San_Ysidro_Snack_Bar_Q A.pdf
PDF 12 KB Posted
- Attached to
- Food Court/Cafeteria Services Federal contract opportunity
- Solicitation number
- GS-09P-14-KS-C-0010
About this file
Questions and Answers.
View the file
Other files for this federal contract opportunity
| File | Type | Posted |
|---|---|---|
| AM05.pdf | ||
| Head_House_Snack_Bar_Floor_Plan_Dimensions-Square_Footage.pdf | ||
| SYLPOE_Walk_through_-_Vendor_Sign-in.pdf | ||
| Revised_Page_20.pdf | ||
| AM04.pdf | ||
| AM03.pdf | ||
| AM02.pdf | ||
| AM01.pdf | ||
| Solicitation_(v2).pdf | ||
| Snack_Bar_Drawings_FS-1_ _FS-2.pdf | ||
| Solicitation_1449.pdf | ||
| Exhibit_1_Health_and_Sustainability_Guildlines.pdf | ||
| Exhibit_2_Security_Clearance_Procedures.pdf | ||
| Solicitation.pdf | ||
| Wage_Determination-San_Diego_County.pdf |
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Text version
Q&A for San Ysidro Land Port of Entry Head House Federal Building Snack Bar Solicitation # GA-09P-14-KS-C-0010
1. Q - Can you provide a list of prospective bidders that attended the pre-proposal meeting?
A- See attached vendor sign-in sheet
2. Q - Can you provide the overall food service area floor plan/design plan with the numerical equipment list?
A - The floor plan / design plan is posted on FedBizOps using the following link:
https://www.fbo.gov/spg/GSA/PBS/9PNE/GS-09P-14-KS-C-0010/listing.html
3. Q - Who is responsible for cleaning the dining tables and break room?
A - Please refer to solicitation pages 11 and 12 under Section I. - Cleaning and Janitorial Services.
4. Q - What type or level of food service is the Government requesting (i.e. restaurant type situation, a cafe, or something like a convenience store)?
A - Please refer to solicitation page 6 under Section 5. - Food Services.
5. Q - Are food items I prepare the only thing I am allowed to sell?
A – No.
6. Q - Can hot and cold coffee, bottled juices, and smoothies, such as Naked Juices, soda, etc, be sold?
A – Yes.
7. Q - What are the dimensions of the equipment, as well as the entire break room, specifically?
A - The dimensions / square footage of the snack bar (attached) is as follows:
Length of serving line – 30’-6” Dining area – 835 square feet Kitchen – 555 square feet Storage room – 100 square feet Service sink area – 63 square feet Condiment area – 320 square feet
8. Q - It is stated in the solicitation that the Agents have three shifts. Are the Agents’ lunch periods staggered, or could we expect most to take their lunch breaks at the same time?
A - Lunch breaks are staggered between the following hours:
0200 to 0530 1000 to 1330 1800 to 2130
9. Q - How long do the Agents have for the lunch breaks?
A - Agents get a thirty (30) minute beak.
10. Q - Is the contractor responsible for the grease trap maintenance?
A - There is no grease trap.
11. Q - We noticed a large bank of microwave ovens in the dining area next to the condiment stands. Since these microwaves are available for the Agents who bring, and heat their own lunches, will the contractor have to supply napkins and condiments for these Agents when they do not buy items from the snack bar?
A - The contractor is not responsible for supplying napkins / utensils or any condiments to agents who bring their own lunch.
12. Q - When is the anticipated grand opening of the Snack Bar?
A - The anticipated grand opening is on, or about June 1, 2014.
13. Q - Page 20 - Qualifications of Supervisory Personnel; states that “...the supervisor must have janitorial experience.” Is it the intent of the Government to have a food service supervisor as opposed to a janitorial supervisor? If this is the case, should the food service supervisor have a Food Managers ServSafe Certification?
A - It is the intent of the Government to have a food service supervisor as opposed to a janitorial supervisor. Federal food code requires that a Certified Food Protection Manager be on site during operating hours of the food service establishment. The person in charge (Supervisor) shall be a Certified Food Protection Manager.
14. Q - Can you provide an abstract of the previous contract?
A - This is a brand new requirement, an abstract of the previous contract cannot be provided.
15. Q – Can you provide information on the current vendor?
A - There is no current vendor to provide information on.
16. Q – Can you provide the award amount both weekly and yearly?
A - This is a brand new requirement, there is no award amount.
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