Site Visit Minutes.pdf

Site Visit Minutes

Fort Riley, Kansas – 16 November 2022

1. Introduction

• Supervisory Contract Specialist – Mr. Trey Marshall

• Contracting Officer – CAPT. Ryan Moehle

• Contract Specialist – Mr. Joseph Kelly

• Contracting Officer Representative – CPT Byron Briggs

2. Overview of Operation

• Vendors will have full access to the dining facility to include water for washing, dry and cold storage and packaging containers for delivery

• The Dining Facility (DFAC) cannot be used for cooking meals. The vendors must bring their own portable kitchens to cook just outside of the DFAC. There is ample space around the DFAC and the vendor may use the loading dock as well.

• The vendor’s portable kitchen must be self sufficient in terms of electricity, gas, water, etc. It may be possible to run some kind of implement to the grey water drain inside the DFAC. This must be approved by the COR before implemented. Fort

Riley has its own grey water disposal facility on post that they vendors can use.

Waste dumpsters are available near the loading dock. The COR will be responsible for ensuring that Fort Riley conducts the pick ups.

• Vendor will only be responsible for cooking and packaging meals for delivery.

Vendor will not serve any meals nor deliver the food to the units. The Government will be responsible for picking up the meals and delivering them to the units that are training in the field. The Government will also be responsible for providing all mermite containers and returning the containers back to the vendor once the daily meals are complete. Vendors will be responsible for providing the disposable aluminum trays for packing within the mermites.

• Expect that lodging will not be available on Fort Riley for the vendor’s staff but the vendors are free to call IHG to make arrangements. IHG’s phone number is listed on the Request for Information Questions and Answers Log (RFI Q&A) posted with

Amendment 002.

3. Contracting Requirements

• Discussions with Fort Riley Veterinary Services clarified that vendors must pass a food service audit prior to the being allowed to cook meals on any Department of

Defense facility. The solicitation was amended on 21 November to remove the state licensing requirement and it was replaced with an Army food service audit. A successful Army food audit is a requirement for a proposal being technically acceptable at receipt of proposals. Email and telephone numbers were provided in

Amendment 001 to schedule the audit and ask questions. Any proposals submitted that do not include proof of passing a successful audit will be deemed non-responsive and will be ineligible for award

• Proposal due date was extended to 16 January to allow vendors more time to pursue the audits.

• Goal is to make the contract award around 1 February.

• Send all questions to Mr. Marshall and Mr. Kelly so they can be captured on the RFI

Q&A log to be posted in future amendments.

• Army 92G Food Service Specialists will be on site helping in preparation.

• Stressed importance of following the Government’s provided menus. Deviations are not authorized and are only excepted on a case by case basis. If you have any questions, please ask.

• Be aware that funds are currently not available. We expect the funds to be available by late December, early January.

• Vendors need to be familiar with Army Technical Bulletin Med 530 – Tri-Service

Code. This is the guide for all means of food preparation standards in the US Army.

Vendors will need to be compliant.

https://armypubs.army.mil/epubs/DR_pubs/DR_a/pdf/web/ARN15052_TB_MED_53

0_FINAL.pdf

• Work with COR on Fort Riley access procedures. Highly encourage vendors to contact the Fort Riley Provost Marshal well in advance so that the procedures are well understood.

• Any questions about environmental/waste, please refer to the Fort Riley

Environmental Office. Phone number is in the RFI Q&A.

4. General

• Expect some fluctuations in numbers day to day as units move around training areas.

COR will work with vendor to make sure they are tracking the number of meals that go to each training area.

• Menus are not required to be any particular order.

• Eggs are not required to be for order. All breakfast eggs can be scrambled for simplicity.

• Bread requirements do not just have to be toast/bread. Rolls, biscuits and muffins are acceptable substitutes.

• Providing meals with specialty diets (kosher, halal, vegetable, etc.) will not be requirement of the vendor. The Government will manage any specialty menu requirements.

• Reminder that vendors will provide all flatware and utensils to be send to the field.

https://armypubs.army.mil/epubs/DR_pubs/DR_a/pdf/web/ARN15052_TB_MED_530_FINAL.pdf https://armypubs.army.mil/epubs/DR_pubs/DR_a/pdf/web/ARN15052_TB_MED_530_FINAL.pdf