Operations and Use. (a) Tenant shall obey, perform and comply in all respects with any and all applicable Legal Requirements that exist at any time during the Term and in any way affect the Property, or the use or condition thereof. Tenant shall not knowingly (with knowledge to be deemed upon the earlier of obtaining actual knowledge, or earlier if knowledge could have been obtained using reasonable diligence) permit or suffer the Property to be used or improved in any manner that violates applicable Legal Requirements. Tenant shall at its own expense, or the expense of a Subtenant, obtain any and all licenses, easements, permits, and other agreements necessary for its use of the Property (including, without limitation, Entitlements for any Project). Landlord will join in the applications for any such licenses, easements, permits, agreements, or otherwise if, and only if, the application is necessary to comply with the Legal Requirements where the signature of Landlord as owner of the Land is required, provided Tenant or a Subtenant pays all costs and expenses of Landlord associated therewith and Landlord incurs no liability or obligations with respect thereto (or if any liability or obligation is so imposed upon Landlord, then provided Tenant indemnifies Landlord for same).
Operations and Use. Hours of Operation: ● The WIGC Warehouse is available 24 hours/day 7 days/week. ● The North End Facility is located on a family farm and is open normal business hours that do not disturb the property owners. If off-hours access is needed, please clear that with WIGC Staff ahead of time. ● The Food Hub operates in the warehouse on Thursdays from 9am-3pm and Fridays from 9am - 5pm. Food Hub spaces and the main warehouse door may not be blocked during Food Hub hours of operation. ● This agreement only allows for the user and its authorized employees to access the facility. No third parties may access the facility without the user’s or its authorized employees' supervision. Third parties must always be supervised by the user or its authorized employees when in the kitchen or warehouse. Groups of greater than three visitors or guests may only be in the warehouse or kitchen with the supervision or written consent of WIGC staff. ● WIGC does not allow unauthorized deliveries of products to the storage facilities. Any product deliveries must be pre-approved by WIGC staff. Storage Areas ● Client Goods must only be stored in designated areas. Storage items must be clearly identified and labeled with the Clients name. ● WIGC may move the Clients Goods to another location in the facility as needed. ● Food and drink should be consumed within designated break areas of the warehouse. ● Food safety guidelines must be followed in the arrangement of food in the cooler/freezers (i.e. raw meat on the lowest shelf or shelves). ● All Temperature Control for Safety (TCS) foods must be stored in sealed containers. ● Foods containing major food allergens as defined by the FDA must be stored in sealed containers: milk, eggs (out of shell), fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. ● The Client will maintain cleanliness of their storage area at all times including cleaning up any spills immediately. ● Tables, a hand cart, and cleaning supplies are provided for Client use. ● The client will be allowed the use of WIGC equipment designated for cold storage facility use, such as the hand carts and the pallet jack. Food Hub designated supplies and equipment may not be used by Client. Billing ● Billing period will be monthly starting on the first of the month. ● Storage fees are by week. When multiple pallets/shelves are stored, the storage fee will be assessed at the greatest number of pallets/shelves stored that week. EX: if two pallets are stored by th...
Operations and Use
