D.14 24R2100_MFSU_ EquipDesc_Checklist.docx

Complete this checklist for each Mobile Food Service Unit offered. Failure to complete this checklist may result in your offer being given no further consideration. Use the following format to describe each piece of equipment that comprises the complete Mobile Food Service Unit (including all peripheral equipment). Each MFSU offered shall be assigned a unique Unit Identification Number as specified in Exhibit D.1 - Section D.1.8(d) – Equipment Marking. Only equipment that is required as part of the MFSU should be included in the proposal. Information regarding miscellaneous equipment such as Contractor’s crew sleeping quarters is not necessary.

The technical section of the proposal must be in accordance with D.14 Attachment 1, disclose your technical approach in as much detail as possible, including, but not limited to, the requirements of the technical proposal instructions. The technical proposal must provide a detailed description of the equipment offered with pictures and specifications of the equipment and a detailed description of how the offeror will meet the equipment and personnel requirements as specified in Exhibit D.1 Section D.1.4 - Contractor Furnished Equipment, Supplies and Personnel; in Exhibit D.1 Section D.1.5 - Contractor Responsibilities; and in Exhibit D.1 Section D.1.6 - Minimum Mobile Food Unit Equipment Requirements. The list of equipment must clearly demonstrate that the offeror’s MFSU meets the requirements of the solicitation. The technical proposal must present sufficient information to reflect a thorough understanding of the requirements and a detailed description of the techniques, procedures and program for achieving the objectives of Exhibit D.1 Performance Work Statement. Proposals which merely paraphrase the requirements of the Government’s specifications/Performance Work Statement or use phrases such as “will comply” or “standard techniques will be employed” will be considered unacceptable and will not be considered further.

Instructions: Clearly describe the condition, type, size, or other descriptive narrative to demonstrate your unit meets the minimum equipment requirements listed below. (See Exhibit D.1 - Section D.1.6 - Minimum MFSU Equipment Requirements, for complete details regarding minimum equipment requirements). Photographs provided shall be in color and clearly labeled describing what is in each photo for the Evaluation Team’s consideration. (At its option, the contractor may include a video walk-through of their MFSU in addition to the color photographs. The video does not replace the color photographs. All video must be in either a .AVI (Audio Video Interleave), .WMV (Windows Media Video) or .MOV (Apple QuickTime Movie) format and provided on each of the 4 electronic copies of the technical proposal.) The Government Evaluation Team will make the final determinations whether the unit meets the following minimum equipment requirements based on the Contractor’s ability to describe their equipment and photographs or drawings in this checklist.

Following contract award, the Government will perform site evaluations to determine if the Contractor’s equipment meets the equipment requirements and is determined to be suitable for the award. An MFSU meeting all requirements, including the minimum equipment requirements, will be given a certificate of compliance and will be authorized to perform on the contract.

MFSUs not meeting all requirements may be given a short period of time to correct any deficiencies at the Contracting Officer’s discretion. MFSUs determined to not meet all requirements will be disqualified from their award and the Government may individually solicit for a new MFSU to be placed in that DDP for the remainder of the contract Period of Performance.

Offeror’s Name:

Mobile Food Service Unit No.:

A. Kitchen Trailer(s) UIN & Description: D.1.6 Minimum Food Unit Equipment Requirements Provide a written description of the Mobile Food Service Unit equipment describing its condition, age and design, including a diagram of equipment contained in each trailer and its function. Include color photos of the exterior and interior kitchen trailer(s). Ensure all photos are clearly labeled describing what is in each photo for the Evaluation Team’s consideration.

1. Fully enclosed. All doors and windows have screens, air curtains, or other means in accordance with current FDA Food Code.

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2. All equipment is sealed to the floor or raised at least 6” inches off the floor by means of an easily cleanable metal leg or foot.

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3. All equipment including the interior of cabinets or compartments, walls, corners, ceilings, floors shall have smooth, easily cleanable surfaces. Equipment surfaces shall be free from channels, crevices, flanges, ledges, sharp or jagged edges or other cleaning obstructions.

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4. Unfinished wood surfaces are not permitted. This requirement does not apply to pallets being used in distributors’ delivery vehicles.

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5. Food contact surfaces shall be constructed of stainless steel, high pressure laminated plastics, wooden cutting boards, or laminated hardwood.

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6. Utility and service lines shall be installed so they do not obstruct or prevent cleaning of floors, walls, and ceilings. Service lines may not be unnecessarily exposed.

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7. All junctures where floors and walls meet shall be coved. All seams, cracks, and junctures where walls and ceilings meet shall be sealed.

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8. All pipes, fittings, and hoses shall comply with the appropriate codes. No galvanized material is allowed throughout the plumbing system where potable water is stored and used, or in the food splash zone.

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9. Space around pipes, conduits or hoses that extend through cabinets, floors, or outer walls shall be sealed and the seal shall be smooth and easily cleanable.

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10. Light fixtures, light bulbs, and light tubes shall be shielded, coated, or otherwise shatter resistant.

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11. All non-dedicated electrical receptacles shall be ground fault protected.

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12. Steam table shall hold at least 4 full size hotel pans (12” x 20”) and shall be capable of maintaining a minimum temperature of 140° F.

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13. One, 3-compartment metal sink located inside one of the kitchen units. Each properly labeled compartment shall be a minimum dimension of 18” wide x 20” long x 12” deep or equivalent volume.

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14. Sink shall be equipped with continuous gravity flow or pressurized hot (120° F.) and cold water. Shall be equipped with a mixing faucet capable of servicing any sink compartment.

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15. Sinks shall have smooth and sanitary drain boards or equivalent drying area.

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16. Food preparation sink.

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17. Hand washing facilities for Contractor’s employees shall be provided within the kitchen unit and in close proximity to all food preparation areas.

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18. The hand washing sink shall be labeled as such (i.e. “Hand Washing Sink”) and be provided with hot and cold water, paper towels, and antibacterial and phosphate free soap.

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19. Electric exhaust system with filters or screens over all cooking equipment (no galvanized material). Grease filter constructed of National Sanitation Foundation (NSF) approved material. Exhaust system and filters accessible for cleaning.

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20. Provide current certification that the automatic fire extinguisher system complies with NFPA 1.

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21. Waste receptacles, smooth, nonabsorbent, and easily cleanable.

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22. Separate enclosed storage for cleaning supplies, clothing, insecticides, and engine oil.

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23. Sneeze guards on all food service lines.

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24. Refrigeration storage, adequate refrigeration storage, capable of maintaining 41° F with a min/max thermometer placed within 8 feet of the entrance. Shelving – Non-absorbent, non-corrodible, and easily cleanable. Wood is not acceptable.

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25. Freezer storage, adequate freezer storage, capable of maintaining 0° F with a min/max thermometer placed within 8 feet of the entrance. Shelving – Non-absorbent, non-corrodible, and easily cleanable. Wood is not acceptable.

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26. Sandwich Preparation Trailer maintained at 72° F. or less, with rodent, insect and dust control.

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27. Shift Provisions Assembly Trailer, capable of maintaining 72º F or less during lunch preparation with rodent, insect and dust control.

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28. Salad Bar Area, located in closed trailer or tent, with sides and doors and flooring to keep dust to a minimum.

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29. Potable Water Pumps and Water Storage Facilities: Provide a written description of the potable water pumps and water storage facilities describing their condition, age, and capacity. Include color photos. Provide copies of State Certifications if applicable.

(a) Potable Water Pumps – Provide manufacturer’s product specifications supporting that the potable water pumps are constructed of food grade materials and National Sanitation Foundation NSF61 compliant. Provide color photos of the impellers for all water pump(s) proposed. Ensure all photos are clearly labeled describing what is in each photo Comments:

(b) Potable water storage tank minimum 500 gal. meeting Potable Water Standards. Tank shall have smooth easily cleanable surfaces and shall be designed with an access port for inspection and cleaning. The access port opening shall be flanged upward at least 13 mm (1/2 inch) and be equipped with a cover (lid) to overlap the opening. The entire inside of the tank shall be visible for an ocular inspection. The tank shall be sloped to drain completely. shall have the size and use stenciled in letters no less than 4 inches in height in a conspicuous place.

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30. Gray water storage container, minimum 1,00 gallons. Shall have the size and use stenciled in letters no less than 4 inches in height in a conspicuous place.

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(a) All hoses shall have the use identified on them.

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31. Steps and platforms have solid handrails meeting current OSHA standards for handrails and stairs.

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32. Oil spill containment pads or containment units for all stationary equipment with fuel tanks, engines, or any other petroleum container. Any containment units with engine oil must be labeled and placed in designated area separate from any food related matter.

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33. Waterproof tent(s) capable of seating 250 persons.

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34. Sturdy, smooth tables and seating to accommodate 250 persons.

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35. All vehicles comprising a complete Mobile Food Service Unit shall be permanently marked with Company Name, Unit Identification Number (UIN). Marking shall be in an obvious place and has letters no less than 4 inches in height.

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B. Wash Basins UIN & Description for Incident Personnel: D.1.6 Minimum Food Unit Equipment Requirements Provide a written description of the Wash Basins unit describing its condition, number of sinks, age and design. Include color photos. Ensure all photos are clearly labeled describing what is in each photo for the Evaluation Team’s consideration.

(1) The hand washing sink shall be labeled as such (i.e. “Hand Washing Sink”) and be provided with hot and cold water, paper towels, and antibacterial and phosphate free soap.

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(2) At least 8 sinks.

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(3) Potable water storage tank (Min. 400 gallons) and shall have the size and use stenciled in letters no less than 4 inches in height in a conspicuous place.

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(4) Gray water storage (Min. 400 gallons) shall have the size and use stenciled in letters no less than 4 inches in height in a conspicuous place.

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(5) Potable Water Pump - Potable water pumps shall be constructed of food grade materials National Sanitation Foundation NSF61 compliant.

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(6) Ground covering and rain/shade protection (such as waterproof tents, awnings, and canopies) shall be provided and set up over all wash basins, unless exempted by the FDUL or LSC.

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(7) Adequate self-contained outside lighting.

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(8) All hoses shall have the use identified on them.

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(c) Peripheral Equipment UIN & Description:

Provide a written description of all remaining peripheral equipment such as enclosed salad bar area, sandwich preparation trailer, sack lunch assembly trailer, refrigeration, freezer and dry goods trailers, etc. Identify each piece of peripheral equipment with a unique UIN. Include color photos. Ensure all photos are clearly labeled describing what is presented in each photo for the Evaluation Team’s consideration.

(1) Peripheral Equipment #1 - Comments:

(2) Peripheral Equipment #2- Comments:

(3) Peripheral Equipment #3 - Comments:

(4) Peripheral Equipment #4 - Comments: