G
The dates and number of persons for this requirement are as follows:
5 - 18 November 2012 15 persons
11 - 24 February 2013 15 Persons
11 - 24 March 2013 15 Persons
10 - 23 June 2013 15 Persons
14 - 28 July 2013 15 Persons
1 - 14 April 2013 15 Persons
5 - 18 August 2013 15 Persons
10 - 23 September 2013 15 Persons
DESCRIPTION OF SERVICES. The contractor shall furnish all personnel, supervision, parts, tools, materials, facilities and transportation necessary to provide meals for the 188th Civil Engineering Squadron for the dates of 1 November 2012 through 31 September 2013 at Ebbing Air National Guard Base, Fort Smith, AR.
A. Contractor will furnish all food items, cook, and deliver prepared meals to the 188th Civil Engineering Squadron REDHORSE Training Center.
B. Contractor will provide 3 meal events (Breakfast, Lunch and Dinner) everyday in 2 week intervals when training is being conducted. Each meal event must feed approximately 30 people.
C. Breakfast will include coffee and juice and will be served at the 188th REDHORSE Training Center between 0600- 0700 hours each morning.
D. Lunch will be "hot" and will include dessert and served at the 188th REDHORSE Training Center between 1130-1230 hours each day
E. Dinner will be "hot," and will include dessert and served at the 188th REDHORSE Training Center between 1730-1800 hours each day.
F. Contractor will provide all condiments in individual serving packets. (mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, Salad dressings, etc.) These are to complement the meal being served.
G. Each meal will include paper goods, utensils, condiments, and variety of drinks (bottled water, soft drink, juice).
H. All food/meals will remain the property of the 188th REDHORSE Training Center. The contractor shall take all necessary measures to ensure that the projected meal count for servings is met
I. See attached specifications for personnel, contractor meals, and use of alcoholic beverages/drugs, use of tobacco, loitering, and quality assurance.
J. Food shall be purchased from approved vendors IAW the 2009 FDA Food Code guidelines. A list of food sources must be provided upon request.
K. Contractor will comply with all current state and 2009 FDA Food Code guidelines.
L. SPECIFICATIONS
1. Personnel:
1.1 The contractor shall furnish supervisory, administrative and direct labor personnel to accomplish all work required.
1.2 All employees of the contractor employed in the performance of work under this contract shall be employees of the contractor at all times and are not considered employees of the government.
1.2.1 The contractor will ensure that personnel have proper identification for entry into Ebbing Air National Guard Base. All employees must have a picture ID to gain access on base, or the employer will have to wait at the gate entrance to identify those with no picture ID.
1.3 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.
1.4 Personal Hygiene - the contractor shall ensure the contract employees meet the following sanitation requirements.
1.4.1 They wash their hands upon reporting for work, immediately after visiting a lavatory, after smoking, taking a break and after handling raw meat, poultry, garbage, or soiled items. They will also wear food service gloves at all times when handling any food and serving.
1.4.2 They remove wristwatches, bracelets, and rings before and during duty hours.
1.4.3 Their fingernails are cut short so that they do not extend beyond the end of the fingers and are kept clean.
1.4.4 They do not smoke, or use tobacco in any form, except during break periods in designated areas.
1.4.5 They do not consume food items/beverages in any form while on the serving line or in any food prep areas. (See para 2 below.)
1.4.6 They trim facial hair to one (1) inch or less.
1.4.7 They wear acceptable head covers (hats, caps, and hairnets) to prevent loose hair from falling into food or onto food contact surfaces.
2. Contractor Meals:
2.1 If contract employees are observed eating government subsistence or snacking at any time they will be required to pay for a complete meal. (See para 1.4.5 above.) They shall not bring food from other sources into the facility.
3. 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 employees for such cause does not relieve the contractor of the requirement to provide sufficient personnel to adequately perform services.
4. 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. Loitering: Contract personnel shall not loiter in any working or patron area. Upon satisfactory delivery of meals contractor employees shall promptly depart from the facility and from the Ebbing ANG.
6. Quality Assurance: The government shall monitor the contractor's performance under this contract using the following procedures:
6.1. If any food preparation equipment and/or areas is not up to cleanliness standards, these problems will be corrected on the spot. If any of the services performed do not conform to contract requirements, the Government may require the Contractor to perform the services again in conformity with contract requirements, for no additional fee. When the defects in the services cannot be corrected by reperformance, the Government may (1) require the Contractor to take necessary action to ensure that future performance conforms to contract requirements. (2) Reduce any fee payable under the contract to reflect the reduced value of the services performed (PAR 52.246.5(d)). If the Contractor fails to promptly perform the services again or take the action necessary to ensure future performance conforms to contract requirements (1) reduce any fee payable by an amount that is equitable under the circumstances. (2) Terminate the contract for default (PAR 52.246.5(e)).
6.2. Other Observers: Military Public Health personnel, Inspector General personnel, and other authorized government personnel shall be permitted to observe operations as necessary. Public Health personnel must be allowed to conduct sanitary inspections IAW current FDA Food code guidelines. All parties involved in this contract will comply with FDA Food Code guidelines.
3.2 SAMPLE MENU GUIDE
Breakfast Menus
MENU 1
Scrambled Eggs
Biscuits w/Gravy
Sausage Links or Patties
Hash Browns
Asst. Muffins
Orange Juice
Coffee w/all accompaniments
MENU 2
Sausage Egg Casserole
Grilled Country Ham
Biscuits w/Gravy
Hash Browns
Fresh Cut Fruit
Orange Juice
Coffee w/all accompaniments
MENU 3
Western Eggs
Pancakes w/Syrup
Sausage Links or Patties
Hash Brown Casserole
Fresh Cut Fruit
Orange Juice
Coffee w/all accompaniments
MENU 4
Mini Omelettes, 2 per
Hashbrowns
Sliced Ham
Fresh Cut Fruit
Orange Juice and Coffee w/all acc
Lunch and Dinner Menus
MENU 1
Hoagie Sandwich of ½ Ham & American, ½ Turkey & Swiss
Macaroni Salad, Ind. Container
Ind. Bags of Chips, 1 per
Pickle Spear
Asst. Cookies 2 per.
Meal Kit & Condiments
Asst. Canned Sodas
MENU 2
Asst. Cajun Chicken Wraps, 12" cut in ½
Ind. Bags Potato Chips, 1 per
Fresh Cut Fruit Salad, Ind. Containers
Pickle Spear
Asst. Cookies 2 per
Meal Kit & Condiments
Asst. Canned Sodas
MENU 3
Grilled Hamburgers, (½ lb. Sirloin) w/all trimmings
Baked Beans
Cajun Potato Salad
Cole Slaw
Asst. Cobblers
Iced Tea w/all accompaniments
MENU 4
Smoked BBQ Chicken Leg ¼'s
Potato Salad
Ranch Beans
Cole Slaw
Rolls w/Butter
Asst. Cobblers
Iced Tea w/all accompaniments
MENU 5
Sliced Roast Beef w/Au jus
Garlic Whipped Potatoes
Buttered Corn on the Cobb, ½ Ears
Tossed Salad w/Ranch & Italian
Hot Rolls w/Butter
Chocolate Cake Squares
Iced Tea w/all accompaniments
MENU 6
Bourbon Street Chicken
Rice Pilaf
Seasoned Green Beans
Tossed Salad w/Ranch & Italian
Hot Rolls w/Butter
Banana Pudding
Iced Tea w/all accompaniments
MENU 7
Grilled Pork Steaks
Cheesy Potatoes
Steamed Vegetable Medley
Tossed Salad w/Asst. Dressing
Hot Rolls w/Butter
Asst. Cookies & Brownies
Iced Tea w/all accompaniments
MENU 8
Hand Breaded Fried Chicken, 2 pc per
Mashed Potatoes w/Cream Gravy
Seasoned Green Beans
Tossed Salad w/Asst. Dressing
Hot Rolls w/Butter
Strawberry Cake Squares
Iced Tea w/all accompaniments
MENU 9
"Awesome" Pot Roast
w/Pot Roast Potatoes and Carrots
Tossed Salad w/Asst. Dressings
Hot Rolls w/Butter
Chocolate Cake Bqrs
Iced Tea w/all accompaniments
MENU 10
Fried Catfish Fillets w/Cocktail & Tartar Sauce
Hushpuppies
Baked Beans
Potato Salad
Cole Slaw
Corn Muffins
Asst. Cobblers
Iced Tea w/all accompaniments
MENU 11
Sliced Pitt Ham w/Pineapple Glace
Cheesy Potatoes
Seasoned Green Beans
Tossed Salad
Hot Rolls w/Butter
Chocolate Cake Squares
Iced Tea w/all accompaniments
MENU 12
Chopped Sirloin Steak (1/2 lb) w/Mushroom Gravy
Garlic Whipped Potatoes
Buttered Corn
Tossed Salad w/Dressings
Hot Rolls w/Butter
Red Velvet Cake Squares
Iced Tea w/all accompaniments
MENU 13
Baked Penne Pasta w/Italian Marinara Meat Sauce
Seasoned Green Beans
Caesar Salad w/all accompaniments
Garlic Rolls, 2 per
Banana Pudding
Iced Tea w/all accompaniments
MENU 14
Chopped BBQ (Pork or Beef) w/Buns for Sandwiches
Baked Beans
Potato Salad
Cole Slaw
Asst. Cobblers
Iced Tea w/all accompaniments
MENU 15
Applewood Bacon Rolled Chicken Breast
Penne Pasta Alfredo
Grilled Mixed Vegetables
Caesar Salad
Hot Rolls w/Butter
Asst. Cookies & Brownies
Iced Tea w/all accompaniments
MENU 16
Beef Tacos, 2 per (w/all the trimmings)
Refried Beans
Spanish Rice
Fresh Fried Chips, Salsa, Sour Cream & Pico
Asst. Pies (Chocolate Chess, Coconut Cream & Lemon)
Iced Tea w/all accompaniments
MENU 17
Grilled Petite Sirloin Steaks, 8 oz.
Baked Potatoes w/Butter & Sour Cream
Seasoned Green Beans
Tossed Salad w/Dressings
Garlic Bread
Chocolate Cake or Cobblers
Iced Tea w/all accompaniments