70Z08525QDL0001047_SOW mod1.pdf

USCGC WEDGE (WLR 75307)

75 FOOT "D CLASS" RIVER BUOY TENDER

SPECIFICATION FOR DINING AND LODGING DURING DOCKSIDE REPAIRS

FY2025

Developed By: Albert M Hall

(19 November 2024)

MODIFICATION 1, 21 NOVEMBER 2024 – Q & A

USCGC WEDGE (WLR-75D) DINING AND LODGING FY2025

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TABLE OF CONTENTS

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Revisions Record This page is used to record specification revisions, which may have occurred subsequent to a Revision 0 (Rev-0) package. Information listed is intended to provide contractors and field unit personnel a means to ensure all the current specification revision pages are present when reviewing or utilizing this specification package.

DATE REV# WORK ITEM# CHANGES MADE

NOTE : All work item and paragraph numbers listed above for a given revision correspond to same numbers in the previous revision. This revised specification is self-contained with all of the above listed changes incorporated.

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86353_ESD_1021_SOW_FLT

WORK ITEM 1: Dining and Lodging, Provide

1. SCOPE

1.1 Intent. This work item describes the requirements for the Contractor to provide temporary dining and lodging for Coast Guard personnel.

1.2 Government-furnished property.

None.

2. REFERENCES

COAST GUARD DRAWINGS

None

COAST GUARD PUBLICATIONS

None

OTHER REFERENCES

Public Law 101-391, 1990, Hotel and Motel Fire Safety Act

Hotel-Motel National Master List, http://www.usfa.fema.gov/applications/hotel/

AAA/CAA - http://newsroom.aaa.com/diamond-ratings/diamond-rating-definitions/

FORBES (formerly MOBIL) Travel Guide - http://www.forbestravelguide.com/

3. REQUIREMENTS

3.1 Lodging requirements. The Contractor must provide quality temporary lodging, for 15 Coast Guard personnel within a 30-mile radius of Coast Guard Base New Orleans, 1790 Saturn Blvd, New Orleans LA 70129.

3.1.1 Occupancy particulars. Provide 06 double occupancy and 03 single occupancy rooms for Coast Guard personnel.

3.1.2 Commencement and completion. Ensure that lodging must commence 07 January 2025 and terminate 01 March 2025.

3.2 Regulations and standards. The Contractor must ensure that all lodging facilities provided must meet the following minimum standards:

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Meet the Hotel and Motel Fire Safety Act of 1990 (PL101-391) and be listed on the Hotel- Motel Master List (see 4.1 (Hotel and Motel Fire Safety Act of 1990 (PL101-391))).

Lodging Facility must be within 25 miles of Coast Guard Base New Orleans, 1790 Saturn Blvd, New Orleans LA 70129.

Facility must meet at a minimum the requirements of either three stars for a Forbes (formerly Mobil) Travel Guide rating or three diamonds for an American Automobile Association (AAA) rating.

Full indoor laundry facility on premises with 24/7 guest access.

Full access and use of a workout facility or fitness center in designated exercise room w/ dedicated equipment specialized for the use of working out (e.g. treadmill, rowing machine, elliptical machine, weight machine, free weights etc.). Facility must be either on the lodging facility premises or within walking distance (not to normally exceed ½ mile or 5 minute commute via vehicle).

Access to internet in all rooms.

Full daily maid service and cleaning.

Iron and Ironing Board in every room.

Full Bath in every room.

Microwave, coffeemaker and refrigerator in every room.

Lodging facility room entrances must be accessible only by internal hallway(s). The internal hallway(s) must have locked exterior doors, accessible by key-holding facility guests only.

Internal hallway(s) must be accessible by the berthing facility’s lobby. The lobby must be manned by a front desk attendant 24 hours a day and 7 days a week.

3.3 Parking. The Contractor must ensure that the lodging facility have parking available for a minimum of 3 vehicles during the entire duration of the stay.

3.4 Dining requirements. The Contractor must provide healthy, appetizing, and nutritious dining, including 3 meals a day (breakfast, lunch and dinner) and wait staff gratuities, for up to 15 Coast Guard personnel within a 5 mile radius of the crew’s primary lodging location and within a reasonable distance (not more than 5 miles) of the shipyard location for lunch.

3.4.1 Commencement and completion. Dining must commence 07 January 2025, and end 01 March 2025.

3.4.2 Breakfast. Each breakfast must include:

A choice of two whole fresh fruits.

A choice of three fruit juices.

A choice of whole or low fat milk.

A choice of two cereals.

Eggs cooked to order.

Pancakes, French toast or waffles.

Bacon or another breakfast meat.

A choice of potatoes or grits.

A choice of toast or pastry.

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A choice of coffee or tea.

Butter, margarine, syrup and jelly or jam.

3.4.3 Lunch and dinner. Each lunch and dinner must include a choice of three different hot entrées.

Entrée choices must vary in a manner not to repeat within a 3-day period. Daily entrée choices must include the following:

Poultry (baked and grilled options must be available upon request, in lieu of battered and/or fried).

Beef or pork

Fish or shellfish (baked and grilled options must be available upon request, in lieu of battered and/or fried).

A choice of soup or salad, with crackers & regular &/or low fat dressing. Soup choices must not repeat within a 3-day period.

A choice of potatoes or pasta with accompanying sauces.

A choice of two vegetables.

Water and a choice of beverages.

A choice of breads; and a choice of butter or margarine.

A choice of three different desserts or whole fresh fruit.

3.4.4 Take-out meals. The Contractor must substitute carry-out meals for up to 15 Coast Guard personnel for breakfast, lunch and/or dinner, when designated by the COR. The Contractor must coordinate pick up times and location with the COR. Lunch carry-out meals must include either hot meals as detailed in paragraph 3.4.3 or a box lunch which must include:

A sandwich with a choice of three different options of deli meat on a choice of breads or wraps (including choice of condiments).

A bag of chips.

Potato, pasta or garden salad with dressing.

A dessert with a choice of two options, including fresh whole fruit as one option.

A beverage from a choice of soda, diet soda, bottled water and juices.

3.5 Dining Facility. The Contractor must provide a dining area that is used solely for the purpose of dining, and must be available to the crew for no less than 3 hours per meal.

3.6 Commercial Standards. The Contractor must meet, at a minimum, the requirements of three stars () for a Forbes (formerly Mobil) Travel Guide rating or three diamonds () for an American Automobile Association (AAA) rating for dining and lodging.

4. NOTES

4.1 Hotel and Motel Fire Safety Act of 1990 (PL101-391). Information on the Safety Act and the Master Hotel list can be found at http://www.usfa.fema.gov/applications/hotel/.

4.2 Rating criteria. Rating criteria can be found at the following websites:

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AAA/CAA - http://newsroom.aaa.com/diamond-ratings/diamond-rating-definitions/

AAA Hotel Ratings -http://ww1.aaa.com/scripts/WebObjects.dll/AAAOnline.woa/5011/wo/8GhGQMSmbPFNnW bI3C2cuw/0.11.13.8.3.0.1.2.2.5.1.0.1.1.0.0

AAA Restaurant Ratings -http://ww1.aaa.com/scripts/WebObjects.dll/AAAOnline.woa/5011/wo/8GhGQMSmbPFNnW bI3C2cuw/1.11.13.8.3.0.1.2.2.7.1.0.1.1.0.0

FORBES (formerly MOBIL) Travel Guide ratings -http://www.forbestravelguide.com/about/ratings

4.3 Hotel ratings. Specific hotel ratings can be found at the following websites:

http://ww2.aaa.com/services/tourbook/ccd/ccdSearch.xhtml?zip=10025&devicecd=PC&asso ciation=AAA&club=97&type=DESTINATION&dt=1421091284441 http://www.forbestravelguide.com/hotel

Unless authorized by amendment to this solicitation, all offers shall be submitted electronically to jason.a.garris@uscg.mil on or before 5:00PM Eastern on 02 December 2024.

MODIFICATION 1: 21 NOVEMBER 2024 Q&A

1. Incumbent

- Is there an incumbent to this contract? If so, who is it, what was the award ID and what was the award amount? No.

- Has there been any changes in scope to the project, and if so, what were the changes? No.

2. Breakfast, Lunch and Dinner (3.4.2, 3.4.3, 3.4.4)

- What will the Lead time be for knowing what the 15 individuals want to eat for breakfast (specifically eggs), lunch and dinner? Day before.

- Is the expectation that they would make their orders on the spot or that a menu could be provided and they would pick what they want prior to? Menu so they can select what they want.

- What will be the lead time to know if take out meals will be needed? 2 Days prior.

- What time windows are needed for breakfast lunch and dinner (7 am - 10 am for breakfast, 11-1 for lunch, 6 - 9 pm for dinner)? Not sure at this time on a specific time window for crew.

- Is Sunday brunch starting at 11 AM acceptable? No.

- Will there be a daily set time for breakfast, lunch and dinner so that we can plan? No, all the crew members may not eat at same time due to work schedule.

- Is a menu needed for the proposal? No.

- Are there any dietary restrictions or options that need to be available for vegans, vegetarians, etc. No.

3. Dining Facilities

- After surveying the Forbes list and AAA list for restaurant and hotels that are 3 star+ and 3 diamond+, respectively, there were not any restaurants in New Orleans that were 3 star+ or 3 diamond+ and were within 5 miles of the yard. Can you please advise how to fulfill this requirement? The 3 star+ and 3 diamond rating is for the hotel facility and not the restaurants.