Food_Service_PWS_4_Dec_14_-_Revision_1.pdf

FOR OFFICIAL USE ONLY

4 Dec 14, Revision 1

PERFORMANCE WORK STATEMENT

for

DIX FULL FOOD SERVICE

at

Joint Base McGuire-Dix-Lakehurst

New Jersey

4 Dec 14

Revision 1

Table of Contents

1.0. DESCRIPTION OF SERVICES

1.1. Scope of Work

1.2. Program Overview

1.3. Customer Eligibility

1.4. Volatility of Requirement and Contingencies

1.5. Reserve and Air National Guard (ANG) Weekends

1.6. Mission Essential Contractor Performance

1.7. Hours of Operation

1.8. Dining Facilities

1.9. Remote Food Service

1.10. New Dining Facility Construction

1.11. Meal Time Allowance

2.0. OPERATIONAL REQUIREMENTS AND SPECIFIC TASKS

2.1. Full Food Service

2.2. Dining Facility Management and Operation

2.3. Certifications

2.4. Menu Boards

2.5. Menu Planning

2.6. Food Preparation

2.7. Serving and Replenishing Food

2.8. Flow Rate

2.9. Supplies

2.10. Order, Receipt and Storage of Subsistence Items

2.11. Food Recalls

2.12. Sanitation Services

2.13. Floor Cleaning

2.14. Lavatories

2.15. Other Housekeeping Tasks

2.16. Bussing Tables

2.17. Headcount/Cashier

2.18. Grounds Maintenance

2.19. Equipment Inventory

2.20. Food Service Accounting

2.21. Field Ration Residuals

3.0 PERSONNEL

3.1. General

3.2. Contract Manager

3.3. Dining Facility Manager

3.4. Conduct

3.5. Contractor Personnel Meals

3.6. Training

3.7. Uniform Requirement

3.8. Special Functions

4.0. QUALITY CONTROL PROGAM

5.0. ADMINISTRATION

5.1. Transition Period

5.2. Dissemination of Information

5.3. Strike Plan

5.4. Manpower Reporting

6.0 GOVERNMENT PROVIDED EQUIPMENT .

6.1. Property/Equipment

6.2. Subsistence

6.3. Services

6.4. Utilities

6.5. Mail Distribution

6.6. Telephone

6.7. Building Maintenance and Repairs

6.8. Refuse Collection

6.9. Recyclable Materials Collection

6.10. Customer Comments

6.11. Office Space

6.12. Pest Control

7.0. GENERAL INFORMATION

7.1. Hazardous Chemicals

7.2. Personnel Identification

7.3. Physical Security

7.4. Funds Protection

7.5. Housekeeping Supplies, Materials and Equipment

7.6. Antiterrorism Statement

7.7. Medical Statement for Contracts

APPENDIX 1. Contractor Deliverables

APPENDIX 2. Services Delivery Summary

APPENDIX 3. Dining Facilities Hours of Operation

APPENDIX 4. Historical Workload

APPENDIX 5. Publications and Forms

APPENDIX 6. Government Provided Facilities

APPENDIX 7. Sample List of Consumable Supplies

APPENDIX 8. Acronyms

APPENDIX 9. Contractor Security Forces Instructions

1.0. DESCRIPTION OF SERVICES

1.1. Scope of Work. The contractor shall provide unless stipulated as government furnished , all personnel, supervision, and any items and services necessary to provide full food service to the seven (7) dining facilities at the Dix area of Joint Base McGuire Dix Lakehurst (JB MDL).

1.1.1. The contractor shall perform the requirements in this performance work statement (PWS) and conform to the professional standards identified in this PWS or industry standard. If there is a conflict, the contractor shall follow all applicable instructions and directives as identified by this PWS. Contractor tasks include but not limited to: dining facility management; menu planning, food preparation; serving and replenishing food; order, receipt and storage of subsistence items; cleaning of the dining facilities, headcount, cashier duties, remote food service, inventories of subsistence, grounds maintenance of government property and quality control.

1.2. Program Overview. The Dix area of JB MDL has full food service dining facilities to include eat-in and carry out service and consists of four (4) large, two (2) small and one Contingency Operating

Location (COL) to support field training. These facilities are dedicated to providing the nutritional needs of Department of Defense (DOD) personnel who frequent the facilities.

1.3. Customer Eligibility. The primary customers at these dining facilities 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 expense. Organizations such as Boy Scouts, civic groups, dependents and guests may occasionally dine in the dining facility upon permission from the installation Commander. Group size ranges from 10-100 persons with visits usually occurring May through August.

1.3.1. The contractor shall be provided the installation Commander’s policy letter concerning eligibility to use the DFACS after contract award. Cashiers shall be knowledgeable of the installation use policy and responsible for verifying personnel authorized to use the dining facility. Cashiers will refer to the

Dining Facility Manager to verify customer eligibility when in doubt.

1.4. Volatility of Requirement and Contingencies. Due to the various missions of the Army Reserves, state emergencies, natural disasters and other contingency operations, the contractor may be required to extend serving hours, and/or open or close the contingency dining facility within the timeframes specified throughout this PWS.

1.5. Reserve and Air National Guard (ANG) Weekends. JB MDL supports several Reserve and ANG units performing active duty requirements on weekends each month, typically averages two weekends per month. The contractor shall be furnished a tentative list of these active duty weekends, which is subject to change with a minimum 24 hour notice.

1.6. Mission Essential Contractor Performance. In accordance with DODI 3020.37, Continuation of

Essential DoD Contractor Services During Crisis, the government has identified that all of the contractor services performed under this PWS are essential contractor services in support of mission essential functions. The contractor shall develop a contingency plan to assure reasonable assurance of continuation of the services of this PWS during crisis conditions. The contractor shall submit that plan to the government NLT 30 days after contractor award.

1.7. Hours of Operation

1.7.1. Normal. The contractor shall maintain operating hours at the dining facilities as listed in

Appendix 3. During these required serving hours, any authorized patron may select foods from a complete menu. Uses of dining facilities are described in paragraph 1.8 of this PWS. Only the

Contracting Officer (CO) can direct additional work identified in this PWS (i.e. extending hours, opening or closing facilities).

1.7.1.1. Not all DFACs are open on a regular, full time, basis. The government intends to maintain two

(2) primary dining facilities as described in paragraph 1.8. Additional dining facilities may be open when the projected headcount for any one meal period (breakfast, lunch or dinner) will exceed 1300 individuals or when equipment failure in one of the primary facilities necessitates a move to another facility.

1.7.1.2. Note that each dining facility does not have sufficient food storage to feed 1300 at any one meal period. The contractor may use any additional government provided refrigerator/freezer equipment for storage and shall be responsible to transport food between facilities as necessary. In addition, in the event of a maintenance issue with any of the refrigerators/freezers, the contractor may be required to move food to an operational unit until repairs are complete.

1.7.1.3. Additional dining facilities that are opened for the breakfast and lunch meals shall remain open for the remainder of the day. Facilities that are open for the dinner meal shall only be open for that period. The contractor shall be given at least 72 hours notice to open a facility. See paragraph 1.7.5.1 and 1.7.5.2 on short and long range opening/closure.

1.7.2. Holidays. The primary dining facilities (5610 and 5904) are open on all holidays. Holiday hours of operation for these facilities are at Appendix 3. The contractor shall plan for increased attendance expected at Thanksgiving and Christmas. If any of the remaining facilities are open during the holiday timeframe (5640, 5986, 5517, 5509 or COL), the contractor shall use the holiday schedule in this PWS unless changed by the CO when notification to open the facility is given to the contractor.

1.7.3. Emergency or Special Event Services. Special and emergency situations (for example, accident and rescue operations, civil disturbances, weather warnings, base alerts) may necessitate a dining facility to operate on up to 24 hours per day. The CO shall notify the contractor of a change in dining facility operations.

1.7.4. Extended Hours of Operation. At the direction of the CO, the contractor may be required to extend hours of operation for any of the dining facilities. The contractor shall provide these services when required at the contract line item price for extended service hours. The contractor will be notified

24 hours in advance. However, under emergency conditions the notification time may be less.

1.7.5. Dining Facility Openings/Closures. Short and long range openings and closures of dining facilities are required when the projected headcount for any one meal period (breakfast, lunch or dinner) will exceed 1300 individuals. The government may request a facility be open or closed at any time based on the requirements of paragraph 1.7.3 and 1.7.4. See Appendix 4 for historical workload. The contractor shall be required to open a facility at least 72 hours upon direction from the CO.

1.7.5.1 Short Range Closure and Opening of Dining Facilities. Facilities to be closed for one (1) to thirty (30) days shall be deactivated by thoroughly cleaning and shutting off the natural gas and transferring to another operational facility any food that will exceed its normal shelf life during the period of the closure. The short range opening of dining facilities is defined as opening for one to thirty (30) days. Normal end of day cleaning requirements are considered to be adequate to reopen facilities. The contractor shall be required to close or open a short range facility at least 72 hours upon direction from the CO.

1.7.5.2. Long Range Closure and Opening of Dining Facilities. Facilities to be closed for more than thirty (30) days shall be deactivated by removing all food, shutting down refrigeration and turning off all electricity and gas to the facility. Before the scheduled closure, the contractor and the COR shall conduct a joint inventory of property and perform a condition check of all property, to include refrigeration. The contractor shall ensure the facility being closed is thoroughly cleaned, and the doors to refrigerators, freezers, ovens, etc., shall be left open to prevent mold and mildew. The contractor shall be required to close or open a long range facility at least 72 hours upon direction from the CO.

1.8. Dining Facilities. The hours of operation are provided at Appendix 3, however, based upon paragraph 1.7 above, the hours may be changed at the government’s request. With the exception of the

COL, each dining facility has its own kitchen.

1.8.1. Dining facility 5610 is a primary dining facility and is anticipated to be open 365 days per year.

Seating capacity 236. Meals served are breakfast, lunch and dinner. Food serving lines are short order and main line. This building is approximately 11,758 sq ft.

1.8.2. Dining facility 5904 is a primary dining facility and is anticipated to be open 365 days per year.

Seating capacity 240. Meals served are breakfast, lunch and dinner. Food serving lines are short order and main line. This building is approximately 11,784 sq ft.

1.8.3. Dining facility 5640 is anticipated to be open for 30 days per year for overflow and, personnel surges. Seating capacity 248. Meals served are breakfast, lunch and dinner. Food serving lines are short order and main line. This building is approximately 11,765 sq/ft. This dining facility will only be opened at the direction of the CO.

1.8.4. Dining facility 5986 is anticipated to be open for 183 days per year for overflow and personnel surges. Seating capacity 244. Meals served are breakfast, lunch and dinner. Food serving lines are short order and main line. This building is approximately 11,323 sq/ft. This dining facility will only be opened at the direction of the CO.

1.8.5. Dining facility 5517 services the Army Noncommissioned Officer School is anticipated to be open

275 days per year (approximately 3 weeks per month), all year around. Seating capacity 120. Meals served are breakfast, lunch and dinner. Food serving reduce A-line with short order menu. This building is approximately 4,799 sq ft.

1.8.6. Dining facility 5509 is the Army’s Officer Education School and anticipated to be open 92 days per year typically May through Aug. Seating capacity 114. Meals served are breakfast, lunch and dinner.

Food serving reduce A-line with short order menu. This building is approximately 4,799 sq ft.

1.8.7. The Contingency Operating Location (COL) is anticipated to be open 183 days per year to support mobilization and de-mobilization missions. This dining facility is located 18 miles east of the Dix area and is comprised of two large white tents (40 x 105) with a maximum feed capacity of 2,600. Food serving reduce A-line with short order menu. The contractor is required to prepare/serve meals for breakfast and dinner and issue operational rations for lunch.

1.8.7.1. The meals for the COL are normally provided/prepared at one of the current operational dining facilities. However, if the headcount at the COL is expected to exceed 200 individuals, the contractor may use the auxiliary kitchen in building 5502 at the direction of the CO. Building 5502 is not a dining facility (no seating). This building is approximately 4,799 sq/ft. The COR will notify the contractor which dining facility the troops at the COL are assigned to.

1.8.7.2. The contractor shall prepare meals for the COL at one of the operating dining facilities or out of building 5502 only if the headcount is anticipated to exceed 200. The contractor shall transport the food to the COL using their own transportation. The contractor is also responsible for set-up, service and clean-up. The contractor is responsible for headcount at this location. This facility will only be opened at the direction of the CO.

1.9. Remote Food Service. The contractor shall provide meals and beverages (mermites or operational rations) for warfighters who cannot make it to the dining facility during the normal scheduled meal hours.

Meals may be required during base alerts, operational exercises, during natural, simulated emergencies etc. The contractor shall be notified at least 48 hrs in advance if remote feeding is required. The contractor shall prepare meals and package it in mermites (insulated containers) for pick-up by the units during the normal scheduled meal hours unless directed by the contracting officer IAW this PWS. The contractor is not responsible for transport of these meals. Mermites and operational rations are provided by the government. All remote food service meals, to include mermites, are captured in the total headcount in Appendix 4.

1.9.1. Warming and cooling beverages are paid for by the government may be requested by any unit approved to eat at the DFACS. Units may request warming and cooling beverages through the 87 FSS and provided to the contractor as part of the projected headcount. However, units may go directly to the dining facility manager to request warming and/or cooling beverages in the event circumstances dictate.

The contractor shall have a minimum of 5 hours to prepare the beverages for pick-up from the time the dining facility manager is notified of the request. The contractor is responsible for providing single use items such as plates, cups, utensils etc.

1.10. New Dining Facility Construction. Construction of a new dining facility is anticipated to be completed by FY15/16. This dining facility will replace building 5640 and 5509.

1.11. Meal Time Allowance. Each dining facility has serving times of 90 minutes (unless otherwise indicated) with an average of 30 minutes for eating. This time may be changed at the direction of the CO.

Specific meal times are listed at Appendix 3.

2.0. OPERATIONAL REQUIREMENTS AND SPECIFIC TASKS

2.1. Full Food Service. The contractor is responsible for complete full food services to include, but not limited to dining facility management; menu planning, food preparation; serving and replenishing food;

order, receipt and storage of subsistence items; cleaning of the dining facilities, equipment operation;

headcount and cashier duties; remote food service, inventories grounds maintenance, and quality control.

2.1.1. All food items, except where noted in this PWS, shall be furnished by the government through its

Prime Vendor.

2.2. Dining Facility Management and Operation. The contractor shall provide fully trained personnel

IAW paragraph 3.0, sufficient in number and qualifications to accomplish the tasks required of this PWS.

2.3. Certifications. The contractor’s personnel shall obtain and maintain in good standing all certifications, inspections necessary and appropriate to perform the work required of this PWS.

2.4. Menu Boards. The installation menu board is a panel of government personnel that plans and provides for all anticipated subsistence requirements for the installation. It is an interchange of information between food service personnel, Troop Issue Subsistence Activity, and the contractor concerning menu planning and customer comments. A specific function of the board is to review proposed menus, and add or change items. JB MDL will hold a menu board once a year. The contractor shall send a representative to the menu board.

2.4.1 Menu and prices shall be posted at the entrance to the dining facility for all meals before the start of the breakfast meal and remain throughout the day. The contractor shall post menu and price changes within five (5) minutes of notification.

2.5. Menu Planning. The contractor shall plan menus for regular, short order, fitness (low calorie), (carryout, and special meals) to meet the performance requirements using the Army 21 day menu. The government shall provide the contractor the Army 21 day menu for an entire year after contract award.

The contractor may also find the 21 day menu at the following link:

http://www.quartermaster.army.mil/jccoe/Operations_Directorate/QUAD/Menu/Menu_Recipe_main.html

2.6. Food Preparation. The contractor shall develop the Food Service Production Log and follow food preparation guidance in accordance with Army Regulation (AR) 30-22, Department of the Army

Pamphlet (DA PAM) 30-22 and Field Manual 10-23-2 (FM 10-23-2).

http://www.quartermaster.army.mil/jccoe/Operations_Directorate/QUAD/Menu/Menu_Recipe_main.html

2.6.1. The contractor shall prepare all food each day in accordance with the Food Service Production Log and standard recipes on the Army Food Management Information System (AFMIS) Automated Recipe

Service software program.

2.6.2. The contractor shall progressively prepare food items to ensure optimum freshness, flavor, color, texture, and nutritional value.

2.7. Serving and Replenishing Food. The contractor shall serve food in standard portions, as listed on the Food Service Production Log (or computer generated form) and the AFMIS unless smaller portions are requested by the patron.

2.7.1. The contractor shall perform standard cross panning procedures, meaning to ensure no food items will be transferred from one line pan to another while on the serving line.

2.7.2. The contractor shall maintain proper temperatures on serving lines.

2.7.3. The contractor shall prepare salads to include fresh fruits and vegetables as required by the food service production log.

2.7.4. The contractor shall setup and prepare sandwiches and serve sandwiches from the sandwich/deli/pizza bar.

2.7.5. The contractor shall set up, replenish, serve, and break down the ice cream/pastry bar.

2.7.6. The contractor shall supply, and ensure, that all dining items (napkins, salt, pepper, condiments, etc.) are readily available to all patrons on the serving line, on each table or in the take out area as applicable.

2.7.7. Set up and close down serving lines in accordance with the Food Service Production Log. For carryout service the contractor will provide standard commercial grade, 3-compartment, carryout containers.

2.8. Flow Rate. The contractor shall maintain the following customer flow rates as specified in DA

PAM 30-22 appendix B: Regular menu line - a minimum rate of 8 to 10 diners per minute. Short order menu line - a minimum rate of 5 to 7 diners per minute.

2.9. Supplies. The contractor shall provide all the necessary supplies to operate the dining facilities IAW the requirements of this PWS except where noted as government furnished.

2.9.1 Consumable Supplies. The contractor shall supply all consumable supplies necessary to perform the full food services outlined in this PWS. This includes, if required, printer ink, and office supplies. A representative list of consumables is listed in Appendix 8. Note this is not an all inclusive list.

2.9.1.1 All chemicals used in the DFACs must be Tri-Service Food Code approved for food use (as applicable) and all chemicals used in DFAC equipment (i.e. dishwashers) must met the manufactures specifications.

2.9.2. Non-Consumable Supplies. The government will furnish 100% the initial stock of non-consumable items. Sufficient initial stock shall be enough non-consumables (china, glassware, cutlery, utensils, etc) to equal triple the seating capacity of each dining facility listed in paragraph 1.8. The contractor shall be responsible to replace 100% non-consumable materials (china, glassware, cutlery, utensils, etc.) that are lost due to theft, wear and tear and/or breakage. The contractor shall replace, with like items.

2.9.2.1. Non-consumables shall be inventoried not later than thirty (30) working days after contract start by the contractor and the COR. In addition to the startup inventory, the contractor and government representative will conduct quarterly inventories. Upon completion of the contract, the contractor and the government representative will conduct a joint inventory of the government-provided supplies/materials.

2.10. Order, Receipt, Inspection and Storage of Subsistence Items.

2.10.1. Order. The contractor shall order all subsistence via AFMIS three (3) days prior to receipt in accordance with DA PAM 30-22. The contractor shall inventory all government delivered/supplied food items and visually inspect one hundred percent of items received for deterioration or damage and physically check temperatures on all refrigerated and frozen foods for compliance with the Tri-Service

Food Code. Receiving personnel shall reject all items that appear damaged or not delivered at the proper temperature as specified in the Tri-Service Food Code. Put away stock in stockroom upon receipt using

First In First Out (FIFO).

2.10.1.1. Food service personnel must safeguard subsistence from the time of receipt through consumption. Subsistence must be received, inspected, stored, rotated and used correctly to prevent its loss through expiration, waste or theft.

2.10.1.2. All cooking ingredients (oil, salt, spices, butter, coffee, sugar, spices, etc) shall be provided by the government.

2.10.1.3. The contractor shall not include bottled water in its price. Bottled water is not supplied by the government as a regular item. Bottled water will only be supplied by the government during contingency operations.

2.10.2. Receipt. Dining facilities receive subsistence based upon the frequency of deliveries contained within each food vendor contract. To facilitate subsistence deliveries, the dining facility manager shall ensure that:

2.10.2.1. The delivery area is readily accessible to off-load the subsistence.

2.10.2.2. Enough personnel are designated to perform the receiving function so as not to unduly delay the vendor from moving to their next delivery and so the subsistence can be moved into the appropriate storage area in a timely manner.

2.10.2.3. There is enough refrigeration, freezer and dry-storage space available to store the foods being delivered.

2.10.2.4. Perishable items shall be placed under refrigeration within 30 minutes of delivery acceptance

IAW FM 10-23-2 and the Tri-Service Food Code.

2.10.2.5. Frozen and refrigerated items and perishables are inspected and moved to proper storage areas first to ensure time/temperature parameters are maintained.

2.10.3. Inspection. Food service personnel must follow proper food inspection procedures when receiving subsistence. Inspection procedures for receiving specific subsistence items are discussed in the following paragraphs. Items to check during subsistence deliveries include:

2.10.3.1. Ensure delivery vehicle protection seal is verified prior to opening and verified again when resealed upon completion of the delivery.

2.10.3.2. Check the ambient temperature of the delivery vehicle (monitoring thermometer). The temperature of the vehicle storage area(s) may be higher than recommended temperature requirements due to a lack of recovery time when the vehicle is used to conduct many deliveries in a short period of time. Vendor delivery vehicles should be able to maintain required temperatures for both refrigerated and frozen foods (through the use of separate storage areas) if required.

2.10.3.3. Check the delivery vehicle for unsanitary conditions.

2.10.3.4. Confirm items delivered with items listed on the invoice.

2.10.3.5. Verify for quantity and identity.

2.10.3.6. Assess product quality and condition (size, color, sweetness, firmness and smell).

2.10.3.7. Check expiration dates (use-by, expired and best-by).

2.10.3.8. Measure product temperatures. Frozen food temperatures should not be allowed to rise above

10 degrees Fahrenheit when transported.

2.10.3.9. Check packaging material for foreign material and any form of contamination.

2.10.4. Storage. To keep received foods in good condition, store both perishable and semi-perishable foods as soon as they are inspected. Food shall be stored IAW the Tri-Service Food Code and used as soon as possible, even if that requires a menu change. Poor management is the main cause of food storage waste. Subsistence supplies should be stored so they are accessible and secure. The DFM is responsible for the security of stocks from theft and damage.

2.10.4.1. Perishables must be refrigerated. When storing perishables, consider temperature, humidity, air circulation and sanitation to prevent spoilage. Spoiled food must be removed immediately. Do not order more than can be reasonably used between issue cycles.

2.10.4.2. Store perishable foods at the prescribed temperature IAW the Tri-Service Food Code. Keep thermometers in refrigerators and freezers and check the temperatures in them often. To keep refrigerators and freezers operating efficiently, keep them clean, especially door gaskets and refrigeration coils. There should be a buildup of no more than a quarter of an inch of ice on the inside of refrigerator or freezer compartments.

2.10.4.3. Always store the most hazardous foods below the least hazardous foods. This prevents contamination from products such as raw chicken blood dripping onto products such as lettuce, which is eaten raw. Do not store food directly on the floor of the refrigerator and do not store food in contact with water or un-drained ice.

2.11. Food Recalls. The COR or the Subsistence Supply Manager (SSM) will notify the contractor of any food alerts, vendor recalls and All Food & Drug Act (ALFOODACT) messages when hazardous, tampered or suspected tampering of foods may involve the military services. When the dining facility receives an alert, vendor recall or ALFOODACT message, food service personnel immediately should:

2.11.1. Determine (through inventory) if the product is on hand.

2.11.2. If the product is on hand, secure all products in a “Medical Hold” status and follow the instructions outlined in the ALFOODACT.

2.11.3. Notify JB MDL Veterinary Service Personnel (VSP) of all positive findings.

2.11.4. Coordinate with VSP, the Subsistence Supply Management Office (SSMO) and the Food

Program Manager (FPM) to receive credit to the dining facility account for all items affected by the recall.

2.12. Sanitation Services. The contractor shall perform all cleaning/sanitation services in compliance with the most current Tri-Service Food Code and state/local laws/regulations. The contractor shall conduct internal self-inspections each day of all dining facilities operated by the contractor and make reports available to the COR and public health personnel.

2.12.1. Cleaning of Dining Facilities, Equipment and Implements. The contractor shall clean and sanitize dishes, pots, pans, kitchen, and dining areas in accordance with the Tri-Service Food Code.

2.12.2. The contractor shall clean, and sanitize dining room tables, chairs, or benches at a rate sufficient to ensure availability to customers.

2.12.3. The contractor shall achieve a “satisfactory” rating or higher on Public Health inspections.

2.13. Floor Cleaning. The contractor shall clean floors so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and equipment. The contractor shall not place chairs on tables at any time. The contractor shall spot clean floors to remove food spills and debris as required.

2.14. Lavatories. The contractor shall clean lavatories after each meal and spot check lavatories during meal times to ensure cleanliness and supplies are available. The contractor shall clean toilets, urinals, wash basins, slop sinks, and partitions with a germicidal detergent solution. Proper cleaning removes all deposits, stains, and foreign matter, including those under fixture edges, lips, and on all exposed surfaces.

2.15. Other Housekeeping Tasks. The contractor shall supply and replace all burned out light bulbs and fluorescent tubes within 24 hours. The contractor is not responsible to change inside lights that are over 10 feet high. The contractor is not responsible for any lights outside the buildings. The contractor shall dispose of all light bulbs with the Joint Base Hazmat office located in building 8131.

2.16. Bussing Tables. Contractor personnel are not required to bus tables.

2.17. Headcount/Cashier.

2.17.1. The headcount/cashier shall maintain change funds in sufficient amounts to make change to cash patrons.

2.17.2. Shall reconcile cash drawer with Point of Sales (POS) or, if that system is down, manual reports, and shall perform accurate headcount for each meal either through the POS or manually for each meal.

The POS system can process each person in approximately 12-20 seconds.

2.17.3. The DD Form 1131, Cash Collection Voucher, shall be used for daily turn-in of funds to the government Cash Collection Agent (CCA) along with supporting documentation for receipts overages and shortages. The COR will notify the contractor who the CCAs are after contract award.

2.17.4. The contractor shall deposit cash overages, with cash receipts, and reimburse the government for cash shortages.

2.17.5. Cashiers will check ID cards, orders and/or meal cards for all personnel.

2.17.6. The contractor shall provide a cashier at each register station.

2.18. Grounds Maintenance. The contractor shall clean and maintain the grounds 25 feet around each facility, prior to each meal. The contractor is also responsible to clear snow and ice from the walkways to and around the facilities. The government will provide salt and/or sand. The contractor is not responsible for grass cutting.

2.18.1. The contractor shall sweep and clean in and around entrances, exits and sidewalks as required to maintain a neat and clean facility appearance at all times. Cleaning includes removing all paper, trash, and cigarette butts from the area.

2.18.2. The contractor shall ensure all dining facility entrances, exits, and sidewalks are free of snow and ice prior to and throughout each meal period. Calcium chloride will be provided by the government when in stock. Sand will be provided if calcium chloride is not available.

2.19. Equipment Inventory. An inventory of government provided equipment will be conducted by the

COR and the contractor semi-annually in September and March. The initial inventory shall be conducted within thirty (30) days after contract award and not later than thirty (30) days prior to the end of the contract period of performance. Items of equipment missing or not in working order shall be recorded and the contracting officer (CO) notified in writing. The contractor and the government representative shall jointly determine the working order and condition of all equipment and document their findings on the DA Form 3988, Equipment Replacement Record.

2.20. Food Service Accounting. The contractor shall follow the government food service accounting procedures in accordance with AR 30-22 and DA PAM 30-22. The contractor shall document all food received, issued and transferred between dining facilities. The contractor shall ensure the Food Service

Accounting reports are accurate on the first submittal and IAW the timeframes identified in the referenced regulations.

2.21. Field Ration Residuals. The contractor shall maintain a separate manual inventory of all residual rations. Residual rations are considered a “free issue” and are not charged to the dining facility account.

Once received in the dining facility, the contractor shall maintain a running inventory of the residual rations using DA Form 3034-2 (Disposition of Subsistence) and account for the use of all rations on the production schedule.

3.0. PERSONNEL.

3.1. General. The contractor shall provide sufficient experienced employees, qualified in the conduct of similar food service operations that have sufficient background and experience. Supervisors/managers may assist a worker with tasks but will not assume lower grade work for the duration of a shift.

3.1.1. Employees shall be citizens of the United States (U.S.) or possess a valid U.S. Immigration T-151 or I-94, Alien Registration Card.

3.1.2. Employees shall read, write, speak, and understand English.

3.1.3. Employees shall be able to pass a background investigation.

3.1.4. Management and administrative personnel are required to obtain a government issued Common

Access Card (CAC) to access the Army Food Management Information System (AFMIS) or the

Subsistence Total Ordering and Receipt Electronic System (STORES). Personnel requiring access to these systems shall follow security requirements outlined in AFI 31-101 and Command and/or JB MDL policy requirements.

3.2. Contract Manager. The contractor shall provide a full-time contract manager who shall be responsible for the performance of the work at all facilities. The name of the contract manager, as well as an alternate (or alternates) shall be designated in writing to the CO. The contract manager position shall at no time be vacant.

3.2.1. The contract manager or alternate(s) shall have full authority to act for the contractor on all matters relating to the daily operation of this contract. The contract manager or alternate(s) shall be available at all times to meet at JB MDL with government personnel to discuss any issues of concern. After normal duty hours, the contract manager, or a designated alternate(s), shall be available within 30 minutes of call.

3.2.2. The contract manager, as well as the alternate or alternates, and the shift supervisors must be able to read, write, speak, and understand English.

3.3. Dining Facility Manager. The contractor shall provide dining facility management during all hours of operation, at each facility providing full food service operations, to include the COL location. A dining facility manager, or appointed alternate, shall be at the dining facility at all times and readily available to meet with the COR, public health inspectors, maintenance personnel or to immediately address any issue at the facility.

3.3.1. The dining facility manager shall direct employee work, perform on-site quality control, maintain the AFMIS account and ensure each facility meets the specified performance standards of the contract.

3.4. Conduct. Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts, or after eating, employees shall promptly depart from the food service facilities.

3.5. 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. Contractor personnel shall pay the full price for meals. 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.

Employees purchasing food shall sign customer receipt tapes, which the contractor retains for each meal period as proof of payment. Meals purchased by employees shall not count as meals served for contract payment purposes.

3.6. Training. The contractor shall provide all required food handling training to its employees.

Training shall cover the requirements of this PWS, including proper conduct of full food service related to the Quality Control requirements of this PWS. 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 in paragraphs 3.6.1. and 3.6.2 of this PWS.

3.6.1. The contractor shall ensure that supervisory personnel receive food handlers training from the

Director of Base Medical Services (DBMS). This training class is approximately one (1) hour in length.

The contractor shall schedule this training with the DBMS and coordinate with COR.

3.6.2. All contractor employees shall attend two (2) hours per year of fire prevention training provided by the government. The contractor shall schedule this training with the JB MDL Fire Department and coordinate with COR.

3.6.3. Network Training. Contractor personnel who require access to the base network to carry out the requirements of this PWS shall complete government directed network training. The government shall ensure that only required individuals (and alternates) are granted access. The contractor shall identify those individuals and have them available to complete the training prior to the beginning of the period of

.performance.

3.7. Uniform Requirement.

3.7.1. Employees shall wear clean, neat, pressed and well-fitting uniforms at all times while on-duty.

Torn and dirty uniforms, rips, missing buttons, etc. shall not to be worn in the dining facility.

3.7.2. The contractor is responsible for selecting and providing uniforms for their employees. The contractor must have uniforms available for all newly hired personnel. Chef coats, aprons and hats shall also be the responsibility of the contractor. The contractor shall have proposed uniform information

(catalog data, pictures, colors, etc.) available for government approval NLT 14 days prior to the start of performance. The CO must approve all uniform selections, as well as standards of dress for supervisors, prior to the start of the contract.

3.7.2.1. Minimum standards: uniform shirts shall be made of 100% combined cotton; uniform pants shall be made of 100% cotton twill. The standard of quality shall be equal to or better than Culinary Classics, 1628 South Prairie Avenue, Chicago, IL. All personnel uniforms must consist of matching or color coordinated shirts, slacks and hats.

3.7.3. Contractor personnel must comply with the current Tri-Service Food Code with the wear of clothing and jewelry.

3.7.4. Contractor personnel will remove their aprons before entering the bathrooms.

3.7.5. All shoes shall be of 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.

3.8. Special Functions. The contractor shall decorate the operational dining facilities with government-provided decorative materials for Thanksgiving, Christmas and the 5 Armed Forces birthdays. This will include, decorating the entryways to the dining facilities, the dining areas, and the serving line areas.

4.0. QUALITY CONTROL PROGAM. This is a commercial service. The government expects the contractor to maintain its own internal quality control procedures that encompasses all aspects of the contract. The contractor shall implement a quality program in accordance with their Quality Control

Plan (QCP). The contractor QCP will be submitted to the government within 30 days after contract award.

5.0. ADMINISTRATION

5.1. Transition Period. The contractor is allotted a 15 day transition period. The contractor may use this transition time to prepare to fully implement the requirements of this PWS. The contractor may observe and familiarize themselves with the operation, enter into negotiations with the collective bargaining union, apply for common access cards and base access, establish office space off base as required and/or determine staffing requirements based on observed workload or any other tasks the contractor identifies to meet the start of the period of performance.

5.1.1. Immediately following contract award, the contractor shall meet bi-weekly with individuals from contracting and/or FSS to provide a status on the transition. The contractor shall discuss any significant issues that would impede or degrade full performance of the contract at the scheduled start date.

5.2. Dissemination of Information. There shall be no dissemination or publication, except in between the contractor and any subcontractors, of information (including photographs and film, public announcements or denial or confirmation of same) contained in reports to be furnished pursuant to this contract without prior written approval of the CO and the public affairs office, JB MDL, New Jersey.

5.3. Strike Plan. The contractor shall submit within 30 days after contract award the procedures that will be used to provide full food service operations in the event of a strike. The contractor’s plan shall mitigate, as much as possible, the impact of any labor dispute.

5.3.1. The contractors strike plan shall, at a minimum, describe the following:

5.3.1.1. A description of the procedures that will ensure the food service requirements descried in this

PWS are executed without interruption.

5.3.1.2. A description of how the contractor will recruit and hire qualified personnel.

5.3.1.3. A description of the recruiting procedures and time frames need to secure such personnel.

5.3.1.4. A description of contractor previous/current experience in collective bargaining (e.g., description of type of union, description of negotiations conducted, number of strikes or walkouts experienced, causes of the strikes or walkouts and the outcome of negotiations resulting from the strike or walkout.)

5.3.1.5. Plans for collecting identification badges from striking employees within twelve (12) hours of labor strike.

5.3.1.6. A description of how the contractor plans to protect government property.

5.3.2. Government Notification. The contractor is required to notify the CO immediately, in writing, upon learning of a labor strike affecting contract performance and provide daily status updates thereafter.

Names of striking employees shall be submitted, in writing, to the CO within eight (8) hours of the labor strike.

5.4. Manpower Reporting. The contractor shall report all contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the grounds maintenance service via a secure data collection site. The contractor is required to completely fill in all required data fields at http://www.ecmra.mil. Reporting inputs will be for the labor executed during the period of performance for each Government fiscal year (FY), which runs 1 Oct through 30

Sep. While inputs may be reported any time during the FY, all data shall be reported no later than 31

Oct of each calendar year. The contractor may direct questions to the Contractor Manpower Reporting

Application help desk at http://www.ecmra.mil

6.0 GOVERNMENT PROVIDED EQUIPMENT (GPE).

6.1. Property/Equipment. The initial inventory shall be conducted within thirty (30) days after contract award and not later than thirty (30) days prior to the end of the contract period of performance. No alterations to the property will be made without specific written permission from the contracting officer.

These facilities and equipment shall only be used in performance of this contract. Government property was inspected for compliance with the Occupational Safety and Health Act (OSHA). No hazards have been identified for which work-around have been established.

6.1.2. Should a hazard be subsequently identified, the government will correct OSHA hazards according to approved base plans of action, taking into account safety and health priorities. The fact that no such conditions are identified does not warrant or guarantee that hazard do not exists, that work-around procedures will not be necessary or that the facilities as provided will be adequate to meet the responsibilities of the contractor.

6.1.3. Compliance with the OSHA requirements and other applicable laws and regulations for the protection of employees is exclusively the obligation of the contractor. Further, the government will assume no liability or responsibility for the contractor’s compliance or noncompliance with such requirements, with the exception of the aforementioned requirement to make corrections according to approved plans of abatement subject to base-wide priorities.

6.1.4. The contractor shall return the property/facilities to the government in the same condition as received, fair wear and tear approved modifications excepted.

6.2. Subsistence. The Government will furnish all subsistence items through a food distribution contractor (Prime Vendor) or local vendors. These vendors are required to off load items onto the loading dock. Prior to the start of performance, the government will furnish a delivery schedule for each dining facility. Subsistence is GFP and shall be accounted for until consumed.

http://www.ecmra.mil/ http://www.ecmra.mil/

6.3. Services. The government shall be responsible for the following services:

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

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

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

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

6.3.5. Calibration of all scales and deep fat fryer thermostats.

6.3.6. Repair of walk-in refrigerators, including minor repair of handles, hinges, gaskets, and refrigeration units.

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

6.3.8. Repair of all government furnished equipment.

6.4. Utilities. The government will provide gas, electricity, sewage, and water.

6.5. Mail Distribution. On-base only.

6.6. Telephone. "Class C" telephone service for official use only. (on-base calls only). The government will not provide off base telephone service. If the contractor desires an outside line, they must contact the local telephone provider to active that service.

6.7. Building Maintenance and Repairs. The government will be responsible for the maintenance and repair of the building and its environmental systems. The government shall also be responsible for maintenance of kitchen equipment (freezers, refrigerators, dishwashers). Kitchen hood and exhaust fan cleaning is regularly scheduled by the government through its base operations contract. The maintenance schedule shall be provided to the contractor after contract award. This is recurring scheduled work is conducted after duty hours to prevent disruption to DFAC services. The contractor shall be available to give the maintenance contractor access to the dining facilities. Conflicts or changes to this scheduled maintenance plan will be communicated through the COR.

6.7.1. The government is also responsible for the maintenance of all DFAC equipment through its base operations contract. The base operations contractor shall remove, deliver, repair, sharpen, replace, install and calibrate dining facility kitchen equipment and appliances that shall include, but will not be limited to, gas ranges, conventional stoves, convection ovens, pressure cookers, electric and gas toasters, tilt grills, line grills, gas and steam coffee urns, electric coffee urns, steam pressure cookers, dishwashers with steam generators, potato peelers, vegetable cutters, meat slicers, garbage disposals, water heaters, heat lamps, food and soup warmers, microwave ovens, mixers, steam tables, gas warming tables, steam kettles, wash nozzles and hoods with filters and detergent systems. The contractor shall work through the

COR for unscheduled equipment maintenance issues.

6.8. Refuse Collection. The government shall provide refuse removal services. The schedule of services will be provided to the contractor upon award.

6.8.1. Food Waste Containers. The contractor shall support the JB MDL's municipal solid waste collection which includes food waste (organic) collection to reduce the landfill stream IAW Federal and

State regulations. The contractor shall use food waste containers provided by the municipal waste collection contractor. The contractor is responsible for supplying clear plastic bags and placing the bags into one of the government supplied food waste containers. The pick-up frequency of these containers is predicated upon the amount of food waste generated.

Facility Number Description Container Size Frequency

5509 Mess Hall 1 – 65 Gallon As Required

5517 Mess Hall 1 – 65 Gallon As Required

5610 Mess Hall 3 – 65 Gallon Mon-Sat

5640 Mess Hall 3 – 65 Gallon Mon-Sat

5904 Mess Hall 3 – 65 Gallon Mon-Sat

5986 Mess Hall 3 – 65 Gallon Mon-Sat

6.9. Recyclable Materials Collection. The contractor is responsible to recycle suitable material generated from the…