Attachment 3 SOW Corpus Christi.pdf

Full Food Services at USCG Sector Corpus Christi, TX

Statement Of Work (SOW)

1.0 INTRODUCTION

1.1 The United States (U.S.) Coast Guard (USCG) Office of Procurement and Contracting

Commercial Support Services Branch (LOGCOM-93) is procuring Full Food Service for the

USCG Sector Corpus Christi, TX.

2.0 SCOPE

2.1 The Coast Guard at Sector Corpus Christi is contracting to provide all food, personnel, management, supervision, materials, supplies, transportation and other items or services (except as stated herein) necessary to provide full food service, in accordance with all terms and conditions in the contract. The contractor shall provide full meal service and meet the nutritional needs of USCG personnel at Sector Corpus Christi. Contractor tasks shall include the following:

Dining Facility Management; cooking; food preparation, stocking, serving, and replenishing;

cleaning facilities, equipment, and utensils; preparing vegetables and fruits for the salad bar;

bussing tables in specified dining areas; performing cashier services; maintaining quality control;

and ensuring minor operator maintenance food service equipment. Requirements will also consist of boxed meals for duty personnel ONLY, breakfast and lunch service for consumption by active and reserve personnel to include civilian employees, although other personnel, dependents and guests may dine in the facility at their expense. The contract also includes some special events that are listed later in this SOW.

2.2 The objective of this effort is to acquire continuous, safe, and efficient operation of Full Food

Services as described herein. This work includes provision of all food, personnel, management, supervision, materials, supplies, transportation and other items or services (except as stated herein). The services shall be performed IAW all the SOW requirements and tasks, to include:

SOW Requirements and Tasks

Meal Requirements

Food Preparations and Service

Special Meal Service and Mealtimes

Meal Sales Accountability

Sale of Food Stuffs and Supplies

Housekeeping

Contractor Logistics

Deliveries

Personnel Requirements/Qualifications

Quality Control Requirements

Correct Accounting Procedures

2.3 The Contractor shall employ a labor mix that will best accomplish the tasks set forth in this SOW;

utilizing the information provided in this SOW to determine the number of personnel required to successfully perform the requirements and tasks listed herein.

2.4 Technical Exhibits (TEs) can be found as attachments to this SOW.

2.5 Period of Performance:

Base Period 05/01/2026 - 04/30/2027

Option Period One 05/01/2027 - 04/30/2028

Option Period Two 05/01/2028 - 04/30/2029

Option Period Three 05/01/2029 - 04/30/2030

Option Period Four 05/01/2030 - 04/30/2031

3.0 COMPLIANCE WITH APPLICABLE LAWS AND REGULATIONS

3.1 The Contractor shall comply with all applicable Federal, State, and local laws, codes, regulations, and procedures that are applicable to contract performance and to the Contractor personnel under this contract by:

3.1.1 Taking reasonable and proper safety, health, and noise precautions to protect the work site, the workers, the public, government property and others by utilizing safe products, equipment, and qualified personnel to ensure the health and safety of all and to comply with the Environmental Protection Agency (EPA) and the Occupational Safety and

Health Administration (OSHA) rules and regulations; and ensuring all workers wear safety protection equipment required by equipment manufacturer and OSHA. Equipment shall be carefully maintained and operated with proper safety guards, devices, and with discretion when near pedestrians or building residents.

4.0 TECHNICAL REQUIREMENTS

The Contractor shall manage the total work effort associated with the services required in this

SOW to assure fully adequate and timely completion of these services, to include but is not limited to, planning, scheduling, work execution and remedies, report preparation, establishing and maintaining records and quality control.

4.1 Menu Requirements: Using the Required and Frequent Meal Items (TE-1) and the Armed

Forces Recipe Service, Professional Cooking, USCG Portal Recipe, or any approved reference for healthy food cooking as guidance, the Contractor shall develop a new monthly menu . The

Contractor shall submit these menus to the Contracting Officer’s Representative (COR) for approval, no later than the 15th day of each month. The Contractor shall not make menu changes or use variations without prior approval from the COR, except for emergency situations (e.g., hurricane, snowstorm, mechanical failure, etc.). The COR may require deletion from the menu of any item at his/her discretion with 7 days’ notice. Subsistence shortages will not be accepted as valid excuses for substitutions, unless approved in advance by the COR. Food variety and creativity will be considered in menu approval.

4.2 Breakfast: Breakfast meals shall be offered in accordance with (TE-2) and menu approved by the

COR. Hot foods shall be prepared progressively. Specialty items such as breakfast burritos, breakfast casseroles, fresh baked large cinnamon rolls, breakfast sandwiches, and/or quiches, among other items, may be included in the breakfast menu. Standard, calibrated dispensers are an acceptable form of providing juices. Short order breakfast items shall be cooked to order; items may be prepared in advance only to the extent necessary to ensure the required patron flow.

4.3 Lunch Entrees: A choice of two (2) different mainline entrées, one (1) main entrée must be a

Healthy Choice Entrée. Meat includes fowl, beef, pork, and veal. Seafood includes shrimp, lobster, crab, fish, oysters, and scallops. The Contractor shall ensure that all entrees listed as grilled or fried are prepared as close to mealtimes as possible or will be grilled or fried to order.

4.3.1 Lunch Requirements: In addition to the regular menu items, the Contractor shall offer the following at each meal:

4.3.1.1 At least two (2) Quality Ice Cream choices (e.g., Strawberry Shortcake Popsicle, Ice Cream Sandwiches, Drumstick, Push-up Pop, etc.). This shall be of higher quality than “freeze pops” and “ice cream cups.”

4.3.1.2 One (1) dessert shall be served warm at least once per week, at the lunch meal during fall/winter cycle menus.

4.3.1.3 A variety of fresh baked or premade cakes and pies, at a minimum of two (2) options total, will be available each lunch meal (not including ice cream options)

4.3.1.4 One (1) premium dessert (e.g., cheesecakes, carrot cake, tiramisu, chocolate brownie cake, Danish, etc.) shall be presented in replacement of one (1) type of cake, cookie, or pie on premium meal days.

4.3.1.5 Soup and full salad bar will be provided for every lunch meal.

4.4 Food Portions: Serve food IAW (TE-3), unless patrons request smaller quantities. Casserole type dishes must have a minimum of five (5) ounces of meat or seafood per portion. The recipes will be adjusted to accommodate for larger portions of meat, chicken, pork, and seafood.

4.5 Servings and Seconds: All patrons will be authorized seconds. Seconds will be permitted on

Premium meal items only within 15 minutes of closing time, provided there are adequate portions remaining on the serving line.

4.6 Meal Rotation and Progressive Preparation: In addition to the requirements set forth in (TE-2) the following is required. All items not specified as constant shall be rotated on a frequent basis to ensure customers have a perception of change and variety. Hot foods must be prepared progressively.

4.7 Premium Meals: Premium Meals will be served every Thursday at the lunch meal. Five (5) premium meals per menu cycle will be steak meals. These steak meals will consist of Prime Cuts of beef (USDA Grade A) (Sirloin, Tenderloin, Ribeye and T-Bone) and shall have a minimum As

Purchased (AP) weight of 12 oz. Steak meals may be substituted for a carving station of Prime

Rib or Steamship Round with COR approval. Each steak meal shall have one non-fried potato side such as a baked potato, twice baked potato, mashed potatoes, or an equivalent item approved by the COR. One (1) premium meal per menu cycle will be a high-end seafood meal consisting of either King Crab Legs, Snow Crab Legs, Lobster Tails, one (1) fried seafood option such as shrimp, scallops, clam strips, etc. and one (1) baked fish option. On these days, one (1) mainline entrée will be non-seafood. On premium seafood days, patrons can get small portions of all three

(3) seafood options or larger portions of one (1) or two (2) items.

4.8 Special Dietary Requirements: From time to time, a customer may have special dietary requirements that must be met. These include but are not limited to: Vegetarian, Halal, Kosher and Vegan diets. When a customer with special dietary restrictions will be eating at the galley for any longer than one (1) day, the Chef Manager, COR, and Member with dietary restrictions shall work together to develop a plan to meet that member’s needs.

4.9 Frequent Meals (Reference TE-1)

4.9.1 A Monthly Taco Tuesday meal will be served. Along with Taco Tuesday, a taco and

Potato Side Item Bar shall be provided: When tacos, burritos, enchiladas, and baked potatoes are served, the appropriate side items will be provided. For tacos, burritos, and enchiladas, this will at minimum be sour cream, shredded cheese, shredded lettuce, diced tomato and salsa. For baked potatoes the minimum will be sour cream, butter, shredded cheese, and bacon bits.

4.9.2 One day a month will be a designated chicken wing day with at least 3 varieties of hot wings.

4.9.3 At least one other meal per week will be ethnic such as German, Asian, Indian, Italian, Chinese, Thai, etc.

4.10 Salad Bar: The salad bar will remain fully stocked during all meals. The salad bar will have appropriate breakfast items during the breakfast meal such as fruit salad, fresh fruit, assorted yogurts, cottage cheese, etc. The salad bar will have every slot filled with a variety of items common to salads for all non-breakfast meals. There will be a minimum of two (2) types of lettuce mixes. Examples are Romaine, Iceberg, Spinach, Spring Mix, etc. Salad types will be rotated for variety. At least six (6) dressings will be offered with at least two (2) low calorie options in addition to basic olive oil and balsamic vinegar. Additionally, one prepared salad such as potato salad, pasta salad, coleslaw, etc. will be offered at each meal.

4.11 Boxed Meals: Boxed meals (TE-4) shall be provided upon request given a 12-hour notice has been provided by the COR for duty personnel ONLY. The Contractor shall charge the appropriate meal rate for these meals at time of pick-up.

4.12 Menu Publishing: The Contractor shall post and maintain the current menu to include prices, and calorie and fat per serving at the entrance to the Galley. Further, on each serving line item the Contractor shall provide laminated cards identifying each menu item and portion size in volume measurements.

4.13 Leftovers: Leftovers will be handled in such a way as to prevent foodborne illnesses as per the

CGTTP 4-11.12A, Food Safety and Sanitation Program TTP. (TE-11)

4.14 Serving Line: The Contractor will provide one (1) serving line in the Galley, the main line. This line shall be set up and staffed to ensure patron flow rate referenced in paragraph 4.17.

4.14.1 Food shall not be placed on the serving line more than 30 minutes prior to the established serving time to preserve the freshness of the items.

4.14.2 Maintain cleanliness and replenishment of stock for serving lines throughout the meal period.

4.14.3 The Contractor will ensure that all menu items are available through the entire meal.

4.15 Replenishment: Missing menu items on the serving line shall constitute a contract discrepancy and will be reported to the contracting officer by the COR. If the Contractor completely runs out of a menu item, the COR shall submit a Contract Discrepancy Report (CDR) DD-2772. (TE-5) contains a listing of acceptable “back-ups” for substitution. Contractor shall replenish all foods within a timeframe of one (1) minute or less of the last serving of an item being served to a customer. Beverages and condiments shall be replenished within (3) minutes to ensure availability to all patrons throughout the meals.

4.16 Patron Flow Rates: Employ sufficient personnel to ensure that an average of (5) patrons can be served per minute at mealtimes.

4.17 Tableware Availability: Tableware (utensils, dishes, glasses, trays, etc.) and table appointments

(napkins, sugar, salt, pepper, etc.) shall be replenished so that they are available to all patrons without waiting. Napkins, Salt, Pepper, and Hot Sauce will be available for every meal on all tables. For Steak meals, both A-1 and Heinz 57 steak sauce will be placed on every table and replenished as needed.

4.18 Spot Cleaning: To avoid safety issues, food or beverages spilled on floors, counters, or elsewhere in the serving and/or dining areas shall be cleaned up immediately.

4.19 Cashier: The Contractor shall staff a cashier position to perform cashier duties for each meal, maintaining a flow rate past the cashier at an average of five (5) patrons per minute. The cashier shall be able to proficiently read, write, speak, and understand the English language.

Cashiers (by direction of the Food Service Officer (FSO) shall admit only authorized patrons, obtaining signatures, collect payment for meals, and accept credit cards. Patrons will have the option to pay for meals with cash or Debit/Credit Card. The cashier shall be properly trained to process Debit/ Credit Card transactions.

4.19.1 The Contractor’s cashier shall use and prepare a CG Form 4901, “Meal Sign-In Sheet” for each meal which summarizes the number of each type of meal served daily and reflects monies collected for meals sold. These forms shall be turned into the COR or designated Coast Guard representative daily; however, the COR may review the CG

Form 4901 at any time. In verifying the Form 4901, the COR may count all funds collected. The amount of money collected from patrons and credit card purchases will be deducted monthly from the contract payment due to the Contractor. The Contractor will adopt appropriate fiscal controls to prevent theft or loss of funds

4.19.2 The contractor shall use a different CG Form 4901 to maintain accountability over receipts from all payment methods and differentiate between visitors and permanent party members (e.g., Active Duty and Federal Employees with CAC cards, etc.) to include, guests, dependents, subsistence in kind (SIK) personnel and auxiliarists in uniform who represent that they are performing official duties for the USCG.

4.19.3 Evaluation Forms: Contractor’s cashier shall offer Government provided customer satisfaction evaluation forms from (TE-5) to each patron. Additional forms shall also be kept and maintained near the cashier station for easy accessibility.

4.20 Sanitation Requirements:

4.20.1 Sanitary (Medical) Inspection: USCG Medical personnel will also inspect the galley for compliance with sanitary standards. Sanitary deficiencies require immediate correction by the Contractor to avoid shutdown of the facility or interruption of service. The

Contractor shall comply with sanitation requirements of the Food Service Sanitation

Manual and state and local laws/regulations, adhering to the more stringent of regulations. The COR will accompany medical personnel on the inspections using a Food

Service Establishment Inspection Report Form, CG-5145 (2/78) (TE-5) to inspect the facilities. Inspections will not be prescheduled and will be held on a weekly basis. A minimum score of 85 is required. If an item within a major area is assigned an unsatisfactory grade, the Contractor will be given written notice that the unsatisfactory item shall be corrected within two (2) hours of notification.

4.20.2 Foodborne Disease Tests: During actual or suspected foodborne disease outbreaks, the

Contractor shall make facilities, equipment, and employees available for testing and questioning by medical and other investigative personnel. Contractor personnel refusing to submit to testing or questioning shall not be permitted to work in the Dining Facility.

When a foodborne disease outbreak is suspected, food shall not be discarded until directed by the COR.

4.20.3 Food Preparation Sanitation: All food will be procured, stored, thawed, and prepared in accordance with ServSafe and Coast Guard Policy. At no time will food be thawed or prepared in or near the surface of a sink. Food will be thawed IAW CGTTP 4-11.12A, Food Safety and Sanitation Program TTP, in refrigerated conditions, and the running water method will only be used as a last resort. When the running water method is used, food will be placed in a pot or perforated pan under running water and will never come in contact with the surface of the sink.

4.20.4 Ware-washing Equipment: Contractor shall drain and clean all types of ware-washing equipment after each use. Dishwashing machines shall have the curtains, spray arms, trays, and other removable parts removed, cleaned, and air-dried. The removable parts and interior surfaces shall be free of foreign matter and smudges. Exterior surfaces shall be wiped clean after each meal. Lime deposits shall be removed on a schedule established in the Contractor’s cleaning and housekeeping plan.

4.20.4.1 Housekeeping Plan: (Reference TE-6) The housekeeping plan should clearly outline the cleaning schedule for specific areas and kitchen equipment, including the galley and kitchen. It should specify the frequency of cleaning for each area and piece of equipment. Additionally, the plan must include a method for tracking completed cleanings to ensure accountability and consistency. An inspection schedule should also be developed to regularly assess the cleanliness and adherence to the cleaning plan.

4.20.5 Linen and Uniform Storage: Contractor shall store clean tablecloths, towels, wipe cloths, and uniforms in a clean place. If not protected from contamination by physical confines of the storage facility, plastic or other appropriate covering shall be used. Soiled articles shall be stored in non-absorbent containers or washable laundry bags. Soiled articles will be washed no less than once every two days.

4.20.6 Garbage and Recyclables: Contractor is responsible for ensuring full garbage and recyclables will be removed from the dish washing room and other areas in the food service facility and transported to the trash dumpster as often as needed. The Contractor shall accomplish the following.

4.20.6.1 Use separate containers to sort garbage from recyclables. Cover all containers with tight-fitting lids when not in immediate use in food preparation. Remove full containers to the trash dumpster. Keep floors, walls and areas around garbage and recyclable containers, compactors, and dumpsters clean, sanitary, and orderly. Clean interior and exterior of containers after each garbage/recyclable’s removal and before return to point of use.

4.20.6.2 Do not store plastic or paper bags or baled units containing garbage outside.

Loading areas shall not be used to store refuse, empty jars or cans, or equipment.

4.20.7 Housekeeping: The Contractor shall furnish housekeeping services in the dining facility as outlined in (TE-6). The Contractor shall furnish all equipment and supplies necessary to perform these services. The level of sanitation must meet or exceed standards set IAW

CGTTP 4-11.12A, Food Safety and Sanitation Program TTP and the Food Service

Establishment Inspection Report Form, CG-5145 (TE-5) and will be evaluated by the

KO, COR, or medical inspectors. The Contractor will provide additional housekeeping services to maintain clean, sanitary, and safe facilities in cases of adverse weather, heightened traffic, or other conditions.

4.20.8 Waste Management: The Contractor shall comply with the base-recycling program.

This may require segregating reusable/recyclable waste materials by type. The

Government shall retain ownership of all reusable waste materials. Non-reusable waste materials (garbage) will be removed from the facility by a government-approved method.

The cost and disposal of non-reusable waste materials (e.g., grease/fat/oil, etc.) will be the sole responsibility of the Contractor. The Contractor shall schedule waste removal

(e.g., grease/fat/oil, etc.) to ensure that holding drums/tanks are emptied prior to any waste spilling over and hitting the ground.

4.20.9 Major and Minor Maintenance Responsibilities of the Contractor: The Contractor shall be responsible for the following.

4.20.9.1 Contractor shall perform minor maintenance (operator care and maintenance) on all food service equipment, as recommended by the manufacturer. Minor maintenance includes cleaning, adjusting, sharpening blades, oiling, and greasing of equipment, tightening of nuts and bolts, and other user maintenance recommended by the manufacturer. Minor maintenance also includes replacing equipment considered consumable, and any equipment that is easily removed and can be broken or misplaced.

5.0 ADMINISTRATIVE

5.1 Hours of Operation: The normal operating hours are listed herein. During the designated serving hours, any authorized patrons who enter shall be offered a complete menu choice.

Breakdown action to remove food from the serving area shall not start until after the end of the posted meal hours to allow all patrons adequate time for seconds.

5.1.1 Meal Hours:

Weekdays Monday - Friday Saturday, Sunday & Holidays

Breakfast 0730-0830 N/A

Lunch 1130-1245 N/A

Dinner N/A N/A

5.2 Change of Hours: On occasion, the COR may change the mealtimes because of mission, training, schedules, operational contingency, special events, etc., without additional cost to the

Government. The COR may extend the meal 15 minutes with one (1) hour notice, or the COR may extend the meal 30 minutes by giving the Contractor notice 24 hours in advance of such change.

5.3 The Contractor shall comply with the requirements for displaying posters and signs furnished by the Government. The subject matter may include health and sanitation measures, Commandant

Policy statements, fire prevention, safety, non-smoking areas, meal hours and meal charges.

5.4 The Contractor shall reply to all correspondence and complaints relating to the food service function within five (5) business days. Responses shall be furnished to the COR.

5.5 The Contractor may be requested from time to time to provide input regarding budgets, operational plans, disaster preparedness plans, or other studies as requested by the COR.

Contractor will also provide food invoices, food cost data, food orders or other information upon request by the KO or COR.

5.6 The Contractor shall provide and maintain a cleaning accountability checklist and cleanliness will be monitored by periodic spot checks by the COR and weekly inspections by medical staff.

5.7 Accident Reporting: All accidents which may occur during the performance resulting in death, personal injury, trauma, or occupational disease, shall be reported verbally to the COR within one

(1) hour after occurrence, and in writing to the KO within 24 hours. This report shall give full details of the accident involved, including statements of all witnesses. If any claim is made against the Contractor by a third party, because of any accident, which occurs in connection with performance of this contract, the Contractor shall promptly report the fact in writing, to the KO and COR.

5.8 The Contractor shall conform to any restrictions as may be outlined by the Sector Safety Officer during the course of the anticipated contract.

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

List of Common Permits & Licenses

State or Local Business License (if applicable)

Food Handler’s Health Cards

Any other, as required by regulations or laws.

6.0 EMERGENCY SITUATIONS / EVACUATION

6.1 Hurricane Requirements: From June 1st to November 30th, the contractor will be required to have seven (7) days of stores (food and supply items) onboard. This is intended to ensure food service is not interrupted during storms.

6.2 Temporary Relocation. In the event of major repair to the interior of the building, or unforeseen/unusual mission’s requirements, the Contractor may be required to temporarily reduce the level of its operation and/or to relocate to another on-base or off-base location, which will be determined by Sector Corpus Christi command. The Contractor will be given thirty (30) day notice of any planned relocation via the COR, if the incident permits. Required changes to the services required will be negotiated by the contracting officer in accordance with the schedule.

7.0 DELIVERABLES

The Contractor shall submit the following Deliverables IAW the table below. Two (2) copies of each Deliverable shall be provided as follows: one (1) for the KO and one (1) for the COR, unless otherwise noted. It is the responsibility of the Contractor in meeting the deliverable format, content and schedule IAW the table below. Electronic submissions are acceptable provided the format is compatible with Microsoft 365.

Deliverables

SOW

Reference To Whom Frequency

- Staffing Plan 12.2, 4.19, 8.4, 4.20.7

KO

Submitted with quote.

-Employee List

-Quality Control Plan

- Operational Internal

Control Plan

- Cash Control Plan

-Housekeeping Plan

8.4

12.7

KO 10 days after contract award, then as revised

Menu Revisions/Variation 4.1 COR As needed

Monthly Cycle Menu 4.1, 4.3.1,

4.6 & 4.7

KO/COR 2 weeks prior to each new cycle.

Sample Monthly Cycle

Menu

4.1, 4.3.1,

4.6 & 4.7

KO Submitted with quote.

Posted Weekly Menu 4.12 COR Each week

Recipe Variations 4.1 COR Before use

Annual Training Schedule

(to include employee training)

8.12 COR 10 working days prior to the end of the preceding year

Initial Inventory Check 11.4 KO/COR Within 30 days after contract award

Annual Inventory Check 11.4 KO/COR Annually, NLT than December 15th

Accident Report 5.7 COR Verbally to the COR within one (1) hour after occurrence, and in writing to the KO within 24 hrs.

Resume 8.2.1, 8.2.2 KO Submitted with quote.

Post Award Conference 9.1 KO/COR NLT fifteen (15) business days after award date

Status Meeting 9.2 COR Weekly during first month, then quarterly as determined by the COR

General Reports 9.3 COR Within ten (10) days prior to expiration of contract

8.0 PERSONNEL MANAGEMENT, REQUIREMENTS AND QUALIFICATIONS

8.1 Management: The Contractor shall manage the total work effort associated with the services required to assure adequate and timely completion of all requirements. Such management includes, but is not limited to planning, scheduling, report preparation, establishing and maintaining records, and quality control. The Contractor shall also provide trained staff with the necessary management expertise to assure the performance of the required work; and trained and experienced personnel who meet established standards to effectively perform the requirements and who exhibit capability to perform with minimum supervision. The Contractor shall submit the necessary personnel documentation, staffing plan and schedules. (see Section 7.0)

Staffing plan provides the number of personnel needed to fulfill the objectives of the SOW and ensures that the project has the right people in place to meet its objectives and provides a clear framework for resource management throughout the contract lifecycle.

8.1.1 Contractor’s management responsibilities include but are not limited to the following:

Contractor Management Responsibilities

Ensure employees understand the work to be performed on orders to which they are assigned.

Ensure employees know their management chain and exhibit professional conduct to perform in the best interest of the Government.

Ensure employees adhere to applicable laws and regulations governing Contractor performance and relationships with the Government.

Ensure Contractor employees do not create actual or apparent personal service relationships

Ensure high quality results are achieved through task performance.

8.2 Key Personnel: The management of the project is critical to the successful performance of the contract. The Contractor shall provide a full-time Project Manager and Chef Manager. The Project

Manager shall be responsible for the performance of the work and shall be the central point of contact with the Government. The Project Manager shall have full authority to act for the

Contractor on all contractual matters relating to daily performance of this anticipated contract. The

Project Manager, Assistant Project Manager, Chef Manager, or Shift Supervisor shall be present at the Dining Facility during all hours when Contractor employees are working. The Project Manager shall serve as the Contractor’s direct representative for planning and coordinating all special events.

8.2.1 Project Manager: Shall have a minimum of a two-year degree in hotel/restaurant management or related field from an accredited college or university or extensive experience. Five (5) years of experience in a comparable food service program with two

(2) of those years in management positions may be substituted for an associate’s degree.

If Military food service experience is used, the individual must have reached the paygrade of E-6 or higher, worked in a galley/dining facility serving a minimum of 150 personnel and held this paygrade for a period of at least 2 years. This person will also be

ServSafe Manager certified and train all employees in proper sanitation.

8.2.2 Chef Manager: Shall have a minimum of a two-year degree in hotel/restaurant management or related field from an accredited college or university or a comparable food services program with three (3) of those years in management positions may be substituted for an associate’s degree. If Military food service experience is used, must have reached paygrade of E-5 or higher and held this paygrade for at least 2 years. This person will also be ServSafe Manager certified.

8.3 Contractor Employees: Contractor personnel are employees of the Contractor and under the administrative control and supervision of the Contractor. The Contractor, through its personnel, shall perform the tasks prescribed herein. The Contractor shall select, supervise and exercise control and direction over its employees during the life of these requirements. The Contractor shall maintain records that support the personnel hired meet the minimum qualifications of the position at the time they were hired. These records shall be made available to the KO or designee upon request.

8.4 Employee List: The Contractor shall provide a list of all personnel, no later than ten (10) days after contract award, that will be performing all requirements herein and the list shall be updated when changes occur (see Section 7.0). This list shall also include the employee’s position, and telephone number. Contractor personnel not listed may be denied access to the USCG facility.

Contractor personnel will be restricted to designated working areas. Any personnel violating this policy may lose access to the USCG facility.

8.5 Employee Health Standards: The contractor shall ensure that all personnel, prior to commencing employment, shall be subject to a medical examination and determined to be free from communicable disease. The Contractor shall make available to the COR evidence that the employees, prior to commencing employment at the CGDF, are in compliance with Employee

Health and Screening (Health Standards) in chapter 3, section C of CGTTP 4-11.12A, Food

Safety and Sanitation Program TTP. All food service workers shall have a current Food Service

Handlers card issued by a public health service on file with the Contractor prior to beginning work. If Federal, state or local health regulations conflict with one another, the Federal regulations shall govern. The Contractor shall maintain a file of this information on site.

Compliance with any certification or requirement, arising from Federal, state, or local health regulations is the sole responsibility of the Contractor.

8.5.1 Daily Health Verification: Contractor shall not permit employees who pose a verified risk of passing on contamination by pathogenic organisms or active disease to work or be present in the kitchen or dining areas.

8.6 Employee Conduct: The Contractor’s employees shall observe and comply with all applicable

USCG, local unit and higher headquarters regulations, policies and procedures, (fire department, safety, sanitation, environmental protection, smoking, security, gratuities, flag courtesy, “off limits” area, wearing of parts of military uniforms, and possession of firearms or other lethal weapons, possession or consumption of controlled substances and/or alcoholic beverages, etc.).

The Contractor shall ensure that their employees’ conduct shall not reflect discredit upon the

USCG. Sexual or personal harassment, including horseplay, pranks, and practical jokes, is strictly prohibited. The Contractor is responsible for educating employees in the proper conduct and prohibited actions. All personnel, employed or representing the Contractor, entering the installation shall abide by all applicable safety and security regulations and shall be subject to such security checks as may be deemed necessary by the Government. The Commanding Officer of a Coast Guard facility may remove a contract employee for misconduct or security reasons, following barment procedures in federal law, regulation and Coast Guard policy. The Contracting

Officer may request removal of a contract employee for performance reasons. The KO will provide the Contractor with a written explanation to support any request to remove an employee for performance-related issues. Regardless of the reason, removal does not relieve the Contractor from the contract performance or result in an equitable adjustment to the contract.

8.7 Alcohol and Controlled Substances: Contractor employees shall not possess, distribute, consume, use, or cause to be used any controlled substance or alcohol on the job site, unless taken in accordance with a valid prescription. Contractor employees may not remain on the job site if under the influence of alcohol or other controlled substances. The Project Manager shall safely remove the Contractor employee from the base as directed by Base authorities or to request their assistance in removing the Contractor employee. Actions taken under this section shall not relieve the Contractor of the requirements to provide sufficient personnel to perform adequate and timely service as required in this anticipated contract.

8.8 Security: The Contractor shall comply with all Base security requirements, regulations and directives as identified herein and other security requirements cited elsewhere in the contract.

Contractor vehicles or personally owned vehicles require valid registration, inspection certificates, motor vehicle operator license and insurance documentation for access to USCG

Base.

8.9 Contractor Personnel Qualifications: The Contractor employees shall hold any licenses and/or permits required by law throughout the life of this anticipated contract. The Contractor shall also maintain records for all employees hired.

8.9.1 Contractor personnel shall possess the following minimum qualifications:

a. Ability to read, write and clearly speak, and understand the English language to the point where he or she can perform the duties of his or her position. They shall be able to accurately fulfill the reporting requirements of the anticipated contract.

b. Shall be in good health and free of any communicable disease while performing work at this facility. Any necessary medical certificates, exams, and treatments are at the expense of the Contractor.

8.10 Employee Personal Hygiene: The Contractor shall ensure that all employees meet the personal hygiene requirements contained in Personnel Inspections and Personal Hygiene, of the Food

Safety and Sanitation Program TTP, including the following:

Examples of Hygiene Practices

Wash hands upon reporting for work, immediately after visiting or cleaning a lavatory, after smoking, after eating, and before and after handling food.

Remove wristwatches, bracelets, and rings (except wedding bands) before and during food preparation and serving.

Keep fingernails clean, without polish, and cut short so that they do not extend beyond the end of fingers.

No smoking or tobacco use in any form, except during break period in designated areas.

Smoking is not permitted in USCG buildings

Hair restraints (e.g., hats, caps, hairnets, etc.) shall be worn to prevent loose hair from falling into food or onto food contact surfaces.

8.11 Uniforms: The Contractor shall comply and meet the safety and sanitation requirements in accordance with sanitation requirements of the Food Safety and Sanitation Program TTP.

Contractor personnel shall present a neat appearance and be easily recognized.

Supervisory/Cashier personnel are not required to wear uniforms but shall present a neat professional appearance. Male personnel shall be clean-shaven or wear beard nets. The

Contractor shall provide uniforms to employees. All Contractor personnel shall wear nametags furnished by the Contractor containing as a minimum the employee’s last name and the company’s name and job titles. Uniforms, including aprons and outwear, shall be cleaned, pressed, unstained, and well fitting. Cooks shall be issued and must wear aprons.

8.11.1 Identification Cards: The Contractor shall provide all employees with a Contractor ID badge with, minimum, name and position displayed. Should security conditions warrant such, the USCG will issue all Contractor employees identification cards, which shall be turned in upon request of the USCG upon completion of contract or Contractor employee removal.

8.12 Employee Training: The Contractor shall provide training to employees to ensure safe and efficient performance. The Contractor shall provide the COR with annual training schedule 10 working days prior to the end of the preceding year. Records of all training shall be maintained by the Contractor. Records shall document subject training given, date of training and names of employees in attendance.

Employee Training Topics

Sanitation, cleaning, and storage of equipment

Receipt and care of subsistence, including food protection, storage, preparation, presentation and service, and transportation

Personal cleanliness, grooming, clothing, health practices, safety, and food-borne illnesses

Employees shall attend annual fire prevention lectures given by USCG Personnel

The Contractor shall instruct all employees in energy conservation practices

8.13 Contractor Personnel Meals: The Contractor may provide meals to its employees in the dining facility. Employee dining times shall be scheduled so as not to interfere with contract performance. Contractor employees shall eat only at Contractor specified times. This is not applicable to normal sampling of small spoonful required for quality control. Contractor meals shall not be added to the weekly meal count.

8.14 Loitering: Upon completion of their assigned shifts, or after eating, employees without normal military ID card privileges shall promptly depart the Dining Facility and Base. Contractor employees shall not have any visitors occupy a parking space in the designated loading dock area.

This loading dock area shall be for delivery, service, and refuse trucks only.

8.15 Visitors: Contractor employees shall not receive personal visitors without the express permission of the COR.

8.16 Parking: The COR will specify authorized areas for contract employees parking during working hours prior to start of performance under this contract.

8.18 Safeguarding Property: Contractor is responsible for safeguarding all Government Property and controlled forms provided for Contractor use. The Contractor shall also be expressly responsible for safeguarding its own property. At the close of each workday, facilities, equipment, and supplies shall be secured. The COR is the property administrator and approving official for property for the duration of this contract.

8.19 Key Control and Access: Contractor shall ensure that all keys issued to their company by the

Government are not lost, misplaced, or used by unauthorized persons. The Contractor shall not duplicate keys issued by the Government. The Contractor shall report the loss of any keys to the

COR immediately upon discovery of the loss. The Government, at Contractor’s expense, shall perform any lock replacement required due to lost keys. The Contractor has the option to log in the keys with the Security contractor overnight to ensure availability of the building for the next shift. The Government will maintain and securely control a duplicate set of Dining Facility keys.

The government retains the right to enter the dining facility at any time for any reason.

9.0 MEETINGS AND REPORTS

9.1 Post Award Conference: Contractor shall attend a Post Award Conference with the KO and

COR no later than fifteen (15) business days after the date of award. The purpose of the Post

Award Conference, which will be chaired by the KO, is to discuss technical and contracting objectives of this contract and review the Contractor's Quality Control Plan (QCP). The Post

Award Conference will be held at the Government’s facility or via teleconference.

9.2 Status Meetings: Contractor shall be required to meet on a weekly basis with the COR during the first month of the contract. As determined by the COR, meetings may be as often as necessary but, no less than quarterly. Time and place of the meetings will be mutually agreed upon between the COR and the Contractor. The minutes of the meetings shall be prepared by the Contractor, and signed by the Contractor’s Representative and the COR.

9.3 General Report Requirements: Contractor shall provide all written reports in electronic format with read/write capability using applications that are compatible with DHS workstations (i.e., Microsoft 365). The reports shall be electronically signed or signed by hand.

10.0 CONTRACTOR FURNISHED ITEMS

10.1 The Contractor shall furnish all necessary supplies, material and equipment of the size and type customarily used in work of this kind, needed for the performance of the work (Food Preparation and Services) except for those items or services specifically stated as Government-furnished herein TE-8.

10.2 Subsistence and Expendable Supplies: Contractor shall provide all food and other items for food preparation and expendable supplies necessary for food preparation. The quality of all foodstuffs used in the dining facility must meet or exceed the standards found in Professional

Cooking, as well as the Armed Forces Recipe Service

(http://www.quartermaster.army.mil/jccoe/publications/recipes/cover.pdf ) in line with commercially acceptable standards. The Contractor shall furnish all cleaning items. All items shall be of standard quality or better as employed in the commercial or military food services industry. This list includes but is not limited to the following:

List of Expendable Supplies

Dish Washing Compound, Machine Type TI Chlorinated or Type I Non-Chlorinated

Dish Washing Rinse Additive

General Purpose Detergent

Scale Removing Compound

Liquid Hand Dish Washing Compound (for pots and pans)

Hand Dish Washing Compound (for pots and pans)

Hand Sanitizer (for patrons)

Floor Finish http://www.quartermaster.army.mil/jccoe/publications/recipes/cover.pdf

Chlorinated Scouring Powder

Non-chlorinated Scouring Powder

Wax Remover

Glass Cleaner

Stainless Steel Polish

Boxed meal plates, cups, flatware, etc.

Paper plates, cups, flatware, etc.

Napkins for tables

Paper Towels for galley

10.3 Contractor has the option to use the standard recipes as indicated in Professional Cooking or the

Armed Forces Recipe Service referenced herein, in conjunction with the menu requirement attached. The recipes shall be adjusted so the ingredients cover the larger portions mentioned in

(TE-3). Contractor shall submit recipes from additional sources differing from those listed above to the COR for review and approval before use.

10.4 Contractor operation shall furnish the necessary linen (kitchen towels, napkins, and tablecloths) as listed to perform contract functions. The Contractor shall be responsible for providing accountability for and maintenance of the linen supply. Tablecloths shall be changed to maintain a neat, clean appearance and only used for special occasions.

10.5 Contractor may, with the written permission of the COR, install equipment, and furnishings in the dining facility. These must be marked to identify Contractor ownership. They must be readily removable, and all installation, maintenance and removal costs are the sole responsibility of the

Contractor. Upon removal of Contractor-owned equipment at the conclusion of the contract, the

Contractor must restore, at its own expense, the affected portion of the facility to its original condition.

10.6 Contractor shall be responsible for required forms, expertise, tools, equipment, and other items, materials, and skills necessary to complete all requirements stated herein.

10.7 Food Supply Requirements: Contractor shall be responsible for providing all food expendable supplies, and other items for food preparation, serving and cleaning up. All food items used shall meet the minimum standards set forth below.

List of Food Supply Requirements

Beef (USDA Grade A) Choice

Veal (USDA Grade A) Choice

Lamb (USDA Grade A) Choice

Pork (USDA Grade A) US Number 1

Poultry (USDA Grade) Number 1

Seafood (except shellfish) (USDA Grade A) Grade A

Shellfish USPHS standard

Fresh Fruit (U.S. Inspected) Grade #1

Fresh Vegetables (U.S. Inspected) Grade#1

Preserved/Canned Fruits (USDA) US Number 1

Preserved/Canned Vegetables (USDA) Extra/STD

Frozen Vegetable (US Grade) No 1/A

Dairy Products (US Grade) Grade A

Eggs (USDA Grade) Grade A Large

Turkey, breast, boneless skin on, raw, frozen USDA 1

Beef Ground (max 20% fat 80% lean, Minimum) USDA Choice

Sliced Cheese: US Grade A (American Processed Cheese & Sliced)

Peanut Butter, smooth, chunky: Grade A texture, type A

11.0 GOVERNMENT FURNISHED ITEMS / RESOURCES

11.1 The Government will provide, without cost to the Contractor, the facilities, fixtures, equipment, and services listed below. The Contractor shall be liable for loss or damage to the

Government furnished facilities and/or equipment herein due to negligence.

11.2 The Government will furnish the facilities and designated areas thereof described in (TE-7). The

Contractor is required to sign for custody of all Government furnished property and equipment and will be held responsible for its accountability. These facilities have been inspected for compliance with the Occupational Safety and Health Act (OSHA). Prior to any modification of the facilities by the Contractor, the Contractor shall notify the COR and provide documentation describing in detail the modification to be performed. No alterations to the facilities shall be made without specific written permission from the KO/COR. The Contractor shall return the facilities to the Government in the same condition as received, except for normal wear and tear and approved modifications. The Contractor may only use the facility in performance of this anticipated contract; however, the Government may use the dining area for appropriate command functions.

11.3 The Government will provide the equipment listed in (TE-8) in “as is” condition. The

Government may replace equipment when it is no longer usable for its intended purpose due to fair wear and tear. The Government will make determination of suitability for use. The

Government will provide preventive maintenance of major equipment. The Contractor, with approval of the COR, may install additional equipment at their expense.

11.4 The COR, and a representative of Sector Corpus Christi’s Accountable Property Officer (APO) shall jointly conduct an initial inventory of all Government-furnished equipment listed in (TE-8).

The Contractor shall sign a receipt for all equipment provided by the Government. The

Contractor, the COR, and Sector Corpus Christi’s Property representative shall jointly determine and record the working order and condition of all equipment. Items or equipment missing or not in working order shall be recorded (Form DHS 4220.43, Contractor Report of Government

Property). The Government may replace missing items and repair all items not in working order.

The APO will give disposition instructions for items beyond economical repair. The Contractor and Government representatives shall certify their agreement on working order and defectives. If the Contractor participates in the inventory but does not agree with the Government’s determination as to the working order of the equipment, this failure of the Contractor to agree on condition of the equipment shall be treated as a dispute pursuant to the clause of this anticipated contract entitled “Commercial Items Terms and Conditions – Disputes.” After the initial inventory check and annual inventory will be performed every year no later than December 15th.

11.5 The Contractor shall designate a custodian to receive and account for Government-furnished property and equipment.

11.6 The Contractor shall submit requests for additional or replacement equipment through the COR.

The request shall include the reason for the replacement. The Government shall provide only equipment determined by the COR to be necessary in the performance of contract.

11.7 At the end of each performance period, an annual joint equipment inventory with the COR and the Project Manager shall be held no later than December 15th of each performance period. A

Property Inventory Report shall be submitted to the COR within 15 days of completing the inventory. Based on the findings, any equipment, or items in need of repair, upgrade or replacement shall be discussed with the COR.

11.8 The Government will provide the office equipment listed in (TE-9) in an “as is” condition.

Neces…