SOLICITATION NOTICE
89 -- MONTANT NATIONAL GUARD
- Notice Date
- 5/18/2012
- Notice Type
- Combined Synopsis/Solicitation
- NAICS
- 722320
— Caterers
- Contracting Office
- USPFO for Montana, P.O. Box 4789, Helena, MT 59604-4789
- ZIP Code
- 59604-4789
- Solicitation Number
- W9124V-12-T-0022
- Response Due
- 5/29/2012
- Archive Date
- 7/28/2012
- Point of Contact
- Dan Blaine, 406-324-3406
- E-Mail Address
-
USPFO for Montana
(dan.blaine@us.army.mil)
- Small Business Set-Aside
- N/A
- Description
- This is a combined synopsis/solicitation for commercial items prepared in accordance with the format in Subpart 12.6, as supplemented with additional information included in this notice. This announcement constitutes the only solicitation; proposals are being requested and a written solicitation will not be issued. MONTANT NATIONAL GUARD W9124V-12-T-0022 REQUEST FOR QUOTATION FOR CATERED MEALS 16-30 June 2012 This is a combined synopsis/solicitation for commercial items prepared in accordance with the format in the Federal Acquisition Regulations (FAR) Subpart 12.6, as supplemented with additional information included in this notice. This announcement constitutes the only solicitation; quotes are being requested and a written solicitation will not be issued. The NAICS code is 722320 and the size standard is less than $7.0 million. The incorporated provisions and clauses are those in effect through Federal Acquisition Circular 2005-26, effective 1 June 2008 & Class Deviation 2005-00001. Offers shall propose a firm fixed price for breakfast and dinner meals at Fort Harrison, MT. Vendor shall propose a firm fixed PER Meal for both categories of catered meals - breakfast and dinner prepared in accordance with the performance based statement of work. PERFORMANCE-BASED WORK STATEMENT (PWS) 1. DESCRIPTION OF SERVICES: The Contractor shall furnish prepared meals at Fort Harrison, IA periods specified within this PWS. GENERAL: The Montana Army National Guard anticipates purchasing catered meals in accordance with this PWS from 16-30 June 2012. Contractor must provide adequate personnel to staff serving lines. All food items must be prepared and delivered no later than specified times. Meal pricing must include all overhead, delivery, and clean-up costs. Gratuity is prohibited. Vendor will invoice for meals by line item of the contract. If short notice cancellation of meals causes the vendor to incur otherwise non-billable costs for perishable food, the vendor shall be reimbursed for those food costs provided the food has no alternative business use and is itemized and approved by the contracting officer for reimbursement. Pre-Performance Conference: Contractor will be required to participate in a pre-performance with government personnel no later than 5 business days after award. Participation by teleconference is acceptable. PERFORMANCE: Meal must be cooked and delivered, ready to serve, to Fort Harrison, MT. 1. Contractor will post a menu on the first day of performance inclusive of the entire period of performance. 2. Menu will include caloric values of meals. 3. Contractor will provide meals that offer variety, contrast in texture, flavor, and color. Salads will consist of a variety of fresh leafy greens and raw vegetables. Shredded cheese, croutons/crackers, and no fewer than three choices of salad dressings will also be offered. A minimum of one fat-free dressing along with oil and vinegar will be among the salad dressing choices offered. 4. Contractor will provide servings of fresh milk for 30% - 35% of estimated patrons, water, and tea each day. Fresh two-percent white milk is the primary beverage milk. 5. Contractor will provide all condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, salt and pepper, etc.) to compliment the meal being served. 6. Cups, plates, eating utensils, and serving pans will be provided by the Contractor. The quality and serving sizes of the food served will be equivalent to commercially available prepared meals constant with the industry standards. 7. Contractor is responsible for serving and portion control. 8. All potentially hazardous food shall be maintained at: 135oF ( 57oC) or above for hot food items and served in shallow pans (4 inch) or 41 F (5 C) or less for cold food items to prevent the spread of bacteria. 9. Contractor will purchase food in the performance of this contract from only approved vendors IAW the FDA Food Code guidelines. 10. A list of food sources must be provided upon request. No food will be purchased from a non-USA company. 11. Contractor will comply with all FDA Food Code guidelines. http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/ CATERED MEALS: 16-30 June 2012. Breakfast Meals - 2,240 Dinner Meals - 2,240 The first meal to be prepared will be a dinner meal served 16 June 2012 at 1700. And the last meal to be served is breakfast at 0700 30 June 2012. All breakfast meals should include coffee, milk, fruit juice, and assorted fresh fruit. Condiments should be included: coffee, creamer, ketchup, and Tabasco sauce. All lunch meals will be MREs provided by the unit. All dinner meals should include coffee, milk, sweetened cold drink, i.e. kool aid, dessert, and soup. Condiments should be included; i.e. coffee creamer, ketchup, Tabasco sauce, steak sauce, and crackers. 16 June 2012 DINNER will begin NLT 1700-1800 in the training center dining facility for 160 Soldiers. Meal should include: Baked chicken, oven browned potatoes, corn, tossed salad, assorted dressings, assorted breads, margarine patties. 17 June 2012 BREAKFAST will begin NLT 0700-0800 in the training center dining facility for 160 Soldiers. Meal should include: Slice bacon, eggs order, hashed brown potatoes, buttermilk pancakes, assorted dry cereal, fresh fruits, orange juice, syrup, low fat milk, coffee. DINNER will begin NLT 1700-1800 in the training center dining facility for 160 Soldiers, meals should include: Lasagna, seasoned peas, tossed salad, assorted salad dressings, toasted garlic bread, dessert, coffee, and milk, and sweetened cold drink. 18 June 2012 BREAKFAST will begin NLT 0700-0800 in the training center dining facility for 160 Soldiers. Meals should include: Sausage links, French toast, syrup, hash brown potatoes, eggs to order, dry cereal, fresh fruit assorted, coffee, milk, orange juice, margarine patties, jam, and jelly. DINNER will begin NLT 1700-1800 in the training center dining facility for 160 Soldiers. Meals should include: Chicken scampi, steamed rice, green beans, with mushrooms, tossed green salad, assorted salad dressings, spice cake with cream cheese frosting, milk, coffee, and cold drink sweetened. 19 June 2012 BREAKFAST will begin NLT 0700-0800 in the training center dining facility for 160 Soldiers. Meals should include: Creamed ground beef, toast, hashed browned potatoes, eggs to order, fresh fruit, assorted jam and jelly, coffee, milk, and fruit juice. DINNER will begin NLT 1700-1800 in the training center dining facility for 160 Soldiers. Meals should include: Sweet and sour pork, pork fried rice, seasoned peas, assorted vegetables, hot rolls, margarine patties, dessert, milk, coffee, and cold sweet drink. 20 June 2012 BREAKFAST will begin NLT 0700-0800 in the training center dining facility for 160 Soldiers. Meals should include: Oatmeal, French toast, syrup, sliced bacon, assorted fresh fruit, hash brown potatoes, margarine patties, milk, and coffee, and fruit juice. DINNER will begin NLT 1700-1800 in the training center dining facility for 160 Soldiers. Meals should include: Spaghetti, meat sauce, seasoned broccoli with cheese sauce, tossed salad, assorted salad dressings, apple crisp, ice cream, milk, coffee, and cold sweetened drink. 21 June 2012 BREAKFAST will begin NLT 0700-0800 in the training center dining facility for 160 Soldiers. Meals should include: Cream of wheat cereal, eggs to order, sausage links, toast, hash brown potatoes, margarine patties, assorted jam and jelly, fresh fruit, milk, coffee, and chilled juice. DINNER will begin NLT 1700-1800 in the training center dining facility for 160 Soldiers. Meals should include: BBQ spare ribs, oven browned potatoes, seasoned corn, tossed salad, assorted dressings, toasted garlic bread, peanut butter cookies, bean soup, milk, coffee, and cold sweetened drinks. 22 June 2012 BREAKFAST will begin NLT 0700-0800 in the training center dining facility for 160 Soldiers. Meals should include: Grilled bacon egg and cheese sandwich served on hamburger bun, hash brown potatoes, assorted fresh fruit, assorted dry cereal, milk, coffee, chilled fruit juice. DINNER will begin NTL 1700-1800 in the training center dining facility for 160 Soldiers. Meals should include: Baked stuffed pork chops, mashed potatoes, gravy, seasoned carrots, tossed salad, assorted salad dressings, assorted bread, oatmeal cookies, chicken noodle soup, chilled applesauce, coffee, milk, and cold sweetened drink. 23 June 2012 BREAKFAST will begin NLT 0700-0800 in the training center dining facility for 160 Soldiers. Meals should include: Creamed ground beef, toast, hashed browned potatoes, eggs to order, fresh fruit, assorted jam and jelly, coffee, milk and fruit juice. DINNER will begin NLT 1700-1800 in the training center dining facility for 160 Soldiers. Meals should include: Roast beef, gravy, buttered potatoes, glazed potatoes, tossed salad, assorted salad dressings, assorted breads, onion soup, peach cobbler, milk, coffee, and cold sweetened drink. 24 June 2012 BREAKFAST will begin NLT 0700-0800 in the training center dining facility for 160 Soldiers. Meals should include: Eggs to order, bacon, assorted dry cereal, hash brown potatoes, English muffins, assorted jam and jelly, assorted fresh fruit, milk, coffee, and chilled fruit juices. DINNER will begin NLT 1700-1800 in the training center dining facility for 160 Soldiers. Meals should include: Turkey tetrazzini, seasoned green beans, tossed salad, assorted salad dressings, toasted garlic bread, vegetable soup, brownies, milk, coffee, and cold drink sweetened. 25 June 2012 BREAKFAST will begin NLT 0700-0800 in the training center dining facility for 160 Soldiers. Meals should include: Pancakes, syrup, assorted dry cereals, sausage links, eggs to order, margarine patties, hash brown potatoes, fresh fruit, coffee, milk, and chilled orange juice. DINNER will begin NLT 1700-1800 in the training center dining facility for 160 Soldiers. Meals should include: Beef strip green pepper steak, steamed rice, seasoned wax beans, tossed green salad, assorted salad dressings, German chocolate cake, coconut pecan frosting, French bread, fresh fruit, margarine patties, milk, coffee, and cold sweetened drinks. 26 June 2012 BREAKFAST will begin NLT 0700-0800 in the training center dining facility for 160 Soldiers. Meals should include: Ham slices, French toast, syrup, hash brown potatoes, margarine patties, dry assorted cereal, milk, coffee and chilled fruit juice. DINNER will begin NLT 1700-1800 in the training center dining facility for 160 Soldiers. Meals should include: Baked chicken, mashed potatoes, cream style corn, split pea soup, hard rolls, chicken gravy, tossed vegetable salad, assorted salad dressings, chocolate chip cookies, milk, coffee, cold drink sweetened. 27 June 2012 BREAKFAST will begin NLT 0700-0800 in the training center dining facility for 160 Soldiers. Meals should include: Creamed ground beef, toast, hashed browned potatoes, eggs to order, fresh fruit, assorted jam and jelly, coffee, milk, and fruit juice. DINNER will begin NLT 1700-1800 in the training center dining facility for 160 Soldiers. Meals should include: Swedish meatballs, buttered pasta, country tomato salad, seasoned carrots, gingerbread, whipped topping, cream of mushroom soup, milk, coffee, cold, sweetened drink. 28 June 2012 BREAKFAST will begin NLT 0700-0800 in the training center dining facility for 160 Soldiers. Meals should include: Eggs to order, sausage links, hash brown potatoes, hominy grits, fresh fruits, margarine, toast, assorted jam and jelly, coffee, milk, and chilled fruit juices. DINNER will begin NLT 1700-1800 in the training center dining facility for 160 Soldiers. Meals should include: Grilled steaks, grilled onions, saut ed mushrooms, baked potatoes, margarine patties, sour cream seasoned corn, tossed salad, assorted salad dressing, hot rolls, assorted ice cream, milk, coffee, and cold drink sweetened. 29 June 2012 BREAKFAST will begin NLT 0700-0800 in the training center dining facility for 160 Soldiers. Meals should include: Pancakes, syrup, assorted dry cereals, ham slices, eggs to order, margarine patties, hash brown potatoes, fresh fruit, coffee, milk, and chilled orange juice. DINNER will begin NLT 0700-0800 in the training center dining facility for 160 Soldiers. Meals should include: Pork tenderloin, mashed potatoes, seasoned broccoli with cheese sauce, cherry cheesecake, hot rolls, margarine patties, tossed salad, assorted dressings, milk, coffee, and cold sweetened drinks. 30 June 2012 BREAKFAST will begin NLT 0700-0800 in the training center dining facility for 160 Soldiers. Meals should include: Sliced bacon, eggs to order, hashed brown potatoes, assorted dry cereal, fresh fruits, orange juice, low fat milk, coffee. CONTRACTOR PERSONNEL: The Contractor shall furnish supervisory and direct labor personnel to accomplish all work required. All employees employed for the performance of work under this contract by the Contractor are not considered employees of the government. Contractor Supervision - any attendant supervisor, or other supervisors designated in writing to act in the Contractor's behalf, shall be present during all hours when contract employees are working. Contractor must provide the Contracting Officer's Representative (COR) a written designation of the supervisor via email on the Tuesday prior to each UTA performance period (month). Personal Hygiene - the Contractor shall ensure the contract employees meet the following sanitation requirements. They wash their hands upon reporting for work, immediately after visiting a lavatory, after smoking, taking a break and after handling raw meat, poultry, garbage, or soiled items. They remove wristwatches, bracelets, earrings, cell phones/pagers and rings before and during duty hours. Their fingernails are cut short so that they do not extend beyond the end of the fingers and are kept clean. They do not smoke, or use tobacco in any form, except during break periods in designated areas. They do not consume food items/beverages in any form while on the serving line or in any food prep areas. They trim facial hair to one (1) inch or less. They wear acceptable head covers (hats, caps, and hairnets) to prevent loose hair from falling into food or onto food contact surfaces in accordance with prevailing health codes. They shall wear appropriate clothing that is well-fitted, laundered and repaired. Contractor may furnish uniform clothing (at no cost to the Government). Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety requirements. Open-toe shoes, sleeveless blouses or shirts are not allowed. Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the Contractor from further work. Removal of employees for such cause does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services. Use of Tobacco: The use of tobacco products by the Contractor personnel while on break will be confined to those areas designated by the government as smoking areas. GOVERNMENT- FACILITIES The Contractor shall be responsible for safeguarding all government property provided for Contractor use. All serving utensils, plates, trays, pots, pans etc will be the responsibility of the contractor. QUALITY CONTROL: The Contracting Officer's Representative (COR) is the authorized individual who will perform assessments of the Contractor's performance. The assessment will be based on the Quality Assurance Surveillance Plan (QASP) that is attached. Customers are encouraged to submit comments on the quality of meals served for each performance period. Customer Comments will be made available to the Contractor upon request or as deemed necessary by the COR. The COR will inform the contract manager in person when discrepancies occur and will request immediate corrective action. The COR will make a notation of the discrepancy on their assessment checklist with the date and time the discrepancy was noted and will request the Contractor supervisor (or authorized representative) to initial the entry on the checklist. Any matter concerning a change to the scope, prices, terms or conditions of this contract shall be referred to the Contracting Officer and will not be acted upon unless specifically authorized to do so in writing by the Contracting Officer. The services to be performed by the Contractor during the period of this contract shall at all times and places are subject to review by the Contracting Officer and or authorized Government representative(s). Government personnel, other than contracting officers (KOs) and authorized Contracting Officer's Representative (COR), may, with KO coordination, observe Contractor operations. However, these personnel may not interfere with Contractor performance or make any changes to the contract. 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, 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. SECURITY REQUIREMENTS: Work performed under this PWS is UNCLASSIFIED. The Contractor during the performance under this contract shall comply with all applicable Department of Defense (DoD) security regulations and procedures. The Contractor shall coordinate with the COR all issues dealing with access to Government buildings, facilities, or property. Contractor will ensure the physical security of food and water from the point of purchase to the point of receipt on Fort Harrison. The Contractor will ensure that personnel have proper identification for entry to Fort Hazrrison. All employees must have government issued photo identification to gain access on base. Contractor personnel will not be granted entrance to Fort Harrison without proper identification. QUESTIONS AND ANSWERS: All questions and answers must be in writing. Email all questions to Dan Blaine, dan.blaine@us.army.mil. Answers will be provided with questions, on a non-attribution as an amendment to this combined synopsis solicitation no later than 4:00 PM MST 25 May 2012. 52.212-2, Evaluation-- Commercial Items (January 1999). The Government will award a contract resulting from this solicitation to the responsible offeror whose offer conforming to the solicitation will represent the best value to the Government. The best value determination will be made by evaluating the contractor's offer based on Price and Past Performance, where Price and Past Performance are approximately equal. Offerors shall submit no more than three (3) past performance narratives for projects of similar size and scope. Offerors shall provide a client point of contact for each example with name and telephone number. Offerors shall also submit their proposed menu for the period of performance with caloric values of all planned meals 52.204-7 Central Contractor Registration APRIL 2008. 52.211-6 Brand Name or Equal AUGUST 1999. 52.212-1 Instructions to Offerors - Commercial Items JUN 2008 52.212-2 Evaluation - Commercial Items JAN 1998. 52.212-3 ALT I Offeror Representations and Certifications - Commercial Items, April 2002 52.212-4 Contract Terms and Conditions - Commercial Items, April 2002. 52.212-5 (Dev) Contract Terms and Conditions Required to Implement Statutes or Executive Orders - Commercial Items (Deviation) JUN 2008 52.219-6 Notice of Small Business Set-Aside JUN 2003 52.219-28 Post-Award Small Business Program Representation JUN 2007 52.222-21 Prohibition of Segregated Facilities FEB 1999 52.222-3 Convict Labor JUN 2003 52.222-19 Child Labor - Cooperation with Authorities and Remedies FEB 2008 52.222-21 Prohibition of Segregated Facilites FEB 52.222-26 Equal Opportunity MAR 2007 52.222-36 Affirmative Action for Workers with Disabilities JUN 1998 52.222-50 Combating Trafficking in Persons AUG 2007 52.225-13 Restrictions on Certain Foreign Purchases JUN 2008 52.232-33 Payment by Electronic Funds Transfer 52.233-3 Protest After Award Aug 1996 52.233-4 Applicable Law for Breach of Contract Claim OCT 2004 52.252-2 Clauses Incorporated by Reference FEB 1998 252.204-7004 Applicable Law for Breach of Contract Claim OCT 2004 252.211-7003 Item Identification and Valuation AUG 2008 252.212-7001 (Dev) Contract Terms and Conditions Required to Implement Statutes or Executive Orders Applicable to Defense Acquisitions of Commercial Items (Deviation) MAR 2008 252.225-7000 Buy American Act- Balance of Payments Program of Commercial Items 252.232.7010 Levies on Contract Payments DEC 2006 252.247-7023 Transportation of Supplies by Sea May 2002 Complete descriptions of the provisions and clauses referenced in this synopsis/solicitation may be viewed on the internet at http://farsite.hill.af.mil Questions may be directed by e-mail to dan.blaine@us.army.mil or by telephone call to 406-324-3406. Offers may be submitted by hard copy prior to 4:00 PM Mountain Standard Time on 29 May 2012: USPFO for Montana Purchasing and Contracting Department, ATTN: Dan Blaine 1956 Mt Majo Street, Post Office Box 4789 Fort Harrison, Montana 59636-4789 Or by e-mail to dan.blaine@us.army.mil DAN NIEL BLAINE Contract Specialist, MT ARNG
- Web Link
-
FBO.gov Permalink
(https://www.fbo.gov/spg/USA/NGB/DAHA24/W9124V-12-T-0022/listing.html)
- Place of Performance
- Address: USPFO for Montana P.O. Box 4789, Helena MT
- Zip Code: 59604-4789
- Zip Code: 59604-4789
- Record
- SN02751991-W 20120520/120518235545-73435f9c5d249ace908d514d4aeb8043 (fbodaily.com)
- Source
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