AA550100 - AMENDMENT 0003 - PWS.pdf

PERFORMANCE WORK STATEMENT (PWS) FOR

MESS ATTENDANT SERVICES AT USCG TRAINING CENTER YORKTOWN

CULINARY SUPPORT ACTIVITY (CSA)

1.0 GENERAL

The United States Coast Guard (USCG), Director of Operational Logistics (DOL), Office of Procurement and Contracting, Commercial Support Services Branch (DOL-931), is procuring Mess Attendant Services for the USCG Training Center (TRACEN) YORKTOWN, where services will be performed on-site at the dining facilities. This Performance Work Statement (PWS) complies with the USCG procurement policy to ensure consistent, results-oriented delivery of services and performance.

1.1 BACKGROUND

Training Center (TRACEN) YORKTOWN is one of the USCG six (6) training centers. The main mission is to provide specialized technical training to Coast Guard Officers, Enlisted, Reservists, Auxiliarists, DoD members, DHS members, national law enforcement, and foreign military members. Our Mission Statement is “Forging Today’s Force to Execute Tomorrow’s Mission.”

The TRACEN YORKTOWNYORKTOWN Culinary Support Activity (CSA) consists of two (2) dining facilities: 1) the TRACEN YORKTOWN Main Dining Facility (MDF/GALLEY) is available to all TRACEN YORKTOWN personnel and base guests and 2) the Port of York (POY) dining facility serves TRACEN YORKTOWN Permanent Party, Senior Students, and visiting Dignitaries. These dining facilities are dedicated to providing full meal service and meeting the nutritional needs of USCG personnel at TRACEN YORKTOWN, providing over 395,000 meals annually. All meals are prepared/cooked by USCG Culinary Specialists (CS). CS’s belong to a highly skilled workforce who specialize in advanced culinary arts, baking, accounting, inventory management, and sanitation.

TRACEN Yorktown is currently operating the MDF and POY under the Contingency Plan for a Health Crisis and/or Health Pandemic and T-ROM use. PWS SECTION 4.8.2, Contingency Plan.

1.2 SCOPE

The objective of this effort is to acquire continuous, safe and efficient operation of Mess Attendant Services as described herein. This work includes all supervision, labor, tools, materials, transportation, equipment, and all other items or services. The services shall be performed in accordance with (IAW) all terms and conditions of the contract to include but not limited to:

a. Serving Meals

b. Cash Register Operations

c. Management/Supervision

d. Dishwashing

e. Cleaning

1.2.1: The Contractor shall propose a labor mix that will best accomplish the tasks set forth in this PWS; utilize the information provided within this PWS to determine the number of Mess Attendants believed are required to successfully perform the requirements listed herein. The numbers proposed by the Contractor shall be incorporated into the award. This procurement will be Firm Fixed Price (FFP); the Contractor may choose to add additional people at a later date, at no additional cost to the Government, to accomplish the required tasking.

1.2.2: The Contractor shall ensure that all personnel are adequately familiar with the provided galley and food service equipment to perform tasks identified in Section 6.0. Training of personnel is not the responsibility of the Government.

1.3 OBJECTIVE

Contractor shall perform services in accordance with this PWS, The Contractor shall perform services in a safe, timely and professional manner, and comply with this PWS in accordance with all applicable documents and publications.

1.41.3 APPLICABLE DOCUMENTS AND PUBLICATIONS

The Contractor shall ensure that all employees shall follow the requirements set forth in all applicable federal, state, local and USCG TRACEN YORKTOWN, policy and regulations for food preparation, food handling, sanitary practices, emergency, security requirements and those contained in the following official publications and revisions therein:

1.5 Documents and publications applicable to this PWS are listed below. 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 with notification to the Contracting Officer. Changes requiring an increase in the contract price shall be brought to the attention of the Contracting Officer and shall not be implemented until the Contracting Officer approves the change. The Government will also provide any form listed and needed for daily operations. Upon completion of the contract, the Contractor shall return to the Government all issued publications and unused forms.

1.5.11.3.1 Compliance Documents

The Contractor shall obtain, without additional cost to the Government, all appointments, health screenings and health records required for the performance of the work and for complying with all applicable Federal, Publication Title Date

COMDTINST M4061.5A Food Service Manual Mar 2009

COMDINST M11000.11B Civil Engineer Manual May 2014

COMDTINST M5100.47B Safety and Environmental Health Manual May 2016

COMDTINST M6000.1F Coast Guard Medical Manual Aug 2014

COMDTINST M16478.1B Hazardous Waste Management Mar 1992

COMDTINST

M5530.1 (series)

Physical Security and Force Protection

Program

COMDTPUB 4061.4 Food Service Practical Handbook Oct 2009

CGTTP 4-11.12 Safety and Sanitation Program, Tactics

Techniques and Procedures Dec 2016

Facilities Layouts Available for reviewing and may be obtained only upon request via e- mail.

TCY YORKTOWN Organizational

Manual M5400.1 (series)

ANNEX F

Patron Dress Code Jun 2018

TCY INSTRUCTION 5450.3G Use of TCY Dining Facility Dec 2016

TRACEN YORKTOWN 5450.3G Use of the TCY Dining Facility Dec 2016

TRACEN YORKTOWNINST

3072.2(series) Key Control Jun 2015

TRACEN YORKTOWNINST

3121A.1(series) Heavy Weather Preparedness Plan Jun 2014

TB MED 530/NAVMED P-

5010-1/AFMAN 48-147_IP

Tri-Service Food Code Apr 2014

State and local laws. Copies of required health screenings and health records shall be provided to the Contracting Officer (KO) at least ten (10) business days prior to the contract start date, annually within thirty

(30) calendar days after the start of each option year; and within 15 calendar days prior to a new hire’s beginning work onsite as per PWS Section 8.0, Deliverables.

1.6 PERFORMANCE REQUIREMENTS SUMMARY

This contract includes a Performance Requirements Summary (PRS) at PWS Section

9.0. The PRS plays an integral role in the administration of the contract. In addition to applicable inspection clauses or other related terms and conditions contained in the contract, the PRS shall serve as a primary tool for inspection and acceptance of services as facilitated by the COR. Evaluation of the Contractor’s overall performance will be in accordance with the performance standards set forth in the PRS and will be conducted by the COR. The PRS constitutes a material aspect of the contract and will not be changed or otherwise modified without prior written approval of the Contracting Officer.

1.71.4 GOVERNMENT TERMS & DEFINITIONS

Basic Allowance for Subsistence (BAS)

A monetary allowance paid to military personnel in place of subsistence-in-kind (SIK).

Contracting Officer

(KO)

An individual designated in writing by the Coast Guard having the authority to enter into, administer, or terminate contracts and make related determinations and findings.

Administrative Contracting Officer

(ACO)

An on-site, warranted contracting officer designated in writing by the by the Contracting Officer to administer the contract, issue task orders and modifications, and review/approve payments.

Contracting Officer 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.

Alternate Contracting Officer Representative

(ACOR)

An individual designated in writing by the Contracting Officer who will furnish the Contractor with technical directions within the scope of the contract.

Culinary Specialist

(CS)

A member of the foodservice workforce of the United States Coast Guard who specializes in food preparation & cooking, management, and accounting.

Food Service Officer

(FSO)

The Food Service Officer oversees the actual day-to-day operations of the Coast Guard Dining Facility and assigned Food Service personnel’s activities.

Galley Alternate term for a Government Dining Facility and/or Kitchen

Liberty Lounge 2

(LL2)

A facility on base that is normally operated by Morale, Welfare and Recreation (MWR) but used for Student Graduation Meet and Greets.

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

Performance Requirements Summary (PRS)

Alternate term for Performance Work Statement. Identifies the key service outputs of the contract that will be evaluated by the Government to assure contract performance the Contractor meets standards.

Potentially Hazardous Foods

Any perishable food, which consists in whole or 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 diseases especially if creamed, ground, mixed or handled often.

Quality Assurance

(QA)

Those actions taken by the Government to monitor the performance of requirements within the Performance Work Statement (PWS).

Quality Assurance Evaluator (QAE)

A Government employee responsible for surveillance of Contractor performance.

Quality Control (QC)

Those actions taken by the Contractor to control the performance of services so that they meet the requirements of the

PWS.

Quarters One TRACEN YORKTOWN’s Commanding Officer residence

Recyclables

Materials that can be reused or converted into another product, including, but not limited to, paper, cardboard, metal cans, glass bottles and certain plastic products. Tin, bi-metal and aluminum cans, uncontaminated paper and cardboard, type 1 and 2 plastic

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, dessert display cases and ice cream freezers and machines.

Students, A-School Active duty and international military members attending primary training specialty schools.

Students, C-School Active duty and international military members attending additional training specialty schools.

International Students, International Maritime Officers Course (IMOC)

International military members studying and taking courses at

TRACEN YORKTOWN.

Permanent Party Active duty, civilians, and contracted civilians working on TRACEN YORKTOWN in a non-training status.

TRACEN, TCY Coast Guard Training Center, YORKTOWN.

Watch Captain

A Culinary Specialist assigned as the Government shift supervisor.

This individual is responsible for the success of meal service and oversees every phase of food prep, cooking, and serving.

Work Request A written request submitted to the COR/ACOR for (1) repairs to current facilities, or (2) for maintenance of major equipment.

2.0 SPECIFIC REQUIREMENTS/TASKS

The Contractor shall provide personnel, management, supervision, licenses/permits, equipment, tools, supplies, materials, transportation, and all other items or services necessary to ensure that Mess Attendant

Services are performed at USCG YORKTOWN in a manner to provide nutritious, prepared meals to authorized patrons, to strengthen camaraderie and morale of those patrons, and to enhance the image of the USCG throughout the community in addition to the specific tasks addressed in this section.

The Contractor shall be responsible for required forms, expertise, tools, equipment, and other items, materials and skills necessary to complete all requirements stated herein. The Contractor shall manage the total work effort associated with the services required in this PWS to assure fully adequate and timely completion of these services, to include but is not limited to, planning, scheduling, work execution and remedies, report preparation, establishing and maintaining records and quality control.

2.1 MESS ATTENDANT FUNCTIONS

a Serving Lines: The USCG CS’s shall prepare and arrange will set-up and arrange all serving lines and salad bars. The Contractor shall only dispose of food items from the serving line or salad bar when directed by the duty CS or Watch Captain.

b. Replenishment: Utilizing the reach-in warmers, the Contractor shall replenish menu items prepared for meal service on the hot service line(s). The Contractor shall replenish any and all beverages, desserts, ice cream machine, salad bar items and condiments as necessary and shall be available to all patrons throughout the meals. Also, the contractor shall replenish tableware (utensils, dishes, glasses, cups, trays, etc.) and table appointments (napkins, sugar, salt, pepper, etc.) as necessary to ensure continuous service to patrons. The Government will transport and store all leftovers.

2.1.1 TRACEN YORKTOWN DINING FACILITY

Contractor shall preform the following tasks at the MDF. See Technical Exhibit TE-5, Seating Chart for layouts.

2.1.1.1 Pre-Meal Setup - the Contractor shall:

a. Transport and setup clean trays and plates to serving line area as directed by the supervisorWatch Captain.

b. Stock each table with condiments (ketchup, mustard, salt, pepper, etc.).

c. Load and replenish beverages, milk, tea, and soda and juice dispensers.

d. Ensure that the ice cream machine is clean and filled for service.

e. Contractor personnel shall be present, on station and ready for service 10 minutes prior to the scheduled serving time of each meal.

2.1.1.2 During Meal Service - the Contractor shall:

a. Serve meal as requested by patrons on the Main Line for all meals and on the Speed/Alternate Line for lunchtime meals Monday through Friday.

b. Keep serving line(s)/salad bar(s) continuously clean and free of spilled foods.

c. Adhere strictly to portion control sizes as directed by the CS’s or Watch Captain.

d. Replenish tableware and table items as needed to preclude patrons waiting for an item. (i.e.-condiments, napkins and wiping down the tables in between use)

e. Restock and clean the salad bar as needed throughout the meal.

f. Restock and clean the dessert cooler(s) and ice cream chest freezer as needed throughout the meal.

g. Maintain a courteous disposition to patrons at all times. If any issues with a patron arise, then the On-

Site PM/Supervisor(s) shall be notified and address the issue with the CS or Watch Captain.

2.1.1.3 After Meal Service - the Contractor shall:

a. Return all refrigerated condiments, bread, butter and jam to refrigerated spaces or as directed by CS.

Condiment bottles shall be cleaned after each meal.

b. Discard unused brewed coffee at the end of each meal. Dispose of food as directed by the duty CS or

Watch Captain.

c. Wipe off tables and chairs, and sweep up food particles dropped on the floor, and mop the floor as per

PWS Section 2.4, Cleaning Functions.

d. Wipe down and sanitize all beverage machines and self-service machines.

e. Clean and wipe down all dessert and cookie displays.

2.1.2 PORT OF YORK

Contractor shall preform the following tasks at the POY. See Technical Exhibit TE-5, Seating Chart for layouts.

2.1.2.1 Pre-Meal Setup - the Contractor shall:

a. Transport and setup clean plates to serving line area as directed by the duty CS’s or Watch Captain.

b. Stock each table with condiments (ketchup, mustard, salt, pepper, etc.).

c. Set tables in an attractive manner. Each setting shall have flatware, and a napkin.

d. Load beverages, tea and juice dispensers.

e. Clean and fill the ice cream machine before service.

f. Contractor personnel shall be in place five (5) minutes prior to the scheduled serving time.

g. Stock the dessert cooler(s) with the prepared desserts as directed by the duty CS or Watch Captain.

2.1.2.2 During Meal Service - the Contractor shall:

a. Serve meal as requested by patrons.

b. Keep serving line/salad bar continuously clean and free of spilled foods.

c. Adhere strictly to portion control sizes as directed by the CS’s or Watch Captain.

d. eplenish tableware and table items as needed.

e. Restock the salad bar and dessert cooler as needed.

f. Reset place setting on each table as the individual patrons leave within five (5) minutes.

g. Maintain a courteous disposition to patrons at all time. If any issues with a patron arise, then the On-

Site PM/Supervisor(s) shall be notified and address the issue with the CS Watch Captain.

2.1.2.3 After Meal Service - the Contractor shall:

a. Return all refrigerated condiments, bread, butter and jam to refrigerated spaces. Condiment bottles shall be cleaned after each meal.

b. Discard unused brewed coffee at the end of each meal. Dispose of food as directed by the duty CS or Watch Captain.

c. Remove all used settings and replace with new settings.

d. Replace soiled table linens, wipe off chairs, and sweep up food particles dropped on the floor, mop all floors and vacuum all carpeted areas.

e. Wipe down and sanitize all beverage machines and self-service machines.

f. Clean and wipe down all dessert and cookie displays.

2.2 TASK TWO. DISHWASHING FUNCTIONS

The Contractor shall provide dish washing services for both MDF and POY. The Contractor shall operate and clean dishwashing machine(s) IAW the manufacturer's instructions and in accordance with the Food Safety and Sanitation Program Tactics, Techniques, and Procedures (CGTTP 4.11-12). The Contractor shall promptly notify the COR/ACOR of any maintenance problems and shall immediately notify the Food Service Officer or

COR/ACOR any time the water temperature falls below the prescribed minimum temperatures, or in the event of mechanical malfunction.

2.2.1 Dishwashing Room Area (Scullery)

a. The Contractor shall pre-wash and sort soiled serving items, cookware, and equipment as they arrive in the scullery area.

b. The Contractor shall operate dishwashing equipment during and after meal hours. The Contractor shall make reasonable attempts to limit dishwashing noise during speeches and ceremonies in the dining areas.

c. The entire dishwashing operation shall be completed no later than one half hour prior to the beginning of the next scheduled meal serving time, and not later than two (2) hours after the last meal of the day.

d. Sinks to include basins, backsplashes and walls shall be scrubbed clean after each meal period. Area underneath the sink to include bottom of the sink basin as well as all piping shall be scrubbed at least weekly to keep it free from dust, dirt and debris build up.

e. The Contractor shall restock and resupply all plates, cups and utensils used by patrons, while allowing these items to properly air dry. Any item found to have food residue, grease or contaminants shall be cleaned again.

2.2.2 Dishwashing Room Area (Pots and Pans)

a. The Contractor shall pre-wash and sort soiled serving items, cookware, and equipment as they arrive in the pots and pans room.

b. The Contractor shall make sure that once the water becomes soiled that it is drained, the sink cleaned with soap before filling and continuing to wash pots and pans.

c. The Contractor shall clean pots and pans thoroughly. The pots and pans shall be air dried and not stacked until they are completely dry.

d. The Contractor personnel shall immediately notify the Food Service Officer or COR/ACOR in the event of a mechanical malfunction.

e. The entire dishwashing operation shall be completed no later than one half hour prior to the beginning of the next scheduled meal serving time, and no later than two (2) hours after the last meal of the day.

f. Sinks to include basins, backsplashes and walls shall be scrubbed clean after each meal period. Area underneath the skink to include bottom on the sink basin as well as all piping shall be scrubbed at least weekly to keep it free from dust, dirt and debris build up.

g. The Contractor shall operate the pot and pan room in accordance with the Food Safety and Sanitation Program Tactics, Techniques, and Procedures (CGTTP 4.11-12).

h. The Contractor shall restock and resupply all pots, pans, plates, cups, utensils and other specialty cooking items used by staff, while allowing these items to properly air dry.

2.3 CASHIER FUNCTIONS

The Contractor shall provide a cashier at each meal to perform cashier duties. Each Dining Facility patron’s first contact with Contractor personnel is the cashier; he /she sets the tone for the patron’s experience. It is vital that the cashiers conduct themselves in a firm but courteous and professional manner at all times. The cashier shall be able to verbally communicate in fluent English language in a fluent and a confident manner with all personnel to effectively perform his/her duties.

2.3.1 Flow Rate

The Cashier shall maintain a flow rate of all patrons who are paying for their meals. A minimum flow rate past the Cashier Station of five (5) patrons per minute during meal service periods.

2.3.2 Cashier Instructions

The Contractor shall be responsible for maintaining a current copy of the cashier instructions at each cashier station.provide a copy of current cashier instructions to be maintained at each cashier station. These instructions are provided by the COR. Cashier instructions shall include specific meal charges for each category of patron who is authorized to eat in the dining facility as well as operation of cash register, credit card machine or point of sales system.

2.3.3 Dress Code

Each cashier shall be familiar with the dress code as found in the current TCY INSTRUCTION 5400.1 (series), Technical Exhibit TE-6 Dress Code. Cashiers shall enforce the dress code to all TRACEN YORKTOWN patrons. The Cashier shall ask the patron(s) to change and state the violation. Any issues with patrons shall then be directed to the On-Site PM/Shift Supervisor(s) for resolution. Further issues shall be referred to the Food Service Officer (FSO)/COR/ACOR/ Senior CS, or in their absence, the Watch Captain for action.

2.3.4 Meal Charges

The Contractor shall document the names/signatures of each paying patron using the Technical Exhibit TE-7, CG-4901, Meal Sign-In Sheet, and verify that each names/signature is legible. The Contractor shall also verify each meal card, checking for proper issuing authorities. The Cashier shall immediately inform the FSO/COR/ACOR of students not in compliance, or possible misuse of meal card privileges. The Contractor shall ensure that meal rates are appropriately applied to authorized patrons and correct payments are collected.

2.3.5 Head Counting Procedures

The Contractor shall admit only authorized patrons. Military dependents and guests are permitted to eat in the dining facility as authorized in writing by the Commanding Officer in accordance with TCY INSTRUCTION 5450.3G. The cashier shall obtain legible names/signatures, collect payment for meals, and make correct change for patrons; shall use CG-4901, Meal Sign In Sheet to record the number of each type meal served daily and reflect monies collected for meals sold; and, shall maintain required accountability for cash and credit card receipts, cash collected, and meals furnished to Subsistence in Kind (SIK) personnel. On Thursdays during lunch there shall be an extra cashier at the MDF to help with the head counting procedures due to the increased flow of patrons. The FSO or other designated Government employee shall verify the correctness of CG-4901, which shall be submitted after each meal or on the day following a weekend or holiday and verified against actual cash collected. The Contractor shall provide a payment receipt of the individual transaction to patrons upon request.

2.3.6 Change Fund and Safe Storage of Funds

The amount of cash in the change fund for the TRACEN YORKTOWN Main Dining Facility and POY is established by the FSO in accordance with the Food Service Manual. The change fund is the property of the USCG and the Contractor shall account for the change fund for as long as it is under their direct control. Direct control of the change fund shall only be transferred to the FSO, Collection Clerk, or the FSO’s designee. If the transfer is not immediately written into the TRACEN YorktownYORKTOWN Dining Facility Cash Log, it shall be documented with the signatures of both the Contractor and the recipient. Both individuals shall retain copies of the transfer document; original to stay with the Contractor. The rare need for a transfer will most likely be caused by a security/safe failure of BOTH sections of the safe. A quarterly audit and annual audit of the change fund will be held at the FSO’s/Collection Clerk’s discretion. Contractor shall provide adequate cash storage facilities and safeguards as per Physical Security and Force Protection Program, COMDTINST M5530.1. The Contractor shall utilize a log-book- style tracking system, approved by the Contracting Officer prior to contract award, to document the movement of the change fund from the safe, to and from the cash register.

2.3.7 Cash Overages and ShortagesAccountability/Responsibility for Cash:

The USCG designated Collection Clerk will perform the meal count and reconcile paperwork within thirty (30) minutes of the close of the meal period with the cashier. The USCG designated Collection Clerk shall verify the correctness of CG-4901, which shall be submitted after each meal and verified against actual cash collected.

The USCG may demand a Cashier be relieved of duties for demonstrating fiscal irresponsibility. This may include, but is not limited to, regular cash shortages and/or overages, inept register or math skills, or the inability to accurately reconcile paperwork.All cash overages are the property of the USCG and shall be put in a white paper envelope (to be provided by the CG) and included in the bank bag with the associated meal. The envelope shall be labeled with the date, meal period, amount enclosed, and the cashiers signed name. At no time shall the Contractor/cashier operate or maintain a cash overage drawer. The Contractor shall replace, at the time they are discovered, shortages from the daily meal receipts and/or change fund. The Collection Clerk or FSO shall be informed by the Project Manager and/or Supervisor(s) of the shortage amount. This information will be documented by the USCG. The USCG may demand a cashier be relieved of cashier duties for demonstrating fiscal irresponsibility. This may include, but is not limited to, regular cash shortages and/or overages, inept register or math skills, or the inability to accurately reconcile paperwork.

2.3.7.1 Cash Overages

All cash overages are the property of the USCG and shall be put in a white paper envelope (to be provided by the USCG) and included with the associated meals paperwork. The envelope shall be labeled with the date, meal period, amount enclosed, and the Cashier’s signed name. At no time shall the Contractor/Cashier operate or maintain a cash overage in the drawer.

2.3.7.2 Cash Shortages

Cash Shortages: In the event of cash shortages with the change fund or daily meal collection, the Contractor shall investigate to locate the funds. If the funds cannot be located, the Contractor shall replace all shortages.

The On-Site Project Manager shall inform the USCG Collection Clerk, FSO and COR of the shortage amount.

If theft is suspected, the FSO and COR shall be notified immediately.

a. Relief of Cash Meal period reconciliations will be verified by the FSO, Collection Clerk or FSO-authorized designee in the FSO’s absence and a Contractor designee no-later-than 1.5 hours after each meal service. Any shortages in funds from meal payments to be collected at the end of each meal period, shall be replaced by the Contractor before being accepted by the FSO, Collection Clerk, or FSO authorized USCG representative.

b. Reconciliation of Cash The Contractor shall physically and fiscally account for the change fund amount and all meal payments until received and verified by the FSO, Collection Clerk, or FSO authorized USCG representative. Putting money in the safe does not relieve the Contractor of responsibility or accountability. In the event that funds cannot be located, the Contractor shall replace all shortages immediately.

2.3.8 Cashier Supplies.

The Contractor shall provide any supplies needed to run and/or operate the cashier station. Supplies to include but not limited to (thermal) receipt paper for registers, credit card machines and/or Point of Sales Systems as well as any other office supplies required to perform the daily requirements of the cashier.

2.3.9 Closure of Serving Lines

At the TRACEN YORKTOWN MDF and POY, food shall remain on the serving line 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, a USCG CS will remove, cover, label and store food unless disposal of leftovers is appropriate.

2.3.10 Cashier Hours

15 minutes is allowed prior to opening for service for the cashiers to set up and be ready to accept payments for the meals sold. 30 minutes are allowed after closing service for the cashier to count the meal sales and prepare paperwork as required. With exceptions of non-holiday Thursday Lunches, whereas one (1) hour is given due to the higher volume of patrons at these meals.

2.4 TASK FOUR. CLEANING FUNCTIONS

The Contractor shall clean in and around the immediate vicinity of the TRACEN YORKTOWN MDF and POY IAW the Cleaning Matrix, TE-8. The Contractor shall furnish all equipment and supplies necessary to perform these services. Weather, traffic or other conditions may demand additional cleaning by the Contractor to ensure that facilities and equipment are clean, neat, and sanitary. The Contractor shall remove ice and/or snow from the loading dock of the dining facility. The Government will provide salt/sand as required for snow/icy conditions. The Contractor shall perform Cleaning services in the following areas, but not limited to:

2.4.1 Kitchen and preparation areas

2.4.2 Dining, Lobby and Cashier Station areas

2.4.3 Serving Areas (Serving Lines and Cold Bars)

2.4.4 Restrooms and Locker rooms

2.4.5 Exterior loading areas trash/recycling areas

2.4.6 Floor Maintenance

2.4.7 Dusting

2.4.8 Walls and Doors

2.4.9 Glass Cleaning

2.4.10 Lighting Fixtures

2.4.11 Ducts and Vents

2.4.12 Trash Removal

2.4.13 General Spot Cleaning

2.4.14 Damp Wiping

2.4.15 Metal and Wood Polishing

2.4.1 Kitchen Cleaning Duties.

During day-to-day operations, the CS personnel will maintain the routine cleaning of kitchen equipment and surfaces. The Contractor shall clean the following equipment and surfaces in accordance with procedures listed in Food Service Practical Handbook and Sanitation TTP, PWS Section 1.4.2, Reference Publications. A list of included equipment is found on TE-9

2.4.2 Dining Area, Lobby and Cashier Station Areas.

a. Clean exteriors of salt, pepper, sugar and condiment containers (bottles containing ketchup, meat sauce, or chili sauce) and refill, as required. Clean tableware dispensers/holders. Care and cleaning of special equipment procedures shall be IAW manufacturer's instructions and standards, as provided.

b. Clean all tables, chairs, counters, kitchen and service equipment; wash glasses, dishes, flatware, cooking utensils and cooking vessels; clean refrigerators and frozen food cabinets.

c. Cleaning the interior, exterior and internal shelving of refrigerated and non-refrigerated display cases as well as the any other equipment to include microwaves, toaster, or ice cream machines. Any self-service coolers, freezers or refrigerators shall have the exteriors wiped down, and scheduled defrosting and cleaning of any interior surfaces and shelving.

2.4.3 Cold Bar Serving Line and Heated Serving Lines.

a. After each meal, all exterior surfaces shall be wiped down.

b. Clean serving line tables from dust, finger marks and smears, on all surfaces.

c. Ensure any under counter storage spaces are clean and free of any food particles, trash, dust or dirt.

d. Clean out all service wells ensuring each one is free of and food, ice, or water being wiped clean and dry after each meal.

e. All condiments are filled or refilled in a neat and presentable manner.

f. Beverage machines shall be wiped down after each meal, ensuring they are free of dust. Nozzles shall be cleaned IAW Safety and Sanitation Program, TTP.

g. Beverages shall be replaced as needed. Juices will only be removed once the replacement is ready to install. Milks will be replaced, each serve tube on the milk being cut with a clean cutting instrument, at a point no more than one inch from the dispensing mechanism and at a 45-degree angle. To include, but not limited to: coffee, juice, milk, soda, tea and sport drinks.

2.4.4 Lavatories, Restrooms, and Locker Rooms

The Contractor shall clean lavatories/restrooms and locker rooms in the dining facility after each meal. The Contractor shall provide all toiletry materials (toilet paper, paper towels, trash liners, soaps, detergents, hand sanitizer, cleaning equipment, etc).

2.4.5 Exterior Loading/Receiving Area and Exterior Trash/Recycling Collection Area

a. The Contractor is responsible for maintaining the exterior loading/receiving area and trash/recycling collection area of the TRACEN Yorktown Main Dining Facility and Port of York. Trash and recycling receptacles are to be kept closed to keep out pest and animal infestations. The Contractor shall make sure that the exterior loading/receiving area is swept free of debris and cobwebs and deck scrubbed monthly. The exterior shall be pressure washed quarterly. The Contractor shall utilize provided racks keeping mops and brooms stored upright. The Contractor shall notify the COR/ACOR/FSO when the trash dumpster or recycling dumpster is three quarters Trash and recycling receptacles shall be kept closed to keep out pest and animal infestations.

b. Grease collection storage container (“grease trap”) will be free neat and orderly, any spilled oil/grease on the container or ground shall be cleaned immediately in accordance with 4.10, Contractor Safety Program, Handling of Hazardous or Toxic Materials - Spills. The spill shall reported to the COR/ACOR/FSO for proper reporting procedures. The Contractor shall notify the COR/ACOR/FSO when the grease trap is three quarters The exterior loading/receiving area shall be swept free of debris and cobwebs

c. The deck shall be scrubbed monthly.

d. The exterior shall be pressure washed quarterly.

e. The Contractor shall utilize provided racks to keep mops and brooms stored upright.

f. The Contractor shall notify the COR/FSO when the trash dumpster or recycling dumpster is three quarters full.

g. .Grease collection storage container (“grease trap”) shall be kept free of debris, neat, and in an orderly manner. Any spilled oil/grease on the container or ground shall be cleaned immediately IAW PWS 12.6.3, Contractor Safety Program, Handling of Hazardous or Toxic Materials – Spills. The spill shall be reported to the COR/FSO for proper reporting procedures.

h. The Contractor shall notify the COR/FSO when the grease trap is three quarters full.

2.4.6 Floor Maintenance

a. Sweeping: The Contractor shall sweep all non-carpeted floor surface areas.

b. Wet Mopping: The Ccontractor shall mop the floor in order to disinfect the floor surface areas all non-carpeted floor surface areas by wet mopping. Wet mopping is done after sweeping and is the cleaning of other than carpeted floors.

c. Washing: Washing is substituted for, or added, following wet mopping on concrete floors (usually on rear platforms, outside storage areas, and around entrances and exits).

d. The Contractor is responsible for the stripping, waxing, and buffing of the floors in both locations, the MDF and the POY.

2.4.7 Dusting.

Walls, structural components, fixtures, decorations, ceilings, audiovisual components and all other equipment to include, but not limited to: drink machines, ice cream machines, toaster, cookie boxes, and etc. shall be free of dust. In food handling areas, damp wiping is substituted for dusting if it is not practical to store all foods or to cover food handling equipment and utensils.

2.4.8 Wall and Door Cleaning

Interior walls and doors in both MDF and POY, to include exterior loading docks, doors, posts, partitions, baseboards, trims, jambs, and wall mounted fixtures shall be free of debris, dust, dirt, stains, food particles and grease. Wall and door cleaning in dining facilities and exterior loading docks to include walls, doors, posts, partitions, baseboards, trims, jambs and wall mounted fixtures.

2.4.9 Glass Cleaning

All glass surfaces to include but not limited to: glass sneeze guards, light fixtures, interior and exterior windows of the buildings as specified in TE-8. Glass shall be clean and free of visible dirt, grime and streaks. Contractor shall clean all glass surfaces to include the glass sneeze guard on the salad bar other.

2.4.10 Light Fixture Cleaning.

Light fixture cleaning includes removal of covers and damp wiping on the inside and outside of the fixture covers.

2.4.11 Ducts and Vent Cleaning.

Contractor shall vacuum ducts, and vents to remove visible dust, dirt and other foreign matter in the dining facility. Interior of ducts or conduits is not included.

2.4.12 Trash Removal and Cleaning.

Waste receptacles are emptied, washed and sanitized. Cardboard boxes shall be broken down and placed in proper recycling receptacles located by the dumpsters.

2.4.13 General Spot Cleaning.

Spot cleaning is performed on a continual basis. Spot cleaning includes events such as spills, defecation from animal entry (i.e., raccoons, deer and other small animals), flowing sand or dust, pipe burst or clogging, breakage, equipment repairs, or unusual foot traffic.

2.4.14 Damp Wiping Surfaces

a. Non-Food Contact Surfaces: Damp wipe furniture decorations and non- food contact surfaces of equipment.

b. Food Contact Surfaces: These surfaces are cleaned and after each meal, or whenever there is an interruption in use of the surface.

2.4.15 Metal and Wood Polishing.

Polishing shall be performed on metal or wood equipment and fixtures, and on metal or wood decorations.

Food contact surfaces are wiped clean without the use of polish.

2.5. TASK FIVE. STUDENT GRADUATION EVENTS/MEET AND GREETS

The Contractor shall provide Mess Attendant(s) Services for Student Graduation Events, commonly known as Meet and Greets, TE-3- Historical Meet and Greet Data. These events provide coffee and pastry service to the family and friends of TRACEN Graduates, and can be hosted at the POY, the MDF, and/or the Liberty Lounge (LL2) or other location identified on Training Center YORKTOWN. The Government will prepare and provide all food and condiments for these events. The Contractor shall perform the following services:

a. Transport food items from kitchen to event locations

b. Provide sufficient paper plates and napkins, and plastic cutlery

c. Prepare coffee (Government will provide)

d. Ensure condiments are stocked (Government will provide)

e. Clean on-site restrooms before and after event

f. Clean on-site dining area before and after event

g. Dispose of food and waste from event

h. If necessary, wash dishes, utensils, chaffing/heating equipment or cooking equipment from event

i. Ensure on-site dining areas are ready for lunch service

The Contractor shall be notified at least four (4) working days in advance for the Student Graduation Events.

These events normally take place on Thursdays or Fridays; however, due to circumstances have been scheduled on other days of the week. These events are scheduled between the hours of 0800 – 0900 and 0900 – 1000, and can be performed simultaneously at the POY, MDF, and LL2 depending on the number of classes graduating on the event day. Meet and Greet events are currently suspended in the contingency plan for Health Crisis and/or Health Pandemic, a MOD will be issued once they resume.

3.0 CONTRACTOR PERSONNEL

The Contractor shall manage the total work effort associated with the services required to assure adequate and timely completion of all requirements. Such management includes, but is not limited to: planning, scheduling, report preparation, establishing and maintaining records, and quality control. The Contractor shall also provide trained staff with the necessary management expertise to assure the performance of the required work; and, trained and experienced personnel who meet established standards to effectively perform the requirements and who exhibit capability to perform with minimum supervision. The Contractor shall submit the necessary personnel documentation; staffing lists and schedules (see Section 7.0).The Contractor shall provide qualified personnel to perform all requirements as specified in this PWS, Manning Chart, PWS Section 8.0, Deliverables, and within the specified periods.

3.1 Key Personnel

3.1.1 Members identified as Key Personnel include the Project Manager and all Supervisors shall submit a resume per PWS Section 8.0, Deliverables. Before replacing any individual designated as Key Personnel by the Government, the Contractor shall notify the Contracting Officer via email no less than fifteen (15) business days in advance. The request should include justification for replacement, and provide the name and resume listing the qualifications of proposed substitute(s). All proposed substitutes shall possess qualifications equal to or superior to those of the Key person being replaced, unless otherwise approved by the Contracting Officer. The Contractor shall not replace Key Contractor personnel without approval from the Contracting Officer. Note: The Government may designate additional Contractor personnel as Key at the time of award.

On-Site Project Manager The Contractor shall provide a qualified On-Site PM to manage Contractor personnel at both the TRACEN YORKTOWN MDF and POY at all times, while work is being performed on this contract without exception. This person shall be a working employee experienced with managing food service personnel, scheduling, operations, practices, techniques, and have full authority to act for the Contractor on all matters relating to the daily performance of the contract work. This individual shall be the primary point of contact with the Government. The On-Site PM shall notify Contractor’s employees of inclement weather or base closures, during normal duty and non-duty hours.The Project Manager (PM) is critical to the success of the contract. The Contractor shall provide a Project Manager who shall be responsible for all Contractor work performed under this PWS. The Contractor shall provide a full-time, on-site, PM to oversee Mess Attendant Services operations at both the TRACEN Yorktown Dining Facility and the POY. The contractor shall also provide Shift supervisors to oversee day-to-day operations at each facility.

3.1.1.1 The On-Site PM shall have direct contact with the COR/FSO on all matters related to the contract and shall act on behalf of the Contractor with authority to execute daily operations. The On-Site PM shall be available to discuss contract matters and performance issues with the KO and/or the COR within one (1) hour of notification during the core hours of 0500 to 2200, Monday through Friday. This can be accomplished in person, or by telephone, as appropriate depending on the circumstances. When the On-Site PM is absent for an extended period (more than four (4) hours), the COR shall be notified and the Contractor shall appoint a qualified substitute. The On-Site PM shall provide the COR a cellular phone number where they can be reached at all times during the working hours.The PM/Supervisor(s) shall have direct contact with the COR/ACOR/FSO on all matters related to the contract and shall act on behalf of the Contractor with executive authority to execute daily operations. The PM/Supervisor(s) shall be responsible for the performance of the work and shall be the central point of contact with the Government. The PM/Supervisor(s) shall be responsible for the cashier having adequate change for each meal, while also providing change throughout each meal service as needed. The PM/Supervisor(s) shall hold a current ServSafe Manager certification and meet one of the four experience/education criteria below (the government will have the final authority on whether or not the proposed PM/Supervisor(s) resume meets the below criteria) :

3.1.1.2 The On-Site PM shall hold a current ServSafe Manager Certification and meet at least one (1) of the following criteria:

a. Graduate with four (4) year degree in Hotel/Restaurant Management, or related field, and fivethree (5) years of experience as an Institutional or Corporate Food Service Manager.

b. Graduate of a military institutional food service school and five (5) years of experience as an

Institutional or Corporate Food Service Manager.

c. Graduate of a non-military institutional food service management program and five (5) years of experience as an Institutional or Corporate Food Service Manager.

d. Ten (10) years on-the-job experience as an Institutional or Corporate Food Service Manager.

The PM shall have full authority to act for the Contractor on all contract matters relating to daily performance of the Contract. The COR/ACOR/FSO shall directly deal with the PM/Supervisor(s) on all matters dealing with the day-to-day operations of the contract and the contracted employees.

The PM shall be available to the COR/ACOR via telephone/cell phone to discuss problem areas or performance issues that arise between the hours of 0500 to 2200, the PM shall respond to the COR/ACOR within one- hour of receiving a phone call and/or a text message. The PM shall notify Contractor’s employees of inclement weather or base closures, during normal duty and non-duty hours. The dining facilities operate regardless of weather conditions or base closures.

The Contractor shall perform services when ordered by the Contracting Officer.

3.1.2 Shift Supervisor(s)

The Contractor shall also provide Shift Supervisor(s) to oversee day-to-day operations at each facility TRACEN YORKTOWN MDF and POY. The Contract shall also designate Shift Supervisor(s) to represent the Contractor after normal business hours when the On-Site PM is not available. The On-Site PM/Shift Supervisor(s) shall be responsible for the cashier having adequate change for each meal, while also providing change throughout each meal service, as needed.

3.1.2.1 The Shift Supervisor(s) shall have direct contact with the COR/FSO on all matters related to the contract and shall act on behalf of the Contractor with authority to execute daily operations. The Contractor shall also designate Shift Supervisors to represent the Contractor after normal business hours when the On- Site PM is not available.

3.1.2.2 Shift Supervisor(s) shall hold a current ServSafe Manager Certification and meet at least one (1) of the following criteria below. The Government will have the final authority on whether or not the proposed Shift Supervisor(s) meet the criteria:

a. Five (5) to seven (7) years on-the-job experience as an Institutional or Corporate Food service

Manager.

b. Graduate of a military institutional food service school and five (5) years of experience as an institutional or Corporate Food Service Manager.

c. Graduate of a non-military institutional Food Service Management Program and five (5) years of experience as an institutional or Corporate Food Service Manager.

3.2 Contractor Employees

Contractor personnel are employees of the Contractor and under the administrative control and supervision of the Contractor. The Contractor, through its personnel, shall perform the tasks prescribed herein. The Contractor shall select, supervise and exercise control and direction over its employees during the life of this requirements. The Contractor shall maintain records that support the personnel hired meet the minimum qualifications of the position at the time they were hired. These records shall be made available to the KO or designee upon request.

3.2.1 Contractor Personnel Qualifications

The Contractor employees shall hold any licenses and/or permits required by law throughout the life of this contract. The Contractor shall also maintain records for all employees hired.

3.2.1.1 Contractor shall provide personnel with the following minimum capability:

a. Current Food Service Handlers Card

b. Ability to read, write and clearly speak, and understand English. They shall be able to accurately fulfill the reporting requirements of the contract.

c. Shall be U.S. citizens or legal residents who have been lawfully admitted for permanent residence into the U.S. The Contractor shall obtain signed statements from all and potential employees to be assigned work under this contract, attesting they have been informed of these restrictions.

3.3 Staffing Plan

The Contractor shall provide with quote, a staffing plan that fully demonstrates the requirements set forth in this PWS. Example below:

Job Title Total # of FTE Total FT Hours Total # of PTE Total PT Hours

3.4 EMPLOYEE IDENTIFICATION AND APPEARANCE

3.4.1 Government-Issued ID Cards

Prior to beginning work on this contract, each Contractor employee will be provided with a Government-issued identification (ID) card. The Contractor shall submit a list of employees to the TRACEN YORKTOWN Command Security Officer (CSO) and COR/ACOR no more than 30 days prior to contract start date. The Contractor and the CSO shall set a mutually agreeable time to issue the initial Government-issued ID cards.

Each Contractor employee shall present the CSO with either their valid state driver’s license or valid state identification card. The Contractor employee shall carry the Government-issued ID card at all times while on TRACEN YORKTOWN. Contractor employees who resign or are terminated shall surrender their Government-issued ID card to base security. The Contractor shall immediately notify the CSO, the COR/ACOR and base security contractor by telephone regarding the employee’s departure.

3.4.2…