A 02 - PWS - Contract Dining Facility.docx

PERFORMANCE WORK STATEMENT (PWS)

FOR

Full Food Services Contract

1.0 General:

1.1 Scope: The contractor shall provide all personnel, equipment, tools, materials, supervision, and quality control necessary, except as specified in Paragraph 3.0 as Government Furnished, to perform Full Food Service meals, as defined in this PWS.

1.2 Background: The Camp Ripley Dining Facility (DFAC) is a modern dining facility located in Building 6-76, Camp Ripley, Little Falls, Minnesota. It is designed to serve up to 350 personnel per 15 minutes utilizing two serving lines consisting of one short-order line and a main serving line. Camp Ripley is a National Guard Military Training Site where a variety of courses and training is conducted. We operate a dining facility for course attendees, Soldiers, and other organizations training on the installation. See Attachment "Facility Layout" for a schematic layout of the DFAC.

1.3 Period of Performance (PoP): The Period of Performance shall be 1 Base Year of 6 months.

1.4 General Information:

1.4.1 Quality Control (QC): The contractor shall develop and maintain an effective QC Plan (QCP) to ensure services are performed in accordance with this PWS. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. The contractor’s QCP is the means by which it assures itself that its work complies with the requirements of the contract. As a minimum, the contractor shall develop QC procedures that address the areas identified in Technical Exhibit 1, Performance Requirements Summary (PRS). A final QCP shall be submitted to the Contracting Officer Representative (COR) NLT 10 days after contract award. After acceptance of the QCP, the contractor shall obtain the Contracting Officer’s (KO’s) acceptance in writing of any proposed changes to its QCP.

1.4.2 Quality Assurance (QA): The Government will evaluate the contractor’s performance under this contract in accordance with the Quality Assurance Surveillance Plan (QASP). This plan is primarily focused on what the Government will do to ensure that the contractor has performed in accordance with the performance standards. It defines how the performance standards will be applied, the frequency of surveillance, and acceptable quality level(s) or defect rate(s).

1.4.3 Recognized Holidays: The following are recognized United States (US) holidays. The contractor may be required to perform services on these days:

1.4.3.1 New Year’s Day: January 1st

1.4.3.2 Martin Luther King, Jr.’s Birthday

1.4.3.3 President’s Day

1.4.3.4 Memorial Day

1.4.3.5 Independence Day: July 4th

1.4.3.6 Labor Day

1.4.3.7 Columbus Day

1.4.3.8 Veteran’s Day: November 11th

1.4.3.9 Thanksgiving Day

1.4.3.10 Christmas Day: December 25th

1.4.4 Place and Performance of Services: The contractor shall provide services between the hours of 0600 - 1830 every day of every week or when the Government facility/installation is closed due to local or national emergencies, administrative closings, or similar Government-directed facility/installation closings. Performance shall be at The Camp Ripley Dining Facility (DFAC) a modern dining facility located in Building 6-76, Camp Ripley, Little Falls, Minnesota .The contractor shall at all times maintain an adequate work force for the uninterrupted performance of all tasks defined within this PWS when the Government facility/installation is not closed for the above reasons. When hiring personnel, the contractor shall keep in mind that the stability and continuity of the work force are essential. Teleworking is/is not authorized.

1.4.4.1 Unscheduled gate closures by the Security Police may occur at any time causing all personnel entering or exiting a closed installation to experience a delay. This cannot be predicted or prevented. Contractors are not compensated for unexpected closures or delays. Vehicles operated by contractor personnel are subject to search pursuant to applicable regulations. Any moving violation of any applicable motor vehicle regulation may result in the termination of the contractor employee’s installation driving privileges.

1.4.4.2 The contractor’s employees shall become familiar with and obey the regulations of the installation; including fire, traffic, safety and security regulations while on the installation. Contractor employees should only enter restricted areas when required to do so and only upon prior approval. All contractor employees shall carry proper identification with them at all times, and shall be subject to such checks as may be deemed necessary. The contractor shall ensure compliance with all regulations and orders of the installation which may affect performance. The Government reserves the right to direct the removal of an employee for misconduct, security reasons, or any overt evidence of communicable disease. Removal of contractor employees for reasons stated above does not relieve the Contractor from responsibility for total performance of this contract.

1.4.4.3 Security Requirements. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the COR. The contractor and all associated subcontractor employees shall provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office, Director of Emergency Services or Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by Department of Defense (DoD), Headquarters Department of Army (HQDA) and/or local policy. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

1.4.4.4 For contractors that do not require a CAC, but require access to a DoD facility or installation: Contractor and all associated sub-contractors employees shall comply with adjudication standards and procedures using the National Crime Information Center Interstate Identification (NCIC-III) and Terrorist Screening Database (TSDB) (Army Directive 2014-05/AR 190-13), and applicable installation, facility and area commander installation/facility access, and local security policies and procedures (provided by a government representative).

1.4.4.5 Communications Security/Information Technology (COMSEC/IT) Security. All communications with DoD organizations are subject to COMSEC review. All telephone communications networks are continually subject to intercept by unfriendly intelligence organizations. DOD has authorized the military departments to conduct COMSEC monitoring and recording of telephone calls originating from, or terminating at, DOD organizations. Therefore, the contractor is advised that any time contractor personnel place or receive a call they are subject to COMSEC procedures. The contractor shall ensure wide and frequent dissemination of the above information to all employees dealing with DOD information. The contractor shall abide by all Government regulations concerning the authorized use of the Government's computer network, including the restriction against using the network to recruit Government personnel or advertise job openings.

1.4.4.6 Physical Security. The Contractor shall be responsible for safeguarding all Government property provided for Contractor use within the kitchen area. The Contractor shall secure the kitchen area, equipment, and supplies, any time during the duty day when personnel are off between meals, out of the kitchen area, and at the close of the facility. No food preparations equipment will be running while the facility is left unattended.

1.4.4.7 Key Control. NOTE: All references to keys include key cards. The contractor shall establish and implement methods of ensuring that no keys/key cards issued by the Government are lost or misplaced or are used by unauthorized persons. No keys issued by the Government shall be duplicated. The contractor shall include procedures covering key control in the QCP. Such procedures shall include turn-in of any issued keys by personnel who no longer require access to locked areas. The contractor shall immediately report any occurrences of lost or duplicated keys/key cards to the COR within two hours of discovery.

1.4.4.8 In the event keys, other than master keys, are lost or duplicated, the contractor shall, upon direction by the KO, re-key or replace the affected lock or locks; however, the Government, at its option, may replace the affected lock or locks or perform re-keying. When the Government replaces or re-keys the locks, the Government will deduct the total cost of lock replacement or re-keying from the monthly payment due the contractor. In the event a master key is lost or duplicated, the Government will replace all locks and keys for that system, and will deduct the total cost from the monthly payment due the contractor.

1.4.4.9 The contactor shall prohibit the use of the Government issued keys/key cards by any persons other than the contractor’s employees. The contractor shall prohibit the opening of locked areas by contractor employees to permit entrance of persons other than contactor employees engaged in the performance of services in those areas, or personnel authorized entrance by the KO.

1.4.4.10 Special Qualifications: The contractor shall ensure all employees possess all required licenses used in the performance of this contract. Serve Safe Training is required to Commercial Standard for all full time employees. The Contractor must provide written proof of training to the COR within 10 days of each new hire. Serve Safe Training for short term employees of three months or less may be conducted by the Contractor. NOTE: The Government does not provide training to contractors. Contractors must ensure that any personnel performing under a contract are fully trained, licensed, certified and qualified to provide services.)

1.4.5.1 Post Award Conference/Periodic Progress Meetings: The contractor agrees to attend any post award conference convened by the KO in accordance with FAR Subpart 42.5. The KO, COR and other Government personnel, as appropriate, may meet periodically with the contractor to review the contactor’s performance. At these meetings, the KO will apprise the contractor of how the Government views the contractor’s performance and the contractor shall apprise the Government of problems, if any, being experienced. The contractor shall resolve outstanding issues raised by the Government. Contractor attendance at these meetings shall be at no additional cost to the Government.

1.4.5.2 Contract Manager (CM): The contactor shall designate a CM who shall ensure performance under this contract. The name of this person, and an alternate who shall act for the contractor when the CM is absent, shall be designated in writing to the KO. The CM or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The CM shall work through the COR, to resolve issues, receive technical instructions, and ensure adequate performance of services. The CM shall ensure that contractor employees do not perform any services outside the scope of the contract without an official modification issued by the KO. The CM shall ensure contractor employees understand that services performed outside the scope of the contract are performed wholly at the expense of the contractor.

1.4.5.3 Identification of Contractor Employees: The Contractor shall provide uniforms to all employees working on the contract. Contractor personnel shall present a neat appearance and shall be easily recognized. Employees shall wear clean aprons when on duty. Clothing shall be in good repair, freshly laundered, well fitting, and in good taste. Employees shall wear fresh clothing each day and shall have extra aprons available to allow employees to change if they should become heavily soiled. Hats or name tags may contain the name of the Contractor's firm. Shoes shall be clean and of sturdy construction and shall cover the foot. Employees shall wear socks or hose as appropriate. Open toe shoes, sandals, or shoes with high platforms, spiked heels, or heels higher than two inches shall not be worn. If an employee should be sent home for any of the above reasons, it remains the Contractor's responsibility to furnish full meals as ordered.

1.4.5.4 Combating Trafficking in Persons: The United States Government has adopted a zero tolerance policy regarding trafficking in persons. Contractors and contractor employees shall not engage in severe forms of trafficking in persons during the period of performance of the contract; procure commercial sex acts during the period of performance of the contract; or use forced labor in the performance of the contract. The Contractor shall notify its employees of the United States Government’s zero tolerance policy, the actions that will be taken against employees for violations of this policy. The contractor shall take appropriate action, up to and including termination, against employees or subcontractors that violate the US Government policy as described at FAR 22.17.

1.4.5.5 Organizational Conflicts of Interest (OCI): The contractor and subcontractor personnel performing services under this contract may receive, have access to or participate in the development of proprietary or source selection information (e.g., cost or pricing information, budget information or analyses, specifications or work statements, etc.) or perform evaluation services which may create a current or subsequent OCIs, as defined in FAR Subpart 9.5. The contractor shall notify the KO immediately whenever it becomes aware that such access or participation may result in any actual or potential OCI and shall promptly submit a plan to the KO to avoid or mitigate any such OCI. The contractor’s mitigation plan will be determined to be acceptable solely at the discretion of the KO. In the event the KO unilaterally determines that any such OCI cannot be satisfactorily avoided or mitigated, the KO may impose other remedies as he or she deems necessary, including prohibiting the contractor from participation in subsequent contracted requirements which may be affected by the OCI.

2.0 Definitions and Acronyms:

2.1 Definitions:

2.1.1 Contractor: A supplier or vendor awarded a contract to provide specific supplies or service to the government. The term used in this contract refers to the prime.

2.1.2 Contracting Officer (KO): A person with authority to enter into, administer, and or terminate contracts, and make related determinations and findings on behalf of the government. Note: The only individual who can legally bind the government.

2.1.3 Contracting Officer Representative (COR): An employee of the U.S. Government designated by the KO to monitor contractor performance. Such appointment will be in writing and will state the scope of authority and limitations. This individual has authority to provide technical direction to the Contractor as long as that direction is within the scope of the contract, does not constitute a change, and has no funding implications. This individual does NOT have authority to change the terms and conditions of the contract.

2.1.4 Defective Service: A service output that does not meet the standard of performance associated with the PWS.

2.1.5 Deliverable: Anything that can be physically delivered and includes non-manufactured things such as meeting minutes or reports.

2.1.6 Key Personnel: Contractor personnel that are evaluated in a source selection process and that may be required to be used in the performance of a contract by the PWS. When key personnel are used as an evaluation factor in best value procurement, an offer can be rejected if it does not have a firm commitment from the persons that are listed in the proposal.

2.1.7 Physical Security: Actions that prevent the loss or damage of Government property.

2.1.8 Quality Assurance: The government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

2.1.9 Quality Assurance Surveillance Plan (QASP): An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

2.1.10 Quality Control: All necessary measures taken by the Contractor to ensure that the quality of an end product or service shall meet contract requirements.

2.1.1.1 Subcontractor: One that enters into a contract with a prime contractor. The Government does not have privacy of contract with the subcontractor.

2.1.1.2 Subsistence-in-Kind (SIK) diners: Diners with meal cards paid for at the expense of the Government.

2.1.1.3 Non-SIK Diners: Diners with no meal cards and not paid for at the expense of the Government.

2.2 Acronyms:

3.0 Government Furnished Property, Material, Equipment and Services (GFP/M/E/S): The Government will provide the property, material, equipment, and/or services listed below solely for the purpose of performance under this contract:

3.1 The Government will provide the facility and equipment necessary for this full food service meal contract. The Government will furnish utilities required for operating the dining facility and equipment that includes but is not limited to: electricity, water, and gas. Utility cost will be provided by the Government. The Government will furnish an initial supply of expendable items such as pots and pans, serving utensils, tableware, and other supplies as needed for this facility. The Contractor is responsible for providing of replacement expendable supplies to the levels provided in the initial hand-off. Government property provided in this section shall be used only in the performance of facility functions and tasks required in this contract and must remain in the building. Any use of the facility or equipment by the Contractor for private purposes may be cause for immediate cancellation of the contract. Catering for cash paying customers is NOT authorized. Catering is herein defined as non-SIK meals served without payment at conclusion of requested service. No equipment is to be removed from the site

3.1.1 Accountability: The Contractor shall be directly responsible and accountable for all GFP upon delivery of such GFP into its custody or control, in accordance with the terms of this contract.

3.1.2 Audits: The Government retains the right to audit the Contractor's property control system as frequently as conditions warrant.

3.1.3 Initial Inventories: The Contractor and the Government shall jointly determine the number and condition of all items of Government Furnished Property/Equipment/Material to include the serial number of each serial numbered item upon issuance of the facility to the Contractor.

3.1.4 Contractor Certifications: Upon completion of the initial inventories the Contractor shall certify that the GFP listing for this contract is correct. If the listing is not correct, a correct listing will be prepared by the Government for the Contractor certification.

3.1.5 Physical Inventories: The Contractor shall perform physical inventories at least annually. The Contractor, with approval of the Contracting Officer shall establish the type, frequency, and procedures for inventories.

3.1.6 Contract Completion/Termination Inventory: Upon contract completion, or termination, a joint inventory shall be conducted by the Government and the Contractor at the written direction of the Contracting Officer. The Contractor project manager/property control representative, Government Property Administrator (GPA) and functional areas representatives will be present at these inventories.

3.1.7 Excess Government Property/Equipment/Material: The Contractor shall investigate and report to the GPA all cases where GFP, Equipment, and Material under the control of the Contractor are not required in the performance of this contract.

3.1.8 Shortages: The Contractor assumes liability for any reported equipment shortages or equipment replacement requests without the unserviceable item replacement is requested for.

3.1.9 Maintenance, repair, and replacement of Government furnished facilities and equipment will remain the responsibility of the Government: The Government will furnish alterations, repairs, and maintenance of dining facilities. The Contractor shall notify the Contracting Officer Representative, in writing, when obvious building alteration, repairs, or maintenance are required.

3.1.10 Warranty repairs will be accomplished by the manufacturer or dealer as specified in the equipment warranty: If the Contractor performs unauthorized maintenance such that it voids the warranty, the Contractor shall be responsible for subsequent maintenance of the items for the period that would have been covered by the warranty.

3.1.1.1 Insect Pest Control: Periodic pest control services will be provided by the Government. The Contractor shall notify the Contracting Officer Representative any time insect rodent activity or harborage is discovered to receive additional Government furnished pest control services.

3.1.1.2 Ground Maintenance: Cutting of grass around the facility will be provided by the Government. During times of severe or excessive snow or rainfall and Camp Ripley grounds staff is unable to continuously keep these areas clean, Contractor ensures dining facility exit sidewalk, loading dock, loading dock landing, and kitchen sidewalk are kept generally free of trip/slip hazards. The Government shall provide all necessary tools and supplies to keep these areas clear.

3.1.1.3 Menu Display Boards: The Government will provide a TV or electronic menu board where the Contractor will be able to post the current and following day’s menu. The Contractor shall be responsible for display of any additional meal options outside of main menu (i.e. healthy meal option or soup of the day). This menu will be posted before the beginning of the breakfast service to ensure all diners have access to the current day’s menu.

3.1.1.4 Lightbulbs: The Government will provide and install replacement light bulbs.

3.1.1.5 Utilities: All utilities in the facility will be available for the contactor’s use in the performance of this contract. The contractor shall instruct employees in utilities conservation practices. The contractor shall operate under conditions that preclude the waste of utilities, which include turning off the water faucets or valves after using the required amount.

0. Contractor Furnished Property, Materials, and Equipment (CFP/M/E):

4.1 General: Except for those items specifically stated to be Government-Furnished in Paragraph 3.0, the contractor shall furnish everything required to perform these services as indicated in Paragraph 1.1.

4.1.2 Expendable Products: The Contractor shall provide all expendable products required for safe, sanitary and efficient operation of this food service contract. Products shall include such things as head and beard nets, aprons, disposable hats, butcher paper, plastic wraps for food storage and protection, disposable and non-disposable gloves, and all other necessary expendable products required for the preparation, service and storage of food and food products.

4.1.3 Paper Ware: The Contractor will provide all disposable/consumable supplies to include heavy duty, high quality paper products and utensils for in house use and take-out meals. Paper plates, bowls, napkins, cups, utensils, and to-go boxes must be made of 100 % compostable materials and approved by the Contract Specialist and Camp Ripley Department of Military Affairs (Guard Net 2640). This should fall in line with the Minnesota Army National Guard Environmental Policy. Styrofoam is no longer allowed.

4.1.4 Garbage Bags: Garbage bags used in the dining facility and field feeding will be responsibility of the Contractor.

4.1.5 Cleaning Supplies: The Contractor shall provide all cleaning supplies and products necessary for the proper sanitation of the kitchen and dining areas under the control of the Contractor. The Contractor shall also provide a cleaning plan to the COR by the first conducted inspection.

5.0 Requirements: The contractor shall be required to provide Full Food Service meals which include: Breakfast, Lunch and Dinner and should resemble the portion, variety and quality expected at established restaurants. The contractor shall perform to standards in this contract. Authorized diners are identified by two classifications, Subsistence-in-Kind (SIK) and Non-SIK. The Government will provide payment for only SIK diners. The contractor has the ability to set a fair and reasonable price for Non SIK diners that differs from the Government’s SIK rate. The price determined for Non SIK meals shall not be less than the Government SIK rate determined within the contract. Non SIK Diners will NOT be recorded and billed on the Government Headcount. SIK diners and military uniformed personnel have first priority. If the Contractor serves walk-ins, they shall not impede service for SIK diners. Under no circumstances shall the contractor use the Government provided facility to cater meals for non SIK Diners to be consumed outside the Dining Facility or outside normal hours of operation.

5.1 MEAL SERVICE, SERVICE HOURS, MEAL PLANNING, PREPARATION AND SERVING

5.1.1 Full Food Service Meals and Hours

The Contractor shall provide and serve meals as follows:

The COR will provide the Contractor with the estimated headcount 72 hours prior to the meal serving period. The Contractor shall accept additions to the headcount up until 24 hours prior to the meal serving period. The Contractor shall provide each diner possessing a Government meal card the required meal as applicable.

The Contractor shall provide authorized diners the appropriate meal as shown on the Contract line items (CLIN). If the actual headcount is 85% or more of the projected headcount, the Government will pay the Contractor based on actual headcount and based on the actual CLIN provided to the diner. However, if actual headcount falls below projected headcount by more than 15%, the Government shall pay the Contractor 85% of the projected headcount for each meal for the meal serving period at the price for the appropriate Menu.

5.1.2 Serving: The Contractor shall provide a complete meal to any authorized patron entering the facility during designated meal hours. Authorized diners to be provided meals at a charge to the Government will be controlled via use of meal tickets. The Contractor may open the facility to walk-in cash customers stationed at or working on Camp Ripley. It will be the responsibility of the Contractor to collect payment from all diners without a meal- ticket at the appropriate contract line item amount.

5.1.3 Headcount / Cashier Service: The Contractor shall provide headcount/cashier service. This includes review by the Contractor and Government representative, with agreement by signatures, of the number of meals consumed during each meal service period. This joint review should take place at the conclusion of the meal serving period but not later than the following day. This will be the record used for preparation of the Contractor's invoice from which payment will be made. The Contractor will operate a cash register as provided by the Government for use in collection of cash meals provided. Since this contract is for full food service meals, it will be the responsibility of the Contractor to collect the contract line item meal cost directly from any individual diner who does not have a Government meal card. The Government will provide a meal card system for control of diners authorized Government furnished meals. The Contractor will be responsible for controlling diners authorized Government furnished meals by requiring the diner to present a Government meal ticket bearing written meal authorizations. This Government meal ticket will contain information regarding which dates and meals are authorized. The Contractor will collect meal tickets that have no remaining meals authorized and return them to the COR for reprogramming. For instances of large groups requesting a single meal, a sign-in roster may be used in lieu of printed meal tickets. All other diners will pay cash or credit/debit to the Contractor for meals provided at the appropriate contract line item rate. The cash register system will be programmed to enter cash sales as well as Government sales at a rate for each specified meal. The Contractor will provide cash register receipt documentation of the number and types of meal served to each diner with a Government meal card and for diners without a Government meal cards. The contractor will be required to accept Credit/Debit Cards.

5.1.4 Maintain Subsistence Inventories: The Contractor shall maintain a sufficient subsistence inventory level on hand to provide fluctuating quantities of meals.

5.1.5 Task Orders/Invoices/Receiving Reports: The Contractor will be issued a monthly estimated task order that will be finalized after each 30-60 day Period of Performance (PoP). The task order will be generated based on the Cashier Sheets/72 hour reports for each billing period. Contractor can invoice up to two times per month in Wide Area Work Flow (WAWF) after receipt of the task order. The Contractor will be required to register with the System for Award Management (SAM) and accept a form of Electronic Funds Transfer (EFT).

5.1.6 MEAL SERVICE HOURS

Normal Hours Meal serving hours for the dining facility are as follows:

Breakfast 6:00 - 7:45 A.M.

Lunch 11:30 - 1:00 P.M.

Dinner 4:30 - 6:30 P.M.

Operating hours may vary to accommodate soldiers during certain times of the year, such as major training exercise. The modified operating hours must be accepted and coordinated with the COR and Facility Manager prior to any time changes. Any changes agreed upon to a modified meal service hours must be coordinated and agreed upon prior to the time of service. The Contractor MAY NOT extend these hours for serving of non-SIK diners.

Contractor will not be required to operate facility if zero meals (SIK or non-SIK) are requested for a given day. Any changes in dining facility hours must be coordinated and agreed upon with the COR.

5.1.7 Menu Requirements, Planning and Submission: The Contractor will ensure meals provided are of equal nutritional value to the meals which recipes are referenced in TM 10-412. The Contractor has the option to change meal components as long as each meal provides a suitable protein, vegetable, starch, drink and dessert. Entrees offered may be some of those listed in the MN ARNG 14 day menu, reference technical exhibit 4. Other entrees may be offered subject to the approval of the Contracting Officer’s Representative (COR).

The Contractor is required to plan and submit a complete 28 day menu (beginning on the first Monday of a four week period and ending on the last Sunday of the four weeks) to the COR for approval, at least 30 days in advance of the serving period. Once approved, the contractor may make changes to the menu with COR approval a minimum of seven days prior to meal serve date. The COR shall have discretion to alter daily menus based on the needs of the government and facility usage. Menus must be 100% in compliance with the following:

Regular Breakfast Menu:

Two egg choices daily - one serving consisting of two large eggs or ½ cup (4oz) of eggs. Egg choices will vary and shell eggs will be the egg of preference and will always be offered when serving less than a request for 200 personnel. The following eggs may be offered eggs to order, hard boiled, scrambled, baked, poached, and assorted omelets. When supporting field feeding, only pasteurized eggs will be used.

1 meat item rotated daily - pork or turkey sausage, ham, turkey ham, steak with meatless pepper or country gravy. Serving size will be a minimum of three ounces. Creamed beef, pork sausage gravy will be a minimum of ½ Cup (4oz). Bacon will be a minimum of three slices.

1 appropriate breakfast potato item served daily- equivalent to a four ounce serving (minimum of three varieties rotated daily) 1 item daily - pancakes, french toast, waffle or biscuit like item.

Yogurt – individual or bulk 1 hot cereal- (oatmeal, farina, grits, etc.) offered two breakfast meals a week, one on weekend service. Individual self-serve offered daily 4 cold cereals - individual or bulk (min two without sugar coating) 3 assorted breads – one whole grain wheat loaf, one white loaf, english muffin, or bagel.

1 breakfast pastry – raised donut, cake donut, sweet roll, or other pastry item hot (fresh baked) biscuits, rolls or muffins- offered three breakfasts a week, one on weekend service 3 Choices of 100% juice- one of which must be orange juice 3 Choices of fresh fruit- one of which shall be bananas 1 Choice of cut fruit- may include grapes; canned fruit may be used with the approval of the COR

Regular Lunch and Dinner Menu:

1 soup– cream or broth 2 meat entrees- serving sizes will mirror or exceed the serving those in TM 10-412 (none smaller than 4oz) with appropriate sauces or gravies 2 starches- potato, rice, pasta, etc.

2 cooked vegetables– No more than ½ of projected headcount cooked prior to meal service. Minimum ¼ cup (2oz) serving 3 desserts- one of which shall be pie, cake, pastry item, ice cream, hot fruit cobbler, or crisp; one of which shall be fitness oriented or reduced sugar/calorie, chilled fruit cup, frozen yogurt.

3 assorted breads – one whole grain loaf, one white loaf and one other - hot roll, cornbread, garlic bread, bread sticks, hamburger bun, hot dog bun, hoagie, or biscuit.

Sandwich – leaf lettuce, sliced tomatoes, and cheese will be made available when appropriate with the sandwich being served (hamburger, chicken patty, etc.)

3 Choices of fresh fruit Salad bar

Salad bar Menu:

2 green salad choices- minimum of one 100% dark lettuce such as romaine Fresh Spinach- at each meal daily 6 Assorted salad dressings - two fat-free or low calorie Red Wine Vinegar and Olive Oil 3 seasonal fresh fruits- varied between the lunch-dinner meals. Canned fruit may be used with the approval of the COR Toppings- breadcrumbs, croutons, bacon bits, shredded cheese, sunflower seeds 7 additional toppings- side choices rotated daily. Examples: tomatoes, carrots, cucumbers, cooked egg, cottage cheese, assorted peppers, olives, pickled herring, etc.

1 oil or cream based pasta salad- with meat and/or vegetables 1 Sweet Salad - one Jell-O, pudding, fruit salad, or similar entrée item

Unlimited Items The following items must be available on an unlimited basis: salad bar, bread, condiments - including but not limited to ketchup, mustard, mayonnaise, salt, pepper, two varieties of hot sauce, sugar, butter, margarine, peanut butter, assorted jams and jellies, and any other condiment which would normally compliment the specific entrée being served such as tartar sauce. Beverages to include a variety of hot and cold beverages – 1% milk, low fat chocolate and skim milk, water, three choices of juice, six carbonated drinks two of which must be reduced or no calorie, coffee regular/decaf, hot chocolate, and a variety of tea.

Warming Beverages Coffee, hot chocolate, hot cider, soup broth, or similar items in five gallon quantities. Warming beverages are requested in addition to normal facility or field feeding. One or more may be requested at a time.

5.1.8 Preparation: Food safety practices must be in compliance with TB Med 530 TSFC, Food Service Sanitation 2019. Progressive food preparation techniques utilized for breakfast and regular meals. Standard Operating Procedures (SOPs) for food handling and preparation will be followed. All eggs used for food served in the facility must be shelled, including those used in omelets, eggs cooked to order, scrambled eggs, fried and hard cooked eggs. Pasteurized liquid eggs may be used in the facility for breakfast meal quantities larger than 200 with the approval of the COR and will be utilized 100% of the time for field feeding operations. Proper preparation of food is the responsibility of the Contractor. The Contractor shall prepare all food to the greatest extent possible, on the day it is to be served. Salads and sandwiches should be prepared as close as possible to the time of serving. Preparation methods will follow food nutritional practices to insure that nutrient, textural and flavor characteristics of the food are maintained.

5.1.9 Quality of Food Products: Food quality resembles the quality expected at established restaurants in the categories of taste, texture, temperature and appearance.

5.1.10 Alcoholic beverages: Beverages that contain alcohol will not be allowed within the dining facility during normal meal serving hours

5.1.1.1 Start-Up: The Contractor shall provide all planning, hiring, training of employees ordering of food and related products, inventory and any other tasks necessary to provide full food service meals.

5.1.1.2 Food Service Goal: To produce meals that are nutritious, appealing, and that conform to standard restaurant-sized portions for active adults. A quality meal with good variety is essential to good contractor performance.

5.1.1.3 Standards: All services shall be performed in a professional manner and in accordance with the highest industry standards for delivery of food services. Unless the means or methods of performing a task are specified in this contract, the contractor shall employ methods that are generally accepted, industry standards, and in compliance with Federal, State, and National Guard regulations, to include licensing requirements.

5.1.1.4 Safety: Upon the contract start date, the Contractor shall initiate a Safety Program for employees performing work under this contract. No later than 10 days after award, the Contractor shall furnish to the Contracting Officer for review a copy of the proposed Safety Training Plan which will be used to implement the Safety Program. The plan shall include a safety orientation for all employees immediately following their employment and at least quarterly thereafter.

5.1.1.5 Emergency Medical Treatment: Government furnished medical service is not available to Contractor personnel. Contractor is responsible to ensure employees are provided medical care in the local community.

5.1.1.6 Accident/Injury Reporting: Immediately upon the occurrence of a job related injury, the Contractor shall notify the Contracting Officer at (320) 616-2751 or the on-site Contracting Officer Representative (320) 616-3173.

5.1.1.7 Fire Prevention and Protection: The Contractor shall train all employees on fire prevention and protection.

0. CONTRACTOR RESPONSIBILITIES

5.2.1 Personnel: The contractor shall provide all personnel needed to accomplish all the requirements of this work statement during the entire contract performance period, including the option years. The contractor must pay established Service Contract Act wages to all personnel during the entire contract performance period. The current applicable Wage Determination (WD) 2015-4958. As of the date of contract of this solicitation, Revision 12, dated 09/16/2019, is in effect. The WD will be updated prior to award if it has changed and will be updated at the beginning of each option year. The dining facility manager, and food preparation and serving personnel shall read, write, speak, and understand English.

5.2.2 Dining Facility Manager(s): The Contractor shall provide a dining facility manager to oversee and manage the full food service meal operations. The dining facility manager or a designated representative shall be present during all operating hours of the dining facility. The Contractor shall submit names, along with their work experience, addresses, and phone numbers of the dining facility manager and representatives to the Contracting Officer within two days after start of employment. Also the Contractor will supply an updated listing whenever there is a change in employees.

5.2.3 Staffing Levels: The Contractor is required to provide adequate staff for efficient full food service meals. The Contractor will place emphasis on quality of service.

5.2.4 Hair and Hair Restraints: All personnel entering or working in food preparation or service areas shall wear hair nets or other effective hair restraints. Personnel with facial hair that cannot be adequately restrained shall be prohibited from food service operations. Restraints shall be kept clean.

5.2.5 Jewelry: With the exception of plain wedding bands, food service personnel shall not wear jewelry, including wristwatches, while preparing or handling food. The wearing of a medical alert bracelet or necklace is authorized.

5.2.6 Conflict of Interest: The Contractor shall not employ any person who is an employee of the United Stated Government or Department of Defense, military or civilian, if the employment of that person would create, or appear as, a conflict of interest.

5.2.7 Cell Phone Use Policy: Cell phones will neither be used nor carried in food preparation or storage areas by employees. Unless special circumstances exist, cell phones should only be use during authorized break periods outside of the food preparation and serving areas. Cashiers will not use cell phones while performing their duties.

5.2.8 Personal Hygiene. Contractor personnel shall: Wash their hands upon reporting for work, immediately after visiting the lavatory, after using tobacco products, and after handling raw meat, poultry, garbage, or handling soiled items. Maintain and keep fingernails clean, cut short and devoid of nail polish. (Food handlers and attendants). No use of tobacco in any form, except during break periods in designated areas. No tobacco use is allowed within 50 feet of any government building. This is a nonsmoking building.

5.2.9 Separation of Duties: Personnel who handle or serve food shall not be used to clean latrines, garbage cans, sewers, drains, grease traps or similar custodial duties during periods of food preparation and service.

5.2.10 Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or illegal drugs by Contractor personnel, while on duty, is strictly forbidden. The Contractor shall immediately remove and replace employees who are under the influence of alcohol or drugs.

5.2.1.1 Loitering: Contractor employees shall not loiter in any working or patron areas. Upon completion of their assigned shift, employees shall depart the facility. The Contractor shall allow only authorized personnel to be present in kitchen, storage, serving, or washing areas.

5.2.1.2 Removal of Employees: All personnel employed by the Contractor in the performance of this contract or any representative of the Contractor entering the Government installation, shall abide by all security regulations of the installation and shall be subject to such checks as may be deemed necessary. The Contracting Officer reserves the right to direct the removal of an employee for misconduct, security reasons, any overt evidence of communicable disease, or for any reason the Contracting Officer determines the employee to be objectionable. If Contractor chooses to remove an employee, Contractor must collect any keys or other issued measures of facility access previously issued to the employee. Removal of Contractor employees for reasons stated above does not relieve the Contractor from responsibility for total performance.

5.2.1.3 Health Examinations: The Contractor shall inspect the Contractors personnel at the start of each shift for any overt evidence of communicable disease, boils, infected wounds, open sores, or acute respiratory infections such as the common cold. Personnel with any such health problems shall be referred to a medical physician to receive written clearance before returning to work in the dining facility. Personnel with health problems shall not be permitted to work in any capacity where there is a likelihood of food contact, surface contamination with pathogenic organisms, or transmitting disease agents to others.

5.2.1.4 Vehicle Operator: Contracting personnel operating privately-owned vehicles shall have a valid state license to operate a motor vehicle and shall comply with the current Camp Ripley regulations. Contractor is responsible to ensure all his employees have current vehicle insurance while operating them on Camp Ripley.

5.2.1.5 Alien Employment: No alien shall be employed who does not have a valid US Immigration card, I-551 Permanent Resident Card.

5.3 PURCHASE, RECEIPT, AND CARE OF FOOD AND RELATED PRODUCTS

5.3.1 The Contractor shall be responsible for the purchase of and payment for all food and beverage products to include soda required under this contract. Purchasing activity shall be conducted under the name of the Contractor.

5.3.2 Delivery/Receiving/Inspect and Store Subsistence. The Contractor shall be responsible for all delivery and receiving activities, including, but not limited to, unloading and loading, proper storage and cleaning areas used. Designated clerks shall be experienced or have received on-the job training. Perishable subsistence shall be received and stored within 30 minutes of receipt.

5.4 FIELD FEEDING

5.4.1 Group Feeding: No field feeding will be required of the Contractor. The Contractor will provide bulk food products for group field feeding as required along with single service articles to support feeding.

5.4.2 Preparation: The Contractor shall prepare complete meals for transport to the field or work sites by requesting unit. The Contractor will be furnished 24 hours in advance, written notification of the number of meals to be prepared and the time meals are to be ready. Portion sizes for bulk pick-up will be the same as for in facility feeding. Packaged meals can be cancelled up to two hours prior to scheduled pickup time. Contractor will still receive full payment of packaged meals requested. Packaged meals shall NOT be served inside the dining facility.

5.4.3 Packaging: The Contractor shall use Government-furnished insulated food containers, inserts, and gaskets when packaging meals for field shipments. Inserts and containers shall be pre-cooled or preheated depending on the food item. Inserts used shall be 1/3rd pans (three inserts per insulated food container) in accordance with ATP 4-41 Army Field Feeding and Class I Operations, paragraph 5-43.

5.4.4 Identification: The Contractor shall mark and identify each insulated food container with the requesting menu item, number of servings, date, time placed in container, consume/discard time, site code/name or number.

5.4.5 Paper ware/Serving Utensils: The Contractor shall be responsible for furnishing all paper products, plastic flatware, serving utensils, and garbage bags to accompany packaged meals.

5.4.6 Transport: The requesting unit will provide Government transportation (vehicles and drivers) to transport meals and refuse receptacles to field feeding sites. The Government will return all equipment, and refuse to the dining facility after serving of the meal within ordinary DFAC hours or as soon as possible the next day. The Contractor is responsible for accountability of all Government furnished property issued to requesting units.

5.4.7 Washing Field Feeding Containers: The Contractor will be responsible to wash and sanitize the field feeding containers returned by the units.

5.5 FACILITIES/EQUIPMENT MAINTENANCE AND SANITATION

5.5.1 Conservation of Utilities: All utilities for operation of the kitchen area shall be furnished by the Government. The Contractor shall implement energy conservation at the kitchen area to ensure that energy is conserved. Submission of the conservation plan is not required.

5.5.2 Environmental Protection: The Contractor shall comply with all applicable Federal, State, and local environmental protection laws, regulations, and standards.

5.5.3 Scheduled Cleaning Plan and Supplies: The Contractor shall provide all cleaning supplies and products necessary for the proper sanitation of the kitchen and dining areas under the control of the Contractor. The Contractor shall also provide a cleaning plan to the COR by the first conducted inspection.

5.5.4 Sanitation Requirements: Sanitation practices must be in compliance with the sanitation standards in TB Med 530 TSFC, Food Service Sanitation 2019.

5.5.5 General: Clean tables, chairs, counters, kitchen preparation. and service equipment, and ware washing equipment; wash and sanitize dishes, glasses, flatware, cooking utensils, pots and pans, to include insulated food containers and serving equipment used to transport food to field locations; operate dishwashing equipment before, during and after meals; store and transport clean equipment, utensils dishes, glasses, flatware and all cooking utensils to point of use or storage; segregate and remove trash and garbage and transport to disposal areas and place in appropriate receptacles.