B02 Attachment 1 - Foodservice PWS.pdf

1.1 Introduction

The United States Department of Agriculture (USDA) seeks a qualified Foodservice Contractor to operate a dining service program offering innovative and unique approaches to dining and sustainability. USDA will engage a Foodservice Contractor to operate the existing cafeteria in its South building. This Performance Work Statement includes the minimum operating requirements for the foodservices, including a recommended performance evaluation program.

The USDA will select a Foodservice Contractor who will deliver a variety of high quality, freshly prepared, sustainably produced and procured, foods daily and that creates strong customer satisfaction. USDA envisions dining services that offer a diversity freshly prepared food that integrate the practices as outlined in the Federal Food Service Guidelines, the incorporation of national brands, the utilization of American products and has a positive societal impact. USDA expects these to include;

• Food and beverage items that are fresh and locally or organically grown, when feasible, but otherwise produced in the United States.

• A full-service dining program that economically supports sustainable food systems as a way of contributing to the vitality, environmental sustainability, and quality of life in America.

• Back-of-House Operations that include a verifiable waste reduction program that includes composting program; verifiable recycling program, uses (to the maximum extent possible) environmentally preferable products including products that are BioPreferred, made from recycled materials that are recyclable and/or biodegradable; and uses environmentally preferable practices.

2.

SECTION 2

PERFORMANCE WORK STATEMENT

2.1 General

The following performance work statement includes descriptions of both the general food service facility and the services and deliverables required to serve these facilities.

2.2 General Food Service Facilities

The following includes the description and location for the food service facilities and the schedule for facilities opening.

2.2.1 Description and Location

The Foodservice Contractor shall establish and operate in the food service facilities for the purpose of dispensing food; nonalcoholic beverages and such other items as may be authorized by USDA in accordance with the terms and conditions of this contract. The food service facility is located on the ground floor of the South Building, between wings 2 and 3 and include: The Kitchen, Severing Area, and Dining Area.

The minimum service hours included in the description below for the food service facility must be adhered to. However, if the Foodservice Contractor wants to extend the service schedule to increase financial viability, then a request for modifying the hours or days of service shall be submitted to USDA COR for approval.

The USDA houses approximately 3000 persons at its Headquarters. The building is open to the public and on average 500 - 2000 visitors patronize the dining facility each month. USDA reserves the right to limit the public and visitor access to the South cafeteria at any time during the duration of this contract.

In addition to the locations provided for in this solicitation, the USDA Headquarters facility is serviced by additional dining venues. The Whitten Building offers a deli and full-service Dunkin’ located on the basement level. The South Buildings sub-basement’s Ag Promenade offers two additional dining operations. All these locations are accessible to building occupants as well as badged government employees and contractor from other Departments or Agencies.

USDA plans an extensive kitchen renovation to take place during the performance period of this contract. Those renovations will include the replacement of flooring, ceilings, the relocation of the walk-in coolers and freezers and existing kitchen office space. The renovations will use a phased approach to limit the impact on kitchen operations. Each phase will close access to half of the kitchen, either the cold preparation area or the cooking line area. The front of house serving area will not be impacted during any construction phase. The Foodservice contractor must continue to provide services throughout the duration of the renovation period and will work with USDA COR to establish a service plan that will be approved by the USDA.

The cafeteria spaces are shown below:

South Building Cafeteria

Dining Room (300 seats) 12,237 square feet

Kitchen 5,614 square feet

Severing Area 8,746 square feet

Total 26,597 square feet

• Kitchen

The full-service kitchen will be able to produce an extensive menu of hot and cold offerings. The kitchen will have direct access to the serving area to restock the stations and has easy access to the dining area for clean-up.

• Serving Area

The serving area can be accessed by customers at entrances on either wing 2 or 3. Foodservice Contractor staff will also have direct access from the kitchen. The serving area contains a coffee bar, and a self-serve hot buffet in a large horseshoe shape, with a total of twenty-six (26) hot wells. Additionally, there are six manned stations. These stations currently operate as a deli, grill, pizza, tex-mex, sushi, and Asian bowl. There are points of entrance to the kitchen from each station. The chef demo/bar area located behind the cashiers (currently operating as a coffee bar) should also be incorporated into the service plan.

• Dining Area

The dining area holds an arrangement of seats with an abundance of tables for four that have been grouped together for large parties. Dining Area includes approximately 300 indoor seats.

The dining area also includes conference rooms located in the rear of the space. The Foodservice Contractor will not be responsible for the conference spaces unless contracted for a separate catering event.

2.2.2 Profit and administrative expenses.

The Foodservice Contractor shall maintain the menu price structure in such a manner to result in a combined net profit and administrative expenses not to exceed 10% of net sales from the operation on an average annual basis during the full-term of the contract.

2.2.3 Days and Hours of Operation

Cafeteria services will be provided 5 days per week, Monday through Friday (except for holidays observed by the Federal Government), minimum operating hours are as follows:

Breakfast 7:00 am to 10:00 am Grab and Go 10:00 am to 11:00 am Lunch 11:00 am to 3:00 pm

It is acceptable for stations to close at 2:00pm and hot/cold buffet may close at 3:00 pm.

2.2.4 Modification to Service Schedule.

Any request for modifying the hours or days of service shall be submitted for approval by the USDA COR prior to start of service date. The Foodservice Contractor can submit a request for reduction in service during Government holiday periods in advance (14 days). The USDA will review the request and advise the Foodservice Contractor if a request is approved.

2.2.5 Continuity of Operations

The Foodservice Contractor shall recognize that services covered by this contract are vital to the successful accomplishment of the Government’s mission. The Foodservice Contractor shall maintain continuity of services, without interruption, throughout the entire term of the contract according to the terms set forth herein. Service should be provided every day that the USDA Headquarters Complex is not in CLOSED Status.

2.2.6 Relevant Workforce Policies and Trends

Policies in effect at USDA that will have an influence on the use of the cafeteria include:

• Departmental Regulation for telework requires all supervisory employees to report to their duty station 50% and all non-supervisory employees to report to their duty station one day per week.

• A large percentage of staff commutes via public transportation, and a

Metro station is located at the building.

• Flex schedule programs are in place for employees to choose their start/end times. Many employees are also on AWS (Alternate Work Schedules) programs and take one day off every two weeks (usually Mondays or Fridays).

• Visitors must pass through security at the wing 3 entrance and are then allowed access to the cafeteria.

2.2.7 Objectives for Foodservice

The Foodservice Contractor should provide a foodservice program that meets or exceeds the following expectations:

• Full-service cafeteria, offering a convenient way to obtain meals and snacks, which encourages USDA staff to stay in-house.

• Catering services available to be utilized under separate agreements

• Menu to be a wide variety of hot and cold foods, including a full array of all types of foods: grilled, baked, fried, raw (fruit and vegetable/salads)

• Menu to incorporate healthful food choices at same price as other menu items

• Foodservice Contractor to provide well-trained employees to prepare and serve menu items

• Clean and sanitary facilities

• Comfortable and pleasant dining environment

• Ability to take out any menu item from the cafeteria

• Reasonable prices (competitive with nearby establishments)

2.3 Services and Deliverables

The Foodservice Contractor shall establish and operate, the food service facilities for dispensing food, nonalcoholic beverages and other items as may be authorized by USDA. The following services and deliverables described apply to the general food service facilities:

2.3.1 Service Requirements

The Foodservice Contractor must provide a full-service cafeteria program that equals or exceeds the innovative employee dining programs in public and private organizations, incorporating popular menu trends and branded concepts, healthful food choices, freshly made foods, attractively merchandised stations, in a clean and sanitary facility, ensuring all customers that proper food safety procedures are followed at all times.

The Foodservice Contractor shall operate and manage the cafeteria.

The Foodservice Contractor shall employ sufficient and suitable personnel, provide prompt, efficient, and courteous service, and avoid undue interference with the operation of buildings in which services are provided.

The Foodservice Contractor will assure that tables and chairs are spot cleaned continuously throughout the serving periods.

Each food station/area must be staffed and operational ten minutes prior to the designated hours of operation and shall remain staffed always during the service period. Self-service stations must be fresh and well-stocked throughout the entire serving periods.

Disposable wares, i.e., plates, bowls, cups, forks, spoons and knives will be biodegradable and provided by the Foodservice Contractor.

The Foodservice Contractor will annually prepare and implement a marketing and merchandising plan to further the dining service goals and provide a copy to the USDA COR.

The USDA will provide reasonable assistance to the Foodservice Contractor in promoting dining services, but the responsibility for conception and execution lies with the Foodservice Contractor. Prior permission of the Agency is required for any advertising or promotions outside the dining centers.

2.3.2 Catering

Catering services are not included or allowed under the scope of this requirement. However, USDA agencies and staff offices may utilize the incumbent service provider for catering services under a separate award.

2.3.3 Vending

The Randolph-Sheppard program operates all vending machines in USDA facilities. Vending service is excluded from this Contract.

2.3.4 Menus

It shall be the responsibility of the Foodservice Contractor to provide a variety of quality, freshly prepared foods. The Foodservice Contractor shall meet or exceed business and industry standards of quality and nutrition, while incorporating the Federal Foodservice Guidelines, where feasible. The variety and appearance of food in the cafeteria on each operating day shall be consistent with approved food service industry standards for comparable "business and industry" cafeterias.

Federal Food Service Guidelines can be found at:

https://www.cdc.gov/food-service-guidelines-toolkit/media/Food-Service-Guidelines-for- Federal-Facilities-508.pdf https://www.cdc.gov/food-service-guidelines-toolkit/media/Food-Service-Guidelines-for-Federal-Facilities-508.pdf https://www.cdc.gov/food-service-guidelines-toolkit/media/Food-Service-Guidelines-for-Federal-Facilities-508.pdf

See http://hrla.doh.dc.gov for food safety standards. All on-site management and Executive Chef shall be certified in ServSafe.

The Foodservice Contractors onsite management shall meet regularly with the designated USDA representative to discuss mutual objectives, including but not limited to service levels, menus and marketing. The Foodservice Contractor shall hold quarterly meetings with USDA representatives and senior leadership of the Foodservice Contractor to review accomplishments and business plans for the upcoming quarter.

Prior to the start date of service, the Foodservice Contractor shall provide to the designated USDA representative a complete price/portion book for the account. Any changes to the menu prices or portions or items offered for sale shall be submitted to the designated USDA representative 30 days in advance and shall be submitted as replacement pages for the price/portion book.

Future price adjustments/changes with supporting documentation that includes a price and portion market basket survey for each item that the price or portion is being adjusted may be requested by USDA at the time of the price adjustment request by the Foodservice Contractor. Additionally, the USDA may request supporting documentation that includes a one (1) year profit/loss statement showing the positive/negative impact on the account's financial viability at the time the price adjustment is requested by the Foodservice contractor. Notice to the patrons of the price adjustment must be posted 14 days prior to the on-site implementation and only after approval by the designated USDA representative.

The Foodservice Contractor shall make a reasonable effort to adhere to the food cost ranges submitted in their proposal. The designated USDA representative will examine the Foodservice Contractor's food, labor, and other costs at regular intervals to ensure the adequacy of the Foodservice Contractor's cost control procedures.

During each serving period, easy-to-read menus with item, price, and nutritional value shall be listed and prominently displayed for the information of patrons at the dining service locations. Menus 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)

For all items/portions served, the Foodservice Contractor shall make available nutrition facts to include, but not limited to calories, fat content, carbohydrates, sodium and fiber.

Require its personnel to have knowledge of the products being served and the ability to answer limited customer questions or direct customers to a designated person to answer http://hrla.doh.dc.gov/ questions.

Immediately remove a menu item from the posted menu once it is sold out.

The Foodservice Contractor shall offer a diversity of food selection with rotating menu items and limited time offerings.

2.3.5 Purchasing Standards; Food Purchasing Specifications

The Foodservice Contractor shall adhere to the USDA Standards following the minimum quality standards for all foods purchased. All food shall be purchased with a high degree of emphasis on locally grown and/or locally sourced farms wherever feasible and otherwise American grown or made, as required by this contract.

• Meat

Beef U.S. Department of Agriculture (USDA) Choice Pork USDA Number 1 Veal USDA Choice Lamb USDA Choice Poultry USDA Grade “A” for all graded fresh or frozen poultry and poultry products as a minimum specification

• Seafood, Fish and Crustaceans

Sustainable seafood, fish and crustacean choices available in the local or Mid-Atlantic region of the U.S. All seafood must be caught on a United States flag ship vessel.

• Dairy

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 Grade “A” Fancy

2.3.6 Equipment and Utensils

All required equipment and utensils not provided by the Government shall be provided by the Foodservice Contractor who shall replace such equipment and utensils when necessary, because of loss, wear, breakage, or obsolescence. Equipment and utensils provided by the Foodservice Contractor shall be of a quality in keeping with that provided by the Government and meeting current business and industry standards and current FDA food code.

The Foodservice Contractor shall provide all necessary food service equipment and utensils of the general character listed below:

Cash registers/POS systems Employee time clock Credit/debit card processing equipment Containers and cans, all types Dispensers, napkins and disposable utensils Inserts, steam table and counters Merchandising Equipment Machines, office and cash handling Menu boards, letters, price markers Racks, dish machine and storage

Safe Scales, food preparation Sharpeners Disposable ware (forks, knives, spoons)

Disposable ware (plates, bowls, cups, trays) Trash receptacles Trays Utensils and kitchenware

Catering equipment (as appropriate)

The Foodservice Contractor shall provide preset electronic cash registers which will perform the following functions: Data entry display, printing, audit control, storage of operating totals, automatic tax, multiplication and other computations. Any special utility provided by the Government, such as a dedicated electrical service line shall be noted in conjunction with the catalog cut sheets. The Foodservice contractor shall provide a debit/credit card machines/terminal to accept debit/credit cards at all of the cash registers. The Foodservice Contractor shall not charge customers a fee for use or set a minimum purchase limit for use of credit/debit cards. The Foodservice Contractor must also accept cash payments.

Trash receptacles shall be of hard non-toxic plastic material. Single service plastic liners shall be used in conjunction with these receptacles.

A physical inventory with items price, shall be made of all equipment provided by the Foodservice Contractor. An approved copy signed by the Contractor, shall be filed with the contract.

All items provided by the Foodservice contractor shall be of good quality, suitable for the purpose of its intended use, and consistent with the quality of the various items provided by the Government and meeting current business and industry standards. All equipment and utensils, including disposable paper, furnished by the Foodservice contractor shall be subject to approval of the designated USDA representative.

The Foodservice contractor will NOT be able to utilize a government vehicle for any purpose.

2.3.7 Government-owned equipment

The Government will furnish for the contractor’s use, equipment of the character listed as follows: (See Attachment #5, Government Furnished Property)

2.3.8 Sanitation and Quality

The Foodservice contractor shall serve fresh, flavorful, appetizing, and quality food, under clean and sanitary conditions in accordance with the provisions and recommendations contained in the most recently published District of Columbia Municipal Regulations for Food and Food Operations. All foods served shall be wholesome and free from spoilage, free from adulteration and misbranding, and safe for human consumption. Uncooked items, such as fresh fruits, shall be clean and free from blemishes. All foods, when served, shall be attractive in appearance and correct in temperature and consistency. They shall be crisp, moist, dry, tender, etc., as may be appropriate in each case.

All employees assigned by the Foodservice contractor to perform work under this cafeteria contract shall be physically able to do their assigned work and shall be free from communicable diseases. The most recently published Food Service Sanitation Manual, Public Health Service Publication, and all local codes and regulations relating to food service sanitation and procedures shall be adhered to by the Foodservice contractor. This includes wearing gloves when handling ready-to-eat foods.

The Foodservice Contractor is required to develop a Hazard Analysis and Critical Control Point (HACCP) plan under FDA guidelines found at: http://vm.cfsan.fda.gov/~lrd/haccp.html

Material Safety Data Sheets (MSDS) shall be onsite 10 days before the start date of the contract and must be displayed in an easily accessible location, written in both English and Spanish. To the extent possible, all chemicals should be “bio-preferred” and supportive of a sustainable environment. MSDS sheets shall be regularly updated as provided by chemical supply company.

http://vm.cfsan.fda.gov/%7Elrd/haccp.html

Any newly introduced chemicals shall be subject to approval by USDA and MSDS sheet must be available prior to new use of the new chemicals.

The Foodservice Contractor shall develop, implement and maintain a program for ensuring the security of foods and the premises from the possibility of tampering, criminal or terrorist action that conforms to the voluntary guidelines promulgated by the U.S. Food and Drug Administration for restaurants and retail establishments. The Foodservice Contractor must provide the USDA with a food security plan within 45 days of award, which must be given written approval by the designated USDA representative.

The Foodservice Contractor shall have a plan to monitor and take appropriate actions for all USDA food safety notices.

2.3.9 Personnel and Supervision

The Foodservice contractor shall employ sufficient personnel to maintain sanitary conditions and satisfactory service which will ensure prompt and efficient service at all times. All employees shall be sober, conscientious, neat, and courteous. All employees must be always free of communicable diseases, while on duty. The Foodservice contractor must, at all times, provide an adequate staff of food service employees to perform the varied and essential duties inherent to a successful food service operation, which is based on receiving a minimal number of complaints from customers. The Foodservice contractor will be required to provide to the USDA designated representative copies of what he or she considers minor and major customer complaints within 5 business days of receipt.

The food station operators and cashiers must be able to speak English.

The USDA reserves the right to require the Foodservice Contractor to remove any of its employees from the premises if, in the USDA’s sole judgment, the employee is unsatisfactory.

The Foodservice Contractor shall promptly replace the removed employee with an employee satisfactory to the USDA.

The Foodservice contractor is required to provide two (2) professional, full-time, qualified food service persons, one to act as General Manager and of the facility and one to act as Executive Chef. Both must be certified in the ServSafe food safety program. The on-site General Manager and Executive Chef will be subject to the approval of the designated USDA representative. At a minimum, the General Manager and Executive Chef shall have had two years consecutive experience in a position of comparable responsibility. The Foodservice Contractor’s General Manager shall be delegated the authority, and shall be able to effectively manage the day-to-day effective operation of the USDA Foodservices relative to supervision of personnel and training, menu planning, purchasing, cost control, sanitation, etc. The general manager, unit managers, or assistant managers must be onsite at the foodservice locations at all times that they are open, for the duration of this contract.

The Foodservice Contractor’s General Manager or Executive Chef shall be replaced, on 30 days notice, upon request of USDA for operational deficiencies determined to be a result of inferior direct management.

A representative of the Foodservice Contractor, other than the above general manager, shall visit all facilities periodically, at times agreed upon by the Government and the Foodservice Contractor for general supervisory purposes; and a representative of executive status shall visit the facilities to resolve issues requiring attention upon 48 hours advance notice from the Government. Key personnel shall include, at a minimum, the on-site general manager, and the next higher level of authority.

No member of the management team (including but not limited to: General Manager, Assistant General Manager, Catering Manager or Executive Chef) shall be removed or replaced without the prior notice to and approval from the designated USDA representative. The Contractor shall notify the designated USDA representative at least two weeks (14 days) in advance if the any member of the management team is to be removed for any purpose or voluntarily resigns, and shall make the candidate replacement available for interview by the designated USDA representative prior to his/her assignment to the operation.

The above general manager must meet with USDA on a monthly basis. A written operational report should be generated and kept on site and must be available for USDA’s review.

The Foodservice Contractor shall require its manager and personnel to assist customers at all points of sale to minimize waiting.

The Foodservice contractor's employees shall wear a distinctive item of clothing such as a badge, cap, blouse, or uniform as a means of identification during the time they are in the building. The Foodservice Contractor's employees shall wear proper uniforms, including hair nets and/or head covers and gloves, as appropriate, during the time they are performing their duties in the building. Legible name plates identifying each employee and the Foodservice contractor shall be provided by the Foodservice Contractor and displayed at all times as part of the uniform. All employees assigned to the USDA building must be permanently assigned there.

USDA Security clearances will be required for all employees of the Foodservice Contractor. The cost for these clearances will be paid for by the USDA.

The Foodservice contractor's employees shall be required to change their clothing in the locker rooms provided for that purpose and to maintain the room in a neat and clean condition.

Employees of the Foodservice Contractor shall be fully capable of performing the type of work for which they are employed.

The Foodservice Contractor must provide qualified, trained relief personnel to substitute for the regular employees when they are absent in order that a high quality food service operation will be maintained at all times. Relief personnel must have a security clearance when substituting. The Foodservice Contractor must provide, in writing, procedures that will be followed in providing the substitutes. Additionally, any relief personnel must be trained in ServSafe procedures if they will be working directly in the production or serving of food.

The Foodservice Contractor shall require the employees to comply with such instructions pertaining to conduct and building regulations as are in effect for the control of persons in the building, or as may be issued for that purpose by Government representatives.

The Foodservice Contractor is required to schedule an employee training program that will continue for the duration of this contract and any extensions thereof, to ensure that their employees perform their jobs with the highest standards of efficiency and sanitation. Training should include food safety updating, new chemical review, customer comment cards and solutions, as well other topics provided by Foodservice Contractor. Documentation of this training and the attendance of staff should be provided to the USDA designated representative monthly.

All articles found by the Foodservice Contractor, the Foodservice Contractor's agents or employees, or by patrons and given to the Foodservice Contractor shall be turned in to the Security office as lost and found items.

The Food Service Contractor shall keep main traffic flow areas free from obstructions (i.e.

displays and demonstrations).

2.3.10 Customer Service

The Foodservice Contractor shall provide a feedback mechanism that allows customers to relay complaints, questions, and other matters. To facilitate customer feedback, the Foodservice Contractor will establish an online or e-mail customer feedback program with comments being sent directly to the on-site manager and the USDA designated representative. The establishment of this program will be coordinated with the USDA. The on-site manager will monitor daily the customer comments and/or complaints received via such program. The USDA will reserve the right to monitor both customer submissions and Foodservice Contractor responses.

The Foodservice Contractor shall have its designated manager monitor lines and direct customers to minimize bottlenecks and obstructions.

The Foodservice Contractor shall require its manager and personnel to maintain a positive, courteous and helpful attitude when interacting with customers at all times.

2.3.11 Trash Removal

Trash must be taken to the loading dock and placed in trash container for disposal. The Foodservice Contractor is responsible for transporting trash (material that cannot be composted) from the dining location to the loading dock. The USDA will contract and pay for trash removal from the loading dock and the trash container.

Trash removal must be done Monday thru Friday, 6:00am – 3:30 pm. Any exceptions to this provision must be directed in writing by USDA.

Failure to maintain high sanitation standards, as described in the performance requirements summary table will result in the Contractor assuming all trash removal costs. Contractor is responsible for maintaining and emptying trash from dining room collection points during and after service.

Where the Foodservice contractor temporarily stores trash and garbage at a central location to await removal from the premises, bag shall be contained within a disposal bin and this location shall be kept neat, clean, free of pests, rodents and odors. The trash and garbage shall be kept in containers as specified herein.

2.3.12 Recycling

The Foodservice Contractor shall participate and integrate with the recycling program operated by USDA.

The Foodservice Contractor is responsible to collect, store and recycle grease and cooking oils.

The containers and surrounding space are to be kept clean, orderly and free of any oil spillage by the Foodservice Contractor. The Foodservice 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.

Removal and or recycling of grease and cooking oils must be done in a timely manner on a weekly basis or as needed. A chart must be kept depicting the amounts removed as well as the frequency and provided to USDA monthly.

Recycled products will be separated in the kitchen and in the dining area. The Foodservice Contractor will take recyclable items to the loading dock and place them in the specified locations for each type of recyclable. Items currently separated and recycled by USDA are cans, plastics, aluminum, glass and paper. Foodservice Contractor must, at minimum, participate with USDA’s recycling program. Foodservice Contractor is further encouraged to develop and implement other types of environmental initiatives and shall report each initiative to the USDA designated representative with monthly recaps.

2.3.13 Sustainability

All disposable containers provided by the contractor shall be from 100% recyclable materials.

Paper products are manufactured with 100% recycled content paper

In an effort to reduce paper waste, the Foodservice Contractor shall provide monetary savings incentive for any employee who uses their personal coffee cup.

All condiments (salad dressing, mayonnaise, mustard, ketchup, relish, etc.) must be distributed in recyclable bulk containers.

Green Ingredients to be used:

o Certified organic produce, dairy, eggs and meats, when feasible o Locally grown food (if available on seasonal basis).

o Heart-healthy – no trans fats o Potential vegetarian protein options; could include complex grains, beans, nuts, soy (and other Legumes), and dairy (cheese, egg, etc.) for non-vegan o Natural ingredients – limit coloring, preservatives, and other additives.

o Nutritionally conscious – Menu options that promote the USDA My Plate.

2.3.14 Compost

The USDA currently composts all food waste. The Foodservice Contract shall collect all food waste/ scrapes daily from food preparation and any unused leftovers and set aside in one location in the kitchen to be collected for compost. The USDA, at its expense, will collect and dispose of the composted waste.

2.3.15 Pest Management

The USDA will contract, pay for, and maintain an effective foodservice related program for Rodent/Pest Control.

The Foodservice Contractor shall coordinate his efforts with the programs conducted by the building's management staff and/or building management pest control contractor. The Foodservice Contractor shall be responsible for advising the USDA designated representative about any structural, sanitary, or procedural actions by the Government that would reduce food, water, harborage, or access used by pests. The Foodservice Contractor must maintain a high sanitation standard to the satisfaction of the Government to help control and minimize rodent activities.

2.3.16 Foodservice Contractor Performed Repairs and Replacements

The Foodservice Contractor shall adjust, repair, and continuously maintain in a satisfactory condition, all equipment and utensils under the contract, regardless of whether the item was provided by the Government or by the Foodservice Contractor.

The Foodservice Contractor shall report to the USDA designated representative within 24 hours of damage or breakdown of any equipment. Failure to do so will result in the Foodservice

Contractor absorbing 100% of the repair cost. The USDA designated representative will provide guidance on how to proceed with the repair.

Items shall be removed, if necessary, and replaced in their original locations. Equipment, furnishings, building and building accessories damaged due to work performed by the Foodservice Contractor or a subcontractor under this contract shall be repaired or replaced to their original condition by the Foodservice Contractor at no additional cost to the Government.

The Foodservice Contractor is responsible for all cost associated with repairs and replacement of equipment damaged as a result of Foodservice Contractor negligence or misuse.

2.3.17 Preventative Maintenance

The USDA shall perform a Preventive Maintenance (PM) Program on all USDA-owned equipment. The preventive maintenance provided by the Agency will be in accordance with the manufacturer's suggested maintenance guide for each individual piece of equipment. The USDA will be responsible for all electrical and mechanical maintenance of USDA-owned equipment. The Foodservice Contractor will be responsible for maintaining cleanliness and appropriate use, as established in the USDA Cleaning/PM Inspection sheet. If the Foodservice Contractor fails to follow the instructions, proper operation or cleaning of USDA owned equipment, the government has the right to replace equipment with the cost covered by the Foodservice Contractor.

The Foodservice Contractor will maintain on file, in the cafeteria, the cleaning and/or preventive maintenance work that was actually performed by the Foodservice Contractor each month and the dates that each job was accomplished and be available for USDA review.

2.3.18 USDA Responsibilities

The USDA shall provide, at no cost to the Foodservice Contractor, the existing facilities, existing materials, and the services listed in this Section 2.3.16. Any upgrades or changes to the facilities that are required to meet the service plan of the contract award will be at the cost of the Foodservice Contractor.

USDA property shall be used for official USDA business only in the performance of this Contract or on-site catering. The Foodservice Contractor or the Foodservice Contractor's employees other than in the performance of this Contract will not use USDA’s property in any manner for any personal advantage, business gain, or other personal endeavor.

The Government agrees to grant to the Foodservice Contractor for the stipulated period, subject to the contract requirements and conditions herein, the right to establish, manage and operate a cafeteria in the Federal Building as described herein and in connection therewith to prepare and sell food, nonalcoholic beverages and such other products as the Government may authorize.

At the beginning of the contract period, the USDA will provide space for operations under the contract, as set forth herein, space as it may deem necessary or desirable. The USDA will provide adequate ingress and egress, including a reasonable use of existing elevators, corridors, passageways, driveways, and loading platforms. The USDA will, as it deems advisable, provide space heating, space lighting, ventilation, and the utilities. In addition, it will:

• Make such improvements and alterations as it may deem necessary or desirable to prepare or recondition assigned space for its intended purpose, including improvements and alterations necessary to conform to applicable sanitary requirements or add services modules within the facility that is desired by the USDA to meet customer requirements at the Government’s discretion. See section 2.2.1 regarding planned renovation.

• Maintain and repair building structure in areas assigned for the operator's use, including painting and redecoration, the maintenance of water, steam, sewer (including all grease traps), electrical lines, ventilation (including duct work and fans), fire suppression systems, building electrical lighting fixtures (including re-lamping), walls, ceilings and repair of floors and floor coverings. The Foodservice Contractor shall bear the expenses of repairs necessary because of negligence on the part of the Foodservice Contractor or the Foodservice Contractor's employees.

• At its own expense, provide, install and permit the Foodservice Contractor to use the equipment listed and additional equipment of a similar type when required for expansion approved by the CO; provided, that equipment no longer needed for the contract operations may be withdrawn by the USDA designated representative.

The USDA will replace equipment which it has provided, as it deems necessary.

One (1) parking space located in the USDA parking garage will be provided for Foodservice Contractor’s use in the performance of the Contract

The USDA shall be responsible for the cleaning of all windows (outside and inside thereof). The USDA shall be responsible for the cleaning of blinds, window coverings and drapes in the dining areas.

Trash removal, Composting, Recycling, and Pest Management as stated in section 2.3

2.3.19 Cleaning and Janitorial Services

The Foodservice Contractor agrees to furnish all labor, supplies, materials, equipment, and supervision sufficient to maintain the cafeteria serving area and kitchen and dining areas in a clean, orderly, and sanitary condition at all times.

Foodservice contractor will provide a minimum of one (1) attendants exclusively dedicated to cleaning and busing tables between the hours of 11:00am and 2:00pm. Additionally, the Foodservice Contractor will provide one attendant dedicated to trash removal and spillage cleanup during the hours of 11:00am and 3:00pm.

The Foodservice Contractor shall maintain the following areas, including walls, ceilings (excluding Building heating ventilation and air conditioning louvers, lighting fixtures or other building equipment that is part of a general building mechanical system), furnishings, fixtures and equipment, in a clean, neat, sanitary and safe condition in accordance with the provisions and recommendations contained in the most recently published Food Service Sanitation Manual, Public Health Service at all times:

o Kitchen refrigerated and dry food storage areas, equipment and supplies storage areas, all interior corridors and the receiving area when used by the Foodservice Contractor.

o Exhaust hoods over cooking equipment (exterior and interior up to and including filters, excluding ducts).

o Serving Area, including condiment stations located in dining area.

o Catering pantries.

o Equipment and supplies storage areas.

o Dishwashing equipment and room.

o Dining service office.

o Dining service employees’ locker rooms and toilets where provided for exclusive use by the Foodservice Contractors’ employees.

o Maintain the Cafeteria dining areas in a clean and neat, spillage-free condition during and at the end of service hours and shall leave dining area floors and carpeting in “broom clean” and spillage-free condition after service periods.

o In the food surface preparation area, hand sinks (single compartment) shall be kept free of dust, dirt, debris and soap buildup at all times. They shall have a soap dispenser and hand towel dispenser immediately adjacent that shall be kept fully serviced at all times. There shall be a trash can located immediately adjacent to the sink that shall be equipped with plastic liner and shall be kept free of all other materials except discarded hand towels at all times.

o In the dining area, exterior surfaces of all furniture shall be kept free of dust, dirt, debris, spillage, stains, foreign substances, posted printed matter and anything that might contribute either to potential food contamination or degeneration in the appearance of the furniture. All spaces occupied or used by the Foodservice Contractor will be kept free of rust, mold and mildew.

o All furniture shall be kept free of dust, dirt, debris and stains, on all surfaces.

Doors shall be kept free of dust, spillage, dirt, splash marks and spotting at all times.

o Walls and ceilings are to be kept free of spotting, grease and soiled surfaces at all times.

o Kitchen floors shall be kept completely mopped, free of all dust, dirt, debris, foreign substances and grease buildup. Surface vents of drains shall remain unclogged at all times.

o Stainless steel food preparation and serving tables, counters, and other external surfaces shall be kept free of dirt, dust, debris, grease buildup, and encrustation at all times.

o Dry storage areas shall be kept clean. Floors shall be kept clean of dust, dirt, debris, grease and rust stains at all times.

Before beginning work, the Foodservice Contractor shall submit to USDA a list stating the name of the manufacturer and the brand name of the materials that he or she proposes to use in the performance of their work. The Foodservice Contractor shall not use in connection with the work of this contract any material which USDA determines would be unsuitable for the purpose, or harmful to the surfaces to which it is applied.

Equipment and Supplies used in the performance of the cleaning and janitorial services shall be of sufficient type and capacity to assure high quality work and shall meet with OSHA Regulations (www.osha.gov) and the approval of USDA.

Cleaning and janitorial services shall be performed at such levels of quality and quantity as to assure that the standards of cleanliness and sanitation specified in this document shall be met at all times. In every case, USDA shall make the final determination of compliance with this requirement.

Cleaning and janitorial services shall meet the highest standards of sanitation as previously established by Federal, State, and Local Governmental authority, and as prescribed by USDA.

2.3.20 Special Cleaning

In the event the USDA determines, based on Cleaning Inspection that the Foodservice Contractor is not properly maintaining the dining service space, facilities, equipment and/or furnishings in a satisfactorily clean, sanitary and safe condition, the USDA may, at its discretion, take such steps as it deems necessary to restore the dining service to a condition it deems satisfactory, and the cost of such restoration shall be paid by the Foodservice Contractor.

2.3.21 Inspection and Acceptance (Performance Evaluation Program)

USDA will inspect and monitor all Foodservice Contractors’ work to ensure compliance with contract requirements.

USDA will evaluate the Foodservice Contractor for adherence to the contract terms. Part of the evaluation will include inspections of the facilities and services at the USDA cafeteria.

Inspections will include both unannounced and announced (scheduled) sessions. The completed inspection reports will be submitted to the Foodservice Contractor for corrective action. Meetings may be held to discuss the results of the inspections and the follow up completed by the Foodservice Contractor.

USDA may initiate additional performance measurements, which could include, but not be limited to: employee surveys, microbiological testing of food samples and surface swipes, financial audits, or other measurement programs.

2.3.22 Correcting Deficiencies

In the event a deficiency or violation is found in the course of an inspection, the Foodservice Contractor shall correct the deficiency or remove the violation within 24 hours. In the event the Foodservice Contractor believes it cannot correct a deficiency or remove a violation within 24 hours, the Foodservice Contractor may request a reasonable extension of time, which the USDA may grant at its discretion. If the deficiency or violation is a responsibility of the USDA, as determined by the USDA designated representative in accordance with Sections 2.3.18, then the USDA will be responsible to take the appropriate action.

2.3.23 Physical Security of Areas

The Foodservice Contractor shall be responsible for the security of all areas under the jurisdiction of the Foodservice Contractor. Designated Foodservice Contractor employees shall have the responsibility for determining that all equipment has been turned off, that windows are closed, lights and fans turned off, and doors locked when the cafeteria is closed.

2.3.24 Hazardous conditions

The Foodservice Contractor shall be responsible for unsanitary or hazardous conditions that are dangerous to anyone using the food facility. This shall include any employee, agent or representative of the Foodservice 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 Foodservice Contractor.

2.3.25 Liability

The Government will not be responsible in any way for damage or loss occasioned by fire, theft, accident, or otherwise to the Foodservice 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 USDA designated representative immediately.

Liability Insurance: The Contractor shall provide and maintain the following minimum coverage for as long as the contract and any extensions thereof are in effect

Type of Coverage Limits Workers Compensation Statutory Employer’s Liability $1,000,000 each occurrence Commercial General Liability $1,000,000 combined single limit for bodily injury and property damage

Products Liability $1,000,000 aggregate limit Commercial Automobile $1,000,000 combined single limit for bodily injury and property damage

Umbrella excess coverage $5,000,000 limit over primary coverage

2.3.26 Safety

The Foodservice Contractor and its personnel and/or subcontractors shall comply with all safety standards and regulations in accordance with federal, state, municipal laws, codes and regulations. The Foodservice Contractor shall notify the USDA immediately in writing and orally of any accident or safety hazard. The Foodservice Contractor shall also advise the USDA in writing of whatever action the Foodservice Contractor has taken to remedy any safety hazard.

2.3.27 Compliance

The Foodservice Contractor shall maintain all portions of the premises that it uses in operation of the dining services in full compliance with all applicable District of Columbia and federal codes, laws, rules and regulations, and in conformance with the safety and sanitation standards of the USDA.

2.3.28 Fire and Civil Defense Drills

The Foodservice Contractor shall notify the local fire department in the event of fire. The Foodservice Contractor shall also notify the USDA designated representative. All of the employees of the Foodservice Contractor shall be organized and trained to participate in fire and Civil Defense drills including the reporting of fires. This shall be accomplished with the cooperation of the Buildings Managers and the building occupant emergency plan. A copy of this plan is available in the Office of the Safety, Security and Protection. It will be given to the Foodservice Contractor once the cafeteria space is occupied. All Foodservice Contractor employees must participate in the evacuation drills and shelter-in-place drills. All Foodservice Contractor employees must be well trained of the evacuation and shelter-in-place procedures.

3.

SECTION 3

FINANCIALS

3.1 Contractor Reporting and Accounting Requirements

3.1.1 Reporting requirements

Routine monthly statements The Foodservice Contractor shall furnish to the USDA, not later than fifteen (15) days after the close of each calendar month or the Foodservice Contractor’s corresponding reporting period of not more than five (5) weeks’ duration, a statement showing all revenue and expenses of the operation in detail, by category, and the profit or loss derived from the operation for the subject reporting period and for the year-to-date, in both instances compared to budget.

On a monthly basis,…