DRAFT RFP 2032H321R00012 20210211.pdf

DRAFT SOLICITATION 2032H321R00012

This is a DRAFT Request for Proposal (RFP) for The Office of Management (MA) within the Department of the Treasury’s Food Services in the Vault Café. Once the RFP is formally solicited, the Government intends to award one contract resulting from this requirement.

Interested Offerors are highly encouraged to review and submit any questions and/or comments concerning the DRAFT RFP and its attachments via email to the Contracting Officer at Ramona.L.Hanson@irs.gov on or before Thursday, February 25, 2021, at 3:00 PM Eastern Time. Telephone questions/comments will not be accepted. Proposals are not being requested (nor will be considered) at this time. The Government anticipates release of the Final RFP within 30 days of this notice.

SECTION A – SUMMARY

1.0 Authority

This is a Request for Proposal (RFP) consistent with Federal Acquisition Regulations (FAR) part 12 and 15, as appropriate.

2.0 Contracting Officer

The Contracting Officer (CO) designated for administering this contract is:

Ramona L. Hanson

The CO, in accordance with Subpart 1.6 of the FAR, is the only person authorized to make or approve any changes in any of the terms and conditions of the IDIQ contract(s), and notwithstanding any clauses contained elsewhere in the contract(s), the said authority remains solely with the CO. In the event the offeror makes any changes at the direction of any person other than the CO, the change will be considered to have been made without authority and no adjustment will be made in the contract terms and conditions and/or pricing to cover any increase in cost incurred as a result thereof.

SECTION B - SUPPLIES OR SERVICES PRICES

CLIN # Element Total Price

CLIN 0001 Base Year (12Mths) - Subsidy $

CLIN 1001 Option 1 (12Mths) - Subsidy $

CLIN 2001 Option II (12Mths) - Subsidy $

CLIN 3001 Option III (12Mths) - Subsidy $

CLIN 4001 Option IV (12 Mths) - Subsidy $

CLIN 5001

FAR 52.217-8 (Up to 6Mths) - Subsidy

Total Price $

SECTION C – PERFORMANCE WORK STATEMENT (PWS)

1.0 BACKGROUND

The Department of the Treasury (Treasury) is the executive agency responsible for promoting economic prosperity and ensuring the financial security of the United States. Our mission is to maintain a strong economy and create economic and job opportunities by promoting the conditions that enable economic growth and stability at home and abroad, strengthen national security by combating threats and protecting the integrity of the financial system, and manage the U.S. Government's finances and resources effectively. The mission highlights Treasury's role as the steward of U.S. economic and financial systems, and as an influential participant in the world economy.

The Office of Management (MA) within the Department of the Treasury is responsible for the internal management and policy in the areas of budget, planning, human resources, information and technology management, financial management and accounting, procurement, privacy, records, and administrative services to Departmental (Headquarters) Offices. Within MA, Treasury Operations is the program office responsible for food service operations at the headquarters facility.

Treasury has a need for food services at the Main Treasury building located at 1500 Pennsylvania Avenue, NW, Washington, DC that will:

(a) Provide clients with a take-away service of ready to eat excellent food and beverages at attractive price options that are healthy, organic and grown locally; and

(b) Maintain the food service operations in an environmentally responsible and sustainable manner.

The Vault Café is to be operated for the benefit of an average of approximately 800 building occupants.

The Building has an average of approximately 100 visitors during the day that attend short seminars, on-site meetings and other functions. These visitors have access to the Vault Café but may not necessary "overlap" the breakfast or lunch period. There are also other facilities in the local area with employees who have access to the Building.

2.0 SCOPE

Treasury envisions the services provided at the Vault Café to be a model for wellness and "sustainable" operations. Generally stated, this objective may be realized by operations that will include organically grown items, waste reduction and recycling programs, and environmentally preferable products.

Treasury desires a partnership that ensures each guest receives prompt, professional, friendly and courteous service. The products delivered should be priced fairly and prepared using only the highest quality ingredients. The services provided should meet customer satisfaction, wellness, healthy diet and sustainability.

Continual feedback from the contractor, Treasury, and its customers is key to achieving this goal and creating a partnership that establishes an opening base line and a process for incrementally tracking mutually agreed-upon performance objectives.

3.0 PERFORMANCE REQUIREMENTS

3.1 Overall Performance Requirements

The contractor shall operate the food service facility described herein for the purpose of dispensing food, nonalcoholic beverages and such other items as may be authorized by the Contracting Officer (CO) in accordance with the terms and conditions of the contract. The contractor is solely responsible for the payment of associated fees, expenses or other charges incident to or resulting from operations under the contract.

It shall be the responsibility of the contractor to provide a variety of quality prepared foods in accordance with industry trends, commercial industry standard practices and the industry's latest concepts. Food shall be provided under clean and sanitary conditions in accordance with the provisions and recommendations contained in the most recently published Food Code, U.S. Public Health Service publication. All foods served shall be wholesome and free from spoilage, free from adulteration and misbranding, and safe for human consumption. Uncooked items, such as fresh fruits, shall be clean and free from blemishes. All foods shall, when served, be attractive and correct in temperature and consistency. The contractor shall offer food that provides wide variety to customers, including vegetarian, vegan, organic, healthy, and light eaters.

The contractor shall meet weekly or as needed with the Contracting Officer's Representative (COR) to discuss mutual objectives, including but not limited to service levels, wellness, sustainability menus and marketing programs, and supply the Agency with electronic calendars for use on the Agency Intranet.

The contractor will be responsible for compliance with Section 508 (29 USC 794(d)) for any submissions for mass emails or websites.

3.2 Food and Facility Standards:

The minimum specifications the contractor will use as a guide when purchasing food products are:

Meat Beef U.S. Department of Agriculture (USDA) Choice Pork USDA Number 1 Veal USDA Select and Choice Lamb USDA Choice Poultry USDA Grade "A" for all graded fresh or frozen poultry and poultry products as a minimum specification

Seafood

Frozen Fish Monterey Bay Aquarium's Seafood Watch guidelines Fresh Fish Monterey Bay Aquarium's Seafood Watch guidelines

Dairy

Eggs Fresh USDA or State Grade "A" Butter USDA Grade "A" (92) Score Cheese USDA Grade "A" for all graded cheeses Milk and milk products USDA Grade "A" Fresh Soy products FDA guidelines

Produce USDA Grade "A"

Dry Stores Grade "A" Fancy

Canned goods U.S. Grade A or U.S. Fancy

Products containing high fructose corn syrup, modified corn starch, and other similar additives, as well as products including preservatives, are highly discouraged from wholesale ingredients to be incorporated in menu items that will be prepared onsite.

Wellness Program In February 2010, GSA released Wellness and Sustainability Requirements for Contracts at federal facilities. These standards will apply to food service and concessions operations at Treasury. The overall goal of these standards is to increase the offering of healthier and sustainable food and beverage choices, while reducing trans-fats, decreasing the sodium content in available foods, and allowing individuals to make informed choices about what they are purchasing and eating through labeling of menu items.

Food Service Guidelines for Federal Facilities -The development of the standards in this document was guided by the Dietary Guidelines for Americans 2015-2020, including the following key recommendations:

(1) Consume more of certain foods and nutrients such as fruits, vegetables, whole grains, fat- free and low-fat dairy products, and seafood

(2) Consume fewer foods with sodium (salt), saturated fats, trans fats, cholesterol, added sugars, and refined grains.

The contractor is strongly encouraged to use this information in menu development, combo meal promotions and recipe development. Other objectives of the Wellness Program include food and beverage items that are organic and grown or otherwise made in the closest possible proximity to Washington, DC and that are healthy as part of a balanced diet and contain as few as possible, if any, chemical or biological additives.

Sustainability Standards

The American Medical Association (AMA) recognizes that a sustainable food system is a food system that is healthier for the public and for the workers within that food system. This call for a sustainable healthy food system further underscores the importance of the sustainability measures required by these guidelines.

Sustainability Labeling Standard Criteria

Educate about the value of agricultural best practices that are ecologically sound, economically viable and socially responsible in agency Café services (e.g., signage, informational programs, and other means of communicating the benefits of the items that are labeled organic, local, and/or sustainable).

Sustainability Labeling Above Standard Criteria

(1) Label organic, local or documented sustainably grown food items available in food service at the point of choice.

(2) For locally grown foods, include information that identifies the farms and sustainable practices used.

General Operations Standard Criteria

(1) Participate in verifiable waste reduction, recycling and composting programs.

(2) Promote and incentivize the use of reusable beverage containers.

(3) Utilize green cleaning practices.

(4) Provide materials for single-service items (e.g., trays, flatware, plates, and bowls) that are compostable and made from bio-based products.

(5) Uses (to the highest extent possible) environmentally preferable products including products made from recycled materials that are recyclable and/or biodegradable and uses environmentally preferable practices.

General Food Standard Criteria

Offer 25% of food choices to be organically or locally or documented sustainably grown (e.g.

integrated pest management, pesticide free, other labeling programs, etc.).

General Food Above Standard Criteria

Offer 10% of all food to be Certified Organic.

Animal products Standard Criteria Only offer fish/seafood identified as "Best Choices" or "Good Alternatives" on the Monterey Bay Aquarium's Seafood Watch list or certified by Marine Stewardship Council (or equivalent program).

Animal products Above Standard Criteria

(1) Offer Certified Organic or documented sustainably or locally produced milk and milk products.

(2) Offer Certified Organic or documented sustainably or locally produced eggs and meat (e.g., grass fed, free-range, pasture raised, grass finished, humanely raised and handled).

Beverages Standard Criteria

Offer drinking water at no charge.

Beverages Above Standard Criteria If offering coffee or tea, offer coffee or tea that is fair trade, Certified Organic, shade grown, and/or bird friendly.

(1) If bottled water is offered it is packaged in compostable bottles.

(2) Offer and promote a "bottle free" drinking water program, for example provide filtered water and a reusable mug program.

It is encouraged that the contractor employs these practices in the daily operation of the Treasury Vault Café and demonstrates their corporate capability in applying these standards.

All food servers will be required to be ServSafe certified (https://restaurant.org/events/learning/servsafe) prior to preparing or serving food items to customers.

3.3 Menus

The contractor shall provide menus of available prepared foods and must also include items for people with dietary restrictions and offer "low fat", "low sodium", "low calorie" and "reduced sugar" menu items as defined in the Dietary Guidelines for Americans, located at https://health.gov/our-work/food-nutrition/2015-2020-dietary-guidelines/guidelines. Each meal service must offer one or more prepared meal that meets each of the above dietary restrictions. All menu items which meet any health claim eligibility must be clearly labeled for customers, in accordance with the dietary guide.

In light of the emphasis placed on the Wellness program, and in order to ensure optimum visibility of the healthy menu offerings, the contractor should take into consideration the positive effects of priority placement of the products in the Vault Café and on the serving lines. Examples of product placement may include placement of healthy menu offerings as the first thing the customer encounters at each serving line, or at the cash register or at key places on serving lines that are closest to eye level.

The contractor shall comply with the current nutritional information requirements and all subsequent revisions of Dietary Guidelines for Americans, https://health.gov/our-work/food-nutrition/2015-2020-dietary-guidelines/guidelines, including in particular the following:

(1) The contractor’s proposal is incorporated to the contract, including a complete price/portion book for the account (e.g., hamburger, list patty size and selling price; turkey sandwich, list ounces of meat, toppings included and selling price). Therefore, a copy of the price/portion book for the account shall be provided to the COR prior to contract start date.

(2) During each serving period, easy-to-read menus with prices listed shall be prominently displayed for the information of patrons at the Vault Café. Menus shall be posted at or near the café entrances and near the service points. All customer signage, menus, etc., must be printed (no hand-written signs are allowed). Electronic boards and contractor sponsored webpages with menu and related informational links are encouraged. Pre-ordering and paying for selected menu items via web or e-mail is encouraged to speed customer processing, as is a "speed pay" system linked to the contractor's point of sale.

3.4 Procedures for Future Menu and/or Price Adjustments/Changes Future menu and/or price adjustments/changes must be submitted with supporting documentation in a spreadsheet format that includes:

(1) Any changes to standard menu and/or menu prices, portions, or items offered for sale shall be submitted to the COR for informational purposes only. Changes shall be submitted 30 days in advance and provided as replacement pages for the menu/price/portion book initially submitted by the contractor.

Daily or weekly promotional menu items are excluded.

(2) Date of proposed price adjustment.

(3) A market basket survey of at least three similar food facilities in the local area (COR accepted locations).

(4) In situations where one or more critical food or supply items have sudden upward price fluctuations due to an "Act-of-God" or other situation considered by the contractor to be out of its control, the CO is to be contacted with a request for a temporary surcharge or menu change. Once the subject prices have stabilized, the former approved price is to be reestablished or the item returned the menu as specified.

(5) If the menu/price change/adjustment is accepted by the CO, a meeting will take place between CO, COR, and contractor for final approval. After approval, a notice to the customers is then created by the contractor and posted in prominent locations at least 14 days prior to the on-site implementation.

3.5 Equipment and Utensils

(1) All required equipment and utensils shall be provided by the contractor who shall replace such equipment and utensils when necessary. Equipment and utensils provided by the contractor shall be of a quality in keeping with commercially acceptable food service standards.

(2) The contractor shall provide "Green" disposable products including products that are petroleum-free, contain post-consumer recycled content and processed chlorine free. All disposable products must be "compostable" and compatible with the recycling/compost system that will be or is in use within the building. The use of disposable products (including plates, cups, and bowls) constructed of Polystyrene Foam is prohibited.

(3) The contractor shall provide a complete Point of Sale (POS) system to include the acceptance of patron's use of credit and debit cards in an expeditious manner in the Vault Café. A system that allows for "speed pay" - e.g., a pre-paid debit card system is highly encouraged.

(4) Trash receptacles shall be of hard non-toxic plastic material. Single service liners shall be used in conjunction with these receptacles. All trash containers will be provided with self-closing tops.

(5) Contractor should maintain a physical inventory of all contractor owned equipment on site. All contractor owned equipment shall remain the property of the contractor throughout the contract term.

3.6 Recycling

The contractor shall participate and integrate with the recycling and composting program (i.e.

cardboard, aluminum, metal cans, plastic, glass, etc.,) operated by the Facilities Division within the building. Treasury shall provide the recycling/composting-collection bins. The contractor shall make collections from each bin in the dining area as needed during and after food service periods, at a minimum, at least once each day. Treasury shall store any materials to be recycled. Treasury, in conjunction with the contractor, shall encourage and educate the customers on the recycling/composting program and necessary sorting of customer's materials.

The contractor is responsible for collecting, storing and recycling grease and cooking oils. The containers and surrounding space are to be kept clean and orderly by the contractor. The contractor shall be responsible for the proper storage and marking of containers of grease and cooking oils.

The kitchen grease will be collected in containers that are waterproof, vermin-proof, covered with working lids, and well-labeled to indicate what should be deposited in the container. Treasury provides a container system for used cooking oil and the contractor is responsible for the proper disposal of the oil in the aforementioned container.

3.7 Required Repairs

The contractor shall notify the Contracting Officer Representative (COR) within 24 hours of a needed repair to government-owned equipment within the location of performance. The contractor will be responsible for all equipment repair or replacement costs due to the improper use, vandalism, destruction and/or abuse by its employees.

3.8 Cleaning and Janitorial Services

The contractor shall provide busing service during service hours to remove any remaining soiled trays, containers and utensils and assure that tables and chairs are kept clean.

Additionally, the contractor agrees to furnish all labor, supplies, materials, equipment, and supervision sufficient to maintain the Vault Café areas and foodservice equipment within its areas of responsibility in a clean, orderly, and sanitary condition at all times as detailed below. In connection with the performance of this contract, the contractor shall not use any material which the Government solely determines would be unsuitable for the purpose, or harmful to the surfaces to which it is applied.

The contractor shall be responsible for the cleaning and maintenance of the serving area floors after service hours. The contractor shall be responsible for the cleaning and maintenance of all serving- area counters and associated equipment. The contractor shall maintain the serving area floors in a clean condition and spillage free during service hours. The contractor shall leave the serving area floors in clean condition after service hours.

The Agency shall be responsible for periodical stripping and waxing and/or deep cleaning the servery flooring on an as-needed basis, but it is not expected more than once annually. The contractor will be responsible for the costs of any deep cleaning that is required more than once annually.

The contractor will be responsible for maintaining and cleaning equipment including but not limited to, tables, table tops and bases, chairs, booths, counters, dining tray carts, trash collection stations and be responsible for removing trash from the dining room collections points during and after service periods and taken to the trash receptacles located in the Moat. The government shall be responsible for the cleaning and maintenance of the dining room equipment after service hours and shall ensure that the dining room is clean and orderly before morning service hours.

The contractor will be responsible for the cleaning and maintenance of all kitchen areas, including the daily removal, cleaning, and reinstallation of the grill / oven exhaust hood vents. The Government will provide the filter for the exhaust hood vents, however, the contractor will clean them daily. The contractor will keep building areas and items utilized by the contractor in a clean and sanitary condition, including but not limited to: walls, ceilings (excluding building heating ventilation and air conditioning louvers, lighting fixtures or other building equipment that are part of a general building mechanical system), lavatories and locker rooms, floor drains, kitchen, servery, storage areas, dining area tables, chairs and floor, et al.

The contractor will be responsible for complying with the terms of GS-42 Green Seal Environmental Standard for Cleaning Services, https://greenseal.org/wp-content/uploads/2018/10/GS-42- Guidebook- 2016.pdf, during the term of this contract. Green Seal's mission is to work towards environmental sustainability by identifying and promoting environmentally responsible products, purchasing and production. The intent of Green Seal's environmental requirement is to reduce, to the extent technologically and economically feasible, the environmental impacts associated with the manufacture, use and disposal of products. Set on a category-by-category basis, Environmental

Refer to Green Seal site PDF for program details and for additional information on Green Seal or any of its programs please contact:

Green Seal 1001Connecticut Avenue, NW, Suite 827 Washington DC, 20036-5525 or www.greenseal.org

In addition to above cleaning requirements, additional cleaning may be required based upon COR inspection findings on an ad-hoc basis.

3.9 Reporting Requirements

(1) Monthly (or four week) Operating Statements. The contractor shall furnish copies of the Monthly (or four week) Profit and Loss (Operating) Statement to the COR within twenty (20) days after the end of the monthly (or four week) accounting period and copy the CO. The profit and loss statement must be submitted on the attached monthly Profit and Loss Statement (Attachment #1) Form. The COR shall, as required and necessary, examine and audit all phases of the financial operation of the food services provided by the contractor. On a weekly basis, the contractor is also required to provide to the COR the following information relating to patronage and sales (see Attachment 4 - Patronage Sales Report Form) including a yearly cumulative total:

Reporting Period: Week/Month/Year Revenue Days: #

Total Sales Customer Count Check Average

Breakfast $ # $ Lunch $ # $

Monthly/accounting period and annual roll-up reporting shall include gross sales percentages and customer count summaries derived from GSA endorsed healthful and organic menu items as a means to track the effectiveness of the wellness initiatives. Failure to submit requested financial information to the COR in a timely manner as defined above may result in the contractor losing any potential performance incentive for the entire quarter.

(2) Equipment records. The contractor shall acknowledge in writing within 30 days of the contract start date to the CO and COR receipt of the Agency-owned equipment listed in the attached Government Furnished Equipment (GFE) List (see Attachment #2). The COR will provide properly tracked additions, replacements and removals of Agency owned equipment and will provide an updated listing to the CO and contractor on an ad-hoc basis.

3.10 Preventive Maintenance

The government shall maintain an effective foodservice related program for Rodent/Pest Control. The COR shall coordinate the government's efforts on any programs conducted by the building's management staff and/or building management regarding pest control with the contractor. As such, the Contractor shall advise the COR about any structural, sanitary, or procedural actions proposed by the Government in reference to Rodent/Pest control that would reduce food, water, harborage, or access used by pests. The Contractor must maintain a high sanitation standard based on the United States Department of Agriculture (USDA) Sanitation Standards Performance Compliance Guide Appendices (https://www.fsis.usda.gov/wps/portal/fsis/topics/regulatory-compliance/compliance- guides-index/sanitation-performance-standards/sanitation-guide-appendices) to help control and minimize rodent activities.

3.11 Personnel and Supervision

The contractor is required to provide an on-site professional, fully qualified full-time food service on-site manager. The manager shall be able to effectively manage the day-to-day operation of the Vault Café relative to supervision of personnel and training, menu planning, purchasing, cost control, sanitation, and customer satisfaction, etc. The Contractor shall ensure continuity of employee supervision at all times.

To facilitate customer feedback, an e-mail customer feedback program has been established (VaultCafe@treasury.gov) with comments being sent directly to the on-site manager and to the Contracting Officer Representative (COR). The COR will determine whether a contractor response is required or not and may request feedback in order to properly address any submitted concerns.

Customer feedback may also be received via comment cards located within the performance area.

All comment cards shall be collected by the COR. The on-site manager will monitor customer comments and/or complaints received via such program on a weekly basis and report receipt of customer feedback to the COR. The email notifications will be automatically forwarded to the contractor beginning on the date of contract award.

At all times while on duty, the contractor's employees shall wear a distinctive professional looking uniform that displays the company logo, wear a hair net and or other suitable head covering, appropriate gloves while handling food and a legible name badge as a means of identification at all times while they are in the building.

4.0 GENERAL INFORMATION

4.1 Operating Expenses

The contractor is permitted to incur the usual type of operating expenses for Vault Café services as detailed in Attachment #1 Profit and Loss Statement Form. Expenses listed under Other Costs must be detailed by the contractor. Operating expenses are the actual net costs after deduction of trade discounts, cash discounts, rebates, etc., which accrue or which the contractor becomes obligated to pay because of operations under the contract.

4.2 Administrative Expenses and Loss

The administrative expenses are not to exceed 3% of net sales on an average annual basis during the full-term of the contract. If the final audit shows that that the Contractor incurs a loss, the Contractor shall absorb such deficit or loss and the Government shall not in any way be liable, therefore. The following are not allowable as operating expenses under the terms of the contract, but are to be recovered as part of the administrative expense or General Overhead in an amount not to exceed 3.0% of sales:

Payroll computations and disbursements of employee salaries Wages and salaries of home-office employees and general administrative, executive, and management officials for general supervision of the contract Wages and salaries of home-office employees and general administrative, executive, and management officials for opening expenses at start-up of the contract Accounting expenses, including costs of preparing financial report Supervision of facilities by contractor's home office personnel Other wages and salaries to the extent that they exceed those normally paid for similar work in the locality, unless approved by the Contracting Officer (CO) Home Office management costs, such as general management overhead, transportation of management personnel, and any other indirect management costs, as related to this contract.

Repairs necessary as the result of negligence of the contractor or the contractor's employees Payment for forms and other supplies or stationery Depreciation (unless project/investment is approved by the CO)

Other expenses may not be incurred as operating expenses without the approval of the CO.

4.3 Definition of Facilities

(1) Area and location in the building: The kitchen and servery are located on the first (1st) floor level and occupy at a total of approximately 3,860 square feet. Elevator access is provided to street level for receiving product and removing trash.

(2) Seating capacity approximately 50 seats

(3) Current MODIFIED Service Schedule: It is recognized that due to the COVID19 pandemic, the current building population will most likely not average 800 building occupants with the approximately 100 visitors during the day.

(4) In support of the current environment, the scope of the food and beverage programs will reflect the current building population trends offering: Deli Cold Sandwiches, Wraps, Salads, Cut Fruit, Whole Fruit, Yogurt, Hummus with Carrot Sticks & Celery, Chips & Salsa, Boiled Eggs, Muffins, Danish, a variety of packaged snacks and a variety of desserts. Also, a daily selection of Hot Sandwiches will be served. Additional food offers will be added as building population returns and shall be coordinated with the COR for client agreed upon menus. All food packaging shall be in compliance with the Washington DC Health Department. As such, the contractor shall follow the following schedule:

Period Opening Closing

Breakfast 7:30AM 9:30 AM AM Break 9:30AM 11:30AM

Lunch 11:30 AM 1:00 PM

(5) Normal Service Schedule: Once Department of Treasury has returned to normal operations, the COR will request a revision to the service schedule through the Contracting Officer. The CO will coordinate the proposed change to the schedule with the contractor to ensure there is sufficient funds on the contract to support the revision in schedule.

(6) Hours of Service: Vault Café services will be provided five days per week, Monday through Friday (except for holidays observed by the Federal Government), as follows:

Period Opening Closing Breakfast 7:00AM 9:30 AM AM Break 9:30AM 11:30AM

Lunch 11:30 AM 2:30 PM PM Break 2:00 PM 4:00 PM

The contractor shall maintain continuity of operations, without interruption, throughout the entire term of the contract according to the terms set forth herein. Operations should be provided every day that the Government in Washington DC is not in a CLOSED Status. Government closures are reported at OPM.gov. Unless otherwise directed by the CO, any request for modifying the hours or days of service shall be submitted, in writing, for approval of the COR prior to start of service date. The contractor must submit such requests for extended service or reduced service hours at least 14 calendar days in advance. Telework is not permissible in performance of this contract.

Extended Service Hours: The above table provides the expected minimum hours to which the contractor must adhere. If the contractor wants to extend the service schedule to increase its financial viability, the hours may be extended based on approval by the Government. Changes must be requested in writing to the COR and the CO prior to any service schedule modifications.

Reduced Service Hours: If the Telecommute and/or Alternate Work Schedule (AWS) Agency programs or other events impact sales levels on specific business days, the contractor can submit a request in writing via email to the COR for a change in service on these specific days. The request should be submitted via email to the COR at least seven days prior to the change. The COR will review the request and advise the contractor if a request is approved.

4.4 Lost and Found

All articles left by patrons or the government in the facility and found by the contractor, the contractor's agents or employees, or by patrons and given to the contractor shall be turned in to the COR. All items must be turned over to the COR within 24 hours of receipt.

4.5 Sanitation and Quality

Following are minimum specifications for sanitation and quality, however additional and higher standards that meet the Government's goals of providing an environmentally sustainable, healthy Vault Café are allowed.

(1) The most recently published Food Code, U.S. Public Health Service publication and all local codes and regulations relating to food service sanitation and procedures shall be adhered to by the contractor.

(2) The contractor is to develop a Hazard Analysis and Critical Control Point (HACCP) plan as required by Health Department. A copy is to be submitted to the COR.

(3) Material Safety Data Sheets (MSDS) shall be onsite prior to the start date of the contract and remain updated onsite.

(4) The Government requires that a certified food handler (as required by the Health Department) be on the premises during all operating hours.

(5) Any suspected outbreak of illness, whether involving employees or visitors, is to be reported immediately to the Agency and COR and to a public health consultant. A suspected outbreak of human illness results when two or more persons have common symptoms that could be associated with contaminated water or food sources or other adverse environmental conditions.

4.6 Hazardous Conditions

The contractor shall be responsible for the identification, prevention of, and/or clean-up of, unsanitary or hazardous conditions that are dangerous to anyone using the food facility. This shall include any employee, agent or representative of the contractor, Federal employee or other patrons of the food service facility and shall be applicable to any portion of the facility that is under the jurisdiction of the contractor. The contractor is responsible for identifying any hazardous conditions that may develop in the space assigned and shall immediately notify the COR of the situation. The Government does not warrant or guarantee that no other possible safety hazards exist.

4.7 Compliance with OSHA

Compliance with the Occupational Safety and Health Act and other applicable laws and regulations for the protection of contractor employees (permanent and temporary) performing the requirements defined in this specification is exclusively the obligation of the contractor. The Government will assume no liability or responsibility for the contractor's compliance or noncompliance with such requirements.

4.8 Liability

The Government will not be responsible in any way for damage or loss occasioned by fire, theft, accident, or otherwise to the contractor's stored supplies, materials or equipment, or the employees' personal belongings. Any personal injury or physical damage to the building or equipment resulting from fire or other causes shall be reported to the COR and the US Secret Service (USSS) immediately.

4.9 Occupant Emergency Program

The contractor shall notify the USSS in the event of fire. All of the contractor's employees shall be organized and trained to participate in Fire, Shelter in Place (SIP) and drills including the reporting of fires. This shall be accomplished with the cooperation of the COR, Treasury Designated Agency Representative and the Occupant Emergency Plan, a self-protection plan developed in accordance with Office of Safety, Health, and Emergency Preparedness guidelines. A copy of this plan shall be made available by the COR within 30 days of service.

4.10 Building Space

(1) Prior to performing any physical modification of the building space provided for their use, a team including the CO, COR and the Real Estate and Facilities division must agree to the requested changes. In addition, the contractor must provide all construction documentation including estimated cost, if any, describing in detail the modification requested.

(2) Returned Space. The contractor shall exercise reasonable care in the use of space and government-owned equipment and, upon contract termination; the contractor will yield such space and equipment in as good a condition as when received, except for ordinary wear and tear, and damage or destruction beyond the contractor's control and not due to the contractor's fault or negligence.

(3) The Government reserves the right to use dining areas and other public spaces at other than normal serving periods, for meetings of Government employees or other assemblies. After each use the space will be cleaned and rearranged by the Agency without expense to the contractor.

4.11 Records

The Contractor shall ensure all income received from patrons is immediately recorded through cash register sales tickets and that all expenditures are supported by appropriate vouchers. The Contractor shall provide the COR read cash register counters and sales recorders on demand in an agreed to format. On 1 Oct 2021 the Contractor shall provide the CO or his designated representative a projected annual operating budget (proforma), estimated customer participation and projected check average.

4.12 Inspections

The facility will be inspected periodically by the COR and, when circumstances warrant, by representatives of local health departments via coordination with the COR. After each inspection the contractor will be advised of unsatisfactory conditions for which he/she is responsible.

Deficiencies shall be corrected by the contractor in a timely period specified by such inspections or written justification for an extension of not more than one full day. Local health inspections must be reported to COR within 24 hours.

Contractor onsite Manager will be given access to Government furnished computer but the Contractor will be responsible for the payment of internet access. -The Contractor may be subject to a monthly, unannounced audit of the food service facilities by the COR. The audit shall specifically include a comprehensive review of:

(1) Service quality, attentiveness, courtesy, and similar factors

(2) Food quality, presentation, merchandising and promotions

(3) Sanitary practices and conditions

(4) Personnel appearance and staffing levels

(5) Safety conditions

(6) Menu compliance, as indicated in the minimum acceptable menu profile to include GSA approved wellness selections

(7) Cash Register tapes and sales records

(8) Sustainability practices as specified in the Contractor Sustainability Plan

(9) Adherence to government recycling program

(10) Use of Green Seal certified cleaning products

(11) Energy and water conservation program

5.0 PERIOD OF PERFORMANCE

The period of performance for this contract will consist of a one-year Base period, and four, one-year Option periods. The anticipated performance schedule is, as follows:

Base Period: July 6, 2021 – July 5, 2022

Option Period I: July 6, 2022 – July 5, 2023 Option Period II: July 6, 2023 – July 5, 2024 Option Period III: July 6, 2024 – July 5, 2025 Option Period IV: July 6, 2025 – July 5, 2026

6. 6.0 SECURITY REQUIREMENTS

This Contract is categorized as unclassified at the Moderate (Tier 2)/High (Tier4) Risk Level. This Contract does not have the requirements to issue Task Orders (/work/other identified method of requesting work).

This Contract does have Tasks that require different levels of investigations. Contractors assigned to the Vault Café require a favorably adjudicated Tier 2 investigation. Contractors assigned to the Treasury Dining Room (TDR) require a favorably adjudicated Tier 4 investigation.

Contractors are required to comply with the Treasury Directive P 15-71, Treasury Security Manual in the handling, protection, and safeguarding of government information in their possession. The TD P 15-71 will be followed as it specifies Treasury-specific personnel, physical, industrial and information security policy, processes and requirements that apply to this contract.

6.1 General Security

Department of Treasury, otherwise known as the Department, retains the right to request removal of Contractor personnel, regardless of prior clearance or adjudication status, whose actions, while assigned to this contract, clearly conflict with the interest of the Government. Lack of the ability to obtain or maintain the required investigation level is included in the reasons the Department may remove a contractor employee. The reason for removal shall be documented in writing by the Contracting Officer. Additionally, the Contractor must notify the OSP of all terminations/resignations within 24 hours of occurrence. When and if such removal occurs, the Contractor is responsible for assigning qualified replacement personnel in a timely manner or ensuring that performance of the contract is not adversely affected. The Contractor shall return all Departmentally issued identification cards, building passes, keys, and any other government issued material of those terminated employees to the COR. If government issued material is not available to be returned, a report must be submitted to the COR referencing the number, name of individual to whom it was issued, the last known location, and disposition of the items. Failure to return government materials may result in remedial actions against the contractor. Contractor personnel shall visibly wear Departmentally issued identification badges when working in Government facilities. If any current or prospective employee is found to be ineligible for access to Government facilities or information by the Department, the COR will notify the contractor that the employee shall not continue to work or to be assigned to work under the contract.

The Department may require drug screening for probable cause at any time. The contractor must also ensure that, prior to the end of the contract, all Departmental information, systems and equipment is returned to the appropriate Department personnel. All contractors must be vetted and approved by OSP prior to beginning work on any portion of this contract.

Any employee assigned to support the Department shall comply with Personal Identity Verification One and Two (PIV-1, PIV-2) requirements as described in Homeland Security Presidential Directive 12 (HSPD-12), “Policy for a Common Identification Standard for Federal Employees and Contractors,” and “Federal Information Processing Standard 201, Personal Identity Verification Standards for Federal Employees and Contractors,” dated August 2013. T4/High Risk contract employees must be a U.S. Citizen. Contractor personnel will have access to Department facilities, information and equipment limited to that which is needed to perform contract scope.

The Contractor shall provide the CO the name of all entities to be used as subcontractors for each type of work to be performed prior to performing any work under this contract in accordance with the FAR Subpart

44.2. The Government reserves the right to accept or reject any subcontractors proposed. Contractors should not serve as the escort for their subcontractors or for any other contractor; escorts used should be Departmental Federal employees.

The Contractor is responsible for obtaining the approval of the CO prior to release of any information received or generated under the contract per 48 CFR 252.204-7000. The CO should complete this item as required by internal agency directives to direct the prime contractor to the appropriate office that has public release authority. Prime contractors should serve as focal point for their subcontractors’ public release requests and refer them to the CO. SBU (also known as Controlled Unclassified Information (CUI)) must be protected in accordance with EO 13556, 32 CFR 2002 (full implementation expected to be reached in November 2018), and Treasury Security Manual (TD P 15-71). For Official Use Only must be protected in accordance with the providing Agency’s directives. Data contained within all Department computer systems are governed by Agency Security Regulations as well as the Federal Privacy Act of 1974. Contractor personnel assigned to this project will be held accountable for adherence to these regulations. If the security classification or security requirements are changed by the Government subsequent to the date of this Contract, and if the changes cause an increase or decrease in security costs or otherwise affects any other term or condition of this Contract, any resulting financial burden will be the sole responsibility of the Contractor.

Contractors and their subcontractors must perform all initial, annual, contemporaneous, specialized and termination training required per Department guidance and TD P 15-71 as appropriate for their position.

This is in addition to any training their company requires them to have. Per the TD P 15-71, the Contractor shall report to the COR within 24 hours any adverse information coming to its attention concerning employees working under this contract, to include loss or suspension of favorable adjudication, or security issues involving the scope being completed for the contract. Reports based on rumor or innuendo should not be made. The subsequent termination of an employee does not obviate the requirement of the contractor to submit this report. The report shall include each employee’s name, social security number, and the adverse information. The Contractor shall also report within 24 hours any event the Contractor becomes aware of that would be deemed a potential security incident, violation or any compromise involving Treasury systems, material, or data or systems with Treasury material or data on them. The Contractor shall comply with all Federal laws and regulations regarding computer security, information security and privacy.

While the Contractor’s personnel are at the government facility, the Contractor is responsible for compliance with all laws, rules, and regulations governing conduct with respect to security – not only as they relate to its employees and agents, but also to other personnel who are government employees or agents of the government and to property at the site regardless of ownership. While on government premises and in possession of government property, the Contractor is responsible for such property and any damages or compromise thereto by Contractor’s employees. The Contractor and its employees shall exercise the utmost discretion in regard to all matters relating to their duties and functions, and in the safeguarding of pre-decisional or sensitive information (privacy, etc.) from inadvertent release. At the completion of the contract vehicle, the Contractor shall send a written notice from the authorized principle of the company attesting that all file records pertaining to this contract in possession of the Contractor was destroyed.

The contractor will avoid any improprieties located in FAR Part 3 and 52.203-16 regarding gratuities, kickbacks, conflicts of interest and other ethics issues.

Work on this contract may require personnel to have access to private information covered by the Privacy Act, Title 5 of the U.S. Code, Section 552a (in addition to other types of non-public information). All Contractor personnel shall adhere to the requirements of the Privacy Act as well as any applicable Department or Federal rule/regulation regarding private information or other types of non-public information.

As a condition for access for Government‐Owned Systems and data, all Contractor personnel must pass background investigations in accordance with OMB Circular A‐130 which requires screening of all individuals involved with sensitive applications or data in Federal automated information systems.

Contractor will abide by requirements set forth in the applicable guidance for the protection of unclassified information. If Contractor fails to follow requirements above, this may result in revocation of favorable public trust adjudication for offending employees and potential negative actions against the contract vehicle itself.

Per FAR 52.222-54, the contractor is required to comply with enrollment and verification requirements for all contractors except those previously verified by acceptable means.

The contractor agrees and understands that the latest version (if superseded) of the U.S.C., CFRs, Executive Orders, Treasury policies and all other government issued documents that are referenced above will be followed.

7.0 GOVERNMENT FURNISHED PROPERTY

The government shall furnish for the performance of the workspace (including office and storage areas), facility access keys and badges. In addition, the Government will provide a complete inventory of the Government Furnished Equipment (GFE). See Attachment #PWS-2 – Government Furnished Equipment List (GFE). Government property shall be used for official Government business only in the performance of this contract or on-site catering. The contractor or the contractor's employees other than in the performance of this contract will not use Government property in any manner for any personal advantage, business gain, or other personal endeavor.