Attachment 1 PWS.pdf

RFQ 70Z08420QAA552400

Attachment 1

PERFORMANCE WORK STATEMENT for FULL FOOD SERVICES @ UNITED STATES COAST

GUARD (USCG) TELECOMMUNICATIONS & INFORMATION SYSTEMS COMMAND (TISCOM)

1.0 INTRODUCTION

The Contractor shall furnish all food, personnel, management, supervision, materials, supplies, transportation and other items or services (except as stated herein) necessary to provide full food service, in accordance with all terms and conditions in the contract. The services shall be performed at USCG TISCOM, Alexandria, VA.

Contractor tasks shall include but are not limited to, the following: Dining Facility Management; cooking;

food preparation, stocking, serving, and replenishing; cleaning facilities, equipment, and utensils; preparing vegetables and fruits for the salad bar; bussing tables in specified dining areas; performing cashier services as needed; maintaining quality control; and ensuring minor operator maintenance food service equipment.

2.0 BACKGROUND

2.1 The Dining Facility at TISCOM consists of one dining hall, Chief’s Mess, and Wardroom for base personnel. These facilities are dedicated to providing full meal service and meeting the nutritional needs of Coast Guard personnel at TISCOM. Requirements will also consist of boxed meals, breakfast and lunches, consumption by base personnel away from the Dining Facility in support of training missions, These meals are priced at the appropriate government meal rate and are generally ordered in lieu of the “eat in” meal. The historical information about the number and types of meals (Breakfast and Lunch) served at the Coast Guard Dining Facility (CGDF) is found in Technical Exhibit 1.

2.2 Hours of Operation

Meals are to be prepared and served during the breakfast and lunch periods. The Contractor shall establish business hours that support the food service serving hours outlined below:

Monday through Friday:

Breakfast: 0600-0800 Lunch: 1100-1245

There may be occasions when Contractor employees shall be required to work other than normal business hours to fulfill requirements under this contract. During the designated serving hours, any authorized patron who enters the dining facility shall be offered a complete menu choice. Breakdown action to remove food from the serving area shall not start until 15 minutes after the end of the posted meal serving hours to allow all patrons adequate time for second servings.

2.3 Definitions

Authorized Patron (Standard Meal Rate) All active-duty uniformed service personnel (receiving a subsistence or per diem; CG reservists and other military reserve component members on orders; CG federal civilian employees; dependents of active duty members E-1 through E-4; members/chaperones of non-profit youth groups.

Authorized Patron (Full Meal Rate) Non-federal civilian employees (state, local, tribal and territory); CG reservists/auxiliarists and other military reserve/auxiliary component not on orders; non-CG federal civilian employees; dependents of active duty members E-5 and above; uniformed service retirees; contractors; all others not listed in standard meal rate and authorized by CO/OIC to subsist the CGDF.

Contracting Officer's Technical Representative (COR) An individual designated in writing by the Contracting Officer who will furnish the Contractor with technical directions within the scope of the contract.

Defective Service A unit of service, which contains one or more defects, or does not conform with specified requirements.

Equipment Items used in the storage, preparation, cooking, transporting and serving of food. It also includes items used in cleaning and sanitizing, as well as those used for transporting and storage of supplies.

Food Handlers Food service personnel, who work where unsealed food or drink is handled, processed, prepared or served, and who touch food or food contact surfaces in any way, except as a consumer or purchaser. Excluded are food service mangers, cashiers, and delivery persons who do not handle unwrapped food or touch food contact surfaces.

Full Food Service The food service required under this contract includes as a minimum providing food stuffs and necessary supplies; preparing, serving and cleaning up after meals; maintaining equipment and all other aspects set forth herein concerned with operating a Coast Guard dining facility.

Garbage Animal and vegetable waste (containers thereof) resulting from handling, preparation, cooking and consumption of foods.

Leftovers Leftovers are the not served portions of any item, which was prepared for a specified meal period, cannot be used for an entrée for next meal.

Lot The total number of service outputs in a surveillance period, as defined in the AQL column of the Performance Requirements Summary (PRS).

Major Maintenance The non-operator maintenance and repair of equipment, including the restoration or replacement of parts, as necessitated by wear and tear, damage, failure of parts, or the like.

Meal Serving Hours Hours designated by the Government when the dining facility is open for service.

Menu The Contractor's dining facility menu. It specifies menu choices (except leftovers), including, but not limited to, entrees, salads, desserts, soups, to be served each meal during the menu cycle.

Minor Maintenance This is operator care and maintenance usually performed by the operator in the normal care and operation of equipment and is usually recommended by the manufacturer. It is limited to cleaning, oiling, greasing, tightening of nuts and bolts, and other preventive maintenance actions.

Normally Served Meals Meals served during regular posted hours, serving meals cafeteria style, short order, box/flight meals, holiday type foods, and prepared foods taken out of the facility for field/flight feeding. This can include special setting/decorations. Meals that follow the approved menu shall be considered normally served meals.

Performance Requirements Summary (PRS) Identifies the key service outputs of the contract that will be evaluated by the Government to assure the Contractor meets standards of contract performance.

Potentially Hazardous Foods Any perishable food, which consists in whole or in part of dairy products, eggs, meat, poultry, fish, or shellfish. These foods are good media for bacterial growth and are potential causes of food-borne disease especially if creamed, ground, mixed or handled often.

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 objective 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, and other sauce-type items that do not deteriorate in flavor when held throughout the serving period.

Quality Assurance (QA) Those actions taken by the Government to assure services meet the requirements of the Performance Work Statement (PWS).

Quality Assurance Evaluator (QAE) A Government employee responsible for surveillance of Contractor performance.

Quality Assurance Surveillance Plan (QASP) An organized written document used for quality assurance surveillance. The document contains specific methods to perform surveillance of the Contractor.

Random Sample A sampling method where each service output in a lot has an equal chance of being selected.

Sample A sample consists of one or more service outputs drawn from a lot. The number of outputs in the sample is the sample size.

Sampling Guide The part of the surveillance plan, which contains all the information, needed to perform a random sample.

Serving line This term refers to the location and equipment used in dining facilities to serve food cafeteria style. It includes, but is not limited to, equipment such as hot food counters, salad bars, roll warmers, beverage dispensers, and ice cream freezers.

Subsistence Food items, including beverages and condiments.

Supplies Expendable items including, but not limited to, paper and plastic products; cleaning and janitorial materials; kitchen utensils: and tableware.

Trash Any non-salvageable waste material other than garbage, rocks, or dirt. This includes, but is not limited to, metal, paper, glass, cardboard, crockery, floor sweepings, cartons, and similar materials.

Work Request Written requests submitted to the Facilities Engineer via COR for maintenance of major equipment.

3.0 SCOPE

The objective of this effort is to acquire Full Food Services in accordance with the PWS. 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 following tasks, each of which corresponds to Section 5, Technical Requirements of the PWS, are generated for this effort, but may not be all-inclusive.

4.0 APPLICABLE DOCUMENTS, PUBLICATIONS AND FORMS

The contractor shall comply with all federal, state and local laws, regulations, requirements, instructions and directives; and, all industry standards/references pertaining to the services required herein and to the conduct and qualifications of personnel in performance of this contract. In addition, the Contractor shall comply with the publications and forms listed below, which are incorporated by reference into this contract. The Government, upon request by the Contractor, will provide all publications listed. Supplements or amendments to listed publications may be issued during the life of the contract. The Contractor shall immediately implement those changes in publications, 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.

Publication Number Title Date

COMDTPUB P4061.4

Coast Guard Food Service Practical Handbook

October

CGTTP 4-11.12A Food Safety and Sanitation Program Tactics, Techniques, and Procedures (TTP)

May 20017

COMDTINST

M4061.5A

Coast Guard Food Service Service Manual March 2009

COMDTINST

M6000.1D

Coast Guard Medical Manual Sept. 2009

NAVSUP Publication 7 Armed Forces Recipes Service (AFRS) 2003

Federal Supply Catalog Subsistence Stock List FSC GROUP 89 2003

Food and Nutrition Information Center; website 2004

Professional Cooking, Wayne Gisslen, John Wiley and Sons

Fifth Edition,

5.0 TECHNICAL REQUIREMENTS

5.1 Food Service Operation Requirements.

a. Normal Hours: The normal operating hours are listed herein (see Section 2.2 of the PWS). During the designated serving hours, any authorized patrons who enter shall be offered a complete menu choice.

Breakdown action to remove food from the serving area shall not start until 15 minutes after the end of the posted meal hours to allow all patrons adequate time for seconds.

b. Permits and Licenses. The Contractor is responsible for obtaining all permits and licenses required to perform this contract as listed below:

State or Local Business License (if applicable) Food Handler’s Health Cards Any other as required by regulations or laws

c. Safety Rules and Regulations. In performing the services required hereunder, the Contractor shall conform to all safety rules and regulations applicable to the building and facilities that are in effect during the time of performance of this contract. The Contractor shall take such other precautions as may be reasonably required hereunder to assume accident free performance. All accidents, however, which may arise out of or in connection with the performance of services required, and which result in injury, death or property damage, shall be reported, in writing, to the Contracting Officer, within 24 hours after the accident occurs. Reports shall give full details of the accident involved, including statements of witnesses. If any claim is made by a third party against the Contractor as a result of any accident that occurs in connection with performance of this contract, the Contractor shall promptly report the facts, in writing, to the Contracting Officer.

d. Fire Safety. The contractor shall observe fire safety practices in the performance of this contract. The COR will advise the contractor who shall correct any operating violations observed by C5ISC personnel during inspections. The Government reserves the right to inspect the Dining Facility and observe the Contractor's performance for compliance with fire safety practices as often as deemed necessary by the Contracting Officer or COR. Violations shall be corrected within 24 hours after the contractor receives notification. If the violation is due to a malfunction of Government owned equipment, the Contractor shall immediately (within 30 minutes of discovery of a violation) notify the COR for repair or replacement by the Government. All exits shall be unlocked during Contractor employees' working hours. The Contractor shall ensure that the Dining Facility is vacated when the fire alarm is sounded, and Contractor employees will comply with C5ISC policies regarding mustering following a fire alarm.

e. Conservation of Utilities. The Government as appropriate shall provide gas, electricity, water, sewage, heating, fuel and refuse collection to operate the Dining Facility. The Coast Guard will determine the schedule for refuse collection. The Contractor shall comply with all applicable Coast Guard and unit energy conservation policies and regulations. In the event the Government determines that the Contractor is using an excessive amount of utility service, (beyond that normally used for this size and type of facility), the Contracting Officer will notify the Contractor in writing of such determination. The Contractor shall respond in writing within three (3) days, demonstrating to the satisfaction of the Contracting Officer why such excessive use was beyond the control of the Contractor, or if due to the fault or negligence of the Contractor, that the circumstances which caused the excessive use were corrected. If the Contracting Officer determines that the excessive use of utilities was due to the fault or negligence of the Contractor, a deduction from the contract price may be made.

5.2 Plan of Operation. The Contractor shall submit a Plan of Operation 10 days after award for all services covering the operation to the COR for approval. The plan shall describe how the Contractor will provide full food services to the U. S. Coast Guard and addresses the following areas:

Direction and Supervision of Food Services required by Contract Menu Planning Ordering of Food Products and Supplies Labor Practices (Hiring and Firing) Accounting and Billing Procedures Management Availability (Full-Time/On-site and Corporate) Preparation, Cooking and serving of Foodstuffs from Kitchen to Consumer Supervision of Dining Rooms while in operation (Cleaning Equipment, Replenishment of Items, etc.)

Operation of Dish rooms (Never Unattended While in Operation) Sanitation, Maintenance and Repair of Facility Cashier and ID Checker Procedures Maintenance and Cleaning of Employee Lounge Areas and Restrooms Customer Survey Forms (Plan and Sample) Obtaining Additional Personnel for Special Functions Planned Management and Staffing Schedules

5.3 MENU PLANNING. The contractor shall develop and provide a twelve-week cycle menu four times annually to take advantage of the seasonal availability of foods and to vary the type of meals served (i.e.

heavier meals during cold weather, lighter meals during hot weather). This twelve-week cycle menu shall be sent to the COR for approval one month prior to beginning the cycle. In addition to this, the contractor shall also submit one-week menus to the COR the Thursday before the start of the next week. The Required Food Item and Frequency, Technical Exhibit 3, shall be the minimum standard for food served under the contract.

The contractor shall also adhere to the requirements in the Coast Guard Food Service Practical Handbook. All foodstuffs used in the dining facility must meet the standards set forth in the Federal Supply Catalog Stock List, FSC Group 69, Subsistence. The Contractor shall not change the menu without approval of the COR, except for emergency situations (i.e., hurricane, snowstorm, mechanical failure etc.). Subsistence shortages will not be accepted as valid excuses for substitutions. The contractor shall follow the planned menu when planning and preparing all meals. Food Variety is a very important part of this contract. Variety and creativity will be considered in menu approval.

a. Nutritional Requirements. The menu at the dining facility shall provide the recommended daily dietary allowances for the age and activity of the patrons as recommended by the U. S. Department of Agricultural (USDA), Food and Nutrition Information Center (www.n~t.usdagov/fJlic).

b. Menu Review Board. The Commanding Officer at the unit may establish a menu review board. The

Contractor shall be responsive to its suggestions and recommendations concerning the menus.

c. Menu Posting. The Contractor shall post weekly menus on Monday mornings prior to the breakfast meal in a conspicuous location at the entrance to the dining facility. Digital menu shall be sent to the COR for posting on the Portal on the Thursday prior to the start of the next weeks menu. Meal prices shall be prominently displayed. Low calorie items shall be identified on the menu. The posted menu shall include the portion size (in volume measurements), calorie and fat per serving. Serving line menu boards shall be posted and the accuracy of menu items maintained through each meal.

d. Leftovers. As per the CGTTP 4-11.12A, Food Safety and Sanitation Program Tactics, Techniques, and Procedures (TTP).

5.4 Meal Requirements.

5.4.1 Breakfast. Breakfast meals shall be offered in accordance with Technical Exhibit 3 and 4, and the menu shall be approved by the COR. All items not specified as constant shall be rotated on a frequent basis to ensure customers have change and variety. Hot foods shall be prepared progressively. Specialty items such as breakfast burritos, breakfast casseroles, fresh baked large cinnamon rolls, breakfast sandwiches, quiches, among other items, may be included in the breakfast menu. Any approved menu, may be changed or substituted with the advance approval of the COR. Standard, calibrated dispensers are an acceptable form of providing juices.

5.4.2 Lunch Entrees. A choice of two (2) different entrees: one main entrée, and one vegetarian or Healthy Choice Entrée. The main entrée is a larger portion and must contain whole meat, will be offered at each lunch, along with the vegetarian or Healthy Choice entrée, and Speed Line Items. Patrons are entitled to a full portion of each entrée on the menu. Patrons can select both entrees (Main and Healthy Choice), and/or Speed line items at all times. Contractor will provide a deli sandwich options with Speed Line menu (as noted in Technical Exhibit 3). Casserole type dishes must have a minimum of five (5) ounces of meat or seafood per portion, and only one casserole dish entrée may be on the menu per calendar day. The recipes will be adjusted to accommodate for larger portions of meat, chicken, pork, and sea food. Meat includes fowl, beef, pork, and veal. Seafood includes shrimp, lobster, crab, fish, oyster, and scallops. The Contractor shall ensure that all entrees listed as grilled or fried are prepared as close to meal times as possible or will be grilled or fried to order. No entrees listed as fried shall be baked in the oven unless authorized by the COR. Any entree deemed unsuitable for any reason may be deleted from the menu at the COR’s discretion. In addition to the requirements set forth in Technical Exhibit 3, the following items are required: All items not specifically specified as constant shall be rotated on a frequent basis to ensure customers have a perception of change and variety. Hot foods must be prepared progressively. One hundred percent of cakes must be freshly baked. One premium dessert (cheesecakes, carrot cake, tiramisu, chocolate brownie cake, danishes, etc.) shall be presented in replacement of one type of cake, or pie.

5.4.3 Progressive Food Preparation. Progressively prepare food items to ensure freshness and optimum flavor, color, and texture. Vegetables and fried foods must be prepared progressively and meats should be prepared progressively during meals serving steak or fish.

5.4.4 All food lines must be garnished and aesthetically pleasing.

5.4.5 Serving Lines. Serving lines shall be set up and fully staffed by the scheduled opening time but not more than 15 minutes prior to the opening time. Maintain serving lines throughout meal period.

5.4.6 Box Lunch. Provide box lunch meals upon request of the COR. Normally 12 hours will be provided;

however, under unusual circumstances, the Contractor shall be able to prepare box lunch meals with as little as one hour's notice. Box lunches are to be considered lunches for payment purposes.

5.5 Serving.

a. Contractor shall cut and handle pastries and other baked products in a manner, which will avoid drying out prior to patron selection.

b. Contractor shall replenish all food, beverages and condiments to ensure availability to all patrons without waiting throughout the meal period.

c. Food Portions. Serve food in correct portions, which are, as a minimum, in accordance with Armed Forces Recipe Service, unless patrons request smaller quantities.

d. Flow Rates. Provide sufficient personnel to make sure that patrons are served at the following rates:

e. Main cafeteria line - 3 patrons per minute.

f. Short Order and Breakfast Line – one patron every 3 minutes.

g. To go containers must be appropriately sized to match the portion control. To Go containers and box lunch containers must be biodegradable and/or recyclable.

h. No food shall leave the dining facility without being charged.

i. Tableware Availability. Replenish tableware (utensils, dishes, glasses, trays, etc.) and table appointments (napkins, sugar, salt, pepper, etc.) so that they are available to all patrons without waiting.

j. Table Cleaning and Clearing. Clear and clean tables and chairs in the Officer's and Chief Petty Officer's dining areas as soon as possible after being vacated. Clean tables and chairs on the mess deck and other areas as soon as possible after being vacated. In the main dining area, patrons shall bus their own trays. Plates shall not be scraped in view of customers. Napkin holders, salt and pepper shakers, condiment bottles, caddies and other items stored on table tops should be thoroughly cleaned and inspected daily to avoid build-up.

k. Glass tops should be removed from tables weekly to clean debris and avoid build up.

l. Spot Cleaning. Clean up food or beverages spilled on floors, counters or elsewhere in the serving and dining areas, within five (5) minutes from the time of spill or immediately if food serving would be disrupted.

m. Close Serving lines. Remove food from the serving line no earlier than 15 minutes after the final patron is served (last person prior to closing time) or at the end of the posted meal period. All food shall be covered, labeled and put in proper storage, unless disposal of a leftover is appropriate. This includes the salad bar.

n. Meals Served Away from the Dining Facility (Boxed Meals). Provide meals away from the dining facility upon the request of the COR. Normally 24-hour notification of these meals will be provided to the Contractor; however, in emergency situations, the Contractor shall provide these meals upon one hour's notice from the Contracting Officer or the COR. Emergency situations include, but are not limited to, operational missions, alerts, operational exercises, and natural disasters or simulated emergency exercises.

In the event the performance of this service impacts the contractor's ability to perform this contract and the contractor incurs additional costs, the contractor and Government will negotiate an equitable adjustment to the contract.

o. Form Preparation. Prepare Meal Sign-in Sheets (Technical Exhibit 6), which lists patrons' name, meal rate, meal type, number of daily meals served and the money collected for each meal. The COR will verify these records weekly; however, the COR may verify cash collected at any time. All cash collected shall be deducted from the monthly invoice.

5.6 CASHIER SERVICES.

5.6.1 Cashier Requirements. The Contractor shall furnish a cashier to perform cashier duties for each meal to maintain a flow rate of patrons past the cashier of five (5) patrons per minute. Cashier shall be a separate duty from the cook staff. Cashier station shall not be left unattended during meal service times. The cashier shall perform a head count at each meal. Unless otherwise directed by the COR, the Contractor's cashier on duty shall ensure that all patrons accurately fill in and sign the Meal Sign-In Sheet (CG-4901), or other authorized form. The cashier shall ensure the proper meal rate is charged based on the category of customer (i.e.

Authorized Patron (Standard Meal Rate) or Authorized Patron (Full Meal Rate). To prevent food contamination, the cashier shall wash his/her hands before and after handling cash.

5.6.2 Cashier Instructions. A copy of current meal rates message shall be posted and maintained at each cashier station. When meal rates are updated, the COR will provide copies of the updated instruction to the contractor. These instructions shall include specific meal charges for each category of customer who is authorized to eat in the dining facility. The Contractor shall ensure that correct meal charges are collected.

Amounts to be charged for meals and classes of authorized patrons will be established and provided by the Government.

5.6.3 Evaluation Forms. Forms for customer evaluation of food service "Coast Guard Dining Facility (CGDF) Meal Evaluation" Technical Exhibit 2, furnished by the Government, or Customer Comment Cards shall be maintained near the cashier station in view of patrons. Completed forms shall be submitted to COR for review weekly.

5.6.4 Head Count Procedures. Cashiers shall admit only authorized patrons, obtain names, collect payment for meals, and make change. They shall use the Meal Sign-In Sheet (CG-4901, Technical Exhibit 6), to record the attendance of personnel at each meal. They shall maintain required accountability for cash receipts and cash collected. The COR or other designated Government employees shall verify the correctness of Meal Sign-in Sheets, which shall be submitted daily or on the day following a weekend or holiday.

5.6.5 Contract Meal Counts. The Contractor may provide meals to its employees in the dining facility. The Contractor shall not be paid for meals provided to Contractor employees.

5.7 SANITATION REQUIREMENTS.

5.7.1 Personal Hygiene. The Contractor shall ensure that all employees meet the personal hygiene requirements set forth in the Food Safety and Sanitation Program Tactics, Techniques, and Procedures (TTP), CGTTP 4-11.12A , including, but not limited to the following:

Wash hands upon reporting for work, immediately after visiting or cleaning a lavatory, after smoking, after eating, and before and after handling food.

Remove wristwatches, bracelets, and rings (except wedding bands) before and during food preparation and serving.

Keep fingernails clean, without polish, and cut short so that they do not extend beyond the end of fingers.

No smoking or tobacco use in any form, except during break period in designated areas. Smoking is not permitted in Coast Guard buildings.

Hair restraints (hats, caps, or hairnets) shall be worn to prevent loose hair from falling into food or onto food contact surfaces.

5.7.2 Daily Health Examinations. Personnel with any health problem shall not be permitted to work in any capacity where there is a possibility of food or food contact surface contamination with pathogenic organisms or transmittal of disease agents to other personnel.

5.7.3 Food-borne Disease Tests. During actual or suspected food-borne disease outbreaks, the Contractor shall make facilities, equipment, and employees available for testing and questioning by medical and other investigative personnel. Contractor personnel refusing to submit to testing or questioning shall not be permitted to work in the Dining Facility. When a food borne disease outbreak is suspected, food shall not be discarded until directed by the Contracting Officer or the COR.

5.7.4 Sanitation Procedures. The Contractor shall ensure that sanitation procedures for food storage, food preparation and food display and service meet the requirements set forth in the Coast Guard Food Safety and Sanitation Program Tactics, Techniques, and Procedures (TTP), CGTTP 4-11.12A .

5.7.5 Food Preparation and Serving Equipment. The Contractor shall comply with the Coast Guard, federal, state, and local regulations associated with food preparation, food handling, food storage, and the sanitation requirements for serving equipment.

5.7.6 Linens and Uniforms Storage. The Contractor shall store clean tablecloths, towels, wipe cloths, and uniforms in a clean place. If not protected from contamination by the physical confines of the storage facility, plastic or other appropriate covering shall be used. Soiled articles shall be stored in non-absorbent containers or washable laundry bags.

5.8 Garbage/Trash.

5.8.1 Containers shall be kept covered except for those actively being used in food preparation areas. The Contractor is responsible for ensuring full garbage cans will be removed from the dish washing room and other areas in the food service facility and transported to the trash dumpster as often as needed. When filled, the containers shall be removed to the proper storage area for pickup. These areas, including floors and walls, around trash container storage, compactors, and dumpsters shall be kept clean, sanitary, and orderly and shall be cleaned after each garbage removal. Garbage cans will be thoroughly cleaned inside and outside before returned to point of use. Cardboard boxes will be broken down flat and disposed of as directed by the COR.

5.8.2 Do not store unprotected plastic or paper bags or baled units containing garbage outside. Loading areas shall not be used to store refuse, empty jars or cans, or equipment.

5.8.3 The Contractor shall comply with applicable Coast Guard, federal, state, and local regulations for the collection and disposal of garbage and trash

5.9 HOUSEKEEPING

5.9.1 General. The Contractor shall furnish housekeeping services in the dining facility at the quality standards and frequencies stated in Technical Exhibits 7 and 8. The Contractor shall furnish all equipment and supplies necessary to perform these services. Immediately after each use, all equipment and supplies shall be properly stored. The cleaning standards and housekeeping charts are intended to produce a "minimal acceptable" level of performance. Weather, traffic or other conditions may demand additional cleaning by the Contractor to ensure that facilities and equipment are clean, neat, and sanitary.

5.9.2 Planning and Scheduling. Prior to contract start date; the Contractor shall submit to the COR a plan of the methods and equipment proposed for cleaning and housekeeping. The Contractor shall follow the schedule listing the days and times of day each requirement shall be performed in each facility. The schedule shall recognize that only essential cleaning should be accomplished in kitchens while meals are being prepared and in dining areas while patrons are present.

5.9.3 Lavatories. The Contractor shall clean all lavatories and locker rooms in the dining facility daily. This includes the main galley lavatory and the Chief’s Mess lavatory.

5.9.4 Mops, brooms, and brushes used in cleaning of lavatories shall not be used for cleaning in any other areas. They shall be identified by red painted handles and stored separately when not in use.

5.9.5 The Contractor shall keep adequately supplied paper towels, toilet paper, and soap for hand dispensers at all times. All dispensers shall be damp wiped and cleaned prior to refilling.

5.9.6 Other Housekeeping Tasks. The Contractor shall accomplish the following:

a. Decorations. Put up, remove, pack, and store holiday and special meal decorations.

b. Furniture Rearranging. Move dining room tables and chairs for meetings and group meals, and return same after clearing the tables when the function is over. Occasional rearrangement of furniture, partitions, decorations, etc., shall be accomplished by the Contractor to improve decor, facilitate carpet wear, or for other reasons.

c. Plants. Damp wipe artificial plants weekly to remove dust, dirt, lint, and cobwebs. Interior live plants shall be watered as needed and receive other care as required in the Contractor's housekeeping plan.

d. Vertical/Venetian Blinds. Dust blinds weekly and thoroughly clean monthly. Blinds should be kept in a neat and uniform manner at all times as to not make the dining area look disorganized or detract from the dining atmosphere. All blinds should be pulled all the way down and placed at the same level and opened or closed in the same direction.

e. Police Grounds. The Contractor shall police grounds and the loading dock area within 30 minutes of the completion of each meal period.

f. Warewashing Equipment. The Contractor shall drain and clean all types of warewashing equipment after each use. Dishwashing machines shall have the curtains, spray arms, trays, and other removable parts removed, cleaned, and air-dried. The removable parts and interior surfaces shall be free of foreign matter and smudges. Exterior surfaces shall be wiped clean after each meal. Lime deposits shall be removed on a schedule established in the Contractor’s cleaning and housekeeping plan.

5.10 MAJOR AND MINOR REPAIR RESPONSIBILITY OF THE CONTRACTOR.

The Contractor shall perform minor maintenance (operator care and maintenance) on all food service equipment, as recommended by the manufacturer. Minor maintenance includes cleaning, adjusting, oiling and greasing of equipment, tightening of nuts and bolts, and other user maintenance recommended by the manufacturer. The Contractor shall maintain a log/record listing name of equipment, location, maintenance performed and date performed. The contractor shall submit all work requests to the COR for major equipment maintenance and repair via email. The Contractor shall maintain a work request log.

5.11 ADMINISTRATIVE REQUIREMENTS.

5.11.1 Monthly Progress Reports. The Project Manager shall provide a monthly progress report to the COR via electronic mail. This report shall include a summary of all Contractor work performed, including an assessment of technical progress, schedule status and any Contractor concerns or recommendations for the previous monthly period. The Contractor shall summarize the daily meal summaries on a monthly spreadsheet to show total breakfast, lunch, box lunches and total meals served during the month. Cash collected will be also be tracked and reported. The spreadsheet will be forwarded to the COR within 5 business days after the last day of the previous month. The Contractor shall provide all written reports in electronic format with read/write capability using applications that are compatible with Coast Guard Standard Workstation III (Windows XP or Vista and Microsoft Office Applications).

5.11.2 Progress Meetings

The Project Manager shall be responsible for keeping the COR informed about Contractor progress throughout the performance period of this contract, and ensure Contractor activities are aligned with Coast Guard objectives. At minimum, the Project Manager shall review the status and results of Contractor performance and physically meet with the COR on a weekly basis.

5.11.2 Cash Deposits. All cash collected is the responsibility of the Contractor. A daily record thereof shall be maintained on the Meal Sign-In Sheet and a copy shall be delivered to the COR for verification. In verifying the Meal Sign-In Sheet, the COR may count all funds collected. The amount of money collected from ALL patrons (including ALL meal service types) will be deducted monthly from the contract payment due to the Contractor.

5.11.3 Posters and Signs. The Contractor shall comply with requirements for displaying posters and signs furnished by the Government. The subject matter includes, for example, health and sanitation measures, fire prevention, safety, nonsmoking areas, meal hours, and meal charges.

5.12 Facility Maintenance Work Requests.

5.12.1 The Contractor shall submit all work requests for dining facility maintenance to the COR via email. The COR will submit each work request via SAMS to the appropriate unit office for action. Emergency requests shall be made to the Officer-of-Day (x5400) for such work.

5.12.2 The Contractor shall maintain a work request log for the dining facility. The log shall include the requested action, the time and date requested, the person making the request, and the date the work was completed. For work not completed, the Contractor shall follow-up twice per month with the COR and shall record the results.

5.12.3 Correspondence and Complaint Response. The Contractor shall promptly reply to all correspondence and complaints relating to the food service function. A copy of each complaint response shall be furnished to the COR.

5.12.4 Requested Information. The Contractor shall provide input to budgets, operational plans, disaster preparedness plans, or other studies as requested by the Contracting Officer or the COR.

5.13 PROPERTY.

5.13.1 Facilities. The Government will furnish the facilities and designated areas. These facilities have been inspected for compliance with the Occupational Safety and Health Act (OSHA). Prior to any modification of the facilities by the Contractor, the Contractor must notify the COR and provide documentation describing in detail the modification to be performed. No alterations to the facilities 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; however, the Government may use the dining area including Officer's and Chief Petty Officer's lounge/dining areas for appropriate command functions. The Government shall also retain office space sufficient for contract administration.

5.13.2 Government Use of Facilities and Equipment. Upon 48-hour notice to the Contractor, the Government is authorized to use any facilities under Contractor control. When the Government determines that an emergency exists, or the mission accomplishment is endangered, the 48-hour notice may be waived. In the event that the Government's use of the facilities or equipment impacts the contractor's ability to perform this contract and the contractor incurs additional costs, the contractor and Government will negotiate an equitable adjustment to the contract.

5.13.3 Equipment. The Government will provide the equipment in an "as is" condition. The Government may replace equipment when it is no longer usable for its intended purpose due to reasonable wear and tear. The Contractor shall not remove Government furnished equipment from the Unit.

5.13.4 Equipment Inventory. Within 15 days of the start of contract performance, the Contractor, the COR and a representative of the unit supply office shall jointly conduct an inventory of all Government furnished equipment. The Contractor shall sign a receipt for all equipment provided by the Government. The Contractor, the COR and the unit representative 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. The Government may replace missing items and repair all items not in working order; however, the Contracting Officer may direct the Contractor to replace the missing items or accomplish the repair for which the Contractor will be reimbursed. The unit supply officer will give disposition instructions for items beyond repair. The Contractor and Government representatives shall certify their agreement on defective and operating equipment. If the

Contractor does not agree with the Government's determination as to the condition of the equipment, this failure of the Contractor to agree shall be treated as a dispute with the contract terms and conditions and the Commercial Items (Disputes) Clause.

5.13.5 Equipment Accounting. The Contractor shall designate, in writing and provide to the COR, a custodian to receive and account for Government-furnished property and equipment.

5.13.6 Obtaining Additional or Replacement Equipment. The Contractor shall submit requests for additional or replacement equipment required in the performance of the contract. The contractor shall submit such request through the COR for transmittal to the Contracting Officer for appropriate action.

5.13.7 Equipment Responsibility and Liability: The Contractor shall keep the Government equipment inventory listing current. Fifteen (15) days prior to contract completion or exercising any options, a joint inventory of equipment shall be conducted by the Contractor, the COR, and the representative of the Unit Supply office. The contractor shall be liable for loss or damage to Government furnished property beyond fair wear and tear in accordance with the clause of the contract entitled "Government Furnished Property". In the case of damaged property, the amount of compensation due the Government by the Contractor shall be the actual cost of repair, provided such amount does not exceed the economical repair value. In the case of loss or damage beyond economical repair to equipment, the amount of the Contractor's liability shall be the depreciated replacement value of the item to be determined by the Contracting Officer. If the Contractor does not agree with the Government's determination as to the condition of the equipment, this failure of the Contractor to agree shall be treated as a dispute with the contract terms and conditions and the Commercial Items (Disputes) Clause.

6.0 DELIVERABLES.

The contractor shall submit the following deliverables in the format, content, and schedule as outlined in the table below; and, via the following electronic media, as an MS Word document, when applicable. The format shall be PC compatible and submitted electronically.

PWS DELIVERABLE/EVENT DUE BY

Kick-Off Meeting NLT 5 business days after award of the contract

Management Plan (Draft) NLT the Kick-Off Meeting

Management Plan Final version NLT 5 business days after the Kick-Off Meeting

5.11.1 Monthly Progress Reports

NLT 5 business days after the last day of the previous month

7.2 Project Manager & Alternate Designation

With quote

7.3 Evidence of compliance with health standards

By contract start date / as needed

8.0 Quality Control Program With quote

7.3 Training Schedule

Initial - NLT than 10 working days after the Kick-Off Meeting

Quarterly - NLT 10 working days after the end of the previous Quarter.

Updates – NLT 10 working days after implementation of any requirement change.

7.2 Key Control Discuss at Kick-Off Meeting

7.0 CONTRACT PERSONNEL

7.1 Personnel/Employees

a. All personnel employed by the contractor or any representative of the contractor entering the Government installation shall conform to all security regulations which may be in effect during the contract period and shall be subject to such checks as may be deemed necessary to assure that no violations occur.

b. The contractor shall provide with proposal and maintain a current list of employees working at the job site.

The list shall be provided to the Contracting Officer and the COR prior to performance start and as any changes are made.

c. The Contractor shall have available corporate level management personnel sufficient to ensure efficient operation of food service operations provided under this contract. The Contractor, by order of seniority up to and including the President/CEO, shall designate the corporate level management personnel in writing.

d. The Contractor shall have a minimum of three years business management/corporate experience in managing food service programs of comparable size and complexity of the TISCOM. These programs shall address overall relevant experience and past performance of individuals involved with contract performance.

The Contractor shall demonstrate in its quote that the firm meets the minimum 3 years corporate experience requirement. Proposals shall be evaluated based on relevant previous food service experience and quality of the service provided.

7.2 Key personnel. The management of the project is critical to the successful performance of the contract.

The Contractor shall provide a full-time Project Manager. The Project Manager shall be responsible for the performance of the work and shall be the central point of contact with the Government. The Project Manager shall have full authority to act for the Contractor on all contractual matters relating to daily performance of this contract. The Project Manager/or designated alternate shall be present at the Dining Facility during all hours when Contractor employees are working. The Project Manager shall serve as the Contractor’s direct representative for planning and coordinating all special events. An Alternate Project Manager shall be identified and available to act in situations where the Project Manager is not on site. Before replacing any individual designated as Key by the Government, the Contractor shall notify the Contracting Officer no less than 15 business days in advance, submit written justification for replacement, and provide the name and qualifications of any proposed substitute(s). All proposed substitutes shall possess qualifications equal to or superior to those of the Key person being replaced. The Contractor shall not replace Key Contractor personnel without acknowledgment from the Contracting Officer. The Government may designate additional Contractor personnel as Key in each contract awarded.

7.2.1 Project Manager qualifications. Shall have a minimum of a two-year degree in hotel/restaurant management or related field from an accredited college or university and no less than five years experience beyond the degree program in managing or serving as an Assistant Project Manager or Manager for institutional food service programs of comparable size and complexity of the TISCOM dining facility.

Extensive experience, defined as not less than ten years of experience in progressively more responsible positions in an institutional food service program of comparable size and complexity as the TISCOM CGDF may be substituted for the above, however a minimum of two of those years shall have been served as an Assistant Project Manager or Manager.

7.2.2 The Project Manager shall be a single point of contact for the Contracting Officer and the Contracting Officer's Representative (COR). It is anticipated that the Project Manager shall be one of the senior level employees provided by the Contractor for this work effort. The name of Project Manager, and the name(s) of any alternate(s) who shall act for the Contractor in the absence of the Project Manager, shall be provided to the Government as part of the Contractor's proposal. During any absence of the Project Manager, only one alternate shall have full authority to act for the Contractor on all matters relating to work performed under this contract. The Project Manager and all designated alternates shall be able to read, write, speak and understand English. Additionally, the Contractor shall not replace the Project Manager without prior acknowledgement from the Contracting Officer.

7.2.3 The Project Manager or designated alternate shall be available to the COR between the hours of 6:00am and 4:00pm (EST), Monday through Friday, and shall respond to a request for discussion or resolution of problems within 2 hours of notification.

7.2.4 Substitution of Key Personnel. Refer to HSAR Clause 3052.215-70 Key personnel or facilities [Dec 2003] of the contract.

7.3 Employees. All Contractor personnel shall be able to read, write, speak and understand English sufficiently in order to carry out all duties assigned to them.

a. The contractor shall demonstrate an ability to meet the performance requirements set forth in the PWS by providing with its proposal, a manning chart and rate in Full Time Equivalents (FTEs). A full time equivalent consists of 2080 work hours per year. The Contractor shall ensure that their manning procedures efficiently cover all aspects of the food service operation, to allow sufficient and timely service to all patrons.

b. Contractor personnel shall present a neat appearance and be easily recognized via contractor-furnished uniforms. Supervisory/Cashier personnel are not required to wear uniforms but shall present a neat professional appearance. Male personnel shall be clean-shaven; however neatly trimmed conservative mustaches are permitted. The use of cosmetics by contract employees shall be conservative and in good taste.

The Contractor shall provide uniforms to employees. All Contractor personnel shall wear nametags furnished by the Contractor containing as a minimum the employee’s last name and the company’s name and job titles.

Uniforms shall be cleaned, pressed, unstained, and well fitting. Cooks shall be issued and must wear aprons.

Aprons are not to be worn outside the Galley or onto the Mess Deck.

c. Uniforms. Uniform Standards for employees (except supervisors) is as follows: Long Trousers with conventional belt; short sleeve collared…