PRESOL | S | FULL DINING SERVICES | 22-Jun-08

FBO DAILY ISSUE OF JUNE 22, 2008 FBO #2400
SOLICITATION NOTICE

S -- FULL DINING SERVICES

Notice Date: 6/20/2008
Notice Type: Modification/Amendment
NAICS: 722320 — Caterers
Contracting Office: Department of the Army, National Guard Bureau, USPFO for Washington, USPFO for Washington, Building 32, Camp Murray, Tacoma, WA 98430-5170
ZIP Code: 98430-5170
Solicitation Number: W90EED8149A001
Response Due: 6/13/2008
Archive Date: 8/12/2008
Point of Contact: Arlena M Proctor, Phone: 2535128313
E-Mail Address: arlena.proctor@us.army.mil
Small Business Set-Aside: Total Small Business
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. Purchase Request number W90EED8149A001 is issued as a Request for Quote (RFQ). This request for Quote is due by 27 June 2007, 12:00 PM (Pacific Time). The RFQ will result in a firm fixed price contract. This solicitation is 100% set aside for small business. The North American Industry Classification System (NAICS) code for this acquisition is 722320. The United States Property and Fiscal Office of the Washington Army National Guard is soliciting quotes to procure the following supply or services: FULL DINING SERVICE CLIN 0001 Breakfast 12 July- 26 July for 65 personnel per day. Total 975 meals $__________. Price per meal. CLIN 0002 Lunch 12 July- 26 July for 65 personnel per day. Total 975 meals $______________. Price per meal. CIN 0003 Dinner 12 July- 26 July for 65 personnel per day. Total 910 meals $ ___________. Price per meal. Meals will be delivered to Ephrata Armory in Ephrata, WA 98823 SITE VISIT: Scheduled for the 24th June at 2:00 PM. A site visit will be scheduled to inspect the facility. Any interested parties will need to contact POC. Frank Gibson (253)-512-8974 or (253)-678-4452 no later than 20th June 08. STATEMENT OF WORK STATEMENT OF WORK (SOW) Summary of Expectations Full food service shall be dedicated to providing a broad range of meals to personnel for the Washington Army National Guard (WAARNG). Meals shall be provided to customers at fixed prices negotiated by the USPFO for Washington. Health safety is of the utmost importance in order to prevent occurrences of food-borne illnesses. The consequences of food-borne illnesses to personnel are extremely serious and therefore must be prevented. Our dining facility plays an important role in the quality of life of Washington National Guard soldiers. The Contractor’s staff shall be fully trained, professional, and customer service oriented. The Contractor shall ensure quality performance in accordance with applicable standards and guidelines. Additionally, the contractor is expected to be a partner with WAARNG in continuously improving the quality of programs and service offered to customers. Outcomes The outcome is to provide nutritional safe and appetizing meals in satisfactory quantities within planned eating schedules. Other outcomes are sanitary, clean, and pleasant dining environment, along with accurate accountability of money, subsistence and other resources. 1. DESCRIPTION OF SERVICES 1.1. Scope of Work. The Contractor shall, except as specified in this Statement of Work (SOW) as government furnished property or services provide all personnel, supervision, and any items and services necessary to perform full food services for the WAARNG as defined in this SOW. Food service is required in conjunction with the various training programs and closely related activities with the WAARNG. The service required shall be on an as needed basis with no advance annual schedule. This schedule shall include required Subsistence In Kind (SIK) meals and days of service and an estimate of numbers to be served. Final counts of the numbers to be served and invoiced for, if different than the monthly estimates, shall be provided to the Contractor a minimum of five (5) calendar days prior to the of the day of meals. The outcomes desired and expectations of the government for this service are shown throughout this SOW. 1.2. Program Overview. The WAARNG food service operation consists of a dining facility. This facility is dedicated to providing full meal service and meeting the nutritional needs of WAARNG personnel who frequent the facility. The facility also provides bagged lunches and subsistence for the mermites for support of ground operations. 1.2.1. Customer Eligibility. The primary customers at this dining facility are Army-National Guard (ARNG) SIK soldiers. These are military personnel who are allotted rations in government dining facility at the expense of the government. Secondary customers are military personnel who wish to and are granted permission to dine in the facility at their expense. Other non-DOD personnel who use this Dining Facility (D-Fac) are authorized to use the dining facility at their own expense. COR has the discretion to allow SIK soldiers to eat first at meal times before cash paying customers. 1.3. Operation of the Dining Facility. The WAARNG dining facility shall be operated and maintained as a premier dining facility dedicated to serving quality meals to its customers. 1.3.1.1 Ephrata Armory IDT. The minimum headcount for an IDT weekend will be 25 soldiers with a maximum of 100. A minimum of one D-FAC will be established to provide subsistence for IDT weekend Drill. The maximum headcount for one D-FAC is 100 soldiers for a ninety minute feeding period. 1.3.2. Menus. The Contractor shall submit a minimum three (3) day cycle menus at least fifteen (15) days prior to the start of the contract. Menus shall be planned to meet or exceed the WAARNG standard menus. The quality, variety, and quantity of entrees are major elements to the success of this program. The menu submittals shall include detailed cycle menu item listings for salads, salad bar ingredients, deli sandwich ingredients and desserts. The approved daily menus shall be posted prior to the day of service where they can be read by the guests. Each menu item listed shall be served unless unusual circumstances prevent it, in which case the substitution shall be indicated on the posted menu after prior approval of the Contracting Officer Representative (COR). 1.3.3. Subsistence and Material Ordering/Handling. Contractor will order, process, receive, and ensure all items delivered shall be in conformance with the specific minimum United States Standards for Grades. In the absence of grade labeling, the Contractor shall provide the COR with packer’s labeling codes or industry accepted grade equivalent standard to verify the minimum grades specified are being provided. The COR shall periodically, or as deemed necessary, inspect the Contractor’s inventory of food and supplies to determine that purchase standards are maintained. 1.3.4.1 Grade minimums for food items shall be (a)U.S.D.A No. 1 or U.S.D.A Choice cut to I.M.P. Specifications (b)Seafood-U.S. Grade A, Certified (c)Poultry-U.S. Grade A (d)Eggs-U.S. Grade A medium size (e)Pure ground beef-U.S.D.A. utility or better, not to exceed 15% fat. (f)Fresh fruits and vegetables-U.S.D.A. No. 1 Grade A, Fancy (g)Canned fruits, vegetables, juices-U.S.D.A. Grade A or fancy canned fruits, light syrup, U.S.D.A. Grade B or choice (h)Frozen fruits, vegetables, juices-U.S.D.A. Grade A (i)Dairy products, cheese-U.S.D.A. Grade A 1.3.4.2. All meat cuts shall be in accordance with U.S.D.A. I.M.P. specifications. The indicated grades are intended as minimum standards only, and the Contractor is encouraged to exceed these minimums whenever possible. All other food not included in the above categories shall be of comparable quality. 1.3.4.3. Ground beef patties shall be 100% and a maximum fat content of the finished raw patty of 15%. All menu items prefabricated, produced by others, or processed by the Contractor containing soy protein derivatives or poultry analogues shall be approved by the COR prior to service. 1.3.4.4. Specific item purchases below the grade minimums shall be made only after receiving the permission of the COR, to include subsequent purchases. 1.3.4.5. The Contractor shall maintain rigid procurement procedures throughout the entire process of purchasing, receiving, storage, and inventory of all foods and direct supplies, and shall pay for all food, and direct supplies (aluminum foil, plastic wrap, etc) related to food production, service and management applicable to this contract. 1.3.4.6. WAARNG is responsible to purchase inventory items such as replacement equipment, dishes, silverware, cups and glasses. Contractor is responsible to submit a written request identifying and justifying these items to the COR. 1.3.4.7. The Contractor is responsible for all paper products (napkins, straws, etc) and dishwashing machine supplies such as detergent and cleaning solvents. 1.3.4.8. The serving of oleo margarine or margarine at the D-Fac as a substitute for table butter is prohibited, except that such substitution may be ordered by a physician for the health of a specific patient. Oleo margarine or margarine may be offered as an alternate selection to butter provided it is clearly marked so that individuals passing through the lines can make the selection of their choice. For all catering-conference service the COR prohibits the use of non-dairy substitutes for dairy products except as approved by the COR on an event by event basis. 1.3.5. Food Preparation and Personnel. Progressively prepare food items to ensure optimum freshness, flavor, color, texture, and nutritional value. 1.3.5.1. All foods must be garnished when practical. 1.3.5.2. Serving lines are to be well stocked throughout the entire meal. The last SIK customer is to be offered the same range of choice as the first. 1.3.5.3. Recipes may be adjusted to lower salt contents, sugar, and fat content and increase the use of whole wheat flour on menu items where the quality of the finished product is not altered significantly. 1.3.5.4. All serving equipment, dispensers for food items must be clean at all times. Stainless steel equipment must be spotless and cleaned with stainless steel cleaner daily and/or as needed. 1.3.5.5. All menu items will be served at their correct temperature IAW TB Med 530 and the US Food Code 1.3.5.6. All regular and temporary staff shall be instructed by Contractor’s management for proper preparation, storage methods and timing, pan types and sizes. 1.3.5.7. Maintain the use of top quality ingredients. 1.3.5.8. Contractor’s employees shall be polite and shall be diplomatic in enforcing Contractor and WMA regulations. 1.3.5.9. Uniforms are provided by the Contractor. All Contractor staff will wear safety shoes, hairnets, and if handling food, must also wear gloves. A general neat and clean appearance in accordance with TB MED 530 is a requirement and will be enforced by the Contractor. 1.3.5.10. All employees shall be instructed in and practice personal hygiene IAW TB Med 530. Relevant signage shall be posted in prominent areas including employee restrooms, locker rooms and all hand wash sinks. To the extent required by law, all employees shall be instructed in the prevention of spreading communicable diseases and exposure to blood borne pathogens. This instruction shall include information on AIDS and standards of TB MED 530. 1.3.6. Portions. The Contractor shall comply with the portions specified in this contract and those additions arrived at by mutual agreement at the start of this contract. Servings will be in accordance with TM 10-405. 1.3.6.1. All first portions served each meal from the cafeteria line shall be as specified in the minimum portions schedule, and including those additional menu items and portions determined at the beginning or during the contract period per mutual agreement between the COR and the Contractor. A customer being served has the option of requesting a small portion. Such a request will not be initiated by the Contractor. 1.3.6.2. At the start of the contract, the Contractor shall provide a detailed listing of portions of all other menu items intended to be served for prior approval by the COR. All portion change requests shall be submitted to the COR in writing for approval prior to implementation. 1.3.6.3. Manual food service portion sizes are as follows: LUNCHDINNER ITEMNet Meat Cheese ContentNet Portion WeightNet Meat Cheese ContentNet Portion Weight EntréeR.W. Roast Beef Rib10ozC.W. Roast Meats-Boneless3oz.C.W.6oz C.W. Roast meats-for sandwiches3oz.C.W.8oz Beef Tenderloin Steak8oz R.W. Beef Rib-Eye Steak, Boneless8oz R.W. Top Sirloin Steak, Boneless8oz R.W. Chops, Steaks, Cutlets, Boneless4oz8oz Chops, Steak, Bone In5oz10oz Ground Meats, Steak, Meatballs, Loaf4oz6oz5oz8oz Casseroles, Meat, Fish, Cheese, Meatless3oz8oz4oz8oz Stews, Fricassee, Creamed, Boneless Meat, Fish3oz8oz4oz8oz Liver, Beef4oz8oz Fish-Fried, Boiled, Baked, Boneless4oz8oz Chicken-Fried, Boiled, Baked9oz9oz Poultry Cutlet, Fried, Breaded, Fabricated46oz Meats, Breakfast2oz2oz Sausage-Polish-Brats4oz4oz Wieners2-3oz Eggs, Scrambled, Omelet, Fried, Hard Cooked2each Hamburger Sandwich4oz6oz5-6oz R.W.8oz These entrée portions shall be daily standards except as specified as dinner entrée alternates, Steak and Shrimp Night and other items on occasions as mutually agreed. 1.3.7. Minimum Daily Menu Specifications. See sample meal menu items as follows: Breakfast Natural juices – fresh or frozen, orange and tomato available each breakfast plus one choice. Fruit – fresh, frozen or canned; minimum selections, one of which may be canned. Hot Cereal – available three times per week in season, rotated to provide variety and Assorted Dry Cereals – six varieties, three without sugar. Meat – one meat each day, four varieties each week; sliced bacon, ham, sausage or turkey links/patty; luncheon sausage, minced bacon or ham may substituted for this meat requirement. Meatless entrée – two eggs-cooked to order, minimum three times per week or two each French toast, pancakes, waffles, fritters or two each-minimum two choices, any combination of the former two meatless categories. Potatoes – available when eggs are served. Potato offering to be varied as determined by the Contractor. Pastries – minimum choice three (3) varieties (muffin, cobbler, etc); fresh baked available daily. Bagels or English Muffins each served as a choice daily with a pastry. Condiments – including but not limited to syrups, butter and margarine, peanut butter, jams and jellies, honey, ketchup, cinnamon and brown sugar as necessary with the appropriate entrée. Beverages – including but not limited to two percent (2%) and skim milk, hot chocolate, coffee, decaffeinated coffee, tea, fruit juices and a variety of carbonated beverages. Breads – white and wheat bread will be available at each meal. Raisin bread optional. Lunch Soup – “Homemade” preferred and rotated to provide variety. Chili offered as a substitution on a regular cyclical basis. Entrée – choice two entrees one solid non-fabricated processed meat and one fabricated or processed meat or non-fabricated and processed fish. Chopped, formed or masticated patties called steaks/cutlets shall not satisfy the solid meat requirement. Additional choices may be offered but only with prior COR approval. Potato – pasta, rice, or dressing may also be made available when appropriate but shall not solely take the place of a potato dish. Vegetable – fresh, frozen or canned – choice of two. Salad Bar – Tossed salad to include five (5) items and cottage cheese daily with a choice of six (6) dressings to include one (1) reduced fat and one (1) low cal and eight (8) toppings to include two (2) protein toppings served daily. A minimum of two (2) salads and toppings to be rotated daily to provide variety. In addition, a selection of fresh and canned relishes shall be provided. Desserts – Selection of four (4) items to include fruit or cream pie, cake and whole fresh fruit or sliced melon served daily. Four (4) flavors of ice cream and one variety of frozen yogurt provided daily as one choice. Regular and flavored yogurt to be provided as an additional choice once per week. Pie and cake may be offered after its initial serving as an additional dessert choice the next day, but shall not be served more than one day after the initial serving. Breads – white and wheat bread will be available at each meal. Raisin bread optional. Also include one home baked specialty bread, biscuit, dinner rolls or muffin. Beverages – including but not limited to two percent (2%) and skim milk, hot chocolate, coffee, decaffeinated coffee, tea, fruit juices and a variety of carbonated beverages. Condiments – including but not limited to ketchup, mustard, steak, tarter, shrimp sauce, hot sauce, sour cream for baked potatoes, onions, etc. Dinner Soup – “Homemade” preferred and rotated to provide variety. Chili offered as a substitution on a regular cyclical basis. Entrees – one choice of two or more of the following solid meat, patty or fish (i.e. roast meat(s), steaks, chops, chicken, hamburger patty, steak, or seafood). Hot/Cold Sandwich – minimum four (4) ounces meat and/or cheese combinations. Extended meat/fish – not served more than twice per week. Pizza, tacos, and other selections as approved by the COR. Potato, Pasta or Rice – served daily. In addition, potato, corn, or taco chips, pretzels, cheese curls and other snack items shall be served daily. Vegetables – fresh, frozen and canned-choice of two. Salad Bar – Tossed salad to include five (5) items and cottage cheese daily with a choice of six (6) dressings to include one (1) reduced fat and one (1) low cal and eight (8) toppings to include two (2) protein toppings served daily. A minimum of two (2) salads and toppings to be rotated daily to provide variety. In addition, a selection of fresh and canned relishes shall be provided. Desserts – selection of four (4) items to include fruit or cream pie, cake and whole fresh fruit or sliced melon served daily. Four (4) flavors of ice cream and one variety of frozen yogurt provided daily as one choice. Regular and flavored yogurt to be provided as an additional choice once per week. Pie and cake may be offered after its initial serving as an additional dessert choice the next day, but shall not be served more than one day after the initial serving. Breads – white and wheat bread will be available at each meal. Raisin bread optional. Also include one home baked specialty bread, biscuit, dinner rolls or muffin. Beverages – including but not limited to two percent (2%) and skim milk, hot chocolate, coffee, decaffeinated coffee, tea, fruit juices and a variety of carbonated beverages. Condiments – including but not limited to ketchup, mustard, steak, tarter, shrimp sauce, hot sauce, sour cream for baked potatoes, onions, etc. 1.3.7.1. Entrees and vegetables for noon and evening meals shall vary from meal to meal and desserts for noon and evening meals shall vary from day to day. Cycle menu items shall not be served more than twice a week and not consecutive days. 1.3.7.2. A solid non-fabricated or processed meat shall be offered each lunch. These meats shall be the following roast beef, pork, lamb, veal, turkey, cured ham, grilled, baked, broiled or fried steaks, fish, chops or cutlets. A grilled or broiled ten (8) ounce boneless beef steak or roast beef rib shall be served once per week Monday through Thursday. Exceptions shall require approval of the COR. 1.3.7.3. The daily lunch solid meat choice may include an alternate choice of an acceptable non-solid entrée with prior approval of the COR. The non-solid meat entrée may include a eight (8) to ten (10) ounce portion of an extended meat entrée such as Salisbury steak, breaded cutlets, meatloaf, or an eight (8) to ten (10) ounce portion of such items such as sirloin tips, beef stroganoff or Creole seafood where their costs are comparable to a solid fabricated or processed meat entrée and mutually agreed entrees. Vegetables and desserts for noon and evening meals shall vary from day to day. Cycle menu items shall be served more than once a week. 1.3.7.4. Vegetarian meals or special diets shall be addressed on a case by case basis to the COR who will discuss these with the Contractor. 1.3.5.5. Meals shall not include alcoholic beverages of any type. If alcoholic beverages are served, COR reserves the right to terminate this contract immediately. 1.3.7.6. All breakfast, lunch, and dinner menu item production shall take place at D-Fac. Exceptions require prior approval of the COR. However, from time to time specialty pastries may be purchased and served with prior approval of the COR. 1.3.7.7. Customers may request both entrée items offered through the serving line. 1.3.8. Bag Lunches/Mermites. Bag lunches which will be delivered off-site by Government Personnel will consist of cold sandwiches, fruit, drink, cookies or candy bar, condiments and napkins. Bag lunch meals will not be made by the Contactor more than 48 hours in advance of scheduled pickup and will be kept refrigerated. Mermites are insulated containers for bulk food delivery and are government supplied and transported. Military units will provide their own mermite containers. Contractor will provide paper plates, plastic ware, napkins, serving utensils and serving instructions for mermite meals. 1.3.9. Seconds Policy. The Contractor shall serve seconds on all food and beverages with the exception of steak on steak night, shrimp, crab legs, and prime rib. 1.3.9.1. Customers shall be required to return through the line to obtain entrée seconds which are dished to order. Contractor will place seconds on a clean plate and return soiled plate to dishwashing area. 1.3.9.2. All seconds shall be attractively and effectively displayed and served in a manner not to discourage soldier participation. 1.3.10. Meal Count Below 20/Variation. Partial serving days may occur when the Contractor shall be required to provide only one or two meals. The COR shall inform the Contractor when these partial serving days will occur in accordance with meals scheduling as outlined in 1.1. The Contractor’s charge per meal shall not be adjusted as a result of changes in the number of serving days each calendar year. The Contractor will be paid for at least 20 SIK customers when the COR determines the Contractor will be open for less than 20. When cash customers are included SIK meals actually eaten will be the number invoiced. Cash customers only apply to less then 20 meals. Bagged meals and mermites will be charged at 100% (number projected will be number invoiced unless decreased in time to make changes with the contractor). 1.3.10.1. The Government will be granted a variance adjustment of 10% less SIK meals from the projected number greater then 20 meals, when computing the final invoice. Each meals 10% variance will be calculated separately. 1.3.11. Service of Food. Displaying and serving areas shall be clean, orderly and attractive at all times. The Contractor shall ensure compliance with all aspects of the FDA Food Code and TB MED 530 including food handling and cleaning and sanitation standards. Always ensure sufficient availability of food to serve. Products should not run out prior to the closing time of each meal. 1.3.11.1. Service problems should be anticipated and resolved immediately if at all possible. The Contractor’s management staff shall review problems on a daily basis, discuss and implement solutions to prevent recurrence and discuss with the COR. 1.3.12. Dining Environment and Sanitation. Contractor shall keep the dining facility along with the kitchen, refrigerators, freezers, floors, receiving and storage areas, employee areas and restrooms, offices, and hallways regularly used by the Contractor sanitary, clean, and in compliance with all health standards and ensure that all dining table items are replenished to provide a pleasant dining environment. Make certain that all items are sanitized and in compliance with the FDA Food Code and TB Med 530. 1.3.12.1. The Contractor shall clean all tabletops; chairs, spot pick up of items on the floor, and sweep the floor in the dining area after each serving period. Tables and chairs should have a neat and orderly appearance. The Contractor shall clean the floors and walls in the food preparation and serving lines daily. The Contractor shall routinely do cleaning maintenance on hoods (interior/exterior). Areas in and around fryers will be kept clean and degreased weekly. 1.3.12.2. Housekeeping and sanitation programs shall meet the highest standards of cleanliness. The Contractor shall cleanup those areas that immediately affect customer service to include the appearance of the dining facility. Clean and sanitize dishes, pots, pans, kitchen and dining areas in accordance with the FDA Food Code and TB Med 530. 1.3.13. Cashier/Meal Count Services. Contractor personnel will perform cashier duties and headcount responsibilities for each meal and maintain counts and records. 1.3.14. Contractor is responsible for all cash received from cash paying customers. If a customer inadvertently gets charged for a meal when they should have been recognized as an SIK customer it will be the responsibility of the Contractor, once brought to their attention, to reimburse the customer. 1.3.15. For field feeding COR will work with the Dining Facility Manager to get cash from the non-SIK customers. 1.3.16. Contractor will submit original headcount sheets (DD Form 3032) for SIK meals by 0900 the following day to the COR. 1.4. Waste Management. The Contractor shall assist the government by complying with the base recycling program. This may require segregating reusable/recyclable waste materials by type. The government shall retain ownership of all reusable waste materials. WAARNG will be responsible for grease trap cleaning and grease holding tank services. 1.4.1. Recycling. The Contractor shall follow Environmental Protection Agencies (EPA) comprehensive procurement guidelines for recycling, and hold all required recyclable materials in provided containers for pick up and materials capable of being recycled. Contractor is responsible for the breakdown of all cardboard prior to placing it in the recycling containers. 1.4.2. Hazardous Materials Management Process. All hazardous materials brought to the D-Fac must be processed through the COR for directions on proper handling and storage. All hazardous material approved for storage will be stored in accordance with all applicable OSHA, EPA, Federal, State, TB Med 530, local and Fort Lewis laws and instructions, policies, guidance, and directives. 1.4.2.1. Examples of materials that are managed and tracked as hazardous materials include, but are not limited to the following: Abrasive & Bead Blast CompoundsGreases Acids and BasesHerbicides AdhesivesInhibitors Alcohol, DenaturedIsopropyl, etc AntifreezeInsecticides Anti-seize Compounds Lubricant, Dry Film Metal Finishing & PolishingBattery, Rechargeable Ni-Cad & CompoundsLead Acid NaphthaCement, Concrete Oil ProductsCement, Insulation and Pipe Paints and associated productsCleaners and Cleaning Comps. Pipe and Joint Compounds Corrosion Preventatives ReagentsDegreasers RodenticidesFertilizers Sealing CompoundsFire Extinguishers & Dry Chem Silicones AgentsSpackling Compounds Fluid, Coolant, Cutting, Hydraulic, etcFuels SoldersVarnish, Insulating StrippersWater Softening Compounds FungicidesWaterproof Sealant and sealers Gases, Chemical & Compressed 1.4.3. Environmental Protection. The Contractor is responsible for compliance with all federal, state, and local environmental laws and regulations. This installation is subject to federal, state and local inspections to review compliance with environmental protection laws. An inspection by the EPA or any other environmental or safety enforcement agency may include questioning and inspection of Contractor personnel, sites and processes. Contractor shall complete and provide documentation as requested by inspectors to include documentation of any environmental training required by federal, state or local regulations. 1.4.3.1. If a Notice of Violation (NOV) is issued to the government or Contractor due to the Contractor’s error or omission, the Contractor shall be held liable for damages to include fines, penalties and/or corrective actions imposed by federal, state or local agencies. 1.5. Equipment Maintenance / Repair. WMA shall be responsible for the cost of repair or replacement of all government owned equipment, furnishings, and facility, except that repair and replacement caused by the negligence of the Contractor or their employees, which, shall be the Contractor’s responsibility to reimburse the government. Contractor minor maintenance includes cleaning, adjusting, oiling, and greasing equipment, tightening nuts and bolts, and other operator maintenance recommended by the manufacturer. Contractor shall follow standard work order request procedures. Blank work order forms are located at the DPW (Department of Public Works) and must be returned to the COR upon completion. 1.5.1. Equipment Maintenance. The Contractor shall maintain equipment through the life of this contract. 1.5.1.1. WAARNG will provide preventive maintenance on all equipment. Contractor will note any concerns of equipment for these preventive maintenance checks and report it to the COR on a work order request. 1.6. Quality Plan. The Contractor shall have an active and formal plan of continuous quality improvement in place. This shall include an ongoing means of obtaining and assessing reactions to food service by: (a)Informal discussion with customers. (b)Observing reactions and listening to comments about the food, menu, and environment as customers pass through the service areas. (c)Periodic short question surveys requesting that customers comment on a specific menu item, service, or program. (d)Maintain suggestion box and forms as approved by the COR. COR and Contractor management will empty suggestion box and review comment cards monthly. (e)Contractor is responsible for shipping, receiving, and handling of all food and supplies. Contractor should make every effort for food deliveries to occur outside of food service serving hours. 1.7. Special Event Services. When major holidays, events, or activities are occurring, the Contractor shall participate in these events by offering appropriate food service related specialists that compliment the event at no additional charge. Examples of activities of this type include: (a)Offering special dinner outdoor barbeques. (b)Providing special holiday meals for commencement, Thanksgiving, and other appropriate occasions. (c)Periodically decorating the dining and/or serving areas to compliment special holidays or WAARNG events. 2.0 WASHINGTON ARMY NATIONAL GUARD MENUS. The menus as listed are of minimum standards. Contractor has the flexibility to exceed these standards. This menu is found in Appendix 3.0 GOVERNMENT FURNISHED PROPERTY AND SERVICES. 3.1. Property. Ownership of all non-expendable supplies and capital equipment shall remain with WAARNG and shall not be loaned or removed from D-Fac without prior written approval. 3.1.1. Facility. The government shall furnish or make available spaces, as defined by the COR as areas for the Contractor to store equipment and limited supplies. Subsequent modifications of space arrangements shall be subject to mutual agreement with the COR and the Contractor. No alterations to the facility will be made without specific written permission from the Director of Facility through the COR and the Contracting Officer. 3.1.2. Utilities. WMA shall provide heat, air conditioning, sewer, electricity, steam, cold and hot water. The Contractor agrees to exercise care to keep these energy services to a minimum, and comply with established energy conservation practices, regulations, and policies and mutually endeavor to conserve the use of energies. WAARNG shall not guarantee an uninterrupted supply of water, steam, electricity, gas, telephone, heat or air conditioning and high or low temperature refrigeration. However, it shall use its best efforts in restoring service following an interruption. WAARNG shall not be liable for any product loss, which may result from the interruption or failure of any such utility service, equipment, or fire. 4. GENERAL INFORMATION 4.1. Contractor Personnel. The Contractor shall maintain on duty an adequate staff of employees for efficient operation. Contractor shall provide expert administrative, dietetic, purchasing, equipment consulting, and personnel supervision. The COR shall have the right to reject any employee of the Contractor at any time if the employee doesn’t observe all regulations of the WAARNG and the Fort Lewis Military reservation. An adequate staff of employees shall be on duty for the efficient, prompt, and sanitary service of food. The COR shall have the right to review the staffing patterns and job schedules and to take appropriate action to insure adequate staffing. 4.1.2. Health Examinations. The Contractor shall require all of their employees assigned to duty at the YTC D-Fac to submit to health questionnaire before being hired, and at least annually to submit Satisfactory evidence of compliance with health regulations to the COR. (See Appendices 5.3) 4.3. Hours. The WMA dining facility hours are 0600-0730, 1130-1300, and 1700-1830. 4.3.1. Extended Hours. In the event of unforeseen circumstances, such as weather, mechanical or traffic problems, a two hour extension will be authorized for the meal hours. 4.4.1. Safety. The Contractor’s personnel shall be required to attend facility safety meetings once a quarter at the Contractor’s expense. With full cooperation of WMA, an aggressive program of accident prevention and safety education shall be instituted by the Contractor. COR will work will Contractor Management to coordinate annual CPR Training at no cost to the Contractor. Proper instructions and training shall be provided by the Contractor on the use of equipment and techniques of handling food to aide in the goal of having an accident free and safe environment. 4.4.3. Food Handlers Examination. If the State of Washington requires that food handlers take and pass a food handler’s examination, WAARNG shall require certification of all the Contractor’s employees. 4.5. HACCP. Contractor shall provide WAARNG with a comprehensive HACCP Program. The program will comply with the US Food Code and TB Med 530. 4.6. Maintaining Standards. COR shall have the right to inspect all of manual food areas, dining facility, storage and auxiliary service rooms. 4.6.1. Quality/Quantity of Food Service. COR will periodically inspect the operation of the Contractor with respect to the quality and quantity of the food service, the method of service, opening and closing hours, safety, sanitation, recycling, and the maintenance of the dining facility. 4.6.2. Regulations. COR shall have the right to make reasonable regulations and the Contractor will agree to comply with such regulations. Authorized representatives of WAARNG shall have the full right to access all areas of said premises at any and all times. 4.6.3. Inspections. Inspections conducted by the Washington Division of Environmental Health or any other safety and sanitation personnel will have the full cooperation of WAARNG and the Contractor. The Contractor will conduct frequent inspections to ensure compliance with the above said regulations and provide a copy of the results of such inspections to the COR no later than 48 hours after the completion of said inspections. 4.7. Security Requirements. Security is a critical issue and must be adhered to at all times according to WAARNG and Ft Lewis regulations. Contractor employees will be required to obtain a Contractor’s identification tag and car pass for entrance to YTC. The COR will assist the Contractor in getting these requirements taken care of by providing the necessary information to meet this requirement. 4.7.1. Unescorted Entry to Restricted Areas. The contractor is not authorized to enter any restricted areas without escort. 4.7.2. Reporting Requirements. Contractor personnel shall report to an appropriate authority, any information or circumstances of which they are aware may pose a threat to the security of DOD personnel, Contractor personnel, and resources. Contractor employees shall be briefed upon initial on-base assignment and as required thereafter. The Fort McCoy Police can be reached at 608.388.2266 for emergency purposes. 4.7.3. Physical Security. Areas controlled by contractor employees shall comply with base Operations Plans/instructions for Force Protection Condition procedures, Random Antiterrorism Measures (RAMS) and local search/identification requirements. The contractor shall be responsible for safeguarding all government property provided for contractor use. At the end of each work shift, all government facility, equipment, and materials shall be secured. 4.7.4. Government Authorization. The contractor shall ensure its employees do not allow government issued keys to be used by personnel other than current authorized contractor employees. Contractor employees shall not use keys to open work areas for personnel other than contractor employees engaged in performance of their duties, unless authorized by the government functional area chief. 4.7.5. Traffic Laws. The contractor and their employees shall comply with Fort McCoy base traffic regulations. 4.8. Contract Termination. Upon termination or expiration of this contract, WAARNG shall conduct a physical inventory of all expendable, non-expendable, and capital equipment. At that time, the Contractor shall surrender the premises and equipment to WAARNG in as good condition as the start of the contract, ordinary wear and tear and loss or damage by fire, flood, and other perils covered by extended coverage insurance will be expected. 4.9. Inventories. Upon expiration or termination of this contract, the inventories of food and expendable supplies of the Contractor shall remain those of the Contractor. Final payments to the Contractor by WAARNG shall be withheld until all transactions or arrangements for these inventory purchases or removal have been completed to the satisfaction of WAARNG. The offeror must be registered on the Central Contractors Registration database (CCR). Information concerning CCR requirements may be viewed via the internet at http://www.ccr.gov or by calling the CCR registration centers at 1-888-227-2423. Only contractors who are registered in the Central Contractor Registration (CCR) can be awarded a contract. Offerors must have electronic funds transfer (EFT) capability. Will vendor take payment by credit card? Yes____ No_____. Offerors proposals shall be valid for a minimum of 60 days to be acknowledged in the offerors proposals. 52.212-2 Evaluation of Commercial Items (Jan 1999) (a) The Government will award a contract resulting from this solicitation to the responsible Offeror whose offer conforming to the solicitation will be the lowest priced offer. All FAR clauses may be viewed in full text via the Internet at www.arnet.gov. The following FAR clauses and provisions apply to this RFQ and are incorporated by reference: provision 52.204-7, Central Contractor Registration, provision 52.212-1, Instructions to Offerors-Commercial items (Jan 2005); provision, 52.212-3 Evaluation-Commercial Items (Jan 1999); provision FAR clause 52.212-3 ALT I Offeror Representations and Certifications-Commercial Items (Apr 2007); provision FAR clause 52.212-4, Contract Terms and conditions-Commercial items (Oct 2003); FAR clause 52.212-5 (Dev), Contract terms and conditions Required to Implement Statutes or Executive Orders-Commercial Items (Apr 2005), 52.233-3 Protest After Award, 52.252 Clauses Incorporated by Reference (http://farsite.hill.af.mil), 252.225-7035 Buy American Act, Point of contact: Arlena Proctor (253)-512-8313, all Quotations can be emailed to arlena.proctor@us.army.mil or faxed at (253)-512-8009. WD 05-2565 (Rev.-5) was first posted on www.wdol.gov on 12/25/2007 ****************************************************************************** ****************************************************************************** REGISTER OF WAGE DETERMINATIONS UNDER | U.S. DEPARTMENT OF LABOR THE SERVICE CONTRACT ACT | EMPLOYMENT STANDARDS ADMINISTRATION By direction of the Secretary of Labor | WAGE AND HOUR DIVISION | WASHINGTON D.C. 20210 | | | | Wage Determination No.: 2005-2565 William W.Gross Division of | Revision No.: 5 Director Wage Determinations| Date Of Revision: 12/18/2007 _______________________________________|_______________________________________ State: Washington Area: Washington Counties of Adams, Asotin, Chelan, Columbia, Douglas, Ferry, Garfield, Grant, Kittitas, Lincoln, Okanogan, Pend Oreille, Spokane, Stevens, Whitman _______________________________________________________________________________ **Fringe Benefits Required Follow the Occupational Listing** OCCUPATION CODE - TITLE MINIMUM WAGE RATE 07000 - Food Preparation And Service Occupations 07010 - Baker 14.00 07041 - Cook I 11.09 07042 - Cook II 11.57 07070 - Dishwasher 9.77 07130 - Food Service Worker 9.82 07210 - Meat Cutter 16.26 07260 - Waiter/Waitress 9.53 HEALTH & WELFARE: $3.16 per hour or $126.40 per week or $547.73 per month VACATION: 2 weeks paid vacation after 1 year of service with a contractor or Successor; 3 weeks after 5 years, and 4 weeks after 15 years. Length of service Includes the whole span of continuous service with the present contractor or Successor, wherever employed, and with the predecessor contractors in the Performance of similar work at the same Federal facility. (Reg. 29 CFR 4.173) HOLIDAYS: A minimum of ten paid holidays per year, New Year's Day, Martin Luther King Jr's Birthday, Washington's Birthday, Memorial Day, Independence Day, Labor Day, Columbus Day, Veterans' Day, Thanksgiving Day, and Christmas Day. (A Contractor may substitute for any of the named holidays another day off with pay in Accordance with a plan communicated to the employees involved.) (See 29 CFR 4174)
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