DRAFT KP Contract PWS DRAFT.docx

DRAFT

PERFORMANCE WORK STATEMENT

KITCHEN PERSONNEL SERVICES AT

GENERAL MITCHELL FIELD, WI

DRAFT

1. DESCRIPTION OF SERVICES

1.1. Scope of Work. The contractor shall, as specified in this Performance Work Statement (PWS) , provide all personnel, supervision, quality assurance and other services necessary to perform food service attendant services during specified dates at the 128th Air Refueling Wing, WIANG as defined in this PWS. The Contractor shall perform duties and requirements in accordance with (IAW) all applicable instructions, directives, professional standards as identified in this PWS. To include but not limited to the safety and sanitations requirements in OSHA 29 CFR 1910 Occupational Safety and Health Administration, 2017 FDA Food Code, AFMAN 48-147 (2019 Tri-Service Code), AFMAN 34-240 Food Service Program Management, AFI 48-103 Health Promotion, AFI 48-116 Food Safety Program, AFI 48-117 Public Facility Sanitation, 128 ARWI 31-3 Contractor Security and Access Program, and 128 ARWI 91-102 Severe Weather Procedures and all other local Military standards and regulations.

1.2. Program Overview. The 128th Air Refueling Wing food service operation consists of a main dining facility to include, shared entrances and common area hallways. The main dining facility, Sijan Hall Dining, Building Number 611, Room 12 is dedicated to providing meal service and meeting the nutritional needs of the Airmen and Government personnel who utilize the Sijan Dining Hall.

1.3. Period of Performance (POP). The period of performance for this contract shall be a base plus four options years from 1 February 2022 through to 31 January 2027.

1.4. Place of Performance. Performance shall be at, 1919 E Grange Ave, Milwaukee, WI 53207. 128th Air Refueling Wing, Sijan Hall Dining Facility (DFAC), Building Number 611, Room 12.

1.4.1. Contracting will be furnished a list of Regular Scheduled Drill and Rescheduled Drill (RSD/RD) weekends which are subject to change due to mission requirements. In the event of a date change, contracting agency will receive notice within 14 days.

2. CONTRACT PERSONNEL

2.1. Contract Supervisor. The contractor shall provide a full-time, dedicated, on site contract supervisor who shall be responsible for the performance of the work and be present at all times. The contractor shall furnish the name of the primary and alternate supervisor in writing on company letterhead to the Contracting Officer. This individual shall be used for oversight and management of the onsite employees only. In the event of a vacant supervisory position, the position will be filed prior to the next RSD.

2.1.1. The contract supervisor or alternate shall have full authority to act on behalf of the contractor to ensure compliance with the scope of work outlined in the PWS.

2.1.2. The supervisor’s priority duties are to include but not limited to supervising personnel, train and demonstrate required tasks listed in the PWS. During meal time hours the supervisor should not allow themselves to deviate from their primary duties longer than 10 minutes as it restricts their ability to adequately perform the mentioned tasks.

2.1.3. The contract supervisor or alternate shall be available during normal duty hours to discuss areas of concern with Contracting Officer Representative (COR). After normal duty hours, the supervisor or designated alternate shall be available within 24 hours to participate in a conference call or personal meeting to discuss areas of the PWS which includes areas of excellence, concern and improvement. In the instance of safety or public health matters the contract supervisor or alternate need to be available upon request. The contract supervisor and alternate must be able to read, write, speak and understand English.

2.2. Contract Employees

2.2.1. Uniform Requirements. The contractor shall provide employee uniforms that will consist of matching long pants, color coordinated short sleeved shirt, head cover, hairnet and beard net if applicable, and shoes. Shoes shall be of sturdy construction, shall cover the foot entirely and be appropriate for traversing oily and wet surfaces. Open-toe shoes, sandals, athletic shoes, and heels higher than 2 inches, are prohibited. Steel-toe shoes are preferred. Uniforms shall be worn clean, neat and well-fitting at all times while on duty. The uniform shall not contain commercial advertising except that hats and nametags may contain the contractor's name. Personal articles of clothing shall not be worn in addition to the required uniform during the duty day. Additional clothing to accommodate changes in temperature would need to conform to stated uniform requirements and be provided by the contractor.

2.2.2. All contract personnel shall wear a visible nametag furnished by the contractor with a minimum of the employee's first and last name. In addition, the nametags worn by the contract manager and supervisor(s) shall indicate their job titles. All name tags will be worn on the right side of the shirt chest high, and clearly visible.

2.2.3. The Contracting Officer (CO), Dining Facility Manager (DFAC Manager) and COR shall approve the types and colors of uniforms as well as the standard of dress for supervisors. Submit uniforms for approval by the CO, DFAC Manager and COR no later than 7 days prior to the contract start date.

2.3. Personal Hygiene. The contract supervisor shall ensure that themselves and their employees meet the following personal hygiene requirements:

2.3.1. Contractors shall wash their hands in any change of task to include but not limited to, upon reporting for work, immediately after visiting or cleaning a restroom, after smoking or taking a break, and after handling raw meat, poultry, garbage, scratching their arm, sneezing or otherwise soiling their hands.

2.3.2. Contractors shall remove wristwatches, bracelets, facial jewelry and rings (except wedding rings and medical emergency information bracelets) while fulfilling their duties. Long, dangly earrings are prohibited, small studs are acceptable.

2.3.3. Contractor’s fingernails shall be kept clean, without polish or artificial nails and are to be cut short so that they do not extend beyond the end of fingers.

2.3.4. Contractor’s shall not smoke or use tobacco in any form, except during break periods in designated areas.

2.3.5. Cell phone use and music headphones/earbuds shall not be worn during the duty day, except during break periods.

2.3.6. Contract employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair that are designed and worn to effectively keep their hair and sweat from contacting exposed food and food contact surfaces. Facial hair that is less than one quarter inch in length presents a low risk of becoming dislodged and does not require such restraint.

2.4. Damage to Government Property. The contractor shall protect all government property, including grounds resulting from service operations. The contractor shall immediately report any malfunctioning, damage or inoperative equipment observed to the COR and CO.

2.4.1. Circumstances involving negligence to government property, which occurs of actions by the contractor, shall be the responsibility of the contractor. The contractor shall pay in full for the cost of repair or replacement of said property. The government shall not assume any responsibility or incur any expense in association with any damage caused to government property by the contractor.

2.5. Conflict of Interest. The contractor shall not employ off-duty quality assurance personnel nor any person who is an employee of the Government if the employment of that person would create a conflict of interest. The contractor shall not employ any person who is an employee of the Wisconsin Air National Guard, either military or civilian.

2.6. Off-duty Military Personnel. Off-duty active service military personnel, Military Reservists and National Guard members may be subject to recall to active duty. The abrupt absence of these personnel could adversely affect the contractor’s ability to perform. Their absence at any time shall not constitute an excuse for nonperformance under this contract.

2.7. Health Examinations. Contracting agency personnel shall comply in accordance with 2019 Tri-Service Food Code, 20-201.11 through 20.201.13 to the responsibility of contracted employee’s to report health and activities as they relate to diseases that are transmissible through food, a food employee or conditional employee. Contracting employees shall report health information promptly and directly to contracting supervisor to reduce the risk of foodborne disease transmission.

2.8. Food-borne Disease Tests. The contractor shall cooperate in making employees, facilities, and equipment available for all finger plate culture, rinse tests, swab tests, contact plate tests, and other microbiological tests required by the government. During actual or suspected food-borne disease outbreaks the contractor shall make facilities, equipment, and employees available for testing and questioning by medical and other investigative personnel. When a food-borne outbreak is suspected the contractor shall not discard food until directed by the Government.

3. SAFETY AND SECURITY REQUIREMENTS

3.1. Access, General Protection, Security Policy and Procedures. Contracting agency personnel shall comply in accordance with 128 ARWI 31-3, Contractor Security and Access Program. All personnel employed by the contractor or sub-contractor in performance of this contract or any representative of the contractor entering the Government Installation, facility or area shall abide by all security regulations of the installation. The COR or Contracting Office will notify the contractor of any changes in the security process.

3.2. Base Access.

3.2.1. Contractors shall ensure compliance with all required information to obtain identification passes to meet installation access requirements. Contractors shall provide as part of the contract: Last, First, M.I., date of birth, Sex-M/F, place of birth, last four of social security number (SSN), and immigration number (if applicable) if requiring access to the installation and to initiate the vetting process. This will be accomplished via the required 128th ARW AF Form 10, Application for Civilian Access to 128th Air Refueling Wing on Official Business listing all active contract employees to the Security Forces office within 5 work days prior to job start.

3.2.2. 128th ARW AF Form 10, Application for Civilian Access to 128th Air Refueling Wing on Official Business. The contractor shall keep current, AF Form 10, which includes all contract personnel employed on this contract for government inspection. The list shall be validated and signed by the SFS Pass and ID section and provided to the Contracting Officer or COR, five business days prior to the contract start date. Updated listings shall be provided within five business days of change to employee’s status.

3.2.3. Defense Biometrics Identification System (DBIDS)-Contractor Identification Card. Process a DBIDS application to obtain contractor ID card. A contractor ID card is required for performance on the installation in a contractor capacity, regardless of alternate base access forms of identification (e.g. dependent ID, retired military ID).

3.2.4. Contractors shall be required to report to the Security Forces Squadron (SFS) Pass and ID section on the first day of duty or with scheduled appointment to obtain access credentials or badge. This is not to interfere with normal operating hours as written in the PWS.

3.2.5. Single day access for events such as site visits will be coordinated through the Contracting Office and information will be forwarded to SFS for addition to Visitor EAL. Contractors shall submit completed ARW Form 11 to the Contracting Officer who then shall forward completed form to SFS.

3.3. Random Anti-Terrorism Measures (RAMs). The contractor shall be aware of Random Anti-Terrorism Measures IAW all 128th Air Refueling Wing Threat Conditions policy and instructions. In the instance of a real world threat, COR will provide instruction. Contractor will cooperate and assist as requested with measures taken.

3.4. Personal Identification. Each contract worker must have photo identification specifically updated DBIDS credentials, on their person at all times. When they leave their work area, they must wear their DBIDS badge that identifies the name of the contractor on the outer most layer of clothing and visible.

3.5. Removal of Contractor Employees. All personnel employed by the contractor in the performance of this contract, or any representative of the contractor entering the Government installation shall abide by all security regulations of the installation. They shall be subject to such security checks as the government deems necessary. The Government reserves the right to direct the removal of an employee for misconduct or security reasons. This action does not relieve the contractor from total performance of the contract tasks specified herein.

3.6. Personal Security. Access to sensitive information or equipment located on the WIANG base is strictly prohibited.

3.7. Physical Security. The contractor shall be responsible for safeguarding all government property provided for contractor use. At the end of each work shift, all government facilities, equipment and materials shall be secured and stored in their designated spot.

3.8. Conduct. Contract employees shall not loiter in any working or patron areas. Upon completion of their assigned shifts, or after eating, employees shall promptly return to assigned duties or depart from the food service facilities. The use of profane or offensive language (verbal or written) and substances that may cause impairment or the inability to perform responsibilities in the PWS while on duty, to include but not limited to alcoholic beverages and illegal drugs by contract employees while on duty is strictly prohibited. The contractor shall immediately remove employees from duty who are under the influence of alcohol or drugs. The contractor shall be responsible for scheduling and paying for drug testing in accordance with (IAW) the contractor’s drug testing policies. All contractor personnel shall comply with installation rules and regulations not limited to but including those for motor vehicle use.

3.8.1. Contractors may not bring or possess any of the following items as they are strictly prohibited on the Installation.

3.8.1.1. Instruments capable of propelling a projectile by compressed air, gasses, springs, or other mechanical or physical means. Such weapons include, but are not limited to, firearms, paintball guns, pellet guns, BB guns, blow guns, bows and arrows, underwater spear guns, hunting slingshots and throwing spears.

3.8.1.2. Any instrument which has the capacity to inflict death and from the manner in which it is used is likely to produce or may easily and readily produce death is strictly prohibited on the Installation. The following instruments are included in, but not limited to, switchblades, swords, metal knuckles, or knives greater than three inches.

3.8.1.3. Explosive materials, to include but not limited to, ammunition, gunpowder, and firecrackers.

3.8.1.4. Narcotics or drugs in any quantity except for prescription medications issued by a licensed pharmacist based on written prescription from a licensed medical provider for health care purposes.

3.8.1.5. Alcohol, which includes but is not limited to beer in open containers no matter the quantity, is strictly prohibited from being consumed on the Installation to include the job site.

3.9. Accident/Injury Reporting: Immediately upon the occurrence of a job related injury, regardless of how minor, the contract personnel shall notify the contract supervisor, who will notify the COR, and in turn will complete the proper accident/injury report.

4. QUALITY CONTROL PROGRAM

4.1. The contractor shall develop and maintain a Quality Control Plan and inspection system ensuring the Government’s interests are protected and performance is IAW required Services standards addressed in the PWS. The contractor’s supervisor shall ensure all aspects of the contract are met including the Quality Control Plan and inspection system. Proposed changes to the plan must have Contracting Officer and COR acceptance. Contractor personnel shall perform the quality control function, have sufficient, well-defined responsibility, authority and the organizational freedom to identify and evaluate quality problems and to initiate, recommend, or provide solutions.

4.1.1. QUALITY CONTROL (QC). At a minimum the plan should include: responsibility for surveillance of work by any sub-contractors and in-house quality control inspectors, process for acceptance, rejection, documentation and resolution of deficiencies for work, work performed by contractor, work force or subcontractors, corrective action to identify poor performance by any contractor work staff, and the plan to interface with Government inspectors who maintain the overarching Quality Control Program for the facility. The quality control records for inspection shall indicate the nature and number of observations made, the number and type of deficiencies found and the nature of corrective action taken. The contractor shall ensure that all deficiency responses include corrective actions to all items found. Provide a copy of the Quality Control Plan and Inspection to COR and CO within 14 days of the next scheduled drill.

4.1.2. QUALITY ASSURANCE (QA). The contractor shall submit a Quality Control Plan for the Contracting Officer for acceptance with their solicitation package and again 30 days after contract award to incorporate potential changes during the contract phase in-period. This Quality Control Plan will ensure the Government’s interests are protected. Personnel performing the QA role shall be independent of site management and have sufficient, well-defined responsibility, authority and the organizational freedom to identify and evaluate quality problems and to initiate, recommend or provide solutions.

4.1.3. Public Health Inspections. In addition to inspections of contractor performance by the COR, Public Health personnel will also inspect for compliance with sanitary and disinfection standards. Deficiencies require immediate correction. Military Public Health personnel, Inspector General Personnel, and other authorized government personnel shall be permitted to observe operations as necessary. All parties involved in this contract will abide with CDC recommendations, requirements and guidelines.

4.1.4. Contractor Contingency Operations Plan. The contractor shall include a contingency plan as part of the Quality Control Plan to explain how operations will be expanded in emergency situations (i.e. essential personnel fail to report for work, equipment breakdown, subcontractor quits without notification, deployment of military cooks and mess attendant personnel).

4.1.5. Strike Contingency Plan. The contractor will submit a Service Interruptions/Strike Plan to the 128th Force Support Squadron. The contractor will identify procedures they will take to ensure there are no interruptions of contract services due to labor disputes, labor strikes or weather conditions.

5. HOURS OF OPERATION

5.1. Normal Kitchen Attendant Services. The operating hours at the 128th Air Refueling Wing, Sijan Hall Dining Facility are 0700 to 1530. The required serving hours are 1030-1230 Saturday and Sunday of each RSD, unless otherwise specified in advance by the COR or DFAC Manager. The contractor shall maintain operating hours for the dining facilities. The contractor shall not remove foods from the serving area until 15 minutes after the end of the posted meal hours or when instructed by COR. This allows time for all patrons to be served, and additional time for second servings.

Hours of Operation: 0700-1530 (8 hours) Meal Serving Hours: 1030 - 1230 Serving Lines: Three serving lines, one snack-line with separate salad bar area, soup and beverage station to include but not limited to, dessert display case.

Meal estimates: 400 meals per meal period, typically lunch.

5.1.1. During normal services, the contractor shall provide one dedicated, on site supervisor that will provide oversight and ensure proper execution of the PWS with a minimum staff of 10 personnel. Such personnel shall maintain areas to include but not limited to, snack line, three serving lines, pots and pans area (three compartment washing sink) to include dirty dishes rack and clean dishes drying rack, dish washing room, dining area to include shared hallways; garbage, salad/dessert/soup/beverage stations, food line backup, and dining facility runner to replenish utensils. If contactor cannot perform duties within the required hours above, it will be at the contractor’s expense.

5.2. Reduced Kitchen Attendant Services. The operating hours at the 128th Air Refueling Wing, Sijan Hall Dining Facility are 0900 to 1530. The required serving hours are 1030-1230 Saturday and Sunday of each RSD. The contractor shall maintain operating hours for the dining facilities. The contractor shall not remove foods from the serving area until 15 minutes after the end of the posted meal hours or when instructed by COR. This allows time for all patrons to be served, and additional time for second servings.

5.2.1. Reduced Services will be used in circumstances where catered meals are brought on site and will not require the full kitchen attendant services described above. The reduced days will be identified on an as needed basis and the contractor will be notified 30 days prior.

5.2.2. During reduced services, the contractor shall provide one dedicated, on site supervisor that will provide oversight and ensure proper execution of the PWS with a minimum staff of 8 personnel. Such personnel shall maintain three serving lines, pots and pans area (three compartment washing sink) to include dirty dishes rack and clean dishes drying rack, dish washing room, dining area to include shared hallways; garbage/salad/dessert/soup/beverage stations, food line back up and dining facility runner to replenish patron utensils. If contactor cannot perform duties within the required hours above, it will be at the contractor’s expense.

Hours of Operation: 0900-1530 (6 hours) Meal Serving Hours: 1030-1230 Serving Lines: Three hot meal lines, soup, salad bar area and beverage station to include but not limited to, dessert display case.

6. GENERAL INFORMATION

6.1. Contractor Personnel Meals. Contract employees who work in the DFAC under this contract shall be entitled to one personal meal to include beverages to be consumed in the DFAC, during the duty day. Meal and break times will be agreed upon between the COR and Contract Supervisor. Unless otherwise designated, meal and break times will not be allowed during meal service times. At no time shall government food be removed from DFAC or brought off the Installation.

6.1.1. If contract personnel choose to bring food from outside sources they will be responsible for proper storage of those food items.

6.1.2. Contracted employees shall not bring in any raw food items, nor shall personal or government equipment be brought or used in the facility to cook any personal items. The DFAC microwave will be available for use.

6.2. Training.

6.2.1. Training Plan. Contractor shall plan, develop and maintain a training program designed to ensure all contractor personnel are properly trained and aware of current contract requirements as well as safety plans IAW military regulations. The contractor shall document all training on and off site and have those available for government review. All contract employees shall receive training at no added expense to the government and shall receive all required trainings prior to the effective date of incorporation to this contract.

6.2.2. Required Training by the Contractor. Contractor shall be responsible for providing the following training to their employees and submitting a training plan along with their quote:

6.2.2.1. ServSafe. Per ANG memorandum dated 29 June 2009 it has become mandatory that all food managers and supervisors who directly oversee food and beverage operations in Services activities be certified in the National Restaurant Associations (NRA) ServSafe Food Managers program. In addition, all cooks, cook leads, wait staff, dishwashers, bartenders, food service workers and other staff deemed necessary must be trained under the NRA ServSafe Food Handlers program. ServSafe completion certificates shall be submitted for each employee to the COR and be kept for Government inspection. Initial completion certificates will be due at the pre-performance meeting. Estimated time of this meeting is 7 days before contract start date.

6.2.2.2. HAZCOM. IAW 29 CFR 1910.1200 the Contractor shall train their employees on handling, use, and disposal of all chemicals to be utilized in the workplace. Contractors shall provide training on proper use of personal protective equipment IAW 29CFR 1910.132 Employees shall receive initial, annual and refresher training.

6.2.2.2.1. COR will provide contracting supervisor with Safety Data Sheets (SDS) of chemicals that will be used and an SDS binder will be available for use, located on the wall by the dish-washing room.

6.2.2.3. Equipment Operation/Safety. The contractor shall receive all manuals for food facility equipment to develop detailed training plan. Contractor shall train their employees on safe working procedures for food facility equipment and provide a copy of the training plan to the COR and CO. This will be part of the training plan submitted along with their quote.

6.2.2.4. Customer Service. The Contractor shall provide training in the principles of good customer service and have prior customer service background. Employees shall receive initial, annual and refresher training.

6.2.2.5. Contractor’s shall be trained in the basic principles of food safety, which includes but is not limited to five foodborne illness risk factors, food from unsafe sources, inadequate cooking, improper holding and time-temperature, contaminated equipment, cross contamination protection, general sanitation, food allergens, personal hygiene, impact to public health and communicable diseases.

6.2.2.6. Contractors shall receive a minimum of four hours of food safety refresher training annually to reinforce training subjects identified above. Refresher training, shall be conducted within a 12-month period beginning no earlier than one month following an employee’s initial training and shall be executed incrementally throughout the year to achieve the 4-hour requirement.

6.2.3. Required Training by the Government.

6.2.3.1. AT Level I Training. This standard language is for contractor employees with an area of performance within a Government controlled installation, facility or area. All contractor employees, to include subcontractor employees, requiring access to Government Installations, Facilities and Controlled Access areas shall complete Anti-Terrorism (AT) Level I awareness training within ten (10) calendar days after contract start date or effective date of incorporation of this requirement into the contract, whichever is applicable. Certificates of completion for each affected contractor employee and subcontractor employee will be maintained by the COR or Antiterrorism Representative. AT level I Awareness Training is available at the following website: http://jko.jten.mil. This is a required annual training.

6.2.3.1.1. Contractors shall submit certificate of completion to COR. Initial documentation will be due at the pre-performance meeting. Estimated time of this meeting is 7 calendar days before contract start date.

6.2.3.2. OPSEC Training. All contractor employees, to include subcontractor employees, requiring access to Government Installations, Facilities and Controlled Access areas shall complete Operation Security (OPSEC) training within seven (7) calendar days after contract start date or effective date of incorporation of this requirement into the contract, whichever is applicable. Certificates of completion for each affected contractor employee and subcontractor employee will be maintained by the COR or Antiterrorism Representative. OPSEC Training is available at the following website: http://jko.jten.mil. This is a one time required training.

6.2.3.2.1. Contractors shall submit certificate of completion to COR. Initial documentation will be due at the pre-performance meeting. Estimated time of this meeting is 7 calendar days before contract start date.

6.2.3.3. Fire Prevention. All contractor employees, to include subcontractor employees, requiring access to government installations, Facilities and Controlled Access areas shall complete Fire Extinguisher Safety/Fire Prevention training within 7 calendar days prior to the contract start date or effective date of incorporation of this requirement into the contract, whichever is applicable.

6.2.3.4. Active Shooter. All contractor employees, to include subcontractor employees, requiring access to government installations, facilities and controlled access areas shall complete Active Shooter training within 10 calendar days prior to the contract start date or effective date of incorporation of this requirement into the contract, whichever is applicable.

6.2.3.4.1. Contractors shall submit documentation stating completion of Active Shooter training within 7 calendar days prior to the contract start date.

6.2.3.5. Inclement Weather. All contractor employees, to include subcontractor employees, requiring access to government installations, facilities and controlled access areas shall complete inclement weather training IAW 128 ARWI 91-102 Severe Weather Procedures, within 7 calendar days prior to the contract start date or effective date of incorporation of this requirement into the contract, whichever is applicable.

6.3. Acts of Nature. The contractor shall use reasonable diligence to provide a regular and uninterrupted supply of service, but shall not be liable for damages, breach of contractor or otherwise, to government for failure, suspension, diminution or variations of service occasioned by or consequence of any cause beyond the control of the contractor, including but not limited to acts of nature or of public enemy, fires, floods, earthquakes or other catastrophe; strikes; of failure or breakdown of transmission or other facilities. In any such failure, suspension, diminution, or other variation of service shall aggregate more than 48 hours during any billing period hereunder, an equitable adjustment shall be made in the monthly billing specified in this contract (including the minimum monthly charge).

6.4. Food Service Surveys. The Dining Facility Manager conducts customer surveys and solicits customer comments. The contractor shall distribute customer evaluation forms and assist in collecting forms when requested by the Dining Facility Manager.

7. CONTINGENCY SERVICES & CONTRACT COOKS

7.1. Mission Requirements. In special or emergency situations, including but not limited to, mobilization, accident and rescue operations, civil disturbances, weather warning and base alerts may cause a dining facility to operate on an extended basis of up to 24 hours per day. The contractor shall provide additional or extended food service requirements. The changes for these services will be negotiated on a case by case basis. The CO may, in writing, through contract modification or official letter, direct the contractor to provide cooks in addition to attendant personnel.

7.2. The Contractor shall provide cooks who are qualified to perform the cook duties as specified in Career Field Education Training Plan (CFETP) in regards to food service experience only. Contractor cook qualifications shall be equivalent to the “3F051” skill level.

7.3. The Government will provide the contractor a minimum of 72 hour notice to provide a specific number of military cooks and the expected duration of requirement. Positions which the contractor might be required to fill will be identified by the COR or DFAC Manager.

7.4. The contractor shall provide these services when required by the CO at the contract line item price for extended services hours. The CO will verbally advise the contractor of the effort required and the CO will follow up with modifications to the contract.

7.5. When performance pursuant to change order causes an increase or decreases in the contractor’s cost, or the time required for performance under this contract the contracting officer will negotiate a fair adjustment.

7.6. Surge requirements beyond the capability of the contractor may be augmented by the government at the government’s option, when the government perceives that mission accomplishment is endangered.

7.7. Contracted cooks shall not exercise management duties. The DFAC manager determines quantities of food items. Contract cooks may not adjust quantities without concurrence of the DFAC manager or COR on duty.

8. CONSERVATION OF UTILITIES. The contractor shall implement the installation energy conservation program at food service facilities. The contractor shall use procedures that prevent the waste of utilities to include the use of electric, ventilation and water faucets only in areas where and when patrons are present, or work is actually being performed.

9. GOVERNMENT FURNISHED PROPERTY AND SERVICES. All equipment, supplies and facilities needed to perform this contract are government furnished.

9.1. Facility. The government shall furnish and manage the dining facility. The contractor shall not make alterations to the facility without specific written permission from the Contracting Officer or COR.

9.2. Equipment. The government will furnish all food service equipment needed to perform the contract except employee uniforms and special type clothing to include but not limited to personal protective equipment, jackets, rubber aprons, shoes, etc.

9.3. Subsistence. The government will provide all food.

9.4. Supplies. The government will be responsible for:

9.4.1. Expendable Supplies. The government will furnish all food preparation and serving utensils, tableware, and other food industry supplies as needed. The government will continue to provide these supplies for the duration of the contract and will replace supplies consumed due to fair wear and tear.

9.4.2. Cleaning and Sanitation. Cleaning supplies are provided by the government. Secondary chemical containers shall be appropriately labeled after use. The contractor will give a list of any supplies needed that the government does not have and will be furnished for the contractor the following month if available.

9.5. Services. The government is responsible for:

9.5.1. Removal of any equipment condemned or replaced from the food service facility.

9.5.2. All utilities to include water, sewer, electrical and gas.

9.5.3. Repair walk-in refrigerators.

9.5.4. Cleaning, maintenance, and repair of exhaust duct systems through the exterior outlet and exhaust fan mechanisms.

9.5.5. Alteration, repair, and maintenance of buildings.

9.5.6. Insect and rodent control.

9.5.7. Waste collection. Provide dumpsters and ensure they are emptied on a regular basis.

9.5.8. Will furnish all utilities, telephones, building maintenance and repairs; refuse collection, insect and rodent control.

9.5.9. Security Police and Fire Protection: Phone numbers: 414- 944-8420/414-944-8458.

10. SPECIFIC TASKS

10.1. SERVICE AND REPLENISHMENT OF FOOD. The contractor shall:

10.1.1. Turn on, set up and provide sanitation bucket for food serving equipment to include but not limited to, main serving lines, short order line, soup and beverage stations, coffee maker, soda dispenser, milk dispenser, dessert display, ice cream dispenser, salad bar, and condiments according to AF Form 662 or verbal instruction by COR, at least 15 minutes, but not more than 30 minutes before the start of the meal serving period and remove food no earlier than 15 minutes after the serving period and in consultation with the COR.

10.1.2. Follow serving instructions as indicated on AF Form 662 or verbally instructed by the COR or DFAC Manager.

10.1.3. Replenish, replace or remove foods to include but not limited to, main lines, short order line, salad bar, condiments, soup and beverage stations, coffee maker, soda dispenser, milk dispenser, dessert display, ice cream dispenser as necessary to ensure availability to patrons throughout the meal.

10.1.4. Not transfer food items from one pan to another while on the serving line. Line pans must be changed in the kitchen away from public view. Foods should also be replenished to ensure patron visual senses will entice them to eat the food provided. (I.e. pans are no less than half empty and have no food residue on the inside).

10.1.5. Require contract line servers to be courteous, knowledgeable and helpful to patrons. They shall be able to answer questions and identify all items being served.

10.1.6. Provide sufficient serving personnel to ensure that patrons can be served on the main lines and short order line at the following rates; main lines: 5 patrons/minute, short order line: 3 patrons/minute.

10.1.7. Not discard any food items unless directed by COR or DFAC Manager.

10.2. SANITATION REQUIREMENTS. Use clean and odor free cloths to clean or wipe food contact surfaces to include but not limited to tabletops, counter tops, food service equipment, food preparation areas, food service pass-through areas and all other food service areas. If reusable wiping cloths are used, rinse frequently in an approved sanitizing solution and use for no other purpose. Single use disposable cloths are preferred. Sponges, stainless steel scrubbers or steel wool shall not be used for this purpose. Contractors shall:

10.2.1. Clean up food or beverages spilled on floors, counters or elsewhere in the serving and dining areas. Upon notification of spill, contractors shall immediately place wet floor sign in location and within 5 minutes contractors shall clean up spill.

10.2.2. Clean and sanitize all storage racks, each day, to include but not limited to, racks in storeroom, dirty dishes rack, drying rack, racks in disposable closet, racks in dishwasher room, spices rack, oven racks and ranges and all other food preparation racks in the kitchen and food service areas. Clean and sanitize racks to remove all foreign matter to include but not limited to food particles, cleaning agent residue, dirt, dust, and liquids.

10.2.3. Ensure utility closet is swept, moped, cleaned and neatly arranged; mops are hung to dry, mop bucket emptied and cleaned. Clean and sanitize mops, brooms and brushes IAQ the Tri-Service Food code.

10.2.4. Drain and clean, interior and exterior hot and cold wells, serving line, countertops and viewing windows in which food is prepared, held or dispensed after each meal. Use a de-liming solution to remove lime deposits, rust and scale upon request from the COR or DFAC manager or after the meal Sunday of RSD.

10.2.5. TABLE CLEANING SERVICE. Clean and sanitize the dining room tables and chairs to remove all foreign objects to include but not limited to, smudges, food particles, dirt, dust, and liquids before, during and after each meal to ensure availability to customers. When tablecloths are used, replace them as often as necessary to maintain a clean appearance. All dining tables shall be cleaned NLT 1400. Replenish dining room table items to include but not limited to, napkins, salt, and pepper. Ensure all table top items, to include decorative displays are wiped off and free from grease, smudges and foreign objects. Contractor shall ensure there is an active supply available at all times to allow availability to patrons without delay. After the completion of Sunday’s meal the contractor shall clean, and sanitize all dining tables, collect and secure, in designated location directed by DFAC Manager or COR, all condiment holders, napkin holders and all other dispensers.

10.2.6. DISHWASHING SERVICE. IAW the Tri-Service Food Code, Contractor shall clean and sanitize to include but not limited to, silverware, plates, bowls, cups and partition trays from dining area. Per the specific manual for the dishwasher, ensure the safe operation and correct procedures for such government furnished sanitation equipment and property are followed. Eating, drinking and storing of personal food and beverages in the dishwashing room is prohibited. Contractors shall:

10.2.6.1. Ensure, before use, dishwashing machine is properly put together as identified in its specific manual and that correct chemicals have been placed in their labeled dispensers.

10.2.6.2. DISHWASHING AGENTS. All dishwashing agents are pictured on their respective dispensers to be utilized appropriately. By no means is any other chemical than what is shown in the picture to be inserted into the dispenser. If it is unknown as to what chemical to be used, contractor shall request assistance from Contract Supervisor.

10.2.6.3. Continuously remove soiled dishes to include but not limited to, trays, glasses, plates, bowls and silverware from conveyer belt to eliminate backup.

10.2.6.4. Remove all excess food waste from tableware into approved waste containers. Scrape soiled glasses, plates, bowls, silverware, and trays removing all excess food particles to include but not limited to, food debris, foreign matter, and grease. Rinse scrapped tableware with sprayer to lessen the amount of residue entering the dishwasher. Place tableware into washing racks, without overloading, and insert into dishwashing machine. All glasses, plates, bowls, silverware, and trays must be visually clean, free of food particles, water spots, film, cleaning or sanitizing agent residue, and grease. Any items not clean after ran through the dishwasher are required to be run through the dishwasher again to be sanitized properly.

10.2.6.5. Let all tableware air dry in self-draining position, until no moisture remains.

10.2.6.6. Contractor shall handle cleaned and sanitized equipment and utensils to protect from contamination. Contractor will touch spoons, knives, and forks only by their handles without contacting inside surfaces or the surfaces that contact the users mouth IAW the Tri-Service Food Code. Cleaned, sanitized utensils and equipment will be stored inverted, at least six inches above the floor in a clean, dry, appropriately labeled location in a way that protects them from contamination by splash, dust and other means.

10.2.6.7. Invert clean utensils into sanitized empty containers and transfer to the final position with the handle up. When placing the flatware on the serving line the contractor will only touch the container carrying the utensils not the utensils. If the utensils are touched after being sanitized, they will be pulled off the serving line and will require re-sanitizing.

10.2.6.8. Drain and clean all types of dishwashing equipment after each use IAW equipment manual. Remove to include but not limited to, the curtains, spray arms, trays and other removable parts of dishwashing machines. Clean, sanitize and air dry all dishwashing equipment. The removable parts, inside and outside of dishwasher and all other surfaces shall be free of foreign matter to include but not limited to, standing water, food particles, mold, lime deposits, and smudges. Dish washing machine shall be reassembled IAW equipment manual prior to the end of the work day.

10.2.6.9. On the last day of the RSD, typically Sunday, or upon request of COR or DFAC Manager, de-lime dishwashing machine and hot and cold serving line wells IAW written instruction located on appropriate de-liming chemical to remove lime deposits and scale.

10.2.7. POT AND PAN CLEANING OPERATIONS. All pots and pans used in food service involving production, preparation, cooking, serving and storage to include but not limited to, baking pans, aluminum roasting pans, baking sheets, steam table inserts, pitchers, stock pots, sauce pans, frying pans, soup well inserts, plastic cold well inserts and all utensils shall be thoroughly cleaned and sanitized after each use. Pots and pans used in food service shall be free of food particles, soil, grease, foreign matter and cleaning and sanitizing agent residue. Pots and pans will be washed on a continuous basis to prevent a delay for cooks requiring this equipment. Pots and pans will be air dried on designated drying rack and once dry of moisture then returned to their original labeled storage position. If contractor is unsure of original storage position, Contract Supervisor may assist.

10.2.7.1. THREE COMPARTMENT SINK.

10.2.7.1.1. SINK COMPARTMENT # 1. This compartment is utilized first for soaking and washing. This compartment is filled with soapy water from the cleaning agent mounted on the wall above the compartment or another cleaning agent as directed by COR or DFAC manager. The water is required to maintain a temperature of 140 degrees Fahrenheit to 150 degrees Fahrenheit and will need to be replaced every 30 minutes or when water appears dark in color or soiled. This will allow water temperature to maintain correct temperature.

10.2.7.1.2. SINK COMPARTMENT # 2. This compartment is utilized second as a pre-rinse compartment and the water temperature is required to be maintained at 160 degrees Fahrenheit to 180 degrees Fahrenheit and will need to be replaced every 30 minutes or when water appears dark in color or soiled. This will allow water temperature to maintain correct temperature.

10.2.7.1.3. SINK COMPARTMENT # 3. This compartment is utilized last as a sanitizing compartment and is filled with sanitizing agent mounted on the wall above the compartment. The water temperature is required to be maintained at 70 degrees F to 75 degrees F and will need to be replaced every 30 minutes or when water appears dark in color or soiled. This will allow water temperature and sanitation to maintain correct temperature and level.

10.2.7.1.3.1. SANITATION TEST KIT. The contractor is responsible for checking the sanitation level in the sanitation compartment for the appropriate levels and replacing water and sanitizing agent. Sanitation levels should be checked every time the water is changed.

10.2.8. FOOD PREPARATION EQUIPMENT. The contractor shall clean and sanitize all food preparation equipment to include but not limited to, work tables, mixers, peelers, sinks, ovens, steamers, steam jacket kettle, flat top grill and deep fat fryers at the end of the preparation period for each meal. After the initial cleaning, if a specific piece of equipment is utilized, that piece of equipment shall be washed, rinsed and sanitized by the user (Government cook or contracted employee). The contractor shall:

10.2.8.1. Clean inside and outside of ovens and ranges daily to include racks to remove grease, food particles, smudges and liquids.

10.2.8.2. Clean all pass-through areas to include but not limited to, warmer, reach in cooler, window behind serving line and other types of food holding cabinets (hot and cold) on the inside and outside after each meal to remove food particles, grease, residue, liquids and smudges.

10.2.8.3. Ensure all drains are covered and free of food particles. Clean and sanitize sinks and drains at the end of each day. Inspect all garbage disposals daily and rinse as necessary to maintain a sanitary condition.

10.2.8.4. Clean and sanitize inside and outside of all beverage and dessert dispensers to include but not limited to, coffee makers, milk dispensers, juice machines, coke machines and ice cream machine after each meal following manufacturer’s instructions. Sanitize and wipe away spills, exterior stains, food particles and smudges during and after each meal.

10.2.8.5. The contractor shall clean and sanitize the exterior of ice machines daily, to remove dust, food particles and smudges. Sanitize scoops after each meal.

10.2.9. WASTE MANAGEMENT

10.2.9.1. GARBAGE, TRASH AND RECYCLING DISPOSAL. Contractors shall.

10.2.9.1.1. Provide garbage cans in all dining facility areas to include but not limited to, food preparation, dishwash room, and dining room.

10.2.9.1.2. Keep recycle and garbage cans covered except in food preparation areas.

10.2.9.1.3. Empty garbage cans. Garbage cans shall be emptied when trash comes within four inches of the top rim of the can and will be discarded throughout the work day.

10.2.9.1.4. Break down all cardboard and take to recycling dumpster.

10.2.9.1.5. Segregate and ensure recyclable materials such as but not limited to, cardboard, plastic, bottles, glass and aluminum are placed in proper receptacle.

10.2.9.1.6. Clean areas around trash can storage and dumpsters.

10.2.9.1.7. Empty, clean and sanitize garbage cans and lids at the end of each duty day. Before stacking, ensure garbage cans are completely air dried, inverted with no standing water.

11. HOUSEKEEPING: The contractor shall maintain the interior and exterior of Sijan Hall Dining Facility to include but not limited to, kitchen, serving lines, snack bar area, dry storage, storeroom, mop closet, chemical closet, walk in cooler and freezer, shared hallways and entryways and dining room to ensure it is clean and sanitary at all times. Contractors shall immediately respond to areas that affect customer service. All housekeeping practices shall comply with 2019 Tri-Service Food Code. Immediately after each use, the contractor shall properly store all equipment and supplies. Weather, traffic or other conditions may demand additional cleaning beyond that scheduled by the contractor to ensure that facilities and equipment are clean, neat, and sanitary.

11.1. PLANNING AND SCHEDULING: Upon the award of contract, contractor shall participate in a site visit, seven days prior to contract start date, and as changes occur.