Attachment 1 PWS Full Food Service Sector San Diego CA.pdf

70Z08424QDL930005

PERFORMANCE WORK STATEMENT

FOR

FULL FOOD SERVICES

AT

UNITED STATES COAST GUARD (USCG)

SECTOR SAN DIEGO

SAN DIEGO, CA

Table of Contents Page

1.0. Introduction

2.0. General

2.1. Mission

2.2. Historical Meal Data

2.3. Hours of Operation

2.4. Size, Number and Location of Tables

2.5. Commonly Referred to Acronyms

3.0. Scope

4.0. Contractor Responsibilities

4.1. Phase In/Phase Out Plan

4.2. Post Award Conference

4.3. License and Permits

4.4. Contingency Plans

4.5. Safety Plans

4.6. Sanitation Inspections

4.7. Contractor Logistics

4.8. Service Contract Reporting Requirements

5.0. Applicable Documents

6.0. Personnel Requirements and Qualifications

6.1. General

6.2. Site Supervision

6.3. Personnel

6.4. Employee Health Standards

6.5. Security and Vehicle Requirements

6.6. Contractor Personnel Meals

6.7. Visitors

6.8. Loitering

6.9. Removal of Contractor Employees

6.10. Exhange, Special Services, Dining and Other Privileges

7.0. Performance Requirements

7.1. General

7.2. Menu

7.3. Menu Requirements and Standards

7.4. Contractor Furnished Food Stuffs and Supplies

7.5. Food Preparation and Service

7.6. Administrative Requirements

7.7. Dining Facility Service

7.8. Distinguished Vistor (DV Events)

7.9. Sale of Food Stuffs

7.10. Temporary Relocation

7.11. Acquisition By The Government

7.12. Organized Events

7.13. Pest Control

8.0. Government Furnished Property, Equipment and Services

8.1. General

8.2. Property

8.3. Utilities

8.4. Pest Control

9.0. Contractor Furnished Property, Equipment and Services

9.1. General

9.2. Property

9.3. Utilities

10.0. Deliverables

11.0. Contractor Quality Control (QC) Requirements

11.1. Quality Control Program

11.2. Contractor Quality Control Plan

11.3. Quality Control/Inspection System

11.4. Performance Evaluation Meetings

11.5. Contract Discrepancy Report(CDR)

12.0. Government Quality Assurance (QA) Requirements

12.1. Quality Assurance Surviellance Plan

12.2. Government Observers

13.0. Bio Preferred Compliance

Technical Exhibit 1 Historical Meal Data Technical Exhibit 2 General Portion Size and USCG Food Quality Guidelines Technical Exhibit 3 USCG Food Quality Guidelines Technical Exhibit 4 Government Furnished Property Technical Exhibit 5 Houskeeping Standards and Frequency Schedule Technical Exhibit 6 Meal Sign In Sheet Technical Exhibit 7 USCG San Diego Dining Facility Comment Card Technical Exhibit 8 Sector San Diego Dining Facility Drawing Technical Exhibit 9 Contract Discrepancy Report Technical Exhibit 10 Galley Menu

Performance Work Statement (PWS) for Full Food Services at U. S. Coast Guard Sector San Diego, San Diego, CA

1.0. INTRODUCTION

The United States Coast Guard (USCG) Operational Logistics Command (LOGCOM) Commercial Support Services (LOG-932) is procuring full and complete provision of food services for the USCG, Sector San Diego, CA. This Performance Work Statement (PWS) describes the attributes for a measureable and results oriented performance standard. The purpose of the PWS is to define the work and scope of the requirement so that the Contractor can identify and provide full food services for base personnel barracks occupants, duty sections, Military Reserve Units and late working or emergency employees throughout the period of performance. The services shall be performed at the USCG Guard Dining Facility (CGDF), San Diego, CA. The Contractor requirements include:

Dining facility management Food purchase Cooking; food preparation, preparing vegetable, fruits and other food for salad bars Stocking, serving, and replenishment of food line Cleaning facilities, equipment and utensils Cashier duties Maintaining quality

2.0. GENERAL

2.1. Background. USCG Sector San Diego is the Southwestern-most Coast Guard Unit in the continental United States, located in San Diego Bay right next to Lindbergh International Airport.

One of the USCG’s exemplary Sectors, we have 3 major departments; an Air Station (AIRSTA) with 3 MH-60T "Jayhawks" Helicopters; a small boat Station with 4 Boats and an Aids To Navigation Team (ANT) with 1 utility boat and 3 off shore Patrol Boats (USCGs SEA OTTER, HADDOCK, PETREL); in addition, there are two tenant units: Electronic Support Detachment San Diego & Public Affairs Detachment San Diego. USCG Sector San Diego is responsible for all major USCG operations south of Dana Point, including port safety and security, search and rescue, maritime law enforcement, environmental response, vessel inspections, and maritime aids to navigation. The CGDF, commonly referred to as the Galley, is located in Building B and used regularly by USCG active-duty personnel, reservists, retirees, USCG Auxiliary and civilian government employees working at Sector San Diego. The Sector also hosts other law enforcement agencies including: the United States Border Patrol Immigration and Customs Enforcement, and San Diego Harbor Patrol.

2.2. Historical Data. Historical information with the number and meal types served at the USCG Sector San Diego CGDF is found in Technical Exhibit #1, Historical Meal Data.

2.3. Hours of Operation. The meal hours are listed in the table below. Any authorized patron who enters the dining facility during designated serving hours shall be offered a complete menu choice. In order to allow patrons adequate time for seconds, the Contractor shall not begin breakdown action to remove food from serving area until 15 minutes after the end of the posted meal hour. Sector San Diego hosts approximately 100 USCG Reservists. These reservists will drill throughout the year on their own schedules which will not impact the galley with the exception of two weekends per year. These weekends are called “Reservist All-Hands Weekends”. These weekends will require the galley to open up 1 hour earlier than normal as noted below. These days will be scheduled in advance and the COR will give five (5) days notification to the Contractor.

Weekdays (Monday – Friday) CGDF Schedule

Meal Dining Facility Meal Hours Patrons Breakfast 0600 – 0730 All Personnel Lunch 1100 – 1230 All Personnel

Weekends (Saturday & Sunday), Reserve All Hands Weekend & Holidays including Thanksgiving/Christmas CGDF Schedule

Meal Dining Facility Meal Hours

Patrons

Breakfast 0700 -0830 All Personnel Breakfast (Reserve All Hands Weekend -biannual)

0630-0800 All Personnel

Lunch 1100 – 1230 All Personnel

2.4. Size, Number & Location of Tables in CGDF (See Technical Exhibit #8)

Main Dining Area Officer Dining area (segregated)

Twelve (12) Four-person Square Tables

Three (3) Four-person square tables Seats eight

Three (3) Six-person Booths

2.5. Commonly Referred to Acronyms

CO Commanding Officer; refers to the Commanding Officer, USCG Sector San Diego XO Executive Officer; refers to the Executive Officer, USCG Sector San Diego, CA COR Contracting Officer’s Representative KO Contracting Officer OOD Officer-On-Duty JOOD Junior Officer-On-Duty CGDF Coast Guard Dining Facility

3.0. SCOPE

The Contractor shall provide the services as set forth in the PWS. The Contractor shall provide all foodstuffs, personnel, management, supervision, materials, supplies and other items or services necessary to provide full food service in accordance with all terms and conditions set-forth in the contract. The Contractor Quality Control Plan (QCP) and the Government Quality Assurance plan provide for the highest level of service delivery performance. The Contractor shall use the PWS, all Exhibits and applicable documents identified in paragraph 5.0 as well as the approved QCP to accomplish the functions and tasks generated for optimal contract performance. The Contractor shall perform the requirements of the PWS in a professional manner.

These tasks include Menu Development, Food Purchase, Preparation and Service, Inventory Control, Special Meal Service and Meal Times, Meal Sales Accountability, Sale of Food Stuffs and Supplies, Housekeeping, Phase In-Phase Out, Contractor Logistics, Deliverables, Personnel Requirements, Customer Service and Quality Control Requirements.

In addition, to the fixed price portion of the contract, full food services may be ordered on an as needed basis under optional items. Historical Meal Data Technical Exhibit #1 estimates the number of meals expected during a 12-month period for the Base Year period and option years for the purpose of pricing the annual labor and food costs.

4.0 CONTRACTOR RESPONSIBILITIES

4.1. Phase In/Phase Out

4.1.1. Phase In. The Contractor shall provide a phase plan describing actions, plans, and procedures to ensure a smooth transition from contract award to full operational status. A draft phase in plan will be required as a proposal submission in the solicitation. A final phase in plan shall be submitted to the Contracting Officer for review and approval 10 days after contract award. The Contractor shall assume total responsibility for all operations required by the contract as of the first day of the full performance start date. As of the contract full performance start date, the Contractor shall provide a workforce fully qualified and capable of performing all work required under this contract. Beginning fifteen (15) calendar days immediately prior to the full performance start date, the Contractor will observe any operations of the incumbent Contractor to include office functions, procedures and operations; and any other operations deemed necessary by the Contractor that will enable its personnel to become both knowledgeable in, and familiar with, their assigned areas of responsibility. During phase in activities, the Contractor shall not interfere with the productivity of the incumbent Contractor.

Any discussions with employees while they are on duty shall be coordinated by the COR. The Contractor shall coordinate all visits in advance with the Contracting Officer and be accompanied by the designated Government employee. The Contractor shall confine these visits to those which can only take place prior to the contract full performance. During this phase in period, the prospective Contractor has no responsibility for the services required in this contract.

4.1.2. Phase Out. The Contractor shall present a detailed plan for the phase out period to ensure a smooth transition from its contract performance as incumbent Contractor to a different Contractor under a replacement contract, regardless of precipitating reasons. The final phase-out plan shall be submitted 20 days after contract award and updated 30 days prior to the completion of the contract or of notice from the Contracting Officer. The phase out plan shall include provisions for completion of appropriate Contractor responsibilities should there be a contract termination. The plan shall include procedures for minimizing impact on performance in compliance with standards in the contract. The plan shall (1) present procedures for retaining the required staffing level (including key personnel) necessary to provide complete contractual support through expiration of the contract and (2) describe in detail how responsibility and accountability will be relinquished for all Government-provided property and 3) describe how food inventory levels will be maintained until contract expiration without stoppage or disruption of service. Beginning 30 calendar days immediately prior to the end of the contract period, the Contractor will be required to allow personnel from the Government and from the successor Contractor to observe daily operations covered under this contract. During this phase out period, the Contractor shall remain totally responsible for the services required in this contract.

The Contractor shall not defer any needed repairs, maintenance, or services for the purpose of deferring responsibility to the successor Contractor.

4.1.3. Costs. The performance of the phase in/phase out responsibilities contained herein are services required under this contract and the firm-fixed prices of this contract.

4.2. Post Award Conference. After the contract start date, the Contractor shall meet with the Contracting Officer or representative COR, and other authorized representative of the Government at Sector San Diego to discuss and develop mutual understanding relative to scheduling and administration of work performed under this contract.

4.3. Licenses and Permits. The Contractor is responsible for obtaining all permits and licenses required to perform this contract listed below:

State or Local Business License (if applicable) Food Handlers’ Health Cards Any other as required by regulations and laws

The Contractor shall obtain, without any additional cost to the government, all appointments, licenses, and permits required for the performance of the work and for complying with all applicable Federal, State and local laws. Permits and licenses shall be made available to the Contracting Officer or COR upon request after ten (10) calendar days following contract award.

4.4 Contingency Plans

4.4.1. Contingency Plan Requirements. The USCG must plan in advance, how to meet mission requirements in the event of a national emergency or natural disaster. Sudden or unusual events may result in a substantial impact on the Contractor's performance and contract requirements. The Contractor shall submit a comprehensive Contingency Plan as a part of the Quality Control Plan in accordance with Section 11.0 of this PWS, outlining the methods the Contractor will use to meet contract requirements in the above cited emergency situations. This plan shall be submitted ten (10) calendar days of after award as required in Section 10.0 Deliverables and shall be updated annually by the 1st day of October.

4.4.2. Strike Contingency Plan. A Strike Contingency Plan is required, as a part of the Quality control Plan in accordance with Section 11.0 of this PWS, to assure the Government that there will be no significant interruption of contract services due to labor disruptions. The Contractor is responsible for continuation of service levels without delays arising out of labor disputes, including but not limited to strikes. This plan shall be submitted ten (10) calendar days of Contract award as required in Section 10.0 Deliverables and shall be updated annually by the 1st day of October.

4.5 Safety Plan

4.5.1. Safety Requirements. All work shall be conducted in a safe manner and shall comply with all applicable federal, state and local safety standards and requirements. The Government reserves the right to inspect for compliance with safety standards and requirements. The Contractor shall develop and submit a Safety Plan, as a part of the Quality Control Plan in accordance with Section 11.0 of this PWS outlining the methods the Contractor will use to meet all the contract safety requirements in accordance with all the applicable federal, state, and local safety standards and requirements and to assure the proper methods are use in the performance of this contract to promote a high standard of safety. The Contractor's safety plan shall comply with all Federal and State laws, including OSHA and regulations set forth in 29 CFR 1910 and 29 CFR 1926 and in Commandant Instruction Manual (COMDTINST) M5100.47 and M11000.11. This plan shall be submitted within 5 calendar days of contract award as required in Section 10.0 Deliverables and shall be updated annually by the 1st day of October.

The Safety Program shall include, but not limited to, the following:

4.5.2. Accident Reporting. In addition to addressing the following, the Contractor shall maintain a record of property damage, accidents, and fires caused by the Contractor or sub- Contractor employees. The Contractor shall report damage, fires, or accidents to the Contracting Officer in accordance with Homeland Security Acquisition Regulation Clause HSAR 3052.223-90 (DEC 2003). The Contractor shall comply with mishap reporting procedures found in the latest edition of COMDTINST M5100. These procedures are for information and data gathering purposes only. The Government will supply the Contractor with the necessary forms and instructions for completion of the forms. All mishaps shall be reported to the COR in writing within 24 hours and KO should be copied on the report.

Compliance with Code Assignment of Responsibility Safety Indoctrination and Training Inspections, Reports and Control Hazards General Housekeeping and Clean up Protection of Personnel (Contractor and Government)

4.5.3. General Operating Procedures

Submission of Safety Data Sheets (SDS) as required by FAR 52.223-3.

Material Storage and Handling Protective Equipment – types and use Tools and Equipment – inspection schedules and operator qualifications, demonstrations, and training of proper use.

Specific Control of Hazards of Jobs to be performed (dust, noise, etc.)

4.5.3.1 Safety Data Sheets (SDS). The Contractor shall maintain a current file of hazardous material SDS describing the hazards of any chemical used in the performance of this contract.

A copy of each SDS shall be provided for COR approval prior to ordering.

4.6. Sanitation Inspections. In addition to the inspection of the Contractor’s performance by the COR, USCG medical personnel will make unscheduled inspections for compliance with sanitary standards. Sanitary deficiencies require immediate correction by the Contractor to avoid shutdown of the facility or interruption of service. Compliance with sanitation requirements and all state, local laws and regulations, as identified in Section 5.0 is required by the Contractor to ensure a satisfactory or better rating in Health Inspections.

4.7. Contractor Logistics. Mail Distribution: The Contractor is responsible for picking up their own mail from the mailroom. Use of this facility for the sending or receipt of personal mail is not allowed.

4.8 Service Contract Reporting Requirements

The Contractor shall report annually by October 31, for services performed under this contract during the preceding Government fiscal year (October 1-September 30). The Contractor shall report the following information: (1) Contract number and, as applicable, order number; (2) The total dollar amount invoiced for services performed during the previous Government fiscal year under the contract; (3) The number of Contractor direct labor hours expended on the services performed during the previous Government fiscal year and (4) Data reported by subcontractors under paragraph (f) of this clause.

The information required via the internet at www.sam.gov. (See SAM User Guide). If the Contractor fails to submit the report in a timely manner, the contracting officer will exercise appropriate contractual remedies. In addition, the Contracting Officer will make the Contractor’s failure to comply with the reporting requirements a part of the Contractor’s performance information under FAR subpart 42.15.

The Government will review Contractor reported information for reasonableness and consistency with available contract information. In the event the agency believes that revisions to the Contractor reported information are warranted, the agency will notify the Contractor. The Contractor shall revise the report or document its rationale to the Government.

5.0. APPLICABLE DOCUMENTS

5.1. The Contractor shall comply with all Federal, State and Local Environmental Protection Statutes and Regulations, as well as applicable USCG Policies, Instructions, Directives, Attachments and Exhibits listed in the table below pertaining to the services required herein and to the conduct and qualifications of personnel in performance of this contract. The Contractor shall utilize safe products and equipment and qualified personnel to ensure the health and safety of all are in compliance with Environmental Protection Agency (EPA) and Occupational Safety Hazard Administration (OSHA) regulations.

5.2. The Government will provide all publications listed to the Contractor. Supplements or amendments to listed publications may be issued during the life of the contract. The Contractor shall immediately implement those changes, which result in a decrease, or no change in the contract price. The Government will also provide the forms listed which are needed for daily operations. Upon completion of the contract, the Contractor shall return to the Government all issued publications and unused forms.

Publication Number Title Date Provided COMDTINST M6200.1E Coast Guard Health Promotions Manual 05/2018 COMDTINST M4500.5D Property Management Manual 02/2013

COMDTINST M5000 3B U.S. Coast Guard Regulations 09/1992 COMDTINST M5100.47D Safety and Occupational Health Manual 03/2022 COMDTINST M6000.1F Medical Manual, Chapter 7 09/2022

COMDTINST 16478.1B Hazardous Waste Management 03/1992 CGTTP 4-11.12C Food Safety and Sanitation Program Tactics, Techniques, and Procedures (TTP)

11/2021

COMDTINST M1020.6K Coast Guard Uniform Regulations 07/2020 COMDINST M110000.11B Civil Engineering Manual 05/2014 COMDPUB P4061.4 Food Service Practical Handbook 10/2009 COMDTINST 4061.7A Culinary Operations Management 07/2023 SECSDINST (series) Standard Operating Procedures 01/2011 NAVSUP Publication 7 Armed Forces Recipe Service 09/1998 PROFESSIONAL COOKING Professional Cooking 8th Edition, by Wayne Gisslen 06/2014

6.0. PERSONNEL REQUIREMENTS AND QUALIFICATIONS

The Contractor shall provide the supervision and labor necessary to provide full food services in accordance with Section of this PWS and adhering to the quality standards as set forth in the Quality Control Plan.

6.1. General

The Contractor shall manage the total work effort in order to effectively perform the services required herein. The Contractor shall provide staff with the necessary trained and experienced personnel who meet established standards to effectively perform the services required. The Contractor shall not hire any USCG military or civilian personnel. All employees must be citizens of the United States or aliens who have been legally admitted for permanent residence in the United States. If aliens are hired, proof of legal residency in the U.S. shall be provided to the Contracting Officer prior to their commencing work under this contract. Employees must be able to read, write, and speak English well enough to effectively communicate in English.

Qualified personnel shall be on board at the full performance start date of the contract and shall be maintained throughout the period of this contract.

The Contractor shall submit personnel documentation, to include a staffing plan and roster of names, phone numbers, Photo ID’s and schedule. Ten (10) calendar days after award to the Contracting Officer, in accordance with Section 10.0 Deliverables, of this PWS; and with the Contractor’s Quality Control Plan. The staffing list shall also identify the Contractor’s site manager, supervisor or lead that is responsible for overseeing the staff.

The Contractor shall provide contingencies for employees who are not able to perform their regular assigned duties due to dismissal or absenteeism during regular work hours. The Contractor shall have in place a suitable replacement for the absentee employee within two hours of initial notification to the COR.

6.2. Site Supervision

6.2.1. Site Manager. The Contractor shall designate a Site Manager. This role is critical to the performance success of the Contract. A position description for the Site Manager shall be provided to the Contracting Officer with the Contractor’s proposal. The position description will describe the criteria for hiring any replacement of the Site Manager. This position can be a working lead position. The Site Manager or designated personnel shall be the primary point of contact with the Government, conduct overall management coordination for performance of all work under this Contract and be authorized to receive any communications or notices of deficiency in contract performance. These notices may include, but are not limited to, the following: nonperformance of work, deficiencies in work performed and notices of proposed payment deductions due to performance deficiencies. In addition, the site manager or designated personnel shall be available to meet with the COR. The site manager or alternate shall conduct regular inspections to ensure conformance with the Contractor’s Quality Control Plan as outlined in paragraph 12.2 of this PWS. The Site Manager shall be available during the workday between 8:00 a.m. and 4:00 p.m. to receive any such notices or to address contract performance issues.

6.3. Personnel

6.3.1. Contractor Personnel. The contractor's employees are subject to and shall observe and comply with all applicable USCG regulations, policies, and procedures, e.g., fire, safety, sanitation, environmental protection, security, flag courtesy, "off limits" areas, wearing of parts of military uniforms, personal appearance, parking, moving vehicles, use of illegal drugs and intoxicants and possession of firearms or other lethal weapons. Copies of all pertinent USCG and Sector San Diego policies, regulations and procedures will be provided to the contractor.

The Contractor shall ensure that personnel present a professional appearance at all times and that its employees conduct shall not bring discredit upon the United States of America, the Department of Homeland Security, or the USCG.

Contractor personnel shall satisfy the facility manager and guests in reference to timeliness of service and courteousness of employees.

The Contractor shall submit names; address and phone number of all contractor employees to the Contracting Officer for approval within fifteen (15) calendar days after award. (See Deliverables 11.0)

6.3.2. Ability to Communicate. All Contractor personnel must be able to read, write, speak, and understand English sufficiently to carry out all duties assigned to them.

6.3.3. Employee Training. The Contractor shall provide refresher training to employees to ensure competent performance and the highest standards of efficiency and sanitation. The Contractor shall provide the COR with a quarterly in-house training schedule for all Contractor personnel within 10 working days of the current quarter. The Contractor shall conduct, as a minimum, one in-service monthly training session at no additional cost to the Government. The Contractor shall insure that all employees are updated quarterly on customer relations and military customs/courtesies. The Contractor shall maintain a training record on each employee.

These records shall be kept up to date and made available for Government inspection upon request. Records shall document subject training, date, time, instructor, and names of employees in attendance. All Contractor employees shall, at no added expense to the Government, receive, at a minimum, the following training:

Sanitation, cleaning and storage of equipment and proper use of that equipment Receipt and care of subsistence, including food protection, storage, preparation, presentation service and transportation

Preventive maintenance, conservation of energy and utilities, care, operation and use of government-owned Contractor-operated food services and housekeeping and equipment Food Service Personnel Health Standards to include personal cleanliness, grooming, clothing, health practices, safety, and food-borne illnesses Fire Prevention measures Application of emergency first aid measures applicable to injuries that may be encountered in a food service facility Waiter/Waitress training (table setting, serving, and busing procedures for everyday) Safety Familiarization of all supervisors and cooks with the Armed Forces Recipe Service

(NAVSUP Publication 7), Professional Cooking 8th Edition by Wayne Gisslen and the Mandatory Minimum Daily Standards for the CDF and CGDF

Nutrition Food borne illnesses

6.3.4. Alcoholic Beverages/Drugs. The use, possession or sale of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly prohibited. The Contractor shall immediately remove any employee who uses, possesses, or sells alcohol or illegal drugs while on duty or at Sector San Diego. Removal of the employee for such causes does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services.

6.3.5. Uniforms and Appearance. Contractor personnel shall wear distinctive uniform clothing for ready identification with name badges affixed in a permanent or semi permanent manner.

Personnel shall present a neat appearance and be easily recognized as Contractor employees.

Uniforms shall be clean, pressed, unstained, well fitting, and serviceable. Shoes shall be of sturdy construction, non-skid material and shall cover the foot to meet sanitation and safety requirements. Open-toed shoes or sandals, and heels higher than 2 inches are not authorized.

All personnel shall wear socks, stockings, shoes, belts, hats, and/or hairnets.

Male personnel shall be clean-shaved. However, neatly trimmed conservative mustaches are permitted. Beards of any kind are prohibited without exception. The use of cosmetics by Contractor personnel shall be conservative and in good taste. The COR prior to the contract start date shall approve the type and color of all uniforms, as well as the standards of dress for all employees. The COR shall approve any deviation from these standards.

6.4. Employee Health Standards. The Contractor shall ensure that all personnel, prior to commencing employment, are examined and determined to be free from communicable disease. All food service workers shall have a current Food Service Handlers card issued by a Public Health Service on file with the Contractor prior to beginning work. The Contractor shall provide the KO with evidence that employees, prior to commencing employment at the CGDF, are in compliance with applicable Federal, state and local health regulations for food service employees. The Contractor shall submit Health Certification and Food Service Handler Cards, ten (10) calendar days after award to the KO. For new employees submit health certification and Food Service Handlers Card ten (10) calendar days prior to the start of work to the COR and KO.

If Federal, state or local health regulation conflict with one another, the Federal regulations shall govern. The Contractor shall maintain a file of this information on site. Compliance with any certification or requirement, arising from Federal, state, or local health regulations is the sole responsibility of the Contractor.

6.4.1. Personal Hygiene. The Contractor shall ensure that all employees meet the personal hygiene requirements set forth in Chapter 3 of the Food Service Sanitation Manual

(COMDTINST M6240.4A).

6.4.2. Daily Health Examinations. The Contractor shall inspect all employees daily as they report for work for any evidence of communicable disease to include boils, infected wounds, open sores, or acute respiratory infection. Personnel with any health problem shall not be permitted to work in any capacity where there is a possibility of food or food contact surface contamination with pathogenic organisms or transmittal of disease agents to other personnel.

6.4.3. Food Borne Disease Tests. During actual or suspected food borne disease outbreaks, the Contractor shall make facilities, equipment, and employees available for testing and questioning by medical and other investigative personnel. Contractor personnel refusing to submit to testing or questioning shall not be permitted to work in the dining facility. When a food borne disease outbreak is suspected, food shall not be discarded until directed by the COR.

6.5. Security and Vehicle Requirements. The Contractor shall comply with all Base Security Policies. A list of all employee names is required for security purposes at Sector San Diego.

This list must be updated each time there is a personnel change made under this contract.

Each vehicle must meet the established USCG and Sector San Diego requirements, e.g., safety, insurance, etc., for issuance.

6.6. Contractor Personnel Meals. The Contractor may provide meals to its employees in the dining facility at Contractor’s expense. Employee dining times shall be scheduled so as not to interfere with contract performance, nor shall employees be eating during scheduled meal times in view of patrons. The Contractor shall not claim or be paid for meals consumed by Contractor employees.

6.7. Visitors. Contractor employees may not receive visitors without permission.

6.8. Loitering. While on Sector San Diego grounds, Contractor employees shall not loiter in any working space, lounge, patron space, or other unauthorized areas. While waiting for transportation, or while on work breaks, they shall not block or impede movement on ramps, doorways, corridors or walkways. Unless otherwise authorized by the KO, employees shall promptly depart the Sector San Diego base upon completion of their assigned shifts.

6.9. Removal of Contractor Employees. All employees of the Contractor in the performance of this contract, or any representative of the Contractor entering this installation, shall abide by all applicable regulations and shall be subject to security checks as may be deemed necessary.

The KO reserves the right to direct the Contractor to remove an employee due to performance issues under this contract. The Sector Commander may bar any individual from a CG facility for misconduct, use of alcohol or illegal drugs or security reasons. This shall not relieve or constitute an excuse from contract performance. Upon dismissal, the employee shall surrender all identification for entry to the base.

6.10. Exchange, Special Services, Dining and Other Military Privileges. Except as they may otherwise already be entitled or are permitted, Contractor personnel will not be provided user privileges for the Exchange, special services facilities (gymnasium, weight room), or other such privileges as are specifically designated for military personnel, their dependents, and civilian Federal employees by statute, regulation, or USCG directive.

7.0. PERFORMANCE REQUIREMENTS The Contractor shall provide the supervision and labor necessary to provide full food services in accordance with the task, frequency, and approved work schedule, at the quality standards stated in the agreed to Quality Control Plan.

7.1. General

7.1.1. Physical Security. The Contractor shall be responsible for safeguarding all Government property and controlled forms provided for Contractor use. The Contractor shall also be responsible for safeguarding all its property. At the close of each workday, galley, dining areas, storage facilities, and equipment and supplies shall be secured. The Government will maintain and securely control a duplicate set of dining facility keys.

7.1.2. Key Control. The Contractor shall establish a system to ensure that all keys issued by the Government are not lost, misplaced, or used by unauthorized persons. The Contractor shall not duplicate keys issued by the Government. The Contractor may be required to replace, re-key, or reimburse the USCG for replacement of locks or re-keying as a result of the Contractor losing keys. In the event a master key is lost or duplicated, all locks and keys for that system will be replaced by the Government; however, the total cost will be deducted from the Contractor’s monthly invoice. The Contractor and employees shall report the loss of any keys the same day to the COR upon the discovery of the loss. See Section 10.0 Deliverables. The Contractor, at its own expense shall perform any lock replacement required due to lost keys.

7.1.3. Conservation of Utilities. The Contractor is encouraged to exercise energy conservation methods. All equipment is to be turned off when not in use. Under no circumstances is the Contractor to modify or operate any equipment or facility that results in inefficient use of energy; e.g., resetting of thermostats. In the event the Government determines that the Contractor is using an excessive amount of utility service, the KO will notify the Contractor in writing of such determination. The Contractor shall respond, in writing within three

(3) days, demonstrating to the satisfaction of the KO why such excessive use was beyond the control of the Contractor, or if due to the fault or negligence of the Contractor, that the circumstances which caused the excessive use were corrected. If the KO determines that the excessive use of utilities was due to the fault or negligence of the Contractor, a deduction from the Contractor's monthly invoice payment(s) may be made.

7.1.4. Compostable Products. Contractor will use biodegradable or compostable products for to-go or take away containers, napkins, cups, and eating utensils.

7.2. Menu

7.2.1. Menu Submissions. The Contractor shall develop and submit with proposal for evaluation two (2) six-week cycle menus for the CGDF (Example: one (1) cycle for the spring/summer season fall/winter season). See Section 10.0 Deliverables.

The Contractor shall develop and implement a six–week cycle of menus in accordance with the Menu Requirements and the Armed Forces Recipe Service, as a minimum standard. See Section 5.0 Applicable Documents. Each menu shall reflect adherence to the nutritional requirements as found in COMDTINST M4061 Food Service Manual and the USCG Food

Quality Guidelines to provide healthy food options as part of the Quality Control Program. See Applicable Documents, Section 5.0 and Technical Exhibit #3. The Contractor shall submit weekly menus electronically to the COR for approval at least two-weeks before use. The menus and any subsequent revisions throughout the life of the contract, shall be reviewed by the COR and approved in writing prior to use. See Section 10.0 Deliverables. The Contractor shall not change the menu without approval of the COR, except for emergency situations such as, equipment failures, or any weather-related disasters such as an earthquake or tsunami.

Subsistence shortages will not be accepted as valid excuses for substitutions.

7.2.2. When developing menus for the CGDF the Contractor shall:

Utilize quality fresh produce, fish, shellfish, meats, and poultry Sparingly use pre-packaged, pre-prepared, and “chopped and formed” food items Boldface all Premium entrees Demonstrate food variety and creativity (will be considered in menu approval) Excessive Repetition will be evaluated unfavorably

7.2.3. Menu Reversal. The Contractor shall reverse the lunch menus every six weeks to maximize variety.

7.2.4. Dietitian. The Government reserves the right to employ a registered dietitian to review menus; to ensure Contractor compliance with the Armed Forces Recipe Service; ensure compliance with contract nutritional requirements and compliance with all other provisions of this contract. The dietitian may view meal preparation in process, consult with the Contractor's dietitian and management personnel, observe serving and consumption of meals, examine and approve menus, consult patrons and provide such assistance to COR as the government requires.

7.2.5. Premium Entrees. The Contractor shall incorporate “Premium" entrees into the menus.

These items are to be offered twice monthly during the lunch meal. These entrees shall include items such as those listed below. Premium entrees are to be rotated to ensure that all choices are provided at least once within a cycle period. When steak is served, it shall have an AP (as purchased) minimum weight of 8 oz. Identify premium boldface in menu submission.

7.2.5.1 Premium meals. Example to include Grilled T-Bones, NY Strip Loin, Prime Rib, Steamed King Crab Legs with drawn butter, Lobster Tails, Seafood Buffet, and other comparable meals approved by the COR.

7.2.6. Holiday Menu. The Contractor shall ensure that menus recognize all national and local holidays. Traditional foods, regional foods, and decorative food should be offered during these periods.

7.2.6.1. Holiday Meals. The Contractor shall plan for decreased attendance during the Thanksgiving and Christmas Holiday Months. The estimated meal count is found in Technical Exhibit #1. The Government will provide holiday schedules for these seasons and other special occasions to the Contractor at least 2 days prior to the date of the event.

7.2.7. Ethnic Emphasis Meals. Sector San Diego recognizes the diverse ethnicity of the USCG. During special emphasis periods, the Contractor shall include meal selections that reflect the ethnic or regional eating style or practice being observed.

7.2.8. Menu Posting. The daily menu shall to be posted prior to the breakfast meal in a visible location at the entrance to the CGDF. Meal prices shall be prominently displayed at the cashier's station. All items on the menu board shall include the portion size, fat content, carbohydrate content and calories per serving. Serving line boards must be accurately posted and maintained throughout the meal being served.

7.2.9. Menu Review Board. The Commanding Officer may establish a menu review board. The Contractor, along with the COR, may be required to meet with the board at least once a quarter to review the menus and discuss any recommended changes. The COR must approve any changes to the menu.

7.3. Menu Requirements and Standards.

7.3.1. Minimum Meal Requirements.

7.3.1.1. Breakfast. Shall consist of the following items:

Bacon plus One (1) Lean Breakfast Meat (Breakfast Steak, Ham Slices, Canadian Bacon, or

Sausage) Eggs to order (daily), Hard-Boiled (daily), Cholesterol Free Eggs (daily), Omelet w/ (10) assorted fix-ins e.g., Cheese, Ham, Chopped Peppers, Onions, Tomatoes, Fresh Mushrooms, Fresh Spinach (daily)

Potatoes, Hash Browns or Home Fries Pancakes, Waffles, or French Toast Prepared items such as a Breakfast Sandwiches, Breakfast Burritos, Sausage & Egg

Biscuits or Biscuits and Gravy no less than three (3) times per week One (1) of either Oatmeal, Grits, or Cream of Wheat Assorted Dry Cereal, minimum of four (4) selections; two (2) shall be Whole Grain Toasted Whole Grain, White, Rye, Sourdough Breads, English Muffins, and Bagels Butter, Jam, Peanut Butter and Low Fat Cream Cheese Spread Low Fat and Skim Milk, Low Fat Chocolate Milk Pastry, a choice of Two(2) of the following: Sweet-Roll, Coffeecake, Doughnuts, or Muffin Coffee, Two (2) Different Flavors or one (1) Regular and one (1) De-Caffeinated Hot Chocolate/Cocoa Fruit Juices: Orange, Apple and two(2) other Fruit Juices Fresh Fruit: Bananas, oranges, apples and a choice of two (2) other seasonal Fruits Syrup and Portion Control Pack of Low Calorie Syrup upon request Low Fat Fruit Flavored Yogurt Raisins or other Dried Fruit

7.3.1.2. Lunch. Shall consist of the following items:

One (1) Soup varieties; e.g.; Chowder, Pureed-Bean, Lentil, Barley, Minestrone, Hearty

Meat Chili, etc., Chicken Noodle, Beef or Vegetable Soup, etc.

Two (2) Meat Entrees and Sauce or Gravy (only one (1) Fried). When one (1) is a high fat

Meat (Sausage, Corn Beef, Sparerib) make the other Lower Fat (Roasted Meat, Fish or Poultry)

One (1) Action Station on Tuesdays and Thursdays (see separate section for makeup of action station)

Two (2) Starches; one(1) Potato and the other being Rice, Noodles, or other starch substitute

Two (2) Vegetable one (1) seasoned and one (1) non-seasoned and steamed Legumes, Peas, Eggplant, or other Vegetable with high protein. Canned Vegetables will be used only as a back up to fresh or frozen and normally during the last 20 minutes of a meal period.

Full Salad Bar (see separate section addressing the makeup of a Full Salad Bar) Fresh Fruit: Apple, Orange, Bananas, and two (2) seasonal Fresh Fruits or Canned if Fresh is unavailable Three (3) Desserts; Assorted Cake, Ice Cream (soft serve), pudding or Jell-O, pie or cookies.

Breads - one (1) of the following: Dinner Rolls, Biscuits, or Cornbread plus Fresh Sliced

Breads, or a Whole Grain Bread Low Fat and Skim Milk, Low Fat Chocolate Milk Coffee: Regular and Decaffeinated, Hot Tea and Iced Tea Fruit Juices: Orange, Apple and two(2) other Fruit Juices Soft Drinks: Cola, Un-Cola, Sugar-Free, and Fruit based, one (1) being Citrus Fruit Juice Butter and other appropriate traditional condiments

7.3.1.3. Action Stations. These stations are where chefs prepare food to order and serve them fresh to guests. These Action Stations will substitute one (1) entree on Tuesday and Thursday of each week excluding holidays. The action station will be a progressively prepared meal to include but not limited to the items listed below. The following are sample item other recipes can be used for the action station with approval from the COR.

Asian Stir Fry – Cashew Chicken, Sweet and Sour Chicken or Pork, Kung Pao

Chicken or Beef & Broccoli, Szechwan, Lemon Chicken, Orange Chicken or Pork w/ Vegetables, Mongolian BBQ or comparable entrees

Hot Panini Sandwiches Panini’s shall be varied each time served between the following ingredients

Breads (select one) Ciabatta, sourdough, French Baguette, Whole Wheat or other Artesian Bread

Meats (select one) Ham, Honey Ham, Chicken, Turkey, Roast Turkey, Roast Beef, Salami or other premium Deli Meats

Cheese (select one) Swiss, Cheddar, Provolone, Havarti, Mozzarella, Gouda, or other premium variety

Toppings Tomato, Red Pepper, Black Olive, Lettuce, Onion, Avocado, or other complimentary toppings

Sauce Garlic Aioli, Pesto, Roasted Red Pepper, Thousand Island or other premium spread.

Hot Sandwiches Meatball, Steak and Cheese, Ham and Cheese, Turkey and Swiss, Grilled

Chicken w/ pepper jack, Sausage w/ Mozzarella or other comparable entrees Individual Pan Pizza’s Pepperoni, Sausage, Cheese, Hawaiian, Vegetarian or other comparable combinations

7.3.1.4. Short Order. The menu served at lunch 7 days a week shall consist of the following.

Hot Sandwiches: Hamburger/Cheeseburger, Veggie Burger and Turkey Burger Grilled Chicken Breast, 6 to 8 oz portion.

Sides: French fries or Onion Rings (French Fries shall be varied i.e., Shoestring, Steak Cut, Crinkle Cut etc.)

7.3.1.5. Minimum Salad Bar Requirements:

7.3.1.6.1. Salad Bar Items

Primary Items: Romaine Lettuce and Spring Mix (NO Iceberg); Spinach Leaves; Tomatoes

(Cherry or sliced); Cucumbers, Fresh Mushrooms, Carrots, Celery, Green and Red Peppers Sliced, Crumbled or Shredded Cheese (1) Bean, (1) Meat item.

Secondary Items: Bacon Bits, Chopped Ham/Turkey/Chicken, Chopped Boiled Eggs, Garbanzo Beans, Croutons, Bean Sprouts, Cheese Cubes, Radishes, Pickles, Purple Onions, Green and Black Olives, Cottage Cheese, Kidney Beans, Broccoli / Cauliflower Flowerets, Pepperoni, Jalapenos, Dried Fruits, Sunflower Seeds, Various nuts or any other item approved by the COR.

Sliced Fruit (Watermelon Sliced, Fresh Grapes, Orange Sections, Canned Pears, Sliced Cantaloupe, Honeydew.)

One (1) Specialty Bulk Salads

7.3.1.6.2. Dressings

Primary Dressings: French, Italian, Ranch, Thousand Island, Catalina, and offer Olive Oil and Red Wine Vinegar Secondary Dressings: Bleu Cheese, Caesar Low Fat options for at least three (3) Salad Dressings

7.3.1.7. Bulk Salads. At least one (1) Specialty Bulk Salads are required to be offered at Lunch to include:

Macaroni Salad Pasta Salad Potato Salad Coleslaw Chicken /Tuna/ Egg Salad Any other recipe of a Salad approved by the COR

7.3.1.8. Condiments. The Contractor shall ensure that all tables or condiment station have the following condiments and other additions to the menu: (on all tables or available at a condiment station)

Napkins – 1 dispenser per table Ketchup – 1 bottle per table Hot Sauce – 1 bottle per table Mustard – 1 bottle per table

Mayonnaise - 1 bottle per table Salt & Pepper Shaker – 1 each per table Soy Sauce – 1 bottle per table Steak Sauce – 1 per table

Additional items available in a general location:

Cocoa Jelly (Jelly, Jam, and Preserves – ½ oz minimum size; fancy variety of Grape, Strawberry, Apple and Fruit Marmalade) Honey Individual Sugar Packs Individual Sugar Substitute Peanut Butter Assorted Individual Flavored and Non Flavored Creamer

Parmesan Cheese Crushed Red Peppers Barbeque Sauce Individual Packs

7.4. Contractor Furnished Foodstuffs and Supplies

Contractor shall maintain a minimum 7 - day inventory of foodstuffs on hand. The Contractor shall furnish all food, expendable supplies and other items necessary for food preparation. Frozen or canned vegetables and fruit may be stocked as necessary in lieu of fresh food for the 7-day inventory. All foodstuffs used in the dining facility must meet the standards set forth in the Federal Supply Catalog Stock List, FSC Group 89. Fresh food products are to be the primary ingredients in all foods prepared. Use of the following products is prohibited:

Powdered, Dehydrated, Instant, or Imitation Poultry, Poultry Products, Meat Products, and Dairy Products

Ground Beef and Beef Patties containing more than 15 percent Fat Content or containing Soybean or other foreign substances Cooking Oil made of Coconut Oil or Palm Oil Shrimp and Scallops smaller than medium (36-40 count/lb) Frozen Bread for other than emergencies, operational necessities, and for products that are going to be cooked, e.g.; French Toast and Grilled Sandwiches Bakery Products shall have an “expiration date” or “last day of sale” tag on their wrapper or package to determine the product freshness In House Baked Items shall be labeled for discard at 24 hours from the time of baking Meats Products such as Beef, Veal, Lamb, Poultry not USDA Grade A Choice or better, and

Eggs THAT ARE NOT U.S. Grade A or better

7.5. Food Preparation and Service. The Government requires the provision of all food and other items for food preparation and expendable supplies necessary for food preparation. The quality of all foodstuffs used in the dining facility must meet or exceed the standards found in Section 5.0 Applicable Documents in line with commercially acceptable standards.

7.5.1. Standard Recipes. Commercially acceptable recipes or the standard recipes of the Armed Forces Recipe Service may be utilized. Recipes that differ from those in current or past use must be submitted to the COR for review and approval prior to use.

7.5.2. Progressive Food Preparation. Adherence to progressive food preparation standard is required.

7.5.3. Serving Requirement.