1st_QTR_Food_Bid_-_Supplemental_-_FCC_Victorville.docx

U.S. Department of Justice

Office of Financial Management Victorville, CA 92301

August 29, 2013 Food Service Contractor:

Federal Correctional Complex (FCC), Victorville, California is soliciting quotations under RFQ P0616-13-00050 to provide subsistence & other food related items to our institution:

This cover letter provides general information regarding quotation submission.

All potential quoters are advised that this solicitation includes the clause at FAR 52.212.4(Oct 2003) for Commercial Items. This clause requires all contractors doing business with the Federal Government to be registered in the System for Award Management Registration website (SAM) at www.sam.gov. Each Food Service contractor must complete their respective representations and certifications via the Online Representations and Certifications Applications (ORCA) at https://www.orca.bpn.gov, and provide FAR 52.2123. Make sure to include your (DUNS) number with your quotation.

Quoters must bid on the exact items listed in the solicitation. All quantities and packaging types of items up for bid MUST BE EXACTLY AS ANOTATED ON THE SOLICITATION. In accordance with FAR 14.404-2, quoters attempting to make “pen changes” to the solicitation in order to offer substitutions will not be considered for award. ANY deviation from these specifications may result in being excluded from Awards.

Please include a contact phone number and an email address where awards may be sent.

Failure to deliver within the specified date range may result in awarding to the next lowest vendor.

Evaluation Factors for Award – FAR 15.304(e). Unless all offers are rejected, award will be made to the responsible Offeror whose offer, conforming to the solicitation, is determined to be the best overall value, price and other factors considered. In accordance with FAR 15.304(e), the evaluation factors other than cost/price, when combined, are significantly more important than cost or price; however, cost/price will contribute substantially to the selection decision.

The following factors will be used, in descending order or importance, to determine the Award recipient: 1.) Past Performance, 2.) Ability to deliver items as per specification and time/delivery requirements 3.) Cost/Price FAR 15.404-1(b)

Past Performance: A vendor’s previous delivery history, and any Performance Alerts available through FedBid.com and FedBizOpps.gov, as well as performance surveys conducted with other government agencies or Bureau of Prisons locations will be used as a determining factor prior to award.

Ability to Deliver as per Specification: Any “pen and ink” changes to specifications of items being ordered will be potential grounds for exclusion from award. All specifications on the solicitation must be met EXACTLY as written.

Cost/Price: In accordance with FAR 15.304(e), the evaluation factors other than cost/price, when combined, are significantly more important than cost or price; however, cost/price will contribute substantially to the selection decision.

You may contact me via telephone at 760-246-2456, or via e-mail at SHemstedt@bop.gov “E-mail is definitely preferred.”

Sean Hemstedt Contracting Officer FCC Victorville

Enclosure

FCC VICTORVILLE DELIVERY SCHEDULE

Be sure all items are delivered on October 1, 2013 or before October 11, 2013 , unless other delivery schedule noted. You may contact Food Service Warehouse at 760-530-5700 ext. 1028 for any delivery questions.

1) All deliveries must be palletized.

2) All non-frozen, perishable food must deliver between 34 degrees F to 40 degrees F.

3) All frozen foods must be delivered at 0 degrees F. or below. Any product that indicates prior thawing will be refused.

4) Vendors who failed to meet delivery schedule are subject to be removed from future solicitation for bid.

5) All Certified Religious Diet items must be marked accordingly or will be refused.

Items must meet specifications as indicated. All items will be closely inspected. Items may require thawing and cooking to determine specification compliance. Receipt of delivery may be conditional for a period of three days to allow for adequate examination and testing. Items that fail to meet specifications will be refused. Items which are conditionally received and found to be unacceptable must be picked up at the vendors expense within two weeks of notification of non- compliance. If products are not picked up within two weeks, it will be property disposed of without notification to vendor.

Thank you in advance for adhering to the above guidelines.

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

OFFEROR TO COMPLETE BLOCKS 12,17, 23, 24, & 30

1. REQUISITION NUMBER

2. CONTRACT NO.

3 AWARD/EFFECTIVE

DATE

4. ORDER NUMBER

5. SOLICITATION NUMBER

RFQ P0616-13-00050

8.SOLICITATION ISSUE DATE 08/29/2013

7.FOR SOLICITATION

INFORMATION CALL:

a. NAME

Sean Hemstedt

b. TELEPHONE NUMBER (No collect calls) 760-246-2456

8. OFFER DUE DATE/ LOCAL TIME

September 04, 2013

12:00 PM P. S. T.

9. ISSUED BY CODE

Attn: Contracting Office P.O. Box 5400 Adelanto, CA 92301

20104

10. THIS ACQUISITION IS:

X SET ASIDE: 100% FOR

X SMALL BUSINESS

HUBZONE SMALL

BUSINESS

8(A)

NAICS:

SIZE STANDARD:

11. DELIVERY

FOB DESTINATION

12. DISCOUNT TERMS

13a. THIS CONTRACT IS A RATED

ORDER UNDER DPAS (15CFR700)

13b. RATING

14. METHOD OF SOLICITATION

X RFQ IFB RFP

15. DELIVER TO CODE

Delivery Date 10/11/13

16. ADMINISTERED BY CODE

FCC Victorville Central Warehouse Food Service Staff 13777 Air Expressway Blvd Victorville, CA

FCC Victorville Attn: Contracting Office P.O. Box 5400 Adelanto, CA 92301

17a. CONTRACTOR/ OFFEROR

Duns

Tin

18a. PAYMENT WILL BE MADE BY CODE

X

Attn: Accounting Department P.O. Box 5400 Adelanto, CA 92301

17b CHECK IF REMITTANCE IS DIFFERENT AND PUT SUCH ADDRESS IN

OFFER

18b SUBMIT INVOICES TO ADDRESS SHOWN IN BLOCK 18a UNLESS BLOCK BELOW IS CHECKED SEE ADDENDUM

19.

ITEM NO.

20.

SCHEDULE OF SUPPLIES/SERVICES

21.

QUANTITY

22.

UNIT

23.

UNIT PRICE

24.

AMOUNT

RFQ P00616-13-00050

Delivery Date – October 1 - 11, 2013

FCC Victorville

1 - Subsistence Requirements 2 - Meat Requirements 3 - Bread Requirements 4 - Dairy Requirements 5 - Egg Requirements

25. ACCOUNTING AND APPROPRIATION DATA

26.TOTAL AWARD AMOUNT (For Govt. Use Only)

27a. SOLICITATION INCORPORATES BY REFERENCE FAR 52.212-1, 52.212-4, FAR 52.212-3 AND 52.212-5 ARE ATTACHED. ADDENDA ARE ARE NOT ATTACHED X 27b. CONTRACT/PURCHASE ORDER INCORPORATES BY REFERENCE FAR 52.212-4, FAR 52.212-5 IS ATTACHED. ADDENDA x ARE ARE NOT ATTACHED

28. CONTRACTOR IS REQUIRED TO SIGN THIS DOCUMENT AND RETURN __________ COPIES TO ISSUING OFFICE. CONTRACTOR AGREES TO FURNISH AND DELIVER ALL ITEMS SET FORTH OR OTHERWISE IDENTIFIED ABOVE AND ON ANY ADDITIONAL SHEETS SUBJECT TO THE TERMS AND CONDITIONS SPECIFIED HEREIN.

29. AWARD OF CONTRACT: REF. __________ OFFER DATED __________. YOUR OFFER ON SOLICITATION (BLOCK 5), INCLUDING ANY ADDITIONS OR CHANGES WHICH ARE SET FORTH HEREIN, IS ACCEPTED AS TO ITEMS:

30a. SIGNATURE OF OFFEROR/CONTRACTOR

31a. UNITED STATES OF AMERICA (SIGNATURE OF CONTRACTING OFFICER)

30b. NAME AND TITLE OF SIGNER (Type or print)

30c. DATE SIGNED

31b. NAME OF CONTRACTING OFFICER (Type or print)

Sean Hemstedt

31c. DATE SIGNED

8/29/13

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

STANDARD FORM 1449 (REV. 4/2002)

Prescribed by GSA - FAR (48 CFR) 52.212

Vendor Name______________________________ Pasta

5 lb to 40 lb sealed bags

5 lb to 40 lb sealed bags

5 lb to 40 lb sealed bags

5 lb to 40 lb sealed bags

National Menu Specifications Quote Sheet Institution :FCC VICTORVILLE, CA For the 1st Quarter FY 14, No Deliveries Accepted Before 10/01/2013 Failure to comply with the stated item specifications will result in your quoted item not being considered for award.

No specification substitutions will be accepted.

Updated July 2013

Peanut Butter

1/2 oz. to 50 lb sealed containers

Soy Products

Condiments

4/1 Gallon Plastic containers per case

Jelly

Sugar & Syrup

Sauces & Flavors

Spice

1/2 oz. to 50 lb sealed containers

1/2 oz. to 50 lb sealed containers

1/2 oz. to 50 lb sealed containers

1/2 oz. to 50 lb sealed containers

1/2 oz. to 50 lb sealed containers

1/2 oz. to 50 lb sealed containers

Soup Bases

NOTICE: Quote must include cost for finished 10 gallons of broth 1 lb to 25 lb sealed containers

NOTICE: Quote must include cost for finished 10 gallons of broth 1 lb to 25 lb sealed containers

Meats

Turkey

Pork

Weekly Bread

Kosher

consisting of:

- 4 ounce-weight Fish Fillet cut from solid muscle fillet block pollack, whiting, flounder, cod, tilapia: or other white fish flesh fillet (not Breaded)

- 2 ounce-weight Tomato Sauce

- 4 ounce-weight White Rice

- 4 ounce-weight Mature Lima Beans 12 CT per Case

- 4 ounce Beef Franks or Cocktail Franks no artificial colors,

- 8 ounce-weight Vegetarian Beans w/Tomato Sauce

- 6 ounce-weight Diced Potatoes Note: The finished product of the Beef Frank may not contain more than 3.5% of a non dairy- non-meat binders and extenders or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name.

12 CT per Case

- 4 ounce-weight Chicken Patty made from chunked and formed white meat (not from mechanically de-boned meat). Breaded (Combined breading and added ingredients may not exceed 35% including no more than 5% soy used as a stabilizer)

- 2 ounce-weight Chicken Gravy

- 6 ounce-weight Mashed Potatoes,

- 4 ounce-weight Mixed Vegetables.

12 CT per Case

- 6 ounce-weight Chicken Wings with skin and bones

- 2 ounce-weight Buffalo Sauce

- 6 ounce-weight Mashed Potatoes

- 4 ounce-weight Sweet Peas 12 CT per Case

Chicken Cacciatore made from:

- 4 ounce-weight Breaded Chicken Nuggets made from chunked and formed white meat, (not from mechanically de-boned meat), Breaded (Combined breading and added ingredients may not exceed 35% including no more than 5% soy used as a stabilizer)

- 4 ounce-weight Tomato Sauce

- 4 ounce-weight Diced Tomatoes

- 1/2 ounce-weight Mushrooms

- 1/2 ounce-weight diced Onion, Garlic, spices and vegetable oil

- 3 ounce-weight Pasta Macaroni

- 4 ounce-weight Sliced or Diced Carrots 12 CT per Case

Chicken Chow Mein entree made from:

- 4 ounce-weight Breaded Chicken Nuggets made from chunked and formed white meat (not from mechanically de-boned meat), Breaded (Combined breading and added ingredients may not exceed 35% including no more than 5% soy used as a stabilizer)

- 6 ounce-weight Gravy thickened w/corn starch

- 1 ounce-weight Celery, Bell Pepper and Onion

- 2 ounce-weight Green Beans

- 3.5 ounce-weight White Rice

- 3.5 ounce-weight Sweet Peas and Carrots 12 CT per Case

- 4 ounce-weight Turkey Cutlet made from chunked and formed white meat (not from mechanically de-boned meat), Breaded (Combined breading and added ingredients may not exceed 35% including no more than 5% soy used as a stabilizer)

- 2 ounce-weight Gravy

- 6 ounce-weight Mashed Potatoes

- 4 ounce-weight Mixed Vegetables.

12 CT per Case

- 4 ounce-weight Meatloaf (made with ground beef with not more than: 20% fat; 20% added ingredients)

- 2 ounce-weight Brown Gravy

- 6 ounce-weight Mashed Potatoes

- 4 ounce-weight Mixed Vegetables Note: The finished product of the Meatloaf may not contain more than 3.5% of a non dairy- non-meat binders and extenders or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name.

12 CT per Case

- 4 ounce-weight Salisbury Steak (made with ground beef with not more than: 20% fat; 20% added ingredients)

- 2 ounce-weight Brown Gravy

- 6 ounce-weight Mashed Potatoes

- 4 ounce-weight Mature Lima Beans Note: The finished product of the Salisbury Steak may not contain more than 3.5% of a non dairy- non-meat binders and extenders or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name.

12 CT per Case

consisting of:

- 6 ounce-weight Vegetable Protein Stuffed Cabbage (not to exceed 270 mg. sodium & not less than 13g of protein. (Must use soy protein concentrate for at least 70% of the protein requirement)

- 2 ounce-weight Tomato Gravy

- 4 ounce-weight Parsley Potatoes

- 4 ounce-weight Mixed Vegetables 12 CT per Case

Vegetable Protein Chili made from:

- 4 ounce-weight Textured Soy Protein concentrate seasoned to resemble ground beef.

- 3.5 ounce-weight Kidney Beans

- 4 ounce-weight Crushed Tomatoes, Onions spices and stabilizers as required to maintain taste and consistency

- 3.5 ounce-weight White Rice -4 ounce-weight Mixed Vegetables 12 CT per Case

24 CT per Case

200 CT per Case

200 CT per Case

1,000 Count per Case

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