Draft - PWS FOOD SERVICE TRACEN CAPE MAY 091224.pdf

PR #:

PERFORMANCE WORK STATEMENT

LAST UPDATED: 12/09/2024 PAGE 1/26

Performance Work Statement (PWS) for Full Food Services at U.S. Coast Guard Training Center Cape May, New Jersey

1.0 INTRODUCTION

The Contractor shall furnish all food, personnel, management, supervision, materials, supplies, transportation and other items or services (except as stated herein) necessary to provide full food service, in accordance with all terms and conditions in the contract. The services shall be performed at the U.S. Coast Guard Training Center, Cape May, NJ. Contractor tasks shall include but are not limited to, the following: Dining Facility Management; cooking; food preparation, stocking, serving, and replenishing; cleaning facilities, equipment, and utensils;

preparing vegetables and fruits for the salad bar; bussing tables in specified dining areas;

performing cashier services as needed; maintaining quality control; and ensuring minor operator maintenance of food service equipment as per manufacturers recommendations.

2.0 BACKGROUND

2.1 The Dining Facility at TRACEN Cape May consists of three dining halls, two for recruits and another for permanent party personnel. These facilities are dedicated to providing full meal service and meeting the nutritional needs of Coast Guard personnel at TRACEN Cape May.

Requirements will also consist of boxed meals, lunches, dinners for consumption by recruits away from the Dining Facility in support of training missions, as well as meals delivered to the adjacent Dispensary. These meals are priced at the regular rate of the contract and are generally ordered in lieu of the “eat in” meal. The historical information about the number and types of meals (Breakfast, Lunch, and Dinner) served at the Coast Guard Dining Facility (CGDF), Etheridge Hall, as well as the population (numbers of meals served) is found in Technical Exhibits 1, 2 and 6.

2.2 PERIOD OF PERFORMANCE

Base Period Apr 1, 2025 through Mar 31, 2026 Option Period One Apr 1, 2026 through Mar 31, 2027 Option Period Two Apr 1, 2027 through Mar 31, 2028 Option Period Three Apr 1, 2028 through Mar 31, 2029 Option Period Four Apr 1, 2029 through Mar 31, 2030

2.3. The primary customers at the facility are military recruits in training, although other personnel may dine in the facility at their expense. The contract also includes some special events that are listed later in this Performance Work Statement (PWS). Dependents and guests are occasionally permitted to eat in the Dining Facility as authorized in writing by the Commanding Officer.

2.4. TRACEN Cape May Hours of Operation. This table sets forth normal meal hours;

however, on occasion, they may be subject to change because of mission, training, schedules, operational, contingency and special events, etc.

a. Recruits:

PR #: 67100PR240000196

LAST UPDATED: 09/12/2024 PAGE 2/26

Weekdays Monday - Saturday

Sunday

Breakfast 0545-0745 0600-0745

Lunch 1120-1320 1120-1320

Dinner 1620-1820 1620-1820

b. Permanent Party:

Weekdays Monday - Friday Saturday, Sunday & Holidays

Breakfast 0630-0745 0630-0800

Lunch 1130-1300 1130-1300

Dinner 1630-1730 1630-1730

2.5. Definitions.

Contracting Officer (KO). An individual designated in writing by the Coast Guard having the authority to enter into, administer, or terminate contracts and make related determinations and findings.

Contracting Officer Representative (COR). An individual designated in writing by the Contracting Officer who will furnish the Contractor with technical directions within the scope of the contract.

Performance Requirements Summary (PRS). Alternate term for Performance Work Statement. Identifies the key service outputs of the contract that will be evaluated by the Government to assure contract performance and that the Contractor meets standards.

Quality Assurance (QA). Those actions taken by the Government to assure services meet the requirements of the Performance Work Statement (PWS).

Quality Assurance Evaluator (QAE). A Government employee responsible for surveillance of Contractor performance.

Quality Control (QC). Those actions taken by the Contractor to control the performance of services so that they meet the requirements of the PWS.

Basic Allowance for Subsistence (BAS). A monetary allowance paid to military personnel in place of subsistence-in-kind (SIK).

Food Handlers. Food service personnel, who work where unsealed food or drink is handled, processed, prepared or served, and who touch food and food contact surfaces in any way, except as a consumer or purchaser. Excluded are food service managers, cashier and delivery persons who do not handle unwrapped food or touch food contact surfaces.

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Full Food Service. The food service required under this contract includes as a minimum:

providing foodstuffs and necessary supplies, preparing, serving and cleaning up after meals;

maintaining equipment and all other aspects set forth herein concerned with operating a Coast Guard Dining Facility.

Major Maintenance. The non-operator maintenance and repair of equipment including the restoration or replacement of parts, as necessitated by wear and tear, damage, failure of parts, or the like.

Menu. Menu Requirements specifies the menu choices (except leftovers) including, but not limited to entrees, salads, desserts, soups, to be served each meal during the menu cycle. The recipes for preparation of each item are drafted by the contract personnel and approved by the

COR.

Meal Serving Hours. Hours designated by the Government when the dining facility is open for service.

Minor Maintenance. Operator care and maintenance. Normal operator care of equipment, which is recommended by the manufacturer. It is limited to cleaning, oiling, greasing, tightening of nuts and bolts, and other preventive maintenance actions.

Potentially Hazardous Foods. Any perishable food, which consists in whole or part of dairy products, eggs, meat, poultry, fish, or shellfish. These foods require time/temperature control for safety to limit pathogenic microorganism growth or toxin formation.

Progressive Food Preparation (Batch Cookery). The preparation of food items at selective time intervals during the entire meal period as the food is consumed. The objective is to match the flow of patrons through the serving lines so the freshly prepared, high quality food is always provided. It avoids long holding periods to preclude loss of flavor, color, texture, and nutritional value. Some exceptions to this procedure are most soups, gravies, meat sauces, and other sauce type items, which do not deteriorate in flavor when held throughout the serving period, and baked or prepared desserts.

Subsistence in Kind (SIK). Meals furnished to enlisted personnel at Government expense, in lieu of money.

Recyclables. Materials that can be reused or converted into another product, including, but not limited to, paper, cardboard, metal cans, glass bottles and certain plastic products. Tin, bi-metal and aluminum cans, uncontaminated paper and cardboard, Type 1 and 2 plastic.

Serving Line. This term refers to the location and equipment used in dining facilities to serve food cafeteria style. It includes, but is not limited to equipment such as hot food counters, salad bars, beverage dispensers, and ice cream freezers.

Unit (the). Coast Guard Training Center, Cape May.

Work Request. A written request submitted to the COR for (1) repairs to current facilities, or (2) repair and maintenance of major equipment.

3.0 SCOPE

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The objective of this effort is to acquire Full Food Services for all areas listed in the PWS. The service requirements and performance objectives relate directly to mission essential items as identified in the PWS, the Contractor Quality Control Plan and the Government Quality Assurance Plan providing for the highest level of service delivery performance critical to mission success. The following tasks, each of which corresponds to Section 5, Technical Requirements of the PWS, are generated for this effort, but may not be all-inclusive.

4.0 APPLICABLE DOCUMENTS, PUBLICATIONS AND FORMS

The contractor shall comply with all federal, state and local laws, regulations, requirements, instructions and directives; and, all industry standards/references pertaining to the services required herein and to the conduct and qualifications of personnel in performance of this contract. In addition, the Contractor shall comply with the publications and forms listed below, which are incorporated by reference into this contract. The Government, upon request by the Contractor, will provide all publications listed. Supplements or amendments to listed publications may be issued during the life of the contract. The Contractor shall immediately implement those changes in publications, which result in a decrease, or no change in the contract price. The Government will also provide the forms listed which are needed for daily operations. Upon completion of the contract, the Contractor shall return to the Government all issued publications and unused forms.

Publication Number Title Date

CGTTP 4-11.12A

Food Safety and Sanitation Program Tactics, Techniques, and Procedures (TTP)

MAY 2017

COMDTINST M4061.5A Food Service Manual Mar 2009

COMDTPUB P4061.4 Food Service Practical Handbook Oct 2009

NAVSUP Publication 7 Armed Forces Recipe Service (AFRS); website http://www.quartermaster.army.mil/jccoe/publications/recipe s/cover.pdf

Professional Cooking, Wayne Gisslen, John Wiley and Sons

Seventh Edition, Facilities Layouts

Available for reviewing and may be obtained only upon request, via e-mail.

TRACENCMINST

5530.1A

Training Center Cape May Physical Security Plan May 2024

5.0 TECHNICAL REQUIREMENTS

5.1 Food Service Operation Requirements.

a. Normal Hours: The normal operating hours are listed herein (see Section 2.3. of the PWS).

During the designated serving hours, any authorized patrons who enter shall be offered a complete menu choice. Breakdown action to remove food from the serving area shall not start until 15 minutes after the end of the posted meal hours to allow all patrons adequate time for seconds.

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b. Holiday Food Service and Other Special Meals. Increased attendance may be expected during the holiday season and extended hours may be necessary. Special holiday schedules during Thanksgiving, winter holiday season and other special occasions will be made available to the Contractor at least ten (10) working days in advance of the occasion. Upon the request of the COR, the Contractor may be requested to provide food service requirements for special meals and events sometimes outside of normal meal service times. Also, as a special food service requirement, the Contractor shall provide food service personnel to support unit functions. These events will be negotiated under a separate contract. A historical list of such events is provided in the table below for informational purposes only. If these food service requirements are not provided as normally served meals to authorized dining facility patrons, the cost of the food services provided, as a special event will be negotiated under a separate contract. The cost of these special events, other than normally served meals, is not included in the contract price or in the weekly/monthly meal count.

Event Frequency Location Number of Meals

Comment

Thanksgiving Day Dinner Annually CGDF Varies Cafeteria Style with Special Setting

Christmas Day Dinner Annually CGDF Varies Cafeteria Style with Special Setting

Special Ethnic Event Recognition (Black History Month etc.)

As required CGDF Varies Appropriate special menus, but normal meal service

Change of Command Reception

Every 2 or 3 years

CGDF 400 Buffet Style (privately contracted with patrons)

Boy Scouts & other touring groups such as AARP and Fleet Reserve

20 times a year

CGDF 15 to 100 Regular food service

Special luncheons As required CGDF 10-20 Cafeteria or buffet service as required for groups in Eagles & Anchors

c. Change of Hours: On occasion, the COR may change the meal times only (i.e., change 0600 – 0800 to 0615 – 0815), but not the total number of hours, because of mission, training, schedules, operational contingency, special events, etc., without additional cost to the Government by giving the Contractor notice 24 hours in advance of such change. Special and emergency situations (i.e., accident, civil disturbances, weather warnings, alerts, etc.) may necessitate that the dining facility operate on an extended basis of up to 24 hours per day. The Contractor shall provide these services when ordered by the Contracting Officer. If this order is provided verbally, a written order setting forth the effort required, will be provided as soon as possible thereafter. Changes to the overall number of mealtime hours occasioned by special and emergency situations shall result in an equitable adjustment to the contract.

d. Temporary Relocation. In the event of major repair to the interior of the building, or unforeseen/unusual mission’s requirements, the Contractor may be required to temporarily reduce the level of its operation and relocate to another on-base/off-base location, which will be determined by TRACEN Cape May command. The Contractor will be given thirty (30) days notice of any planned relocation via the COR, if the incident permits. Any food services

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requirements beyond the capability of the Contractor may be performed or acquired by the Government when mission accomplishment is endangered.

e. Hospital and Dispensary Food Service. The Contractor shall provide meals on trays to patients at the Coast Guard Heath Care Facility. The number of meals provided daily is normally minimal, (i.e., meals for 10-20 patients total per day). These meals shall be priced at normal meal rates. The Contractor shall transport food and/or beverages prepared to and from the patients in the Health Care Facility. The Contractor shall deliver these meals in the numbers requested by dispensary POC at specified times. The Contractor shall provide, upon request, special foods as outlined in the established Ward Diet, Technical Exhibit 6, as necessary, for patients. The contractor shall be responsible for stocking/restocking the dispensary at a minimum, on a monthly basis. Such as condiments, creamers, salt, pepper, sugar packets, ice cream, ginger ale, tea bags, juice, jello, pudding, etc.

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

• State or Local Business License (if applicable)

• Food Handler’s Health Cards

• Any other as required by regulations or laws

g. Safety Rules and Regulations. In performing the services required hereunder, the Contractor shall conform to all safety rules and regulations applicable to the building and facilities that are in effect during the time of performance of this contract. The Contractor shall take such other precautions as may be reasonably required hereunder to assume accident free performance.

All accidents, however, which may arise out of or in connection with the performance of services required, and which result in injury, death or property damage, shall be reported, in writing, to the Contracting Officer, within 24 hours after the accident occurs. Reports shall give full details of the accident involved, including statements of witnesses. If any claim is made by a third party against the Contractor as a result of any accident that occurs in connection with performance of this contract, the Contractor shall promptly report the facts, in writing, to the Contracting Officer.

h. Conservation of Utilities. The Government as appropriate shall provide gas, electricity, water, sewage, heating, fuel and refuse collection to operate the Dining Facility. The Coast Guard will determine the schedule for refuse collection. The Contractor shall comply with all applicable Coast Guard and unit energy conservation policies and regulations. In the event the Government determines that the Contractor is using an excessive amount of utility service, (beyond that normally used for this size and type of facility), the Contracting Officer will notify the Contractor in writing of such determination. The Contractor shall respond in writing within three (3) days, demonstrating to the satisfaction of the Contracting Officer why such excessive use was beyond the control of the Contractor, or if due to the fault or negligence of the Contractor, that the circumstances which caused the excessive use were corrected. If the Contracting Officer determines that the excessive use of utilities was due to the fault or negligence of the Contractor, a deduction from the contract price may be made.

5.2 Plan of Operation. The Contractor shall submit a Plan of Operation with the contractor’s proposal for all services covering the operation to the COR for approval. The plan shall describe how the Contractor will provide full food services to the U. S. Coast Guard and addresses the following areas:

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• Direction and Supervision of Food Services required by Contract Menu Planning

• Ordering of Food Products and Supplies

• Labor Practices (Hiring and Firing)

• Accounting and Billing Procedures

• Management Availability (Full-Time/On-site and Corporate)

• Preparation, Cooking and serving of Foodstuffs from Kitchen to Consumer

• Supervision of Dining Rooms while in operation (Cleaning Equipment, Replenishment of Items, etc.)

• Operation of Dish rooms (Never Unattended While in Operation)

• Sanitation, Maintenance and Repair of Facility

• Cashier and ID Checker Procedures

• Maintenance and Cleaning of Employee Lounge Areas and Restrooms

• Customer Survey Forms (Plan and Sample)

• Obtaining Additional Personnel for Special Functions

• Planned Management and Staffing Schedules

5.3 Menu Requirements. Using the Required & Frequent Meal Items (Technical Exhibit 2) and the Armed Forces Recipe Service, Professional Cooking, or any approved source for healthy food cooking as guidance, the Contractor shall develop one five-week cycle menu to reflect healthy foods. Fifteen days prior to the day of the next cycle, the Contractor shall submit to the COR for approval, a new five-week cycle menu. The Contractor shall not change the menu without approval of the COR, except for emergency situations (i.e., hurricane, snowstorm, mechanical failure etc.). Subsistence shortages will not be accepted as valid excuses for substitutions. Food Variety is a very important part of this contract. Variety and creativity will be considered in menu approval. The Contractor shall implement the “Go For Green Program” which includes the marking of food items to reflect Technical Exhibit 2a, including but not limited to condiments, beverages, desserts, soups, entrees, sides, bread, box lunches, to go meals, dressings, salad bar items, etc. All markings should be plainly visible and encompass all food items served by contractor. The contractor will supply all necessary markings, tools, accessories necessary, and post all viable posters in the appropriate areas set out by the COR.

Display menus will also have the corresponding colors to match menu items. This program promotes healthy eating habits and educates patrons on the nutritional value of each food item.

a. Entrees, Lunch and Dinner. A choice of two (2) different entrees (one main entrée and one speed line item) plus a Healthy Choice Entrée. The main entrée is a larger portion and must contain whole meat, will be offered at each lunch and dinner, along with the Healthy Choice Entrée, Potato Bar or Pasta Bar, and one speed line item. Grilled chicken breast will be offered at lunch every day along with regular menu items only on the Permanent Party serving line.

Patrons are entitled to a full portion of each entrée on the menu. Patrons can select both entrees (Main and Healthy Choice), the Potato or Pasta Bar and Speed line item at all times.

Potato Bar/Pasta Bar will be rotated on a daily basis. At the COR discretion, the Potato Bar/Pasta Bar may be located as a self-service item. Contractor will provide a deli sandwich bar for the Permanent Party dining hall (as noted in Technical Exhibit 2). Casserole type dishes must have a minimum of five (5) ounces of meat or seafood per portion, and only one casserole dish entrée may be on the menu per calendar day at lunch or dinner. The recipes will be adjusted to accommodate for larger portions of meat, chicken, pork, and sea food. Meat includes fowl, beef, pork, and veal. Seafood includes shrimp, lobster, crab, fish, oyster, and scallops. The Contractor shall ensure that all entrees listed as grilled or fried are prepared as

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close to meal times as possible or will be grilled or fried to order. No entrees listed as fried shall be baked in the oven unless authorized by the COR. Any entree deemed unsuitable for any reason may be deleted from the menu at the COR’s discretion.

b. Graduation Recruit Pizza Party. Graduation Recruit dinner. The Contractor will provide for the Graduating Recruit Companies, one dinner per recruit consisting of the following items, 3 slices of pizza shipped in pizza boxes, 5 wings, 3 carrot sticks, 3 celery sticks, 1 oz serving bleu cheese or ranch dressing, two 12 oz cans soda, two 16.9 ounces of bottled water (or a combination of the two). The contractor will provide one paper plate and two napkins for each recruit. The contractor will be given 24 hours advanced notice of how many meals to prepare.

The meal will be picked up by graduating recruits no later than 4:30pm every Thursday.

c. Lunch and Dinner Requirements. In addition to the requirements set forth in Technical Exhibit 2, the following items are required: All items not specifically specified as constant shall be rotated on a frequent basis to ensure customers have a perception of change and variety.

Hot foods must be prepared progressively. One hundred percent of cakes must be freshly baked. Soft serve ice cream or frozen yogurt will be served Monday, Wednesday, and Thursday with assorted sundae toppings. One dessert shall be served warm one time each week at the lunch meal. Premium meal entrees (typically on the graduation meal day per PWS) shall be rotated. A variety of fresh baked or premade pies, at a minimum of two options total, will be available each lunch meal. One premium dessert (cheesecakes, carrot cake, tiramisu, chocolate brownie cake, Danishes etc.(insert into TE) shall be presented in replacement of one type of cake, cookie or pie. The Contractor shall set up three (3) tables on each Recruit dining hall, for self-service by recruits for the making of the peanut butter and jelly sandwiches.

d. Breakfast. Breakfast meals shall be offered in accordance with Technical Exhibit 2 and approved menu by the COR. All items not specified as constant shall be rotated on a frequent basis to ensure customers have change and variety. Hot foods shall be prepared progressively.

Specialty items such as breakfast burritos, breakfast casseroles, fresh baked large cinnamon rolls, breakfast sandwiches, quiches, among other items, may be included in the breakfast menu. Any approved menu, may be changed or substituted with the advance approval of the COR. Standard, calibrated dispensers are an acceptable form of providing juices.

e. Graduation/ Meals. The Contractor shall provide two (2) meals from the selections in Technical Exhibit 10 that shall be served at lunch on Thursday of each week, 52 weeks per year, regardless of whether a graduation ceremony is actually held. This meal is designated the “Graduation Meal” or “Prime Steak Day” and will only be served to the Graduating Recruit company, DEPOT and permanent party patrons. This meal will consist of at a minimum Grade A Prime cuts and accompanied by a seafood dish AKA Surf & Turf. The portion size shall meet or exceed the minimum edible portions listed in Technical Exhibit 10. The Contractor shall rotate the items listed in Technical Exhibit 10 so all items are prepared at least once during menu cycle. These meals shall not be billed to the Coast Guard as special event meals. The Contractor shall bill the meals to the Coast Guard at the current lunch rate.

• On every Thursday’s dinner meal, the Week Eight (graduating) Company will subsist outside the dining facility. On these days, the Week Eight Company will have a special meal (pizza party). The graduating recruit company will be left on the recruit count.

• On every Saturday, Week Seven Company does not typically subsist in dining facility for the dinner meal.

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• On every Saturday, Week Eight Company does not typically subsist in the dining facility for the lunch and dinner meal.

• Only Week Seven and Week Eight recruits who dine in the facility will be counted toward the total patron count.

• The Contractor shall not include its employees’ meals in the daily count.

• The Contractor shall correlate the monthly invoice with monthly meal expenditures.

• On every Thursday, the COR will provide an updated recruit count for the following week.

f. Graduation Cake. By Thursday at noon each week, the Contractor shall provide one two-layer cake (18 inches by 26 inches). This cake shall be professionally decorated to say “Congratulations, Company (Name and Number)” the quality and design shall meet commercial bakery standards. Additional adornments must be approved by the COR.

g. Menu Publicity. The Contractor shall post and maintain the current menu at the entrance to each serving line. Meal prices shall be prominently displayed at the cash register. The Weekly Menu shall be prominently posted at three (3) locations in the CGDF (See Deliverables herein).

The posted menu shall include the portion size (in volume measurements), calorie and fat per serving adhering to the “Go Green” program. The menu shall be sent VIA email to be disseminated throughout TRACEN CAPE MAY. Further, on each salad bar and dessert cabinet, the Contractor shall provide a laminated card identifying each menu item. Each card shall be placed on the salad bar and dessert cabinet to identify the menu item to the patrons.

h. Leftovers. As per the CGTTP 4-11.12A, Food Safety and Sanitation Program Tactics, Techniques, and Procedures (TTP).

5.4 Serving.

a. Serving Lines. The Contractor will provide two (2) serving lines in the Recruit Dining Hall and one (1) serving line on the Permanent Party Side. Serving lines shall be set up and fully staffed by the scheduled opening time but not more than 15 minutes prior to the opening time. Maintain serving lines throughout meal period. Typically, the Contractor will open the second serving line when the anticipated number of recruits dining exceeds 500 per meal. The decision to open the second dining area for Recruits will be based on projected recruit levels. The speed line for permanent party and recruit (fast food items) personnel will be provided seven (7) days a week, three meals per day. The contractor will periodically check throughout the lunch period to replenish the serving line. The daily Speed Line menu shall consist of standard and optional items per Professional Cooking or the Armed Forces Recipe Service, or other recipe approved by the COR. Speed Line menu items are not considered entrees.

b. Meals to Go. The Contractor will provide clamshell type containers, plastic utensils, and hot/cold cups with lids to Permanent Party patrons to take meals as “to go”. “To go” meals will be provided to the patrons at the regular meal rates.

c. Food Portions. The portion sizes specified in this contract are intentionally large in order to serve hearty portions of multiple items to personnel undergoing vigorous daylong activity, without snacks. Serve food in accordance with Technical Exhibit 5, unless patrons request smaller quantities. Any patron may receive addition serving(s) upon request. This does not constitute an additional meal and shall not be included in the meal count.

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d. Patron Flow Rates. Employ sufficient personnel to ensure that all patrons are served during the meal times

e. Serving Meats. Only qualified food service personnel shall be assigned to carve meats such as roast beef, ham, and turkey on the serving line as it is served.

f. Tableware Availability. Tableware (utensils, dishes, glasses, trays, etc.) and table appointments (napkins, sugar, salt, pepper, etc.) shall be replenished so that they are available to all patrons without waiting. The tableware requirements are set forth in Technical Exhibit 12.

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

h. Serving Line Closure.

Food shall remain on the serving line 15 minutes after the posted meal period ends or the last patron has left the dining facility, whichever comes first, to allow for seconds. After such time has expired, all food shall be removed, and discarded or covered, labeled and put in property storage immediately unless disposal of leftovers is appropriate.

i. Replenishment. Missing items are not acceptable. Contractor shall replenish all foods within a timeframe of 1 minute or less. Beverages and condiments shall be replenished within 3 minutes to ensure availability to all patrons throughout the meals. Also, replenish tableware (utensils, dishes, glasses, trays, etc.) and table appointments (napkins, sugar, salt, pepper, etc.)

as necessary during meals to ensure continuous service to patrons.

j. Form Preparation. The Contractor shall prepare a CG Form 4901, “Meal Sign In Sheet,” which summarizes the number of each type of meal served daily and reflects monies collected for meals sold. The COR will verify these records daily or on the day following a weekend or holiday; however, the COR may verify cash collected at any time.

k. Table Requirements. Each table shall be set up and maintained in accordance with the Technical Exhibit 12. Each item shall be replenished on a frequent basis so no table is without any given item for more than five consecutive minutes. A recruit dining area table consists of seats for six (6) recruits. In the Eagles & Anchors dining room and on the permanent party side, a table consists of each individual table, regardless of the number of seats at that table.

However, if more than eight (8) seats are located at a given table, a proportionate amount of table requirements shall be added to that table. At the CO’s table in the Recruit Mess, a table consists of six (6) seats.

5.5 Emergency Situations/Evacuation.

a. Emergency Situations (FOR RECRUITS ONLY). On an infrequent basis, the Contractor shall provide meals away from the CGDF upon request of the COR. Normally, 24-hour notification of these meals will be provided to the Contractor; however, in emergency situations, the Contractor shall provide these meals upon one-hour notice from the COR. Emergency situations include operational missions, alerts, operational exercises, and natural disasters or simulated emergency exercises. All locations are on the Coast Guard Grounds. In the event of an emergency, the Coast Guard has the option to buy the Contractor’s current inventory of

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perishable/nonperishable food. This will be billed as a separate line item on the invoice and shall be billed at the actual cost of the food.

b. Boxed Meals. Boxed meals shall be provided upon request of the recruit training department personnel in accordance with Technical Exhibit 11. Normally, a 12-hour notice will be provided by the COR; however, the Contractor shall be prepared to have these types of meals available upon 1-hour notice. Boxed meals shall be charged at the appropriate box meal rate based on the quantity ordered in accordance with the contract schedule of services.

c. Energy bars, granola, and sports bars. Two, 2 oz. bars will be offered (self serve) to recruits as they pass through the serving line at the evening meal.

d. Emergency Evacuation Rations: The Contractor upon notification from the Coast Guard shall provide) emergency evacuation rations to each recruit during emergency evacuation of the Coast Guard Training Facility. The contractor shall provide two meat and cheese or two peanut butter and jelly sandwiches, a single serve 8 oz of low fat milk or protein drink, and 4 oz of breakfast juice for breakfast. The Contractor will also provide (2) six ounce bottles of water per meal for lunch and dinner. The Coast Guard will give (48) hours notice of evacuation plans.

5.6 Cashier Services.

The Contractor shall staff a cashier position to perform cashier duties for each meal only on the Permanent Party side. A cashier is not required for the Recruit line. The Cashier position shall maintain a flow rate of patrons past the cashier of 5 patrons per minute. The cashier shall be able to verbally communicate with all personnel to effectively perform his/her duties. A copy of current cashier instructions shall be maintained at the cashier station (see Deliverables herein).

These instructions shall include specific meal charges for each category of customer who is authorized to eat in the dining facility. The Contractor shall ensure that correct meal charges are collected. Based on historical information and current trends, amounts to be charged for meals and classes of authorized patrons will be established and provided by the Government.

Cashier stations shall not be left unattended during meal service times.

a. Evaluation Forms. Government provided forms for customer satisfaction evaluation shall be maintained near the cashier station in view of patrons.

b. Head Counting Procedures. Cashiers shall admit only authorized patrons, obtaining signatures, collect payment for meals, and make change. They shall use CG Form 4901, “Meal Sign In Sheet,” to record the number of each type meal served daily and reflect monies collected for meals sold. They shall maintain required accountability for cash receipts, cash collected, and meals furnished to Subsistence - In - Kind (SIK) personnel (such as enlisted personnel and Auxiliarists in uniform while performing official duties for the Coast Guard). The COR or other designated Government representative shall verify the correctness of CG Form 4901 in relation to cash collections. CG Form 4901 shall be submitted daily or on the day following a weekend or holiday. SIK recruit numbers will be provided weekly by the COR using the Unit’s Training Analysis System (TAS) database or similar system in effect. This number shall be used by the Contractor to predict food preparation and shall be the basis for billing procedures.

5.7 Sanitation Requirements.

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a. Personal Hygiene. The Contractor shall ensure that all employees meet the personal hygiene requirements as set forth in Section D and must enroll in the Safe Serve Training:

Personnel Inspections and Personal Hygiene, of the Food Safety and Sanitation Program TTP, including, but not limited to the following:

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

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

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

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

Smoking is not permitted in Coast Guard buildings.

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

b. Daily Health Examinations. Personnel with any health problem shall not be permitted to work in any capacity where there is a possibility of food or food contact surface contamination with pathogenic organisms or transmittal of disease agents to other personnel.

c. Foodborne Disease Tests. During actual or suspected foodborne disease outbreaks, the Contractor shall make facilities, equipment and employees available for testing and questioning by medical and other investigative personnel. Contractor personnel refusing to submit to testing or questioning shall not be permitted to work in the Dining Facility. When a foodborne disease outbreak is suspected, food shall not be discarded until directed by the COR.

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

5.9 Linen and Uniform Storage. The Contractor shall store clean tablecloths, towels, wipe cloths, and uniforms in a clean place. If not protected from contamination by physical confines of the storage facility, plastic or other appropriate covering shall be used. Soiled articles shall be stored in non-absorbent containers or washable laundry bags.

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

a. Use separate containers to sort garbage from recyclables. These containers shall be kept covered except for those actively being used in food preparation areas. When filled, the containers shall be removed to the proper storage area for pickup. These areas, including floors and walls, around trash container storage, compactors, and dumpsters shall be kept clean, sanitary, and orderly and shall be cleaned after each garbage removal. Garbage cans will be thoroughly cleaned inside and outside before returned to point of use.

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

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

5.11 Housekeeping. The Contractor shall furnish housekeeping services in the dining facility as outlined in Technical Exhibit 7. The Contractor shall furnish all equipment and supplies necessary to perform these services. The level of cleaning shall produce a clean, extremely high level of performance to the COR and Medical inspectors. Weather, traffic or other conditions may demand additional cleaning by the Contractor to ensure that facilities and equipment are clean, neat, and sanitary.

a. On a daily basis, the Contractor shall ensure that litter is removed from around the CGDF and the loading dock. Also, the Contractor shall clean all bathrooms and locker rooms in the dining facility after each meal. The Contractor shall remove ice and/or snow from the front steps of the CGDF and the sidewalks up to 50 feet away from the CGDF. The Government facilities contractor shall provide salt.

b. The Contractor shall perform other housekeeping tasks including: replacing light bulbs, rearranging furniture after meals and for special events, caring for inside plants, dusting vertical blinds, washing windows and entry doors inside and outside to keep them clean, and like housekeeping functions.

c. The Contractor shall provide seasonal and holiday decorations throughout the facility (both recruit and Permanent Party) and on tables in the permanent party area. Seasonal decorations shall be displayed with each of the four Seasons. Non-sectarian, non-religious holiday decorations shall be displayed 10 days before the following Holidays: Martin Luther King Day, Valentine’s Day, Memorial Day, Fourth of July, Coast Guard Day, Halloween, Thanksgiving, and Christmas.

5.12 Waste Management. The Contractor shall assist the government by complying with the base-recycling program. This may require segregating reusable/recyclable waste materials by type. The government shall retain ownership of all reusable waste materials. Non-reusable waste materials (garbage) will be removed from the facility by a government-approved method.

The cost and disposal of Non-reusable waste materials, such as fat/oil, will be the sole responsibility of the Contractor. The Contractor shall sub contract the removal of fat/oil to ensure that holding drums/tanks are emptied in a timely manner.

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

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

b. The Contractor shall initiate all work requests for major equipment maintenance and repair using the applicable unit “Work Request Form.” The Contractor shall maintain a work request log. The log shall include the requested action, the time and date requested, the person making

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the request, the control number, and the date the work was completed. For work not completed, the Contractor shall follow-up biweekly and shall record the results.

5.14. Administrative Requirements.

a. The Contractor shall prepare all reports and other deliverables as required by this contract, as described in Section 6, Deliverables, of the PWS.

b. All cash collected is the responsibility of the Contractor. A daily record thereof will be maintained on CG Form 4901, “Meal Sign-In Sheet,” a copy of which shall be available to the COR for verification. In verifying the Form 4901, the COR may count all funds collected. The amount of money collected from patrons will be deducted monthly from the contract payment due to the Contractor.

c. The Contractor shall comply with the requirements for displaying posters and signs furnished by the Government. The subject matter may include health and sanitation measures, Commandant Policy statements, fire prevention, safety, non-smoking areas, meal hours and meal charges.

d. The Contractor shall reply to all correspondence and complaints relating to the food service function within five (5) business days. A copy of each complaint response shall be furnished to the COR.

e. The Contractor shall provide input to budgets, operational plans, disaster preparedness plans, or other studies as requested by the Contracting Officer or the COR.

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

a. Subsistence and Expendable Supplies. The Contractor shall provide all food and other items for food preparation and expendable supplies necessary for food preparation. The quality of all foodstuffs used in the dining facility must meet or exceed the standards found in Professional Cooking, Seventh Edition, as well as the Armed Forces Recipe Service in line with commercially acceptable standards. All cleaning materials furnished by the Contractor shall equal or exceed commercially acceptable standards. This list includes, but is not limited to the following:

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

• Dish Washing Rinse Additive

• General Purpose Detergent

• Scale Removing Compound

• Liquid Hand Dish Washing Compound (for pots and pans)

• Hand Dish Washing Compound (for pots and pans)

• Floor Finish

• Chlorinated Scouring Powder

• Non-chlorinated Scouring Powder

• Wax Remover

• Glass Cleaner

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• Stainless Steel Polish

b. Contractor shall adhere to progressive food preparation standards. Short order breakfast items shall be cooked to order; items may be prepared in advance only to the extent necessary to ensure the required patron flow. Short order items such as hamburgers, hot dogs and French fries, may be prepared in advance only to the extent necessary to ensure the required patron flow through the serving line. Short order meal items are typically only offered to Permanent Party personnel.

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

d. The Contractor may, with the written permission of the COR, install equipment, fixtures and furnishings in the dining facility. These must be marked to identify Contractor ownership. They must be readily removable and all installation, maintenance and removal costs are the sole responsibility of the Contractor. Upon removal of Contractor-owned equipment, the Contractor must restore, at its own expense, the affected portion of the facility to its original condition.

e. The Contractor shall provide commercial telephone/internet service for its own use at its own expense.

f. The Contractor shall provide insect, rodent and vermin control for dining facility and all other areas under its control at least weekly. The Contractor is required to fog or dust the Coast Guard Dining Facility six times per year (February, April, June, August, October and December).

This shall be accomplished on Friday evenings after the evening meal. The Contractor must maintain the subcontracting of A certified pest controller who shall perform all pest control activities. The Contractor shall also provide services for a Fly Defense Program, as part of its pest control maintenance. The Government, however, expressly reserves the right to augment Contractor efforts whenever such action is determined necessary by the COR.

5.17. Government Furnished Property, Equipment and Services. The Government will provide, without cost to the Contractor, the facilities, fixtures, equipment and services listed below.

a. The Government will furnish the facilities and designated areas thereof described in Technical Exhibit 4. The Contractor is required to sign for custody of all Government furnished property and equipment and will be held responsible for its accountability. These facilities have been inspected for compliance with the Occupational Safety and Health Act (OSHA). Prior to any modification of the facilities by the Contractor, the Contractor shall notify the COR and provide documentation describing in detail the modification to be performed. No alterations to the facilities shall be made without specific written permission from the Contracting Officer. The Contractor shall return the facilities to the Government in the same condition as received, except for normal wear and tear and approved modifications. The Contractor may only use the facility in performance of this contract; however, the Government may use the dining area for appropriate command functions.

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b. Upon 48-hour notice to the Contractor, the Government is authorized to use any facilities or Government furnished equipment under Contractor control. Also, the Government shall retain office space sufficient for contract administration at the Dining Facility.

c. The Government will provide the equipment listed in Technical Exhibit 4 in “as is” condition.

The Government may replace equipment when it is no longer usable for its intended purpose due to fair wear and tear. The Government will make determination of suitability for use. The Government will provide preventive maintenance of major equipment. The Contractor, with approval of the COR, may install additional equipment at their expense.

d. The COR, and a representative of TRACEN Cape May’s Property Section shall jointly conduct an initial inventory of all Government-furnished equipment listed in Technical Exhibit

4. The Contractor shall sign a receipt for all equipment provided by the Government. The Contractor, the COR, and TRACEN Cape May’s Property representative shall jointly determine and record the working order and condition of all equipment. Items or equipment missing or not in working order shall be recorded (Form DHS 4220.43, Contractor Report of Government Property). The Government may replace missing items and repair all items not in working order.

The unit Property Officer will give disposition instructions for items beyond economical repair.

The Contractor and Government representatives shall certify their agreement on working order and defectives. If the Contractor participates in the inventory but does not agree with the Government’s determination as to the working order of the equipment, this failure of the Contractor to agree on condition of the equipment shall be treated as a dispute pursuant to the clause of this contract entitled “Commercial Items Terms and Conditions – Disputes.”

NOTE: The Contractor shall be liable for loss or damage to the Government furnished facilities and/or equipment herein due to negligence.

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

f. The Contractor shall submit requests for additional or replacement equipment through the COR. The request shall include the reason for the replacement. The Government shall provide only equipment determined by the COR to be necessary in the performance of contract.

g. At the end of…