PRESOL | 73 | US Army South, Contracting for catering services in Suffolk, Virginia 4-17 March 2006.

FBO DAILY ISSUE OF JANUARY 13, 2006 FBO #1509
SOLICITATION NOTICE

73 -- US Army South, Contracting for catering services in Suffolk, Virginia 4-17 March 2006.

Notice Date: 1/11/2006
Notice Type: Solicitation Notice
NAICS: 722320 — Caterers
Contracting Office: ACA Southern Hemisphere Mission Support, 2450 Stanley Road Suite 320, Building 1000 2nd Floor, Fort Sam Houston, TX 78234-7517
ZIP Code: 78234-7517
Solicitation Number: W912CL-06-R-0002-P00001
Response Due: 1/24/2006
Archive Date: 3/25/2006
Small Business Set-Aside: N/A
Description: Army Contracting Agency The Americas intends on procuring services for catering services during 4 March 2006 17 March 2006 in Suffolk Virginia for training exercise. This requirement is unrestricted. Requirement includes Statements of Work (a) Ca tering Service and related equipment. Award will be conducted under the provisions of FAR Part 12 Commercial Item and FAR Part 13 Simplified Acquisition Procedures. The prospective contractor must be registered in the Central Contractor Registration (CCR ). This announcement constitutes the only solicitation proposals are being requested and a written solicitation will be issued. Request for Proposal number W912CL06R0002 P00001 applies. Information required from prospected vendors for evaluation (1) Sample menus for meals (2) Offeror will submit completed Representations and Certifications FAR 52.212-3 and DFAR 252.212-7000. For copies of these provisions email anthony.elmore@samhousto n.army.mil or phone 210-295-5903; and (3) Provide pricing for all items in statement of work including meals and equipment. facilities. Identify any item that is No Cost or Complimentary. Total meal cost (reimbursable based on voucher system) should be w ithin government per diem rates for the local area (Suffolk Virginia is $46 for meals). The provisions at FAR 52.212-1 Instructions to Offeror Commercial FAR 52.212-3 and DFAR clause 252.212-7000 apply to this requirement. The following FAR clauses apply to the requirement FAR 52.212-4 Contract Terms and Conditions/Commercial Items; F AR 52.212-5 Contract Terms and Conditions Required to Implement Statutes or Executive Order Commercial Items and DFARS clause 252.212-7001 Contract Terms and Conditions Required to Implement Statutes or Executive Orders Applicable to Defense Acquisition of Commercial Items. The appropriate clauses will be selected including FAR 52.232-33 Payment by Electronic Funds Transfer Central Contractor Registration and FAR 52.222-41 Service Contract Act of 1965 as Amended. The Government plans to make one or two aw ards from this solicitation. Proposals shall be emailed to anthony.elmore@samhouston.army.mil no later than 400 p.m. CST 24 January 2006. Facsimile proposals will be accepted via fax (210) 295-6834. Evaluation Selection will be based on best value to the government based on price and other non cost factors. Non cost factors include (1) Technical Approach (2) Management Approach(3) Past Performance (4) Flexibility convenience and menu selection of caterers; and (4) Caterers experience. Price is considered more important than Non-cost factors. In the event numerous offers are received in response to this solicitation the government reserves the right to down select to a manageable number (3 or 4) b ased on initial screening of the quotes received. Wage Determination No. 1997-0026 Revision No. 18 dated 06/22/2005 for Suffolk County is applicable. OVERALL REQUIREMENTS This Statement of Work (SOW) details the meals and miscellaneous services needed for US ARMY SOUTH Blue Advance 06 Suffolk VA; Command Post Exercise (Base Option Period) 4 17 Mar 2006. The Joint Warfighter Center (JWFC) is designated as the technical point of contact for this procurement. The JW820 Facilities Support Division representative Mr. Joe Salvatore at 757.203.7465 may be reached for any operational or space-related questions c oncerning the JWFC. A United States Army South (USARSO) representative MAJ Brandi Bryan at 210.295.6565 will be responsible for monitoring observing and overall technical surveillance of the services to be performed under this SOW and should be contacted regarding questions or problems. The government shall not incur any additional financial expenses nor shall the contractor comply with any order direction or request for change to the provisions of the contract unless authorized in writing as a modification to the basic contract by the Co ntracting Officer. 1. S COPE OF WORK. The contractor shall provide food personnel supervision and other items and services necessary to perform food service duties defined in this SOW. 1.1 The major food service tasks include but are not limited to the following 1.1.1 Clean spaces provide for dining and food preparations ie. Floors walls windows furniture equipment utensils and uniforms as applicable. 1.1.2 Organize the serving area so as to create a continuous logical flow. Provide sufficient staffing and procedures for the serving areas to ensure a flow of no more than seven minutes from the time of entry into the facility serving area to the time of entering dining room. 1.1.3 Ensure that the facility appearance is neat and orderly at all times. Ensure excess food items equipment or cleaning gear is not stored in serving areas or dining areas. Store management files all related documentation and items in one central loca tion out of the patrons visibility. 1.1.4 Provide and prepare all food items in a ready to cook or ready to eat form. Maintain a sufficient amount of food items to support an established menu at all times. 1.1.5 Contractor shall use the Government-provided tracking system Joint Exercise Manning Information System (JEMIS) to monitor personnel who are authorized to eat at government expense and offer ticket or cash sales to personnel not authorized to eat at g overnment expense. The government shall provide training 5 days prior to exercise start and be available for resolving questions and operational problems associated with the JEMIS system. Additional personnel other than specified in a delivery order may increase the number of meals provided to fulfill the meal requirements ordered in a delivery order. 1.1.6 Maintain all food items at the proper temperature e.g. all cold food less than 40 degrees and hot food about 140 degrees. The contractor shift leader(s) shall carry a calibrated NSF approved thermometer and ensure target temperatures are maintained on the serving line throughout the meal period. 1.1.7 Provide at a minimum ten (10) each 32-gallon trash receptacles utilizing appropriate fitting plastic bags. Remove all trash from the premise as needed. Not trash is to be stored in any food serving or preparation area. Provide a covered dumpster(s ) with a regular pick up schedule that is directly proportionate to the number of personnel being fed. This shall be accomplished at the contractors expense. The contractor shall not utilize dumpsters provided to the JWC. 1.1.8 Serve all food items buffet/cafeteria style. The contractor shall provide in the dining area the following; soy sauce hot sauce (2) sets of salt and pepper shakers per table and condiments related to the menu being served. These condiments except t he salt and pepper shakers can be provided either on each table or as a condiment item individually packaged for service through the serving line. Salt and pepper shall be provided on the dining tables. 1.1.9 Provide paper/Styrofoam and plastic utensil products of sturdy construction equal to or greater than hefty super weight. 1.1.10 Provide regular and decaffeinated brewed coffee and tea with cream sugar and sugar substitute services during and between meal hours designated in SOW for authorized patrons. 1.2 The contractor shall provide a minimum of 2 microwaves equal to 750 watts each to be placed for patron use in the dining facility. If the contractor utilizes a temporary facility during contract performance the facility must provide its own power an d removed from the JFCOM premise for each delivery order. Removal is required with 5 days of delivery order completion. 2.3 The following guidelines shall be used in menu preparation. Menus shall consist of a meat block salad bar and bakery/desert block. - Standard Breakfast items shall consist of basic breakfast food juice selections (2 or more) 2% milk 2 dry cereals with one of them being a low sugar/whole wheat choice decaffeinated and regular coffee decaffeinated and regular tea assorted scrambled eggs French toast hot cakes or waffles meats consisting of bacon sausage and ham. A variety of potatoes sausage gravies creamed chipped beef grits h ot cereals or corn beef hash assorted breakfast pastries consisting of muffins and/or mini Danish biscuits assorted breads including at least one type of whole what product and a minimum of three fresh fruit choices. - Lunch and dinner meals shall consist of two main course meat entrees per meal with a beef entr?e as a standard item each meal and rotating between poultry pork and seafood as the second meat entr?e per meal (one of the two meat entrees will be a low fat healthy choice alternative); plus two starch entrees two vegetable entrees dinner rolls and assorted breads including at least one type of whole wheat product; plus a salad bar with at least two prepared salads low fat cottage cheese and one canned fruit v ariety of desserts and assorted beverages. Delivery orders for five to 10 days of feeding shall have as one of its meals New York strip steak and deep fried shrimp to be served as the lunch meal at the middle of the total feeding period. A minimum of tw o fast food items for each meal shall consist of hot dogs hamburgers cheeseburgers sausage etc. Compliments of the meals shall be additional items to enhance tossed salads fresh fruit assorted desserts and beverages to include regular and decaffeinated co ffee regular and decaffeinated tea 2% milk diet caffeine free and regular soda and sweet and unsweetened tea. Minimum Portion Sizes Breakfast Juice 10 oz Potatoes/starches 6 oz Milk 2% 8 oz Breakfast Pastry 1 to 2 oz each Coffee or Tea 8 oz Biscuits 2 to 3 oz each Cereal hot or cold 6 oz Breads Asst 2 slices Eggs (variety) 2 each Fresh Fruits 1 piece or 10 oz cut fruit French Toast 2 slices each Pancakes 2 each 2 oz each cake Bacon Sausage Patty Sausage Link Ham Slice 3 oz each serving Sausage Gravy Minced Beef Creamed Beef 4 oz each serving Other meals Lunch Dinner and Brunch Meat two per meal Beef (standard every meal) 5 to 7 oz Pork 4 to 6 oz Poultry 7 to 10 oz Seafood 4.5 to 6 oz Vegetables 4 to 6 oz two servings each Stews 10 oz each serving Speed Line Entries Hot Dogs 2 each Hamburgers or Cheeseburgers 2 each Sausage (Knockwurst Italian Polish etc) 2 each The minimum portion serving sizes shall be presented with appropriate utensils and a display card stating calorie content fat grams and portion size. The contractor shall make available the sale of meals on a cash basis to personnel not authorized to eat at governments expense. The contractor shall be responsible for maintaining and providing documentation for all cash-paying customers and government monitoring personnel. All government-sponsored meals shall be accounted for by the government-provided JEMIS tracking system. The list of cash paying customers shall be provided to the government point-of-contact upon request. 3.4 Sanitation standards at a minimum shall comply with the State of Virginia Health Department and Preventive Medicine Portsmouth VA. The contractor shall coordinate with the Virginia Department of Health/Preventive Medicine Portsmouth VA to have the san itation equipment if any and procedures they plan to use at 116 Lake View Parkway approved three (3) days prior to the commencement of this SOW and submit approved plan to JW1833. In addition the contractor shall display valid state health certification a nd be subject to an unannounced sanitation inspection during the execution of this contract utilizing standards of food service criteria. Discrepancies shall be corrected/resoled immediately. A copy of the sanitation inspection and a memo on company lett erhead describing what has been done to correct the discrepancy will be forwarded to JW1833 no later than three days after an inspec tion. Additionally use of any equipment requiring the vendor to have a permit issued by the State of VA as outlined by the rules and regulations of the Board of Health of the Commonwealth governing restaurants (copyright Nov 1984) para 2.10 and otherwise shall be obtained by the vendor prior to contract award and maintained throughout contract performance. The contractor shall also possess documentation showing compliance with Virginia Commissary regulations when required by law. 3.0 GOVERNMENT SUPPLIED ITEMS. The government will supply the following for the contractors use grounds for temporary facilities if needed dining area; 45 six foot tables; 270 chairs tablecloths; sufficient electrical power required within the prep are a to operate food service equipment using 110V and hot and cold running water in a three-compartment sink with a Hatco heater for sanitizing food service equipment and utensils along with necessary space; space near the dining area to utilize for storage o f dry goods only. One computer set up (JEMIS System) for the determination and accountability of patrons eating at governments expense; and potable water supply. The contractor is responsible for the proper removal and disposals of all waste refuse gray water and any environmental contamination. If the contractor requires use of grounds for temporary facilities the are utilized (grass and surface smoothness) shall be restored to the same condition received (replacing topsoil grading seeding and aerating etc.) The grounds and all government provided spaces shall be maintained throughout the duration of contract period in as received condition as agreed to by both the government and contractor. 3.1 All food service space shall be made available to the contractor five days after award of a delivery order under the resulting contract. Upon completion of each delivery order the contractor shall coordinate with JW820 to secure restore spaced remove all contractor-provided equipment and return government spaces in the same condition received within five days of delivery order completion. Any damages shall be corrected by the contractor within 10 days after completion of the delivery order. 4.0 PERSONNEL REQUIREMENTS The contractor shall furnish managerial administrative and direct labor personnel to accomplish all work required at all times. The work force shall be adequately supervised and trained in the operation of sanitation food hand ling food preparation food storage administration and supervision. Food service requirements standards policies and procedures are to be adhered to by all food service personnel performing under this contract. A contract manager and/or on-site supervisor shall be present at all times during the execution of a delivery order to include preparation alternate supervisor shall be placed in charge of operations. This person shall not be the same person as the contract manager or on-site supervisor. 4.1 Either the contract manager or the on-site supervisor shall be the sole point of contact with JW820. In the event that this supervisor is not available in the building during the parameter of this contract the alternate supervisor shall be responsible for the supervisory duties. The contract manager and/or on-site supervisor shall be responsible for ensuring the requirements of this SOW are being followed. The contractor shall promptly notify JW30 of any changes to supervisory positions from the comm encement to the completion of a specific delivery order. 4.2 Uniforms Food Service Personnel shall present a neat appearance and be easily recognized. They shall wear uniforms provided by the contractor. Uniforms shall be well fitting laundered and in good repair. Employees shall wear a clean uniform each d ay. The cooks shall be dressed in appropriate white shirts with collars caps or hairnets and black pants. Shoes shall be of sturdy construction and shall cover the foot to meet sanitation and safety requirements. Aprons shall be worn where applicable. Contractor shall submit to JW820 for all food service personnel employed certification of food service handlers cards or its equivalent from a n approved source five days prior to commencement of a delivery order. 4.3 Personnel Sanitation Requirements The on-site supervisor shall ensure that employees meet the personal hygiene requirements required by state sanitation standards. 4.3.1 All personnel shall wash their hands upon reporting for work immediately after visiting or cleaning a lavatory after smoking after taking a break and after handling raw meat poultry garbage or otherwise soiling their hands. 4.3.2 All personnel shall remove bracelets and rings (except plain wedding bands). 4.3.3 Fingernails shall be cut short shall not extend beyond the end of the finger and shall be kept clean. 4.3.4 Personnel shall not smoke or use tobacco in any form except during breaks in designated break areas. 4.3.5 Personnel shall trim facial hair to one inch or less and if facial hair is present shall wear appropriate facial hair restraints. 4.3.6 Personnel shall wear acceptable hair restraints to prevent loose hair from falling into food or onto food contact service. 4.3.7 All food service personnel shall bathe or shower prior to reporting to work. 4.3.8 JWFC/USJFCOM is a no smoking facility. Smoking areas have been provided outside the building and smoke breaks shall be controlled and managed by the contractor supervisor. 5.0 TRAINING REQUIREMENTS 5.1 The contractor is responsible for the training requirements of this SOW. The food service personnel should be trained in food sanitation pursuant to and in accordance with NAVMED P-5010 NAVSUP P-421 SECNAV Instruction 406.1 series Food Service Sanit ation Training Program or equivalents. Food service personnel shall include all person who prepare cook or handle and serve food or drinks at food service facilities. Also included are those in a supervisory capacity and those who provide accessory serv ice such as dishwashers or table bussing personnel. The requirements shall apply to all food service personnel whether full-time part-time or temporary. Food service facilities shall include galleys bakery areas meat cutting areas dining room pantries fo od storage and refrigeration spaces and sculleries and appurtenances thereto. 5.2 Training should include at a minimum the following topics 5.2.1 Familiarization with all equipment safety and cleaning instructions. 5.2.2 Basic bacteriological concepts including how disease is caused transmitted prevented reduced or contained through proper housekeeping methods. 5.2.3 Infection control relating duty functions to all requirements of this agreement. 5.2.4 Proper use and handling of germicidal detergents supplies and equipment. 5.2.5 Personnel Hygiene 5.2.6 Energy conservation practices. 5.3 Contractor shall ensure that if any cleaning agents are brought into the JWFC it will have proper material safety data information and make this available for review by JW820. 6.0 SECURITY Prior to performance on a delivery order the contractor shall have 15 days to furnish the names social security numbers proof of citizenship and place/country of birth for all the personnel hired to perform work under this SOW to JW1833. The security offi cer will review and approve or disapprove the names of the proposed personnel in relationship to any security requirements. A specific security clearance is not required. The government will no incur a penalty or cost increase for any delays of performan ce of said contract due to contractor untimely submission of hired personnel in stated time frame of SOW. Names of the contract manager and on-site supervisor and alternate on-site supervisor shall be provided to the security office 15 days prior to comme ncement of a delivery order for processing. These personnel shall be responsibl e for escorting food service personnel to the designated work areas. All personnel employed by the contractor in the performance of this contract or any representative of the management entering the government installation shall abide by all security regu lations of the installation. The Building Host reserves the right to direct the removal of an employee for misconduct or security reasons. This action does not relieve the contractor from total performance of the agreement tasks specified herein. The ve ndor shall have five (5) days to return all badges issued for his/her personnel upon completion of a delivery order. Personnel that do not have clearances must be escorted at all times. 7.0 SCHEDULE Date Breakfast Lunch Dinner 4-Mar 225 225 225 5-Mar 300 300 300 6-Mar 300 300 300 7-Mar 300 300 300 8-Mar 300 300 300 9-Mar 300 300 300 10-Mar 300 300 300 11-Mar 300 300 300 12-Mar 300 300 300 13-Mar 300 300 300 14-Mar 300 300 300 15-Mar 300 300 300 16-Mar 300 300 300 17-Mar 300 300 300 7.1 Meal times. Times are subject to change Breakfast 600 a.m. 800 a.m. Lunch 1100 a.m. 100 p.m. Dinner 500 p.m. 700 p.m. 8. CONTINGENCY FLEXIBILITY 3.1 Consider the availability and cost of box lunches of up to (300 for lunch meals) per day if required. This is in addition to the possibility of catering lunch to another location for approximately 90 people. 3.2 The U.S. Government representative has the right add or delete from this SOW any change requirement to make this conference a success. Other modification may be negotiated as required but only by the designated government representative. Required Pricing Information Meals Breakfast Vouchers 4125 Lunch Vouchers 4125 Dinner Vouchers 4125 Box Lunch Equipment & Daily Setup Fee Submit Certification & Representations or filled out on line (ORCA).
Place of Performance: Address: ACA Southern Hemisphere Mission Support 2450 Stanley Road Suite 320, Building 1000 2nd Floor Fort Sam Houston TX; Zip Code: 78234-7517; Country: US
Record: SN00964672-W 20060113/060111212205 (fbodaily.com)
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73 -- US Army South, Contracting for catering services in Suffolk, Virginia 4-17 March 2006.