ADDENDUM No. 2 Sealed Bid # 12-5610 Request for …purchasing.cobbcountyga.gov/documents/Addendum2_058.pdf · I acknowledge that I have received Addendum No. 2 Sealed Bid ... See

PURCHASING DEPARTMENT 1772 County Services Parkway Marietta, Georgia 30008-4012 Mark Kohntopp (770) 528-8400/FAX (770) 528-1154 INTERIM DIRECTOR

ADDENDUM No. 2

Sealed Bid # 12-5610 Request for Proposal

Food Service Management for Cobb County Adult Detention Facility

DATE: November 10, 2011 Page 1 of 69 The following addendum hereby amends and/or modifies the Proposal Documents and specifications as originally issued for this project. All proposers are subject to the provisions of this Addendum.

Include this original form inside your proposal package. Proposers shall acknowledge receipt of this addendum.

This Addendum consists of:

• Minutes of the November 1, 2011 Pre-Proposal Conference • Questions submitted in writing • Pre-Proposal Conference Attendee List • Enclosures 1 through 7

All bids must be received before 12:00 (noon) by the Bid Opening date. Bids shall be delivered to Cobb County Purchasing Department, 1772 County Services Parkway, Marietta, GA 30008. Electronic / faxed bid response will not be considered. I acknowledge that I have received Addendum No. 2

Sealed Bid # 12-5610 Request for Proposal

Food Service Management for Cobb County Adult Detention Facility

____________________________________ Company Name Signature Date Sent to Purchasing

____

Please Print Name ______

Please sign, date, and return this form ONLY to: Cobb County Purchasing Department

Fax #: 770-528-1154 E-Mail: [email protected]

Please note: The deadline for questions is: Tuesday, November 8, 2011 by 5:00 pm

Any questions received after this deadline will not be considered.

mailto:[email protected]�

Addendum 2

Cobb County Sheriff’s Office Adult Detention Facilities Food Service

Minutes of November 1, 2011 Pre-Bid Conference

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Location: Multipurpose Room, Cobb County Adult Detention Work Release Facility Purpose: The purpose of the Pre-Bid Conference was to provide Food Service information to prospective vendors on bid procedures, Detention Facilities expectations, tour the facility, and address any questions. General Discussion:

The evaluation criteria were discussed and it was re-emphasized that vendors must strictly adhere to the Selection Process on page 7, as outlined in the published Request For Proposal. Vendors were informed that special attention was required concerning the bid submission and that compliance with submission deadlines was mandatory. Care must be taken by vendors to ensure that bid packages arrive sealed with an original and eight copies and one CD-ROM DISK plus a bid bond. All questions must be documented, in writing, and sent to Cobb County Purchasing Department no later than 05:00pm on November 8, 2011. All bids must be received by the Purchasing Department no later than 12:00pm on November 17, 2011. Vendors may request an appointment through the Purchasing Department to view all accepted bid proposals per the open records

The opening remarks provided an overview of the Detention Facility Complex and recent additions. The Request For Proposal is an aggressive but straightforward document outlining specific requirements for food service operations. Strict compliance was emphasized and it was reiterated that any exception to the requirements would have to be fully documented and justified in the vendors bid response. The selection committee will be comprised of individuals with diverse County background and not limited to Sheriff’s Office employees. Prospective vendors need to consider and understand the security requirements and disciplinary issues impacting food service operations within a detention facility of this size. Vendor’s employees will be thoroughly screened and must comply with Cobb County Adult Detention Facilities Policies and Procedures. Colonel Bartlett stressed the fact that the food service operation is a critical mission and that the Sheriff's Office wants to provide quality, health conscious, nutritious meals to inmates and staff personnel. This agency is committed to working with the successful vendor to provide smooth operations and resolve any issues that may be identified during the contractual period. Vendors should clearly understand that they will be expected to provide the product that they quote in their bid response. The importance of complying with health codes, sanitation procedures and staffing requirements in meeting agency expectations was emphasized. Vendors were asked to provide alternate pricing for the use of inmate labor to handle traying of food and general cleaning of the plating and tray clearing areas. Vendors shall provide pricing for handling the entire food service operation and with the option of using inmate labor as described above. They should also clearly address proper staff ratios, training of staff and contingency plans. Vendors were informed to review the sample contract (Attachment C) and unless otherwise specified in the bid response, the successful vendor agrees to the acceptance of said contract agreement.

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provision after the contract has been awarded. During the pre-bid conference, vendors toured the facility, including the kitchen areas, current food storage areas, loading docks and staff dining area. Vendors need to be prepared to conduct a presentation and prepare all the items on the menu between the dates of November 28th through December 1st. Questions and Answers: Question 1: Please provide current staffing by incumbent vendor along with wage scales for current employees?

Answer: See enclosure 1 for current wage and staffing of current vendor. Question 2: It is our understanding that the County will be responsible for the replacement of inmate serving trays, equipment and maintenance for all equipment. Is this correct? Answer: Yes and Part V 1) H) states maintenance of kitchen appliances and equipment will be the responsibility of the County. Question 3: Please provide an average daily population by facility for the past 12 months (i.e. main facility, tower work release)? Answer: See enclosure 2 for daily population of facilities. The current inmate population of each facility is as follows: Main Jail – 1712; Tower – 349; Work Release – 139. Question 4: Please provide us with your paper/Styrofoam usage for the past 12 months? Answer:

i. Styro Trays – 2041 cases or 408200 each The twelve month usage is as follows:

ii. Stryo Cups – 130 cases or 130000 each iii. Sporks – 2236 cases or 2236000 each

Question 5: Part 3, pg.10B, pg.10 A requires the vendor to furnish all paper products, 10B states Sheriff’s Office may require the vendor to purchase paper products and or cleaning supplies…Please clarify? Answer: This paragraph is intended for any Sheriff Office requirements for paper or cleaning products outside the food service operation that the vendor may purchase at a lower cost. Currently, we have not utilized this provision under the current contract. The vendor is responsible for all the items in Part III, 3) A) – Provide all consumable supplies, small wares, and food products that are required for the food service operation and deliverable to the inmate.

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Question 6: Will County provide all cleaning supplies including dishwasher products and degreaser for cleaning? Answer: Yes, County will supply cleaning supplies. Question 7: Does the County pay for all staff meals? If so, what is your current price paid to vendor? We understand there are some employees on 8 hour and some on 12 hour shifts. Is there a difference in what is charged or paid for the different shifts? Please clarify the hours staff dining is open and how many days per week. Could you please explain again how many staff we will cook for from 9pm-12? Are we given an approximate number and do we get paid per meal or for how many we are told to cook for from 9-12? Answer: County will pay for all Sheriff’s Office personnel and all other personnel are responsible for payment. Currently, the staff meal cost is $1.50. Vendors can submit justification for possible increase in this fee. The staff dining is operational seven days a week and lunch is from 11:00am to 02:30pm and diner from 09:00pm to 12:00. The average number of employees per meal is 80 individuals. Payment is based on number of meals provided. Question 8: Please provide the size and type of coffee containers in each location that we will provide coffee? Also, is the vendor required to provide creamer, sweeteners, stir sticks etc.? Answer: The type of coffee containers is Bunn Coffee Maker, VP 17-3, Commercial grade with twelve cup urns. Vendor will be required to provide the condiments for the coffee stations.

Question 9: Is current vendor meeting required staffing levels? If not, how many positions are vacant? Answer: The current vendor is meeting the contractual staffing levels. Question 10: Pg 6, 11 Please explain what you are requesting concerning Health and Safety violations. Answer: The vendor shall provide a list of all litigation for health and safety violation in which it was a party during the last five years and any judgments during the last three years. Question 11: Part II, pg 7 Criteria for Evaluation states Current and former references, Part I, pg 5 ask for current customers and five references of similar nature and scope as Cobb. Please clarify? Answer: Part of the evaluation will include five references for which the vendor has performed services that are similar in size, nature and scope of food service operations. The request for current customers is a complete list with contact information and if the facility is ACA accredited. Question 12: Are you requesting menus for the holiday meals to be included in the Proposal? Answer: No, we have menus. See enclosure 5 for the menu.

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Questions 13: How many inmate workers will the vendor be furnished each shift that we can use for clean-up and tray up of food in the main kitchen and tower? Are these inmates allowed to wash pots and pans or is this considered small wares? Answer: Inmate labor may only be utilized for traying inmate meals, cleaning the food trays and cleaning the areas of the serving lines, dishwashing, and carts areas. Inmates are not allowed to wash pots and pans. Inmate labor will consist of the following: Tower – one supervisor with seven inmate workers; Main kitchen – one (1) supervisor with ten (10) inmates for the tray cleaning and one (1) supervisor with seven (7) inmate workers for the serving lines. Question 14: Please provide your current price per meal? Answer: The price per inmate meal as of November 7, 2011 is $1.404. The price varies based upon fluctuations in the inmate population. Question 15: Are the inmates who work the kitchen given double portions? Answer: Yes Question 16: What caloric level does the County intends to serve? Answer: The current menu has 2800 calories per meal. Question 17: What type of diets and how many of each is typically served? Answer: The following is a list and number of diets issued to inmates: Heart Healthy/Bland (156), Pregnancy (25), Nutritional Support (15), High Fiber (12), No fluid – Milk (14), Liver Disease (8), No Concentrated Sweets (27), Diabetic 1800 ( 0 ), 2200 ( 2 ), 2600 ( 21 ), 3000 ( 0 ) and No Peanut (11), nutritional support (15), Dental Mechanical (2), No Wheat (17), No Eggs (7). This is a typical daily count. Question 18: Are cleaning products provided by the County and if so what are they? Answer: Yes and the products are Solitaire, Micro lean, Lime Away, and Degreaser. Questions 19: Please clarify that the prison will not operate under this proposal? Answer: This facility will not be considered under this proposal. Question 20: Do the work release inmates, court inmates get the same sack lunch that is on the menu provided in the RFP? Answer: Yes Question 21: Could you provide a copy of your current staff dining? Answer: See enclosure 3

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Question 22: How are staff, visitor and meal counts collected? Signature of staff? Count sheet for inmates? Answer: There is a sign-in sheet and the vendor provides the meal headcount. Inmates are accounted by POD rosters and verified by the Watch Commander. Question 23: Please clarify that the County does provide the delivery truck, thermal containers for transporting to the tower and work release? Answer: County provides all deliveries and containers for the inmate meals to the Jail, Tower and the Work Release Facilities. Question 24: Pg 9, Part III, 1 food Requirements, Section J – The vendor will have 15 prepackage kosher meals on hand…Please provide the actual kosher inmate count for the past 12 months? Answer: This requirement is a contingency issue and no kosher meals were issues this year. Question 25: Page 10, Section 3, B and C seem to conflict. Who pays for or provides paper and cleaning supplies? Answer: The vendor supplies all consumable supplies, small wares, and food products that are required for the food service operation and deliverable to the inmates. Paragraph B) refers to only Sheriff’s Office supplies and may utilize the vendors to procure those supplies as a pass through and shall be separately invoiced and not a part of the meal cost. Paragraph C) outlines the vendor’s responsibility for routine cleaning and housekeeping of food service preparation, service and storage areas and does not require the vendor to procure any cleaning supplies. The Sheriff’s Office is responsible for procuring the cleaning supplies. Question 26: Page 13, Letter U, states software and hardware to be provided by the vendor will become the property of the Cobb County Sheriff’s Office after two years. There will be proprietary software whose license cannot be transferred to anyone but the vendor. How will this issue be handled? Answer: This requirement has been deleted and the vendor has no responsibility to provide any hardware or software to the County. Question 27: Page 17, Part V, 1C. Will the Cobb County Sheriff’s Office permit the Vendor to install at vendor expense, a data line to be used for electronic data transmission? Answer: Yes and it’s the vendor’s responsibility to procure and maintain this line. Question 28: Will payment to vendor be based upon meals served or ordered if the meals ordered exceed meals served and census? Answer: Payment is based on meals ordered.

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Question 29: Page 36 states there are 38 staff required. Page 44 adds to 36. Please clarify this discrepancy. Also provide actual staff census this date? Answer: The recommended staffing level at 38 and if proposed staffing is less that this model suggest, then the vendor must justify, in their bid proposal why and how the lower staffing will meet the requirements of the facility. Question 30: Page 12, O; Page 11, G and Page 10 3A discuss small wares. Can the Cobb County Sheriff’s Office provide a list and inventory of the small wares, i.e. steam table pans, pots, pans serving trays, etc. that will be provided to the successful vendor upon opening? Answer: Requirements outlined on page 10, 3) A) specifies consumables, requirements outlined on page 11, G) refers to the outgoing vendor providing a inventory list of the kitchen equipment and utensils prior to departure and requirements outlined on page 12, O) refer to the security of those kitchen utensils and that the successful vendor will be provided the required kitchen utensils and they are then responsible for any replacement of lost or damaged kitchen utensils. The inventory list will be provided the successful vendor based on the contract being awarded to the successful vendor. Question 31: Page 43 and page 44 relative to current staff. Does the staffing level contemplated in the RFP assume inmate labor in currently being provided? Answer: The proposed staffing only includes the inmate labor currently used in the main kitchen for cleaning – reference the response to question 13. Question 32: The vendor is required to provide at least two pricing schedules, 1 with inmate labor and one without. If the RFP staffing level is based on the provision of inmate labor, how many inmates are currently being provided to the incumbent vendor? Answer: See answer to question 13. Question 33: Due to the number of clarifications needed in order to submit a responsible proposal, Trinity is respectfully requesting a two week extension of the bid submission. Answer: Vendors are provided four weeks to prepare their bid submission and the bid submission will remain the same – November 17, 2011. Question 34: Is the beverage used at lunch and dinner – fortified – Sweetened? Is it sugar based or artificially sweetened? Answer: Artificially sweetened

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Question 35: Breaded meat on menu is 4oz. Specs say meat prior to breading is to be 4oz. Which is correct? Answer: 4oz. with without breading Question 36: Portion size of pancake syrup required? Answer: 1oz Question 37: Portion size of jelly pkt. Required? Answer: 1oz Question 38: Sunday week 1 Breakfast, does jelly need to be on menu with pancakes? Answer: No Question 39: Wednesday week 1 dinner, should steamed vegetables be ½ cup portions or 1 ½ cups as on menu? Answer: ½ cup Question 40: Coffee cake and muffin cakes are listed as both 1/40 and 1/48. What is the correct portion? Answer: 1/48 Question 41: Week 1 Saturday Dinner, Jambalaya with rice is listed as 10oz and rice is listed separately as 1 cup is the correct portion size of Jambalaya? Answer: 1 cup rice and 2.5 oz. meat Question 42: Cole slaw portion varies from 1 cup to ½ cup throughout menu. Should it be consistent portion size throughout menu? If so what size? Answer: 1 cup Question 43: Week 2 Friday mashed potatoes is ½ cup serving – should it be 1 cup as on other meals? Answer: 1 cup Question 44: Carrot salad Monday Week 1 is 1 cup portion on Week 3 portion is ½ cup on same menu – what is correct portion size? Same day baked beans are 1 ½ cup on Week 1 and 1 cup on week 3. Which is correct? Answer: Carrot salad – 1 cup; baked beans – 1 cup

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Question 45: Week 4 breakfasts, ham portion is listed as 2 slice – should it be 2oz.? Answer: 2oz. Question 46: Week 1 dinner Thursday says diced tomatoes, same menu week 4 Thursday says sliced. Should it be sliced or diced? Answer: Diced Question 47: Portion size of peanut butter pkt. Required? Answer: Yes; 2oz. Question 48: Attachment A, pg 33, A) ii - What concentration of TVP is permissible? Answer: No soy products Question 49: Attachment A, pg 33, A) vi - Ground beef shall be used at a rate of? Answer: 80/20 Question 50: 12 pounds per 100 serving in chili, spaghetti sauce and creamed beef. 1/92 ounces per serving / 2 ounce nominal weight per portion. The menu says spaghetti sauce must contain 2.5 ounces of cooked ground meat; chili and creamed beef do not appear of the RFP menu. All other combination items (chili mac, taco meat, Spanish rice etc.) contain 2.5 ounces of cooked ground meat on the RFP menu. Which is correct? Answer: 2.5 oz. Question 51: It shall be used at a rate of 18 pounds per 100 serving for Sloppy Joes (2.88 ounces per serving/ 3 ounce nominal weights per portion) and 24 pounds per 100 portions for Salisbury steak and Meat Loaf (3.84 ounces per serving/ 4 ounce nominal weight per portion? Answer: Delete the menu items Sloppy Joes and Creamed Beef and if frozen patties are utilized, the cooked weight must be 4 oz. Question 52: The RFP does not offer Sloppy Joes, but meat loaf patties and Salisbury steak both are listed on the menu as 4 ounce cooked weight portion? Answer: See answer to question 51. Question 53: Assuming the weights required in the General specifications are raw weight, a discrepancy arises when trying to reconcile the portion sizes presented on the menu? Answer: Cook weight must be 4 oz. for all frozen patties and 2.5 oz for all sauces (Chili & Spaghetti Sauces).

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Question 54: B) Chicken & Turkey, vi)”diced turkey will be in 1 inch cube from the same turkey specified for roast turkey. It will be used at a rate of 24 pounds per 100 servings”. Two question this specification 1. (1) pg 35, H and J both specify” roast turkey, white turkey roll, all white”. Is this correct, or simply a misprint or should there be two different items here? (2) Menu states; turkey ala king is to contain 2.5 diced white turkey roll. Which is correct? Answer: Item (1) H) and I) are the same / duplicate entry and it should be 4oz. Item (2) same turkey and should contain 2.5oz diced white turkey. Question 55: Page 33 C) requires 10/1 beef hot dog (2@ equals 3.2 ounces). Menu states 1.5 ounce beef hot dog (2@ equals 3.0 ounces) which is correct? Answer: 1.5 oz. Question 56: Please provide copies of the last 6 months of contractor billing statements which identifies the prices and number of meals being billed for. Answer: See enclosure 2 – Meal Count Reports Question 57: List all current contractor owned small ware and equipment that could be removed by the current contractor if a change would take place? Answer: See answer to question 30. Question 58: The bid document identifies a menu which we are to base our response on and is very specific on menu specifications. Is this the current menu which the existing contractor is currently following? Answer: No, the current menu was negotiated with the current vendor to explore different food products and price options. The menu listed with this RFP is the original menus used during the last bid process. Question 59: Please provide the last 12 months of catering, identifying the type of catering and the total amount being billed? Answer: See enclosure 4 Question 60: Has there been any fines imposed on the current contractor over the past 2 years? Answer: No Question 61: Please identify all of the area where the contractor is responsible for serving? Answer: All inmate meals throughout the Detention Facility, Work Release and Staff Dinning. Also includes catered meals in the Admin Building.

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Question 62: Confirm whether it’s the County or contractor’s responsibility to transport the trays from the kitchen? Answer: Sheriff’s Office staff with inmate workers transport all the inmate meals throughout the Detention Facilities. Question 63: Please indicate if there are specific receiving hours required for deliveries made to the dock? If so, please indicate what these hours are? Answer: Delivery times are Monday thru Friday from 07:00am to 03:30pm. Weekend and holiday delivery must be coordinated with Sheriff’s Office staff personnel prior to deliveries. Question 64: Provide a 3 month history on staff meals and cash sales for the same period? Answer: See enclosure 2 and answer to question 7. Question 65: Provide a complete list of the special diets. Please break this down according to the type of diet, religious or medical? Answer: See answer to question 17. The only religious diet is Ramadan and the meals are served prior to sunrise and after sunset. Question 66: Please indicate the number of inmate workers currently used per shift, where inmate workers are utilized and their duties? Answer: See answer to question 32. Question 67: Provide the meal service times for the inmate and the service times for the officer dining room? Answer: Inmate meals must be prepared and ready for delivery as follows: Breakfast 05:15 am, Lunch 11:15am and Dinner 05:15pm. Court and Intake Breakfast meals must be prepared and ready for delivery by 04:30am. Officer (Staff) dining hours see answer to question 7. Question 68: Please indicate the number of intakes per day over the last 6 months? Answer: Average intake per day is 79. Question 69: What is the average number of daily court meals for week? Answer: 552 court meals per week or 138 per day. Question 70: For the past 6 months, please provide the number of evening meals for late arrivals from transport, work release and those returning from court?

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Answer: 10 meals per day. Question 71: Regarding spirit lifter meals, provide copies of what is being currently provided? Answer: See enclosure 5 Question 72: How many clamshells are needed for inmate meals each day? Answer: See answer to question 4. Question 73: How often and how many on average do inmate receive the nutriloaf? Answer: This is still an option, but no inmates have received this product. Question 74: If any, please identify the number of lockdowns over the past 12 months? Answer: This Sheriff's Office frequently has instances where individual inmates are locked down and periodically may lock down an entire housing unit. If this requires the vendor to use additional paper products, the Sheriff's Office will bear the added cost for these products. Question 75: On page 34 of the RFP, it states that breaded meat/fish should contain 4oz cooked meat before breading, yet the menus we are to be basing our bid on, states 4oz. Please clarify the portion size we are to use for breaded meat/fish patties? Answer: 4oz before breading Question 76: On page 34 of the RFP, it indicates coffee portions of 6oz. The menu we are to basing our bid on, indicates coffee packets make 1 cup of coffee. Would providing the same “coffee packets make 1 cup of coffee” be acceptable? Answer: Yes Question 77: Page 35 of the RFP, indicates cake and cookie portions at 120 count. The menu we were to be basing our bid on, contains 48 count cakes/cookies. Would providing the same “48 count” be acceptable? Answer: Yes Question 78: The RFP does not contain specifications on ground turkey. Will ground turkey be acceptable to use? If so, what ration of fat would be acceptable? Answer: No Question 79: What is the current price per meal? Answer: See answer to question 14.

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Question 80: What is the current price for staff meals, (administrative and operations)? Answer: See answer to question 7. Questions 81: What were the price per meal scales from the past four years 2008, 2009, 2010 and 2011? Answer: See enclosure 6 Question 82: Could the last two (2) months of billing be provided, inmate meals, staff meals, special functions? Answer: See enclosure 7 Question 83: Explain the billing on staff dining; will the vendor be paid for the specific amount of meals for lunch and the midnight meals? Answer: See answer to question 7. Question 84: Explain the billing of the special meals for the staff dining room? Answer: The vendor will develop a special staff dining meal and set a price for that meal. The staff personnel who decide to order this special meal will pay the vendor. This is still in the development phase and should not affect the vendor’s bid proposal. Question 85: Will the vendor be expected to fill the ice cream machine in the staff dining; is this part of the normal staff dining charge? Answer: No, this should be considered a pass-through charge sent to the County for payment. County will determine the frequency for this product. Question 86: How many coffee stations will the vendor be responsible for? Answer: Seven (7): one each in the following areas: Administration Area Building B, Old staff dining Building A, Intake Building C, Visitor Center, Staff dining Building B, Work Release, Jail Administration Building – muster room. Question 87: Does the vendor supply the pour – over machines for those stations? Answer: Yes and see answer to question 8. Question 88: How many employees does the current vendor have? Answer: See answer to question 1. Question 89: How many inmates are currently assigned for the plating in the tower? Answer: One (1) supervisor (CCSO employee) with seven (7) inmate workers.

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Question 90: How many inmates are currently assigned to the main kitchen and what their duties? Answer: One (1) supervisor (CCSO employee) with ten (10) inmates for the tray cleaning, cleaning the dishwasher and cart areas. Question 91: What are the meal serving times to include booking, intake, tower, work release and prison is applicable? Answer: Prison Annex will not be considered in this bid proposal and see answer to question 67 of meal delivery and serving times. Question 92: What is the current population in each of the buildings? Answer: See answer to question 3. Question 93: How many kosher diets are currently being served? Answer: See answer to question 24. Question 94: On page 2, Instructions and conditions, item #1 – vendor responses, it states that each vendor shall respond to each requirement in the RFP and in the same format as the RFP. On page 26, item XXV. Proposal Format, it states that presentation of the relevant information is at the discretion of the respondent. Would it be acceptable to present the proposal with our own format as long as all the items asked for in the RFP are provided in labeled sections such as Company Information, References, Staffing, and Training etc? Answer: Yes Question 95: Reference p. 35, attachment A, food specifications indicate a cookie or portion cake 120 count should be provided. The menu attached as exhibit “A” indicates “Crème Cookies 1 ea”. Currently a 4 pack sandwich crème cookie is provided. Is it the county’s intention that a 4 pack of sandwich crème cookies should continue to be served? Answer: No Question 96: Page 34 of attachment a # 6 states “Breads will be whole wheat”. According to US standards of identity, “Whole Wheat bread (ww bread)” indicates a whole-grain product, which would typically cost significantly more than a standard enriched wheat bread. Is it the intention of the county to change from the standard enriched wheat bread served on the existing menu to a 100% whole wheat bread? Answer: No

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Question 97: On page 4, #5 Bond Requirements – paragraph B; please clarify what dollar amount or percentage will be required annually for the performance and payment bond. Answer: Performance and Payment Bonds, each in the amount equal to 100% of the contract sum will be required of the successful bidder. Question 98: The RFP asks for references. In one area of the RFP, there is a request to provide a complete list of current clients. In another area of the RFP, we are to provide 5 references of similar size and scope. Regarding references, would it be acceptable to provide only the 5 current references of similar size and scope? In addition to corrections, our company also serves clients in healthcare, higher education, K-12 and company cafes. That would be a very long list of non-correctional accounts to review. Answer: Provide a complete list of current correctional facilities customers for whom you provide food service and note whether or not the operation is ACA accredited. Question 99: Does the meal served in staff dining actually mirror the inmate meals or what is the difference in the meals, what is expected to be served? The meals being served during the walkthrough did not look to be the same as the inmate meals per the menu. Can a copy of the current staff dining menu be provided including the special meals and ala carte items? Answer: No and for the current staff dining menu, please see enclosure 3. See answer to question 7 for cost per staff meal. See answer to question 84 concerning the special meals for staff dining. Closing: The vendors were informed to document and submit any additional questions as outlined in the published Request for Proposal to Purchasing Department no later than 05:00pm on November 8, 2011. All bid proposals must include a bid bond in the amount of $200,000.00 or certified check in accordance with page 3, Part I, 5) A).