Inactive Total Small Business Set-Aside (FAR 19.5)

This amendment is issued against the solicitation #36C26224Q0408 for VA San Diego Fresh Sandwiches to post the revised B.2 STATEMENT OF WORK. #5 Food Storage Requirements bullet c. shall be removed. #... This amendment is issued against the solicitation #36C26224Q0408 for VA San Diego Fresh Sandwiches to post the revised B.2 STATEMENT OF WORK. #5 Food Storage Requirements bullet c. shall be removed. #8 Product Availability bullet b. shall be removed. See below for updated Statement of Work. All other terms and conditions remain unchanged. STATEMENT OF WORK OBJECTIVE The Government seeks to establish a new firm-fixed price sandwich contract for VA San Diego Medical Center. The purpose of the sandwich contract would be to provide our Veterans with high quality fresh sandwich products. SCOPE OF WORK The contractor shall delivery fresh food products to the VA San Diego Healthcare System (VASDHS) address listed below. Orders shall be placed on an as needed basis, in accordance with delivery schedules listed in the Statement of Work (SOW), by the Point of Contact (POC). Orders shall be placed by telephone, in writing, in writing via fax, e-mail, via online ordering system, or given to Contractor personnel as mutually agreed upon between the facility POC and Contractor. PERIOD OF PERFORMANCE 2/1/2024 1/31/2025 PLACE OF PERFORMANCE VA San Diego Healthcare System Nutrition and Food Services Bldg 1, Main Kitchen, Room 125B, delivered through loading dock 3350 La Jolla Village Drive San Diego, CA 92161 DESCRIPTION OF SERVICES/SUPPLIES ORDERS The contractor shall purchase and provide all food supplies (listed in the schedule of materials) and deliver to the VASDHS. SPECIFICATIONS The Contractor shall provide the following, but not limited to: All ready-to-eat food shall be packed in food grade containers/package, in a temperature-controlled atmosphere, refrigerated and placed in a sealed container. No preservatives shall be added. Ready to eat food shall comply with the following product definitions: Triangle Sandwich: 2 slices of bread, filling as indicated, no condiments, cut crosswise and packed in sealed food grade containers. Premium Sandwich is a sandwich other than a triangle sandwich. It may be on special types of bread (such as rolls or ciabatta), a wrap, or a pita. Packed in sealed food grade containers/package Soft triangle sandwiches will not contain raw vegetables larger than ¼ inch in size, including lettuce, tomato, celery, or onion. Other triangle sandwiches may contain lettuce and tomato. Triangle sandwiches there must at least 2 soft varieties available on white bread. See Specific Requirements section for varieties of sandwiches required. Unopened food items must be guaranteed to remain in a fresh condition for at least five (5) days after delivery. All ready-to-eat food items are to be date labeled with a five (5) day expiration date. Sandwich bread must not be wet or soggy for at least 5 days after delivery. Produce in the sandwich must be in fresh, crisp condition for at least 5 days after delivery. All products shall be prepared and packaged under modern sanitary conditions in accordance with commercial practices and shall be adequately packed to prevent damage during shipping and handling and storage. Contents of a specific sandwich variety should remain constant throughout the contract period. It is not acceptable to change the type of meat, vegetables, or other sandwich fillings in a specific sandwich variety without approval from the purchasing party. REGULATORY STANDARDS The contractor is responsible for maintaining all health codes and standards of sanitation and safety in the storage, handling, preparation, transportation and delivery of food as enacted by the United States Food and Drug Administration and state or local regulations. The contractor at his/her own expense shall maintain all federal, state, and local licenses and permits required for the operation of food services and products provided herein. The contractor shall provide its staff with on-going training in food handling and preparation, sanitation and safety procedures and food serving procedures. The Contractor shall remove all food servers/handlers found or suspected to be suffering from a communicable disease, disorder, or respiratory problem from the performance under this contract. The Contractor shall ensure that all contract staff assigned to this contract are tested annually for Tuberculosis. Results of all tests shall be provided to the Contracting Officer upon contract award and each option year before contract award. All replacement staff shall be tested for Tuberculosis and results shall be sent to the contracting officer within ten days of employment. FOOD PREPARATION CENTER (FPC) AND EQUIPMENT The Contractor food preparation center (FPC) shall conform to the guidelines established by applicable state local requirements. The sanitary inspection rates of the kitchen facility must be 90 percent or above. The FPC shall have waterproof painted walls, flooring shall be smooth and of durable construction of non-absorbent material, shall have clean equipment; and a separate preparation are for clinical diets. In addition, the FPC shall be free from pests and vermin with adequate space for storage and stock rotation of refrigerated and dry goods. The FPC shall also contain hot and cold running water, separate handwashing sinks, security protocols and other nationally recognized manuals on diets and Emergency Food Services Plans. Food Service equipment purchased shall meet the American National Standards Institute (ANSI) standards for sanitation and safety and be certified or listed by a nationally recognized testing agency. FOOD STORAGE REQUIREMENTS The Contractor shall store perishable food items at proper temperatures to prevent spoilage and other bacterial action. Perishables must be stored at or below 41 degrees Fahrenheit and frozen foods must be maintained at or below 0 degrees Fahrenheit. Shelf stable foods must be stored between 50 degrees Fahrenheit and 70 degrees Fahrenheit. Food not subject to further washing or cooking before serving shall be stored in a way that protects against bacterial cross-contamination from foods requiring washing or cooking. Condiments shall be protected from contamination by being stored in containers that are designed to provide adequate protection. ORDERS The Point of Contact (POC) shall place orders on an as needed basis from the schedule of supplies. Orders shall be placed by telephone, in writing, web-based order, email, via online ordering system, or given to Contractor personnel as mutually agreed between the POC and the Contractor. The contractor shall not substitute an item and will not increase or decrease quantities ordered without prior approval from the POC. DELIVERY REQUIREMENTS Deliveries shall be made to the Kitchen Receiving area unless otherwise directed by the POC. Deliveries shall be made of specified items in specified quantities. Contractor shall receive a minimum of one working day advance notice of changes needed for specified items. Deliveries shall be made Mondays and Wednesdays, except holidays, between the hours of 5:30 a.m. and 6:30 a.m. PST, no exceptions. Deliveries shall be made in a temperature controlled refrigerated vehicle capable of maintaining temperatures between 35 degrees 41 degrees Fahrenheit. Off-loading of product shall occur in the presence of VA authorized receiving personnel only. PRODUCT AVAILABILITY In the event that the products under this contract become unavailable, the contractor shall notify the Government in time to change the order for the specified delivery date. The Government reserves the right to procure services from an alternate source, until routine services are restored by the Contractor. When the Government exercises its right to procure these services from an alternate source, the Contractor shall reimburse the government for all charges in excess of the amount that would have normal been incurred by the contract. Furthermore, failure to perform any of the services set forth in this contract shall be considered grounds for invoking provisions of default under Clause 52.212-4(m) Termination for Cause . INSPECTIONS DELIVERED GOODS: The Government reserves the right to inspect delivered goods for compliance of specifications, including, but not limited to, correct product(s) and quantities, proper packaging, damaged goods, etc. Any items determined unacceptable shall be refused for full credit/replacement, at the discretion of the Government. Replacement of rejected products shall be delivered the same day no later than 1:00 p.m., unless otherwise specified by the POC. DELIVERY VEHICLES: The Government further reserves the right to enter and inspect any vehicle used to deliver goods for, but not limited to, compliance of sanitation conditions, proper refrigeration, etc. Such inspection shall be made on a random basis. CONTRACTOR FACILITIES: The Government may, prior to contract award or at any time during the term of the contract, inspect the contractor s plant, personnel, equipment, and processes to determine compliance with State/Federal sanitation regulatory requirements. RADIUS REQUIREMENT The Contractors distribution facilities must be located within an 80-mile radius of the VA San Diego Medical Center in order to keep prepared sandwiches fresh. LICENSE REQUIREMENT The contractor must provide following registration and permit to meet the general state requirement. Registration and permit copies shall be submitted to the Contracting Officer before award: Health Permit from the county where the contractor operates. Food Safety / Food Handler Certification. LABELING REQUIREMENT The Contractors are responsible for developing labels (including nutrition information) that meet Food Labeling & Nutrition | FDA. All labeling of FDA-regulated food products must be truthful and not misleading. Proper labeling, including nutrition labeling and labeling for the major food allergies, is required for prepared foods. EMERGENCY/CONTINGENCY PLAN: The Contractor shall submit an emergency plan for the provision of food services to the Contracting Officer with 15 working days of contract award. This emergency plan shall include details on how the Contractor will continue to perform this contract under emergency circumstances such as inclement weather, lack of water, lack of electricity, lack of qualified personnel, insufficient quantity of food items, transportation problems, etc. or the closing of its facility by the Department of Health. CONTRACTOR DELIVERY PERSONNEL: All Contractor delivery personnel shall be required to wear a company uniform, which clearly displays the name of the company and the individual, and shall be of a neat, clean appearance. The Government reserves the right to accept or reject Contractor s staff for the rendering of services. Complaints concerning Contract Personnel s performance or conduct shall be dealt with the Contactor and POC with the final decision being made by the Contracting officer. PERSONNEL POLICY: The Contractor shall be responsible for protecting their personnel by providing employee services under this contract. To carry out this responsibility, the Contractor shall provide the following for their personnel: The contractor agrees to procure and maintain Workers Compensation and Employee s Public Liability Insurance in accordance with the laws of the governing state. Public Liability Insurance: The contractor shall comply with all applicable Federal and State laws regarding liability for the injury or death of an employee in performing the work; under this contract and shall hold the Government harmless against any or all loss, cost, damage, claim expense or liability for accident or injury to persons or property occurring in the performance of this contract. Before commencing work under this contract, the Contractor shall furnish an insurance certificate indicating coverage has been obtained. The Contracting Officer may waive the requirement if he determines that insurance certifications now on file are acceptable, however, new certifications shall be furnished prior to the expiration date. The Contractor shall follow all existing local, state, federal and/or union laws/regulations relevant to fringe benefits and premium pay for their employees. Such personnel shall not be considered VA employees for any purpose. The Contracting Officer or his designee shall notify the Contractor of any noncompliance with the foregoing provisions and the action to be taken. After receipt of such notice, the Contractor shall immediately correct the conditions to which attention has been directed. Such notice, when served n the Contractor or his representative at the site of work, shall be deemed sufficient of the purposes aforesaid. If the Contractor fails or refuses to comply promptly, the Contracting Officer may issue a Stop-Work Order for all or any part of the work and hold the Contractor in default as provided elsewhere in this contract. CHANGES Only those services specified herein are authorized. Before performing any service of a noncontract nature, the Contractor shall advise the Contracting Officer of the reasons for the additional work. Changes to the resulting contract are not authorized, unless in writing by the Contracting Officer and are in accordance with FAR Clause 52.212-4(c) Changes. BADGES AND PARKING Contractor personnel are required to wear identification (I.D.) badges issued by the VA Security Office during the entire time they are on the VA Healthcare System grounds. It is the responsibility of the Contractor s personnel to park in the appropriate designated parking areas. Parking information is available from the VA Healthcare System Security Office. The VA Healthcare System shall not validate or reimburse for parking violations under any circumstance. OVERTIME AND HOLIDAYS Any overtime and/or holiday pay that may be entitled to the Contractor s employees shall be the sole responsibility of the Contractor and shall not be billed to nor reimbursed by the Government. NATIONAL HOLIDAYS Listed below are the eleven established federal holidays: New Year s Day January 1 Martin Luther King s Birthday Third Monday in January President s Day Third Monday in February Memorial Day Last Monday in May Juneteenth- June 19 Independence Day July 4 Labor Day First Monday in September Columbus Day Second Monday in October Veterans Day November 11 Thanksgiving Day Fourth Thursday in November Christmas Day December 25 When one of the holidays falls on Sunday, the following Monday shall be observed as a national holiday. When a holiday falls on a Saturday, the preceding Friday is observed as a national holiday by U.S. Government Agencies. Also included would be any day specifically declared by the President of the United States of America as a national holiday. SPECIFIC REQUIREMENTS Quantities below are estimated ONLY. Fresh Sandwiches shall be ordered as needed basis. Any unordered quantities and unused funding shall be deobligated at the end of period of performance. Sandwich Description Estimated Quantity Roast Beef, Lettuce, & Tomato wedge (on Wheat) 3 ounces or more roast beef, sliced at least 1.5 millimeters thick 50 Turkey, Lettuce & Tomato wedge (on Wheat) 3 ounces or more turkey, sliced at least 1.5 millimeters thick 500 Vegetarian Wedge (Garlic Hummus & Cucumber on Dark Wheat) 1 ounce or more vegetarian protein source 50 Peanut Butter/Strawberry Jelly on Wheat Triangle 50 Egg Salad on Wheat Triangle 3 ounces or more of egg salad 1,000 Chicken Salad on Wheat Triangle 3 ounces or more of chicken salad 50 Tuna Salad on Wheat Triangle 3 ounces or more tuna salad made with albacore tuna meat 500 Chicken Salad on White Triangle 3 ounces or more of chicken salad 50 Egg Salad on White Triangle 3 ounces or more of egg salad 3,000 Reduced Sodium Ham on Wheat 3 ounces or more ham, sliced at least 1.5 millimeters thick. Sandwich not to exceed 850 mg sodium total. 2,400 Reduced Sodium Turkey on Wheat 3 ounces or more turkey, sliced at least 1.5 millimeters thick. Sandwich not to exceed 750 mg sodium total. 5,000 Reduced Sodium Turkey on White 3 ounces or more turkey, sliced at least 1.5 millimeters thick. Sandwich not to exceed 750 mg sodium total. 5,000 Peanut Butter/Strawberry Jelly on White Triangle 150 Tuna Salad on White Triangle 3 ounces or more of tuna salad 3,000