Exhibit D.14 Working Docs 11-18-2019.docx

SECTION E

SOLICITATION PROVISIONS

EXHIBIT D.14: MFSU DESCRIPTION AND EQUIPMENT REQUIREMENTS CHECKLIST

Complete this checklist for each Mobile Food Service Unit offered. Failure to complete this checklist may result in your offer being given no further consideration. Use the following format to describe each piece of equipment that comprises the complete Mobile Food Service Unit (including all peripheral equipment). Each MFSU offered shall be assigned a unique Unit Identification Number as specified in Exhibit D.1 - Section D.1.8(d) – Equipment Marking. Only equipment that is required as part of the MFSU should be included in the proposal. Information regarding miscellaneous equipment such as Contractor’s crew sleeping quarters is not necessary.

Instructions: Clearly describe the condition, type, size, or other descriptive narrative to demonstrate your unit meets the minimum equipment requirements listed below. (See Exhibit D.1 - Section D.1.6 - Minimum MFSU Equipment Requirements, for complete details regarding minimum equipment requirements). Photographs provided shall be in color and clearly labeled describing what is in each photo for the Evaluation Team’s consideration. (At its option, the contractor may include a video walk-through of their MFSU in addition to the color photographs. The video does not replace the color photographs. All video must be in either a .AVI (Audio Video Interleave), .WMV (Windows Media Video) or .MOV (Apple QuickTime Movie) format and provided on each of the 4 electronic copies of the technical proposal.) The Government Evaluation Team will make the final determinations whether the unit meets the following minimum equipment requirements based on the Contractor’s ability to describe their equipment and photographs or drawings in this checklist.

Following contract award, the Government will perform site evaluations to determine if the Contractor’s equipment meets the equipment requirements and is determined to be suitable for the award. An MFSU meeting all requirements, including the minimum equipment requirements, will be given a certificate of compliance and will be authorized to perform on the contract. MFSUs not meeting all requirements may be given a short period of time to correct any deficiencies at the Contracting Officer’s discretion. MFSUs determined to not meet all requirements will be disqualified from their award and the Government may individually solicit for a new MFSU to be placed in that DDP for the remainder of the contract Period of Performance.

Offeror’s Name:

Mobile Food Service Unit No.:

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2. All equipment is sealed to the floor or raised at least 6” inches off the floor by means of an easily cleanable metal leg or foot.

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3. All equipment including the interior of cabinets or compartments, walls, corners, ceilings, floors shall have smooth, easily cleanable surf0aces. Equipment surfaces shall be free from channels, crevices, flanges, ledges, sharp or jagged edges or other cleaning obstructions.

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4. Unfinished wood surfaces are not permitted. This requirement does not apply to pallets being used in distributors’ delivery vehicles.

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5. Food contact surfaces shall be constructed of stainless steel, high pressure laminated plastics, wooden cutting boards, or laminated hardwood.

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6. Utility and service lines shall be installed so they do not obstruct or prevent cleaning of floors, walls, and ceilings. Service lines may not be unnecessarily exposed.

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7. All junctures where floors and walls meet shall be coved. All seams, cracks, and junctures where walls and ceilings meet shall be sealed.

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8. All pipes, fittings, and hoses shall comply with the appropriate codes. No galvanized material is allowed throughout the plumbing system where potable water is stored and used, or in the food splash zone.

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9. Space around pipes, conduits or hoses that extend through cabinets, floors, or outer walls shall be sealed and the seal shall be smooth and easily cleanable.

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10. Light fixtures, light bulbs, and light tubes shall be shielded, coated, or otherwise shatter resistant.

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11. All non-dedicated electrical receptacles shall be ground fault protected.

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12. Steam table shall hold at least 4 full size hotel pans (12” x 20”) and shall be capable of maintaining a minimum temperature of 140° F.

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13. One, 3-compartment metal sink located inside one of the kitchen units. Each compartment shall be a minimum dimension of 18” wide x 20” long x 12” deep or equivalent volume.

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14. Sink shall be equipped with continuous gravity flow or pressurized hot (120° F.) and cold water. Shall be equipped with a mixing faucet capable of servicing any sink compartment.

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15. Sinks shall have smooth and sanitary drain boards or equivalent drying area.

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16. Food preparation sink.

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17. Hand washing facilities for Contractor’s employees shall be provided within the kitchen unit and in close proximity to all food preparation areas.

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18. The hand washing sink shall be labeled as such (i.e. “Hand Washing Sink”) and be provided with hot and cold water, paper towels, and antibacterial and phosphate free soap.

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19. Electric exhaust system with filters or screens over all cooking equipment (no galvanized material). Grease filter constructed of National Sanitation Foundation (NSF) approved material. Exhaust system and filters accessible for cleaning.

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20. Provide current certification the automatic fire extinguisher system is in complies with NFPA 1.

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21. Waste receptacles, smooth, nonabsorbent, and easily cleanable.

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22. Separate enclosed storage for cleaning supplies, clothing, and insecticide.

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23. Sneeze guards on all food service lines.

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24. Refrigeration storage, adequate refrigeration storage, capable of maintaining 41° F with a min/max thermometer placed within 8 feet of the entrance.

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25. Freezer storage, adequate freezer storage, capable of maintaining 0° F with a min/max thermometer placed within 8 feet of the entrance.

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26. Sandwich Preparation Trailer maintained at 72° F. or less, with rodent, insect and dust control.

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27. Shift Provisions/Sack Lunch Assembly Trailer, capable of maintaining 72 degrees or less during sack lunch preparation with rodent, insect and dust control.

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28. Salad Bar Area, located in closed trailer or tent, with sides and doors and flooring to keep dust to a minimum.

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b. Tank shall have smooth easily cleanable surfaces and shall be designed with an access port for inspection and cleaning. The access port opening shall be flanged upward at least 13mm (1/2 inch) and be equipped with a cover to overlap the opening. The entire inside of the tank shall be visible for an ocular inspection. The tank shall be sloped to drain completely.

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30. Gray water bladder bags and gray and potable water storage tanks shall have the size and use stenciled in letters no less than 4 inches in height in a conspicuous place.

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31. All hoses shall have the use identified on them.

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32. Steps and platforms have solid handrails meeting current OSHA standards for handrails and stairs.

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33. Oil spill containment pads or containment units for all stationary equipment with fuel tanks, engines, or any other petroleum container.

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34. Waterproof tent(s) capable of seating 200 persons.

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35. Sturdy, smooth tables and seating to accommodate 200 persons.

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36. All vehicles comprising a complete Mobile Food Service Unit shall be permanently marked with Company Name, Unit Identification Number (UIN). Marking shall be in an obvious place and has letters no less than 4 inches in height.

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2. At least 8 sinks.

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3. Gray water storage (Min. 400 gallons) shall have the size and use stenciled in letters no less than 4 inches in height in a conspicuous place.

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4. Potable water storage tank (Min. 400 gallons) and potable water pumps shall meet NWCG Potable Water Standards, and shall have the size and use stenciled in letters no less than 4 inches in height in a conspicuous place.

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5. Hot (101° F. minimum) and cold water.

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6. One paper towel dispenser and one phosphate free soap dispenser for every two sinks.

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7. Adequate self-contained outside lighting.

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8. All hoses shall have the use identified on them.

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2. Peripheral Equipment #2- _____________________________________ Comments:

3. Peripheral Equipment #3 - _____________________________________ Comments: