PRESOL | S | Food Service Personnel requred for Unit Training Assemblies from 01 November 2005 through 31 October 2006 at 162nd Fighter Wing, 1500 E Valencia, Tucson, AZ 85706.

FBO DAILY ISSUE OF SEPTEMBER 30, 2005 FBO #1404
SOLICITATION NOTICE

S -- Food Service Personnel requred for Unit Training Assemblies from 01 November 2005 through 31 October 2006 at 162nd Fighter Wing, 1500 E Valencia, Tucson, AZ 85706.

Notice Date: 9/28/2005
Notice Type: Solicitation Notice
NAICS: 722310 — Food Service Contractors
Contracting Office: 162 FW/LGC, 1455 E El Tigre Way, Tucson, AZ 85706-6091
ZIP Code: 85706-6091
Solicitation Number: W912L205T0026
Response Due: 10/17/2005
Archive Date: 12/16/2005
Small Business Set-Aside: N/A
Description: This is a combined synopsis/solicitation for commercial items prepared in accordance with the format in Subpart 12.6, as supplemented with additional information included in this notice. This announcement constitutes the only solicitation; proposals are being requested and a written solicitation will not be issued. STATEMENT OF WORK Food Service and Mess Attendants 1.0 GENERAL 1.1 Scope of Work. The contractor shall provide all personnel, equipment, tools, materials, supervision, transportation, and other items and services necessary to provide supplemental food service personnel on the Arizona ANG Base, located at 1500 E Valen cia Rd, Tucson AZ. Building 5. This contract shall cover the period set forth in the contract. 1.2 Compliance with applicable Federal, State, and Local Requirements. In performing work under this contract, the Contractor shall comply with all relevant Federal, State, and Local statutes, ordinances, laws, and regulations. 2.0 PERSONNEL 2.1 Management. The Contractor shall provide a contract manager on site who shall be responsible for the performance of work. The name of this person and alternate(s) who can act for the Contractor when the manager is absent shall be designated in writi ng to the Contracting Officer. This position shall be manned at all times outlined in 3.3 below 2.1.1 The Contract Manager or alternate shall have full authority to act for the Contractor on all contract matters relating to daily operations of this contract. 2.1.2 The Contract Manager or alternate shall be present during all hours when contractor employees are working and must be prepared to meet on the installation during normal duty hours with Government personnel designated by the Contracting Officer to dis cuss problem areas. 2.1.3 The Contract Manager or alternate must be able to read, write, speak, and understand the English language. 2.2 .Cook/Chef. The contractor shall provide a cook/chef who shall posses a minimm of 7 years experience as a cook/chef in an institutional setting. Proof of a cooks qualifications shall be submitted to the Contracting Officer. 2.3 Appearance. Contractor personnel shall present a neat appearance and be easily recognized. This may be accomplished by wearing distinctive clothing bearing the name of the company or wearing name badges, which contain the company name and employee na me. The contractor shall provide cooks with a distinctive uniform, apron, chefs hat, safety toed shoes, and identification tags. Personal hygiene will be in compliance with the FDA Food Code. 2.4 Contractor Employee Meals. Contractor personnel may provide their own meal or may subsist in the Government Dining Facility by paying the standard food rate. Meal periods shall be taken by the Contractor employees at times agreed to by the Contract ors supervisor and the Government representative in charge of the dining facility. No food shall be allowed to leave the premises by any contractor employee. Each meal period for Contractor employees shall not exceed 30 minutes in duration. 2.5 Training. Food Handlers training will be provided initially by the contractor.The Government shall provide additional annual training to all personnel. Contractor personnel shall receive instructions, principles and practices of operating food servic e equipment as stated in the manufacturers manuals, 162nd Services Flight Operating Instructions (OIs) in the absence of manufacturers manuals, or other written procedures set forth by the assigned food service manager. Personnel shall receive this train ing at times and places as scheduled by the Government. 2.6 Regulatory Guidance. Contractor personnel shall conform to guidance under AFI 91-301, AFI- 91-301 ANG SUP 1 and the 2001 FDA Food Code, US Air Force Version. 3.0 SERVICE TASKS 3.1 General. This military unit serves one daily meal to approximately 900 members one daily meal during each monthly Unit Training Assembly (UTA) weekend. The schedule of projected UTAs is included. 3.2 Responsibilities. The Contractors responsibilities include, but are not limited to the following: 3.2.1 Assist military in cooking, food preparation, serving and replenishing main line entrees, short order line food items, desserts and salad bar food items during UTAs; 3.2.2 Prepare entrees in accordance with military recipes and formulas. 3.2.3 Set up of dining hall tables and chairs and food/beverage stations with appropriate food items, preparing vegetables and fruits for the salad bar and condiments according to the Food Service Production Log. 3.2.4 Cleaning of dining facility, kitchen, equipment and utensils during and after meal period, bussing tables in dining areas. 3.2.5 Removal of all garbage and cardboard from the Dining Facility, to be broken down and placed in the proper receptical. 3.3 Stations. The Contractor shall provide appropriate manpower to man the stations listed below. Times listed are for typical UTA meal periods and may shift for special events. In such cases, durations should remain the same with start and end times ch anging. 3.3.1 Main Dining Facility, Bldg 5: 3.3.1.1 Main Line 1 Meat Servers, 9:00am 12:15pm; 3.3.1.2 Main Line 1 Starch Servers, 9:00am 12:15pm; 3.3.1.3 Main Line 1 Vegetables Servers, 9:00am 12:15pm; 3.3.1.4 Main Line 2 Meat Servers, 9:00am 12:15pm; 3.3.1.5 Main Line 2 Starch Servers, 9:00am 12:15pm; 3.3.1.6 Main Line 2 Vegetables Servers, 9:00am 12:15pm; 3.3.1.7 Short Order Line Meat Servers, 9:00am 12:15pm; 3.3.1.8 Short Order Line Starch Servers, 9:00am 12:15pm; 3.3.1.9 Short Order Line 1 Sandwich Servers, 9:00am 12:15pm; 3.3.1.10 Pot/Pan Washing, 6:00am 2:00pm; 3.3.1.11 Dishwashing, 6:00am 2:00pm; 3.3.1.12 Dishscraping, 6:00am 2:00pm; 3.3.1.13 Salad Preparation, 6:00am 12:15pm; 3.3.1.14 Table and Tray Bussing, 9:00am 12:30pm; 3.3.1.15 Food, Beverage & Salad Bar Station Restocking, 9:00am 12:15pm 3.3.1.16 Cleaning of dining facility, kitchen, equipment, and utensils, 6:00am 2:00pm. 3.4 Food Preparation. Contractor personnel shall be able to prepare meats, fish, poultry, vegetables, soups, sauces, and bakery products in accordance with prescribed Air Force recipes, AFM 146-12, Food Service Management Program AFI 34-239, AFMAN 34-240, FDA Food Codes and the verbal and written instructions of the assigned food service manager or senior cook. 3.4.1 Contractor personnel shall obtain all food items from the storeroom personnel for each meal and shall accomplish the food preparation tasks listed on AF Form 662, Food Service Production Log. 3.4.2 Preparation will be accomplished in amounts as required on the AF Form 662. Any excess items shall be returned to the storeroom personnel within 15 minutes after the close of each meal period. 3.4.3 Contractor personnel shall clean, season, and prepare each specified entree item according to military recipes. 3.4.4 Prepared food items shall be transported to the food serving lines, portioned and displayed as designated by the Government representatives. 3.4.5 Serving lines will be set up, food will be arranged on the lines, and garnishing and serving instructions as indicated on AF Form 662 will be followed. 3.4.6 Replenish menu entree items, beverages and desserts as necessary to ensure availability to patrons throughout the meal periods. 3.4.7 All fresh fruits and vegetables will be washed and sanitized according to FDA Food Codes prior to serving. 3.4.8 Shall progressively prepare food items to ensure optimum freshness, flavor, color, texture, and nutritional value. 3.5 Bussing of Tables. Dining area tables and chairs or benches shall be cleared and cleaned within 4 minutes of being vacated. Plates shall not be scraped in the view of patrons. Food and beverage spills during the serving process shall be cleaned up w ith-in 2 minutes of the spill. Tableware shall be replenished to ensure availability to all patr ons without waiting. All condiment dispensers and napkin holders on the serving line and dining tables shall be replenished to ensure availability to all patrons without waiting. Cloths used for cleaning or wiping of tables and service line area shall be clean and odor free. They shall be rinsed frequently in an approved sanitizing agent and shall be used for no other purpose. 3.6 Kitchen Cleaning. Kitchen will be maintained in a safe and sanitary manner throughout prep and meal periods. All tables and equipment will be cleaned after each use. Floors will free from debris and mopped when spills occur or excessive build up warr ants. Kitchen floors will only be swept with wet broom method to prevent airborne particles in food. 4.0 CLEANING TASKS 4.1 Low Dusting/Cleaning. After dusting/cleaning, no dust, lint, litter, or dry soil shall remain on the horizontal & vertical surfaces of chairs and equipment, ledges, window sills, hand rails, walls etc., to a line 7-0 above the floor level. Dusting on other than floors is accomplished using treated hand dusters or treated damp cloths. In food handling areas, damp wiping is substituted for dusting if it is impractical to store all food and to cover food handling equipment and utensils. A properly d usted surface is free of all dust, dirt, lint, streaks, cobwebs, and soil spots. 4.2 High Dusting/Cleaning. High dusting/cleaning is the removal of dust, dirt, and other matter from ceilings, walls, window sills, hoods/vents, structural components, fixtures, and decorations above the height of seven (7) feet. Venetian blinds, where i nstalled, are included in this task. 4.3 Trash Removal. All wastebaskets, cigarette butt receptacles (ash trays, butt cans, etc.), and other trash containers within the area of building 5 shall be emptied, and returned to their initial location. All garbage and trash will be emptied when w ithin 4 from the top of the container. Boxes, cans and papers, placed near a trash receptacle and marked TRASH shall be removed. Soiled receptacles or wastebaskets will be cleaned. Any obviously soiled or torn plastic trash receptacle liners in such receptacles shall be replaced. Trash shall be disposed of in plastic bags secured with bag ties. The Contractor shall pick up any trash that may fall onto the facility or grounds during the removal of such collected trash. The trash shall be deposited i n the nearest outside trash collection point. Cardboard boxes will be torn down and placed in the recycle bin to comply with the base recycling program. 4.4 Mop Floors. All accessible solid floor areas shall be scrub mopped. Chairs, trash receptacles, and movable items shall be moved and replaced after mopping. After mopping, the floor shall have a uniform appearance, with no streaks, swirl marks, dete rgent residue, or any evidence of soil, stains, film, debris or standing water. There shall be no splash marks or mop streaks on furniture, walls, floor drains, baseboard, etc., or mop strands remaining in the area. DO NOT mop wood or carpeted floors. S pot clean floors to remove food spills and debris. Remove floor mats and runners to wash floor underneath, then replace cleaned mats to dry floor. 4.5 Sweep Floors. After the entire floor surface has been swept, including corners and abutments, shall be free of litter, dust, and foreign debris. Chairs, trash receptacles, and movable items shall be removed and replaced after sweeping. 4.6 Walk-off Mat Cleaning. Clean floor mats or runners. Carpet type entrance mats shall be vacuumed to remove soil/grit and to restore resiliency of the carpet pile. Straw, rubber, or polyester entrance mats shall be swept, vacuumed, or hosed down outsi de to remove any soil/grit. Soil and moisture underneath entrance mats shall be removed and mats shall be returned to their normal locations. 4.7 Glass/Window Cleaning. After glass cleaning there shall be no traces of film, dirt, smudges, water, or other foreign matter. Glass doors & windows will be cleaned on the inside and outside daily. 4.8 Vacuuming. Carpeted hallways will be vacuumed to remove soil/grit and restore resiliency of the carpet pile. 4.9 Cleaned and Disinfected. Food service equipment exteriors, work tables, serving lines, walls and door guard plates shall be cleaned and sanitized to be free of food particles, finger marks, smears and water spots. Tableware, dishes, utensils, glasse s, cups, trays, and cooking utensils may be washed and sanitized in a spray type dish machine or by the three sink immersion method. The washed items must be visually clean, free of food particles, water spots and grease. 4.10 Cleaned. Kitchen warmers, refrigerators, freezers, beverage and serving stations are cleaned inside and outside as spills happen and at the end of each day according to manufacturers specifications. 4.11 Food Storeroom/Walkin Refrigerators & Freezers: Will be swept and mopped daily. Contractor must be accompanied by authorized storeroom personnel at all times. 4.12 Janitor Closet Organization. All mop buckets will be cleaned, emptied and lined up neatly in the closet. All mops will be cleaned and hung over sink in an orderly manner. All shelves will be neat and organized with all cleaning agents, garbage bags and miscellaneous items. All soiled cleaning towels will be collected and placed in the hamper to be washed by the end of the UTA. 4.13 Entry cleaning. Sweep and clean in and around entrances, exits and sidewalks as required to maintain a neat and clean facility appearance at all times. Weather, traffic, or conditions may demand additional cleaning or maintenance to ensure that the e ntry ways are clean and orderly. 4.14 Break Room Maintenance: Counter tops and table tops will be wiped clean. Floors will be swept and scrub mopped at the end of each day. Garbage is emptied at the end of each day or if filled before then. Glass is cleaned of smudges and finger mark s. 4.15 Conference Room/ Executive Dining Room: Will be serviced when used for dining. Tables & Countertops will be cleaned and floor will be vacuumed. Trash will be removed 5.0 PERIOD OF PERFORMANCE 5.1 Scheduled Dates of Service (UTA Schedule). Month Dates Month Dates November 2005 5 & 6 May 2006 6 & 7 December 2005 3 & 4 June 2006 3 & 4 January 2006 7 & 8 July 2006 8 & 9 February 2006 4 & 5 August 2006 5 & 6 March 2006 4 & 5 September 2006 9 & 10 April 2006 1 & 2 October 2006 14 & 15 5.2 Scheduled Times of Service. Typical UTA meal periods are 9:45am 12:15pm, Saturday and Sunday of UTA weekend. Special occasions may require these times to shift and periods of performance should be shifted accordingly. 5.2.1 Management: Shall be present in accordance with para 2.1. 5.2.2 Cook/Chef. Shall be present for duty for Prep, meal, & clean up periods. Generally 6:00am 2:00pm. 5.2.3 Stations. Shall be manned in accordance with 3.3, Service Tasks, Stations, contained above. 6.0 INSPECTION/ACCEPTANCE 6.1 Standards of Performance. The Contractors performance will be determined satisfactory when the task meets or exceeds the standards described herein. Should the services provided not conform with the contract requirements, the Government may require the Contractor to perform the services again in conformity with contract requirements, at no increase in contract amount. When defects in services cannot be corrected by re-performance, the Government may: (1) require the Contractor to take necessary action to ensure that future performance conforms to the contract requirements, and; (2) reduce the contract price to reflect the reduced value of the services performed. If the Contractor fails to promptly perform the services again or to take the necessary action to ensure future performance in conformity with contract requirements, the Government may: (1) by contract or otherwise, perform the services and charge to the Contractor any cost incurre d by the Government that is directly related to the performance of such service, or; (2) terminate the contract for default. 6.2 Quality Assurance Evaluator. The Contracting Officer will designate the Quality Assurance Evaluator (QAE), who will be responsible for technical assistance to the Contracting Officer in administration of this contract. Duties will involve quality ass urance and inspection surveillance reporting and monthly certification of Contractor performance. The QAE will maintain performance records. When deficiencies are recorded by the QAE or alternate QAE, the Contractor (or his authorized representative) wil l acknowledge deficiency notification by placing his/her initials on the performance record. 6.3 Quality Control. The Contractor shall establish and maintain a complete Quality Control Plan to assure the requirements of the contract are provided as specified. Updated copies must be provided to the Contracting Officer as changes are incorporated. The plan shall describe the method(s) for identifying the quality of service performed before the level of performance becomes unacceptable. 6.4 Quality Assurance Surveillance Plan. The Government shall appoint in writing a Quality Assurance Evaluator (QAE). The Government will evaluate the Contractors performance in accordance with local procedures and will record all surveillance observati ons. Customer complaints shall be the initial indicator of unsatisfactory performance. When the QAE concurs with a customer complaint, the Contractors representative will initial the observation. 6.5 Performance Evaluation Meetings. The Contract Manager may be required to meet with the Quality Assurance Evaluator (QAE) and the Contracting Officer periodically to discuss the performance on this contract. 6.7 Contractor Furnished Items and Services. The Contractor shall furnish all personnel, equipment, tools, transportation, materials, supervision, and other items and services necessary to perform the services described in this contract. 6.8 Government Furnished Property. The Government will provide all expendable supplies, i.e. food stuffs, paper/foam products, trash bags, hand soap, disposable gloves, wipes, and floor cleaning chemicals. Should these supplies not be available to the Co ntractor on any occasion, the Contractor shall be relieved of responsibility to re-supply that item as required by definition until such time as the item is furnished. Contact SSgt Hollie Rasmsusen at hollie.rasmussen@aztucs.ang.af.mil for any questions or copies of the solicitation. Phone inquiries are not acceptable and will not be accepted.
Place of Performance: Address: 162 FW/MSC 6620 South Air Guard Way Tucson AZ; Zip Code: 85706; Country: US
Record: SN00905774-W 20050930/050928211945 (fbodaily.com)
Source: FedBizOpps.gov Link to This Notice
(may not be valid after Archive Date)

| FSG Index | This Issue's Index | Today's FBO Daily Index Page |

Loren Data's SAM Daily™

S -- Food Service Personnel requred for Unit Training Assemblies from 01 November 2005 through 31 October 2006 at 162nd Fighter Wing, 1500 E Valencia, Tucson, AZ 85706.