2.04 RFP Attachments 1-11.pdf

ATTACHMENT 1 – HOURS OF OPERATION

1. Operating schedule:

JTF Galley BLDG #2502

Meal Serving Hours

Number of Days

Per Year

Approximate Number of Meals

Served Daily

Breakfast 0430-0800 365/366 300-350

Lunch 1100-1330 365/366 350-400

Dinner 1700-1900 365/366 300-400

Midnight (4th) Meal N/A N/A NA

Kittery Café

Meal Serving Hours

Number of Days

Per Year

Approximate Number of Meals

Served Daily

Breakfast 0600-0800 365/366 275-300

Lunch 1030-1330 365/366 400-450

Dinner 1630-1830 365/366 300-350

Midnight (4th) Meal 2400-0200 365/366 200-250

Detainee Camp Delivered Meals

Meal Serving Hours

Number of Days

Per Year

Approximate Number of Meals

Served Daily

Fasting 0300 Fasting on MON & THUR N/A

Breakfast 0500 365/366 450

Lunch 1100 365/366 450

Dinner 1700 365/366 450

Midnight (4th) Meal 2230-2300 365/366 300

Leeward Galley

Meal Serving Hours

Number of Days

Per Year

Approximate Number of Meals

Served Daily

Breakfast * 0600-0800 365/366 90-100

Lunch 1100-1330 365/366 90-125

Dinner 1700-1900 365/366 100-125

Midnight (4th) Meal N/A N/A N/A

Gold Hill Galley

Meal Serving Hours

Number of Days

Per Year

Approximate Total Number of

Meals Served Daily

Breakfast* 0600-0800 365/366 350-400

Lunch 1100-1330 365/366 450-500

Dinner 1700-1900 365/366 425-475

Midnight (4th) Meal 2300-0100 365/366 40-50

*Gold Hill and Leeward Galley serve a brunch on Sunday in lieu of breakfast.

ATTACHMENT 2 – MENU GUIDELINES

THE MENUS LISTED BELOW REPRESENT THE MINIMUM REQUIREMENTS FOR EACH MEAL.

REGULAR BREAKFAST MENU:

1. Orange Juice and one (1) additional fruit juice

2. Five (5) assorted fresh fruits optimizing season availabilities when possible

3. One (1) hot cereal

4. Five (5) whole grain cold cereals (minimum of three (3) sugar coating and two (2) foliate 100% fortified

5. One (1) meat item rotated daily, plus bacon and creamed beef daily

6. Pasteurized eggs to order, including assorted omelets and cholesterol-free eggs

7. Two (2) starches (potato item daily)

8. Pancakes, French toast or waffles

9. Two (2) breakfast pastries – raised or cake donut and sweet roll or pastry item

10. Whole grain muffin; bagels and English muffins

11. Three (3) pre-packaged assorted breads – one (1) whole grain loaf, one (1) white, and one (1) other

12. One (1) hot fresh baked bread item (biscuits, rolls, or muffins)

13. Butter or margarine

14. Variety of hot and cold beverages – coffee, tea, water, juice, carbonated drinks and milk

15. Low fat yogurt

16. Condiments – two (2) jams or jellies, peanut butter, and low-fat cream cheese

MODIFIED BREAKFAST MENU:

1. Two (2) assorted fruit juices

2. Two (2) assorted fresh fruits

3. One (1) hot cereal

4. Four (4) whole grain cereals

5. Two (2) meat items, one (1) of which is bacon

6. One (1) starch

7. Pancakes, French toast or waffles

8. One (1) breakfast pastry

9. Whole grain muffins, bagels or English muffins

10. One (1) pre-packaged bread and one (1) fresh baked bread

11. Variety of hot and cold beverages

12. Assorted condiments – jams, jellies, etc.

REGLUAR LUNCH AND DINNER MENU:

1. One (1) soup – cream or broth

2. Two (2) meat entrees (One (1) baked, roasted or broiled) with appropriate sauces and/or gravies

3. One (1) entrée shall be a healthy choice item from the lite-bite menu

4. Two (2) starches (potato item daily)

5. Two (2) cooked vegetables

6. Salad bar (see menu below)

7. Two (2) seasonal fresh fruits varied between the lunch-dinner meals

8. Ice cream

9. Four (4) desserts – two (2) of which shall be pie, cake, cookies or pastry items and two (2) shall be fitness oriented (i.e. chilled fruit, frozen yogurt, gelatin or pudding)

10. Three (3) pre-packaged assorted breads – one (1) whole grain loaf, one (1) white, and one (1) other

11. One (1) hot fresh baked bread (i.e. rolls, cornbread, or garlic bread)

12. Appropriate condiments – butter, margarine, etc.

13. Variety of hot and cold beverages – coffee, tea, water, juice, carbonated drinks, and milk

MODIFIED REGULAR LUNCH AND DINNER MENU

1. Two (2) main entrees, one (1) of which shall be a healthy choice item

2. One (1) starch

3. One (1) cooked vegetable

4. Modified salad bar – leafy green salad with five (5) fresh toppings, three (3) of which shall be vegetables (the rest of the salad bar menu remains the same)

5. Assorted salad dressing packet to include low-calorie choices

6. One (1) dessert

7. One (1) pre-packaged bread and one (1) fresh baked bread

8. Appropriate condiments – butter, margarine, etc.

9. Variety of cold beverages

LUNCH & DINNER SPEED LINE MENU:

1. One (1) soup – rotating between one (1) cream and one (1) broth

2. Chili con carne

3. Five (5) different sandwiches or meat entrees – two (2) grilled, two (2) cold deli, and one (1) low fat entrée daily (minimum hamburger/cheeseburger(s) and hot dog(s) each meal

4. One (1) entrée shall be a healthy choice item from the lite-bite menu

5. Three (3) starches – French fries, onion rings, and assorted chips

6. Appropriate condiments – butter, margarine, ketchup, mustard, hot sauce, etc.

SALAD BAR MENU

1. Leafy green salad with ten (10) fresh toppings, six (6) of which shall be vegetables

2. Hard boiled eggs, chopped

3. Croutons

4. Shredded cheese

5. Low-fat cottage cheese

6. Parmesan and Romano cheese

7. Seven (7) dressings – five (5) regular and two (2) low-fat, plus oil and vinegar

8. Individual salad dressing packets

MIDNIGHT (4TH MEAL) MENU:

1. One (1) soup – cream or broth

2. Two (2) meat entrees (one (1) baked, roasted, or broiled) with appropriate sauces and/or gravies

3. One (1) entrée shall be a healthy choice item from the lite-bite menu

4. One (1) breakfast meat – bacon, sausage, creamed beef, ham or steak

5. One (1) grilled item – pancakes, waffles, or French toast (rotated daily)

6. Two (2) starches (potato item daily)

7. Two (2) cooked vegetables

8. Modified salad bar – leafy green salad with five (5) fresh toppings, three (3) of which shall be vegetables (the rest of the salad bar menu remains the same)

9. Assorted salad dressing packs to include low calorie choices

10. One (1) hot cereal

11. Five (5) whole grain cold cereals (three (3) with sugar coating and two (2) foliate 100% fortified)

12. Three (3) assorted breads – one )1) pre-packaged whole grain, one (1) pre-packaged white, and one

(1) specialty bread (bagel, biscuit, or English muffin)

13. Four (4) desserts – two (2) of which shall be pie, cake, cookies or pastry items and two (2) of which shall be fitness oriented (i.e. chilled fruit, frozen yogurt, gelatin, or pudding)

14. Two (2) seasonal fresh fruits

15. Orange juice and one (1) other fruit juice

16. Low-fat yogurt

17. Ice cream

18. Appropriate condiments – butter, margarine, jams, and jellies

19. Variety of hot and cold beverages – coffee, tea, water, juice, carbonated drinks and milk

HALAL MENU (SEE DEFINITION OF HALAL, C.2)

A fourteen (14) day complete Halal menu for breakfast and dinner meals shall be approved by the Naval Hospital

Dietitian using the following guidelines.

1. Menu shall be strictly Halal

2. A six (6) ounce meat item entrée planned each day for the evening meal

3. Beef and poultry items, (no pork products) shall be certified “Halal”

4. Fish does not require certification

5. Two (2) religious holiday Halal meals shall be provided annually. Menu length and items to be determined by the dietician.

PINIC MENU:

A selection or combination of hamburger(s), hotdog(s), chicken, macaroni, or potato salad or chips, lettuce, onion, and tomatoes, assorted condiments, whole fruit, appropriate breads, dessert/snack, and bottled water.

When the financial status of the mess can support more expensive cuts of meat such as pork, spareribs or steak, the Contractor shall provide these selections in lieu of hamburger(s)/hotdog(s) as approved by the FSO and/or

COR.

PICNIC MENU SELECTION

CIRCLE ONE:

MENU 1 MENU 2 MENU 3

Hamburger Patties Pork Spareribs Chicken (cut-up)

Hotdogs Hamburger Patties Hamburger Patties

PLEASE CHECK YOUR SLECTION(S)

□ Baked Beans

□ Pasta Salad

□ Potato Chips

□ Hamburger Buns

□ Hotdog Buns

□ Lettuce

□ Onion Slices

□ Pickle Slices

□ American Cheese Slices

INDIVIDUAL PACKETS:

□ Salad Dressing

□ Mustard

□ Ketchup

□ Sweet Relish

The Lite Bite dining concept is to provide patrons of the Consolidated Dining Facility with a low fat and low cholesterol dining alternative. The following shall be the standard menu offered Monday through Saturday for lunch and dinner. Additionally, the Lite Bite menu shall be served on Sundays and holidays for brunch and dinner.

LITE BITE

Chef Salad

(Four Daily Dressing Options)

Taco Salad

(Vegetarian)

Cold Plate Fruit Bowl Medley

Lean Turkey, Ham ½ Melon

Variety Salad Fresh Fruit Salad Filling

SPECIAL DIET PLATE OF THE DAY

3 SOUPS DAILY

Chunky Vegetarian Vegetable Soup

Main Line Soup of the Meal

Specialty Soup of the Day

SPECIALTY SANDWICH

All sandwiches shall be served on a fresh baked roll

Tuna Salad

(with Leaf Lettuce)

Sliced Turkey

(with Leaf Lettuce)

Sandwich of the Day

LITE DESSERTS

Plain Fruit Gelatin Furit Gelatin Chiffon

Pudding Cups Yogurt (as available)

Dessert of the Day

Fresh Croutons, Fresh Mini Dinner Rolls, and Crackers Available Daily

LITE BITE

MENU CYCLE 1

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Italian

Antipast o

Baked Fish

Fillet w/lemon slices

Vegetable

Platter

Salmon Salad

Plate

Shrimp

Salad Plate

Tuna Salad

Plate

Vegetable

Antipasto

Chicken

Noodle Soup

Pepper Pot

Soup

Onion Soup Egg Drop

Soup

Split Pea

Soup

Beef Noodle

Soup

Navy Bean

Soup

Ham &

Cheese in a

Pita Pocket

Chicken

Salad in a

Pita Pocket

Roast Beef in a

Pita Pocket

Ham Salad in a Pita Pocket

Salami &

Low Fat

Swiss

Cheese on a

Roll

Bacon, Lettuce, &

Tomato on a

Roll

Roast Beef & Monterey

Jack Cheese on a Roll

MENU CYCLE 2

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Baked Fish

Fillet w/lemon slices

Tuna Salad

Plate

Shrimp Salad

Plate

Vegetable

Platter

Baked

Skinless

Chicken w/Fresh

Sliced Fruit

Ham Salad

Plate w/Carrot &

Celery Sticks

Vegetable

Antipasto

French

Onion Sup

Beef Barley

Soup

Chicken & Rice

Soup

Cream of

Broccoli

Soup

Corn

Chowder

Soup

Split Pea

Soup

Cream of

Asparagus

Soup

Chicken

Salad in a

Pita Pocket

Ham Salad in a Pita Pocket

Salami & Low

Fat Swiss Chess on a Roll

Roast Beef &

Monterey

Jack Cheese on a Roll

Bacon, Lettuce &

Tomato on a

Roll

Sliced

Corned Beef w/ Low Fat

Swiss Cheese on a Roll

Roast Beef in a Pita

Pocket

MENU CYCLE 3

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Shrimp

Salad Plate

Baked Fish

Fillet w/Lemon

Wedges

Vegetable

Platter

Ham Salad w/ Carrot &

Celery Sticks

Sliced Roast

Beef w/Carrot &

Celery

Sticks

Vegetable

Antipasto

Baked

Skinless

Chicken w/Fresh

Sliced Fruit

Cream of

Mushroom

Soup

Navy Bean

Soup

Beef Barley

Soup

Egg Drop

Soup

Corn

Chowder

Soup

Chicken

Noodle Soup

Split Pea

Soup

Chicken

Salad in a

Pita Pocket

Ham, Salami & Swiss

Cheese on a

Roll

Roast Beef in a

Pita Pocket

Bacon, Lettuce, &

Tomato on a

Roll

Salami &

Low Fat

Swiss

Cheese on a

Roll

Roast Beef &

Monterey

Jack Cheese on a Roll

Sliced

Corned Beef w/Low Fat

Swiss

Cheese on a

Roll

ATTACHMENT 3 – BOX MEAL GUIDELINES

A BOX LUNCH SHALL INCLUDE AT A MINIMUM, TWO (2) SANDWICHES (EXCEPT CYCLE #9) AND

ALL OF THE FOLLOWING:

Item Quantity Unit

Carrot and Celery Sticks 1 Package

Hardboiled Egg 1 Each

Fresh Fruit 1 Each

Bag of Chips 1 Each

Cold Milk (White or Chocolate) 1 Each

Cookies/Dessert Item 1 Package

Mustard, Ketchup, or Mayonnaise 2 Packs

Cycle Sandwich Choice(s)

1 Roast Beef / Ham and Cheese

2 Roast Pork / Salami and Cheese

3 Roast Turkey / Bologna and Cheese

4 Peanut Butter and Jelly / Hand and Cheese

5 Roast Beef / Salami and Cheese

6 Roast Turkey / Ham and Cheese

7 Roast Pork / Bologna and Cheese

8 Peanut Butter and Jelly / Salami and Cheese

9 Turkey, Ham and Cheese Sub (with Lettuce and Tomato Package)

*Sandwich choices shall be served on a nine (9) day rotational cycle.

ATTACHMENT 4 – REQUISITE SUPPLIES

The Contractor shall furnish all supplies necessary to meet the requirements of this contract. Supplies shall include but not be limited to the following:

Uniforms – Jackets, Rubber Gloves & Aprons Chemical Test Kit & Litmus Paper

Special Clothing – Paper Caps & Hair Restraints Oven Cleaners (bio-degradable)

Disposable Plastic Gloves (non-latex) Sanitizing Solutions

Dishwasher Compound, Machine Scale Removing Compound

Dishwasher Compound, Liquid Toilet Cleaners

Rinse Additive, Dishwashing Brushes (scrub and toilet)

Hand Soap & Paper Towels Glass Cleaner

Hair Restraints Water Hose

Scouring Pads Floor Squeegee

Disposable Wipe Cloths Floor Finish, Self-Polishing

Screen, Griddle Cleaning Furniture Polish

Scouring Powder, Chlorinated Chlorine Solution

Scouring Powder, Non-chlorinated Dust Pans

Food Grade Plastic Liners Mops, Brooms, and Buckets

Plastic Trash and Garbage Bags Buffers and Floor Polishing Pads

Stainless Steel Polish and Cleaner Ladders

Thermometers and Alcohol Swabs Paper Towels

Thermocouples Sanitizing Disposable Wipes

ATTACHMENT 5 – MINIMUM QUALITY CONTROL PLAN REQUIREMENTS

Purpose: The Quality Control Plan shall be used as a guide during contract performance to ensure food products and services comply with standards provided in this contract.

Provisions:

1. An inspection system covering all tasks and services required by this contract.

2. Areas to be inspected on a scheduled or unscheduled basis, frequency of inspections, documentation forms, and individuals that will perform the inspections and the follow-up process.

3. Method of identifying deficiencies in the quality of services performed before the level of performance becomes unacceptable.

4. Method of documenting and enforcing QC operations.

5. Process action plan to corrective and prevent continuous deficiencies and defects.

6. Methods of communication with the Government regarding quality and contract performance.

7. Organization chart which provides for QC personnel to have direct accountability to the Contractors top management.

8. Monthly reporting system to the Contractors home office.

Elements of the Plan:

1. Personnel health and hygiene.

2. Safety.

3. Employee training.

4. HAZMAT Program.

5. Hazard communication for use of chemicals.

6. Government Property Furnished.

7. Security.

8. Key Control.

Inspection Required:

1. Random Sampling (Inspections)

2. Planned Sampling (Inspections)

3. Customer Surveys.

ATTACHMENT 6 – SUBMITTALS AND REPORTS

Purpose: The Quality Control Plan shall be used as a guide during contract performance to ensure food products

TITLE DIRECTIVE FORMAT RDD FREQUENCY QTY. DISTRO

Equipment

Inventory

PWS

Attachment 9

PWS

Attachment 9

14 Days Prior to

Performance

Start

Initial and Upon

Changes.

1 1 – COR

Fire Protection PWS

C.1.3

KTR

Choice

14 Days Prior to

Performance

Start

Initial and Upon

Changes.

1 1 – COR

Fire Department

Inspection

Response

PWS

C.1.3

KTR

Choice

Within 3

Days of

Receipt

Upon Receipt of Inspection

1 1-COR

Identification of

Project Manager

PWS

C.1.5.1

Letter 10 Days Prior to

Performance

Start

Initial and Upon

Changes.

2 1 – KO

1 – COR

Identification of

Asst. Project

Manager

PWS

C.1.5.2

Letter 10 Days Prior to

Performance

Start

Initial and Upon

Changes.

2 1 – KO

1 – COR

Identification of

Galley

Manager(s)

PWS

C.1.5.3

Letter 10 Days Prior to

Performance

Start

Initial and Upon

Changes.

2 1 – KO

1 – COR

Identification of

Procurement

Agent

PWS

C.1.5.4

Letter 10 Days Prior to

Performance

Start

Initial and Upon

Changes.

2 1 – KO

1 – COR

Uniforms PWS

C.1.5.7

Sample 14 Days Prior to

Performance

Start

Initial 1 1-COR

Medical

Certificate

PWS

C.1.5.10

Employee

List &

KTR

Clearance

Request

10 Days Prior to Employee

Start of Work

Initial 1 1-COR

Area Clearance PWS

C.1.5.12

Employee

List &

KTR

Clearance

Request

14 Days Prior to

Performance

Start

Initial 1 1-COR

Quality Control

Plan

PWS

C.1.7

KTR

Choice

5 Days After

Award

Initial and Upon

Change

2 1 – KO

1 – COR

Government

Property Control

Plan

PWS

C.3.2

KTR

Choice

14 Days Prior to

Performance

Start

Initial and Upon

Change

1 1-COR

Government

Property Report

PWS

C.3.3

DD

Form

30-September Annually 1 1-COR

ATTACHMENT 7 – DESCRIPTION OF FACILITIES

Description of JTF Galley BLDG #2502 Galley Facility

SPACE SQUARE FOOTAGE TYPE OF FLOOR MATERIAL

Dry Storage 201 Resinous Flooring

Detainee Dry Storage 99 Resinous Flooring

Pan Wash 474 Resinous Flooring

Dish Wash 532 Resinous Flooring

Kitchen 3,333 Resinous Flooring

Office 126 Stained Concrete

Staff Lockers 78 Stained Concrete

Staff Latrine 43 Stained Concrete

Mens Latrine 166 Stained Concrete

Womens Latrine 164 Stained Concrete

Servery 2,443 Resinous Flooring

Dining 4,048 Stained Concrete

Point of Sale 60 Stained Concrete

Circulation 604 Stained Concrete

Electrical/Mechanical/Janitor/Comm 1,049 Sealed Concrete

Description of Leeward Galley Facility

SPACE SQUARE FOOTAGE TYPE OF FLOOR MATERIAL

Dining Room, Including Serving Area 3,105 Carpet/Vinyl Tile

Utensil and Dish Washing Room (Scullery) 702 Quarry Tile

Serving Line 1,134 Quarry Tile

Galley Entrance 3,780 Cement

Lobby Restrooms 315 Vinyl Tile

Main Galley, Including Pots and Pans Room 4,140 Quarry Tile

Vegetable Preparation Area 480 Quarry Tile

Bakeshop 486 Quarry Tile

Walk-In Freezers and Refrigerators 853 Quarry Tile

Locker Room 450 Vinyl Tile

Cleaning Gear Storeroom 80 Cement

Non-Food Storeroom 264 Cement

Food Storeroom 960 Quarry Tile

Production Office 144 Quarry Tile

Contractor’s Office & Restroom 540 Carpet/Vinyl Tile

Rear Loading Area 2,691 Cement

Laundry Room 56 Quarry Tile

Description of Gold Hill Galley Facility

SPACE SQUARE FOOTAGE TYPE OF FLOOR MATERIAL

Dining Room, Including Serving Area 10,458 Vinyl Tile/Quarry Tile/Carpet

Dishwashing Area (Scullery) 984 Quarry Tile

Galley Area 1,612 Quarry Tile

Pot Washing Area 512 Cement

Vegetable Prep Area 450 Vinyl Tile

Passageways 168 Quarry Tile

Restrooms 310 Quarry Tile

Loading Dock 690 Quarry Tile

Office Spaces 856 Carpet/Quarry Tile

Store Room 1,675 Quarry Tile/Cement

Walk-In Meat Freezer 440 Cement

Dry Storage Area 713 Cement

Walk-In Produce Box 198 Cement

Walk-In Dairy 198 Cement

ATTACHMENT 7 – DESCRIPTION OF FACILITIES

Meat Prep 320 Cement

Veg Chill 264 Cement

Root Storage 154 Cement

Bake Shop 558 Cement

Locker Room 240 Cement

Outside Gazebo 100 Cement

Office Spaces (two large rooms and a restroom) 2,142 Vinyl Tile

Covered Satellite Serving Line 5,500 Concrete

ATTACHMENT 8 – EQUIPMENT - SMALLWARES

EQUIPMENT – JTF GALLEY BLDG #2502 FACILITY

Class C Equipment

Qty. Item/Category Make Model S/N

1 BREAD CABINET COLDCORE XLBC3P-1826-13 N/A

4 Cold Food Well Drop-In, Refrig

Vollrath 36436 H282-00999516-002, H181-00999516-001, H282-00999516-003, H282-00999516-004

All Commercial Waste

Container

Rubbermaid FG352600GRAY N/A

6 Convection Oven Blodgett

Oven

ZEPH-100-E DBL 120417CM089T, 120417CM090T,

120417CM091T, 120417CM092T,

120417CM093T, 120417CM094T

1 Conveyor Toaster Star QCS3-1000 TQ310A1217A0005

2 Countertop Griddle Magikitchn MKE-72-E E18BA086882,E18BA088241

1 Countertop Griddle Magikitchn MKE-48-E E18BA086881

2 Countertop Griddle Magikitchn MKE-72-E E18AD086879,E18AD086880

2 Dessert Counters All Southern CUSTOM N/A

3 Dish Carts All Southern CUSTOM N/A

6 Dish Dispenser Dinex DXIDP2E1200 180365A, 180366A, 180367A, 180368A, 180370A, 180383A

8 Dish Dispenser Dinex DXIDP2E1200 180369A, 180384A, 180385A, 180386A, 180387A, 180388A, 180389A, 180390A

1 Dough Divider Oliver 623-N J00002055418000000000000000001

4 Drop-In Hot Well Wells SS-10TD BIRTD1117A0038, BIRTD1117A0036, BIRTD1117A0035, BIRTD1117A0037

1 Electric Food Cutter Hobart 84186-1 311554932

6 Equipment Stand All Southern CUSTOM N/A

2 Food Processor Hobart FP150-1 761050860, 761050863

1 Food Warmer Frymaster FWH-1 N/A

3 Fryer Frymaster RE14 1801NA0036, 1801NA0035, 1801NA0037

1 Fryer Frymaster RE14 1801NA0025

2 Fryer Frymaster RE14 1801NA0026, 1801NA0027

2 Meat Slicer Hobart HS7-1 311552882, 311552890

2 Milk Dispenser Silver King SKMAJ3/C4 MMDP232513A,MMDP232516A

8 Oven Rack, Roll-In Baxter BDSRSB-12 N/A

1 Pass-Thru Heated Cabinet Traulsen RHF232WP-HHS T02023K17

2 Pass-Thru Refrigerator Traulsen RHT132WPUT-

HHG

T00911K17, T00907K17

3 Planetary Mixer Hobart HL600-1STD 311554191,311554194,311554195

2 Planetary Mixer Hobart HL200-1STD 311548278, 311553137

2 Portable Soak Sinks All Southern CUSTOM N/A

1 Portable Work Table All Southern CUSTOM N/A

Class C Equipment (cont.)

Qty. Item/Category Make Model S/N

4 Rack Dispensers Dinex DXIDRS2020 180414A, 180415A, 180416A, 180717A

4 Rack Dolly Carlisle C223603 N/A

1 Reach-In Freezer Traulsen RLT132WUT-

HHS

T02022K17

1 Reach-In Freezer Traulsen RLT132WUT-

HHS

T96062I17

8 Reach-In Heated Cabinet Traulsen RHF132W-HHS T00959K17, T00960K17, T00961K17, T00962K17, T00963K17, T00964K17, T00965K17, T00966K17

6 Reach-In Refrigerator Traulsen RHT232WUT-

FHS

T01898K17, T01899K17, T01901K17, T01902K17, T01903K17, T01905K17

1 Reach-In Refrigerator Traulsen RHT332WUT-

FHS

T00908K17

8 Refrigerator Rack, Roll-In Channel AUR-12 N/A

4 Salad Bars All Southern CUSTOM N/A

4 Sneeze Guard BSI DECO-303 N/A

2 Sneeze Guard BSI DECO-303 N/A

2 Sneeze Guard BSI DECO-302 N/A

2 Soup Counters All Southern CUSTOM N/A

7 Tray & Silverware

Dispenser

Dinex DXIDTS1S1418 180407A, 180408A, 180409A, 180410A, 180411A, 180412A, 180413A

7 Utensil Racks All Southern CUSTOM N/A

9 Utility Carts All Southern CUSTOM N/A

All Wire Shelving Metro NS N/A

1 Work Table All Southern CUSTOM N/A

1 Work Tables All Southern CUSTOM N/A

3 Work Tables All Southern CUSTOM N/A

Class A Equipment

Qty. Item/Category Make Model S/N

2 Service Sink Faucet Advance Tabco K-240 N/A

2 Hose & Hanger Advance Tabco K-244 N/A

9 Hand Sink Advance Tabco 7-PS-95 N/A

2 Mop Racks All Southern CUSTOM N/A

1 Utensil Washing Sink All Southern CUSTOM N/A

5 Trench Drains All Southern CUSTOM N/A

1 Soiled Utensil Table All Southern CUSTOM N/A

1 Clean Utensil Table All Southern CUSTOM N/A

1 Vegetable Prep Sink All Southern CUSTOM N/A

10 Drain Troughs with Grates All Southern CUSTOM N/A

1 Work Table All Southern CUTOM N/A

1 Work Table All Southern CUSTOM N/A

1 Work Table All Southern CUSTOM N/A

1 Work Table All Southern CUSTOM N/A

1 Work Table All Southern CUSTOM N/A

1 Hot Food Counter All Southern CUSTOM N/A

1 Cold Food Counter All Southern CUSTOM N/A

2 Tray Slides All Southern CUSTOM N/A

1 Hot Food Counter All Southern CUSTOM N/A

1 Deli Counter All Southern CUSTOM N/A

2 Tray Slides All Southern CUSTOM N/A

1 Beverage Counter All Southern CUSTOM N/A

1 Condiment Counter All Southern CUSTOM N/A

1 Beverage Counter All Southern CUSTOM N/A

1 Soiled Tray Conveyor All Southern CUSTOM N/A

2 Condiment Counters All Southern CUSTOM N/A

1 S/S Utility Chase All Southern CUSTOM N/A

1 S/S Utility Chase All Southern CUSTOM N/A

3 Roll-In Oven Baxter OV500E2 242025233, 242025234, 242025235

2 Food Shields BSI DECO-100 N/A

2 Sneeze guard BSI DECO-303 N/A

1 Sneeze Guard BSI DECO-303 N/A

1 Sneeze guard BSI DECO-303 N/A

1 Sneeze Guard BSI DECO-303 N/A

1 Sneeze Guard BSI DECO-302 N/A

1 Condensate Hood Caddy CH-C-W-60-SD-54 order #0014733

1 Exhaust Hood Caddy PB-C-2-114-ND-66 order #0014733

1 Exhaust Hood Caddy PB-C-2-114-ND-66 order #0014733

1 Exhaust Hood Caddy PB-C-2-102-ND-66 order #0014733

1 Exhaust Hood Caddy PB-C-2-102-ND-66 order #0014733

Class A Equipment (cont.)

Qty. Item/Category Make Model S/N

1 Exhaust Hood Caddy PB-C-W-102-ND-66 order #0014733

1 Exhaust Hood Caddy PB-C-II-105-ND-60 order #0014733

1 Exhaust Hood Caddy PB-C-II-105-ND-60 order #0014733

1 Exhaust Hood Caddy PB-C-W-72-ND-66 order #0014733

3 Tilting Skillet, Electric Cleveland SEL40T1 161123058606, 161123058607

161123058612

7 Tilting Kettle Cleveland KDL40T 161023058383, 161023058384

161023058385, 161023058386

161023058387, 161023058388

161023058389

2 Kettle, Direct Steam, Countertop Cleveland KDT12T 161023058390, 161023058391

1 Equip Stand Cleveland ST55 N/A

1 Can Opener Edlund S-11L N/A

1 Can Opener Edlund S-11L N/A

1 Dishwasher, Door Type Insinger CA-3 168288

1 Potato Peeler Insinger 50 VP-2 168289

1 Dishwasher, Flight Type Insinger RC-25 RPW-W 168290

1 Disposer InSinkErator SS-500-7-CC202 16099150635

1 Disposer InSinkErator SS-500-7-CC202 16099150634

1 Disposer InSinkErator SS-500-7-CC202 16099150636

1 Disposer InSinkErator SS-500-7-CC202 16099150637

1 Disposer InSinkErator SS-500-6-CC202 1608914932

5 Air Curtain Mars Air Syst N272-2UA-SS 1003129, 1003130, Mars Air Syst 1003127, 1003128

Mars Air Syst 1003131

2 Ice Cuber Scotsman C1448SA-32 16111320014946 16111320015677

2 Ice Bin Scotsman B948S 16021320012847

16021320013444

2 Water Filter Assy Scotsman SSM3-P N/A

4 Ice Cuber Scotsman C0830SA-32 15041320015407

15041320015732

15041320015755

16111320015592

4 Water Filter Assy Scotsman SSM2-P N/A

1 Pre-Rinse Faucet Assy T&S Brass B-2278-MOD N/A

1 Spray Valve T&S Brass B-0107-C N/A

3 Wall / Splash Mt Faucet T&S Brass B-0290 N/A

1 Pre-Rinse Faucet Assy T&S Brass B-2278-MOD N/A

1 Spray Valve T&S Brass B-0107-C N/A

Class A Equipment (cont.)

Qty. Item/Category Make Model S/N

3 Washdown System T&S Brass MV-0771-12CW-MOD N/A

3 Water Gun front trigger T&S Brass MV-2522-44 N/A

3 Vacuum Breaker T&S Brass B-0962 N/A

1 Wall / Splash Mt Faucet T&S Brass B-0331-MOD N/A

1 Nozzle, Goosneck T&S Brass 135X N/A

1 Aerator T&S Brass B-0199-02 N/A

8 Pre-Rinse Faucet Assy T&S Brass B-0167-MOD N/A

8 Spray Valve T&S Brass B-0107-035 N/A

8 Hose, 96" flexible T&S Brass B-0096-H N/A

1 Deck Mount Faucet T&S Brass B-1120-MOD N/A

1 Nozzle, Goosneck T&S Brass 135X N/A

1 Aerator T&S Brass B-0199-02 N/A

1 Wall / Splash Mount Faucet T&S Brass B-0331-MOD N/A

1 Nozzle, Goosneck T&S Brass 135X N/A

1 Aerator T&S Brass B-0199-02 N/A

1 Pantry Faucet T&S Brass B-0200-LN N/A

1 12" back section T&S Brass 002871-40 N/A

1 Nozzle, 12" w/ swivel T&S Brass B-1912-14 N/A

2 Deck Mount Faucet T&S Brass B-1120-MOD N/A

2 Nozzle, Goosneck T&S Brass 135X N/A

2 Aerator T&S Brass B-0199-02 N/A

1 Pantry Faucet T&S Brass B-0205-LN-MOD N/A

1 Swing Nozzle 8" T&S Brass 060X N/A

2 Pre-Rinse Faucet Ass,w/Add On

Fauce

T&S Brass B-2278-MOD N/A

2 Spray Valve T&S Brass B-0107-C N/A

2 Pass-Thru Refrigerator Traulsen RHT332WPUT-HHS T00909K17

1 Pass-Thru Heated Cabinet Traulsen RHF232WP-HHS T00910K17

2 Drop-In Hot Well Vollrath 3640770 G295-00897421-001, G295-00897421-002

1 Cold Food Well Unit Vollrath 36434 G285-00895673-001

1 Drop-In Hot Well Vollrath 3640970 G294-00897424-001

1 Cold Food Well Unit Vollrath 36434 G293-00897420-001

1 Cold Food Well Unit Vollrath 36434 G293-00897420-002

GALLEY ITEMS AMOUNT SALAD BAR AMOUNT

2” inserts 18 Plastic tongs 60

4”inserts 42 Containers 60

6”inserts 40 Lettuce containers 4

4”perforated inserts 20 Plastic spoons 30

6”perforated inserts 6 Push Carts 10

4” shotgun inserts 60 Dining area

4” ¼ inserts 100 Steak knives 1200

6” ¼ inserts 24 Forks 1200

Roasting pans 50 Knives 1008

Sheet pans 150 Table spoons 1000

Metal tongs 60 Teaspoons 1296

Spoons 50 Coffee cups 1000

Perforated spoons 50 Drinking glasses 936

Copper ladles 10 Plates 1000

Ladles (2, 4, 6, 8 oz.) 20 EA Bowls for salad 1000

Serving scoops (2, 4, 6, 8 oz.) 20 Dessert bowls 1000

Copper paddles 10 Dessert plates 1000

Covers for food on serving line 24 Trays 1000

Chef Knives 20 Salt & pepper shakers 100

Small Cutting boards 18 Napkin holders 100

Large Cutting boards 24 Cup Holders 40

Can opener 3 Marmites 60

Measuring pitch 1 gal, ½ gal, pt. 4 EA Self-serve ice cream machine w/ freezer 2

Scales 4 Acrylic topping dispenser 1

Knife sharpener 3 Panni press 2

4” half inserts 30 Display case dessert 1

China caps 6 Sandwich Bar 1

Colanders 6 Soup pots 3

Spatulas 23 Wire whips 15

Dough knives 10 Hot pads 30

Large Salad Bowl 2 Microwave 2

Small Spatulas 50 Grill scraper 5

2” ½ insert 24 toaster 2

4” ½ insert 18 Heat lamps 3

AED’S 1 Nacho warmer 1

Comment Boxes 2 Pizza merchandizer 1

Hot Roll Box 1 Tomato slicer 2

Small Bowl Holder 1 Heavy duty baker racks 5

Gazette Rack 1 Grease mats 5

Nacho Machine 1 POW Set w/ flags 1

Paper hat holder 4 BBQ Grills 2

Knife Holder 4 Soup Pot inserts 2

Plate Display Table 1

SYNCHRONIZED PREDEPLOYMENT

AND OPERATIONAL TRACKER – ENTERPRISE SUITE

SPOT-ES

WHAT IS SPOT?

Synchronized Predeployment and Operational Tracker

For more information, contact:

SPOT-ES Help Desk (24/7)

Phone: 703-578-5407

Email: dodhra.beau-alex.dmdc.mbx.spot-helpdesk@mail.mil

Chat:

https://conference.apps.mil/webconf/5285

The Joint Asset Movement Management System The

Synchronized Predeployment and Operational Tracker

Public Law 110-181 requires a common database for federal agencies to track contracts and contractors for contingency, humanitarian, and peacekeeping missions. Department of Defense (DoD), Department of State (DoS), and the United States Agency for International Development (USAID) have designated the Synchronized Predeployment and Operational Tracker (SPOT) as the central repository. Other federal agencies that deploy contractors may also use SPOT for visibility of their deployed contractors.

SPOT is available over both classified and unclassified networks, allowing access to the contract numbers, individual contractor identities, and movement data stored in SPOT wherever there is connectivity.

Companies enter their employee data in accordance with published Business Rules. The government organization with the mission authorizes the deployment requests and the appropriate contracting officer approves the resulting Letter of Authorization, all within SPOT’s automated workflow process. SPOT is integrated with the Defense Eligibility Enrollment Reports System (DEERS) to validate user entered information and increase data quality. Movement data collected at Joint Asset Movement Management System (JAMMS) workstations is appended to the person’s record in SPOT allowing users to track current locations and providing theater commanders and logistics planners with up-to-date contractor visibility.

Letters of Authorization SPOT generates digitally signed Letters of Authorization (LOAs) as part of the deployment process for contractors. These LOAs identify the authorized government services, are signed by the relevant contracting officer, and have a unique SPOT barcode at the bottom to provide enhanced security.

Key Points

• Authoritative system of record for contractors

• Repository of high-value contractor owned/ contractor operated assets

• Personnel accountability database, providing deployed contractors’ near real-time location

• Status of deployed contractors: duty station, current location, arrival and departure dates, whether authorized weapons, and job function

• Contract information: period of performance, contract/task order number and contracting officer contact information

• Company information: billing address, and primary and in-theater points of contact

• LOA information: generated via workflow in SPOT, unique ID number, person, company, contract number, purpose, countries to visit, deployment period, and authorized government services

• Reports on Personnel, Predeployment Eligibility, Deployments (Company and SPOT Administrator), Contracts, JAMMS (Government users), LOAs, and Web Service Logs (SPOT Administrator)

• SPOT URL: https://spot.dmdc.mil https://spot.dmdc.mil/ https://spot.dmdc.mil/

N6883620R0009 Attachment 10

PAST PERFORMANCE REFERENCE

Guantanamo Bay Galley Acquisition

<Header section is to be completed by the offeror and provided to the reference with instructions to submit the completed questionnaire directly to the government contact identified in section IV.>

Contractor:

Contract Number:

Contract Name:

Rater Name:

Rater Telephone:

Rater E-Mail Address:

Rater’s Role in Relation to the Contract (program/project manager, contracting officer, major end user, etc.):

Note: Attach Contractors Performance Assessment Report Survey (CPARS) to this Past Performance Reference sheet.

N6883620R0009 Attachment 11

PAST PERFORMANCE REFERENCE QUESTIONNAIRE

Guantanamo Bay Galley Acquisition

<Header section is to be completed by the offeror and provided to the reference with instructions to submit the completed questionnaire directly to the government contact identified in section IV.>

Contractor:

Contract Number:

Contract Name:

Rater Name:

Rater Telephone:

Rater E‐Mail Address:

Rater’s Role in Relation to the Contract (program/project manager, contracting officer, major end user, etc.):

Rating Definitions

Rating Definition Note

Exceptional (E)

Performance met contractual requirements and exceeded many to the government’s benefit. The contractual performance of the

To justify an “exceptional” rating, identify multiple significant events and state how they were of benefit to the government.

A singular benefit, however, could be of such magnitude that element or subelement being evaluated was accomplished with few minor problems for which corrective actions taken by the contractor were highly effective.

it alone merits an “exceptional” rating. Also, there should have been no significant weaknesses identified.

Very Good

(VG)

Performance met contractual requirements and exceeded some to the government’s benefit. The contractual performance of the element or subelement being evaluated was accomplished with some minor problems for which corrective actions taken by the contractor were effective.

To justify a “very good” rating, identify a significant event and state how it was a benefit to the government. There should have been no significant weaknesses identified.

Satisfactory (S)

Performance met contractual requirements.

The contractual performance of the element or subelement contained some minor problems for which corrective actions taken by the contractor appeared to be or were satisfactory.

To justify a “satisfactory” rating, there should have been only minor problems, or major problems the contractor recovered from without impact to the contract/order. There should have been no significant weaknesses identified. A fundamental principle of assigning ratings is that contractors will not be evaluated with a rating lower than “satisfactory” solely for not performing beyond the requirements of the contract/order.

Marginal (M)

Performance did not meet some contractual requirements. The contractual performance of the element or subelement being evaluated reflected a serious problem for which the contractor did not identify corrective actions.

The contractor’s proposed actions were only marginally effective or were not fully implemented.

To justify a “marginal” performance rating, identify a significant event in each category that the contractor had trouble overcoming and state how it affected the government.

A “marginal” rating should be supported by referencing the management tool that notified the contractor of the contractual deficiency (e.g., management, quality, safety, or environmental deficiency report or letter).

Unsatisfactory (U)

Performance did not meet most contractual requirements and recovery was not accomplished in a timely manner. The contractual performance of the element or subelement contained a serious problem(s) for which the contractor’s corrective actions were ineffective.

To justify an “unsatisfactory” rating, identify multiple significant events in each category that the contractor had trouble overcoming and state how it affected the government.

A singular problem, however, could be of such serious magnitude that it alone merits an “unsatisfactory” rating. An “unsatisfactory” rating should be supported by referencing the management tools used to notify the contractor of the contractual deficiencies (e.g., management, quality, safety, or environmental deficiency report or letter.

INDEX

Section I – Ratings Section II – Additional Narrative Justification Section III – Signature of Rater Section IV – Return Instructions Section V – Contact Information

Please provide any relevant information to support the above ratings.

<Note: When completing this questionnaire by e‐mail, please do not use a color, such as red, to select the rating in section I of this questionnaire. Color fonts do not show well when printed. Just bold it, underline it, or increase the font size in black.>

Section I

Contractor Performance

1. How would you rate the quality of the contractor’s products/services provided?

Supporting narrative: <see above criteria>

Response

E VG S M U N/A

2. How would you rate the contractor’s ability to control costs?

3. How would you rate the contractor’s timeliness of the products/services delivered?

4. How would you rate the contractor’s ability to meet special needs (such as expedited delivery or crisis support) for delivery requirements?

5. How would you rate the contractor’s ability to effectively manage, coordinate, and integrate subcontractors?

6. How would you rate the contractor’s performance on small business subcontracting?

7. How would you rate the performance of the contractor’s warranty/maintenance?

8. How would you rate your overall satisfaction with the contractor’s performance?

Section II

Additional Supporting Narrative: <Include the number of the question to which this supporting narrative applies. Additional pages may be used.>

Section III

Signature of rater: _______________________________________

Date: __________________________________________________

<Signature of rater is required, if faxed. It is not required if sent via e‐mail directly from rater.>

Section IV

Return the completed questionnaire via e‐mail to: <Robert.s.edwards1@navy.mil>

Please return the completed questionnaire by <insert time AM/PM EST, date, year>

Section V

For any questions pertaining to the questionnaire, please contact: <Name, Phone #, and email of rater>