06 METRO PWS FY26_DRAFT.docx

PERFORMANCE WORK STATEMENT (PWS)

FOOD SERVICE ATTENDANT SERVICES FOR USN DINING FACILITIES IN SAN DIEGO, CA

FOR

COMMANDER NAVY REGION SOUTHWEST

PART 1 GENERAL INFORMATION

1. GENERAL: This is a non-personnel services contract to provide Food Service Attendant Services for USN Dining Facilities located in San Diego, California in support of Commander Navy Region Southwest (CNRSW). The Government shall not exercise any supervision or control over the contract service providers performing the services herein. Such contract service providers shall be accountable solely to the Contractor who, in turn is responsible to the Government.

1.1 Description of Services/Introduction: The contractor shall provide personnel, transportation, supervision, and non-personal services necessary to perform Food Service Attendant Services as defined in this Performance Work Statement except for those items specified as government furnished property and services. The contractor shall perform to the standards in this contract.

1.2 Background: CNRSW operates five dining facilities (also known as general mess or galley) in Greater San Diego located at Naval Base San Diego (NBSD), Naval Air Station North Island (NASNI), Naval Submarine Base Point Loma (NSBPL), Naval Amphibious Base Coronado (NAB) and Harbor Drive Annex Naval Base Point Loma (HDA) Galley in accordance with NAVSUP P-486 Food Service Management.

Navy Greater San Diego galleys are "under the operational control of the Commanding Officer … of the shore activity who provides staffing and funding for that operation (NAVSUP P-486 – Food Service Management (JAN 2016), par. 1100).” This function is delegated to the Food Service Officers (FSO) – i.e. military officers or senior enlisted, assigned to each galley. Assigned FSOs are responsible for proper and efficient galley operation. FSOs sign and submit all financial returns, maintain all accountable documents, conduct inventory, maintain equipment, set Navy’s food and supply requirements, and authorize and procure food supplies. Day to day, FSOs establish the menus, ensure overall food preparation by Navy Culinary Specialists, and ensure proper storage of food. In form and fact, FSOs operate the galleys.

Under the P-486, there are four organizational branches in the general mess functions to include: Records, Food Preparation, Subsistence, and Mess Services branch. As CNRSW manning document does not provide enough billets to sustain efficient and effective operation of these dining facilities, contractual support is made necessary. Area identified that can be augmented by contractual support is the mess services branch.

1.3 Objective: The contractor shall provide Food Service Attendant services to augment Mess Services branch of CNRSW Metro San Diego Dining Facilities in support of its mission of providing wholesome and nutritious meals to military personnel in a clean, safe, and inviting environment.

1.4

1.5 Scope: The contractor shall provide Food Service Attendant services at CNRSW dining facilities at Naval Base San Diego (NBSD), Naval Air Station North Island (NASNI), Naval Submarine Base Point Loma (NSBPL), Harbor Drive Annex Naval Base Point Loma (HDA), Naval Amphibious Base Coronado (NAB). Food Service Attendant services effort encompasses the following:

1.5.1 Cashier Services.

1.5.2 Mess Attendant Services.

1.5.3 Scullery Services.

1.5.4 Galley Cleaning Services.

1.5.5 Fruits & Vegetables Preparation Services. For NASNI, Coronado NAB and San Diego Galleys Only

1.6 Period of Performance: The period of performance shall be for one (1) Base Year of 12 months and four (4) 12-month option years. The Period of Performance reads as follows:

NOTE: AN INDIVIDUAL CLIN AND OPTION YEARS CAN BE EXERCISE AT THE CONVINIENCE OF THE GOVERNMENT.

1.7 General Information

1.7.1 Quality Control: The contractor shall develop and maintain an effective quality control program to ensure services are performed in accordance with this PWS. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. The contractor’s quality control program is the means by which he assures himself that his work complies with the requirement of the contract. Quality Control Plan (QCP) shall be submitted by the contractor/offeror with the proposal as part of the Technical Volume and shall be included in the evaluation. Any changes to the QCP after contract award shall be submitted in writing to the Contracting Officer via the Contracting Officer Representative (COR) for approval and incorporation in the contract.

1.7.2 Quality Assurance: The government shall evaluate the contractor’s performance under this contract in accordance with the Quality Assurance Surveillance Plan (QASP). This plan is primarily focused on what the Government must do to ensure that the contractor has performed in accordance with the performance standards. It defines how the performance standards will be applied, the frequency of surveillance, and the minimum acceptable defect rate(s).

1.7.3 Recognized Holidays:

1.7.4 Hours of Operation: The contractor is responsible for conducting business as shown on Technical Exhibit (TE) 4 – List of Galley Meal Hours, between the hours of 0500 to 1900 (defined as “business day”) Monday thru Sunday including Federal Holidays except when the Government facility is closed due to local or national emergencies, administrative closings, or similar Government directed facility closings. COR directed changes in opening or closing of galley serving hours that is within thirty (30) minutes of the schedule as delineated in TE 4 shall not trigger any change in price of this contract. (Extended meal hours because of emergency and contingency situation lasting more than 30 minutes are addressed in section 5.3.2 of this PWS.)

The Contractor shall, at all times, maintain an adequate workforce for the uninterrupted performance of all tasks defined within this PWS when the Government facility is not closed for the above reasons. When hiring personnel, the Contractor shall keep in mind that the stability and continuity of the workforce are essential.

1.7.5 Place of Performance: The work to be performed under this contract will be performed at Metro San Diego dining facilities located at Naval Base San Diego (NBSD), Naval Air Station North Island (NASNI), Naval Submarine Base Point Loma (NSBPL), Harbor Drive Annex Naval Base Point Loma (HDA), and Naval Amphibious Base Coronado (NAB) galley.

1.7.6 Type of Contract: The government will award a single Firm Fixe Price (FFP) contract type for this effort.

1.7.7 Security Requirements: UNCLASSIFIED

1.7.7.1 PHYSICAL Security: The contractor shall be responsible for safeguarding all government equipment, information and property provided for contractor use. At the close of each work period, government facilities, equipment, and materials shall be secured.

1.7.7.2 Key Control. The Contractor shall establish and implement methods of making sure all keys/key cards issued to the Contractor by the Government are not lost or misplaced and are not used by unauthorized persons. NOTE: All references to keys include key cards. No keys issued to the Contractor by the Government shall be duplicated. The Contractor shall develop procedures covering key control that shall be included in the Quality Control Plan. Such procedures shall include turn-in of any issued keys by personnel who no longer require access to locked areas. The Contractor shall immediately report any occurrences of lost or duplicate keys/key cards to the Contracting Officer.

1.7.7.2.1. In the event keys, other than master keys, are lost or duplicated, the Contractor shall, upon direction of the Contracting Officer, re-key or replace the affected lock or locks; however, the Government, at its option, may replace the affected lock or locks or perform re-keying. When the replacement of locks or re-keying is performed by the Government, the total cost of re-keying or the replacement of the lock or locks shall be deducted from the monthly payment due the Contractor. In the event a master key is lost or duplicated, all locks and keys for that system shall be replaced by the Government and the total cost deducted from the monthly payment due the Contractor.

1.7.7.2.2. The Contractor shall prohibit the use of Government issued keys/key cards by any persons other than the Contractor’s employees. The Contractor shall prohibit the opening of locked areas by Contractor employees to permit entrance of persons other than Contractor employees engaged in the performance of assigned work in those areas, or personnel authorized entrance by the Contracting Officer.

1.7.7.3 Lock or Combinations. The Contractor shall establish and implement methods of ensuring that all lock combinations are not revealed to unauthorized persons. The Contractor shall ensure that lock combinations are changed when personnel having access to the combinations no longer have a need to know such combinations. These procedures shall be included in the Contractor’s Quality Control Plan.

1.7.7.4

1.7.8 Special Qualifications: The contractor is responsible for ensuring all employees possess and maintain current Food Service Sanitation Training certificate during the performance of this contract.

1.7.9 Post Award Conference/Periodic Progress Meetings: The Contractor agrees to attend any post award conference convened by the contracting activity or contract administration office in accordance with Federal Acquisition Regulation Subpart 42.5. The contracting officer, Contracting Officers Representative (COR), and other Government personnel, as appropriate, may meet periodically with the contractor to review the contractor's performance. At these meetings the contracting officer will apprise the contractor of how the government views the contractor's performance and the contractor will apprise the Government of problems, if any, being experienced. Appropriate action shall be taken to resolve outstanding issues. These meetings shall be at no additional cost to the government.

1.7.10 Contracting Officer Representative (COR): The COR will be identified by a separate letter. The COR monitors all technical aspects of the contract and assists in contract administration. The COR is authorized to perform the following functions: assure that the Contractor performs the technical requirements of the contract; perform inspections necessary in connection with contract performance; maintain written and oral communications with the Contractor concerning technical aspects of the contract; issue written interpretations of technical requirements; monitor Contractor's performance and notifies both the Contracting Officer and Contractor of any deficiencies; and provide site entry of Contractor personnel. A letter of designation issued to the COR, a copy of which is sent to the Contractor, states the responsibilities and limitations of the COR, especially with regard to changes in cost or price, estimates or changes in delivery dates. The COR is not authorized to change any of the terms and conditions of the resulting contract. The COR will be assisted by Technical Assistants (TA) who will be assigned via separate letters from CNRSW.

1.7.11 Key Personnel: The following personnel are considered key personnel by the government: Contract Manager and Supervisor. Description, responsibilities, and qualifications as follows:

1.7.11.1 Contract Manager. The contractor shall provide a Contract Manager who shall be the overall responsible in the efficient and effective performance of the contract. The name of this person, who shall act for the contractor, shall be designated in writing to the contracting officer. The contract manager shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The contract manager shall be available between the hours of 0800 to 1630 PST, Monday thru Friday except Federal holidays or when the government facility is closed for administrative reasons. However, he/she shall be available by phone to the Supervisors and COR during periods that galley or galleys are open regardless of day or time of day. (See Section L for qualifications.)

1.7.11.2 Supervisor. Supervisors shall act as on-site manager for contractor employees for each of the five (5) galleys to ensure effective and efficient performance of work in this PWS. The Supervisor position may be dual- hatted. (See Section L for qualifications.)

1.7.12 Identification of Contractor Employees: All contract personnel attending meetings, answering Government telephones, and working in other situations where their contractor status is not obvious to third parties are required to identify themselves as such to avoid creating an impression in the minds of members of the public that they are Government officials. They must also ensure that all documents or reports produced by contractors are suitably marked as contractor products or that contractor participation is appropriately disclosed.

1.7.13 Contractor Employees. All contractor personnel utilized in the performance of work under this contract shall be employees of the Contractor at all times. The contractor is prohibited from hiring current Government employees or Active Duty military personnel to be used in the performance of this contract.

1.7.14

1.7.15 Base Access: The Contractor shall maintain proper security protocol in accordance with each base regulation. Security approval of all Contractor personnel will be obtained through the Base Security Office. The Contractor shall furnish the COR the names of all personnel hired to perform work under this contract. Identifications furnished for approved employees shall be returned to the COR by the Contractor immediately when such employees are no longer employed under this contract. The Contractor is responsible for the cost of their personnel Defense Biometric Identification System (DBIDS).

PART 2 DEFINITIONS & ACRONYMS

2. DEFINITIONS AND ACRONYMS:

2.1. DEFINITIONS:

2.1.1 BOX LUNCH. One meal ration of food, hot or cold, placed in cardboard box or other appropriate container, to be eaten offsite by authorized personnel; ordered by customer activity a day before scheduled pickup; issue accounted for on Recapitulation of Meal Record (NAVSUP Form 1292).

2.1.2 BUSINESS DAY. Calendar day when galley is operational (i.e. preparing and serving meals to patrons); Monday through Sunday; between the hours of 0500 and 1900.

2.1.3 CONTRACTOR. A supplier or vendor awarded a contract to provide specific supplies or service to the government. The term used in this contract refers to the prime.

2.1.4. CONTRACTING OFFICER. A person with authority to enter into, administer, and or terminate contracts, and make related determinations and findings on behalf of the government. Note: The only individual who can legally bind the government.

2.1.5. CONTRACTING OFFICER'S REPRESENTATIVE (COR). An employee of the U.S. Government appointed by the contracting officer to administer the contract. Such appointment shall be in writing and shall state the scope of authority and limitations. This individual has authority to provide technical direction to the Contractor as long as that direction is within the scope of the contract, does not constitute a change, and has no funding implications. This individual does NOT have authority to change the terms and conditions of the contract.

2.1.6. DEFECTIVE SERVICE. A service output that does not meet the standard of performance associated with the Performance Work Statement.

2.1.7. DELIVERABLE. Anything that can be physically delivered, but may include non-manufactured things such as meeting minutes or reports.

2.1.8 DUAL-HATTED. Employee performing two jobs alternately – e.g. 3 hours as Supervisor, and 5 hours as Mess Attendant.

2.1.9

2.1.10 ENABLER™. Enabler is a Point of Sale and inventory control information system for retail stores.

2.1.11 EXTENDED MEAL HOURS. Galley’s continuous operation beyond the normal business day as a result of emergency or contingency situation; between the hours of 1900 to 0500 the following day.

2.1.12 INVITING ENVIRONMENT. Environment that is safe, clean, and orderly, free of chaos.

2.1.13 KEY PERSONNEL. Contractor personnel that are evaluated in a source selection process and that may be required to be used in the performance of a contract by the Key Personnel listed in the PWS. When key personnel are used as an evaluation factor, an offer may be rejected if it does not have a firm commitment from the persons that are listed in the proposal.

2.1.14 MESS ATTENDANT. Contractor personnel identified under labor categories Food Service Sanitation Specialist, Cashier, Salad Bar Preparer, Pot and Pan Washer.

2.1.15 PHYSICAL SECURITY. Actions that prevent the loss or damage of Government property.

2.1.16 PICNIC RATION. Ration of food items, cooked or un-cooked, to be eaten off-site, for a set number of authorized personnel; normally packed in appropriate galley mess gear; accounted for by use of Recapitulation of Meal Record (NAVSUP Form 1292).

2.1.17 QUALITY ASSURANCE. The government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

2.1.18 QUALITY ASSURANCE SURVEILLANCE PLAN (QASP). An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

2.1.19 QUALITY CONTROL. All necessary measures taken by the Contractor to assure that the quality of an end product or service shall meet contract requirements.

2.1.20 SCULLERY SERVICE. Dishwashing service through use of dish machine and manual (hand) washing; handling of food wastes; and storing cleaned mess gear.

2.1.21 SPECIAL MEAL. Any meal served in the VIP room for any special event - e.g. troop morale events (such as birthday month), organized conferences, and any other event that requires meal.

2.1.22 SUBCONTRACTOR. One that enters into a contract with a prime contractor. The Government does not have privity of contract with the subcontractor.

2.1.23 TECHNICAL ASSISTANT (TA). Assigned by the Commanding Officer to assist and support the COR in executing routine administration and monitoring duties only; does not have authority to provide technical direction, or make changes to the contract.

2.2. ACRONYMS:

2.3.

PART 3

GOVERNMENT FURNISHED PROPERTY, EQUIPMENT, AND SERVICES

3. GOVERNMENT FURNISHED ITEMS AND SERVICES: Government Furnished Equipment (GFE). GFE issued to contractor under this contract are incidental to the place of performance and remains accountable to the Government (FAR 45.000(b)(5) exception) and shall remain in the Government facility at all times.

3.1 Operational Control. Government will retain operational control of the galleys through the assigned Food Service Officers (FSO) for each galley. Decisions made by FSO will be communicated to contractor via the COR. FSO cannot make any changes to this contract.

3.2 Facilities: The Government will provide the necessary workspace for the contractor staff as follows:

3.2.1 Contract Manager and Supervisors: desk space and chair.

3.2.2 Mess attendants (i.e. identified under labor categories Food Service Sanitation Specialist, Cashier, Pot and Pan Washer) serving and dining areas with tables, chairs, microwave oven and TV.

3.2.3

3.3 Utilities: All utilities in the facility will be available for the contractor’s use in performance of tasks outlined in this PWS. The Contractor shall instruct employees in utilities conservation practices. The contractor shall be responsible for operating under conditions that preclude the waste of utilities, which include turning off the water faucets or valves after each use.

3.4 Equipment: The Government will provide cleaning equipment to include, stripper-buffer, high-speed buffer, vacuum cleaner, carpet steamer and associated tools such as broom, buckets and swabs; a safe or cash box will also be provided for storing cash overnight.

3.5 Supplies and Materials: The Government will provide:

3.5.1 All cleaning supplies: wax stripper, wax, detergent, buffing pads, sponges, sanitizing cleaners, and cleaning towels/rags.

3.5.2 All head (bathroom) supplies: toilet paper, paper towels, paper toilet seat cover/barrier, urinal deodorizer, and hand soap, and dispensers.

3.5.3 Access to electronic and/or hard copy of all publications and directives prescribed herein.

3.6 Other Services:

3.6.1 Grounds maintenance and refuse collection, per NAVFAC schedule.

3.6.2 Training. The Government will provide initial 2 hour sanitation instruction and subsequent semi-annual refresher training to contractor employees within 10 working days from contract award.

Note: Government will plan, procure, store, account, and prepare/cook all food items mentioned under this contract to include food items for replenishing emptied containers in serving lines and dining areas, box lunches, and picnic rations. Under no circumstances that contractor will provide any food items under this contract.

PART 4

CONTRACTOR FURNISHED ITEMS AND RESPONSIBILITIES

4. CONTRACTOR FURNISHED ITEMS AND RESPONSIBILITIES:

4.1 General: The Contractor shall furnish all personnel, equipment, and services required to perform work under this contract to include Contract Manager and Supervisors.

4.2. The contractor shall provide all office equipment necessary in the performance of the contract including (but not limited to) copying, faxing, computer, calculator, paper and writing instruments, files, etc.

4.3 Employee Uniforms. All contractor personnel shall wear uniforms supplied by the Contractor while on duty. Uniforms shall be well fitting, laundered, properly maintained and in good condition. Appropriate undergarments shall be worn at all times. Other uniform related items include:

4.4

4.4.1 Nametags. All contractor employees shall wear Contractor-furnished nametags displaying the company name and employee’s last name. Nametags worn by the Contractor supervisors shall also indicate their job title.

4.4.2 Miscellaneous uniform items. Hairnets, facial masks, aprons and caps shall be supplied by the Contractor, and shall be worn by Contractor personnel where appropriate, in accordance with NAVMED P-5010-1, Tri-Service Food Code. Contractor employees shall wear acceptable hair restraints (hats, caps, hair nets) furnished by the Contractor, to prevent loose hair falling into food or onto food contact surfaces. These restraints shall cover the entire hair area.

4.5 Medical Fitness. The Contractor shall furnish personnel who are medically fit for their work. Contractor employees with open lesions, particularly on the hands, face or neck, or with facial acne, shall be prohibited from performing food service duty.

4.5.1 All Contractor food service employees are subject, at any time, to inspection and physical examination by government medical authorities to insure proper sanitary standards are maintained.

4.5.2 Medical Certificates. A medical certificate from a US licensed medical practitioner shall be available for review by the COR or TA for each employee assigned to work in the scullery and pots and pans room, dining area and any food handling facility, or any Contractor employee whose duties include handling food in the performance of this contract, prior to the employee's start date. The medical certificates shall be furnished at Contractor expense, and shall certify that the employee is free from any communicable disease.

4.5.2.1 Medical certificates shall also be furnished for employees who were employed on the previous contract and subsequently re-hired for the new contract.

4.5.2.2 Any Contractor food service employee absent from duty for 30 days or more for any reason shall have a medical examination at Contractor expense prior to resumption of duty. Any Contractor food service employee absent from duty for less than 30 days for any medical reason may be required to have a medical examination at Contractor expense prior to resumption of duty, in accordance with NAVMED P-5010 and Tri-Service Food Code.

4.6 Employee Meals. Contractor employees are authorized to use the general mess for meals while on duty. All meals consumed by Contractor employees shall be paid prior to consumption at the established rate charged the Navy enlisted personnel on commuted rations as set forth by directives of the Navy Supply Systems Command. Meal payments shall be made by the employees in cash or credit card. Contractor employees, while on duty, shall eat prior to published meal hours. (NOTE: Meals consumed by the contractor will not be included in total count of meals served to galley patrons).

4.7 Training Requirements. Aside from training mentioned in Part 3, the Contractor shall develop and shall be responsible for the cost of the training requirements of all Contractor employees. The Contractor shall provide food service personnel with continuous on-the-job training and instruction in addition to the initial and refresher training. All training shall be accomplished or conducted during times that do not interfere with the contracted work. Records of all employees annual training including attendance rosters shall be maintained for one year by the Contractor and be furnished to the government for review, upon request.

Other training requirements as follows:

4.7.1 Personnel Sanitation. The Contractor is responsible for the contractor’s workforce receiving appropriate sanitation training. Such training should be completed within one month after the starting date of the contract and 4.7.2 annually within one month of the contract anniversary date. The Contractor shall insure that all employees working under this contract receive personal hygiene orientation training prior to first workday. All employees must practice, meet, and maintain proper standards. Beards and jewelry (except wedding rings) are not permitted.

Sanitation training may be conducted by medical department personnel, environmental health officers, environmental sanitation officers, preventative medicine technicians or other government personnel qualified to conduct food sanitation training. All sanitation training must meet the requirements of NAVMED P-5010-1, Tri- Service Food Code. Training completion must be documented and available for review by COR or other government representative.

4.7.3 Miscellaneous Training. Contractor shall ensure their personnel (by assignment) are trained to meet sanitation, safety, and security, proper equipment, supply usage and customer service procedures per SECNAV Instruction 4061.1 series “Food Service Sanitation Training Program.”

4.7.4 Training Plan. Contractor shall submit a Training Plan with the proposal and will be subject to evaluation. The plan shall address the following areas: Annual OSHA training; Sanitation; Participation in Government- conducted fire drills; and Certification process for Food Service Equipment Operation. The plan shall include the mandatory training requirements of the NAVMED P-5010-1, Tri-service Food Code. The Plan must address details to include who will conduct the training, the schedule for such training, the rationale for the frequency of the training sessions, and, if training is conducted by the offeror, the plan should identify the basis of the curriculum.

4.8 Transition Plan. The offeror contractor shall provide a Transition Plan with the proposal subject to evaluation. The plan shall: demonstrate that the offeror has the ability to ensure adequate personnel are hired and are available prior to contract start date; demonstrate how the offeror proposed to provide a seamless transition from previous contract to the new contract by the contract start date; and include a timeline chart that details significant event anticipated during the phase-in period.

4.9 Cleaning and Housekeeping Plan (CAHP). CAHP shall be prepared by contractor for each galley and submitted as part of the proposal for evaluation. The CAHP must incorporate the requirements of NAVMED P-5010-1, Tri- service Food Code, and Food Service Management, NAVSUP P 486. The Plan must include: cleaning and housekeeping schedules and frequencies of all areas of consideration (serving lines, dining room, restrooms, storage areas, loading docks, passageways, scullery, etc.); “deep cleaning” tasks (carpets, flooring, ductwork, grease traps, deck drains, drapery, fixtures, walls, ceiling fans, outdoor patios, etc.); routine and daily cleaning tasks at each individual facility. (Lay-out and list of galley spaces to be cleaned by the contractor is shown in TE –6.)

PART 5

SPECIFIC TASKS

5. Specific Tasks:

5.1. BASIC SERVICES. Contractor shall provide Food Service Attendant services described below in strict compliance with applicable sections in most current edition/version of and NAVMED P-5010 Tri-Service Food Code. The Contract Manager and Supervisors shall ensure the efficient and effective performance of contractor personnel. Food Service Attendant services are as follows:

5.1.1 Cashier Services. The contractor shall provide cashier services that:

5.1.2

5.1.2.1 Are prompt, polite, and accurate during meal hours for each location (see TE 4 – List of Galley Meal Hours for cashier requirement);

5.1.2.2 Use the Ration Entitlement Verification System (REVS), Cash Meal Payment Book (DD Form 1544, if needed), and Meal Signature Record (NAVSUP Form 1291) in accounting for received cash from patrons; cashiers required IT level III access, unclassified non sensitive, non PII access, non PKI services, no email and no network storage. Fiduciary responsibility is very limited and need to turn over cash to government Cash Collection Agent every shift daily.

NOTE: Cashiers are required to submit a T1 for IT-III access for Galley cashier contractors with validation of U.S. Citizenship. In addition, upon *RBD Approval* validate PART III SECMAN section on SAAR-N for NMCI and REVS.

5.1.2.3 Are able to turn in all cash and credit card sales to Cash Collection agent daily (except during weekends and holidays; weekend and holiday sales will be turned in on the following working day);

5.1.2.4 Prepare and submit the Recapitulation of the Meal Record (NAVSUP Form 1292) on daily basis; and

5.1.2.5 Are able to maintain records capable of supporting the Food Service Officer's accountability requirements (i.e. Chapter 2201, ACCOUNTING FOR MEAL SALES, under NAVSUP P486).

Cashier Services Additional Notes:

The DD Form 1544 will be issued to the Contractor in serialized number. The Contractor is accountable for each form received. A lost DD Form 1544 shall be regarded as a completed form containing signatures on all signature blocks. The Contractor shall reimburse the Government for the value (i.e. total value of sales when all signature blocks are signed determined by multiplying the total number of signature blocks by the basic lunch rate with the applicable surcharge found in the current NAVSUP Note 7330) of the lost DD Form 1544.

5.1.3 Mess Attendant Services. Contractor shall provide:

5.1.3.1 Serving line and dining area that promotes sanitary, safe, inviting environment, and efficient display and distribution of food items, condiments, dishware, and silverware fifteen (15) minutes prior to each meal (note: serving line may include beverage, dessert, and fruit bars; dining area includes furniture, equipment, and mess gear); NOTE: Metro Galleys will have self-serve service with the exception of NAB BUD’s line.

5.1.3.2 Preparation of all fruits and vegetables for salads and other dish offerings for the intended meal period (note: preparation may include washing, peeling, slicing, dicing, and chopping);

(SALAD MAKER IS ONLY AVAILABLE FOR NBSD GALLEY, NASNI AND NAB GALLEYS ONLY)

5.1.3.3 Distribution of food on the serving line to galley patrons in accordance with Navy ration (portion) allowance ensuring that a minimum of six (6) customers per minute are served during peak hours;

5.1.3.4 Continuous monitoring of the serving line and dining area ensuring that:

5.1.3.5 Food, condiments, and beverages are replenished as they are emptied throughout the meal hour;

5.1.2.6 Vacated tables are cleaned and sanitized for the next patron’s use (note: patrons bus their own tables);

5.1.2.6.1 Food, beverage, and other spills are promptly cleaned up; and

5.1.2.6.2 Filled racks with used trays and dishes are moved to scullery room for cleaning.

5.1.3 Scullery Services. Contractor shall provide scullery services during and after meal hours ensuring dishes and mess gear used for feeding are clean and ready for the ongoing and following meal hours (see TE 8 – Mess Gear Inventory for list of items to be washed). Services include:

5.1.3.1 Operation of the dish (scullery) machine;

5.1.3.2 Cleaning of mess gear not appropriate for the dish machine using the deep sink;

5.1.3.3 Storage of cleaned gear in appropriate storage area; and

5.1.3.4 Replenishments of plates, cups, glasses, trays and silverware dispensers prior to and during meal periods.

5.1.4 Galley Cleaning Services. The contractor shall provide cleaning services to galley spaces, equipment, and furniture in accordance with the standards and procedures established in Food Service Management NAVSUP P- 486, Tri-Service Food Code, and NAVMED P-5010-1. Additional guidelines as follows:

5.1.4.1 Cleaning and Housekeeping Plan (CAHP). CAHP shall be prepared by contractor for each galley and submitted as part of the proposal for evaluation (see Section 4.8). All cleaning services shall be performed in accordance with the CAHP.

5.1.4.2 Dining Area. Contractor shall provide cleaning service in dining area to include floors, tables, chairs, salad bar, food and beverage dispensers, dessert and beverage counters, cabinets, serving lines, and equipment after each meal (See TE 7 – Equipment).

5.1.4.3 Scullery Area. Contractor shall provide cleaning service in the scullery room to include floor, walls, pots and pan room, manual dishwashing, and equipment after each meal period;

5.1.4.4 Heads (bathrooms). Contractor shall provide cleaning service to the heads daily and as necessary during the day to maintain sanitary conditions. Service includes maintaining cleanliness of the floor, wall, commodes, and urinals; replace urinal deodorizers when empty; refill hand soap, toilet paper, paper towel, and seat cover dispensers as necessary; empty trash.

5.1.4.5 Galley Surroundings. Contractor shall maintain the cleanliness (i.e. free of trash) of galley surroundings – i.e. within 10 feet of the outside perimeter of the galley building.

5.1.4.6 Trash Removal. Contractor shall provide removal of all trash and recyclable trash from the galley spaces for disposal to containers located within the perimeter (outside) of the galley building daily.

5.2 SERVICES UNIQUE TO EACH DINING FACILITY. Contractor shall provide additional services unique to a dining facility as described below:

5.3

5.3.1 Naval Base San Diego (NBSD).

5.3.1.1 Special Meals. Contractor shall provide mess attendant (section 5.1.2 above) services at the VIP/Conference Dining Room during “special events.” Special events are held no more than three (3) times a month at the VIP/conference dining room.

5.3.1.2 Special Events. Contractor shall provide mess attendant (section 5.1.2 above) services at the outside patio dining area in lieu of the regular serving line during “special events.” Special events may be held at the discretion of the FSO during the months of June to Sep of every year. Mess attendant services shall also be provided at the inside dining area (inside the galley) during special events when FSO deems that the patio area seating is insufficient and decided to open the inside dining area.

5.3.2 Naval Air Station North Island (NASNI) – Special Event. Contractor shall provide mess attendant (section 5.1.2 above) services at the VIP/Conference Dining Room during “special events.” Special events are held no more than three (3) times a month at the VIP/conference dining room.

5.3.3 Naval Submarine Base Point Loma (NSBPL). Contractor shall provide mess attendant services (section 5.1.2 above) services at the outside patio dining area, in lieu of the indoor speed line during lunch meals daily from 01 March through 30 November, except during inclement weather or as deemed inappropriate by the FSO.

5.3.4 Naval Base Point Loma Harbor Drive Annex (HDA).

5.3.4.1 Contractor shall provide mess attendant services (section 5.1.2 above) services at the outside patio dining area, in lieu of the indoor speed line during lunch meals daily from 01 March through 30 November, except during inclement weather or as deemed inappropriate by the FSO.

5.3.5 Naval Amphibious Base Coronado (NAB).

5.3.5.1 Special Events. Contractor shall provide mess attendant (section 5.1.2 above) services at the VIP/Conference Dining Room during “special events.” Special meals are held no more than three (3) times a month at the VIP/conference dining room.

5.3.5.2 Separate Dining Area for BUD/S Students. Contractor shall provide mess attendant (section 5.1.2 above) services at a separate dining area for BUD/S students; separate dining area is open for all meals Monday through Friday and closed on weekends and Holidays.

5.4 MEAL HOURS. Contractor shall abide by the meal hours posted in TE 4 – List of Galley Meal Hours for each dining facility during the performance of this contract. Other conditions include:

5.4.1 Holiday Meal Hours. Dinner meals during Thanksgiving, Christmas, and Navy Birthday are thirty (30) minutes longer than the regular meal hours.

5.4.2 Extended Meal Hours (EMH) due to Emergency/Contingency Situations. Contractor shall continue to provide services described in Section 5.1 during extended meal hours (see Section 2.0 Definition) as a result of emergency or contingency situations (e.g. rescue operations, civil disturbances, natural calamity, installation alerts, and other unforeseen events) subject to following terms and conditions:

5.4.2.1 Extended meal hours (EMH) is between 1900 to 0500 P.S.T. the following day; one (1) EMH Day is equivalent to extended galley operation of ten (10) hours.

5.3.2.1 A Firm Fixed Price Option CLINs of five (5) EMH Day will be set up for the base year and succeeding option years (to be exercised as the need arises) for each galley.

5.3.2.2 Option Exercise Procedure.

5.3.2.2.1 As the emergency/contingency requiring EMH Day is identified, the COR will communicate by phone and confirm by email the requirement to the Contract Manager no later than one (1) hour before performance is to start.

5.3.2.2.2 Contract Manager shall communicate confirmation by phone and email to the COR and implement and manage performance of the requirement.

5.3.2.2.3 COR will provide to the Contracting Officer funded NC2276/DD1149 to exercise the appropriate EMH Day Option CLIN within three (3) working days after the start of the service. The Contracting Officer will issue unilateral modification to the contract to exercise the option and add funding to the CLIN.

5.5 SURVEYS. Contractor shall cooperate fully with the representatives of the Naval Supply Systems Command or other Department of Defense representatives that may, from time to time, conduct survey of services being performed under this contract for the purposes of evaluating for contract performance, the visited galley for award, or other recognition.

5.6 CONTRACTOR PERSONNEL. As this is a non-personal services contract, the Government shall not exercise any supervision or control over the contractor personnel performing the services. The contract service providers shall be accountable solely to the Contractor who, in turn is responsible to the Government. The contractor shall provide following personnel:

5.6.1 Contract Manager – Contractor or contractor employee assigned as overall in charge of this effort ensuring performance is in strict adherence of this contract; serve as liaison between contractor and Government; and provide required reports and other items as listed TE 2 – Deliverables Schedule.

5.6.2

5.5.1 Supervisor – supervise daily performance of contractor employees for each dining facility to ensure good quality service, discipline, and overall prompt and polite customer service; coordinate work schedules with COR/Technical Assistant and communicate schedules to contractor employees promptly; conduct personnel inspections for clothing, sanitation, and individual cleanliness, and report inspection findings to the COR/TA each morning; conduct training as prescribed herein; conduct a walk-thru of all food service spaces with the TA or FSO daily for cleanliness and general appearance; and provide required reports and other items as listed in TE 2 – Deliverables Schedule.

5.7 INVENTORY.

5.7.1 Initial Inventory. The Contractor and the COR/TA shall perform a joint inventory of galley spaces, furniture, equipment, dinnerware and silverware, and pots and pans that will be incorporated in this contract within fourteen

(14) calendar days from contract award date, within one week after exercise of each contract option, and one week before contract end date. The contractor shall submit a copy of Galley Space Listing Report, Equipment/Furniture Inventory Report, Dinnerware and Silverware Inventory Report, and Pots and Pans Inventory Report jointly signed by contractor and COR/TA within three (3) days after completion of inventory. Reports shall provide enough information (to include material condition for spaces and equipment) that: they may be used by the Government for the administration of this contract; and for use by the contractor to be able provide proper accountability and planning for contract performance.

Notes:

- Layout and list of galley spaces to be cleaned by the contractor is shown in TE – 5 and TE 6; list of government equipment to be cleaned by the contractor for each galley is shown in TE – 7; list of the mess gear to be cleaned by the contractor for each galley is shown in TE – 8;

5.7.2 Monthly Inventory. The Contractor shall conduct a monthly inventory of dinnerware and silverware (e.g. soup/salad bowls, dinner plates, cups, glasses, forks and spoons) and submit Dinnerware and Silverware Inventory Report within 3 days to COR/TA.

5.7.3 Semi-Annual Inventory. The contractor shall also perform inventory of pots and pans (i.e. pots, pans, tongs, serving spoons, mixing bowls) every 6 months and submit Pots and Pans Inventory Report to COR/TA within 3 days of inventory.

5.6.4. Loss and Breakage. The Contractor shall investigate and submit Loss and Breakage Report within 3 days to the COR for loss and breakage exceeding 10% since the last inventory or replenishment. In the event loss/breakage is found to be due to the fault or negligence of the Contractor, the Contractor may be held liable for the replacement cost.

5.6.5 Addition/Deletion of equipment. Equipment list is expected to vary within ±5% in quantity over the life of the contract; any addition will be of approximately similar capacity, size, and function of deleted equipment.

PART 6 APPLICABLE PUBLICATIONS

6. APPLICABLE PUBLICATIONS (CURRENT EDITIONS):

6.1. The Contractor must abide by applicable sections in regulations, publications, manuals, and local policies and procedures as follows:

6.1.1 NAVSUP Food Service Management General Messes – Part 1 &2 Publication 486 Revision August 2016

6.1.2 NAVMED P-5010 Tri-Service Food Code; March 2019

PART 7 ATTACHMENT/TECHNICAL EXHIBIT LISTING

7. Attachment/Technical Exhibit List:

7.1 Technical Exhibit 1 – Performance Requirements Summary

7.2 Technical Exhibit 2 – Deliverables Schedule

7.3 Technical Exhibit 3 – Estimated Workload Data

8.3 Attachment 1/Technical Exhibit 4 – List of Galley Meal Hours

9.3 Attachment 2/Technical Exhibit 5 – Galley Spaces Measurements 10.3Attachment 3/Technical Exhibit 6 – Galley Layout Diagram 11.3Attachment 4/Technical Exhibit 7 – Equipment/Furniture List 12.3Attachment 5/Technical Exhibit 8 – Mess Gear Inventory 13.3Attachment 6 – Pots and Pans Inventory

TECHNICAL EXHIBIT 1

Performance Requirements Summary The contractor service requirements are summarized into performance objectives that relate directly to mission essential items. The performance threshold briefly describes the minimum acceptable levels of service required for each requirement. These thresholds are critical to mission success.

PRS # 1 The contractor shall provide Cashier Services with accurate accounting of all cash collections and turn-ins on a daily basis in accordance with (iaw)

PWS 5.1.1

The contractor provided Cashier Services with accurate accounting of all cash collections and turn- ins on a daily basis; value of cash collected matches value of signed DD Form

PRS # 2 The contractor shall provide Mess Attendant Services attentively in polite and courteous manner iaw PWS 5.1.2 and PWS 5.2

Random Sampling of cleaned gear once weekly; COR/TA

· No more than one (1) “unsatisfactory”* grade on cleanliness of space during daily walk-thru

*Maybe turned to “satisfactory” if discrepancy corrected before meal hours Periodic space inspection monthly; COR/TA

100% Inspection – daily walk-thru of spaces for cleanliness; COR/TA

PRS # 5

The contractor shall provide management of its own personnel iaw

PWS 5.5

TECHNICAL EXHIBIT 2 DELIVERABLES SCHEDULE

Solicitation Close date

Solicitation Close date

package on or before Solicitation Close date

Cleaning and Housekeeping Plan (CAHP)

PWS 4.8

Submit with proposal package on or before Solicitation Close date

Personnel Report – Medical Fitness; include name and date (period) of absence or hire

PWS 4.4

1) personnel absence of more than 30 days

2) new hire 1 Original and 1 Copy

Personnel Training Report (include all completed required training)

PWS 4.6

and 1 Copy

Recapitulation of the Meal Record (NAVSUP Form 1292)

PWS 5.1.1.4

and 1 Copy

Initial Inventory - Galley Space Listing Report, Equipment/Furniture Inventory Report, Dinnerware and Silverware Inventory Report, and Pots and Pans Inventory Report – PWS 5.6.1

and 1 Copy

Dinnerware and Silverware Inventory Report

PWS 5.6.2

Monthly; submit report within 3 days after each inventory 1 Original and 1 Copy

Pots and Pans Inventory Report

PWS 5.6.3

Semi-Annually; submit report within 3 days after each inventory 1 Original and 1 Copy

discovered.

1 Original and 1 Copy

TECHNICAL EXHIBIT 3

ESTIMATED ANNUAL WORKLOAD DATA

HISTORICAL DATA: YEARLY HOURS WORKLOAD PER LABOR CATEGORY PER GALLEY LOCATION

LABOR

CATEGORY

NBSD

NASNI

NAB

HDA

SUBASE

TOTAL

HRS

Supervisor

1,920

1,920

1,920

9,600

Food Sanitation Specialist II

14,940

18,260

24,900

11,620

13,280

Cashier

6,640

3,320

4,980

4,980

3,320

24,900

Pot and Pan Washer

6,640

4,980

4,980

4,980

3,320

24,900

Project Manager

SECTION D PACKAGING AND MARKING

1.0 GENERAL.

There is no packaging or marking requirements for the services to be provided in response to the Task Order…