pricing schedule - amazon simple storage service · pricing schedule cockroach, ... kfc $ 85.00 per...

DocuSign Envelope ID: 31BFDCDB-F393-4639-A402-F7E74A0F7952

RESOURCE VENDOR PARTICIPATION AGREEMENT

Exhibit “B”

PRICING SCHEDULE

Cockroach, Rodent, & Entry Point Protection Program

KFC $ 85.00 per month Taco Bell $ 79.00 per month

Pizza Hut $ 79.00 per month

Pizza Hut (Delco) $ 54.00 per month

A Cleanout Fee will be assessed on all locations that have an infestation and are not currently

being serviced by Ecolab equal to 2 times the above fee.

Large Fly Program - Optional

Standard Comprehensive Fly Management Program (includes treatment)

$ 33.53 per Stealth Light per month

Expanded Large Fly Program (includes treatment)

Includes 1 Stealth Light and 2 Exterior Stealth Stations $43.58 per Service

*Additional Stealth Lights are $33.53 each and additional Exterior Stealth Stations are $22.34

each.

Large Fly Service Frequency Recommendations

12 Months CA

8 Months GA

6 Months All other States

AZ NC

NM SC

TX TN

LA KY

MS AR

AL OK

FL NV VA

Small Fly Program - Optional

Comprehensive Fly Management Program (Small fly) $348.15

Air Quality (Odor) Program - Optional

Per Unit $ 12.37

Subterranean Termites - Optional

Per Linear Foot $ 11.25


Pest Exclusion Service - Optional

Per Standard Door Sweep

$ 28.00

Per Industrial Door Shoe $165.00

Per Cement Repair $ 85.00

Per Pipe Collar 1” w/Stuff-It or Foam Use (up to 6x6 inch area) $ 55.00

Per Pipe Collar 2” w/Stuff-It or Foam Use (up to 6x6 inch area) $ 65.00

Per Pipe Collar 3” w/Stuff-It of Foam Use (up to 6x6 inch area) $ 75.00

Per FRP Board/Stuff-It/Foam (use of one 1’x1’ sq ft FRP) $ 90.00

Per Hardwire Seal (2’x1’)/Foam (1/2 can) $ 85.00

All pricing excludes applicable sales tax


Exhibit A - SCOPE

10 CONFIDENTIAL: Proprietary Property of YUM! Brands, Inc.

Revision Date: 08/24/2016


ATTACHMENT A

YUM PEST CONTROL SPECIFICATION

A. General - Page 11

Table Of Contents

B. Equipment, Sprays, Traps, Treatments, Etc. – Page 13

C. Timing & Communication – Page 15

D. Scope of Work – GENERAL – Page 16

E. Scope of Work - INTERIOR - Page 18

F. Scope of Work – EXTERIOR – Page 18

G. Scope of Work - INFESTATIONS – Page 19

H. Reporting & Email Notifications– Page 20

I. Add-On Services - Termite Control– Page 21

J. Add-On Services - Small Fly Control – Page 21

K. Add-On Services - Bird Control – Page 22




A. General

1. The intent of these Specifications is to ensure pest free Yum! Restaurants.

2. Pest Management Provider (“PMP”) shall provide services, applications and treatment products that are in strict compliance with all federal, state and local regulations and guidelines.

3. PMP is responsible for ensuring that all materials and equipment used in the execution of pest service are approved for use in a food service environment. PMP will submit a list of chemicals/materials/equipment to be used to each Brand QA/FS. A Brand reserves the right to modify or update the list of chemicals/materials/equipment used at its Restaurants.

4. PMP is responsible for providing all tools and equipment to perform pest services in a professional and pro-active manner.

5. PMP is responsible for obtaining and maintaining any licenses, certifications or permits required by government agencies to perform services.

6. PMP shall make available to Operators and Restaurants all Safety Data Sheets (“SDS”) for all products used.

7. PMP shall maintain insurance types and amounts set forth in Attachment G.

8. All pricing shall be inclusive of labor, products, equipment, fees, and any costs associated with performing services. Sales tax will be added to the monthly invoice amount where applicable.

9. If required by a Brand, PMP shall provide a key contact or dedicated 24/7 call center support with personnel trained on the Yum requirements and capable of serving as a liaison for PMP staff and Brand/Yum designated representative(s).

10. In general, the areas to be treated are the interior of the Restaurant, exterior perimeter of the Restaurant, all detached storage buildings, and dumpster/trash areas. If necessary, landscape areas immediately adjacent to the building can be treated if no special license is required.

11. PMPs pest control services must provide: a detailed Restaurant inspection, including a legible service ticket that documents pest activity, prioritized structural, sanitation, storage, and operational concerns (for every service visit), a location map which details equipment placement for each Restaurant, treatment of premises as outlined in these Specifications, detailed record keeping, on-call return visits as required and outlined in these Specifications or supporting documents.




12. PMP response times shall be as follows:

a) Health department/emergency/pest issue, or upon the request of Brand Quality Assurance/Food Safety (QA/FS): Return call within 1-hour and a visit to the store within 4 hours to address the issue.

b) All other issues: Must be on-site within 24 hours.

c) 24/7 emergency service response shall be available. An emergency issue is any pest related issue that would cause a Restaurant to close, or as outlined by Brand QA/FS.

13. PMP shall not place or locate any device, system, or product in a manner that might contaminate Restaurant food products or packaging, or produce any safety hazard (tripping hazard, slipping, etc), to any customer or team member, or adversely impact the Restaurant structure.

14. PMP shall ensure that its technician performing the service spends an adequate amount of time actively performing assessments and/or treatments, documenting areas of concern/opportunities for improvement, and providing accurate and actionable feedback to Restaurant management. Providing no infestations exist, the pest control service will involve pro-active inspections into the rodent vulnerable areas and other pest vulnerable areas and shall require an average of 30 to 60 minutes. Note: there may be instances where a specific building design/operational model may result in a consistently lower time to serve. This is acceptable provided that the restaurant management and Brand QA/FS concur with the assessment.

15. PMP technicians shall be identified with "logoed" clothing that easily identifies the

company performing service. Pest service vehicles should be located discretely and not directly in customer view, during restaurant open hours.

16. PMP shall be responsible for inspecting all Restaurant interior and exterior areas, kitchen equipment compartments, and cabinets for pest/rodent harborage.

17. PMP shall have a quality assurance program to monitor performance to these Specifications and establish a quality control program to validate effective service ticket documentation. This information should be available for review upon request by any Yum! Brands or Brand QA/FS representatives.

18. PMP shall have an established training program to confirm PMP and service managers understanding of the Specification and Escalation Protocols. Upon request, PMP will provide to Yum! Brands or a Brand’s QA/FS representative, information about its training program(s), including the actual training program itself, either prior to commencement of Services or at any time during the term.




19. PMP shall participate in Yum’s or a Brand’s Specific Pest Control Meetings, as required by a Brand. Pest Control Meetings may include, but may not be limited to, annual webinars, quarterly business reviews, “top-to-top” meetings at a Brand’s headquarters' facility (in person), monthly program reviews (in person or via the Internet), and/or quarterly technical reviews (in person or via the Internet).

B. Equipment, Baits, Sprays, Traps, Treatments, Etc.

20. PMP must ensure that all pesticide applications and pest control devices and methods meet all federal, state and local laws and regulations.

21. PMP must ensure that all baits, traps, insect light traps and or any mechanical devices meet all federal, state and local laws and regulations.

a) Any new equipment or chemical used in a Restaurant must be approved by each Brand QA/FS in which it is to be used prior to such use.

b) Snap traps are to be used only in approved circumstances and only when approved by Brand QA/FS Teams.

c) Equipment shall be replaced by the PMP when the useful life of that equipment has ended based on the effectiveness of the equipment.

22. PMP must ensure that all pesticide treatments meet all regulation requirements for team member and customer exposure in the context of their use according to label directions and to the situation at hand.

23. PMP shall utilize cockroach baits approved for commercial applications for food handling establishments by local governing agencies if required.

24. PMP shall apply cockroach baits within cockroach vulnerable areas of restaurant when appropriate. All pesticides shall be approved for use in food service environments. Sprays, where appropriate, may be applied as crack and crevice applications, or as spot treatments using hand pump sprayers. But in both applications, low pressures must always be employed.

25. PMP shall utilize spot applications of aerosolized flushing agents, when necessary, to supplement baits and/or provide necessary "flushing" of insects from cavities.

26. PMP shall apply insecticidal dusts in appropriate areas to maintain ongoing residual treatment for up to one year.

27. PMP shall apply residual insecticides on upper wall/ceiling junctions and spray around all door and operable window locations as required where permissible, avoiding spraying overhead to protect from contamination.




28. PMP shall maintain and properly service insect monitors, such as glue boards, and ensure installation in appropriate locations within the Restaurant. No "visible" hanging glue boards, fly paper or pesticides are allowed. No glue traps are allowed in food preparation equipment. No sprays, insecticides, pesticides, or similar are to be given to team members or management or left at Restaurants to be used to treat pest issues.

29. PMP shall ensure that all equipment, traps, glue boards, or similar are not installed over food preparation areas and have inspection stickers or are dated with last service date.

30. PMP shall utilize block style or soft baits for rodents, when rodent baits are deemed necessary. Under no circumstances shall poisonous tracking powders for rodents, or loose pellet rodent baits be used. Insecticidal dusts, where approved and appropriate in cracks and crevices and void spaces to treat insects, are acceptable.

31. PMP shall utilize when rodenticide baits need to be employed, only tamper- resistant bait stations, and wherever possible be located out of Restaurant customer’s direct view or be disguised. Placement of baits inside the Restaurant requires Brand QA/FS approval before placement occurs.

32. PMP shall ensure that a minimum of 3 total exterior bait stations are located at each Restaurant, one station near the dumpster area and a minimum of two other bait stations located in other exterior areas. Bait stations shall be tamper- resistant and used around Restaurant exterior away from customer view and customer entry points. Stations shall be "disguised" as much as possible by type of station used and/or by placing in landscape areas. Recommended exterior Restaurant locations of bait stations shall be adjacent to rear delivery doors and landscape areas adjacent to the Restaurant. Utilize "rock" style station in landscape areas and "louver" style station where location must be exposed. If due to the physical structure of the building it is not possible to place the minimum number of bait stations around the Restaurant exterior, the PMP must indicate rationale on the map located within the log book. If there is an increase in exterior rodent pressure due to environmental factors, the PMP will provide a recommendation to reduce the activity with potential of increasing the number of exterior Restaurant bait stations. Additional specialized baiting programs to eliminate rodents must be approved by Brand QA/FS.

33. PMP shall ensure that bait stations are secured with ground rod, chain, glued to wall/ground or secured to patio blocks to make tamper-resistant.

34. PMP shall log, number, and date all bait stations and trapping devices. A map of bait station and trapping device locations with trap number shall be prepared




and filed in the log book at the Restaurant.

35. PMP shall place teeter-totter-door style multiple catch traps (MCTs), with glue traps inside, or other approved equal as required in the rodent vulnerable areas of the restaurant, at floor level. Individual glue traps are to be used on a limited basis where physically necessary. Snap traps not allowed at floor level for non- infestation pest control. There shall be an appropriate number of approved rodent control devices placed out of sight and out of reach of normal maintenance activities.

36. PMP shall place appropriate disposable trap boxes containing snap traps or other approved equal as required in the rodent vulnerable ceiling areas of the Restaurant, out of sight. PMP shall date and log all devices. If due to physical structure of the building it is not possible to place a trapping device in the ceiling, such as no drop ceiling, the PMP must indicate rational on the map located within the log book. Glue boards and traps are to be used on a limited basis where physically necessary.

37. PMP shall utilize only sealants (not caulks) if structural repairs to cracks, small holes and the like are performed by the PMP. No foaming products shall be used as a permanent repair. Foams may be used to "hold in place" other copper mesh or rodent proof mesh type barriers.

C. Service Frequency/Timing, Communication, & Documentation

38. PMP shall provide pest control services at a minimum MONTHLY frequency. A minimum of Twelve (12) pest service visits per year are required with no more than 35 days between services.

39. PMP shall communicate with the Restaurant General Manager and/or Operator’s designee on approximate time each month the service will be conducted at the Restaurant. Service timing must be approved by Restaurant General Manager or Operator's designated representative (for Franchise restaurants). If requested by Operator's representative, PMP shall call Restaurant 24 hours before on-site visit to inform Restaurant personnel.

40. PMP shall discuss exact timing of pest control service with the designated representative(s), Above Restaurant Leader, or Operator's designated representative before bidding and/or commencing service. In most cases, service shall be after hours. However, if visits are permitted during open hours the following rules apply: PMP shall perform service during non- peak restaurant timeframes. No treatments between 11:00 AM-1:30 PM or 5:00 PM-7:00 PM and any other times stated by designated representative(s) or Operator’s designee.




41. PMP shall maintain documentation of service (including add-on’s) in Yum! System specific log book. Log book must be maintained within the Restaurant. PMP shall allow a dedicated space for operations personnel to log any pest issues experienced between service visits. Service history of visits shall be kept a minimum of 12 months. The log book will also contain at a minimum SDS sheets for all chemicals used and a map detailing all device locations.

42. PMP shall be responsible for identifying any condition where infestations are evident or conditions that are conducive for infestation, including structural and sanitation issues, and where pest/rodent elimination may be required. If such conditions exist, PMP will immediately contact, upon completion of service, by phone and/or e-mail (by Yum! protocol E-Alert email) the designated representative(s) for that Restaurant.

43. PMP shall communicate to the Restaurant General Manager of any structural and sanitation issues that need to be addressed for effective pest/rodent control, upon leaving the Restaurant. If pest service is performed after hours, the service ticket will serve as the communication notification.

44. PMP is responsible for providing any required paperwork, documentation, and/or treatment services to Restaurants and/or designated representatives that local Health Department or regulatory agencies may require.

D. Scope of Work - GENERAL

45. PMP to confirm with Restaurant representative that they have the correct Restaurant key and access codes as needed. PMP shall have a monitoring and tracking system in place to prevent lost keys and access information.

46. PMP shall announce arrival at a Restaurant to the "person in charge". PMP shall ask "person in charge" what pest issues might be present at Restaurant. If service is performed after hours PMP to check Service Log Book for documented issues from Restaurant personnel.

47. PMP shall conduct an initial (prior to first service), on an annual basis, and as requested by Brand QA/FS, a Comprehensive Structural and Sanitation Inspection of the Restaurant, including the interior walls, floors, ceiling, and outside areas to identify any pest harborage conditions, identification of food and water sources, pest entry points, review of restaurant sightings and structural/sanitation issues. The Comprehensive Inspection shall be performed with the RGM or Above Restaurant Leader for company stores or for franchisee stores with the Operator or franchisee designated representative present. A suggested proofing plan to correct any deficiencies shall be discussed between the PMP and the Restaurant representative.




Report of the Comprehensive Structural and Sanitation Inspection shall be left at Restaurant and a copy forwarded to the designated representative(s). If and as required by brand, this information should be made available online and in data feeds provided by the PMP in a format reasonably acceptable to the brand.

During the initial inspection PMP shall document and provide, together with an explanation, to a Brand’s QA/FS representative, any exceptions or limitations to the scope if there are items that a PMP identifies it is unable to perform as described in this specification at a Restaurant.

During the initial inspection, and every six months thereafter PMP will assess the need for regular fly management services and provide either a comprehensive prevention/remediation plan, or a statement that routine service is not need.

48. PMPs will provide pest service and treat the Restaurant for cockroaches, large flies, and any of the domestic rats and mice during regular service visits. In addition, PMP will treat for occasional invading pests such as common ants (excluding pharaoh ants, fire ants, carpenter ants or other wood destroying insects), crickets and other crawling insects during regular service visits.

49. PMPs shall propose for each Restaurant a prevention and treatment plan for cockroaches, large flies, and any of the domestic rats and mice. Minor pest proofing activities shall be performed as a part of regular service.

50. For Restaurants requiring large fly treatment, PMP shall evaluate each Restaurant and determine the number of required insect light control devices needed. PMP will install the appropriate number of devices. Light control devices shall be decorative in nature to "blend" into the décor. Insect lights shall be used, mounted 4 feet from any food preparation areas and 6 feet above the floor to prevent contamination. No insectacutors that "zap" insects are allowed.

a) PMP shall change out lamp bulbs each year in mid-March/April or more frequently.

51. PMP shall be required to return to the Restaurant, when called, as a call-back at no extra charge for cockroaches, large flies, and any of the domestic rats and mice provided that the Restaurant has completed all correction of conducive structural, sanitation and storage conditions that have been repeatedly noted on service reports. If conducive conditions have not been repaired within a reasonable timeframe, PMP may charge for the call-back service at the rates negotiated in the contract, or as agreed upon with the Operator for additional services needed which were not negotiated as a part of the contract.




If PMP either fails to return for a call-back or fails to correct the pest issue within the allowable time period for such pest issue, Brand QA/FS or other Above Restaurant Leader may engage the services of another approved PMP to correct the condition, and charge-back the contracted PMP. If Brand QA/FS must travel to the site to remedy the condition, then Brand QA/FS may charge- back the contracted PMP for incurred expenses, including travel costs.

52. PMP is responsible for removing and replacing all disposable devices as insect build-up or rodent "catch" occurs. PMP shall sweep, remove, and dispose of all “visible live” and dead insects, rodents, etc, including rodent droppings, in and around traps, in the exterior trash dumpster or offsite at each visit.

E. Scope of Work - INTERIOR

53. PMP shall address, in general, the following Interior Restaurant areas: kitchen areas, storage areas, entrances, drive-thru windows, food preparation areas, and customer dining areas.

54. PMP shall inspect above ceiling tiles, above heat sources and in corners, for rodent and insect activity on every service visit. All floor and ceiling rodent control equipment shall be inspected during each visit. Caution should be taken when inspecting areas over food or food prep areas to ensure that all prep surfaces are covered to minimize potential for contamination of food products and equipment.

55. PMP shall sweep "visible live" and dead insects, bag, and dispose of in the exterior trash dumpster or offsite at each visit.

F. Scope of Work – EXTERIOR

56. PMP shall address, in general, the following Exterior Restaurant areas: rear entry and/or delivery doors, all detached storage buildings/sheds, and dumpster/trash areas. If necessary, landscape areas immediately adjacent to the Restaurant can be treated if no special license is required.

57. PMP shall treat dumpster/trash areas to eliminate flying insect infestations

where permissible and possible.

58. PMP shall treat dumpster/trash areas to reduce the threat of any stinging insects such as yellow jackets or wasps, and break the life cycle of species




where permissible and possible.

59. PMP shall notify Restaurant General Manager and/or designated representatives if excessive fat/cooking oil build-up or other sanitation issues at the dumpster/trash area is causing or conducive to pest infestation.

60. PMP shall provide a barrier around Restaurant exterior/perimeter where permissible and possible to prevent insect infiltration of premises. Applications shall be focused at all operable entry points, such as doors and windows.

G. Scope of Work - INFESTATIONS

61. PMP shall escalate pest service when activity or infestation is reported by Restaurants, Operator designee, or Brand QA/FS, and/or observed during pest service. Pest service will be escalated per the Yum! Brands Escalation Protocol (the “Escalation Protocol”). Frequency and aggressiveness of treatments shall be increased to meet the Escalation Protocol. Pest service shall not return to monthly service frequency until specified conditions are met per the Escalation Protocol. Refer to Attachment D Escalation Protocol. PMP shall develop a detailed Action Plan, including pictures, outlining structural, sanitation, and any other issue that must be addressed in order for the PMP and Restaurant to resolve the pest infestation issue. The Action Plan shall be addressed and discussed with an on-site meeting with the PMP and Restaurant General Manager and/or the designated representative(s). Pest “Activity” and “Infestation” definitions provided by Brand QA/FS.

If required by a Brand’s QA/FS representative, PMP will conduct weekly calls with Brand QA/FS and/or designated representative(s) during which any Restaurant that is on escalated service will have the following addressed: a. Status update including outstanding Corrective actions; and

b. Action Plan.

62. PMP shall identify and document all rodent and other pest infiltration points and

harborage areas on service ticket located within log book. PMP shall discuss

with Restaurant General Manager or designated representatives to ensure that

a remediation plan is agreed to, and to concur that such entry points and

harborage areas within/around Restaurant are a priority for addressing (days,

not weeks). If PMP offers Additional Services that can remedy the situation,

then PMP can recommend and provide services as agreed upon with contracted

price if Restaurant and/or designated representative contracts the service.

63. PMP shall visit the Restaurant the following morning, if mass trapping event




for rodents, to perform an inspection and to clear all snap traps from the floor. Snap traps may be used at Restaurants for rodent infestations if PMP deems necessary.

64. PMP must increase number of mass trapping equipment for rodents based on the infestation issue and specific request from the Brand QA/FS.

H. Reporting & Email Notifications

65. Vendor Website: PMP will ensure that Restaurants, designated representatives, and Brand QA/FS, if directed, have access to pest service data. PMP must ensure internet-based access and accurate, detailed reporting of Restaurant- level service data shall be maintained and made available through a Yum! approved reporting website with the ability to download in excel format at any time. A minimum of 12 months of service data shall be maintained. Information from any Restaurant visit shall be available in the data base within 24 hours of the pest service visit.

66. If required by a Brand’s QA/FS representative, PMP shall provide a list of its dedicated IT contacts to such Brand QA/FS representative.

67. Reporting: As directed by a Brand QA/FS, PMP will ensure that data has the ability to be reported for any given timeframe such as on a daily, weekly, monthly, quarterly or annual basis.

• Data shall include specific Brand, Yum! restaurant number, address, city, state, date of service (including start and end time), issue type (pest, structural, sanitation), location (exterior, kitchen, dining room), notes (specific problem that was noted by technician), pest type, note if it is a repetitive issue, name of the Above Restaurant Leader, cost, callback request documentation, technician name, chemical usage, and other items as communicated by Yum! Business Reviews to be held as directed by the Yum! Brand entity.

• Reporting shall be formatted by Brand QA/FS as requested

• Daily updates for Infestation/Escalation issues shall be consistent and specified by Brand QA/FS as requested

68. Yum! Alignment File: PMP must be able to retrieve and update accordingly a regular e.g., weekly alignment file from the Yum! ftp site. This alignment file will be used for maintaining correct Restaurant information such as, YUM! restaurant number, Above Restaurant Leader, designated representative(s) contact information, etc.

69. Data Feed: PMP shall provide data in Excel and/or other format reasonably




acceptable to Brand QA/FS on a daily basis to a secured Yum! ftp site or other such protected database for downloading to a Yum! Food Safety Data Base, if and as requested/identified by each Brand QA/FS. PMP shall have controls in place to ensure accuracy of the information contained within the data feeds. PMP shall reconcile the data for accuracy and completeness on a monthly basis or as required by Brand QA/FS.

70. Email-Alert Notifications: As directed by a Brand QA/FS, PMP shall provide an accurate "rapid response" Escalation Protocol for "pest presence" issues, in which an electronic "E-Alert" system shall be maintained that sends immediate issue concerns, as well as "repeat" issues (for exact same structural or sanitation issue) that occur on back to back monthly services, at a specific Restaurant, to appropriate Above Restaurant Leaders, and designated representative(s). PMP is responsible for verifying the timeliness and accuracy of their outbound email notifications. (See report examples).

71. Escalation Follow-up Report: As directed by a Brand QA/FS, PMP shall provide a daily pest escalation report that identifies Restaurant information, pest issue, activity/infestation, next steps to resolve issue, follow-up visit date and results to monitor and ensure restaurants with pest issues are receiving the appropriate follow-up service per the Escalation Protocols. (See report example)

72. PMP shall submit invoices to Operators or designated representative per the Operator’s instruction, except as otherwise instructed by an Operator or designated representative,

Add-On Services – General

Additional services by PMP shall be provided as an “Add-On” service and cost of service shall be provided. Add-On services may include: seasonal treatments, termite control, small fly control, small animal/bird control. PMP shall ensure that all Add-on Services be discussed and approved with designated Restaurant representative(s) before work commences.

I. Add-On Services - Termite Control (Only if requested by a Brand)

73. These Specifications apply where termite damage is present and is used to prevent further damage.

a) PMP shall perform a thorough Restaurant inspection for wood destroying organisms in accordance with state regulations. Report findings, including extent of damage and treatment recommendations to




Operator or designed representative and if requested, Brand QA/FS, within 48 hours of inspection completion.

b) All treatments shall comply with federal, state and local codes and any permits required is the responsibility of the PMP.

J. Add-On Services - Small Fly Control

74. PMP shall perform a thorough Restaurant inspection for small flies and identify all areas such as drains, interior grease traps, and beverage machines where small flies (for example; fruit flies, drain flies, phorid flies) may be harboring and creating an issue.

75. PMP shall apply residual insecticides to treat small fly harborage areas.

K. Add-On Services - Bird Control

76. In general, bird control shall mean control of starlings, sparrows and/or pigeons. PMP may use the following deterrents:

a) Stealth netting

b) Trapping, using recognized live trapping methods i.e. Have-A-Hart traps, etc.

c) Perching spikes

d) Repellents such as Bird-Be-Gone, PMP responsible for any applicable permits. (Avitrol is not recommended.)

e) Shock wires

f) "Sticky feet" type products applied to landing areas

77. PMP shall address all areas that birds are roosting including but not limited to: soffits, awnings, signs, light cans, parapets, roofs, etc.

78. PMP shall discuss all means of bird control with Operator or designated representatives before work commences.


25

CONFIDENTIAL: Proprietary Property of YUM! Brands, Inc.


ATTACHMENT D ESCALATION PROTOCOL

Definitions for pests (infestation and activity):

Below are the current definitions for pest infestation and activity as

defined by the FSCC. These definitions are subject to change. If the

definitions should change, you will be notified in writing.

Infestation

Presence of Rodents: any live or dead rodents outside of traps or 2 or more live or dead

rodents inside of traps; gnawed product or packaging, over 25 droppings being noted two

different areas of the restaurant; evidence of breeding/nesting materials or rub marks.

Presence of Flies: more than 9 flies; maggots anywhere in the restaurant.

Presence of Roaches: any live roach anywhere in the restaurant.

Presence of Insects: any insects or pests residing in food such as ants, weevils or moths, or

any excessive pest issue in the restaurant regardless of location.

Activity

Presence of any dead roach.

Presence of 9 or fewer flies anywhere in the restaurant.

Presence of 25 or fewer rodent droppings.

Presence of any objectionable pests if indicative of poor restaurant sanitation such as birds,

running ants, bats, beetles.


26



PMP Tech

returns to

treat

cockroach

issue

Every 7 Days

PMP

Tech

escalates

the issue

as an

E-alert

First Visit

Issue

Identified by

PMP Tech

Cockroach Issue

PMP Tech

discusses

treatments &

expectations

with RGM and

Above

Restaurant

Leader

PMP Tech

treats facility

per

YUM pest

management

specification

First Visit

PMP Escalation Protocol – Cockroach

Identified by

restaurant

PMP returns

call within 1

hour**

1 of 3

July 2016

Service frequency

returns to monthly

PMP Tech

returns to

treat

cockroach

issue

Every 7 Days

Infestation

No Infestation issue

for 2 consecutive

visits

Within 4 Hrs.

* Process repeats until remedied

** Page District Manager/Supervisor if PMP Tech doesn’t return the call within 1

hour. Activity and Infestation definitions provided by Brand QA/FS

Teams based upon Yum! Brand standards.

PMP Tech visits restaurant to address the

issue


27



Service

frequency

returns to

monthly ****

PMP Tech

discusses

treatments &

expectations

with RGM and

Above

Restaurant

Leader

PMP Tech

visits

restaurant to

address the

issue

Within 4 Hrs.

First Visit PMP Tech

escalates the

issue as an

E-alert

PMP Tech

visits daily to

treat rodent

infestation*

No infestation

for 3

consecutive

days

Activity and Infestation definitions provided by Brand QA/FS


PMP Tech

returns

within 3

days to

reassess

and treat

PMP Tech

returns within

3 days to

reassess and

treat* PMP Tech

treats facility

per YUM pest

management

specification

PMP Tech

assesses

rodent

issue***

PMP Tech

visits weekly to

treat rodent

infestation

Pest Vendor Escalation Protocol – Rodent

Rodent Issue Issue

Identified by

restaurant &

PMP contacted

Activity only,

No infestation

No Activity

PMP returns

call within 1

hour **

Identified by

PMP Tech

Activity

No

infestation for 2

consecutive

weeks

First Visit

Infestation


** Page District Manager/Supervisor if PMP Tech doesn’t return the call within 1

hour.

*** PMP Tech determines if activity or infestation per Yum definitions

**** Designated Representative notified of issue resolution and return to monthly

service

1 of 3

July

2016


28



Pest Vendor Escalation Protocol – Large or Small Fly or

Other Insect Issue

Identified by

restaurant Fly or Other Insect Issue

Identified by

PMP Tech

PMP Tech

visits

restaurant and

addresses

issue

PMP Tech

discusses

treatments &

expectations

with RGM and

Above

Restaurant

Leader

PMP Tech

treats facility

per

YUM pest

management

specification

1 of 3

July 2016


Service frequency

returns to monthly

First Visit

First Visit Within 24 Hrs.

PMP Tech

returns to

treat

fly/insect

issue

Insect Type

dictates interval

Fly or Other Insect Issue PMP Tech

returns to

treat

fly/insect

issue

No Fly/Insect issue

for 2 consecutive visits

Insect Type

dictates interval

Activity and Infestation definitions provided by Brand QA/FS



29



ATTACHMENT D-1

DAILY ESCALATION REPORT FORM

(POPULATED INFORMATION IS PROVIDED FOR GUIDANCE ONLY)

Example Only – As

Directed by a Brand

Brand: Service Date Store City State Pest

Issue

Typ

e

Site

Location

Issue Infestation

/Activity

Follow Up

Dates

(Escalation

Dates)

Follow Up

Notes

(Escalation

Notes)

SR

Attached

5/1/2016

[Brand]

#0000000

Dallas

TX

Cockroaches

Kitchen

Area

8 live

Cockroaches

noted during

service

coming from

under the hot

water tank.

Infestation

5/8/2016

5/1: Crs

noted during

svc. Sent a

follow up

reminder,

next service

due 5/8 per

the Yum

escalation

protocol.

5/1/2016

service

report

attached


30



ATTACHMENT D-2

EMAIL ALERT FORM

(POPULATED INFORMATION IS PROVIDED FOR GUIDANCE ONLY)

Example Only – As Directed by

a Brand

E-Alert :

Pest issues

This is an e-alert service reporting notification from (pest vendor here). If you have any questions, please contact (pest vendor contact info here).

Restaurant Information: Brand Restaurant #, address and phone number

Service Date: 00/00/0000 - Invoice Number: 000000

Pest Issue Report:

Interior live rodent activity noted during this visit? – No

Interior live cockroach activity noted during this visit? – Yes

Exterior live rodent activity noted during this visit? – No (do not report rodents taking the bait as activity)


31



Pest Activity Comments: 7 live cockroaches noted during service in the office under the storage, cabinets and under the front counter behind the safe & under the soda machine . This area was inspected and serviced. I will return for a follow-up service per the escalation protocol in one week.

Repeat Structural and Sanitation Issues

This is an e-alert service reporting notification from (pest vendor here). If you have any questions, please contact (pest vendor contact info here).

Restaurant Information:

Brand Restaurant #, address and phone number

Service Date: 00/00/0000 - Invoice Number: 000000

Repeat Structural and Sanitation Issues Report: Our service reports show that the issue(s) listed below have occurred on the last 2 months invoices at

SANITATION ISSUES Invoice# Service Date Conditions found/ Actions taken

STRUCTURAL ISSUES Invoice# Service Date Conditions found/ Actions taken

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