Draft - Final technical exhibits revised 24june24.pdf

TECHNICAL EXHIBIT 1

Historical Data Meal Totals for Fiscal Year 2017

The data shown below is for informational purposes only and in no way constitutes an estimate or promise of future meal levels at same or similar values. The meal counts for the Training Center are primarily based on the recruit load for the training unit during that particular week of the year. The total number for each week includes Breakfast, Lunch, Dinner and ward count for Recruits and sale of meals.

Total number of meals served in FY2017 was 679,525. Below is a weekly breakdown.

Week Of Count Week Of Count

01OCT – 07OCT 16 18457 07APR – 13APR 17 11372

08OCT – 14OCT 16 17616 14APR – 20APR 17 12132

15OCT – 21OCT 16 16199 21APR – 27APR 17 12326

22OCT – 28OCT 16 16068 28APR – 04MAY 17 12122

29OCT – 04NOV 16 16195 05MAY – 11MAY 17 12732

05NOV – 11NOV 16 14436 12MAY – 18MAY 17 11506

12NOV – 18NOV 16 13556 19MAY – 25MAY 17 10863

19NOV – 25NOV 16 10222 26MAY – 01JUN 17 10596

26NOV – 02DEC 16 10992 02JUN – 08JUN 17 11068

03DEC – 09DEC 16 12702 09 JUN – 15JUN 17 12408

10DEC – 16DEC 16 12312 16JUN – 22JUN 17 13113

17DEC – 23DEC 16 10419 23JUN – 29JUN 17 12938

24DEC – 30DEC 16 8014 30JUN – 06JUL 17 12836

31DEC16 – 06 JAN

9762 07JUL – 13JUL 17 13191

07JAN – 13JAN 17 11308 14JUL – 20JUL 17 13738

14JAN – 20JAN 17 11703 21JUL – 27JUL 17 15202

21JAN – 27JAN 17 10970 28JUL – 03AUG 17 14526

28JAN – 03FEB 17 10532 04 AUG – 10AUG 17 14628

04FEB – 10FEB 17 10829 11AUG – 17AUG 17 15398

11FEB – 17FEB 17 12383 18AUG – 24AUG 17 15572

18FEB – 24FEB 17 12727 25AUG – 31AUG 17 16761

25FEB – 02MAR 17 11901 01SEP – 07SEP 17 15849

03MAR – 09MAR 17 11927 08SEP – 14SEP 17 15453

10MAR – 16MAR 17 13193 15SEP – 21SEP 17 16109

17MAR – 23MAR 17 12168 22SEP – 30SEP 17 17427

24MAR – 30MAR 17 11995

31MAR – 06APR 17 11073

Meal Totals for Fiscal Year 2018

The data shown below is for informational purposes only and in no way constitutes an estimate or promise of future meal levels at same or similar values. The meal counts for the Training Center are primarily based on the recruit load for the training unit during that particular week of the year. The total number for each week includes Breakfast, Lunch, Dinner and ward count for Recruits and also sale of meals to active-duty members and dependents.

The total number of meals served in FY2018 was 600,967. Below is a weekly breakdown.

01OCT – 07OCT 17 15450 08APR – 14APR 18 10273

08OCT – 14OCT 17 13796 15APR – 21APR 18 10538

15OCT – 21OCT 17 12765 22APR – 28APR 18 10481

22OCT – 28OCT 17 12373 29APR – 05MAY 18 11161

29OCT – 04NOV 17 13519 06MAY – 12MAY 18 9841

05NOV – 11NOV 17 13482 13MAY – 19MAY 18 9395

12NOV – 18NOV 17 13919 20MAY – 26MAY 18 9982

19NOV – 25NOV 17 11544 27MAY – 02JUN 18 9049

26NOV – 02DEC 17 12480 03JUN – 09JUN 18 8716

03DEC – 09DEC 17 14217 10JUN – 16JUN 18 9945

10DEC – 16DEC 17 14238 17JUN – 23JUN 18 9509

17DEC – 23DEC 17 13257 24JUN – 30JUN 18 9739

24DEC – 30DEC 17 10244 01JUL – 07JUL 18 9762

31DEC17 – 06JAN 18 10037 08JUL – 14JUL 18 9722

07JAN – 13JAN 18 10846 15JUL – 21JUL 18 10156

14JAN – 20JAN 18 10999 22JUL – 28JUL 18 11882

21JAN – 27JAN 18 10034 29JUL – 04AUG 18 11884

28JAN – 03FEB 18 9614 05AUG – 11AUG 18 11281

04FEB – 10FEB 18 9695 12AUG – 18 AUG 18 11698

11FEB – 17FEB 18 11425 19AUG – 25AUG 18 12106

18FEB – 24FEB 18 11825 26AUG – 01SEP 18 13794

25FEB – 03MAR 18 11266 02SEP – 08SEP 18 12662

04MAR – 10MAR 18 11124 09SEP – 15SEP 18 12960

11MAR – 17MAR 18 12495 16SEP – 22SEP 18 13616

18MAR – 24MAR 18 11898 23SEP – 30SEP 18 17397

25MAR – 31MAR 18 10986

01APR – 07APR 18 9890

Meal Totals for Fiscal Year 2019

The data shown below is for informational purposes only and in no way constitutes an estimate or promise of future meal levels at same or similar values. The meal counts for the Training Center are primarily based on the recruit load for the training unit during that particular week of the year. The total number for each week includes Breakfast, Lunch, Dinner and ward count for Recruits and also sale of meals to active-duty members and dependents.

The total number of meals served in FY2019 was 499,350. Below is a weekly breakdown.

01OCT – 07OCT 18 13730 08APR – 14APR 19 6867

08OCT – 14OCT 18 12999 15APR – 21APR 19 7030

15OCT – 21OCT 18 13458 22APR – 28APR 19 6744

22OCT – 28OCT 18 13766 29APR – 05MAY 19 7220

29OCT – 04NOV 18 14643 06MAY – 12MAY 19 7298

05NOV – 11NOV 18 12558 13MAY – 19MAY 19 6847

12NOV – 18NOV 18 11587 20MAY – 26MAY 19 6879

19NOV – 25NOV 18 9783 27MAY – 02JUN 19 6501

26NOV – 02DEC 18 11375 03JUN – 09JUN 19 7725

03DEC – 09Dec 18 11015 10JUN – 16JUN 19 8629

10DEC – 16DEC 18 10257 17JUN – 23JUN 19 10333

17DEC – 23DEC 18 9543 24JUN – 30JUN 19 10349

24DEC – 30DEC 18 7919 01JUL – 07JUL 19 9405

31DEC17 – 06JAN19 7783 08JUL – 14JUL 19 10181

07JAN – 13JAN 19 8568 15JUL – 21JUL 19 10270

14JAN – 20JAN 19 9731 22JUL – 28JUL 19 11126

21JAN – 27JAN 19 8098 29JUL – 04AUG 19 9666

28JAN – 03FEB 19 7914 05AUG – 11AUG 19 9753

04FEB – 10FEB 19 8502 12AUG – 18 AUG19 10153

11FEB – 17FEB 19 7734 19AUG – 25AUG 19 11119

18FEB – 24FEB 19 7408 26AUG – 01SEP 19 12568

25FEB – 03MAR 19 8166 02SEP – 08SEP 19 11337

04MAR – 10MAR 19 7117 09SEP – 15SEP 19 11768

11MAR – 17MAR 19 7505 16SEP – 22SEP 19 12600

18MAR – 24MAR 19 7182 23SEP – 30SEP 19 15431

25MAR – 31MAR 19 6571

01APR – 07APR 19 6639

TECHNICAL EXHIBIT 2

Required and Frequent Meal Items

Breakfast (Recruits)

Food Item Description

Beverage Line

Orange juice every day. Four other 100% fruit juice every day; possible choices include, but not limited to, grape juice, grapefruit, tomato, pineapple, kiwi-strawberry.

Gatorade/Powerade and iced tea may be offered.

Other required daily beverages include:

Coffee Variety of hot Teas Hot chocolate Milk, (Skim, 2% and chocolate)

Fresh Fruit Bananas every day. Three other selections can include, but not limited to, apples, plums, oranges, peaches and pears. All fruit shall be attractively displayed.

Cereal One hot cereal, possible choices include, but not limited to, oatmeal, cream of wheat and grits.

Four cold cereals, one high in fiber, one of which may be sugar coated. Possible choices include, but are not limited to Raisin Bran, Mini Shredded Wheat, Corn Flakes, Cheerios, and Frosted Flakes. etc.

Eggs Scrambled eggs and boiled eggs every day.

Omelets will be served twice a week with a wide variety of available omelet fixings and toppings, including salsa, melted cheese.

Starch Pancakes, French toast, waffles or similar will be served with syrup.

Meat Two selections of whole meat one of which must be either bacon or sausage. Other possible choices included, but are not limited to turkey bacon, Canadian bacon, sausage patties or links, pork roll, ham steaks, and scrapple. In addition, one of the following shall be served daily: Creamed beef, sausage gravy, or corned beef hash.

Potato One type of potato each day, possible choices include, but not limited to, hash browns, potato wedges, diced hash browns, potato pancakes and hash brown patties.

Pastries Variety of sweet rolls, donuts and muffins provided each day.

Yogurt Variety of low fat and fat free flavored individual containers of yogurt provided each day.

Condiments Two varieties of jams (one of which shall be strawberry), jellies and fruit butters, some of which will contain Fruit pieces.

Peanut Butter Low Fat Cheese Low Fat Cottage Cheese Cream Cheese Honey Sugar and artificial sweeteners Cinnamon & sugar Variety of flavored syrups Butter & Margarine

Bread Variety of English muffins and bagels, plain and flavored.

White sandwich bread Whole wheat sandwich bread

Rye bread

Breakfast (Permanent Party)

Beverage Line Orange juice every day. Four other 100% fruit juice every day; possible choices include, but not limited to, grape juice, grapefruit, tomato, pineapple, kiwi-strawberry.

Gatorade/Powerade and iced tea may be offered.

Other required daily beverages include:

Coffee Variety of hot Teas Hot chocolate Milk, (Skim, 2% and chocolate)

Fresh Fruit Bananas every day. Three other selections can include, but not limited to, apples, plums, oranges, peaches and pears. One will be sliced, and all fruit shall be attractively displayed.

Cereal One hot cereal, possible choices include, but not limited to, oatmeal, cream of wheat, and grits.

Six cold cereals, 1 high in fiber, one may be sugar coated.

Possible choices include, but not limited to, Raisin Bran, Golden Grahams, Mini Shredded Wheat, Corn Flakes.

Eggs Boiled eggs each day. Eggs to order every day. Scrambled on the line as per each patron requires. Made to order omelets offered each day with a wide variety of omelet fixings available. Six omelet fixings include: onions, bell peppers, chopped ham, tomatoes, fresh mushrooms and shredded cheese.

Starch Pancakes, French toast, waffles, crepes or similar served with syrup.

Meat Two selections of whole meat one of which must be either bacon or sausage. Other possible choices included, but are not limited to turkey bacon, Canadian bacon, sausage patties or links, pork roll, ham steaks, and scrapple. In addition, one of the following shall be served daily: Creamed beef, sausage gravy, or corned beef hash.

Potato One type of potato each day, possible choices include, but not limited to, hash browns, potato wedges, diced hash browns, potato pancakes and hash brown patties.

Pastries Variety of sweet rolls, donuts and muffins provided each day.

Yogurt Variety of low fat and fat free flavored individual containers of yogurt provided each day. Shall be offered all three meals.

Condiments Two varieties of jams (one of which shall be strawberry), jellies and fruit butters, some of which will contain Fruit pieces.

Peanut Butter Low Fat Cheese Low Fat Cottage Cheese Cream Cheese Honey Sugar and artificial sweeteners Cinnamon & sugar Variety of flavored syrups Butter Margarine

Bread Variety of English muffins and bagels, plain and flavored.

White sandwich bread

Whole wheat sandwich bread Rye bread

Lunch and Dinner (Recruits)

Fast Food Line Item

Hamburgers & cheeseburgers Hot dogs (all beef) Grilled cheese sandwiches Pizza And any other fast food style variety as approved by the COR. The same fast food line item shall not be offered more than once each week.

Entrée Two entrees, one of which contains whole meat.

Starch Two starches appropriate to meal.

Gravy or Sauce

Appropriate to meal/entrée recipe. Brown gravy will be served when mashed potatoes are on the menu.

Vegetable Two types of cooked vegetables.

Soup One each meal, with no soup repeated in any week. One cream-based soup shall be rotated with a broth-based soup on alternate days. A fish-based soup or chowder will be served on Fridays.

Salad Bar Greens Freshly chopped Romaine, Green/Red Leaf Lettuce and/or a blend similar but not limited to; Italian mix, spring mix or harvest mix.

Toppings:

Grilled chicken breast Chopped eggs Cucumber slices Tomatoes Broccoli Grated carrots Canned beans Shredded or feta cheese Onions One other topping such as three bean salad, sliced beets, sunflower seeds, etc.

Croutons & bacon bits Dressings clearly labeled Three non or low-fat dressings Three other dressings Oil & vinegar Prepared salads One meat spread (tuna salad, ham salad, chicken salad, egg salad, etc.).

One canned fruit will be displayed attractively

Fresh Fruit Bananas will be available every day. Two other whole fruit selections can include, but not limited to, apples, plums, oranges, peaches, pears.

Breads Dinner rolls Variety of sandwich type breads to include whole wheat bread. Recruits allowed to make two Peanut Butter and jelly sandwiches each per meal. Two types of jelly available, one of which shall be Strawberry.

Pasta Bar Two types of Pasta One regular white flour pasta in a variety of shapes & sizes.

One whole wheat flour pasta in variety of shapes & sizes.

Two types of sauce may consist of but are not limited to Red, rose, cheese, alfredo, pesto, etc.

Potato Bar Shredded cheese or cheese sauce, chili and broccoli available.

Dessert Ice cream cups available at one meal per day, every day.

Two types of cakes, each of which are to be home made Two types of pies which may be home-made or pre-made Two types of cookies which may be home-made or pre-made A different flavor of pudding and Jello each day

Beverages Coffee Hot tea Juices, orange and four other selections, such as grapefruit, grape, kiwi-strawberry, but not limited to these choices.

Milk (skim, 2%, and chocolate).

Appropriate condiments for coffee and tea.

Condiments Mustard-regular Ketchup Other appropriate accompaniments for the items served (i.e., tartar sauce & cocktail sauce with seafood, steak sauces w/ steak, oriental sauces, taco sauce/sliced lettuce/sour cream/guacamole/diced tomato with burritos, etc.)

Granola Bar, Energy bar, Nutri-grain, Trail mix

A nutritional bar 2oz – 3oz or more.

Lunch and Dinner (Permanent Party)

Speed Line Item/ Grill Items

Hamburgers & cheese burgers Hot dogs (all beef) Grilled cheese Sandwiches Chicken cheese Steak Philly cheese Steak Pizza Or any other speed line style entrée approved by the COR.

Deli Sandwich Bar

Variety of Lunch Meats:

Turkey Roast beef Ham One other type, possible choices include, but not limited to salami, pastrami, corned beef.

Sandwich Spread Rotate among the following, one each day: tuna, egg, chicken, ham and similar salads.

Variety of Cheese:

Swiss American Provolone One other type Variety of Breads & Rolls:

White sandwich Whole wheat bread Rye Steak rolls Two types of tortilla wraps Cold Items:

Potato chips Dill Pickles One other type of chips

Condiments Sliced onions Diced onions Lettuce Tomato Relish Mayonnaise, regular Mustard, regular Ketchup Sliced pickles Other appropriate accompaniments for the items served on the speed line (i.e., tartar sauce & cocktail sauce with seafood, steak sauce w/steak, grated cheese/garlic/hot pepper w/pizza, taco sauce/sliced lettuce/sour cream/grated cheese/guacamole/diced tomato w/ tacos, burritos, etc.)

Entree Two entrees, one of which contains whole meat.

Starch One potato selection.

One other starch appropriate to meal.

Gravy or Sauce As appropriate to meal. Brown gravy will be served when mashed potatoes are on the menu.

Vegetable Two types of cooked vegetables.

Soup One each meal, with no soup repeated in any week. One cream-based soup shall be rotated with a broth-based soup on alternate days. A fish-based soup or chowder will be served on Fridays.

Salad Bar Greens Freshly chopped Romaine, Green/Red Leaf Lettuce and/or a blend similar but not limited to; Italian mix, spring mix or harvest mix.

Toppings:

Grilled chicken breast Chopped eggs Cucumber slices Tomatoes

Broccoli Grated carrots Canned beans Shredded or feta cheese Onions One other topping such as three bean salad, sliced beets, sunflower seeds, etc.

Croutons & bacon bits Dressings clearly labeled Three non or low-fat dressings Three other dressings Oil & vinegar Prepared salads One meat spread (tuna salad, ham salad, chicken salad, egg salad, etc.). Croutons & bacon bits Dressings clearly labeled Three nonfat dressing Three other dressings Oil & vinegar Prepared salads One meat spread (tuna salad, ham salad, chicken salad, seafood salad, etc.)

One canned fruit will be displayed attractively

Fresh Fruit Bananas will be available every day. Three other choices can include, but not limited to, apples, plums, oranges, peaches, pears.

Breads Dinner rolls Variety of sandwich type breads to include whole wheat bread.

Pasta Bar Two types of Pasta One regular white flour pasta in a variety of shapes & sizes.

One whole wheat flour pasta in variety of shapes & sizes.

Two types of sauce may consist of but are not limited to Red, rose, cheese, alfredo, pesto, etc.

Potato Bar Shredded cheese, chili and broccoli available.

Dessert Two varieties of ice cream novelties Yogurt available every day.

Two types of syrups when serving soft serve ice cream or frozen yogurt Two other toppings when serving soft serve ice cream or frozen yogurt Two types of pies Two types of cakes Two Types of cookies Two puddings, Jello, or canned fruit.

Beverages Coffee Hot tea Variety of carbonated drinks Juices, orange and four other selections, such as grapefruit, grape, kiwi-strawberry, but not limited to these choices.

Milk (skim, 2%, chocolate).

Appropriate condiments for coffee and tea.

Condiments Mustard-regular Ketchup

Other appropriate accompaniments for the items served (i.e., tartar sauce & cocktail sauce with seafood, steak sauces w/steak, oriental sauces, taco sauce/sliced lettuce/sour cream/guacamole/diced tomato w/burritos, etc.).

TECHNICAL EXHIBIT 3

Food Service Establishment Inspection Form

TECHNICAL EXHIBIT 4

Major/Minor Equipment List

Item/Description Unit/Size Quantity Beverage Dispensers, Jet Spray EA 0 Beverage Line, Double-Sided EA 2 Beverage Line, Single-Sided EA 5

Braising Pain, Tilting EA 1

Convection Ovens, Hobart 2 High EA 4 Cooking Top, Toastmaster electric EA 1

Deep Sink EA 4

Dishwasher, Insinger EA 3

Floor Fans EA 3

Freezer, Walk-In EA 2

Fryer, Deep Fat Toastmaster EA 4

Griddle, Electric EA 3

Hot Chocolate Dispensers EA 3

Ice Maker with Water Dispenser, Scotsman EA 5

Ice Maker, Manitowoc Series 1200 EA 2

Kettle, Steam Jacketed Tilting 60 Gallon EA 2

Kettle, Steam Jacketed Tilting 80 Gallon EA 2

Meat Slicer, Hobart and Univex EA 2

Milk Dispenser, Silver King EA 5

Mixer, Hobart Model 600/A200 EA 1

Mixer, Hobart Model V1401U EA 1

Pot & Pan Automatic Washing Machine EA 1

Reefer, Roll-In, Two-Sided EA 3

Reefer, Walk-In EA 3

Salad Bar Table, Portable EA 5

Scale, Food, Hobart EA 1

Sink, Stainless Steel EA 2

Soup Pot Warmer, Electric EA 5

Rationale Ovens EA 2

Food Processor EA 1

Steam Jet Cookers, Groen Generation 3 EA 2

Steam line, 4 Well EA 1

Steam line, 8 Well EA 2

Toaster, Conveyor, THR-50 EA 2

Auto Coffee Maker EA 2

Vegetable Chopping Machine EA 1

Warmer, Roll-In, Two-Sided EA 3

Continued

Knife Sets EA 0

Dessert Display Case EA 1

Table, Work, Stainless Steel, Budget line 72” 9

Table, Work, Stainless Steel w/ Poly Tops 72” 4

Buffet Warmer EA 3

Holding cabinet, Warmer EA 1

Tongs EA 20

Spoodles 2oz 12

Spoodles 3oz 12

Spoodles 4oz 12

Spoodles 6oz 12

Tray & Utensil Cart 9

Tray, Service Plastic 18” x 24” (tan) Ea. 525

Walk In, Door 1

Whisks EA 6

Food Service Carts, Cambro EA 6

Cooling Carts EA 6

Dinner Forks EA 800

Soup Spoons EA 750

Butter Knife EA 1310

Steak Knives EA 280

Newport Tumblers EA 1080

Bowls EA 500

Plates EA 1000

Welcome Mats EA 5

Salt and Pepper Shakers EA 288

Hitachi T.V. EA 1

Gourmet Bowls EA 0

Condiment Set EA 0

Cater Tray EA 6

Cooks Dredges EA 0

Portion Pack Rack EA 12

Janitor Carts EA 2

Mop Buckets EA 4

Beverage Thermos – Silver Bullet 3 lg/ 3sm.

Bins, Plastic with Cover 2

Biscuit Cutter, Roller 1

Bookshelf, Metal 16” X 36” 1

Booth, Dining Room Permanent Party 4

Bowl Collar 0

Bulletin Board 50” X 60” 1

Bulletin Board, Wooden & Cork 24” X 48” 1

Cabinet, Key Black Metal 15” X 15” 1

Cart, Flat Bed, 4 Wheels 14

Continued

Cart, Sheet Pan 2

Chair, Desk Sliding 2

Chair, Dining Room Recruit 484

Chair, Dining Room Eagles & Anchors 22

Chair, Dining Room Permanent Party 44

Clock, Wall 4

Colanders 9

Dish Dollies 4

Desk, 2 Drawer 4 ft. 1

Dishwasher Racks/ Cups EA 110

Dishwasher Racks/Flatware EA (GREEN) 20

Dishwasher Racks/ Open Rack EA (GREEN) 30

Link Mats/USCG LOGO EA 5

Dispensers, Napkin EA 125

Dispensers, Sugar EA 100

Dolly. Mixing Bowl 2

Dough Hook 3

Dough Hook 20 QT. 1

Dough Hook 60 QT. 1

Menu Signs EA 2

Fan, Electric, 3 Speed, Lasco 36 in. 3

File Cabinet 1

File Cabinet, 5 Drawer Legal Size 4

Floor Buffers, Electric 1

Fry Basket 8

Grill Scrapper 1

Hole Punch, 2 Hole 1

Ladder, Extension Aluminum 8 ft. 1

Ladles, Stainless Steel 1 ounce 25

Ladles, Stainless Steel 2 ounce 4

Ladles, Stainless Steel 4 ounce 18

Ladles, Stainless Steel 6 ounce 1

Ladles, Stainless Steel 72 ounce 1

Menu Board, Electronic 0

Mixing Bowl 15 QT. 1

Mixing Bowl 40 QT. 2

Mixing Bowl, Stainless Steel 80 qt 1

Muffin Tin 12 count 2

Muffin Tin 24 count 11

Muffin Tin 35 count 2

Pallet Jack 1

Pizza Pans EA 6

Pencil Sharpener 1

Roasting Pan 20

Item/Description Unit/Size Quantity

Rack, Can 9 high 4

Rolling Pin 1

Scoop, Ice Clear Plastic 2

Sheet Pans, Metal 250

Shelving, Wire 72” high 8

Sink, Double Sided, S/S 1

Sofa, Upholstered Black Naugahyde 6 ft. 1

Soup Kettle Insert Stainless Steel 12

Spatula, Large 4

Stapler, Paper 2

Steam Table Insert Pan Covers Full Size 20

Steam Table Insert Pans 1/8 Size, 2 Inch Deep 11

Steam Table Insert Pans 1/8 Size, 2 Inch Deep 4

Steam Table Insert Pans 1/3 Size, 2 Inch Deep 18

Steam Table Insert Pans ½ Size, 4 Inch Deep 36

Steam Table Insert Pans ¼ Size, 4 Inch Deep 24

Steam Table Insert Pans ½ Size, 6 Inch Deep 35

Steam Table Insert Pans ½ Size, 2 Inch Deep 20

Steam Table Insert Pans Full Size, 2 Inch Deep 97

Steam Table Insert Pans Full Size, 2-Inch Deep

Perf.

Steam Table Insert Pans Full Size, 4 Inch Deep 75

Steam Table Insert Pans Full Size, 4-Inch Deep

Perf.

Steam Table Insert Pans Full Size, 6 Inch Deep 25

Steam Table Insert Pans Full Size, 6-Inch Deep

Perf.

Strainer, China Cap EA 4

Table, Dining Recruit EA 30

Table, Dining Permanent Party EA 20

Table, Dining Eagles & Anchors EA 4

TV, Flat Screen EA 4

TECHNICAL EXHIBIT 5

General Portion Size Guide

The portion sizes listed below are required portions. The sizes are given for cooked or ready to serve portions.

MENU PORTION SIZE

Breakfast Items

Bacon Slices, Pork and or Turkey 4 Slices

Canadian Bacon Three 1 oz Slices

Ham Slices Two 2 oz Slices

Sausage Links, Pork and or Turkey Four 1 oz Links

Sausage Patties/ Pork and or Turkey Two 2 oz Patties

Creamed Ground Beef One cup, 8 oz

Eggs, any Style 3 Eggs

Entrees

Roast Rib of Beef 8 oz

Roast Beef 4 oz

Beef Pot Roast 4 oz

Swiss Steak 6 oz

Beef Stew (Meat) as Per Recipe Card 8 oz

Lasagna 6 oz

Chili Con Carne 6 oz

Meat Loaf 6 oz

Spaghetti w/Meatballs 6 oz

Hamburger Patties 6 oz

Baked Smoked Ham 4 oz

Grilled Ham Steak 4 oz

Roast Lamb Three 2 oz Slices

Pork Chops One 4 oz Chop

Polish Sausage Two 4 oz Pieces

Pork Spare Ribs 3 to 4 Ribs, 8 oz total

Roast Veal Two 2 oz Slices

Corned Beef 4 oz

Frankfurters 2 Franks

Fish, any Style 1 Fillet, 4 oz

Lobster, Maine 1 ea

Lobster Tail 8 oz

Shrimp, any Style 21-25 Size 6oz total

Chicken, any Style 4-6 oz

Turkey, any Style 4-6 oz

Other

Sandwiches 1 Sandwich

Cereal 2 oz

Pasta 6 oz

Vegetables (Fresh & Frozen) 1 cup

Fruit 1 cup

Soups 1 cup

Desserts (Cake or Pie) 1 Piece

Beverages 16 oz

TECHNICAL EXHIBIT 6

Ward Diet

Clear Liquid

Breakfast Lunch Dinner

2- Juice 4 oz. Apple 2- Gelatin 2- Chicken Bouillon 8 oz Tea-Sugar, No Milk/Cream

2- Juice 4 oz. Apple 2- Gelatin 2- Chicken Bouillon 8 oz Tea-Sugar, No Milk/Cream

2- Juice 4 oz. Apple 2- Gelatin 2- Chicken Bouillon 8 oz Tea-Sugar, No Milk/Cream

Gastrointestinal (GI) Prep

BRAT

Full Liquid

Dental 1 Dental 2

2- Juice 4 oz. Grape/Apple/Cranberry 2- Bouillon 8 oz 2- Ice Cream 4 oz Low Fat Milk 8 oz Applesauce 8 oz Pudding 8 oz

2- Juice 4 oz. Grape/Apple/Cranberry 8oz - Macaroni & Cheese or Mashed Potatoes w/ Butter Soft Fruit – Banana Applesauce 8 oz Pudding 8 oz 2- Ice Cream 2- Peanut Butter and Jelly Sandwiches Low Fat Milk 8 oz

Musculoskeletal

3- Juice 4 oz. Apple 3- Gelatin – No Red, Purple, Blue or Orange 3- Chicken Bouillon 8 oz 2- Tea-Sugar, No Milk/Cream

3- Juice 4 oz. Apple 3- Gelatin – No Red, Purple, Blue or Orange 3- Chicken Bouillon 8 oz 2- Tea-Sugar, No Milk/Cream

3- Juice 4 oz. Apple 3- Gelatin – No Red, purple, Blue or Orange 3- Chicken Bouillon 8 oz 2- Tea-Sugar, No Milk/Cream

Breakfast Lunch Dinner

2- Juice 4 oz. Apple Banana Rice Applesauce Toast Broth 8 oz Tea-Sugar, No Milk/Cream

2- Juice 4 oz. Apple Banana Rice Applesauce Toast Broth 8 oz Tea-Sugar, No Milk/Cream

2- Juice 4 oz. Apple Banana Rice Applesauce Toast Broth 8 oz Tea-Sugar, No Milk/Cream

Breakfast Lunch Dinner

2- Juice 4 oz W or W/O Pulp Low Fat Milk 8 oz 2- Ice Cream 2- Pudding 1- Gelatin 1- Yogurt W/O Fruit Pieces 1- Cream of Wheat, Rice, or Farina

2- Juice 4 oz, W or W/O Pulp Low Fat Milk 8 oz 2- Ice Cream 2- Pudding 1- Gelatin 1- Yogurt W/O Fruit Pieces 2 - Chicken Bouillon or Cream Soup (Strained) 8 oz

2- Juice 4 oz W or W/O pulp Low Fat Milk 8 oz 2- Ice Cream 2- Pudding 1- Gelatin 1- Yogurt W/O Fruit Pieces 2 - Chicken Bouillon or Cream Soup (Strained) 8 oz

Standard Tray Plus 1 – Yogurt W or W/O coffee

Standard Tray Plus 1 – Yogurt W or W/O Salad & Dressing May substitute 2 Peanut Butter and Jelly Sandwiches for 1 protein

Standard Tray Plus 1 – Yogurt W or W/O Salad & Dressing May substitute 2 Peanut Butter and Jelly Sandwiches for 1 protein

Standard

W or W/O Coffee No Orange Juice, Tomato Juice or Ketchup

Standard W or W/O Salad and Dressing

Standard Plus Salad with Salad Dressing

TECHNICAL EXHIBIT 7

Quality Standards for Housekeeping Services

The following standards apply to Technical Exhibit 8, Housekeeping Services Task and Frequency Chart.

1. Floor Cleaning.

a. General. Clean floors so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors or under furniture and equipment. Cleaning is done in such a manner that no dust is raised. Furniture and equipment is moved as necessary during the cleaning process and is replaced at the completion of cleaning. Chairs are not placed on tables at any time. All cleaning debris is removed to proper receptacles.

b. Spot Floor Cleaning. Spot cleaning is accomplished by hand removing, sweeping, damp mopping, or vacuuming small areas as necessary to remove food or beverage spills and debris such as cigarette butts, straws, and napkins, from dining area floors. It includes removal of water, sand, dirt, or stains caused by open doors or heavy traffic.

2. Sweeping. Sweeping, in other than food-handling areas, may be accomplished using brushes, brooms, treated dust mops, or electrically powered vacuum cleaners. Sweeping compound may be used sparingly. Dry sweeping in food handling areas is prohibited. In these areas, sweeping is done using a damp floor broom or brush covered with an impregnated dusting cloth. Sweeping includes the prior removal of dried matter using a putty knife or other appropriate scraper. A properly swept floor is free of litter, dust, and debris.

3. Damp Mopping. Damp mopping is performed to disinfect the floor in areas where wet mopping is not desirable (e.g., in dining areas on other than carpeted floors). Done after sweeping, damp mopping is accomplished using cotton yarn or sponge mops, which have been frequently immersed in an approved disinfectant solution and wrung out until damp. A properly damp-mopped floor is free of dirt, dust, food residue, marks, film, streaks, debris, and standing water.

4. Wet Mopping. Wet mopping follows sweeping and is the cleaning of other than carpeted or wood floors, using cotton yarn or sponge mops. Mops are frequently immersed in warm water and an approved disinfectant solution to remove soil. Floors are then rinsed by damp mopping to remove wet mopping residue, standing water, and dingy, streaked or cloudy areas. Care is exercised to avoid splashing on equipment, furniture, walls, trim, doors, and adjacent carpets. A properly wet mopped floor is free of dirt, dust, food residue, film, marks, streaks, debris, and standing water.

5. Washing. Washing is substituted for, or added, following wet mopping on concrete floors (usually on rear platforms, outside storage areas, and around entrances and exits). A water hose with sufficient pressure is used to remove all residue of mopping or soaking. A properly washed concrete surface is free of dirt, dust, food residue, debris, stains other than petroleum stains, and the residue of mopping or soaking solutions.

6. Floor Maintenance. All floors except concrete or carpeted, receive floor maintenance. After receiving floor maintenance, the entire floor is given a uniform coating of nonskid floor finish (except ceramic or terrazzo floors that do not need the floor finish). The finished floor is free of dust, dirt and other debris, and has a uniform glossy appearance free of scuffmarks and other stains and discolorations. All floor maintenance solutions are removed from baseboards, furniture, trash receptacles, etc. All moved items are returned to their proper positions when all operations have been completed. Floor maintenance includes the techniques of dry buffing, spray buffing, stripping, and applying floor finishes as required to achieve the above stated results. Stripping of wood floors is done using an agent specifically designed for wood floors. The maintenance techniques used on each floor depend upon the materials and equipment selected by the Contractor. The Contractor need not apply the techniques to the entire floor, unless necessary, but only to the portion of the floor needing work to bring the entire floor up to the standard set forth in this PWS.

7. Spot Cleaning. Spot cleaning is the extra cleaning within any of the cleaning categories using the appropriate method. Spot cleaning is performed on an as-required basis whenever occasioned by unusual or inadvertent events such as spills, animal entry, flowing sand or dust, pipe bursts or cloggings, breakages, equipment repairs, or unusual traffic. Properly accomplished spot cleaning causes the area cleaned to achieve the same standards as during scheduled service.

8. Dusting. Dusting on other than floors is accomplished using treated hand dusters or treated damp cloths. In food handling areas, damp wiping is substituted for the dusting if it is not practical to store all food and to cover food handling equipment and utensils. A properly dusted surface is free of all dirt, dust, lint, streaks, cobwebs, and soil spots.

a. Low Dusting. Low dusting is the removal of dirt, dust and other matter from walls, structural components, fixtures, and decorations up to a height of seven feet above the floor.

b. High Dusting. High dusting is the removal of dirt, dust, and other matter from ceilings, walls, structural components, equipment, and fixtures above seven feet in height. Venetian blinds, where installed, are included in this task.

9. Damp Wiping.

a. Non-Food Contact Surfaces. Damp wiping of furniture decorations, and non-food contact surfaces of equipment is accomplished using a clean cloth dipped into disinfectant solution or dampened by a spray bottle. A properly damp wiped surface is free of dirt, dust, grease, or other matter and of streaks, spots, or water residue.

b. Food Contact Surfaces. These surfaces are cleaned and sanitized to be free of food particles, other soil, grease, and cleaning residue after each meal, or whenever there is an interruption in use of the surface.

c. Lavatories. Toilets, urinals, washbasins, slop sinks and partitions are cleaned with a germicidal detergent solution using brushes used for no other purpose. Toilets and urinals also require descaling. A proper cleaning removes all deposits, stains, and foreign matter, including those under fixture edges, lips, and on all exposed surfaces.

10. Metal and Wood Polishing. Polishing follows damp wiping and is accomplished with a soft cloth using an appropriate polish, which does not contain abrasives. Polishing is done on metal equipment and fixtures, on wood fixtures, and on metal or wood decorations. Food contact surfaces are wiped clean without the use of polish. A properly polished surface is free of streaks, tarnish, and polish residue and presents a uniformly bright appearance.

11. Wall and Door Cleaning. Wall and door cleaning includes walls, wainscots, doors, posts, partitions, baseboards, trim, jambs, and wall-mounted fixtures. Cleaning is accomplished using a damp sponge or cloth soaked in disinfectant detergent solution. Particular care is given to removing hand smudges and grease and to removing splash from baseboards, doors, and trim. Walls in high moisture areas such as warewashing rooms and lavatories are scrubbed as necessary to remove mold. Chlorine-based compounds are used on all ceramic or vitreous surfaces. Properly cleaned hard gloss wainscots or glazed tile surfaces are bright and free of dirt, mold, stains, streaks, line, and splash.

12. Glass Cleaning. Glass cleaning is the cleaning of all glass surfaces other than exterior windows, glass light fixture covers and glasses used for beverages. It is accomplished using a damp cloth dipped in a free rinsing detergent followed by polishing with a dry cloth or paper towels. Adjacent trim is wiped clean using damp wiping procedures. A properly cleaned glass surface is without dirt, dust, grease, or other matter, spots, streaks, or residue.

13. Window Cleaning. Window cleaning is the cleaning of those windows, which are an integral part of the outer surfaces of the building. After windows have been cleaned, all traces of film, dirt, smudges, water spots, and other foreign matter are removed. Windows will be cleaned inside and outside.

Technical Exhibit 8 Housekeeping Frequency Chart

Frequency Codes AM – After Meal D – Daily W – Weekly M – Monthly H – Twice a month Y – Yearly 2Y – Twice a year 4Y – Four times a year AR – As required

HOUSEKEEPING SERVICES TASK AND FREQUENCY CHART

S w e e p

F lo o r o r

V a c u u m

C a rp e t

D a m p

M o p

W e t M o s h

F lo o r

M a in te n a n c

S o t

C le a n in g

L w

D u s ti n

D m p

W ip in

M ta l a n d W o d

P lis h ll a n d

D o o r

C le a n

G la s s C le a n

H ig h D u s ti n d o w

C le a n in

E x te ri o r

W in d o w

C le a n in

In te ri o r

L ig h t

F ix tu re

C le a n

D u c t a n d L o u v e r

C le a n

Kitchen Areas AM - A M

A M

- AR D AM W W D H 4Y M M M

Serving Lines and Beverage Areas AM - A M

A M

- AR D AM W W D H - - M M

Warewashing Areas AM - A M

A M

- AR D AM W W D H 4Y M M H

Dining Areas, Exits, Entrances & Hallways AM A M

D D D AR D AM W W D M 4Y M M M

Stockrooms and other Dry Food Storage D - W W W AR5 W W 2Y M W M 2Y M M M

Refrigerated Areas D - W W W AR5 - W 2Y M W - - - M M

Offices, Lounge Inside Trash Storage D - W W W AR W W 2Y M W M 2Y M M M

Lavatories & Locker Rooms – Employees D D W W W AR W D W W D M 2Y 4Y M M

Lavatories – Patrons AM - D D D AR D AM M M D M 2Y M M M

Platform Receiving Area & Outside Trash Storage

D - - W - AR - - - W M - 2Y - M M

Cleaning Area and Supply Storage Areas D D - W W AR W W M M M 2Y 4Y M M

1. Wet mopping is not performed on wooden floors. Damp mopping will be substituted.

2. Substitute washing for wet mopping on concrete floors.

3. Spot cleaning to all type floors.

4. Damp mopping is not required if wet mopping is to be done after the meal.

5. Cleaning includes shelving, racks and dunnage in storage and refrigeration areas.

TECHNICAL EXHIBIT 9

Coast Guard Dining Facility Meal Evaluation

OOD: ( ) RDO: ( ). PATRON: ( ).

DATE: CIRCLE ONE: BREAKFAST LUNCH DINNER

The evaluation will be of a numerical value (1 thru 7), Seven being the best evaluation. PLEASE

CIRCLE

1. Meal Service on Time Y N.

2. Cleanliness of the Messdeck 1 2 3 4 5 6 7

3. Professionalism of Manager 1 2 3 4 5 6 7

4. Professionalism of Staff 1 2 3 4 5 6 7

5. Quality of Main Entree Served 1 2 3 4 5 6 7

6. Quality of Vegetable Served N/A 1 2 3 4 5 6 7

7. Quality of Soup Served N/A 1 2 3 4 5 6 7

8. Quality of Pantry or Dessert Served N/A 1 2 3 4 5 6 7

9. Quality of Salad Bar or Fruit Presented 1 2 3 4 5 6 7

10. Was your meal experience positive? Y N

Write down time you were in the galley. Evaluated from: to:

Print food items you consumed/sampled:

Many problems encountered during the meal can be corrected on the spot by notifying the Contractor's Manager. Check the block that applies and provide details regarding the problem and the manager's name. If a numerical value of 1, 2 or 7 is selected, please provide an explanation.

( ) I encountered no problem during the meal that required the notification of the Contractor's Manager.

( ) I notified the following Contractor Manager. (Circle name: (Insert names of Contractor Managers) of the following discrepancy, and the initial corrective action taken was:

Positive comments are always welcome. If you have a menu idea, or other suggestions please note below.

Print Name/Phone ext: _____________________

TECHNICAL EXHIBIT 10

Graduation Meal Selections

Main Entree Purchase Weight

Grilled T-Bone Steak 10 oz

Porterhouse Steak 12 oz

Prime Rib of Beef (Boneless) 8 oz

New York Strip Steak 8 oz

Rib Eye Steak 10 oz

Prime Rib 10 oz

Fillet Migon 8 oz

Lobster tails 8 oz

Sea Scallops 6 ea

Halibut, Sea Bass, Salmon 4 oz

Stuffed Flounder/Sole 5 oz Fish 2 oz Crab Stuffing

TECHNICAL EXHIBIT 11

Hearty, Full Sized Boxed Meals

Hearty Boxed Breakfast

Meal A Two Boiled Eggs with Salt, Pepper One Bagel with Cream Cheese Fresh Fruit such as Banana, peach Individually packaged Breakfast Bar, Granola Bar ½ Pint Container of Milk, ½ Pint of Juice

Meal B One Peanut Butter & Jelly Sandwich One Individual Serving (at least 6 oz) of Commercially Prepared fruited Yogurt with Spoon Fresh Fruit such as Apple, Orange Individually packaged Fruit Bar, Nutra Grain Bar ½ Pint Container of Milk ,1/2 Pint of Juice

Meal C Two Bagels with Cream Cheese Two Individual Boxes of Cereal with Spoon Fresh Fruit such as Plums, Pears, or Individual Fruit Cup in Light Syrup Two ½ Pint Containers of Milk One Individual Container 8 oz of Orange Juice

Hearty Boxed Lunch or Dinner

Meal A Two Sandwiches on Wheat Bread consisting of thickly sliced Turkey, Ham, or Roast Beef (4 oz minimum Meat per Sandwich), ½ oz Cheese, Individual Condiments Fresh Fruit such as Apple, Orange One Individual package of Potato Chips or Pretzels One Granola Bar October – March- Low sugar sports drink or two Containers of ½ Pint Milk, One 8 oz Bottled Water April – September- Two 4 oz Containers of Juice, One 16 oz Bottle of Water

Meal B One hearty Sub, Turkey, Ham or Roast Beef Sub on 8’’ Roll with 6 oz Meat, 1 oz Cheese, Individual Condiments One Individual package of Potato Chips or Pretzels Fresh Fruit such as Banana, Peach One Granola Bar Two Containers of Juice, 8 oz, such as Orange, Grape One 8 oz Bottled Water

Meal C Two Peanut Butter & Jelly Sandwiches on Whole Wheat Bread Protein item that has appropriate shelf life, One 4 oz Individual Fruit Cup in Light Syrup One Individual package of potato chips or pretzels 2 Granola Bars October – March- Two Containers of ½ Pint Milk or low sugar sports dring, One 8 oz Bottled Water April – September- Two 4 oz. Container of Juice, One 16 oz Bottle of Water

TECHNICAL EXHIBIT 12

Table Requirements

Table Type Required Items on Table

Recruit Tables Shall be set up with the following condiments:

Salt, Pepper, Hot Sauce, Ketchup, Mustard, Steak Sauce. Napkin Dispensers with Napkins.

Eagles & Anchors Tables The following condiments:

Salt, Pepper, Hot Sauce, Ketchup, Mustard, Steak Sauce. Napkin Dispensers with Napkins.

Permanent Party tables The following condiments:

Salt, Pepper, Hot Sauce, Ketchup, Steak Sauce, Mustard. Napkin Dispensers with napkins.

Commanding Officer’s Table in Recruit Mess

Tablecloths. The following condiments:

Salt, Pepper, Hot Sauce, Ketchup, Mustard, Steak Sauce, Napkin Dispensers with napkins.

Note: Table Cleaning and Clearing:

Contractor shall be responsible for busing the dining table in the Eagles & Anchors dining room. Permanent Party personnel will be required to bus their own area.