SOLICITATION NOTICE
S -- Non-Personal services to provide all labor, supervision, and transportation needed to perform the following: FOODSERVICE ATTENDANTS at the Fort Wayne Indiana Air National Guard Base during Unit Training Assemblies in FY 2006.
- Notice Date
- 8/10/2005
- Notice Type
- Solicitation Notice
- NAICS
- 561320
— Temporary Help Services
- Contracting Office
- 122 FW/LGC, 3005 West Ferguson Road, Fort Wayne IAP, IN 46809-0122
- ZIP Code
- 46809-0122
- Solicitation Number
- W912L9-05-T-0024
- Response Due
- 9/7/2005
- Archive Date
- 11/6/2005
- Small Business Set-Aside
- Total Small Business
- Description
- STATEMENT OF WORK 1. GENERAL a. Contractor will furnish sufficient personnel to accomplish the following tasks as outlined in this statement of work. b. Dining Hall Attendants may be male or female. c. The Contractor shall furnish supervisory administrative and direct labor personnel to accomplish all work required during regular UTA's. One (1) additional attendant will be required for the Holiday meal served during the December UTA. 2. ATTENDANT SUPERVISOR: a. The Contractor shall provide an on-site Attendant Supervisor who shall be responsible for the overall management and coordination of this contract. This individual shall act as the central point of contact with the Government. The Contracting Officer will be advised by the Contractor which individual is assigned as Attendant Supervisor on Friday prior to each UTA. All contracted personnel will report to this Supervisor at the Indiana Air National Guard Dining Hall in Building #781 on each day of empl oyment. The hours that we will need contracted personnel will be from 8:00 AM to 10:15 AM and 10:45 AM to 4:30 PM on Saturday and Sunday. These hours reflect the 1/2-hour allotted lunch period. All tasks required by this contract must be accomplished by 4:00 PM each day. b. The Quality Assurance Evaluator (QAE) will inspect all areas prior to dismissal. Any areas needing attention will be brought to the attention of the Attendant Supervisor by the QAE. c. Lunch will be available at 10:15 AM each day to each Attendant and will be 1/2-hour (30 minutes) duration. The Attendant may purchase a meal at the current civilian rate excluding surcharge, payable to the cashier prior to eating. The 1/2-hour allott ed for lunch will be charged to the Attendants time whether that person eats or not. Attendants are permitted to bring a sack lunch if they so desire. d. The regular meal serving times for the base personnel will be held from 10:30 a.m. to 1:00 p.m.; with the possibilities of extending the meal serving time by 1/2 hour in either direction to compensate for emergencies that might occur. The lunch break for Attendants will be from 10:15 a.m. to 10:45 a.m. There shall be sufficient personnel on hand during meals to insure tasks are performed in a timely manner. e. Directly after the lunch serving time there will be a fifteen-minute rest period given before final clean up for the day is accomplished. f. Employees shall wear the Contractor furnished uniform items listed below when on duty. Uniforms shall be freshly laundered, color coordinated, well fitting, and changed daily by each employee. They shall not contain commercial advertising except that hats or nametags may contain the Contractor's name. The Base Services Officer prior to contract start date shall approve the type and color of uniforms. Shoes shall be of sturdy construction and shall cover the foot to meet sanitation and safety require ments. Open toed shoes or sandals shall not be worn. MALE EMPLOYEES: a. Long trousers with conventional belt. b. Short sleeves or coats. c. Appropriate head cover. d. Aprons, as appropriate for work section. e. Hair nets (in addition to head cover) if hair exceeds 2 inches in length FEMALE EMPLOYEES: a. Short sleeve, uniform dress or pantsuit. b. Aprons, as appropriate for work section. c. Appropriate head cover. d. Hair nets. g. Each Attendant will be inspected for cleanliness and illness. If there are any symptoms of illness the Attendant Supervisor will be directed by the Dining Hall Supervisor to have the individual report to the Base Medical Service for examination and cl earance before being permitted to continue to work as a Mess Attendant. h. The Attendant Supervisor will inform new employees before starting to work, on the instructions, responsibilities, and guidelines to be followed in the Dining Hall operation to insure quality and safety of said establishment. Upon receiv ing their assignments, each individual is to complete the assigned tasks and to insure that quality is carried to the fullest extent. i. The use of alcoholic beverages and drugs while on duty is strictly forbidden. Any violation shall be cause, for an immediate order for removal of the offender(s) by the Contractor from further work. Smoking or use of any tobacco will be limited to de signated areas only. Contracted employees shall not loiter in any working or patron area. Upon completion of their assigned shift, employees shall promptly depart from the food service facilities and directly leave the base. j. Any refusal to properly carry out assigned work assignments or if the Medical Department states that an individual is not fit for duty, will be grounds to ask for dismissal of such person. It will be the responsibility of said vendor to furnish a repl acement to insure proper operation of our Dining Facility. k. Each individual must follow personal hygiene standards closely. Hands must be washed upon reporting for work, immediately after each visit to a lavatory, after smoking, after taking a break, and after handling garbage. l. Each person must remove wristwatches, bracelets, and rings (except wedding bands) before starting work to insure sanitation and safety. Government will furnish a secure storage area for storage of personal items to which Attendant Supervisor will have the sole access and responsibility. It is recommended that individuals be instructed not to bring such items with them when reporting for work. The responsibilities and procedures for each worker are listed below in the following paragraphs: m. The area to be covered will be the Main Dining Hall (to include kitchen-prep area). n. The Tables/Chairs will already be set up in the main dining area. 1. Tables (42 square, 6 booths, 5 round bar tables), with 4 chairs per square table, 2 chairs per round bar table in the Main Dining area. (Approximate numbers.) o. When the tables are set up, place: one napkin holder and one set of salt and peppershakers on each table. p. On Saturday morning all utensils, which consist of knives, forks, spoons, glasses, dinner plates or other special china items that might be used during that weekend must be pre-washed in the dishwashing machine before they can be used. q. On Sunday, after lunch, all salt, pepper, and sugar shakers will be dumped into approved containers for storage until the following UTA Saturday morning. The shakers will then be washed in the dishwasher and dried. 3. MAIN DINING HALL-POTS AND PANS AREA: Individuals assigned to this area will be responsible for the proper cleaning of pots, pans and serving or preparation utensils. a. PROCEDURE TO CLEAN POTS AND PANS IN THE THREE (3)-COMPARTMENT SINK: 1. Pre-flush or pre-scrape and when necessary presoak utensils to remove gross food particles. 2. In the first compartment (wash area), fill with hot water and (T.I.G. concentrate or other manual dishwashing soap). Water will be maintained at a minimum temperature of 120 degrees F. 3. The second compartment contains clear hot water and is used mainly for pre-rinse stage. Water will be maintained at a minimum temperature of 140 degrees F. 4. The third compartment contains hot water and a pre-measured amount of bleach. Water will be maintained at a minimum temperature of 170 degrees F. 5. Each and every compartment must be changed periodically to insure clean products. 6. Once all pots and pans are cleaned, the sinks must be drained and cleaned inside and out. Also any surrounding walls or equipment must be wiped off of anything that might have splashed on it. 7. When the pots and pans are cleaned, they must be set on an empty, clean table to drain before being put away on the appropriate racks in the food prep area. 8. Cleaned and saniti zed utensils and equipment shall be stored at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust, and other means. Glasses, cups, and dinnerware shall be stored inverted. Holders for t he storage of knives, forks, and spoons shall be used to present only the handle to the patron. The orderly will wipe dining tables if spills occur during the dining period. 4. ORDERLY: a. This individual(s) will be responsible for keeping the dining and kitchen area cleaned during preparation and serving time. The orderly will police the kitchen area and try to keep the floor clean of any spills by mopping or just sweeping to eliminate any safety hazard. If there are any boxes, they will carry them to the recycle container located at the rear of the kitchen area. All empty boxes should be flattened. Garbage will be kept in the plastic bags and disposed of in the containers outside th e rear of the kitchen area. Personnel will also empty any overflowing garbage containers located either in the dining area or in the kitchen. b. The orderly will be responsible for keeping the milk containers stocked as required with the milk cartons located in the walk-in cooler located at back of kitchen. They must also keep the tables and milk areas wiped clean. Additionally, they will tak e empty glass racks to the dishwasher room and help with restocking from this area all the utensils, glasses, trays, and other miscellaneous china that has been cleaned. After the meal serving time is over, the orderly will help in cleaning the dining are a, with duties such as: wiping tables, realigning chairs, wiping off napkin holders, and filling all items on the table, such as salt and pepper shakers, and napkin holders. c. The orderly will also do the following: 1. Wash tabletops with hot detergent water, rinse, and wipe dry with paper handi-wipes. 2. Damp wipe chairs and reposition around tables after cleaning floors on Saturday. 3. Floor in dining area will be vacuumed on Saturday and Sunday p.m. 4. Doors, trim, windows, ledges, tile partitions, and coat racks will be dusted, if needed. 5. DISHWASHING ROOM (CLIPPER): a. Replenishment of dinnerware, etc., is required during each meal. Therefore, sufficient personnel shall be available to perform the following functions: rinse and place china and glasses in proper racks, insert into dishwasher, stack to dry, and return to respective areas. b. When dishes and utensils are brought to the dishwashing room to be cleaned they are handled in this manner: 1. Utensils, such as knives, forks, and spoons are placed into a small soaking bay that is filled with hot water and soap solution. 2. Cups, plates, bowls, and glasses are set inside the window to be sorted and rinsed by means of rinsing with hand unit. Food will flow down a garbage trough to a disposal. At this point each item will be placed in their respective racks and sent t hrough the dishwasher. 3. Trays are placed in front of the dishwashing machine on tray racks until there are a sufficient number built up and then run through all at once. 4. When items have been cleaned they must be returned as quickly as possible to avoid shortage of any items on the serving line. Operation of the dishwasher must be closely supervised for peak efficiency. Water temperature must be maintained at all times. Water temperature should not be less than 180. When the pump is not in operation, make sure soap and rinse switches are shut off. Do not at anytime during the operation of the dishwasher machine open the door. c. When all dishes, and utensils, etc. are cleaned and you are ready to shut down, follow posted shut-down procedures and: 1. Make sure garbage disposal has no food lying inside. 2. Make sure to thoroughly sweep and mop the floor area around the mach ine. d. Mopping of the floors in the dishwashing room, food preparation area, and in front of serving line will be accomplished each day after the dishwashing room and the pots and pans are finished and are cleaned up. e. First, remove all floor mats, then every part of the floor, including the walk-in cooler and freezer and in front of serving line, must be swept. Finally, starting with the walk-in cooler and going through the pots and pan's area and in front of the s erving line, all floors must be wet mopped. DO NOT WET MOP THE WALK-IN FREEZER. f. Once the floors are dry, replace the floor mats, carts, and racks containing pots and pans, leaving room for easy access to storage cage and the walk-in cooler. 6. WINDOWS: a. When the need arises, the dining area windows will be cleaned on inside and on the outside, weather permitting. Window cleaning is accomplished by washing with a sponge or cloth dipped in a free rinsing detergent solution and drying by wiping with a dr y cloth or paper towel. b. The following definitions of terms are items used in the general every day working system: (1) FLOOR MAINTENANCE - GENERAL: Clean floors so that no visible dirt or dust remains on floors, in corners, or under furniture and equipment. Cleaning will be done in such a manner that no dust is raised. Furniture and equipment are moved as necess ary during the cleaning process, and is replaced at the completion of cleaning. (2) SWEEPING: This includes the prior removal of dried matter using a putty knife or other appropriate scraper. A properly swept floor is free of debris, visible dirt, dust, grit, and food particles. (3) WET MOPPING: This is performed after sweeping and is accomplished using cotton, yarn or sponge mops that have been frequently immersed in an approved detergent or disinfectant solution and wrung out until damp. A properly mopped floor is free of dirt, dust, food residue, marks, films, streaks, debris and standing water. (4) SPOT CLEANING: This is performed on an as required basis whenever occasioned by unusual or inadvertent events such as spills, boil overs, breakage, equipment repairs, and unusual patron traffic. 7. MEASUREMENTS a. The following information is inclusive of the areas to be covered by the attendants. The figures shown are appropriate. WALK-IN COOLER 9' X 15' WALK-IN FREEZER 9 X 15 KITCHEN AREA 27 x 36.5 CLIPPER OR DISHWASHING ROOM 15 X 21 DINING ROOM 81 X 47 SERVING LINE 21 X 30 8. GOVERNMENT FURNISHED PROPERTY a. The Contractor is not required to furnish any supplies or equipment under this contract. The Government will furnish any and all items required for this contract as follows: 1. EQUIPMENT: Hand Trucks, Carts, Vacuum Sweepers, dish machine, pots & pans sink with heater 2. SUPPLIES: Mops, Table Cloths, Brooms, Napkins, Detergents, Rubber Gloves, Degreasers, Polishes, Paper Towels, Wax, Sponges, Buckets & Pails, Vinegar, Grill Stones, Disinfectant, Soaps, Bleach, Scouring Powder, Window Cleaners 9. BASE PASSES: Permission for Contractor personnel and vehicles to enter the Air National Guard installation is subject to the approval of the local Base Security Police. A list of personnel with social security #s is required to be faxed to the Base C ontracting Office at (260) 478-3412, no later than the Friday before each UTA. 10. PERSONNEL AUTHORIZED TO PLACE SERVICE CALLS: N/A 11. QUALITY ASSURANCE EVALUATOR Dining Hall Supervisor, MSgt Dane Wade or shift leader. 12. MAIL INVOICES TO: All Invoices will be submitted through Wide Area Work Flow. WAWF
- Place of Performance
- Address: 122 MSG/MSC 3005 West Ferguson Road, Fort Wayne IN
- Zip Code: 46809-3158
- Country: US
- Zip Code: 46809-3158
- Record
- SN00867362-W 20050812/050810212604 (fbodaily.com)
- Source
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