Attachment 1_PWS KP SVS FY20_20200520.pdf

Janitorial Services for UTA 1 May 20, 2020

Performance Work Statement (PWS) For

172d Airlift Wing, MS ANG Janitorial Services for the Magnolia Dining Facility

1.0 General:

1.1 Scope: The contractor shall, except as specified in this Performance Work Statement (PWS) as government furnished property or services, provide all personnel, supervision, and any items and services necessary to perform janitorial services outlined herein for the 172d Airlift Wing, Mississippi Air National Guard, 141 Military Drive, Jackson, MS. during scheduled Unit Training Assemblies (UTA’s).

1.2 Background: The 172d Airlift Wing dining facility is dedicated to providing full meal service and meeting the nutritional needs of approximately 300 Department of Defense (DoD) personnel who frequent the facility. Due to the vast amount of meals provided to service members, additional janitorial support is necessary to maintain a clean and sanitary environment for service.

1.2.1 Customer Eligibility: The primary customers at this dining facility are Essential Station Messing (ESM) recipients. These are military personnel who are allotted rations in government dining facilities at the expense of the government. Secondary customers are military personnel who wish to and are granted permission to dine in the facility at their expense. Other paying customers occasionally dine in the dining facility upon permission from the installation commander. The installation commander may authorize dependents and guests to occasionally eat in the dining facility

1.2.2. UTA’s: Dates for the Unit Training Assemblies (UTA’s) are published as an order yearly. State of Mississippi Orders for UTA dates will be provided to the contractor upon award. Normal meal hours for those published dates are listed below. Hours are subject to change due to changes in the 172d Airlift Wing and 172d Sustainment Services Flight training plan. Refer to Section 5 for specific tasks and Exhibit 2 for services required during service periods.

1.2.2.1 Meal Hours: The periods of time that food /meals are to be served are:

Lunch: 11:00-12:30 Saturday Brunch: 0930-1130 Sunday

1.3 Period of Performance (PoP): The contractor shall perform janitorial services during Unit Training Assemblies over a 12 month base period and three additional option periods. Refer to 1.2.2 and 2.1.23 for definition of Unit Training Assembly.

1.4 General Information:

1.4.1 Quality Control/Quality Assurance

1.4.1.1 Quality Control (QC): The contractor shall develop and maintain an effective QC Plan (QCP) to ensure services are performed in accordance with this PWS. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. The contractor’s QCP is the means by which it assures itself that its work complies with the requirements of the contract. As a minimum, the contractor shall develop QC procedures that address the areas identified in Technical Exhibit 1, Performance Requirements Summary (PRS).

1.4.1.2 Quality Assurance (QA): The Government will evaluate the contractor’s performance under this contract in accordance with the Quality Assurance Surveillance Plan (QASP). This plan is primarily focused on what the Government will do to ensure that the contractor has performed in accordance with the performance standards. It

Janitorial Services for UTA 2 May 20, 2020 defines how the performance standards will be applied, the frequency of surveillance, and acceptable quality level(s) or defect rate(s).

1.4.1.3 Contracting Officer’s Representative(s) (COR’s) inspect for compliance with contract terms. All surveillance observations shall be recorded. The contractor’s representative shall initial those that indicate defective performance.

1.4.1.4 Medical service personnel assigned by the Medical Officer also inspect for compliance with sanitation standards. Sanitation deficiencies require immediate corrections. If the contractor causes a shutdown of the facility until sanitation standards can be restored, the contractor’s payment shall be reduced by the percentage of time the facility was closed, and issued subsistence (Meals-Ready-to Eat, MRE’s) or meal certificates will be the financial responsibility of the contractor.

1.4.1.5 When the contractor’s performance is unsatisfactory; a Contract Discrepancy Report (CDR) shall be given. The contractor shall reply in writing, giving the reasons for the unsatisfactory condition, the corrective actions, and preventive procedures against recurrence. Unsatisfactory performance may result in payment deduction.

1.4.1.6 Other Observers: Inspector General, Major Commands, and other authorized government personnel shall be permitted to observe contractor operations as necessary.

1.4.2 Recognized Holidays: The following are recognized United States (US) holidays. The contractor shall not perform services on these days:

1.4.2.1 New Year’s Day: January 1st

1.4.2.2 Martin Luther King, Jr.’s Birthday

1.4.2.3 President’s Day

1.4.2.4 Memorial Day

1.4.2.5 Independence Day: July 4th

1.4.2.6 Labor Day

1.4.2.7 Columbus Day

1.4.2.8 Veteran’s Day: November 11th

1.4.2.9 Thanksgiving Day

1.4.2.10 Christmas Day: December 25th

1.4.3 Place and Performance of Services: The contractor shall provide services between the hours of 0800-1500 on UTA weekends except on recognized US holidays or when the government facility / installation is closed due to local or national emergencies, administrative closings, or similar government-directed facility/installation closings. Performance shall be at 172d AW Magnolia Dining Facility, building 129. The contractor shall at all times maintain an adequate work force for the uninterrupted performance of all tasks defined within this PWS when the Government facility/installation is not closed for the above reasons. When hiring personnel, the contractor shall keep in mind that the stability and continuity of the work force are essential.

1.4.4 Unscheduled gate closures by the Security Police may occur at any time causing all personnel entering or exiting a closed installation to experience a delay. This cannot be predicted or prevented. Contractors are not compensated for unexpected closures or delays. Vehicles operated by contractor personnel are subject to search pursuant to applicable regulations. Any moving violation of any applicable motor vehicle regulation may result in the termination of the contractor employee’s installation driving privileges.

Janitorial Services for UTA 3 May 20, 2020

1.4.5 The contractor’s employees shall become familiar with and obey the regulations of the installation; including fire, traffic, safety and security regulations while on the installation. Contractor employees should only enter restricted areas when required to do so and only upon prior approval. All contractor employees shall carry proper identification with them at all times, and shall be subject to such checks as may be deemed necessary. The contractor shall ensure compliance with all regulations and orders of the installation which may affect performance. The Government reserves the right to direct the removal of an employee for misconduct, security reasons, or any overt evidence of communicable disease. Removal of contractor employees for reasons stated above does not relieve the Contractor from responsibility for total performance of this contract.

1.4.6 Organizational Conflicts of Interest (OCI). To avoid an appearance of conflict of interest, all personnel employed by the contractor under this contract shall at no time be employees of the 172d Airlift Wing or their immediate relatives.

1.4.7 Security Requirements. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the COR. The contractor and all associated subcontractor employees shall provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office, Director of Emergency Services or Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by Department of Defense (DoD), Headquarters Department of Army (HQDA) and/or local policy. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes. The contractor shall ensure 172d Contracting Office, 172d Security Forces, 172d Sustainment Services Flight Food Services Officer have current list of all contractor employees. This listing shall be updated as required and copies provided to the abovementioned offices. Furthermore, the contractor shall complete the 172d Contractor Access Request and email it to the 172d Contracting Office on each contractor employee at least 3 days before contract performance begins, in order to complete a security clearance. This form is also required for new contractor employees who begin work after contract performance begins.

1.4.8 For contractors that do not require a CAC, but require access to a DoD facility or installation: Contractor and all associated sub-contractors employees shall comply with adjudication standards and procedures using the National Crime Information Center Interstate Identification (NCIC-III) and Terrorist Screening Database (TSDB) (Army Directive 2014-05/AR 190-13), and applicable installation, facility and area commander installation/facility access, and local security policies and procedures (provided by a government representative).

1.4.9 Communications Security/Information Technology (COMSEC/IT) Security. All communications with DoD organizations are subject to COMSEC review. All telephone communications networks are continually subject to intercept by unfriendly intelligence organizations. DoD has authorized the military departments to conduct COMSEC monitoring and recording of telephone calls originating from, or terminating at, DoD organizations.

Therefore, the contractor is advised that any time contractor personnel place or receive a call they are subject to COMSEC procedures. The contractor shall ensure wide and frequent dissemination of the above information to all employees dealing with DoD information. The contractor shall abide by all Government regulations concerning the authorized use of the Government's computer network, including the restriction against using the network to recruit Government personnel or advertise job openings.

1.4.10 AT Level 1 Awareness Training (AT): All contractor employees, including subcontractor employees, requiring access to Air Force installations, facilities, and controlled access areas shall complete Level 1 AT within 30 calendar days after contract start date and within 30 calendar days of new employees commencing performance. The contractor shall submit certificates of completion for each affected contractor and subcontractor employee to the COR within 15 calendar days after completion of training. Level 1 AT is available at http://jko.jten.mil/courses/atl1/launch.html .

1.4.11 Physical Security. The contractor shall safeguard all Government property provided for contractor use. At the close of each work period, Government facilities, equipment and materials shall be secured.

http://jko.jten.mil/courses/atl1/launch.html http://jko.jten.mil/courses/atl1/launch.html

Janitorial Services for UTA 4 May 20, 2020

1.4.12 Special Qualifications: The contractor shall ensure, at a minimum, the Contract Manager possess and maintains the following training to ensure competent performance: sanitation training (food handler) IAW Tri- Service Food Code, 2-102.20 (or civilian equivalent) and fire prevention training.

1.4.12.1 Special Qualifications Training Documentation: Records of all training completed shall be provided to the COR within 30 calendar days after contract start date and within 30 calendar days of appointing a new Contract Manger.

1.4.13 Post Award Conference/Periodic Progress Meetings: The contractor agrees to attend any post award conference convened by the KO in accordance with FAR Subpart 42.5. The KO, COR and other Government personnel, as appropriate, may meet periodically with the contractor to review the contactor’s performance. At these meetings, the KO will apprise the contractor of how the Government views the contractor’s performance and the contractor shall apprise the Government of problems, if any, being experienced. The contractor shall resolve outstanding issues raised by the Government. Contractor attendance at these meetings shall be at no additional cost to the Government.

1.4.14 Contract Manager: (CM): The contactor shall designate a CM who shall ensure performance under this contract. The name of this person, and an alternate who shall act for the contractor when the CM is absent, shall be designated in writing to the Contracting Officer (KO). The CM or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The CM shall work through the Contracting Officer Representative (COR), to resolve issues, receive technical instructions, and ensure adequate performance of services. The CM shall ensure that contractor employees do not perform any services outside the scope of the contract without an official modification issued by the KO. The CM shall ensure contractor employees understand that services performed outside the scope of the contract are performed wholly at the expense of the contractor.

1.4.15. Combating Trafficking in Persons: The United States Government has adopted a zero tolerance policy regarding trafficking in persons. Contractors and contractor employees shall not engage in severe forms of trafficking in persons during the period of performance of the contract; procure commercial sex acts during the period of performance of the contract; or use forced labor in the performance of the contract. The Contractor shall notify its employees of the United States Government’s zero tolerance policy, the actions that will be taken against employees for violations of this policy. The contractor shall take appropriate action, up to and including termination, against employees or subcontractors that violate the US Government policy as described at FAR 22.17.

2.0 Definitions and Acronyms:

2.1 Definitions:

2.1.1 Acceptable Quality Level (AQL): The allowable leeway or variance from a standard, before the government will reject a specific service. As long as the defective performance does not exceed the AQL, the government will not reject the service. A simple compliance checklist, Exhibit 1 Food Service Rating Sheet, will determine this level.

2.1.2 Annual Training (AT): A training tour consisting of one or more consecutive days, with a unit. The installation commander may order unit members to annual training at any time.

2.1.3 Contractor: A supplier or vendor awarded a contract to provide specific supplies or service to the government. The term used in this contract refers to the prime.

2.1.4 Contracting Officer (KO): A person with authority to enter into, administer, and or terminate contracts, and make related determinations and findings on behalf of the government. Note: The only individual who can legally bind the government.

Janitorial Services for UTA 5 May 20, 2020

2.1.5 Contracting Officer Representative (COR): An employee of the U.S. Government designated by the KO to monitor contractor performance. Such appointment will be in writing and will state the scope of authority and limitations. This individual has authority to provide technical direction to the Contractor as long as that direction is within the scope of the contract, does not constitute a change, and has no funding implications. This individual does NOT have authority to change the terms and conditions of the contract.

2.1.6 Defective Service: A service output that does not meet the standard of performance associated with the

PWS.

2.1.7 Deliverable: Anything that can be physically delivered and includes non-manufactured things such as meeting minutes or reports.

2.1.8 Equipment: Items used in the storage, preparation, cooking, transporting and serving of food. It also includes items used in cleaning and/or sanitizing, as well as those used for transporting and storage of supplies.

2.1.9 Food Handler: Any person who works where unsealed food or drinks handled, processed, prepared or served; anyone who touches food or contact surfaces in any way, except as a consumer or purchaser. Excluded are food service managers, cashiers, and delivery persons who do not handle unwrapped food or touch food contact surfaces.

2.1.10 Food Service Officer (FSO): An officer, noncommissioned officer, or civilian responsible for matters relating to food service, serving as a focal point for the government’s surveillance of interest in its food service contract. It can be the QAE. The FSO advises the Contracting Officer on matters relating to the contract.

2.1.11 Key Personnel: Contractor personnel that are evaluated in a source selection process and that may be required to be used in the performance of a contract by the PWS. When key personnel are used as an evaluation factor in best value procurement, an offer can be rejected if it does not have a firm commitment from the persons that are listed in the proposal.

2.1.12 Meal Serving Hours: Hours designated by the government when the dining facility doors are open for serving. See paragraph 1.2.2.1

2.1.13 Medical Officer: This individual is charged with defining, setting, and monitoring all sanitation standards and procedures for food service activities at the installation. Representatives from the Medical Office inspect sanitary conditions and apply rating based upon their professional, qualitative judgment.

2.1.14 Physical Security: Actions that prevent the loss or damage of Government property.

2.1.15 Quality Assurance: The government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

2.1.16 Quality Assurance Surveillance Plan (QASP): An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

2.1.17 Quality Control: All necessary measures taken by the Contractor to ensure that the quality of an end product or service shall meet contract requirements.

2.1.18 Sanitizing Solution: For use on fixed equipment, 100 parts per million (PPM) chlorine solution, or equivalent solution approved by the Medical Officer.

2.1.19 Serving Line: This term includes the place and equipment used in the dining facility to serve food, cafeteria style. It includes hot food counters, beverage dispensers, salad bars, pass-through warmers, pass-through coolers and ice cream freezers, etc.

Janitorial Services for UTA 6 May 20, 2020

2.1.20 Subcontractor: One that enters into a contract with a prime contractor. The Government does not have privity of contract with the subcontractor.

2.1.21 Subsistence: Food items, including beverages and condiments.

2.1.22 Supplies: Expendable items such as paper and paper products, janitorial and cleaning materials, utensils and tableware.

2.1.23 Unit Training Assembly (UTA): A planned period of training duty, instruction, or test alert. This usually consists of four (4) – four (4) hour periods covering one (1) Saturday and one (1) Sunday per month. The UTA may be broken into smaller increments. See paragraph 1.2.2.

2.2 Acronyms:

AT/OPSEC Antiterrorism/Operational Security BI Background Investigation CM Contract Manager CMRA Contractor Manpower Reporting Application COR Contracting Officer Representative DFARS Defense Federal Acquisition Regulation Supplement DoD Department of Defense FAR Federal Acquisition Regulation GFP/M/E/S Government Furnished Property/Material/Equipment/Services IA Information Assurance IS Information System(s) KO Contracting Officer NGB National Guard Bureau OCI Organizational Conflicts of Interest PII Personally Identifiable Information POC Point of Contact PRS Performance Requirements Summary PWS Performance Work Statement QA Quality Assurance QASP Quality Assurance Surveillance Plan QC Quality Control QCP Quality Control Program SSN Social Security Number TE Technical Exhibit

3.0 Government Furnished Property, Material, Equipment and Services (GFP/M/E/S): The Government will provide the property, material, equipment, and/or services listed below solely for the purpose of performance under this contract:

3.1 Property: The Government will furnish the necessary workspace for the contractor to perform services outlined in this PWS.

3.2 Materials:

3.2.1. Paper and single service items including sanitary plastic or rubber gloves and hairnets.

3.2.2. All lavatory supplies including paper towels, hand soap, and toilet tissue.

Janitorial Services for UTA 7 May 20, 2020

3.2.3. All necessary cleaning supplies, to include; solvents, solutions, rags, sponges, and trash receptacles and liners.

3.3 Equipment:

3.3.1. Kitchen appliances, pots/pans, kitchen and serving utensils, tableware, dishwasher, vacuum cleaners (2ea), mops/mop buckets (4ea), ladders, and floor anti-skid rubber matting for use around dishwashing areas.

3.4 Services:

3.4.1. Insect and Rodent Control.

3.4.2. Garbage, trash, refuses removal from one central point at each facility.

3.4.3. Class “C” (on-base) telephone services.

3.5 Utilities: All utilities in the facility will be available for the contactor’s use in the performance of this contract.

The contractor shall instruct employees in utilities conservation practices. The contractor shall operate under conditions that preclude the waste of utilities, which include turning off the water faucets or valves after using the required amount.

4.0 Contractor Furnished Property, Materials, and Equipment (CFP/M/E):

4.1 General: Except for those items specifically stated to be Government-Furnished in Paragraph 3.0, the contractor shall furnish everything required to perform these services as indicated in Paragraph 1.1.

5.0 Requirements: The contractor shall:

5.1 Required Personnel: To clean the facility effectively the contractor must provide the correct number of personnel to be successful. The following areas will require the number of personnel listed: Dining Room: 3; Clipper Operations: 3; and Pot and Pan Cleaning Operations: 3. Additionally, an on-site shift supervisor will be required.

At a minimum, the total number of personnel needed is 10.

5.2 Uniforms: Employees shall wear the contractor furnished uniform items listed below, when on duty. Uniforms shall be well fitting, laundered, and repaired. Uniforms shall not contain commercial advertising, except that hats or nametags may contain the contractor’s name. Shoes shall be of sturdy construction, and shall cover the foot to meet the sanitation and safety requirements as prescribed in all federal, state, county, and local laws and regulations. Opened toed shoes, sandals or sneakers shall not be worn.

5.2.1 MALE EMPLOYEES:

a. Long trousers with belt

b. Short sleeve shirts or coats

c. Aprons, as appropriate for work station

d. Hats

e. Name tags

f. Steel-toe slip resistant shoes

5.2.2 FEMALE EMPLOYEES:

a. Long trousers with belt

b. Short sleeve shirts or coats

c. Aprons, as appropriate for work station

d. Hats

e. Name tags

f. Steel-toe slip resistant shoes

Janitorial Services for UTA 8 May 20, 2020

5.2.3 HATS AND HAIR NETS: All personnel will wear hats. All personnel engaged in food preparation area will wear hairnets if hair extending below hat (from the front, sides, or back of the hat) is 2 inches or more in length.

5.3 Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or illegal drugs by contractor personnel, while on duty, is strictly forbidden. Any violation shall be cause for an immediate removal of the person(s) by the contractor from further work. Removal of employees for such causes does not relieve the contractor from the requirement to provide sufficient personnel to adequately perform the contract services.

5.4 Use of Tobacco: The use of tobacco and tobacco products, including smokeless, by contractor personnel while on duty is strictly prohibited except during specified break periods and will be confined to those areas designated by the government as smoking areas.

5.5 Personal Hygiene: The contractor shall ensure that all food handlers meet the following personal hygiene requirements.

5.5.1 Bathing: All personnel will bathe at least daily.

5.5.2 Hand Washing: All personnel shall wash their hands upon reporting to work; immediately after visiting or cleaning a lavatory; after taking a break or smoking; and after handling garbage or soiled items in the ware washing areas.

5.5.3 Jewelry: All personnel shall remove wristwatches, bracelets and rings, (except wedding bands).

5.5.4 Finger Nails: All personnel shall have their fingernails trimmed short and clean, so that they do not extend beyond the end of the finger. At no time will finger nail polish be worn.

5.5.5 Facial Hair: All personnel will trim facial hair to ensure a length not longer than one (1) inch.

5.5.6 Illness/Disease: If any symptoms of illness or communicable diseases are noted or experienced, mess attendant(s) will be promptly replaced with medically fit personnel. Food service attendants relieved of duty due to illness must have medical clearance on file prior to returning to work.

5.6 Courtesies: Personnel shall be courteous and present a helpful attitude toward each patron.

5.7 Loitering: Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shift, employees shall promptly depart from the dining facility and base.

5.8 Contractor Personnel Meals: Personnel who are employed under this contract may purchase meals while on duty. The rate charged shall be the current civilian rate. Contractor personnel will be allowed 30 minutes to eat prior to the meal start time (typically 1030-1100 hours). A separate meal signature record shall be maintained for contractor personnel consuming meals while on duty. Contractor personnel shall not snack during assigned work schedule. Prior to partaking of any meal or part of any meal, contractor employees shall sign the appropriate signature form and pay the appropriate meal rate IAW AFI 34-239, Attachment 9. Contractor employees, who are observed eating government subsistence, or snacking at any time, shall be required to pay for a complete meal.

Contractor employees shall not bring food from other sources into the dining facility. If the employee observed eating does not have the funds to cover the meal charge, the contractor shall be responsible for the charge.

5.9 Sanitation: The contractor shall comply with all federal; state, local, and Air Force mandated sanitation requirements (refer to Section 6).

5.9.1 Inspections: Government evaluations of sanitation shall be performed both by the COR and by representatives of the Medical Officer. Medical personnel shall assess performance based upon professional judgment as to the severity of the discrepancies. The COR and Medical Officer Personnel will report, in writing, any discrepancies causing unsatisfactory performance to the Contracting Officer. The Contracting Officer will take appropriate actions.

5.9.2 Notification: The government shall post all government furnished signs required to inform employees and other personnel of sanitation procedures.

Janitorial Services for UTA 9 May 20, 2020

5.9.3 Testing: The contractor shall cooperate in, and make employees, facilities, and equipment available for all tests required by the Medical Officer. During actual or suspected food borne disease outbreaks, the contractor shall make facilities, equipment and employees available for testing and questioning by the Medical Officer, and other investigating agencies.

5.10 Replenishing: Salt, pepper, napkins, and condiments shall be replenished as necessary to ensure availability to all patrons throughout the meal period without serving delays. Eating utensils, dishes, glasses, trays, etc. shall also be replenished to ensure availability to all patrons throughout the meal period without serving delays.

5.11 Ice: Ice used for cooling food and chilling food containers shall not be used for human consumption after this use. Ice shall be dispensed by scoop, tongs or self-service ice dispensing equipment.

5.12 Tableware, Cookware, Kitchen, and Serving Line Utensils: All shall be properly washed, sanitized, and air-dried after each use.

5.13 Kitchen Exhaust Hoods and Filters: All, including light fixtures, and fire extinguisher equipment shall be cleaned at the end of the UTA.

5.14 Serving Line Exhaust Hoods: All shall be cleaned at the end of each day.

5.15 Beverage Dispensers: All shall be properly cleaned and sanitized following each meal and as required during meals.

5.16 Coffee Urns: All shall be cleaned daily after each meal following manufacturer’s instructions and as required during meals.

5.17 Ice Cream Machine: The ice cream machine shall be cleaned and sanitized each day following the last meal period in accordance with manufacturer’s instructions and as required during meals.

5.18 Dining Area: Tables and chairs shall be set up into proper configurations prior to meals.

5.19 Dining Tables and Chairs: Tables shall have the tops and sides cleaned and sanitized after each meal, wherever a spill occurs, and after each patron use. The bases, legs, and bottoms shall be cleaned monthly.

Chair seat bottoms and backs shall be cleaned after each meal and after each patron use. The legs shall be cleaned monthly.

5.20 Dishwashing Equipment: All shall be drained and cleaned after each use in accordance with manufacturer’s recommendations.

5.20.1 Handling Cleaned and Sanitized Equipment, Dinnerware, and Utensils: All shall be air dried before being stored, or shall be stored in a self-draining position. All shall be stored at least six (6) inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust, and other means. Storage racks shall be cleaned each day. Spoons, knives, and forks shall be touched only by their handles. Holders for the storage of knives, forks, and spoons shall be used to present the handle to the patron. Cups, glasses, bowls, plates and similar items shall be stored inverted and handled without contacting inside surfaces or the surface that contact user’s mouth and stored inverted. Kitchen knives will be stored separately in knife racks or other covered container.

Kitchen knives will not be stored or co-mingled with other equipment or utensils.

5.21 Garbage and Garbage Cans: Containers shall be doubled lined. Containers shall be kept covered, except for those actively being used in the food preparation area. When filled, the cans shall be emptied to the proper storage area (dumpsters) for commercial removal. The areas around the garbage cans and dumpsters shall be kept clean at all times. Soiled cans and covers shall be cleaned as required.

5.22 Cardboard Boxes: All cardboard boxes shall be broken down and deposited in outside receptacle provided.

5.23 Housekeeping: The contractor will ensure work areas and dining areas are kept in a neat, tidy, and safe condition at all times and shall furnish housekeeping services in accordance with the definitions in Section 5 and Exhibit 2. Weather, traffic or other conditions may demand additional cleaning by the contractor to ensure the facilities and equipment are clean, neat, safe, and sanitary.

Janitorial Services for UTA 10 May 20, 2020

5.23.1 Equipment Storage: Kitchen equipment or garbage cans will not be placed or stored in front of electrical panels located in kitchen.

5.24 Patron and Employee Lavatories: Patron and employee lavatories will be cleaned daily and as required. Clean and disinfect floors, toilets, urinals, washbasins, slop sinks, and partitions. De-scale toilets and urinals as required.

All supplies and equipment used in the cleaning of lavatories shall not be used for cleaning of any other areas.

They shall be identified by painted handles and stored separately from equipment utilized for cleaning kitchen and dining areas when not in use. Toilet paper, paper towels, and hand soap dispensers shall be adequately supplied at all times. Garbage cans and feminine hygiene depositories shall be emptied daily and relined.

5.25 Floors and Carpets: Clean and disinfect tile floors and clean carpeted floors, floor mats and runners so that no visible dirt, dust, crumbs, spills, debris, or stains and spots remain. Clean in corners, behind doors, and under furniture and equipment. Do not place chairs on tables at any time. Cleaning will be completed at end of each day and as required.

5.26 Pre-Bussing: Dining room table and chairs shall be cleaned when vacated by the customer. If customer does not leave table and attendant is not currently cleaning table, attendant will ask if patron has completed meal. If so, attendant will remove tray, plates and utensils.

5.27 Walls, Doors, Windows, and Fixtures: Clean interior walls, doors, windows (interior and exterior), and interior fixtures of kitchen and dining room areas to remove dirt, dust, and finger prints annually and as required.

5.28 Contractor Manpower Reporting Application (CMRA):

5.28.1 The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the 172d Force Sustainment Squadron/Services Flight via a secure data collection site.

5.28.2 The contractor shall completely fill in all required data fields using the following web address:

http://www.ecmra.mil/. Reporting inputs shall be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year and within 30 days of contract completion. Contractors may direct questions to the help desk at http://www.ecmra.mil.

http://www.ecmra.mil/

Janitorial Services for UTA 11 May 20, 2020

6.0 Applicable Publications: Publications applicable to this PWS are listed below:

Publication

(Chapter/Page) Date of

Publication Mandatory or Advisory

Website

AFMAN 34-240 APF

Food Services Program Management

18 April

M http://www.e-publishing.af.mil/

AFI 48-

116 Food

Safety Program

September

M http://www.e-publishing.af.mil/

AFI 48-117

Public Facility

Sanitation

September

M http://www.e-publishing.af.mil/

AFMAN 91-203

Air Force Occupational, Safety, Fire, and Health

(AFOSH) Standard

December

M http://www.e-publishing.af.mil/

All applicable AFOSH and OSHA Standards

M

FDA FOOD Code and Compliance Standards

M https://www.fda.gov/Food/ResourcesForYou/Consumers/ucm239035.htm

Tri-Service Food Code

March

M https://www.med.navy.mil/.../Tri-Service-Food-Code-

March2019.pdf

Janitorial Services for UTA 12 May 20, 2020

TECHNICAL EXHIBIT 1

Performance Requirements Summary (PRS)

This PRS includes performance objectives the Government will use to determine contractor performance and will compare contractor performance to the Acceptable Quality Level (AQL).

Performance Objective Performance Standard Acceptable Quality Levels (AQL)

Surveillance Method / By Whom

5.2 Uniforms Assurance IAW all applicable

standards and this PWS

Meets the standard 100% of the time IAW the schedule in TE2

Visual Inspection by

COR

5.5 Personal hygiene

Assurance IAW all applicable standards and this PWS

Meets the standard 100% of the time IAW the schedule in TE2

Visual Inspection by COR

5.5 Courtesies

Present a courteous and helpful attitude toward all patrons IAW this PWS the schedule in TE2

Visual Inspection

5.9 Sanitation

Perform IAW all applicable standards and PWS the schedule in TE2

Visual Inspection

5.10 Replenishing

Replenish tableware, beverages, napkins, condiments, etc. as required ensuring no serving delays IAW this PWS

Meets the standard 85% of the time IAW the schedule in TE2

Visual Inspection

5.11 Ice

Handle IAW all applicable

Meets the standard 85% of the time IAW the schedule in TE2

Visual Inspection by

COR

5.12 Tableware, cookware, kitchen, and serving line utensils

Clean, sanitize, and store IAW all applicable standards and this

PWS

schedule in TE2

Visual Inspection by COR

5.13 Kitchen exhaust hoods and

filters

Clean IAW all applicable the schedule in TE2

Visual Inspection

5.14 Serving line exhaust hoods

Clean IAW all applicable the schedule in TE2

Visual Inspection by

5.15 Beverage dispensers

Clean and sanitize IAW all schedule in TE2

Visual Inspection by

Janitorial Services for UTA 13 May 20, 2020

5.16 Coffee Urns

schedule in TE2

Visual Inspection by

5.17 Ice Cream Machine

schedule in TE2

Visual Inspection by

5.18 Dining area

Set up tables and chairs IAW this schedule in TE2

Visual Inspection by

5.19 Dining tables and chairs

schedule in TE2

Visual Inspection by

5.20 Dishwashing equipment

schedule in TE2

Visual Inspection by

5.21 Garbage and garbage cans

Handle IAW all applicable

Meets the standard 90% schedule in TE2

Visual Inspection by

5.22 Cardboard boxes

Handle IAW this PWS schedule in TE2

Visual Inspection by

5.23 Housekeeping

Maintain facility in a neat, tidy and safe condition IAW all the schedule in TE2

Visual Inspection by

COR

5.24 Patron and employee

lavatories

Maintain IAW all applicable schedule in TE2

Visual Inspection by

5.25 Floors and carpets

schedule in TE2

Visual Inspection by

5.26 Pre-Bussing

schedule in TE2

Visual Inspection by

COR

5.27 Walls, doors, windows, and

fixtures

Clean IAW this PWS schedule in TE2

Visual Inspection by

Janitorial Services for UTA 14 May 20, 2020

TECHNICAL EXHIBIT 2

BM – Before Meal DM – During Meal AM – After Meal

D – Daily M – Monthly Y – Yearly

AR – As Required At All Times

TASK FREQUENCY

5.2 Uniforms At all times

5.5 Personal hygiene At all times

5.6 Courtesies At all times

5.9 Sanitation At all times

5.10 Replenishing D/BM/DM/AR

5.11 Ice D/BM/DM/AR

5.12 Tableware, cookware, kitchen, and serving

line utensils

D/BM/DM/AM/AR

5.13 Kitchen exhaust hoods and filters D

5.14 Serving line exhaust hoods D

5.15 Beverage dispensers D/BM/AM/AR

5.16 Coffee urns D/AM/AR

5.17 Ice cream machine D/BM/AM/AR

5.18 Dining area setup D/BM/AM/AR

5.19 Dining room tables and chairs D/BM/DM/AM/AR

5.20 Dishwashing equipment D/DM/AM/AR

5.21 Garbage and garbage cans D/AR

5.22 Cardboard boxes AR

5.23 Housekeeping At all times

5.24 Patron and employee lavatories D/AR

5.25 Floors and carpets D/AR

5.26 Pre-bussing DM/AR

5.27 Walls, doors, windows, and fixtures Q/AR

Janitorial Services for UTA 15 May 20, 2020

TECHNICAL EXHIBIT 3

Deliverables Schedule

PWS Reference / Deliverable Title

Frequency Number of Copies

Medium/Format Submit To

1.4.10 AT Level 1

Awareness

Training Certificates

Provide within 15 days of completing training.

1 Electronic Submission

COR

1.4.12.1 Special

Qualifications

Training Certificates

Provide within 30 days of contract commencement.

Or, within 30 days of new

CM appointment.

1 Electronic Submission

Janitorial Services for UTA 16 May 20, 2020

TECHNICAL EXHIBIT 4

CLIPPER OPERATIONS

1. GENERAL. Ensure that safe operation and correct procedures for the use of government furnished food service and housekeeping equipment are followed.

2. TABLEWARE, PLATES, BOWLS, GLASSES AND TRAYS. As soiled tableware, plates, bowls, silverware, and patron trays arrive in the clipper room, are to be sorted and pre-washed. Pre-washing consists of removing soiled material from soiled dishes by scraping and pre-flushing. Scraping and pre-washing is the removal of large food particles to lessen the amount of residue entering the dishwater. Scraping may be done by hand, by wearing rubber gloves, or with a rubber scraper.

2.1. Place glasses, plates, bowls, silverware, and trays into proper ware washing racks and slide into dishwashing machine. All glasses, plates, bowls, silverware, and trays must be visually clean, free of food particles, water spots, film, cleaning or sanitizing agent residue, and grease.

2.2. Contractors are responsible for ensuring all tableware, and silverware are clean and free of food particles as they come out of the clipper. Any items not clean are required to be run through the clipper again to be sanitized properly.

3. FLATWARE.

3.1. FLATWARE – STEP 1. Flatware will be sorted and placed in a detergent solution to loosen soil prior to the washing operation. If required, flatware (particularly forks) will be brushed by hand to loosen food particles.

Flatware will be run through the clipper loose, and then sorted into containers with the handles down.

3.2. FLATWARE – STEP 2. With the flatware inserted into containers with handles down, loaded into the flatware washing racks for the dishwashing machine. Flatware shall not be handled after washing. Invert clean, empty container over clean utensils and transfer to the final position with the handle up. When placing the flatware on the serving line the contractor will only touch the container carrying the utensils not the utensils. If the utensils are touched after being sanitized, they will be pulled off the serving line and will require re-sanitizing.

4. SERVING LINE REPLENISHMENT. Replenishment of glasses, plates, bowls, silverware, and trays is required throughout each meal. Contractor will ensure there is a current supply of tableware, glass, and silverware available at all times on the serving line.

5. DISHWASHING AGENTS. Detergent is added to the dishwasher detergent dispensers as required.

6. SANITATION. No eating or drinking in the clipper area is authorized.

7. PERSONNEL: Number of personnel needed to perform duties is three.

Janitorial Services for UTA 17 May 20, 2020

TECHNICAL EXHIBIT 5

POT AND PAN CLEANING OPERATIONS

1. GENERAL. The following procedures and guidelines are required to be followed at all times and are the responsibility of the contractor.

2. THREE COMPARTMENT SINK. The following water temperatures for the three compartments sink cleaning operations.

2.1. SINK COMPARTMENT # 1. This compartment is filled with soapy water from the cleaning agent mounted on the wall above the compartment. The water is required to maintain a temperature of 140 degrees F to 150 degrees F and will need to be replaced often to maintain the correct water temperature.

2.2. SINK COMPARTMENT # 2. This compartment utilized as a pre-rinse compartment and the water temperature is required to be maintained at 160 degrees F to 180 degrees F and will need to be replaced often to maintain the correct water temperature.

2.3. SINK COMPARTMENT # 3. This compartment is utilized as a sanitizing compartment and is filled with sanitizing agent mounted on the wall above the compartment. The water temperature is required to be maintained at 70 degrees F to 75 degrees F and will need to be replaced often to maintain the correct water temperature.

2.4. Wash water will be changed every 30 minutes and the drains cleaned, or as needed to maintain the correct water temperatures and sanitation levels in the sink compartments. Located above sink compartment three is the Sanitation Test Station with sanitation test strips. The contractor is responsible for checking the sanitation level in the sink compartment for the appropriate levels and replacing water and sanitizing agent as needed.

3. POT AND PAN CLEANING. All roasting pans, baking pans, steam table inserts, and cooking utensils used in preparation and service of food shall be thoroughly cleaned and sanitized after each use. This includes racks, which cooking personnel have removed from ovens and ranges, and components of food preparation machinery.

They shall be free of food particles, other soil, grease, and cleaning and sanitizing agent residue.

3.1. Pans and utensils will be washed on a continuous basis to prevent a delay for cooks requiring this equipment.

3.2. Pans and utensils will be dried and then returned to their original storage position. Military personnel will transport Machinery/equipment components to the cook’s work area for assembly. Assembly is the responsibility of the military.

4. PERSONNEL: Number of personnel needed to perform duties is three.