MOD | S | Modification to add meals from 4 June- 14 June and change the closing date to 1 PM PST 21 May 2012. Period of performance dates are now 4 June through 18 August 2012.

FBO DAILY ISSUE OF MAY 06, 2012 FBO #3816
MODIFICATION

S -- Modification to add meals from 4 June- 14 June and change the closing date to 1 PM PST 21 May 2012. Period of performance dates are now 4 June through 18 August 2012.

Notice Date: 5/4/2012
Notice Type: Modification/Amendment
NAICS: 722320 — Caterers
Contracting Office: USPFO for Oregon, ATTN: USPFO-P, P.O. Box 14840, Salem, OR 97309-5008
ZIP Code: 97309-5008
Solicitation Number: W90KND-2117-1002
Response Due: 5/21/2012
Archive Date: 7/20/2012
Point of Contact: Nicollette Kennemer, 5035843764
E-Mail Address: USPFO for Oregon
(nicollette.kennemer@ng.army.mil)
Small Business Set-Aside: Total Small Business
Description: 1.Modification to add meals from 4 June- 14 June and change the closing date to 1 PM PST 21 May 2012. 2.Summary: Provide commercial meals during New Equipment Training at Umatilla Depot, 79798 Ordnance Rd, Hermiston, OR 97838 from 4 June to 28 July 2012 and 4 August to 18 August 2012. Breakfast meals to be served from 0530 to 0730 per the production breakout. Dinner meals to be served from 1730to 1930 daily per the production breakout. Building seats 175 persons and has an kitchen equipped with one 6 burner stove with oven, dishwasher, food warmer, 3 foot by 5 foot grill, walk in refrigerator, walk in freezer. All equipment is commercial grade. There are no plates, flatware, trays, cups or beverage glasses or cooking and serving utensils. Site visit is strongly recommended. 3.Provide the following for Commercial Breakfast Meals: a.There will be at least one meat item to include (Ham, Bacon, Sausage, or Cream Ground Beef.). The same type meat item will not be served for two consecutive meals. b.There will be at least three side items to include (2 Eggs per person, Hash browns, Pancakes, or French Toast.) When Pancakes or French toast is not being served, there will be a minimum of two slices of toast per soldier. c.There will be a variety of three type's Seasonal fresh fruit available during each meal. Canned fruit may not be substituted for fresh fruit. d.At least one type of real fruit juice will be provided to include, (Orange, Pineapple, Apple, or any other type of real juice). e.There will be an assortment of bread provided, at all meals in addition to whatever the main entr e is. f.A variety of individual servings of cold cereal will be provided daily, at a ratio of 100% of the total number of Soldiers. g.In addition to cold cereal, Hot Cereal must be provided at least twice weekly. (Individual serving packets are acceptable for Oatmeal or Cream of Wheat). h.Provide the following beverages: coffee, tea, milk, water and hot chocolate. 4.Provide the following Commercial Lunch/Dinner Meals: i.There will be at least one meat item to include (Beef, Pork, Poultry, or Fish). The same type meat item will not be served for two consecutive meals. There will be two side items to include, (1 cooked vegetable and 1 cooked starch). a.When the starch item is combined with the meat item, (Lasagna or Chili Mac) it will be considered 2 items. b.A Green Salad Bar will be provided plus three side items (tomatoes, carrots, celery, cucumbers, radish, green onion, shredded cheese, croutons). c.Assorted Bread item choices (bread, cornbread, biscuits, dinner rolls, bread sticks, or garlic bread). Out on the line in addition to the main entr e. d.One dessert item will be provided to include (cake, cookies, pie, apple crisp, cobbler, brownies, or ice cream). e.Provide the following beverages: coffee, tea, milk, water and a Kool-Aid beverage All milk must be kept chilled at all times during serving or storage. f.Peanut butter and jam will be out on the line for all meals. g.There will be three types of salad dressing, at the ratio that follows, Ranch 2, 1000 Isle. 1, Italian 1. The following weights and measures are taken directly from the Oregon Army National Guard 14 Day Menu. WHEN VENDORS BID FOR CONTRACTS ON GOVERNMENT CATERED MEALS. THESE WEIGHTS AND MEASURES WILL BE STRICTLY ADHERED TO FOR THE DURATION OF THE CONTRACT. MENU SERVING SIZE WILL BE NO LESS THAN THE AMOUNT STATED. ALL MEAT SERVINGS ARE WITHOUT THE GRAVY PORTION. WHEN MEAT IS IN A PASTA OR STEW ITEM THE OUNCES OF THE SERVING WILL BE AS STATED FOR THAT TYPE OF MEAT. THE SAME MEAT ITEM WILL NOT BE SERVED FOR TWO CONSECUTIVE MEALS. HAM ----------------------------------------------------- ----- 4 OZ. COOKED MEAT EGGS---------------------------------------------------- 2 eggs OR EQUIVALENT COOKED HASHBROWNS--------------------------------------------- 2/3 CUP OR 31/2 OZ. COOKED STEW MEAT-----------------------------------------------------------6 OZ. MEAT COOKED RICE------------------------------------------------------------ 3/4 CUP OR 51/2 OZ. COOKED CHICKEN QUARTERS ------------------------------1/4 OR 71/2 OZ. MEAT COOKED TURKEY ROAST ---------------------------------------- 61/2 OZ. MEATS COOKED POTATOES FRESH ----------------------------------1/2 CUP OR 31/2 OZ. COOKED GROUND BEEF (spaghetti, and creamed beef) 2/3CUP or 51/2OZ. of COOKED MEAT FROZEN VEGGIES-------------------- ------------------------------------- 31/2 OZ. COOKED BEEF SWISS STEAK---------- (steak w/onions, pepper steak) 61/2OZ. MEAT COOKED SALAD MIX ------------------------------------------------ 3/4 CUP OR 21/2 OZ. ASST. SEASONAL FRESH FRUIT (APPLES, ORANGES, BANANAS) I PEACE EA. CEREAL IND. BOWL PAK 96 COUNT PER 100 ------------------------------------ 1 EA. COFFEE ---------------------------------------------------6 LBS. PER 100 (PER DAY) BEEF POT ROAST ----------- ----------- -------- 2 SLICES OR 6 OZ. MEAT COOKED COCOA IND. ------------------------------------------------------------- 50 IND. PER 100 OATMEAL IND. ----------------------------- --------------------------------50 IND. PER 100 MILK WHITE 2% 14 GALLONS PER 100 (PER DAY) equals-3-- pints per soldier SALAD DRESSING THREE TYPES ASST. IND. --1 PACKET EACH SOLDIER BACON SLICED ----------------------------------------------------- 3 SLICES EA. COOKED SAUSAGE -----------------------------------------------------2 PATTIES OR 4 OZ. COOKED GROUND BEEF--(Swedish Meatballs) 3 Meatballs or 4OZ.COOKED and Cup Gravy VEAL STEAKS --------------- (VEAL PARMESAN) - 1 STEAK OR 61/2 OZ. COOKED GROUND BEEF(MEAT LOAF, SALISBURY STEAK) 1 SLICE or 61/2 OZ. COOKED PORK CHOPS ------------------------------------- 1to2 PORK CHOPS OR 6 OZ. COOKED FISH ------------------------------------------------------------------------------- 4 OZ. COOKED 5.Minimum Sanitation Requirements 1.The TB MED 530 is the governing regulation for all sanitation practices for military food service operations. A copy of this regulation will be supplied to each vendor after the award of the contract. 2.Per the TB MED 530 gloves shall be worn at all times when serving or handling food. Wearing gloves also applies when handling food that will be consumed without cooking, such as consumable fruit. 3.Hats or hair restraints will be utilized by all personnel working in the food preparation area. 4.All food service personnel will wash their hands regularly while working in the food preparation area. 5.All personnel handling, cooking, or serving food, will have a current food handler's permit. 6.Delivery Schedule 1.Contractor to deliver breakfast meals. Total Breakfast Meals 14,259. Service times are 0530 to 0730. Breakout is as follows: 4-Jun397breakfast meals 5-Jun397breakfast meals 6-Jun397breakfast meals 7-Jun397breakfast meals 8-Jun397breakfast meals 9-Jun397breakfast meals 10-Jun397breakfast meals 11-Jun397breakfast meals 12-Jun397breakfast meals 13-Jun397breakfast meals 14-Jun397breakfast meals 15-Jun547breakfast meals 16-Jun547breakfast meals 17-Jun487breakfast meals 18-Jun277breakfast meals 19-Jun277breakfast meals 20-Jun277breakfast meals 21-Jun277breakfast meals 22-Jun277breakfast meals 23-Jun277breakfast meals 24-Jun277breakfast meals 25-Jun277breakfast meals 26-Jun277breakfast meals 27-Jun277breakfast meals 28-Jun277breakfast meals 29-Jun277breakfast meals 30-Jun277breakfast meals 1-Jul277breakfast meals 5-Jul127breakfast meals 6-Jul127breakfast meals 7-Jul127breakfast meals 8-Jul127breakfast meals 9-Jul127breakfast meals 10-Jul127breakfast meals 11-Jul127breakfast meals 12-Jul151breakfast meals 13-Jul231breakfast meals 14-Jul231breakfast meals 15-Jul231breakfast meals 16-Jul231breakfast meals 17-Jul231breakfast meals 18-Jul231breakfast meals 19-Jul231breakfast meals 20-Jul164breakfast meals 21-Jul164breakfast meals 22-Jul164breakfast meals 23-Jul104breakfast meals 24-Jul104breakfast meals 25-Jul104breakfast meals 26-Jul104breakfast meals 27-Jul104breakfast meals 28-Jul104breakfast meals 4-Aug44breakfast meals 5-Aug44breakfast meals 6-Aug44breakfast meals 7-Aug44breakfast meals 8-Aug44breakfast meals 9-Aug44breakfast meals 10-Aug44breakfast meals 11-Aug44breakfast meals 12-Aug44breakfast meals 13-Aug44breakfast meals 14-Aug44breakfast meals 15-Aug44breakfast meals 16-Aug44breakfast meals 17-Aug44breakfast meals 18-Aug44breakfast meals 2. Contractor to deliver Lunch meals. Total Lunch Meals 2,472. Service times are 1130 to 1330, 12 July to 28 July and 3 Aug to 18 Aug 2012. Breakout is as follows: 12-Jul104lunch meals 13-Jul104lunch meals 14-Jul104lunch meals 15-Jul104lunch meals 16-Jul104lunch meals 17-Jul104lunch meals 18-Jul104lunch meals 19-Jul104lunch meals 20-Jul104lunch meals 21-Jul104lunch meals 22-Jul104lunch meals 23-Jul104lunch meals 24-Jul104lunch meals 25-Jul104lunch meals 26- Jul104lunch meals 27- Jul104lunch meals 28- Jul104lunch meals 3-Aug44lunch meals 4-Aug44lunch meals 5-Aug44lunch meals 6-Aug44lunch meals 7-Aug44lunch meals 8-Aug44lunch meals 9-Aug44lunch meals 10-Aug44lunch meals 11-Aug44lunch meals 12-Aug44lunch meals 13-Aug44lunch meals 14-Aug44lunch meals 15-Aug44lunch meals 16-Aug44lunch meals 17-Aug44lunch meals 18-Aug44lunch meals 3. Contractor to deliver Dinner meals. Total Dinner meals 14,136. Service times are 1730 to 1930 daily. Breakout is as follows: 4-Jun397dinner meals 5-Jun397dinner meals 6-Jun397dinner meals 7-Jun397dinner meals 8-Jun397dinner meals 9-Jun397dinner meals 10-Jun397dinner meals 11-Jun397dinner meals 12-Jun397dinner meals 13-Jun397dinner meals 14-Jun547dinner meals 15-Jun547dinner meals 16-Jun487dinner meals 17-Jun277dinner meals 18-Jun277dinner meals 19-Jun277dinner meals 20-Jun277dinner meals 21-Jun277dinner meals 22-Jun277dinner meals 23-Jun277dinner meals 24-Jun277dinner meals 25-Jun277dinner meals 26-Jun277dinner meals 27-Jun277dinner meals 28-Jun277dinner meals 29-Jun277dinner meals 30-Jun277dinner meals 1-Jul150dinner meals 5-Jul127dinner meals 6-Jul127dinner meals 7-Jul127dinner meals 8-Jul127dinner meals 9-Jul127dinner meals 10-Jul127dinner meals 11-Jul127dinner meals 12-Jul231dinner meals 13-Jul231dinner meals 14-Jul231dinner meals 15-Jul231dinner meals 16-Jul231dinner meals 17-Jul231dinner meals 18-Jul231dinner meals 19-Jul231dinner meals 20-Jul164dinner meals 21-Jul164dinner meals 22-Jul164dinner meals 23-Jul104dinner meals 24-Jul104dinner meals 25-Jul104dinner meals 26-Jul104dinner meals 27-Jul104dinner meals 28-Jul104dinner meals 3-Aug44dinner meals 4-Aug44dinner meals 5-Aug44dinner meals 6-Aug44dinner meals 7-Aug44dinner meals 8-Aug44dinner meals 9-Aug44dinner meals 10-Aug44dinner meals 11-Aug44dinner meals 12-Aug44dinner meals 13-Aug44dinner meals 14-Aug44dinner meals 15-Aug44dinner meals 16-Aug44dinner meals 17-Aug44dinner meals 18-Aug44dinner meals 4. A full complete menu MUST be provided or you will be deemed non-responsive. 5. Evaluation Factors Lowest Price Technically Acceptable. 6.NOTICE OF SITE VISIT: 6.1A site visit will be conducted 15 May 2012 @ 11:00 am (local time) for the purposes of briefing on the catered requirements and kitchen standards. This site visit will be held at the Umatilla Depot, BLD 36, 79798 Ordnance Rd, Hermiston, OR 97838. 6.2 Due to heightened security conditions, all offerors must register to attend this site visit. Email the following information for all attendees to nicollette.kennemer@ng.army.mil. 1.) Firm Name and Telephone Number 2.) Attendee Name 6.3 Registration information must be provided in advance and not later than 5 business days prior to the meeting, in order to ensure access to the military base and ensure adequate seating for the attendees. 6.4 Visitors of Umatilla Depot will required provide the following in order to proceed past the main gate: (1) Vehicle Registration, (2) Valid Driver's License, (3) Proof of Insurance for Vehicle, (4) Consent to Safety Inspection of Vehicle 6.5 Information provided at this site visit shall not qualify the terms and conditions of the solicitation and specifications. Terms of the solicitation and specifications remain unchanged unless the solicitation is amended in writing. 7. General Statement of Expectations: The following is provided as a checklist for clearing of building 36 on Umatilla Depot, 79798 Ordnance Rd, Hermiston, OR 97838. It will be understood that the acceptance of each building for turn-in lies with the post clearance personnel. Occupants should use this checklist as a tool to prepare the building or buildings for clearance. All mess equipment will be kept in the supply room and will be issued as needed. 1.Dining Area _____ A. Floors are swept and damp mopped. _____ B. Walls are clean and free of any marks, posters, stickers, tape, etc. _____ C. 45 cubic foot refrigerator is empty, clean, and dry with all shelving in place. Unit is left running with doors closed. _____ D. Milk dispenser is empty, cleaned (Inside and out), and door closed. _____ E. Cold food counter/salad bar is clean and dry, turned off, unplugged, and placed next to milk dispenser. _____ F. Chairs are clean and stacked in groups of five. _____ G. Coffee maker's burners, basket, and outside area are clean. Coffee pots are clean and unbroken. All settings are in the off position. _____ H. Thermostat is turned to 60 degrees Fahrenheit and left in Auto/Heat position. _____ I. Lights are turned off. _____ J. Windows are closed and locked. _____ K. Doors are closed and locked. 2.Kitchen Area _____ A. Storage room is swept and damp mopped with four racks place inside with light off and door closed. _____ B. 65 cubic foot refrigerator and ice machine are clean inside and out. Ensure doors are secured. All shelves remain inside refrigerator with three shelves per door. _____ C. Sink are cleaned. Walls are wiped down. Pots and pan reservoir level turned to empty and drained with heating element turned off. _____ D. Dishwasher strainer baskets are removed and cleaned with interior/exterior of washer cleaned and dry. Trays and silverware racks are to be cleaned and stored in an orderly fashion. Reservoir is turned to empty and drained. Counter is clean and dry. Garbage disposal will be free of garbage. _____ E. Garbage cans (Four 33 gallon garbage cans) are clean and dry and placed under dishwasher counter with liner placed on each lid. _____ F. Serving line area is wiped clean, to include all glass areas. Steam tables are clean and dry, turned off, and unplugged. _____ G. All stainless steel are must be cleaned with stainless steel polish. _____ H. Grill is clean and coated with vegetable oil as a preservative. Drawer cleaned and dry. _____ I. Ranges are cleaned inside and outside. Tops and grease trays have been removed and cleaned. _____ J. Hood above ranges is clean and grease free. Filters are clean and in place. Grease traps are clean and dry (Grease trap is located under range hood). _____ K. Mixing machine and stand are clean and dry. _____ L. Cook's table is clean, dry, and clear of all items and polished with stainless steel polish. _____ M. Floors are swept and damp mopped. _____ O. Walls are cleaned of marks and all posters, stickers, tape, etc., removed. _____ P. All lights are turned off. _____ Q. Doors are closed and locked. Vendor must include name, point of contact, telephone no., fax no., email address, tax id no., duns no., cage code, and delivery date on the quote. The Offerors must be registered on the Central Contractors Registration database (CCR). Information concerning CCR requirements may be viewed via the Internet at http://www.ccr.gov or by calling the CCR Registration Centers at 1-888-227-2423. Only contractors who are registered in the Central Contractor Registration (CCR) can be awarded a contract. Offerors must have electronic funds transfer (EFT) capability. Offerors proposals shall be valid for a minimum of 30 days to be acknowledged in the offerors proposal. All FAR Clauses may be viewed in full text via the Internet at www.arnet.gov. The following FAR clauses and provisions apply to this RFQ and are incorporated by reference: FAR clause 52.202-1, Definitions (Jul 2004) ; provision 52.212-1, Instructions to Offerors-Commercial Items (Jan 2005); provision 52.212-2 Evaluation-Commercial Items (Jan 1999); provision 52.212-3 Offer Representations and Certifications-Commercial Items; FAR clause 52.212- 4, Contract Terms and Conditions-Commercial Items (Oct 2003); FAR clause 52.212-5 (Dev), Contract Terms and Conditions Required to Implement Statutes or Executive Orders-Commercial Items (Apr 2005) applies to this RFQ. Point of Contact: SPC Nicollette Kennemer, Quotations can be mailed to USPFO for Oregon, ATTN: USPFO-P, PO Box 14350, 1776 Militia Way SE, Salem, OR 97309-5047, FAX to 503-584-3771 or emailed to nicollette.kennemer@us.army.mil
Web Link: FBO.gov Permalink
(https://www.fbo.gov/spg/USA/NGB/DAHA35/W90KND-2117-1002/listing.html)
Place of Performance: Address: USPFO for Oregon ATTN: USPFO-P, P.O. Box 14840 Salem OR; Zip Code: 97309-5008
Record: SN02739322-W 20120506/120504234814-8200a608c830aa15e951d73a1f79dec9 (fbodaily.com)
Source: FedBizOpps Link to This Notice
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S -- Modification to add meals from 4 June- 14 June and change the closing date to 1 PM PST 21 May 2012. Period of performance dates are now 4 June through 18 August 2012.