18QAA853000_ATT_1_PWS.pdf

RFQ 70Z08418Q853000 FULL FOOD AND HOUSEKEEPING SERVICES PAGE 1 OF 28

AT USCG ATC MOBILE, AL ATTACHMENT 1

PERFORMANCE WORK STATEMENT (PWS) FOR FULL FOOD AND HOUSEKEEPING SERVICES AT

USCG AVIATION TRAINING CENTER, MOBILE, AL

1.0. INTRODUCTION

The U. S. Coast Guard Shore Infrastructure Logistics Command (SILC) East is procuring full and complete provisions for full food and housekeeping services for the U.S. Coast Guard

Aviation Training Center (ATC) Mobile, AL, where the work will be performed. The Coast Guard

Performance Work Statement that will ensure consistent performance and be result-oriented.

The selected Contractor shall provide all food, personnel, management, supervision, materials, supplies, and other items or services necessary to provide full food and housekeeping services in accordance with all terms and conditions set-forth in the contract.

2.0. BACKGROUND

2.1. General: The mission of ATC Mobile is to provide transitional and proficiency training to

Coast Guard pilots, pilots from other Armed Services, as well as International Students. ATC

Mobile is host to other Coast Guard units and government agencies. ATC Mobile dining facility is located on Greathouse Drive and is used regularly by Coast Guard active duty personnel, reservist and civilian government employees working on base. The historical mean average of the number of meals served at the Coast Guard Dining Facility (CGDF) in the last 3 years is found in TE-1. The reason for the Performance Work Statement (PWS) is to provide full food and housekeeping services for the personnel listed above as well as barracks occupants, duty sections, guests, employees, and for any special event(s) that may occur throughout the period of performance.

2.2. Dining Facility Operating Hours: The normal operating hours for the dining facility are listed in the table below. During the designated serving hours, any authorized patron who enters shall be offered a complete menu choice. Breakdown of the serving shall not start until

15 minutes after the end of the posted meal hours to allow patrons' adequate time for seconds.

Breakfast

Lunch

Dinner

Weekdays 0630-0745 1100-1300 1700-1845

Weekends/Holidays Breakfast

Lunch

Dinner

0700-0830 1100-1230 1630-1730

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2.3. Size, Number & Location of Tables in CGDF

Main Dining Area

Segregated Dining Areas

(Four) 4 person tables placed end to end near the south windows.

(Three) 4 person tables placed end to end in center of room.

(Three) 4 person tables placed end to end on west side of dining room and (two) 4 person tables placed end to end next to southwest wall.

(Two) 4-person table placed end to end on northwest wall.

(One) 4-person table near the salad bar and (three) 4 person round tables in various locations.

(Three) 4-person tables, end to end diagonally in CPO Mess on back wall

(Two) 4- Person Tables, end to end diagonally in CPO Mess towards the entrance

Wardroom: (4) 4-person tables end to end on south end of dining room. (Three)

4-person tables, end to end near east wall. (Four)

4-person table, end to end near west wall. (One) 4-

Person square table and (one) 4-person round table in the center of the Wardroom.

3.1. SCOPE

The objective of this effort is to acquire full food and housekeeping services to assist ATC

Mobile in accomplishing its mission. The service requirements and performance objectives relate directly to mission essential items as identified in the PWS, the Contractor Quality Control

Plan and the Government Quality Assurance Plan providing for the highest level of service delivery performance critical to mission success. The Contractor shall use the Publications identified in Paragraph 4.0, Applicable Documents, herein, as well as the approved Quality

Control Plan to accomplish the following full food and housekeeping service functions/tasks generated for this effort, which may not be all inclusive:

a. Menu Requirements

b. Food Preparation and Service

c. Special Meal Service and Meal Times

d. Meal Sales Accountability

e. Sale of Food Stuffs and Supplies

f. Housekeeping

g. Contractor Logistics

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h. Deliveries

i. Personnel Requirements/Qualifications

j. Quality Control Requirements

k. Correct Accounting Procedures

4.0. APPLICABLE DOCUMENTS

4.1. The Contractor shall comply with all applicable federal, state, local and municipal laws, regulations and requirements; and, all industry standards/references as necessary for the services required herein. The contractor shall comply with the Government and Coast Guard

Regulations, Technical Exhibits (TE) and attachments listed in the table below applicable to the performance of the contract and to contractor personnel. The Contractor shall obtain and submit, as required by Paragraph 6.0, Deliverables, all necessary licenses and permits required for the prosecution of the work; and shall maintain such licensing throughout the term of this contract. The Government will provide all publications listed upon request of the Contractor.

Supplements or amendments to listed publications may be issued during the life of the contract.

The Contractor shall immediately implement those changes, which result in a decrease, or no change in the contract price. The Government will also provide the forms listed which are needed for daily operations. Upon completion of the contract, the Contractor shall return to the

Government all issued publications and unused forms.

-Forms are listed in the following chart:

Publication Number Title Date Provided

COMDTINST

M5100.47B

CG Safety and Environmental Health

Manual

May

As

Necessary

COMDINST M11000.7 Facilities Energy Manual Feb 1999 As

Necessary

COMDINST M4061.5A Food Service Manual Mar 2009

Ch-2 As

CGTTP 4-11.12A

Food Safety and Sanitation Program

Tactics, Techniques, and Procedures

(TTP)

May

As

Necessary

Wayne Gisslen

Seventh Edition

Wayne Gisslen Professional

Cooking Seventh Edition 2011 As

Necessary

Identification Cards Current At Award

ATC Parking Policy, located behind CGDF Current As

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5.0. TECHNICAL REQUIREMENTS

The Contractor shall provide the supervised labor necessary to provide full food services in accordance with the task, frequency and approved work schedule. The tasks to be performed include a significant amount of the following duties which are typical but all inclusive:

5.1. Menu Requirements

5.1.1. Using the Wayne Gisslen Professional Cooking (7th Edition) as a minimum standard, the Contractor shall submit, as part of the technical proposal, a five-week cycle menu reflecting nutritious meals and a speed-line selection. The Contractor shall submit changes to the cycle menu two weeks prior to implementing, to the COR for approval. The Contractor shall provide the weekly menu with approved changes to the COR in a computer file compatible with the Coast Guard's system for publication to ATC's electronic bulletin board.

The Contractor shall not change the menu without approval of the COR, except for emergency situations (i.e. hurricanes, flooding, etc.). Subsistence shortages will not be accepted as valid excuses for substitutions unless emergency condition (weather) exists.

When developing menus for ATC Mobile Coast Guard Dining Facility, the contractor shall:

• Use the Wayne Gisslen Professional Cooking (7th Ed) and other recipes approved by the COR

• Established corporate recipes

• Utilize quality fresh produce, fish, shellfish, meats, and poultry

• Demonstrate food variety and creativity (will be considered in menu approval) Repetition will be evaluated unfavorably

5.1.2. Holiday Menu. The contractor shall ensure that menus recognize all national and local holidays. Traditional foods, regional foods, and decorative food should be offered during these periods.

5.1.3. Ethnic Emphasis Meals.

The ATC recognizes the diverse ethnicity of the United States Coast Guard. During special emphasis periods, the contractor shall include meal selections that reflect the ethnic or regional eating style or practice being observed.

5.1.4. Minimum Meal Requirements:

a. Two entree's (not including speed line items) to be offered for the midday meal

(Monday - Thursday). On Seafood Friday’s, three entrée’s will be offered

(Two Seafood and One Non-Seafood).

b. Every Friday will be “Seafood Friday” unless it falls on an Ethnic special emphasis day.

c. One entree (not including the speed line items) to be offered for the evening meal

(Monday - Friday).

d. The speed line is to be offered during the midday and evening meals seven days per week.

e. The appropriate charges will be received for each meal served.

f. Soup of the day and salad bar will be offered during the midday and evening meals seven days per week.

g. Prime cuts of beef (USDA Grade A) (Tenderloin, Ribeye, and T-Bone) shall be offered a minimum of once per week. When steak is served, it shall have an AP

(as purchased) minimum weight of 8 oz.

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5.1.5. Breakfast:

a. A choice of fresh or fresh frozen fruit juice (orange and one other). Fruitades and fruit drinks shall not substitute. V-8, tomato, pineapple, apple, prune, grape, and fruit nectars may be canned. Citrus juices shall be fresh or frozen.

b. A choice of fresh fruits, a minimum of three types - (oranges, apples, tangerines, peaches, pears, bananas, melons, plums, strawberries, nectarines, grapes, kiwifruit).

c. A choice of ready-to-eat cereals, a minimum of 4 different types, which include cereals of high fiber and low sugar content.

d. A hot cereal (oatmeal, farina, cream of wheat, hominy grits) as season dictates.

e. Eggs to order (poached, fried, scrambled, omelet).

f. Pancakes or French toast, waffles (variety of each such as blueberry, cinnamon, Belgian).

g. One breakfast meat such as bacon, sausage or ham (3-4 oz portion).

h. Creamed chipped beef or sausage gravy on toast shall be served one time per week.

i. Potato or potato substitute.

j. Toast - minimum of two breads (white, whole wheat, oatmeal, rye, pumpernickel) in addition to three other varieties of breakfast breads; i.e. English muffin or bagel, quick breads, muffins (corn, bran, blueberry), sweet roll, Danish pastry or doughnut.

k. Butter, margarine, syrup, peanut butter, cream cheese, catsup, hot sauce, mustard, coffee creamers, fruit marmalade, jams, jellies, preserves (several varieties) - 1/2 oz minimum size.

I. Milk (2%, chocolate, and skim), brewed coffee, hot water for tea, decaf coffee, cocoa, and iced water.

5.1.6. Lunch:

a. Soup or chowder - hot or cold as menu and season dictates.

b. Entrees - Meat, fish, poultry (a minimum of two, three on Seafood Friday’s)

c. Sauce or gravy to accompany entree.

d. Potato, rice, noodles or other starch substitute ( a minimum of two)

e. Vegetable - minimum of two.

f. Salad Bar - reference section 5.1.8 heir in

g. Bread - white, whole wheat, oatmeal, rye, pita bread, roll, muffin, biscuit. (Minimum of

2 types of bread and a hot bread or roll.) Assorted crackers.

h. Dessert – Fresh from scratch baked Pies slices (Apple, Cherry, Blueberry, ect), cake, fresh baked cookies, ice cream, fresh fruit, and pudding.

(A minimum of three plus the fresh pie slices daily).

I. Butter, margarine, coffee creamer pc's, jam, jelly, peanut butter, ketchup, mustard, relish.

j. Beverages - Milk (2%, chocolate, skim), brewed coffee, iced tea, hot water for tea, cocoa, decaf coffee, fruit juice/fruit punch; soda (minimum 4 varieties).

In addition to the lunch menu above, the contractor shall provide as an alternate to the main menu, speed line items to include; one daily special short order item along with hamburgers/cheeseburgers, grilled ham & cheese, grilled cheese, hot dogs, grilled chicken breast, buffalo chicken sandwich, t u n a s a l a d , cold deli sandwiches along with French fries, tater tots or onion rings or any other short order item approved by the COR.

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5.1.7. Dinner:

a. Entree - minimum of one; in addition to any entrée leftovers

b. Sauce or gravy to accompany entree.

c. Potato, rice, noodles or other potato substitute.

d. Vegetables - minimum of two.

e. Salad Bar - same as lunch menu

f. Bread - as stated on lunch

g. Desserts - Fresh from scratch baked Pies slices (Apple, Cherry, Blueberry, ect), cake, fresh baked cookies, ice cream, fresh fruit, and pudding. (a minimum of three plus the fresh pie slices daily).

h. Butter, margarine, and condiments, as offered on the lunch menu

i. Beverages - as offered on the lunch menu

j. If leftovers are to be used, the entrée needs to be changed.

For example, Grilled chicken leftovers can be changed to chicken Alfredo, Baked chicken to BBQ chicken, ect.

5.1.8. Minimum Salad Bar Requirements:

1. Salad Bar Items:

a. Primary Items: iceberg lettuce, romaine lettuce; tomatoes (cherry or sliced); cucumbers, carrots, and broccoli.

b. Secondary Items: bacon bits, chopped ham, chopped boiled eggs, garbanzo beans, croutons, pepperoncini, jalapenos, cubed and shredded cheese, dried cranberries, pickles (sweet and dill), purple onion, green and black olives, sliced green and red pepper, sliced fruit (in season), cottage cheese, and sliced pepperoni.

2. Dressings:

a. Primary Dressings: French, Italian (low fat and regular), Thousand

Island, Catalina, and red wine vinegar and olive oil.

b. Secondary Dressings: Bleu cheese, Caesar and buttermilk/ranch.

3. Bulk Salads:

At least two bulk salads are required at each meal, which will include; macaroni salad, pasta salad, potato salad, coleslaw, and any other recipe of salad approved by the COR.

5.1.9. Menu Posting: The daily menu shall be posted prior to the breakfast meal in a conspicuous location at the entrance to the Coast Guard Dining Facility (CGDF). Meal prices shall be prominently posted at the cashier's station. All items on the menu board shall include the portion size, fat content, carbohydrate content and calories per serving. Serving line boards must be accurately posted and maintained throughout the meal being served.

5.1.10. Menu Review Board: The Commanding Officer will establish a menu review board.

The Contractor, along with the COR, is required to meet with the board at least once a quarter to review the menus and discuss any necessary changes. The COR must approve any changes to the menu.

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5.2. Food Preparation and Service: The Government requires the provision of all food and other items for food preparation and expendable supplies necessary for food preparation. The quality of all foodstuffs used in the dining facility must meet or exceed the standards found in paragraph 4, herein, in line with commercially acceptable standards. The following are the

Governments minimum requirements:

5.2.1. Food and Supply requirements: The contractor shall be responsible for providing all food expendable supplies, and other items for food preparation, serving and cleaning up. All food items used shall meet the minimum standards set forth below:

• Beef (USDA Grade A) Choice

• Veal (USDA Grade A) Choice

• Lamb (USDA Grade A) Choice

• Pork (USDA Grade A) US Number 1

• Poultry (USDA Grade) Number 1

• Seafood (except shellfish) (USDA Grade A) Grade A

• Shellfish USPHS standard

• Fresh Fruit (U.S. Inspected) Grade #1

• Fresh Vegetables (U.S. Inspected) Grade#1

• Preserved/Canned Fruits (USDA) US No 1

• Preserved/Canned Vegetables (USDA) Extra/STD

• Frozen Vegetable (US Grade) No 1/A

• Dairy Products (US Grade) Grade A

• Eggs (USDA Grade) Grade A Large

• Turkey, breast, boneless skin on, raw, frozen USDA 1

• Beef Ground (max 20% fat 80% lean, Minimum) USDA Choice

• Sliced Cheese: US Grade A •• American processed cheese

• • Sliced (not cheese food)

• Peanut Butter, smooth, chunky :

•• G rad e texture A

•• Type A

5.2.2. Standard R e c i p e s : Commercially acceptable recipes or the recipes from the

Wayne Gisslen Professional Cooking 7th Edition will be utilized. Recipes that differ from those in current or past use must be submitted to the COR for review and approval prior to use.

5.2.3. Progressive Food Preparation (Batch Cookery): The preparation of food items at selective time intervals during the entire Meal period as the food is consumed. The object is to match the flow of patrons through the serving lines so that freshly prepared, high quality food is always provided. It avoids long holding periods to preclude loss of flavor, color, texture, and

Nutritive value. Some exceptions to this procedure are most soups, gravies, meat sauces, baked or prepared desserts and other sauce-type items that do not deteriorate in flavor when held throughout the serving period.

5.2.4. Serving Lines: Serving lines shall be set up by scheduled opening time but not more than 15 minutes prior too. The maintenance of a clean and neat serving line throughout meal period is essential. Clean all spills on the serving line and on the floor around the serving line as the spills occur.

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5.2.5. Carry out Service: Provide carry out service to watch-standers, duty personnel and other customers as requested. Provide the customer with a take-out container. Listed below are the maximum carry out food portions:

• Speed line - 2 servings

• Main Serving Line Menu - 2 Entrees and two Vegetables (except high dollar items).

5.2.6. Food Portions: Food shall be served in correct portion sizes, unless patrons request smaller quantities. Second servings shall be available to all patrons from the main serving line or from the Speed Line. However, second servings are not required for the following premium foods: steak, prime rib, and lobster and crab legs. The serving of a second portion (or more) to a patron does not constitute an additional meal.

5.2.7. Replenishment: Replenish all foods, beverages and condiments on the serving line to ensure availability to all patrons throughout the meals that are being served. Replenish tableware (utensils, dishes, glasses, trays, etc,) and table appointments (napkins, sugar, salt, pepper, etc.) to ensure continuous service to patrons.

5.2.8. Close Serving Lines: Food shall remain on the serving line until 15 minutes after the posted meal period ends or the last patron has left the dining facility, whichever comes first, to allow for seconds. After such time has expired, all food shall be removed, covered, labeled, and put in storage following the guidelines provided in the Food Sanitation Manual, unless disposing of leftovers is more appropriate.

5.3. Special Meal Service: From approximately 15 May thru mid-August Coast Guard

Cadets arrive for the Cadet Aviation Training Program (CATP). There will be 12-15 cadets weekly for nine to twelve weeks. The CATP is scheduled to rotate the cadets on a weekly basis. Each cadet must legibly print his/her name on CG-Form 4901 and sign for each meal that they eat in the CGDF. The cadets are not charged for their meals but they will be held accountable for each meal that they eat.

5.3.1. Meals Served Away F r o m the Dining Facility: On infrequent basis, meals may be required for those individuals away from ATC. The Contracting Officer/COR will provide, normally a 24-hour notification. In emergency situations, the Contractor may need to provide these meals upon one-hour notice from the Contracting Officer/COR. Emergency situations include operational exercises, natural disasters, and emergency exercises. Specific situations include, but not limited to the following:

5.3.2.1. Box Lunches: Box lunches may be required upon request of authorized personnel. Normally, 24-hour will be given will be given to the Contractor. The Contractor shall be prepared to have these meals available during normal operating hours. Box lunches are considered lunches for payment purposes and are charged the normal meal rate.

5.3.2.2. Sick-in-Quarters (SIQ): The contractor shall provide meals in take-out containers to authorized patrons deemed sick-in-quarters co-located with CGDF. These meals shall be priced as normal meals.

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5.3.2.3. Extended Service Hours: Special and emergency situations (i.e., hurricane conditions, special operations) may necessitate the dining facility operating on an extended basis of up to 24 hours per day. These services will be required when ordered by the

Contracting Officer. Price for food services occasioned by special and emergency situations will result in an equitable adjustment to the contract. Special holiday schedule requirements during Thanksgiving, the Christmas season and other special occasions will be provided to the

Contractor at ten working days in advance by the COR.

5.4. Meal Sales Accountability

5.4.1. Cashier Services/Requirements: The Contractor shall staff a cashier position to perform cashier duties for each meal, maintaining a flow rate past the cashier equal to or exceeding five (3) patrons per minute. The cashier shall be able to proficiently read, write, speak and understand the English language. A copy of the current meal charges (established by Commandant, Washington D.C.) shall be maintained at the cashier station. The cashier shall be responsible for knowing who the authorized patrons are and for checking ID's of all patrons for each meal to ensure only authorized patrons are using the facility. A list of authorized guests will be provided to the contractor by the COR. A cashier shall be at the station at all times during meal hours. Patrons will have the option to pay for meals with cash or

Debit/Credit Card. The cashier shall be properly trained to use a Debit/ Credit Card machine.

5.4.2. Special Head Counting Procedures, Cadets: Cashiers shall obtain signatures on a separate CG Form, CG4901 for all authorized CG Cadets. Cadets patronizing the CGDF during the CATP program will not be required to pay for meals. These Cadets meals will be totaled at the end of the month on appropriate accounting ledgers. Each cadet must legibly print and sign their name for each meal consumed. The cashier shall verify the information. The cashier is responsible for receiving signatures verifying the meal count of Cadets.

5.4.3. Special Head Counting Procedures for, National Guard and Reserve Components:

Cashiers shall obtain signatures on a separate CG Form CG-4901 for all National Guard and

Reserve Components patronizing the CGDF. These units will collectively have their meals paid for by Government Credit Card during the month in which they drill. This payment will be made to the Contractor on a reimbursable basis. Credit for monies collected will be annotated on the appropriate ledgers and invoices reimbursing this contract. All credit card fees will be totaled at the end of each month, and charged as separate line item on accountable ledgers and invoices.

5.4.4. Selling of Food Stuffs: The Contractor, upon request, shall sell foodstuffs and other items for food preparation to ATC Mobile (i.e., retirements, Change of Commands, etc.) as designated by the Contracting Officer in coordination with the (COR). The price of all items sold by the Contractor under this section is not included in the contract price and shall be determined by agreement between the purchaser and the Contractor.

Meal Sales Credit Terms P a y m e n t : under the Food Services will be computed by subtracting cash receipts collected for the month from the fixed monthly price. For each three month period, the Government will assess whether the quantity of meals served during that period fall within the range of 136 and 150 meals per day. The contractor shall add all actual meals served for the period and then compute the number of days for the period. If the actual numbers of meals served are less than the product of 136 times the number of days in the period, then a credit to the invoice shall be given at a rate of $3.50 per meal for the number of meals under the range. If the actual numbers of meals served are more than the product of 150 Times the number of days in the period, then the additional amount will be offset from the cash receipts collected at the rated of $3.50 per meal for the number of meals over the range.

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5.6. Housekeeping

5.6.1. Basic Functions: Housekeeping services are required in the dining facility along with all of the equipment and supplies necessary to perform these services. Using Publications identified in Paragraph 4.0, a quality level acceptable to the COR and Medical inspectors is required for cleaning to include: floor maintenance, spot cleaning, dusting, glass cleaning, window cleaning, handling holiday decorations, rearranging furniture for special events, cleaning artificial plants, dusting vertical blinds and like housekeeping functions. Weather, traffic or other conditions may demand additional cleaning by the Contractor to ensure that facilities and equipment are clean, neat, and sanitary. On a daily basis litter, boxes, and milk crates are to be removed from around the CGDF and the loading dock. Also, all lavatories and locker rooms are to be cleaned in the dining facility after each meal. The Contractor shall provide a

Housekeeping Task and Frequency Schedule.

5.6.2. Pest Control: The Government is responsible for providing insect, rodent and vermin control for the dining facility and all other areas under its control.

5.6.3. Sanitation I n s p e c t i o n s : In addition to the inspection of the Contractor's performance by the Contracting Officer/COR, Coast Guard medical personnel will make unscheduled inspections for compliance with sanitary standards. Sanitary deficiencies require immediate correction by the Contractor to avoid shutdown of the facility or interruption of service.

Compliance with sanitation requirements and all state and local laws/regulations, as identified in

Paragraph 4.0, is required by the Contractor to ensure a satisfactory or better rating in Health

Inspections.

5.7. Phase In/Phase Out: Beginning 15 calendar days prior to the start of the contract period, the Contractor awarded this contract will be authorized to continuously observe the food service daily operations on a not-to-interfere basis. During this "phase-in" period, the Contractor has no responsibility for the food service operation of the facility. Beginning 15 calendar days prior to the end of the current contract period, the incumbent Contractor will be required to allow personnel from the Government and/or a successor Contractor to observe daily operations of the facility on a not-to-interfere basis. During this "phase-out" period the incumbent Contractor remains totally responsible for the food service operations.

5.8. Contractor Logistics Responsibilities

5.8.1. The Contractor is required to supply all foodstuffs, other items for food preparation, expendable supplies (i.e., Lime-away, paper towels, cleaning supplies, office supplies, etc.)

necessary for the performance of this contract. Safety Data Sheets are required to be provided to the COR for all cleaning products. In addition, the Contractor is responsible for the following:

5.8.2. Mail Distribution: The Contractor shall be responsible for his/her own mail and the cost of the i r Contractors postage.

5.8.3. Uniforms: Contractor shall provide employee uniforms and any special type clothing.

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5.8.4. Telephone and Internet Access: The Contractor is responsible for all costs associated with installation, maintenance and monthly fees for telephone and Internet service for its own use.

5.8.5. Equipment Installation: The Contractor may, with written permission of the

Contracting Officer, install equipment, fixtures, and furnishings in the dining facility. These items must be clearly marked to identify Contractor ownership. They must be readily removable and all installation, maintenance, and removable costs are the sole responsibility of the Contractor. Upon removal of Contractor-owned equipment, the Contractor must restore, at its own expense, the affected portions of the facility to their original condition.

5.8.6. Building Maintenance and Repair: The Contractor will inform the COR of any items that need repair so that a Work Order may be initiated.

5.9. Contractor Access to Government Property, Equipment and Utility Services

5.9.1. Property: The Government will provide access to the facilities and designated areas described in Paragraph 2.3. These facilities have been inspected for compliance with CG standards and regulations. Prior to any modification to the facilities by the Contractor, the

Contractor shall notify the COR and provide documentation describing in detail the modification to be performed. No alterations to the facility shall be made without specific written permission from the Contracting Officer. The Contractor shall return the facilities to the Government in the same condition as received, except for fair wear and tear and approved modifications. The

Contractor may only use the facility in performance of this contract. The government will have the authority to use the facility for appropriate command functions when necessary.

5.9.2. Food Equipment: The Contractor will have access to the equipment listed in Exhibit TE-

2 (A) in "as is" condition. The Government may replace equipment when it is no longer usable for its intended purpose due to fair wear and tear. Major maintenance of this food equipment will be the responsibility of the Government.

5.9.3. Miscellaneous E q u i p m e n t : The Contractor will have access to an office and some office equipment, list to be provided at time of award, in "as is" condition. Any damage caused by the Contractor will be the Contractor's responsibility to repair. Contractor will also be responsible for providing table clothes and napkins for the dining room tables.

a. Equipment Inventory: No later than 15 days prior to the start of contract performance, the Contractor, the COR and a representative from ATC Mobile

Property/Supply Office shall jointly conduct an inventory of contractor access to

Government equipment listed in Exhibit TE-2 (B). Listed items in the dining facility shall be provided in "as is "condition and replacement of such items will be the Contractors responsibility. The Contractor shall sign a receipt for all equipment provided by the

Government. The Contractor, the COR and the ATC Mobile Property/Supply Officer shall jointly determine and record the working order and condition of all equipment.

Items of equipment missing or not in working order shall be recorded.

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b. Annual Inventory: At the end of each fiscal year of the contract, (and during the

Phase Out period) a joint equipment inventory with the COR and the Project Manager shall be held. A Property Inventory Report shall be submitted to the COR within 15 days of completing the inventory. Based on the findings, any equipment or items in need of repair, upgrade, or replacement shall be discussed with the COR and appropriate arrangements made.

c. Utilities: Contractor shall have access to gas, electricity, water and sewage and local telephone as appropriate. The Contractor shall comply with all applicable Coast

Guard and ATC Mobile's energy conservation policies and regulations (see Paragraph

4.0).

5.10. BARRACKS HOUSEKEEPING, LAUNDRY AND JANITORIAL SERVICES

The Contractor shall provide all personnel, supervision, management, materials, supplies, and other items necessary to provide janitorial and housekeeping services for Aviation Training

Center Mobile, AL, Bottoms and Prichard Halls.

5.10.1 Specific Tasks

5.10.1.1 General: The Contractor shall provide the janitorial, laundry and housekeeping services described herein. An inventory and description of all of the areas of responsibilities are included in TE-3. The contractor shall furnish all equipment and supplies necessary to perform these services. However, there is Government furnished equipment available for some services

(i.e., Commercial washer and dryer, commercial floor polisher, etc.). Immediately after each use, all equipment and supplies shall be stored. Weather, traffic or other conditions may demand additional cleaning by the Contractor to ensure that facilities and equipment are clean, neat and sanitary.

5.10.1.2. Planning and Scheduling: Ten days prior to contract start date the Contractor shall submit to the COR a proposed work schedule. The schedule should be flexible and it should allow for a seven-day housekeeping staff for cleaning of the Unaccompanied Personnel

Housing Unit (UPH) for incoming students.

5. 10.1.3. Basic Services: Basic services shall be performed in all areas of the

Unaccompanied Personnel Housing Unit (UPH), this includes transient rooms, duty rooms, student rooms, all lounge areas, hallways, patios, steps and all public restrooms. The contract shall also include services seven days per week with a flexible schedule on holidays. Furniture or other equipment moved during cleaning operations shall be returned to their original positions. Performance requirements for these services include the following:

5. 10.1.3.1. Space Cleaning: Each space cleaning shall consist of the following:

5.10.1.3.2. S w e e p i n g /Dust Mopping and Mopping: Tiled or wood flooring shall be swept or dust mopped so as to remove loose dirt, dust, and debris.

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5. 10.1.3.3. Vacuuming Carpets and Rugs: All carpeted areas throughout the

Unaccompanied Personnel Housing Unit (UPH) (i.e., lounge areas, Officer's rooms, hallways, etc.) shall be vacuumed free of loose soil and debris.

5. 10.1.3.4. Emptying Waste Containers: All waste containers shall be emptied and plastic liners replaced. Any plastic liners with food waste, and/or is soiled or leaking shall be replaced with a new liner. Waste containers shall be washed, as needed using a disinfectant. All ash cans, in authorized smoking areas shall be emptied and cleaned. All waste collected shall be

Disposed of in the outside dumpster behind the barracks. Recyclable paper and cardboard shall be separated from the trash and placed in the recyclable container. All trash shall be place in the trash collection bin. Waste that falls on the floor and outside grounds during waste removal shall be picked up and properly disposed of by the Contractor.

5.10.1.3.5. Low Dusting/Cleaning: All furniture, partitions, radiators, windowsills, handrails, horizontal ledges, and equipment shall be dusted. Walls, doors, and partitions shall be wiped clean to a height of 7 feet above the floor level. Corridors, lobbies and entrance walls and doors shall be cleaned. Miscellaneous hardware and bright work shall be wiped clean. Drinking fountains shall be cleaned and disinfected. All surfaces of drinking fountains shall be free of stains, smudges, and scale.

5. 10.1.3.6. High Dusting/Cleaning: High cleaning includes cleaning horizontal and vertical surfaces above 7 feet from floor level. All dust, lint litter and soil shall be removed from all surfaces. Walls shall be free from dirt, smudges and markings. Ceilings shall be free of cobwebs and loose dirt.

5. 10.1.3.7. Cleaning Light Fixtures: Globes, reflectors, lampshades, and plastic panels shall be removed and washed or dusted thoroughly.

5.10.1.3.8. Venetian Blinds: Venetian blinds, including mini-blinds shall be cleaned free of all dirt and dust. This is to be done once every 3 months by the Contractor.

5. 10.1.3.9. Cleaning I n t e r i o r Glass: The Contractor shall clean all windows, window frames, and glass doors. Glass shall be cleaned and left free of streaks and stains.

5. 10.1.3.10 Furniture: Wood furniture shall be polished. Polished furniture will present a clean, shiny appearance, free from dust and smudges.

5. 10.1.3.11 Cleaning Interior and Exterior Mats: Mats at each entrance shall be cleaned and free from all dirt and grime. All soil under the mats shall be cleaned as with the rest of the floor.

The mats will then be returned to their original position.

5. 10.1.3.12 Damp Wiping: A properly damp mop surface will be free from streaks, spots, water residue, grease, or other matter.

5. 10.1.313 Ducts, Louvers, and Vent Cleaning: The vacuuming of ducts, louvers, and vents, is accomplished to remove all visible dust, dirt and other foreign matter. The surface is damp wiped to remove stains, spots and streaks.

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5.11 Floor Care: Floor care shall be performed in all spaces shown in TE-3 & 4 and shall consist of the following services:

5.11.1. Vacuuming: All carpeted areas, student rooms, transient rooms, duty rooms, lounge areas, corridors, stairs and stair landings.

5.11.2. Spot Cleaning: Spot cleaning is to remove food or beverage spills and debris. It includes the removal of water sand dirt or stains caused by heavy traffic etc. On carpeted

Floors, spills are immediately cleaned with cold water to prevent stains from setting in the carpet.

5.11.3. Damp Mopping: Damp mopping is performed after floors are swept/dust mopped using an approved disinfectant solution to disinfect the floors in dining areas and food service areas. A properly damp mopped floor is free of dirt, dust, food residue, marks, film, streaks, debris, and standing water.

5.11.4. Wet Mopping: Wet mopping follows sweeping and is the cleaning of other than carpeted floors. A properly wet mopped floor is free of dirt, dust, food residue, film, marks, streaks, debris, and standing water.

5.11.5. Washi ng: Washing is substituted for, or added, following wet mopping on concrete floors (storage areas, outside storage areas and around entrances and exits). A properly washed concrete surface is free of dirt, dust, food residue, debris, stains, and the residue of mopping solutions.

5.11.6. Touch-up Waxing: Heavy traffic areas, such as entrances and lobbies will receive one coat or application of wax to be buffed to a uniform shine immediately following each damp mopping. Tape measures to avoid wax build up near walls, baseboards, and furniture. Any wax spread to walls, baseboards, or furniture, will be removed daily.

5.11.7. Spray Cleaning and Buffing: Prior to spray cleaning and buffing, floor shall be damp mopped as specified above. Floor shall be spray cleaned and buffed to remove traffic marks, heavy soil, etc. The material used for spray cleaning and buffing shall contain a blend of detergents and polymers to emulsify surface soil and repair traffic areas. If loose residue is produced by buffing, it shall be removed in a manner that will leave the floor clean without destroying the high gloss produced by buffing. When completed, a spray cleaned and buffed floor shall have a uniform, high gloss finish, free of scuff and heel marks. The floor finish shall be uniform from wall to wall, including corners.

5.11.8. Stripping and Re-waxing Floors: Resilient flooring shall be swept/dust mopped and stripped to remove all build-up wax and imbedded dirt prior to re-waxing. After application of wax, areas shall be buffed sufficiently for maximum gloss and uniform sheen from wall to wall, including corners. The re-waxed floor shall present a clean appearance free from scuffmarks or dirt smears. Furniture or other equipment moved during floor stripping and re-waxing shall be returned to their normal position.

5.11.9. Shampooing Carpet and Rugs: Prior to shampooing, carpets and rugs shall be vacuumed free of loose soil and debris. Carpets and rugs shall be shampooed free of streaks, stains, and spots, and shall have a bright uniform color. After drying, furniture or other equipment moved for the shampooing shall be returned to their original positions.

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5.12. Restroom Services:

5.12.1. Cleaning Restrooms: Restroom fixtures, including water closets, urinals laboratories and sinks shall be washed utilizing a disinfectant, and shall be free of stains and odors.

Brushes, sponges, and cloths that have been used to clean any part of the restroom (including water closets, urinals, walls, floors, and partitions) shall not be used to clean lavatories or sinks.

Floors shall be swept/dust mopped free of dirt before wet mopping. Floor drains shall be cleaned and flushed, partitions walls and doors shall be cleaned free of dirt, stains, and smears.

Mirrors shall be cleaned and polished. All metal fixtures and hardware shall be cleaned. Waste containers shall be emptied, disinfected, and plastic liners replaced. If present, shower stall rooms and locker dressing rooms shall be cleaned accordingly. Mops, brooms, and brushes using cleaning of lavatories shall not be used for cleaning any other areas.

5.12.2. Servicing Restrooms: Servicing restrooms shall include inspecting, replenishing, and cleaning supply dispensers. Restroom supplies shall include, but are not limited to, paper towels, toilet tissue, and soap. The Contractor shall stock restrooms with sufficient supplies to ensure that the supplies will last until the scheduled service. If dispensers become empty before the next scheduled servicing, the Contractor shall replenish them at no additional cost to the Government.

5.13. LAUNDRY SERVICE

The Contractor shall provide a laundry service for the purpose of washing and drying linens and towels plus tablecloths and napkins (for the dining facility). Linens, towels, tablecloths, and napkins will be laundered daily to replenish the supply needed for replacing soiled laundry, linens, towels, washcloths, tablecloths and napkins.

5.13.1. Cleaned Laundry: Cleaned laundry will be stored in an area free from dust, insects and debris. If necessary the Contractor may be required to store clean laundry in plastic bags or a sealed container and placed in a secure location.

5.13.2. Laundry Solutions: The Contractor shall furnish all laundry chemicals necessary to the laundry service. The Government shall provide the equipment for such service

(commercial washer and dryer).

5.14. WORK SCHEDULE

5.14.1. Rooms and Office Spaces

5.14.1.1. Daily Services:

The following tasks shall be accomplished each day:

a. Vacuum all carpeted corridors.

b. Spot clean carpet in areas where spills, dirt, or debris may soil carpet if left unattended.

c. Empty all waste receptacles.

d. Dust all conference tables.

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5.14.1.2. Semiweekly Services:

The following tasks shall be accomplished each Monday and Thursday.

a. Sweep and damp mop tile floors.

b. Wax and buff all tile floors.

c. Vacuum all carpeted areas.

5.14.1.3 Weekly Services :

The following tasks will be accomplished once each week.

Perform low dusting of all furniture, fixtures, window seals, pictures frames, and ledges.

5.14.1.4. Monthly Services:

The following tasks shall be accomplished once each month.

a. Spot clean carpets in heavy traffic areas.

b. Dust all wood furniture in rooms and office spaces.

c. Perform high dusting in all rooms and office spaces.

d. Clean all interior glass and mirrors.

5.14.1.5 Quarterly Services:

The following task shall be accomplished once a quarter.

a. Dust and wipe clean all window blinds.

b. Strip, wax, and buff all tile floors.

c. Steam clean all carpeted floors areas.

5.15. Restrooms and Locker Rooms:

Daily Services: The following tasks shall be accomplished each day:

a. Sweep and damp mop all floors.

b. Disinfect all floors.

c. Empty all waste receptacles.

d. Clean and disinfect all commodes, urinals and washbasins.

e. Clean all mirrors and chrome.

f. Clean all showers. Replace shower curtains on an as needed basis. (Government will provide replacement shower curtains at no cost to Contractor.)

g. Replace toilet paper and leave one extra roll for each toilet.

5.15.1. Weekly Services:

The following tasks shall be accomplished each week.

a. Clean and disinfect partitions, receptacles, dispensers, ledges and windowsills

b. Check and fill all hand soap dispensers.

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5.15.2. Monthly Services:

The following tasks shall be accomplished each month.

a. Clean and disinfect the Scrubbing Machine.

b. Disinfect walls and doors.

5.16. Entrances, Hallways, Stairwells and Landings Daily Services:

The following tasks shall be accomplished each day:

a. Vacuum all carpeted lobbies, hallways and entrances.

b. Sweep all entrances inside and outside. All doormats at entrances shall be kept as clean as possible. Door mats may be swept, vacuumed, or shook to remove dirt and grit. Mats will be replaced in their original position after cleaning.

c. Clean glass at all entrances.

d. Sweep all hallways and stairwells.

e. Clean water fountains and coolers.

5.16.1. Semiweekly Serv ices .

The following tasks shall be accomplished twice a week, with at least a two-day interval between performances of each task.

a. Sweep, damp mop, and wax/buff floors.

b. Dust baseboards, ledges, picture frames, and windowsills.

5.16.2 Monthly Service:

The following tasks shall be accomplished at least once a Month.

a. Dust all surfaces, structural components and fixtures, which are above six feet from the floor.

b. Spot clean carpets.

5.16.3 Quarterly Services:

The following task shall be accomplished at least once each quarter.

a. Strip, wax and buff all tile floors.

b. Shampoo all carpeted areas.

5.17. Other Services: Plants- Damp wipe artificial plants weekly to remove dust, dirt, lint, and cobwebs. Interior plants shall be watered as needed and receive other care as required in the

Contractor's housekeeping plan.

5.18. Service Call Work: All services specified in this paragraph will be paid for under the firm fixed price portion of the contract.

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5.18.1. Service Calls for Cleaning: Service calls for cleaning shall consist of providing

Miscellaneous minor cleaning tasks: such as cleaning up of overflowed restroom fixtures.

Historically, the activity has experienced approximately five (5) such calls per month.

5.18.2. The Contractor shall respond to service call requests for cleaning within 2 hours during regular working hours. Once begun, the cleaning effort shall continue until completed.

5.19. Housekeeping Responsibilities: The housekeepers shall vacuum, empty trash, replace trash liners, dust all horizontal surfaces, change bed linens and remake beds, clean bathrooms, replace soiled towels, clean showers, sinks, toilets and clean floors.

5.20. Contractor's Responsibility: The Contractor shall make certain that housekeepers are available 7-days per week to clean vacant rooms and prepare for incoming students. Monday through Friday, housekeeping staff shall be available from the hours of 7:00 a. m. - 4:00 p.m.

and Saturday and Sunday two housekeepers shall be available from 7:00 a.m. - 1:00 p.m.

5.20.1. Cleaning: The rooms and areas of responsibility will be listed in TE-3 & 4. All

Student rooms, duty rooms and Transient Rooms will be ready for any incoming personnel that arrive.

5.21. CONTRACTOR FURNISHED ITEMS: Equipment, Expendable Supplies and Cleaning

Supplies: The contractor shall supply all cleaning equipment (including power driven floor machines, waxing and polishing machines, etc.), expendable supplies and cleaning materials necessary for the performance of this contract period such equipment shall be of the size and type customarily used in work of this kind. Equipment shall have a low noise level of operation.

All equipment shall meet all applicable Underwriter Lavatories and OSHA specifications. All cleaning materials shall equal or exceed commercially acceptable standards. The contractor shall provide to the COR a list of all chemicals to be used in the performance of this work for approval within fifteen days of this contract award.

5.22. IDENTIFICATION CARDS: The Contractor shall receive a photo identification card for all

Contractor employees working at ATC.

5.23. KEY CONTROL: The Contractor should not duplicate keys issued by the Government.

The contractor shall report the loss of any key to the COR upon discovery. The Government at

Contractor's expense shall perform any lock replacement required due to lost keys.

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6.0. DELIVERABLES: The Contractor is responsible for meeting the deliverable format, content and schedule in accordance with the table below. Deliverables are required via electronic media or in some cases hand delivered.

Deliverables Frequency Copies/to Whom Date Required

Staffing Plan As needed One With Proposal

Resumes of Project Manager and Assistant Project

Manager

As needed One With Proposal

Certificate of Insurance Annually One/KO With proposal and on each anniversary year

Five-week cycle menu 15 days prior to use

One With proposal

Weekly menu 2 weeks prior COR

Menu Review Quarterly COR & Board As agreed

Quality Control Plan As revised One 10 Days after Award

A list of employees' names As revised One/ Contracting

Officer

One/COR

Prior to commencing work

Training As needed COR Prior to commencing work

Health Certification & Food

Service Handlers Cards

As changes occur

One/COR 15 days prior to start date

CG-4901, Meal Sign-In Sheet Daily One/COR Completed Daily

Initial Inventory One/Contracting

Officer.

One/COR within 30 days of

Contract start-up

Annual Inventory Annually One/ Contracting

Officer

One/COR

Within 15 days of completion

Contract Discrepancy Report As Needed One Contracting

Officer

One/COR

Within 5 days of receipt

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7.0 PERSONNEL REQUIREMENTS QUALIFICATIONS

7.1. General: The Contractor shall manage the total work effort associated with the services required to assure fully adequate and timely completion of these services. Such management includes, but is not limited to, planning, scheduling, report preparation, establishing and maintaining records and quality control.