S203--FOOD SERVICES Philadelphia VA Medical Center's Snyder House

IT IS THE GOVERNMENTS INTENT TO FOLLOW UP TO THIS PRE-SOLICIATION AND POST AN OFFICIAL SOLICIATION STATEMENT OF WORK FOOD SERVICES Philadelphia VA Medical Center s Snyder House DESCRIPTION: The Contractor shall provide three (3) meals a day, seven (7) days a week to include all holidays for the resident population that is expected to fluctuate, the contractor shall expect to prepare and serve approximately thirty (30) to forty (40) residents for all meals. All meals provided shall meet the nutritional requirements as stated within this Statement of Work as well as required by Doctor s orders for restricted and/or special diets. PLACE OF PERFORMANCE: Department of Veterans Affairs Snyder House 1425 Snyder Avenue Philadelphia, PA 19145 SERVICES: The contractor shall furnish all personnel, food and beverages necessary to prepare meals as described below for residents of the "Snyder House" Philadelphia VA Medical Center, Residential Rehabilitation Treatment Program (RRTP). All equipment necessary for food preparation, cooking, heating, and refrigeration equipment, and tools will be provided to the Contractor as Government Furnished Material. Additionally, all pots, pans, serving utensils, cups, dishes, forks, spoons, knives, trays, trash containers, will also be provided by the Government. PERFORMANCE REQUIREMENTS: The Contractor shall be responsible for providing the following meals: Breakfast: Breakfast will consist of a continental breakfast and full hot breakfast and shall be served every day, including all weekends and holidays. Prepared and placed in buffet tables by 6:45 am each day. Break down and cleanup of breakfast will start at 8:00 am. (Note: All boxed lunches for the day shall be prepared with breakfast) Continental Breakfast: A continental breakfast shall consist of a combination of the following: fresh fruit, assorted cold cereals with some of them being sugared, some non-sugared, and some low sodium; assorted varieties of Danish; assorted varieties of Bagels; bread for toasting; butter; assorted jelly flavors; milk and yogurt. Full Hot Breakfast: A full hot breakfast shall consist of hot, nutritious entr'e , starch, cereal, fruit or juice, hot/cold beverage and appropriate condiments. Lunch: Lunch will be served every day, including all weekends and holidays, with a full lunch prepared for the residents eating at the RRTP and boxed lunches provided for those who will be off-site at lunch time. Prepared and placed in buffet tables by 11:15.am each day. Break down and cleanup of lunch will start at 12:30 pm. Full Lunch: A full lunch shall consist of nutritious, hot food or cold platter to include entr'e', starch, vegetable, salad, fruit, dessert, hot/cold beverage and appropriate condiments. Boxed Lunch: A boxed lunch shall consist of the same items that are delivered for that lunch's regular hot meal/cold platter; however, they must be delivered in a sanitized container that can be refrigerated and then reheated in a microwave oven. The contractor shall also provide the microwave cooking time needed for proper reheating. A packaged drink must accompany the meal. Dinner: A full dinner will be served every day, including all weekends and holidays, and boxed dinners shall also be prepared for residents unable to return in time for dinner. Themed dinner meals will be prepared on the following Holidays: The Fourth of July, Thanksgiving and Christmas. Consultation with RRTP Government personnel will take place prior to these holidays in order to definitize the meal content on these occasions. Dinner shall be prepared and placed in buffet tables by 4:45 pm each day. Break down and cleanup of dinner will start at 6:00 pm. Full Dinner: A full dinner shall consist of nutritious, hot food or cold platter to include entr'e, starch, vegetable, salad, fruit, dessert, hot/cold beverage and appropriate condiments. Boxed Dinner: A boxed dinner shall consist of the same items that are delivered for that dinner's hot meal/cold platter', however they must be delivered in a sanitized container that can be refrigerated and then reheated in a microwave oven. The contractor shall also provide the microwave cooking time needed for proper reheating. A packaged drink must accompany the meal. DETAILED PERFORMANCE REQUIREMENTS: On 1 April 2019, Contractor shall provide the 30-day Meal plan to the RRTP for acceptance. Services for breakfast, lunch and dinner shall start 1 May 2019. All meals shall meet the Federal Recommended Dietary Allowance (RDA) requirements with a fat content of 30% or less. Meals shall be prepared in large trays that will fit the equipment outlined in the "Government Furnished Materials." section of this Statement of Work. All meals will accommodate a variety of dietary requirements. The Contractor shall be serving all of the meals "cafeteria style At each meal, the contractor is responsible for determining and providing sufficient quantities of appropriate condiments (mustard, ketchup, hot sauce, relish, salt, salt-substitute, pepper, sugar, sugar-substitute, etc.). For residents with restricted or special diets, individual meals may be prepared for them in order to meet their special dietary and nutritional needs. RRTP staff will provide these dietary requirements to the contractor at least one-day prior, with the exception of same day admissions or changes in Doctor's orders. In those cases, RRTP will provide this notification as soon as possible, but at least two (2) hours prior to mealtime. The individual trays used by residents to carry their plates and drinks shall be placed in a particular designated area of easy access for the residents. Contractor will provide a copy of the menu cycle and tally sheets at least two weeks in advance of the actual project start-up. The contractor shall furnish to the RRTP, 30 days in advance, a varied lunch and dinner menu, with at least a three (3) week meal cycle (meals must not be repeated during the cycle). The menu for the regular meals and the restrictive diet meals will be reviewed and approved in writing by a Philadelphia VA Medical Center Registered Dietician. The contractor must designate a person who shall provide oversight to individuals working on this contract to ensure all requirements are met. This person must also be the point of contact for the VA facility technical POC. The RRTP will provide the food trays which will be used by the residents to hold their plates, cups/glasses through the line and to carry their meal to their tables. The contractor will wash and sanitize the used trays, dishes, glasses, serving utensils and all cooking supplies. All food shall be placed in large serving trays which must fit into the hot and cold buffet tables supplied by the RRTP. The contractor must place the trays into the buffet tables, and also must place miscellaneous items requiring refrigeration (such as beverages, etc.) into the chilled serving cabinet located in the dining area adjoining the serving area. The contractor shall meet or exceed the nutritional care requirements set forth by the Joint Commission in the Comprehensive Accreditation Manual for Hospitals. The contractor shall provide a menu cycle that will meet the following dietary requirements as needed when ordered by RRTP: Diets Regular* Other Expectations: At least 2400 Calories and 90 Grams Protein Low Fat/Cholesterol* At least 1800 Calories and 80 Grams Protein No Added Salt* 3-4 Grams Sodium; at least 2200 Calories and 80 Grams Protein 2 Gram Sodium* At least 2000 Calories and 80 Grams Protein Mechanical Soft* At least 2400 Calories and 90 Grams Protein; Moist Ground Meats; Soft Fruits and Vegetables; Requires no use of Teeth Pureed* At least 2400 Calories and 90 Grams Protein Diabetic* Calorie Level According to Prescription Diabetic Mech* Combine expectations above for respective diets Diabetic Pureed* Combine expectations above for respective diets Full Liquid At least 2000 Calories and 60 Grams Protein Clear Liquid At least 100 Calories per 8 oz. serving rear old Male Contractor will furnish tally (production) sheets, menus, and summary of the nutrient analysis of the regular and modified menus. Contractor must provide tally sheets for both hot and cold items. These batched daily tally sheets for the month must be provided by the fifth (5th) working day of the following month. The contractor agrees to prepare meals in a manner that meets all Federal, State and Local health standards, and assures that all health and sanitation requirements will be met at all times. All food products, including spices must be labelled with a an opened/cooked date and an expiration date. Spices must be labelled with an expiration date Contractor must post any and all state certifications at the preparation facility. Canned items will be opened by contractor and placed in storage containers with lids. The containers will be dated. RRTP staff will submit a meal census to the Contractor by 2:00 pm each day for the following day's count of meals needed. When meals are prepared, contractor will provide a summary sheet of the contents of meals prepared, and number of persons intended to be fed. GENERAL INFORMATION: Quality Control: The contractor shall monitor its employees' performance and, based upon the results of such monitoring, shall establish performance improvement activities to assure employee efficiency and knowledge, and also to ensure employees are performing their duties in a manner consistent with all federal, state, and local rules and regulations, and as set forth by applicable regulatory agencies and this contractual agreement. The contractor shall provide and maintain an inspection system acceptable to the Government covering the services under this contract. Complete records of all inspection work performed by the contractor shall be maintained and made available to the Government during contract performance and at least three (3) years after contract completion. The Government has the right to inspect and test all services called for by this contract, to the extent practicable, on all items and at all places of production during the term of the contract. The Government shall make every effort to perform inspections and tests in a manner that will not unduly delay the contractor's work performance. Quality Assurance: If the Government performs inspections or tests on the premises of the contractor, the contractor shall furnish, without additional charge, all reasonable facilities and assistance for the safe and convenient performance of these duties. Contractor Staff Information: Uniforms: All employees shall wear contractor provided uniforms, (contractor code of dress), which include pants, shirts or blouses, and protective clothing which are clearly distinguishable from other VAMC uniforms currently in use. The uniform will be worn as designed by the manufacturer. Open toe shoes or sandals will not be worn. A basic leather shoe covering the entire foot is recommended. All personnel will display identification badges on their uniforms, which will show the employee s last name and the contractor s full name. Personal Hygiene: Contractor s personnel shall be clean, bathe daily (including hair), and wear a clean uniform daily. Fingernails will be clean and free of dirt. Hair will be neatly trimmed and combed. Security Requirements: The contractor s FSEs (employees) shall wear visible identification at all times while on the premises, It is the responsibility of the contractor to park in the appropriate designated parking areas. The Department of Veterans Affairs will not invalidate or make reimbursement for parking violations of the contractor under any conditions. Smoking is prohibited on VA grounds. Possession of weapons is prohibited. Violations of VA regulations may result in citation answerable in the United States (Federal) District Court, not a local district, state, or municipal court. Damage: Extreme caution shall be exercised to prevent damage to the building and its contents. Any damage must be reported to the COR immediately for appropriate action. Any damage caused by the contractor will be repaired and or replaced to the satisfaction of the VA at the contractor s expense. Damage to the building, its contents or loss of government property, in access of $100,000 will require a Report of Survey or Investigation Report by the VACC. Appropriate Government personnel will conduct the investigation. The responsible party will be required to replace and/or submit payment for damage or loss. Access (Keys): If the COR provides keys for access, it shall be the Contractors responsibility to safe guard and control keys provided. GOVERNMENT FURNISHED MATERIALS (GFM): Department of Veterans Affairs regulations contain the basic procedures for the operation, maintenance and protection of property. The primary regulations and related procedures to be followed by the Contractor are listed below. Proposed changes to the basic procedures must be approved by the Contracting Officer or authorized representative and must be incorporated by modification into this contract. Accountability for government furnished materials: All materials, supplies, equipment, and property furnished by the Government under this contract shall remain the property of the Government. Use of govt. Property: Government property shall be used for official Government business only in the performance of this contract. Government property will not be used in any manner for personal advantage, business gain, or other personal endeavor by the Contractor or the Contractor's employees. Safeguarding of government property: The contractor shall take all reasonable precautions, as directed by the Government, or in the absence of such direction, or in accordance with sound industrial practices, to safeguard and protect Government property. Under no circumstances shall the Contractor remove any GFM from the place of performance (Snyder House). Malfunction of government property: The Contractor shall be responsible for reporting to the facility technical POC the malfunctioning of any Government equipment used by the Contractor or the Contractor's employees. END OF STATEMENT OF WORK