ATT-1 Performance Work Statement (PWS).pdf

RFP 70Z08421RAA550100 ATTACHMENT #1

PERFORMANCE WORK STATEMENT (PWS) FOR

MESS ATTENDANT SERVICES AT

USCG TRAINING CENTER YORKTOWN

CULINARY SUPPORT ACTIVITY (CSA)

1.0 GENERAL

1.1 BACKGROUND

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

The TRACEN Yorktown Culinary Support Activity (CSA) consists of two dining facilities:

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

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

1.2 SCOPE

The Contractor shall provide, at TRACEN Yorktown, non-personal, Mess Attendant and Cleaning services, to include, but not limited to: serving meals, cash register operations, management, supervision, dishwashing, cleaning, administration, personnel, labor, uniforms, and incidental supplies and services. The Contractor shall perform services in accordance with subject Performance Work Statement (PWS) and other terms and conditions specified elsewhere in the contract.

1.3 OBJECTIVE

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

1.4 APPLICABLE DOCUMENTS AND PUBLICATIONS

Documents and publications applicable to this PWS are listed below. The Government, upon request by the Contractor, will provide all publications listed. Supplements or amendments to listed publications may be issued during the life of the contract. The Contractor shall immediately implement those changes in publications which result in a decrease or no change in the contract price with notification to the Contracting Officer.

file://///D05MS-MMST2/Users/DTonsel/home/YORKTOWN/SCOPE%20PARAGRAPHS.doc

RFP 70Z08421RAA550100 ATTACHMENT #1

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

1.4.1 Compliance Documents

The Contractor shall obtain, without additional cost to the government, all appointments, health screenings and health records required for the performance of the work and for complying with all applicable Federal, State and local laws. Copies of required health screenings and health records shall be provided to the Contracting Officer at least ten

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

1.4.2 Reference Publications

The Contractor shall adhere to the following publications in performance of the work described in this document:

Publication Title Date

COMDTINST M4061.5A Food Service Manual Mar 2009

COMDINST M11000.11B Civil Engineer Manual May 2014

COMDTINST M5100.47B Safety and Environmental Health Manual

May 2016

COMDTINST M6000.1F Coast Guard Medical Manual Aug 2014

COMDTINST M16478.1B Hazardous Waste Management Mar 1992

COMDTINST

M5530.1 (series)

Physical Security and Force Protection Program

COMDTPUB 4061.4 Food Service Practical Handbook Oct 2009

CGTTP 4-11.12 Safety and Sanitation Program, Tactics Techniques and Procedures

Dec 2016

Facilities Layouts

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

TCY Yorktown Organizational Manual M5400.1 (series)

ANNEX F

Patron Dress Code

12 Jun 2018

TCY INSTRUCTION 5450.3G Use of TCY Dining Facility 29 Dec 2016

RFP 70Z08421RAA550100 ATTACHMENT #1

TRACEN YORKTOWN

5450.3G

Use of the TCY Dining Facility Dec 2016

TRACEN YORKTOWNINST

3072.2(series)

Key Control Jun 2015

TRACEN YORKTOWNINST

3121A.1(series)

Heavy Weather Preparedness Plan Jun 2014

TB MED 530/NAVMED P-

5010-1/AFMAN 48-147_IP

Tri-Service Food Code 30 Apr 2014

1.5 PERFORMANCE REQUIREMENTS SUMMARY

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

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

1.6 GOVERNMENT TERMS & DEFINITIONS

Basic Allowance for Subsistence (BAS)

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

Contracting Officer

(KO)

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

Administrative Contracting Officer

(ACO)

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

Contracting Officer Representative

(COR)

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

Alternate Contracting Officer Representative

(ACOR)

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

RFP 70Z08421RAA550100 ATTACHMENT #1

Culinary Specialist

(CS)

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

Food Service Officer

(FSO)

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

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

Liberty Lounge 2

(LL2)

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

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

Performance Requirements Summary (PRS)

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

Potentially Hazardous Foods

Any perishable food, which consists in whole or part of dairy products, eggs, meat, poultry, fish, or shellfish. These foods are good media for bacterial growth and are potential causes of food-borne diseases especially if creamed, ground, mixed or handled often.

Quality Assurance

(QA)

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

Quality Assurance Evaluator (QAE)

A Government employee responsible for surveillance of Contractor performance.

Quality Control (QC) Those actions taken by the Contractor to control the performance of services so that they meet the requirements of the PWS.

Quarters One TRACEN Yorktown’s Commanding Officer residence

Recyclables

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

Serving Line

This term refers to the location and equipment used in dining facilities to serve food cafeteria style. It includes, but is not limited to equipment such as hot food counters, salad bars, roll warmers, beverage dispensers, dessert display cases and ice cream freezers and machines.

RFP 70Z08421RAA550100 ATTACHMENT #1

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

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

International Students, International Maritime Officers Course (IMOC)

International military members studying and taking courses at TRACEN Yorktown.

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

TRACEN, TCY Coast Guard Training Center, Yorktown.

Watch Captain

A Culinary Specialist assigned as the Government shift supervisor. This individual is responsible for the success of meal service and oversees every phase of food prep, cooking, and serving.

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

2.0 SPECIFIC REQUIREMENTS/TASKS

The Contractor shall produce an acceptable level of performance of the following sections to the COR/ACOR, Medical and other authorized government inspectors in accordance with Reference Publications PWS Section 1.4.2. These actions are vital to the operations of TRACEN Yorktown ability to support the students, permanent party and training operation.

2.1 TASK ONE. MESS ATTENDANT FUNCTIONS

The quality of cleanliness shall produce an acceptable level of performance to the COR/ACOR, Medical and other authorized government inspectors in accordance with Reference Publications PWS Section 1.4.2. The contractor shall maintain and sanitize dishes, pots, pans, kitchen and dining areas surfaces, by making them free of foreign matter, dust, dust streaks, lint, cobwebs, dirt, oils, spots, smudges streaks, grime, excessive moisture, cloudiness and other materials in order to provide a polished appearance from walls, waste receptacles, glass, all mirrors, counter tops, shelving, dispensers, chromium fixtures, piping, and other specified surfaces.

The COR/ACOR shall perform at a minimum, monthly sanitation inspection in accordance to Technical Exhibit TE-2, Food Service Establishment Inspection Report Form, CG-5145 (5/16). All deficiencies shall be delivered to the Project Manager, Assistant Project Manager, or the Shift Supervisor for correction.

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a Serving Lines

The Government (Culinary Specialists) will set-up and arrange all serving lines and salad bars. The Contractor shall only dispose of food items from the serving line or salad bar when directed by the duty Culinary Specialist or Watch Captain.

b. Replenishment

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

2.1.1 TRACEN YORKTOWN DINING FACILITY

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

2.1.1.1 Pre-service Setup - the Contractor shall:

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

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

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

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

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

2.1.1.2 During Meal Service - the Contractor shall:

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

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

c. Adhere strictly to portion control sizes as directed by the Culinary

Specialists or Watch Captain.

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

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

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

g. Maintain a courteous disposition to patrons at all times. If any issues with a patron arise, then the PM/Supervisor(s) shall be notified and address the issue with the Culinary Specialist Watch Captain.

2.1.1.3 After Meal Service - the Contractor shall:

a. Return all refrigerated condiments, bread, butter and jam to refrigerated spaces or as directed by Culinary Specialist. Condiment bottles shall be cleaned after each meal.

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

c. Wipe off tables and chairs, and sweep up food particles dropped on the floor, and mop the floor as per PWS Section 2.4, Cleaning Functions.

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

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

2.1.2 PORT OF YORK

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

RFP 70Z08421RAA550100 ATTACHMENT #1

2.1.2.1 Pre-service Setup - the Contractor shall:

a. Transport and setup clean plates to serving line area as directed by the duty Culinary Specialists or Watch Captain.

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

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

d. Load beverages, tea and juice dispensers.

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

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

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

2.1.2.2 During Meal Service - the Contractor shall:

a. Serve meal as requested by patrons.

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

c. Adhere strictly to portion control sizes as directed by the Culinary

Specialists or Watch Captain.

d. Replenish tableware and table items as needed.

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

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

g. Maintain a courteous disposition to patrons at all time. If any issues with a patron arise, then the PM/Supervisor(s) shall be notified and address the issue with the Culinary Specialist Watch Captain.

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2.1.2.3 After Meal Service - the Contractor shall:

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

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

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

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

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

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

2.2 TASK TWO. DISHWASHING FUNCTIONS

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

2.2.1 Dishwashing Room Area (Scullery)

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

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

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

d. Sinks to include basins, backsplashes and walls shall be scrubbed clean after each meal period. Area underneath the sink to include bottom of the

RFP 70Z08421RAA550100 ATTACHMENT #1

sink basin as well as all piping shall be scrubbed at least weekly to keep it free from dust, dirt and debris build up.

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

2.2.2 Dishwashing Room Area (Pots and Pans)

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

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

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

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

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

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

g. The Contractor shall operate the pot and pan room in accordance with the

Food Safety and Sanitation Program Tactics, Techniques, and Procedures

(CGTTP 4.11-12).

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

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2.3 TASK THREE. CASHIER FUNCTIONS

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

2.3.1 Flow Rate

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

2.3.2 Cashier Instructions

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

2.3.3 Dress Code

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

2.3.4 Meal Charges

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

2.3.5 Head Counting Procedures

The Contractor shall admit only authorized patrons. Military dependents and guests are permitted to eat in the dining facility as authorized in writing by the Commanding Officer

RFP 70Z08421RAA550100 ATTACHMENT #1

in accordance with TCY INSTRUCTION 5450.3G. The cashier shall obtain legible names/signatures, collect payment for meals, and make correct change for patrons;

shall use CG-4901, Meal Sign In Sheet to record the number of each type meal served daily and reflect monies collected for meals sold; and, shall maintain required accountability for cash and credit card receipts, cash collected, and meals furnished to SIK personnel. On Thursdays during lunch there shall be an extra cashier at the Main Dining Facility to help with the head counting procedures due to the increased flow of patrons. The FSO or other designated Government employee shall verify the correctness of CG-4901, which shall be submitted after each meal or on the day following a weekend or holiday and verified against actual cash collected. The Contractor shall provide a payment receipt of the individual transaction to patrons upon request.

2.3.6 Change Fund and Safe Storage of Funds

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

2.3.7 Cash Overages and Shortages

All cash overages are the property of the USCG and shall be put in a white paper envelope (to be provided by the CG) and included in the bank bag with the associated meal. The envelope shall be labeled with the date, meal period, amount enclosed, and the cashiers signed name. At no time shall the Contractor/cashier operate or maintain a cash overage drawer. The Contractor shall replace, at the time they are discovered, shortages from the daily meal receipts and/or change fund. The Collection Clerk or FSO shall be informed by the Project Manager and/or Supervisor(s) of the shortage amount.

This information will be documented by the USCG. The USCG may demand a cashier be relieved of cashier duties for demonstrating fiscal irresponsibility. This may include, RFP 70Z08421RAA550100 ATTACHMENT #1 but is not limited to, regular cash shortages and/or overages, inept register or math skills, or the inability to accurately reconcile paperwork.

2.3.8 Accountability/Responsibility for Cash

In the event of cash shortages, the Contractor shall investigate to locate the funds. If the funds cannot be located, the Contractor shall replace all shortages. If theft is suspected, the FSO shall be notified immediately. In the absence of the FSO, the COR/ACOR shall be notified immediately.

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

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

2.3.9 Cashier Supplies.

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

2.3.10 Closure of Serving Lines

At the TRACEN Yorktown Dining Facility and POY, food shall remain on the serving line fifteen (15) minutes after the posted meal period ends or the last patron has left the dining facility, whichever comes first, to allow for seconds. After such time has expired, a Culinary Specialist will remove, cover, label and store food unless disposal of leftovers is appropriate.

2.3.11 Cashier Hours

Fifteen (15) minutes is allowed prior to opening for service for the cashiers to set up and be ready to accept the payments for the meals sold. Thirty (30) minutes are allowed after closing service for the cashier to count the meal sales and prepare paperwork as

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required. With exceptions of non-holiday Thursday Lunches, whereas one (1) hour is given due to the higher volume of patrons at these meals.

2.4 TASK FOUR. CLEANING FUNCTIONS

The Contractor shall clean in and around the immediate vicinity of the TRACEN Yorktown Main Dining Facility and POY in accordance with the Cleaning Matrix, TE-8.

The Contractor shall furnish all equipment and supplies necessary to perform these services. Weather, traffic or other conditions may demand additional cleaning by the Contractor to ensure that facilities and equipment are clean, neat, and sanitary. The Contractor shall remove ice and/or snow from the loading dock of the dining facility. The Government will provide salt/sand as required for snow/icy conditions.

The Contractor shall perform Cleaning services in the following areas, but not limited to:

2.4.1 Kitchen and preparation areas

2.4.2 Dining, Lobby and Cashier Station areas

2.4.3 Serving Areas (Serving Lines and Cold Bars)

2.4.4 Restrooms and Locker rooms

2.4.5 Exterior loading areas trash/recycling areas

2.4.6 Floor Maintenance

2.4.7 Dusting

2.4.8 Walls and Doors

2.4.9 Glass Cleaning

2.4.10 Lighting Fixtures

2.4.11 Ducts and Vents

2.4.12 Trash Removal

2.4.13 General Spot Cleaning

2.4.14 Damp Wiping

2.4.15 Metal and Wood Polishing

2.4.1 Kitchen Cleaning Duties.

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

2.4.2 Dining Area, Lobby and Cashier Station Areas.

a. Clean exteriors of salt, pepper, sugar and condiment containers (bottles containing ketchup, meat sauce, or chili sauce) and refill as required.

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Clean tableware dispensers/holders. Care and cleaning of special equipment procedures shall be in accordance with manufacturer's instructions and standards as provided.

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

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

2.4.3 Cold Bar Serving Line and Heated Serving Lines.

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

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

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

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

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

f. Beverage machines shall be wiped down after each meal, ensuring they are free of dust. Nozzles shall be cleaned in accordance with Safety and Sanitation Program, Tactics Techniques and Procedures.

g. Beverages shall be replaced as needed. Juices will only be removed once the replacement is ready to install. Milks will be replaced, each serve tube on the milk being cut with a clean cutting instrument, at a point no more than one inch from the dispensing mechanism and at a 45-degree angle.

To include, but not limited to: coffee, juice, milk, soda, tea and sport drinks.

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2.4.4 Lavatories, Restrooms, and Locker Rooms

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

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

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

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

2.4.6 Floor Maintenance

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

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

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

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2.4.7 Dusting.

Dust walls, structural components, fixtures, decorations, ceilings, audiovisual components and equipment. In food handling areas, damp wiping is substituted for dusting if it is not practical to store all foods or to cover food handling equipment and utensils.

2.4.8 Wall and Door Cleaning

Wall and door cleaning in dining facilities and exterior loading docks to include walls, doors, posts, partitions, baseboards, trims, jambs and wall mounted fixtures.

2.4.9 Glass Cleaning

Contractor shall clean all glass surfaces to include the glass sneeze guard on the salad bar other.

2.4.10 Light Fixture Cleaning.

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

2.4.11 Ducts and Vent Cleaning.

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

2.4.12 Trash Removal and Cleaning.

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

2.4.13 General Spot Cleaning.

Spot cleaning is performed on a continual basis. Spot cleaning includes events such as spills, animal entry, flowing sand or dust, pipe burst or clogging, breakage, equipment repairs, or unusual traffic.

2.4.14 Damp Wiping Surfaces

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

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

2.4.15 Metal and Wood Polishing.

Polishing shall be performed on metal or wood equipment and fixtures, and on metal or wood decorations. Food contact surfaces are wiped clean without the use of polish.

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

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

a. Transport food items from kitchen to event locations

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

c. Prepare coffee (Government will provide)

d. Ensure condiments are stocked (Government will provide)

e. Clean on-site restrooms before and after event

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

g. Dispose of food and waste from event

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

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

The Contractor will be notified at least four (4) working days in advance for the Student Graduation Events. These events normally take place on Thursdays or Friday; however, due to circumstance have been scheduled on other days of the week. These events are scheduled between the hours of 0800 – 0900 and 0900 – 1000, and can be performed simultaneously at the POY, MDF, and LL2 depending on the number of classes graduating on the event day. Meet and Greet events are currently suspended in the contingency plan for Health Crisis and/or Health Pandemic, a MOD will be issued once they resume.

3.0 CONTRACTOR PERSONNEL

The Contractor shall provide qualified personnel to perform all requirements as specified in this PWS, Manning Chart, PWS Section 8.0, Deliverables, and within the specified periods.

3.1 Key Personnel

Members identified as Key Personnel include the Project Manager and all Supervisors shall submit a resume per PWS Section 8.0, Deliverables. Before replacing any individual designated as Key Personnel by the Government, the Contractor shall notify

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the Contracting Officer via email no less than fifteen (15) business days in advance. The request should include justification for replacement, and provide the name and resume listing the qualifications of proposed substitute(s). All proposed substitutes shall possess qualifications equal to or superior to those of the Key person being replaced, unless otherwise approved by the Contracting Officer. The Contractor shall not replace Key Contractor personnel without approval from the Contracting Officer. Note: The Government may designate additional Contractor personnel as Key at the time of award.

3.1.1 Project Manager

The Project Manager (PM) is critical to the success of the contract. The Contractor shall provide a Project Manager who shall be responsible for all Contractor work performed under this PWS. The Contractor shall provide a full-time, on-site, PM to oversee Mess Attendant Services operations at both the TRACEN Yorktown Dining Facility and the POY. The contractor shall also provide Shift supervisors to oversee day-to-day operations at each facility. The PM/Supervisor(s) shall have direct contact with the COR/ACOR/FSO on all matters related to the contract and shall act on behalf of the Contractor with executive authority to execute daily operations. The PM/Supervisor(s) shall be responsible for the performance of the work and shall be the central point of contact with the Government. The PM/Supervisor(s) shall be responsible for the cashier having adequate change for each meal, while also providing change throughout each meal service as needed. The PM/Supervisor(s) shall hold a current ServSafe Manager certification and meet one of the four experience/education criteria below (the government will have the final authority on whether or not the proposed PM/Supervisor(s) resume meets the below criteria) :

a. Graduate with four (4) year degree in hotel/restaurant management, or related field, and three (5) years of experience as an institutional or corporate food service manager.

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

c. Graduate of a nonmilitary institutional food service management program and five (5) years of experience as an institutional or corporate food service manager.

d. Ten (10) years on-the-job experience as an institutional or corporate food

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The PM shall have full authority to act for the Contractor on all contract matters relating to daily performance of the Contract. The COR/ACOR/FSO shall directly deal with the PM/Supervisor(s) on all matters dealing with the day-to-day operations of the contract and the contracted employees. The PM shall be available to the COR/ACOR via telephone/cell phone to discuss problem areas or performance issues that arise between the hours of 0500 to 2200, the PM shall respond to the COR/ACOR within one-hour of receiving a phone call and/or a text message. The PM shall notify Contractor’s employees of inclement weather or base closures, during normal duty and non-duty hours. The dining facilities operate regardless of weather conditions or base closures.

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

3.1.2 Shift Supervisor(s)

The Shift Supervisors are crucial to the success of the contract. The contractor shall also provide Shift supervisors to oversee day-to-day operations at each facility TRACEN Yorktown Main Dining Facility (MDF) and the Port of York (POY). The Supervisor(s) shall have direct contact with the COR/ACOR/FSO on all matters related to the contract and shall act on behalf of the Contractor with authority to execute daily operations. The Contractor shall also designate Shift Supervisors to represent the Contractor after normal business hours when the PM is not available. The PM/Supervisor(s) shall be responsible for the performance of the work and shall be the central point of contact with the Government. The PM/Supervisor(s) shall be responsible for the cashier having adequate change for each meal, while also providing change throughout each meal service as needed. The Supervisor(s) shall hold a current ServSafe Manager certification and meet one of the experience/education criteria below. The government will have the final authority on whether or not the proposed Supervisor(s) resume meets the below criteria:

a. Ten (10) years on-the-job experience as an institutional or corporate food

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

c. Graduate of a nonmilitary institutional food service management program and five (5) years of experience as an institutional or corporate food

3.2 EMPLOYEE IDENTIFICATION AND APPEARANCE

3.2.1 Government-Issued ID Cards.

Prior to beginning work on this contract, each contractor employee will be provided with a government-issued identification (ID) card. The contractor shall submit a list of

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employees to the TRACEN YORKTOWN Command Security Officer (CSO) and COR/ACOR no more than 30 days prior to contract start date. The contractor and the CSO shall set a mutually agreeable time to issue the initial government-issued ID cards.

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

3.2.2 Contractor-Issued Name Tags.

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

3.2.3 Appearance.

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

3.2.4 Uniforms.

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

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

3.3 EMPLOYEE CONDUCT, REMOVING EMPLOYEES FOR MISCONDUCT OR

SECURITY

Contractor’s employees shall comply with applicable Government regulations, policies and procedures (e.g., fire, safety, sanitation, environmental protection, security, “off limits” areas, wearing of parts of DHS uniforms, and possession of weapons) when visiting or working at Government facilities. Contractor employees shall present a professional appearance and their conduct shall not reflect discredit on the United States or the DHS. Contractor employees shall understand and abide by DHS established rules, regulations and policies concerning safety and security. The Government may, at its sole discretion (via the Contracting Officer), direct the Contractor to remove any Contractor employee from DHS facilities for misconduct or security reasons. Removal does not relieve the Contractor of the responsibility to

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continue providing the services required under the contract. The Contracting Officer will provide the Contractor with a written explanation to support a request to remove an employee.

3.4 ABILITY TO COMMUNICATE

Contractor personnel shall be able to read, write, speak and comprehend materials in the English language with the degree of fluency sufficient to perform their duties to meet contract requirements. This shall include materials such as instructions, regulations, manuals, training materials, and other written materials that personnel shall be required to use in the performance of their duties. The Contractor employees shall be capable of writing in English to adequately meet contract requirements.

3.5 ANNUAL TRAINING SCHEDULE

The Contractor shall provide refresher training to employees to accomplish competent performance. The Contractor shall submit an annual training schedule within fifteen (15) business days of award and within thirty (30) calendar days after the start of each option year in accordance with PWS Section 8.0, Deliverables. Each employee shall receive twelve (12) hours of training annually as specified in Food Safety and Sanitation Program Tactics, Techniques, and Procedures (CGTTP 4.11-12). On the job training does not satisfy this requirement. The Contractor shall update employees quarterly on patron relations and military customs/courtesies. The Contractor shall maintain a training record on each employee. These records shall be kept up to date and submitted to the Government quarterly. Records shall document subject training given and date of training, employee printed and signed name for verification. Contractor employees shall, at no added expense to the Government, receive, at a minimum, the following training:

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

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

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

3.6 EMPLOYEE HEALTH STANDARDS

3.6.1 Physicals, Blood Test and Immunizations

a. The contractor shall comply and shall meet the safety and sanitation requirements in accordance with Food Safety and Sanitation Program Tactics, Techniques, and Procedures (CGTTP 4.11-12). Prior to beginning

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employment on TRACEN Yorktown, Contractor personnel shall be examined by a physician and determined to be free from communicable disease prior to commencing employment. Also the contractor shall provide, at its own expense, a basic annual physical for its employees.

b. Prior to beginning employment on TRACEN Yorktown, Contractor employees shall have a physician's examination report containing the following minimum information: Complete Blood Count (CBC); Purified Protein Derivative (PPD) (Tuberculosis (TB) Skin test); Ova & Parasite Lab Exam; Hepatitis A vaccinations/ shot, and annual Flu Shot. These requirements shall be submitted to the COR and kept on file at TRACEN Yorktown’s Craik Medical Clinic.

c. The Contractor shall submit the necessary medical documentation in accordance with PWS Section 9.0. Completed physician's forms shall be submitted prior to each employee commencing work and annually, thereafter, to the COR/ACOR.

d. Food Service Workers shall be in good health and have a physician's certification stating that they are free of communicable diseases on file with the contractor’s PM and COR/ACOR prior to commencing work at this facility.

3.6.2 Health Certifications

The Contractor shall comply with certifications or requirements arising from Federal, State or local health regulations for food service employees. If Federal, State or local health regulations conflict with one another, the Federal regulations shall govern. Each contractor employee shall have a current Food Service Handler’s card issued by a public health service on file with the contractor’s PM prior to beginning work.

3.6.3 Inspection of Employee

The Contractor’s PM shall inspect Food Service Workers prior to each shift. All contract personnel performing work under this contract in the dining facility shall wear clean outer garments and aprons of materials with a smooth finish completely devoid of nap.

3.6.4 Emergency Medical Services

Medical services for the contractor’s personnel are the responsibility of the contractor.

However, the government will provide, on an emergency basis, medical services (emergency first aid) for job-related injuries while a contractor employee is performing under this contract. Emergency medical services are located in the Craik Medical Building.

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3.7 BASE ACCESS AND EMPLOYEE PRIVILEGES

The Contractor shall comply with TRACEN Yorktown and other security…