36C26125Q0436 0001-CLC Food Service.pdf

5. PROJECT NUMBER (if applicable)

CODE7. ADMINISTERED BY

2. AMENDMENT/MODIFICATION NUMBER

CODE

6. ISSUED BY

8. NAME AND ADDRESS OF CONTRACTOR

4. REQUISITION/PURCHASE REQ. NUMBER3. 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 CODECODE

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 NUMBERED 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 amendment, 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)

00261

Department of Veterans Affairs Network Contracting Office 21 VA Southern Nevada Healthcare System 6900 N. Pecos Road, Building 6 North Las Vegas NV 89086

00261

Department of Veterans Affairs Network Contracting Office 21 Southern Nevada Healthcare System 6900 N. Pecos Road, Building 6 North Las Vegas NV 89086

To all Offerors/Bidders

36C26125Q0436

X

X X

See CONTINUATION Page x None (0)

This amendment is to address questions received from interested vendors.

CONTINUATION PAGE

Department of Veterans Affairs | Food Services for the Community Living Center (CLC) VAPIHCS of Honolulu, HI | Sources Sought Notice ID 36C26125Q0436 QUESTIONS FOR SUBMISSION TO THE CO/COR v. Draft April 7, 2025

FOR INTERNAL USE & DISTRIBUTION ONLY | 3

RFI/PWS Section Question/Request for Clarification Government’s Response

Description 2. Informal Quote; PWS A.1

Please specify whether the Government intends to award a Firm Fixed Price contract or a Patient Day Rate (PDR) contract for this procurement (Notice ID 36C26125Q0436)?

This will be a firm fixed price contract that will include line items for PDR since the census is <180meals/day.

Currently- ~105meals/day this includes the 5 extra per meal.

PWS A.1.1 How many back-up trays, double portions and/or extra trays are typically required in addition to the 180 meals per day?

Cooking on site extra trays would be “as needed” and not mandatory to be made every meal. Right now there are 15 extra meals/day (5/meal period) , but it was 1-2 patients with double portions. This would not be in addition to the 180/day it would be included in the count.

PWS A.1.1, F.1.2 How many meals per day are mechanically altered diets? (Or what percent of the total 180 meals/day constitutes mechanically altered diets?)

Diet order percentages are subject to change based on patient need and MD orders but currently ~65% of diet orders are texture modified.

PWS A.1.3 Is IDDSI (International Dysphagia Diet Standardization Initiative) training and experience a mandatory qualification for the Contractor’s on-site General Manager?

Yes. If not the GM then whoever they have in charge of Quality Assurance.

PWS B.1 Does the Contractor’s management and leadership team residing on Oahu meet this requirement? Or is Contractor required to have a brick-&-mortar District Office in Honolulu?

Yes. The requirement is for the contractor’s management and leadership team should reside on Oahu.

QUESTIONS FOR SUBMISSION TO THE CO/COR v. Draft April 7, 2025

FOR INTERNAL USE & DISTRIBUTION ONLY | 4

RFI/PWS Section Question/Request for Clarification Government’s Response

PWS B.1.2 Is cleaning/sanitizing of both back-of-house and dining room areas the Contractor’s responsibility? What is the total square-footage of the areas to be cleaned/sanitized?

Back of the house only; EMS is responsible for the dining room. Total Sqft of the areas to be cleaned/sanitized is 1,000.

PWS B.1.4 Are any specific nutritional standards applicable to the products stocked in the vending machines installed/maintained by the Contractor?

Should follow the VA healthy guidelines, reference VHA Healthy Diet Model, VHA Directive 1439 (1).

Information attached.

PWS C.1 1. Please confirm that all listed Government Owned Equipment items are in good working condition. Please provide technician maintenance logs if available.

2. Is the Government Owned Equipment under warranty? Please specify the duration of warranty if so.

3. Is the Government Owned Equipment covered by a maintenance plan? Please provide details of the plan.

4. Is the Champion high-temperature dish machine covered by a maintenance plan?

5. Will the Government bear the cost of replacing Government-Owned Equipment as needed for equipment that cannot be repaired after normal wear-&-tear?

6. Will the Government provide bases and domes for patient trays?

1. Most of this equipment isn’t installed yet and is brand new.

2. The Government Owned Equipment is the responsibility of the VA for warranty.

3. The Government Owned Equipment is the responsibility and maintenance of the VA.

4. The Government Owned Equipment is the responsibility and maintenance of the VA.

5. The Government Owned Equipment is responsible of the VA to repair wear and tear.

QUESTIONS FOR SUBMISSION TO THE CO/COR v. Draft April 7, 2025

FOR INTERNAL USE & DISTRIBUTION ONLY | 5

RFI/PWS Section Question/Request for Clarification Government’s Response

6. Trays have domes-current system does not require bases. If utilizing cook/fresh would not need a base system or different than current system.

PWS E.1 1. What is the current diet census?

2. Please name the IT System currently in use for managing tray tickets?

3. Is the Contractor responsible for maintaining the resident tray file?

1. based on altered texture:

9 regular, 6 chopped, 7 minced, 6 puree. Based on Therapeutic diets: 15 regular, 2 Cardiac, 5 No added Salt, 3 Renal, 3 Carb controlled.

2. Computrition

3. No-Gov. RD will maintain;

Contractor is expected to give recipes/menu changes to RD to maintain.

PWS F.1.1 Is the Contractor responsible for managing daily tray tickets for residents? Only for the purpose of tray assembly. Gov. Employee will make patient menu selections, prepare and print tray tickets. Contractor will need to shred tray tickets after meal service.

PWS F.1.5 What percentage of the population receives prescribed nourishments? The current percentage of the population is 16% that receives prescribed nourishment. Noting that the percentage will

QUESTIONS FOR SUBMISSION TO THE CO/COR v. Draft April 7, 2025

FOR INTERNAL USE & DISTRIBUTION ONLY | 6

RFI/PWS Section Question/Request for Clarification Government’s Response fluctuate.

PWS F.1.22 Is the vendor responsible for monitoring and documenting the temperatures of nourishment refrigerators?

Nourishment fridges are monitored by VA. If contractor notices temp out of range, please report to VA staff contracting officer representative.

PWS F.1.24 Does the Government require each Contractor employee on site to undergo a minimum number of training hours per year?

No

PWS F.1.25 Please provide the Department of Labor (DOL) Wage Determination for this service location.

DOL wage determination is determined at award. Attach the DOL.

PWS G.1.2 Does ServSafe Manager certification meet the Government’s Food Protection Manager certification requirements?

Yes

PWS J.1.3 Is the Contractor responsible for the cost and processing of background checks? Yes. The requirement per the VA Handbook Appendix A:

6500.6, and Business Agreements. Background checks are required prior to performance of the contract.

Last Updated: 9/2018

VHA HEALTHY DIET MODEL

VHA Healthy Diet Average Nutrient Goals* (based on daily avg. over 7 days)

Weekly Average Meal Guidelines

Calories: 2000-2400 per day or 600-700 per meal.

Adjusted appropriately based on average age and sex of population served.

Adopt appropriate standardized portion sizes to meet calorie goals.

Fat: 25-35 percent of calories, <10% of calories from saturated fat

No or minimal synthetic sources trans fats and partially hydrogenated oil. No margarines with hydrogenated fats. Replace saturated fats with unsaturated liquid oils. Serve nonfat or low fat (1 or 2 %) milk. No or minimal deep fat fried foods. Select and serve lean meat, and poultry, minimally processed fish at all meals.

Sodium:2000-3000 per day or 600-1000 per meal

Reduce salt in recipes, substitute herbs and spices. Incorporate Dietary Approaches to Stop Hypertension (DASH) Diet principles.

Carbohydrate and Fiber: 25-30 grams fiber per day, 5-10 grams fiber per meal

Incorporate whole grains, vegetables and fruits daily to meet the fiber goals. Include fresh seasonal fruit and vegetables daily. Include beans, lentils whole grains, and nuts in recipes.

Offer nuts and whole grain foods for snacks.

Protein: 60-120 grams per day, 20-40 grams per meal

5 to 6 ounces meat, fish, poultry per day plus two 8-ounce servings of nonfat or low fat milk per day. Limit red meats (beef and pork) to 4 to 6 meals per week. Include fish 2 times per week. Strive to utilize responsible-use antibiotic proteins. Include plant based proteins: nuts, lentils and vegetarian entrees.

Discretionary Calories: Decrease calories from added sugars

Limit sweetened desserts to once a day.

Beverages: Support the daily fluid needs of approximately 8 or more cups water per day, adjusted based on population served.

Decrease calories from added sugars.

Offer coffee and/or tea, decaffeinated as appropriate with all meals, limit fruit juice to 100% fruit juice, milk low fat (1 or 2%) or nonfat, unsweetened or no added sugar soda, fruit drinks or beverages.

Green Environmental Management Strategies (GEMS)

Include fresh seasonal fruit and produce in menu cycle. Source local produce and bread vendors**. Use re-useable or recyclable service ware as much as possible. Select products with recycled content. Strive to source products that reduce exposure to chemicals, hormones and nontherapeutic antibiotics. As able, establish a Farmers Market on site, eliminate Styrofoam, use compostable materials as available. Reduce waste, consider composting or food digestors.

All other Micronutrients 100% RDI for appropriate patient population

*Menu recommendations adapted from Dietary Scientific Report of the 2015 Dietary Guidelines Advisory Committee, Dietary Approaches to Stop Hypertension (DASH) Eating Plan. VHA MOVE! Program materials. Creating a Preference for Meat & Poultry Produced According to Responsible Antibiotic Use

**Produce vendors or producers must comply with United States Department of Agriculture Good Agricultural Practices, http://www.ams.usda.gov/AMSv1.0/gapghp. VHA specific guidance includes NFS Local Produce Procurement Guide.

1. MENUS

a. Cycle Menus are designed using standardized recipes in support of the VHA Healthy Diet meal guidelines. Cycle menus consist of at least a 3-week cycle pattern for facilities with a VA Community Living Center (CLC), domiciliary or residential care programs. Cycle menus less than 3 weeks may be used for acute medical or short-stay CLC residents. The minimum cycle for an acute care non-select menu is 3 days.

b. All menus are planned to provide adequate variety and adhere to cultural and religious preferences as appropriate. Menus will meet essential nutrients requirements and adhere to diet prescriptions in accordance with Nutrition Care Manual, available at: [SharePoint link].

Appropriate therapeutic diets will be available for all meals based on the level of care provided at each facility.

c. Facilities are encouraged to advance Veteran-centered cultural transformation and the Veteran Experience in food service operations by offering dining programs that provide veterans meal choices as well as festive special occasion meals.

d. Facilities utilizing a broad selection room service menu and delivery model for meal service must create a non-select menu cycle for patients who do not order a room service meal in accordance VHA Healthy Diet meal guidelines. The length of the menu cycle is based on the type of care being provided (1.a. above).

e. The VHA Healthy Diet (regular) and one therapeutic diet on the hospital menu cycle will be nutritionally analyzed at least once per year to assure nutritional guidelines are being met.

2. MEAL HOURS

a. Meal service hours scheduling is implemented to meet Veteran-centered care, care coordination, and regulatory requirements. NFS sites publish a schedule of specific meal times to various meal service points within the medical facility.

b. Meal hours and breaks for NFS employees are scheduled not to interfere with Veteran meal service.

See attached document: DOL Wage Determination for State of Hawaii 1.