DFAC_Amend_6_final.doc

SECTION SF 30 BLOCK 14 CONTINUATION PAGE

SUMMARY OF CHANGES

Questions and answers are hereby incorporated and provided as follows:

SOLICITATION FA4897-15-B-0001

DINING FACILITY

QUESTIONS AND ANSWERS

QUESTION 1: Is the contractor responsible for routine cleaning and sanitation of kitchen equipment during the time used for meal preparation by government cooks. (i.e. ovens, hoods, deep fat fryers, etc….)?

ANSWER: Yes.

QUESTION 2: Will the government be providing their own cleaning supplies?

ANSWER: No, the contractor supplies cleaning supplies.

QUESTION 3: Will we be responsible for providing cleaning supplies that would be used by everyone in the Dining Facility including military personnel, such as Oven Cleaners, paper towels, plastic bags, Griddle cleaning screen, Disposable Wipe Cloths brooms and mops and mop buckets, not all of these items cannot be segregated.

ANSWER: The contractors are responsible for ALL cleaning supplies.

QUESTION 4: Will contractor be required to have a minimum number of personnel in the dining rooms throughout all meals period or will the designated dining room personnel be able to leave the dining room areas in order to perform other duties?

ANSWER: The contractor will have personnel on serving lines throughout meal periods. This is a performance based contract and the contractor will determine the number of personnel needed, as long as the end result is accomplished.

QUESTION 5: Is the contractor required to clean the grills on the serving lines?

ANSWER: Yes QUESTION 6: Key control, what keys will the contractor have access to?

ANSWER: There is a cipher lock on the main door for access. Other keys for storage areas, office, etc., will be signed out to the contractor as needed.

QUESTION 7: Is there a time limit on the amount of time the contractor has to clean the areas assigned to the contractor, i.e. Kitchen, serving line, dining room or dishwashing areas between meals other than to say the areas need to be cleaned prior to the start of the next meal period?

ANSWER: No.

QUESTION 8: Sandwich preparation is not identified in PWS. Is there any requirement for sandwich or bag/box lunch preparation? I noticed a deli-station during the site tour. Is the contractor responsible to prepare and serve Deli-Sandwiches

ANSWER: See PWS 1.3.1

QUESTION 9: Per Amendment 4: It corrects the quantity and dates for CLNS ending in 04 (Reimbursable Parts for Major Maintenance) but only has updates for the following 2 CLNS (1004 and 2004) were provided. Are CLNS 3004 and 4004 to remain not to exceed $5,000?

ANSWER: CLINS 3004 and 4004 are priced correctly at NTE $15,000.00 QUESTION 10: Per Amendment 5 CLARIFICATION: There is no CLN in Section B for a contingency cook but there is question and answer to this effect. The only CLN in Section B in regards to is for Contingency Food Svs Worker.

Amendment 5 QUESTION 32: For the contingency cook CLIN hours provided. It does not state in the PWS how they will be ordered or whether they would be cook I or cook II. In order to price the flat hourly rate we would need to know the ratio of cook Is to Cook IIs. For example 1 cook IIs for every 3 cook Is. Please provide the ratio to apply to the hours provided in the CLIN.

Amendment 5 ANSWER: See PWS 1.4.2.1. Cook I = $12.71 per hour and Cook II is not utilized.

ANSWER: CLIN 0005 labeled Contingency Food Svs Worker encompasses all necessary personnel to accomplish tasks listed in PWS 1.4.2 during contingency operations.

(End of Summary of Changes)