Loren Data's SAM Daily™

FBO DAILY ISSUE OF SEPTEMBER 05, 2009 FBO #2842
SOLICITATION NOTICE

R -- Food Service Mess Attendants

Notice Date

9/3/2009
 

Notice Type

Combined Synopsis/Solicitation
 

NAICS

722310 — Food Service Contractors
 

Contracting Office

Department of the Army, National Guard Bureau, 169 LGC, 1325 SOUTH CAROLINA ROAD, MCENTIRE ANG STATION, EASTOVER, South Carolina, 29044-5004
 

ZIP Code

29044-5004
 

Solicitation Number

F7W3SV91960100
 

Archive Date

10/6/2009
 

Point of Contact

William M. Simmons, Phone: 8036478255
 

E-Mail Address

william.simmons@ang.af.mil
(william.simmons@ang.af.mil)
 

Small Business Set-Aside

Total Small Business
 

Description

STATEMENT OF WORK GENERAL 1.1 SCOPE: The Contractor shall furnish mess attendant services at McEntire JNG Base, Eastover, SC. Facility where the contractor is to perform work is Building 984. Contractor's responsibilities include, but are not limited to the following: a. Cleaning and sanitation of facilities and equipment b. Bussing of tables c. Washing of the tableware, pots, pans, and all cooking utensils d. Handling of equipment e. Quality Control 1.2 OPERATING HOURS: 1.2.1 Normal Hours: Normal operating hours for the dining facility shall be between the hours of 9:00 a.m. and 5:00 p.m. for a total of eight (8) hours a day for each scheduled unit training assembly (UTA). 1.2.2 RESERVED 1.2.3 SPECIAL SERVICES 1.2.3.1 ADDITIONAL SPECIAL/EXTRA/EXTENDED HOURS of services may necessitate the dining facility to operate on an extended basis or at additional times. The contractor shall provide these services as requested by the contracting officer at the hourly rated for the special/extended/extra service hours. This rate shall be the hourly rate shown in item 2, Section B of the bid. 1.3 PERSONNEL 1.3.1 General: The contractor shall furnish supervisory, administrative, and direct labor personnel to accomplish all work required. To avoid an appearance of conflict of interest, the Contractor shall not hire off-duty QAEs, relatives of QAEs, Dining Facility supervisors, or their immediate relatives. 1.3.2 All employees of the Contractor employed in the performance of this contract shall be employees of the Contractor at all times and are not considered employees of the Government. 1.3.3 Contractor Supervision An attendant supervisor, or other supervisor designated in writing to act in the Contractor's behalf shall be present during all hours when contract employees are working. 1.3.4 RESERVED 1.3.5 Uniforms Employees shall wear the contractor furnished uniform items listed below when on duty. Uniforms shall be well fitting, laundered, and in good repair. Uniform shall not contain commercial advertising except that hats or name tags may contain the Contractor's name. Shoes shall be of sturdy construction shall cover the foot to meet sanitation and safety requirements. Open-toed shoes, sandals or sneakers shall not be worn. 1.3.5.1 Male Employees: a. Long trousers with conventional belt b. Short sleeve shirt or coat c. Full length apron, as appropriate for work station d. Paper cap 1.3.5.2 Female Employees: a. Short sleeve uniform dress or pantsuit b. Full length apron, as appropriate for work station c. Appropriate head covering, paper cap or hair net 1.3.5.3 Supervisory Personnel Shall wear clothing suitable to their position and the environment in which they work. 1.3.6 Training The contractor shall provide training to Contractor employees to insure competent performance. Contractor employees shall, at no added expense to the Government, receive the following training provided by the Government: 1.3.6.1 Prior to starting work, Contractor personnel shall receive a pre-employment sanitation briefing and testing lasting approximately one hour. 1.3.6.2 Shortly after commencement of their duties, Contractor personnel shall receive instructions in the principles and practices of food service sanitation given by Government personnel. 1.3.6.3 Contractor personnel shall also receive Fire Prevention Training as scheduled by the Government. 1.3.6.4 Records of all training shall be maintained by the Contractor and made available for Government inspection. 1.3.7 CONTRACTOR PERSONNEL MEALS 1.3.7.1 Personnel who are employed under this contract may purchase meals while on duty. The rate charged shall be the current civilian rate excluding the surcharge. The serving line shall not be set up early to provide meals to Contractor personnel. 1.3.7.2 A separate meal attendance record shall be maintained for Contractor personnel purchasing meals while on duty. Prior to partaking of any meal or part of any meal, Contractor employees shall sign the appropriate form and pay the appropriate meal rate. The civilian meal rate is set by ANGRC. 1.3.7.3 Contractor employees shall not bring food from other sources into the dining facility. Contractor employees who are observed consuming Government subsistence or snacking at anytime shall be required to pay for the complete meal. The cost for the meal shall be determined by the period of day in which the eating was observed. If the employee observed consuming food does not have the funds to pay for the meal, the Contractor shall be required to pay for the meal. 1.3.8 USE OF ALCOHOLIC BEVERAGES/DRUGS The use of alcoholic beverages or illegal drugs by Contractor personnel while working under this contract is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the Contractor or his representative from further work. Removal of employees for such cause does not relieve the Contractor of the requirements to provide sufficient personnel to satisfactorily perform the contract services. 1.3.9 USE OF TOBACCO The use of tobacco and /or tobacco products by Contractor personnel during the performance of duties under this contract shall be confined to those areas which have been designated by the Government as Smoking Areas. 1.3.10 LOITERING Contractor employees shall not loiter in any working or patron area. Contractor employees shall promptly depart form the food service facilities upon completion of their assigned shift. 1.4 QUALITY CONTROL/QUALITY ASSURANCE 1.4.1 QUALITY ASSURANCE The government shall monitor the Contractor's performance under this contract using the following procedures. 1.4.1.1 Quality Assurance Evaluators(QAEs) inspection for compliance with the terms of this contract. Medical Services personnel inspect for compliance with sanitary standards. 1.4.1.2 A Quality Assurance Evaluator shall perform a pre-shift and a pre-end of shift inspection of the dining facility with the Contractor's on site supervisor. During these inspections the CONTRACTED ATTENDANTS RATING SHEET - "Facility Pre-Utilization Preparation Checklist" and the "Facility Clean-up Checklist" shall be used to record inspection findings, either satisfactory or unsatisfactory. The QAE and the Contractor's on site supervisor during the inspections shall initial the checklists. All "UNSATISFACTORY" areas shall be brought up to "SATISFACTORY" standards prior to Contractor employees end of shift. Section C-2 "DEFINITION" and Section C-5 "SPECIFIC TASKS" shall be the guides for determining "SATISFACTORY" or "UNSATISFACTORY" performance. Completed checklist shall be maintained by the FSO. 1.4.1.3 Medical Service personnel assigned by the Medical Officer shall inspect for compliance with sanitary standards. Sanitary deficiencies require immediate correction. If the Contractor causes a shut down of the dining facility until sanitary standards can be restored, the Contractor's payment shall be reduced by the percentage of the time the facility is closed. 1.4.1.4 When the Contractor's performance is overall unsatisfactory for the UTA period a Contract Discrepancy Report shall be given. The Contractor shall reply in writing, giving the reason(s) for the unsatisfactory condition(s), the corrective actin (s) and procedure(s) to prevent recurrence. Unsatisfactory performance may result in a payment deduction. 1.4.2 OTHER OBSERVERS Inspector General, Major Command, and other authorized government personnel shall be permitted to observe Contractor operations as necessary. DEFINITIONS 2.1 FOOD SERVICE OFFICER (FS0) An officer, noncommissioned officer, or civilian responsible for matters relating to food service. The FSO serves as focal point of Government's surveillance of and interest in its food service contract and can be the QAE. The FSO advises the Contracting Officer on matters relating to the contract. 2.2 QUALITY ASSURANCE EVALUATOR (QAE) An individual appointed by the Contracting Officer to evaluate and accept Contractor's performance. 2.3 MEDICAL OFFICER This individual is charged with defining, setting, and monitoring sanitation standards and procedures for food service activities as the installation. Representatives from the medical Service inspect sanitary conditions and apply ratings based upon their professional, qualitative judgment. 2.4 SUBSISTENCE Food items, including beverages and condiments. 2.5 MEAL SERVING HOURS Hours designated by the Government when the dining facility doors open. 2.6 UNIT TRAINING ASSEMBLY (UTA) A planned period of training duty, instruction, or test alert. This usually consists of four (4) four hour (4 hr) periods beginning at 0800 hours Saturday and ending at 1630 hours Sunday one time per calendar month, but may be broken into smaller increments. 2.7 ANNUAL TRAINING (AT) A training tour of 14 or 15 consecutive days performed by a unit. May be broken into smaller increments. 2.8 SERVING LINE This term includes the place and equipment used in dining facilities to serve food cafeteria style It includes, but is not limited to, hot food counters, beverage dispensers, salad bars roll warmers, and ice cream freezers. 2.9 ACCEPTABLE QUALITY LEVEL (AQL) The allowable leeway or variance from a standard before the Government shall reject a specific service. 2.10 SANITIZING SOLUTION Chlorine solution containing 100 ppm (parts per million) of chlorine or other equivalent solution approved by the Medical Officer. 2.11 HOUSEKEEPING DEFINITIONS AND STANDARDS 2.11.1 FLOOR CLEANING, GENERAL Clean floor so that no visible dirt or dust remain on floors, floor mats and or runners, in corners, behind doors, under furniture and equipment. Cleaning shall be in such a manner that no dust is raised. Furniture and equipment shall be moved as necessary during the cleaning process. Furniture and equipment moved to facilitate the cleaning process shall be returned to its original position after cleaning is completed. Chairs shall not be placed on tables at anytime. All cleaning shall be put in receptacles provided for this purpose. 2.11.2 SWEEPING A properly swept floor is free of litter, dust and debris. Sweeping in other than food handling areas may be accomplished using brushes, brooms, treated dust mops or electrical powered cleaners, as appropriate. Sweeping compounds may be used sparingly. Dry sweeping in food handling areas is prohibited. Sweeping in the food handling areas shall be accomplished using a damp floor broom or brush covered with and dusting cloth impregnated with a dust retaining chemical. Sweeping includes the removal of dried matter using a putty knife or other appropriate scraper. 2.11.3 VACUUMING Using a mechanical beater or powered brush type carpet vacuum cleaner to remove all visible litter and soil. 2.11.4 WET MOPPING Using a cotton yarn or sponge mop which has been immersed in an approved disinfectant solution, after an area has been properly swept, to remove dirt, dust, food residue, film, marks, and streaks. The mop should be rinsed frequently to remove soil and the disinfectant solutions changed as necessary ensure a clean and sanitary floor. Damp mopping to remove standing water and any remaining soil follows wet mopping. 2.11.5 DAMP MOPPING Using a cotton yarn or sponge mop which has been immersed in a approved disinfectant solution and wrung out until damp, after an area has been properly swept, to remove dirt, dust, food residue, marks, film, streaks, and standing water. The mop should be rinsed frequently to remove soil and the disinfectant solution changed as necessary to ensure a clean and sanitary floor. 2.11.6 WASHING, (RINSE OFF) Using a water hose with sufficient water pressure to remove mopping residue. Washing is substituted for, or added, following wet mopping of concrete floors. 2.11.7 SPOT CLEANING Cleaning of small area to remove food, beverage spills, and debris, as often as necessary, to maintain clean and sanitary conditions using the appropriate cleaning methods and equipment. 2.11.8 SPOT CLEANING (FLOORS) Cleaning of small areas of the floor to remove food, beverage spills, and debris and the removal of water, sand, dirt, or stains caused by open doors or heavy traffic. 2.11.9 DUSTING 2.11.9.1 GENERAL Dusting is the removal of dirt, dust, lint, streaks, cobwebs, and soil spots using a treated hand duster or mitt. In food handling areas damp wiping is substituted for dusting if it is not practical to store all food and to cover food handling equipment and utensils. 2.11.9.2 LOW DUSTING Low dusting is the removal of dirt, dust, lint, cobwebs, and other matter from windows, walls, structural components, fixtures, and decorations up to a height of seven (7) feet above the floor. 2.11.10 DAMP WIPING Damp Wiping is the removal of dirt, dust, grease, streaks, spots, water residue and debris using a clean cloth immersed in a disinfectant solution and wrung out, or using a clean cloth dampened with a disinfectant solution from a spray bottle. 2.11.10.1NON-FOOD CONTACT SURFACES Furniture, walls, doors, decorations, and other areas where food preparation and storage does not occur. 2.11.10.2 FOOD CONTACT SURFACES SEE PARAGRAPH 5.4.6 2.11.10.3 LAVATORIES Toilets, urinals, wash basin, and partitions shall be cleaned with a germicidal detergent solution using brushes. These brushes shall not be used for any other cleaning or in other areas. 2.11.11 WALLS AND DOOR CLEANING See paragraph 2.11.7 and 2.11.10.1 2.11.12 WINDOW CLEANING Interior windows, sills and venetian blinds shall be dusted or damp wiped to remove dust, dirt, cobwebs and other debris. SECTION C-2 Cont. 2.12 EQUIPMENT Items used in the storage, preparation, cooking, transportation, and the serving of food and beverages. Items used in cleaning and sanitizing, and items used to transport and store supplies. 2.13 SUPPLIES Expendable items such as paper products, plastic and paper tableware, janitorial and cleaning materials.
 

Web Link

FBO.gov Permalink
(https://www.fbo.gov/spg/USA/NGB/DAHA38-1/F7W3SV91960100/listing.html)
 

Place of Performance

Address: McEntire Joint National Guard Base, 1325 South Carolina Road, Base Dining Facility, Eastover, South Carolina, 29044, United States

Zip Code: 29044
 

Record

SN01940636-W 20090905/090904002431-d3ac4f620a2a0acad2a7d01a2fbc999d (fbodaily.com)
 

Source

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

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