8945--VA Long Beach Sandwiches

Amendment 0002 to Solicitation/RFQ 36C26226Q0511 is issued to: Incorporate FAR clause 52.219-14 Limitation on Subcontracting: 52.219-14 Limitations on Subcontracting. As prescribed in 19.507(e), insert the following clause: Limitations on Subcontracting (Oct 2022) (a) This clause does not apply to the unrestricted portion of a partial set-aside. (b) Definition. Similarly situated entity, as used in this clause, means a first-tier subcontractor, including an independent contractor, that (1) Has the same small business program status as that which qualified the prime contractor for the award (e.g., for a small business set-aside contract, any small business concern, without regard to its socioeconomic status); and (2) Is considered small for the size standard under the North American Industry Classification System (NAICS) code the prime contractor assigned to the subcontract. (c) Applicability. This clause applies only to (1) Contracts that have been set aside for any of the small business concerns identified in 19.000(a)(3); (2) Part or parts of a multiple-award contract that have been set aside for any of the small business concerns identified in 19.000(a)(3); (3) Contracts that have been awarded on a sole-source basis in accordance with subparts 19.8, 19.13, 19.14, and 19.15; (4) Orders expected to exceed the simplified acquisition threshold and that are (i) Set aside for small business concerns under multiple-award contracts, as described in 8.405-5 and 16.505(b)(2)(i)(F); or (ii) Issued directly to small business concerns under multiple-award contracts as described in 19.504(c)(1)(ii); (5) Orders, regardless of dollar value, that are (i) Set aside in accordance with subparts 19.8, 19.13, 19.14, or 19.15 under multiple-award contracts, as described in 8.405-5 and 16.505(b)(2)(i)(F); or (ii) Issued directly to concerns that qualify for the programs described in subparts 19.8, 19.13, 19.14, or 19.15 under multiple-award contracts, as described in 19.504(c)(1)(ii); and (6) Contracts using the HUBZone price evaluation preference to award to a HUBZone small business concern unless the concern waived the evaluation preference. (d) Independent contractors. An independent contractor shall be considered a subcontractor. (e) Limitations on subcontracting. By submission of an offer and execution of a contract, the Contractor agrees that in performance of a contract assigned a North American Industry Classification System (NAICS) code for (1) Services (except construction), it will not pay more than 50 percent of the amount paid by the Government for contract performance to subcontractors that are not similarly situated entities. Any work that a similarly situated entity further subcontracts will count towards the prime contractor's 50 percent subcontract amount that cannot be exceeded. When a contract includes both services and supplies, the 50 percent limitation shall apply only to the service portion of the contract; (2) Supplies (other than procurement from a nonmanufacturer of such supplies), it will not pay more than 50 percent of the amount paid by the Government for contract performance, excluding the cost of materials, to subcontractors that are not similarly situated entities. Any work that a similarly situated entity further subcontracts will count towards the prime contractor's 50 percent subcontract amount that cannot be exceeded. When a contract includes both supplies and services, the 50 percent limitation shall apply only to the supply portion of the contract; (3) General construction, it will not pay more than 85 percent of the amount paid by the Government for contract performance, excluding the cost of materials, to subcontractors that are not similarly situated entities. Any work that a similarly situated entity further subcontracts will count towards the prime contractor's 85 percent subcontract amount that cannot be exceeded; or (4) Construction by special trade contractors, it will not pay more than 75 percent of the amount paid by the Government for contract performance, excluding the cost of materials, to subcontractors that are not similarly situated entities. Any work that a similarly situated entity further subcontracts will count towards the prime contractor's 75 percent subcontract amount that cannot be exceeded. (f) The Contractor shall comply with the limitations on subcontracting as follows: (1) For contracts, in accordance with paragraphs (c)(1), (2), (3) and (6) of this clause By the end of the base term of the contract and then by the end of each subsequent option period; or By the end of the performance period for each order issued under the contract. (2) For orders, in accordance with paragraphs (c)(4) and (5) of this clause, by the end of the performance period for the order. (g) A joint venture agrees that, in the performance of the contract, the applicable percentage specified in paragraph (e) of this clause will be performed by the aggregate of the joint venture participants. (1) In a joint venture comprised of a small business protégé and its mentor approved by the Small Business Administration, the small business protégé shall perform at least 40 percent of the work performed by the joint venture. Work performed by the small business protégé in the joint venture must be more than administrative functions. (2) In an 8(a) joint venture, the 8(a) participant(s) shall perform at least 40 percent of the work performed by the joint venture. Work performed by the 8(a) participants in the joint venture must be more than administrative functions. (End of clause) To update the Statement of Work: B.2 STATEMENT OF WORK SCOPE OF WORK: The Department of Veterans Affairs Tibor Rubin VA Long Beach Medical Center is looking to establish a Firm Fixed-Price Contract for fresh sandwiches required for Veterans meals. Orders shall be placed as needed basis, in accordance with delivery schedules listed in the Statement of Work (SOW) by the Program office manager. Orders shall be placed by telephone, in writing, via fax, e-mail or given to Contractor personnel as mutually agreed upon between the facility program office manager and Contractor. PERIOD OF PEROFMRANCE: 4/15/2026 4/14/2027 PLACE OF PERFORMANCE: Tibor Rubin VA Long Beach Medical Center (VALB) Nutrition and Food Service Main Kitchen Loading Dock, Bldg. 126 5901 E. 7th St. Long Beach, CA 90822 DESCRIPTION OF SERVICES/SUPPLIES ORDERS: The contractor shall purchase and provide all food supplies (listed in the schedule) materials, and deliveries to the VALB. DELIVERABLES: CLIN Description Salient Characteristics Estimated Quantity UOM 0001 BB Roast Beef W/ Pepperoncini on French Sub A roast beef sandwich on a French roll that includes pepperoncini, with the total portion size (roast beef plus pepperoncini) containing at least 3 oz. 1,400 EA 0002 GF Grilled Chicken Caesar Wrap A grilled chicken wrap (white or wheat tortilla) containing at least 3 oz of chicken and meeting or exceeding the following nutritional values: Calories: 500 kcal Total Fat: 33 g Total Carbohydrates: 44 g Protein: 24 g 1,400 EA 0003 GF Zesty Turkey Wrap A turkey wrap (white or wheat tortilla) containing at least 3 oz of turkey meat and meeting or exceeding the following nutritional values: Calories: 510 kcal Total Fat: 22 g Total Carbohydrates: 53 g Protein: 24 g 1,400 EA 0004 BB Pesto Chicken Pita A chicken sandwich in pita bread with pesto sauce containing at least 3 oz of chicken and meeting or exceeding the following nutritional values: Calories: 310 kcal Total Fat: 12 g Total Carbohydrates: 27 g Protein: 23 g 1,400 EA 0005 GF Superpower Wedge A vegetarian sandwich on wheat bread meeting or exceeding the following nutritional values: Calories: 400 kcal Total Fat: 15 g Total Carbohydrates: 47 g Protein: 11 g 1,400 EA 0006 BB Tri Egg Salad on Wheat An egg salad sandwich on wheat bread, cut into triangles (diagonal cut), containing at least 3 oz of egg salad and meeting or exceeding the following nutritional values: Calories: 360 kcal Total Fat: 21 g Total Carbohydrates: 30 g Protein: 13 g 23,300 EA 0007 GF Classic Turkey Wedge A turkey sandwich on white or wheat bread, cut vertically, containing at least 3 oz of turkey. 36,400 EA 0008 BB Tri Tuna Salad on Wheat A tuna salad sandwich on wheat bread, cut into triangles (diagonal cut), containing at least 3 oz of tuna salad. 7,200 EA 0009 BB Tri Chicken Salad on Wheat A chicken salad sandwich on wheat bread, cut into triangles (diagonal cut), containing at least 3 oz of chicken salad and meeting or exceeding the following nutritional values: Calories: 350 kcal Total Fat: 19 g Total Carbohydrates: 31 g Protein: 12 g 7,200 EA 0010 GF PHA Roast Beef, Lettuce, & Tomato on Whole Wheat Triangle A roast beef sandwich with lettuce and tomato on whole wheat bread, cut into triangles (diagonal cut), containing at least 3 oz of roast beef and meeting or exceeding the following nutritional values: Calories: 240 kcal Total Fat: 3.5 g Total Carbohydrates: 39 g Protein: 14 g 2,420 EA 0011 BB Tri Chicken Salad on White A chicken salad sandwich on white bread, cut into triangles (diagonal cut), containing at least 3 oz of chicken salad and meeting or exceeding the following nutritional values: Calories: 350 kcal Total Fat: 18 g Total Carbohydrates: 33 g Protein: 12 g 2,420 EA 0012 BB Peanut Butter/Strawberry on Wheat A peanut butter and strawberry jelly sandwich on wheat bread meeting or exceeding the following nutritional values: Calories: 390 kcal Total Fat: 20 g Total Carbohydrates: 46 g Protein: 11 g 7,200 EA The quantities cited above chart are estimated quantities for 1-year; quantities are not a contractual statement of precise quantities that the Government will order. The quantities given are estimated only, and no guarantee of their accuracy is either given or implied. The Government will only pay for quantities that are actually ordered and for which the services are fulfilled. Pricing shall be a firm fixed-price. Ordering Limitation Minimum ordering threshold per delivery order $100,000.00 Maximum ordering threshold per delivery order $350,000.00 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 For premium sandwiches, there must be available at least 4 varieties of beef and/or pork, and 2 varieties of chicken (without beef or pork), 2 varieties of turkey (without beef or pork), and 2 varieties of vegetarian (at least 1 must be vegan). 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. 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. Sandwiches bread must not be wet or soggy for at least 5 days after delivery. Sandwiches must be delivered fully assembled. 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, applicable U.S. Department of Agriculture (USDA), Food and Drug Administration (FDA), state, and local regulations, 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. Packaging shall protect against contamination and physical damage during loading, transport, and offloading, using moisture resistant. Insulated containers and secondary corrugated cartons are required to maintain 35 45 degrees Fahrenheit. Any sandwiches that fail to meet the specified requirements under this section shall be credited to VALB. In the event of repeated quality issues, the contractor shall investigate the matter and provide a written response to the VA within two (2) business days of notification. The response shall include a FboNotice cause analysis, corrective actions taken, and measures implemented to prevent recurrence. Failure to comply with this requirement may result in termination for cause in accordance with the terms of the contract. Product recall notification: The Contractor shall maintain a documented process for monitoring manufacturer and regulatory food recall notices that may affect products delivered under this contract. If any product delivered or intended for delivery under this contract is subject to a recall or safety advisory at any level (Class I, II, or III), the Contractor shall notify the Contracting Officer and VA Medical Center in writing (email is acceptable) and by telephone within 24 hours of learning of the recall. The notification shall, at a minimum, identify: Affected product name, lot and/or batch numbers, pack/size, delivery dates, quantity delivered to the facility, recall classification (if known), and the recommended disposition of affected product. Upon notification, the Contractor shall immediately cease shipment of affected product and coordinate with the Contracting Officer and program office manager for removal, credit, and/or replacement of recalled product at no additional cost to the Government. Full ingredient disclosure / allergy safety- Ingredient Disclosure and Allergen Management The Contractor shall provide full ingredient statements for all ready to eat products furnished under this contract. Ingredient information shall be available in English and provided to the facility in written or electronic form at contract start and updated whenever formulations change. Ingredient statements shall clearly identify the presence of major food allergens as defined by applicable federal law (e.g., milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, sesame) and any other allergens specifically requested by the Government. No substitution or formulation change that affects ingredients or allergen content may be made without prior written notification to, and acknowledgment by, the program office manager. Upon request, the Contractor shall provide supporting product documentation such as Nutrition Facts, allergen statements, and may contain or produced in a facility with disclosures to support food safety and patient/resident allergy management. 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 and/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. Any and all replacement staff shall be tested for Tuberculosis and results shall be sent out 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 40 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. Common condiments typically associated with sandwiches or wraps, such as ketchup, mustard, and mayonnaise, are not required for this requirement. However, if a wrap or sandwich includes special or unique condiments that are integral to the item as prepared by the contractor, those condiments may be included and shipped with the order. ORDERS: The Program Office Manager or his/her designee shall place orders on an as needed basis from the schedule of supplies. Orders shall be placed by telephone, in writing, faxed, or give to Contractor personnel as mutually agreed between the Program Office Manager and the Contractor. The contractor shall not substitute an item and will not increase or decrease quantities ordered without prior approval from the Program Office Manager. DELIVERY REQUIREMENTS Deliveries shall be made to the Warehouse/Kitchen Receiving area unless otherwise directed by the program office manager. Deliveries shall be made of specified items in specified quantities indicated in the daily schedule provided by the program office manager monthly. Contractor shall receive a minimum of one working day advance notice of changes needed for specified items. Deliveries shall be made six (6) days per week, Monday through Saturday, including all federal holidays, between the hours of 5:30 a.m. and 6:30 a.m. Pacific Time, unless otherwise agreed in writing by the program office manager. The requirement for delivery on federal holidays does not change the provision that any overtime and/or holiday premium pay owed to Contractor employees remains the sole responsibility of the Contractor and shall not be billed to nor reimbursed by the Government. Deliveries shall be made in a temperature controlled refrigerated vehicle capable of maintaining temperatures between 35 degrees 45 degrees…