Pre-Walk_Question_Answers.docx

PREVIOUSLY SUBMITTED QUESTIONS

FROM THE SOW: “The government furnished dining hall shall be opened or closed as necessary to coincide with troop through-put (number of troops entering and departing CR) and accommodate projected headcounts.”

Q: What were the number of operational days (meals served regardless of count) in each month shown on the Head Count spreadsheet?

A: Fiscal Year 16: Oct: 21 operational days, Nov: 20 operational days, Dec: 18 operational days, Jan: 24 operational days, Feb: 20 operational days, March: 15 operational days, April: 29 operational days, May: 31 Operational days, June: 30 operational days, July: 27 operational days, Aug: 29 operational days, Sept: 5 Operational days.

Fiscal Year 15: Oct: 28 Operational days, Nov: 24 operational days, Dec: 0 operational days, Jan: 26 operational days, Feb: 22 operational days, March: 31 Operational days, April: 30 Operational Days, May: 14 Operational Days, June: 21 operational days, July: 25 operational days, Aug: 31 Operational days, Sept: 18 operational days.

FROM THE SOW: “At Camp Roberts there is a Regional Training School House (RTSM) for National Guard Soldiers. The contractor has to be open and providing subsistence any time the school has a requirement, regardless of their headcount numbers.”

Q: What is the annual training calendar for the RTSM? Please provide all dates for the entire year, 2017.

A: See Attached.

FROM THE SOW: “The Contractor is cautioned that off duty military personnel hired under this contract may be subject to permanent change of station, change in duty hours, or deployment.”

Q: Are off duty military personnel required to have command approval before placement with the Contractor?

A: Unknown

FROM THE SOW: “2.2.18. Alien Employment. No alien shall be employed who does not have a valid US Immigration T-151 or 1-94, Alien Registration Card.

2.2.19. Criminal Record. Contractor shall not employ anyone who has a felony criminal record.”

Q: What level of background check is required for off duty military personnel hired by the Contractor?

A: Same as above.

FROM THE SOW: “The Contractor shall submit a complete quality control program to the Contracting Office along with their bid. “ Q: Does the complete quality control program include a detailed HAACP program analysis? This may be in draft form only until actual logistics and system layouts are confirmed upon award.

FROM THE SOW: “2.8.1. Normal Hours. Typical serving hours for the dining facility are as follows:

2.8.3.1. There may be a special requirement to provide for pickup box lunch or dinner meals. This service will be identified by the COR 96 hours in advance.”

Q: Does the Contractor need to remain open 7 days per week, 365 days per year? What limitations or non-operational days can be planned based on historic and projected need for SIK service?

A: The only required days will be the days that there are SIK soldiers that are in need of support or if there are RTSM soldiers in need of support. Post would like for the dining facility to be open during the week to provide lunch service for the employees and visitors of Camp Roberts to have an option for lunch. These customers during the week would be no guaranteed numbers and cash paying customers. This is only optional though.

FROM THE SOW: “4.3.2. The Contractor will provide all disposable eating ware or consumable supplies. The Contractor shall only use heavy duty; high quality paper products and plastic wear. Paper plates and cups for takeout meals must have lids. All disposable plates and utensils must be approved by the COR. These items include but not limited to: disposable type utensils, plates, trays, hot cups, soup bowls, dessert plates, beverage cups, table condiment dispensers, common use area condiments and other supplies as needed for the facilities. Additionally, the Contractor will make available disposal type dinnerware and plates for meal consumption at locations other than the Government provided dining facility. At no time will Styrofoam be used.”

Q: Are disposable individual service ware allowed for standard daily service in the Camp Roberts DFAC? For beverage at self service station?

1. The standard daily service inside the facility should utilize the provided dishware, plates, glasses, cups, utensils, trays, etc.

FROM THE SOW: “5.1.4. Any meals required to be transported to the field and fed on site will be the same quality and quantity as provided in garrison. This requirement may have multiple sites to be provided simultaneously. The requestor shall be responsible for transporting, setup, serving and return of all supplies and cleaned equipment necessary to accomplish this task.”

Q: Will Contractor be required to have a commissary or delivery vehicle to supply field meal services? Are any of the other locations off of the base proper or required travel on state or county roads?

1. No the contractor will not be required to have a commissary vehicle. Those that are requesting meals to be served at a different location, have to provide the Cambro containers to the contractor, clean and ready to be filled, those customers will coordinate pick up and drop off times with the contractor to allow enough time for the containers to be filled properly and ready for pick up.

FROM THE SOW: “5.4. Meals. The Contractor shall provide a complete meal to any authorized diner/customer entering the facility during designated meal hours. All authorized diners to be provided meals at a charge to the Government will be controlled by the use of DA Form 3032 and SF 1544 (cash collection voucher), Signature Headcount Sheet. Contractor may choose to provide service to visitors and guests of CR, tenants may also be authorized to dine at the facility as cash customers. It will be the responsibility of the Contractor to collect payment at the appropriate contract line item amount.”

Q: Are remittances for meals provided to non SIK or authorized personnel set at the same cost per meal as contract proposal? What if bid is made on the Daily Tier? How much per individual meal will be charged to cash customers? Does the Contractor retain such remittances?

1. The price that the Contractor charges for cash paying customers is set by the Contractor. Non SIK soldier are cash paying customers so they should be charged that rate per meal. Any cash the Contractor collects is for the contractor.

FROM THE SOW: “5.6. Headcount / Cashier Service. The Contractor shall provide headcount / cashier duties for each meal to maintain a flow rate of patrons to correspond with serving line flow rates established in paragraph 2.2. The Contractor and COR should review and agree by signatures, at the conclusion of the meal serving period or before the end of the billing period, the number of meals consumed during each meal serving period. This will be the record used by the COR to track meal totals and verify Contractor’s invoice. It will be the responsibility of the Contractor to collect the contract line item meal cost directly from any individual diner required to pay for meals. The Government will provide blank DA Form 3032 Signature Headcount Sheets and the contractor will be responsible for collecting signatures from subsistence in kind (SIK) diners authorized a government furnished meal. All other diners will pay cash for meals provided at the appropriate contract line item rate on a DD Form 1544 Cash Collection Sheet. The COR or requesting entity will provide a representative to aid the cashier in determining authorized diners. “ Q: Do SIK personnel sign the Signature Head Count form? Does the COR produce the form with expected personnel listed for ease of management and invoicing? Do cash customers also sign in to the Signature Head Count form?

1. All SIK personnel sign the Signature Head Count form. The COR will provide blank Signature Headcount Sheets. The Contractor will be responsible to ensure that All SIK soldiers sign the appropriate Headcount form. The units that come in are to provide a Headcounter during the meal time to make sure that the right soldiers sign on the right forms. Cash customers do not have to sign the Signature Headcount form unless the contractor wants to use a separate one for their recordkeeping purposes.

FROM THE SOW: “6.21. Serving. The Contractor shall provide sufficient personnel during schedules serving periods to serve the regular menu at the minimum rate of 5 diners per minute. The Contractor shall serve meals cafeteria style utilizing all available serving lines. Only the portion size listed on the Production Schedule shall be served unless the diner requests smaller quantities.”

Q: Does cafeteria style service infer that the plate is portion controlled by Contractor personnel at the service line, providing a fully proportioned plate to the customer at the end of the line? Are we to presume this precluded “buffet style” where customers portion their plates behind a sneeze guard arrangement? Are “seconds” allowed?

1. The plate portion for everything except for the salad bar is controlled by the contractor personnel at the service line, but has to meet the requirements on the recipe card for the type of food item. The only portion that is “buffet style” would be the self-serving salad bar. Seconds are usually not allowed.

FROM THE SOW: “7.1. Self Service General. The Contractor shall provide food and beverage self-service during all meal serving periods to meet the requirements of this contract. All items recorded on the Production Schedule to include condiments, beverages, and desserts shall be available for diner selection at the scheduled start of the meal period.”

Q: Can beverage service be provided from Contractor or vendor supplied bulk milk, soft drink and hot drink dispensers?

1. Yes

FROM THE SOW: “7.5. Eating Ware. The Contractor shall maintain small-ware (utensils, plates, cups, bowls, trays, etc.) so that all items are available to diners without waiting. The food service manager on duty shall monitor this area to ensure small-ware items are progressively replenished.”

Q: Does the COR require “restaurant style” utensil service where silverware is wrapped in a napkin and sealed with a binding tape?

1. No this is not required. There are containers where bulk silverware is located for diners to take and use what they need to consume the meal.

FROM THE SOW: “9.2.1. Dining Room Attendant. The Contractor shall remove soiled utensils occasionally left on tables by diners within 5 minutes of occurrence. The Contractor is not responsible for routine busing of tables. The occasional removal of eating utensils, service ware and trash left by careless diners does not constitute routine busing. Soiled tabletops and sides (vertical edges) shall be cleaned and sanitized within 5 minutes between uses. Accidental diner spills (food, beverages, glass and china) shall be cleaned within 5 minutes of occurrence.”

Q: How many Dining Room Attendants per 50 seated personnel are required? Are self-bussing expectations explained by signs or other organization such as disposal of waste food scraps (wet), paper (dry) and separation of service dishes, cups and flatware at the bussing station?

1. There isn’t a requirement for how many dining room attendants per 50 seated personnel, however, due to the size of the facility, I would say 1 dining room attendant per 50 seated personnel would be plenty.

FROM THE SOW: “11.1. General. The Contractor shall provide dishwashing service to meet the requirements of this contract as specified below. All soiled eating ware shall be cleaned and sanitized without cross contamination. For the purpose of this contract, clean eating ware (dishes, glassware, trays, cups, bowls, tumblers, flatware, etc.) shall be free of all visible signs of food, food residue, grease, soap scum, and foreign matter.”

Q: Are dishwasher racks in sufficient quantity provided to allow customers/personnel to bus directly to the racks for transport to the Dishwasher station by Contractor personnel?

1. I don’t believe so

Q: Please provide the Schedule B CLIN pricing for the current contract.

A. This is a BPA. There is no line item pricing, per se. However, the current meal pricing is as follows:

Breakfast: $6.33, Lunch: $2.52, Dinner: $7.39

Q. RE: the 21 day meal plan. DoD Food Service Program (DFSP) has only broad descriptions. Please provide the recipe specifications for the components of each meal as referenced in the 21 day meal plan.

A. The recipe cards can be found here. http://www.quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf

Q. I didn’t see either biobased clause in the above referenced solicitation. Please let me know why it’s not in the solicitation, and if omitted by mistake, just let me know if you are going to amend to include the clause? If the Government is responsible for the supplies, the clauses aren’t applicable, if this is the case please state in your reply email.

A. Yes, they do apply. The omission was an oversight.