TECHNICAL EXHIBITS.pdf

TECHNICAL EXHIBIT # 1

Required & Frequent Lunch and Dinner Meal Items

USCG SECTOR CORPUS CHRISTI GALLEY

a. Every Lunch and Dinner meal will have a Minimum of 2 Entrees (except for seafood day which will have more), 2 Starches (Potatoes, Rice or Noodles), and 2 Vegetables. Gravy or Sauce will be provided if appropriate to the meal.

b. With these meals, salad bar, soup, ice, water, soda (machine w/ minimum of 4 varieties, one being a diet option), assorted juices (minimum of 2 choices), coffee, creamer (3 varieties), peanut butter, jelly, butter, cream cheese, hot sauce, cracker and all other condiments common to cafeteria services will be provided.

c. Bread will be provided with the lunch meal, and will include dinner rolls, bread sticks, cornbread or other fresh baked bread appropriate to the meal.

d. Desserts will be provided as outlined in section 4.3.1 of the SOW.

Frequent Meals

e. Premium meals will be provided as outlined in section 4.7 of the SOW.

f. A monthly “Taco Tuesday” which will include a variety of Hispanic meals

(ex. tacos, made to order burritos with carnitas, carne asada, grilled chicken or ground beef, enchiladas, fajitas, nacho day, etc.) to be rotated from week to week.

g. One day a month will be a designated chicken wing day with at least 3 varieties of hot wings.

h. At least one other meal per week will be ethnic such as German, Asian, Indian, Italian, Chinese, Thai, etc.

TECHNICAL EXHIBIT # 2

BREAKFAST

USCG SECTOR CORPUS CHRISTI GALLEY

a. A choice of fresh or fresh frozen fruit juice (orange and one other).

Fruitades and fruit drinks shall not substitute. V-8, tomato, pineapple, apple, prune, grape, and fruit nectars may be canned. Citrus juices shall be fresh or frozen.

b. A choice of fresh fruits, a minimum of three types - (oranges, apples, tangerines, peaches, pears, bananas, melons, plums, strawberries, nectarines, grapes, kiwifruit).

c. A choice of ready-to-eat cereals, a minimum of three (03) different types, which include one cereal of high fiber and one low sugar content.

d. A hot cereal (oatmeal, farina, cream of wheat, hominy grits) as season dictates.

e. Eggs to order (fried, scrambled, omelet) for the entirety of every breakfast and brunch. Egg orders will be minimum two (02) eggs unless customer requests less. Minimum omelet filling options will be shredded cheddar cheese, diced ham, onions, bell peppers and diced fresh tomatoes.

Optional omelet toppings will be, mushrooms, black olives, spinach, ground sausage, bacon, etc.

f. Pancakes or French toast, waffles (variety of each such as blueberry, cinnamon, Belgian are also acceptable).

g. Two breakfast meats such as bacon, sausage, Canadian bacon, or ham (3- 4 oz portion). Members may split serving sizes. (ex. two pieces of bacon and one sausage link)

h. Creamed chipped beef or sausage gravy on biscuits shall be served one time per week. On these days, this will not be considered a meat.

Meaning you can also get bacon, sausage, etc. Creamed chipped beef or sausage gravy will NOT be served on toast.

i. Once every other week chicken fried steaks will be served for breakfast.

j. Potato or potato substitute (hashbrowns, tater tots, e tc.).

k. Toast - minimum of two (02) breads (white, whole wheat, oatmeal, rye, pumpernickel) in addition to two (02) other varieties of breakfast breads. For example, English muffin or bagel, quick breads, muffins (corn, bran, blueberry), sweet roll.

l. Danish pastry, muffins or doughnuts will be served on Tuesdays and

Thursdays and will fulfill the requirement of paragraph (k).

m. Butter, margarine, syrup, peanut butter, cream cheese, catsup, hot sauce, mustard, coffee creamers (at least 3 varieties), fruit marmalade, jams, jellies, preserves (several varieties) - 1/2 oz minimum size and oatmeal packets (varieties).

n. Milk (2%, Chocolate and Skim), brewed coffee, hot water for tea or oatmeal packets, decaf coffee, cocoa and iced water.

TECHNICAL EXHIBIT # 3

SERVING SIZES

USCG SECTOR CORPUS CHRISTI GALLEY

For any items not listed here or mentioned in the SOW, refer to approved recipe source for serving size. In the case of an item not listed here, the COR may increase a recipe indicated serving size, not to exceed an additional 25%.

TECHNICAL EXHIBIT # 4

Boxed Meals

USCG SECTOR CORPUS CHRISTI GALLEY

Boxed meals will be offered for duty standers ONLY. The COR must provide a 12-hour notice prior to, and personnel requesting boxed meals must sign their name on the Meal Sign-in

Sheet (CG-4901) and provide payment at the time of pick-up.

Boxed Meals (Lunch)

2 – Sandwiches (Peanut Butter & Jelly, Ham & Cheese, Turkey & Cheese, etc.)

1 – Condiments if Sandwiches are meat and Cheese. Minimum Mayo and Mustard Packets

1 – Piece of Fresh Fruit

1 – Granola Bar or Package of Cheese and Crackers

1 – Bottled Water

1 – Set of Plastic Ware

Boxed Meals (Breakfast)

2 – Hard Boiled Eggs

1 – Bagel

1 – Cream Cheese

1 – Flavored Yogurt

2 – Slices of Wheat or White Bread

1 – Packet of Jelly

1 – Packet of Peanut Butter

1 – Nutri-grain or Granola Bar

1 – Piece of Fresh Fruit

1 – Orange or Apple Juice

1 – Bottle of water

1 – Set of Plasticware

TECHNICAL EXHIBIT # 5

COMMON FORMS

CG-5145 Food Service Establishment Inspection Report Form

CG-4901 Meal Sign-in Sheet

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DD Form 2772 Contract Discrepancy Report

Meal Evaluation Card

TECHNICAL EXHIBIT # 6

HOUSEKEEPING

Area Cleaning Schedule

• Cleaning includes shelving, racks and dunnage in storage and refer areas.

• Spot cleaning may be required in addition to the below schedule.

Equipment will be cleaned with the following frequency and IAW COMDTPUB 4061.4

• Walk-in Refrigerator – Every two weeks

• Reach-in Refrigerator – Every two weeks

• Walk-in Freezer – Every two weeks

• Reach-in Freezer – Every two weeks

• Stove Top – Daily or As Needed

• Convection Oven – Deep Cleaned Weekly

• Microwave – Daily

• Grill – After Each Use / Deep Cleaned Monthly

• Griddle – After Each Use

• Deep Fryer – Weekly

• Tilt Skillet – After Each Use

• Food Mixer – After Each Use or As Needed

• Meat Slicer - After Each Use or As Needed

• Ice Machine – IAW Manufacture Instructions

• Salad Bar – After Each Use

• Steam Tables – Drained After Each Meal and Descaled Weekly

• Compartment Steamer – After Each Use

• Toaster – After Each Use

• Beverage Dispenser – As Needed / Nozzles Weekly

• Coffee Urn – After Dinner Meal and Destained Weekly

• Exhaust Hoods – These are cleaned quarterly by a separate contractor;

however, any excessive accumulation or pools of oil or grease needs to be cleaned under this contract

Cleaning more often and spot cleaning may be required. Any equipment not covered in the

Technical Exhibit will be cleaning IAW manufacturer instructions. All cleaning is performed

IAW the Coast Guard Food Service Practical Handbook COMDTPUB P4061.4 and Food Safety and Sanitation Program Tactics, Techniques and Procedures (TTP) CGTTP 4-11.12 (series).

TECHNICAL EXHIBIT # 7

GALLEY FLOOR PLAN

VALENT HALL 2ND FLOOR - GALLEY

TECHNICAL EXHIBIT # 8

GOVERNMENT FURNISHED EQUIPMENT LIST

USCG SEC CORPUS CHRISTI GALLEY

Asset Number

Nomeclature Model Number Serial Number Cost

AN-001 Hold Cabinet CH1600PT N1 02 2018 689898 $14,429.00

AN-002 Sandwich Heating Rack Flav-r-savor $4,138.75

AN-003 Prep Table/Refrigerator TPP-44D-2 9258459 $5,252.54

AN-004

Buffet

Table/Refrigerated

MACP-3-BS 3282 $6,982.65

AN-005 Buffet Table/Heated HDSW-3-240-BS 68170 $7,066.80

AN-006 Sanitation Machine DH5000T D180215387 $15,375.00

AN-007 Microwave RMS10TS 1706405676 $348.40

AN-008 Refrigerator TUC-27-HC 9041849 $2,355.04

AN-009 Prep Station TFP-48-18M-D-2 9374768 $6,384.28

AN-010 Panini Press PDR-E 55BAJAC191 $1,350.00

AN-011 Freezer/Refrigerator T-23DT-HC 9356471 $7,628.48

AN-012 Heated food shelves MDC-4-2020 $3,258.90

AN-013 Stove Top GFE36C 4525274 $9,093.00

AN-014 Grill Top GFE 4525255 $4,926.00

AN-015 Conventional Oven WS20001AA2AAUL WS217072445 $18,846.00

AN-016 Fryer HD160GNC 1802WA0003 $6,844.95

AN-017 Bun Heating Self 8027-BW M17-0010 $1,283.15

AN-018 Microwave/Air-fryer E3CXXMV6DFU2GMUS 1711210000000 $5,283.00

AN-019 Meat Slicer MIRRA250U 1702A02290 $849.00

AN-020 Freezer T-43F-HC 9223125 $6,472.52

AN-021 Refrigerator T-43-HC 9237115 $4,786.55

AN-022 Meat Grinder M-22R F05-024818 $1,650.00

AN-023 Coffee Brewer DUALTFDBC DUAL189147 $2,655.00

AN-024 Roll-A-Grill 80272X-220 B18-0003 $1,403.05

AN-025 Conventional Oven 177CO16 CO16B22040155 $1,179.99

AN-026 Microwave Oven RMS10TS EB03851230217625111057 $348.40

AN-027 Conveyor Toasting CTS1000B $815.00

AN-028 Bread Toaster 24702 A3661DL $37.72

AN-029 Microwave Oven SMC1111AB M1640759423 $89.90

AN-030 Ice Maker IYT0420A-161 1120362578 $4,116.99

AN-031 Refrigerator Freezer T-23FG-LD 8584998 $6,406.34

AN-032 Refrigerator TOM-50B-N H2TOM50CZ019 $9,992.25

AN-033 Cold Drink Refrigerator TGM-22RV-N6 H6GR22WGX021 $2,633.92

AN-034

Buffet Mechanically

Assisted Black (Salad Bar)

BMACP4-B-SB 3283 $3,256.20

AN-035

Walking Refrigerator

Room

LET-065BEK T17C26061 $2,022.76

AN-036 Blender MX1000XT41 3107789 $344.99

AN-037 Rice Cooker SR-42HZP 31C0020533 $215.91

AN-038 Mixer K5SS $159.99

AN-039 Coffee Maker BES870XL E127216 $898.99

AN-040 Coffee Brewer DSG2 1.56 SST TF00801549 $310.50

AN-041 Coffee Brewer DSG2 1.56 SST TF00801549 $310.50

TECHNICAL EXHIBIT # 9

OFFICE FURNITURE

• 1 – 48” Desk w/ 3 File Drawer

• 1 – Rolling Office Chair

• 5 – Personnel Lockers

• Cashier's Desk

TECHNICAL EXHIBIT # 10

Suitable Back-up items

USCG SECTOR CORPUS CHRISTI GALLEY

The goal is to never run out of an approved menu item. In the off chance that this should happen, suitable back-ups are as follows:

• Fried Veal

• Fried Chicken Breast

• Chicken Cordon Bleu

• Chicken Kiev

• Hot wings

• Pre-made Meatball with appropriate sauce

• Pasta with appropriate sauce

• Other quickly prepared dishes approved in advance by the COR.

The same back-up will not be used more than twice per Six (6) week menu cycle.

TECHNICAL EXHIBIT # 11

Leftovers

USCG SECTOR CORPUS CHRISTI GALLEY

1. Do not save Potentially Hazardous Foods (PHF) as leftovers that have been previously reheated for service.

2. Use the guidelines below to retain leftover foods:

a. Retain leftover foods for up to 72 hours chilled at 41 degrees Fahrenheit (5 degrees Celsius) or below,

b. Retain leftover food for five hours if maintained hot at 135 degrees Fahrenheit (57 degrees Celsius) or above.

3. The time limit(s) for leftovers begins when the food is removed from hot holding. No temperature logs are required, but food must not be in the “danger zone” between 41 degrees Fahrenheit (5 degrees Celsius) and 135 degrees

Fahrenheit (57 degrees Celsius) for more than four total hours from time of preparation until discarded.

4. Label potentially hazardous leftovers with a label indicating, “Leftover – Use within the specific date and time,” with the date and time of original preparation, and the discard date and time.

5. Do not freeze leftovers. The following provisions apply for potentially hazardous leftovers:

a. The PHF was not placed on the serving line.

b. Do not retain PHF as leftovers if removed from temperature control for longer than four hours.

6. Prohibited Leftovers

a. Per reference (b) in CGTTP 4-11.12 (series), do not use foods as leftovers that are composed of ingredients that have been peeled, sliced, or diced by hand after cooking. That’s because the four-hour time limit between temperatures of 41 degrees Fahrenheit (5 degrees Celsius) and 135 degrees Fahrenheit (57 degrees Celsius) is taken up in preparing, chilling, and serving the food.

b. These foods include potato salad, chicken salad, turkey salad, macaroni salad, shrimp salad, egg salad, and similar items. Also included are foods that have been creamed or handled a great amount (e.g., hashes, most gravies and dressings, and creamed meats) and items that are highly perishable (e.g., most seafood).

c. Do not keep nonpackaged or unwrapped PHF recovered from a self-service line as leftovers

TECHNICAL EXHIBIT # 12

Quality Control Requirements

USCG SECTOR CORPUS CHRISTI GALLEY

1. Introduction to the Quality Control System.

a. Background and Rationale for the System

b. Objectives in using Quality Control

c. Successes with and updates for the System

2. Food Service Quality Control Process

a. Steps & Flow Diagram

b. Inspection Procedure

c. Means of Identifying and Resolving Problems

d. Roles and Responsibilities

3. Specific Quality Control Functions

a. Contract Menu Planning (emphasizing variety & creativity)

1) Process of Doing Menus

2) Two (6) Week Cycle Menu

3) The Set of Recipes in Use

b. Ordering of food products & supplies

c. Receipt, storage & retrieval of foodstuffs

d. Preparation, cooking & serving of foodstuffs

e. Dining Room Operations

f. Special Meal Service & Mealtimes

g. Cashier & appropriate I.D. check procedures

h. Sanitation & maintenance of the Facility (including employee areas)

i. Labor Practices (hiring, retention & rewards, and substitutions)

j. Waste Management (including recycling)

k. Security & Safety Compliance

4. Contingencies

a. Special Event or Emergency Situations

1) Procedures to be used

2) Obtaining additional employees

b. Temporary Relocation

c. Pest Control Plan

d. Strike Contingency Plan