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FBO DAILY - FEDBIZOPPS ISSUE OF SEPTEMBER 15, 2018 FBO #6140
SOLICITATION NOTICE

S -- KP Services UTA FY19 - SOW

Notice Date
9/13/2018
 
Notice Type
Combined Synopsis/Solicitation
 
NAICS
722320 — Caterers
 
Contracting Office
Department of the Army, National Guard Bureau, 123 MSG/MSC, KY ANG, 1101 GRADE LANE, LOUISVILLE, Kentucky, 40213-2679, United States
 
ZIP Code
40213-2679
 
Solicitation Number
W912KZ18Q5013
 
Point of Contact
Anthony M Hayden, Phone: (502)413-4617, Alan M Wade, Phone: 5024134439
 
E-Mail Address
anthony.m.hayden2.mil@mail.mil, alan.m.wade.mil@mail.mil
(anthony.m.hayden2.mil@mail.mil, alan.m.wade.mil@mail.mil)
 
Small Business Set-Aside
Woman Owned Small Business
 
Description
Statement of Work UNFUNDED **THIS IS AN UNFUNDED ITEM, PURCHASE IS PENDING AVAILABILITY OF GOVERNMENT FUNDING** Contact Points: Anthony Hayden Anthony.m.hayden2.mil@mail.mil Delivery shall be FOB Destination for the following items no later than 30 days ADC: Kentucky Air National Guard 1101 Grade Lane Louisville, KY 40213 Description: This is a combined synopsis/solicitation for commercial items prepared in accordance with the format in FAR Subpart 12.6- Streamlined Procedures for evaluation and solicitation for Commercial Items- as Supplemented with additional information included in this notice. This announcement constitutes the only solicitation; Quotations are being requested and a separate written solicitation document will not be issued. The solicitation is being issued using Simplified Acquisition Procedures. This solicitation is a Request for Quotation (RFQ). The solicitation document and incorporated provisions and clauses are those in effect through Federal Acquisition Circular (FAC-79) Offerors must submit all questions concerning this solicitation in writing to the Contracting Officer. All responses to the questions will be made in writing, without identification of the questioner, and be included in an amendment to the solicitation. Even if provided in other form, only the question responses included in the amendment to the solicitation will govern performance of the contract. The associated North American Industrial Classification System (NAICS) code for this procurement is 722320 with a small business size standard of $7.5 M. This acquisition is being procured using full and open competition and all interested parties may submit a quotation for consideration *** All interested Contractors shall provide a quote for the following: Background: All Items must be new. Porotypes, demonstration models, used, or refurbished equipment will not be considered for award. All items requested will accept an OR EQUAL item. Price Schedule: All offerors shall provide a quotation for the following line items: CLIN 0001 KP Service October UTA FY19, November UTA FY19, December UTA FY19, January UTA FY19, February UTA FY19, March UTA FY19, April UTA FY19, May UTA FY19, June UTA FY19, July UTA FY19, August UTA FY19, September UTA FY19 Exact dates for UTA are listed in SOW Meal Estimates: Main Serving Line - 350 meals per lunch each day of UTA. Holiday Meal Serving Line - 425 meals each holiday meal of UTA. Ground Support Meals -25 meals per day each day of UTA. Located at: KYANG Dining Facility; Bldg. 100 1101 Grade Ln. Louisville, KY 40213-2616 (502)413-4120 Provisions and Clauses: The following provisions and clauses apply to this acquisition and are hereby incorporated by reference. All FAR clauses may be viewed at http://acquisition.gov/comp/far/index.html or http://farsite.hill.af.mil Provisions 52.204-7 System for Award Management 52.212-1 Instructions to Offerors- Commercial Items 52.212-3 Offerors Representations and Certifications-Commercial Items 52.225-18 Place of Manufacture 52.225-25 Prohibition on Contracting with Entities Engaging in Certain Activities or Transactions Relating to Iran- Representation and Certifications Clauses The following FAR clauses apply to this acquisition and will be incorporated into the resultant contract. FAR 52.252-2 Clauses Incorporated by Reference (Feb 1998), This contract incorporates one or more clauses by reference, with the same force and effect as if they were given in full text. Upon request, the Contracting Officer will make their full text available. Also, the full text of a clause may be accessed electronically at this/these address(es): http://acquisition.gov/comp/far/index.html or http://farsite.hill.af.mil 52.204-10 Reporting Executive Compensation 52.204-13 System for Award Management 52.204-19 Incorporation by Reference of Representations and Certificates 52.209-6 Protecting the Government's Interest When Subcontracting with Contractors Debarred, Suspended, or Proposed for Debarment (Oct 2015) 52.212-4 Contract Terms and Conditions- Commercial Items 52.222-50 Combatting Trafficking in Persons (FEB 2009) (22 U.S.C.7104(g)) 52.222-3 Convict Labor (June2003) (E.O. 11755) 52.222-19 Child Labor- Cooperation with Authorities and Remedies (JAN 2014) (E.O. 13126) 52.222-21 Prohibition of Segregated Facilities (Feb 1999) 52.222-26 Equal Opportunity (MAR 2007) (E.O. 11246) 52.222-36 Equal Opportunity for Workers with Disabilities (Jul 2014) (29 U.S.C. 793) 52.223-18 Encouraging Contractor Policies to Ban Text Messaging while Driving (Aug 2011) (E.O. 13513) 52.225-1 Buy American Supplies 52.225-3 Buy American Free Trade Agreements Israeli Trade Act Certificate Alternate I 52.225-13 Restrictions on Certain Foreign Purchases (June 2008) (E.O. proclamations, and statues administered by the Office of Foreign Assets Control of the Department if the Treasury) 52.232-33 Payment by Electronic Funds Transfer- System for Award Management (Jul 2013) ( 931 U.S.C. 3332) 52.216-24 Limitation of Government Liability 52.216-25 Contract Definitization 52.225-25 Prohibition on Contracting with Entities Engaging in Certain Activities or Transactions Relating to Iran- Representations and Certifications 52.232-39 Unenforceability of Unauthorized Obligations 52.232-40 Providing Accelerated Payments to Small Business Contractors 52.233-3 Protests After Award (AUG 1996) ( 31 U.S.C. 3553) 52.233-4 Applicable Law for Breach of Contract Claim (Oct 2004) 52.237-1 Site Visit 52.237-2 Protection of Government Buildings, Equipment, and Vegetation. 52.244-6 Subcontracts for Commercial Items 52.247-34 FOB Destination 252.203-7000 Requirements Relating to Compensation of Former DoD Officials 252.203-7002 Requirement to Inform Employees of Whistleblower Rights (Sep 2013) 252.211-7003 Item Unique Identification and Valuation 252.232-7003 Electronic Submission of Payment Requests and Receiving Reports. (Jun 2012) 252.232-7006 Wide Area WorkFlow Payment Instructions 252.204-7012 Safeguarding of Unclassified Controlled Technical Information (Nov 2013) 252.225-7048 Export-Controlled Items (Jun 2013) Clauses incorporated by Full Text FAR 52.212-5 CONTRACT TERMS AND CONDITIONS REQUIRED TO IMPLEMENT STATUTES OR EXECUTIVE ORDERS--COMMERCIAL ITEMS (OCT 2010) (DEVIATION) (a) Comptroller General Examination of Record. The Contractor shall comply with the provisions of this paragraph (a)if this contract was awarded using other than sealed bid, is in excess of the simplified acquisition threshold, and does not contain the clause at 52.215-2, Audit and Records -- Negotiation. (1)The Comptroller General of the United States, or an authorized representative of the Comptroller General, shall have access to and right to examine any of the Contractor's directly pertinent records involving transactions related to this contract. (2)The Contractor shall make available at its offices at all reasonable times the records, materials, and other evidence for examination, audit, or reproduction, until 3 years after final payment under this contract or for any shorter period specified in FAR Subpart 4.7, Contractor Records Retention, of the other clauses of this contract. If this contract is completely or partially terminated, the records relating to the work terminated shall be made available for 3 years after any resulting final termination settlement. Records relating to appeals under the disputes clause or to litigation or the settlement of claims arising under or relating to this contract shall be made available until such appeals, litigation, or claims are finally resolved. (3)As used in this clause, records include books, documents, accounting procedures and practices, and other data, regardless of type and regardless of form. This does not require the Contractor to create or maintain any record that the Contractor does not maintain in the ordinary course of business or pursuant to a provision of law. (b) (1)Notwithstanding the requirements of any other clause in this contract, the Contractor is not required to flow down any FAR clause, other than those in this paragraph (b)(i) in a subcontract for commercial items. Unless otherwise indicated below, the extent of the flow down shall be as required by the clause- (i)52.203-13, Contractor Code of Business Ethics and Conduct (Apr 2010) (Pub. L. 110- 252, Title VI, Chapter 1 (41 U.S.C. 251 note)). (ii)52.219-8, Utilization of Small Business Concerns (May 2004) (15 U.S.C. 637(d)(2) and (3)), in all subcontracts that offer further subcontracting opportunities. If the subcontract (except subcontracts to small business concerns) exceeds $550,000 ($1,000,000 for construction of any public facility), the subcontractor must include 52.219-8 in lower tier subcontracts that offer subcontracting opportunities. (iii) Reserved. (iv) 52.222-26, Equal Opportunity (Mar 2007) (E.O. 11246). (v) 52.222-35, Equal Opportunity for Veterans (Sep 2010) (38 U.S.C. 4212). (vi) 52.222- 36, Affirmative Action for Workers with Disabilities (Oct 2010) (29 U.S.C. 793). (vii) Reserved (viii) 52.222-41, Service Contract Act of 1965, (Nov 2007), (41 U.S.C. 351, et seq.) (ix)52.222-50, Combating Trafficking in Persons (Feb 2009) (22 U.S.C. 7104(g)). Alternate I (Aug 2007) of 52.222-50 (22 U.S.C. 7104(g)). (x)52.222-51, Exemption from Application of the Service Contract Act to Contracts for Maintenance, Calibration, or Repair of Certain Equipment--Requirements (Nov 2007) (41 U.S.C. 351, et seq.). (xi)52.222-53, Exemption from Application of the Service Contract Act to Contracts for Certain Services--Requirements (Feb 2009) (41 U.S.C. 351, et seq.) (xii)52.222-54, Employment Eligibility Verification (Jan 2009). (xiii)52.226-6, Promoting Excess Food Donation to Nonprofit Organizations. (Mar 2009) (Pub. L. 110-247). Flow down required in accordance with paragraph (e) of FAR clause 52.226-6. (xiv)52.247-64, Preference for Privately-Owned U.S.- Flag Commercial Vessels (Feb 2006) (46 U.S.C. Appx 1241(b) and 10 U.S.C. 2631). Flow down required in accordance with paragraph (d) of FAR clause 52.247-64. (2)While not required, the contractor may include in its subcontracts for commercial items a minimal number of additional clauses necessary to satisfy its contractual obligations. (End of Clause) 252.212-7001 CONTRACT TERMS AND CONDITIONS REQUIRED TO IMPLEMENT STATUTES OR EXECUTIVE ORDERS APPLICABLE TO DEFENSE ACQUISITIONS OF COMMERCIAL ITEMS (DEC 2010) (b)The Contractor agrees to comply with any clause that is checked on the following list of Defense FAR Supplement clauses which, if checked, is included in this contract by reference to implement provisions of law or Executive orders applicable to acquisitions of commercial items or components. (1)_X_ 252.203-7000, Requirements Relating to Compensation of Former DoD Officials (JAN 2009) (Section 847 of Pub. L. 110-181). (14)(i) _X252.225-7036, Buy American Act--Free Trade Agreements--Balance of Payments Program (JUL 2009) (41 U.S.C. 10a-10d and 19 U.S.C. 3301 note). (25)(i)_X_ 252.247-7023, Transportation of Supplies by Sea (MAY 2002) (10 U.S.C. 2631). (26) _X_ 252.247-7024, Notification of Transportation of Supplies by Sea (MAR 2000) (10 U.S.C. 2631). (c)In addition to the clauses listed in paragraph (e) of the Contract Terms and Conditions Required to Implement Statutes or Executive Orders--Commercial Items clause of this contract (FAR 52.212-5), the Contractor shall include the terms of the following clauses, if applicable, in subcontracts for commercial items or commercial components, awarded at any tier under this contract: (4)252.247-7023, Transportation of Supplies by Sea (MAY 2002) (10 U.S.C. 2631). (5)252.247-7024, Notification of Transportation of Supplies by Sea (MAR 2000) (10 U.S.C. 2631). (End of clause) For offers to be considered at a minimum all RFQs must include the following: Completed Representations /Certifications (SAM), Completed Pricing Schedule, Completed Acknowledgement of Terms and Conditions. Offerors shall submit quotations to 123rd Contracting Office, no later than Thursday, October 11, 2018 at 9:00AM EST.FAX quotations shall not be accepted. E-mail quotations shall be accepted at anthony.m.hayden2.mil@mail.mil. Please reference the RFQ number in the subject line of email communications. Offerors' quotations shall not be deemed received by the Government until the quotation is entered in the e-mail box set forth above. Please make all quotes valid through September 30, 2018. Also, include DUNS, Cage code, Tax ID, Shipping & Lead Time for items. The point of contact for this solicitation is Anthony Hayden (502) 413- 4617 if any additional information is required. Evaluation Award shall be made to the vendor based on lowest priced, technically acceptable. Technically acceptability means that the quote meets all of the stated minimum specifications. The Government shall evaluate price for reasonableness. KP STATEMENT OF WORK (SOW) 123 SERVICES FLIGHT 1101 GRADE LANE LOUISVILLE KY 40213 FY 2019 13-14 OCTOBER 2018 17-18 NOVEMBER 2018 01-02 DECEMBER 2018 05-06 JANUARY 2019 09-10 FEBRUARY 2019 09-10 MARCH 2019 13-14 APRIL 2019 18-19 MAY 2019 22-23 JUNE 2019 13-14 JULY 2019 10-11 AUGUST 2019 14-15 SEPTEMBER 2019 STATEMENT OF WORK 1.SCOPE OF WORK The contractor shall provide all personnel, supervision, and other services necessary to perform food service attendant service during specified dates at the 123 Airlift Wing as defined in this Performance Work Statement (PWS). The contractor shall perform the standards in the contract. The estimated quantities of work are listed in Technical Exhibit 2a &2b, Workload Estimates Contractor tasks include, but not limited to, the following: a.Serving and replenishing food; b.Cleaning facilities, equipment, and utensils; c.Cleaning tables in Dining Area; d.Handling food, supplies, and equipment; e.Maintaining quality control; f.Ice cream machine set up and operation; 2.PERSONNEL a.Contract Manager: The contractor shall provide a full-time contract supervisor on site who shall be responsible for the performance of the work. The contractor shall furnish the name of this person and alternate (s) in writing to the contracting officer and the Services QAE. The contract manager and supervisor(s) must be at least 21 years of age, be fully capable of supervising and performing all tasks required of other contract employees, and must be able to read, write, speak, and understand the English language. b.The contract supervisor or alternate shall have full authority to act for the contractor on all contract matters relating to daily performance of this contract. c.The contract supervisor or alternate shall be available during normal duty hours to discuss problem areas with government personnel designated by the contracting officer. After normal duty hours, the manager or designated alternate shall be available within 24 hours. d.Employees: (1)Uniforms. The contractor shall provide uniforms to employees. Employees shall wear clean, neat and well-fitting uniforms. The uniform shall not contain commercial advertising except that hats and nametags may contain the contractor's name. The contracting officer shall approve the types and colors of uniforms as well as the standard of dress for supervisors. Uniforms will consist of long pants, short sleeved collar shirt, head cover/hairnet, and appropriate shoes. a)Shoes shall be of sturdy construction and shall cover the foot for sanitation and safety reasons. Open-toe shoes, sandals, or athletic shoes, and heels higher than 2 inches, are prohibited. Steel-toe shoes are preferred. b)All personnel shall wear a nametag furnished by the contractor with a minimum of the employee's last name. In addition, the nametags worn by the contract manager and supervisors shall indicate their job titles. (2) Medical Certificate. The contractor shall ensure that food handlers have a valid medical certificate before starting work. The contractor shall maintain copies of the medical certificates at the duty location. This is a one-time requirement unless the employee is required by public health to undergo another exam due to illness or disease. (3)The contractor shall keep current for Government inspection, a list of personnel employed on this contract. This list shall include the expiration date of the medical certificates and dates of food service sanitation training completed, as documented on a food handler training certificate. (4)Conflict of Interest. The contractor shall not employ off-duty quality assurance personnel or any person who is an employee of the Government if the employment of that person would create a conflict of interest. The contractor shall not employ any person who is an employee of the Air Force, either military or civilian, unless such person seeks and receives supervisory approval. In addition, the contractor shall not employ any person who is an employee of the Kentucky Air National Guard if such employment would be contrary to KYANG policies. (5)Off-duty Military Personnel. Off-duty active service military personnel change of station (PCS), change in duty hours, or deployment. Military Reservists and National Guard members may be subject to recall to active duty. The abrupt absence of these personnel could adversely affect the contractor's ability to perform. Their absence at any time shall not constitute an excuse for nonperformance under this contract. (6)Security Requirements. a. Base Access. The contractor shall furnish a current contract employee roster/access list and submit it to the security forces office. The roster shall be updated within 10 days of any changes. The contractor supervisor/lead shall obtain all necessary passes for contractor personnel and personal vehicles requiring entry onto the KYANG base. Vehicles are subject to search at the main gate. All employees are encouraged to car-pool as their vehicles are subject to be searched, and they must have proper registration and proof of insurance in order to be allowed onto the base. Additionally, the amount of parking is limited on the KYANG base. b.Personal Identification. Each contract worker must have photo identification on their person at all times. When they leave their work area, they must wear a badge that identifies the name of the contractor. c.Background Check. Contractor will submit information for background checks on all employees before they are allowed on base. Full name, full social security number, and birth date are needed for all personnel coming onto the base. d.Personal Security. Access to sensitive information or equipment located on the KYANG base is strictly prohibited. e.Physical Security. The contractor shall be responsible for safeguarding all Government property provided for contractor use. At the end of each work shift, all Government facilities, equipment and materials shall be secured. (7)Employee Training. The contractor shall provide necessary training to employees. In addition, contractor employees shall, at no added expense to the government, receive the government training listed below. The contractor shall maintain records of all training on-site and available for government review. a)Contractor personnel shall receive training in the principles and practices of food service sanitation given by certified instructors. This includes a basic course for employees and an advanced course for supervisors. The initial course is approximately 2 hours in duration. Refresher training is repeated annually or as often as necessary for personnel to be aware of their responsibilities in disease prevention. The KYANG Public Health unit also holds annual classes that contract personnel must attend. This will be coordinated in advance with the contract supervisor. b)The contractor shall instruct employees in energy conservation practices. (8)Contractor Personnel Meals: a)Contractor personnel who work in dining facilities may purchase meals to be consumed in the facility while on duty and up to 30 minutes before or after their shifts. Contractor employees may not remove any food items from the dining facility for later consumption. Before consuming the meal, they shall pay the food charge. They shall not bring food from other sources into the dining facility. b)Before taking the meal, contractor employees shall sign AF Form 79 and pay the appropriate meal rate. Meals purchased by employees shall not count as meals served for contract payment purposes. c)Contractor employees who eat government food at any time shall be required to pay for a complete meal determined by the time of day the eating is observed. This is not applicable to spoon-size taste sampling by personnel assigned to quality control. (9)The use of alcoholic beverages or illegal drugs by contractor personnel while on the installation is strictly forbidden. The contractor shall immediately remove any employee who is under the influence of alcohol or drugs. (10)Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts or after eating employees shall promptly leave the installation. (11)Removal of Contractor Employees. All personnel employed by the contractor in the performance of this contract, or any representative of the contractor entering the government installation shall abide by all security regulations of the installation. They shall be subject to such security checks as the government deems necessary. The government reserves the right to direct the removal of an employee for misconduct or security reasons. This action does not relieve the contractor from total performance of the contract tasks specified herein. 3.QUALITY ASSURANCE a. The government will evaluate the contractor performance under this contract using the method of surveillance specified at Technical Exhibit 1. b.The Quality Assurance Evaluator (QAE) will record all surveillance observation. When an observation indicates defective performance, the QAE shall request the contractor representative to initial the recorded observation. c.Sanitation Inspections. In addition to inspections of contractor performance by the QAE medical services personnel assigned by public health, will also inspect for compliance with sanitary standards. Sanitary deficiencies require immediate correction. Public health may shut down the facility until the contractor restores sanitary standards. d.Food Service Surveys. The Food Service Officer (FSO) conducts customer surveys and solicits customer comments in other ways. The contractor shall distribute customer evaluation forms and assist in collecting forms and responding to customer comments when requested by the FSO e.Other Authorized Observer Government personnel other than QAE's and contracting officers may observe the food service and contractor operations. However these personnel may not interfere with contractor performance. f. If any of the services do not conform with contract requirement, the Government may require the contractor to perform the services again in conformity with contract requirements, at no increase in contract amount. When the effects in service cannot be corrected by re-performance, the Government may, (1) require the contractor to take necessary action to ensure that future performance conforms to contract requirements, and (2) reduce the contract price to reflect the reduced value of the services performed. g.QASP: Performance RequirementPerformance Standard Comply with sanitation requirements of the food code and state and local laws/regulations, which results in a satisfactory or better rating in health inspections.100% of the time. Satisfy facility manager and guests in reference to timeliness of service and courteousness of employees.95% of monthly meal periods Make clean trays, dishes, and utensils available to guests in a timely manner.95% of monthly meal periods 4.HOURS OF OPERATION a.Normal Hours. The contractor shall maintain operating hours for the dining facilities and other facilities as listed in Technical Exhibit 2a. During the required serving hours for a dining facility any authorized patron may select foods from a complete menu. The contractor shall not remove foods from the serving area until 15 minutes after the end of the posted meal hours. This allows time for all patrons to be served and additional time for second servings. b.Holiday Food Service. The contractor shall plan for increased attendance at Thanksgiving and Christmas, planning for additional service hours if necessary. 6.CONTINGENCY SERVICES a.Mission Requirements: The contractor shall provide additional food service requirements. The charges for these services will be negotiated on a case by case basis, but will not be more than the same charge for services provided by this contract. b.Extended Service Hours: Special and emergency situations (i.e. accident and rescue operations, civil disturbances, weather warning, base alerts) my cause a dining facility to operate on an extended basis of up to 24 hours per day. The contractor shall provide these services when required by the contracting officer at the contract line item price for extended service hours. A representative of the contracting officer will verbally advise the contractor of the effort required and the contracting officer will follow up with a modification to the contract. c.Contingency Workload for Contract Cooks. In special and emergency situations, including but not limited to mobilization and surge requirements the contracting officer may direct the contractor to provide cooks in addition to attendant personnel. This direction will be in the form of a unilateral change order, citing this provision as authority. The contracting officer negotiates as settlement according to the Changes clause in the contract general provisions. (1)When performance pursuant to change order causes an increase of decrease in the contractor's cost, or the time required for performance under this contract the contracting officer will negotiate a fair adjustment. (2)The government will provide the contractor a minimum of three days advance notice to replace a specific number of military cooks and the expected duration of the requirement. The negotiated price adjustment will be based on the number of actual labor hours of cooks employed during the contingency. (3)The contractor shall provide cooks with a distinctive uniform hat and nametag or other means to distinguish cooks from food service attendants. (4)The contractor will comply with the public health sanitation standards. (5)Surge requirements beyond the capability of the contractor may be augmented by the government at the government's option, when the government perceives that mission accomplishment is endangered. 7.CONSERVATION OF UTILITIES The contractor shall implement the installation energy conservation program at food service facilities. The contractor shall use procedures that prevent the waste of utilities including: a.Using lights only in areas where and when patrons are present, or work is actually being performed. b.Carefully controlling heating, ventilation, and air-condition systems. c.Turning off water faucets or valves when not in use. 8.GOVERNMENT FURNISHED PROPERTY AND SERVICES All equipment and facilities needed to perform this contract are government furnished. a.Supplies: (1)Expendable Supplies. The government will furnish all food preparation and serving utensils, tableware, and other supplies as needed. The government will continue to provide these supplies for the duration of the contract (2)Cleaning supplies: All cleaning supplies are provided by the government. The contractor will give a list of any supplies needed that the government does not have and will be furnished for the contractor the following month. (3)Contractor will provide a list of items that need to be ordered for the next month based on the inventory available on hand. b.Services: The government will furnish all utilities, telephones, building maintenance and repairs, refuse collection, insect and rodent control. (1)Security Police and Fire Protection: Phone numbers: 4477/4418. 9.GENERAL The government will furnish all items needed to perform the contract except items listed below: a.a. Uniforms: Employee uniforms and special type clothing (jackets, rubber aprons, etc.) and name tags. b.Contract employees shall wear appropriate clothing that is well-fitted, laundered and repaired. Contractor may furnish uniform clothing. Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety requirements. No open-toe shoes, sleeveless blouses or shirts, or sandals are allowed. 10.SPECIFIC TASKS c.Food Preparation: Only the contractor supervisor shall obtain foods from the storeroom for the salad bar, desserts and dessert bar, ice cream machine, and drinks for each meal and to accomplish the food preparation tasks listed on AF Form 662, Food Service Production Log, and as specified fisted below. Excess items shall be returned to the senior cook. The contractor shall: (1) Prepare coffee and all other beverages according to standard recipes to be ready not more than 15 minutes before the scheduled service time. Prepare and replenish beverages as needed throughout the meal period so the patrons do not have to wait. (To include coke products and C02 tanks.) d.Service of food; The contractor shall: (1)Set up on Saturday tables and chairs, napkin holders, salt and pepper shakers, etc. then tear down on Sunday the table and chairs, napkin holders, salt and pepper shakers, etc. These items will be replenished and cleaned as needed. (2)Prepare and transport all food and drink items to all applicable food, drink, and serving areas from the preparation or storage areas. (3)Set up salad bars at least 15 minutes, but not more than 30 minutes before the start of the meal serving period. Arrange the food on the lines and follow garnishing and serving instructions as indicated on AF Form 662. The salad bar will be replenished before items run out during the meal. (4)Cut, portion, and plate pastry items as needed, and handle in a manner which will keep them from drying out before patron selection. (5)Suitable serving utensils shall be used by employees or provided to patrons who serve themselves. (6)Replenish foods in all areas as necessary to ensure availability to patrons throughout the meal. Foods should also be replenished to ensure patron visual senses will entice them to eat the food provided; i.e. pans are no less than half empty and have no food residue on the inside. (7)Require personnel serving food to be courteous and helpful to patrons. They shall be able to identify all items being served and use proper portion control. (8)Provide sufficient personnel to make sure that patrons can be served at the following rates: Main line: 5 patrons/minute Short order line: 3 patrons/minute (9)Replenish tableware (utensils, dishes, glasses, trays, etc.) and dining table items (napkins, sugar, salt, pepper, condiments, etc.), so that they are available to all patrons without waiting. (10)Clean dining rooms tables and chairs or benches within 4 minutes of being vacated. (11)Clean up food or beverages spilled on floors, counters or elsewhere in the serving and dining areas within 4 minutes from the time of spill. 11.SANITATION REQUIREMENTS. a.Personal Hygiene. The contractor shall make sure that employees meet the following personal hygiene requirements: (1)They wash their hands upon reporting for work: immediately after visiting or cleaning a lavatory: after smoking or taking a break: and after handling raw meat, poultry, garbage, using a cell phone, or otherwise soiling their hands. (2)They remove wristwatches, bracelets, and rings (except wedding rings and medical emergency information bracelets) while preparing and serving food. (3)Their fingernails are kept clean without polish, and are cut short so that they do not extend beyond the end of fingers. (4)They do not smoke or use tobacco in any form, except during break periods in designated areas. (5)They trim facial hair to 1 inch or less for mustache, no beards (6)They wear hair restraints (hats, caps, hair nets), acceptable by public health to prevent loose hair from falling into food or onto food contact surfaces. b.Health Examinations. The contractor shall inspect contractor personnel for any evidence of communicable disease such as boils, infected wounds, vomiting, diarrhea, open sores or acute respiratory infection. Personnel with any health problem 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 a medical clearance before returning to work c.Food-borne Disease Tests. The contractor shall cooperate in making employees, facilities, and equipment available for all finger plate culture, rinse tests, swab tests, contact plate tests, and other microbiological tests required by the government. During actual or suspected Food-borne disease outbreaks the contractor shall make facilities, equipment, and employees available for testing and questioning by medical and other investigative personnel. When a Food-born outbreak is suspected the contractor shall not discard food until directed by the government. d.Equipment and Utensil Cleaning: The contractor shall: (1)Clean and sanitize food service equipment and utensils to remove food particles, other soil, grease, and cleaning or sanitizing agent residue at the frequencies required by the PWS and to standards described in Technical Exhibit 3a. (2)Wash, rinse, sanitize, and air dry tableware, trays, cookware, and kitchen and serving line utensils after each use. They must be visually clean free of food particles, water spots, film and grease. (3)Follow the schedule provided by the contractor to the contracting officer by contract start date, indicating the day and time for cleaning of all equipment and utensils done less often than after every meal period. (4)Food Preparation Equipment. The contractor shall clean food preparation equipment, i.e. grills, deep fat fryers, steam kettles, ovens, work tables, mixers, peelers, sinks, etc. All cooking equipment will be cleaned at the end of the preparation period for each meal. When a different item will be prepared using the equipment or following any interruption of operation during which contamination may have occurred the food contact surfaces of the equipment shall be washed, rinsed, and sanitized by the user of that equipment (Government cook or contracted employee, as applicable). The user shall also immediately clean spills in the area of the equipment. The contractor shall: a)Clean ovens and ranges daily to remove food particles and thoroughly clean after each UTA. b)Clean pass-through and other types of food holding cabinets (hot and cold) on the inside and outside after each meal to remove food particles. Thoroughly clean at end of UTA. c)Clean kitchen exhaust hoods and filters (including light fixtures and fire extinguishing equipment) with grease-cutting solution once each day. d)Keep all drains covered and free of food particles. Inspect all interior grease traps at the end of the meal period with grease cutting solution and clean as necessary to maintain a sanitary condition. (5)Serving Equipment: The contractor shall clean serving line fixtures, equipment, and all other equipment in the serving or dining area in or on which food is prepared, held or dispensed after each meal period except where a different time is listed below. The contractor shall: a)Damp wipe serving line exhaust hoods after each meal. Thoroughly clean with a grease cutting solution once each day. b)Wipe the exterior of ice machines daily to remove soil and smudges. Sanitize scoops after each meal. (6)Clean and break down coffee makers, ice cream machine, coke machines and all other machines and serving areas after each meal following manufacturer's instructions. Sanitize and wipe away spills and exterior stains and smudges during and after each meal. (7)Drain hot food (steam) tables and clean interior after each meal. Remove rust and scale after each UTA. (8)Dining Area Equipment: The contractor shall a)Clean and sanitize the tops of dining tables after each use. When tablecloths are used, replace them as often as necessary to maintain a clean appearance. b)Wipe dining chairs or benches to remove all foreign objects, smudges, food particles, and liquids from the seat and back after each use by a patron. c)Dishwashing Equipment: The contractor shall drain and clean all types of Dishwashing equipment after each use. Remove the curtains, spray arms, trays and other removable parts of dishwashing machines, clean and air dry. The removable parts and all surfaces shall be free of foreign matter and smudges. Remove lime deposits on a schedule established in the contractor's cleaning and housekeeping plan. d)Garbage and Trash (1)Use separate containers to place recyclable trash. Keep garbage cans covered. When filled, remove the trash and take it directly to the dumpster. (2)Clean soiled cans and covers immediately after garbage or trash is emptied. Clean the can washing area following each use. If plastic containers are used, clean cans and covers whenever soiled, (3)Clean areas around trash can storage, compactors and dumpsters. Do not store unprotected plastic, paper bags, or baled units containing refuse outside of buildings. Do not use loading docks to store refuse, empty jars, cans, or equipment. (4)Break down cardboard containers and take them to the recycling/cardboard bin. e.Linen and Uniform storage: The contractor shall store clean tablecloths, towels, wipe cloths, and uniforms in a clean place. If not protected from contamination by the physical confines of the storage facility, use a plastic or other appropriate covering. Store soiled articles in non-absorbent containers or washable laundry bags. 12.HOUSEKEEPING General. The contractor shall furnish housekeeping services in food service facilities at the frequencies stated in Technical Exhibit 2b and to standards in Technical Exhibit 3b. The government shall furnish all equipment and supplies necessary to perform these services. Immediately after each use, the contractor shall properly store all equipment and supplies. The cleaning standards are intended to produce an acceptable level of performance. Weather, traffic or other conditions may demand additional cleaning beyond that scheduled by the contractor to ensure that facilities and equipment are clean, neat, and sanitary. a.Planning and Scheduling: Before contract start date, and as changes occur, the contractor shall submit to the contracting officer a cleaning and housekeeping checklist. The contractor shall maintain and follow a schedule in each facility listing the days and times of day each requirement shall be performed. The contractor shall do only essential cleaning in kitchens while meals are being prepared and in dining areas where patrons are present. b.Lavatories: The contractor shall clean all lavatories and locker rooms in assigned food service facilities. The contractor shall: (1)Sanitize mops, brooms, and brushes used for cleaning of lavatories and not use them for cleaning in any other areas. They shall be identified by red-painted handles and stored separately when not in use. (2)Keep all paper towels, toilet paper, and hand soap dispensers adequately filled at all times. Damp wipe all dispensers and clean when refilling. c.Insect and Rodent Control: The contractor shall take those actions directed by the government to assist the government to control insects and rodents. d.Rearrange dining room tables and chairs for meetings and group meals and return to the same place after the function is over. The frequency of these functions changes monthly. Rearrange whatever is necessary for events or for other reasons determined by the government. 13.GROUND MAINTENANCE Contractor personnel shall: Sweep sidewalks and clean up area around back dock and back door daily: sweep and clean around entrances and exits after lunch and as required. Cleaning includes removing all paper, trash, and other dirt from the area. 14.FOOD SERVICE EQUIPMENT MAINTENANCE The contractor shall report any malfunctioning or inoperative equipment observed by contractor to the Services Technician. TECHNICAL EXHIBIT 1 1.Government Quality Assurance The government may use a variety of surveillance methods to evaluate the contractor's performance. Only one method will be used at a time to evaluate a listed service during a contract period for payment computation purposes. The government uses the following methods of surveillance in this contract: a.Periodic surveillance of output items (every meal, daily, weekly, monthly, quarterly or as required) by the QAE as determined necessary to assure an efficient evaluation of contractor performance. b.Management information system reported results. c.Customer surveys. d.Other Observers: Military public health personnel, inspector general personnel, and other authorized government personnel shall be permitted to observe operations as necessary. These operations include but are not limited to food preparations at the contractor's facility, transportation from the contractor's facility to the 123rd Airlift Wing, Air National Guard Base (ANGB) and serving of the food at the base. Public health personnel must be allowed to conduct sanitary inspections IAW current FDA code guidelines. All parties involved in this contract will comply with FDA Food Code guidelines. 2.The government may elect to require the contractor to re-perform or perform late any defective work disclosed by government inspection. If so, the government will notify the contractor after inspection that specified defective services shall be re-performed or performed late, and completed within a reasonable time specified by the government. In such cases, the government will re-inspect the work re-performed or performed late. WORK LOAD ESTIMATES TECHNICAL EXHIBIT 2a 1.Hours of Operation: Meals Serving Hours: 1000 - 1300 Open at 1100 for base population; have lines open until 1315 for customers requesting seconds. 2.Serving Lines: One hot meal line, one snack-line, drink stations, salad bar, potato bar and dessert areas. 3.Holiday Meals: All holiday meals served on UTA closest to the Holiday. WORKLOAD ESTIMATES TECHNICAL EXHIBIT 2b Meal Estimates: Main Serving Line - 350 meals per lunch each day of UTA. Holiday Meal Serving Line - 425 meals each holiday meal of UTA. Ground Support Meals -25 meals per day each day of UTA. Located at: KYANG Dining Facility; Bldg. 100 1101 Grade Ln. Louisville, KY 40213-2616 (502)413-4120 WORKLOAD ESTIMATES TECHNICAL EXHIBIT 3a QUALITY STANDARDS FOR EQUPMENT AND UTENSIL CLEANING Clean equipment and utensils using any one or a combination of the methods listed in paragraphs 1 through 4 below. 1.Prepare food on surfaces that have been cleaned, rinsed, and sanitized to prevent cross contamination. Use cloths to clean or wipe food contact surfaces, table tops or counter tops that are clean and odor free. Sponges shall not be used for this purpose. If reusable wiping cloths are used, rinse frequently in an approved sanitizing solution and use for no other purpose. 2.For manual cleaning and sanitizing of equipment or utensils which can be completely immersed in sinks: a.Pre-flush or pre-scrape and when necessary, pre-soak utensils to remove gross food particles. b.Thoroughly wash utensils in the first sink compartment with a hot and clean detergent solution. c.Rinse utensils in the second sink compartment. d.Sanitize in the third sink compartment by immersing in clean water maintained at a temperature of at least 170 degrees Fahrenheit for not less than 30 seconds, or in approved chemical sanitizing solution. 3.Tableware, kitchen utensils, and equipment may be cleaned and sanitized in spray type, immersion or other Dishwashing machines. A microbiological plate count of no more than 100 colonies per utensil surface examined in the utensil swab test demonstrates effective sanitation. 4.Handling and Storage: a.Handle cleaned and sanitized equipment and utensils to protect them from contamination. Touch spoons, knives, and forks only by their handles without contacting inside surfaces or the surfaces that contact the user's mouth. b.Store cleaned and sanitized utensils and equipment at least 6 inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust and other means. Clean storage racks with a sanitizing solution each day. c.Air dry utensils before storage, or store in a self-draining position. Invert glasses, cups, and dinnerware for storage. Use holders which present only handles to patrons for the storage of knives, forks, and spoons. TECHNICAL EXHIBIT 3b QUALITY STANDARDS FOR HOUSEKEEPING SERVICES 1.FLOOR CLEANING: a.General: Clean floors so that no visible dust or dirt remains on floors, mats, runners, in corners, behind doors, or under furniture and equipment. Clean in such a manner that no dust is raised-wet floor method sweeping, etc. Move furniture and equipment as necessary during the cleaning process and replace after cleaning. Do not place chairs on tables at any time. Put all cleaning debris in receptacles. b.Spot Floor Cleaning. Spot clean floors by hand removing, sweeping, damp mopping or vacuuming small areas as necessary to remove food spills and debris. Remove water, sand, dirt or stains caused by open doors or heavy traffic. 2.SWEEPING: In other than food handling areas, sweep using brushes, brooms, treated dust mops, or electrically powered vacuum cleaners. Do not dry sweep in food handling areas. In these areas, sweep with a damp floor broom or brush covered with a dusting cloth. Before sweeping, remove dried matter using a putty knife or other appropriate scraper, than sweep the floor to remove all litter, dust, and debris. 3.DAMP MOPPING: Damp mop to disinfect the floor in areas where wet mopping is not desirable.. After sweeping, damp mop using cotton yarn or sponge mops, which have been frequently immersed in an approved disinfectant solution and wrung out until damp. Damp mopping removes all dirt, grease, dust, food residue, marks, film, streaks, debris, and standing water from floors. 4.WET MOPPING: Wet mop after sweeping other than carpeted or wood floors using cotton yam or sponge mops. Immerse mop frequently in warm water and an approved disinfectant solution to remove soil. Then rinse floors by damp mopping to remove wet mopping residue, standing water, and dingy, streaked or cloudy areas. Take care to avoid splash on equipment, furniture, walls, trim, doors and adjacent carpets. Wet mopping removes all dirt, grease, dust, food residue, marks, streaks, debris, and standing water from floors. 5.WASHING: On concrete floors (usually on rear platforms, outside storage areas, and around entrances and exits follow or substitute washing for wet mopping. Use a water hose with enough pressure to remove all mopping or soaking residue. Washing also removes dirt, dust, food residue, debris, stains other than petroleum stains, and residue of mopping or soaking solutions from concrete surfaces. 6.TRASH REMOVAL: Take out trash when the can becomes full. Keep lid on trash cans. Clean waste receptacles to remove dust, dirt, and other matter. 7.SPOT CLEANING: Spot clean using the appropriate method whenever extra cleaning is needed. Spot cleaning may be necessary because of unusual or inadvertent events, such as spills, animal entry, blowing sand or dust, pipe burst or clogging, breaking, equipment repairs, or unusual traffic. Spot cleaning achieves the same standards of cleanness as required during scheduled service. 8.DUSTING: a.General: Use hand treated dusters or treated damp cloths for dusting on other than floors. In food handling areas, substitute damp wiping for the dusting if it is not practical to store all food and to cover food handling equipment and utensils. Proper dusting removes all dirt, dust, lint, streaks, cobwebs, and sod spots. b.Low Dusting: Low dusting removes dirt, dust, and other matter from walls, structural components, fixtures, and decorations up to a height of 7 feet above the floor. c.High Dusting: High dusting removes dirt, dust, and other matter from ceilings, walls, structural components, equipment, and fixtures which extend above 7 feet in height. Include venetian blinds, where installed, in this task. 9.DAMP WIPING: a.Non-Food Contact Surfaces: Damp wipe furniture, decorations, and non- food contact surfaces of equipment using a clean cloth dipped into disinfectant solution or damped with solution from a spray bottle. Proper damp wiping results in surface free of dirt, dust, grease, or other matter and without streaks, spots or water residue. b.Food Contact Surfaces; Clean and sanitize surfaces to remove food particles, other soil, grease, and cleaning residue after each meal or whenever there is an interruption in use of the surface. c.Lavatories: Clean toilets, urinals, wash basins, slop sinks, and partitions with a germicidal detergent solution. Scrub with brushes used only for this purpose. De scale toilets and urinals as required. Proper cleaning removes all deposits, stains, and foreign matter, including those under furniture edges, lips and on all exposed surfaces. 10.METAL AND WOOD POLISHING: After damp wiping, polish with a soft cloth and appropriate polish which does not contain abrasives. Polish metal equipment and fixtures, wood fixtures, and metal or wood decorations. Wipe food contact surfaces clean without the use of polish. Proper polishing achieves a surface of uniformly bright appearance, free of streaks, tarnish and polish residue. 11.WALL AND DOOR CLEANING: Wall and door housekeeping includes cleaning walls, wainscots, doors, posts, partitions, baseboards, trim, jambs, and wall-mounted fixtures. Clean using a damp sponge or cloth soaked in disinfectant detergent solution. Scrub walls in high moisture areas such as dishwashing rooms and lavatories as necessary to remove mold. Hard gloss wainscots or glazed tile surfaces are properly cleaned when bright and free of dirt, mold, stains, lint, and splash. 12.GLASS CLEANING: Glass cleaning is the cleaning of a glass surface other than exterior windows, glass light fixture covers, and glasses used for beverages. It is accomplished using a damp cloth dipped in a free rinsing detergent followed by polishing with a dry cloth or paper towels. Wipe adjacent trim clean, using damp wiping procedures. A properly cleaned glass surface is without dirt, dust, grease, sport, streaks, residue, and other matter. 13.WINDOW CLEANING (Exterior): Clean those windows that are an integral part of the outer surfaces of a building. After cleanings, remove all traces of film, dirt, smudges, water spots, and other foreign matter from frames, casing, sills, and glass. Also clean screens to remove dirt, dust, and foreign matter. 14.LIGHT FIXTURE CLEANING: Light fixture cleaning includes removing covers and damp wiping the covers and the inside and outside of the fixtures. Wipe fluorescent fixtures, including tubes and diffusers, to remove dust and strains. A properly cleaned light fixture is free of bugs, dirt, dust, grease, stains, spots, streaks, residue, and other matter. 15. DUCT, LOUVRE AND VENT CLEANING: Vacuum ducts, louvers, and vents to remove all visible dust, dirt and other foreign matter. Damp wipe surfaces to remove spots and streaks. Cleaning the interior of ducts or conduits is not included in this task. KP Quality Assurance Checklist This checklist is to be completed by the Quality Assurance representative in Services at the end of each day during the UTA weekend before the contractors depart. Initials ___________Contract supervisor provided names of attendants working the UTA in writing. ___________Attendants meet uniform requirements, i.e. Nametags, shirts identical, jewelry, proper footwear, etc. ___________Attendants have a copy of food handler's certificate on file. ___________Attendants meet sanitary standards, i.e. nails, hats, facial hair, non-tobacco and gum use ___________All areas cleaned prior to use for meal preparation. ___________All condiments, utensils, silverware, trays, glasses kept stocked, as to avoid customer wait. ___________Dining room tables, booths, and seats are cleaned as patrons leave. ___________Food and beverage spills on floors, counters, or elsewhere in serving line or dining area cleaned within four minutes and "wet floor" sign used until dry, then removed. ___________Clean and sanitize tableware and trays to meet requirements. ___________All utensils and required items set up prior to meal in salad bar, desserts, and drinks areas. ___________All glass and stainless steel clean and free from streaking. ___________Clean all food preparation tables at the end of meal period or when contamination occurs. ___________Salad bar cleaned and properly prepared for each meal, and replenished as needed. ___________All work areas/equipment used are cleaned after the meal with a sanitizing agent. ___________Replenished all foods and drinks in a timely manner so food is eye appealing and stocked for customer satisfaction. ___________All sinks are cleaned and sanitized. ___________Bathrooms are swept and mopped, walls, shower, sinks, and mirrors have been cleaned and paper products and soap replenished. (Sunday only) ___________Sidewalks and loading dock are swept free of debris and dumpster area is free of loose debris. ___________Dishes pass random inspection for cleanliness. ___________The method for sanitizing kitchen utensils and equipment was followed and passes random inspections. ___________All kitchen and dining area floors have been swept and mopped. ___________Tables, chairs, napkins, salt & pepper, and equipment have been put away. (Sunday only) ___________To be determined - Ice cream machine has all parts including__2 gaskets, __________________________. (We need to inventory these parts) ___________All garbage and cardboard has been taken to the dumpster and all cans were cleaned. ___________Utility closet is cleaned and neatly arranged; mops are rinsed then hung to dry; mop bucket emptied, cleaned, and then turned upside down. **This is a checklist only and by no means are all duties/responsibilities listed** Any discrepancies have been fixed on the spot. Quality Assurance Representative _____________________________________ Signature _____________________________________ Printed Name Contractor Supervisor _____________________________________ Signature _____________________________________ Printed Name Date ____________________
 
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Place of Performance
Address: 1101 Grade Lane, Louisville, Kentucky, 40213, United States
Zip Code: 40213
 
Record
SN05087711-W 20180915/180913231226-d45edf1873289e9f684734a3ae33ce5d (fbodaily.com)
 
Source
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