A21_W91QVN-17-D-0006-0004_DFAC_Kunsan_(Responses-1).pdf

F2L3SV7097A001

AMENDMENT OF SOLICITATION/MODIFICATION OF CONTRACT

Except as provided herein, all terms and conditions of the document referenced in Item 9A or 10A, as heretofore changed, remains unchanged and in full force and effect.

15A. NAME AND TITLE OF SIGNER (Type or print)

30-105-04EXCEPTION TO SF 30

APPROVED BY OIRM 11-84

STANDARD FORM 30 (Rev. 10-83) Prescribed by GSA

FAR (48 CFR) 53.243

See Next Page

1. CONTRACT ID CODE PAGE OF PAGES

J 1 64

16A. NAME AND TITLE OF CONTRACTING OFFICER (Type or print)

16C. DATE SIGNED

BY 13-Sep-2017

16B. UNITED STATES OF AMERICA15C. DATE SIGNED15B. CONTRACTOR/OFFEROR

(Signature of Contracting Officer)(Signature of person authorized to sign)

8. NAME AND ADDRESS OF CONTRACTOR (No., Street, County, State and Zip Code) X W91QVN-17-R-0127

X 9B. DATED (SEE ITEM 11)

09-Aug-2017

10B. DATED (SEE ITEM 13)

9A. AMENDMENT OF SOLICITATION NO.

11. THIS ITEM ONLY APPLIES TO AMENDMENTS OF SOLICITATIONS

X The above numbered solicitation is amended as set forth in Item 14. The hour and date specified for receipt of Offer X is extended, is not extended.

Offer must acknowledge receipt of this amendment prior to the hour and date specified in the solicitation or as amended by one of the following methods:

(a) By completing Items 8 and 15, and returning copies of the amendment; (b) By acknowledging receipt of this amendment on each copy of the offer submitted;

or (c) By separate letter or telegram which includes a reference to the solicitation and amendment numbers. FAILURE OF YOUR ACKNOWLEDGMENT TO BE RECEIVED AT THE PLACE DESIGNATED FOR THE RECEIPT OF OFFERS PRIOR TO THE HOUR AND DATE SPECIFIED MAY RESULT IN REJECTION OF YOUR OFFER. If by virtue of this amendment you desire to change an offer already submitted, such change may be made by telegram or letter, provided each telegram or letter makes reference to the solicitation and this amendment, and is received prior to the opening hour and date specified.

12. ACCOUNTING AND APPROPRIATION DATA (If required)

13. THIS ITEM APPLIES ONLY TO MODIFICATIONS OF CONTRACTS/ORDERS.

IT MODIFIES THE CONTRACT/ORDER NO. AS DESCRIBED IN ITEM 14.

A. THIS CHANGE ORDER IS ISSUED PURSUANT TO: (Specify authority) THE CHANGES SET FORTH IN ITEM 14 ARE MADE IN THE

CONTRACT ORDER NO. IN ITEM 10A.

B. THE ABOVE NUMBERED CONTRACT/ORDER IS MODIFIED TO REFLECT THE ADMINISTRATIVE CHANGES (such as changes in paying office, appropriation date, etc.) SET FORTH IN ITEM 14, PURSUANT TO THE AUTHORITY OF FAR 43.103(B).

C. THIS SUPPLEMENTAL AGREEMENT IS ENTERED INTO PURSUANT TO AUTHORITY OF:

D. OTHER (Specify type of modification and authority)

E. IMPORTANT: Contractor is not, is required to sign this document and return copies to the issuing office.

14. DESCRIPTION OF AMENDMENT/MODIFICATION (Organized by UCF section headings, including solicitation/contract subject matter where feasible.)

10A. MOD. OF CONTRACT/ORDER NO.

2. AMENDMENT/MODIFICATION NO. 5. PROJECT NO.(If applicable)

6. ISSUED BY

3. EFFECTIVE DATE

13-Sep-2017

CODE

411TH CONTRACTING SUPPORT BRIGADE, KOREA

RCC YONGSAN, UNIT #15289

APO AP 96205-5289

UNITED STATES OF AMERICA (THE)

W91QVN 7. ADMINISTERED BY (If other than item 6)

4. REQUISITION/PURCHASE REQ. NO.

CODE

See Item 6

FACILITY CODECODE

EMAIL:TEL:

W91QVN-17-R-0127

SECTION SF 30 BLOCK 14 CONTINUATION PAGE

SUMMARY OF CHANGES

SECTION SF 30 - BLOCK 14 CONTINUATION PAGE

The following have been added by full text:

AMENDMENT 4, RESPONSES

1. The purpose of this amendment is to respond to vendor questions, the responses are provided below:

2. The closing date is hereby changed from 15 Sep 2017, 01:00 p.m. to 20 Sep 2017, 01:00 p.m.

(Korea Standard Times).

3. All other terms and conditions remain unchanged.

Response on Questions: W91QVN-17-R-0127, DFAC Kunsan AB

Question 1: INSTRUCTIONS TO THE OFFROR(S): (3). Personnel Qualification:

b. Cook Leader(s) : The offeror shall submit resume of cook leader(s) demonstrating a minimum two (2) years of experience as a cook leader providing various food types within the last seven (7) years from the issuance date of this solicitation. Proposed cook leader(s) shall submit Cook License(s) (조리사산업기사) issued by ROK Government.

As mentioned above, say that Cook leaders should provide Cook License issued by ROK Government.

a. Is that mean any cook license issued by ROK Gov? Or should be Cooking Industrial Engineer license?

Response 1a: License(s) will be changed from Cook License(s) (조리사산업기사) to

Cooking Technician (조리기능사) issued by ROK.

b. Also, will it be OK for any Cooking Category such as Western style, Korean style, Chinese, Japanese?

Response 1b: Yes.

Question 2: We wonder that there are not any eligibility for Cook leader’s position in PWS except Junior Cook Support in Para 1.3.3.5 of PWS and Contingency Workload for Contract Cook, Para 1.12.4.3 of PWS in Solicitation.

More question about Leader position: Do we have to provide one Cook leader among the 5 Cooks? (O’Mally 3 cooks, + D-Pad 2 cooks) or have to provide 2 Cook leader.

Response 2: “Cook Leaders” will be replaced to “supervisor(s)” and specified in the PWS para 1.10.1.1 and I Technical. You need to provide based on PWS and attachments.

PWS, paragraph 1.10.1.1. Each dining facility will have supervisor on site during all hours of operation. The supervisors shall be able to read, write, speak, and understand English.

Supervisors will oversee employ actions. The supervisors(s) shall have minimum three (2) years of experience as a cook leader providing various food types within the last seven (7) years.

ADDENDUM TO FAR 52.212-1, INSTRUCTIONS TO THE OFFROR(S)

1. SUBMISSION REQUIRMENT: / I. TECHNICAL: / (3) Personnel Qualification:

Supervisors(s) Cook Leader(s): The offeror shall submit resume of supervisor(s) cook leader(s) demonstrating a minimum two (2) years of experience as a cook leader providing various food types within the last seven (7) years from the issuance date of this solicitation. Proposed supervisor(s)cook leader(s) shall submit license of Cook Technician (조리 기능사) Cook

License(s) (조리사산업기사) issued by ROK Government.

Question 3: We’d like to get clear interpretation concerning Cook Leader’s position.

Response 3: See Response 2.

Question 4: Do the cooker work together with the cooker from U.S army? Cooking is

Response 4: Junior cooks shall work together with US Military and US Government employees.

Question 5: How many servers usually work when the guest flow rate are 5 people on the main-line?

Response 5: See Attachment 1 (Workload Meal Estimates), 4 (Hours of operation) and 10 (Breakdown by labor sources Kunsan AB (current data).

Question 6: How many servers usually work when the guest flow rate are 3 people on the short order line?

Response 6: See Response 5.

Question 7: Is there any limitation of the minimum number of servers in the O’Mally?

If so, please explain that.

Response 7: See Responses 5.

Question 8: Take out: For the people who would like to do “to-go”, do we just only provide them the food container? Or does the cooker serve the food in the container then give it to them?

Response 8: para 1.3.3.3. The contractor shall provide carryout meal containers to authorized customers. The contractor serves the food to the customer by putting it into the to-go container instead of putting the food on a plate.

Question 9: Do we make “to-go” for only air-force and ground service member? Or do themselves?

Response 9: To go meals are provided by the servers on the serving line, with the difference being they are served in a to-go container instead of on a plate.

Ⅱ. D-Pad

Question 10: How many servers usually work each serving line?(1 food sever + 1 backup need each line + 1Junior cook, It`s collect?) please explain that…

Response10: See Attachment 1, 4, and 10.

Question 11: Flight meal and ground-worker’s meals are prepared mainly in D-pad or in O`mally?

Response 11: Under normal operations the ground support meals are provided from the O’Malley DFAC. Special circumstances/contingencies could require the operation to be performed from the D-Pad.

Ⅲ. Common to both restaurants.

Question 12: For the 2 restaurant, O’mally and D-pad, does the cooker works together with the cooker from U.S Army? Or does the cooker from U.S Army make the food so that we distribute the food and just cook live corner?

Response 12: Junior cooks shall work together with US Military and US Government employees.

Question 13: Is there the restriction of the minimum number of server or backup for the breakfast, lunch, dinner, and overnight?

Response 13: The contractor shall provide minimum servers to perform service based on PWS and Attachments.

Question 14: Does the U.S army do the physical inventory or should we do that?

Response 14: US Military members will do the physical inventory with the assistance of the store room assistant specified in the PWS

Question 15: Does the storage manager have to handle the load, transport, and checking the food items?

Response15: Store room assistant will assist with unloading, stocking, arranging/organizing the food, and pulling of meats for thawing as stated in the PWS

Question 16: What is the commuting time for the storage manager? Is it necessary to have service shift for this position?

Response 16: This shift will only be required Monday through Friday, during hours working with the US Military store room manager. Commuting time is not covered by the contract or compensated for.

Question 17: Do you provide any of the staff lounge, office or dormitory?

Response 17: Staff are provided with the locker rooms and may utilize the dining areas during break time. However, sleeping in the dining area is not allowed. One office is provided for use by the contractor in the O’Malley DFAC.

Question 18: We would like to know the price of the food and beverage when the staff and employee purchase them.

Response 18: Prices of food and beverage are subject to change on a regular basis. They are posted at the beginning of each meal period by the US Military shift leader.

Question 19: When the staff commute, do you provide transportation? Or if you do not, can they use parking lot? If so, how much do they have to pay per month?

Response 19: Contractor must provide transportation. The parking lot is available and free to use.

Question 20: When there is a special event or ordering, it would happen to have extended hours of expense for the workers. At this time, is it correct to calculate cost by rank, function and hourly wage?

Response 20: See CLINs X0006, Exercise/Special Event Services.

Question 21: On the attachment#1, does the each month of the grand total not include the three compartment carryout container services as well?

Response 21: Grand total is combined dine-in and take-out customers.

Question 22: the minimum hourly wage will increase 6,470 to 7,530 which is about 16% from next year and the government expect to increase to 10,000 won by 2020. So do you reflect or review when we make the contract or extended contract?

Response 22: The contractor shall provide proposal based on Korean Government Laws and their business strategy.

Question 23: The monthly wage rate on we submit, Is it must include National Pension/Medical insurance/Employment Insurance/Long-term care insurance… ect.? Or not?

Response 23: See response 22.

Question 24: Is there any other form or template for the proposal?

Response 24: No. You may provide summary of price with each CLIN, SubCLIN, options and total by excel.

Question 25: I would like to know whether I should cover the section 12, 17, 23, 24, and 30 in page 1 through 2, or all the blanks for each item in page4 to page35 with proposed value amount.

It would be helpful to know if all 131 pages of RFP should be attached for the proposal.

Response 25: See response 24.

Question 26: Are estimated quantity and units for each item number through page4 to page35 applied to the period of 1 year? For example, in page 9, in case of 007AG Technician where estimated quantity is 200, and unit is hours, does this mean that we have to use the amount of wage calculated for 200 hours in a year?

Response 26: The CLINs include base, 1st option year, 2nd option year, 3rd option year and 4th option year. CLIN X007 is requirement CLIN. Requirement CLINs will use when the service is required.

Question 27: With regard to the equipment and supply, in the item 0005 of page6, Should the amount of KRW 15,000,000 be paid to the US Army by the contractor, or to the former contractor by the new contractor? Furthermore, the amount of KRW 15,000,000 seems to be considered on a yearly basis, then do we need to cover KRW 75,000,000, 5-time KRW 15,000,000?

Response 27: CLIN 0005 will be paid by the US Government to the contractor. The CLIN says that “All offerors enter zero(0) for this CLIN in their proposal”. The contractor shall not propose for this CLIN.

Question 28: As to Item 0006 in page6, do the new contractor have to pay the US Army for the equipment and supply attached at Exhibit 6(KRW 535,569,600? I would like to know it would be free to use them considering they already belong to the Army.

Response 28: CLIN 0006 will be paid by the US Government to the contractor. The CLIN says that “All offerors enter zero (0) for this CLIN in their proposal”. The contractor shall not propose for this CLIN.

Question 29: Section 1.3.2 - Food Preparation -

1. Please provide a list of authorized contract employees that may enter the storeroom unescorted for multiple reasons, i.e. inspection, correction etc...

Response 29: The awardee will get a list.

Question 30: Section 1.3.2.2 - Grab-and-Go Meals -

2. How many are usually pre-prepared for each meal period for immediate issue?

Response 30: Approximately 30 meals per meal period.

Question 31: Section 1.3.3.4 - -

3. Where is the information to this paragraph? (missing or deleted)

Response 31: 1.3.3.4 is missed.

Question 32: Section 1.3.3.6 - Storeroom Subsistence Handling -

4. In what section is the Freezer Thawing and Cleaning Schedule?

Response 31: There is not a schedule provided to the contractor. The contractor shall provide a proposed cleaning schedule to the COR.

Question 33: Sections 1.4.1.1, 1.4.1.2 & 1.3.3.2 - Cashier Stations -

5. If the cashier stations are capable of meeting the PWS standard flow rate with fewer open station; are these mandatory requirements? Referencing just Sections 1.4.1.1 & 1.4.1.2.

Response 33: It would be acceptable to utilize the cashier elsewhere during times that the customer flow is sufficiently serviced, however the contractor must be able to open the cashier stations if the customer flow minimum rate is not met.

Question 34: Section 1.6.1.6 - Low and High Dusting -

6. Are the grates removed on the return air vents to access the black grease and grim build-up during High Dusting?

Response 34: Yes

Question 35: Section 1.7 - Waste Management -

7. Understandably food refuge shouldn't be mixed in dumpster; does this paragraph reference the separation of plastic's, glass and paper products? If so, why would the contractor be responsible for separation of non-perishable items when Kunsan AB has a separate contract responsible for this action?

Response 35: No, the contractor is responsible for separating the recyclable materials from the non-recyclable materials. They are not responsible for sorting individual categories of recyclable materials.

Question 36: Section 1.9 - Equipment Maintenance -

8. Is the contractor responsible for replacing the hood filters? I would imagine were talking about the filters on the serving line and kitchen areas. Aren't these components covered on the Hood & Duct contract for Kunsan AB?

Response 36: Yes

Question 37: Section 1.9 - Licensed Electrician -

9. Maintaining a licensed electrician whose sole purpose is to repair malfunctioning electrical components would be a waste of manpower. Can this individual be contracted?

Response 37: During times when the licensed electrician isn’t repairing malfunctioning equipment, they would be responsible for performing preventative maintenance on the equipment

Question 38: Section 1.9.4.1 - Parts -

10. Most food preparation equipment present in the O'Malley facility has duplicate equipment.

Equipment presently installed in both dining facilities is US purchased. What is the governments estimated down-time for a piece of equipment waiting parts?

Response 38: The contractor should make every effort to procure parts locally to minimize downtime. Duplicate equipment is required to support the workload of the facility and does not standby while other equipment is used. If repairs cannot be completed for any reason within the time specified in the contract, the COR shall be notified in writing with a justification/explanation.

Question 39: Section 1.9.5 - Water Filters -

11. Excluding hardline equipment - in-coming water feed filters - are they local purchase or need to be ordered?

Response 39: Serviceable locally sourced filters are acceptable provided they meet the specifications of the water filters. The contractor would determine their source, whether they can obtain them locally or have to be ordered.

Question 40: Section 1.9.5.1 - Preventative Maintenance -

12. Are (all) preventative maintenance and parts break-down literature available on (all) equipment itemized in Attachment (5)?

Response 40: Literature could be provided by contacting the equipment manufacturer, if required.

Question 41: Section 2.1.5 - Materials -

13. (Small Wares) is this referencing silverware? 10% would be to low

Response 41: Small wares is referencing silverware, plates, cups, bowls, and anything else typically utilized by the customers when dining inside the DFAC.

Question 42: Attachment 1 - headcount -

14. Do these quantities included TSP's and/or TDY personnel to Kunsan AB?

Note 1 - Is 40,400 3 compartment carryout container a reasonable quantity since it exceeds 8 months of O'Malley overall headcount?

Response 42: 40,400 is an estimate on the higher side of expected 3-compartment container use combined for both facilities. We also expect with an improved to-go container and with removing the requirement for to-go customers to be in uniform that the percentage of to-go customers will increase.

Question 43: Attachment 6 - Consumables -

15. Dishwasher cleansers? Are these items not considered as consumables or is the government purchasing them?

Response 43: Dishwasher detergent is considered a housekeeping Supply (see 1.6.2.) to be provided by the contractor.

Question 44: 16. Korean government determined min hourly wage of KW7, 530 for FY 2018 (1 Jan through31 Dec 2018). Must this mandatory min hourly wage be reflected in labor cost proposal?

최저임금위원회(위원장 어수봉)는 7.15(금) 15시부터 23시10분까지 정부세종청사에서

제11차 전원회의를 개최하여, 2018년 적용 최저 임금 수준(안)을 시급 7,530원으로

의결하였다.

Response 44: The offerors shall make a decision based on Korean Government Laws and their business strategy.

Question 45: 17. Is any offeror’s proposed salary less than KW1,573,770 for 40-hour work week including paid weekly holiday(Sunday) for FY 2018 disqualified in evaluation and eliminated for further award consideration when employee works 40 hours a week?

Response 45: See response 44.

Question 46: 18. Current government/administration vowed to increase min hourly wage to KW10,000 by 2020 and min hourly wage for FY 2019 shall be announced around July 2018.

Increase percentage of this mandatory min hourly wage is above and beyond any offeror’s control/best forecast and impossible in nature. To be compliant with 5152.222-4034 Korean Labor Law, offeror cannot make any forecast of min hourly wage for FY 2019 and following years. In multiple contract periods, equitable adjustment due to unforeseeable circumstances including this example of min hourly wage increase is a must. Public Procurement Service

(조달청), Korean government agency responsible for government-wide contracts including ones for ROK MND (국방부) accepts equitable adjustment request like salary adjustment due to change of min hourly wage in multiple period contract, for example. Offeror cannot take risk with rising min hourly wage mandated to follow by government as min hourly wage is passed down to employees and failure to comply with mandatory legal requirement Is such equitable adjustment request acceptable when min hourly wage to be determined by Korean government exceeds contractor’s proposed wage in option years (2019 through 2022)?

5152.222-4034 KOREAN LABOR LAW

Contractors and subcontractors at all tiers, shall honor employees’ rights in full compliance with Korean Labor Law, including the rights of succession of employment. Failure to comply may be deemed breach or default of the contract and evidence of nonresponsibility. Such violation of Korean Labor Law may be evidenced by a Republic of Korea Ministry of Labor determination, a court decision, or a Labor Relations Commission adjudication. If a contractor is found to be in serious violation and fails to take adequate corrective action promptly, USFK may consider this grounds for determining the contractor to be non-responsible for future Government contracts

Response 46: The offerors shall make a decision based on Korean Government Laws and their business strategy.

Question 47: 19. If answer to Question 3 regarding equitable adjustment request is “No”, any offeror cannot forecast min hourly rate increase percentage for FY 2019 through 2023, last option year of this contract and it shall lead to any contractor’s failure to comply with Korean Labor Law and being subjected to petition or protest by employees. It shall be another 15% increase for FY 2019 and FY 2020 each year if current min hourly wage rises to KW10,000 by 2020 (Min monthly salary of KW2,090,000). Does government imply that each offeror has to at least factor this increase percentage in labor cost? No reflection of such increase percentage in violation of Korean Labor Law constitutes disqualification for bid evaluation and award consideration? It must be disqualified as PWS states compliance with Korean Labor Law and government must set the stage or foster environment for offeror or resultant contractor to abide by Korean Labor Law at stage of proposal submission and during contract performance period

Response 47: The offerors shall make a decision based on Korean Government Laws and their business strategy.

Question 48: 20. Must following clause from Korean Labor Standard Act be reflected in labor cost proposal?

Article 50 (Work Hours) (1) Work hours shall not exceed 40 hours a week, excluding hours of recess..

(2) Work hours shall not exceed eight hours a day, excluding hours of recess.

(3) Upon calculating the work hours under paragraphs (1) and (2), any waiting time, etc. spent by workers under the direction and supervision of their employers that is necessary for the relevant work shall be deemed work hours.<Newly Inserted by Act No. 11270, Feb. 1, 2012>

Article 56 (Extended, Night or Holiday Work)

An employer shall, in addition to the ordinary wages, pay 50 percent or more thereof for extended work (work during the hours as extended pursuant to Articles 53 and 59 and the proviso of Article 69), night work (work between 10:00 p.m. and 6:00 a.m.), or holiday work.

Response 48: The offerors shall make a decision based on Korean Government Laws and their business strategy.

Question 49: 21. Where or how can offeror with work experience toward USFK get certificate of confirmation (실적증명원) issued? Listing of contract toward USFK with details of contract number, description or POC of government side can substitute this certificate of confirmation?

Response 49: If the offeror had an experience with USFK, then provide contract number, description and POC of government side can substitute this certificate of confirmation.

Question 50: 22. Request that minimum three (3) years of experience within last seven (7) years be extended to any food service contract experience or min 2 years within last 10 years toward USFK or three (3) years of commercial experience within last seven (7) years. Food service experience for US Army or US Air Force is different from commercial food service or catering business in basic nature and this relevancy is not impaired even though it was 10 years ago.

When priority is given to company with military dining facility support toward USFK, only one or two incumbent companies can meet min 3 years of experience within last 7 years or min 2 years of experience within last 5 years and this is only favorable to them.

Response 50: It is specified as a minimum three (3) years of experience in providing dinging facility attendant service or similar service for minimum 100 people per day within the last seven (7) years.

TECHNICAL:

1. Prime Contractor’s Prior Experience: The offeror shall submit documentation demonstrating a minimum three (3) years of experience in providing dining facility attendant service or similar service for minimum 100 people per day within the last seven (7) years from the issuance date of this solicitation. The offeror shall include certificate of confirmation (실적증명원) for all prior experience submitted. The experience of a subcontractor cannot substitute for the prime contractor’s experience.

Question 51: 23. Does “same or similar services relevant to this RFP’s requirement” in Past Performance only mean dining facility attendant service or similar services in complexity for non-food service contract? Or any contract? If yes, Prime Contractor’s Prior Experience and Past Performance are duplicate?

Response 51: Past performance is to evaluate contractor’s quality of work and timeliness of performance. Prior experience is to evaluate contractors’ s dinging facility attendant service or similar service

1.PAST PERFORMANCE: The offeror shall provide a list of contracts under which they have performed same or similar services relevant to this RFPs requirement minimum two (2) years within the last five (5) years from the issuance date of this solicitation. This data on recent contracts will be used by the Contracting Officer to evaluate past performance. The offerors shall present past performance for themselves whose effort on this contract will significantly influence performance of the proposed effort. The following information shall be included as applicable:

Question 52: 24. If answer to Question 8 is yes, what does “unknown” shall be considered “acceptable in NOTE mean? If offeror has not performed dining facility attendant service, such offeror is not qualified for Prime Contractor’s Prior Experience and further consideration stops there? No need to review Past Performance or “Unknown”.

Response 52: Yes. Past performance will review when the proposal is technically acceptable.

1. Past Performance: The factor evaluates the offeror’s past performance history in performing same or similar requirement as set forth in this contract to determine the offeror’s capability to perform the contract. Past performance will be evaluated only on proposals that received a technically acceptable rating for this technical criteria in paragraph I above.

The Government reserves the right to obtain past performance information from any reasonable source available, including Government database in order to evaluate past performance.

Past Performance Evaluation Ratings Rating Description Acceptable Based on the offerors performance record, the Government has a reasonable expectation that the offeror will successfully perform the required effort, or the offerors performance record is unknown. (See note below)

Un-acceptable

Based on the offerors performance record, the Government has no reasonable expectation that the offeror will be able to successfully perform the required effort

NOTE: In the case of an offeror without a record of relevant past performance or for whom information on past performance is not available or so sparse that no meaningful past performance rating can be reasonably assigned, the offeror may not be evaluated favorably or unfavorably on past performance (see FAR 15.305(a)(2)(iv)). Therefore, the offeror shall be determined to have unknown past performance. In the context of acceptability/unacceptability, "unknown" shall be considered "acceptable".

Question 53: 25. Min three (3) years within last seven (7) years from the issuance date of this solicitation in Prime Contractor’s Prior Experience and min two (2) years within last five (5) years from the issuance date of this solicitation in Past Performance are different. Which prevails?

Response 53: There are 3 technical evaluation factors; Technical, Price and Past performance.

Question 54: 26. Request proposal submission date be extended to 15 Sept 2017.

Response 54: The submission date will be extended to 20 Sep 2017.

Question 55: We wonder we may ask a question to see if the dining facility will open status during the installation military exercise. PWS is existing DFAC has a clearly stated, but this time PWS for DFAC dosen't stated anything.

Response 55: We are not putting verbiage in the contract that states the contractor will not work because we would like to reserve the ability to have the contractor perform duties, to include deep cleaning of the facilities, during that time.

SECTION SF 1449 - CONTINUATION SHEET

SOLICITATION/CONTRACT FORM

The required response date/time has changed from 15-Sep-2017 01:00 PM to 20-Sep-2017 01:00 PM.

The following have been modified:

PWS

PERFORMANCE WORK STATEMENT

FOR

DINING FACILITIES ATTENDANT SERVICES FOR KUNSAN AB

TABLE OF CONTENTS

SECTION NUMBER AND TITLE

1. Description of Services

1.1. Scope of Work

1.2. Program Overview

1.3. Operational Requirements and Specific Tasks

1.4. Cashier Services

1.5. Sanitation Requirements

1.6. Housekeeping Services

1.7. Waste Management

1.8. Grounds Maintenance

1.9. Equipment Maintenance and Repair/Preventative Maintenance

1.10. Contractor Personnel

1.11. Conduct

1.12. Hours of Operation

1.13. Quality Control Plan (QCP)

1.14. Quality Assurance

1.15. Phase-In

1.16. Phase Out/ Transition

2. Government Furnished Property and Services

2.1. Property

2.2. Services

3. General Information

3.1. Contractor Personnel Meals

3.2. Training

3.3. Security Requirements

3.4. Contractor-Furnished Items and Services

3.5. Acts of God

3.6. Contractor Management Reporting

4. List of Attachments

5. Deliverables

1. DESCRIPTION OF SERVICES

1.1. Scope of Work. The contractor shall, except as specified in this Performance Work Statement (PWS) as government furnished property or services, provide all personnel, supervision, and any items and services necessary to perform food service attendant services at Kunsan AB as defined in this PWS. The contractor shall perform all requirements to the professional standards identified in this PWS.

The Contractor responsibilities include but are not limited to: management (Dining Facilities (DFAC) only)); food preparation; serving and replenishing food; requisition, receipt and storage of subsistence; cleaning/sanitizing facilities, equipment and utensils; preparing, maintaining and cleaning dining area; performing cashier services; maintaining quality control; bussing and cleaning tables in dining areas; maintaining quality control; submitting work and repair orders for the facility; performing contingency/emergency support as required; proper disposal of refuse, recycling and grease disposition; exterior building service; ground support meals (24 hr support) to include in the event of contingency, perform all required tasks to include additional cooking to ensure continued service; and support special functions hosted by the dining facility;

ensuring maintenance and repair of food service equipment listed on Attachment 5. The estimated quantities of work are listed in Attachment 1, Workload Estimates. The contractor shall submit reports and documentation as identified throughout this Performance Work Statement (PWS). Requests for such reports and documentation and responses shall be coordinated through the government point of contact (POC). The contractor shall ensure compliance with the local policies for Kunsan Air Base (AB) pertaining to the dining facilities and shall ensure that all employees understand and enforce the appropriate policies.

1.2. Program Overview. The Kunsan AB Appropriated Fund food service operation consists of a main dining facility #1 (O’Malley DFAC, includes the ground and flight support meal operation), dining facility #2 (Delta-PAD DFAC) These facilities are dedicated to providing full meal service and meeting the nutritional needs of Department of Defense (DOD) personnel who frequent the facilities. The O’Malley and D-PAD DFACs are full service dining facilities which include carry out services for all personnel. The O’Malley operates a 24 hour, 7 day a week flight and ground support meal operation. In the event the O’Malley DFAC is not available, the D-PAD DFAC shall assume all the flight and ground support meal operations.

1.2.1. Customer Eligibility. In Accordance With (IAW) Air Force Instruction (AFI) 34-239 and installation local policy, the primary customers at these dining facilities are Essential Station Messing (ESM) recipients. These are military personnel who are allotted rations in government dining facilities at the expense of the government. Secondary customers are personnel who wish to and are granted permission to dine in the facility at their expense. The installation commander may authorize dependents and guests to occasionally eat in the dining facilities. Cashiers shall refer to the military shift leader, the dining facility manager, Cashier Continuity Book and Contracting Officer Representative (COR) to verify customer eligibility when in doubt. The contractor shall ensure only authorized individuals are served.

1.3. Operational Requirements and Specific Tasks

1.3.1. Subsistence and Material Handling: The contractor shall ensure that upon inspection and receipt, the contractor shall immediately store perishable and nonperishable subsistence. Store the frozen and chilled items at specified temperatures in the current Tri-Service Food Code (TSFC). The contractor shall ensure First-In, First-Out (FIFO) procedures are implemented to ensure the oldest food items are issued or used first.

1.3.2. Food Preparation. The contractor shall obtain foods from the military shift leader and/or storeroom personnel for each meal and accomplish the food preparation tasks listed on Food Service Production Log in accordance with (IAW) the recipe cards. The contractor shall ensure that all contract employees understand and comply with this, thereby ensuring that no unauthorized contract employees enter the DFAC storerooms unescorted.

1.3.2.1. The contractor shall prepare food on surfaces that have been cleaned, rinsed, sanitized to prevent cross contamination. Prepare all food items IAW Tri-Service Food Code (TSFC), Preface to Air Force Worldwide menu, Air Force Instruction (AFI) 34-239 and Air Force Manual (AFMAN) 34-240.

1.3.2.2. Grab-and-Go Meals: Carryout services and Grab-and –Go meals shall be provided IAW AFI 34-239, AFMAN 34-240 and Preface to Air Force Worldwide Menu.

1.3.3. Service of Food. The contractor shall ensure that food is served and maintained at proper temperatures IAW TSFC. The contractor shall serve food in standard portions, IAW approved Food Service Production Log, Air Force Automated Recipe System and through the guidance of the military personnel on shift. Also, the contractor shall replenish the serving lines by removing empty food containers and replace menu items. Perform standard cross panning procedures in the designated area out of customer’s view. Set up and close down serving lines IAW the Food Service Production Log.

1.3.3.1. Table Cleaning Service. The contractor shall clean, thereby removing all crumbs, dirt, dust, food debris and sanitize dining room tables, chairs, or benches with a bleach solution of no less than 50 parts per million (ppm) but not to exceed 200 ppm IAW TSFC, at a rate sufficient to ensure availability to customers. Replenish dining table items (napkins, salt, pepper, condiments) so that they are available to all patrons without waiting.

1.3.3.2. Guest Flow Rate. The contractor shall provide sufficient personnel to ensure that patrons are served at the rate of 5 guests per minute on the main serving line and 3 guests per minute on the short order serving line or breakfast serving line.

1.3.3.3. Carryout Services: The contractor shall provide carryout meal containers to authorized customers. The contractor shall prepare multiple request carryout meals for any base units on alert duty. Contractor shall provide all approved three compartment To-Go tray containers, small clam-shell built-in latch container, 12 ounce beverage containers for hot and cold items, with lids and utensils. Approval for the quality of carryout containers will be determined by the COR.

Contractor shall ensure supplies are always on hand for customer use.

1.3.3.5. Contract Junior Cook Support.

1.3.3.5.1. For the O’Malley Dining Facility, the contractor shall provide 1 junior cook for each meal period with a total of 3 junior cooks per assigned day. Junior cooks are required to prepare food products and fast food items on the grill as directed by the Food Production Log during meal period hours. The military shift leader shall utilize the Production Log to specify the junior cook’s responsibilities for the shift.

1.3.3.5.2. For the Delta Pad Dining Facility, the Contractor shall provide one junior cook for each meal period with a total of 2 junior cooks per assigned day. The cooks are required to prepare food products and fast food items on grill as directed by the Food Production Log during meal period hours. The military shift leader shall utilize the Production Log to specify the junior cook’s responsibilities for the shift.

1.3.3.6. Storeroom Subsistence Handling. The Contractor shall provide personnel to assist in receiving all vendor-delivered items, visually inspect one hundred percent (100%) of items received to check for expiration dates, deterioration and/or damage, and physically check temperatures on all refrigerated and frozen foods for compliance with the TSFC. The Contractor shall notify the Storeroom Non-Commissioned Officer in Charge (NCOIC) or Manager of all items delivered unsatisfactorily or damaged or unfit for consumption. The Contractor shall offload and stock items in appropriate locations upon receipt using First-In First-Out (FIFO) procedures. The Contractor shall thaw meats prior to preparation according to the daily production log. The Contractor shall assist military personnel with conducting weekly stock inventories as well as end of month inventories by counting and recording subsistence inventory levels.

1.3.3.7. Flight Meals and Ground Support Meals: The contractor shall provide flight meals, snack meals, bulk foods, and ground support meals to authorized patrons on a 24 hour basis, in accordance with AFMAN 34-240 and Flight Kitchen Menu & Preface. The government furnishes all subsistence including operational rations. The contractor shall provide all orders within two (2) hours upon request. In case of emergencies, no-notice-meals shall be available within 30 minutes of notification.

1.4. Cashier Services. The O’Malley and Delta Pad DFACs operate on an “a la carte” basis. The Contractor shall perform cashier duties for each meal to maintain a guest flow rate that corresponds with serving line flow rate specified in this contract, while ensuring that 100% ID card checks are performed. The contractor shall turn in funds and operate the Point of Sales system provided by the Government. The contractor shall use the appropriate government provided forms (Air Force (AF) Form 79 Cash Collection Record) when requested by the COR or when the Point of Sales system is down to record attendance and income at each meal; this shall be accomplished IAW AFI 34-239 Chapter 3, the Cashier Continuity Book and the policy letter pertaining to the appropriate cash handling procedures. The contractor shall maintain a current Sales Item Listing on hand for all items that will be used for manual pricing. Manual pricing shall be accomplished for all items served during that meal period using adding machines or hand calculators to determine the amount of each purchase by the guests unless directed to perform a flat rate price IAW AFMAN 34-240.

1.4.1.1. The contractor shall operate the following amount of cashier stations in the O’Malley, at a minimum: 4 stations for breakfast, 4 for lunch, 3 for dinner, 2 for midnight meal, 2 for brunch and 2 for supper, to maintain a flow rate of guests corresponding with the serving line flow rates specified in this PWS. Contractor must turn-in funds and operate the Point of Sales system provided by the Government in accordance with AFI, policy letters, and cashier continuity book.

Use AF Form 79 (Cash Collection Record) when requested by COR or when Point of Sales system is down.

1.4.1.2. The contractor shall operate the following amount of cashier stations in the D-Pad, at a minimum: 2 stations for lunch, 2 stations for dinner, 1 station for midnight meal. Contractor must turn-in funds and operate the Point of Sales system provided by the Government in accordance with AFI, policy letters, and cashier continuity book. Use AF Form 79 (Cash Collection Record) when requested by COR or when Point of Sales system is down.

1.5. Sanitation Requirements. The contractor shall comply with all Government and Air Force mandated sanitation requirements. This requires compliance with AFI 48-116 Food Safety Program and the Tri-Service Food Code (TSFC) to include cleaning and sanitizing of all food service equipment, utensils, kitchen and dining areas. Additionally, facility cleaning and sanitation shall include wiping down counters, and taking out trash a minimum of once per meal period. During meal hours the contractor shall provide adequate coverage for the self-service areas including salad bars, pastry area and beverage area. The serving lines shall be cleaned and dining and serving line floors swept and mopped at the close of each meal period. The refrigerators, freezers, and warmers shall be wiped down, inside and outside, daily. Spot cleaning shall be performed as required during meal periods.

1.5.1. Cooking Equipment. The contractor shall clean and sanitize all cooking equipment immediately after each use. The contractor shall minimize food particles and other foreign objects entering the drains.

1.5.2. Cooking Utensils. The contractor shall clean and sanitize dishes, pots and pans IAW the Tri Service Food Code.

1.5.3. Dishes/Trays/Silverware. The contractor shall clean and sanitize all dishes/trays/silverware utilizing the automated conveyor dishwasher. If the dishwasher is not operational, the contractor will hand-wash and sanitize IAW Tri Service Food Code.

1.6. Housekeeping Services. The contractor shall clean and sanitize areas that immediately affect customer service, to include but not limited to: the dining area, dining facility entrances, dining facility exits, serving line areas, and customer lavatories.

1.6.1 Housekeeping Schedule: The contractor shall prepare and submit to the COR a performance schedule at the time of the award with specific daily, weekly, monthly, quarterly, and semi-annual cleaning and maintenance tasks that shall be performed to fulfill this contract.

The Contractor’s schedule shall be adjusted as needed throughout the life of the contract, in consultation with the COR, to meet PWS standards for cleanliness. The schedule shall also be adjusted to address any findings as a result of the Contractor’s own Quality Control Program (QCP) or of the Government’s own Quality Assurance Surveillance Program (QASP).

1.6.1.1. Floor Cleaning – The Contractor shall maintain/clean floors and carpets to the following standards:

1.6.1.1.1. All Areas, including floors in dining and serving areas, kitchen, pot and pan room, dishwashing room, and back dock areas, shall be cleaned within 60 minutes after each meal period. Floors are to be spot cleaned to remove food, beverage spills, and debris as necessary to ensure facilities are clean, neat, and sanitary. Sweep and mop under furniture, equipment, and appliances.

1.6.1.1.2. Hard Ceramic and Tile Floors (Foyer, including area from the Rest Rooms to the Serving Line, and Dry Storage Room): no visible dirt or dust on top surface, grout should be free of embedded soil, and all embedded soil, dirt, or other foreign materials are to be removed. Tile surfaces shall be protected periodically as required with appropriate commercial products in order to maintain a glossy surface which will repel soil and present a clean appearance. This includes stripping, waxing, and dry buffing the surface. All baseboards, furniture, trash receptacles, and other equipment surfaces shall be free of cleaning solutions and maintained without visible soiling of any type.

1.6.1.1.3. Carpeted Areas: no visible dirt, embedded soil, or surface dust on all areas, including frequently walked areas, in corners, and under furniture and equipment. Carpeted areas shall be vacuumed daily and shampooed monthly to maintain a clean and professional appearance. A clean appearance is described as follows – the carpet colors and overall appearance is uniform and shows no signs of embedded dirt, beverage, or food stains.

1.6.1.1.4. Hard Surfaces (Kitchen, clipper areas): All items and areas with hard surfaces such as preparation tables, sinks, equipment doors, walls, and floors shall be cleaned after each meal period with no visible dust, dirt, or debris. This shall be accomplished by wiping all surfaces IAW sanitation standards, and sweeping, mopping, and/or rinsing floors as required. Mops shall be properly cleaned, disinfected, and stored after each use.

1.6.1.1.5. Walk-in Storage Areas, including, dry storage, and refrigerated storage areas: Floors shall be kept clean at all times, free from dirt and food particles. Walls shall be free of marks, smudges, dust, and other dirt streaks. Shelving shall be cleaned and sanitized as necessary to avoid contamination from spillage.

1.6.1.2. Restrooms. The Contractor shall clean and stock restrooms with an adequate supply of paper towels, toilet tissue, hand sanitizer, and liquid hand soap. During operating hours, the Contractor shall spot-check lavatories to continuously maintain tidiness, cleanliness, and ensure that all supplies are continuously available. The Contractor shall clean toilets, urinals, sinks, and partitions with a germicidal detergent solution at a minimum of twice a day. The Contractor’s schedule of cleaning shall posted in each restroom and shall be adjusted as necessary to meet the Government’s minimum standards of cleanliness. These standards include an absence of urine or other odor from all restroom fixtures, splashguards, and privacy screen surfaces. The lavatories are to be visibly clean with an absence of all foreign material. The Contractor shall de-scale toilets and urinals whenever visible scaling on the surface appears. The Contractor’s methods of cleaning shall result in removal of all deposits, stains, scum, water spots, and foreign matter, including those under fixture edges, lips, and on all exposed surfaces.

1.6.1.3. Walls The Contractor shall clean all walls, including walls and piping behind food service equipment, areas behind serving lines, and areas behind pipes that are visible and easily accessible at a minimum of once per week and areas behind servicing line after each meal period. Walls are to be visibly free from dust, soil, grease, or other foreign matter. The surfaces shall not be greasy to the touch. Surfaces are to be clean, dry, and free from debris.

1.6.1.4. Furniture Arrangement. The Contractor shall rearrange furniture, partitions, and decorations as required. The COR will notify the Contractor of any changes needed regarding the furniture, equipment, or interior decorations. Moving of furniture is to be scheduled during non-patron hours unless safety or emergency conditions require immediate Contractor action to address safety or possible injury to patrons, personnel, or damage to facility.

1.6.1.5. Glass Doors All glass doors, entrance and exit, shall be cleaned after each meal and spot checked before each meal period.

1.6.1.6. Low and high dusting – The Contractor shall perform at least weekly low dusting on furniture, picture frames, walls, and baseboards, to include but not limited to removal of dust, dirt, and cobwebs, and spot check as needed. High dusting (see Attachment 7 for definition), to include but not limited to televisions, cabinets, vents, light fixtures, and ceiling fans, shall be accomplished at least monthly or more frequently as needed. Wall art/decor shall be dusted at least quarterly to include but not limited to removal of dust, dirt, and cobwebs.

1.6.1.7. Light Fixtures/Bulbs – Replace all burned out light bulbs and fluorescent tubes before the start of each breakfast meal as needed. Light fixture covers shall be cleaned at least quarterly and spot checked to ensure they are free from dust, dirt, cobwebs, and insects.

1.6.1.8. Ventilation Screens. All serving and dining area air conditioning/fan ventilation screens shall be cleaned at least monthly as required. All kitchen air conditioning/fan ventilation screens shall be cleaned at least quarterly. Cleaning shall include but is not limited to the removal of dust, dirt, grease, and cobwebs.

1.6.1.9. Kitchen/Serving Line Hood – The exhaust duct systems in the kitchen and serving lines are serviced monthly by the Kunsan base contract; however, daily cleaning of hoods (interior and exterior) that are not a part of the actual exhaust assembly shall be accomplished by the Contractor to remove dirt, dust, and grease accumulation from both vertical and horizontal surfaces. The outer surface of the hoods shall always have a clean appearance.

1.6.1.10. Stainless Steel – All stainless steel equipment, fixtures, and surfaces shall have a clean appearance.

1.6.1.11. Waste disposal – Contractor shall remove all trash from trash receptacles inside the facility, to include staff offices, on a daily basis minimum or as required.