PERFORMANCE WORK STATEMENT (PWS)

FOOD SERVICES at VAULT CAFÉ and MANAGING VENDING MACHINES

PART 1

GENERAL INFORMATION

1. General.

This is a non-personal services contract to provide food services at Vault Café and manage vending machines located at the Main Treasury (MT) building and Freedman's Bank Building (FBB). The Government shall not exercise supervision or control over contractor personnel. All directions which would result in additional costs to the Government or changes in contract terms and conditions shall be provided only through the Contracting Officer (CO). The Contracting Officer’s Representative (COR) may provide direction within the scope of the contract and within delegated authority.

1.1 Description of Services/Introduction.

Except for those items specified as government furnished property and services, the contractor shall provide personnel, equipment, supplies, transportation, tools, materials, supervision, and other items and services necessary to perform food services at Vault Café and manage vending machines at the MT building and FBB as defined in this Performance Work Statement (PWS). The contractor shall perform to the standards outlined in this contract.

1.2 Background.

The Department of the Treasury (Treasury) is the executive agency responsible for promoting economic prosperity and ensuring the financial security of the United States.

Our mission is to maintain a strong economy and create economic job opportunities by promoting the conditions that enable economic growth and stability at home and abroad, strengthen national security by combating threats and protecting the integrity of the financial system, and manage the U.S. Government's finances and resources effectively.

The mission highlights Treasury's role as the steward of U.S. economic and financial systems, and as an influential participant in the world economy.

Treasury has a need for food services at the MT building located at 1500 Pennsylvania Avenue, NW, Washington, DC, specifically, at the Vault Cafe located within the MT.

The requested food services will:

(a) Provide Vault Café’s customers with a take-away service of appetizing, nutritional, well-balanced ready-to-eat food, and beverages at an attractive price.

Provided options should be healthy, grown locally (within 100-400 miles), and preferably organic as identified in the General Food Standard Criteria outlined in section 1.5.2 below.

(b) Maintain the food service operations in an environmentally responsible and sustainable manners.

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The Vault Café serves an average of 700 occupants on daily basis.

1.3 Objectives.

• Nutritional Value & Quality: Offering balanced, nutritious, and appealing meals that meet the dietary needs of the customers.

• Food Safety & Hygiene: Preventing foodborne illness through strict adherence to current Sanitation standards, proper food handling techniques, and cleanliness of equipment and facilities.

• Customer Satisfaction: Providing high-quality food, timely service, and a pleasant, welcoming atmosphere.

• Cost Control & Profitability: Managing budgets, minimizing waste, and optimizing labor and inventory costs to ensure financial sustainability.

• Operational Efficiency: Utilizing, maintaining, and managing resources (labor, equipment, and materials) effectively to maximize productivity.

• Legal Compliance: Adhering to local, state, and national regulations, including health codes, licensing, and employment laws.

1.4 Scope.

To provide high-quality, sustainable, and health-focused food services at the Vault Café and manage vending machines at the MT building and FBB with focusing on fresh organic products, waste reduction, and sustainable sourcing.

“Fresh” or “Freshly” made means freshly prepared within the past twenty four (24) hours and that the food is in its raw state and has not been frozen or subjected to any form of thermal processing or any other form of preservation.

1.5 Performance Requirements.

1.5.1 Overall Performance Requirements.

The contractor shall operate the Vault Café providing food, non-alcoholic beverages, and other items in accordance with the terms and conditions of the contract.

The contractor shall be responsible for providing a variety of quality prepared foods in accordance with industry trends, commercial industry standard practices and the industry's latest trends. Contractor will serve items in accordance with applicable provisions of FDA Food Code, Food Safety and Inspection Service (FSIS)-USDA, ensuring meat, poultry, dairy, and egg products are safe and properly labeled to help prevent foodborne illnesses and support nutritional health maintenance and chronic-disease prevention.

Uncooked items, such as fresh fruits, shall be clean and free from blemishes. The contractor shall offer food that provides wide variety to customers, including vegetarian, vegan, organic, healthy, and light eaters.

The contractor shall meet bi-weekly with the Contracting Officer's Representative (COR) and Government Program Manager (PM) to discuss mutual objectives, including but not limited to service levels, wellness, sustainability menus, marketing programs and supply

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https://www.fda.gov/food/retail-food-protection/fda-food-code https://www.fsis.usda.gov/ the Agency with weekly menus for marketing and use electronic calendars for use on the Agency Intranet as well as on-line ordering capability for customers. The weekly menus must be provided to the COR weekly by 12:00, noon, the Wednesday prior for the upcoming Monday-Friday.

The contractor will be responsible for compliance with Section 508 of the Rehabilitation Act to ensure electronic information, including websites and mass emails, is accessible to people with disabilities.

1.5.2 Food and Facility Standards.

The contractor shall:

• Prepare and serve fresh, wholesome, and properly portioned food.

• Use quality ingredients consistent with commercial food service best practices.

• Rotate menus to provide variety and nutritional balance.

• Incorporate seasonal menu items and fresh seasonal produce when available and commercially reasonably.

• Ensure all food is prepared in accordance with FDA Food Code standards and safe food handling practices.

• Maintain proper food temperatures during storage, preparation, holding, and service.

• Stored food received from vendor must have date of receipt on the original container.

The minimum specifications the contractor will use as a guide when purchasing food products are:

Meat

• Beef U.S. Department of Agriculture (USDA) Choice.

• Pork USDA Number 1.

• Veal USDA Select and Choice.

• Lamb USDA Choice.

• Poultry USDA Grade "A" for all graded fresh or frozen poultry and poultry products as a minimum specification.

Seafood

• Frozen Fish Monterey Bay Aquarium's Seafood Watch guidelines.

• Fresh Fish Monterey Bay Aquarium's Seafood Watch guidelines.

Dairy food

• Eggs Fresh USDA or State Grade "A".

• Butter USDA Grade "A" (92) Score.

• Cheese USDA Grade "A" for all graded cheeses.

• Milk and milk products USDA Grade "A" Fresh.

• Soy products FDA guidelines Produce USDA Grade "A" Dry Stores Grade "A".

• Fancy Canned goods U.S. Grade A or U.S. Fancy.

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https://www.section508.gov/manage/laws-and-policies/section-508-law/

Products containing high fructose corn syrup, modified corn starch are highly discouraged from wholesale ingredients to be incorporated in menu items that will be prepared onsite.

Wellness Program.

In February 2010, the U.S. Department of Health and Human Services (HHS) and the General Services Administration (GSA) initiated a partnership to develop specialized food, nutrition, and sustainability guidelines for federal workplaces. The guidelines are periodically updated and are based on information provided in the Dietary Guidelines for Americans, 2025-2030, which encourages Americans to eat a healthful diet that focuses on foods and beverages that help achieve and maintain a healthy weight, promote health, and prevent disease.

The guidelines provide a framework for:

(1) Increasing the availability of healthy food and beverage options—such as foods with lower sodium levels, fresh fruits and vegetables, and low-calorie beverages—in food service operations.

(2) Providing consumers with information on food and beverage choices that are healthier and more sustainable.

(3) Increasing the sustainability of food service operations and supporting sustainable agricultural practices, such as offering organically or locally grown products.

These standards will apply to food service and concessions operations at Treasury.

Sustainability Standards.

The American Medical Association (AMA) recognizes that a sustainable food system is a food system that is healthier for the public and for the workers within that food system. .

The AMA advocates for policies that promote "environmentally sustainable agricultural and food system practices”.

Sustainability Labeling Standard Criteria.

Educate about the value of agricultural best practices that are ecologically sound, economically viable and socially responsible in agency Café services (e.g., signage, informational programs, and other means of communicating the benefits of the items that are labeled organic, local, and/or sustainable).

Sustainability Labeling Above Standard Criteria.

(1) Label organic, local or documented sustainably grown food items available in food service at the point of choice.

(2) For locally grown foods, include information that identifies the farms and sustainable practices used.

General Operations Standard Criteria.

(1) Participate in verifiable waste reduction, recycling and composting programs.

(2) Promote and incentivize the use of reusable beverage containers.

(3) Utilize green cleaning practices.

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https://www.fns.usda.gov/cnpp/dietary-guidelines-americans

(4) Provide materials for single-service items (e.g., trays, flatware, plates, and bowls) that are compostable and made from bio-based products.

(5) Uses (to the highest extent possible) environmentally preferable products including products made from recycled materials that are recyclable and/or biodegradable.

General Food Standard Criteria.

Offer 25% of food choices to be organically or locally or documented sustainably grown (e.g. integrated pest management, pesticide free, other labeling programs, etc.).

General Food Above Standard Criteria.

Products containing a high percentage of daily value for fiber, vitamin D, calcium, iron, or potassium.

Animal products Standard Criteria.

Key standards include no added hormones (for specific species), antibiotic restrictions, and high-welfare practices (e.g., Animal Welfare Approved). Organic products require strict USDA-certified compliance regarding feed and outdoor access.

Animal products Above Standard Criteria.

Animal products that carry third-party certifications ensuring higher welfare, environmental, and quality standards, such as Certified Humane, Global Animal Partnership (GAP) Steps 4-5, and Animal Welfare Approved. These products are pasture-raised, grass-fed, and raised without antibiotics or hormones.

Healthy beverage Standard Criteria.

Standards emphasize hydration through water, low-fat dairy, and unsweetened plant-based milks, while strictly limiting added sugars, artificial sweeteners, sodium, and caffeine. The contractor shall prepare beverages, so they are fresh, consistent, honestly presented, and served at proper quality and sanitation levels.

Healthy beverage Above Standard Criteria.

(1) Offer coffee or tea that is fair trade, Certified Organic, shade grown, and/or bird friendly.

(2) Offer and promote a "bottle free" drinking water program, for example provide filtered water and a reusable mug program.

Barista Service.

Coffee Standard Criteria.

Providing espresso-based beverages to include but not limited to freshly brewed coffee, freshly brewed decaffeinated coffee, selection of hot teas, and cold brew coffee. Also made to order coffee-based beverages such as expressos, cappuccinos, mochas, lattes, etc.

should also be available).

The contractor shall provide, at a minimum, the following beverages during all posted operating hours unless a temporary outage is approved by the Contracting Officer or

COR:

• Freshly brewed regular coffee.

• Freshly brewed decaffeinated coffee.

• Selection of hot teas.

• Iced Coffee - Coffee that is brewed using hot water by a standard hot-brew method and then cooled or served over ice for cold service.

• Cold brew coffee - Coffee that is extracted using cool, room-temperature, or refrigerated water over an extended brewing period, rather than brewing hot and then chilled. Industry refers to this as slow brew.

• Made-to-order espresso-based beverages, including but not limited to espresso, cappuccino, mocha, latte, americano, and similar menu-standard beverages.

Hot Brewed coffee and decaffeinated coffee.

• Coffee shall be brewed in small enough batches to maintain freshness and flavor.

• Brew baskets, servers, urns, and holding vessels shall be cleaned and sanitized at required intervals.

• Burnt, stale, scorched, or excessively bitter coffee shall not be served.

• Regular and decaffeinated coffee shall be clearly labeled to prevent misidentification.

Measurable criteria.

• No brewed coffee held beyond 60 minutes on a burner or 120 minutes in insulated holding without documented quality validation.

• No visible grounds, sediment beyond normal expectation, rancid odor, or off-flavor.

• Decaffeinated coffee must be available whenever regular coffee is offered during core service hours.

Hot tea.

• The contractor shall offer a defined assortment of tea bags.

• Water shall be dispensed hot and clean, free from coffee residue or cross-flavor contamination.

• Tea service shall include appropriate cups, lids, stirrers, sweeteners, lemon or equivalent condiments.

Measurable criteria.

• Minimum of 3 tea varieties available at all times, unless otherwise specified.

• No empty hot-water station for more than 15 minutes during service.

Cold brew coffee.

• Cold brew shall be prepared, stored, dispensed, and discarded properly under FDA guidelines.

• Product shall be protected from contamination and maintained under refrigeration if it is a time/temperature-controlled item under the establishment’s formulation and local code interpretation.

• Containers shall be labeled with batch date/time and discard date/time when required.

Measurable criteria.

• Cold brew must have a documented batch log.

• No expired batch observed during inspection.

• No sour, fermented, or otherwise defective product served.

Iced coffee.

• Iced coffee shall be prepared, stored, dispensed, and discarded properly under FDA guidelines.

• Product shall be protected from contamination and maintained under refrigeration if it is a time/temperature-controlled item under the establishment’s formulation and local code interpretation.

• Containers shall be labeled with batch date/time and discard date/time when required.

Measurable criteria.

• Iced coffee must have a documented batch log.

• No expired batch observed during inspection.

• No sour, fermented, or otherwise defective product served.

Espresso-based beverages.

• Espresso beverages shall be prepared to order.

• Espresso extraction, milk steaming, and beverage assembly shall follow preparation standards for dose, yield, time, milk texture, and drink size.

• Beverage appearance shall be consistent with the ordered item, for example:

cappuccino with structured foam, latte with steamed milk and light foam, mocha with chocolate component fully incorporated.

Measurable criteria.

• Drink delivered within 10 minutes of order during normal demand and 15 minutes during peak periods.

• No broken emulsions, scorched milk, visibly collapsed foam where foam is expected, or incorrect size.

Freshness and replenishment.

• The contractor shall monitor beverage levels continuously and replenish before depletion.

• Empty air-pots, urns, milk containers, tea condiments, cups, and lids shall be replaced promptly.

• No product past its internal hold time or discard time shall be offered for sale.

• Stations remain fully stocked and customer-ready during operating hours.

Measurable Criteria.

• No more than 2 stocking deficiencies per inspection.

Food safety and sanitation.

The contractor shall comply with the applicable FDA Food Code principles for handwashing, temperature control, cleaning, sanitizing, and preventing cross-contamination. FDA’s Food Code is the core model used for food service safety oversight.

Use the following standards:

Hand hygiene.

• Handwashing sinks shall be stocked and accessible.

• Baristas shall wash hands at required times and may not use hand sinks for other purposes.

• Gloves, utensils, or other barriers shall be used as required for ready-to-eat garnishes or food-contact tasks.

Temperature control

• Time/temperature control for safety foods shall be held at required temperatures.

• Milk and other perishable ingredients shall be refrigerated and not left at ambient temperature beyond approved limits.

• Cold held Time/Temperature control for Safety (TCS) foods (e.g. milk, creamer etc.)

held at 41°F or below, unless another approved control applies.

Cleaning and sanitizing.

• Food-contact surfaces, pitchers, steaming wands, blenders, tea equipment, dispensers, and utensils shall be cleaned and sanitized at required intervals and whenever contamination occurs.

• Wiping cloths must be stored in a sanitizing solution between uses to prevent cross-contamination, particularly for allergen removal.

• FDA notes that full cleaning using a wash-rinse-sanitize-air dry method is effective for allergen removal and minimizing allergen transfer.

Date marking and labeling.

• Refrigerated, ready-to-eat Time/Temperature Control for Safety (TCS) food prepared and held in a food establishment for more than 24 hours must be clearly marked to indicate the day or date by which the food must be consumed on the premises, sold, or discarded, which is 7 calendar days or less from the date of preparation. The date of the preparation must be counted as day 1.

• House-made cold brew, syrups requiring refrigeration, dairy containers, and similar items shall be labeled. Labeling on all items, including vended perishable foods, shall comply with all USDA, FDA regulations, qualifications, and labeling, ingredient listing, and standards.

Equipment standards.

The government shall provide and maintain commercial coffee equipment in safe, fully functional condition, including brewers, grinders, espresso machines, hot-water towers, refrigeration, and cold brew dispensing systems.

Performance standard:

• The contractor shall clean equipment per manufacturer instructions.

• The contractor shall maintain preventive maintenance logs as necessary.

Staff performance standards

• Baristas shall be trained in beverage preparation, sanitation, allergen awareness, customer service, and cash/POS procedures.

• Staff shall accurately prepare standard menu beverages and demonstrate knowledge of drink composition.

Customer experience.

• Customers shall be greeted promptly and served in a courteous, professional manner.

• Orders shall be taken accurately.

• Beverage handoff area shall remain clean and organized.

• Menu boards and prices shall be current and legible.

Measurable criteria.

• Average transaction wait time: under 10 minutes during normal periods.

• Peak-period completion time: under 15minutes for 90% of orders.

• Customer satisfaction score: 90% or higher on monthly surveys as outlined in general for overall surveys.

1.5.3 Menus.

The contractor shall provide menus of available prepared foods along with nutritional information and must also include items for people with dietary restrictions and offer "low fat", "low sodium", "low calorie" and "reduced sugar" menu items as defined in the Dietary Guidelines for Americans (new edition, 2025-2030). Each meal service must offer one or more prepared meal that meets each of the above dietary restrictions. All menu items which meet any health claim eligibility must be clearly labeled for customers, in accordance with the dietary guide.

In light of the emphasis placed on the Wellness program, and in order to ensure optimum visibility of the healthy menu offerings, the contractor should take into consideration the positive effects of priority placement of the products in the Vault Café and on the serving lines. Examples of product placement may include placement of healthy menu offerings as the first thing the customer encounters at each serving line, or at the cash register or at key places on serving lines that are closest to eye level.

The contractor shall comply with the current nutritional information requirements including the following:

(1) The contractor’s proposal is incorporated to the contract, including a complete price/portion book for the account (e.g., hamburger, list patty size and selling price; turkey sandwich, list ounces of meat, toppings included and selling price).

Therefore, a copy of the price/portion book for the account shall be provided to the COR/PM prior to contract start date.

(2) During each serving period, easy-to-read menus with prices listed shall be prominently displayed for the information of customers at the Vault Café. Menu items shall be posted at or near the café entrances and near the service points. All customer signage, menus, etc., must be printed (no hand-written signs are allowed). Electronic boards and contractor sponsored webpages with menu and related informational links are encouraged.

1.5.4 Procedures for Future Menu and/or Price Adjustments/Changes.

Any changes to standard menu and/or menu prices, portions, or items offered for sale shall be submitted to COR, 10 business days in advance to obtain Government approval.

Daily or weekly promotional menu items are excluded.

Future menu and/or price adjustments/changes must be submitted with supporting documentation in a spreadsheet format that includes:

(1) Date of proposed price adjustment.

(2) A market basket of foods survey of at least three similar food facilities in the local area.

(3) In situations where one or more critical food or supply items have sudden upward price fluctuations due to an "Act-of-God" or other situation considered by the contractor to be out of its control, PM/COR is to be contacted with a request for a temporary surcharge or menu change. Once the subject prices have stabilized, the former approved price is to be reestablished.

(4) After Government approval, a notice to the customers is then created by the contractor and posted in prominent locations at least 14 days prior to the on-site implementation.

1.5.5 Customer Service Standards.

The contractor shall always maintain a professional, courteous, and customer-oriented staff. The contractor personnel shall:

• Be properly trained in customer service and food handling.

• Wear clean uniforms and visible identification.

• Greet customers respectfully and provide prompt service.

• Resolve customer complaints professionally and in a timely manner.

Performance Thresholds.

• Customer satisfaction rating of at least 90% on Government-administered or contractor-supported surveys conducted at least monthly. Customer surveys will be properly marketed through consistent use of government-supplied table toppers with QR codes. The contractor will be responsible for ensuring the table toppers are always present on all tables in the Vault Café. The contractor will inform COR/PM when they have less than 50 table toppers in stock.

• Customer complaints acknowledged within one (1) business day and resolved within three (3) business days, unless otherwise approved by the COR. Government PM will be responsible for tracking customer complaints and expeditious resolution.

• Average transaction wait-time during peak hours shall not exceed 10 minutes.

1.5.6 Online and/or Digital Ordering.

• The contractor shall provide a complete Point of Sale (POS) system to include the acceptance of customers’ use of credit and debit cards in an expeditious manner in the Vault Café as well as online ordering capability including kiosk and kiosk ordering.

• The contractor shall provide secure online and contactless ordering capabilities for all food service operations performed under this contract. The online/digital ordering platform should be web-based and mobile-accessible, allowing authorized users to place, modify, and confirm orders electronically. The system shall support contactless payment methods and provide automated order confirmations. The platform shall comply with Section 508 of the Rehabilitation Act to ensure accessibility for individuals with disabilities. Additionally, the system shall meet applicable federal cybersecurity and information security requirements, including compliance with Federal Information Security Modernization Act (FISMA) standards and any agency-

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https://www.cisa.gov/topics/cyber-threats-and-advisories/federal-information-security-modernization-act specific IT security policies. The contractor shall implement appropriate data encryption, user authentication controls, and secure payment processing safeguards to protect sensitive information. The system shall be available during all operational hours, including technical support as needed, and be capable of generating downloadable reports upon request by the COR/PM.

1.5.7 Equipment and Utensils.

(1) All required utensils shall be provided by the contractor. Any contractor-owned equipment and utensils shall be of a quality in keeping with commercially acceptable food service standards.

(2) The contractor shall provide "Green" disposable products, including products that are petroleum free, contain post-consumer recycled content and processed chlorine free. All disposable products must be "compostable" and compatible with the recycling/compost system that will be or is in use within the building. The use of disposable products (including plates, cups, and bowls) constructed of Polystyrene Foam is prohibited.

(3)

(4) Trash receptacles shall be of hard non-toxic plastic material. Single service liners shall be used in conjunction with these receptacles. All trash containers will be provided with self-closing tops.

(5) Contractor shall maintain a physical inventory of all contractor-owned equipment on site. All contractor-owned equipment shall remain the property of the contractor throughout the contract term.

1.5.8 Recycling.

The contractor shall participate in and integrate with the recycling and composting program (i.e. cardboard, aluminum, metal cans, plastic, glass, etc.) operated by the Treasury Operations within the building. Treasury shall provide the recycling/composting-collection bins. The contractor shall make collections from each bin in the dining area as needed during and after food service periods, at a minimum, at least once each day. Treasury shall store any materials to be recycled. Treasury, in conjunction with the contractor, shall encourage and educate the customers on the recycling/composting program and necessary sorting of customer's materials.

The contractor is responsible for collecting, storing and recycling grease and cooking oils. The containers and surrounding space are to be kept clean and orderly by the contractor. The contractor shall be responsible for the proper storage and marking of containers of grease and cooking oils.

The kitchen grease will be collected in containers that are waterproof, vermin-proof, covered with working lids, and well-labeled to indicate what should be deposited in the container. Treasury provides a container system for used cooking oil, and the contractor is responsible for the proper disposal of the oil in the container.

1.5.9 Cleaning and Janitorial Services.

The contractor shall provide busing service during service hours to remove any remaining soiled trays, containers and utensils and ensure that tables and chairs are kept clean.

Additionally, the contractor agrees to furnish labor, supplies, materials, equipment, and supervision to maintain the Vault Café areas and foodservice equipment within its areas of responsibility in a clean, orderly, and sanitary condition at all times as detailed below.

In connection with the performance of this contract, the contractor shall not use any material which the Government solely determines would be unsuitable for the purpose, or harmful to the surface to which it is applied.

The contractor shall be responsible for the cleaning and maintenance of all serving-area counters and associated equipment. The contractor shall maintain the serving area floors in a clean condition and spillage free during service hours. The contractor shall be responsible for the cleaning and maintenance of the serving area floors after service hours.

The Agency shall be responsible for stripping and waxing and/or deep cleaning the servery (food service/cafeteria) at least annually or as needed.

The contractor will be responsible for maintaining and cleaning equipment including but not limited to tables, tabletops and bases, chairs, booths, counters, dining tray carts, trash collection stations and be responsible for removing trash from the dining room collections points during and after service periods and taken to the trash receptacles located in the Moat. The contractor shall be responsible for the cleaning and maintenance of the dining room equipment after service hours and shall ensure that the dining room is clean and orderly before morning service hours.

The contractor will keep food service areas and items utilized by the contractor in a clean and sanitary condition, including but not limited to: walls, ceilings (excluding building heating ventilation and air conditioning louvers, lighting fixtures or other building equipment that are part of a general building mechanical system), lavatories and locker rooms, floor drains, kitchen, servery, storage areas, dining area tables, chairs and floor, etc.

1.5.10 Government Inspection and Performance Impact.

COR/PM will conduct periodic both scheduled and unscheduled inspections to verify that food costs and quality meet agreed-upon standards, and ensuring that staff, sanitation, and safety procedures align with FDA and local health requirements.

The inspections shall specifically include a comprehensive review of:

(1) Service quality, attentiveness, courtesy, and similar factors.

(2) Food quality, presentation, merchandising and promotions.

(3) Sanitary practices and conditions.

(4) Personnel appearance and staffing levels.

(5) Safety conditions.

(6) Menu compliance, as indicated in the minimum acceptable menu profile to include GSA approved wellness selections.

(7) Sales records.

(8) Sustainability practices as specified in the Contractor Sustainability Plan.

(9) Adherence to government recycling program.

(10) Use of Green Seal certified cleaning products.

(11) Energy and water conservation program.

Inspection results will be documented and maintained in the contract file. Inspection’s findings will be used in evaluating contractor performance under this contract. Repeated deficiencies, failure to meet performance thresholds, or failure to timely correct discrepancies may result in corrective action and/or adverse performance evaluation.

Common Inspection Thresholds and Grading.

• 90–100 (Excellent/A): High compliance with minor, low-risk violations.

• 80–89 (Satisfactory/B): Acceptable, but with some violations.

• 70–79 (Marginal/C): Multiple or repeated critical violations, requiring corrective actions.

• 69 and below (Unsatisfactory/F): Failure, frequently resulting in immediate closure.

Violation Types.

Red/Critical Violations: Directly linked to foodborne illnesses (e.g., improper holding temperatures, poor personal hygiene, contaminated equipment, bare-hand contact with ready-to-eat foods, and vermin infestations).

Blue/Core Violations: Maintenance or sanitation issues not immediately causing illness (e.g., dirty floors, improperly cleaned or damaged non-food contact surfaces, improper storage of food items, such as unlabeled containers or on the floor; improperly maintained plumbing, leaks, or inadequate garbage disposal; improper storage of personal items in food prep areas.).

The contractor will be responsible for complying with the terms of GS-42 Commercial and Institutional Cleaning Services - Green Seal during the term of this contract. Green Seal's mission is to work towards environmental sustainability by identifying and promoting environmentally responsible products, purchasing and production. The intent of Green Seal's environmental requirement is to reduce, to the extent technologically and economically feasible, the environmental impacts associated with the manufacture, use and disposal of products. Set on a category-by-category basis, Environmental.

In addition to above cleaning requirements, additional cleaning may be required based upon COR/PM inspection findings on an ad-hoc basis.

1.5.11 Preventive Maintenance.

The government shall maintain an effective foodservice related program for Rodent/Pest Control focusing on inspection, sanitation, structural exclusion, and targeted trapping/baiting. The COR shall coordinate the government's efforts on any programs conducted by the building's management staff and/or building management regarding pest control with the contractor. The contractor must maintain a high sanitation standard by adhering to the United States Department of Agriculture (USDA) Sanitation Performance Standards Compliance Guide to control and minimize rodent activities.

https://greenseal.org/standards/gs-42-commercial-and-institutional-cleaning-services/ https://greenseal.org/standards/gs-42-commercial-and-institutional-cleaning-services/ https://www.fsis.usda.gov/guidelines/2016-0003 https://www.fsis.usda.gov/guidelines/2016-0003

1.5.12 Sanitation and Quality.

Following are minimum specifications for sanitation and quality; however, additional and higher standards that meet the Government's goals of providing an environmentally sustainable, healthy Vault Café are encouraged:

(1) The contractor shall comply with the most recently published Food Code, U.S.

Public Health Service publication and all local codes and regulations relating to food service sanitation and procedures.

(2) The contractor is to develop and maintain a Hazard Analysis and Critical Control Point (HACCP) plan as required by Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA). All HACCP logs shall be maintained in accordance with applicable federal, state, and local food safety regulations. Records must be completed accurately, reviewed regularly, and retained for the life of the contract. All HACCP documentation, including temperature logs, corrective action reports, calibration records, and sanitation logs, shall be organized and readily accessible at the worksite. These records must be made available for review and inspection at any time upon request by the

COR/PM.

(3) Safety Data Sheets (SDS) shall be onsite prior to the start date of the contract and remain updated onsite.

(4) In Washington, DC, it is a strict requirement that a Certified Food Protection Manager (CFPM) (often referred to as a certified food handler) is present on the premises during all operating hours to oversee food safety, handling, and sanitation. This person ensures compliance with the DC Food Code, which aims to protect public health.

(5) Any suspected outbreak of illness, whether involving employees or visitors, is to be reported immediately to the Agency and COR/PM. A suspected outbreak of human illness results when two or more people have common symptoms that could be associated with contaminated water or food sources or other adverse environmental conditions.

1.5.13 Hazardous Conditions.

The contractor shall be responsible for the identification, prevention of, and/or clean-up of, unsanitary or hazardous conditions that are dangerous to anyone using the food facility. This shall include any employee, agent or representative of the contractor, Federal employee or other patrons of the food service facility and shall be applicable to any portion of the facility that is under the jurisdiction of the contractor. The contractor is responsible for identifying any hazardous conditions that may develop in the space assigned and shall immediately notify the COR of the situation. The Government does not warrant or guarantee that no other possible safety hazards exist.

1.5.14 Compliance with OSHA.

Compliance with the Occupational Safety and Health Act (OSHA) and other applicable laws and regulations for the protection of contractor employees (permanent and temporary) while performing the contract requirements is exclusively the obligation of the contractor. The Government explicitly assumes no liability for the contractor's compliance or noncompliance with safety requirements.

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https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-principles-application-guidelines https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-principles-application-guidelines https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwjp9eLdyN6TAxV1GVkFHWDZF38QFnoECBoQAQ&url=https%3A%2F%2Fwww.osha.gov%2FPublications%2FOSHA3514.html&usg=AOvVaw3inj7fyPV6rwhClpYaDS3y&opi=89978449 https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiP043Nyd6TAxXYEVkFHZyNKt0QFnoECBgQAQ&url=https%3A%2F%2Fdchealth.dc.gov%2Fpage%2Fcertified-food-protection-manager-cfpm-certificate&usg=AOvVaw0M06aDrp0xX8NRSPO6-QBq&opi=89978449 https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiP043Nyd6TAxXYEVkFHZyNKt0QFnoECBgQAQ&url=https%3A%2F%2Fdchealth.dc.gov%2Fpage%2Fcertified-food-protection-manager-cfpm-certificate&usg=AOvVaw0M06aDrp0xX8NRSPO6-QBq&opi=89978449

Liability.

The Government will not be responsible in any way for damage or loss caused by fire, theft, accident, or otherwise to the contractor's stored supplies, materials or equipment, or the employees' personal belongings. Any personal injury or physical damage to the building or equipment resulting from fire or other causes shall be reported to the COR and the U.S. Secret Service (USSS) immediately.

Occupant Emergency Program.

The contractor shall notify the USSS in the event of fire. All contractor's employees shall be organized and trained to participate in Shelter in Place (SIP) program. This shall be accomplished by obtaining guidance from the Office of Safety, Health, and Emergency Preparedness (SHEP) within 30 days of the contract period of performance.

1.5.15 Building Space.

(1) Prior to performing by the contractor any physical change of the building space provided for their use, a team including the CO and the Real Estate and Facilities Division must agree to the requested changes. In addition, the contractor must provide all construction documentation including estimated cost, if any, describing in detail the modification requested.

(3) The Government reserves the right to use dining areas and other public spaces at other than normal serving periods, for meetings of Government employees or other assemblies. After each use the space will be cleaned and rearranged by the Agency without expense to the contractor.

1.5.16 Personnel and Supervision.

The contractor is required to provide at least one Certified Food Protection Manager (CFPM) on-site during all operating hours. The manager shall be able to effectively manage Vault Café’s day-to-day food service operation relating to supervision of contractor’s personnel, menu planning, purchasing, cost control, sanitation, customer satisfaction, etc.

The Government implemented an electronic customer feedback program with comments being sent directly to the authorized government officials. COR/PM will determine whether a contractor’s response is required and may request contractor input to properly address any submitted customer concerns. Customer’s feedback may also be received via comment cards located within the performance area. All comment cards shall be collected by the Government PM who is responsible for monitoring customer comments and/or complaints received via such program on a weekly basis.

At all times while on duty, the contractor's employees wear a distinctive professional looking uniform that displays the company logo, wear a hair net and/or other suitable head covering, appropriate gloves while always handling food.

1.5.17 Patronage and Sales Records.

https://dchealth.dc.gov/page/certified-food-protection-manager-cfpm-certificate https://dchealth.dc.gov/page/certified-food-protection-manager-cfpm-certificate

The contractor shall ensure all income received from customers is immediately recorded and all expenditures are supported by appropriate vouchers. The contractor shall provide the COR/PM sales recorders monthly in an agreed to format.

1.5.18 Reporting Requirements.

(1) Monthly Operating Statements. The contractor shall furnish copies of the Monthly

Profit and Loss (Operating) Statement to the COR within 10 business days after the end of the monthly accounting period and copy the CO. The Profit and Loss statement must be submitted on the attached monthly Profit and Loss Statement Form (Attachment #1) supported by the Staff Hours report that includes: labor category; rate, number of hours, total amount. The COR shall examine all phases of the financial operation of the food services provided by the contractor.

(2) Monthly Patronage and Sales reports (see Attachment 4 - Patronage Sales Report Form) including year-to-date (YTD) cumulative total.

(3) Equipment records. The contractor shall acknowledge in writing within 30 days of the contract start date to the CO and COR/PM, the receipt of the Agency-owned equipment listed in the attached Government Furnished Equipment (GFE) List (see Attachment #2). The COR/PM will provide properly tracked additions, replacements and removals of Agency-owned equipment and will provide an updated listing to the CO and contractor on an ad-hoc basis.

1.5.19 Lost and Found.

All articles left by the customers in the facility and found by the contractor, shall be turned over to the Security within 24 hours of receipt.

1.6 Operating Expenses.

The contractor is permitted to incur operating expenses for Vault Café services as detailed in Attachment #1 Profit and Loss Statement Form.

1.6.1 Administrative Expenses and Loss.

Monthly allowable administrative expenses that are considered for monthly subsidy shall not exceed 3 percent of the monthly sales during the full term of the contract. The exceeded amount shall be absorbed by the contractor. The amount of loss will be covered by the Agency.

1.7 Government Subsidy.

The contractor is ensured a profit of at least $7,000.00 per month. The Government will subsidize any losses (Sales – Operating Costs = Profit/Loss) to ensure a profit not to exceed $7,000.00 per month with the submission of proper documentation (Monthly Profit and Loss (Operating) Statement supported by Staff Hours report that includes:

labor category; rate, number of hours, total amount).

The Government desires the contractor to maximize their professional capability to run the food service program by maintaining their ability to garner sufficient sales, while covering its’ Operating Costs and Profit, without loss. Consistent reporting of losses from sales, particularly for 3 or more consecutive months, may result in a government audit by the COR or CO.

1.8 Vending Machines.

Vending machines and their offerings are intended solely as a supplemental 24/7 convenience service offering unattended, round-the-clock access to beverages and food items. Vending machines shall not be used to replace, reduce, or offset the contractor’s obligations to provide the food services at Vault Café required by this contract.

The contractor will provide end-to-end operation of 4 vending units located at the MT building and 2 vending units located at the FBB. The contractor shall maintain their functionality and management/monitoring, and stocking of beverages (bottled water, soft drinks, juices, and energy drinks) and pre-packaged healthy snacks (low-sugar, low-sodium, and/or high-protein items). The contractor will determine the cadence needed to ensure that the vending machine is adequately stocked at all times. The contractor will address any vending machine outages within 3-5 days.

The contractor shall provide on each vending machine at each location operating instructions and information to eligible users where malfunction reports and refund requests may be made.

The contractor shall maintain in a sanitary condition all vending machines. The customer-contact surfaces of all equipment including selector buttons, knobs and dispensing areas shall be cleaned with germicidal solution applied with disposable toweling.

The external cabinet of all vending machines, including cabinet tops, shall be kept free from dust and other contaminants. Screens, compressor zones and condensers shall be inspected regularly for dust, seepage and other residue and shall be kept clean.

The contractor shall be responsible for inspecting under and behind the vending machines and supplemental equipment for evidence of dirt, debris and vermin.

Unless permitted by the CO, the contractor shall not install and/or operate any automatic vending equipment other than that specified herein.

The Government reserves the right to request the contractor to arrange additional vending machines that dispenses fresh salads, wraps, fruits, and more that have been made with high-quality local ingredients.

1.9 Period of Performance.

The period of performance shall be for one (1) Base Year of 12 months and four (4) 12-month option years. The Period of Performance reads as follows:

Base Year Option Year 1:

Option Year 2:

Option Year 3:

Option Year 4:

1.10 Federal Government Holidays.

The Federal Government follows the Office of Personnel Management’s schedule of holidays. To see Federal Government holidays please follow the following OPM link to current Federal Holidays.

To see holidays for a specific year, please select the tab labeled with a year of interest.

1.11 Hours of Operation.

The contractor is responsible for conducting business, between the hours of 7 a.m. and 4 p.m., Monday through Friday except Federal holidays or when the Government facility is closed due to local or national emergencies, administrative closings, or similar Government directed facility closings.

Hours of Operations:

Breakfast 7:00 a.m. - 9:30 a.m.

Grab and Go 7:00 a.m. - 4:00 p.m.

Lunch 11:30 a.m. - 2:30 p.m.

Barista Service 7:00 a.m. - 4:00 p.m.

The contractor must always maintain an adequate workforce for the uninterrupted performance of all tasks defined within this PWS when the Government facility is not closed. Government operating status is provided by OPM Current Status.

Any request for changing the service hours or days shall be submitted in writing for approval to the COR at least five (5) calendar days in advance. Telework is not permissible in performance of this contract.

Extended Service Hours: If the contractor wants to extend the service schedule to increase its financial viability, the hours may be extended based on approval by the Government. Changes must be requested in writing to the COR at least five (5) calendar days in advance prior to any service schedule modifications.

Reduced Service Hours: If the Telecommute and/or Alternate Work Schedule (AWS) Agency programs or other events impact sales levels on specific business days, the contractor can submit a request in writing via email to the COR for a change in service hours on these specific days. The request should be submitted via email to the COR at least five (5) calendar days prior to the change. The COR will review the request and advise the contractor if a request is approved by the Government.

1.12 Place of Performance.

The work to be performed under this contract will be performed at Vault Café. Vault Café seating capacity is about 50 seats. The kitchen and servery are located on the first (1st) floor level as well and occupy at a total of approximately 3,860 square feet. Elevator access is provided to street level for receiving products and removing trash.

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https://www.opm.gov/policy-data-oversight/pay-leave/federal-holidays/?ref=eltiempolatino.com https://www.opm.gov/policy-data-oversight/snow-dismissal-procedures/current-status/

1.13 Type of Contract.

The Government will award a food service contract with subsidy.

1.14 Quality Control.

1.14.1 Quality Control is the responsibility of the contractor.

The contractor shall provide a QCP prior to contract award. See Attachment #3 - Quality Control Plan (QCP) Inspection Sheet. The contractor will maintain and utilize the QCP, which correlates to the Performance Requirements Summary and Quality Assurance Surveillance Plan throughout the life of the contract. The QCP must contain, at a minimum:

(1) A description of the inspection system to cover all services in the QASP. The description must include specifics as to the areas to be inspected on both a scheduled and unscheduled basis, frequency of inspection, and the title and organizational placement of the inspectors.

(2) A description of the methods used for identifying and preventing defects in the quality of service performed.

(3) A description of the records to be kept to document inspections and corrective or preventive actions taken.

The records must be kept and made available to the COR and CO, when requested, throughout the contract performance period and for the period after contract completion until final settlement of any claims under this contract.

1.14.2 Quality Assurance.

The Government shall evaluate the contractor’s performance under this contract in accordance with the Quality Assurance Surveillance Plan (QASP). This plan is a Government only document primarily focused on what the Government must do to assure that the contractor has performed in accordance with the requirements of the contract.

1.15 Security Requirements.

This contract is categorized as unclassified at the Moderate Risk Level contract.

Contractors assigned to the Vault Café require a…