89--Provision and delivery of fresh produce

This is a combined synopsis/solicitation for commercial items prepared in accordance with the format in Subpart 12.6, as supplemented with additional information included in this notice. This announcement constitutes the only solicitation; proposals are being requested and a written solicitation will not be issued. The solicitation number for this procurement is VA244-14-Q-1770 which is being issued as a Request for Quote (RFQ). The solicitation and incorporated provisions and clauses are those in effect through Federal Acquisition Circular 2005-76. This procurement is set aside 100% for small businesses under NAICS Code 424480, Fresh Fruit and Vegetable Merchant Wholesalers, which has a small business size standard of 100 employees. DESCRIPTION OF REQUIREMENTS: The James E. Van Zandt VA Medical Center's Nutrition and Foodservice Section has an ongoing requirement for delivery of fresh produce to the medical center located at 2907 Pleasant Valley Blvd, Altoona, Pennsylvania on an as needed basis. Produce requirements are for small quantities of a variety of perishable fresh fruit and vegetables to be delivered up to three times a week depending on patient census in the medical center's Community Living Center and Acute Care Floor. The majority of the orders placed against the contract will be for the delivery of produce from Monday through Friday, though occasional Saturday or Sunday delivery may be required. ORDERING INFORMATION: The Nutrition and Foodservice Ordering Official will notify the Contractor via telephone by 8:00 a.m. each day of the items to be delivered that day. If no items are required, the Ordering Official will not place a call. DELIVERY REQUIREMENTS: All produce is required to be delivered by 1:00 p.m. to the medical center's kitchen which is located on the 2nd floor of the medical center at 2907 Pleasant Valley Blvd; Altoona, Pennsylvania. The Contractor is required to deliver the produce in a climate controlled vehicle to ensure that produce does not spoil or become damaged during transport. A delivery receipt shall be left at the medical center with the delivered order and should include the date of delivery, name/description of items delivered, quantity of items delivered, unit cost for each item, total cost of each item, and total cost of the order. INVOICING & PAYMENTS: The Contractor will be responsible for submitting an itemized weekly invoice for all items delivered the previous week, electronically through VA's electronic invoicing system, OB10. VA will utilize the delivery receipt to confirm that items ordered were delivered and to confirm and certify invoices submitted for payment. Payments will be made via electronic fund transfer. PRICING INFORMATION: Offerors will be required to provide pricing on the attached schedule for each item listed. The pricing shall be firm for the first three months of the contract. The selected Contractor will be permitted to submit revised pricing by January 1st, April 1st, July 1st, and October 1st for items delivered during the proceeding months. CONTRACT TERM: The term of the contract is for a base period of one year and four (4) one-year options which will be exercised at the discretion of the Government. ITEMS REQUIRED: The following is a list of commonly ordered produce by the Altoona VAMC's Nutrition and Foodservice Section. Items in addition to those listed may be required on an occasional basis. If an additional item not on the list is required on a regular basis (more than four times per year) a contract modification to add the item to this list will be completed so that quarterly pricing can be established for the item. Commonly ordered produce Item Quantity Unit of Purchase Frequency Required Lemons 12 Each Weekly Limes 8 Each Weekly Oranges 20 Each Weekly Apples 24 Each Weekly Pears 24 Each Weekly Kiwi 8 Each Weekly Bananas 100 Each Weekly Strawberries 6 Quart Weekly Watermelon 6 Each Yearly* Broccoli 2 Head Weekly Lettuce 6 Head Weekly Mushrooms 12 Pint Yearly* Red Onions 6 Each Weekly Yellow Onions 12 Each Weekly Tomatoes 24 Each Weekly Cucumbers 24 Each Weekly Green Bell Pepers 6 Each Weekly Grape Tomatoes 12 Pint Yearly* Shredded Lettuce 1 Bag Weekly Salad Kit Mix 1 Bag Weekly * Denotes a seasonal requirement SOLICITATION PROVISIONS AND CLAUSES: The provision at 52.212-1, Instructions to Offerors - Commerical Items, applies to this acquisition with no additional addenda. The provision at 52.212-2, Evaluation - Commercial Items, is not applicable to this acquisition. Pricing for the first year of contract based on the Government's estimated requirement will be evaluated. Option Year pricing will not be considered for award. Contract award will be made to the lowest priced offeror for the base year. Exercise of option years will be based on subsequent fair and reasonable pricing determinations prior to exercising any of the option periods. Offerors shall submit a completed copy of the provision 52.212-3, Offeror Representations and Certifications-Commercial Items, with their offers. The following clauses apply to this contract: 5.212-4, Contract Terms and Conditions-Commercial Items (no addenda) 52.212-5, Contract Terms and Conditions Required to Implement Statutes or Executive Orders - Commercial Items ( no additional cited FAR clauses included) 52.217-8, Option to Extend Services 52.217-9, Option to Extend the Term of the Contract OFFER DUE DATE AND TIME: All offers are due by 2:00 p.m. on Tuesday, September 30, 2014. Offers shall be submitted to the Contracting Officer, Caroline L. Robinette. Electronic offers may be submitted via email to contact@example.gov. Hard copy offers may be hand carried to: James E. Van Zandt VA Medical Center Building 2 Room 112 - Attn: Caroline L. Robinette 2907 Pleasant Valley Blvd Altoona, PA 16602 Hard copy offers may be mailed to: James E. Van Zandt VA Medical Center Contracting (90) Attn: Caroline L. Robinette 2907 Pleasant Valley Blvd Altoona, PA 16602 ? SCHEDULE OF ITEMS Offerors should provide their estimated pricing for the four quarters of the base year of the contract. BASE Year (Quarter 1 - FALL): October 1, 2014 - December 31, 2014 CLIN Item Description Estimated Quarterly Requirement Unit of Purchase Unit Price Estimated Quarterly Cost 1 Lemons Approximately 12 per week 156 Each 2 Limes Approximately 8 per week 104 Each 3 Oranges Approximately 20 per week 260 Each 4 Apples Approximately 24 per week 312 Each 5 Pears Approximately 24 per week 312 Each 6 Kiwi Approximately 8 per week 104 Each 7 Bananas Approximately 100 per week 1300 Each 8 Strawberries Approximately 6 per week 78 Pint 9 Watermelon Approximately 6 per year (seasonal) 0 Each 10 Broccoli Approximately 2 per week 26 Head 11 Lettuce Approximately 6 per week 78 Head 12 Mushrooms Approximately 12 per year (seasonal/holidays) 3 Pint 13 Red Onions Approximately 6 per week 78 Each 14 Yellow Onions Approximately 12 per week 156 Each 15 Tomatoes Approximately 24 per week 312 Each 16 Cucumbers Approximately 24 per week 312 Each 17 Green Bell Peppers Approximately 6 per week 78 Each 18 Grape Tomatoes Approximately 12 per year (seasonal) 0 Pint 19 Shredded Lettuce Approximately 1 per week 13 Bag 20 Salad Kit Mix Approximately 1 per week 13 Bag BASE Year (Quarter 1 - WINTER): January 1, 2015 - March 31, 2015 CLIN Item Description Estimated Quarterly Requirement Unit of Purchase Unit Price Estimated Quarterly Cost 1 Lemons Approximately 12 per week 156 Each 2 Limes Approximately 8 per week 104 Each 3 Oranges Approximately 20 per week 260 Each 4 Apples Approximately 24 per week 312 Each 5 Pears Approximately 24 per week 312 Each 6 Kiwi Approximately 8 per week 104 Each 7 Bananas Approximately 100 per week 1300 Each 8 Strawberries Approximately 6 per week 78 Pint 9 Watermelon Approximately 6 per year (seasonal) 0 Each 10 Broccoli Approximately 2 per week 26 Head 11 Lettuce Approximately 6 per week 78 Head 12 Mushrooms Approximately 12 per year (seasonal/holidays) 3 Pint 13 Red Onions Approximately 6 per week 78 Each 14 Yellow Onions Approximately 12 per week 156 Each 15 Tomatoes Approximately 24 per week 312 Each 16 Cucumbers Approximately 24 per week 312 Each 17 Green Bell Peppers Approximately 6 per week 78 Each 18 Grape Tomatoes Approximately 12 per year (seasonal) 0 Pint 19 Shredded Lettuce Approximately 1 per week 13 Bag 20 Salad Kit Mix Approximately 1 per week 13 Bag BASE Year (Quarter 3 - SPRING): April 1, 2015 - June 30, 2015 CLIN Item Description Estimated Quarterly Requirement Unit of Purchase Unit Price Estimated Quarterly Cost 1 Lemons Approximately 12 per week 156 Each 2 Limes Approximately 8 per week 104 Each 3 Oranges Approximately 20 per week 260 Each 4 Apples Approximately 24 per week 312 Each 5 Pears Approximately 24 per week 312 Each 6 Kiwi Approximately 8 per week 104 Each 7 Bananas Approximately 100 per week 1300 Each 8 Strawberries Approximately 6 per week 78 Pint 9 Watermelon Approximately 6 per year (seasonal) 2 Each 10 Broccoli Approximately 2 per week 26 Head 11 Lettuce Approximately 6 per week 78 Head 12 Mushrooms Approximately 12 per year (seasonal/holidays) 3 Pint 13 Red Onions Approximately 6 per week 78 Each 14 Yellow Onions Approximately 12 per week 156 Each 15 Tomatoes Approximately 24 per week 312 Each 16 Cucumbers Approximately 24 per week 312 Each 17 Green Bell Peppers Approximately 6 per week 78 Each 18 Grape Tomatoes Approximately 12 per year (seasonal) 0 Pint 19 Shredded Lettuce Approximately 1 per week 13 Bag 20 Salad Kit Mix Approximately 1 per week 13 Bag BASE Year (Quarter 4 - SUMMER): July 1, 2015 - September 30, 2015 CLIN Item Description Estimated Quarterly Requirement Unit of Purchase Unit Price Estimated Quarterly Cost 1 Lemons Approximately 12 per week 156 Each 2 Limes Approximately 8 per week 104 Each 3 Oranges Approximately 20 per week 260 Each 4 Apples Approximately 24 per week 312 Each 5 Pears Approximately 24 per week 312 Each 6 Kiwi Approximately 8 per week 104 Each 7 Bananas Approximately 100 per week 1300 Each 8 Strawberries Approximately 6 per week 78 Pint 9 Watermelon Approximately 6 per year (seasonal) 4 Each 10 Broccoli Approximately 2 per week 26 Head 11 Lettuce Approximately 6 per week 78 Head 12 Mushrooms Approximately 12 per year (seasonal/holidays) 3 Pint 13 Red Onions Approximately 6 per week 78 Each 14 Yellow Onions Approximately 12 per week 156 Each 15 Tomatoes Approximately 24 per week 312 Each 16 Cucumbers Approximately 24 per week 312 Each 17 Green Bell Peppers Approximately 6 per week 78 Each 18 Grape Tomatoes Approximately 12 per year (seasonal) 0 Pint 19 Shredded Lettuce Approximately 1 per week 13 Bag 20 Salad Kit Mix Approximately 1 per week 13 Bag