SOLICITATION NOTICE
89 -- Catered Meals for the Ohio National Guard at Camp Grayling, Michigan Airfield.
- Notice Date
- 5/1/2008
- Notice Type
- Combined Synopsis/Solicitation
- Contracting Office
- Department of the Army, National Guard Bureau, USPFO for Ohio, USPFO for Ohio, 2811 West Dublin-Granville Road, Columbus, OH 43235-2788
- ZIP Code
- 43235-2788
- Solicitation Number
- W90N0M81050110
- Response Due
- 5/9/2008
- Point of Contact
- michelle.shultz1, 614-336-7210
- Small Business Set-Aside
- N/A
- Description
- 1) Government reserves the right to award all Camp Grayling contracts (W90N0J80750101; W90N0J80750100 and W90N0M81050110) to a single or multiple venders. 2. Project Scope: Provide full food service catering and mess attendant services in order to provide daily hot breakfasts, and evening meals (Dinner) in support of the Ohio Army National Guard at Camp Grayling Airfield. The daily menu will be in accordance with the above references. The contractor will provide a cyclic menu which will include required components of a nutritionally balanced meal: A. Evening Meal (Dinner) minimum requirement: "One meat entree, one vegetarian entre, appropriate sauce or gravy to accompany entre, one soup either cream or broth based, one starch, one vegetable, standard salad bar choices, a grain item (bread or rolls), fresh fruit, a daily salad, desert, assorted ice cream, condiments, beverages, and 1% milk. B. Breakfast minimum requirement: "Eggs (scrambled), one breakfast meat, one hot cereal (grits, oatmeal, farina), assorted grain items (bread-biscuit or toast), fresh fruit, one pastry (donuts, cinnamon rolls, etc), one grilled item (waffles, pancakes, French toast), one potato choice, condiments, coffee, 100% juice, assorted cold cereal, beverages, and 1% milk. 3. Period of Performance: 6 June -27 June 2008. Breakfast serving time: 0600-0800, Dinner serving time: 1700-1900. The first meal will be dinner on the 6th, and the last meal will be breakfast on the 21 June 2008. Second Period will begin dinner meal 21 June 08 to breakfast meal 27 June 08. Serving hours will remain the same for both periods. 4. The facility will be furnished by the Government. The building is equipped with: seating for approximately 80, a 14 X 16 dry storage area, 15 QT mixer, (1) double stack convection oven, (1) grill, (1) deep fryer, 4 burner stove, 3 compartment sink, (3) double refrigerators, 5-pot coffee maker, and industrial dish-washing capability. 5. Caterer will provide pots, pans, cooking utensils, grease trap cleaning, serving utensils, an ice-cream freezer, enough 120-inch table cloths to be laundered and to dress approximately 10 round tables daily, and a covered vehicle to remove trash from building 318MA to the Camp Grayling trash compactor. 6. Uniform: Contractor employees will wear the following uniform items at all times while on duty: (1) Male Employees (a) Long trousers with conventional belt. (b) Short sleeve shirts or coats. (c) Bibless or full length white aprons, as appropriate for work station. (d) White hats and hairnets, if length of hair exceeds two (2) inches. (2) Female Employees (a) Short sleeve, white or pastel colored uniform dresses or pantsuits. (b) Bibless or tea length white aprons, as appropriate for workstations. (c) Hairnets or appropriate head covers. 7. SPECIFICATIONS FOR MESS ATTENDANT SERVICES: A. General a. The term halls includes all the Food Services areas within these facilities, i.e., dining room, kitchen, offices, refrigerated/dry storage building, latrines, separate preparation areas, trash areas, passageways, etc., includes all areas necessary in the operation of these functions both inside and outside the building(s) stipulated. b. The function(s) contracted for include but are not limited to the following services: (1) Cleaning of all floors, walls, wainscoting, windows, window screens, doors, door windows, furniture, fans (heating and cooling), partitions, venetian blinds (when used), wall plaques/pictures, light fixtures (all types), planters, artificial decorative materials, post, storage areas (refrigerated, nonperishable, supply), equipment, trash and garbage areas, lavatories, unloading/loading docks, access areas to buildings which are the responsibility of food service, grounds and other related items/areas necessary in the proper operation of the facilities listed in paragraph 1a. Cleaning will include dusting as required. (2) Wash, strip, wax and buff floors according to schedule. Tables and chairs will be moved to facilitate buffing. Sweep floors when necessary. (3) Dispose of trash and garbage. (4) Clean up serving lines. (5) Perform clean up of spills, etc., immediately after occurrence. (6) Operation of dish, utensil, pot and pan washing equipment during periods necessary to clean and sanitize all items used in the preparing and serving of meals in or away from the mess hall(s). (7) Transporting, cleaning, and placing in designated use/storage area all utensils, pots and pans, dishes (all types), silverware, trays, refuse containers, equipment (as applicable), etc. (8) Changing of tablecloths is required, cleaning of tables, chairs, plastic tablecloths and table equipment. Supplies will be placed in designated storage/use areas to include shelves where required. (9) Clean all milk and carbonated beverage dispensers/juicers, and fill salt and peppershakers, sugar and napkin containers as required for continued use and to meet acceptable sanitary standards. (10) Maintain all cold and/or ice cabinets with ice for beverages and cooling of items to be served cold. Ice will be removed and transported from ice machines and/or storage boxes as necessary to assure an adequate supply. c. The specifications require the doing of all things necessary and proper for or incidental to the contracted functions. Anything not directly specified above or as follows, but necessary in carrying out the interest of this contract, and the complete and proper execution of the services outlined herein and applicable portions of AR 40-5, FM 10-23, and TM 10-415 as amended, shall be performed by the Contractor as if it has been specifically described. d. The schedule of required contractor services might vary. B. General Cleaning a. Spills and Breakage. All and every spill or breakage, which occurs anywhere in the food service portion of the building, will be thoroughly cleaned up immediately upon occurrence. b. Floors (1) Floors in the kitchen area will be washed with hot water and cleaning agent when dishwashing operations have been completed after every meal. Floors will be dried. (2) Floors in the food serving line will be cleaned as required after every meal. Normally damp mopping will be sufficient. At the end of each day, floors will be washed with hot water and a cleaning agent. (3) Dining Hall (a) Floors will be mopped during and after meals as required to remove spillage, breakage, mud, tracks, etc. (b) After each meal, the floor will be swept. After sweeping, the floor will be mopped. Special attention will be paid to the areas near food serving and kitchen facilities. (4) Food Preparation Areas (a) Damp mop after every meal. (b) Scrub with hot water and cleaning agent when food preparation for the evening meal is completed. Rinse. Insure floor is clean and conforms to sanitary standards at end of each meal and end of day. (c) Offices. Floors will be washed with hot water and cleaning agent at the end of each day. (d) Food Storage Areas. Floors will be cleaned with hot water and cleaning agent at the end of each day. (e) Lavatory. Lavatory floors will be wet mopped with disinfectant as required, but not less than, after each meal. Washed with hot water and cleaning agent, rinsed, after evening meal. (f) Walls, Doors, and Baseboards. (1) Walls in the food preparation area will be washed with hot water and cleaning agent after each meal. (2) All other walls, wainscoting, etc., will be cleaned as necessary to remove smudges, etc. Walls in food preparation areas will be cleaned with hot water and cleaning agent once each day. (3) All doors will be cleaned as required to remove marks and smudges. (4) Baseboards will be cleaned at the same time as walls and wainscoting. g. Windows (1) Windows in food preparation area will be cleaned daily. (2) All other windows interior side only will be cleaned once each quarter. C. During and After Each Meal a. Dishwashing and food preparation area. All dishwashing will be scheduled to insure an adequate supply of dishes available to diners at all times. This includes, but is not limited to, dishes, glassware, silverware, condiment containers, trays, and ashtrays (if appropriate). All dishwashing operations will be completed within one hour after the serving line closes or sooner, if possible. (1) Each machine will be checked prior to established feeding periods to insure it is operating properly, water temperatures are correct, and soap and rinse additives are available. (2) Contractor will be responsible for cleaning all equipment and tableware in sanitary fashion acceptable to the Medical Service Officer, as follows: (a) As soiled equipment and tableware items arrive at the dishwashing room, they are to be hand scraped and sorted. (b) Pre-wash dishes, trays, glasses and bowls in 110-120 degrees Fahrenheit water, unless pre-wash dishwashing and glass washing machines are used. (c) Place dishes, utensils, etc., into proper racks and slide into dishwashing machine. (d) Silverware will be sorted and placed in a detergent solution to loosen soil prior to the washing operations. If required, silverware (particularly forks) should be brushed by hand to loosen food particles. (e) Floors will be dried during dishwashing operation as necessary to maintain sanitary and safe working conditions. (3) Dishwashing equipment will be cleaned thoroughly at the end of each meal. Dish tables will be scrubbed with detergent and rinsed clean with fresh water. The dishwashing machine will be cleaned inside and out. Water will be drained. b. Pot, Pan, and Utensil Washing. All cleaning operations will be schedules to insure food service personnel have an adequate supply of these items to prepare food. These operations will be completed within one hour after the serving line closes. (1) All items and utensils will be washed with hot water and appropriate cleaning material. They will be scrubbed as required to satisfactory standards of cleanliness. (2) Items will be returned to point of use or storage if not normally stored in the pan washing room. (3) Water, trash, or garbage will not be permitted to accumulate. (4) All required utensils will be ready for use when food service personnel are ready to begin food preparation for the next meal. c. Garbage and Trash Removal. Contractor personnel will schedule these actions continuously to insure there is not trash or refuse build up at any time. In all cases, garbage and trash generated by food preparation will be disposed of by the time the serving line closes. Refuse generated during the clean up operation will be disposed of not less than 30 minutes after dishwashing is completed. (1) Full garbage and trashcans shall be removed from all areas in the dining hall and placed in the proper storage area. (2) Garage/trash cans will not be filled more than 4 inches from the top and cans will, at all times, be covered with a properly fitting lid(s). (3) All cartons and boxes will be flattened. The contractor will insure the milk cartons are empty then removed from the milk dispenser. (4) Food Preparation Areas. These include the kitchen area itself and the vegetable room and other areas actually used in food preparation. Clean up operations will be scheduled to insure these areas are available and properly sanitary, as needed, during normal food preparation times. Clean up operation will be completed one hour after serving line closes. (1) Trash and/or garbage removed in a timely manner. Completed not later than 15 minutes after food preparation is complete. (2) Clean all work tables, shelves, walls, wainscoting, partitions, door leading to kitchens (includes glass portion), lowerators and glass/dish dispensers, silverware dispenser and racks, milk/beverage/juice dispensers, ice cabinets, beverage tables, coffee urns and makers, stands used in making coffee and any other item of equipment used in the serving and dispensing of food and beverage. (3) Clean exterior of all reach-in/pass through refrigerators and ice cream cabinets. (4) Clean interior/exterior of hoods to remove dust, lint, and grease following the breakfast, dinner, and supper meals. Following the dinner cleaning, the hoods must be free of all grease, dirt, and dust, and wiped clean of smudges, smears and finger marks. Light fixtures in the hoods will be cleaned. Filters in all hoods will be cleaned daily. (5) All stoves, ovens, appliance, grills, and steam kettles will be cleaned in accordance with Army sanitary standards. Crumbs, etc., will be removed from toasters. (6) Fryers, when used, will be drained of grease and cleaned in accordance with Army sanitary standards. e. Food Serving Line. All cleaning operations will be completed in time to open the line at schedule times. During serving operations, spills, etc., will be cleaned up immediately. Cleaning will be completed no later than one hour after the serving line closes. This includes the serving line proper, salad bars, beverage dispensers, and coffee urns placed in the dining hall proper. (1) All cleaning standards applicable to the food preparation areas described above shall apply here. (2) Clean salad bars and condiment stands. (3) Coffee urns/coffee makers shall be emptied of leftover coffee and cleaned by flushing with hot water and baking soda solution and rinsed. Leachers will be emptied of grounds and washed. After cleaning, one or two gallons of water will be placed in each urn. Exterior will be wiped for removal of stains, smudges, etc. Drain area will be thoroughly cleaned. (4) Beverage dispensers (milk, carbonated, juices, etc.) shall be thoroughly cleaned and wiped clear of all finger marks and smears. The pinch valve assembly on the milk dispenser will be removed, properly cleaned, and replaced. Nozzles and other removable parts on the carbonated beverage and juice dispensers will be disassembled, cleaned and replaced. Drains will be cleaned. The interior of milk dispensers will be wiped clean of any spillage. Doors will be cleaned in their entirety. f. Dining Hall and Other Food Service Areas not Previously Included. Cleaning will be as necessary. Not all required tasks can be specified, but based upon observation, traffic, weather conditions, etc., those tasks are required to maintain a clean and neat appearance and required sanitary standards will be performed. Cleaning will be completed prior to opening of serving line for next meal or prior to end of working day. (1) Empty and clean trash and cigarette butt receptacles. Cigarette butts will be placed in appropriate container to prevent fires. (2) Food and trash spilled on the table will be removed and placed in proper receptacles. Tables will be wiped with a damp cloth to remove any spillage, beverage marks, cigarette ashes, etc., and further cleaned as is normally expected in preparing the table for subsequent occupants. Clean condiment and napkin dispensers, lazy susans, individual salt, pepper and sugar holders and ashtrays as needed. Personnel bussing the tables will keep wipe cloths clean. (3) Remove and replace soiled tablecloths when used. (4) Wipe chairs free of crumbs or liquid and re-position around table as required. (5) Carts, when used, will be emptied as often as is necessary to prevent an unsightly build-up of trash and dishes in the dining area, and to maintain an even flow of dishes to be cleaned and replaced on the line for additional servings. (6) When salad bars, ice cream cabinets, condiment stands, water fountains, milk/beverage dispensers or any type equipment used to facilitate the serving of a meal is located in the dining room, it will be maintained, cleaned, serviced and restocked on the same basis as the serving line requirements. (7) Refill condiment containers and napkin holders as is necessary to assure a continued supply. (8) Wash tabletops and sides of tables with clean detergent water, rinse and wipe dry. When tablecloths are used, replace as necessary. (9) Re-position tables and chairs in required location for the next meal. g. Lavatories. Includes locker rooms and rest rooms for patrons and employees. Maintained as required during meals. Cleaned and stocked prior to opening of serving line for next meal or before end of workday for evening meal. (1) Services/Contractor Lavatory (a) Empty all trash receptacles. (b) Clean sinks as necessary. (c) Replenish soap and paper supplies. (2) Patron Lavatories (a) Sweep floors as required. (b) Clean basins, bowls, toilet seats, and urinals as required. (c) Replenish soap, paper supplies, roll towels, etc. (d) Clean soap dispensers. (e) Equipment used to clean lavatories will not be used to clean other areas; the contractor will identify such equipment in an appropriate manner. This equipment will be stored separately. 4. Daily. This section presumes that all operation schedule to be performed during and immediately after meals, as described in paragraph 3 above, have been completed. a. Dishwashing. Basic dishwashing will be completed after each meal as outlined in 3a above. Dishwashing equipment will be cleaned thoroughly as follows: (1) Change rinse tanks with one cup of detergent or other suitable agents (to remove lime deposit caused by the hot water). (2) Run machine for five minutes. (3) Turn off motor switch, water, and steam valves. (4) Hose out interior of the machine working from the ends toward the center and through the center door. Scrub out interior with a brush making certain to scrub under the metal covers to overflow in all the tanks. (5) Remove scrap trays. (6) Scrub tanks. Open drains valves and scrub with a hand brush as the water runs out. (7) Hose out the tanks. (8) Replace all parts and wipe down exterior of the machine and vent hoods. b. Food Preparation Areas. This section presumes all actions outline in 3d above have been completed. (1) Ovens and ranges will be cleaned. (2) Reach-in refrigerators will be wiped clean daily on interior and exterior by hot water and suitable cleaning agent. (3) Grease traps will be cleaned daily. (4) Pot and pan storage racks will be thoroughly washed and cleaned when needed. c. Food Serving Areas. This work presumes tasks outlined in 3e above have been accomplished. (1) Clean equipment as required. (2) Disassemble and clean coffee urn faucets. Clean glass gauges with a pipette brush. Faucets will be cleaned with hot water and urn powder. Parts will be sanitized by running through the dishwasher. (3) Clean coffee urn hoods to remove traces of dust, lint or other foreign matter. (4) Remove ice from ice cabinets/cold table after the supper meal and clean. Wipe dry. Insure drain is open. (5) Thoroughly clean hoods over coffee urns using the necessary cleaning agent to render each hood free of grease, dirt, dust, etc. (6) Flush drains on ice cabinets, milk/other beverage dispensers with hot water to remove any accumulation of residue caused by the drainage. d. Lavatories. This section presumes that all actions listed in 3g above have been accomplished. (1) Polish mirrors and bright work. (2) Wipe walls and doors to remove spots. (3) Scour, wash and disinfect basins, bowls, water closets, toilet seats and urinals. e. Food Storage Areas. Wherever security or sanitary standards would be compromised, cleaning will be the responsibility of Army National Guard personnel. In no case will Contractor personnel handle food. In all applicable areas, to be designated by the Services Officer, the following will be performed. (1) Shelving washed. (2) Remove trash. f. Offices. Contractor personnel shall maintain office space occupied by Government personnel in dining facility. Trash containers and ashtrays shall be emptied following the supper meal. Contents of ashtrays will be placed in the proper storage receptacle(s) for fire prevention. 8. Physical Location: Building 318MA, Camp Grayling, Michigan 49738. 9. Estimate of 85 soldiers. A final headcount will be provided NLT 25 May 08, billing should be adjusted accordingly. 10. Questions regarding this statement of work may be directed to SGT Michelle Shultz at 614-336-7210, michelle.shultz1@us.army.mil
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- Place of Performance
- Address: USPFO for Ohio Camp Grayling Airfield Grayling MI
- Zip Code: 49738
- Zip Code: 49738
- Record
- SN01564702-W 20080503/080501215659-3f2dd132c5eecb748539c0c5aed4440c (fbodaily.com)
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