vitamin B6, and
Vitamin C are provided in daily amounts. No individual meal shall exceed 1000 mg of Sodium.
MENUS PREPARED BY: GA FOODS Kiana Ward, RDN, LDN_________
APPROVED BY PROJECT NUTRITIONIST:______________ Date:_________
CYCLE IMPLEMENTATION DATE: October ± December 2024____________
PROJECT DIRECTOR: ___________________________________________
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PREMIUM 5 PACK PANTRY MEALS
SS
CAT050297 ʹ BBQ Beef Meal
Grape Juice 8 oz.
BBQ Beef Pouch 4.5 oz.
Mixed Fruit 4 oz.
Energy Trail Mix 2 oz.
Nutri-Grain Bar x 1
Non-Fat Dry Milk 1 pkt.
CAT050296 - Chicken Salad Meal
Chicken Pouch 2.6 oz.
Mayonnaise 1 pkt.
Flour Tortilla (2 ct.)
Raisins 1 oz.
Chocolate Chip Cookie x 1
Pear Cup 4 oz.
Non-Fat Dry Milk 1 pkt.
CAT050298 ʹ Breakfast Meal
Apple Juice 8 oz.
Peanut Butter 1.1 oz.
Mini Wheats Cereal x 1
Raisins 1 oz.
Oatmeal 1 pk.
Non-Fat Dry Milk 1 pkt.
CAT050301 ʹ Pork & Beans Meal
Fruit Punch Juice 8 oz.
Pork & Beans 7.5 oz.
Nature Valley Granola Bar x 1
Energy Trail Mix 2 oz.
Non-Fat Dry Milk 1 pkt.
CAT050299 - Chili Mac Meal
Fruit Punch Juice 8 oz.
Chili Mac 7.5 oz.
Energy Trail Mix 2 oz.
Mixed Fruit Cup 4 oz.
Non-Fat Dry Milk 1 pkt.
All menus are planned and analyzed with Enterprise Resource Planning (ERP) Software, a proprietary
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Affairs guidelines as outlined in the DOEA Programs and Services Handbook. Holidays and birthday
celebration meals (two or fewer meal types per calendar month) may be excluded from a computer
generated nutrient analysis. These menus provide 33 1/3% of the Dietary Reference Intakes (DRI/AI)
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Calcium, Vitamin B6, and Vitamin C are provided in daily amounts.Vitamin A, B12, Zinc, Magnesium,
Sodium and Potassium have been averaged over one week; however no individual meal shall exceed
1000 mg of Sodium.
MENUS PREPARED BY: GA FOODS Kiana Ward, RDN, LDN___________
APPROVED BY PROJECT NUTRITIONIST:______________ Date:_________
CYCLE IMPLEMENTATION DATE: January ±December 2025____________
PROJECT DIRECTOR: ___________________________________________
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PREMIUM 5 PACK PANTRY MEALS
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CAT050298 ʹ Breakfast Meal
Apple Juice 8 oz.
Peanut Butter 1.1 oz.
Mini Wheats Cereal x 1
Raisins 1 oz.
Oatmeal 1 pk.
Non-Fat Dry Milk 1 pkt.
CAT050303 - Lasagna Meal
Lasagna 7.5 oz.
Sugar Cookie x 1
Mango Pineapple Mix 1.5 oz.
Nature Valley Granola Bar x 1
Applesauce 4 oz.
Non-Fat Dry Milk 1 pkt.
CAT050302 ʹ Tuna Salad Meal
Tuna Pouch 2.6 oz.
Lite Mayonnaise 1 pkt.
Flour Tortillas (2 ct.)
Graham Crackers (2 ct.)
Mango Pineapple Mix 1.5 oz.
Pear Cup 4 oz.
Non-Fat Dry Milk 1 pkt.
CAT050300 - Chicken & Pasta Meal
Grape Juice 8 oz.
Chicken and Pasta 7.5 oz.
Peanuts 1 oz.
Nutri-Grain Bar x 1
Mixed Fruit 4 oz.
Non-Fat Dry Milk 1 pkt.
CAT050299 - Chili Mac Meal
Fruit Punch Juice 8 oz.
Chili Mac 7.5 oz.
Energy Trail Mix 2 oz.
Mixed Fruit Cup 4 oz.
Non-Fat Dry Milk 1 pkt.
All menus are planned and analyzed with Enterprise Resource Planning (ERP) Software, a proprietary
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Affairs guidelines as outlined in the DOEA Programs and Services Handbook. Holidays and birthday
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generated nutrient analysis. These menus provide 33 1/3% of the Dietary Reference Intakes (DRI/AI)
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Calcium, Vitamin B6, and Vitamin C are provided in daily amounts.Vitamin A, B12, Zinc, Magnesium,
Sodium and Potassium have been averaged over one week; however no individual meal shall exceed
1000 mg of Sodium.
MENUS PREPARED BY: GA FOODS Kiana Ward, RDN, LDN___________
APPROVED BY PROJECT NUTRITIONIST:______________ Date:_________
CYCLE IMPLEMENTATION DATE: January ±December 2025____________
PROJECT DIRECTOR: ___________________________________________
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PREMIUM 7 PACK PANTRY MEALS
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CAT050295 ʹ Chicken Stew Meal
Fruit Punch Juice 8 oz.
Chicken Stew 7.5 oz.
Applesauce 4 oz.
Nutri-Grain Bar x 1
Peanuts 1 oz.
Non-Fat Dry Milk 1 pkt.
CAT050296 - Chicken Salad Meal
Chicken Pouch 2.6 oz.
Mayonnaise 1 pkt.
Flour Tortilla (2 ct.)
Raisins 1 oz.
Chocolate Chip Cookie x 1
Pear Cup 4 oz.
Non-Fat Dry Milk 1 pkt.
CAT050297 ʹ BBQ Beef Meal
Grape Juice 8 oz.
BBQ Beef Pouch 4.5 oz.
Mixed Fruit 4 oz.
Energy Trail Mix 2 oz.
Nutri-Grain Bar x 1
Non-Fat Dry Milk 1 pkt.
CAT050298 ʹ Breakfast Meal
Apple Juice 8 oz.
Peanut Butter 1.1 oz.
Mini Wheats Cereal x 1
Raisins 1 oz.
Oatmeal 1 pk.
Non-Fat Dry Milk 1 pkt.
CAT050299 - Chili Mac Meal
Fruit Punch Juice 8 oz.
Chili Mac 7.5 oz.
Energy Trail Mix 2 oz.
Mixed Fruit Cup 4 oz.
Non-Fat Dry Milk 1 pkt.
CAT050300 - Chicken & Pasta Meal
Grape Juice 8 oz.
Chicken and Pasta 7.5 oz.
Peanuts 1 oz.
Nutri-Grain Bar x 1
Mixed Fruit 4 oz.
Non-Fat Dry Milk 1 pkt.
CAT050304 ʹ Chili Beef w/ Beans Meal
Fruit Punch Juice 8 oz.
Chili Beef w/ Beans 7.5 oz.
Nature Valley Granola Bar x 1
Cherry Cookie x 1
Sunflower Kernels 1 oz.
Non-Fat Dry Milk 1 pkt.
All menus are planned and analyzed with Enterprise Resource Planning (ERP) Software, a proprietary
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Affairs guidelines as outlined in the DOEA Programs and Services Handbook. Holidays and birthday
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Calcium, Vitamin B6, and Vitamin C are provided in daily amounts.Vitamin A, B12, Zinc, Magnesium,
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MENUS PREPARED BY: GA FOODS Kiana Ward, RDN, LDN___________
APPROVED BY PROJECT NUTRITIONIST:______________ Date:_________
CYCLE IMPLEMENTATION DATE: January ±December 2025____________
PROJECT DIRECTOR: ___________________________________________
Page 1758 of 3681
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PREMIUM 7 PACK PANTRY MEALS
SS
CAT050302 ʹ Tuna Salad Meal
Tuna Pouch 2.6 oz.
Lite Mayonnaise 1 pkt.
Flour Tortillas (2 ct.)
Graham Crackers (2 ct.)
Mango Pineapple Mix 1.5 oz.
Pear Cup 4 oz.
Non-Fat Dry Milk 1 pkt.
CAT050298 ʹ Breakfast Meal
Apple Juice 8 oz.
Peanut Butter 1.1 oz.
Mini Wheats Cereal x 1
Raisins 1 oz.
Oatmeal 1 pk.
Non-Fat Dry Milk 1 pkt.
CAT050300 - Chicken & Pasta Meal
Grape Juice 8 oz.
Chicken and Pasta 7.5 oz.
Peanuts 1 oz.
Nutri-Grain Bar x 1
Mixed Fruit 4 oz.
Non-Fat Dry Milk 1 pkt.
CAT050303 - Lasagna Meal
Lasagna 7.5 oz.
Sugar Cookie x 1
Mango Pineapple Mix 1.5 oz.
Nature Valley Granola Bar x 1
Applesauce 4 oz.
Non-Fat Dry Milk 1 pkt.
CAT050296 - Chicken Salad Meal
Chicken Pouch 2.6 oz.
Mayonnaise 1 pkt.
Flour Tortilla (2 ct.)
Raisins 1 oz.
Chocolate Chip Cookie x 1
Pear Cup 4 oz.
Non-Fat Dry Milk 1 pkt.
CAT050299 - Chili Mac Meal
Fruit Punch Juice 8 oz.
Chili Mac 7.5 oz.
Energy Trail Mix 2 oz.
Mixed Fruit Cup 4 oz.
Non-Fat Dry Milk 1 pkt.
CAT050301 ʹ Pork & Beans Meal
Fruit Punch Juice 8 oz.
Pork & Beans 7.5 oz.
Nature Valley Granola Bar x 1
Energy Trail Mix 2 oz.
Non-Fat Dry Milk 1 pkt.
All menus are planned and analyzed with Enterprise Resource Planning (ERP) Software, a proprietary
software using the USDA database FoodData Central. These menus meet the Department of Elder
Affairs guidelines as outlined in the DOEA Programs and Services Handbook. Holidays and birthday
celebration meals (two or fewer meal types per calendar month) may be excluded from a computer
generated nutrient analysis. These menus provide 33 1/3% of the Dietary Reference Intakes (DRI/AI)
per meal. Analysis includes: Calories, Protein, Fat, Fiber, Calcium, Zinc, Magnesium, Sodium,
Vitamins B6, B12, C, and Vitamin A and Potassium.Adequate amounts of Calories, Protein, Fat, Fiber,
Calcium, Vitamin B6, and Vitamin C are provided in daily amounts.Vitamin A, B12, Zinc, Magnesium,
Sodium and Potassium have been averaged over one week; however no individual meal shall exceed
1000 mg of Sodium.
MENUS PREPARED BY: GA FOODS Kiana Ward, RDN, LDN___________
APPROVED BY PROJECT NUTRITIONIST:______________ Date:_________
CYCLE IMPLEMENTATION DATE: January ±December 2025____________
PROJECT DIRECTOR: ___________________________________________
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