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Home My WebLink About2009-136 RESOLUTION NO. 2009-136 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 RESOLUTION OF THE MAYOR AND COMMON COUNCIL OF THE CITY OF SAN BERNARDINO AUTHORIZING THE CITY MANAGER TO EXECUTE AMENDMENT NO. 4 TO CONTRACT 07-481 A-4 WITH THE COUNTY OF SAN BERNARDINO DEPARTMENT OF AGING AND ADULT SERVICES (DAAS), ACCEPTING THE PROPOSAL AMOUNT OF $177,773 FOR THE PERIOD OF JULY 1,2009 THROUGH JUNE 30, 2010 FOR THE SENIOR NUTRITION PROGRAM. BE IT RESOLVED BY THE MAYOR AND COMMON COUNCIL OF THE CITY OF SAN BERNARDINO AS FOLLOWS: SECTION 1. That the City Manager is hereby authorized to execute Amendment 4 to Contract 07-481 A-4 with the County of San Bernardino Department of Aging and Adult Services for the provision of Senior Nutrition Program services for the period of July 1,2009 through June 30, 2010, a copy of which is attached hereto, marked Exhibit "A" and incorporated herein by reference as fully as though set forth at length; and SECTION 2. That the authorization granted hereunder shall expire and be void and of no further effect if Amendment No.4 to Contract 07-481 A-4 is not executed by both parties and returned to the Office of the City Clerk within sixty (60) days following effective date of the Resolution. /// /// /1/ /// /// /// /// /// /// /// 2009-136 RESOLUTION OF THE MAYOR AND COMMON COUNCIL OF THE CITY OF SAN BERNARDINO AUTHORIZING THE CITY MANAGER TO EXECUTE AMENDMENT NO. 4 TO CONTRACT 07-481 A-4 WITH THE COUNTY OF SAN 2 BERNARDINO DEPARTMENT OF AGING AND ADULT SERVICES (DAAS), ACCEPTING THE PROPOSAL AMOUNT OF $177,773 FOR THE PERIOD OF JULY 1,2009 THROUGH JUNE 30, 2010 FOR THE SENIOR NUTRITION PROGRAM. 1 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 I HEREBY CERTIFY that the foregoing Resolution was duly adopted by the Mayor and Common Council of the City of San Bernardino at a joint regu1armeeting thereof, held , 2009, by the following vote, to wit: on the 1st day of June Council Members: AYES ESTRADA x BAXTER x x BRINKER SHORETT x - KELLEY x x JOHNSON x MCCAMMACK NAYS ABSTAIN ABSENT Q~ 1;;.~ "- Rachel G. Clark, City Clerk l- ~ day of June The foregoing resolution is hereby approved this 2009. -y~~ tric 1. Morris, May City of San Bernardino . REPORT/RECOMMENDATION TO THE BOARD OF SUPERVISORS OF SAN BERNARDINO COUNTY, CALIFORNIA AND RECORD OF ACTION June 16, 2009 FROM: COLLEEN KRYGIER, Director Department of Aging and Adult Services SUBJECT: AMENDMENTS TO CONTRACTS WITH SENIOR NUTRITION SERVICES PROVIDERS RECOMMENDATION(S) Approve Amendment No.4 to the following senior nutrition services contracts (as detailed in the Financial Impact section) revising contract language, increasing the total contract amount by $3,860,530, from $7,791,438 to $11,651,968, and extending the contracts through June 30, 2010, a. Sarstow Senior Citizens Center, Contract No. 07-477 A-4 b. Sig Bear Valley Recreation & Park District, Contract No. 07-478 A-4 c, Sonnie Baker Senior Citizens Club, Contract No. 07-479 A-4 d. City of Montclair, Contract No. 07-480 A-4 e. City of San Bernardino, Contract No. 07-481 A-4 f. Family Service Association of Western Riverside County, Contract No. 07-483 A-4 g, Hi Desert Meals on Wheels, Inc., Contract No. 07-484 A-4 h. Hinkley Senior Citizens Club, Contract No. 07-485 A-4 i. Lucerne Valley Senior Citizens Center, Contract No. 07-486 A-4 j. Steelworkers Oldtimers Foundation, Contract No. 07-487 A-4 (Affected Districts: All) (Presenter: Colleen Krygier, Director, 891-3917) BACKGROUND INFORMATION On March 22, 1972, President Nixon signed into law the Nutrition Program for the Elderly Act, establishing the Senior Nutrition program as part of the Older Americans Act (OM). This legislation created the congregate and home-delivered nutrition programs. These programs provide nourishing meals and nutrition education and counseling to people 60 years of age or older and their spouses. Since 1978, the Department of Aging and Adult Services (DMS) has administered the Senior Nutrition Program for the County of San Bernardino. Over the past 12 months, this program has served approximately 281,540 congregate and 316,644 home delivered meals through contracted vendors, Page 1 of 3 ce: DAAS-Alston w/agrees Contractor(s) c/o DAAS w/agree ACR-Accts Payabie Mgr w/agrees EBIX-BPO c/o Risk Mgmt w/agrees DAAS-Krygier HS Admin-Klopfer HS Admin-Chacon Co. Counsel-Carey-Wilson CAO-Ciabattini File w/agree ed 7/6/09 ITEM 045 MOTION AYE 4 AYE 5 BY Rev 070eR1 BOARD OF SUPERVISORS AMENDMENTS TO CONTRACTS WITH SENIOR NUTRITION SERVICES PROVIDERS JUNE 16, 2009 PAGE 2 OF 3 On June 19, 2007, as a result of a Request for Proposal, the Board of Supervisors (Board) approved contracts with eleven agencies (ten listed in the Recommendation and Crest Forest Senior Citizens Club) in the amount of $3,901,419 to provide senior nutrition services for the period of July 1, 2007 through June 30, 2008. On May 13, 2008, the Board approved amendments to all eleven agencies revising nutrition service units and increasing the total contract amount by $148,591, from $3,901,419 to $4,050,010, On June 24, 2008, the Soard approved amendments to the ten contracts listed in the recommendation increasing the total contract amount by $3,767,614, from $4,025,027 to $7,792,641, revising standard County insurance language, and extending the contracts through June 30, 2009. The contract with Crest Forest Senior Citizens Club was converted to a purChase order in the amount of $54,419 and did not require Board action. On October 21, 2008, the Soard approved amendments to the ten contracts listed in the recommendation revising program requirements and decreasing the total combined contract amount by $1,203, from $7,792,641 to $7,791,438, for the period of July 1, 2007 through June 30, 2009. Federal One-Time-Only (OTO) funds unexpended and carried over from FY 2007/08 were reallocated to local Area Agencies on Aging (AAA) for FY 2008/09. DAAS, acting as the local AAA, received an additional $137,481 as a result of this process. Approval of this item will allow DAAS to continue to provide nutrition services to eligible clients, revise standard County contract language and update California Department of Aging contract language, increase the total contract amount by $3,860,530, from $7,791,438 to $11,651,968, and extend the contract term dates through June 30, 2010. Contractor performance will continue to be measured by reviewing monthly reports and an annual site visit by County staff to ensure compliance with the administrative, fiscal, and program terms and conditions of the contract. FINANCIAL IMPACT Approval of these amendments will increase the total contract amount by $3,860,530, from $7,791,438 to $11,651,968. All costs associated with these service contracts will be funded from the State ($216,091), Federal ($2,944,439), and local cost ($700,000). Adequate appropriation and revenue in the amount of $137,481 was included in the DAAS FY 2008/09 budget and $3,723,049 is included in the DAAS proposed FY 2009/10 budget. There is no impact to local cost. Funding will be allocated as follows: 6/16/09 045 BOARD OF SUPERVISORS AMENDMENTS TO CONTRACTS WITH SENIOR NUTRITION SERVICES PROVIDERS JUNE 16, 2009 PAGE30F3 Contract Agency Current Proposed Proposed Proposed Number Contract Increase/ Increase Total Amount Decrease FY Contract FY 2008/09 2009/10 Amount 07-477 A-4 Sarstow Senior $256,240 $15,743 $157,044 $429,027 Citizens Center 07-478 A-4 Big Bear Valley Park $57,442 ($10,000) $24,051 $71,493 & Recreation District 07-479 A-4 Sonnie Saker Senior $256,037 $189 $116,719 $372,945 Citizens Club 07-480 A-4 Citv of Montclair $162,036 ($15,0001 $94,287 $241,323 07-481 A-4 City of San $521,987 ($20,000) $177,773 $679,760 Sernardino 07-483 A-4 Family Service $2,833,976 $78,447 $1,251,840 $4,164,263 Association of Western Riverside Countv 07-484 A-4 Hi Desert Meals on $931 ,238 $15,072 $457,839 $1,404,149 Wheels, Inc. 07-485 A-4 Hinkley Senior $64,062 $4,250 $40,131 $108,443 Citizens Club, Inc. 07-486 A-4 Lucerne Valley $47,247 $1,500 $22,175 $70,922 Senior Citizens Center 07-487 A-4 Steelworkers $2,661,173 $67,280 $1,381,190 $4,109,643 Oldtimers Foundation Total $7,791,438 $137,481 $3,723,049 $11,651,968 REVIEW BY OTHERS This item has been reviewed by Human Services Contracts (Lory Klopfer, Contracts Manager, 388-0250) on May 18, 2009; County Counsel (Jacqueline Carey-Wilson, Deputy County Counsel, 387-4434) on May 27, 2009; Human Services Finance (Lynn Chacon, Administrative Analyst, 388-0253) on May 27, 2009; and County Administrative Office (Lori Ciabattini, Administrative Analyst, 388-0253) on May 28, 2009. 6/16/09 045 2009-136 EXHIBIT "A" ~ X New Vendor Code ~C Dept ~ I Contract Number Change CITYOFSB772 OOA 07-481 A-4 -'-' Cancel County Department Dept Orgn. Contractor's License No. Aging and Adult Services OOA NUT County Department Contract Rapresentative Telephone Total Contract Amount County of San Bernardino Sharon Alston (909\ 386-8145 $679,760 FAS n ReVfl"UA 1KI ~onJ:~:UY,:ered n nthAr STANDARD CONTRACT If not encumbered or revenue contract tvoe, provide reason: I Commodity Code Contract Start Dale Contract End Date Original Amount Amendment Amount 95200 July 1, 200B June 30, 2010 $259,129 $157,773 Fund Oept Organization Appr. ObjlRev Source GRCIPROJ/JOB No Amount AAF OOA OOA 200 2445 210 $133,940 Fund Oep!, Organization Appr, Obj/Rev Source 3RC/PROJ/JOB No, Amount AAF OOA OOA , 200 2445 , 235 $23,048 Fund Oept Organization Appr, ObjlRev Source GRC/PROJ/JOB No, Amount AAF OOA OOA , 200 2445 280 $785 Project Name Estimated Payment Total by Fiscal Year Senior Nutrition Services FY Amount 110 FY Amount 110 08/09 ($20,000) D - 09/1 0 $177,773 I - - FOR COUNTY USE ONL Y THIS CONTRACT is entered into in the State of California by and between the County of San Bernardino, Department of Aging and Adult Services, hereinafter called the County, and Name Contractor City of San Bemardino hereinafter called 600 West 5th Street San Bernardino, CA 92410 Phone Birth Date (909) 384-5430 Federal 10 No. or Social Security No. IT IS HEREBY AGREED AS FOLLOWS: AMENDMENT NO.4 It is hereby agreed to amend Contract No. 07-481 as follows: III. CONTRACTOR GENERAL RESPONSIBILITIES: Paragraph G is amended to read as follows: G. Subcontracts The Assistant County Administrator for Human Services is designated the authority to approve one or more subcontracts, provided each subcontract meets the following terms and conditions: 1. The policies and procedures used in processing and awarding the subcontracts were: AudllorlController-Recorder Use Onl o Contract Oatabase 0 FAS Input Dele Keyed By Page 1 of4 2009-136 a. Organized and structured; b. Reasonable and equitable; c, Documented and approved by appropriate authorities; d, Consistent with applicable federal, state, and local procurement requirements; e. Uniformly applied; and f. Open for public review and scrutiny, 2. All subcontracts require the advance written approval of the Assistant County Administrator for Human Services. 3. Any subcontractor shall be subject to the same provisions as Contractor, Contractor shall be fully responsible for the performance of any subcontractor, 4. Funds for this Contract shall not be obligated in subcontracts for services beyond the termination date of this Contract. 5. The Contractor shall have no authority to contract for, on behalf of, or incur obligations on behalf of the County. 6, Copies of subcontracts, memoranda and/or letters of understanding shall be on file with the Contractor and shall be made available for review at the request of the County. 7. A copy of the executed subcontract shall be submitted to the Director of DAAS, Paragraph H is amended to read as follows: H. Contractor shall maintain all records and books pertaining to the delivery of services under this Contract and demonstrate accountability for contract performance. Said records shall be kept and maintained within the County of San Bernardino or within a reasonable driving distance. County shall have the right upon reasonable notice and at reasonable hours of business to examine and inspect such records and books. Records, should include, but are not limited to, monthly summary sheets, sign-in sheets, and other primary source documents. Fiscal records shall be kept in accordance with Generally Accepted Accounting Principles and must account for all funds, tangible assets, revenue and expenditures. Fiscal records must also comply with the appropriate Office of Management and Budget (OMB) Circulars that state the administrative requirements, cost principles and other standards for accountancy. All records shall be complete and current and comply with all Contract requirements. Failure to maintain acceptable records per the preceding requirements shall be considered grounds for withholding of payments for billings submitted and for termination of the Contract. Paragraph M is amended to read as follows: M. Contractor shall keep the County apprised of any and all actions taken by its Board of Directors which may impact on the Contract. Further, a County representative shall have the option of attending Board meetings during the term of this Contract, Paragraph N is amended to read as follows: N. Conflict of Interest 1, The Contractor shall prevent employees, consultants, or members of governing bodies from using their positions for purposes including, but not limited to, the selection of subcontractors, that are, or give the appearance of being, motivated by a desire for private gain for Page 2 of 4 2009-136 themselves or others, such as family, business, or other ties. In the event that the County determines that a conflict of interest exists, funds may be disallowed by the County and such conflict may constitute grounds for termination of the Agreement. 2. This provision shall not be construed to prohibit employment of persons with whom the Contractor's officers, agents, or employees have family, business, or other ties, so long as the employment of such persons does not result in a conflict of interest (real or apparent) or increased costs over those associated with the employment of any other equally qualified applicant, and such persons have successfully competed for employment with the other applicants on a merit basis. V. FISCAL PROVISIONS Paragraph A is amended to read as follows: A. The maximum amount of reimbursement under this Contract shall not exceed $679,760, of which $594,170 ($208,598 for FY 2007/08, $216,402 for FY 2008/09 and $169,170 for FY 2009/10) may be federally funded, and shall be subject to availability of funds to the County, The consideration to be paid to contractor, as provided herein, shall be in full payment for all Contractor's services and expenses incurred in the performance hereof, including travel and per diem and is broken out as follows: Original Contract Amendment No. 1 Amendment No, 2 Amendment No.3 Amendment No.4 Amendment NO.4 Paragraph T is amended to read as follows: T. Matching Contributions The Contractor shall provide in-kind matching contributions of a minimum of $55,928 ($19,304 for FY 2007/08, $19,521 for FY 08/09 and $17,103 for FY 09/10), which is the Title III portion of the Contract multiplied by 11.11 %. Allowable match shall be in compliance with the following requirements: 1. Matching in-kind contributions must be for allowable costs as determined by COA PM. Allowable costs include but are not limited to rent, utilities, supplies, and personnel (volunteer), To qualify as a matching in-kind contribution, indirect or Contractor allocated overhead expenses must be supported by a documented cost allocation plan. Matching in-kind contributions in excess of the minimum required in one service component may be used to match another service component within the Older Americans Act, As an example, match exceeding the minimum requirement in a transportation program may be used to offset an under match in in-home supportive services. Contractor shall provide a revised Budget In-Kind Narrative statement (Attachment) to OMS with the submittal of the initial budget identifying the type, rates applied and, if applicable, source/location of in-kind to be used as match for the period of the Contract, The identified in- kind match shall be reported monthly on the monthly expense reports, a, Services of volunteers shall be valued at rates consistent with those ordinarily paid for similar work by the Contractor. If the Contractor does not have similar work, the rate $259,129 $11,051 $253,008 ($1,201) ($20,000) $177,773 2. 3, 4. July 1, 2007 through June 30, 2008 Increase for July 1, 2007 through June 30, 2008 July 1, 2008 through June 30, 2009 Decrease for July 1, 2008 through June 30, 2009 Decrease for July 1, 2008 through June 30, 2009 July 1, 2009 through June 30,2010 Page 3 of4 2009-136 shall be consistent with those in the labor market. In either case, a reasonable amount of employee benefits may be included. b. All other in-kind contributions shall be valued at current market value. VIII. ~ Section VIII is amended to read as follows: This Contract is effective as of July 1, 2007, and is extended from its amended expiration date of June 30, 2009, to expire on June 30, 2010, but may be terminated earlier in accordance with provisions of Section IX of the Contract. ATTACHMENT A - SCOPE Of WORK: fiscal Year 2009-10 is added to this Contract. ATTACHMENT B - BUDGET - Fiscal Year 2008-09 dated Julv 1, 2009 is added to this Contract. ATTACHMENT B - BUDGET - Fiscal Year 2009-10 is added to this Contract. ATTACHMENT G - Community Focal Points is added to this Contract. All other terms and conditions remain in full force and effect, ct N~ ~/M?O/NO Title (~ Dated pervisors mardino. Dated By Address 600 West 5111 Street San Bemardino, CA 92410 :rese(l,j,)7 for Signalure Colleen Krygier, Director /" ~( W(Or Dale Dale (p -/U -O~ Approved As To Form: ~ es F. Penman, City Attorney Page 4 of4 2009-136 ATTACHMENT A WORK PLAN/SCOPE OF WORK FY 2009.2010 This work plan/scope of work contains the measurable objectives mandated by DAAS of the Nutrition Contractor. The work plan specifies and establishes time frames enher on an annual basis or where required by State regulations on a quarterty basis, The work plan constitutes the primary document for on-going monitoring and Annual Program Performance Review/Fiscal Audit, and will be used to measure the Contractor's efforts towards providing quality nutrition services, Contractor. City of San Bemardino Region: East Vallev Area I. Program Description A. PurposelDefinitlon of the Program Puroose The purpose of the Elderty Nutrition Program is to provide nutrition services as described in the Older Americans Act (OAA) of 1965, as amended, and to assist older individuals in California to live independentiy, by promoting better health through improved nutrition, and reduced isolation through programs coordinated with nutrition-related supportive services. Definition Nutrition Services means the procurement, preparation, transport, and service of meals, nutrition education, nutrition screening, and nutrition counseling, to eligible individuals at congregate sites or in their homes. B. Target Population The Nutrition Provider shall target individuals who are sixty (60) years old or older, minorities, low income and living in rural areas of the County of San Bemardino, C. Eligibility for Nutrition Services 1. Conareaate Meals (C-11: Individuals eligible to receive a meal at a congregate nutrition site are: a. Any older individual who is 60 years old or older, b. The spouse of any older individual. c, A person with disability, under the age of sixty (60) who resides in a housing facility occupied primarily by older individuals at which congregate nutrition services are provided, d, A disabled individual who resides at home and accompanies an older individual who participates in the program. 2. Home Delivered Meals (C-21: Individuals eligible to receive a home-delivered meal are: Page 1 of 16 2009-136 a, Any older individual who is frail, as defined in Title 22 Section 7119, and homebound by reason of illness, disability, or isolation, b, A spouse of an individual described in Section I, Paragraph C, Item 2a, regardless of age or condition, if an assessment concludes that tt is in the best interest of the homebound older individual. c. An individual with a disability who resides at home with older individuals if an assessment concludes that tt is in the best interest of the homebound older individual who participates in the program. d. Priority shall be given to older individuals, 3, The Nutrition Contractor who is providing home delivered meals shall: a. Maintain a waiting list. b. Develop a written Policy and Procedure for the implementation of the program that includes the manner in which clients will be prioritized. c. Follow the above eligibility criteria listed in Section I, Paragraph C, Item 2. If the C.2 provider chooses to add or subtract additional requirements, the criteria shall be approved by OMS prior to implementation. d, Have a designated staff member that completes the initial and quarterly re-assessments, e, Screen the clients for eligibility by phone and in home visits within two weeks of the beginning of the meal service, f. Maintain appropriate documentation on each client. Documentation shall be kept on file and monitored by OMS, g. Provide an emergency home delivered meal for a minimum of five (5) working days until the assessment can be completed, D. Service Area The geographic area served by this contractor covers the city of San Bemardino and surrounding areas. II. Program Outcomes A. Total Number of Meals to be Served: 32,000 Prollram C.1 # of davs 255 Number of Meals 32,000 A minimum of 95% of the total number of meals is to be provided, The Director of OMS must approve provision of less than 95% of the total number of meals to be provided, All such requests must be in writing. Page 2 of 16 2009-n6 B. Sites to be served: C-1 Sites 51" St. Senior Center Perrls Hili Senior Center Hemandez Community Center Lytle Creek Community Center New Hope Family Life Center Highland Senior Center Light House for the Blind III, Staffing A. Manager or Director 1. The Contractor shall have a manager or staff who conducts the day-to-day management and administrative functions on the program and has one of the following: a. Possess an associate degree in institutional food service management, or a closely related field, such as, but not limited to, restaurant management, plus two (2) years experience as a food service supervisor, b, Demonstrate experience in food service, such as, but not limited to, cooking at a restaurant, and within twelve (12) months of hire successfully complete a minimum of twenty (20) hours specifically related to food service management, business administration, or personnel management at a college level. Prior to completion of meeting the hours, this individual's perfonnance shall be evaluated through quarte~y monitoring by a Registered Dietitian. c. Two years experience managing food services. Such experience shall be verified and approved by a Registered Dietitian prior to hire. 2. The Contractor shall maintain documentation on file of the qualifications of the Program Manager or staff. 3, If the Contractor has more than one site, the Manager/Director shall monitor the sttes on a regular basis. The b~ monthly vistt should not only monttor the food service practices of the employees, but also the implementation of the program requirements at the site level. Documentation of each vistt shall be maintained on file for DAAS review. B. Food Service Personnel 1. There shall be sufficient qualified paid staff or volunteer staff with the appropriate education and experience to carry out the requirements of the Program, The total number of staff should be based on the method and level of services provided and size of the service area. 2, Contractor is encouraged to hire multi-linguaVmulli-cultural staff to increase low-income and ethnic minority program participation in accordance with federal mandates. 3, Contractor shall recrutt for vacant positions in an open and competttive application process free of discriminatory questions, Written job descriptions for all paid and volunteer employees shall be maintained. Page 3 of 16 2009-136 4, Contractor shall complete a written work performance evaluation on all paid and volunteer employees, C. Volunteers 1, Volunteers shall be recruited and used in any phase of the program operation where qualified, 2. Volunteers shall be screened and selected through a formal process that assesses their capabilities, 3. Volunteers shall receive the same training as paid staff, 4, Volunteers that will be handling food must be in possession of a current Food Handlers Card issued by the local community colleges, 5, Volunteers that are paid through other job training programs are not considered volunteers and must be paid the agreed upon rate charged for regular paid stall, 6, The Contractor shall maintain a written Volunteer policy that describes how volunteers are recruited, screened, what topics they are taught at orientation and how often their performance is evaluated, 7. Volunteers who perform services under this Contract are mandated to report elder and dependent adutt abuse and will sign a statement prior to providing services acknowledging their reporting requirements and their compliance with them, D. Registered Dietitian 1. Each Senior Nutrition Provider shall establish and administer nutrition services with the advice of a Registered Dietitian in accordance with Section 339 of the OAA, and follow the general requirements in Tille 22, Division 1.8, and Section 7500, 2, The Registered Dietitian will provide the following activities to meet the mandated requirements: a, At a minimum, quarterly monitor for safe food handling and sanitation practices of food facilities, b. Review and approve the content of stall training prior to presentation. c, Develop, or review and approve the monthly or cycle menus. d, Develop, or review and approve the nutrition education plan for participants. e, Provide the nutrition education to seniors or staff training if the Provider and Registered Dietitian determine that is the best choice, f. Provide technical support and assistance as needed. IV, Staff Training Activities A. A yearly written plan for stall in-service shall be developed in collaboration with the Contract Registered Dietitian, B. The Contract Registered Dietitian shall review and approve the content of the plan prior to presentation, Page 4 of 16 200~-136 C, The training plan must identify who is to be trained, who will conduct the training, content of the training and when it is scheduled, D, A copy of the written plan must be sent to DMS by September 3, 2009. E, All Paid staff and volunteers shall be provided annually a minimum offour (4) hours oftraining, F, Paid staff and volunteers attending the training shall be provided the opportunity to evaluate the training session. G, The provider shall maintain on file documentation of each training session, Documentation includes, but is not limited to, sign-in-sheets, agendas, handouts and completed evaluations, H. New paid staff or volunteers shall be oriented and trained to perform their assigned responsibilities and tasks, Training shall include: 1. Food safety, prevention and food-borne illness, and HACCP principles, 2. Accident prevention, instruction on fire safety, first aid, choking, earthquake preparedness, and other emergency procedures. 3, All staff shall be trained on the Elder Abuse Law and reporting procedures. V, Senior Participants A. Satisfaction Survey The provider shall conduct a client satisfaction survey at least once a year, The survey instrument must be approved by OMS prior to its use, and all findings from the surveys must be used to improve services, The completed surveys and the tabulated resutts must be kept on file, A copy of the tabulated results must be received by DMS by March 3, 2010. B, Complaint Procedure 1. Each provider shall have a written complaint procedure. 2, The complaint procedure will be ayailable for the participants and will provide them the opportunity to proYide positive as well as negative feedback to the Program Manager. 3, The Contractor shall have an assessment tool readily accessible for the seniors attending the congregate site or receiving a home delivered meal. C. Nubition Education for Seniors 1. The provider shall provide one nutrition education presentation quarterly, including appropriate handouts that have been approved by the Contract Registered Dietitian, 2. The provider in conjunction with the Contract Registered Dietitian shall conduct a needs assessment of the seniors attending the congregate site and/or seniors receiving a home delivered meal. 3, Results of the needs assessment will provide information for the development of the Nutrition Education Plan for seniors. Page 5 of 16 2009-136 4, The Nutrition Education Plan for seniors is due to DAAS September 3, 2009, 5, Nutrition Education Units of Service: Nutrition Education Units of Service # of sites C-1 Allocation for FY 2008/09 1,500 7 $785 VI, Menu Planning Guidelines/Menu Requirements A. A minimum of a 3 month cycle shall be planned. B. Menu cycles shall include the availability of seasonal foods, C. Hea~h, cultural, ethnic and regional dietary practices shall be considered in menu planning, food selection and meal preparation, D. The menu cycle shall be approved by the Contract Registered Dietitian and upon approval forwarded to the DAAS Nutritionist for certification 45 days prior to the menu start date, Allow thirty (30) days for the menu certification process. Menus will be retumed to the Contractor at least fifteen (15) days prior to the menu start date. Contractor is required have menus certified prior to the implementation date, All signatures on the menu shall be original signatures. E, A copy of the certified menu must be posted in a spot conspicuous to clients at each congregate site. F. Copies of the menus shall be made available to the participants, G. When planning the menus, the California Daily Food Guide and the Dietary Guidelines for Americans are to be considered. Menu shall conform to the following criteria referenced in these sources: 1, Provide an average of 550-750 calories per meal. 2, Limit total fat to no more than 25-30% of the calories averaged for the week. 3. Choose and prepare foods with low amounts of sa~, soy sauce and other high sodium items, 4. Include good sources of dietary fiber such as whole grains and cooked dry beans at least four times a week, 5, Include a variety of foods and preparation methods with consideration to color, combinations, texture, size, shape, taste, and preference of the participants served, 6. Dietary Reference Intake Values: Table 1 represents the most current Dietary Reference Intakes values and daily compliance range for target nutrients. The values provided are based on the U,S, Department of Agriculture (USDA) Food Guide calculated for one meal for a woman over 70 years old whose activity level is sedentary, This example represents a majority of the older adult POPulation served by the Program statewide, The nutrients selected for this Table are based on the target nutrients to: Page 6 of 16 2009.:.136 · Promote health and prevent disease . Prevent deficiencies . Indicate diet quality · Manage disease B. Target Nutrients Table 1 Nutrient Target Value' Daily Compliance Range per meal Calories (Kcal) >550 Kcal >550 - 700 Kcal Protein 14gm 14 gm (in the entree) Fat (% of total calories) 30% <35% weekly average Vitamin A (ug) 250 ug > 250 ug 3 out 01 5 days /wk or 4 out of 7 days/wk Vitamin C (mg) 25mg 25mg Vitamin B6 (mg) O,5mg >0.5 mg Vitamin B12 (ug)" 0.8ug 0.8 ug .. Calcium (mg) 400 mg >400 mg Magnesium (mg) 140mg >140 mg Zinc (mg) .. 2,6mg >2,6 mg .. Sodium (mg) <800 mg <1,200 mg (over 1,000 mg place an icon on the menu) Fiber (gm) >7gm >7gm Potassium (gm) .. 1565 rng 1565 mg" Vitamin D 200lU 200lU Vitamin E .. 51U Provide education .. "'Olllol Yolue: This value represenls ona-lhllll of tho 01e1a!)' Raferenco Intakas for 0 1600 calone rango, The 1600 calona range was chosen based on the requiremanls for a 70-year-old sedan"!)' female, If 0 majority of tho senior population seMld by the AAA Elderly Nutrition Program differs from the above axample, use your Elderly Nutrition Program predominale demographic charactalislics to calculale Ialllet nulrient values, " If these elemanls are not provided to the level noted as a weekly average, the Program musi eduCOle the participanls on how to oblain these olemanls, NOTE: Fortified foods should be used to meet vitamin 612 needs. ROCOITIIIleI1ded sod~m conIenlwas Dberalized based on the infonnation from the Mathematical siudy data which indicated tha\ for many partidpanls, the Eldarly NuIrilion Program maal provides 4()' 50 po"",nt of tha parlicipanls' daily intake. 7. Component Meal Pattem Requirements The Califomia 1600 calorie component meal pattern has been developed to reflect the new Dietary Guidelines for Americans requirements for those programs that are not using computerized nutrient analysis (see attachment Page 7 of 16 2009-136 The Contractor has the discretion to allow occasional flexibility in planning meals that may not meet the meal pattem, but does meet the nutrient value requirements. Fortified food products and combination dishes used in a menu may not match the meal pattem, but may provide for the required nutrient values. For example, a fortified snack bar as a dessert could be used to boost the nutnent value of a boxed lunch or special occasion meal. Items that provide the following target nutrients should be identified on the menu when using a component meal pattem template: · Vitamin C - Provide one-third of the Dietary Reference Intakes for vitamin C each meal - 25 mg (for a 1600 calone menu). · Vitamin A - Provide one-third of the Dietary Reference Intakes for vitamin A at least three times per week, 250 I..Ig (for a 1600 calone menu), · Sodium - meals that contain over 1,000 mg must be noted on the menu as a high sodium meal. Table 2 descnbes the elements in the Califomia 1600 Calorie meal pattem. Serving sizes are based on the USDA Food Guide Pyramid, This sample component meal pattem does not assure that meals meet one-third of the Dietary Reference Intakes and the Dietary Guidelines for Amencans, Meals will require specific types of fruits and vegetables, whole grains, and high fiber foods in order to assure the target nutrients are provided. The component meal pattem may be deficient in vitamins E, B12, and Zinc, requinng additional nutrition education for participants on the selection of foods that are good sources of these nutrients, The meal pattem below is based on the minimum requirements for a sedentary female 70 years old. If the majonty of the population served by a provider falls within another requirement range (active 60-year-old men), the serving sizes and minimum number of servings required can be adjusted to meet the service population, Contractors should venfy the population served and develop menu critena accordingly. California 1600 Calorie per Day Component Meal Pattern Minimum Recommended Elements Table 2 Food Group Required servings for Serving sizes for 1600 550 calories per meal calorie level Lean meat or beans 1 serving 2 ounces = 1 serving 2 ounces per meal Vegetable 1 - 2 servings y, cup = 1 serving Fruit 1 serving y, cup = 1 serving Bread or Grain 1 - 2 servings 1 slice Bread = 1 serving At least Y, whole grain y, cup of nce or Dasta = 1 serving Low-fat milk or milk altemate 1 serving 1 cup or equivalent measure Fat Optional Dessert Optional - limit sweets use fruit Select foods high in fiber and low in fat and sugar .. (1) The number ofseMogs per meai estimates provISIOn of one-thrrll of the Oletary Refelence Intakes, (2) Caloric value (1 ,600 KcaVday) based on a 70-year-old female, .sedentary. physical activity level using Table 3 - EsUmated Caloric Requirements in Eacl1 Gender and Age Group at Three Levels of Physical Activity, from the Dietary Guidalines for Americans 2005. Page 8 of 16 2009..,136 H. Meal Components - required for both computerized and component menus: 1, Protein - Meat, Fish, Pouttry, Legumes, Eggs, and Cheese: A minimum of 2.0-ounces of cooked, edible portions of meat, fish, poultry, legumes, eggs, cheese, (or a combination thereoQ providing at least 14 arams of Drotein, Programs should consider the preferences of the participants they serve, Legumes should not be counted as both vegetable and protein, Elderly Nutrition Program providers may use other protein sources to provide the occasional vegetarian meal. 2, Vegetables (1-2 half-cup servings): Vegetables as a primary ingredient in soups, stews, casseroles, or other combination dishes should total 11, cup per serving, Raw leafy vegetables (salads) should equal 1 cup if they are to be considered a serving, 3. Fruit (1 Serving): A serving of fruit equals: . 1 medium sized whole fruit · 11, cup fresh, chopped, cooked, frozen or canned, drained fruij . 11, cup 100 percent fruij juice Fresh, frozen, or canned fruit should be packed in juice, light syrup, or without sugar, (Fruij packed in high sugar content syrup may be rinsed before using) 4. Breads/Grains (1 ounce-equivalent serving): One-half of the daily intake of grains should be from whole grains, Grains that are processed (not whole) must be fortified, 5, Milk (8 fl. Oz): Each meal shall contain eight fluid ounces of fortified skim, low-fat, or buttermilk. If religious preference precludes the acceptance of milk with the meal, it may be omitted from the menu (however, an equivalent substitute must be used), 6, Fat (Optional): Each meal may contain fat components to increase the palatability and acceptability of the meal. When selecting and preparing meat, poultry, dry beans, and milk or milk products, make choices that are lean, low-fat, or fat-free, · Consume less than ten percent of calories from saturated fatty acids and less than 300 mg/day of cholesterol, and keep trans fatty acid consumption as low as possible. · Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids such as fish, nuts, and vegetable oils. 7. Dessert (Optional): Dessert may be provided as an option to satisfy the caloric requirements or for additional nutrients. Use fruit as a dessert as often as possible and limit sweets, The fruit, grains, and dairy products served as dessert can Page 9 of 16 2009-136 count towards the fruit, grain, or dairy requirements, Desserts that are low in fat and/or low in sugar are encouraged. · When a dessert contains Y. cup of fru~ per serving, it may be counted as a serving of fru~. · When a dessert contains the equivalent of 1 serving (1 ounce) starches/grains per serving, ~ may be counted as a serving of starches/grains (example: rice pudding or oatmeal cookie), · When a dessert contains the equivalent of Y. cup milk per serving, ~ may be counted as Y. serving of milk, 8, Condiments and Product Substitutes: · Sugar subsmutes, pepper, herbal seasonings, lemon, vinegar, non-dairy coffee creamer, sa~, and sugar may be provided, but should not be counted as fulfilling any part of the nutritive requirements, · Condiments such as salad dressings, ketchup, soy sauce, mustard, and mayonnaise do not need to be counted in a menu analysis if they are served 'on the side' and are not combined with the food, 9, Sodium: The commitment to reduce sodium in the meals stems from the fact that nutrition-related chronic diseases remain the primary cause of death among people aged 65 and older, Califomia has a diverse population, and the Elderly Nutrition Programs in the State provide culturally appropriate meals for many ethnicities. Asian meals traditionally have higher sodium levels. Programs that choose to provide cu~urally appropriate meals, but are concerned with the sodium content of the meals, may consider: · Using low sodium soy sauce or diluting soy sauce with water to produce low sodium soy sauce; · Offering soy sauce as a condiment to be added by the senior; · Providing nutrition education on sodium; · Continuing to work with the sodium levels of meals, making small stees to reduce the levels of sodium over time; · Consistently placing foods that are a good source of potassium on the menus, A potassium-rich diet blunts the effect of sa~ on blood pressure, may reduce the risk of developing kidney stones, and possibly decrease bone loss with age; · Not providing potassium chloride salt substitutes; · Noting meals that have more than 1000 mg of sodium on the menu as such: "This meal contains more than 1000 mg of sodium,' or using an icon denoting a high sodium meal; and · Using low sodium versions of high sodium foods when available and feasible within budget allowances. I, Meal ComponenVNutrient Analysis 1. A meal component /nutrient analysis of the entire menu cycle conducted and/or approved by a Registered Dietitian shall be done to ensure compliance with the Older Americans Act (OAA), Section 339, and Califomia Regulations, Title 22, Division 1.8, Chapter 4, Article 5, Section 7638,5. a, Computerized Nutrient Analysis Requirements A~hough not required, use of computerized nutrient analysis is strongly recommended and will help ensure and verify the nutritional adequacy of meals, The goal of assessing nutrient intakes of groups is to determine the prevalence of inadequate or excessive nutrient intakes within a particular group of individuals, While meal pattems serve as a basic framework for menu planning, providers are encouraged to use computerized nutrient analysis because it provides specific information on nutrients the menu may not be providing. The information that a menu is not supplying all of the desired nutrients will guide the development of future menus, As required Page 10 of 16 2009,-136 menu elements are expanded, it is more difficult to meet all of the requirements on a daily basis. Elderly Nutrition Programs should focus on: . Vitamin A . Vitamin C . Protein . Fat . Sodium . Fiber Not all nutrient guidelines will be met with each meal. However, areas that do not meet the requirements should be the focus of future menu revisions and nutrition education. The following nutrients should be included in the analysis when the computerized nutrient analysis method is used: calories; protein; carbohydrates; total fat; saturated fat; total fiber, vitamins A, C, D, E, K, thiamin, riboflavin, niacin, 86, folate, 812, calcium, chromium, copper, iron, magnesium, sodium, and zinc. In addttion to meeting one-third of the Dietary Reference Intakes, the menus should also follow the Dietary Guidelines for Americans, 2, Menu cycle shall be analyzed on a regular basis and documentation maintained for DAAS review, VII, Food Procurement A. Food procurement procedures shall comply with Title 22, California Retail Food Code, which is a uniform statewide health and sanitation standard for food facilities, found in Section 113700 et seq" Califomia Health and Safety Code and the Hazard Analysis Critical Control Point (HACCP) principles, B. All food shall be of good quality and shall be obtained from sources which conform to Federal, State and local regulatory standards for quality, sanitation and safety, C. To the extent possible, providers are encouraged to participate in group food purchasing, D. A comparative cost analysis shall be performed either by the provider or its group purchasing organization on an on- going basis to obtain the highest quality food for the lowest price available, VIII. Food Storage A. Food storage procedures shall comply with Title 22, Califomia Retail Food Code, which is a uniform statewide health and sanitation standard for food facilities, found in Section 113700 et seq., Califomia Health and Safety Code and the Hazard Analysis Critical Control Point (HACCP) principles, B. Adequate and suitable space free from vermin, dirt and contamination or adulteration shall be provided for the storage of food and beverages, and cooking, serving and eating supplies, IX. Food Production A. Food production procedures shall comply with Tttle 22, California Retail Food Code, which is a uniform statewide health and santtation standard for food faciltties, found in Section 113700 et seq" Califomia Health and Safety Code and the Hazard Analysis Critical Control Point (HACCP) principles, Page 11 of 16 2009-13'6 B. Food production and meal service shall be under the supervision of a trained staff in food service management to ensure food service sanitation and the practice of hygienic food handling techniques are followed. This person shall function with the advice of the Contract Registered Dietitian, C. Meals shall be served as indicated on the certified menus, 1. The Contract Registered Dietitian must approve all menu substitutions, 2. A menu substitution form must be completed and signed by the Contract Registered Dietitian. 3, The completed menu substitution form shall be kept on file for DAAS review. D. Production Control 1, Production schedules or worksheets must be available in the food preparation area, 2. Food shall be prepared in sufficient quantities to serve all participants. Careful planning shall minimize leftover food and prevent waste, 3, Standardized recipes shall be used to ensure consistency of quality and quantity and adherence to menu guidelines, 4. Appropriate utensils for correct and consistent portion control shall be available and used at each site. E, Meal Service/T emperature Monttoring 1, All food for congregate sites shall be packaged and transported in a manner which protects it from potential contamination and maintains appropriate hot and cold food temperatures, 2. Meal shall be served to seniors 'Offer versus Serve,' meaning participants are to be given an opportunity to decline a menu item, Food trays shall not be served ahead of time, 3, Temperature Checks: a, All hot, cold and frozen potentially hazardous meal components, including milk, shall be checked daily immediately prior to dispatch from the central kttchen, b. All hot, cold and frozen potentially hazardous meal components, including milk, shall be checked at satelltte congregate sttes upon delivery and at all congregate sites immediately before meal service. c. The provider must have written procedures for monitoring food temperature. d, The provider must use a form to document food temperature daily, e, The provider shall have a staff member review the completed temperature logs at random a minimum of every other month. If problems are discovered, an action plan must be developed to resolve the issue, f. All completed food temperature logs must be maintained on file for DAAS review, Page 12 of 16 2009"':136 4. To maintain quality in prepared foods, holding times shall be kept to a minimum. Long periods of holding hot foods at required temperatures diminishes the nutrient content and palatability of foods. 5. Holding time shall not exceed 2 hours between the end of production and the beginning of food service at the congregate site, 6. Milk and milk products shall be provided in individual, commercially filled containers, or shall be poured by a staff member directly from commercially filled bulk containers into the glass or cup from which it is consumed. 7. Single service utensils and tableware shall be used one time only and then discarded, 8, Safety of the food after it has been served at the congregate site and then removed by the participant from the congregate site is the sole responsibility of the participant and may be consumed by the participant as he/she deems it appropriate, 9, The Provider shall have a sign posted in the congregate site stating, "Food removed from the congregate site is at your own risk." X. Food Service Requirements The Contractor shall ensure that the following forms are available, completed dally, and maintained at each nutrition site for a minimum of 12 months, A. Food Temperature Log - one should be available for congregate and one for home delivered meals if hot foods are delivered to the client. B. Cleaning Schedule C. Equipment Temperature Log - for all dish machines, refrigerators, and freezers, 0, Production Schedule - applicable only if food is cooked at the site. E, The current environmental health inspection shall be available at the site for review. F, Staff and volunteers who are handling food shall possess a current food handlers' card that shall be available for review, XI, Program Requirements A. Client Intake Fonns The Contractor will assure that each participant shall complete the Client Intake Sheet form (provided by DMS) to determine his or her level of nutritional risk, Forms shall be completed at the beginning of service for the home delivered meal participants and once a year for congregate meal participants. B. Outreach/Marketing Activities Provide outreach in the community through community organizations, and other groups, All outreach and marketing activities shall be documented and kept on file for the Annual Program Performance Review, Page 13 of 16 2009:-136 The Contractor shall develop and have on hand handouts, brochures or signs in languages other than English and posted in locations such as churches, community service locations and small stores serving the minority communities, C. Emergency Procedures 1. Each Contractor shall have a written EmergencylDisaster Plan, 2. Each nutrition site shall have an evacuation plan posted identifying the emergency exits and assembly areas. 3. Staff must be knowledgeable of emergency procedures, and evacuation drills shall be conducted as appropriate. 4, The emergency plan shall include a day or week's supply of emergency food depending on the availability of space, D. Donations and Confidentiality 1, The provider shall establish written procedures to protect contributions and fees from loss, mishandling, and theft. Such procedures shall be kept on file for OAAS review. 2, The provider shall provide each participant the opportunity to contribute to the meal. 3, The provider shall develop a suggested contribution/donation. When developing the contribution amount, the income ranges of the older individuals in the community and the provider's other sources of income shall be considered, 4. A sign indicating the suggested contribution for eligible individuals, and the fee for guests shall be posted near the contribution container at each congregate meal site. The guest fee shall cover all meal costs, 5. No eligible individual shall be denied participation because of failure or inability to contribute, 6, The provider shall ensure that the amount of eligible participant's contribution is kept confidential. 7. All contributions and fees shall be identified as program income and used to increase the number of meals served, to facilitate access to such meals, and to provide nutrition-related supportive services. 8, The Contractor will not in any way employ tactics, which could be viewed as coercion, embarrassing and/or obligatory to the meal being provided to the participant. 9, The Contractor shall encourage the participant to place their donation in the box by themselves in strict confidentiality. 10. The Contractor shall ensure that the donation box is not right in front of the hostess or in view of the other participants, E, "No Soliciting" Signs The Contractor shall ensure that a "No Soliciting' sign is posted on the door leading to the congregate nutrition site, No soliciting of any kind is pennitted on the premises during the lunch hours for services or goods promoted by businesses, Page 14 of 16 2009~136 F. Coordination 1. If applicable, develop a fair and equitable policy and procedure for referring elderly participants to the appropriate transportation provider for securing public transportation to and from nutrition snes and have the policy fully in place, 2. Include the following statement on all advertising, brochures, posters, etc" 'Funding for this service has been provided by the San Bemardino County Department of Aging and Adult Services through a grant award from the California Department of Aging.' 3. Coordinate service with other county departments and local agencies by providing time for presentations or special activities that promote a Community Based System of Care for the elderly participants attending their sites, All such activities must be documented and kept on file for review by OAAS. G. Reporting 1, Report all fiscal and meal counts monthly, The reports are due the 5Ih working day of every month. OAAS will provide training as needed, 2. The provider shall maintain support files including, but not limned to, invoices, payroll, and other supporting documents to substantiate the monthly report. 3. Report all known or suspected cases of elder abuse to OAAS Adult Protective Services or law enforcement immediately, or as soon as possible, by telephone, and send a written report within two (2) working days, Abuse of an elder or dependent adult means physical abuse, neglect, intimidation, cruel punishment, fiduciary abuse, abandonment, isolation or other treatment with resulting physical hann or pain or mental suffering or the deprivation by a care custodian of goods or services which are necessary to avoid physical hann or mental suffering, 4. Maintain records, by month, that support claimed in-kind expenditures, 5. Report expendnures funded with Deferred Income by September 30, 2009. 6. Develop and have on hand for review by OAAS, a cost allocation plan which explains the methods used to allocate costs between Congregate and Home Delivered Meals or any other program funded by OAAS, such as Home Repairs. In the event additional funds become available, the Contractor will use the funds to increase the number of meals being provided to elderly participants by either increasing the number of individuals attending its present sites, or by opening new sites in communities not already served by the Contractor, Exceptions to this requirement must be fully documented in writing and submitted to the department for prior approval. 7. Other Reporting Requirements: a, Computerized Client Tracking System: 1) The following reports are to be completed and submitted to OAAS by the 5th working day of the month following the month of service if the Contractor is serving less than 500 clients per month: Page 15 of 16 2009-136 · OAAS NAPIS Client Intake Sheets · Meal Rosters 2) Contractors that are serving more than 500 clients shall be responsible for entering the data into an Intemet based client tracking system, The Contractor shall secure the appropriate licensing, have a dedicated staff responsible for maintaining the client tracking software, obtain and maintain an Internet service provider and the appropriate hardware that can support the program, 3) The Contractor shall update the Internet based Client Tracking system on a monthly basis. OAAS will monitor to ensure that the infonnalion is maintained and current 4) OAAS shall provide training and technical support and assistance, b, Nutrition Monthly Service Unit Report The Nutrition Monthly Service Unit Report is a tool that is used to report the number of actual meals served and the number of seniors served per site. This report is to be completed and submitted to OAAS by the 5th working day of the month, H. Disposal of Equipment 1, If the Contractor has equipment that was purchased with Nutrition grant funding and wishes to discard it, a letter should be submitted to OAAS stating the equipment type, the serial number, the location of the equipment and the reason for disposal. 2, Contractor shall submit a list of equipment purchased with grant funding by location, XII. Per OAAS contract with COA, Article II,A,(27), Attachment G identifies Community Focal Points which provides contractors with additional resources for their customers. Page 16 of 16 2009:-136 Date: _May 12,2009 Attachment B City of San Bernardino BUDGET LINE ITEMS FOR NUTRITION SERVICES Fiscal Year 2009/2010 CONGREGATE SITES C-1 HOME DELIVERED MEALS C-2 a I b C=a+b Cost to Provider for the vear Expenditure Category: Cash In-Kind Annual EXDense 1 Personnel 133.020 36.300 169,320 2 Staff Travel 3 Staff Training 4 Eauioment 5 Consultants 7.000 7,000 6 Food Cost 78.720 78,720 7 Consumable Supplies 7.280 7.280 8 Insurance 9 Reoair & Maintenance 4,500 4.500 10 Rent/Buildina Maintenance 11 Utilities 21.929 21,929 12 Vehicle Operations 3.000 3.000 13 Volunteer Expenses 14 Other Expenses 1.488 1.488 15 Nutrition Education 785 785 Total Ex endltures 235,793 58,229 294,022 County Contract Revenue Sources: Title IIIC NSIP One Time ani CDBG - OAAS CDBG -ECD Coun Fundin Nutrition Education Total County Contract Revenue Sources 153.940 23.048 o o o o 785 177,773 other Revenue Sources: Pro ram Income Deferred Incorne Matchin Cash Matchin In-Kind Non-Match Cash Non-Match In-Kind Total Other Revenue Sources 40.000 10.000 50,000 Total Revenue 227,773 ~:tj"'~ t1.~' ,!W<"li<"'''~,,,,''.f 1';..."',,'I':';"'/J.'1"-';;',,' .;", ,',."C-,,;\'''::'-:~';' .-<_,..~,;, 'or: -,,-,,",;, """:. ,-".' 153.940 23.048 o o o o 785 177,773 40.000 10.000 58.229 8,000 116,229 294,002 .".....'/::~..,...., "~'. .F".~!:i.~" ',". 20'0'$1-1'36 ATTACHMENT G :.=--::=-':":':::::::~::;::-::;;:::;'::;:::::::==";""'--=::-..::::::-'=:::;::::-~;:::==,=;::;'=.=":_=-:::':':-=--~;:::~--;::.:::~:-:":':'==---=:=-.:"':"':::_:'::':'::::::::::::--.-::.-"- ---------.----,-. ----------- -~------- COMMUNITY FOCAL POINTS LIST CCR Title 22, Article 3, Section 73O'2(a)(14), 45 CFR Section 1321.53(c), OAA 20'0'6 3O'6(a) Adelanto Senior Center ] ] 565 Cortez Street ~delanto ~2301 ~760) 246-7736 Apple Valley Senior Center 14933 Wakita Road ~pple Valley 192307 760')247-3155 Baker Valley Senior Center "'.0, Box 28 Baker 9230'9 760) 733-4485 Barstow Senior Center 555 Melissa Barstow 92311 760) 256-91 ] I lBig Bear Valley Senior Center fl265] Big Bear Blvd, Big Bear 2314 909) 584-0323 Bloomington Senior Center 183 I 7 Valley Blvd. Bloomington 92316 909) 877-4310 Bonnie Baker Senior Center 149350' Ukiah Trail lBig River 192242 760') 665-2667 Casa Ramona Senior Center 1524 W. 7" St. ~an Bernardino 192311 909) 889-00 I I :hino Senior Center 13170 Central Ave, Chino 91710 909) 59 I -9836 Delmann Heights Senior Center ~969 North Flores San Bernardino 2405 909) 887-2115 lEI Mirage Senior Club 1488 Milton 1 Mirage 2301 760) 388-4429 beorge White Senior Center 856 S. Nuevo Ave. Fontana 2335 90'9) 822-4493 pibson Senior Center 50' N. Third St. !Upland 191786 909) 981-450 I Grand Terrace Senior Center 2627 Grand Terrace Grand Terrace 923 13 909) 824-1491 "d. Havasu Lake Senior Center So. 17 Mile Rd. Havasu Lake ~2363 760) 858-4336 Hesperia Senior Center 16292 Lime St. Hesperia 2345 760) 244- 1680 lHighland Senior Center 13102 E, Highland Ave. Highland 92369 90'9) 862-8104 lHinkley Senior Center ~5779 Mt. View Hinkley 2347 760') 253-4677 Page 1 of 3 2009-1% ATTACHMENT G =:.::=-~~=.::;-- .,:.=:.=---;:::.:.:::::.:::::::-.:....:::::::.:::..::::~:.::::...-:...::=:..::=:.::-.:..:..-:..:..:~.:.:::-.:;=::::=....=-=~.:;~::-==:=:.--::::..-:.-::-..=..::.:-::...:.:-~~_:..::-, " ,'_,__ ..__ u__ _ _,_n,,_ _ - -=.:.=..:..::-..:.:....~;.::::....:.:=,._--" -.,'-. -..-- . ..--..------ _.._-~_._-- - Home of Neighborly Senior Center 839 N. Mt. Vernon San Bernardino 92311 909) 885-3491 Hootman Senior Center 929School Rd. "unning Springs 2382 909) 867-3176 Hutton Senior Center 60 Colton Ave. Colton 192324 909) 370-6168 ames Brulte Senior Center 1120 Baseline Rd, /Rancho 191730 909) 477-2780 tucamonga IT essie Turner Senior Center ~396 Citrus Ave. Fontana 92336 909) 428-8372 osephine Knopf Senior Center 8384 Cypress Ave. Fontana 82335 909) 428-8376 ~anders Senior Center 58380 Reche Rd. Landers 2285 760) 364-3936 L..eisure Shores Senior Center ,,4658 San Moritz Dr, Crestline 192325 909) 338-5036 L..uque Senior Center 92 East "0" Street Colton 192324 909) 370-5087 uucerne Valley Senior Club 10431 Allen Way r--ucerne Valley 192356 760) 248-2248 Mentone Senior Center 1331 Opal Ave, }Mentone ~2359 1r909) 794-0327 Montclair Senior Center 5111 Benito Montclair 91763 909) 625-9462 1M0untain Communities Senior Center 675 Grandview Rd, Twin Peaks 92391 909) 337-1824 IN eedles Senior Center 1699 Bailey Needles 2363 760) 326-5643 lNewberry Springs Senior Center P383 Newberry Rd. Newberry Springs 2365 760) 257-3284 Oldtimers Foundation Senior Center 8572 Sierra Ave, I'ontana ~2335 909) 829-0384 Ontario Community Senior Center ,,25 East "B" St. Dntario 192764 909) 395-2021 Perris Hill Park Senior Center 80 E, 21" SI. San Bernardino 192418 909) 384-5436 Phelan Senior Center 856 Sheep Creek Rd. IPhelan 192371 760) 868-8067 inon Hills Senior Center 10433 Mountain Rd, Pinon Hills 2371 760) 868-8637 "ed Mountain Senior Center P.O. Box 824 ~ed Mountain 2558 760) 374-2201 Page 2 of3 2009'-'13'6 ATTACHMENT G :==.=::..::::.:.;.._:.:.::.:::...~.==-_::=--====--====:::....====--=~=:::=::_-- ..--..--- --.- __ _.::.== _-==-..:.=...:.=.- _:::::,::::==_-=_=_::,,:,::_::...n.:::.:::._:.=::.:.::::-.:- _~____ __ ____ __ _ Redlands Community Senior Center III W. Lugonia lRedlands ~2373 909) 798-7579 Redlands Joslyn Senior Center ~ I Grant St. Redlands 2373 909) 798-7550 Rialto Senior Center 14111 S. Riverside Ave. "ialto 2376 909) 877-9706 an Bernardino Senior Center 600 W. 51h St. San Bernardino ~2410 1'909) 38-5430 ~rona Senior Center 13187 Market St. ~rona 193562 760) 372-5889 ~ictorville Activity Center 15075 Hesperia Rd. ~ictorville ~2392 760) 245-7047 Victorville Senior Center 14874 South Mojave V ictorville 2392 760) 245-5018 IDr. Wonder Valley Senior Center 80526 Yo Amboy Rd. Twentynine Palms 2277 760) 367-1678 ~rightwood Senior Center p.O. Box 607 Wrightwood ~2397 760) 249-3854 ~ucaipa Senior Center 12202 First St. Yucaipa 192399 909) 797-1177 ~ucca Valley Senior Center 57088 29 Palms Hwy Ivucca Valley ~2284 K760) 228-5453 Following are the addresses of the Department of Aging and Adult Services offices. _."",._--,---",.~ .. .-.---...--- -..-- "---.,....--- .... -'- - - __ 0- _ __ __ , .... --... .. .. -'-.-- .. ---. ...- City Address Zip Phone Barstow 536 East Virginia Way ~2311 (760) 256-5544 Needles 1300 Bailey Avenue 92363 (760) 326-9328 Rancho Cucamonga 9445 Fairway View Place 91730 909) 948-6200 San Bernardino 86 E. Mill Street 92415 (909) 891-3900 Victorville 17270 Bear Valley Road, Suite 108 92395 760) 843-5100 lYucca Valley 56357 Pima Trail 92284 (760) 228-5390 Page 3 of 3