SAILFISH (WPB_87)_DD_AJC_26..pdf
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- Attached to
- CGC SAILFISH Dining and Lodging Dorchester NJ
- Solicitation number
- 52000RFQ260025000
About this file
This is a Statement of Work (SOW) specification document for dining and lodging services during drydock repairs of the USCGC SAILFISH (WPB 87356), an 87-foot U.S. Coast Guard coastal patrol boat.
The contractor must provide temporary lodging for 13 Coast Guard personnel from June 16, 2026 through September 15, 2026 within a 15-mile radius of Yank Marine, 487 Main Street, Dorchester, NJ 08316. Lodging requirements include 4 double-occupancy rooms and 5 single-occupancy rooms. All facilities must meet the Hotel and Motel Fire Safety Act of 1990, be listed on the Hotel-Motel National Master List, and achieve a minimum of three stars (Forbes/Mobil Travel Guide) or three diamonds (AAA) rating. Required amenities include 24/7 laundry facilities, onsite or nearby fitness center (within 0.5 miles), internet access in all rooms, daily maid service, iron/ironing board in each room, full bathroom, microwave/coffeemaker/refrigerator, personal safe, and secure internal hallway access with 24/7 front desk service. Minimum parking for 3 vehicles is required throughout the stay.
Dining services must be provided for up to 12 personnel from June 16, 2026 through September 15, 2026, within 5 miles of the lodging location and reasonably accessible to the shipyard for lunch. Three meals daily are required: breakfast (with specific options for fruits, juices, milk, cereals, eggs, pancakes/waffles, breakfast meat, potatoes/grits, and toast/pastry); lunch and dinner (three different hot entrée choices with poultry, beef/pork, and fish/shellfish options, varied within 3-day periods, plus soup/salad, potatoes/pasta, vegetables, beverages, bread, and desserts). The contractor may substitute carry-out meals when directed by the Contracting Officer's Representative, including box lunch options. A dedicated dining facility available for minimum 3 hours per meal is required. All dining and lodging services must maintain the same three-star or three-diamond commercial rating standards.
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USCGC SAILFISH (WPB 87356)
87 FOOT COASTAL PATROL BOAT (USCG)
SPECIFICATION FOR DINING AND LODGING DURING DRYDOCK REPAIRS
FY2026
Developed By: Aldrin J Canett
(31 March 2026)
USCGC SAILFISH (WPB-87) DINING AND LODGING FY2026
2 (Rev-0)
TABLE OF CONTENTS
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_ESD_1021_SOW_FLT
WORK ITEM 1: 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
Hotel-Motel National Master List, http://www.usfa.fema.gov/applications/hotel/
AAA/CAA - http://newsroom.aaa.com/diamond-ratings/diamond-rating-definitions/
FORBES (formerly MOBIL) Travel Guide - http://www.forbestravelguide.com/
3. REQUIREMENTS
3.1 Lodging requirements. The Contractor must provide quality temporary lodging, for 13 Coast Guard personnel within a 15-mile radius of Yank Marine 487 Main Street, Dorchester, NJ 08316.
3.1.1 Occupancy particulars. Provide 04 double occupancy and 05 single occupancy rooms for Coast Guard personnel.
3.1.2 Commencement and completion. Ensure that lodging must commence (16 JUN 2026) and terminate (15 SEPT 2026).
3.2 Regulations and standards. The Contractor must ensure that all lodging facilities provided must meet the following minimum standards:
Meet the Hotel and Motel Fire Safety Act of 1990 (PL101-391) and be listed on the Hotel-
5 (Rev-0)
Motel Master List (see 4.1 (Hotel and Motel Fire Safety Act of 1990 (PL101-391))).
Lodging Facility must be within 15 miles of the Dry-dock location or Dockside location.
Facility must meet at a minimum the requirements of either three stars for a Forbes (formerly Mobil) Travel Guide rating or three diamonds for an American Automobile Association (AAA) rating.
Full indoor laundry facility on premises with 24/7 guest access.
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 must 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.
Lodging facility room entrances must be accessible only by internal hallway(s). The internal hallway(s) must have locked exterior doors, accessible by key-holding facility guests only.
Internal hallway(s) must be accessible by the berthing facility’s lobby. The lobby must be manned by a front desk attendant 24 hours a day and 7 days a week.
3.3 Parking. The Contractor must 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 must provide healthy, appetizing, and nutritious dining, including 3 meals a day (breakfast, lunch and dinner) and wait staff gratuities, for up to 12 Coast Guard personnel within a 5 mile radius of the crew’s primary lodging location and within a reasonable distance (not more than 5 miles) of the shipyard location for lunch.
3.4.1 Commencement and completion. Dining must commence (16 JUN 2026), and end (15 SEPT 2026).
3.4.2 Breakfast. Each breakfast must 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.
6 (Rev-0)
A choice of coffee or tea.
Butter, margarine, syrup and jelly or jam.
3.4.3 Lunch and dinner. Each lunch and dinner must include a choice of three different hot entrées.
Entrée choices must vary in a manner not to repeat within a 3-day period. Daily entrée choices must include the following:
Poultry (baked and grilled options must be available upon request, in lieu of battered and/or fried).
Beef or pork
Fish or shellfish (baked and grilled options must 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 must 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 must substitute carry-out meals for up to 12 Coast Guard personnel for breakfast, lunch and/or dinner, when designated by the COR. The Contractor must coordinate pick up times and location with the COR. Lunch carry-out meals must include either hot meals as detailed in paragraph 3.4.3 or a box lunch which must 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 must provide a dining area that is used solely for the purpose of dining, and must be available to the crew for no less than 3 hours per meal.
3.6 Commercial Standards. The Contractor must meet, at a minimum, the requirements of three stars () for a Forbes (formerly Mobil) Travel Guide rating or three diamonds () for an American Automobile Association (AAA) rating for dining and lodging.
4. NOTES
4.1 Hotel and Motel Fire Safety Act of 1990 (PL101-391). Information on the Safety Act and the Master Hotel list can be found at http://www.usfa.fema.gov/applications/hotel/.
4.2 Rating criteria. Rating criteria can be found at the following websites:
7 (Rev-0)
AAA/CAA - http://newsroom.aaa.com/diamond-ratings/diamond-rating-definitions/
AAA Hotel Ratings -http://ww1.aaa.com/scripts/WebObjects.dll/AAAOnline.woa/5011/wo/8GhGQMSmbPFNnW bI3C2cuw/0.11.13.8.3.0.1.2.2.5.1.0.1.1.0.0
AAA Restaurant Ratings -http://ww1.aaa.com/scripts/WebObjects.dll/AAAOnline.woa/5011/wo/8GhGQMSmbPFNnW bI3C2cuw/1.11.13.8.3.0.1.2.2.7.1.0.1.1.0.0
FORBES (formerly MOBIL) Travel Guide ratings -http://www.forbestravelguide.com/about/ratings
4.3 Hotel ratings. Specific hotel ratings can be found at the following websites:
http://ww2.aaa.com/services/tourbook/ccd/ccdSearch.xhtml?zip=10025&devicecd=PC&asso ciation=AAA&club=97&type=DESTINATION&dt=1421091284441 http://www.forbestravelguide.com/hotel
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