Attachment 1 PWS - 3 Mar 2021.pdf

PERFORMANCE WORK STATEMENT

For

Mess Attendant Services

At

Hurlburt Field, FL

3 March 2021

Mess Attendant Services

CONTENTS

Page #

1.0 DESCRIPTION OF SERVICES 3

2.0 SERVICES SUMMARY 15

3.0 GOVERNMENT PROVIDED EQUIPMENT (GPE) 17

4.0 GENERAL INFORMATION 19

5.0 APPENDICES 23

APPENDIX 1 – Definitions 23

APPENDIX 2 – Applicable Publications and Forms 25

APPENDIX 3 – Hours of Operation 28

APPENDIX 4 – Workload Estimates 30

APPENDIX 5 – Government Provided Facilities 32

APPENDIX 6 – Government Provided Equipment 35

1.0. DESCRIPTION OF SERVICES

1.1. Scope of Work. This contract is for mess attendant services and other dining support services for two dining facilities at Hurlburt Field, FL. The facilities are entirely operated and managed by Air Force personnel assigned to the 1st Special Operations Force Support Squadron. Under the Contract, Air Force personnel will retain the exercise of all management responsibility and day-to-day decision making authority for the operation of both dining facilities. Air Force personnel perform the following management functions: Recordkeeping, budgeting, accounting, controlling cash and meal payments, verifying all funds received, managing the storeroom, controlling hazardous materials, and planning and controlling the meal selection. Air Force personnel also establish hours of operation and open and close each facility. Air Force personnel retain all management functions, oversight, and responsibilities for operating both dining facilities.

1.1.1. The Contractor shall, except as specified in this Performance Work Statement (PWS), provide all personnel, supervision, transportation, and any items and services necessary to perform mess attendant services in support of the dining facilities at Hurlburt Field, Florida. The Contractor shall perform the requirements in this PWS and conform to the professional standards identified in this contract. Furthermore, the Contractor shall perform in accordance with commercial standards and comply with all applicable federal, state and local laws, regulations, instructions, and directives identified in this PWS.

1.1.1.1. Contractor tasks include the following: serving and replenishing food and beverage items (to include à la carte items), preparing fruits and vegetables for the salad bar, preparing sandwiches for the deli, and replenishing dining room tables with condiments (sugar, salt, pepper, etc.). Contractor tasks also include performing cashier services, cleaning tableware, utensils, and equipment, performing housekeeping/custodial services, and maintaining the grounds around the facilities.

Contractor tasks further include maintaining and repairing equipment. In special situations, such as mobilization, surge requirements, and deployments, the Contractor shall provide contingency cooks as directed by the Contracting Officer. And during times of crisis, the Contractor shall continue to perform all required tasks to include cooking as directed by the Contracting Officer.

1.1.1.2. The flight kitchen meal program exists within food service operation. The flight kitchen meal program is managed by Air Force personnel. The Contractor is responsible for cleaning, sanitizing, and equipment maintenance and repair but is not responsible for preparing, cooking, and issuing flight meals.

1.1.1.3. The estimated workload quantities are listed in Appendix 4, Workload Estimates.

1.2. Program Overview.

1.2.1. Facilities. Hurlburt Field’s appropriated-funds food service operation consists of two main dining facilities, The Reef and The Riptide. These facilities are dedicated to providing full meal services in addition to meeting the nutritional needs of Department of Defense (DOD) personnel who frequent the facilities. The Reef dining facility seats approximately 175 customers. The Riptide dining facility seats approximately 156 customers. Both dining facilities offer à la carte style food services, short order (grill) food services, a deli bar, and carry out food services to eligible customers. The hours of operation for each dining facility can be found in Appendix 3, Hours of Operation. The primary customers at these dining facilities are Essential Station Messing (ESM) recipients. These are military personnel who are allotted rations in government dining facilities at the expense of the government. Secondary customers are military personnel who wish to and are granted permission to dine in the facility at their own expense.

Officers and civilians under TDY status may also be authorized to dine in the facilities.

In addition, organizations such as Junior Reserve Officer Training Corps (JROTC), Reserve Officer Training Corps (ROTC), Civil Air Patrol, Boy/Girl Scout troops, and other DOD members occasionally dine in the dining facilities upon permission from the installation commander. Furthermore, the installation commander may authorize retirees, dependents and other guests to occasionally eat in the dining facilities in accordance with AFI 34-240, Food Service Management.

1.3. Specific Tasks

1.3.1. Food Preparation. The Contractor shall perform limited food preparation for each meal. The Contractor shall obtain food/salad items from the government shift leader for the salad bar and prepare them as required by the Food Service Production Log (or computer generated form) or shift leader. Food/salad items include fresh fruit.

The Contractor shall also cut and slice meats and cheeses and set out portions of sliced meats and cheeses for the sandwich/deli bar. The Contractor shall prepare sandwiches to order from the sandwich/deli bar.

1.3.2. Service of Food. The Contractor shall serve food in standard portions, as listed on the Food Service Production Log (or on computer generated form) and the Air Force Automated Recipe Service, unless smaller portions are requested by the patron. The Contractor shall serve sandwiches prepared to order from the sandwich/deli bar.

1.3.3. The Contractor shall set up, replenish, serve, and break down the ice cream/pastry bar at both facilities.

1.3.4. Guest Flow rate. The Contractor shall provide sufficient personnel to ensure that patrons at the dining facilities are served at the rate of 5 guests per minute on the main serving line and 3 guests per minute on the short order serving line or breakfast/midnight line

1.3.5. The Contractor shall replenish, replace, and remove food serving containers. The Contractor shall move full serving containers (pans, trays, etc.) to the serving lines, remove partially used containers to the kitchen areas, and give partially used containers to the military shift leader. The Contractor shall perform standard cross panning procedures and ensure that no food items are transferred from one line container to another while on the serving line. The Contractor shall maintain proper temperature of food containers in the serving lines. The Contractor shall not remove food from the serving line until 15 minutes after the end of the posted meal periods. This will allow time for patrons to have additional servings.

1.3.6. The Contractor shall clean and sanitize dining room tables, chairs, or benches within 3 minutes of being vacated. The Contractor shall replenish dining table items (condiments, napkins, salt, pepper, flyers, etc.) and dining table items are available to all customers throughout the meal. The Contractor shall turn in completed customer comment forms left on the tables to the COR. The COR will inform the Contractor on all comment cards on a weekly basis.

1.3.7. Customers will remove their trays from the tables to the designated bussing carts.

Once the bussing carts are filled, the Contractor shall remove bussing carts from the dining area and move them to the dish room. The Contractor shall remove all china, tableware, silverware, glasses, etc. from the carts and clean and sanitize them. The Contractor shall replenish the serving areas with the cleaned and sanitized items. The Contractor shall remove the bussing carts and clean and sanitize dirty bussing carts throughout each meal period and after each meal period.

1.3.8. Customers will drop their reusable containers to the OZZI machine. Once the machine are filled with dirty containers, the Contractors will remove all dirty reusable containers from the OZZI machine after every meal period and take them to the dish room for cleaning. The Contractors shall clean the dirty containers and replenish the serving line with cleaned containers before every meal period.

1.4. Cashier Services.

1.4.1. The Contractor shall perform cashier duties in accordance with AFI 34-240 for each meal to maintain a minimum flow rate of five (5) customers per minute. Contractor personnel performing cashier services shall service all customers in line at the close of the meal period.

1.4.2. The Contractor shall ensure only authorized individuals are served at the dining facilities. The Contractor shall refer to the military shift leader to verify customer eligibility when in doubt.

1.4.2.1. The Contractor shall check ESM customers’ ID cards to verify their entitlements to use the dining facilities. The Contractor shall also check ID cards and orders for TDY personnel. The Contractor shall obtain permission from the military shift leader to allow guest without ID cards to dine in the facilities.

1.4.3. The Contractor shall provide two cashiers for the Breakfast, Lunch, and Dinner meal periods Mondays through Fridays and one cashier for the all meals on weekends and holidays at the Reef. During Unit Training Assembly weekends (usually once a month), the Contractor shall provide two cashiers during the lunch period at the Reef.

The Contractor shall provide two cashiers for the Breakfast and Lunch periods and one cashier for the Dinner meal period Mondays through Fridays at the Riptide.

1.4.4. The Contractor shall use the government provided excel sheet or the AF IMT Form 79 (Headcount Record) during manual procedures to record attendance at each meal. The contractor shall maintain control of the cash registers at all times during meal periods.

1.4.5. The Contractor shall operate the Point of Sale system provided by the Government.

The Contractor shall maintain change funds in sufficient amounts to make change to cash patrons. The Contractor shall turn-in funds daily, and complete the AF Form 1305, Air Force Field Feeding Receipt for Cash Transfers. The Contractor shall secure the funds.

The Contractor shall include supporting documentation for receipts overages and shortages with the daily turn-in of funds. The Contractor shall submit the AF Form 1305, with supporting documentation, to the Food Service Accountant for deposit verification the same workday funds are deposited. The Contractor shall deposit cash overages with cash receipts and reimburse the government for cash shortages.

1.5. Sanitation Requirements.

1.5.1. The Contractor shall comply with all federal and Air Force mandated sanitation requirements and in accordance with AFI 48-116, “Food Safety Program,” Chapters 1 & 2 and AFMAN 48-147, “Tri Service Food Code,” all chapters, and AFMAN 34-240 “Food Service Management Program.” The Contracting Officer Representative (COR) will report any defects caused by unacceptable sanitation practices to the Contracting Officer (CO). The Contractor shall correct all sanitary deficiencies immediately. The COR may shut down the dining facility until the Contractor restores sanitary standards.

1.5.2. The Contractor shall ensure all food is prepared on surfaces that have been cleaned, rinsed, are odor free, and sanitized to prevent cross contamination. The Contractor shall not use sponges. The Contractor shall rinse reusable wiping cloths frequently in an approved sanitizing solution and use the cloths for no other purpose.

1.5.3. The Contractor shall clean, sanitize, and air dry dishes, pots, pans and equipment in the kitchen and dining areas in accordance with the U.S. Department of Health & Human Services Tri-Service Food Code and local policy/regulations as required by Military Public Health.

1.5.4. The Contractor shall ensure tableware, kitchen utensils, and equipment are cleaned and sanitized in spray type, immersion, or other ware washing machines. MINIMUM

ACCEPTABLE SURFACE TEMPERATURES FOR FINAL RINSE CYCLE SHALL

BE 180 DEGREES in accordance with the Tri- Service Food Code, section 4-501.112 (A). The Contractor shall demonstrate effective sanitation and ensure a microbiological plate count of no more than 100 colonies per utensil surface are examined in the utensil swab test.

1.5.5. If manual cleaning and sanitizing of equipment or utensils is used, the Contractor shall ensure all equipment or utensils are completely immersed in sinks in accordance with the Tri- Service Food Code, section 4-602.11 (A). The Contractor shall ensure utensils are pre-soaked to remove food particles and are washed in the first sink compartment with a hot and clean detergent solution. The Contractor shall then rinse utensils in the second sink compartment. In addition, the Contractor shall ensure to sanitize equipment or utensils in the third sink compartment by immersing them in clean water. If immersion in hot water is used for sanitizing in a manual operation, the Contractor shall maintain the temperature of the water at 77 degrees (171) or above a minimum of 30 seconds in accordance with the Tri-Service Food Code section 4-

204.116. If the Contractor uses an approved chemical sanitizing solution, the Contractor shall utilize the chemical sanitizing solution in accordance with Tri-Service Food Code section 4-204.117.

1.5.6. The Contractor shall handle cleaned and sanitized equipment and utensils in a manner to protect them from contamination. The Contractor shall touch spoons, knives, and forks only by their handles without touching the inside surfaces or the surfaces that come in contact the user's mouth in accordance with the Tri-Service Food Code, section 4-204.116 (A) and (B). The Contractor shall use holders that present only the handles to customers for the storage of knives, forks, and spoons. The Contractor shall air-dry utensils before storage or store utensils in a self-draining position. In addition, the Contractor shall invert glasses, cups, and dinnerware for storage purposes.

1.5.7. The Contractor shall ensure cleaned and sanitized utensils and equipment are stored at least 6 inches above the floor in a clean, dry location and protected from contamination by splash, dust, and other debris.

1.6. Housekeeping/Custodial Services.

1.6.1. The Contractor shall cleanup areas that immediately affect customer service to include appearance of both dining facilities.

1.6.1.1. Floors. The Contractor shall clean all floors, floor mats and runners so that no visible dirt or dust remain. The Contractor shall also ensure there is no visible dirt behind doors, under furniture and equipment, or on table legs/booths. The Contractor shall not place chairs on tables at any time. When vacuuming, the Contractor shall ensure all visible litter, gum, soiled areas and spots are removed. When damp mopping, the Contractor shall ensure all dirt, food residue, marks, film, streaks, debris, and standing water from floors are removed. The Contractor shall clean welcome mats, and rubber safety mats so that no visible dirt, soils, and stains remain. When cleaning concrete floors, the Contractor shall ensure dirt, dust, food residue, debris, stains to include petroleum stains, are removed from concrete surfaces, to include rear platforms, outside storage areas, and around entrances and exits. The Contractor shall pressure wash areas as needed.

1.6.1.2. Spot Cleaning. The Contractor shall spot clean floors to ensure food spills and debris are removed immediately and to promote a clean and safe working environment.

The Contractor shall post “Caution” signs on wet floors.

1.6.1.3. Lavatories. The Contractor shall clean lavatories after each meal and spot check lavatories hourly during meal times to ensure tidiness and supplies are available. The Contractor shall clean all toilets, urinals, wash basins, slop sinks, and partitions with a germicidal detergent solution. The Contractor shall de-scale toilets and urinals after every meal. The Contractor shall remove all deposits, stains, and foreign matter, including those under fixture edges, lips, and on all exposed surfaces.

1.6.1.5. The Contractor shall replace all burned out light bulbs and fluorescent tubes inside and outside the assigned facilities within 24 hours of burning out. The government will provide replacement light bulbs and fluorescent tubes. The Contractor shall turn in burned out light bulbs and fluorescent tubes to the COR who will turn the burned out light bulbs and fluorescent tubes into the Hurlburt Field, Hazmat Center, Building 90715.

1.6.1.6. Metal and Wood Polishing. The Contractor shall polish metal equipment and fixtures, wood fixtures, and metal or wood/decorations resulting in surfaces are uniformly bright in appearance and free of streaks, tarnish, and polish residue.

1.6.1.7. Walls and Doors. The Contractor shall clean walls and doors, to include wainscots, doors, posts, partitions, baseboards, trim, jambs, and wall-mounted fixtures or items such as TVs, wall art etc. The Contractor shall remove hand smudges, grease, and splashes on baseboards, doors, and trim. The Contractor shall scrub the walls in high moisture areas such as ware washing rooms and lavatories so that they are clean and free of visible dirt, dust, and mold. The Contractor shall ensure hard gloss wainscots or glazed tile surfaces are free of all dirt, mold, stains, streaks, lint, and splash marks.

1.6.1.8. Glass Cleaning. The Contractor shall clean glass surfaces such as light fixture covers, sneeze guards, and glass on serving lines. The contractor shall clean glass surface so that they are without dirt, dust, grease, spots, streaks, residue, and other matter.

1.6.1.9. Interior/Exterior Windows. The Contractor shall clean those windows that are an integral part of the outer surfaces of a building. The Contractor shall remove all traces of film, dirt, smudges, and water spots, and other foreign matter from frames, casings, sills, and glass. The Contractor shall also clean screens to remove all dirt, dust, and foreign matter.

1.6.1.10. Light Fixtures. The Contractor shall clean light fixtures. The Contractor shall remove covers and damp wipe the covers and the inside and outside of the fixtures. The Contractor shall replace the covers after cleaning. The Contractor shall ensure that all light fixtures (to include fluorescent fixtures, tubes and diffusers), are free of dust, bugs, dirt, dust, grease, stains, spots, streaks, residue, and other matter after cleaning.

1.6.1.11. Duct, Louvers, and Vents. The Contractor shall clean ducts, louvers, and vents and remove all visible dust, dirt, and other foreign matter.

1.6.1.12. Shampooing. The Contractor shall shampoo the welcome mats so that they are free of all dirt, dust, food residue, debris, stains, and other residue.

1.7. Waste Management.

1.7.1. The Contractor shall comply with the base-recycling program. The Contractor shall segregate reusable/recyclable waste materials by type of material. The government will retain ownership of all reusable waste materials. The Contractor shall remove non-reusable waste materials (trash and garbage) from the facility by a government-approved method (i.e. paper, cans, or cardboard recycle bins).

1.7.2. The Contractor shall comply with the HAZMAT requirements of AFI 32-7086, AFI 32-7001, and Hurlburt Field. The Contractor shall designate a point of contact for HAZMAT in writing to the Contracting Officer. The Contractor’s HAZMAT POC shall complete Government provided HAZMAT training. The Contractor shall have on file at all times Safety Data Sheets (SDS) for ALL HAZMAT materials brought on base, to include cleaning supplies. The Contractor shall process an AF Form 3952 through the HAZMART in Building 90715 for all products considered hazardous in accordance with AFI 32-7086. The Contractor shall report product usage to the HAZMART on 1 June of each year with final reporting to occur at the end of the contract. The Government will not make final payment until the Contractor submits proof of final HAZMAT usage reporting.

1.8 Grounds Maintenance

1.8.1. The Contractor shall clean and maintain the immediate grounds and walk ways around each facility within 25 feet.

1.8.2. The Contractor shall sweep and clean in and around entrances, exits and sidewalks, maintaining a clean and neat facility appearance at all times. The Contractor shall remove all paper, trash, gum and cigarette butts from the area.

1.8.3. The Contractor shall ensure all entrances, exits, and sidewalks leading to and from the facility are free of snow and ice prior to and throughout each meal period. (NOTE:

sanding or salting of ice may be specified in addition to removal, if a normal practice at the installation). The Contractor shall power-wash side-walks, and seating areas around the Reef and Riptide facilities monthly.

1.8.4. Additional Grounds Maintenance. The Contractor shall pick up all trash and debris from the perimeter of the facility to the curb in back and the sidewalks on the sides and in front of the building. The Contractor shall empty trash cans within grounds maintenance area. Weather, traffic, or other conditions may require additional cleaning or maintenance to ensure that the grounds are clean and orderly.

1.9. Equipment Maintenance and Repair

1.9.1. The Contractor shall perform preventive maintenance in accordance with manufacturers’ instructions on all equipment to include, but not limited to, cleaning, adjusting, oiling, and greasing equipment, tightening nuts and bolts, and performing other maintenance as recommended by the manufacturer.

1.9.2. The Contractor shall calibrate all scales and deep fat fryer thermostats.

1.9.3. The Contractor shall clean all food storage units in walk-in coolers to prevent dust and debris on fan covers. The Contractor shall submit a schedule to the COR to clean all units in walk-in coolers and walk-in refrigerators.

1.9.4. The Contractor is responsible for whatever maintenance methods are necessary to properly perform this service.

1.9.5. The contractor shall report any malfunctioning or inoperative equipment to the Facility Manager/COR.

1.10. Contingency Workload for Contract Cooks.

1.10.1. In special situations such as mobilization, surge requirements, and deployments, the Contracting Officer may direct the Contractor to provide cooks in addition to mess attendant personnel to supplement shortages in Air Force personnel. However, even under these special circumstances, Air Force personnel will still retain all management responsibilities and day-to-day decision making authority for the overall operation of both dining facilities. This service shall be provided at the hourly rate shown in CLIN X003 for Contingency Cooks and may include weekends and holidays. The Contracting Officer will notify the Contractor of the dates and duty hours Contingency Cooks will be required. The Contractor shall only perform the number of hours the Contracting Officer approves for Contingency Cook services.

1.10.2. The Contracting Officer will provide the Contractor a minimum of fourteen calendar days’ notice to provide a specific number of contingency cooks and the expected duration of the requirement, which typically ranges from 3-194 days.

1.10.3. The Contractor shall provide qualified personnel to prepare food in accordance with the Air Force Corporate Food Service Recipe System and Food Service Production Logs or the military shift leaders upon request.

1.10.4. The government may augment surge requirements beyond the capability of the Contractor when the government perceives that mission accomplishment is endangered.

1.11. Special Functions.

1.11.1. The Contractor shall decorate the Reef and Riptide with decorative materials for holidays and special occasions. Decorative materials may also include government-provided flower arrangements. Decorated areas include, but are not limited to, entryways to the dining facilities, dining areas, and serving line areas.

1.12. Deliverables. The Contractor shall submit the following deliverables In accordance with the timelines in the below table. All deliverables must meet professional standards and meet the requirements set forth in contract documentation.

The Contractor shall submit all deliverables in electronic soft copy format and all deliverables must be compatible with AF-standard desktop applications.

TITLE

PWS

Paragraph

Reporting Period

Date of

Submission

SUBMIT TO

Copies

Mission-Essential Contractor Services

Plan

4.13.

N/A

Final Plan Incorporated 14 Days after

Contract Award

CO

1 EA

Quality Control Plan

2.1.-2.1.2.

Final Plan at Post Award Conference

Transition Plan

1.13.

No later than 30 days of contract award

Strike Plan

1.14.1.

Cashier Declared Cash Receipt

DD1131

1.4.5.

End of

Each Day

SOFSS/FSVF

Accountant

1.13. Transition Plan. The Contractor shall provide a transition plan that details how the Contractor intends to manage, staff, schedule (with key milestones), equip, and complete all required tasks within 30 days of contract award and be able to perform in accordance with this PWS on the first day of the performance period without degradation in service from the previous contract.

1.13.1. The Transition Plan shall include the number and labor category of personnel, equipment and supplies to be used in performance of the contract.

1.14. Strike Plan. The Contractor shall establish a strike plan, which mitigates as much as possible, the impact of any labor disputes. The plan shall be submitted to the CO for acceptance at the post award conference. If a post award conference is not conducted, the Contractor shall submit the strike plan no later than 30 days after the contract start date.

1.14.1. The Strike Plan shall include:

1.14.1.1. Procedures for obtaining non-union and/or contract labor, to include the following:

1.14.1.1.1. Phase-in requirements for ramp-up of alternate manpower

1.14.1.1.2. Non-standards work schedule requirements.

1.14.1.1.3. Lines of authority between the service provider and non-union and/or contract laborer.

1.14.2. Identify the Service Summary (SS) items that the Contractor will not be able to provide during the strike and justification for the non-performance.

1.14.3. Plans for collecting identification badges and base vehicle stickers from striking employees within 12 hours of labor strike.

1.14.4. Description of effort to be taken to protect Government property.

1.14.5. Government Notification. The Contractor shall notify the Contracting Officer immediately, in writing, upon learning of a labor strike affecting contract performance.

The Contractor shall provide daily status updates to the Contracting Officer thereafter.

The Contractor shall submit names of striking employees shall be submitted in writing to the CO within 8 hours of the start of the labor strike.

2.0 SERVICES SUMMARY (SS). The contract service requirements are summarized in performance objectives that relate directly to mission essential items. The performance thresholds briefly describe the minimum acceptable levels of service required for each requirement. These thresholds are critical to mission success and acceptable (satisfactory) performance. Procedures set forth in FAR 52.212-4(a), Contract Terms and Conditions – Commercial Items, “Inspection/Acceptance” will be used to remedy all deficiencies.

SS

Performance Objective

PWS Para

Performance Threshold

To receive Satisfactory Rating

1 Serve food IAW recipe cards and production log 1.3.2.

95% of menu items served per meal period

2 Cook food IAW Air Force Corporate Food Service Recipe System and Food Service Production Logs or the military shift leaders upon request. Only when option CLIN X003 is exercised.

1.10.3.

95% of the menu items cooked per meal period

3 Comply with sanitation requirements of the food code and state and local laws/regulations, which results in a satisfactory or better rating in Health Inspections.

1.5.1.-1.5.7.

and 4.4.

100% of the time

Meet required guest flow rates

1.3.4. and

1.4.1. 90% of guests served per meal

5 Reconcile cash drawer with POS reports and ensure cash is turned in on time.

1.4.5. 100% of the time

6 Clean and sanitize all dishes, pots, pans, and food contact surfaces.

1.3.7. and 1.5.1.-1.5.7.

100% of the time

Maintain the interior and exterior of the dining facilities

1.6.1.- 1.6.1.12., 1.7.1-1.7.2., and 1.8.1.- 1.8.4.

No more than 2 deficiencies per month

8 Equipment maintenance is accomplished IAW manufacture guidelines, and notification of malfunctioning or inoperative equipment

1.9.1.-1.9.5.

Equipment maintenance are initiated/completed: 90% of maint per month

2.1. QUALITY ASSURANCE. The Government will inspect and evaluate the Contractor’s performance to ensure services are received in accordance with requirements set forth in this contract. The COR will periodically inspect by validating actual task performance, physically checking an attribute of the completed task, checking a management information report, investigating customer complaints, conferring with facility managers, or otherwise inspecting the task or its results to determine whether or not the performance meets the standards contained in this PWS. This validation record then becomes the official Air Force record of the Contractor’s performance. When a performance threshold has not been met or contractor performance has not been accomplished, the COR will initiate and provide the Contracting Officer a deficiency report for issuance to the contractor. The contractor shall respond IAW instructions provided and return it to the CO within three (3) calendar days of receipt.

2.2. PERIODIC PROGRESS MEETINGS. The CO, Functional Commander, COR, other government personnel as appropriate, and the Contractor shall periodically meet to discuss the Contractor’s performance. The following issues shall be discussed, opportunities to improve the contract, any modifications required of the contract, unsatisfactory inspections and trends against each performance objective observed, positive performance and steps taken by the Contractor to prevent unsatisfactory occurrences in the future. The Contractor shall provide a summation of unsatisfactory inspections and customer complaints and provide insight into any identified trends.

The minutes of these meetings will be reduced to writing, signed by the CO and any other signatures as deemed appropriate, distributed to the functional area and the contractor.

Should the contractor not concur with the minutes, the contractor shall provide a written notification to the CO identifying areas of non-concurrence for resolution.

3.0. GOVERNMENT PROVIDED PROPERTY, EQUIPMENT, AND SERVICES.

The government will provide the facilities, equipment, materials, and services listed in the paragraphs below.

3.1. Facilities. The government shall provide or make available the facilities described in Appendix 5. No alterations to the facilities will be made without written permission from the Contracting Officer.

3.1.2. Government Provided Equipment. The government will provide the equipment listed in Appendix 6. The Government will provide the equipment for use in performance of the contract; however, the Government remains accountable for the equipment.

3.1.2.1. An inventory of government provided equipment shall be conducted no later than 14 calendar days after the start of the contract period, and not later than 10 calendar days before the completion of each contract period (i.e. option periods). The Contractor and the COR shall conduct a joint inventory of all government-provided equipment. Items of equipment missing or not in working order shall be recorded and the Contracting Officer notified in writing. The Contractor and the COR shall jointly determine the working order and condition of all equipment and document their findings on the inventory.

3.1.3. Materials. The government will provide materials such as china, glassware, cutlery, utensils, etc. These materials shall be inventoried not later than seven (7) working days after contract start and thirty (30) days prior to contract end by the

Contractor and a Government representative designated by the CO. In addition to the startup inventory the Contractor and government representative will conduct quarterly inventories.

3.1.3.1. The government will replace materials (china, glassware, cutlery, utensils, etc.)

that are lost due to fair wear and tear up 10% of the inventory. The Contractor shall replace, with like items, any loss over 10% of the inventory.

3.1.4. Subsistence. The government provides all food.

3.2. Government Furnished Services. The government will provide the following services in performance of the contract.

3.2.1. The government is responsible for:

3.2.1.1. Removal of any equipment condemned or replaced from the food service facility receiving area.

3.2.1.2. Electrical power into the building, including panel board and circuit breaker.

3.2.1.3. Sewer lines from floor and wall drains of buildings.

3.2.1.4. All gas, water and steam lines up to and including the supply source for each piece of equipment.

3.2.1.5. Refrigeration units, (maintained by 1 SOCES).

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

3.2.3. Utilities. Gas, electricity, sewage, and water.

3.2.4. Mail Distribution. On-base only

3.2.5. Telephone. "Class C" (on-base) telephone service for official use only.

3.2.6. Facility Maintenance and Repairs. Alteration, repair, and maintenance of buildings.

3.2.7. Refuse Collection. The Government shall provide refuse removal services Monday

– Friday at Buildings 90326 and 91077; size of container is 8 cubic yards; type of refuse is “garbage”.

3.2.8. Recyclable Materials Collection. Recyclable materials shall be removed from the facilities and placed outside in a container provided by the government (boxes/cans shall be broken down/sorted and cans shall be rinsed out and free of food).

3.2.8. Security Forces and Fire Protection. Phone Number: 884-6423.

3.2.9. Medical Services. In the event of a medical emergency, the Contractor/service provider should call 884-6423. The Hurlburt Field Clinic ambulance transport responds Mondays through Fridays. On weekends and holidays, the Okaloosa County ambulance transport will respond. The unit that responds will, if necessary, transport Contractor personnel to one of the local hospitals. The Contractor shall reimburse the respective provider for medical services.

4.0 GENERAL INFORMATION.

4.1. Contractor Personnel

4.1.1. The Contractor shall provide an on-site contract manager who shall be responsible for the performance of the work at all dining facilities. The name of this person, as well as an alternate (or alternates) who shall act for the Contractor when the manager is absent shall be designated in writing to the Contracting Officer. The contract manager or alternate(s), shall have full authority to act for the Contractor on all contract matters relating to the daily operation of this contract. The contract manager or alternate(s), shall be available normal duty hours at to meet at Hurlburt Field with government personnel to discuss problem areas. After normal duty hours, the contract manager or a designated alternate(s) shall be available within 1 hour.

4.1.2. The contract manager, the alternate contract manager(s), and shift supervisors must be able to read, write, speak, and understand English. Supervisors/managers may assist a worker with tasks but will not assume lower grade work for the duration of a shift.

4.2. Contractor personnel shall be easily recognizable while on the installation in conjunction with this contract. This shall be accomplished through the wear of distinctive clothing, overcoats, or hats, bearing the company name or logo. The coloring or design of the items selected should be such that identifies personnel easily and quickly for reasons of safety and personal protection.

4.3. Uniforms. All uniforms must present a professional image and be consistent among employees to include design, pattern, manufacturer and materials proposed to include pattern. Uniform shirts and pants shall be made of material that is non-fibrous shedding.

Contractor personnel shall wear clean, neat, pressed and well-fitting uniforms at all times while on-duty. The uniform shirt shall be tucked in at all times for sanitary purposes and to present a professional appearance. Contractor personnel shall not wear torn and dirty uniforms, in addition to those with rips, missing buttons, etc. in the dining facility. The Contractor shall submit catalog data to the Contracting Officer for acceptance proposed uniform shirt and pants (to include pictures, colors, etc) prior to start of performance.

4.3.1. Contractor personnel shall wear black slacks and black no-slip shoes. Contractor personnel shall wear shoes sturdy construction and shall cover the foot for sanitation and safety reasons. Open-toe shoes, sandals, or athletic shoes, and heels higher then 1-1/2 inches shall not be worn. All shoes shall be black in color.

4.3.2. The Contracting Officer will approve the type, material and colors of uniforms as well as the standards of dress for supervisors and cashiers before the contract start date.

4.3.3. The Contractor shall ensure newly hired Contractor personnel wear the required uniforms prior to performing services.

4.4. Contractor personnel shall comply with the current food code with the wear of any jewelry. Contractor personnel shall remove their aprons before entering the bath rooms.

4.5. Contractor Personnel Meals. Contractor personnel who work in the dining facilities under this contract may purchase food and beverages to be consumed in the facility, while on duty. Meals can only be purchased when there is a cashier on duty. This policy does not apply to a spoon size taste for sampling by personnel assigned to quality control.

Contractor personnel purchasing food shall sign customer receipt tapes and the Contractor shall retain receipt tape as proof of payment for their meals. The Contractor shall not count meals purchased by employees as meals served for contract payment purposes. Contractor personnel shall not bring food from other sources into the dining facilities or the flight kitchen inside the Riptide.

4.6. Training. The Contractor shall provide necessary training to Contractor personnel to meet the requirement of this contract. Records of all training shall be maintained on-site and available for government review. In addition, Contractor employees shall receive the government-provided training listed below.

4.6.1. Contractor supervisory personnel shall complete food handlers training from an individual designated by the Director of Base Medical Services (DBMS). This training class is approximately one hour in length. Non-supervisory contractor personnel shall be trained by contractor personnel who have completed the training in paragraph 4.4.1.

above. The Contractor shall provide annual refresher training or train as often as necessary to ensure Contractor personnel are aware of their responsibilities in safe food handling.

4.6.2. Contractor personnel shall attend at least 2 hours per year of fire prevention training provided by the government. The contract manager shall schedule this training with the Fire Department and coordinate with COR.

4.7. Security Requirements. Contractor personnel shall abide by all applicable security regulations at Hurlburt Field.

4.8. Base Access. The Contractor shall furnish a current Contractor Employee Roster/Access Letter, and submit it through the Contracting Officer to the Security Forces Pass and Registration Office. The roster shall be updated within 10 duty days of changes. The Contractor shall obtain personal identification passes for all employees and vehicle passes for all Contractor and personal vehicles requiring entry onto Hurlburt Field. Vehicle Registration, proof of insurance, and a valid driver’s license must be presented for all vehicles to be registered IAW AFI 31-218, Air Force Motor Vehicle Traffic Supervision.

4.9. 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 IAW AFJI 31-102 Chapters 1 and 2, Physical Security.

4.10. Funds Protection. To protect cash held by the Contractor, the Contractor shall comply with AFI 31-202 Procedures for Protecting Non Appropriated Funds Assets. The Contractor shall count funds in a secure area.

4.11. Contractor Provided Items and Services. Except for those items or services specifically listed as government-provided and as stated in Section 3 entitled, “Government Provided Facilities, Equipment, and Services, the Contractor shall provide all other items and services necessary to perform this contract, to include, but not limited to:

4.11.1. Housekeeping Supplies, Materials and Equipment. The Contractor shall furnish housekeeping supplies, materials, and equipment required to perform the housekeeping requirements of this contract. The Contractor shall include all housekeeping costs should be factored into the monthly fixed price (CLINS X001 and X003) for the basic mess attendant services. The Contractor furnished products must meet or exceed commercial standards. The Contractor shall make maximum use of biobased products that are United States Department of Agriculture (USDA)-designated in accordance with Clause 52.223- 2 of the contract.

4.11.1.2. Housekeeping supplies, materials, and equipment, include, but are not limited to the below-listed items.

(1) Scale removing compound

(2) Floor finish, self-polishing

(3) Quaternary based sanitizer

(4) Scouring powder, non-chlorinated

(5) Wax remover

(6) Glass cleaner

(7) Stainless steel polish

(8) Carpet & upholstery cleaner and equipment

(9) Dishwashing compound, machine type II chlorinated, type I non-chlorinated

(10) Sanitizing solution (for use on the clipper/pot and pan sink)

(11) Rinse additive, dishwashing

(12) Detergent, general purpose

(13) Dishwashing compound, hand, powered (for pots and pans)

(14) Furniture polish

(15) Hand soap (bag/liquid)

(16) Toilet Paper

(17) Trash Bags

(18) Hand towels

4.12. Reporting Contractor Labor Hours. The Contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract via a secure data collection site. The contractor is required to completely fill in all required data fields using the following web address:

http://www.ecmra.mil/ (Select the US Air Force).

4.12.1. Reporting Periods. Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year, beginning with the start of the contract. Contractors may direct questions to the CMRA help desk.

4.13 Continuation of Essential Contractor Services. The government has identified all or a portion of the contractor services performed in this PWS as essential Contractor services in support of mission essential functions. The services are referenced in DFARS clause 252.237-7023, “Continuation of Essential Contactor Services.” The Contractor shall be prepared to continue to provide mission essential services during periods of crisis.

4.13.1 The Contractor shall provide a Mission Essential Contractor Services plan that clearly describes how it will continue to perform the mission essential services listed in DFARS clause 252.237-7023. The Contractor shall submit the plan to the Contracting Officer for review and approval. The approved plan shall be incorporated into the contract.

4.13.2 The plan shall include provisions made for the acquisition of essential personnel and resources, if necessary, for continuity of operations for up to 30 days or until normal operations can be resumed.

4.13.3 The plan shall also address at a minimum the requirements listed in DFARS Provision 252.237-7024, paragraphs (b) (2) (I) through (b) (2) (v). The Contractor shall maintain and update the plan as necessary. The Contractor shall provide all plan updates to the Contracting Officer for approval.

4.13.4 The Contractor shall activate the plan only during periods of crisis, as authorized by the Contracting Officer.

4.13.5 The Contractor shall segregate and separate all costs incurred in continuing performance of essential services in a crisis situation. The Contractor shall notify the Contracting Officer of an increase or decrease in costs within ninety days after continued performance has been directed by the Contracting Officer, or within an additional period that the Contracting Officer approves in writing. An equitable adjustment shall be negotiated in accordance with DFARS Clause 252.237-7023, paragraph (f).

4.13.6 The government reserves the right in such crisis situations to use Federal employees, military personnel, or contract support from other Contractors or to enter into new contracts for essential Contractor services in accordance with DFARS Clause 252.232-7023

4.14. QUALITY CONTROL. Quality control is the Contractor’s responsibility. The Contractor shall develop and maintain a quality control program to ensure mess attendant and other support services are performed in accordance with commonly accepted commercial practices and this PWS. The Contractor shall develop and implement a Quality Control Plan that contains procedures to identify, prevent, and ensure non- recurrence of defective services. The Quality Control Plan shall contain quality control procedures addressing each SS item identified in paragraph 2 above. The Quality Control Plan shall also contain procedures for keeping the Contractor’s Contract Manager and corporate office of all issues affecting quality.

4.14.1. The Quality Control Plan shall be designed so that Contractor personnel performing the QC function shall have sufficient, well-defined responsibilities, authorities and organizational freedom to identify and evaluate quality problems and to initiate, recommend, or provide solutions.

4.14.2. The Contractor shall submit a final copy of their Quality Control Plan for acceptance at the Post Award conference. Any changes to the Quality Control Plan shall be submitted to and accepted by the Contracting Officer prior to implementation. The Contractor shall submit an updated and dated Quality Control Plan within three (3) business days to the CO and COR of any changes or modifications made to the existing plan.

4.14.3. The Contractor shall maintain records of all contractor quality control audits and inspections. The quality control records shall indicate the nature and number of observations made, the number and type of deficiencies found, and the nature of corrective action taken, as appropriate.

4.14.4. Quality Status Reports (QSR). The Contractor shall provide monthly QSR reports to the Contracting Officer and the COR no later than five business days after the month surveilled. Details of audits and inspections accomplished, significant deficiencies noted, trend analysis of contract performance, and current status of all issues yet to be resolved shall be included. QSRs shall be distributed to the Contractor’s program management and the COR concurrently on the first working day of each month. At a minimum, the QSRs must include metrics that verify whether the performance standards in the Services Summary (see Section 2.0) have been met.

APPENDIX 1

DEFINITIONS

A La Carte System (ALACS). Item pricing of all menu items. Under ALACS, the cash patron pays for each item selected; the Subsistence-in-Kind (SIK) patron receives all items selected without charge.

Basic Allowance for Subsistence (BAS). A cash allowance paid to military personnel in place of subsistence.

Contracting Officer Representative (COR). Government appointed and trained person responsible for surveillance of the Contractor.

Director of Military Public Health (MPH). The installation medical authority who defines and monitors sanitation standards and procedures for food service activities.

Representatives of the MPH inspect sanitary conditions and apply ratings based upon their professional qualitative judgment.

Equipment. Items used to store, prepare, cook, transport, and serve food. Equipment also includes items used in cleaning and sanitizing, as well as those used to transport and store supplies.

Essential Station Messing (ESM). Food furnished to enlisted personnel at government expense, instead of a monetary allowance.

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

Food Service Manager (FSM). An officer, noncommissioned officer, or civilian responsible to the base Chief of Services for matters relating to food service. Advises the Contracting Officer on matters relating to the contract.

Meal. A meal served at a dining facility is any total sale made over 20 cents at breakfast, and over 40 cents at all other meals, before the Operating Charge is applied. A sale of less than the specified minimum sales to a cash or essential station messing (ESM) patron shall not count as a meal served.

Minor Maintenance. Includes, but is not limited to, the cleaning, adjusting, tightening of knobs, screws, nuts, bolts, etc., as required to keep food service equipment in operation and performing other user maintenance recommended by the manufacturer.

Point of Sales System. A term used to identify the cash collection system used in the dining facilities.

Preventive Maintenance. Includes, but is not…