Amendment 0002 SF30.pdf

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:

(a) By completing items 8 and 15, and returning 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 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.

E. IMPORTANT: Contractor is not is required to sign this document and return copies to the issuing office.

AMENDMENT OF SOLICITATION/MODIFICATION OF CONTRACT 1. CONTRACT ID CODE

2. AMENDMENT/MODIFICATION NUMBER 3. EFFECTIVE DATE 4. REQUISITION/PURCHASE REQUISITION NUMBER 5. PROJECT NUMBER (If applicable)

7. ADMINISTERED BY (If other than Item 6) CODE

STANDARD FORM 30 (REV. 11/2016)

Prescribed by GSA FAR (48 CFR) 53.243

FACILITY CODE

9A. AMENDMENT OF SOLICITATION NUMBER

9B. DATED (SEE ITEM 11)

10A. MODIFICATION OF CONTRACT/ORDER NUMBER

10B. DATED (SEE ITEM 13)

11. THIS ITEM ONLY APPLIES TO AMENDMENTS OF SOLICITATIONS

The above numbered solicitation is amended as set forth in Item 14. The hour and date specified for receipt of Offers is extended. is not extended.

12. ACCOUNTING AND APPROPRIATION DATA (If required) copies of the amendment; (b) By acknowledging receipt of this amendment on each copy of the offer submitted;

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

IT MODIFIES THE CONTRACT/ORDER NUMBER AS DESCRIBED IN ITEM 14.

CHECK ONE A. THIS CHANGE ORDER IS ISSUED PURSUANT TO: (Specify authority) THE CHANGES SET FORTH IN ITEM 14 ARE MADE IN THE CONTRACT ORDER

NUMBER IN ITEM 10A.

B. THE ABOVE NUMBERED CONTRACT/ORDER IS MODIFIED TO REFLECT THE ADMINISTRATIVE CHANGES (such as changes in paying office, appropriation data, etc.) SET FORTH IN ITEM 14, PURSUANT TO THE AUTHORITY OF FAR 43.103(b).

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

D. OTHER (Specify type of modification and authority)

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.

15C. DATE SIGNED

15A. NAME AND TITLE OF SIGNER (Type or print)

16C. DATE SIGNED

16A. NAME AND TITLE OF CONTRACTING OFFICER (Type or print)

14. DESCRIPTION OF AMENDMENT/MODIFICATION (Organized by UCF section headings, including solicitation/contract subject matter where feasible.)

PAGE OF PAGES

6. ISSUED BY CODE

8. NAME AND ADDRESS OF CONTRACTOR (Number, street, county, State and ZIP Code) (X)

CODE

15B. CONTRACTOR/OFFEROR

(Signature of person authorized to sign)

16B. UNITED STATES OF AMERICA

(Signature of Contracting Officer)

Previous edition unusable

This amendment is issued to post additional questions (pages 2 and 3 of 3) and revise page 6 of the PWS. See attached.

The due date for quotes is extended to 4pm March 6th.

United States Coast Guard

SILC BSS COB2

300 East Main Street, Suite 965 Norfolk, VA 23510

70Z08420QAA552400

1 3

02/27/2020

02/14/2020

Q1: PWS 2.2 states the Full Food Operation is Monday through Friday, however, the Solicitation Factor 2 Technical Approach states the format shall be used for menu is Mon‐Sunday. Can you please clarify the menu schedule is Mon‐Friday only?

A1: Menu schedule is required for Monday‐Friday. “Mon‐Sunday” was a typo.

Q2: Reference page 21 of Union Agreement – Since the submittal is due March 2, 2020 should we use the wages effective June 31, 2019‐June 30, 2020 or the wages effective July 1, 2020?

A2: The contractor is required to pay the employees the appropriate rate based on the rates that are incorporated in the CBA for the specific dates the employees perform the work.

Q3: How many boxed meals does the contractor have to prepare each month?

A3: The requirement for boxed lunches is rare. Over the life of the current 5‐year contract, approximately 100 were ordered and that was only during the inauguration.

Q4: At site visit, menu boards indicated “A la Carte” items. Exactly what “A la Carte” items should the contractor propose?

A4: As stated at the site visit, a la carte items are NOT included in this contract.

Q5: Are the prices charged at USCG TISCOM CG Standard Rate Breakfast $2.55, Lunch $4.65 and CG Full Meal Rate Breakfast $4.10, Lunch $7.70 to remain in effect? How often is the money that is collected, remitted to the Coast Guard?

A5: Meal Rate Messages come out yearly. The current meal rates have been in effect for the last 7 years, but are subject to change. Meals should be charged when patrons receive their meals and money shall be collected by the cashier. Total cash collected shall be noted on the invoice and deducted from the total invoice amount.

Q6: In the PWS 5.4.2

a. Are the patrons entitled to a full portion of the two entrees offered?

b. Can a patron get both an entrée and hamburger for the same price?

c. Please explain what a patron can order at both breakfast and lunch, both entrees, one entrée & speed item, or just one or the other, etc.

A6: Patrons are entitled to a full lunch meal, which includes a choice of 1 entrée (main entrée/vegetarian/healthy choice/speed line), 2 sides, soup/salad bar, dessert and drink. Patrons are entitled to a full breakfast meal, which includes Eggs to order, 1 entree/breakfast sandwich, meat, potato, hot cereal, yogurt, fruit, beverage. PWS paragraph 5.4.1 and 5.4.2 has been edited to clarify and is attached.

Q7: How often is seafood offered at lunch?

A7: As per the referenced Coast Guard Food Service Practical Handbook, (COMDTPUB

P4061.4), “Seafood shall be served at least twice per week (ensure that 1 Seafood entrée is a fish fillet).” The Coast Guard typically serves Fish/seafood on Fridays.

Q8: Can the government provide an equipment list with the age / condition of each piece of equipment?

A8: No, however an inventory will be conducted after award. Per PWS 5.10: The Contractor shall perform minor maintenance (operator care and maintenance) on all food service equipment, as recommended by the manufacturer. Minor maintenance includes cleaning, adjusting, oiling and greasing of equipment, tightening of nuts and bolts, and other user maintenance recommended by the manufacturer. All major maintenance will be performed by the government.

Q9: What is the distance between the solicitation sites? (how close in proximity is the kitchen to the other areas that the contractor is responsible for) A9: The Galley steps right onto the mess deck. Chief’s Mess and Wardroom are less than

10ft away.

Q10: Is the government providing holiday decorations?

A10: Yes.

Q11: Are cash sales deducted from the monthly payment to the contractor?

A11: Yes.

Q12: What is the average of the cash sales in a month?

A12: $9000

Q13: What is the average of vouchered meals?

A13: All patrons pay for their meals at either the standard or full meal rate.

Q14: What is the current monthly value of the contract? Has the scope of work changed from the previous contract?

A14: Yes, the scope of work has changed. See FPDS‐NG for obligation amounts.

Q15: How many employees does the current incumbent have providing services under the current contract for the same or similar services?

A15: Approximately six. The scope of work for this requirement has changed from the current contract.

Q16: Will the government consider extending the due date to allow for enough time to prepare the proposal after the Q & A has been posted?

A16: An extension is provided until 4pm March 6.

RFQ 70Z08420QAA552400

Attachment 1

5.3 MENU PLANNING. The contractor shall develop and provide a twelve-week cycle menu four times annually to take advantage of the seasonal availability of foods and to vary the type of meals served (i.e.

heavier meals during cold weather, lighter meals during hot weather). This twelve-week cycle menu shall be sent to the COR for approval one month prior to beginning the cycle. In addition to this, the contractor shall also submit one-week menus to the COR the Thursday before the start of the next week. The Required Food Item and Frequency, Technical Exhibit 3, shall be the minimum standard for food served under the contract.

The contractor shall also adhere to the requirements in the Coast Guard Food Service Practical Handbook.

All foodstuffs used in the dining facility must meet the standards set forth in the Federal Supply Catalog Stock List, FSC Group 69, Subsistence. The Contractor shall not change the menu without approval of the COR, except for emergency situations (i.e., hurricane, snowstorm, mechanical failure etc.). Subsistence shortages will not be accepted as valid excuses for substitutions. The contractor shall follow the planned menu when planning and preparing all meals. Food Variety is a very important part of this contract.

Variety and creativity will be considered in menu approval.

a. Nutritional Requirements. The menu at the dining facility shall provide the recommended daily dietary allowances for the age and activity of the patrons as recommended by the U. S. Department of Agricultural (USDA), Food and Nutrition Information Center (www.n~t.usdagov/fJlic).

b. Menu Review Board. The Commanding Officer at the unit may establish a menu review board. The

Contractor shall be responsive to its suggestions and recommendations concerning the menus.

c. Menu Posting. The Contractor shall post weekly menus on Monday mornings prior to the breakfast meal in a conspicuous location at the entrance to the dining facility. Digital menu shall be sent to the COR for posting on the Portal on the Thursday prior to the start of the next weeks menu. Meal prices shall be prominently displayed. Low calorie items shall be identified on the menu. The posted menu shall include the portion size (in volume measurements), calorie and fat per serving. Serving line menu boards shall be posted and the accuracy of menu items maintained through each meal.

d. Leftovers. As per the CGTTP 4-11.12A, Food Safety and Sanitation Program Tactics, Techniques, and Procedures (TTP).

5.4 Meal Requirements.

5.4.1 Breakfast. Breakfast meals shall be offered in accordance with Technical Exhibit 3 and 4, and the menu shall be approved by the COR. Patrons are entitled to a full breakfast meal, which includes eggs to order, one (1) entree/breakfast sandwich, meat, potato, hot cereal, yogurt, fruit and beverage. All items not specified as constant shall be rotated on a frequent basis to ensure customers have change and variety. Hot foods shall be prepared progressively.

Specialty items such as breakfast burritos, breakfast casseroles, fresh baked large cinnamon rolls, breakfast sandwiches, quiches, among other items, may be included in the breakfast menu. Any approved menu, may be changed or substituted with the advance approval of the COR. Standard, calibrated dispensers are an acceptable form of providing juices.

5.4.2 Lunch Entrees. Patrons are entitled to a full lunch meal, which includes a choice of one (1) entrée (main entrée/vegetarian/healthy choice/speed line), two (2) sides, soup/salad bar, dessert and drink. At lunch, a choice of two

(2) different entrees: one main entrée, and one vegetarian or Healthy Choice Entrée shall be provided. The main entrée is a larger portion and must contain whole meat and shall be provided along with the vegetarian or Healthy Choice entrée, and Speed Line Items. Contractor will provide a deli sandwich options with Speed Line menu (as noted in Technical Exhibit 3). Casserole type dishes must have a minimum of five (5) ounces of meat or seafood per portion, and only one casserole dish entrée may be on the menu per calendar day. The recipes will be adjusted to accommodate for larger portions of meat, chicken, pork, and seafood. Meat includes fowl, beef, pork, and veal. Seafood includes shrimp, lobster, crab, fish, oyster, and scallops. The Contractor shall ensure that all