PAMLICO_SPEC_REVEVISED_JAN_6TH,_2017.pdf

USCGC PAMLICO (WLIC 800)

160 FOOT "A CLASS" INLAND CONSTRUCTION TENDER

SPECIFICATION FOR DINING AND LODGING DURING DRYDOCK REPAIRS

FY2017

Developed By: LT Arthur McCrohan with Noel J Pamatian

(06 January 2017)

USCGC PAMLICO (WLIC-160A) DINING AND LODGING FY2017

2 (Rev-0)

TABLE OF CONTENTS

Revisions Record Dining and Lodging, Provide

3 (Rev-0)

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.

4 (Rev-0)

86353_0115_SOW_FLT

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

3. REQUIREMENTS

3.1 Lodging requirements. The Contractor shall provide quality temporary lodging, for 15 Coast Guard personnel within a 10-mile radius of Thoma-Sea Boat Builder located in 137 Barry Belanger St, Houma

LA 70363.

3.1.1 Occupancy particulars. Provide 6 double occupancy and 3 single occupancy rooms for Coast Guard personnel.

3.1.2 Commencement and completion. Ensure that lodging shall commence January 18, 2017 and terminate March 08, 2017.

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

• Meet the Hotel and Motel Fire Safety Act of 1990 (PL101-391).

• Lodging Facility shall be within 10 miles of the Dry-dock location or Dockside location.

• Triple A (AAA) 2 Star rated or above acceptable.

5 (Rev-0)

• Full indoor laundry facility on premises with 24/7 guest access or within a block walking distance.

• 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 shall 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.

• Personal belongings safe in every room or lobby.

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

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

3.3 Parking. The Contractor shall 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 shall 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 8 mile radius of the crew’s primary lodging location and within a reasonable distance (not more than 8 miles) of the shipyard location for lunch.

3.4.1 Commencement and completion. Dining shall commence with lunch on January 18 2017, and end with lunch on March 08, 2017

3.4.2 Breakfast. Each breakfast shall 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.

• A choice of coffee or tea.

• Butter, margarine, syrup and jelly or jam.

6 (Rev-0)

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

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

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

• Beef or pork

• Fish or shellfish (baked and grilled options shall 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 shall 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 shall substitute carry-out meals for pick up by Coast Guard personnel for breakfast, lunch and/or dinner, when designated by the COR. The Contractor shall coordinate pick up times and location with the COR. Lunch carry-out meals shall include either hot meals as detailed in paragraph 3.4.3 or a box lunch which shall 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 shall provide a dining area that is used solely for the purpose of dining, and shall be available to the crew for no less than 3 hours per meal.

4. NOTES

This section is not applicable to this work item.