W912LR-17-T-0034.pdf

PDF 249 KB Posted Mar 23, 2017

Attached to: Pre-Packaged Meals for 714th QM CO Annual Training 3-16 June 2017 PR ARMY NATIONAL GUARD -St. Croix, VI
Solicitation number: W912LR-17-T-0034
Issued by: Department of the Army Puerto Rico Army National Guard

View the file

On GovTribe

Work with this file

Download the original file
Contacts named in this file
Similar government files
Ask GovTribe AI about this file

Try for free Login

Text version

The file's text, extracted by GovTribe without its formatting.

SEE ADDENDUM

(No Collect Calls)

W912LR-17-T-0034 23-Mar-2017

b. TELEPHONE NUMBER

787-277-7698

8. OFFER DUE DATE/LOCAL TIME

11:00 AM 17 Apr 2017

5. SOLICITATION NUMBER 6. SOLICITATION ISSUE DATE

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

STANDARD FORM 1449 (REV. 2/2012)

Prescribed by GSA – FAR (48 CFR) 53.212

(TYPE OR PRINT)

(SIGNATURE OF CONTRACTING OFFICER)

ADDENDA ARE

26. TOTAL AWARD AMOUNT (For Gov t. Use Only )

23.

CODE 10. THIS ACQUISITION IS

SUCH ADDRESS IN OFFER

17b. CHECK IF REMITTANCE IS DIFFERENT AND PUT

BELOW IS CHECKED

TELEPHONE NO.

W912LR9. ISSUED BY

18b. SUBMIT INVOICES TO ADDRESS SHOWN IN BLOCK 18a. UNLESS BLOCK

7. FOR SOLICITATION

INFORMATION CALL:

a. NAME

ANGEL SOLIS

2. CONTRACT NO. 3. AWARD/EFFECTIVE DATE 4. ORDER NUMBER

(TYPE OR PRINT)

30b. NAME AND TITLE OF SIGNER 30c. DATE SIGNED 31b. NAME OF CONTRACTING OFFICER

30a. SIGNATURE OF OFFEROR/CONTRACTOR 31a.UNITED STATES OF AMERICA

0 27a. SOLICITATION INCORPORATES BY REFERENCE FAR 52.212-1. 52.212-4. FAR 52.212-3. 52.212-5 ARE ATTACHED.

25. ACCOUNTING AND APPROPRIATION DATA

1. REQUISITION NUMBER

20.

ADDITIONAL SHEETS SUBJECT TO THE TERMS AND CONDITIONS SPECIFIED.

OFFEROR TO COMPLETE BLOCKS 12, 17, 23, 24, AND 30

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

0010996827

ARE NOT ATTACHED

27b. CONTRACT/PURCHASE ORDER INCORPORATES BY REFERENCE FAR 52.212-4. FAR 52.212-5 IS ATTACHED. ADDENDA ARE ARE NOT ATTACHED

(BLOCK 5), INCLUDING ANY ADDITIONS OR CHANGES WHICH ARE

SET FORTH HEREIN, IS ACCEPTED AS TO ITEMS:

. YOUR OFFER ON SOLICITATION

28. CONTRACTOR IS REQUIRED TO SIGN THIS DOCUMENT AND RETURN

% FOR:SET ASIDE:UNRESTRICTED OR X

SMALL BUSINESSX

17a.CONTRACTOR/ CODE FACILITY

OFFEROR CODE

USPFO FOR PUERTO RICO

P.O. BOX 34069

FT BUCHANAN PR 00934-4069

18a. PAYMENT WILL BE MADE BY CODE

RATED ORDER UNDER

DPAS (15 CFR 700)

13a. THIS CONTRACT IS A

13b. RATING

CODE15. DELIVER TO CODE W914TV 16. ADMINISTERED BY

12. DISCOUNT TERMS11. DELIVERY FOR FOB DESTINA-

TION UNLESS BLOCK IS

MARKED

SEE SCHEDULE

14. METHOD OF SOLICITATION

RFQ IFB RFPX

0714 QM CO QM WTR PURIF &

SSG SARRAIL MENDEZ

SANTANA PARK

SAINT CROIX VI 00821

TEL: 787-424-4239 FAX:

787 277-7659FAX:

TEL: 787 277-7657 SERVICE-DISABLED

VETERAN-OWNED

SMALL BUSINESS

8(A)

HUBZONE SMALL

BUSINESS

SIZE STANDARD:

NAICS:

311991

OFFER DATED

29. AWARD OF CONTRACT: REF.

DELIVER ALL ITEMS SET FORTH OR OTHERWISE IDENTIFIED ABOVE AND ON ANY

COPIES TO ISSUING OFFICE. CONTRACTOR AGREES TO FURNISH AND

EMAIL:

TEL:

31c. DATE SIGNED

SEE SCHEDULE

SCHEDULE OF SUPPLIES/ SERVICESITEM NO. QUANTITY UNIT UNIT PRICE AMOUNT

24.22.21.19.

WOMEN-OWNED SMALL BUSINESS (WOSB)

ELIGIBLE UNDER THE WOMEN-OWNED

SMALL BUSINESS PROGRAM

EDWOSB

32g. E-MAIL OF AUTHORIZED GOVERNMENT REPRESENTATIVE

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

(CONTINUED)

PAGE 2 OF47

ACCEPTED, AND CONFORMS TO THE CONTRACT, EXCEPT AS NOTED: ______________________________________________________

32a. QUANTITY IN COLUMN 21 HAS BEEN

RECEIVED INSPECTED

32b. SIGNATURE OF AUTHORIZED GOVERNMENT

REPRESENTATIVE

32c. DATE 32d. PRINTED NAME AND TITLE OF AUTHORIZED GOVERNMENT

REPRESENTATIVE

32e. MAILING ADDRESS OF AUTHORIZED GOVERNMENT REPRESENTATIVE 32f . TELEPHONE NUMBER OF AUTHORIZED GOVERNMENT REPRESENTATIVE

37. CHECK NUMBER

FINALPARTIALCOMPLETE

36. PAYMENT35. AMOUNT VERIFIED

CORRECT FOR

34. VOUCHER NUMBER

FINAL

33. SHIP NUMBER

PARTIAL

38. S/R ACCOUNT NUMBER 39. S/R VOUCHER NUMBER 40. PAID BY

41a. I CERTIFY THIS ACCOUNT IS CORRECT AND PROPER FOR PAYMENT

41b. SIGNATURE AND TITLE OF CERTIFYING OFFICER 41c. DATE

42a. RECEIVED BY (Print)

42b. RECEIVED AT (Location)

42c. DATE REC'D (YY/MM/DD) 42d. TOTAL CONTAINERS

STANDARD FORM 1449 (REV. 2/2012) BACK

Prescribed by GSA – FAR (48 CFR) 53.212

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

SEE SCHEDULE

20.

SCHEDULE OF SUPPLIES/ SERVICES

21.

QUANTITY UNIT

22. 23.

UNIT PRICE

24.

AMOUNT

19.

ITEM NO.

Section B - Supplies or Services and Prices

ITEM NO SUPPLIES/SERVICES QUANTITY UNIT UNIT PRICE AMOUNT

0001 85 Each

PRE-PACKAGED MEALS (BREAKFAST)

FFP

PRE-PACKAGED MEALS JUNE 03 (BREAKFAST) FOR 714th QM CO

ANNUAL TRAINING FROM 3-16 JUNE 2017, THE CONTRACTOR SHALL

DELIVER MEALS TO SUSANA SANTANA PARK, SAINT CROIX, U.S

VIRGIN ISLANDS. PLEASE READ SPECIAL INSTRUCTIONS AND

REQUIRED ACTIONS FROM THE VENDOR RECEIVING THE AWARD

CONTAINED IN THE SCOPE OF WORK ENCLOSED IN THIS

SOLICITATION. PLEASE FOLLOW MEAL OPTIONS REFERENCES TO

ASSIST PROSPECTIVE OFFERORS IN DEVELOPING QUOTES THAT ARE

CONTAINED HEREIN. POINT OF CONTACT FOR QUESTIONS/INQUIRIES

FOR THIS SOLICITATION IS SSG ANGEL F. SOLIS CONTRACT

SPECIALIST 787-277-7698 EMAIL: ANGEL.F.SOLIS.MIL@MAIL.MIL.

OPSEC TRAINING. IN ACCORDANCE WITH AR 530-1, OPERATIONS

SECURITY, NEW CONTRACTOR EMPLOYEES SHALL COMPLETE LEVEL

I OPSEC TRAINING WITHIN 10 CALENDAR DAYS OF THEIR REPORTING

FOR DUTY AND ANNUALLY THEREAFTER. THE CONTRACTOR SHALL

SUBMIT CERTIFICATES OF COMPLETION FOR EACH AFFECTED

CONTRACTOR EMPLOYEE, TO THE POC, OR TO THE KO

(CONTRACTING OFFICER) IF A POC IS NOT ASSIGNED, WITHIN 10

CALENDAR DAYS AFTER COMPLETION OF TRAINING. LEVEL 1 OPSEC

TRAINING IS AVAILABLE AT HTTP://CDSETRAIN.DTIC.MIL/OPSEC/.

FOB: Destination

PURCHASE REQUEST NUMBER: 0010996827

NET AMT

0002 85 Each

PRE-PACKAGED MEALS DINNER

FFP

DINNER JUNE 03

0003 85 Each

PRE-PACKAGED MEALS BREAKFAST

FFP

BREAKFAST JUNE 04

0004 85 Each

PRE-PACKAGED MEALS DINNER

FFP

DINNER JUNE 04

0005 85 Each

PRE-PACKAGED MEALS BREAKFAST

FFP

BREAKFAST JUNE 05 W914TV70550305

0006 85 Each

PRE-PACKAGED MEALS DINNER

FFP

DINNER JUNE 5 W914TV70550306

0007 85 Each

PRE-PACKAGED MEALS BREAKFAST

FFP

BREAKFAST JUNE 06 W914TV70550307

0008 85 Each

PRE-PACKAGED MEALS DINNER

FFP

DINNER JUNE 06

0009 85 Each

PRE-PACKAGED MEALS BREAKFAST

FFP

BREAKFAST JUNE 07

0010 85 Each

PRE-PACKAGED MEALS DINNER

FFP

DINNER JUNE 07

0011 85 Each

PRE-PACKAGED MEALS BREAKFAST

FFP

BREAKFAST JUNE 08

0012 85 Each

PRE-PACKAGED MEALS DINNER

FFP

DINNER JUNE 08

0013 85 Each

PRE-PACKAGED MEALS BREAKFAST

FFP

BREAKFAST JUNE 09

0014 85 Each

PRE-PACKAGED MEALS DINNER

FFP

DINNER JUNE 09

0015 85 Each

PRE-PACKAGED MEALS BREAKFAST

FFP

BREAKFAST JUNE 10

0016 85 Each

PRE-PACKAGED MEALS DINNER

FFP

DINNER JUNE 10

0017 85 Each

PRE-PACKAGED MEALS BREAKFAST

FFP

BREAKFAST JUNE 11

0018 85 Each

PRE-PACKAGED MEALS DINNER

FFP

DINNER JUNE 11

0019 85 Each

PRE-PACKAGED MEALS BREAKFAST

FFP

BREAKFAST JUNE 12

0020 85 Each

PRE-PACKAGED MEALS DINNER

FFP

DINNER JUNE 12

0021 85 Each

PRE-PACKAGED MEALS BREAKFAST

FFP

BREAKFAST JUNE 13

0022 85 Each

PRE-PACKAGED MEALS DINNER

FFP

DINNER JUNE 13

0023 85 Each

PRE-PACKAGED MEALS BREAKFAST

FFP

BREAKFAST JUNE 14

0024 85 Each

PRE-PACKAGED MEALS DINNER

FFP

DINNER JUNE 14

0025 85 Each

PRE-PACKAGED MEALS BREAKFAST

FFP

BREAKFAST JUNE 15

0026 85 Each

PRE-PACKAGED MEALS DINNER

FFP

DINNER JUNE 15

0027 85 Each

PRE-PACKAGED MEALS BREAKFAST

FFP

BREAKFAST JUNE 16

Section E - Inspection and Acceptance

INSPECTION AND ACCEPTANCE TERMS

Supplies/services will be inspected/accepted at:

CLIN INSPECT AT INSPECT BY ACCEPT AT ACCEPT BY

0001 Destination Government Destination Government 0002 Destination Government Destination Government 0003 Destination Government Destination Government 0004 Destination Government Destination Government 0005 Destination Government Destination Government 0006 Destination Government Destination Government 0007 Destination Government Destination Government 0008 Destination Government Destination Government 0009 Destination Government Destination Government 0010 Destination Government Destination Government 0011 Destination Government Destination Government 0012 Destination Government Destination Government 0013 Destination Government Destination Government 0014 Destination Government Destination Government 0015 Destination Government Destination Government 0016 Destination Government Destination Government 0017 Destination Government Destination Government 0018 Destination Government Destination Government 0019 Destination Government Destination Government 0020 Destination Government Destination Government 0021 Destination Government Destination Government 0022 Destination Government Destination Government 0023 Destination Government Destination Government 0024 Destination Government Destination Government 0025 Destination Government Destination Government 0026 Destination Government Destination Government 0027 Destination Government Destination Government

Section F - Deliveries or Performance

SCOPE OF WORK

PUERTO RICO NATIONAL GUARD

714TH QM COMPANY DESCRIPTION OF

REQUIREMENTS FOR PRE-PACKAGED

MEALS DELIVERIES

ANNUAL TRAINING

5. DESCRIPTION OF SERVICES:

a. The Contractor shall furnish prepared meals during Annual Training for the 714 QM CO subsisting on Saint Croix (Susana Santana Park): 714th QM CO. This list is not all-inclusive and units may be added or deleted as requirements become known.

The intent is to have a vendor provide a high quality, hearty and filling meal cooked under commercial standards. All meals shall be well balanced for nutritional value while providing variety and proper daily caloric needs.

b. PERIOD OF PERFORMANCE: The Puerto Rico Army National Guard anticipates purchasing Food Service in accordance with this Scope of Work for specific dates beginning with Breakfast on 03 June 2017 and ending with breakfast on 16 June 2017.

5.1. PERFORMANCE:

5.1.2. contractor shall provide all the personnel, supervision, and other items necessary to perform full food service as defined in this PWS at St Croix (Susana Santana Park): 714 QM CO training area. The contractor shall perform to the standards set forth in this contract. Contractor must provide adequate personnel to staff serving lines and replenish condiments, food trays, salad bar components and beverages in a timely manner.

5.1.3. Contractor’s suggested meals will adhere to Puerto Rico Army National Menus which are depicted on exhibits 1

5.1.4 Contractor will provide all condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and pepper, etc.) to compliment the meals being served.

5.1.5 Contractor shall serve meals pre-packaged from their place of business and delivered to the Government designated location and provide eating utensils, and anything else that is needed to eat a meal. Ala Carte ordering is strictly prohibited.

5.1.6 The quality and serving sizes of the food served will be equivalent to commercially available prepared meals.

5.1.8 The contractor must ensure all services are performed in a professional manner and in accordance with the highest industry standards for delivery of restaurant style meals. Unless the means or methods of performing a task are specified in this contract, the Contractor shall employ methods that are generally accepted, industry standards, and in compliance with Federal, State, and Army regulations as stated in 12.0 below. Contractor shall provide the PRARNG with

5.1.7. All meal components shall arrive within the required temperature ranges (135°F or higher for hot items and 41°F or lower for cold items) and that chafing dishes, electric warmers, ice-chests or other appropriate equipment are available to hold food at proper temperatures until served standards of operation, management, and support services of the best quality available in the food service industry.

5.1.9 The meal counts are approximate and listed at the maximum capacity, Not- to-Exceed amount. The government point of contact will provide a more accurate count of meals no later than 48 hours prior to first day for each scheduled event. The Government will not be responsible to pay for meals above the scheduled units head count that are not served. If less than 48 hour notice cancellation of meals causes the vendor to incur otherwise non-billable costs for perishable food, the vendor shall be reimbursed for those food costs provided the food has no alternative business use and is itemized and approved by the contracting officer for reimbursement.

5.1.10 Contractors shall be in compliance with all Federal, State and Local laws, regulations, policies, and have the necessary permits and insurance pertaining to the appropriate food industry.

5.2. FOOD PREPARATION AND SERVICE

5.2.1 Progressive Food Preparation: Progressively prepare food items to yield optimum freshness, flavor, color, and texture.

5.2.2 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.

5.3 CONTRACTOR PERSONNEL

5.3.1 Contractor shall furnish supervisory and direct labor personnel to accomplish all work required.

5.3.2 All employees employed for the performance of work under this contract by the Contractor are not considered employees of the government nor will they represent themselves as such.

5.3.3 Contractor Supervision: any attendant supervisor, or other supervisors designated in writing to act in the Contractor's behalf, shall be present during all hours when contract employees are working.

5.3.3.1 Personal Hygiene - the Contractor shall ensure the contract employees meet the following sanitation requirements:

5.3.3.1.1 They wash their hands upon reporting, immediately after visiting a lavatory, after smoking, taking a break and after handling raw meat, poultry, garbage, or soiled items.

5.3.3.1.2 They remove wristwatches, bracelets, earrings, cell phones/pagers and rings before and during serving hours.

5.3.4 Their fingernails are cut short so that they do not extend beyond the end of the fingers and are kept clean.

5.3.5 They do not consume food items/beverages in any form while on the serving line or in any food prep areas.

5.3.6 They wear acceptable head covers (hats, caps, and hairnets) to prevent loose hair from falling into food or onto food contact surfaces in accordance with prevailing health codes.

5.3.7 They shall wear appropriate clothing that is well-fitted, laundered and repaired.

Contractor may furnish uniform clothing (at no cost to the Government).

5.3.8 Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety requirements. Open-toe shoes, sleeveless blouses or shirts are not allowed.

5.3.9 Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or illegal drugs by contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the Contractor from further work. Removal of employee(s) for such cause does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services.

5.3.10 Use of Tobacco: The use of tobacco products by the Contractor personnel while on break will be confined to those areas designated by the government as smoking areas.

5.4. FACILITIES

5.4.1 Government Furnished/Provided

5.4.1.1. The government will provide the following: improvise dining facility, tables, chairs, and waste receptacles for use during meals. The government will provide no additional equipment for use by the contractor in performance of this contract. The government will not alter the existing facilities. Contractor will be notified what dining facility they will use when contract is awarded. All serving utensils, plates, pots, pans etc. will be the responsibility of the contractor.

5.6. QUALITY ASSURANCE (QA)/POINT OF CONTACT (POC)

5.6.1. & POC

5.6.1.1 The POC is the authorized individual who will perform assessments of the

Contractor's performance.

5.6.1.2 Customers are encouraged to submit comments on the quality of meals served for each performance period. Customer Comments will be made available to the Contractor upon request or as deemed necessary by the POC.

5.6.2 The POC will inform the contract manager in person when discrepancies occur and will request immediate corrective action.

5.6.3 Any matter concerning a change to the scope, prices, terms or conditions of this contract shall be referred to the Contracting Officer and will not be acted upon unless specifically authorized to do so in writing by the Contracting Officer.

5.6.4 The services to be performed by the Contractor during the period of this contract, at all times and places are subject to review by the Contracting Officer and or authorized Government representative(s).

5.6.5 Government personnel, other than contracting officers (KOs) and authorized Point of

Contact (POC), may, with KO coordination, observe Contractor operations. However, these personnel may not interfere with Contractor performance or make any changes to the contract.

5.6.6 Other Observers: Military Public Health personnel, Inspector General Personnel, and other authorized government personnel shall be permitted to observe operations as necessary.

These operations include but are not limited to food preparations at the Contractor's facility and serving of the food at the base location. Public Health personnel must be allowed to conduct sanitary inspections IAW current FDA code guidelines

5.6.7 All parties involved in this contract will comply with FDA Food Code.

5.7. MEAL TIMES AND NUMBERS

5.7.1. Meal Times:

5.7.1.1 Meal times will be discussed with Contractor before the first meal is served.

Contractor needs to be flexible. Meal hours may shift back or forward an hour, due to training requirements.

5.7.1.2.Standard feeding times are:

Breakfast: 0600-0700 Dinner: 1700-1830

5.7.2 Meal Counts: Not to exceed 85.

5.7.2.1 The total meals for each period of performance are maximum numbers not to exceed 85 meals. A head count will be taken for each meal and total amount invoiced will only be for number of meals consumed. The government point of contact will give Contractor an updated head count 48 hours prior to start of scheduled events. Headcount will not exceed 85 meal per services.

5.7.2.2 Basic Menu Pattern: Contractor’s will comply with the Puerto Rico Army National

Menus, which are depicted on Exhibits 3 to 10.

5.8. ADDITIONAL NOTE:

5..8.1 Invoice submittal procedures: The Company/Contractor shall submit an invoice using WAWF no later than five (5) business days after completing the services.

5.8.2 With the awarding of this Contract the vendor/contractor will have no employer/employee relationship with the PRARNG, and said contract is being awarded due to the fact that there are no comparable services within the agency.

The contractor shall be familiar and comply with the applicable regulations as follows:

5.10.1 Technical Bulletin (Med) 530 (TB MED 530), Tri-Service Food,30 April 2014 Code, http://armypubs.army.mil/

5.10.2 Army Regulation 30-22 (AR 30-22), Army Food Program, dated 24 July 2012, http://armypubs.army.mil/

5.10.3 Department of the Army Pamphlet 30-22 (DA PAM 30-22), Food Program Operating Procedures for the Army Food Program, dated 6 February 2007, http://armypubs.army.mil/

5.10.4 Army Regulation 40-25 (AR 40-25), Medical Services Nutrition Standards and Education, dated 15 June 2001, http://armypubs.army.mil/epubs/pdf/r40_25.pdf

5.10.5 Army Tactics, Techniques, and Procedures No. 4-41 (ATP 4-41), Army Field Feeding and Class I Operations, dated 31 December 2015, http://armypubs.army.mil/doctrine/DR_pubs/DR_a/pdf/attp4_41.pdf

5.10.6 Training Manual 4-41.11 (TM 4-41.11), Dining Facility Operations, dated 23 April 2012, http://dmna.ny.gov/foodservice/docs/references/tm4_41x11.pdf.

5.10.7 Training Manual 4-41.12 (TM 4-41.12), Food Program Operations, dated 23 April 2012, http://dmna.ny.gov/foodservice/docs/references/tm4_41x11.pdf.

5.10.8 Armed Forces Recipe Service Cards (TM 10-412) found at The Quarterma.10.6ster Website: http://www.quartermaster.army.mil/jccoe/publications/food_links.html.

http://www.quartermaster.army.mil/jccoe/publications/recipes/cover.pdf

Technical Exhibits 2: Deliverables Schedules:

Exhibits 3: Puerto Rico National Guard Menus Day 1: 03 June 2017.

Date: 03 June 2017

Breakfast Item Quantity Per soldier Members

All condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and pepper, etc.) must be include to compliment the meals being served, Lunch

None Applicable

Dinner Meat Loaf 6oz 6oz per Soldier Member Mash Potatoes W/Brown Gravy 4oz 4oz per Soldier Member Butter Corn 6oz 6oz per Soldier Member Salad (Lettuce & Tomatoes 6oz.) 6oz 6oz per Soldier Member Garlic Bread 2 Slices 2 Slices per Soldier Member 100% Juice variety 10 oz 1ea per Soldier Member

All condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt

Day 2: 04 June 20176

Date: 04 June 2017

Item Quantity Per soldier Members

Kellogg's Cereal Variety 1ea 1ea per Soldier Member Oatmeal with Cinnamon 6oz 6oz 1ea per Soldier Member Scramble Eggs 4 oz. (1 Scoop) 4oz 1ea per Soldier Member Sandwich Bread White (75%) 2 Slices 2 Slices per Soldier Member Sandwich Bread Wheat (25%) 2 Slices 2 Slices per Soldier Member Bacon 2 Slices 2 Slices per Soldier Member Milk White UHT 2% Low Fat (75%) 10oz 1ea per Soldier Member Chocolate Milk UHT 2% Low Fat (25%) 10oz 1ea per Soldier Member Juice Variety 10 oz. (Orange, Fruit Punch, Grape, Apple)(75%) 10oz 1ea per Soldier Member Water Bottle 12 oz. (25%) 12oz 1ea per Soldier Member Fresh Fruit (Banana, Apple,Grapes,Prunes) 2 Per Menu 2ea 1ea per Soldier Member Coffee 8 oz. 8oz 1ea per Soldier Member All condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and pepper, etc.) must be include to compliment the meals being served, Roast Turkey 6oz 6oz per Soldier Member Mash Potatoes W/Brown Gravy 4oz 4oz per Soldier Member Calico Corn 6oz 6oz per Soldier Member Salad (Lettuce & Tomatoes 6oz.) 6oz 6oz per Soldier Member Garlic Bread 2 Slices 2 Slices per Soldier Member 100% Juice variety 10oz 1ea per Soldier Member All condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and pepper, etc.) must be include in order to compliment the meals being served, Day 3: 05 June 2017

Date: 05 June 2017

Item Quantity Per soldier Members

Spaghetti W/Chicken 8oz 8oz per Soldier Member Glazed Sweet Plantains (Syrup) 6oz 6oz per Soldier Member Calico Corn 6oz 6oz per Soldier Member Salad (Lettuce & Tomatoes 6oz.) 6oz 6oz per Soldier Member White Bread 75% Wheat Bread 25% 2 Slices 2 Slices per Soldier Member 100% Juice variety 10 oz 1ea per Soldier Member All condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and

Day 4: 06 June 2017

Date: 06 June 2017

Item Quantity Per soldier Members

Kellogg's Cereal Variety 1ea 1ea per Soldier Member Oatmeal with Cinnamon 6oz 6oz 6oz per Soldier Member Fried Eggs 2 EA 2ea 2ea per Soldier Member Pancakes with Maple Syrup 2ea 2ea per Soldier Member Sandwich Bread Wheat (25%) 2 Slices 2 Slices per Soldier Member Sausage Patties 1ea 1 per Soldier Member Milk White UHT 2% Low Fat (75%) 10oz 1ea per Soldier Member Chocolate Milk UHT 2% Low Fat (25%) 10oz 1ea per Soldier Member Juice Variety 10 oz. (Orange, Fruit Punch, Grape, Apple)(75%) 10oz 1ea per Soldier Member Water Bottle 12 oz. (25%) 12oz 1ea per Soldier Member Fresh Fruit (Banana, Apple,Grapes,Prunes) 2 Per Menu 2ea 1ea per Soldier Member Coffee 8 oz. 8oz 1ea per Soldier Member

All condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and

Roast Beef 6oz 8oz per Soldier Member Mash Potatoes W/Brown Gravy 4oz 6oz 6oz per Soldier Member Calico Corn 6oz 6oz per Soldier Member Salad (Lettuce & Tomatoes 6oz.) 6oz 6oz per Soldier Member White Bread 75% Wheat Bread 25% 2 Slices 2 Slices per Soldier Member 100% Juice variety 10 oz 1ea per Soldier Member

All condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and

Day 5: 07 June 2017

Date: 07 June 2017

Item Quantity Per soldier Members Kellogg's Cereal Variety 1ea 1ea per Soldier Member Oatmeal with Cinnamon 6oz 6oz 1ea per Soldier Member Scramble Eggs 4 oz. (1 Scoop) 4oz 1ea per Soldier Member Sandwich Bread White (75%) 2 Slices 2 Slices per Soldier Member Sandwich Bread Wheat (25%) 2 Slices 2 Slices per Soldier Member Bacon 2 Slices 2 Slices per Soldier Member Milk White UHT 2% Low Fat (75%) 10oz 1ea per Soldier Member Chocolate Milk UHT 2% Low Fat (25%) 10oz 1ea per Soldier Member Juice Variety 10 oz. (Orange, Fruit Punch, Grape, Apple)(75%) 10oz 1ea per Soldier Member Water Bottle 12 oz. (25%) 12oz 1ea per Soldier Member Fresh Fruit (Banana, Apple,Grapes,Prunes) 2 Per Menu 2ea 1ea per Soldier Member Coffee 8 oz. 8oz 1ea per Soldier Member All condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and

Pepper Steak 6oz 6oz per Soldier Member Spanish Rice W/Corn 4oz 4oz per Soldier Member Salad (Lettuce & Tomatoes 6oz.) 6oz 6oz per Soldier Member White Bread 2 Slices 2 Slices per Soldier Member 100% Juice variety 10 oz 1ea per Soldier Member All condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and

Day 6: 08 June 2017 Menu #6.

Date: 08 June 2017

Item Quantity Per soldier Members

Kellogg's Cereal Variety 1ea 1ea per Soldier Member Farina 6oz 6oz 1ea per Soldier Member Scramble Eggs (1 Scoop) 4 oz. 4 oz 4oz per Soldier Member French Toast 2 Each with Syrup (75%) 2ea 2ea per Soldier Member Sandwich Bread Wheat (25%) 2 Slices 2 Slices per Soldier Member Cooked Ham Sliced 2.5 oz. (25%) 1ea 1 per Soldier Member Milk White UHT 2% Low Fat (75%) 10oz 1ea per Soldier Member Chocolate Milk UHT 2% Low Fat (25%) 10oz 1ea per Soldier Member Juice Variety 10 oz. (Orange, Fruit Punch, Grape, Apple)(75%) 10oz 1ea per Soldier Member Water Bottle 12 oz. (25%) 12oz 1ea per Soldier Member Fresh Fruit (Banana, Apple,Grapes,Prunes) 2 Per Menu 2ea 1ea per Soldier Member Coffee 8 oz. 8oz 1ea per Soldier Member

All condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and

Lasagna (Frozen) Beef 80% & VEGIE 20% 9.5oz 9.5oz per Soldier Member Spanish Rice W/Sausage 6oz 6oz per Soldier Member Salad (Lettuce & Tomatoes 6oz.) 6oz 6oz per Soldier Member Salad (Lettuce & Tomatoes 6oz.) 6oz 6oz per Soldier Member Dinner Rolls 2ea Rolls 2ea per Soldier Member 100% Juice variety 10oz 1ea per Soldier Member

All condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and

Day 7: 09 June 2017 Menu #7.

Date: 09 June 2017

Item Quantity Per soldier Members

All condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and

Chicken Parmesan 7oz 7oz per Soldier Member Mash Potatoes W/Brown Gravy 4oz 4oz 4oz per Soldier Member MIX Vegetables W/Butter 6oz 6oz per Soldier Member Salad (Lettuce & Tomatoes 6oz.) 6oz 6oz per Soldier Member Garlic Bread 2 Slices 2 Slices per Soldier Member 100% Juice variety 10 oz 1ea per Soldier Member Desert (Individual) (Pound cake, Fruit Cocktail, Peach, Pear) 1 ea 1ea per Soldier Member

All condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and

Day 8: 10 June 2017 Menu #1

Date: 10 June 2017

Item Quantity Per soldier Members

All condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt

Meat Loaf 6oz 6oz per Soldier Member Mash Potatoes W/Brown Gravy 4oz 4oz per Soldier Member Butter Corn 6oz 6oz per Soldier Member Salad (Lettuce & Tomatoes 6oz.) 6oz 6oz per Soldier Member Garlic Bread 2 Slices 2 Slices per Soldier Member 100% Juice variety 10 oz 1ea per Soldier Member

All condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt

Day 9: 11 June 2017 Menu #2

Date: 11 June 2017

Item Quantity Per soldier Members

Roast Turkey 6oz 6oz per Soldier Member Mash Potatoes W/Brown Gravy 4oz 4oz per Soldier Member Calico Corn 6oz 6oz per Soldier Member Salad (Lettuce & Tomatoes 6oz.) 6oz 6oz per Soldier Member Garlic Bread 2 Slices 2 Slices per Soldier Member 100% Juice variety 10oz 1ea per Soldier Member All condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and

Day 10: 12 June 2017 Menu #4

Date: 12 June 2017

Item Quantity Per soldier Members

All condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and

Day 11: 13 June 2017

Date: 13 June 2017

Item Quantity Per soldier Members

Day 12: 14 June 2017

Date: 14 June 2017

Item Quantity Per soldier Members

Day 13: 15 June 2017

Date: 15 June 2017

Item Quantity Per soldier Members

All condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt

W912LR-17-T-0034

Exhibits 3: Puerto Rico National Guard Menus Day 14: 16 June 2017

Date: 16 June 2017

Item Quantity Per soldier Members

DELIVERY INFORMATION

CLIN DELIVERY DATE QUANTITY SHIP TO ADDRESS DODAAC

0001 POP 03-JUN-2017 TO

16-JUN-2017

N/A 0714 QM CO QM WTR PURIF &

SSG SARRAIL MENDEZ

SANTANA PARK

SAINT CROIX VI 00821

787-424-4239

W914TV

0002 POP 03-JUN-2017 TO

16-JUN-2017