AWARD
73 -- The MT Army National Guard is looking to award to a single vendor to furnish prepared meals for the 260th Eng. Co. from 18 July to 21 August. Meals are expected to be delivered/served at Makoshika State Park outside of Glendive, MT.
- Notice Date
- 7/24/2014
- Notice Type
- Award Notice
- NAICS
- 722320
— Caterers
- Contracting Office
- USPFO for Montana, P.O. Box 4789, Helena, MT 59604-4789
- ZIP Code
- 59604-4789
- Solicitation Number
- W9124V-14-T-0018
- Response Due
- 7/2/2014
- Archive Date
- 8/24/2014
- Point of Contact
- Jodi Zolynski, 406-324-3410
- E-Mail Address
-
USPFO for Montana
(jodi.l.zolynski.mil@mail.mil)
- Small Business Set-Aside
- N/A
- Award Number
- W9124V-14-P-0004
- Award Date
- 7/15/2014
- Awardee
- COLIN LIVERS, L.L.C. (792634920) <br> 1902 N Merrill Ave <br> GLENDIVE, MT 59330-2060
- Award Amount
- $27,536.25
- Line Number
- 0001
- Description
- The Montana Army National Guard is looking to award to a single vendor to furnish prepared meals based on Lowest Price Technically Acceptable (LPTA - FAR 15.101-2) for the 260th Engineering Company from 18 July to 21 August; periods specified within the SOW below. Meals are expected to be delivered and served at Makoshika State Park outside of Glendive, MT. 1. SOCIAL ECONOMIC SET ASIDE: This requirement is a 100% set-aside for small business concerns. 2. SUSPENSE DATE: Wednesday, 2 July 2014, 10:00 AM MST (local time) 3. Send QUOTE to Jodi.l.zolynski.mil@mail.mil. For any questions, please email to same address. 4. Quote, at a minimum, is required to have the breakfast price/meal, dinner price/meal, total price, and proposed 5 day sample menu with caloric values. The sample menu will be a direct representation of quality, quantity of meals served over the entire period of performance. See General 20 Day Menu Sample at bottom of SOW. 5. For the Government to do Business with vendors, the vendor must be active and fully registered in www.sam.gov. We can assist in getting vendors registered or reactivated by directing you to the PTAC office, Deanna Langman, 406-869-8410. MEAL BREAKDOWN FOR PERIODS OF PERFORMANCE The meals will begin with Dinner on 18 JULY 2014 NLT 1700. The last meal will be dinner on 21 August 2014 NLT 1700. The total meals for each period of performance are maximum numbers not to exceed. A head count will be tallied for each meal and total amount invoiced will only be for number of meals consumed. Point of contact will give Contractor any changes prior to the beginning of the first meals served. Meals will be delivered and served at Makoshika State Park. 18 July: Dinner: 27 soldiers 19 July: Breakfast 27 soldiers 19 July: Dinner 27 soldiers 20 July: Breakfast 27 soldiers 20 July: Dinner 27 soldiers 21 July: Breakfast 27 soldiers 21 July: Dinner 27 soldiers 22 July: Breakfast 27 soldiers 22 July: Dinner 27 soldiers 23 July: Breakfast 27 soldiers 23 July: Dinner 27 soldiers 24 July: Breakfast 27 soldiers 24 July: Dinner 27 soldiers 25 July: Breakfast 27 soldiers 25 July: Dinner 27 soldiers 26 July: Breakfast 27 soldiers 26 July: Dinner 27 soldiers 27 July: Breakfast 27 soldiers 27 July: Dinner 27 soldiers 28 July: Breakfast 27 soldiers 28 July: Dinner 27 soldiers 29 July: Breakfast 27 soldiers 29 July: Dinner 60 soldiers 30 July: Breakfast 60 soldiers 30 July: Dinner 60 soldiers 31 July: Breakfast 60 soldiers 31 July: Dinner 37 soldiers 1 August: Breakfast 37 soldiers 73--The MT Army National Guard is looking to award to a single vendor to furnish prepa... Page 2 of 7 https://www.fbo.gov/index?s=opportunity&mode=form&id=ca11293da2ce77cf4c269458c... 6/25/2014 1 August: Dinner 37 soldiers 2 August: Breakfast 37 soldiers 2 August: Dinner 40 soldiers 3 August: Breakfast 40 soldiers 3 August: Dinner 40 soldiers 4 August: Breakfast 40 soldiers 4 August: Dinner 40 soldiers 5 August: Breakfast 40 soldiers 5 August: Dinner 40 soldiers 6 August: Breakfast 40 soldiers 6 August: Dinner 40 soldiers 7 August: Breakfast 40 soldiers 7 August: Dinner 40 soldiers 8 August: Breakfast 40 soldiers 8 August: Dinner 38 soldiers 9 August: Breakfast 38 soldiers 9 August: Dinner 66 soldiers 10 August: Breakfast 66 soldiers 10 August: Dinner 66 soldiers 11 August: Breakfast 66 soldiers 11 August: Dinner 33 soldiers 12 August: Breakfast 33 soldiers 12 August: Dinner 33 soldiers 13 August: Breakfast 33 soldiers 13 August: Dinner 33 soldiers 14 August: Breakfast 33 Soldiers 14 August: Dinner 33 soldiers 15 August: Breakfast 33 soldiers 15 August: Dinner 33 soldiers 16 August: Breakfast 33 soldiers 16 August: Dinner 33 soldiers 17 August: Breakfast 33 soldiers 17 August: Dinner 33 soldiers 18 August: Breakfast 33 soldiers 18 August: Dinner 33 soldiers 19 August: Breakfast 33 soldiers 19 August: Dinner 31 soldiers 20 August: Breakfast 31 soldiers 20 August: Dinner 31 soldiers 21 August: Breakfast 31 Soldiers 21 August: Dinner 31 soldiers Total Rollup Requirement from 18 July - 21 August: Breakfast Meals: 1258 soldiers Lunch: MRE's Dinner Meals 1257 soldiers 73--The MT Army National Guard is looking to award to a single vendor to furnish prepa... Page 3 of 7 https://www.fbo.gov/index?s=opportunity&mode=form&id=ca11293da2ce77cf4c269458c... 6/25/2014 Breakfast: 0600-0700 Lunch: MRE provide by the Unit Dinner: 1700-1800 Meal times will be discussed with Contractor before the first meal is served on 18 JULY 2014. Contractor needs to be flexible because the meal hours may shift back or forward an hour, due to training requirements. PERFORMANCE A. Contractor must provide adequate personnel to staff serving lines and replenish condiments, food trays, and beverages in a timely manner. B. Contractor will post a menu on the first day of performance inclusive of single scheduled course duration or for the entire period of performance. Menu will include caloric value of meals. C. 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. Fresh fruits shall be available as an option. D. 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. E. Meals served shall include as a minimum the portions and servings of all food groups, beverages and condiments indicated in the 20 Day Menu and other guidance provided, but not limited to these alone. See General 20 Day Menu Information at end of SOW. IMPORTANT: The 20 Day Menu is a guideline; it is encouraged to keep to the integrity of the Vendor's expertise as well as provide a well balanced nutritional meal with proper calorie intake. F. Contractor will provide all condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and pepper, etc.) to compliment the meals being served. G. Meal pricing must include all overhead, delivery, and clean-up costs. Gratuity is prohibited. H. Contractor shall serve buffet style and provide cups, plates, eating utensils, serving pans, and anything else that is needed to eat a meal. I. The quality and serving sizes of the food served will be equivalent to commercially available prepared meals. The Contractor is also responsible for serving and portion control, allowing second plates if all individuals have received their first plate of food. J. All potentially hazardous food shall be maintained at: 140F or above for hot food items and served in shallow pans (4 inch) or 40o F or less for cold food items to prevent the spread of bacteria. K. Contractor will comply with all FDA Food Code guidelines. http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm374275.htm 73--The MT Army National Guard is looking to award to a single vendor to furnish prepa... Page 4 of 7 https://www.fbo.gov/index?s=opportunity&mode=form&id=ca11293da2ce77cf4c269458c... 6/25/2014 L. Contractor shall purchase food in the performance of this contract from only approved vendors IAW the FDA Food Code guidelines. A list of food sources must be provided upon request. No food will be purchased from a non-USA company. M. The meal counts are approximate and listed at the maximum capacity, Not- to-Exceed amount. The Unit's point of contact will provide a more accurate count of meals no later than 48 hours prior to first day of class for each scheduled course. The Government will not be responsible to pay for meals above the Unit's scheduled course head count that is not served. If shorter than 48 hours 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. N. Contractors shall have and be in compliance with all Federal, State and Local laws, regulations, policies, permits and insurance pertaining to the appropriate food industry. CONTRACTOR PERSONNEL A. Contractor shall furnish supervisory and direct labor personnel to accomplish all work required. B. All employees employed for the performance of work under this contract by the Contractor are not considered employees of the government. C. 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 48 hours prior any change in Contractor Supervision. D. Personal Hygiene - the Contractor shall ensure the contract employees meet the following sanitation requirements: 1. 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. 2. They remove wristwatches, bracelets, earrings, cell phones/pagers and rings before and during duty hours. 3. Their fingernails are cut short so that they do not extend beyond the end of the fingers and are kept clean. 4. They do not smoke, or use tobacco in any form, except during break periods in designated areas. 5. They do not consume food items/beverages in any form while on the serving line or in any food prep areas. 6. They trim facial hair to one (1) inch or less. 7. 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. 8. They shall wear appropriate clothing that is well-fitted, laundered and repaired. Contractor may furnish uniform clothing (at no cost to the Government). 9. Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety requirements. Opentoe shoes, sleeveless blouses or shirts are not allowed. 10. 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 employee(s) for such cause does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services. 11. 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. 73--The MT Army National Guard is looking to award to a single vendor to furnish prepa... Page 5 of 7 https://www.fbo.gov/index?s=opportunity&mode=form&id=ca11293da2ce77cf4c269458c... 6/25/2014 GOVERNMENT- FACILITIES IAW AR 30-22, 3-44. Catered meals a. A catered meal is defined as quote mark a meal prepared in a commercial establishment for consumption there or delivered to a specific location for consumption, or prepared at the consumption site using caterer's portable equipment and subsistence supplies quote mark. There is no authority for a caterer to use Government-furnished equipment or facilities to prepare catered meals. b. To ensure the safety of the soldiers and contract workers the following will be authorized to use: Steam table, cold tables, warming ovens and refrigerators to use for the proper storage and serving of all hot 140 degrees or above or cold 40 degrees or below, potentially hazardous foods. QUALITY CONTROL A. Customers are encouraged to submit comments on the quality of meals served for each performance period. B. The Customer will inform the contract manager in person when discrepancies occur and will request immediate corrective action.. C. 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. D. The services to be performed by the Contractor during the period of this contract, at all times and places are subject to review by the Contracting Officer and or authorized Government representative(s). E. 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 location. Public Health personnel must be allowed to conduct sanitary inspections IAW current FDA code guidelines. F. All parties involved in this contract will comply with FDA Food Code. GENERAL 20 DAY MENU ** See attachment for full Solicitation and Scope of Work
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