Revised Performance Work Statement - Sector St. Petersburg Mess Attendant Services.pdf

Attachment 1

Performance Work Statement (PWS) for Galley Mess Attendant Services

1.0 INTRODUCTION

The United States Coast Guard Sector St. Petersburg requires Mess Attendant services to be performed on site in the dining facility and galley area.

2.0 BACKGROUND

2.1 The mission of Coast Guard Sector St. Petersburg Dining Facility is to provide nutritious, prepared meals to authorized patrons, to strengthen camaraderie and morale of those patrons, and to enhance the image of the Coast Guard throughout the community. To accomplish this task, it is essential that the dining facility be maintained in an attractive and sanitary condition at all times, and that military etiquette is adhered to.

Authorized patrons of the dining facility include assigned enlisted, officer and civilian personnel and their authorized guests.

2.2 Coast Guard Sector St. Petersburg Dining Facility hours of operation are 0630–1430 (6:30 a.m. – 2:30 p.m.)

Monday through Friday closed weekends and holidays. Mess attendants are required to report for duty 30 minutes prior to breakfast Normal meal hours are as follows:

WEEKDAYS (MONDAY-FRIDAY) MESS ATTENDANT SCHEDULE

Meal Meal Hours CG/Contractor Personnel Breakfast 0700-08:00 All Personnel Lunch 11:15-12:15 USCG Personnel Lunch 12:00-12:15 All Personnel

2.2.1 The Contracting Officer Representative (COR) reserves the right to change the meal hours without additional costs to the government provided that such change will not cause an increase in the total hours of operation. A 72-hour advance notice will normally be given to the government except in situations beyond the control of the contractor, e.g. water/power outage, natural disasters, etc.

2.3 Average number of meals served for one week:

Meal (Approximate #) Weekdays Weekends

Breakfast 100 n/a

Lunch 275 n/a

Dinner n/a n/a

(a) The listed quantities are approximate averages. Significant daily fluctuations occur.

(b) The contractor shall provide mess attendant services for special functions, which includes setting up serving lines, set place settings, serve and clean up after each function. Employees will not work past 1530 (3:30 p.m.) daily. Special events that are above and beyond normal hours will be negotiated and a modification to the contract will be issued.

2.4 The contractor must assign a working supervisor dedicated to this contract who shall be available at all times while contract work is in process to receive instructions from the Contracting Officer or the COR. The working supervisor shall ensure that employees are in compliance with the following special policies at all times:

(a) Employees shall be courteous and respectful to patrons.

(b) Employees shall refrain from the use of profane language.

(c) Employees shall not smoke in any indoor spaces. Smoking will be in designated areas ONLY.

2.5 The contractor shall ensure that all personnel are adequately familiar with the provided galley and food service equipment to perform tasks identified in section 5.0. Training of personnel is not the responsibility of the government. The food service equipment shall be cleaned in accordance with the Food Service Practical Handbook. Food preparation equipment shall include the following:

(a) Coffee Maker

(b) Steam Line

(c) Dessert Display Case

(d) Salad Bar

(e) Gaylord Hood

(f) Walk -In Refrigerator and Freezer

(g) All Shelves and Storage Areas

(h) Reach-In Refrigerator and freezer

(i) Juice Machine

(j) Milk Dispensing Machine

(k) Soda Dispensing Machine

(l) Ice/Water Dispenser

(m) Ice Machine

(n) Toaster

(o) Soup Kettle

(p) Microwave Oven

3.0 SCOPE

Provide mess attendant and janitorial services within the CG Sector St. Petersburg Dining Facility and galley area in accordance with this contract. Assist Coast Guard personnel when required. The required tasks are outlined in Section 5.0.

4.0 APPLICABLE DOCUMENTS

4.1 The contractor and the contract employees shall comply with all applicable federal, state, local and Coast Guard Sector St. Petersburg, policy and regulations for food preparation, food handling, sanitary practices, emergency, security requirements and those contained in the following official publications and revisions therein:

Publications/Forms Title Chapters

Author: Wayne Gisslen Professional Cooking, 5th edition 1,2,3

COMDTPUB P4061.4 Food Service Practical Handbook 2

CGTTP 4-11.12A Food Safety and Sanitation Program All

CG-4901 (Form) Meal Sign-In Sheet N/A

CG-2581 (Form) Issue/Sales Slip N/A

4.2 All publications and forms will be provided by the COR prior to contract start date.

4.3 All accidents, that may occur during the performance and/or results in injury, death, or property damage, shall be reported in writing, to the Contracting Officer and COR within 24 hours after such occurrence. Such reports shall give full details of the accident involved including statements of all witnesses. If any claim is made against the contractor by a third party as a result of any accident that occurs in connection with performance of this contract, the contractor shall promptly report the facts, in writing, to the Contracting Officer and COR.

4.4 The contractor shall obtain all permits and licenses necessary to perform this contract as required by all applicable federal, state, and local laws.

5.0 TECHNICAL REQUIREMENTS

The contractor shall accomplish the following tasks by providing the necessary technical effort, based on the average number of meals served for one week, identified in Section 2.3.

5.0.1 Routine Tasks

5.0.1.1 The following mess attendant tasks to be performed in the CG Sector St. Petersburg Dining Facility shall be accomplished as needed. If the dining facility is closed for maintenance, repair, or an official function, services contained herein may be performed at an alternate location as directed by the CG Sector Commander.

When using an alternate location, there will be a need to transport equipment and /or food, which will be accomplished primarily by the Coast Guard and the contractor, if necessary.

5.0.1.2 Move dining room tables and chairs for meetings and group meals, and return to the original location after cleaning the tables when the function is over. Occasional rearrangement of furniture, partitions, decorations, etc. shall be accomplished by the contractor to improve décor or for other reasons.

5.0.1.3 The contractor will maintain in a clean and orderly condition, all employee lockers, working areas, cleaning and transporting equipment, and spaces assigned for the contractor’s special use. Standards of cleanliness and sanitation of special use areas shall be consistent with those established elsewhere herein.

5.0.2 Special events

Upon request, the contractor shall provide mess attendant services for special events. These events may be holidays or any other days designated by the Commanding Officer. These events may require work after normal work hours or an increase in personnel during normal work hours. In the event special event hours are desired, notification will be given to the working supervisor at least five (5) days in advance and a contract modification will be issued.

5.0.2.1 Hourly rates for special events

The special event will be on an “as required” basis.

5.1 Frequency Task Schedule for Mess Attendant Services

5.1.2 Serving Line Routine

The serving line will be operated two times per day, five days per week at the meal times specified in Section

2.2. or as directed. Set up the serving line not more than thirty minutes prior to opening.

5.1.2.1 Pre-Meal Setup

(a) Transport and setup clean trays, plates, and silverware to the serving area.

(b) Ensure the salad bar is on and transport salad to the bar no earlier than 1045. Bread, butter, and condiments, etc., from the production or storage areas to the serving line/salad bar and arrange as directed by the duty Culinary Specialist.

(c) Transport desserts to the refrigerated area next to the serving line or the shelves above it.

(d) Load beverages, tea and juice dispensers.

(e) Set up dining area prior to meal service. Ensure that all tables are set up properly. This includes a tablecloth (when specified), napkins, salt, pepper, etc.

5.1.2.2 During meal service

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

(b) Serve meals as directed. To include, arranging food item on plate in an attractive manner.

(c) As directed, replenish all foods, beverages, desserts, salad bar and condiments as necessary to ensure availability to all patrons throughout the meals.

(d) Keep serving line/salad bar continuously clean and free of spilled foods in accordance with the Food Safety and Sanitation Program TTP.

(e) Maintain a courteous disposition to patrons at all times.

(f) Replenish tableware/table items as necessary so those items are available to all patrons without waiting.

(g) Breakdown action to remove food from the serving line shall not start until 15 minutes after the end of the posted meal hours or as directed by the duty Culinary Specialist.

(h) Clean up all spills within 5 minutes after spill or immediately if service is to be disrupted.

5.1.2.3 After meal service

(a) Return all refrigerated condiments, bread, butter, and jams to refrigerated space.

(b) Discard left over coffee at the end of the day.

(c) Remove salad bar items and transport back to their assigned refrigerated storage space and wipe out with damp cloth.

(d) Retrieve all dessert items from the serving line area, cover each item with plastic wrap, and store in their assigned refrigerated storage areas.

5.1.3 Assist in re-supply and storage operations, which includes, but is not limited to cleaning of storage areas.

5.1.4 Operate the dishwashing (scullery) area and pot room in accordance with the Food Safety and Sanitation Program TTP.

5.2 Frequency task schedule for housekeeping services

5.2.1 Cleaning Routine

The following will be completed daily in all dining facility spaces:

5.2.1.1 Daily

Dust walls, fixtures, furniture, tops of food service equipment, shelves, decorations, etc. Damp wiping will be substituted for dusting in food preparation areas. Maintain and clean all gear lockers, outside working areas and spaces assigned for contractor personnel. Contractor personnel will maintain these areas in a manner consistent with established cleaning procedures.

5.2.1.2 Floors shall be swept, scrubbed with detergent and rinsed with clean water mopped and dried each day after each meal in accordance with the Food Safety and Sanitation Program TTP.

5.2 Walls and baseboards shall be cleaned as required but, not less frequently than once each week.

5.2.1.3 The contractor shall clean all 2 bathrooms daily after each meal served in the dining facility. Contractor shall ensure that all surfaces are wiped down including mirrors. Trash shall be taken out after each meal. Toilets and urinals shall be cleaned and sanitized. The floors shall be swept and mopped. Contractor shall ensure that soap dispenser and toiletries are filled as needed.

5.2.1.4 Garbage and trash shall be removed by the contract personnel from all areas in the food service building, transported to the designated area, and placed in appropriate receptacles. Clean up any dropped trash and ensure all dining facility trash is properly disposed and not loose, or outside of containers in dumpster area.

Ensure dumpster doors and lids are closed at all times. Wash down and scrub any spills on the blacktop with a deck scrub brush that is not used within any food service area.

5.2.1.5 Garbage containers and covers shall be thoroughly emptied and scrubbed with hot soapy water and rinsed with hot water or steam before returning to point of use.

5.2.1.6 Trash and garbage area of the dining facility shall be maintained in a sanitary and orderly condition at all times, the deck area shall be scrubbed, rinsed with clean water, and mopped.

5.2.1.7 Wooden crates, boxes, cardboard and cartons shall be crushed and flattened and placed in appropriate recycling receptacles.

5.2.1.8 As soiled equipment arrives in the dishwashing or pot room, they shall pre-wash and sort. Pre-washing consists of removing solid material from soiled dishes, pans and utensils by scraping, wiping and pre-flushing.

5.2.1.9 Clean food preparation area and equipment after each use including mixers, grill, griddle, meat slicer, deep fat fryer, steam jacketed kettles, and other appliances.

5.2.1.10 Exteriors of “reach-in” refrigerators and freezers shall be wiped clean daily.

5.2.1.11 Exteriors of “walk-in” refrigerators and freezers shall be wiped clean daily and defrosted as directed to prevent excess ice accumulation.

5.2.1.12 All ventilating hoods shall be wiped on the exterior daily.

5.2.1.13 All grease filters shall be removed and cleaned daily by scrubbing, soaking and final washing in the dish washing machine. After washing, they shall be dried and replaced.

5.2.1.14 Steam line needs to be drained of water and scrubbed to remove any food particles.

5.2.1.15 The personnel shall immediately notify COR or a government representative any time the audible alarm for the water temperature falls below the prescribed minimum temperatures as stated in the Food Safety and Sanitation Program TTP, or in the event of a mechanical malfunction.

5.3 Serving line areas

Cleaning shall be completed within one (1) hour after serving line closes and after all food has been removed from hot food tables, salad bar and other related equipment.

(a) Floors shall be swept and damp mopped in accordance with the Food Safety and Sanitation Program TTP after each meal.

(b) Hose down and scrub all galley area black mats after the dinner meal daily.

(c) The contractor shall police those areas at regular intervals during the day to correct any hazardous conditions resulting from spillage of food and to remove empty boxes, cases, cans, etc., as they accumulate.

(d) Vents over grills shall be cleaned as required but not less than once per month.

(e) Clean glass in all doors after each meal.

(f) All worktables shall be cleaned and dried, including legs under shelves.

(g) Keep all drains free of food particles and covered. All interior grease traps shall be inspected daily and cleaned as necessary to maintain sanitary conditions.

(h) All sinks shall be cleaned out after each meal and wiped out and dried at the end of the day.

5.4 Dining room areas

The contractor shall comply with the Food Service Practical Handbook publication for complete detailed cleaning instructions of galley equipment and utensils in food service/dining areas. The dining area and its furniture and accessories shall be cleaned after each meal. Sweep and damp mop after the Breakfast and Lunch meals and sweep and wet mop prior to leaving, once daily. All cleaning shall be completed within two (2) hours after the serving line closes. Display case, coffee maker and urn, milk dispenser, ice machine, toaster and soda machine to include drain and spigot are to be cleaned after every meal.

(a) Sweep and damp mop all non-carpeted floors.

(b) Wash tabletops with clean detergent water, rinse, and wipe dry utilizing the “2-pan method” as specified in the Food Safety and Sanitation Program TTP. Where tablecloths are used, replace as necessary to maintain a clean appearance. Deposit tablecloths in appropriate laundry container.

(c) Damp wipe chairs and reposition around tables.

(d) Damp wipe all salt and pepper shakers, napkin holders, centerpieces and condiment containers, which will include washing the bottle caps and bottlenecks.

(e) Clean and maintain:

1. Storage room.

2. Cleaning gear locker and storage rooms with the exception of the Hazmat locker.

(f) Vacuum carpets inside dining room at entryway, serving line, and adjacent multi-purpose room.

5.5 Dishwashing Room (Scullery) and Pot Room

Operations and cleaning must be completed in accordance with the Food Safety and Sanitation Program TTP within two (2) hours after serving line closes. The entire washing operation must be completed no later than one hour prior to the beginning of the next scheduled meal serving time, and not later than one hour after the last meal of the day. The contractor shall be responsible for cleaning all mess gear daily in accordance with the following sanitary procedures acceptable to the government: Dishwashing equipment shall be cleaned thoroughly at the end of each meal. Dish tables shall be scrubbed with detergent solution, rinsed with fresh water and sanitized.

5.6 Weekly (except as indicated)

5.6.1 The shelves and storage areas are to be cleaned and wiped off weekly.

5.6.2 The weekly provision for the “cooling down” of ranges and ovens shall be made. At these times, they shall be responsible for a thorough cleaning of interiors including shelves and racks.

5.6.3 All ventilating hoods shall be thoroughly washed and cleaned on both interiors and exteriors weekly.

5.6.4 Exteriors of “reach-in” refrigerators wiped clean daily; the units shall be emptied and the interiors shall be thoroughly cleaned weekly and defrosted as directed to prevent excess ice accumulation.

5.6.5 Exteriors of “walk-in” refrigerators and freezers shall be wiped clean daily; the units shall be emptied and interiors shall be cleaned weekly and defrosted as directed to prevent excess ice accumulation.

(a) Exteriors of all refrigerators and freezers shall be wiped down as needed, but not less than once per week. Ensure special attention is given to the rubber gaskets located on the inside of the doors. All crevices of the gaskets must be wiped to ensure no buildup of food or mold.

(b) Sweep and mop floors of walk-in refrigerator and freezer as needed and at least once per week.

(c) Empty all sugar dispensers, salt/pepper shakers, wash dispensers in dishwashing machine then allow to dry. Refill all dispensers and shakers then replace on tables.

(d) Clean and wash pipes, air vents, windowsills and walls.

(e) Wash legs and bottoms of chairs and tables.

(f) Clean door jams, top and bottom.

(g) Clean walk-in refrigerator and walk in freezer on alternating schedules to maximize refrigerator and freeze availability, as directed in accordance with the Food Safety and Sanitation Program TTP.

(h) Clean all air conditioning louver/vents.

5.7 Every two weeks

5.7.1 Dust ceiling and overhead.

5.8 Monthly

5.8.1 Clean all light fixtures as removed/installed by the government.

5.9 General Cleaning Requirements

Cleaning shall be accomplished in such a manner that no dust becomes airborne. No dirt or dust shall be visible on floors, floor mats, runners, in corners, behind doors, under furniture and equipment. Furniture and equipment will be moved during the cleaning process, as necessary. All debris including recyclable materials will be removed and disposed in proper receptacles. The contractor shall clean the following areas and items but are not limited to:

(a) All food preparation equipment used to cook meals

(b) All food preparation tables

(c) All floor surfaces

(d) All wall surfaces

(e) All interior windows and casings (all exterior windows as directed)

(f) All furniture

(g) All foods service equipment

(h) All ceiling fixtures

(j) All light fixtures

Cleaning Requirement Definitions

5.9.1 Sweeping

Performed as scheduled, the contractor shall sweep all non-carpeted floor surface areas, so that after sweeping, the floors are free of all visible litter, dust and foreign debris.

5.9.2. Damp Mopping

Performed after sweeping. Damp mopping is performed to disinfect the floor surface areas, where wet mopping is not desirable (e.g., in dining areas on other than carpeted floors).

5.9.3 Wet Mopping

Performed after sweeping. Wet mopping is performed to disinfect the floor surface areas, where wet mopping is not desirable (e.g., in dining areas on other than carpeted floors).

5.9.4 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). A properly washed concrete surface is free of all dirt, dust, food residue, debris, stains other than petroleum stains, and the residue of mopping or soaking solutions.

5.9.5 Dusting

Dusting is the removal of dirt, dust, and any other matter from walls, structural components, fixtures, decorations, ceilings, audiovisual components and equipment. A properly dusted area is free of all dirt, dust, lint, streaks, cobwebs, soil spots and other matter. 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.

5.9.6 Wall and Door Cleaning

Wall and door cleaning includes walls, doors, posts, partitions, baseboards, trims, jambs and wall mounted fixtures.

5.9.7 Glass Cleaning

Glass cleaning is the cleaning of all glass surfaces other, than exterior windows, glass light fixture covers and glasses used for beverage. This includes the glass sneeze guard on the salad bar.

5.9.8 Window Cleaning

Window cleaning is the cleaning of those windows that are an integral part of the outer surfaces of the building.

After windows are cleaned, all traces of film, dirt, smudges, water spots, and other foreign matter are removed from frames, casings, sills, and glass. Screens are also cleaned so that they are free of dirt, dust and foreign matter.

5.9.9 Light Fixture Cleaning

Light fixture covers will be removed/installed by the government for cleaning. Damp wipe on the inside and outside of the fixture covers. Fluorescent fixtures, including tubes and diffusers, are lightly dusted and wiped to remove dust stains. A properly cleaned light fixture is free of bugs, dirt, dust, grease and other matter of stains, spots, streaks and residue.

5.9.10 Trash Removal and Cleaning

Trash receptacles are emptied and cleaned. Trash receptacles are clean when free of visible dust, dirt, and other foreign matter.

5.9.11 Spot Cleaning

Spot cleaning is the extra cleaning within any of the cleaning categories. Spot cleaning is performed on an as-needed basis whenever occasioned by unusual or inadvertent events such as spills, flowing sand or dust, pipe burst or clogging, breakage, equipment repairs, or unusual traffic.

5.9.12 Damp Wiping Non-Food Contact Surfaces

After each meal service, damp wipe furniture decorations and non-food contact surfaces of equipment. A properly damp-wiped surface is free of all dirt, dust, grease, or other matter of streaks, spots or water residue.

5.9.13 Damp Wiping Food Contact Surfaces

After each meal service, these surfaces are cleaned and sanitized to be free of food particles, other soil, grease, and cleaning residue after each meal, or whenever there is an interruption in use of the surface.

5.9.14 Metal and Wood polishing

Polishing follows damp wiping. Polishing is done on metal equipment and fixtures on wood fixtures, and on metal or wood decorations, food contact surfaces are wiped clean without the use of polish. A properly polished surface is free of streaks, tarnish, and polishes residue.

5.10 Furnishing of government property, services, equipment and supplies

5.10.1. Property and Services

The government will provide the following equipment, materials, services and facilities:

5.10.1.1. Equipment

(a) All washing and handling equipment.

(b) All food processing and handling equipment.

(d) Office furnishings may be provided as needed. The government shall remain the custodian of this property and any other government assets/miscellaneous property within the installation.

5.10.1.2. Supplies

(a) All food material necessary to perform the Food handling services hereunder.

(b) All cleaning supplies, including soaps, detergents, waxes, brushes, scrub brushes, brooms, mops, pails, buckets, shovels, rags or other cleaning accessories.

(c) Decorative materials for the holidays and special occasions.

5.10.1.3. Services

(a) Electricity, potable water and sewage.

(b) The government shall provide an "on base" telephone line for the contractor's use. The contractor will be responsible for the installation, maintenance and repair of commercial telephone service as well as its security from unauthorized use.

5.10.1.4. An inventory of government furnished equipment will be performed no later than 15 days after start of contract performance. Requests for additional or replacement equipment shall be submitted to the COR for appropriate action.

5.9.1.5. Upon forty-eight (48) hours notice to the contractor, the government is authorized to use any government furnished equipment, provided the contractor performance is not hindered.

5.11. Rules and regulations

5.11.1. Safety

The contractor shall conform to all safety rules and regulations as outlined in the Food Safety and Sanitation Program TTP. The contractor shall take precautions as may be reasonably required hereunder to assume accident free performance. All accidents, however, which arise out of or which results in injury, death, or property damage, shall be reported in writing to the Contracting Officer and COR within 24 hours after such accidents occur. Such reports shall give full details of the accident involved, including statements of 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 contract, the contractor shall promptly report the facts, in writing, to the Contracting Officer and COR.

5.11.2. Government

Contract employees shall comply with all applicable USCG Sector St. Petersburg regulations and policies.

5.11.3. Fire emergency

All contractor personnel shall vacate the dining facility in the event of an actual fire, when the alarm is activated, or during a routine fire drill. Contract employees shall gather at the Tennis Courts.

5.11.4 Security requirements

All contract personnel shall abide by all security regulations of USCG Sector St. Petersburg and shall be subject to such security checks as may be necessary by the government.

5.12 Performance evaluation meetings

The contractor may be required to meet with the COR and the Contracting Officer during the first month of the contract. Meetings will be monthly as determined by the Contracting Officer. In addition, if requested by the contractor of the government, a meeting will be held to discuss any and all issues with regards to this contract.

The Contract Manager, Contracting Officer and the COR the contractor shall state any areas of non-concurrence, in writing, to the Contracting Officer within 7 calendar days of the meeting.

6.0 Deliverables

The contractor shall prepare the following reports and other deliverables as identified below.

Deliverable

Frequency

No. of Copies/To Whom

Date Due

Quality Control Plan

As needed

Two/COR & Contracting Officer

Within 15 days after contract award

Certificate of Insurance

IAW FAR 52.228-5

Annually

One/Contracting Officer

With Proposal if available, but no later than 15 days after award, thereafter on the anniversary of policy renewal.

Report of tasks performed

Weekly

One/COR

End of workweek

List of employees award and as needed thereafter

Two/COR & Contracting Officer award and as needed thereafter

6.1. The contractor shall, within 2 calendar days of notification, promptly reply to all correspondence and complaints relating to mess attendants and housekeeping service functions.

7.0. Personnel

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 Coast Guard Food Service Sanitation Manual (See PWS 12.0 Applicable Documents) to include initial and annual food service sanitation training, as well as any applicable Federal, State, and local health regulations for food service employees. The Contractor shall maintain all necessary Contractor employee medical & medical examination records and make these records available to the COR and Contracting Officer upon request. Any costs associated with medical examinations and records shall be the responsibility of the Contractor.

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.

7.1. Supervisory requirement

The contractor shall provide a working supervisor, along with other essential personnel, to accomplish required services at USCG, Sector St. Petersburg. This individual shall be a working employee responsible for supervising performance of the work and shall be the primary point of contact with the government in accordance with section 6.0. The on-site working supervisor shall be able to read, write, and speak fluent English and communicate all expectations to all contracted employees.

7.2. Employee personal hygiene/uniforms

The contractor shall comply and meet the safety and sanitation requirements in accordance with sanitation requirements of the Food Safety and Sanitation Program TTP. Contractor personnel shall present a neat appearance and be easily recognized. All contractor personnel must wear ball caps or food service hats. Hair must be neat and trimmed properly. Male personnel faces must be clean-shaven, with the exception of a neatly trimmed mustache. The contractor shall provide clean, unstained, well-fitting uniforms with nametags that contain the contractor's name and employee’s last name and job title. Compliance with any certification or requirements arising from Federal, State or Local government health regulations for food service employees is the sole responsibility of the contractor. The contractor’s working supervisor will inspect mess attendants to ensure that all contract personnel performing work under this contract in the dining facility are wearing clean outer garments and aprons of materials with a smooth finish completely devoid of nap. All personnel will wear full-length trousers, socks, hose, or stockings, and appropriate closed, leather top shoes. T-shirts worn as outer garments are prohibited.

7.3. Contract personnel meals

Contract employee(s) may be permitted to eat in the dining facility, at government specified times, for meals occurring during their scheduled duty hours only. Employee dining times shall not conflict with contract performance or be consumed during the meal service hours. The employee shall pay the Standard Meal Rate for the cost of meals consumed. Contract personnel desiring to eat shall pay and sign on, Meal Sign-In Sheet (CG 4901) for each meal, as it occurs.

8.0 Contractor Quality Control (QC) requirements

8.1. Contractor QC Plan (QCP)

(a) The contractor shall develop, 15 days after award. Maintain a QC Plan delineating the contractor’s QC program/inspection system to monitor and control their performance of services. The QC Plan that is acceptable to the government and which assures the requirements of the contract shall be met, shall be submitted by the contractor as specified in section 6.0.

(b) The program/inspection system shall establish and explain in detail how the contractor shall sustain the quality of providing mess attendant/janitorial services.

8.2. QC Program/Inspection System

8.2.1. The QC system shall encompass all functions of the contract. It must specify areas to be inspected on either a scheduled or unscheduled basis with the title of the individual conducting the inspection.

8.2.2. The contractor shall develop and implement quality control procedures addressing the areas identified in the PWS herein and implement procedures to identify, prevent, and ensure non-recurrence of defective services.

8.2.3. The QC program/inspection system shall be designed to keep the contractor's management and the Coast Guard informed of all issues affecting quality to include timely and effective corrective actions.

8.2.4. The QC records shall, in part, consist of checklists of inspections and shall indicate the nature, frequency and number of observations made, the number and type of deficiencies found, and the nature of corrective action taken as appropriate.

8.3. QC Program/Inspection System contents

The content of the QC Program shall include as applicable, but are not limited to, the following:

8.3.1 Introduction to the Quality Control System

(a) Background and Rationale for the System.

(b) Objectives in using Quality Control.

(c) Successes with and updates for the System.

8.3.2. Quality Control Process for various tasks

(a) Steps and Flow Diagram (includes a checklist used in inspecting contract performance during regularly scheduled/unscheduled inspections/testing; method of documenting and enforcing quality control operations.

(b) Inspection procedure (to include checklists used by the contractor, identifying the items, frequency, conformance indicators and actions taken if nonconformance found covering all the service requirements of this contract.

(c) Means of identifying and resolving problems.

(d) Roles and responsibilities.

8.4. Specific Quality Control Functions

(a) Supervision of services covering all the service requirements of this contract (to include schedules for all necessary assignments by dates and areas for each area/building, submissions and completion reports, availability of project manager/supervisor/shift-leader and any substitutes/alternates with the flexibility to realign staff for certain events.

(b) Compliance with health and sanitary requirements for food handlers; include personal hygiene training for all employees.

(c) A one-year cycle process for initial application.

(d) Ordering, receipt, storage and retrieval of products, supplies, materials and equipment to be used.

(e) Accounting and billing practices.

(f) Sanitation and maintenance of the facility (including employee areas).

(g) Labor practices (hiring, retention and rewards, and substitutions).

(h) Waste management (including recycling).

(i) Security and safety compliance.

(j) Conducting and validating periodic customer surveys.

(k) Contractor identified service work procedures.

8.5. Contingencies

8.5.1. Special Event or Emergency Situations:

(a) Procedures to be used.

(b) Obtaining additional employees.

8.5.2. Pest Control Plan.

8.5.3. Strike Contingency Plan.

9.0 Government Quality Assurance requirements

9.1. Fundamental Government Responsibilities

(a) The Contracting Officer's Representative (COR) is responsible for representing the Contracting Officer for all facets of mess attendant service quality.

(b) The designated personnel will carry out inspections, reviews and approvals, handle deficiencies, and ultimately accept on behalf of the Contracting Officer.

(c) The functions of the COR are identified in sections 9.2 and 9.3 government personnel, other than the Contracting Officer and the COR, may, from time to time, observe the contractor’s operations. However, these personnel may not interfere with contractor performance.

9.2. General Quality Assurance Functions

(a) To facilitate the surveillance of the contractor's quality program by the government, the COR will verify contractor compliance with designated performance requirements. In addition, for non-compliance and/or untimely corrective action to deficiencies of specific tasks, the contractor shall be subject to re-performance.

(b) With this intent, the surveillance approach may not be one that stays the same throughout the duration of the contract. The COR will periodically update the surveillance approach when the need arises. The COR will inspect the contractor's QCP regularly for compliance with the requirements herein.

9.3. Specific Quality Assurance Functions

9.3.1. The COR shall establish an Inspection Schedule using the Quality Checklists from the contractor’s QC Program. The COR shall perform the following qualitative and evaluative functions, which comprise the government Quality Assurance Surveillance Plan (QASP).

9.3.2. Carry out periodic inspections using the Quality Checklists.

9.3.3 Report results from these inspections to the Contractor/Contracting Officer.

9.3.4. If discrepancies are discovered as a result of the periodic inspections, or any other means, use Contract Discrepancy Report (CDR) to communicate them to the contractor and follow up to ensure nonconformance are corrected.

9.3.5. Follow up to ensure customer surveys are conducted properly and contractor responds fully to concerns as per the direction of the Contracting Officer.

9.3.6. Review changes as well as initial and annual equipment inventories.

9.3.7. Take appropriate actions as directed by the Contracting Officer based on health, safety, environmental and any other inspection results.

9.3.8. Perform annual and final Performance Evaluation.