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FBO DAILY - FEDBIZOPPS ISSUE OF MAY 11, 2017 FBO #5648
SOLICITATION NOTICE

89 -- The Alabama National Guard is seeking to purchase catered meals at the Urban Assault Course in Tullahoma, TN - (Draft)

Notice Date

5/9/2017
 

Notice Type

Combined Synopsis/Solicitation
 

NAICS

722320 — Caterers
 

Contracting Office

Department of the Army, National Guard Bureau, USPFO for Alabama, PO Box 3715, Montgomery, Alabama, 36109-0715, United States
 

ZIP Code

36109-0715
 

Solicitation Number

W912JA-17-T-0048
 

Archive Date

5/25/2017
 

Point of Contact

Reginald J. Ellis, Phone: 3345234349, Amelia Davis, Phone: 334 274-6319
 

E-Mail Address

reginald.j.ellis.civ@mail.mil, amelia.p.davis.civ@mail.mil
(reginald.j.ellis.civ@mail.mil, amelia.p.davis.civ@mail.mil)
 

Small Business Set-Aside

Total Small Business
 

Description

Meals daily menu 1. DESCRIPTION OF SERVICES. The contractor shall furnish all personnel, supervision, parts, tools, materials, facilities and transportation necessary to provide prepared meals to: 128th MP Co. 2. The Period of Performance is 05/19/2017 thru 05/21/2017 3. The meals will be Catered 4. The DELIVERY ADDRESS for catered meals is: VTS-T, 400 Industrial Blvd. Tullahoma, TN 37388 5. Food Temperature: All Boxed or To-Go meals will be maintained at the proper holding temperatures until the meals are delivered or picked up. Catered meals must be delivered and held on site in equipment designed to maintain temperature (warmer, cooler or temperature monitored serving line). Catered Meals, all food items will be delivered for service from shallow pans (4 inch). In accordance with FDA Food Code, hot foods will be received at 135 degrees Fahrenheit or above and will be held between 135-160 degrees Fahrenheit while on the serving line or in a warmer. Cold food will be received at 41 degrees Fahrenheit or below and held between 33- 41 degrees 6. Meal Times: Meals will be ready for pick up/and or delivery no later than 30 minutes before meal time. The Scheduled meal times are; Breakfast: 0600 -0730 Lunch: ____ -____ Dinner: 1730 -1900 7. Meal Delivery (if applicable): Meals will be delivered on site at the proper temperature and will be transported to the facility in delivery van or similar vehicle. Food will not be transported in a vehicle trunk space. 8. Food Safety and Sanitation: All food handlers, preparers and/or servers, must have a current Food Safety and Sanitation certificate issued by an accredited program. The program must be recognized by the American National Standards Institute (ANSI)-CFP. Certificates must be presented upon demand of the Unit, Contracting Office or State Food Program Manager. 9. Unless otherwise specified in the attached menus, all Lunch/Dinner meals will consist of the following items and minimum serving portions: Meat entrée (6-8 oz), two vegetables (4 oz ea.), tossed salad (4 oz), bread, fresh fruit or dessert (1 oz), beverage (12-16 oz). Casserole type entrees such as chicken pot pie, lasagna, or other casserole dish are forbidden. Unless otherwise specified in the attached menus all Breakfast meals will consist of the following items and minimum serving portions 2 eggs, meat (4-5 oz), hot cereal (4 oz), two pieces of toast or one biscuit, seasonal fresh fruit, low-fat milk (white and choc) (5 oz), coffee and fruit juice. (Milk will be provided for 50% of headcount and juice for 50%, coffee will be provided for 100% of headcount) 10. Menu Standards and authorized deviations: a. Vegetables: No less than two vegetables will be provided to each guest at lunch and dinner meals. However, a choice of two vegetables from a selection of three or four vegetables is preferred. b. Tossed salad and salad condiments will consist of a minimum of lettuce, tomatoes, carrots, bacon bits, shredded cheese, croutons/crackers and no less than three choices of salad dressings. A choice of a low-fat dressing along with regular dressings will be available to patrons throughout the meal. c. Milk must be served in half pint or gallon containers. If gallon containers are used the container must be placed on the serving line in an ice bath. d. Contractor will provide all condiments (mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, Salad dressings, syrup, butter, jelly, etc.) to compliment the meal being served. VTS-T, 400 Industrial Blvd. Tullahoma, TN 37388 2 e. Authorized Deviations Entree The vendor must provide the entrée listed. There will be no deviations allowed. Starch The vendor must provide the starch outlined in the menu. Deviation #1 Vegetable The vendor must provide a vegetable as outlined in the menu. Deviation #2 Salad The vendor must provide a salad as outlined in the menu. There will be no deviations allowed. Bread The vendor must provide bread items as outlined in the menu. Deviation #2 Note- (Garlic Bread cannot be substituted with another type of bread) Dessert The vendor must provide desert items as outlined in the menu. Deviation #2 Beverage The vendor must provide the beverages listed. There will be no deviations allowed. DEVIATIONS: The food items listed above will be proposed by the vendor in accordance with the attached menu. In order to rate each vendor fairly the Government has determined that insignificant deviations may be made to the menu. The vendor must provide a variety of the deviated items each day. No item may remain the same for two meals or two days in a row. The following deviations will be accepted. DEVIATION #1 STYLE OF MENU ITEM SERVED- The vendor may propose an item to be served in a different style than indicated in the menu. Example may propose to serve mashed potatoes, scalloped potatoes, French fries, or other potato dish. Vendor may not propose items such as (but not limited to) pasta or rice in replacement of potatoes. DEVIATION #2 TYPE OF MENU ITEMS SERVED- The vendor may choose the type of item requested. Example 1 carrot cake, vanilla cake, strawberry cake, ect. Vendor may not propose items such as (but not limited to) cookies, fruit, jello, cinnamon rolls in replacement of cake. Example 2, lima beans ect. Vendor may not propose items such as (but not limited to) fruit or starch in replacement of vegetable. The deviations noted by the awardee will be inserted into the purchase order. After award, no other changes, substitutions, or deviations may be made. Government Equipment to include (but not limited to) stoves, refrigerators and water may not be used by the caterer to facilitate the services that they provide. 11. Catered/Delivered Meals Only: a. The contractor will not be required to serve or monitor the dispensing of provided food. b. All serving pans and serving utensils will be provided by the contractor. c. The Contractor will provide single serve items (Plates, bowls, eating utensils, cups) e. Removal and clean up of unused or un-dispensed Food and beverages will be responsibility of receiving unit. Contractor is responsible for removal of contract owned equipment after every meal. 12.. Daily menus are attached.
 

Web Link

FBO.gov Permalink
(https://www.fbo.gov/spg/USA/NGB/DAHA01/W912JA-17-T-0048/listing.html)
 

Place of Performance

Address: VTS-T, 400 Industrial Blvd., Tullahoma, Tennessee, 37388, United States

Zip Code: 37388
 

Record

SN04501098-W 20170511/170509234852-4e60184f7eeb6a087e8b3521a513248a (fbodaily.com)
 

Source

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

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