ATT-6 Health Crisis-Health Pandemic T-ROM (POY).pdf

RFP 70Z08421RAA550100 ATTACHMENT #6

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USCG TRACEN YORKTOWN, VA

Health Crisis and/or Health Pandemic T-ROM (Training Restriction of Movement) Operation for the Port of York Onboard

TRACEN Yorktown

Health Crisis and/or Health Pandemics are fluid situations and will be continuously monitored by the government. The Contractor/PM/Supervisors shall remain in constant contact with the COR/ACOR/FSO on all evolving command decisions and changes. The Contractor shall adhere to all emerging Center for Disease Control (CDC) guidelines.

Social Distancing as defined by the CDC - the practice of increasing the space between individuals and decreasing the frequency of contact to reduce the risk of spreading a disease (ideally to maintain at least 6 feet between all individuals, even those who are asymptomatic).

Social distancing strategies can be applied on an individual level (e.g., avoiding physical contact), a group level (e.g., canceling group activities where individuals will be in close contact), and an operational level (e.g., rearranging chairs in the dining hall to increase distance between them).

TRACEN Yorktown Dining Facility (Main Dining Facility/GALLEY) is available to all TRACEN Yorktown personnel, students and base guests; and, the Port of York (POY) dining facility currently serves only personnel in Training Restriction of Movement (T-ROM). All new students to TRACEN Yorktown shall enter a 14 day self-monitoring period (T-ROM) prior to beginning classes. All meals at the POY shall be taken to-go, and no student shall be permitted to dine on site. The scheduled meal times for T-ROM at the POY are as follows:

Hours of Operation Weekday Weekend/Holiday Breakfast 0630 – 0730 0830 – 1000 Lunch/Brunch 1100 – 1300 1100 – 1300 Dinner 1600 – 1800 1600 – 1800

Scheduled Meal Period – The students onboard TRACEN Yorktown in T-ROM will be given split into two groups in which they will pick up their meals. The meal intervals will allow the contractors to clean and thoroughly sanitize in between waves to minimize the spread of germs/contagions. The intervals are as follows:

The following paragraphs reference the Performance Work Statement (PWS), Attachment 1 of the RFP, as applicable to a Health Crisis and/or Health Pandemic:

2.1 Quality of Cleanliness (TASK ONE. MESS ATTENDANT FUNCTIONS)

Meal Intervals Lunch Dinner Week 1 Students 1100 - 1200 1600 - 1700 Week 2 Students 1200 - 1300 1700 - 1800 Newly Arriving Students (Sundays)

1200 - 1300 1600 - 1800

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USCG TRACEN YORKTOWN, VA

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.

During the HEALTH CRISIS/PANDEMICS pandemic, the Contractor shall follow emergent Federally Issued Guidelines.

2.1.1.3 Chair and Table Cleaning (After Meal Service - the Contractor shall) On a daily basis, the Contractor shall clean under all tables and chairs. Tables must be pulled apart and away from the walls during cleaning. After each scheduled meal interval and the end of each meal period all chairs that have come into contract with patrons shall be cleaned and thoroughly sanitized.

2.4.2 Dining Area

To limit patron contact and the spread of any contagions all condiments have been removed from the tables and single serve condiments are being utilized. After each scheduled meal interval and at the end of each meal period all tables, counters, and service equipment, shall be cleaned and thoroughly sanitized. All glasses, dishes, flatware, cooking utensils and cooking vessels, shall be cleaned and thoroughly sanitized. Serving line surfaces shall be free of dust, finger marks and smears.

2.4.3 Cold Bar Serving Line and Heated Serving Lines.

a. After each serving interval all exterior surfaces shall be wiped down and thoroughly sanitized.

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 single serve condiments shall be refilled at the end of meal interval and at the end of each meal period.

f. Beverage machines shall be wiped down and thoroughly sanitized after each meal interval and at the end of the meal period, ensuring they are free of dust and particles. Nozzles shall be cleaned in accordance with Safety and Sanitation Program, Tactics Techniques and Procedures after each meal.

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g. Beverages shall be replaced as needed. Juices will only be removed once the replacement is ready to install. Single serve milk cartons shall be used and Contract employees shall keep them stocked during the meal periods.

h. Single serve beverages shall be replaced as needed and Contract employees shall keep them stocked during the meal periods.

2.4.4 Lavatories, Restrooms, and Locker Rooms

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

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

a. After each scheduled meal interval and the end of each meal period to include, but not limited to: doors, handles, posts and partitions and any other building fixture that has come into direct contact with patrons shall be cleaned and thoroughly sanitized.

b. At the end of each day all baseboards, walls, trims, jams and wall mounted fixtures shall be cleaned and thoroughly sanitized.

2.4.9 Glass Cleaning. Glass cleaning is the cleaning of all glass surfaces other, than exterior windows, glass light fixture covers and glasses used for beverages. This includes the glass sneeze guard on the salad bar. After each scheduled meal interval and the end of each meal period all glass surfaces that come into contract with patrons shall be cleaned and thoroughly sanitized. To include, but not limited to: glass sneeze guards, glassware, and doors on refrigerated spaces.

2.4.13 Spot Cleaning. Spot cleaning is the extra cleaning within any of the cleaning categories.

Spot cleaning is performed on an as-needed basis whenever occasioned by unusual or inadvertent events such as spills, animal entry, flowing sand or dust, pipe burst or clogging, breakage, equipment repairs, or unusual traffic. After each scheduled meal interval and at the end of each meal period any surface that has come into contact with patrons shall be cleaned and thoroughly sanitized.

2.4.14 Damp Wiping Non-Food Contact Surfaces. Damp wipe furniture decorations and nonfood contact surfaces of equipment. A properly damp-wiped surface is free of all dirt, dust, grease, or other matter of streaks, spots or water residue. After each meal interval and at the end of each meal period all non-food contact surfaces shall be thoroughly sanitized.

3.6 EMPLOYEE HEALTH STANDARDS

1. All Contract employees while onboard TRACEN Yorktown shall wear a face covering as outlined by the CDC.

2. In compliance with CG-9132 guidance on HEALTH CRISIS/PANDEMICS the Contractor shall notify the KO/COR/ACOR/FSO in the event of any of the following:

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1. If any of your employees have tested positive HEALTH CRISIS/PANDEMICS symptoms or are awaiting test results for HEALTH

CRISIS/PANDEMICS.

2. If your employees are feeling sick (please see the below list), whether at home or while traveling.

3. If any employees must travel to an affected area.

4. If any employee has been in close contact with a person known to have

HEALTH CRISIS/PANDEMICS symptoms or if they went through airport screening upon their return to the United States and were told to self-observe or self-quarantine.

5. Any Contract employee that is HEALTH CRISIS/PANDEMICS positive or directed to self-quarantine must have a physician’s certification stating that the employee is healthy and able to resume their full work duties.

6. If any new guidelines emerge, the Contractor shall implement those immediately.

The following is a list of HEALTH CRISIS/PANDEMICS symptoms as outlined by the CDC, “this list is not all-inclusive”. If you or any of your employees feel ill, call your health care provider and inform the KO/COR/ACOR/FSO immediately.

1. Fever or chills

2. Cough

3. Shortness of breath or difficulty breathing

4. Fatigue

5. Muscle or body aches

6. Headaches

7. New loss of taste or smell

8. Sore Throat

9. Congestion or runny nose

10. Nausea or vomiting

11. Diarrhea https://www.cdc.gov/coronavirus/2019-ncov/symptoms-testing/symptoms.html

3.6 EMPLOYEE HEALTH STANDARDS