AA550700 - AMENDMENT 0001 - Attachment 1 - SOW.pdf

STATEMENT OF WORK (SOW) FOR

MESS ATTENDANT SERVICES AT USCG TRAINING CENTER YORKTOWN

70Z08423RAA550700

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.

1.1 BACKGROUND

TRACEN YORKTOWN is one (1) of the USCG six (6) training centers. The main mission is to provide specialized technical training to Coast Guard Officers, Enlisted, Reservists, Auxiliarists, Department of Defense (DoD) members, Department of Homeland Security (DHS) members, national law enforcement, and foreign military members. Our Mission Statement is “Forging Today’s Force to Execute Tomorrow’s Mission.”

The TRACEN YORKTOWN 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.

1.2 SCOPE

The objective of this effort is to ensure that Mess Attendant Services are performed at TRACEN 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. 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

1.3 APPLICABLE DOCUMENTS AND PUBLICATIONS

The Contractor shall ensure that all employees shall follow the requirements set forth in all applicable federal, state, local and 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:

Publication Title Date

COMDTINST M4061.5BA 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

2.0 SPECIFIC REQUIREMENTS/TASKS

The Contractor shall perform the following tasks:

2.1 MESS ATTENDANT FUNCTIONS

a. Serving Lines: The USCG CS’s shall prepare and arrange all serving lines and salad bars. The

Contractor shall only dispose of food items from the serving line or salad bar by the Shift Supervisor.

b. Replenishment: Utilizing the reach-in warmers, the Contractor shall replenish menu items prepared for meal service on the hot service line(s). 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.

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.

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

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 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

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.

h. The Contractor employee shall report any issues that arise with a patron to the Contractor Shift

Supervisor. The Shift Supervisor/Project Manager will inform the on-duty 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. Condiment bottles shall be cleaned after each meal.

b. Discard unused brewed coffee at the end of each meal. Dispose of food.

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

SOW 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.

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

c. Set tables and settings shall include 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.

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. Replenish tableware and table items as needed.

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

e. Reset place setting on each table as the individual patrons leave, within five (5) minutes following departure.

f. Maintain a courteous disposition to patrons. If any issues with a patron arise, then the Program

Manager and/or On-Site PM/Supervisor(s) shall be notified and referred to 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.

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 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 the Food Safety and Sanitation Program Tactics, Techniques, and Procedures (CGTTP 4.11-12). The Contractor shall promptly notify the COR of any maintenance problems and shall immediately notify the Food Service Officer or COR 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 Contractor shall complete dishwashing 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. The Contractor shall scrub sinks, basins, backsplashes and walls after each meal.

e. The Contractor shall scrub and clean under the sink to include the bottom of the sink basin and the piping at least weekly.

f. The Contractor shall restock and resupply all plates, cups and utensils used by patrons, while allowing these items to properly air dry.

g. The Contractor shall clean all plates, cups and utensils used by patron that have food residue, grease, or contaminants.

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 drain the soiled water, clean the sink with soap and refill dishwashing water.

c. The Contractor shall clean pots and pans thoroughly and set aside to air dry.

d. The Contractor shall store dried pots and pans.

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

f. The Contractor shall commence dishwashing one-half hour prior to the beginning of the next meal and no later than two (2) hours after the meal.

g. The Contractor shall scrub and clean the sinks, backsplashes, and walls after each meal.

h. The Contractor shall scrub and clean under the sink including the piping weekly.

i. 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).

j. 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. The cashier shall speak English and be courteous and professional.

2.3.1 Flow Rate

The Cashier shall maintain a minimum flow rate of five (5) patrons per minute during meal service periods of patrons paying for their meals.

2.3.2 Cashier Instructions

The Contractor shall be responsible for maintaining a current copy of the cashier instructions at each cashier station. The Contractor shall comply with the cashier instructions with regard to any issue pertaining to the cash register and credit care machine. Cash register and credit card machine user guides are found in Technical Exhibit TE-10.

2.3.3 Dress Code

The cashier shall be familiar with the dress code (Technical Exhibit TE-6 Dress Code). Any issues regarding dress code policy with patrons shall then be immediately reported to the Food Service Officer (FSO)/COR/ Senior CS, or in their absence, the Watch Captain.

2.3.4 Head Counting Procedures/Meal Charges

The cashier shall document names/signatures of each paying patron (Technical Exhibit TE-7). 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 Contractor shall inform the duty CS of any unauthorized patrons. The cashier shall also collect payment for meals, make correct change for patrons; 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 Contractor shall provide a payment receipt of the individual transaction to patrons upon request. The cashier shall ensure that meal rates are appropriately applied to authorized patrons and correct payments are collected.

2.3.5 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. 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.

2.3.6 Accountability/Responsibility for Cash

The Contractor Supervisor has the duty to monitor cashier operations while performing the meal count and reconciliation of paperwork within thirty (30) minutes of the close of the meal period with the cashier. The Contractor Supervisor shall verify the correctness of CG-4901, which shall be submitted after each meal and verified against actual cash collected to the COR. The KO may demand a Cashier be removed from duty 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.

2.3.6.1 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.

2.3.6.2 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 Program Manager and/or 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.

2.3.7 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.

2.3.8 Closure of Serving Lines

The cashiers shall set up and be ready to accept payments for the meals sold 15 minutes prior to opening for service. The Contractor shall serve up to 15 minutes after the meal period ends. The cashier shall count the meal sales and prepare paperwork as required within 30 minutes after closing service. However, during non-holiday Thursday Lunches, the cashier shall count meal sales and prepare paperwork as required within one

(1) hour due to the higher volume of patrons. A USCG CS will then remove, cover, label and store food unless disposal of leftovers is appropriate.

2.4 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 Contractor shall perform the following cleaning tasks:

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, SOW Section 1.3, Reference Publications as well as manufacture instruction manual. A list of included equipment to be maintained by the Contractor is found on TE-49

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.

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. Clean 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.

2.4.3 Cold Bar Serving Line and Heated Serving Lines.

a. Wipe down all exterior surfaces after each meal.

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 food, ice, or water being wiped clean and dry after each meal.

e. Fill or refill all condiments in a neat and presentable manner.

f. Wipe down beverage machines after each meal, ensuring they are free of dust. Clean nozzles IAW Safety and Sanitation Program, TTP.

g. Replace beverages as needed. Only remove juices once replacement is ready to install. Replace milk by cutting each serve tube with a clean cutting instrument at a point no more than one inch from the dispensing mechanism and at a 45-degree angle. Beverages shall include, but not limited to: coffee, juice, milk, soda, tea and sport drinks.

2.4.4 Restrooms, and Locker Rooms

The Contractor shall clean 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.) as identified in TE-9.

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

a. Ensure trash and recycling receptacles are closed to keep out pest and animal infestations.

b. Sweep the exterior loading/receiving area free of debris, and cobwebs, snow and ice.

c. Scrub the deck monthly.

d. Pressure wash the exterior loading area 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. Keep grease collection storage container (“grease trap”) free of debris and maintain in a neat and orderly manner. Clean any spilled oil/grease on the container or ground immediately IAW SOW 4.10, Contractor Safety Program, Handling of Hazardous or Toxic Materials – Spills. Report the spill to the

COR/FSO.

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 Contractor shall disinfect all non-carpeted floor surface areas by wet mopping. Wet mopping is done after sweeping.

c. Washing: Washing is substituted for, or added, following wet mopping on concrete floors (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 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.

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.

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.

The Contractors shall break down all boxes and placed in the proper recycling receptacles located by the dumpsters. The Contractors shall wash and sanitize waste receptacles after they are emptied.

2.4.13 General Spot Cleaning.

The Contractor shall perform spot cleaning on a continuous basis. Spot cleaning includes events such as spills, defecation from animals’ entry (i.e., raccoons, 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: The Contractor shall damp wipe furniture decorations and non- food contact surfaces of equipment.

b. Food Contact Surfaces: The Contractor shall clean these surfaces after each meal, or whenever there is an interruption in use of the surface.

2.4.15 Metal and Wood Polishing.

The Contractor shall polish metal or wooden equipment and fixtures, and on metal or wooden decoration. Wipe food contact surfaces clean without polish.

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, for example: 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 all necessary documentation; as identified in Section 7.0 Deliverables.

3.1. Program Manager and/or On-Site Project Manager (PM) (Key Personnel) The Contractor shall provide a qualified Program Manager and/or 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 Program Manager and/or On-Site PM shall notify Contractor’s employees of inclement weather or base closures, during normal duty and non-duty hours.

3.1.1 The Program Manager and/or 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 Program Manager and/or 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 2000, Monday through Friday. This can be accomplished in person, or by telephone, as appropriate depending on the circumstances. When the Program Manager and/or On-Site PM is absent, the COR shall be notified, and the Contractor shall appoint a qualified alternate PM. The Program Manager and/or On-Site PM shall provide the COR a cellular phone number where they can be reached at all times during the working hours.

3.1.2 The Program Manager and/or 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 five (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.

3.2 Shift Supervisor(s) (Key Personnel)

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 Program Manager and/or On-Site PM is not available. The Program Manager and/or 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.

3.2.1 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

Program Manager and/or On-Site PM is not available.

3.2.2 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.

3.3 Contractor Workers

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.

3.3.1 Contractor Worker 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.

3.3.1.1 Contractor shall provide personnel with the following minimum capability:

a. Current Food Service Handlers Card (obtained prior to beginning work)

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 verify employment eligibility in accordance with FAR Clause 52.222-54.

3.4 EMPLOYEE IDENTIFICATION AND APPEARANCE

3.4.1 Government-Issued ID Cards

Prior to beginning work, 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 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 and base security by telephone regarding the employee’s departure.

3.4.2 Contractor-Issued Name Tags

Contractor personnel shall wear nametags furnished by the Contractor. Each name tag shall contain the employee’s first and last name, the Company’s name and the employee’s job title. Single use or disposable name tags may not be used to satisfy this requirement.

3.4.3 Appearance

Contractor employee personnel shall present a neat appearance and be easily recognized via Contractor-furnished matching uniforms. While in uniform or out of uniform, no undergarments shall be exposed while on

TRACEN YORKTOWN.

3.4.4 Uniforms

The Contractor shall provide uniforms to all employees to include polo shirts with the company name and/or logo that will be in matching color, as well as slacks and appropriate safety shoes. The Contractor shall submit all uniform proposals to the COR prior to the start date and any time thereafter that there will be a change.

Supervisory personnel are not required to wear uniforms but shall present a neat and clean professional appearance in business casual attire.

3.5 REMOVING CONTRACTOR EMPLOYEE for MISCONDUCT, NON-PERFORMANCE, SECURITY

REASONS

The Commanding Officer may direct the Contractor to remove any Contractor employee from DHS facilities for misconduct, or security reasons. Removal does not relieve the Contractor of the responsibility to continue providing the services required under this contract. The KO will provide the Contractor with a written explanation to support any direction to remove an employee.

3.6 ANNUAL TRAINING SCHEDULE

The Contractor shall provide refresher training to employees to accomplish competent performance. The Contractor shall submit an annual training schedule within fifteen (15) business days of award and within thirty

(30) calendar days after the start of each option year IAW SOW Section 7.0, Deliverables. Each employee shall receive 12 hours of training annually as specified in Food Safety and Sanitation Program Tactics, Techniques, and Procedures (CGTTP 4.11-12). On the job training does not satisfy this requirement. The Contractor shall update employees quarterly on patron relations and military customs/courtesies. The Contractor shall maintain a training record on each employee. These records shall be kept up to date and submitted to the Government quarterly. Records shall document subject training given and date of training, employee printed and signed name for verification. Contractor employees shall at a minimum, train food service employees in the following:

a. Sanitation, cleaning and storage of food and equipment.

b. Food Service Personal Health Standards. Personal cleanliness, grooming, clothing, health practices, safety and food-borne illnesses.

c. Federal and State Laws, including OSHA and regulations set forth in 29 CFR 1910 and 29 CFR 1926 and in Commandant Instructions M5100 and M11000.

3.7 EMPLOYEE HEALTH STANDARDS

The Contractor shall ensure that all personnel, prior to commencing employment and during their period of employment, meet the minimum requirements of all applicable Federal, State, and local health regulations for food service employees. The Contractor shall maintain all necessary Contractor employee medical and medical examination records, and make these records available to the COR and KO upon request. Any costs associated with medical examinations and records shall be the responsibility of the Contractor.

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, State and local laws.

3.7.1 Fitness for Work

The Contractor shall remove from duty any Mess Attendant found to be incapacitated or unable to work as prescribed in this contract, or under the influence of alcohol, drugs, or other incapacitating agents, and shall not return such employees to duty unless and until they are fully able to perform the normally assigned duties.

Removal of employees does not relieve the Contractor of the requirement to provide qualified personnel to adequately perform services under the contract.

3.7.2 Physicals, Blood Test and Immunizations

a. The Contractor shall comply and meet the safety and sanitation requirements IAW Food Safety and Sanitation Program Tactics, Techniques, and Procedures (CGTTP 4.11-12). Prior to beginning employment on TRACEN YORKTOWN, Contractor shall ensure that all employees be examined by a physician and determined to be free from communicable disease prior to commencing employment.

Also, the contractor shall provide a basic annual physical for its employees.

b. Prior to beginning employment on TRACEN YORKTOWN, Contractor shall ensure that all employees have a physician's examination report containing the following minimum information: Complete Blood Count (CBC); Purified Protein Derivative (PPD) (Tuberculosis (TB) Skin test); Ova and Parasite Lab Exam; Hepatitis A vaccinations/shot, and annual Flu Shot.

3.7.3 Inspection of Employee

The Contractor’s Program Manager and/or On-Site PM shall inspect the appearance of Food Service Workers prior to each shift. All contract personnel performing work under this contract in the dining facility shall wear clean outer garments and aprons of materials with a smooth finish.

3.7.4 Emergency Medical Services

Medical services for the Contractor’s personnel are the responsibility of the Contractor. However, the Government will provide, on an emergency basis, medical services (emergency first aid) for job-related injuries while the Contractor employee is performing under this contract. Emergency medical services are located in the Craik Medical Building.

3.8 BASE ACCESS AND EMPLOYEE PRIVILEGES

The Contractor shall comply with TRACEN YORKTOWN and other security requirements, regulations and directives as identified herein, and cited elsewhere in this SOW. Contractor shall have an employee attend security related briefings held at TRACEN YORKTOWN and brief Contractor team with security and directive updates.

3.8.1 Vehicle Entry

The Contractor shall ensure that its employees and vehicles comply with proper safety inspections, insurance, and registration in accordance with USCG and TRACEN YORKTOWN regulations to gain entry; and, may be subject to search while on base.

3.8.2 New Employee Interviews

All interviews for new hires shall be conducted off-site from TRACEN YORKTOWN. Contractors are not permitted to escort other employees, potential hires or Contractor’s onboard TRACEN YORKTOWN.

3.8.3 Employee Lists

The Contractor shall provide a list of all personnel, no later than 15 days prior to contract start date, that will be performing all requirements herein and the list shall be updated when changes occur. The Contractor shall provide an updated employee list to the COR within five (5) business days of any new employee being hired or an employee being terminated/quitting. This list shall include: employee’s first and last name, position and date of hire. Contractor personnel not listed may be denied access to the USCG facility.

4.0 OTHER APPLICABLE CONDITIONS

4.1 Security

The Contractor shall comply with all Base security requirements, regulations and directives as identified herein and other security requirements cited elsewhere in the contract. Contractor vehicles or personally owned vehicles require valid registration, inspection certificates, motor vehicle operator license and insurance documentation for access to TRACEN Yorktown.

4.1.1 Facility Access

4.1.1.1 RAPIDGate Program: RAPID Gate pass may be used instead of obtaining daily passes by calling 1- 877-RAPID Gate (1-877-727-4342). More information about the enrollment process can be found in the attachment titled “RAPID Gate Program Enrollment Information". Once enrolled and eligible to receive a RAPID Gate credential, Contractor personnel will be able to apply at the kiosk located at the USCG TRACEN YORKTOWN Security Building and pick up the credential at the same location once approved.

4.1.1.2 Companies already enrolled in the RAPID Gate Program at another installation such as Norfolk Naval Base, may request access for their employees at this installation by calling 1-877-RAPlD Gate (1-877-727- 4342). Once the company is approved by TRACEN YORKTOWN, its employees who already hold RAPID Gate Credentials will be able to use them at this installation. If you have any questions regarding USCG TRACEN YORKTOWN access control, please contact Mr. Terry Ellis, Anti-Terrorism/Force Protection Officer, at 757-856-2150 or Terry.L.Ellis@uscg.mil.

4.2 PERIOD OF PERFORMANCE

The period of performance for this contract is a one-year base period with four (4) one-year option periods as follows:

Base Period: 01 January 2024 – 31 December 2024 Option Period One: 01 January 2025 – 31 December 2025 Option Period Two: 01 January 2026 – 31 December 2026 Option Period Three: 01 January 2027 – 31 December 2027 Option Period Four: 01 January 2028 – 31 December 2028

4.3 Place of Performance

The primary place of performance will be at the Coast Guard Training Center YORKTOWN, 1 U.S. Coast Guard Training Center, YORKTOWN, VA 23690-5000, within the following buildings: a) TRACEN YORKTOWN Main Dining Facility - Building 209; and, b) Port of York – Building 234.

4.4 HOURS OF OPERATION

The normal hours of operation are listed below for the TRACEN YORKTOWN Main Dining Facility and the POY for all authorized persons. When operating under a contingency environment, see Section 4.8.2, Business Continuity Plan (BCP).

TRACEN YORKTOWN Main Dining Facility (MDF/Galley) Breakfast Lunch Dinner Weekdays 0630 – 0730 1100 – 1230 1645 - 1800

Weekend/Holiday 0830 – 1000 1100 – 1230 1645 - 1800

Port of York (POY) Weekdays 0645 – 0745 1100 – 1245 Closed Weekend/Holiday Closed Closed Closed

Class Arrival Times at TRACEN Dining Facility Weekdays/Lunch:

“A” School Time

IS/BM 1100-1115

GM 1115-1130

EM/DC 1130-1145

MK/MST 1145-1230

4.4.1 Extended Service Hours

Special and emergency situations (e.g., holidays, accident and rescue operations, civil disturbances, weather warnings, alerts, etc.) may necessitate the dining facility operating on an extended basis of up to 24 hours per day. Special holiday schedules will be made available to the Contractor at least 10 working days in advance by the COR.

4.4.2 Change of Hours

On occasion, the COR may change the meal times only (e.g. change 0600 – 0800 to 0615 – 0815), but not the total number of hours, because of mission, training, schedules, operational contingency, command events, etc.

COR will give the Contractor 24 hours advance notice of such change, if feasible.

4.4.3 Holiday and Additional Closures

Command events notwithstanding, the POY will be closed for all officially recognized holidays. Closures at the POY will be scheduled throughout the year for various Command functions as well as International Maritime Officer Course (IMOC) events, and, for a scheduled two-week maintenance period the last week of December and first week of January. During these closures at the POY, the TRACEN YORKTOWN Dining Facility will be available to all authorized patrons. The COR will give the Contractor 24 hours advanced notice of such changes, if feasible.

4.5 POST AWARD CONFERENCE

The Contractor shall attend a Post Award Conference with the KO, COR and other authorized representatives(s) of the Government, no later than fifteen (15) business days after the date of award. The purpose of the Post Award Conference, which is chaired by the KO, is to discuss technical and contracting objectives of the contract and develop mutual understandings relative to scheduling and administration of work to be performed. The Post Award Conference will be held at the Government’s facility or via teleconference.

4.6 GENERAL REPORTS REQUIREMENTS

The Contractor shall provide all written reports in electronic format with read/write capability using applications that are compatible with DHS workstations (i.e., Microsoft Office Applications).

4.7 BUSNESS CONTINUITY PLAN (BCP)

The Contractor shall prepare and submit a Draft BCP to the Government. The finalized BCP shall be submitted to the Government 10 calendar days after the post award conference and 30 calendar days after the start of each option year. USCG must plan in advance how it will meet mission requirements in the event of national emergencies, natural disasters, heightened security or terrorist threats. The BCP shall document Contractor plans and procedures to maintain support during normal operations, an employee strike, or an emergency including natural disasters and acts of terrorism. The BCP, at a minimum, shall include the following:

a. List of employees scheduled to work the next seven (7) days. The list shall include: employee’s full name, two (2) contact numbers, home address, and if they are male or female (for berthing purposes)

b. Detailed plan of how to get employees to and from TRACEN Yorktown

c. Strike Contingency

d. Pandemic Contingency

4.7.1 Contractor Performance during Contingencies

In the event that contingencies such as those specified below develop, the Contractor shall continue to perform contract work. Some examples of contingencies are as follows:

a. National emergencies entailing sudden buildup of military forces that increase contract requirements.

b. Natural disasters (e.g., snowstorm, hurricane, flooding) impacting the Contractor’s ability to perform this contract and the Coast Guard’s ability to perform its mission.

c. Labor strikes impacting upon the Contractor’s ability to perform.

d. Health Crisis/Pandemics

e. Civil Unrest that may impact the base’s access or operational capabilities.

4.8 PROGRESS MEETINGS

The Program Manager and/or On-Site PM shall be available to meet with the KO/COR upon request to present deliverables, discuss progress, exchange information and resolve emergent technical problems and issues.

These meetings shall take place at the Government's facility and/or via teleconference. Meetings shall take place weekly during the first six (6) months of the contract moving to monthly thereafter. Additional meetings shall be scheduled, as needed, and for five (5) business days after the issuance of a Contract Discrepancy Report (CDR).

The minutes of the meetings shall be prepared by the Contractor, and signed by the PM and the COR.

4.9 CONTRACTOR SAFETY PROGRAM

The Contractor shall develop and submit a Draft Safety Plan with the proposal IAW the SOW Section 7.0, Deliverables. The finalized Safety Plan shall be submitted to the Government 10 calendar days after the post award conference and shall be updated annually within 30 calendar days after the start of each option year, with changes as needed and a copy given to the KO/COR when updated. The Contractor’s Safety Plan shall comply with federal and state laws, including OSHA and regulations set forth in 29 CFR 1910 and 29 CFR 1926 and in Commandant Instructions M5100 and M11000 series.

4.9.1 Accident Reporting

All accidents which may occur during the performance of this contract resulting in death, personal injury, trauma, or occupational disease, shall be reported verbally to the COR IAW Homeland Security Acquisition Regulation (HSAR) Clause 3052.223-90, immediately after the occurrence, along with a written report within 24 hours. This report shall give full details of the accident involved, including statement of all witnesses. If any claim is made against the Contractor by a third party, as a result of any accident, which occurs in connection with performance of this Contractor, the Contractor shall promptly report the fact in writing to the KO and COR.

The Contractor shall maintain records of property damage, accidents and fires caused by the Contractor or subcontractor employees.

4.9.2 Handling of Hazardous or Toxic Materials. The Contractor shall handle, store, remove and dispose of hazardous or toxic materials as necessary to complete Cleaning/Food Service Worker tasks. The Contractor shall be solely responsible for Contractor-Owned or generated hazardous or toxic material. The Contractor shall notify the COR verbally within 24 hours of making final arrangements to transport hazardous or toxic materials onto or off TRACEN YORKTOWN. The verbal notification shall be preceded by written notice 48 hours before delivery of material onto TRACEN YORKTOWN. While performing work specified herein, if hazardous or toxic materials are utilized or encountered, the Contractor shall notify the COR immediately. The Contractor's Safety Plan shall contain a section specifically addressing handling of these materials:

1. Handling and storing Hazardous or Toxic Material. The Contractor shall adhere to safety requirements as specified by Federal and State laws, OSHA regulations, COMDTINST 16478 series, Training Center Hazardous Materials Contingency Plan, EPA, and the VA Department of Environmental Quality (DEQ).

2. Spills. For any oil or hazardous materials spills caused by or resulting from the Contractor's action or inaction, the Contractor shall provide the necessary manpower, equipment and material to respond, contain, cleanup and report as required by Federal, State and local laws, regulations, standards and plans referenced in this section.

3. Safety Data Sheets (SDS). The Contractor shall maintain a current file of hazardous material SDS describing the hazards of any chemical used in the performance of this contract. A copy of each SDS shall be provided to the TRACEN Hazardous Materials Manager thru the COR prior to ordering for approval, and a copy of the SDS provided to the COR upon receiving any new chemicals.

4.9.3 Fire Prevention Program. The Contractor shall establish a Fire Prevention Program to comply with the provisions of current Government regulation, OSHA, National Fire Codes, sound commercial practices, as well as other fire prevention regulations/manuals/codes cited throughout this contract and applicable to specific commercial-type functions. The Government reserves the right to inspect facilities for fire prevention compliance, evaluate through drills and to enforce compliance.

4.10 CONTRACTOR QUALITY CONTROL (QC) REQUIREMENTS

The QC is the driver for product quality. The Contractor shall have commercially reasonable QC system of inspections and monitoring actions. The first major step in ensuring a “self-correcting” contract is to ensure that the Government approved QC program provides the measures needed to lead the Contractor to success. Careful application of the process and standards presented in the remainder of this document will ensure a robust quality assurance program.

4.10.1 Contractor Quality Control Plan (QCP): The Contractor shall prepare and submit a Draft QCP to the Government. The finalized QCP shall be submitted to the Government 10 calendar days after the post award conference. The Contractor shall develop and maintain a QC inspection system that encompasses all functions of the contract. The QCP shall be designed to keep the Contractor’s management and the USCG informed of all issues affecting quality to include timely and effective corrective actions.

4.10.2 Contents: Shall include, but are not limited to, the following:

a. Introduction to the Quality Control System:

1. Background and rationale for the System.

2. Objectives in using QC.

3. Successes with and updates for the System.

b. QC Process for the Various Tasks:

1.…