INVITATION FOR BID IFB #C24-32763 Consumer Owned Mobile Food Trailer Fabrication

Description of Deliverables
A) Type of Service Contractor will provide modifications to a consumer owned mobile food trailer with all equipment and accessories outlined below.  The equipment and accessories must meet the requirements as indicated in Attachment #1: Humboldt County Department of Health and Human Services (DHHS): Division of Environmental Health (DEH) Mobile Food Facility (MFF) Compliance Checklist (2 pages) and California Retail Food Code on Mobile Food Facilities (14 pages). All equipment specifications, including weight, manufacturer, make, and model number shall be indicated either separately or on the plan. All equipment shall be listed as certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, such as the National Sanitation Foundation (NSF); see Attachment #3 (34 pages).
GENERAL REQUIREMENTS FOR MOBILE FOOD TRAILER: The food trailer shall meet the following specifications at completion: ¿ Overall Length: 12 feet (Nominal) ¿ Overall Width: 8.5 feet (Maximum) ¿ Overall Height: Not to exceed 12 feet ¿ Interior Height: 7.5 feet (Minimum) ¿ All equipment shall be National Sanitation Foundation (NSF) approved ¿ Clear Aisle spacing between equipment is 30-inch (Minimum); height 74-inch (Minimum) ¿ All equipment is secured directly to the floor or wall for safety purpose The contractor shall provide the following modifications to the consumer owned mobile food trailer:
CONSTRUCTION: ¿ Surface materials of the food trailer must be constructed of a smooth, durable, washable, impervious material capable of withstanding frequent cleaning, no unfinished wood and must be free of cracks, seams, or linings where vermin may harbor. ¿ Construction joints shall be tightly fitted and sealed with no gaps or voids. All sealant, solder and weld joints located in the food contact areas are to be smooth and approved for food contact surfaces. Spaces around pipes, conduits or hoses that extend through cabinets, floors or outer walls must be sealed to be smooth and easily cleanable. ¿ All food-related equipment and plumbing, including pumps, accumulators and filters shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, i.e. National Sanitation Foundation (NSF), Intertek Testing Services (ITS or ETL), Underwriter¿s Laboratory Sanitation (EPH), Canadian Standards Association CSA or other ANSI approved certification agency. ¿ All food related fixtures, tanks, equipment, plumbing, pumps and filters must meet standards referenced in the current plumbing code. Plumbing fixtures, pumps and filters shall be installed according to the manufacturer¿s specifications. ¿ A minimum gap of 4 inches of unobstructed space to facilitate cleaning must be provided between the bottom of equipment and surfaces when there is a rigid utility connection such as a gas line.
**See Attachment 2: Proposed Mobile Food Trailer Layout for a sample layout. (8 pages) Fabrication of the mobile food trailer will be based on the awarded contractor¿s final drawing that must be provided with the bid.** FOOD TRAILER FINISH MATERIALS: ¿ Interior ¿ 20-gauge stainless steel throughout interior. ¿ 18-gauge stainless steel behind cooking equipment. ¿ Exterior/Wrap ¿ 3M American vinyl wrap. ¿ Minimum R13 insulation. ¿ Roof ¿ Solid Aluminum roof designed to avoid warpage and water collection. ¿ Emergency exit door hatch on roof. ¿ Flooring ¿ Aluminum tread plate with 4-inch x 3/8-inch radius cove up walls over 3/4-inch plywood (exterior grade), mechanically secured and sealed to prevent water intrusion. ¿ Counter tops- Restaurant grade Stainless Steel 304 Finish ¿ Laminate service/storage cabinet below service winder with stainless steel countertop.  Cabinet dimensions:  84-inch-long x 18-inch deep. ¿ Self-closing doors to food preparation area and service openings. ¿ Lexan Service window openings with self-closing screens.  Window dimensions: 60-inch-wide x 36-inch high. Maximum 216 square inches and no less than 18 inches apart. Shall be covered with a screen which is at least 16 mesh per inch. ¿ Two (2) 100# approved Liquid Propane tanks with all required connections and lines. ¿ Louvered screened vents to be installed behind the cooking and refrigeration equipment.  Louvered screen dimensions: 48-inch-wide x 18-inch high ¿ Skylight for ventilation and extra light.  Dimensions 41 inches x21 inches. ¿ Solar panels to be installed in a place for optimal usage. Dimensions 39 inches x65 inches. VENTILATION: ¿ One (1) AC Unit with Heater: roof mounted, 15000 BTU  ¿ Captive Air exhaust hood w/roof top vent per California Mechanical Code (CMC) requirements ¿ Two (2) Make-up Air Ventilation (Minimum) Note: All mechanical exhaust ventilation equipment shall be installed and maintained in accordance with the California Mechanical Code (CMC) or for occupied mobile food facilities (OMFFs), certified and approved by the CA Department of Housing and Community Development (HCD). SAFETY AND HYGIENE: ¿ Commercial Ansul fire suppression system per code requirements: (California Fire Code (CFC) §904 Alternative Automatic Fire-Extinguishing Systems and the California Mechanical Code (CMC) §513 Fire-Extinguishing Equipment.) See FAQ: https://osfm.fire.ca.gov/media/2921/frequently-asked-questions-handbook-for-ul-300-systems-updated-07-02-2009.pdf) Shall be a 3 gallon Commercial Ansul fire suppression system. ¿ Propane regulator with leak detection sensors located throughout the unit. ¿ 10-pound Class B and Class C (BC) Fire extinguisher ¿ National Sanitation Foundation (NSF) approved 3 compartment ware washing sink with faucet, double drain boards, and cabinet system. The dimensions of each compartment shall be as follows: o i. 10 inches wide, 14 inches long, and 10 inches deep. o ii. Each drainboard shall be at least the size of one of the sink compartments. The drainboards shall be installed with at least one-eighth inch per foot slope toward the sink compartment and fabricated with a minimum of one-half inch lip or rim to prevent the draining liquid from spilling onto the floor. o iii. The sink shall be equipped with a mixing faucet providing hot and cold water and shall be provided with a swivel spigot capable of servicing all sink compartments. o iv. A ware washing sink must be supplied with hot water under pressure through a mixing faucet. ¿ A water heater or an instantaneous heater capable of heating water to a minimum of 120 ºF for utensil washing or 100 ºF for handwashing only, interconnected with a potable water supply, shall be provided and shall operate independently of the vehicle engine. ¿ Cold running water must be supplied. ¿ Single NSF approved handwashing sink w/splash guard o The handwashing sink shall have a minimum dimension of 9¿ in width, 9¿ in length and 5¿ in depth, located to be easily accessible by food employees in the Mobile Food Facility (MFF). o The handwashing sink shall be provided with hot and cold running water through a mixing faucet capable of delivering a minimum of a gallon/minute; minimum temperature of 100°F, tempered not to exceed 108 ºF o The handwashing sink shall be separated from the ware washing sink by a 6¿ high metal splashguard that extends from the back edge of the drainboard to the front edge of the drainboard. The corners of the splashguard shall be rounded. ¿ Wall mounted soap dispenser, paper towel dispenser and First Aid kit shall be installed adjacent to the handwashing sink. ¿ Two (2) Lockable propane tank cages, enclosed in all aluminum frame ¿ Six (6) external location prewired for cameras (Two (2) Front, Two (2) Rear and One (1) on each side). Two (2) internal location prewired for cameras. ¿ 4 Security Cameras with installation. 2 shall be placed inside (right side front corner and left side back corner.) 2 shall be placed outside (front serving side corner, and back serving side corner) ¿ Speakers and Pager System with installation. ¿ Awning ELECTRICAL: ¿ Light bulbs and tubes must be covered and completely enclosed in plastic safety shields. ¿ Light fixtures shall be installed so as not to constitute a hazard to employees or food safety. ¿ Adequate electrical power shall be provided to power accessories or appliances. ¿ Electrical appliances must meet applicable Underwriter¿s Laboratory standards. ¿ Minimum of six (6) 110v duplex electrical outlets will be enclosed in the wall with final locations to be determined at preconstruction conference and included on the final drawing. ¿ Two (2) LED T8 Lights ¿ 110v GFCI or GFI duplex plugs where required by code. ¿ 115V/240 exterior electrical panel standard plug connections(s) and necessary individual breakers with direct supply connection option included. Drop cord at electrical panel for remote power supply connection. ¿ All electric power supply system including: Lithium-Ion Deep Cycle batteries (enough to power 10-12,000 watts), power inverters, solar panels, digital control panels. ¿ (1) 1000-1500 watt Honda generator for powering battery supply in case the battery runs out. COOKING AND PREPARATION EQUIPMENT: ¿ One (1) Two burner cook top on 12-inch-wide equipment stand ¿ Two (2) Deep Basket Fryers ¿ One (1) Electric 2 Pan Steam Table ¿ One (1) Stainless-steel 48-inch-wide (Minimum) sandwich prep station ¿ One (1) Griddle w/oven: 36-inch-wide Equipment Stand ¿ One (1) Refrigerator: 23 cubic foot single door upright stainless-steel WATER: ¿ Water tanks and plumbing shall be constructed of food grade material as approved by an ANSI accredited testing organization for drinking water. ¿ Interiors shall be smooth and free of recesses and crevices and capable of draining completely. ¿ Tanks must be adequately vented for flow. Water tank vents shall terminate in a downward direction and are to be covered with 16 mesh per square inch screen or equivalent when the vent is in a protected area or a protective filter when the vent is in an area not protected from windblown dirt and debris. ¿ Water tank capacities requirements must be met with one or more potable water tanks. ¿ Potable water inlets are to be protected from contamination and designed to preclude attachment to a non-potable service connection, e.g. quick disconnect. ¿ Potable water inlets must be located at least 1¿ above the overflow. ¿ Overflow pipe openings must be protected from the entrance of dust, insects and other contamination. ¿ Potable water tanks may be removable; maximum size of 10 gallons (80 lbs) to be considered suitably portable. ¿ Connections to the potable and waste tanks are to be a different type or size so as to eliminate contamination of the potable water supply. Waste and potable hose connections cannot be interchangeable.  ¿ Liquid waste hoses cannot be the same color as the hoses used for potable water. ¿ Label all tanks either ¿potable¿ or ¿waste.¿ ¿ Equipment in which spillage is likely to occur shall have a drip tray fitted to that spillage drains into a waste tank. ¿ Wastewater tanks shall have a discharge valve located to facilitate complete draining of the tank. ¿ Permanently installed steam tables shall be fitted with a discharge valve and shall not drain to the wastewater tank. ¿ 45-gallon minimum potable water tanks ¿ 70-gallon minimum grey wastewater tank ¿ On-Demand tank less Liquid Propane Gas Hot Water Heater SAFETY/INSTRUCTION PLATES: All required safety and/or instruction plates shall be permanent in nature, securely attached (stick on signs, labels or plates are not acceptable) and must be capable of withstanding the effects of extremes of weather and temperature. All exterior mounted labels or plates must be engraved or stamped metal. If any Original Equipment Manufacturer (OEM) warning or instruction labels need to be removed for component mounting, new labels shall be installed. In addition to the OEM safety labels, signs or plates, the following plates shall be provided and installed in the appropriate areas. ¿ ¿NO SMOKING¿ within 20¿ feet of all windows and doors. ¿ Dimension Plate (including height and width shall be located near the king pin) ¿ Body Manufacturer I.D. Plate ¿ Marking of all water inlets (domestic and on-board tank) ¿ Shore power hook ups ¿ Gray water tank drains ¿ Propane compartment ¿ Propane fill connections ¿ All kitchen equipment required signage required by industry standards. ¿ All electrical switches ¿ Electrical Compartment: NO STORAGE signage