FY26 NRM|557-21-101|36C247-26-AP-0572|Correct Safety & FCA Def Bldg. 2| CONSTRUCTION

The contractor must provide a fully functional temporary kitchen facility capable of supporting food service operations during renovation or replacement of the permanent kitchen. The temporary kitchen shall maintain efficient food production, storage, sanitation, receiving, meal assembly, and warewashing operations while meeting all applicable building, life safety, fire protection, health department, and utility requirements. The temporary kitchen shall be a complete, turnkey installation capable of supporting uninterrupted food service operations throughout the duration of the project. The contractor must provide all equipment necessary for a complete and operational temporary kitchen, including food preparation equipment, cooking equipment, warewashing equipment, walk-in cooler(s) (minimum of 375 SF), walk-in freezer(s) (minimum of 375 SF), dry storage area (minimum of 400 SF), and all utilities. The contractor must also provide a complete fire protection system, communications infrastructure with a minimum of four Category 6 data drops, a loading dock, and a grease interceptor. The temporary kitchen must be tied into the building 41 loading dock with a 53 ft. long tie-in. The project also includes food service equipment as specified in Section 11 40 00, including walk-in coolers, freezers, shelving, prep tables, sinks, mixers, dish machines, and other equipment.