Attachment 6 - QASP.docx

Quality Assurance Surveillance Plan For Full Food Service

11FSS

Date: 19 Oct 17

1. Objective. The objective is to provide all labor, transportation, training, and incidentals needed to provide Full Food Services on Joint Base Andrews (JBA) MD in Accordance With (IAW) the attached Performance Work Statement (PWS). This Quality Assurance Surveillance Plan (QASP) has been developed to evaluate contractor actions while implementing the Performance-Based PWS. It is designed to provide an effective surveillance method of monitoring contractor performance for each item listed on the Services Delivery Summary in the PWS. The (QASP) provides a systematic method to evaluate the services and products the contractor is required to furnish. This (QASP) is based on the premise that the contractor, not the government, is responsible for management and quality control actions to meet the terms of the contract. The role of the Government Contracting Officer Representatives (CORs) is to ensure contract standards are achieved. In this contract, the quality control program is the driver for service quality. The contractor is required to develop a comprehensive program of inspection and monitoring actions. The first major step to ensuring a “self-correcting” contract is to ensure that the quality control program, approved at the beginning of this contract, provides the measures needed to lead the contractor to success. Once the quality control program is approved, careful application of the standards presented in the remainder of this document will ensure a robust quality assurance program.

1.1 Multi-Functional Team (MFT) Goals. The goals of this team are to manage this contract and provide an avenue to collectively work together to create a strong working relationship between the using agency, contracting and the contractor and provide the highest level of contract performance and customer service.

1.2 Cost Savings. Ensure that the everyday commercial business practices are utilized to the maximum extent possible.

1.3 Efficiencies. Ensure that all team members are available on an as needed basis to resolve pending issues.

1.4 Improved Customer Service. Ensure immediate attention to the needs of the customer

1.5 MFT Roles and Responsibilities. The membership, goals and responsibilities of the Multi-functional Team are outlined below, upon award of the contract; the contractor will become a member of this team.

1.8 Responsiblities

1.8.1 Contracting Officer (CO)

1.8.1.2 The CO is the only individual authorized to enter into, administer, and/or terminate contracts and make related determinations and findings.

1.8.1.3 The CO is the only individual that is authorized to delegate (delegation must be in writing) specific contract administration duties to other individuals. This includes the COR.

1.8.1.4 The CO ensures oversight and control of contracting actions.

1.9 Contracting Officer’s Representative (COR)

1.9.1 COR shall be familiar with contract terms and conditions.

1.9.2 COR will request additional training, if needed, from CO.

1.9.3 COR will monitor the contractor’s performance in accordance with this (QASP), evaluate the contractor’s performance and report the results in a monthly report, citing contractor deficiencies and providing specific details of each deficiency cited. COR will note and document acceptable and unacceptable performance.

1.9.4 COR shall maintain a surveillance folder/binder containing a copy of this (QASP), along with surveillance reports, contract documents, and correspondence.

1.9.5 COR shall submit surveillance reports to the CO for review.

1.10 Contractor

1.10.1 The contractor shall control the quality of supplies or services.

1.10.2 The contractor shall tender to the Government for acceptance only those supplies and services that conform to contract requirements.

1.10.3 The contractor shall provide and maintain an inspection system or program for the control of quality that is acceptable to the Government.

2.0 Services Summary

Reconcile cash drawer with POS reports and ensure cash is turned in on-time (add to cashier services)

3.0 Strategy, Methods, and Tools for Assessment

3.1 Strategy. Food Services section of the 11th Services Squadron is responsible for the management, monitoring, and administration of the full food service contract with the vendor to ensure quality service to dining facility patrons. Administer customer point of sale survey to gather data for improvements and meet contract performance standards. Government will interact with contract employees, visitors, and other patrons concerning issues regarding the services provided. Ensure through a partnership with the public health that the dining facilities meet health codes.

3.2 Assessment Methods.

3.2.1 Periodic Surveillance. COR are to be objective, fair, and consistent in evaluating contractor personnel.Once a month, the COR will review documentation and/or observe accomplishment of Performance Objective(s) to ensure the minimum Performance Threshold(s) has (have) been met for the respective Performance Objective(s).

The COR must document each conducted surveillance. This is an important component of the Air Force record of the contractor’s performance. All performance must be documented, whether it is acceptable or unacceptable.

3.2.2 CUSTOMER COMPLAINT.

3.2.2.1 The COR is the customer point of contact and must collect all customer complaints. The COR must ensure that customer complaints are not accessible by the contractor, are investigated, and validated. The contractor will be informed of all validated customer complaints.

3.2.2.2 The COR must furnish written instructions and customer training to each organization receiving service under this contract. Instructions and training should cover the format and content of the customer complaint program and the service to be surveilled; the action that may be expected from the COR, contract administrator, and contracting officer as a result of the complaints; and the limitations on the customers in dealing with contractor personnel.

3.2.2.3 All complaints and any resulting resolution of such complaints must be documented and become a permanent part of the COR surveillance records.

3.2.2.4 A customer complaint is a valid complaint when the COR, after a thorough investigation, determines that the mail was not delivered to the correct destination.

3.2.3 CUSTOMER SURVEYS. The COR will review course evaluation sheets after each training session to determine timeliness and quality of training.

4. 0. MANAGEMENT APPROACH.

4.1.1 If possible, customer comments should be verbally requested initially of patrons, then via anonymous methods of data collection. A discussion about all customer comments over the initial 6 months of performance will take place during an informal meeting. After which, quarterly MFT meetings will be held to discuss data collected within the period completed. Data on surveillances and inspections will be recorded by the COR. Surveillance details include employee discussions, food tasting and a general review of cleanliness. Inspections will be on cleanliness, equipment, hygiene, and observable customer service. Periodic surveys will incorporate staff interviews and/or surveys. Lastly, quality control visits will consist of checking food safety, policy adherence, procedure inspections, and training verification.

4.1.2.. Inspection results will be tracked independently by the Government for input into the Contractor Performance Assessment Review System (CPARS) for future source selection. CPARS data is regularly downloaded into Department of Defense Past Performance Information Retrieval System (PPIRS).

4.1.3. Complaints will also be tracked independently by the Government for input into the CPARS for future source selection.

4.1.4. COR shall maintain a surveillance folder/binder containing a copy of this Quality Assurance Surveillance Plan along with surveillance reports, contract documents, correspondence and shall submit to CO monthly contractor performance ratings of Excellent / Very Good/Satisfactory /Marginal/ Unsatisfactory.

EXHIBIT 1

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Exhibit 1

AF FORM 1038 GUIDELINES FOR HENNESSY COMPETITION

CATEGORY A--KITCHEN OPERATIONS (250 points)

1. Food Production Log: (0-25 Points)

· Is the manager using the production log - reviewed, signed by the facility manager to control, schedule, and record menu production?

· Is the production log reviewed and used by the shift before, during, and after each meal?

· Are unused portions accounted for correctly, used wisely to prevent waste and manage food costs?

· Are Waste Logs being used correctly? Are the Waste Logs attached to the Food Production Log?

· Post-reviews by the Food Service manager conducted with production log (s), making corrections/adjustments to future forecasts and is the shift documenting feedback in this process?

· Do scheduled pastries, salads, and menu items on the production log match what was offered and used during the meal(s) on production logs?

2. Compliance with World-Wide Menus and Preface of Worldwide Menu: (0-25 points)

· Changes to the Worldwide Menu in accordance with the Preface to the Worldwide Menu, tracked with good reason to why, or simply make without reason? Are all mandatory items identified in the Preface of the Worldwide Menu available and being served?

· Are they following the Line Service Standards as outlined in the Food Service Golden Eagle Standards?

· Planned menu agrees with the actual menu served?

· Are replacement items planned to avoid frequent, last minute substitutions?

· Is there added creativity taken on meeting guest demands, approved, and recommended to HQ AFSVA?

3. Use of Standard Recipes: (0-25 points)

· Air Force Recipe Service (AFRS) visible and used correctly? Does the food team understand and utilize the guideline cards?

· Food team knows how to scale recipes using AFRS?

· Are measuring cups, spoons, and scales available to ensure proper measurements of ingredients?

· Active involvement in using recipes, not just having them available for display—following details, cooking times, right pans and temperatures—Hazard Analysis Critical Control Points (HACCP) compliant?

· Has HQ AFSVA/SVOHF approved local recipes? Is the approval on file?

· Is Creativity apparent with good marketing techniques, attractive displays, and food merchandizing?

4. Progressive Cooking: (0-50 points)

· Food prepared progressively to meet guest flow and avoid excessive leftovers—food team knows their guests and works in harmony to meet normal demands?

· Managers avoid holding food in warmers too long, overproducing, or do they meet guest flows using batch preparation methods?

5. Pre-Cooking Preparation: (0-25 Points)

· Meats pulled, properly thawed, and marked for specific meal(s) as planned with the production log and menu or are items still frozen, used “as is”?

· Is a current thaw report/program used -- are thaw box items organized by meals, controlled and marked properly when to use them by —Hazard Analysis Critical Control Point (HACCP) compliant?

· Are correct utensils and equipment used in food preparation, serving, and is bulk produce being cleaned properly? Is raw food properly covered and labeled? Are measuring cups, spoons, and scales available to ensure proper measurements of ingredients?

· Does the food team help each other out between shifts by utilizing manpower wisely doing advance prep during non-peak times – i.e. night shifts, weekend’s, etc.?

· Food team, contractors, civilians and military use and employ/practice "clean as you go"?

6. Subsistence Ordering Process: (0-20 points)

· Managers actively checking weights, counts on items received, unacceptable subsistence identified, refused, and ensuring prices are correct as ordered during receipts/invoices?

· Management is actively involved with the Food Management team during subsistence purchases, ensuring excess stocks are used first and substitute items planned in menus? Is management checking the freshness labels and/or the use by dates on all products received?

7. Storage Practices: (0-25 points)

· Stored foods covered, labeled (time and date), and stored correctly to prevent loss of quality – ensuring freshness and best storing/sanitation practices?

· Are they following the Receiving and Storage Standards as outlined in the Food Service Golden Eagle Standards?

· Freezers, refrigerators, displays, warmers, merchandisers have operable thermometers and are temperatures correct?

· Proper storage equipment, shelves dispensers, racks and dunage used in storage practices?

· Are baked goods properly stored to prevent moisture build-up/staleness and is salad items stored properly?

· General housekeeping practices – chemicals stored separately, regular schedule for cleaning -- swept and mopped and refrigerator racks, walls, and floors clean?

8. Inventory Control: (0-25 points)

· Are food issues finalized against the On Hand Summary/Stock Value Report and Waste Log agreeing with Production Log?

· Is excess food returned from the kitchen to storage, secured – preventing theft and income loss?

· Are procedures in place and does management take the necessary actions to reduce inventory levels when the POS system is inoperable?

· Is the storeroom clerk following weekly, monthly, and yearly inventory guidelines as defined by Corporate? Are

· Does inventory match menu requirements, not excessive, older than 90 days and is it neatly arranged?

· Are unique exercise rations properly accounted for, tracked separately and not just simply given “free issue” to Food Service from the Readiness branch – unit ration folders and instructions?

9. Authorized Personnel: (0-15 points)

· Access controlled good key control in practice and is it followed in all storage areas?

· Are storage areas secured when not occupied and controlled by management?

10. Issues and Transfers: (0-15 points)

· Are shift managers generating and verifying Production Logs, Purchase Orders, Invoices, Transfer List, Vendor Receipts, Confirmations from DSCP, Adjustment Entries (Waste Log), Sales and Cost Reports – checking to ensure accountability for planned menus – Monitoring for uncosted items?

· Are all transfers in and out recorded, verified against purchase and adjustment history journal, and tracked for zero balance? Is the Food Service staff office/accountant crosschecking the transfers using the Transfer Reconciliation Report

· Do smaller facilities smartly transfer/receive smaller lot sizes between facilities/meal periods to minimize complete case inventory lot sizes?

CATEGORY B--SERVING AND DINING OPERATIONS (225 points)

11. Serving and Replenishing Food: (0-25 points)

· Are servers familiar with portion sizes, use scales (calibrated), and present food for guests properly – presenting a professional image?

· Tableware arranged in a “guest friendly” manner – cold bowls; bread plates, warm/cold plates, and glassware cool to the touch – details from the guest’s viewpoint?

· Is food replenished regularly on serving lines, line pans changed out of the sight of the guest and are sanitary cross-panning procedures followed?

· Proper serving utensils and dinnerware correctly used as defined in the Line Serving Standard within Golden Eagle Standards? Is everything clean and serviceable?

· Self-service bars and serving areas properly maintained, sanitary, odor free and present a professional image?

12. Food Display and Serving Temperatures: (0-25 points)

· Is food attractively arranged and displayed on all lines and bars?

· Are three checks per item accomplished on serving temperatures (hot and cold)? Are temperature recorded on the production log?

· Are serving line, sandwich unit, salad, ice cream, and misc. food bar temperatures correct?

· Creative merchandizing, self serve bars, meats carved, and Services marketing staff utilized to present a professional image?

· Food management has employed food displays as supplied from commercial prime vendors – increasing commercial/name brand recognition for guests – commercial image?

13. Guest Services: (0-25 points)

· Is the guest flow rate through the line reasonable?

· Line servers, bussing personnel and cashiers professional, sincere, and enthusiastic?

· Does management interact with guests on a regular basis, proactively soliciting feedback and guest suggestions/comments? Review 25% of guest comment cards to determine what action Food Service management has taken?

· Does wing leadership support and have they established a dress & appearance policy to prevent Food Service guest sanitation problems/issues?

· Has wing leadership taken steps to identify what guests may utilize APF facilities, updated/identify guests in AFMAN 34-102 and actively advertise its availability to the wing?

14. Menu Variety and Acceptability: (0-25 Points)

· Does the Department of Defense (DoD) nutritional logo identify those food selections that meet the United States Surgeon General’s Dietary Guidelines?

· In accordance with the Preface to the Worldwide Menu (WWM), are the minimum requirements bein gserved at Breakfast, Lunch, Dinner, and at Midnight? Does the flight kitchen follow minimum menu requirements?

· Does the Health Promotion Management staff play an active/participant role in the installation’s Food Service management team?

· Are quarterly AF Form 3587, Quarterly Check-It-Out Checklist for Appropriated Fund (LRA) accomplished and filled supporting the AF nutrition program?

· Menu variety and acceptability is in touch with the guest base, wants, mission needs, and desires?

· Is there a Menu Planning Board/Forum Established? Are there Menu Planning Board/Forum minutes? What actions are taken by Food Service on Menu Planning Board/Forum items?

15. Palatability and Plate Waste: (0-50 points)

· Is food tasty and well prepared or does plate waste indicates guest unacceptability, improperly prepared, and bad products?

· Does the food team taste-test foods prepared, check items prior to serving, talking with customers, looking at plate waste, and ensuring quality?

16. Pleasing Atmosphere: (0-25 points)

· Has leadership and management taken steps to maintain a pleasant dining atmosphere?

· Are music, televisions, and lighting adequate presenting a modern atmosphere for younger guests?

· Is noise blocked/controlled within serving and dining areas during meal periods – presenting a commercial/professional atmosphere?

· Are added guest service conveniences available in and around dining facility operations – mail boxes, paper machines/dispensers, trash receptacles, outdoor seating, benches, etc. and are they in good repair?

· Do guests take an active role in recommending atmosphere improvements – is it documented and supported in feedback, focus groups, forums etc.?

17. Menu Posting and Merchandising: (0-25 points)

· Do menu boards accurately reflect menu items available with prices; are they accurate with cash register receipts and sales item list?

· Are menu board’s creative, eye appealing, well maintained and support a professional Food Service operation – is creative merchandising and marketing used?

18. Guest Relations and Communications: (0-25 points)

· Does management adequately promote the Food Service program and do they relate well to guests?

· Is it easy for a guest to provide suggestions, ideas or seek information -- historical records available showing what has been done to make improvements – what simply can’t be done -- actions taken when a guest provides suggestions, ideas or seeks information?

CATEGORY C--TRAINING, PERSONNEL, AND READINESS (150 points)

19. Training and Documentation: (0-50 points)

· Effective training program evident by employee performance incorporating AFSVA training tools, local talents/skills within the squadron/local area and locally developed methods -- documented?

· Employees provided training in nutritional education, food handling, customer service, and culinary skills?

· Are training classes conducted regularly on U. S. Public Health Service (FDA) Food Code, US Air Force Version for all personnel – Is training documented?

· Is there a written plan to cross flow military personnel to various jobs within Food Service? Does the plan incorporate the Services Training and Education Plan (STEP) and the Career Field Education and Training Plan (CFETP)?

20. Recognition and Motivation of Personnel: (0-25 points)

· Is teamwork and organization evident?

· Are managers active in "on the job" coaching and does management encourage exceptional performers to conduct training, mentor, and give advice on improvements as part of the food team?

· Does Food Service have an effective recognition program and is it adequately publicized and supported?

· Motivation and recognition supported by active involvement from Services Superintendent, Flight Chief, and Commander?

· Wing leadership recognition, motivation, and support of Food Service team to mission success?

21. Personal Appearance and Grooming: (0-25 points)

· Do personnel comply with applicable appearance standards, proper health and hygiene standards maintained and does it present a professional image – nametags, clean uniforms, serviceable, clean – smile, head–to–toe approach?

22. Contingency Preparedness: (0-50 points)

· Do all military personnel receive periodic formal field training, is it documented, and do they know why?

· Field training developed and documented and is there regular readiness exercises involving food services wartime mission?

· Is food service aware of its wartime and disaster feeding requirements, and are disaster plans on file and current to include contingency clause contract operations?

· Are dining facility hours of operation and exercise hours planned, practiced and are they mission responsive – excessive, costly or just right – knowing guest needs for both peace and wartime?

· Peacetime/real world contingency plans available, known, exercised and mission responsive – Major Accident Response Exercise (MARE) support, major weather threats -- blizzard, hurricane, tornado, typhoon, flood etc?

CATEGORY D--SANITATION AND REPAIR MAINTENANCE (200 points)

23. General Housekeeping: (0-25 points)

· Are “clean as you go” practices applied?

· Is there a cleaning schedule posted and used – apparent by facilities being in good repair/cleaned appearance?

· Areas neat, organized, free of foul odors, grime, build-up, and excess/unused equipment?

· Pest control practiced and effective?

· Are there adequate hand sinks with soap and paper towels within work areas as well as restrooms?

· Food team uses industry standard housekeeping supplies, tools, concentrated institutional cleaning supplies, and training materials – maintain a professional working environment?

24. Kitchen Area and Equipment: (0-20 points)

· Are floors, walls, hoods, fans, vents well maintained by manufacturer’s instructions?

· Food team utilizing technology within the food prep and kitchen areas – filtering systems, lift baskets, timers, auto cool down, quick recovery etc -- are they trained on how to properly use and maintain it?

25. Serving Line and Dining Rooms (During and Between Meal Periods): (0-25 points)

· Serving line fully supported to meet guest needs – toasters, bread dispensers, displays, beverage dispensers, and soft serve machines, and sneeze guards, heat lamps cleaned properly and in good repair?

· Sanitizing solution and cloths behind each serving line and in-use in accordance with U. S. Public Health Service (FDA) Food Code, US Air Force Version?

· Serving line decor part of overall décor, presents an eye appealing merchandizing system for food teams creations?

· Dining room(s) meeting guest needs and maintained -- carpets, tables, benches, drapes, blinds, lighting serviceable and regularly cleaned? Are chairs and booths free of tears and rips?

· Dining room(s) seating plan incorporating combination seating using 2, 4, 6 and group configurations – eliminating “dead seats” – better utilization of seating area and netting high turnover rates?

26. Restrooms and Locker Rooms: (0-15 points)

· Guest restrooms clean, stocked, pleasant/professional appearance and in good repair?

· Employee break, locker and restrooms clean and in good repair?

· Cleaning schedules, hand washing reminder signs posted?

· Are areas using odor prevention equipment?

27. Five-Year Facility and Equipment Program: (0-15 points)

· Active and current 5-year facility and equipment upgrade plan available – any history of what they were and where they want to go/achieve – squadron leadership aware of the needs and future goals?

· Wing/Senior Enlisted Manager/senior leadership aware of improvement needs, quality of life improvements – supportive and actively involved to accomplish long-range goals?

· Have guests been involved in facility improvement planning, educated on future improvements and part of the feedback process on meeting their needs, wants & desires?

28. Equipment Operating Instructions (OIs) Available: (0-10 points)

· Are Operating Instructions (OIs) for all equipment used, known, and available for use?

· Are hazardous operating hazards identified, briefed to all employees, and used in a preventive safety training program – ensuring proper use of equipment – documented?

29. Cleaning Procedures: (0-15 points)

· Is there a cleaning schedule in-use for each piece of equipment?

· Are personnel using correct cleaning procedures – supporting that they are trained on how to properly disassemble, clean, and reassemble equipment properly?

Does management check cleaning procedures – quality control ensuring cleaning is done correctly?

30. Facility/Grounds Maintenance and Reporting Procedures: (0-20 points)

· Are exterior grounds areas neat, clean, well maintained, and create a positive “I want to dine here” professional image?

· Routine maintenance performed, CE work order logs maintained, current?

· Have maintenance problems been identified for repair?

· In-house maintenance and repair personnel available on demand, proactively involved supporting and maintaining periodic and user maintenance plans in advance of major repair needs?

· Food team fully involved in keeping equipment properly maintained, knowing who to report problems to, how to document needs and completing follow-up needs – ensuring team support of repair needs?

31. Table Clearing Procedures: (0-10 points)

· Tables and chairs bussed, reset/arranged, cleaned to meet guest demands—feedback to management on what is not being consumed/plate waste, etc.?

· Are steps taken to reduce irritations to guests from dishes being scraped and stacked?

32. Operation of Dishwashing Machines: (0-15 points)

· Is the dishwasher being properly loaded and operated -- correct detergents and rinse additives being used -- operating at correct temperatures?

· Sanitation standards adhered to by operators – clean hands on clean tableware, placed in ready – to - use tableware dispensers and stored as ready – for - use?

· Dishwasher broken down for cleaning, drained, reassembled and turned off when not in use?

33. Pot and Pan Cleaning Procedures: (0-10 points)

· Are pot and pan washing temperatures maintained and are proper sanitation procedures being used?

· Are pots and pans being air-dried are excess equipment or utensils stored properly and are adequate pot and pan racks being used?

34. Cleanliness of Utensils and Dishware’s: (0-10 points)

· Utensils presoaked and are serving trays dried before placing on the tray dispenser and are hot glasses from the clipper placed on the bottom of serving racks or allowed to cool before use?

· China, glasses, and silverware free of water spots, serviceable and well maintained?

35. Refuse and Trash Disposal: (0-10 points)

· Are back dock delivery areas orderly, clutters free, boxes broken down and trash receptacles, pits, and areas clean?

· Trashcans washed regularly, use liners and lids?

CATEGORY E--MANAGEMENT (175 points)

36. Senior Leadership Interest in Food Service: (0-20 points)

· Do senior leaders – officers, civilians, and enlisted support and use the base Food Service program – documented comments, guest book, etc., available to validate support?

· Does the Services Commander/Director, Chief, Superintendent and the Combat Support Flight Chief maintain an active role in Food Service program encouraging their assistance if needed?

37. Adequate Supervision and Response (0-15 points)

· Is the dining facility manager knowledgeable of daily operations and an effective leader/coach?

· Are shift leaders properly assigned, actively supervising personnel on shifts, performing quality control tasks, available on nights and weekends as well?

· Food Service Officer and/or Superintendent take an active role in the Food Service program (to include visiting all facilities regularly) – not just a figurative boss?

38. Effective Utilization and Manpower: (0-10 points)

· Food team properly staffed – ALL earned Unit Manning Document (UMD)/Unit Personnel Management Roster (UPMR) and assigned manpower used properly within Food Service operations – superintendent, officers, supervisors, trainers – used in other areas or others over staffed in food during your visit?

· Has responsibility been appropriately delegated to subordinates – supported by proper training and staffing or are some pulling the majority weight of the team?

39. Accounting Procedures and Monetary Management: (0-15 points)

· Does the Food Service team know and understand CFS financial reports – Sales & Cost Report, Cash Reconciliation Report, Sales Offset Report, Transfer Reconciliation Report, Cost Correction Journal, Purchase History Journal, and Adjustment History Journal (Waste Log) – Do they understand the CFS financial goals?

· Is the accountant fully knowledgeable of assigned duties, responsibilities - using a continuity book and sound record keeping, file plans, etc.?

· Are appropriate actions taken once AF Form 1469, Essential Station Messing Invalid Entitlements Log is forwarded to the accountant’s office? Is accountant verifying entries on AF Form 1469 to ensure that Essential Station Messing (ESM) entitlement is only given to authorized personnel? Is the Food Service Officer signing on the certifying official’s block of AF Form 1469?

· Has the operation been within authorized percentage of sales for the previous 3 months and is a “cost corrections, adjustments” procedure being followed? Are cost corrections exceeding one (1) percent of the item class value reported to the MAJCOM and two (2) percent reported to HQ AFSVA, Air Force Food Service Branch?

· Does the Food Service accountant reconcile purchases and make necessary corrections? Are corrections coordinated with the appropriate agencies (DSCP, DFAS, etc.)?

40. Menu Planning and Recap: (0-20 points)

· Does management solicit guest comments for menu planning, make authorized changes with due validation to the WWM -- replacement items from the same food group and is the menu item acceptable?

· Are 85 percent lean beef, 1 percent milk, and a 50-50 split between butter and margarine offered?

· Menus planned meeting guest demands – items simply not made just because they come up in a rotating menu, guests consuming menus as presented?

· Creative menus planned, tested, attempted, and incorporated if guest like them? Are shift managers using override menus?

41. Budgeting: (0-10 points)

· Are food service budget requirements identified, supported with "memo due out" plans and quarterly/monthly budget target estimates?

· Food Service operating charges fully used within Food Service operations to offset increased operating costs?

42. Contract and In-House Administration: (0-25 points)

· Manpower properly and creatively used to support mission needs?

· Is contract management meeting or exceeding the needs of the contract – Performance Work Statement (PWS) evidenced by Contract Discrepancy Report (CDR) issued in the previous three (3) months – proactive or reactive?

· Is Air Force Food Service publications (AFIs/AFMANs/user guides and handbooks/website tools, Air Force Food Code) and local OIs available, used, and current? Are all contracts applicable in the operations available (i.e. Prime Vendor, Mess Attendant, and Full Food Service)?

· Are Contracting Officer Representatives (CORs) appointed, trained and knowledgeable of contract performance requirements and assigned responsibilities?

· Does the COR refrain from performing contractor Quality Control (QC) functions or are contract management personnel supporting their programs with a management QC plan and process – contract supervisors doing supervisor work, not doing the work?

· Are contractor supervisors “working supervisors” or supervising their personnel?

43. Cashier Instructions and Procedures: (0-15 points)

· Cashier instructions available and current at Point of Sale? Are cashiers ringing up guests properly, charging correct prices for the right items?

· No miscellaneous (misc.) sales etc.—documented on cashier misc. log? Is the manager reviewing and taking corrective actions on the misc. log?

· Change funds adequate to meet guest demands and needs – are they refusing large bills inconveniencing guests or meeting guest’s needs?

· Do cashier’s check for identification, know who is authorized to utilize the facility, document invalid ESM log, and aware of looking feeding policies?

44. Protection of Funds and Forms: (0-10 points)

· Are all pre-numbered accountable funds transferred on an AF Form 1305, Receipt for Transfer of Cash and Vouchers stored in a secured and proper container?

· Does management conduct spot checks of cashiers using AF Form 282, Unannounced Spot-Check of Cashier?

· Are funds counted in a secure area and is cashier knowledgeable of anti-robbery procedures?

· Is SF 702, Security Container Checklist, initialed each time a government safe is opened?

· Is controlled and accountable form -- AF Form 79 controlled and signed in and out on AF Form 1254?

45. Special and Satellite Dining Facility Services: (0-10 points)

· Are culturally diverse, ethnic, locally unique and birthday meals offered on a regular basis?

· Are core flight and “grab & go” meals offered and within the monetary allowance?

Is creative merchandizing and standardized packaging used to support guest needs and support/market the food service program?

46. Safety Awareness and Procedures (0-10 points)

· Safety guards installed on florescent lights, on walk-in lights, any steam leaking from pipes, fire extinguishers charged and tagged as inspected periodically, knives stored correctly, first aid kits available and well stocked, safety mats provided in slippery areas, wet floor signs used in customer and kitchen areas when mopping spills etc.?

· An active safety program is apparent, safety board used and up to date, and Material Safety Data Sheets (MSDS’s) available?

47. Energy Conservation: (0-10 points)

· Are ovens turned off when not in use?

· Are energy conservation briefings conducted and documented?

· Are interior lights turned off when not in use?

· Are exterior lights turned off during daylight hours?

· Does the Food Service team participate in the recycle program (as applicable)

· Is water conserved?

48. Expendable Supply Functions: (0-5 points)

· Are expendable supplies adequate to meet food service program needs, secured and properly stored?

· Are expendable supplies separated from food stocks, contractor-furnished and government-furnished supplies?

FOOD SERVICE EVALUATION RECORD

Time:

Category A - Kitchen Operations

Category D - Sanitation & Repair Maintenance

Category Total

Category B - Serving and Dining Operations

Category Total

Category E - Management

Category Total

Category C - Training, Personnel & Readiness

Category Total

Category Total

SUGGESTED RATING SCALE

AF Form 1038 PREVIOUS EDITION IS OBSOLETE August 2006

EXHIBIT 2

PAGE INTENTIONALLY LEFT BLANK

EXHIBIT 2

AF FORM 1038 COR SURVEILLANCE SHEETS

COR Surveillance Sheet

AF Form 1038 Category A

Kitchen Operations

AF Form 1038 Category B

Serving and Dining Operations

AF Form 1038 Category C

Training, Personnel, and Readiness

AF Form 1038 Category D

Sanitation and Repair Maintenance

AF Form 1038 Category E

Management

HONRE BATIE

Food Service Officer/COR

1st Ind, 11 CONS/LGCBA

2nd Ind, 11 CONS/LGCBA

3rd Ind, 11 CONS/LGCP

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