18-Q-0002_SOW.pdf

SCOPE OF WORK

FOR

FULL-FOOD SERVICE AT:

PAPAGO PARK MILITARY RESERVATION ALLEN READINESS CENTER (ARC) /

RABJOHN READINESS CENTER (RRC)

And

FLORENCE ARMORIES KASSON READINESS CENTER (KRC) AND BROWNING-

MILLER READINESS CENTER (BMRC)

APPROVED

SCOPE OF WORK

FULL-FOOD SERVICE

1 DESCRIPTION OF SERVICES

Provide meals, up to 3 per day, for 582 Soldiers in Phoenix and Florence Armories.

Allen Readiness Center (ARC): 5636 East McDowell Road Building M5260, Phoenix, AZ 85008

Building Manager SFC Stephen Lovato (602) 267-2210, stephen.m.lovato.mil@mail.mil

Rabjohn Readiness Center (RRC): 5636 East McDowell Road Building M5601, Phoenix, AZ 85008 Building Manager SFC Jacob Allen (602) 267-2281, jacob.n.allen.mil@mail.mil

Kasson Readiness Center (KRC): 20525 North Highway 87 Building L5500, Florence, AZ 85132

Building Manager SFC Stephen Rice (602) 629-4875, stephen.p.rice12.mil@mail.mil

Browning-Miller Readiness Center (BMRC): 20525 North Highway 87 Building L5020, Florence, AZ 85132 Building Manager SFC Jared Pruitt (602) 267-2146, jared.d.pruitt.mil@mail.mil

1.1 PERIOD OF PERFORMANCE: Performance period for this contract will be 13 June2018 through 7 July 2018 with no service provided on 04 July 2018. The Caterer shall provide all the personnel, supervision, and other items necessary to perform full food service management in government facilities as defined in this PWS at the prescribed locations. The Caterer shall perform to the standards set forth in this contract.

1.2 MENU PLANNING AND POSTING: The Caterer shall coordinate meal planning with site representatives and use applicable regulations, if available. The Caterer shall post daily menus before the breakfast meal in an appropriate location at each dining facility. The Caterer shall follow the approved installation menu when planning and preparing all meals.

1.3 FOOD PREPARATION AND SERVICE

1.3.1 Caterer will provide the best value (cost, service, and quality) for the period of 13 June 2018 through 7 July 2018 for Subsistence Catered Meals delivered.

1.3.2 Requirements for contract will include providing breakfast, lunch, and dinner meals; as well as plates, utensils, napkins, cups, and condiments.

1.3.3 Meals will resemble portion, variety, and quality expected at established restaurants and will be provided in accordance with the requirements of: Armed

Forces Recipe Services http://www.quartermaster.army.mil/jccoe/publications/food_links.html).

For a listing what shall be included in the Sack lunch see attached Sack_Lunch.pdf. Name brands are for reference only, Brand name items are not required. Sack lunches do not have to be the exact products and sizes listed in the attached pdf but shall be similar in size and scope.

1.3.4 Serving Lines: Set up serving lines by the scheduled opening time. Food on the serving line shall be logically arranged and all foods shall be maintained at the specified temperatures. Replenish all foods, tableware, beverages, and condiments as necessary to ensure they are available to all patrons throughout the meal. Remove all food from the serving line within 15 minutes after the serving line is closed and cover, label, and properly store all food, unless disposal of a leftover is appropriate.

1.4 STORAGE AND ISSUE

1.4.1 Proper Storage: Upon receipt the Caterer shall promptly store perishable and semi perishable subsistence. Store frozen and chilled items at specified temperatures.

1.4.2 First In - First Out: The Caterer shall ensure the oldest food items are issued first, except when the condition of an item dictates earlier use.

1.5 HOUSEKEEPING:

The Caterer may be provided with up to 6 soldiers for kitchen patrol (KP) duties from the supporting cell. Caterer shall provide all other housekeeping and sanitation services for all food service preparation equipment and dining equipment as prescribed in Department of Defense Standard Practice Sanitation requirements for Food Establishments (MIL-STD-3006) http://everyspec.com/MIL-

STD/MIL-STD-3000-9999/MIL-STD-3006C_22918/

GENERAL INFORMATION:

1.6 HOURS OF OPERATION: The Caterer shall tailor the operating hours of the dining areas that best fit the operational requirements by maintaining contact with those supervisors at the area of operations. In general, food serving will take place 6:00 and 7:30 am for the morning meal, 11:00 am to 12:30 pm for midday meals (except when sack is provided at morning meal, see 2 Service Summary), and 6:30 to 8:00 pm for evening meals.

1.7 PERSONAL USE: Removing objects from refuse for personal use is unauthorized.

Caterer Personnel may request items through unit designee. Violations are grounds for termination.

http://www.quartermaster.army.mil/jccoe/publications/food_links.html http://everyspec.com/MIL-STD/MIL-STD-3000-9999/MIL-STD-3006C_22918/

1.8 STANDARDS OF CONDUCT: Caterer Personnel must adhere to standards of conduct as established by the Installation Commander.

1.9 SECURITY REQUIREMENTS: Caterer shall adhere to current installation security policies.

1.10 PHYSICAL SECURITY: The Caterer shall be responsible for safeguarding all government property provided for Caterer use. At the close of each work period, government facilities, property, and materials shall be secured.

1.10.1 Key Control: The Caterer shall establish and implement methods of ensuring that all keys issued to the Caterer by the government are not lost or misplaced and are not used by unauthorized persons. (NOTE: ALL REFERENCES TO KEYS ALSO

INCLUDE KEY CARDS. NO KEYS ISSUED TO THE CATERER BY THE

GOVERNMENT SHALL BE DUPLICATED).

1.10.1.1 The Caterer shall immediately report the occurrences of a lost or duplicated key to the contracting officer.

1.10.1.2 In the event keys, other than master keys, are lost or duplicated, the Caterer shall, upon written direction of the contracting officer, rekey or replace the affected lock or locks; however, the government, at its option, may replace the affected lock or locks or perform rekeying. When the replacement of locks or rekeying is performed by the government, the total cost of rekeying or the replacement of the lock or locks shall be deducted from the payment due the Caterer. In the event a master key is lost or duplicated, all locks and keys for that system shall be replaced by the government and the total cost deducted from the payment due the Caterer.

1.10.1.3 The Caterer shall prohibit the use of keys issued by the government by any persons other than the Caterer’s employees. The Caterer shall prohibit the opening of locked areas by Caterer employees to permit entrance of persons other than Caterer’s employees engaged in the performance of assigned work in those areas, or personnel authorized entrance by the Contracting Officer.

1.11 APPLICABLE PUBLICATIONS AND FORMS

1.11.1 General: The following publications are applicable to the performance of this contract. The Caterer shall be bound to perform to the requirements set forth in these regulations.

Tri-Services Food Code: TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP https://armypubs.army.mil/epubs/DR_pubs/DR_a/pdf/web/tbmed530.pdf

Armed Forces Recipe Services http://www.quartermaster.army.mil/jccoe/publications/food_links.html) https://armypubs.army.mil/epubs/DR_pubs/DR_a/pdf/web/tbmed530.pdf

Department of Defense Standard Practice Sanitation requirements for Food Establishments (MIL-STD-3006) http://everyspec.com/MIL-STD/MIL-STD-3000-

9999/MIL-STD-3006C_22918/

Department of the Army Pamphlet (DA PAM) 30-22 https://armypubs.army.mil/epubs/DR_pubs/DR_a/pdf/web/p30_22.pdf

1.12 SANITATION REQUIREMENTS:

1.12.1 Personal Hygiene: The Caterer shall ensure all employees meet all personal hygiene requirements to include but not limited to; clean hands and fingernails at all times, proper hair and facial grooming, hair restraints, proper smoking restraint, etc.

1.12.2 Equipment and Utensil Cleaning: The Caterer shall clean and sanitize all food service equipment and cookware to remove food particles, other soil, grease and cleaning or sanitizing agent residue to the standards set forth in this contract. The Government shall provide 1(one) soldier to operate a dishwasher station at each armory location one hour prior to meal service and will remain to all items that need to be cleaned, such as but not limited to utensils, pots, pans, dishes etc. The Government shall also provide individuals to mop the kitchen and dining room areas after meal service and will wipe down tables and chairs.

The Government will supply all cleaning materials.

1.12.3 Sanitation Inspection: In addition to any government performed surveillance, medical and food services personnel will also inspect for compliance with sanitary requirements/conditions.

1.12.3.1 The Caterer is responsible for preventing all food borne diseases by properly storing and preparing food in accordance with applicable regulations

1.12.3.2 This includes, but is not limited to: storage of bulk foods, refrigerated food, leftovers, perishables, etc. The Caterer shall prepare foods on surfaces that are cleaned and sanitized. All meats and poultry shall be cooked and prepared at the proper temperatures ensuring the food is thoroughly cooked throughout (see 2.6.1).

2 SERVICE SUMMARY

See attached Spreadsheet for breakdown of meals and locations. At this time the Government does know that the maximum amount of soldiers requiring meals is 600 but it may decrease to 450 by time of award. The Government will provide the actual number 14 days prior to notice to proceed to give the caterer time to order food.The Government requests separate pricing for this requirement based on the following four categories:

Category 1: 400-450 soldiers requiring meals daily.

Category 2: 450-500 soldiers requiring meals daily.

Category 3: 500-550 soldiers requiring meals daily.

Category 4: 550-600 soldiers requiring meals daily.

Expected throughout by location:

100 per hour at RRC (drill floor and loading dock table chairs) 150 per hour ARC (drill floor and patio) 100 per hour at BMRC 150 per hour at KRC

3 GOVERNMENT FURNISHED PROPERTY (GFP) AND SERVICES: The AZ Army National Guard shall provide equipment and facilities to the Caterer for the execution of this contract. All equipment and facilities shall be returned in at the same count and condition as time of issue. Caterer will make coordination with Facilities Managers at the ARC, RRC, BMRC, and KRC (see Description of Services) for the specific onsite equipment (pots, pans, stoves ovens, grills, preparation utensils, etc.) available and/or for fulfillment of the contract. The AZ Army National will not provide food, flatware, cups, napkins, condiments, or personnel to the Caterer for the execution of this contract. In emergency situations, only the necessary basic life-saving and life support measures will be provided during emergency.

4 PRICING: The Caterer shall provide the following information on pricing, labeled as Volume 1: Pricing with quote submission.

CATEGORY 1:

Breakfast Meal UOM: EA QTY:1 PRICE $______________

Lunch Meal UOM: EA QTY:1 PRICE $______________

Sack Lunch UOM: EA QTY:1 PRICE $______________

Dinner Meal UOM: EA QTY:1 PRICE $______________

TOTAL PRICE $______________

CATEGORY 2:

Breakfast Meal UOM: EA QTY:1 PRICE $______________

Lunch Meal UOM: EA QTY:1 PRICE $______________

Sack Lunch UOM: EA QTY:1 PRICE $______________

CATEGORY 3:

Lunch Meal UOM: EA QTY:1 PRICE $______________

Sack Lunch UOM: EA QTY:1 PRICE $______________

CATEGORY 4:

Lunch Meal UOM: EA QTY:1 PRICE $______________

Sack Lunch UOM: EA QTY:1 PRICE $______________

Dinner Meal UOM: EA QTY:1 PRICE $______________

TOTAL PRICE OF ALL CATEGORIES $______________

5 TECHNICAL ACCEPTABLITY: Caterer shall provide the following information labeled as VOL 2: Technical acceptance with quote submission. Caterer shall:

5.1 Provide at a minimum, one Past-Performance Questionnaire from a similar in size and scope level of effort with quote submission.

5.2 Provide with quote submission how you are planning to staff / man the locations and times those personnel will be there.