Loren Data's SAM Daily™

FBO DAILY - FEDBIZOPPS ISSUE OF JUNE 01, 2013 FBO #4207
DOCUMENT

S -- Food Service and Transportation 459-C49 - Attachment

Notice Date

5/30/2013
 

Notice Type

Attachment
 

NAICS

722310 — Food Service Contractors
 

Contracting Office

Department of Veterans Affairs;VA Sierra Pacific Network (VISN 21);VA Pacific Islands Health Care System;459 Patterson Rd;Honolulu HI 96819-1522
 

ZIP Code

96819-1522
 

Solicitation Number

VA26113I1207
 

Response Due

6/4/2013
 

Archive Date

9/11/2013
 

Point of Contact

Nicole Do
 

E-Mail Address

3-0346<br
 

Small Business Set-Aside

N/A
 

Description

Synopsis: Please note that this is NOT a request for quotes or proposals, the Government is seeking information for market research purposes only. The Department of Veterans Affairs, Pacific Islands Healthcare System (VAPIHCS), NCO 21 Contracting Office is currently conducting a market survey for qualified vendor firms capable of completing Food Transportation and Assistance Services for the VAPIHCS. The North American Industry Classification Systems (NAICS) is 722310. Responses to this notice must be submitting in writing (email or fax) and must be received not later than June 4, 2013 at 1:00 PM, PST. No telephone inquiries will be accepted. The purpose of this notice is to gain knowledge of potential qualified sources for this procurement relative to NAICS 722310. Responses to this notice will be used by the Government to make appropriate acquisition decisions. Responses to this notice should include company/individual name, a service capability statement, examples of similar facilities which you have provided services to (a capabilities statement), DUNS number, address, point of contact. Service-Disabled Veteran Owned or Veteran Owned Small Business must be CERTIFIED in VetBiz (see internet site: http://vip.vetbiz.gov). Contractor must be registered in System for Award Management (SAM) (see internet site: http://www.sam.gov). Responses to this notice must be submitted in writing (email or fax) and received not later than June 4, 2013 at 1:00 PM, PST. A solicitation is not currently available. If a solicitation is issued, it will be announced on Federal Business opportunities website http://www.fbo.gov at a later date, and all interested parties must respond to that solicitation announcement separately from the responses to this announcement. Email: Nicole.do@va.gov or fax: 808-833-5014. PERFORMANCE WORK STATEMENT FOOD SERVICES & FOOD TRANSPORTATION SERVICES FOR THE COMMUNITY LIVING CENTER, HONOLULU, HI A.1. GENERAL SCOPE: The contractor shall provide all labor, travel, equipment, supplies and materials to include at a minimum two (2) Food Service Workers (FSW) to promptly transport food from Tripler Army Medical Center (TAMC) to the Community Living Center (CLC). The Food Service Workers will also perform a variety of routine duties in the kitchen, dining room and other areas as needed. The kitchen labor services are to be provided to the Department of Veterans Affairs, Community Living Center, (CLC), 110 Krukowski Road, Building 110, Honolulu, HI, a 60-bed facility located on the grounds of Tripler Army Medical Center, Honolulu, Hawaii 96819. The labor service is for an estimated 60,000 meals annually. A.1.1.MEAL PREPARATION AND DELIVERY: All labor costs required for the kitchen labor service shall be included in the FSW monthly cost. The contractor shall provide labor services for meals three (3) times a day, seven (7) days a week, three hundred sixty five (365) days per year at the following meal hours: breakfast: 7:30am to 8:30am, lunch: 12pm to 1pm and dinner: 5pm to 6pm. A.1.2.ALTERNATE/BACKUP EMPLOYEES: The contractor shall ensure sufficient backup employees are trained and have the appropriate background investigation and are ready to report to work when necessary. A.1.3. The Contractor shall provide a start-up/transition plan in narrative and/or chronological format detailing how the SOW minimum requirements will be met at contract award. B.1. GOVERNMENT-OWNED EQUIPMENT: The VA Community Living Center will provide dessert, salad, and soup bowls, plates with covers, tumblers, silverware, trays, serving and thermalization carts, plastic aprons, table linens, food processor to be utilized for this contract. C.1 HEALTH, SANITATION, SAFETY COMPLIANCE. Contractor shall comply with all applicable health and sanitation laws and regulations of the State of Hawaii, and meet or exceed standards of the Joint Commission (JC). These laws and regulations may be obtained at the following web sites; State of Hawaii: www.hawaii.gov/doh, and JC: www.jointcommission.org. Contractor's supervisor will be available onsite at the CLC during JC inspections. The Contractor shall provide documentation showing that all the above laws and regulations are met and all applicable licenses and insurance to the Contracting Officer prior to award. This will include driver and vehicle records showing proper licensing, registration, insurance and any restrictions. The COR will provide any copies of additional VA specific regulations and any other pertinent policies, guidance and regulations. D.1. CONTRACTOR FOOD SERVICES RESPONSIBILITIES: Contractor shall provide the CLC with Food Service Workers (FSW) (Shift Hours) as follows: 2-FSW, 6:30am - 9am, 2-FSW, 11am-2pm and 2-FSW, 4pm-6:30pm. These FSW's will perform a variety of routine duties in the kitchen and dining room, including simple food preparation, posting of menus, serving, cleaning and dishwashing as specified below. Additional food service duties/tasks may be assigned as necessary. D.1.1. In some instances, veterans require brown bag lunches. The Contractor will prepare brown bag lunches as ordered from food items acquired from the TAMC kitchen and the CLC, ( fruit, crackers, beverages, etc.). D.1.2 When required, the contractor will alter foods to the desired textures (chopped or minced) either using a food processor (provided by government) or manual method. The method used to alter the food shall maintain the identity of food items to preserve attractiveness. Raw fruits and vegetables need to be chopped or finely diced. All foods will be chopped, diced or minced according to each patient's needs and will be determined by a registered dietitian and speech therapist. D.1.3. When required, the contractor will use a food processor to puree foods to maintain the appropriate texture and nutritive value. Commercial thickeners may be used to achieve proper consistency as to the thickness of mashed potatoes rather than a gravy or watery texture. Pureed foods should be prepared so that they are attractive, appealing and served on a regular or divided plate instead of in individual bowls. D.1.4. Contractor food service workers are involved in food service or simple food preparation, or a combination of both. D.1.5. Contractor shall receive, check quantity, label expiration dates (as appropriate; labels provided by the government) and store food supplies in appropriate storage areas. The contractor shall notify VAPIHCS staff when a food or drink item is within one (1) day of expiration. D.1.6. Contractor is responsible for assembling meal trays by placing the needed items such as but not limited to condiments and beverages on trays as designated by menus and tray tickets. D.1.7. Contractor shall prepare special items/nourishments with blender or mixer such as milkshakes/special supplemental drinks. D.1.8. Contractor is responsible for preparing beverages prior to each meal and special event. D.1.9. Contractor will serve meal trays and serve beverages during each meal service, including special events (cookouts, holiday meals, etc.). "Serve" is defined as removing the plates and other food items from the tray and presenting them to the veteran on their table. Trays for all bed bound patients are to be placed on separate cart for distribution by Nursing Service. D.1.10. Contractor will be responsible for collecting all dirty trays and dishes from the dining room and ward nourishment kitchens after each meal service including special events (cookouts, holiday meals, etc.). VA staff, when available, will assist in the pick-up of used trays and re-shelving of trays on the transport carts, including all pick-ups and re-shelving of trays from the bed-bound patients. D.1.11. Contractor assembles and distributes ready to serve nourishments (i.e. gelatin, pudding, crackers, sandwiches, etc) to the ward kitchen in a manner that maintains temperature and palatability no later than 9am, 1:30pm, and 6:30pm daily. All items provided by Tripler Army Medical Center and CLC. D.1.12. Contractor will restock nourishment kitchens on B and C wing nursing units when distributing morning and evening nourishments. All items provided by Tripler Army Medical Center and CLC. D.1.13. Contractor cleans/sanitizes general equipment (dish machine, refrigerators (reach-in and walk-in), freezer (reach-in), ice machine, bucket/scoop, coffee urn, toaster, microwave, general utility carts, and racks (stationary and rolling), rethermalization units, garbage can(s)), work areas (work table/shelves, sinks), storerooms, ward kitchen food storage and supply areas, refrigerators on B and C units. Contractor will provide a cleaning schedule for the kitchen and ward kitchens. Contractor will maintain documentation of compliance of cleaning schedule. D.1.14. Contractor shall scrape soiled trays, sort, stack, and prepares tray ware for dish washing and pick-up. D.1.15. Contractor is responsible for storing clean equipment and dishes in designated areas where clean and dirty dishes do not cross contaminate. D.1.16. Contractor empties trash and sweeps and cleans main kitchen floor. D.1.17. Contractor shall be responsible for labeling expiration dates, checking and monitoring outdated food and supplies on a daily basis. All food supplies stored by the contractor at the CLC will be checked on a daily basis for expiration dates. All foods with expired dates will be removed / discarded from the facility. D.1.18. Contractor shall perform temperature checks and document temperature for walk-in refrigerators 1&2, reach-in refrigerator, reach-in freezer, dishwasher (wash & rinse cycle) and foods (hot and cold) prior to service. D.1.19 Contractor shall set tables with table linens before each meal and replace soiled table linens on dining room tables after each meal. Contractor shall monitor the quantity of table linens sent to the laundry service and returned from the laundry. Discrepancies will be reported to the COR. Table linens will be provided by the CLC. D.1.20. Contractor is responsible for purchase/ordering, maintaining and proper storage of cleaning supplies/stock (detergents, drying agents, sanitizers, dish soap, soft scrubs, mop). Contractor shall provide to the CLC staff MSDS sheets for all cleaning agents used at the CLC facility. D.1.21. Contractor employees will maintain a clean/neat appearance and wear hairnets (contractor-provided) at all times. D.1.22. Contractor employees will be required to attend and participate in the following training provided by the CLC staff: fire drills, safety classes, infection control, and CLC orientation and any others as required by VA and/or Army policy. E.1. CONTRACTOR FOOD TRANSPORT RESPONSIBILITIES: Contractor shall provide a legal, clean, enclosed vehicle to pick-up and transport all patient meals/food items assembled on transport carts and bulk food items from TAMC Nutritional Care Division (NCD) Patient Tray Services area to the CLC kitchen. Contractor shall keep vehicles' interior and exterior free from debris and grime. Contractor shall ensure all transport carts are covered and securely fastened when transporting carts. Meals will be picked-up at the following times: breakfast 6:40am, lunch 11:30am, and dinner 4:30pm. Other food transportation tasks may be assigned as necessary. E.1.1. Contractor shall transport and return all soiled/dirty items (trays, dishes, utensils, etc.) back to TAMC NCD for cleaning. All soiled/dirty items shall be returned to TAMC NCD Patient Tray Services area after the meal/clean up is completed. Contractor shall return the soiled dinner dishes to TAMC by 6:15pm, each day. F.1.Contractor Employees F.1.1. Health: Health Requirements: Contractor's employees are not required to have a physical examination prior to work on this contract, however, each employee is expected to be in good physical health and able to work in patient use/visit areas without risk to the patients. No personnel shall be assigned to this contract that are not in good physical health or pose a risk to patients. Contractor's personnel who acquire a communicable illness will be replaced by the contractor. F.1.1.1.The Contractor shall provide for a TB test for all employees prior to their starting to work under this Contract. Contractor shall provide proof to the CO that all employees have received the TB test within 5 days of contract start date. F.1.1.2.The facility may take nose and throat-cultures from Contractor personnel when required by the Infection Control Committee (ICC). F.1.1.3.Facility employee health policies and regulations shall apply. Copy will be provided by COTR on request. F.1.1.4.The Facility may designate an employee as being medically unfit. When an employee has been found medically unfit for working in the facility, he/she will be sent home, the Contractor will immediately replace that employee with an alternate/backup employee. The employee cannot return to work until reexamined and given permission to return by a physician. F.1.2. All contractor personnel shall be in a contractor uniform. All employees shall wear contractor provided standard food service uniforms that shall be clearly distinguishable from all VA facility uniforms. The uniforms shall be worn as designed by the manufacturer. The uniforms shall include shirt or blouse and slacks, skirt or dress. Uniforms shall be ordered within five (5) days after date of employment. Evidence of such order will be provided to the COTR on request. F.1.2.1.Personal Hygiene: The Contractor personnel shall be free of body odor and wear a clean uniform/clothing each day. Fingernails shall be clean and free of dirt. Hair shall be clean and neatly combed. Jewelry must be kept to a minimum. F.1.3.Employee Background Investigations: Contractor's employees are required to have a background investigation initiated prior to performance on this contract. (See Attachment 1) F.1.3.1.All contractors shall clearly display their hospital badge. All personnel shall obtain a VAPIHCS issued ID badge prior to starting work. The badge will be displayed on the upper torso, picture side out at all times. Failure to obtain or wear a badge is grounds for removal from site until the situation is resolved, i.e. "No badge, no work." F.1.4.Miscellaneous: Contractor personnel shall not consume food, snack, drinks or tobacco products except during specified break periods in appropriate designated break/smoking areas. Unauthorized smoking, eating, theft, pilferage, acts of violence or verbal threats by contractor personnel shall constitute adequate cause for the Government to require the contractor immediately remove the offender(s) from employment at the Community Living Center's premises for the duration of this contract. G.1. QUALITY ASSURANCE: The Government will measure the standards of this contract with a surveillance schedule of administrative inspections once a month, with random inspections as deemed necessary. The government will provide a copy of the Quality Assurance Surveillance Program (QASP) to the Contractor. High standards will apply to the timely and efficient transport of food and to the standards of cleanliness and proper food services detailed in the SOW. G.1.1. Contractor Quality Control Program: Contractor shall have a quality control program to assure all requirements of the contract are provided as specified and in accordance with commonly accepted commercial practices. The contractor shall develop and implement procedures to identify, prevent and ensure non-recurrence of defective services. The contractor shall provide a Quality Control Plan within the first 30 days of contract performance that supports the government's Quality Assurance Surveillance Plan (QASP) for this contract. G.1.2. All contractor work areas shall meet or exceed JC standards; major focus on whether contractor personnel are clean, healthy and neat in appearance, courteous and in compliance with training and health standards; that both hot and cold foods are kept at appropriate temperatures daily, that unused portions of packaged foods are labeled with expiration dates and that food stored whole are labeled with expiration dates with individual labels and/or one label on entire box. Inspections will consist of facility and vehicle, random sampling of foods, checking dates for expired foods and obtaining copies and reviewing state inspection reports for compliance. Timeliness of personnel reporting for work and transport of food will be noted on a meal by meal basis. G.1.3. Supervisor will meet as needed with the Administrative Officer and the assigned VA Dietitian to resolve dietary operational issues (menu, staffing, or coordination of events, etc). G.1.4. The VA reserves the right to inspect the kitchen, equipment, food, and services supplied at any time with reasonable notice to the contractor. H.1. DESIGNATION OF CONTRACTING OFFICER'S REPRESENTATIVE (COR): A Technical Representative of the Contracting Officer (COR) will be designated to represent the Contracting Officer in furnishing technical guidance and advice under this contract. The foregoing is not to be construed as authorization to interpret or furnish advice and information to Contractor relative to the financial or legal aspects of the contract. Those matters are the responsibility of the Contracting Officer and shall not be delegated. I.1. INVOICING: All invoices shall follow instructions defined in C.1., 52.212-4 Contract Terms and Conditions-Commercial Items, paragraph (g). Failure to do so could result in a delay of payment. All payments made under this contract will be made monthly in arrears. No advance payments will be authorized. The following address should be used in submitting your invoices: Department of Veterans Affairs Community Living Center 459 Patterson Road Honolulu, Hawaii 96819-1522 ATT: Administrative Officer I.1.1. Each invoice shall be itemized to show labor service cost, transport service cost and any other additional costs. A grand total for the month will be indicated at the bottom of the invoice. All invoices will reference the contract number. This is a firm fixed price contract based on a monthly rate. J.1 MODIFICATIONS: Any modification to the contract shall be in writing. VA's Contracting Officer prior to becoming effective will prepare the modification. K.1 FEDERAL HOLIDAYS: VA observed Federal Holidays are: New Years DayMartin Luther King Jr.'s Holiday Presidents DayMemorial Day Independence DayLabor Day Columbus DayVeterans Day Thanksgiving DayChristmas Day L.1. SECURITY: The C&A requirements do not apply to this service requirement and a Security Accreditation Package is not required. Contractor personnel will have NO access to VA sensitive information in their work/service area. "The C&A requirements do not apply, and that a Security Accreditation Package is not required End of SOW
 

Web Link

FBO.gov Permalink
(https://www.fbo.gov/spg/VA/HoVAMROC/DVAMROC/VA26113I1207/listing.html)
 

Document(s)

Attachment
 

File Name: VA261-13-I-1207 VA261-13-I-1207.docx (https://www.vendorportal.ecms.va.gov/FBODocumentServer/DocumentServer.aspx?DocumentId=782585&FileName=VA261-13-I-1207-000.docx)

Link: https://www.vendorportal.ecms.va.gov/FBODocumentServer/DocumentServer.aspx?DocumentId=782585&FileName=VA261-13-I-1207-000.docx

 

Note: If links are broken, refer to Point of Contact above or contact the FBO Help Desk at 877-472-3779.
 

Record

SN03074849-W 20130601/130530234452-3c8ef3c6f4b559173c286b74e3b4ee13 (fbodaily.com)
 

Source

FedBizOpps Link to This Notice
(may not be valid after Archive Date)

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