Question and answers for B-13490~1.docx

Question and answers for B-13490

1. Can you please provide the current meal rate/scale being charged by current vendor for resident meals?

0. 1.67 per meal for current headcount, and $.50 additional for religious

1. Are meals ordered based on residents in the facility?

1. Yes, and staff count per day

1. Do the residents have to get up in the morning for breakfast?

2. All meals are delivered to the housing units. If a resident chooses to not get up, then they would not get their meal but TDF would still be charged for the meal since it was made

1. How often is there no resident kitchen help?

3. We have never had this happened; however, we have had limited help at times

1. How often do the residents get locked down?

4. rarely

1. Is there a locked cabinet for smallwares such as cooking utensils or serving utensils?

5. yes

1. Is coffee only served at breakfast?

6. yes

1. On page 36 of the IFB it states 2 other special meals at no additional cost. Does this mean no more than our normal price per tray or free of charge?

7. Normal cost

1. If a meal is late due to a lock down or similar and we do not have resident kitchen help will the penalty still be charged? Page 38 of the IFB

8. no

1. Is there a certain company we must use for security screening?

9. Biometric Impressions

1. How many days/hours is the new hire training that all employees must attend?

10. Currently ½ day, that is subject to change

1. Can you please provide the last 12 months of all billing invoices?

11. You would have to submit a FOIA request for this information. The current vendor bills weekly so this would be a cumbersome request.

1. Are there any resident trustees? If so, how many?

12. Trustee is not a term used at this facility

1. Can you please provide a copy of the current food service contract along with amendments including price adjustments throughout the term of the contract?

13. You would have to submit a FOIA request for this information.

1. Please provide weekly amounts required and meal specifics for Sack meals for work crews, court bags and any additional meals that are to be prepared beyond the cafeteria and tray feeding?

14. This varies weekly with regards to the schedule, approximately 20 per day, but varies

1. Can you please provide us with a copy of the current resident menus?

15. You would have to submit a FOIA request for this information.

1. What resident meal is currently being served cold?

16. The boxed meal for religious meals and writ meals

1. What meal would the State prefer to be a cold meal on our proposed resident menu?

17. All meals are hot or have a hot portion, except writ lunches.

1. How many staff are feed every meal?

18. Varies by shift, day and menu item. Approximately 36 on days, 4 on mid-shift, 30 on 2nd shift, and 20 on 3rd shift.

1. Can you please provide the total number of kosher and halal meals currently being provided?

19. Currently have 62 on religious diets

19. Do you currently provide pre-packaged meals? Yes, along with fresh fruit and vegetables

1. If so, Can vendor charge separately? As stated in the IFB, cannot exceed 30% of the normal cost of a meal

1. What is the current price for these meals? $1.67 plus $.50

19. How many kosher and halal meals are you currently serving? 62 residents on religious diet

1. How many resident kitchen workers does the State currently have assigned to each kitchen; 74 total, but not more than 30 at one time and normally only around 15 per meal.

20. How many shifts? This varies by day based on the residents group schedules.

20. Is there any extra food given to kitchen resident workers as an incentive? Rarely

1. If so, is this charged back to the State? NO

1. Please supply a daily break down and total of how many special diets and of each type are currently served? (Diabetic, Low Sodium, etc.) Low fat – 7, Increased protein renal -2, 2200 calorie diet – 3, gastric soft -1. 1800 calorie – 20, Low sodium – 4, Mechanical Soft -2, gluten free – 1, vegetarian – 3, no pork – 44

1. Are the current food service employees in a Union? No

22. If yes, please provide a copy of the collective bargaining agreement.

1. Are any residents in the facility including kitchen trustees receiving special meals or double portions as an incentive? NO

23. If so, please elaborate.

23. Can contractor charge for the extra portions? No

1. Do you currently have a fresh meals program where residents can purchase items for themselves? Yes. Or families can purchase online for residents? No

0. Can you provide what is offered and how often to include pack size and prices? Menu changes quarterly

a. Please provide the sales earned by month for the last 12 months; for in-house and online. No online sales. We do not run this monthly. Total sales are approximately $600 each time we run a Fresh Favorite.

0. Can you please also provide the commission rate and commissions received 2017 and YTD 2018? 20%, these files are not kept in the facility for those dates. We have only ran a few FF this year.

1. Who is the current commissary service provider? TDF provides its own Commissary service, there is not an outside vendor.

1. What type of milk do you currently serve; 2%, 1%, whole, powdered/dairy blend? 2%

26. Service in bulk or half pint containers? containers

26. How many times per week? Twice Daily as described in the IFB

1. What is currently being used for a resident eating utensil and cups? Sporks, milk comes in carton, other beverages are delivered to the pods in Cambro containers. Residents use their own cup.

27. Who is providing this utensil and cup? Sporks - vendor

1. How many nutritional supplements such as Ensure and electrolytes beverages are currently being provided? Zero

1. Who provides these supplements, Medical or Food Service Contractor? N/A

0. If Contractor, can you please clarify if the Contractor is able to charge separately for nutritional supplements and electrolyte beverages? N/A

1. Can you please provide the number of diabetic and pregnancy snacks currently being provided daily? This facility only houses men. Diabetic Snacks – 17 in the evening

1. What is the current labor schedule of your food service provider? Times are indicated int the IFB

1. What time does the kitchen open in the morning and close in the evening? Times are indicated in the IFB

1. Can the State confirm, there will be a complete inventory of small ware equipment available day one of new contract? If necessary, an inventory can be completed.

1. Can the State confirm all equipment will be in working order day one of new contract? The state cannot guarantee this. The state will repair/replace any equipment as needed.

1. Does the current food service provider utilize the kitchen for any other services not outlined in this RFP scope of work; such as meals on wheels? No and this is not allowed.

1. How many times in the last two years has the dish machine failed to operate? And for how long? Rarely, it was purchased new in 2018.

1. Who is responsible for the internet? This is a secure facility so mobile devices and wifi are prohibited. Vendor provides internet.

1. Who is your current food service provider? Aramark

1. Is pork allowed?

39. Yes, but we have 40+ no pork restrictions

1. Please provide a copy of the Regular Menu and breakfast and lunch sack meals and snack meal?

40. You would have to FOIA this information

1. What do you consider a healthy snack?

41. Carrots, celery, apples, etc…

1. Approximately how many sack breakfasts and sack lunches are served each day? See response on previous questions

1. Sack Lunch dessert – is it an individual pie and 3 cookies or one or the other? One or the other

43. Can the cookies be made at the facility or do they need to be prepackaged? In the facility

1. Provided staff meals and those to purchase – is the meal the same as the inmate meal or something different? We DO NOT have inmates, we have Residents. Same-usually only during holiday meals

1. Special Meals – is it 6 special meals plus holiday meals or does the 6 special meals include holidays? Include holidays

1. Is there a meal pattern preference? Cold/Hot/Hot, Hot/Hot/Hot, etc? All hot except sack lunches

1. For Lunch and Supper – can bread or roll be biscuit or cornbread? yes

1. For Lunch and Supper – dessert is not listed, Is it ok to include a dessert? Yes if it falls within the calorie count

1. Are casseroles allowed? yes

1. Lunch – only potatoes are listed for the starch, is this correct or can it also be rice and/or pasta? Rice or pasta could be substituted

1. Supper – starches (rice, pasta, potatoes) are not listed, is it ok to include? yes

1. Milk – do you prefer 2% or skim or do we need to offer both? 2%

1. What is meant by salad must consist of 3 vegetables? Lettuce, plus 3 vegetables on the salad

1. Is milk required at breakfast and lunch? Yes