SOLICITATION NOTICE
89 -- USAG Grafenwhr Germany Dining Facility, building 101, Joint Multinational Training Center (JMTC). Operation Combined Endeavor Period of Purformance 28 August thru 19 September 2010. Total number of personnel 1300.
- Notice Date
- 6/15/2010
- Notice Type
- Presolicitation
- NAICS
- 722310
— Food Service Contractors
- Contracting Office
- RCO Bavaria (PARC Europe, 409th CSB), Attn: AEUCC-G, Unit 28130, APO, AE 09114-8130
- ZIP Code
- 09114-8130
- Solicitation Number
- W912PB10R0028
- Response Due
- 6/21/2010
- Archive Date
- 8/20/2010
- Point of Contact
- Solinsky, 00499641838726
- E-Mail Address
-
RCO Bavaria (PARC Europe, 409th CSB)
(christian.solinsky@eur.army.mil)
- Small Business Set-Aside
- N/A
- Description
- STATEMENT OF WORK COMBINED ENDEAVOR 2010 DFACS 1 &2 Buildings 1344, & 1324 Camp Aachen Referenced Army Manuals/Regulations in this performance work statement can be obtained from Ms. Sabrina Paige, 09641-83 -7132 (CIY)/475-7132 (DSN). The address for the location is: USAG Grafenwhr Dining Facility, building 101, Joint Multinational Training Center (JMTC). I. Personnel. The Contractor shall furnish all personnel to accomplish work required by this contract. The Contractor shall ensure that all personnel have the required training specified at paragraph 1. b. below. All food preparation and serving personnel shall read, write, speak, and understand English. In addition, the following requirements are applicable: a. Contractor Experience (either company or company's management): Within the past ten years, eight years experience; consisting of a minimum of four years experience working with Anny food service facilities providing complete meal service in large volume. b. Cooks: Within the past five years, one year experience in volume food preparation and service. Experience must include preparation of soups, salads, gravies, sauces, vegetables, meat, fish and poultry, and all other foods constituting a complete meal; and progressive cooking experience. 2. All contractor personnel employed as cooks shall follow the Armed Forces Recipe Card System (AFMIS TM 10-412) when preparing meals or baked goods. The Army prepares meals plans. Preparation of meals shall include soups, salads, gravies, sauces, vegetables, meat, fish, poultry, pudding, gelatins, and other foods constituting a complete meal. Baked goods shall include, but are not limited to, preparation of breads, rolls, quick breads, pies, cakes, pastries, icings, sauces, and glazes. The following tables outline, based on historical information and the estimated number of meals; a table reflecting estimated time required for cleaning and a general outline of the types of meals to be served by food group is at the bottom of the document. Estimated daily headcounts shall be provided to the contractor at the enclosed attachment. Menus to be served will be posted one day in advance of service. Breakfast: Contracted personnel are to prepare: 2 (two) assorted fruit juices; 2 (two) assorted fresh fruits; 2 (two) assorted fresh fruit juices; hot and dry cereal; 2 (two) meat items -a choice of bacon, sausage, ham or cream beef; assorted omelets and eggs to order; pancakes and French Toast; fresh breakfast pastry; hash brown potatoes; toast; butter/margarine; coffee; tea; milk; and appropriate condiments. Hot biscuits, rolls or muffins are also to be served. Lunch/Dinner: Contracted personnel are to prepare: 2 (two) meat entrees with appropriate sauces or gravies; 2 (two) starches, e.g. potatoes, noodles, or rice, etc.; 2 (two) cooked vegetables; salad bar or a minimum of 4 (four) salads (not including short order items) -a choice of e.g., lettuce, tomato slice, onion slice); 4 (four) assorted desserts -2 (two) of which shall be pie, cake or pastry items and 2 (two) of which shall be fitness oriented -a choice of e.g., chilled fruit, gelatin or yogurt; 3 (three) assorted breads/rolls -a choice of white, wheat, rye, whole grain, garlic; butter/margarine; assorted cold drinks; carbonated beverages; coffee; tea; milk; required fitness menu items from SB 10-260; and appropriate condiments. Soup shall be offered daily for the lunch or dinner meal. Hot breads; e.g., yeast rolls, com bread, muffins, etc., shall be offered at lunch and dinner. Cakes, pies, and pastries shall be varied and shall not be repeated within I week. Low calorie menu items shall be provided as specified IAW AR 30-1, SB 10-264 and SB 10-260. Short Order Menu: Contractor personnel are to prepare a short order meal for the lunch and dinner menus daily. Each short order menu shall include a minimum of 6 (six) different sandwiches or meal entrees, with a combination of 2 (two) of the 6 (six) items to be selected by each diner. Of the 6 (six) required items, hamburgers, cheeseburgers and hot dogs shall be standard offerings at each meal period. One of the 6 (six) items shall be from the fitness menu of SB 10-260. Soups, salads, desserts, and beverages shall be the same as offered on the standard lunch/dinner menus. Fitness Menu: Contractor personnel shall prepare a fitness meal consisting of reduced calories for each breakfast, lunch, dinner and short order meal. Menus shall be developed as specified in accordance with SB 10-260. The fitness menu shall consist of approximately 500 calories for standard meals and 450-650 for short order meals. The total for both regular and short order meals shall not exceed 1600 calories per day. The fitness menu shall be offered in conjunction with the standard and short order meal and not as additions to minimum requirements specified in the Lunch/Dinner and Short order menus. Special Menu: Contractor personnel shall prepare special meals for example; ethnic meals; super suppers; organizational day observances and holiday meals. Contractor personnel shall provide HALAL meals to facilitate the observance of Ramadan. The contractor will be given a 5 (five) day notice in advance of scheduled special meal dates, times and estimated number of diners. Notification will indicate when menu items requested for special meals are not included in the current SB 10-260. 3. Employee Uniforms. The Contractor shall provide all employee uniforms. Contractor personnel shall present a neat appearance and shall be easily recognized. Employees shall wear contractor-furnished uniforms and aprons when on duty except aprons shall not be worn while serving food. Uniforms shall be in good repair, freshly laundered, white in color, well fitting. The contractor is responsible for maintaining employee uniforms. Employees shall wear a fresh uniform each day and the Contractor shall have extra uniforms available to allow employees to change if a uniform should become heavily soiled. In addition, the uniforms are to include name tags with contractor name and employee name to identify them as contractor personnel in any color except black. Black safety boots/shoes shall be clean and of sturdy construction and shall cover the foot. Employees shall wear socks or hose as appropriate. Open toe shoes, sandals, shoes with high platforms, spiked heels, and heels higher than two inches shall not be worn. The contractor's attire and standards of dress for contracted personnel shall be approved by the Contracting Officer's Representative (COR) within 14 days after contract is awarded. Point of contact to see an example of a uniform is Ms. Page at 475-6304. 4. Hair and Hair Restraints. All personnel entering or working in food preparation or service areas shall wear hairnets or other effective hair restraints. Personnel with facial hair that cannot be adequately restrained shall be prohibited from food service operations. All hair restraints shall be kept clean. 5. Identification Badges. All Contractor personnel shall maintain identification badges on their person at all times while on post. 6. Jewelry. With the exception of wedding bands, food service personnel shall not wear jewelry, including wristwatches while preparing or handling food. The wearing of medical alert bracelets or necklaces is authorized. 7. Personal Hygiene. Contractor personnel shall: a. Wash their hands before handling clean utensils or equipment or starting food preparation, prior to donning food service gloves, and between handling of raw and cooked or other ready to eat foods. b. Maintain and keep fingernails clean cut short and devoid of nail polish and other nail products. c. Not use tobacco in any form, except during break periods in designated areas. 8. Use of Alcoholic Beverages/Drugs. The use of alcoholic beverages or illegal drugs by contractor personnel, while on duty, is strictly forbidden. The Contractor shall immediately remove and replace employees who are under the influence of alcohol or drugs. 9. Conduct of Employees. The Contractor shall be responsible for the performance and conduct of all personnel employed under this contract. The Contractor shall prohibit employees from performing work under this contract while under the influence of alcohol, drugs, and other incapacitating agents. Contractor personnel shall abide by all security regulations of the installation and shall be subject to such checks as may be deemed necessary. No verbal or physical abuse will be tolerated while on duty. The Government reserves the right to direct the removal of an employee for misconduct, security reasons, or any overt evidence of communicable disease. Removal of contract employees for reasons stated above does not relieve the contractor from responsibility for total performance. 10. Health Examinations. The Contractor shall provide health certificates for each employee prior to working at the dining facility (DFAC). These certificates must be current within a year. Personnel with evidence of communicable disease, infected wounds, open sores, or acute respiratory infection, shall be referred to a doctor to receive written clearance before returning to the DFAC. Personnel with a health problem(s) shall not be permitted to work in any capacity where there is likelihood of food or food contact surface contamination with pathogenic organisms, or transmitting disease agents to others. Personnel relieved of duty due to illness must have medical clearance from a physician before returning to work. 11. Contractor Personnel Meals. Personnel who are employed under this contract must bring their own meals or acquire them through other means while on breaks. Contractor personnel shall not consume or remove subsistence from dining facility without proper authorization, nor bring raw subsistence for preparation into the dining facility y. Contractor employees are permitted to eat meals in the DFAC. Contractor employees observed eating DFAC provided meals without authorization will be removed. The contractor shall be required to reimburse the Government. 12. Emergency Medical Treatment. Government furnished medical service is not available to contractor personnel. 13. The Contractor shall comply with AFMIS TM 10-412 standard recipes and master menu notes. The contractor follows standard operating procedures (SOP) for food preparation and cooking items not covered by the recipe service in AFMIS. 14. The Contractor shall progressively prepare (small batch preparation) items to insure freshness and optimum flavor, color, texture, and nutritive value. Hot food items to be offered throughout the serving period shall not be prepared in large batches and held for the duration of the meal. 15. Contractor personnel will follow all applicable food service regulations and comply in accordance with the military standards for dining facility operations. This includes, but is not limited to, food preparation, storage and receipt, sanitation, maintenance of equipment, and training. 16. Equipment Cleaning and Sanitizing. The Contractor shall clean and sanitize all dining facility equipment. Equipment and food-contact surfaces shall be cleaned and sanitized between uses to prevent cross-contamination. Non-food contact surfaces of equipment, to include door gaskets, shall be cleaned as often as necessary to eliminate accumulation of dust, dirt, grease, food particles, and other debris. Equipment damaged intentionally by contractor employees, shall be the responsibility of the contractor to return the equipment to the condition prior to the damage. 17. Definition of Clean and Sanitized. For the purpose of this contract, the following definition will be applied by the Government to measure performance. Properly cleaned equipment shall be free of dirt, grease, rust, food, food particles, scum and foreign matter. Properly sanitized food contact surfaces have been treated using either heat or sanitizing chemicals, which reduces bacterial count to a safe level without leaving toxic residue. 18. The Contractor shall provide and store all food items. The Contractor shall begin transferring items to appropriate storage areas within 20 minutes of arrival. All items shall be placed in proper storage or use areas upon receipt. Containers and bulk food shall be stored a minimum of 6 inches above the floor on dunnage racks or shelves. Food shall not be stored in the same area(s) as non-food items; e.g.) chemicals, cleaning products and insecticides. Items shall not be stored under exposed or unprotected sprinkler heads. 19. The contractor will provide all utensils necessary to prepare and serve meals. 20. The contractor will provide eight (8) hand washing stations. Four (4) will be placed in front of each DFAC. Contractor will keep soap, water and paper towels stocked as needed. Contractor will provide waste collection for paper towels. 21. Other duties assigned in food preparation. Hours of operations (NOTE It is the responsibility of the contractor to calculate the number of personnel to meet the following schedule) general outline:
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FBO.gov Permalink
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- Place of Performance
- Address: RCO Bavaria (PARC Europe, 409th CSB) Attn: AEUCC-G, Unit 28130, APO AE
- Zip Code: 09114-8130
- Zip Code: 09114-8130
- Record
- SN02178554-W 20100617/100615235932-739a1bd69dcdd083c1c8583e5bad551f (fbodaily.com)
- Source
-
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