03f PWS LAXARTCC-DRAFT.pdf

Cafeteria/Vending, FAA ARTCC, Palmdale, CA

PERFORMANCE WORK STATEMENT

FOOD SERVICES

Los Angeles Air Route Traffic Control Center

2555 East Avenue P

Palmdale, CA 93550

The purpose of this Performance Work Statement is to provide management and delivery of employee/food services at the Federal Aviation Administration's (FAA), Los Angeles Air Route Traffic Control Center with a recognized commercial employee/food service management company, hereinafter referred to as "Vendor".

The Vendor will furnish all personnel, materials, equipment (not otherwise provided by the Government), supplies, and supervision necessary to provide management and delivery of food services, including cafeteria and automated vending operations, at the FAA facility, in accordance with the terms, conditions, and provisions specified herein.

LOCATION AND SIZE OF VENDING FACILITY:

Air Route Traffic Control Center (ARTCC).

2555 East Avenue P, Palmdale, CA 93550.

Total vending facility size: approx. 2,598 square feet (Floor plan, Attachment B).

KITCHEN:

Current location and square footage - First floor –Room #1044, approx.

484 sq. ft.

DINING AREA:

Current location and square footage - First floor- Room # 1033, approx.

1,930 sq. ft.

VENDING MACHINES

Current location and square footage: -Various locations; approx. 54 sq. ft.

DRY STORAGE:

Current location and square footage - First floor - Room #1037, approx.

130 sq. ft.

DRAFT

SATISFACTORY SITE: Any exceptions are documented in Attachment A.

OPERATIONS:

a. The Vendor will establish and operate in the Vendor's name, the

Government furnished food/employee serviced facility, for the purpose of dispensing food, nonalcoholic beverages, and such other items as may be authorized by the Contracting Officer or his/her designee.

b. In addition the Vendor will establish and operate an innovative distribution system whereby food, nonalcoholic beverages, and such other items as may be authorized by the Contracting Officer or his/her designee, are made available to the widest possible population throughout the facility. Examples of such systems include on-site catering; limited facility-wide delivery service of selected food offerings; and pre-prepared microwaveable meals for second and third shift employees; etc.

c. The Vendor may, as determined viable by mutual agreement between the

Vendor and the Contracting Officer and his/her designee, establish and operate in the Vendor's name, other employee services. Examples of such other employee services that may be considered include end-of-day and evening take-out service of pre-prepared meals, pre-purchased meal tickets for special occasions, etc.

d. The Vendor will, working in partnership with the FAA, provide advice, counsel, and recommendations on all matters related to achieving the management and delivery of employee/food called for herein. This includes recommendations on equipment, layout of each cafeteria, motifs, themes, decor, etc.

The types of articles that may be sold and services that may be offered are enumerated in Attachment C. The fixtures and equipment for this facility, including the responsibility for the provision thereof, are set forth in Attachment D. The location, type and number of vending machines which constitute all or a part of the facility are noted in Attachment E. Specific Income sharing provisions, are set forth in Attachment F.

HOURS OF OPERATION:

a. Los Angeles Air Route Traffic Control Center operates 24 hours per day, seven days a week, with work divided into the following shifts. The number of employees is approximate per shift.

Work Shift Approximate No. of Employees Day Shift: Monday thru Friday 235 Evening Shift: Monday thru Friday 160 Midnight Shift: Monday thru Sunday 40 Day and Evening Shift: Saturday and Sunday 120

b. The provision of this clause is intended for informational purposes only.

The Government does not guarantee the number of employees working in the area nor does it express or imply the percentage of employees who will patronize the cafeteria. Personnel other than employees, such as contractors, vendors and visitors, may also use the cafeteria.

c. The minimum required period of employee/food service management shall be between the hours of 7:00 A.M. to 6:00 P.M, Monday through Sunday, except for Thanksgiving, Christmas and New Year’s Day when the cafeteria will be closed. These dates/times are negotiable. The Vendor has the right to remain open during the above mentioned Holidays. For those Holidays a schedule of proposed hours of operations shall be submitted to the Contracting Officer or his/her designee, 30 days in advance. Hot meals will be served during the following hours:

Breakfast 7:00 A.M. to 11:00 A.M.

Lunch/Dinner 11:00 A.M. to 6:00 P.M.

d. Hours and types of service may be changed by mutual agreement between the Vendor and the Contracting Officer or his/her designee. In all instances, adequate notice of changes will be given to allow fulfillment of labor management contract responsibilities and notification of employees.

e. Employees have the right to maintain their own coffee supply. Employees also reserve the right to have cookouts at the facility utilizing the bar-b-ques located on the outside patio.

OTHER TERMS AND CONDITIONS: Both parties must comply with 34 CFR

395.1 et seq. Any additional terms and conditions applicable to this location are included in Attachment G. This Agreement may be issued for an indefinite period of time subject to suspension or termination on the basis on non-compliance by either party with any of the agreed upon terms and conditions of the Agreement.

Attachment “A”

To Be Determined

Attachment B Cafeteria and Dining Room Floor Plan

Attachment C

ITEMS FOR SALE: CAFETERIA AND VENDING MACHINES

The Vendor and the FAA acknowledge and agree that the items listed below for sale at the vending facility is not exhaustive. The items for sale at the vending facility may be expanded to include other items that the Vendor determines, in consultation with FAA to be suitable for this location along with applicable health laws.

The Vendor must promote a healthy and sustainable food service operation by increasing healthier and sustainable food and beverage choices, to the extent practicable, in accordance with Food Service Guidelines for Federal Facilities cdc.gov/obesity/downloads/guidelines for federal concessions and vending operations.pdf as well as California Government Code section 11005.4.

The vending facility must serve quality food under clean and sanitary conditions in accordance with the provisions and recommendations contained in the most recently published Food Service Manual, Public Health Service Publication No. (FDA) 78-2081. Under Sanitation and all local codes and regulation relating to food services, sanitation and procedures will be adhered to by the Vendor. All food products served must be wholesome and free from spoilage, free from adulteration and misbranding, and safe for human consumption.

PREPACKAGED ITEMS NOT PREPARED ON PREMISES

ITEMS PREPARED ON PREMISES

Attachment D

Items to be Purchased or Otherwise Furnished by the Vendor

List of Equipment Provided by Vendor: To Be Determined.

List of Equipment Provided by FAA: 1 two compartment dishwashing sink, 1 two compartment prep sink, 1 food warmer, 1 fryer, 1 grill, 1 panini grill, 2 char broiler radiant cooktop/grill, 1 ten burner stove/oven, 1 microwave, 2 meat slicers, 2 storage refrigerators, 1 walk-in refrigerator, 1 two door storage freezer, 1 frozen yogurt machine, 1 built-in icemaker, 7 prep tables, 1 blender, 1 knife sharpener, 8 wire storage racks.

All required equipment and small wares (kitchen utensils, flatware, pots, pans, trays, and plates) not furnished by the FAA, will be furnished by the Vendor who will replace such equipment and small wares when necessary because of loss, wear, breakage, or obsolescence.

A physical inventory, items priced, will be made of all equipment furnished by the FAA. An approved copy signed by the Contracting Officer or his/her designee will be filed with the Agreement file.

Attachment E

TYPE AND QUANTITY OF VENDING MACHINES

LOCATION OF MACHINES C

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Vending Machines

The number and location of vending machines must be approved by the Contracting Officer or his/her designee prior to installation.

Refunds due to vending machines being inoperable will be given immediately during operational hours. Refunds due to vending machines being inoperable during nonoperational hours will be given during the next operational period.

If additional machines are to be added or subtracted from the Palmdale Air Route Traffic Control Center, the Vendor will submit a written request to the Contracting Officer. The new inventory will be documented, and Attachment E will be amended.

1ST Floor 2 1 3 6

ATTACHMENT F

Specific Income Sharing Provisions

The vending machine Vendor will provide the Department of Rehabilitation at the address below with fifteen percent of the gross sales on a monthly basis unless and until Vendor’s machines are replaced with BEP owned vending machines.

DEPARTMENT OF REHABILITATION

BUSINESS ENTERPRISE PROGRAM

721 CAPITOL MALL. 5TH FLOOR

SACRAMENTO CA 95814

ATTACHMENT G

Additional Terms and Conditions

The Federal Property Management Regulations, Vending Facility Program for Blind Persons, are incorporated herein by reference. 41 C.F.R. § § 101-20.200

– 20.206.

The following provisions of the implementing regulations warrant particular attention by the parties:

In accordance with 34 C.F.R. § 395.30(a), the location or operation of the vending facility may not adversely affect the interests of the United States.

Both parties must comply with 34 CFR § 395.35. In accordance with 34 C.F.R.

§ 395.35(b), the operation of the vending facility must comply with permit’s terms, and articles sold within any part of the vending facility must be within the scope of the permit.

In accordance with 34 C.F.R. § 395.35(d), the vending facility must be operated in accordance with applicable health, sanitation, and building codes or ordinances.

Approval for any installation, modification, relocation, removal, and renovation of the vending facility, including the addition of equipment and any changes to articles offered for sale at the vending facility, must be in writing. Any such approval from FAA must come from the Contracting Officer, (or designee).

The Vendor will serve tasty, appetizing, and quality food, nonalcoholic beverages, and such other items under clean and sanitary conditions in accordance with the provisions and recommendations contained in the Food Service Manual, Public Health Service Publication No. (FDA) 78-2081.

Menus - The Vendor will maintain menu rotations, tailored accordingly for FAA unique needs, as mutually agreed to by the Vendor and the Contracting Officer or his/her designee.

The presentation of food will be consistent with food service industry standards for comparable commercial facilities. The Vendor will work with the Contracting Officer or his/her designee to discuss mutual objectives, including but not limited to service levels, menus, marketing strategies, etc.

Periodically, as requested, the Vendor will furnish to the Contracting Officer or his/her designee the menu rotations with the individual suggested prices and portions for each item. Changes to the menus, prices, or portions will be coordinated with the Contracting Officer or his/her designee in advance of the changes.

Easy-to-read menus with prices listed will be prominently displayed for the information of patrons.

EXCLUSIVITY OF CATERING OPPORTUNITIES

a. The FAA will make its best efforts to ensure that the Vendor has the exclusive opportunity to furnish catering services at Los Angeles Air Route Traffic Control Center, provided the prices are reasonable and customary for the surrounding area. Further, the Vendor agrees to set pricing at the commencement of the agreement and upon each anniversary date with the mutual agreement of the Contracting Officer or his/her designee. All catering services and pricing will be documented in some form of a catering guide.

b. The Contracting Officer or his/her designee reserves the right to acquire outside catering services in those instances where the Vendor is unable to otherwise furnish the services due to scheduling conflicts or other business considerations. In addition, nothing in this provision is intended to prohibit or otherwise restrict employees, and/or contractor personnel from bringing in food and beverages for personal consumption or in conjunction with a "covered dish" style office event.

c. Nothing in this clause creates or confers upon the Vendor a right to assert a claim for damages against the FAA, any of its organizations, employees or agents. The implementation of the provisions of this clause is exempt from the contract clause titled "Disputes". The sole remedy available to the Vendor under this clause shall be to request the promised best efforts by management at Los Angeles Air Route Traffic Control Center to ensure the exclusive right promised herein.

The Vendor will obtain prior written approval of the Contracting Officer or his/her designee, as to the location and means of attachment, before installing any equipment, connecting any electrical, gas, or water-using equipment, or attaching shelving or other major fixtures.

INSPECTIONS

a. The facility operated under the Agreement may be inspected periodically by the Contracting Officer, representatives of local health departments, or the Regional Flight Surgeon. After each inspection, the Vendor will be advised of any unsatisfactory conditions for which he is responsible.

Deficiencies reported must be corrected promptly by the Vendor.

b. Periodic inspections may be performed by an FAA appointed fire inspector; any unsafe conditions found by such official must be immediately corrected by the Vendor.

c. Periodic inspections may be performed by an FAA appointed Safety

Officer; and any unsafe conditions found by such official must be immediately corrected by the Vendor.

d. The vending facility must be subject to inspection at any given time by federal, state, or local authorities for health and sanitation, safety and security concerns, compliance with building codes, as well as compliance with the permit. All deficiencies must be corrected by the Vendor within the required time frames.

e. No aspect of the vending facility herein designated may be used in support of any other, off-site vending operation(s).

MAINTENANCE AND CLEANING SCHEDULE

The vending facility must be maintained in a clean and sanitary condition at all times.

a. The installation, maintenance, repair, replacement, servicing, and removal of Vendor owned vending facility equipment must be without cost to FAA.

b. The FAA will be responsible for these same costs, for all FAA furnished equipment.

c. Equipment used in the performance of the cleaning and janitorial services must be of the type and of sufficient capacity to assure high quality work and must meet with the approval of the FAA Contracting Officer.

d. Failure to keep any of the facilities in a clean sanitary condition pursuant to the most recently published Food Code, U.S. Public Health Service, and the California Retail Food Code, Chapters 1 through 13 of Part 7 of Division 104 of the California Health and Safety Code may result in the withdrawal of the privileges of using such facilities. After providing notice of an unsanitary condition to the Vendor, the Contracting Officer may have the facility cleaned, with the cost of such work charged to the Vendor. The Vendor must maintain current food safety certifications and credentials as required by the Federal Food code. In addition, at least one person must be onsite during all hours of operation and must be a certified food protection manager: “the person in charge must…be present at the food establishment during all hours of operation and that…person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program…” Federal Food Code Section 2-102.11.

e. The Vendor will have sufficient personnel to maintain sanitary conditions and satisfactory service, which will ensure prompt and efficient service at all times. All employees will be sober, conscientious, clean, neat, and courteous. The Vendor must at all times provide an adequate staff of employees to perform the varied and essential duties of an employee/food service operation.

f. All employees assigned by the Vendor, to perform work under this agreement, will be physically able to do their assigned work and will be free from communicable diseases. The Food Service Manual, Public Health Service Publication No. (FDA) 78-2081, under Sanitation and all local codes and regulations relating to food service sanitation and procedures will be adhered to by the Vendor.

The following schedule must be followed for cleaning and sanitizing.

CAFETERIA AND STORAGE AREA

Counters — to be thoroughly wiped as often as required to keep counters free of spots, spills, residue, and refuse.

Floors — to be cleaned and picked up as often as required to keep the floors free of refuse and swept at a minimum of twice daily. Floors will be thoroughly mopped at a minimum of once daily and damp mopped as often as required to keep floors free of spills and residue.

Food contact surfaces — Food contact surfaces and utensils are to be clean to sight and touch and sanitized between use; equipment food-contact surfaces and utensils must be cleaned throughout the day at least every 4 hours.

Federal Food Code Section 4-602.11.

General Equipment — to be wiped at a minimum of once daily and as often as required to keep equipment free of spots, spills, and residue.

Refrigeration — to have the bottoms, insides, including the door tracks, thoroughly cleaned a minimum of once weekly and as often as required to keep free of spills, residue, and buildup.

Floor sinks — to be thoroughly cleaned weekly and wiped daily and as often as required to keep them free of stains, residue, and refuse.

Storage shelving and cabinets — to be thoroughly wiped and cleaned monthly and as often as required to keep free of residue and buildup.

Walls – to be thoroughly wiped cleaned as required to keep walls free of spots, splatters, spills, food and other debris residue. FAA must be responsible for ceilings, and walls above six (6) feet.

VENDING MACHINE

Machine exteriors are to be cleaned with appropriate cleaner as often as required to keep surfaces free of spots, film, spills, and residue.

Machine deliver trays are to be cleaned and wiped as often as required to keep surfaces free of spots, film, spills, and residue.

An inspection of the area under and behind vending machines must be made each time the vending machine(s) are serviced or stocked to ensure that the area is free from wastepaper and debris and compressor motors have adequate ventilation.

TRASH REMOVAL

Trash will be removed daily from the cafeteria, vending machines area(s) and storage rooms and vending machine area(s), as designated by the FAA Contracting Officer. It will be the responsibility of the Vendor to transport trash from his or her vending facility to the designated storage area or trash disposal dumpsters. The Vendor must work with the FAA Contracting Officer (or designee) to comply with the building’s ongoing recycling efforts, sorting items (cardboard, cans, bottles, plastic) so that they may be recycled.

INSECT AND RODENT CONTROL

Current cleaning practices provide for insect and rodent control by FAA in vending facilities. The vending facilities however must be available to FAA cleaning efforts during the building’s scheduled cleaning hours. The time schedule for the work to be done must be coordinated by the Contracting Officer (or designee) with the Vendor so that access to the area is assured.

The Vendor can be in attendance during the extermination process. Insect and rodent control in areas within a facility which are closed or inaccessible to the FAA cleaning efforts during scheduled cleaning hours will be the responsibility of the Vendor. The Vendor is responsible for maintaining an effective integrated pest management program to deter any rodents, insects, bugs, and vermin inside the cafeteria area.

CONDUCT ON FEDERAL PROPERTY

The Vendor must comply with such instructions pertaining to conduct and building regulations including but not limited to the Rules and Regulations Governing Conduct on Federal Property, Title 41, Code of Federal Regulations, part 102-74, subpart C, as are in effect for the control of persons in the building, or as may be issued for that purpose by Government representatives.