Attachment 1 - Mess Attendants Quality Assurance Checklist.pdf
PDF 85 KB Posted
- Attached to
- Storm Flag Food Service Federal contract opportunity
- Solicitation number
- FA446026Q0011
About this file
This is a quality assurance checklist for mess attendants providing dining facility services under a federal contract. The checklist is to be completed and initialed daily by the Person in Charge (PIC) before the contractor departs and serves as a standardized inspection tool rather than an exhaustive list of all duties.
The checklist encompasses personnel requirements, facility cleanliness, food service operations, and sanitation standards. Key personnel requirements include verification of attendant names provided by the contract supervisor, uniform compliance (identical shirts and nametags), and adherence to sanitary standards regarding appearance and hygiene. Operational requirements address cleaning protocols for all facility areas including sweeping, mopping, and vacuuming prior to, during, and after meal periods; maintaining stocked serving lines and condiments; cleaning dining room furniture and equipment as patrons leave; and addressing food and beverage spills within four minutes using wet floor signage. Additional requirements include sanitizing tableware and trays, preparing and replenishing salad bars and beverage stations, cleaning glass and stainless-steel surfaces, managing food preparation tables, cleaning and sanitizing all work areas and sinks, maintaining exterior areas and dumpster zones, conducting random inspections of kitchen equipment and dishes, mopping kitchen and dining floors, securing stored items, sanitizing ice cream machines, managing waste disposal, and organizing utility closets with proper mop storage and maintenance. The checklist emphasizes compliance with the Tri-Service Food Code and the correction of any discrepancies immediately upon discovery.
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Other files for this federal contract opportunity
| File | Type | Posted |
|---|---|---|
| Attachment 3 - Food Service Performance Work Statement 8 April.pdf | ||
| Questions and Answers 2.docx | DOCX document | |
| Questions and Answers.docx | DOCX document | |
| CRI 2026 Menu 10-13 May 1.xlsx | XLSX spreadsheet | |
| Combo Synopsis - FA446026Q0011.pdf | ||
| Attachment 2 - Food Operation Inspection Report.pdf | ||
| Attachment 5 - Clauses and Provisions.pdf | ||
| Attachment 3 - Food Service Performance Work Statement 8 April.pdf | ||
| Attachement 4 - Wage Determination.pdf |
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Text version
Attachment 1 Mess Attendants Quality Assurance Checklist:
This checklist is to be completed and initialed by the PIC each day before the contractor departs.
Contract supervisor provided names of attendants working in writing.
Attendants meet uniform requirements, i.e. Nametags, shirts identical and uniform.
Attendants meet sanitary standards (i.e. nails, hats, facial hair, non-tobacco and gum use).
All areas cleaned (swept, mopped and vacuumed) prior, during and after meal period.
All serving line items, condiments, utensils, silverware, trays, and glasses kept stocked/replenished.
Dining room tables, booths, and seats are cleaned as patrons leave.
Food and beverage spills on floors, counters, or elsewhere in serving line or dining area cleaned within four minutes and “wet floor” sign used until dry then removed.
Clean and sanitize tableware and trays to meet requirements.
All utensils and required items set up prior to meal in salad bar, desserts, and drinks areas and replenished as needed during the meal in a timely manner for customer satisfaction.
All windows and doors with glass and stainless-steel equipment cleaned and free from streaking.
Clean all food prep tables as you go and at the end of each meal period or when contamination occurs.
All work areas/equipment used will be cleaned as you go with a sanitizing agent.
All sinks are cleaned and sanitized.
Entrances, sidewalks and loading zones are swept free of debris and dumpster area is free from debris.
Dishes, utensils and kitchen equipment pass random inspection for sanitation and cleanliness.
All kitchen and dining area floors have been swept and mopped.
Tables, chairs, napkins, salt & pepper, and equipment have been put away.
Ice cream machine has been cleaned/sanitized, and all parts are put back in place.
All garbage has been taken to the dumpster, and all trash containers have been cleaned/sanitized.
Utility closet is cleaned and neatly arranged; mops are rinsed then hung to dry; mop bucket emptied and cleaned then turned upside down.
*This is a checklist only and is not all inclusive of all duties/responsibilities. Tri-Service Food Code must be followed, and any discrepancies must be corrected on the spot*
Attachment 1
File details come from the government source that posted it. Updated .