PWS - Fort Gordon FFS.pdf

LRC Fort Gordon, GA Performance Work Statement (PWS)

Food Service-Full Food Service

1 Introduction This PWS is developed to support Fort Gordon, Georgia installation food service requirements to meet Full Food Service (FFS) needs at five (5) Dining Facilities. The Contractor shall provide quality services in support of the installation food service program that supports the Warfighter with flexible, efficient and cost effective service. The service outlined in this requirement encompasses Dining Facility Management functions, food preparation, facility sanitation and janitorial duties. Performance criteria for overall Dining Facility duties fall under Contractor responsibilities.

1.1 Background

The Army in its acquisition pursuit of quality food service has improved its method of contracting. To capitalize on new approaches; e.g., proven commercial practices, management innovations, and best value contracting, the Army will award its food service contracts as a Performance Based Service Acquisition. This idea will foster partnering arrangements between Government and Industry. This approach is in keeping with the Undersecretary of Defense for Acquisition initiative to convert federal service contracts to performance-based on Installation Approach.

1.2 Objectives

To provide a quality food program that supports the warfighter with flexible, efficient and cost effective contract food service support.

2 Requirements This section describes the general requirements for this effort.

2.1 General

2.1.1 Scope

The contractor shall provide the appropriate amounts of qualified labor and management necessary to perform quality FFS ordered under this Indefinite Delivery Indefinite Quantity (IDIQ) in a cost effective, safe and environmentally sound manner. This support will focus primarily on the following areas: dining facility management functions, food preparation, facility sanitation, janitorial duties and the associated logistics analysis and management functions in support of the Fort Gordon FFS mission.

2.1.2 Description of Services

The Contractor shall provide all supervision, labor, personnel, equipment, materials and supplies, with the exception of Government Furnished Property (GFP), to perform activities that comprise the full operation of an Army Dining Facility. This includes, but is not limited to, requisitioning, receiving, storing, preparing, and serving of food. Also, included is the performance of related administrative, custodial, and sanitation functions, in the Dining Facilities.

2.1.3 General Information

The Period of Performance (PoP) shall be for a Base Year plus four option periods to include the FAR 52.217-8 Option to Extend Services.

2.1.4 Place of Performance and Hours of Operation

This PWS is developed to support Fort Gordon installation FFS requirements. Attachment A, Dining Facility Location Map, details the physical location of each facility. Attachment B, AFMIS/Historical Headcount Summary and Attachment F, Workload Data/Capabilities, outlines workload requirements for each facility listed in this contract. Requirements may fluctuate during performance of the contract.

Hours of Operation: The meal service hours for the dining facilities are listed in Attachment F, Workload Data/Capabilities. These hours are subject to change based upon supported unit requirements. Usually this change occurs on short notice. In most instances, there shall be a minimum of four (4) hours advance notice provided by the Government.

Extended Service Hours. It is expected that a dining facility may periodically be required to extend its service beyond normal hours, e.g., in the event of fire, aircraft accident, rescue operations, civil disturbances, severe weather, alerts, training exercises, and troop movements. The Contracting Officer (KO), or Contracting Officer’s Representative (COR), may authorize the Contractor to provide extended services by giving four (4) hours prior notice of any change. In the event of extenuating circumstances or mission requirements, short and/or no advance notifications are subject; however, notifications will be given as soon as possible.

2.1.5 Recognized/Government Holidays

New Year’s Day 1st day of January Birthday of Martin Luther King Jr. 3rd Monday of January Presidents’ Day 3rd Monday of February Memorial Day Last Monday of May Independence Day 4th day of July Labor Day 1st Monday of September Columbus Day 2nd Monday of October Veterans Day 11th day of November Thanksgiving Day 4th Thursday of November Christmas Day 25th day of December

2.1.6 Holiday Decorations

Contractor is responsible for providing appropriate holiday decorations to include Thanksgiving, Christmas and the Army Birthday to highlight these periods and special meals as appropriate.

2.1.7 Emergency Services

The contractor shall be responsible for providing medical services to its employees. Emergency medical services will be provided by the government to support life-saving injuries or illnesses until proper medical support can be administered from an external source to the government from a medical treatment facility or transport.

2.1.8 Contract Administration and Management

The Contractor shall establish processes and assign appropriate resources to effectively administer the requirement.

The Contractor shall respond to Government requests for contractual actions in a timely fashion. The Contractor shall have a single point of contact between the Government and Contractor personnel assigned to support contracts or task orders. The Contractor shall assign work effort and maintain proper and accurate time keeping records of personnel assigned to work on the requirement. The Contractor shall establish clear organizational lines of authority and responsibility to ensure effective management of the resources assigned to the requirement. The Contractor shall ensure management personnel is on-site during all dining facility hours of operation and each manager manages no more than one dining facility per shift. The Contractor shall maintain continuity between the support operations at Ft. Gordon, GA and the Contractor's corporate offices. The Contractor shall provide guidance to employees during designated Government non-work days or other periods where Government offices are closed due to weather or security conditions. The contractor shall provide initial and refresher training for all employees as required to meet the requirements in the PWS. The Contractor shall make necessary travel arrangements for employees. The Contractor shall provide necessary infrastructure to support contract tasks. The Contractor shall provide administrative support to employees in accordance with (IAW) state and federal employment policies (time keeping, leave processing, pay, emergency needs).

2.1.9 Quality Control

The Contractor shall develop and maintain an effective quality control process to ensure services are performed IAW this PWS. The Contractor shall develop and implement procedures to identify, prevent, and ensure against recurrence of defective services. The Quality Control Plan (QCP) is addressed at paragraph 4.2.

2.1.10 Government Point of Contact (POC)

The KO or his/her designated representative will be the point of contact concerning administration and performance of the contract. Designation of Government personnel (COR and Alternate COR, if applicable) and their limitations will be delineated in writing by the contracting activity. The COR will be designated on official letterhead appointment signed by the appropriate KO. The COR monitors all aspects of the contract and assists in contract administration. A letter of designation issued to the COR, a copy of which is sent to the Contractor, states the responsibilities and limitations of the COR, especially with regard to changes in cost or price, estimates or changes in delivery dates.

2.1.11 Subcontract Management

The contractor shall manage all subcontracts necessary to integrate work performed on this requirement and the contractor shall be responsible and accountable for subcontractor performance on this requirement. The contractor shall manage work distribution to ensure there are no Organizational Conflict of Interest (OCI) considerations.

Contractor shall file subcontract reports in the electronic Subcontracting Reporting System (eSRS). Prime/ Higher Tier subcontractors shall inform their subcontractors to enter their reports in eSRS under the flow down requirement.

Contractors shall provide a notification e-mail address in the report for the federal government agency.

2.1.12 Contractor Employees

The contractor shall accomplish the assigned work by employing and using qualified personnel with appropriate combinations of education, training, and experience. The Contractor shall provide the necessary resources and infrastructure to manage, perform, and administer the contract.

2.1.13 Business Relations

The contractor shall successfully integrate and coordinate all activity needed to execute the requirement. The contractor shall manage the timeliness, completeness, and quality of problem identification. The contractor shall provide corrective action plans, proposal submittals, timely identification of issues, and effective management of subcontractors. The Contractor shall coordinate with the KO and the installation Government staff to support quarterly Performance Management Reviews as prescribed in AR 70-13. The contractor shall seek to ensure customer satisfaction and professional and ethical behavior of all contractor personnel.

2.2 Special Requirements

This section describes the special requirements for this effort. The following sub-sections provide details of various considerations on this effort.

2.2.1 Access and General Protection/Security Policy and Procedures Visitor Group Security Agreement. The Contractor shall sign a Contractor Visitor Group Security Agreement IAW Fort Gordon local policy. This permits Installation access to all contract employees. Contract Personnel that will operate a Government computer will be required to have at a minimum a favorable National Agency Check (NAC).

Contractor and all associated sub-contractors employees shall provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshall Office, Director of Emergency Services or Security Office. Contractor workforce must comply with all personal identity verification requirements (FAR Clause 52.204-9, Personal Identity Verification of Contractor Personnel) as directed by DOD, HQDA and/or local policy. In addition to the changes otherwise authorized by the changes clause of this contract, should the Force Protection Condition (FPCON) at any individual facility or installation change, the Government may require changes in contractor security matters processes.

2.2.1.1 Alien Employment

The Contractor shall not employ any alien who does not have a valid US Immigration I-551, Green Card or I-94, Arrival/Departure Record. The Contractor shall provide valid social security numbers and citizenship status of all employees to the Government, upon request.

2.2.1.2 Employee Health, Hygiene, and Dress Code

The Contractor shall follow the requirements for health, personal hygiene, and uniforms IAW the regulatory guidance in Tri Service Food Code (TB MED 530) and state local policies for Contractor employees. The Contractor (to include Subcontractors) shall wear and display a contractor provided Identification (ID) Badge. Each

Contractor (to include Subcontractors) employee shall wear the ID Badge in a conspicuous place on the front of exterior clothing and above the waist except when safety or health reasons prohibit. The Contractor shall ensure employees wear a Government approved uniform. The Contractor shall submit uniforms to the COR 10 days after the award to determine acceptability.

2.2.1.3 Employee Conduct, Behavior, and Ethics

The contractor employees shall comply with all applicable Government regulations, policies and procedures. The contractor shall ensure all personnel employed under this task order conform to conduct regulations contained in FAR 52.203-13, Contractor Code of Business Ethics and Conduct. The government may direct the contractor remove any contractor employee from the government premises IAW the authority of the Installation Commander.

Removal does not relieve the contractor of the responsibility to continue providing the services required under the task order.

2.2.1.4 Contingency Plan

The Contractor shall address, in detail, its procedures, personnel, and the means to accomplish mission requirements without delay in the event of sudden or unusual events that could impact the Contractor's performance and contract requirements such as, but not limited to mobilization, terrorism, natural disaster, utility outages, or labor disputes.

The Government will not supplement the Contractor’s work force. The Contractor shall ensure personnel required to accomplish tasks designated as ‘mission essential personnel’ report to assigned work locations (or Government Continuity of Operations Plan designated facilities) and perform required tasks, regardless of weather or security conditions. Government will identify tasks qualifying performers as essential personnel as applicable with the Contractor providing a list of essential personnel required to perform those tasks to the COR. The COR will be responsible for providing Government security personnel with a list of Contractor ‘mission essential personnel’ to enable access to Government facilities when ‘non-essential’ personnel are barred. Contractor will operate IAW DoDI 1100.22, ‘Continuation of Essential DoD Contractor Services during Crisis’. The Contractor shall include a strike contingency plan as part of its Plan IAW FAR Clause 52.222-1, Notice of Labor Disputes. The contingency plan will be submitted to the Government with the offeror’s proposal IAW DFARS Clause 252.237-7024, Notice of Continuation of Essential Contractor Services, however it will not be part of the evaluation process for selecting an offeror for award.

2.2.1.5 Training and other security requirements

IAW Army policy, Contract Requirements, Antiterrorism/Operations Security Review, the following applies to this requirement:

2.2.1.5.1 DoD Level I Antiterrorism Training (AT)

All contractor employees, to include subcontractor employees, requiring access to Army installations, facilities and controlled access areas shall complete AT Level I awareness training within 30 calendar days after contract start date. The contractor shall submit certificates of completion for each affected contractor employee and subcontractor employee, to the COR or to the KO, if a COR is not assigned, within 05 calendar days after completion of training by all employees and subcontractor personnel. AT Level I awareness training is available at the following website:

http://jko.jten.mil and takes approximately two (2) hours to complete. In the event the automated system at http://jko.jten.mil cannot be accessed or is not available (e.g. server problems), Level I AT Awareness Training can be provided by a qualified instructor. If the training is not completed online, the Level I AT Awareness Instructor qualification must be coordinated with the Installation Antiterrorism Officer (or Installation Security equivalent) and the resultant names(s) of approved instructors shall be provided to the KO or designee along with all associated cost or schedule impacts to the contract.

Reporting A15 AT/OPSEC Training

2.2.1.5.2 Army Training Certification Tracking System (ATCTS) registration for contractor employees who require access to government information systems.

All contractor employees with access to a Government information systems must be registered in the ATCTS (Army Training Certification Tracking Services), and must successfully complete the DOD Information Assurance Awareness prior to access to the IS and then annually thereafter. This contract does not involve support or http://jko.jten.mil/ http://jko.jten.mil/ acquisition of IT products, services, or infrastructure. No employees, under this contract, will require anything other than normal/general user rights on any computers or software.

2.2.1.5.3 OPSEC Training Per AR 530-1, Operations Security, new contractor employees must complete Level I OPSEC training within 30 calendar days of their reporting for duty. All contractor employees must complete annual OPSEC awareness training. Course takes approximately one (1) hour to complete.

A15 AT/OPSEC Training

2.2.1.5.4 Cyber Awareness (Information assurance (IA)/information technology (IT)) training. All contractor employees and associated sub-contractor employees must complete the DoD Cyber awareness training before issuance of network access and annually thereafter. DoD Cyber Awareness Challenge Training is available at the following website: https://ia.signal.army.mil/DoDIAA/. Course takes approximately one (1) hour to complete.

2.2.1.5.5 iWATCH Training. The contractor and all associated sub-contractors shall brief all employees on the local iWATCH program (training standards provided by the requiring activity ATO). This locally developed training will be used to inform employees of the types of behavior to watch for and instruct employees to report suspicious activity to the COR. This training shall be completed within 30 calendar days of contract award and within 5 calendar days of new employees commencing performance with the results reported to the COR NLT 30 calendar days after contract award. Course takes approximately two (2) hour to complete.

2.2.1.5.6 Common Access Card (CAC).

Before CAC issuance, the contractor employee requires, at a minimum, a favorably adjudicated National Agency Check with Inquiries (NACI) or an equivalent or higher investigation IAW Army Directive 2014-05. The contractor employee will be issued a CAC only if duties involve one of the following: (1) Both physical access to a DoD facility and access, via logon, to DoD networks on-site or remotely; (2) Remote access, via logon, to a DoD network using DoD-approved remote access procedures; or (3) Physical access to multiple DoD facilities or multiple non- DoD federally controlled facilities on behalf of the DoD on a recurring basis for a period of 6 months or more. At the discretion of the sponsoring activity, a CAC may be issued based on a favorable review of the FBI fingerprint check and a successfully scheduled NACI at the Office of Personnel Management. If at any time during the contract period of performance, an employee who is assigned a CAC leaves/departs contractor employment, the contractor shall ensure that the employee’s CAC be retrieved and provided to the assigning office and notify the COR by the departing employee’s last duty day.

2.2.1.6 Organizational Conflict of Interest

Contractor and subcontractor personnel performing work under this task order 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 Organizational Conflict of Interests (OCI) 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 Contractors mitigation plan will be determined to be acceptable solely at the discretion of the KO and in the event the Contracting Officer unilaterally determines that any such OCI cannot be satisfactorily avoided or mitigated, the Contracting Officer may affect 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.

2.2.1.7 E-Verify

The Contractor shall use E-Verify to facilitate verification status of employees. E-Verify is an Internet based system operated by the Department of Homeland Security (DHS) in partnership with the Social Security Administration (SSA) that allows participating employers to electronically verify the employment eligibility of newly hired employees. E-Verify is currently free to employers and is available in all 50 states. E-Verify provides an automated link to federal databases to help employers determine employment eligibility of new hires and the validity of their Social Security numbers

2.2.2 Safety

Safety Rules and Regulations: In performing the services required hereunder, the contractor shall conform to all safety rules and regulations applicable to the dining facilities which are in effect during the time of performance of this contract and shall take such other precautions as may be reasonably required hereunder to assure accident-free performance. All accidents which occur in association with performance of services required in this contract shall be reported in writing to the COR on the day of the accident or not later than the next working day. Any accident involving personal injury resulting in possible hospitalization or lost time from work or death shall be reported within one work day to the COR. Full details of the accident, including statements from witnesses, shall be provided if requested by the safety officer. If any claim is made by a third party against this contract, the COR shall be informed immediately.

2.2.3 Key Personnel

The Government has determined that certain positions for the purpose of ensuring the Contractor can satisfy minimum experience, education and/or credential requirements are key and essential. Key positions must be filled within 24 hours of being vacated, as a temporary mitigation and filled within 30 days with a permanent employee.

The COR must be notified immediately upon temporary replacement of key personnel and the KO must be notified within 72 hours.

The Project Manager (PM):

The Contractor shall provide an on-site Project Manager (PM) who will be responsible for all work under this task order. The PM will have no less than 5 years management and must be highly familiar with Army Food Management Information Systems (AFMIS). The PM must be highly qualified with general supervisory experience, and must have at least 3 years specific management experience in managing cafeteria style or multi-entrée operations providing complete meal service (breakfast, lunch and dinner). The PM must have a current sanitation certificate (within 4 years) as defined in Tri Service Food Code (TB MED 530). The PM will have full authority to act for the Contractor on all matters relating to this contract. The PM has overall responsibility for the site’s Quality Assurance / Quality Control (QA/QC). The PM will be the primary point through which technical communications, prioritization of effort, team standardization and technical direction flow between the Government and the Contractor. During any absence of the PM, a qualified alternate shall have full authority to act for the Contractor on all matters relating to work performed under the resulting contract. The PM shall return all Government calls within one hour during operational hours and two hours during non-operational hours.

Dining Facility Manager (KEY):

The Dining Facility Manager(s) is directly responsible for the day-to-day operations and direct employees at their perspective dining facilities. The Dining Facility Manager shall have experience of successfully managing cafeteria style or multi-entrée operations, catering or Government cafeteria operations providing complete meal service (breakfast, lunch and dinner), feeding over 300 customers per sitting. Managers shall have experience using automated systems (such as Army Food Management Information Systems (AFMIS)) to order, issue, inventory and plan food operations daily. The Dining Facility Manager must have a current sanitation certificate (within 4 years) as defined in Tri Service Food Code (TB MED 530). The contractor shall provide a Dining Facility Manager for each FFS dining facility identified in Attachment F to manage the performance in each facility, to include Subcontractors, and to meet the specified performance standards. During any absence of the dining facility manager; the COR shall be notified and the substitution must be properly qualified.

2.2.4 Environmental Considerations

The Contractor shall follow local, state and federal policies concerning Environmental and Public Health while in performance of the contract. The Contractor’s QCP shall include provisions to enforce environmental policies at the supporting dining facility operations.

2.2.4.1 Food Waste Diversion

Fort Gordon provides food donations to local organizations as part of a food waste diversion effort. The contactor shall place food in local organizations containers for pick up. This is a supply point distribution. Organizations will come to the DFAC to pick up the donated items

3.0 Performance Requirements and Standards

The following sections in entirety specifies the Performance Objectives and Performance Elements for a task order.

3.1 High Level Objectives

3.1.1 Dining Facility Sanitation and Custodial Operations

The Contractor shall perform sanitation and janitorial duties in support of dining facility operations. Perform duties as prescribed in this section.

Reporting A09 QCP Inspection Schedule

3.1.1.1 The Contractor shall clean and sanitize food service equipment and surfaces to support dining facility operations:

Performance Standards

a) STD: The Contractor shall clean and sanitize food contact surfaces and equipment in designated serving and self service locations (e.g. serving lines, self-service salad bars, and condiment areas, drink dispensers, bussing carts, display refrigerators and warmers) IAW Tri Service Food Code (TB MED 530).

b) STD: Equipment too large to fit in three compartment sinks (e.g. prep tables, warming cabinets, ice making machines, freezers, reach in refrigerators and refrigerated display cases) shall be cleaned and sanitized after each use or the approved cleaning schedule (identified in the Contractor’s QCP) using alternative procedures listed in Tri Service Food Code (TB MED 530). Protect clean and sanitized equipment and utensils from contamination between uses and clean and sanitize storage compartments of ice making machines, in self service areas using alternative procedures listed in Tri Service Food Code (TB MED 530).

c) STD: The Contractor shall clean exterior of exhaust hoods and filters for dining facilities. Cleaned to prevent grease, oily sludge buildup and frequent intervals with the approve QCP schedule IAW Tri Service Food Code (TB

MED 530).

d) STD: The Contractor shall clean daily (before, during and after use) the interior and exterior of equipment used to support preparation and storage of subsistence (e.g. ovens, stoves, walk-in refrigeration units and reach-in warmer units) IAW Tri Service Food Code (TB MED 530).

3.1.1.1.1 The Contractor shall wash, rinse, and sanitize pots and pans in three compartment sinks:

The Contractor shall clean, sanitize and air dry utensils, pot and pans, using appropriate methods listed in Tri Service Food Code (TB MED 530).

Performance Standards

a) STD: All food preparation equipment and serving utensils shall be protected, cleaned and sanitized from contamination between uses.

b) STD: Maintain wash, rinse, and sanitize sinks at proper temperatures for manual ware washing in three-compartment sinks IAW Tri Service Food Code (TB MED 530).

c) STD: Pots, pans, serving pans, food containers shall be cleaned and sanitized IAW Tri Service Food Code (TB

MED 530).

3.1.1.1.2 The Contractor shall operate and maintain the mechanical dishwashing machine The Contractor shall setup, maintain and resupply the mechanical dishwashing machine using appropriate methods listed in the manufacturer’s user manual and Tri Service Food Code (TB MED 530). All supporting mechanical equipment shall be protected, cleaned and sanitized from contamination between uses.

Performance Standards

a) STD: Mechanical dishwashing machine shall be operated IAW Tri Service Food Code (TB MED 530), and applicable user’s manual.

b) STD: Plates and eating utensils are protected from cross contamination. Plates and eating utensils are visibly free of grease, food particles and foreign matter prior to use. Sanitize all dinnerware using mechanical dishwashing machine IAW Tri Service Food Code (TB MED 530) and Code of Federal Regulations (CFR) 178.1010.

c) STD: The Contractor shall clean, sanitize, buss and replace cups, plates, dinnerware, and trays during meal serving periods IAW Tri Service Food Code (TB MED 530) and CFR 178.1010.

d) STD: The Contractor shall clean, sanitize, and replace bussing carts during meal serving periods IAW Tri Service Food Code (TB MED 530) and CFR 178.1010.

3.1.1.2 The Contractor shall clean and maintain dining facility interior and exterior areas.

Non-food contact surfaces and equipment shall be cleaned before, during and after meal period IAW Tri Service Food Code (TB MED 530).

Performance Standards

a) STD: Clean restrooms, dining facility hand washing stations and employee locker rooms. Fixtures, partitions, and mirrors are visibly free of dirt, grime, grease, residue and foreign matter, prior to the schedule start of each meal serving period and prior to closing of day. Restroom trash has been removed and new liners installed in waste containers. Soap dispensers are supplied with manufactures recommended products. Paper towels and toilet tissue are available during operations 100% of the time IAW Tri Service Food Code (TB MED 530) and approved cleaning schedule identified in the Contractor’s QCP.

b) STD: Clean walls, doors, windows and ceilings. Walls, doors, windows and ceilings are visibly free of dust, dirt, grease and debris IAW Tri Service Food Code (TB MED 530) and approved cleaning schedule identified in the Contractor’s QCP.

c) STD: Maintain and clean all dining facility floors before, during and after each meal service. Wax and buff floors IAW the approved cleaning schedule identified in the Contractor’s QCP and Tri Service Food Code (TB MED 530).

d) STD: Clean dining facility sidewalks, loading dock, and entry ways daily to prevent grease, dirt and refuge buildup IAW the approved QCP. Snow and ice, or sand, is removed from sidewalks, and access areas IAW Attachment F, Workload Data/Capabilities.

e) STD: Dispose of trash at the end of each scheduled meal serving period, prior to closing for the day and/or when containers are full. Used grease and oil are disposed of in proper containers. Clean surrounding areas of waste and recycling containers daily or as required IAW Tri Service Food Code (TB MED 530).

f) STD: Follow installation, local, state and federal policies concerning recycling and environmental waste program.

This includes the folding and segregation of cardboard boxes, separation of recyclable cans and plastic bottles and the use of trash reductions systems to in include items like trash compactors or dehydrators IAW Tri Service Food Code (TB MED 530), Environmental Compliance and Protection Manual.

g) STD: Clean waste and recycling containers daily or as prescribed in the cleaning schedule identified in the Contractor’s QCP.

h) STD: Used grease and oil are disposed in proper Government provided containers.

3.1.1.2.1 The Contractor shall maintain and prepare dining room service operations.

This task includes dining room chairs, tables, booth, chair legs, rungs and framework, walls, baseboards, window ledges, doors/doorframes, ceiling fans, TVs, pictures, wall art, artificial plants, light fixtures, globes/lenses, trophies/display cases, drapes/curtains and venetian blinds. All cleaning, maintenance and preparation shall be performed IAW OSHA regulations.

Performance Standards

a) STD: Clean dining room tables, chairs, booths (including chair legs, rungs and framework) walls, baseboards, window ledges, doors/doorframes, ceiling fans, TVs, pictures, wall art, artificial plants, light fixtures, globes/lenses, trophies/display cases, drapes/curtains and venetian blinds weekly IAW the approved cleaning schedule identified in the Contractor’s QCP and IAW Tri Service Food Code (TB MED 530). Cleaning must also be IAW local, state and federal policies.

b) STD: Prepare, maintain and clean dining areas. Each diner is afforded a clean area to eat without delay. All dining areas are clean prior to the scheduled start of the meal period and prior to closing for the day IAW Tri Service Food Code (TB MED 530).

c) STD: Clean spills and remove soiled dinnerware occasionally left by diners during meal service. Spills cleaned and soiled trays bussed within 5 minutes of occurrence IAW Tri Service Food Code (TB MED 530).

d) STD: Government provided tablecloths will be utilized during holidays. Remove and replace tablecloths when stained and heavily soiled. Clean tablecloths will be provided by the Government and in place at the start the of meal serving period.

e) STD: Appropriate condiments are available without delay. Condiment containers and napkin holders are visibly clean and contain product. All dining areas are clean prior to the scheduled start of the meal period and prior to closing for the day IAW Tri Service Food Code (TB MED 530).

f) STD: Replenish tray, dinnerware, plate, cup and bowl bussing carts during meal serving periods from serving and self-service areas. Items available without delay to diners for soiled dinnerware 100% of the time.

g) STD: Display and remove holiday decorations. Contractor furnished decorations are displayed two days prior to the Army’s birthday and 1-week prior to Thanksgiving and Christmas. Contractor will remove all applicable decorations within 96 hours after the Thanksgiving, Christmas and Army’s birthday holidays.

3.1.1.2.1.1 Holiday Competition Awards program

The Contractor shall participate in the Commander’s Food Service Incentive Awards Program, i.e. Commander’s Best Dinning Facility of the Quarter, Commander’s Best Decorated Dinning Facility for Thanksgiving, and Culinary Workshop Training.

3.1.1.2.2 The Contractor shall furnish and maintain expendables cleaning and sanitary supplies to support custodial duties, sanitation and personal hygiene practices.

The Contractor shall ensure sanitation supplies (e.g. paper towels, scrub pads, cleaning solutions) are available during operations to support cleaning of the dining facility. Sanitation supplies (e.g. mechanical and manual dishwasher dispensers, hand wash dispensers, bowl capsules, cleaning solutions) are available during operations to support cleaning and sanitation operations. All napkin and towel dispensers are refilled with napkins before, during and after the meal period. For information purposes, a typical supplies list is provided in Attachment E (2), Typical Expendable Supplies List.

Performance Standards

a) STD: Maintain dispensers filled with appropriate chemicals while performing duties to support mechanical and manual ware washing.

b) STD: Maintain dispensers filled at all times with appropriate towels and hand wash soap to support all employee and patron handwashing sinks.

3.1.2 Dining Facility Administration and Food Preparation Operations This service describes food preparation task that support FFS (service which includes Food preparation). The Contractor is responsible for the preparation of meals that include: Breakfast, Lunch, Dinner, Brunch, Supper and Midnight/Snack meals when service is requested.

Within those meals, the menus shall include a variety of services which include the following: Breakfast, Lunch and Dinner menus, consisting of regular (Main Entrée), short order, self-service bars and baked goods, condiments and beverages. Other specialty menus to support Army nutritional requirements found at http://www.quartermaster.army.mil/jccoe/Operations_Directorate/QUAD/nutrition/nutrition_main.html, and to support holidays and special events shall be prepared in support of Army feeding policy. Service also includes safeguarding foods during preparation and serving using Army regulatory requirements for safety and sanitation.

A01 Food Handler Training Records A04 DA Form 3032/3033 A05 DD Form 1544 A07 Cash Collection Vouchers and Deposit Tickets A08 AFMIS Generated Headcount Forms (DA Form 3032/3033, CCV, Deposit Tickets) A09 QCP Inspection Schedule A13 Menu or other cycle menu

3.1.2.1 The Contractor shall establish and maintain administration operations for all supported Dining Facilities.

Performance Standards

a) STD: Conduct administration management and filing of dining facility operation files using the Army Record Information Management System (ARIMS) and Army Food Management Information System (AFMIS). Meet the specified performance standards and account management standards listed AR 30-22, DA PAM 30-22, AR 25-400- 2.

b) STD: All personnel accessing Government systems shall have passed a background check to perform management and administrative functions on Government CAC enabled computer systems.

c) STD: Perform minor user maintenance equipment IAW operators’ manual. Notify the COR/Alternate COR (ACOR) when required repairs exceed the instructions contained in the operators’ manual. Document minor repairs of equipment on DA Form 2405, and notify the COR when equipment requires major repair. The Contractor shall inform the COR immediately when equipment and facility repairs reduces the level of service to the customers (i.e.

Dishwasher, Electrical, Plumbing).

A11 Inspection and Maintenance Records A14 Expendable/Durable Supplies Records Cleaning Schedule within the QCP

d) STD: Maintain dining facility account status and days of supply within allowable tolerance IAW AR 30-22 and DA PAM 30-22. The Government will conduct end of each month compliance inspections to validate and verify cash collection and inventory balances.

A02 Daily Menus A03 Subsistence Receipts A07 Cash Collection Vouchers (DD Form 1131) and Deposit Tickets A08 AFMIS Generated Headcount Forms (DA Form 3032/3033, CCV, Deposit Tickets)

e) STD: The Contractor shall schedule monthly integrated pest management with supporting public works activity.

The Contractor will coordinate with the COR additional requirements for cleaning at the completion of the pest control service.

A12 Pest Inspections http://www.quartermaster.army.mil/jccoe/Operations_Directorate/QUAD/nutrition/nutrition_main.html

f) STD: Support recurring Pest Control services IAW DA PAM 30-22 Integrated Pest Management paragraph 3-7(3) and Tri Service Food Code (TB MED 530) paragraph 7-202.12(B)(2).

3.1.2.1.1 The Contractor shall conduct and maintain automated and manual headcount procedures for all supported Dining Facilities.

Performance Standards

a) STD: Operate point of sales system (POS), record headcount, cash collection, cash turn-ins, and safe guard and maintain accurate accountability of funds collected IAW AR 30-22, DA PAM 30-22, the Army Food Management Information System (AFMIS) with the latest AFMIS updates, ARIMS 25-4002 and other regulatory guidelines.

b) STD: Perform headcount duties as not to impede the flow rates per minute.

Reporting A04 DA Form 3032/3033 A05 DD Form 1544 A07 Cash Collection Vouchers (DD Form 1131) and Deposit Tickets A08 AFMIS Generated Headcount Forms (DA Form 3032/3033, CCV, Deposit Tickets)

3.1.2.1.2 The Contractor shall manage, maintain, and account for Government subsistence in support of dining facility operations.

Accountability functions include accounts management using current automated system Army Food Management Information System (AFMIS), which includes but is not limited to; safeguarding subsistence and inventory management, and performing manual accounting and data collection when automated system fails.

Performance Standards

a) STD: The Contractor shall order, receive, store and issue subsistence to support safeguarding of perishable and semi-perishable foods. Perishable subsistence (frozen and refrigerated) should be stored to maintain the required temperature IAW Tri Service Food Code (TB MED 530).

b) STD: The Contractor shall safeguard subsistence IAW AR 30-22, DA PAM 30-22, Tri Service Food Code (TB MED 530), and the Army Food Management Information System (AFMIS) with the latest AFMIS updates, ARIMS 25-4002 and other regulatory guidelines.

c) STD: The Contractor shall perform inventory management, IAW AR 30-22, DA PAM 30-22, Tri Service Food Code (TB MED 530), the Army Food Management Information System (AFMIS) with the latest AFMIS updates, ARIMS 25-4002 and other regulatory guidelines.

3.1.2.2 The Contractor shall prepare meals to support dining facility feeding operations.

Food Preparation includes preparing of meals for breakfast, lunch, dinner, brunch, supper, midnight meal as applicable.

Performance Standards

a) STD: Follow approved Armed Forces Recipes, TM 10-412, and approved Standard Operating Procedures and/or manufacturer's instructions.

b) STD: Maintain proper food preparation temperatures and use Hazard Analysis Critical Control Point (HACCP) Plan to support Food Safety standards IAW Tri Service Food Code (TB MED 530).

c) STD: Prepare main-line menu items: IAW AR 30-22, DA PAM 30-22. Prepare Government ethnic observance (monthly observances) and holiday meals. Menu items shall be offered to support nutrition awareness and Army nutritional requirements IAW AR 40-25 and TM 4-41.11.

d) STD: Prepare short order menu items: IAW AR 30-22, DA PAM 30-22 menu standards. Prepare Government ethnic observance (monthly observances) and holiday meals. Menu items shall be offered to support nutrition awareness and Army nutritional requirements IAW AR 40-25 and TM 4-41.11.

e) STD: Prepare Breakfast/fitness and salad bar items: IAW AR 30-22, DA PAM 30-22 menu standards the salad bar shall be properly set up no later than 15 minutes prior and not earlier than 30 minutes prior to serving and maintained throughout the meal serving period. Breakfast/Fitness bar items shall consist of canned fruit, fresh fruit, and approved Army nutritional requirements menu items IAW AR 40-25, TM 4-41.11.

f) STD: Dessert and baked goods: Prepare or provide purchased commercial breads and pastries to support each meal. Pastry items shall be offered during breakfast, lunch and dinner. IAW AR 30-22, DA PAM 30-22 menu standards. Pastries shall consist of sweet dough pastries, cakes, pies and cookies, puddings, gelatins and yogurt.

Breads such as hot rolls, biscuits, muffins shall be used complement each meal. The Contractor shall ensure ordered commercial or prepared decorated cakes are available 48 hours prior to the holiday celebration. Prepared cakes for holiday celebrations will not commence earlier than 72 hours prior to the holiday celebration (Thanksgiving, Christmas, and the Army’s birthday) IAW AR 40-25, TM 4-41.11.

g) STD: Use Progressive Cooking, Batch Cooking, and Cook to order as outlined in Army Food Program Standards to support AR 30-22, DA PAM 30-22 menu standards IAW TM 4-41.11 (Dining Facility Operations), and TM 10- 412.

3.1.2.3 The Contractor shall safeguard and serve food during serving periods at each dining facility operation.

The Contractor shall provide oversight of Contractor serving operations and replenish main, short order serving lines, self-service items, ice, and beverages during designated meal serving periods when servers are provided by other agencies to serve at designated dining facilities listed in Attachment F, Workload Data/Capabilities.

The Contractor shall provide serving service operations in designated facilities to include: Main line, Short order, and Griddle lines. Self-service: Salad Bars, self service areas (Fountain Machines, refrigerated display cases, etc.).

Performance Standards

a) STD: Garnish and setup the servings lines no later than 15 minutes prior and not earlier than 30 minutes prior to serving periods. Ensure Army nutritional requirements information is displayed IAW TM 4-41.11 (Dining Facility Operations).

b) STD: Use proper serving utensils and portion controls to support each diner IAW TM 4-41.11 (Dining Facility Operations) and Tri Service Food Code (TB MED 530).

c) STD: Ensure food is served at appropriate temperatures and prevent cross contamination. Properly handle leftovers and reheat to the required temperature IAW Tri Service Food Code (TB MED 530).

d) STD: Serve diners at the minimum flow rate designated below, based on building design. The objective is to match the flow of diners through the serving lines so that freshly prepared, quality food is always provided. The contractor shall ensure progressive cooking to support flow rate of diners. The chart below is an example depicting how the flow rate computation is determined. Based on building design the flow rate computation divides the DFAC design capacity into the feeding period and number of serving lines (Main line and Short order) to support the flow of dinners through the serving areas, IAW TM 4-41.11.

Flow Rate Based on Design Capacity

Design Capacity Feeding Period (min) All Headcount Stations

Number of Serving Lines Flow Rate (Min)

500 90 1 6 800 90 2 4

1300 90 2 7 2600 90 4 7

The chart below is an example depicting how the flow rate computation is determined based on actual headcount.

The computation divides the DFAC actual anticipated headcount into the feeding period and number of serving lines (Main line and Short order) to support the flow of dinners through the serving areas.

Flow Rate Based on Anticipated/Actual Headcount

Design Capacity Anticipated HC Feeding Period (min)

All Headcount Stations

Number of Serving Lines

Flow Rate (Min)

500 400 90 1 4 800 650 90 2 4 1300 700 90 2 4 2600 900 90 4 3

e) STD: Leftover Disposition: Use proper procedures for leftover foods and ensure safe storage of foods within specified time limits, IAW Tri Service Food Code (TB MED 530).

A06 Quality Control Program Evaluation Sheets

3.1.2.4 The Contractor shall prepare meals for remote site feeding within dining facility operations to support field operations

Performance Standards

a) STD: Ensure Food Containers are clean, sanitized and properly maintained prior to use IAW TM 4-41.11 (Dining Facility Operations), Tri Service Food Code (TB MED 530) and cleaned and sanitized upon completion of feeding.

The Government will approve all remote site feeding requests.

b) STD: Ensure prepared food containers are labeled with product date and time and products are safe for consumption IAW Tri Service Food Code (TB MED 530).

c) STD: Ensure menu items and additional food products that complement the meal (includes bread, salads, fruit, hot and cold beverages, and soup) are ready for unit to pick up and transport no earlier than 30 minutes prior to pick up IAW Tri Service Food Code (TB MED 530), TM 4-41.11.

d) STD: Ensure requesting and reporting procedures, turn-ins, and transfers are conducted properly IAW AR 30-22, DA Pam 30-22, and Tri Service Food Code (TB MED 530).

A10 Remote Site Feeding Food Preparation Record

e) STD: Ensure Box Meals (In-House and commercial purchased) are prepared IAW TM 4-41.11. The Government will approve all box meals requests. Food products used to support meal requests will be safeguarded IAW Tri Service Food Code (TB MED 530).

3.1.2.5 Cleaning

The Contractor shall maintain the cleanliness of each dining facility (to include exterior area identified in Attachment F) in accordance with TB MED 530, paragraph 6-501.12.

Annual-Cleaning. The Contractor shall conduct more extensive cleaning services on a semi-annual basis. These services require additional attention such as extensive scrubbing, scraping, and a chemical cleaning to remove any buildup of dust, dirt, scuffs, grease and residue. A sample list of items/area to be included in the annual cleaning are:

a. Exterior windows, window seals, window frames, and screens

b. Exterior door frames, seals, and tracks

c. Pressure wash and clean loading dock, exterior concrete curbs, all entrance and exit ways, stairs, outdoor seating areas, patio areas, and side walks

d. Wash and clean Load Dock Leveler and Control Box

e. Freezers and Refrigerator to include removing all movable shelving and scrubbing all. Clear all food and deep clean interior of the equipment.

f. All other shelving will be empty and scrubbed. Clear all shelves, etc and provide a thorough cleaning on an annual basis.

g. Empty and sanitize all walk-in and dry storage area, including shelves, handles, bins and carts. Clear all food and deep clean interior of equipment.

h. Wash and clean all Interior walls, ceilings, ceiling fans, and air vents

i. Buff, wax, and deep clean all flooring (as applicable)

j. Clean exterior signage

k. Dish machine will be scrubbed to remove build-up not cleaned in normal operations to include spray arms removed and cleaned

l. Pull out equipment to clean and verify cleanliness of equipment, surrounding walls, floor and general areas

m. Chairs and tables shall be scrubbed, to remove accumulation not cleaned in normal operations to include but not limited to gum removal.

n. Compactors, pulpers, shredders and composters and such that are not cleaned regularly.

o. Light fixtures opened and cleaned.

3.1.2.6 Short and Long Range Closure and Opening of Dining Facilities Short Range Closure is considered a temporary closure for one (1) to thirty (30) days. Long Range Closure is considered a closure of more than thirty (30) days.

Facilities to be closed shall be thoroughly cleaned and all subsistence products shall be protected, safeguarded and reallocated to other facilities based the COR recommendation when the facility is prepared for closure. Appliances that are not in use shall be shut-off (electricity, water, and gas) to reduce energy waste, prevent water and fire damage. Before the scheduled closure, the contractor and the COR shall conduct a joint inventory of property and perform a condition check of all Government property.

Facilities to be opened shall…