36C25022Q0346 0001.docx

5. PROJECT NUMBER (if applicable)

CODE

7.

ADMINISTERED BY

2. AMENDMENT/MODIFICATION NUMBER

CODE

6. ISSUED BY

8. NAME AND ADDRESS OF CONTRACTOR

4. REQUISITION/PURCHASE REQ. NUMBER

3. EFFECTIVE DATE

9A. AMENDMENT OF SOLICITATION NUMBER

9B. DATED

PAGE OF

PAGES

10A. MODIFICATION OF CONTRACT/ORDER NUMBER

10B. DATED

BPA NO.

1. CONTRACT ID CODE

FACILITY CODE

CODE

Offers must acknowledge receipt of this amendment prior to the hour and date specified in the solicitation or as amended, by one of the following methods:

The above numbered solicitation is amended as set forth in Item 14. The hour and date specified for receipt of Offers

E. IMPORTANT:

is extended,

(a) By completing Items 8 and 15, and returning __________ copies of the amendment; (b) By acknowledging receipt of this amendment on each copy of the offer submitted; or (c) By separate letter or electronic communication which includes a reference to the solicitation and amendment numbers. FAILURE

OF YOUR

ACKNOWLEDGMENT TO BE RECEIVED AT THE PLACE DESIGNATED FOR THE RECEIPT OF OFFERS PRIOR TO THE HOUR AND DATE SPECIFIED MAY is not extended.

12. ACCOUNTING AND APPROPRIATION DATA

(REV. 11/2016)

is required to sign this document and return ___________ copies to the issuing office.

is not, A. THIS CHANGE ORDER IS ISSUED PURSUANT TO: (Specify authority) THE CHANGES SET FORTH IN ITEM 14 ARE MADE IN THE CONTRACT ORDER NO. IN ITEM 10A.

15C. DATE SIGNED

B. THE ABOVE NUMBERE

D CONTRACT/ORDER IS MODIFIED TO REFLECT THE ADMINISTRATIVE CHANGES

SET FORTH IN ITEM 14, PURSUANT TO THE AUTHORITY OF FAR 43.103(b).

RESULT IN REJECTION OF YOUR

OFFER. If by virtue of this amendment you desire to change an offer already submitted, such change may be made by letter or electronic communication, provided each letter or electronic communication makes reference to the solicitation and this amendmen t, and is received prior to the opening hour and date specified.

C. THIS SUPPLEMENTAL AGREEMENT IS ENTERED INTO PURSUANT TO AUTHORITY OF:

D. OTHER

Contractor

16C. DATE SIGNED

14. DESCRIPTION OF AMENDMENT/MODIFICATION

16B. UNITED

STATES OF AMERICA

Except as provided herein, all terms and conditions of the document referenced in Item 9A or 10A, as heretofore changed, remains unchanged and in full force and effect.

15A. NAME AND TITLE OF SIGNER

16A. NAME AND TITLE OF

CONTRACTING OFFICER

15B. CONTRACTOR/OFFEROR

STANDARD FORM 30

PREVIOUS EDITION NOT USABLE

Prescribed by GSA - FAR (48 CFR) 53.243 (Type or print) (Type or print) (Organized by UCF section headings, including solicitation/contract subject matter where feasible.)

(Number, street, county, State and ZIP Code) (If other than Item 6) (Specify type of modification and authority) (such as changes in paying office, appropriation date, etc.)

(If required)

(SEE ITEM 11)

(SEE ITEM 13)

(X)

CHECK

ONE

13. THIS ITEM APPLIES ONLY TO MODIFICATIONS OF CONTRACTS/ORDERS,

IT MODIFIES THE CONTRACT/ORDER NO. AS DESCRIBED IN ITEM 14.

11. THIS ITEM ONLY APPLIES TO AMENDMENTS OF

SOLICITATIONS

AMENDMENT OF SOLICITATION/MODIFICATION OF CONTRACT

(Signature of person authorized to sign) (Signature of Contracting Officer) 03-31-2022 583-22-2-039-0027 None Department of Veterans Affairs Network Contracting Office 10 8888 Keystone Crossing Suite 1100 Indianapolis IN 46240 Department of Veterans Affairs Network Contracting Office 10 8888 Keystone Crossing Suite 1100 Indianapolis IN 46240 To all Offerors/Bidders

36C25022Q0346 03-18-2022

X X X

See CONTINUATION Page X The purpose of this amendment is to provide a response to a request for information.

See continuation page for questions and answers.

Sally L. Leitch Contracting Officer

CONTINUATION PAGE

The following questions and answers are provided as a response to an RFI.

Question 1: 5.2. All cleaning and sanitation chemicals, all paper goods, dinnerware, reusable utensils, and glass accessories for a complete table service, and all linens such as aprons, towels, dish cloths shall be provided by the Contractor. Will there be a beginning inventory of drinking cups, coffee mugs, plates, bowls, silverware, etc? Can you provide a required inventory with sizes and counts so that this can be priced out for an opening cost or the difference in what is currently in stock vs what we shall purchase and PAR levels we must maintain?

Answer 1: There will be no beginning inventory. Size and counts of items required in paragraph 5.2 should be based on the commercially acceptable standards for those items for the number of patients that will be utilizing the facility per the statement of work. Note that due to infection control requirements in effect because of COVID19 the Domiciliary is currently on paper service for all meals and snacks.

Question 2: 6.6. Sufficient quantities of food shall be prepared for all meals to prevent running out of food. Contractor shall maintain a system to track menu items served to each patient at each meal.

Will you explain how this is to be tracked with respect to confidentiality as well as to what degree each item shall be tracked?

Answer 2: Paragraph 6.6 has been modified to remove the requirement for tracking menu items served to each patient at each meal.

A.1 PERFORMANCE WORK STATEMENT

Food Service for the VA Domiciliary Indianapolis, Indiana

1.0. GENERAL DESCRIPTION:

The Contractor shall provide all labor, equipment, food, materials, supplies, and supervision (except, see Attachment D.6- Kitchen Equipment at Domiciliary) to prepare a minimum of three (3) meals per day, plus one evening snack for residents at the Domiciliary Residential Rehabilitation Treatment Facility, located at 9045 E. 59th Street, Building 402, Indianapolis, IN 46216. Each meal service shall be for an estimated minimum of 40 residents, and typically no more than an estimated maximum of 50 residents. The Contractor shall also provide personnel to facilitate the preparation of and approval of all rotating menus, serving, and cleanup of general serving/eating area in accordance with all applicable Federal, State, and local health and sanitation regulations.

1.1. Contractor shall provide meals cafeteria style where the Contractor provides the servings. Trays, tables, and chairs shall be provided by the VA.

1.2. The VA will periodically request that a certain number of buffet meals for a particular day/meal be substituted with bagged meals that are equivalent to the buffet style meal (i.e., meat sandwich with lettuce/tomatoes, beverage, and fruit) and act to comply with the regular meal specification. In a typical month, the Contractor shall prepare bagged meals as needed. The VA will provide the Contractor with one (1) day written notice when bagged meals shall be required for the following day. The Contractor shall provide at least two (2) entrée choices with at least three (3) sides available for each meal. The Contractor shall also provide a salad bar for lunch and dinner, and a yogurt/hot cereal bar for breakfast.

1.3. The VA supplied drink dispenser shall be available 24 hours per day to patients. The dispenser shall contain one regular and one sugar free beverage with no flavor being repeated for more than a week. These should be labeled to properly identify the regular vs. sugar free versions. 4 oz portions of 100% juice (apple, orange, and cranberry) shall be available for breakfast and available for patient care needs as clinical staff deems appropriate throughout the day. The equipment shall be stocked and maintained by the contractor.

1.4. Contractor shall provide the following beverages, which shall be available 24 hours per day: regular and decaffeinated coffee, regular and sugar-free hot chocolate, regular and sugar-free iced tea, hot tea, and herbal tea. Contractor shall also provide the following condiments, which shall be available 24 hours per day: condiments for beverages to include creamer, sugar, a variety of sugar free sweeteners, honey, and condiments for meals; to include salt, herbal salt substitutes (non-potassium based), pepper, hot sauce, ketchup, mustard, low fat mayonnaise or other low fat sandwich dressing spread, fat free salad dressing, salad dressing, margarine, and lemon juice. Contractor shall furnish manufacturer-sealed, single-serving condiments, when available.

1.5. Contractor shall provide a variety of cold cereals with at least two (2) options, one being sweetened and one being unsweetened. At all meals, Contractor shall provide fresh fruit (other than floor stock), low calorie yogurt (100 calories or less per serving), peanut butter, whole wheat bread (whole wheat flour as the first ingredient with each slice containing at least 2 grams of fiber), white bread, jelly and sugar free jelly. Yogurt, peanut butter, and jelly shall be provided in single-serving containers.

1.6. Contractor shall provide the following items which shall be available 24 hours per day: a variety of oranges, apples, bananas, grapes, or other fresh fruit (referred to as floor stock) as seasonably available, whole wheat bread (whole wheat flour as the first ingredient with each slice containing at least 2 grams of fiber), white bread, peanut butter, jelly, sugar free jelly, and crackers. All floor stock fruit shall be washed prior to serving. There shall be always at least three (3) different fresh fruits available as floor stock or grab and go areas.

1.7. The Contractor shall provide a variety of regular and diet eight (8) ounce soft drinks to be available at mealtimes.

1.8. Contractor shall provide services on Federal holidays. Federal holidays are established by Federal Law and listed below. Also, the Contractor shall provide services on any other day declared by the President of the United States to be a National Holiday.

1.9 Contractor shall provide meals during the times specified below. Deviation from this schedule shall only be with the approval of the Contracting Officer Representative (COR). All times listed are local times.

Breakfast Weekdays (Monday through Friday) 7am – 8am Weekends (Saturday & Sunday) 8am – 9am

Lunch Weekdays (Monday through Friday) 11:30am – 12:30pm Weekends (Saturday & Sunday) 12:00pm – 1:00pm

Dinner Every day (Monday through Sunday) 5:00pm – 6:00pm

2.0. MENUS:

2.1. Contractor shall prepare and submit to the COR two (2), 6-week menus (one [1] spring/summer, one [1] fall/winter) for the regular diet (see the Attachment D.5- Healthy Diet Guidelines) and modified diets that are approved and signed by a VA Registered Dietitian. The spring/summer menus shall run or cycle from April to September, the fall/winter menus from October to March. The menus shall include these different diets: Cardiac diet/ Regular (low cholesterol 2 gm sodium), 60-75g Carbohydrate diet, and Renal diet (2 gm sodium 2gm potassium 60 gm protein). The VA shall give the Contractor one (1) day written notice of the type and numbers of modified (not regular) diets needed for the following day. Contractor shall provide the COR at time of menu submission with recipes with portion size and intended products to be used for menus to ensure compliance to the above stated nutritional guidelines.

2.2. The menus shall be evaluated by the Contractor and submitted to COR on at least an annual basis 60 days before the new option year. The COR takes the documents to the registered dietitian for review and will submit changes to the COR 30 days after receipt so that they may be given to the Contractor. Contractor shall show the changed menus to the COR within 15 days so the COR can give to registered dietitian on site. The menus shall be signed and dated by the VA Registered Dietitian to show that the menus have been evaluated on an annual basis. The VA Registered Dietitian shall attend the quarterly meeting noted in the “Quality Standards”, section 6.4, below to address menu concerns. Menu changes ordered by the VA shall be implemented within 30 calendar days of the quarterly meeting.

2.3. Menus shall be in a format that shall be easy to read for residents. Menus shall be carefully planned to provide essential nutrients, reasonable variety, and include seasonal variations. Furthermore, food served by the Contractor shall be appetizing, well balanced, palatable, and non-repetitive. The Contractor shall provide to the COR a nutritional analysis of each day’s menu for the regular/Cardiac Diet (low g cholesterol, 2g sodium in order to ensure that the diet, as planned, meets nutritional adequacy and is consistent with the dietary guidelines. The Contractor shall post the menu and nutrition analysis for both the regular diet and 60-75g Carbohydrate daily at the dining room entrance.

2.4. See Attachment D.5 “VHA DIRECTIVE 2010-007, Healthy Diet Guidelines” for instructions on meal composition. The Contractor shall follow these guidelines in developing their menus.

2.5. Non-emergency menu changes/substitutions shall be reported to the COR and the VA registered dietitian for approval 48 hours prior to any change. Approved menu changes shall be posted for in the dining room entrance for veterans within 24 hours of knowing the change.

2.6. Special meals shall be provided for all Federal holidays except Columbus Day. Holiday meals shall be observed at the dinner meal while breakfast and lunch meals follow the cycle menu. Holiday meals shall be written and submitted to the COR at least four (4) weeks in advance of the holiday. The COR will then submit to the dietitian. The holiday menus can be more liberal than regular diet guidelines as approved by the dietitian. The special meals require a starter (soup or salad), 2 entrée options, vegetable, starch, bread, and dessert.

3.0. SPECIAL DIETS:

3.1. Special diets shall be in accordance with the diet prescribed by VA healthcare providers. This shall include between meal snacks or nutritional supplements as needed, to optimize a patient’s nutritional needs. Special diets with unique requirements due to religious preference and health reasons shall be prepared as prescribed by VA healthcare providers in cooperation with a VA dietitian. The Contractor shall provide special diet meals, when requested by the VA, at no additional charge to the Government.

3.2. The VA shall provide a VHA Heart Healthy diet model to help with recipe selections. Any other reference needed will be provided by the VA Dietitian/ COR.

4.0. FOOD SERVICE OPERATION:

The Contractor shall be responsible for set up, serving and clean-up for all meals. The Contractor shall provide overall orientation for residents or contract staff that shall assist with serving, clean-up and/or dishwashing for all meals. The Contractor shall be ultimately responsible for ensuring that high standards of sanitation, cleanliness and safety are maintained during meal service operation.

5.0. SANITATION/SAFETY:

5.1. Contractor shall maintain a clean and sanitary environment and adhere to safe kitchen practices, including all relevant OSHA standards and guidelines, to prevent injuries and accidents. The Contractor shall ensure that all residents and/or staff involved in serving, clean-up and/or dishwashing follow correct procedures to ensure proper sanitation and safety.

5.2. All cleaning and sanitation chemicals, all paper goods, dinnerware, reusable utensils, and glass accessories for a complete table service, and all linens such as aprons, towels, dish cloths shall be provided by the Contractor.

5.3. Contractor personnel shall be free of any contagious, infectious, or communicable disease while on the premises, and the Contractor shall educate said personnel on sanitation, infection control and kitchen safety. The Contractor shall provide documentation to the COR evidencing that the aforementioned education was provided to new Contractor personnel prior to them beginning at the facility under this contract. This documentation shall be submitted within five (5) days of contract award for personnel providing services on the first day of the period of performance. For personnel hired after performance has begun, the Contractor shall provide this documentation within five (5) days of the personnel beginning to provide services. Annually the contractor shall submit to the COR documentation of annual review training on these topics.

5.4. Contractor shall ensure that ready to eat foods are prepared with no bare-hand contact, except when foods are being washed.

5.5. Contractor shall provide copies of policies and procedures for sanitation, safety, and employee training. These shall be turned over to the COR within 15 days of the award of this contract. Any changes in policies and procedures by the contractor shall be provided to the COR within 7 days of the change as well as documentation of staff being trained on the new policy and procedure.

5.6 VA holds the right to perform unannounced audits at any time. Contractor shall develop an action plan for any items out of compliance and submit audit report to COR within 2 weeks of the sanitation audit showing that action items have been completed (See Attachment D.7 - Food Safety and Sanitation Audit).

5.7. Contractor shall record temperatures for items listed below and submit to the COR by the 15th of each month for the previous month:

a. Dish machine temperatures, or chemical equivalence, shall be monitored and recorded following the three (3) meals.

b. All refrigerator temperatures shall be monitored and recorded three times (3) per day prior to mealtimes.

c. All food temperatures shall be monitored and recorded during the cooking process as well as prior to meal service.

5.8 Contractor shall participate in all emergency drills for the facility.

5.9 The Contractor shall have at least one (1) employee on shift at all times that has received ServSafe Manager certification established and maintained by the National Restaurant Association. Information can be found here: http://www.servsafe.com/home. All other employees shall have at the minimum ServSafe Food Handler certification. Employees shall obtain the appropriate level of ServSafe certification for their position prior to commencing work under this contract.

6.0. QUALITY STANDARDS:

6.1. The foods, supplies, materials, equipment, and services provided under this contract shall be in compliance with all Federal, State and Municipal health regulations and standards. Contractor shall provide a site supervisor to be available, as needed, to answer questions and explain meal preparation during planned inspections. The site supervisor shall demonstrate a familiarity with applicable Joint Commission standards, for the service provided, as well as be ServSafe Manager Certified.

6.2. Contractor shall provide a copy of the quality control plan including any appropriate forms. This shall be turned over to the COR within 30 days of the award of this contract.

6.3. The COR shall conduct quarterly audits using Attachment D.7 - Food Safety and Sanitation Audit, to determine whether or not the Contractor is adhering to contract requirements. The VA may perform these audits more frequently, if needed, to ensure contract compliance.

6.4. The COR shall conduct quarterly satisfaction surveys, using Attachment D.3 Nutrition & Food Satisfaction Survey, to assess resident satisfaction with the Contractor’s food service. After receipt of the Customer Satisfaction Surveys, the COR shall schedule a mandatory quarterly meeting with the Contractor and the VA Registered Dietitian. The COR may elect to hold these meeting more frequently depending on the quality of the Contractor’s performance, and other factors.

6.5. All meals shall be served on china with reusable utensils. Contractor shall provide all necessary dinnerware (e.g., plates, cups, bowls) and cutlery (e.g., spoons, forks, knives) necessary for the Contractor to serve the meals and for the resident’s to eat the meals. Plastic and paper goods shall only be utilized in emergency situations with COR or designee approval. The contractor shall maintain a minimum of 5-day supply of paper service wear items for emergency use.

6.6. Sufficient quantities of food shall be prepared for all meals to prevent running out of food.

7.0. PROFESSIONALISM:

7.1. Contractor shall provide professional services, while maintaining decorum between the Contractor, residents, and staff. Normal interactions between individuals are both accepted and expected matters of courtesy; however, the escalation of relationships beyond what is customary and acceptable between employees and residents is prohibited. It is therefore mandated that the following be strictly adhered to. The Contractor shall assure that its personnel:

7.1.1. Display courtesy, professionalism and respect towards residents, staff, and visitors while on premises.

7.1.2. Refrain from fraternizing with residents still in the program (or after they leave) if still employed by the Contractor or otherwise providing services under this contract.

7.1.3. Avoid private conversations, individual meeting on or off-grounds, giving rides in personal vehicles, talking on the telephone for personal reasons, or individually accepting or giving gifts.

7.1.4. Contractor personnel shall not engage in drug or alcohol use on the property or engage in any conversations related to alcohol or drug use. The Contractor shall maintain policy and procedures for impaired or sick employees.

7.1.4.1 The COR reserves the right to have a contractor employee removed if they are suspected of being impaired by drugs or alcohol.

7.1.5. Refrain from any behavior that could be considered sexual harassment.

7.2. These standards of professional behavior are not negotiable. The Contractor shall share culpability if, at any time, the Contractor’s personnel do not comply with the requirements. In the event of noncompliance, it shall be the Contracting Officer’s (CO’s) and/or COR’s prerogative to determine appropriate action. Such actions can include written admonishment in the contract file, and if repeated offenses are committed without corrective action by the Contractor, contract termination. Resident care is a priority, and personnel, both VA and contract employees, are held to high standards of conduct when interacting with residents. Any personnel used for this contract shall be instructed and confirmation of their understanding of, and their ability and willingness to comply with these standards, shall be documented.

8.0. THE VA SHALL PROVIDE THE FOLLOWING:

8.1. A kitchen facility and the major appliances listed in Attachment D.6- Kitchen Equipment at Domiciliary. The Contractor shall have primary use of the kitchen for storage of food, condiments and serving supplies, but the Government requires access, with one (1) day advance notice, for staff and residents to prepare food for special occasion/events, (i.e., birthdays, holidays, special guests).

9.0. SPECIAL REQUIREMENTS:

9.1. The Contractor shall provide a test tray a minimum of three (3) times a month for evaluation purposes by the COR, VA dietitian or designee at no additional cost to the Government for purposes of evaluating the food in accordance with Attachment D.4 Patient Tray Assessment.

9.2. The VA dietitian, COR, or designee may taste any item, at any time, if there is a complaint or as part of a quality check.

10.0. CONTRACTOR PERSONNEL:

10.1. All Contractor and subcontractor personnel working on the Government facility shall display a VA issued identification badge at all times. The Contractor shall coordinate with the COR immediately after contract award to obtain identification badges for all such workers. All contractor employees shall not be considered Government employees for any purpose under this contract. The C&A requirements do not apply, and that a Security Accreditation Package is not required.

10.2. The parties agree that the Contractor, its employees, agents and subcontractors shall not be considered VA employees for any purpose. The Contractor shall be responsible for protecting its personnel furnishing services under this contract. To carry out this responsibility, the Contractor shall provide the following for its personnel:

a. Workers’ compensation.

b. Professional liability insurance.

c. Income tax withholding.

d. Social security payments.

10.3. The Contractor shall ensure employees performing services under this contract, who shall use vehicles in performance of said contract, have a current and valid government-issued vehicle operator’s license.

10.4. To ensure that the individuals providing services under the contract have not engaged in fraud or abuse in accordance with Sections 1128 and 1128A of the Social Security Act regarding federal health care programs, the Contractor is required to check the Health and Human Services—Office of Inspector General (HHS/OIG), List of Excluded Individuals/Entities on the OIG Website (http://www.hhs.gov/oig) for each person providing services under this contract. During the performance of this contract, the Contractor is prohibited from using any individual or business listed on the List of Excluded Individuals/Entities.

10.5 Contract employees with access to VA Information Systems or Patient Health Information shall undergo a background investigation prior to commencing work under this contract. Contractor shall ensure employees undergoing background investigations provide all documentation completed as requested by the CO and COR within a timely manner. Information regarding background investigations can be found in Section B, IT Security Language.

13.0. VEHICLES: The vehicles used in the performance of this contract shall be licensed and meet the minimum requirements as mandated by the state/county/city in which performance occurs.

14.0. UNIFORMS: The Contractor is responsible for providing the uniforms for its employees and ensuring that employees report to work in clean uniforms.

15.0. EMERGENCY INCIDENT: The contractor shall report any emergency incident in the kitchen (i.e., fire or personnel injury) to the COR within 4hrs via phone call and a detailed email report within 24hrs so that COR can report this to upper nutrition and foodservices management and the CO.

16.0. EQUIPMENT: Any equipment that is not working properly shall be reported to the COR and within 2 hours of discovering the equipment issue, either by phone or email.

17.0. CONTINGENCIES: Contractor is expected to provide services regardless of weather conditions/power outages or staffing.

17.1 For situations when weather conditions, power outages or other unforeseen events occur an emergency five (5) day menu shall be submitted to the COR within five (5) business days of contract award. All items for emergency menu shall be kept in stock at all times and sufficiently rotated to ensure no expired products are served. The emergency menu shall contain at the minimum one meal that is prep free. The contractor shall notify the COR via email within 24 hours of activating the emergency menu. The email shall include the reasoning for emergency menu activation and the meal(s) impacted. If the emergency menu shall be used for greater than one (1) meal, the Contractor shall request approval from the COR. Outside regular duty hours the contractor shall contact the senior staff member on duty who will contact the COR for guidance/direction when the emergency menu is used for more than one (1) meal.

17.2 The contractor shall notify the COR as soon as possible but no later than one hour prior to any given mealtime if there are not sufficient personnel in place to meet contract requirements. A determination shall be made whether to activate the emergency menu. Commercial meals for domiciliary residents may be purchased by the contractor in the event that the emergency menu is not activated. Commercial meals shall be at the contractor’s expense. For the purposes of this paragraph sufficient personnel is defined as a minimum of one ServSafe Manager Certified cook or supervisor and one ServSafe Food Handler certified employee.

18.0. INVOICES: Contractor shall provide COR with a report of actual meals served and total costs on the 15th of each month for the previous month.

19.0. VHA Supplemental Contract Requirements for Combatting COVID-19:

19.1 Contractor employees who work in or travel to VHA locations must comply with the following documentation requirements:

a. If fully vaccinated, shall show proof of vaccination NOTE: Acceptable proof of vaccination includes a signed record of immunization from a health care provider or pharmacy, a copy of the COVID-19 Vaccination Record Card (CDC Form MLS-319813_r, published on September 3, 2020), or a copy of medical records documenting the vaccination.

b. If unvaccinated, contractors shall show negative COVID-19 test results dated within three calendar days prior to desired entry date. Test must be approved by the Food and Drug Administration (FDA) for emergency use or full approval. This includes tests available by a doctor’s order or an FDA approved over-the-counter test that includes an affiliated telehealth service.

c. Documentation cited in this section shall be digitally or physically maintained on each contractor employee while in a VA facility and is subject to inspection prior to entry to VA facilities and after entry for spot inspections by Contracting Officer Representatives (CORs) or other hospital personnel.

d. Documentation will not be collected by the VA; contractors shall, at all times, adhere to and ensure compliance with federal laws designed to protect contractor employee health information and personally identifiable information.

19.2 Contractor employees are subject to daily screening for COVID-19 and may be denied entry to VA facilities if they fail to pass screening protocols. As part of the screening process contractors may be asked screening questions found on the following website: COVID-19 Screening Tool. Check regularly for updates.

19.3 Contractor employees who work away from VA locations, but who will have direct patient contact with VA patients shall self-screen utilizing the COVID-19 Screening Tool, in advance each day that they will have direct patient contact and in accordance with their person or persons who coordinate COVID-19 workplace safety efforts at covered contractor workplaces. Contractors shall, at all times, adhere to and ensure compliance with federal laws designed to protect contractor employee health information and personally identifiable information.

19.4 Contractor must immediately notify their COR or Contracting Officer if contract performance is jeopardized due to contractor employees being denied entry into VA Facilities.

Domiciliary Food Services for RLRVAMC Indianapolis, Indiana. RFQ 36C25022Q0346 Amendment 0001