Loren Data's SAM Daily™

FBO DAILY - FEDBIZOPPS ISSUE OF JANUARY 11, 2014 FBO #4431
DOCUMENT

S -- Catering, Food Preparation, Delivery and Service of Meals to Domiciliary Residents, Ft. McPherson, GA - Attachment

Notice Date

1/9/2014
 

Notice Type

Attachment
 

NAICS

722310 — Food Service Contractors
 

Contracting Office

Department of Veterans Affairs;Atlanta VA Medical Center;1670 Clairmont Road;Decatur GA 30033
 

ZIP Code

30033
 

Solicitation Number

VA24714R0209
 

Response Due

1/13/2014
 

Archive Date

3/14/2014
 

Point of Contact

Jessica Coleman-Smith
 

E-Mail Address

a.Coleman-Smith@va.gov<br
 

Small Business Set-Aside

N/A
 

Description

THIS IS A SOURCES SOUGHT NOTICE REPRESENTING A MARKET RESEARCH SURVEY AND IS NOT A REQUEST FOR QUOTATIONS The Department of Veterans Affairs, NCO 7, Atlanta VA Medical Center is conducting a MARKET RESEARCH SURVEY to obtain information regarding: whether there are Service-Disabled Veteran-Owned (SDVOSB), Veteran-Owned Small Business(VOSB), Small Business, Small Disadvantaged Business, 8(A), HUBZone, Women-Owned (WOSB), Minority Owned with the availability and capability to successfully meet the requirement. LOCATION: The Atlanta VA Medical Center, Fort McPherson requires off-site food services at the Domiciliary located at 1309 Anderson Way, SW Bldg. 131 Fort McPherson, GA 30330-1096. BRIEF DESCRIPTION OF THE REQUIREMENT: The contractor shall provide all food service operations for this facility; this shall include providing food, beverages, labor, material, equipment and supplies, catering, off-site food preparation, disposal, cleaning and cooking, for all residents. Services shall be provided in an environment that will promote nutritious, satisfying meals and responsive service. The contractor shall take into consideration the individual needs of the residents. Anticipated contract period will commence with the opening of the Fort McPherson Domiciliary facility through September 30, 2014. The Contractor shall prepare and deliver meals daily during their specified times in accordance with the Statement of Work (refer #3- Meal Service Hours). SEE STATEMENT OF WORK (SOW) BELOW POTENTIAL SOURCES SHALL PROVIDE THE FOLLOWING INFORMATION IN THEIR RESPONSE: 1) Company name, address, phone number, primary contact(s), e-mail address, NAICS code(s), business size (i.e., small/large) and DUNS Number. 2) Provide a Statement of Capability that demonstrates the offeror's past performance in providing this type of service. Please include the following: (a) staff expertise including their availability, experience, and formal and other training; (b) current in-house capability and capacity to perform the work; (c) prior completed projects of similar nature; (d) corporate experience and management capability; and (e) examples of prior completed Government contracts, references, and other related information. 3) Submit Capability Statements by January 14, 2014 via email no later than 3:00PM EST. Submissions must be made via email to: Jesssica.Coleman-Smith@va.gov. NO CAPABILITY STATEMENTS MAY BE SUBMITTED AFTER January 14, 2014. 4) Disclaimer and Important Notes: This notice does not obligate the Government to award a contract or otherwise pay for the information provided in response. The Government reserves the right to use information provided by respondents for any purpose deemed necessary and legally appropriate. Any organization responding to this notice should ensure that its response is complete and sufficiently detailed to allow the Government to determine the organization's qualifications to perform the work. Respondents are advised that the Government is under no obligation to acknowledge receipt of the information received or provide feedback to respondents with respect to any information submitted. After a review of the responses received, a pre-solicitation synopsis and solicitation may be published in Federal Business Opportunities. However, responses to this notice will not be considered adequate responses to a solicitation. (5) No Proprietary, classified, confidential, or sensitive information should be included in your response. The Government reserves the right to use any non-proprietary technical information in any resultant solicitation(s.) ? DEPARTMENT OF VETERANS AFFAIRS MEDICAL CENTER FT. MCPHERSON CAMPUS, ATLANTA, GA STATEMENT OF WORK (SOW) Catering, Food Preparation, Delivery and Service of Meals to Domiciliary Residents INTRODUCTION: The Department of Veterans Affairs (VA), Network Contracting Office (NCO) 7 is soliciting proposals from Qualified Food Service vendor(s) to provide catering, off-site food preparation, supplies, delivery and service of meals to all residents in the Fort McPherson Domiciliary as specified herein. This shall be a Fixed-price with economic price adjustment contract, consisting of a base year with four one (1) year option periods. Proposals must include a price per meal. PERIOD OF PERFORMANCE: Anticipated contract period Anticipa will commence with the opening of the Fort McPherson Domiciliary facility through September 30, 2014. A mandatory post-award meeting within five (5) days of award., anticipated opening date of November 1, 2013. NOTE: The target opening date is April 2014, this is subject to change dependent upon construction and permitting process. PLACE OF PERFORMANCE: Fort McPherson Domiciliary is located at: Atlanta VA Domiciliary Care for Homeless Veterans Bldg. 131 1309 Anderson Way SW Fort McPherson, Ga. 30330-1096 BACKGROUND: This SOW establishes the guidelines for ensuring compliance for the provision of a safe food supply for all Veterans according to their medical and nutritional needs. The Fort McPherson Domiciliary will be a 61 bed residential rehabilitation treatment facility, with initial start-up census of 10. It is aimed at promoting Service Members' recovery, particularly those from the wars in Iraq and Afghanistan. The Fort McPherson Domiciliary will provide transitional housing for Veterans in need of assistance in establishing personal responsibility and self-care. SCOPE OF WORK: The contractor shall provide all food service operations for this facility; this shall include providing food, beverages, labor, material, equipment and supplies, catering, off-site food preparation, disposal, cleaning and cooking, for all residents. Services shall be provided in an environment that will promote nutritious, satisfying meals and responsive service. The contractor shall take into consideration the individual needs of the residents. Government Provided Facilities (GPF): a)A warming kitchen will be available for use by the contractor. The warming kitchen consists of two-section reach in refrigeration, one-section reach in freezer, two (2) Thermalizer ovens, sink and an under counter dishwasher. Cooking will not be conducted in the Warming Kitchen. Preparation and cooking of all foods should occur off-site by the Contractor. b)All utilities to include gas, electricity and water will be provided at no cost to the Contractor. c)Routine pest control will be provided by the Government d)Dumpsters for waste disposal will be provided by the Government d)e) The Government will provide electronic monitoring for food temperatures 1.Contract Schedule The contractor shall provide full food service utilizing the warming kitchen 7 days per week, 365 days a year including all weekends and holidays. Meals shall be provided on all Federal Holidays. Observance of holidays by Government agencies in accordance with 5 U.S.C. 6103, Executive Order 11582 and Public Law 94-97 listed below: New Year's DayJanuary 1st Martin Luther King's BirthdayThird Monday in January President's DayLast Monday in January Memorial DayLast Monday in January Independence DayJuly 4th Labor DayFirst Monday in September Columbus DaySecond Monday in October Veteran's DayNovember 11th Thanksgiving DayFourth Thursday in November Christmas DayDecember 25th Special holiday meals will be provided for Thanksgiving, Christmas, New Year's and Easter 2.Contractor Requirements: a.Contractor shall maintain a food service permit from the Georgia Department of Public Health (GDPH) adhering to Georgia Rules and Regulations Governing Food Service operations. b.Contractor shall maintain the highest standard of quality and safety in accordance with the Food and Drug Administration (FDA) Food Code, the Department of Veterans Affairs (VA) established food safety program and Joint Commission Standards. c.Contractor shall submit two (2) hard copies of the complete written report to the Contracting Officer Representative (COR) within seven (7) calendar days of a Georgia Department of Human Resources (GDHR) Inspection. d.Contractor shall provide eight (8) hours of food safety related Continuing Education Units (CEU) credit every two years in accordance with GDHR Rule 209-5-14-.09 to include ServSafe certification. Original certifications must be submitted to the COR. 3.Meal Service Hours Meal service shall be provided through a cafeteria line, contractor shall serve meals during the following hours daily: Breakfast shall be served between the hours of 6:45 am - 7:45 am. Lunch shall be served between the hours of 11:00 am - 1:00 pm. Dinner shall be served between the hours of 5:00 pm - 6:00 pm. Contractor shall make nourishment snacks available by 7:30 pm. *Nourishment Snack: should promote a healthy diet, i.e. fresh fruit, granola bars, yogurt, low fat muffins, high fiber cookies (oatmeal) etc. *Sack Meals: Shall be provided upon request for each patient when they will not be on site during established meals periods. The Contractor will be notified of the total number of sack meals needed for the following day by 2:00 pm each previous day. oBreakfast: shall include a protein source, whole grain cereal muffin or breakfast bar, fruit and beverage. oLunch and Dinner shall consist of a protein sandwich, fresh vegetables, fruit, potato chips, condiments, dessert and a beverage. Individual Trays: Contractor shall prepare an individual meal for VA staff to provide to resident dining in their rooms. VA staff shall provide Contractor with admission information within 24 hours of patient admission so that a census increase can be included in meal preparation and production tally. Changes in Doctor's orders shall be communicated to the Contractor within 2-3 hours of the order and the diet change will be honored at the subsequent days meal. 4.Emergency Plan On-Site Emergency PlanCases: Emergency Preparedness planning will be invoked in case of fire, flood, or any other natural disaster that precludes Contractor's ability to provide meals to Fort McPherson Domiciliary. The contractor shall maintain a minimum of four days' emergency supply of non-expired perishable and /non-perishable foods and beverages, as well as a minimum of four days' emergency supply of disposable food service items. These items shall be based on an emergency menu as stated in the contractor's Emergency Plan. 5.Labor and Food Preparation: The contractor shall provide all labor, material, equipment, and supplies necessary for all aspects of the food service operation. This shall include: food ordering, receiving, preparation, cooking, serving, and cleaning. Contractors' food service staff is required to be on site 30 minutes prior to the designated hours of meal service operation. The designated food service representative shall have the appropriate training to include ServSafe Certification. Food shall be packaged in bulk, providing foods in sealed containers that provide barrier protection from any outside contaminant, i.e. water, air, dust, etc. Canned items will be opened by the contractor and placed in storage containers with lids. The containers will be dated. The staffing plan shall be determined by the Contractor. The staffing plan shall be sufficient to meet food safety/sanitation regulations, serve meals within the meal hours designated in section #3, to meet the unique nutritional needs associated with serving Veteran Residents (as described in section #5 Menu below) and to clean up after meal service is complete (Refer to Section 10 Sanitation/Cleaning). The contractor will wash and sanitize the used serving utensils and all cooking supplies. 6. Menu: The menu will be reviewed and approved in writing by an Atlanta VA Medical Center Registered Dietician every 3 weeks. A three week menu cycle (identical meals must not be repeated during the 3 week cycle) shall be provided that includes a choice of at least two different entrees and a beverage per meal. Modified diets options shall be available to meet the unique nutritional needs of the Veteran patients; i.e. low sodium/sugar free items, gluten free items, vegetarian items, kosher diets and substitutions for food allergies must be available. The menu shall meet the Veterans Health Administration (VHA) Healthy Diet Guidelines; (Attachment A) containing a minimum of 2400 calories and 90 grams of protein/day. Special holiday meals will be prepared on Thanksgiving, Christmas, New Year's, and Easter Days. Consultation with a VA representative Fort McPherson personnel will take place 2 weeks prior to these holidays in order to confirm the meal content on these occasions. 7. Food/Supplies: The purchase and storage of all food, supplies, and cleaning chemicals are the sole responsibility of the contractor, with the exceptions below: The Contractor shall provide all biodegradable products: a.Disposable plates (9" meal plates, small plates, bowls, and fruit dishes) b.16 ounce cups suitable for hot and cold beverages c.Disposable eating utensils and serving trays for maintaining hot and cold food items. Cleaning chemicals shall meet VA standards and will be approved for use by the Industrial Hygienist. A MSDS sheet must be displayed in the designated area at all times. No corrugated boxes are permitted in the Warming Kitchen. 8. Monitoring: A Hazard Analysis and Critical Control Points (HACCP) program shall be established as part of a quality control program that ensures continuous monitoring of food safety and sanitation. The Quality Control program shall meet all food safety and sanitation requirements as outlined in the Food and Drug Administration (FDA) Food Code 2009 and VHA Handbook 1109.04. There shall be a process for temperatures to be taken and a documented record of the temperatures maintained for all refrigerators/freezers (daily) and cooked food items (each item). All food service staff must have annual Pulmonary Tuberculosis (TB) surveillance prior to starting work. Initial documentation shall be maintained on site and submitted to the COR. (See Quality Assurance Surveillance Plan) The Government has the right to inspect and test all services called for by this contract periodically, to the extent practicable, on all items and at all places of production during the term of this contract. The Government shall make every effort to perform inspections and tests in a manner that will not unduly delay the Contractor's work performance. The COR shall meet with the Contractor quarterly and/or as needed. 9. Patient/Resident Satisfaction Surveys: The standard VA Medical Center Nutrition Food Service resident satisfaction survey shall be conducted quarterly. The VA Medical Center will distribute the Resident Satisfaction Surveys on a quarterly basis. The average of each of the ten elements shall be rated above 3.5 on a scale of 1 to 5 (with the higher number indicating greater resident satisfaction) to indicate Resident satisfaction. Fort McPherson Domiciliary Administrator and COR shall review and maintain satisfaction surveys. 10. Sanitation/Cleaning: Contractor shall establish a cleaning program to ensure all kitchen areas are maintained in a sanitary and orderly manner. All utensils, pots, pans, plates, flatware and glasses, shall be cleaned and sanitized after every use and stored appropriately to ensure they remain sanitary. Contractor shall have in place cleaning or sterilization policy and procedures. The warming kitchen shall be cleaned as necessary during meal service and thoroughly cleaned at the end of each day. All waste shall be removed from the kitchen area on a regular basis as needed to maintain a sanitary work area. A daily cleaning of floors, sinks, food preparation areas, counter tops, and thermalizing ovens, refrigerator, and dishwasher will be the responsibility of the Contractor. The Contractor will also be responsible for daily cleaning of any spills and hazardous wastes in the kitchen area. Contractor shall also wipe dining tables during and after meal service hours only, in accordance with VA Infection Control Guidelines. Contractor shall provide all cleaning supplies. Cleaning chemicals shall meet VA standards and will be approved for use by the Industrial Hygienist. All pest control, cleaning of the cooking hood, vents, walls, and floor stripping will be the responsibility of VA Authorized Personnel. 11. Staff Training: The contractor shall provide staff with their own annual training in regards to food safety/sanitation topics, kitchen safety, and Material Safety Data Sheet (MSDS). VA shall provide the contractor staff annual training (i.e. fire, patient privacy). 12. Billing/Invoicing: The contractor shall provide monthly invoices for payment, no later than the 5th day of each month. When a holiday falls on a Sunday, the following Monday will be observed as a National Holiday. When a holiday falls on a Saturday, the preceding Friday is observed as a National Holiday by U.S. Government Agencies. 12. Contract Administration: Only the Contracting Officer has the authority to make changes that affect the Contract in terms, quality, quantity, price or delivery. Under no circumstances shall anyone enter into any verbal or written understanding, agreement, modification, or changes to this contract other than the Contracting Officer. Deviations from the terms of the contract shall not be effective or binding upon the government. 13. Contractor Personnel: Food Service Representatives shall wear uniforms of a clean appearance which displays the full name of the company, along with the appropriate Personal Protective Equipment (i.e. hairnets, serving gloves, and aprons). Food Service Representatives shall wear VA-issued identification (ID) badges the entire time they are on VA Property. Food Service Personnel are prohibited from smoking on VA Property. Parking is only permitted in designated areas. Contractor shall provide it's Food Recall Process within fifteen (15) calendar days after notification of contract award. 14. Insurance Requirements: The contractor is required to provide copies of proof of Worker's Compensation that complies with Federal and State Worker's Compensation and Occupational disease statutes and provide proof of General Liability Insurance and Vehicle Insurance for the delivery vehicle within fifteen (15) calendar days after notification of contract award. References for Compliance: VHA Handbook 1109.04 VHA Directive 2110-007: Healthy Diet Guidelines FDA Food Code 2009 Infection and Environmental Controls Policy Patient Satisfaction Surveys VHA Food Recall Process Contractor shall provide it's Food Recall Process within fifteen (15) calendar days after notification of contract award.
 

Web Link

FBO.gov Permalink
(https://www.fbo.gov/spg/VA/AtlVAMC/VAMCCO80220/VA24714R0209/listing.html)
 

Document(s)

Attachment
 

File Name: VA247-14-R-0209 VA247-14-R-0209.docx (https://www.vendorportal.ecms.va.gov/FBODocumentServer/DocumentServer.aspx?DocumentId=1155769&FileName=VA247-14-R-0209-003.docx)

Link: https://www.vendorportal.ecms.va.gov/FBODocumentServer/DocumentServer.aspx?DocumentId=1155769&FileName=VA247-14-R-0209-003.docx

 

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

Record

SN03264136-W 20140111/140109234406-7563120d66bf7646d6cfc2f81c84b60b (fbodaily.com)
 

Source

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

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