PWS 22 Nov 2011.doc

Performance Work Statement

(PWS)

Mess Attendant Services

Eielson Air Force Base, Alaska 22 November 2011

TABLE OF CONTENTS

SECTION NO. AND TITLE

PAGE NO.

I. Description of Service

1.0 Scope of Work

1.1 Program Overview

1.2 Operational Requirement and Specific Tasks

1.3 Cashier Service

1.4 Sanitation Requirement

1.5 Housekeeping Service

1.6 Waste Management

1.7 Grounds Maintenance

1.8 Contractor Personnel

1.9 Security Requirements

1.10 Hours of Operations

1.11 Contingency Workload for Contract Cooks

1.12 Quality Control Program

1.13 Performance During National Emergency

II. Service Summary

III. Government Furnished Property and Service

3.1. Property

3.2 Service

IV. Appendices

4.1 Appendix I - Applicable Publications and Forms

4.2 Appendix II - Work Area Layout

4.3 Appendix III - Workload Estimate

4.4 Appendix IV - Contingency Plan for Contract Cooks

4.5 Appendix V- Government Furnished Equipment

4.6 Appendix VI - Definitions

4.7 Appendix VII - Acronyms

I. DESCRIPTION OF SERVICES:

1.0. Scope of Work. Except for items specified in this Performance Work Statement (PWS) as government furnished property or services, the contractor shall provide all personnel, supervision, any items and services necessary to perform food service attendant services at the Two Seasons Dining Facility at Eielson AFB (EAFB) as defined in this PWS. The contractor shall perform the requirements in this PWS and conform to the professional standards identified in this contract, and shall follow all applicable instructions and directives as identified by this PWS. Contractor tasks include, but are not limited to the following: serving and replenishing food, cleaning facilities, equipment, pots and pans, dishes, and utensils, preparing vegetables and fruits for the salad bar and to be cooked, bussing tables in dining areas, preparing hot and cold sandwiches, and performing cashier services, handling foods, supplies and equipment, maintaining quality control, ensuring operator maintenance and housekeeping services for the facility.

1.0.1. In the event of contingency, perform all required tasks to include cooking to ensure continued efficient service is maintained for our customers during exercises. There will be multiple exercises held throughout the year that will include different branches of the military to include foreign military.

1.1. Program Overview:

1.1.1. Food Service Operations. The Eielson AFB Appropriated Fund food service operation consists of Two Seasons Dining Facility as the main dining facility and the Top of the World Flight Kitchen, which is located within the Two Seasons Dining Facility. The Two Seasons is dedicated to providing full meal service and meeting the nutritional needs of Department of Defense (DoD) personnel who frequent the facility. Two Seasons is a full-service dining facility to include carryout service.

1.1.1.1. The Flight Kitchen provides boxed meals for passengers and crews in support of flying missions, base-wide exercises, and customer requests during ground operations. Other than times when the contingency clause might be activated, the only required contract support for Flight Kitchen will be to provide all consumable products stated in para. 1.8.4.4.4. to include increased headcounts due to RED FLAG ALASKA/NORTHERN EDGE exercises. Additionally, facility cleaning and sanitation to include wiping down counters, mop floors, take out trash, wipe down inside and outside of refrigerators and freezers, will be done a minimum of twice daily.

1.1.2. Customer Eligibility. The primary customers at this dining facility are Essential Station Messing (ESM) recipients, formerly known as Subsistence In Kind (SIK). These military personnel 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. Organizations such as local Boy Scout troops occasionally dine in the facility with permission from the installation commander. The installation commander may authorize dependents and guests to occasionally eat at the dining facility at their own expense. Cashiers shall refer to the military shift leader or the food service manager to verify customer eligibility when in doubt. The contractor shall ensure only authorized individuals are served in accordance with Air Force Instruction (AFI) 34-241, Meal Card Program and AFI 34-239, Food Service Management Program, all chapters, as well as the most recent base policy letter on whom he/she authorizes to subsist at the Two Seasons Dining Facility.

1.2. Operational Requirements and Specific Tasks:

1.2.1. Food Preparation. The contractor shall obtain foods from the senior cook for the preparation of each meal and accomplish the food preparation tasks (i.e. chop lists, breakfast meats, pastries) listed on the Food Service Production Log, in accordance with the Air Force (AF) Automated Recipe System.

1.2.2. Service of Food. The contractor shall comply with AFI 34-239, Food Service Management Program, Air Force Manual (AFMAN) 34-240, Food Service Program Management, and the 2009 Federal Drug Administration (FDA) Food Code. The contractor shall serve food in standard portions IAW AF Golden Eagle Line Serving Standards and AF Automated Recipe Service, unless smaller portions are requested by the patron. Pan foods into serving containers as required by military food service staff personnel, transport serving containers to food warmer prior to placing on serving lines, and remove empty containers. Perform standard cross panning procedures; replenish food containers out of customer view, and exchange pans when food begins to crust around edges of food container. Maintain temperature of serving line and food placed on serving line IAW the FDA Food Code standards. Set up the serving line 15 minutes prior to the meal start time and close down serving lines 15 minutes after the meal end time in accordance with the Food Service Production Log.

1.2.2.1. Table Bussing Service. Clear, clean, and sanitize dining room tables, chairs, or benches at a rate sufficient to ensure availability to customers. Scraping of plates and trays will be completed out of customer view. Ensure use of required bussing procedures and use of proper bussing carts, provided by the Government. Replenish dining table items (napkins, salt, pepper, condiments, etc.) so that they are available to all patrons without waiting.

1.2.2.2. Guest Flow Rate. Provide sufficient personnel to ensure that patrons can be served at the rate of 5 guests per minute in the main serving line and 3 guests per minute on the short order serving line or breakfast line.

1.2.2.3. Courteousness. Contractor employees shall perform all contract duties in a professional, courteous, and timely manner.

1.2.2.4. Grab and Go. The contractor shall make boxes or containers, assemble, and pack meal components for pickup by others. Contractors will use commercial carryout boxes and containers with AF Food Service logo or any suitable substitute defined by dining facility manager.

1.2.2.5 Beverage Bar And Dessert Display. The contractor shall prepare coffee and other beverages in accordance with the standard recipes and replenish the beverages as needed throughout the meal period. The contractor shall place pastries and desserts in the display cabinets as directed by the government.

1.2.2.6 Menu Boards. Post and maintain all menu boards. Post menu and price at the entrance to the facility for all meals before the start of the meal. Post menu price changes within 5 minutes of notification.

1.2.2.7 Subsistence and Material Handling. Put away stock in stockroom upon receipt using First In First Out (FIFO).

1.3. Cashier Services. Perform cashier duties for each meal to maintain a flow rate of guests to correspond with serving line flow. Contractor must turn in funds and operate the Point of Sales (POS) system provided by the government. Use AF IMT 1469, Invalid Entitlements Log, and AF Form 79, Headcount Record, when requested by Food Service Manager to record attendance at each meal. The Contractor will ensure that the cashier station will not remain empty when customers are waiting to proceed through the line.

1.4. Sanitation Requirements. The Contractor shall comply with all federal and Air Force mandated sanitation requirements IAW FDA Food Code, and all chapters of AFI 48-116, Food Safety Program, to include cleaning and sanitizing of all food service equipment, utensils, kitchen and dining areas. Additionally, facility cleaning and sanitation shall include wiping down counters, mop floors, take out trash, wipe down inside and outside of refrigerators and freezers, wipe down inside and outside of warmers, a minimum of once per meal period.

1.5. Housekeeping Services. The contractor shall clean all areas indicated in the work area layout as listed in Appendix 2 or any work area which becomes renovated to approximately the same square footage, and those areas that immediately affect customer service to include appearance of the dining hall.

1.5.1. Floor Cleaning. Clean floors/carpet, so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and equipment. Do not place chairs on tables at any time. Spot clean floors/carpet to remove food spills and debris immediately. All carpeted floors will be shampooed monthly. Date/time will be agreed upon by Government representative.

1.5.2. Wall Cleaning. Clean and sanitize all walls within food service facility and areas behind serving lines after each meal period.

1.5.3. Lavatories. Clean toilets, urinals, wash basins, slop sinks, and partitions with a germicidal detergent solution. Descale toilets and urinals as required. Proper cleaning removes all deposits, stains, and foreign matter, including those under fixture edges, lips, and on all exposed surfaces, after every meal. Spot-check lavatories during meal times to ensure tidiness and availability of supplies.

1.5.4. Food Service Equipment. All equipment required for meal production will be cleaned and sanitized as needed to ensure adequate availability for timely meal preparation. Contractor will be responsible for disassembling/reassembling equipment for cleaning, sanitation, and use.

1.5.5. Other Housekeeping Tasks. Clean. Clean inside windows monthly, dust inside window ledges and vertical blinds weekly. Clean entrance doors before the start of each scheduled meal time. Replace all burned out light bulbs and fluorescent tubes inside and outside the facility, with contractor-supplied light bulbs and fluorescent tubes, within 24 hours of identification or notice by military management. Light fixtures higher than 10 feet off the ground will be replaced by Civil Engineering technicians. Contactor personnel will high dust exhaust fans, televisions, light fixtures, picture frames, artificial plants, etc.

1.6. Waste Management. The contractor shall assist the government by complying with the base recycling program. This may require separating reusable/recyclable waste materials by type referenced in AFI 32-7080, Pollution Prevention Program, paras 3.3 and 3.4.1.2. The government shall retain ownership of all reusable waste materials. Non-reusable waste materials (trash and garbage) shall be removed from the facility by a government approved method. All garbage cans will be cleaned weekly at the minimum. The contractor shall comply with AFI 32-7086, Hazardous Materials Management, Chapter 2, and AFI 32-7080, The Pollution Prevention Program.

1.7. Grounds Maintenance. The contractor shall clean and maintain the grounds around the Two Seasons Dining Facility at Eielson AFB as indicated in Appendix 2. Contractor personnel shall:

1.7.1. Sweep, clean and police in and around entrances/exits, dumpster areas, sidewalks and up to 50 feet from the building before each meal. Cleaning includes removing all paper, trash, and cigarette butts from the area to maintain a neat and clean facility appearance at all times.

1.7.2.

Ensure all entrances, exits, and sidewalks leading to and from the Two Seasons Dining Facility, to include the back loading area, are free of snow and ice 50 feet in all directions.

1.7.3.

Additional Maintenance. Weather, traffic, or other conditions may demand additional cleaning or maintenance to ensure that the grounds are clean and orderly.

1.8. Contractor Personnel.

1.8.1.

Management. The contractor shall provide a full-time contract manager on site at the Two Seasons Dining Facility who will be responsible for the performance of the work. The name of this person, and at least one alternate, 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 contract manager shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract.

1.8.1.1. The contract manager or alternate contract manager will be available at all times during duty hours to meet at the Two Seasons Dining Facility with government personnel designated by the Contracting Officer to discuss problem areas. After normal duty hours, the manager or designated alternate shall be available for discussion within one (1) hour. The contract manager and alternate must be able to read, write, speak, and understand English. If vacated, the contract manager and alternate position shall be filled immediately.

1.8.2.

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 facility.

1.8.3.

Contractor Personnel Meals. Contractor personnel who work in dining facility under this contract may purchase food and beverages, to be consumed in the facility, while on duty and up to thirty (30) minutes before or after their shifts. Employees shall pay for each item at the established item price to include the authorized surcharge. This policy does not apply to a spoon size taste/sampling by personnel for quality control purposes. 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. Employees shall not bring food from other sources into the dining facility.

1.8.4.

Training. The contractor shall provide necessary training to employees and supervisors, maintain records of all training on-site, and have them available for government review. In addition, contractor employees and supervisors shall receive the government-provided training listed-below.

1.8.4.1. Food Handlers Training. The contractor shall ensure that contract employees and supervisors receive food handlers training from an individual designated by the 354 MDG/CC. This training class is approximately one (1) hour in length. Refresher training is repeated annually or as often as necessary for personnel to be aware of their responsibilities in safe food handling.

1.8.4.2. Fire Prevention and Resource Protection Training. Contractor personnel shall attend at least two (2) hours per year of fire prevention training and a resource protection class provided by the government.

1.8.4.3. Contractor Supervisor Training for AF Form 79. Contractor supervisors shall attend an initial training class on proper documentation of AF Form 79, provided by the government. Supervisors will be responsible to train all other employees who will use these forms.

1.8.4.4. Contractor Furnished Items and Services. Except for those items or services specifically listed in Section III as government-furnished or government-reimbursed, the contractor shall furnish everything required to perform this contract to include:

1.8.4.4.1. Commercial (off-base) Telephone Service. The contractor shall furnish their own commercial telephone line. The contractor may work with the EAFB Communications Squadron to establish this line, and shall inform employees that all personal phone calls will be made on contractor-supplied phone line only.

1.8.4.4.2. Special Functions. The contractor shall decorate the Two Seasons Dining Facility with government-provided decorative materials for holidays and special occasions. Decorative materials shall also include government-provided flower arrangements. This shall include the decorating of the entrance, dining area, serving line or what is designated as the event location within the facility.

1.8.4.4.3. Uniform Requirement. The uniform will consist of matching or color coordinated shirts, slacks, and hats. The contracting officer will coordinate with the food service superintendent prior to approving the types and colors of uniforms as well as the standards of dress for all employees before the contract start date. Unless part of the approved uniform, no over-garments maybe worn that cover the uniform.

1.8.4.4.3.1. All personnel engaged in food preparation or servicing line operations shall wear hairnets. Male employees with facial hair shall wear beard nets to cover the entire beard.

1.8.4.4.3.2. All personnel shall wear black nametags furnished by the Contractor with a minimum of the employee's last name in gold letters. In addition, the tags worn by the contract manager and supervisors shall indicate their job titles. All nametags shall be professional in appearance and maintained in good repair.

1.8.4.4.4. Consumable Supplies. The contractor shall furnish all consumable supplies and carry-out containers, to include Styrofoam three-compartment containers, plastic three-compartment diagonal tray w/attached cover (2 styles, NSN # s, 7350-01-387-3613 and 7350-01388-7428; mandatory food service requirement; HQ SVS/SVOHF), flight boxes (NSN# 7350-01-389-3518; mandatory food service require; HQ SVS/SVOHF); dining packet (NSN# 7360-01-167-2610; mandatory food service requirement; HQ SVS/SVOHF) 8 oz and 12 oz. Styrofoam cups; 4, 16, and 24 oz. clear plastic salad containers and disposable tableware items, i.e., paper plates, plastic knives, forks, spoons, salad bowls, dessert plates, bowls, paper towels, trash bags, coffee stir sticks, coffee filters, drinkable straws, 2-compartment drink carrier with handle, plastic wrap, wax paper, parchment paper, aluminum foil, foil sandwich wrap, plastic gloves, toothpicks, register paper for the cashier stations, all necessary cleaning chemicals for the entire facility to include degreaser solution for the hoods self cleaning system, and all light bulbs for food service equipment and facility. Contractor must also furnish all lids to the above-required consumable items.

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

1.9. Security Requirements. The contractor shall ensure all personnel employed in the performance of this contract, or any representative of the contractor entering the government installation, abides by all applicable security regulations to include Anti-Robbery procedures.

1.9.1.

Base Access. The contractor shall submit a separate letter on company letterhead stationary to the Contracting Officer for each employee requiring an ID card to access the base. The letter is then forwarded to the Pass and Registration Office and posted at the Visitor Control Center (VCC) for issuance of a temporary pass to proceed to Pass and Registration to obtain a contractor ID card. Letters requesting employees must be provided access to the base must be forwarded to Pass and Registration at least three (3) days in advance to ensure the document is on file at the VCC. Vehicle passes may be obtained at the same time. It shall be the Contract manager to ensure the return of employees ID cards once they have terminated their position. Proof of insurance, a valid driver's license, and registration must be presented IAW Eielson AFB installation entry policy and AFI 31-204, Air Force Motor Vehicle Traffic Supervision, to obtain a vehicle pass.

1.9.2.

Personnel Identification. The contractor shall furnish personal identification cards with a photograph for all employees requiring entry onto EAFB. These cards shall be in employees' possession at all times while on base, identify employees by name, and show that they are employees of the contractor.

1.9.3.

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 AFI 31-101, The Air Force Physical Security Program.

1.9.4.

Funds Protection. To protect cash held by the contractor, the contractor shall comply with AFI 31-209, The Resources Protection Program, Chapter 8. Contractor shall be responsible for collecting, safeguarding, and securing all funds from the time of collection to the time of turnover to the Food Service Accountant. The contractor shall submit cash overages and reimburse the Government for cash shortages. The contractor shall prepare all cash, receipts, and supporting documentation for collection to the Food Service Accountant no later than 0800 hours next business day.

1.10. Hours of Operation:

1.10.1.

Normal. The contractor shall maintain operating hours at the Two Seasons Dining Facility as listed below. During the required serving hours, any authorized patron may select foods from a complete menu. The contractor shall not remove foods from the serving area until 15 minutes after the end of the posted meal hours. This provides additional time for all patrons to receive second servings.

1.10.1.1. Reserve and Air National Guard Weekends: Eielson AFB supports several ANG and Reserve units performing active duty requirements on weekends each month. The contractor will be furnished a tentative list of these active duty weekends, which is subject to change. The contractor shall provide sufficient personnel at the Two Seasons' Dining Facility, Bldg 2207, to handle monthly ANG and Reserve weekends. (Estimated ONE weekend per month). One weekend per month the Two Seasons' Dining Facility has two (2) brunch lines in support of components of the Air Guard weekends. The contractor will be notified by the Food Service Section Chief at least two (2) days in advance of the scheduled weekend.

1.10.1.2. RED FLAG ALASKA: Throughout the year, Eielson AFB Hosts the exercise, "RED FLAG ALASKA" which will increase the amount of patronage in the Dining Facility; to include increase in patron usage of the flight kitchen consumable products. This may or may not be scheduled four (4) times per year at two (2) weeks per RED FLAG ALASKA. During extreme circumstances of increased customer usage, the Dining Facility Manager may authorize self bussing of tables by the customers.

1.10.1.3. NORTHERN EDGE: Throughout the year, Eielson AFB Hosts the exercise, “NORTHERN EDGE” which will increase the amount of patronage in the Dining Facility; to include increase in patron usage of the flight kitchen consumable products. This may or may not be scheduled one time per year at two (2) weeks per NORTHERN EDGE. During extreme circumstances of increased customer usage, the Dining Facility Manager may authorize self bussing of tables by the customers.

1.10.1.4. Others: During the year there may be additional exercises hosted by Eielson AFB. This will then increase the amount of patronage in the Dining Facility.

1.10.2.

Holidays. The Two Seasons Dining Facility will be open on all holidays. Federally recognized holidays are New Year, Martin Luther King Jr., Presidents', Memorial, Independence, Labor, Columbus, Veterans, Thanksgiving, and Christmas Days. The contractor shall plan additional service hours during holidays if necessary. The government shall provide holiday schedules to the contractor at least five (5) days before the date of the event.

** NOTE: They will not exceed the hours used for a normal weekday. Thanksgiving and Christmas Day meals will be served using the serving schedule in paragraph 1.10.4.

1.10.3.

Contingency/Special Event Services. The contractor shall provide the additional food service requirements listed below when requested by the food service section chief, and approved by the Contracting Officer. The contractor will provide the first 24 combined labor hours per year of additional service as part of the contract line item price for Mess Attendant Services. A letter signed by the contractor and either the Food Service Section Chief, Quality Assurance Person, or Assistant Quality Assurance Person will serve to record the first 24 hours of combined labor hours at the Mess Attendant Services rate. Additional hours above the first 24 combined labor hours per year will be provided at the Contract Line Item price for Extended Hours using the combined labor rate. The Contract Line Item price for Extended Hours is a combined rate for a set number of personnel needed by the contractor to supplement existing contracted personnel, provide rest breaks, and maintain quality operations. In addition, the combination of needed mess attendant personnel may be defined by the food service section chief to the contractor, in response to circumstances that the food service section chief has determined require immediate action.

1.10.3.1. Visits by VIPs and Inspection Teams: VIPs, Management Assistance Teams, Commander's Annual Facility Inspection Teams, and other operational commitments will require additional contractor support in such areas as sanitation and general appearance. (Estimated to occur approximately ten (10) times per year).

1.10.3.2. Civic Groups: Civic groups and scout troops are authorized to use the dining facility upon permission from the wing commander. Group size ranges from 100 persons or less with visits occurring throughout the year.

1.10.3.3. Extended Service Hours. Special and emergency situations (for example, accidents and rescue operations, civil disturbances, weather warnings, base alerts/exercises) may necessitate dining facility operation to an extended basis of up to 24 hours a day. The contractor shall provide extended service hours when requested by the food service section chief/manager, and approved by the Contracting Officer. A representative of the Contracting Officer will advise the contractor of the effort when required. (Estimated to occur approximately seventy (70) days per year).

1.10.3.4. Contract Cooks/Bakers: In special and emergency situations, the Contracting Officer may direct the contractor to provide cooks in addition to attendant personnel. This direction will be in the form of a unilateral change order, citing this provision as authority. The contractor shall provide cooks who are qualified to perform the cook duties specified in Appendix IV. Proof of cooks' qualifications shall be submitted to the Contracting Officer prior to implementing the cook function. The government will provide the contractor a minimum of three (3) days advance notice to replace a specific number of military cooks and the expected duration of the requirement. The Contracting Officer will negotiate a price adjustment based on the number of actual labor hours of cooks employed during the contingency. Cooks provided under this paragraph will supplement or replace military cooks on an occasional basis, rather than assuming full responsibility for cooking, as in paragraph 1.11.

1.10.3.5. Alerting Two Season’s Management of New Hires: The contractor shall furnish a letter in writing to the Food Service Section Chief, Quality Assurance Person, or Assistant Quality Assurance Person when new personnel are hired as either part of the Extended Hours team, or anytime a new person is hired for which payment from the Government is expected to result.

1.10.4.

Hours of Operation:

1.10.4.1. Main Dining Facility, Bldg 2207 (Two Seasons Dining Facility)

HOURS

NUMBER

OF

SERVING

LINES/CASHIERS

AND

**HOLIDAY

HOURS

NUMBER OF

SERVING

LINES/

CASHIERS (**See Note Below)

HOURS

NUMBER OF SERVING LINES/

CASHIERS

* Note: Operating hours during RED FLAG ALASKA/NORTHERN EDGE exercises are subject to change to fulfill their flying mission needs. The contractor will provide custodial services and consumable supplies at the flight kitchen, Sunday through Saturday. The contractor shall also provide custodial services and consumable supplies at the flight kitchen on holidays. The main dining facility shall provide takeout service during normal meal serving hours.

**Note: One line server will cover the breakfast line from 0700-1330. A second line server will open the brunch serving line at 1030-1330. Both lines will be cleaned at the end of the meal period.

1.10.4.2. Main Dining Facility, Bldg 2207 (Two Seasons Dining Facility) (Thanksgiving and Christmas Day Schedule)

LINES/CASHIERS

Flight Kitchen, Bldg 2207 Flight and ground support feeding. Open 24 hours/day, 7 days/week.

Note: The contractor will provide custodial services and consumable supplies at the flight kitchen, Sunday through Saturday. The contractor shall also provide custodial services and consumable supplies at the flight kitchen on holidays. The main dining facility shall provide takeout service during normal meal serving hours.

1.11. Contingency Workload for Contract Cooks.

1.11.1. In special and emergency situations, including, but not limited to, mobilization and surge requirements, the Contacting Officer may direct the Contractor to provide cooks in addition to attendant personnel. The price for this service shall be those shown in the Contract Line Item entitled "Contingency Cooks."

1.11.1.1. The government shall provide the Contractor a minimum of three (3) days advance notice to replace a specific number of military cooks and the estimated duration of the requirement, which typically range from 7-147 days. When the Contingency Cooks requirement is exercised, all listed cooks will be required and the Contractor shall properly staff the dining facility in accordance with workload estimates as listed at Appendix 3.

1.11.1.2. The contractor shall provide cooks who are qualified to perform all military duties to include completing Food Service Production Logs as required and basic computer skills.

1.11.2. When the Government perceives that mission accomplishment is endangered, it may opt to augment surge requirements beyond the capability of the Contractor.

1.12. Quality Control Program. The contractor shall develop and maintain a quality control program to ensure mess attendant services are performed in accordance with the requirements of this contract. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. As a minimum, the contractor shall develop quality control procedures addressing the areas identified in Section II, Service Summary (SS).

1.12.1. Quality Control Plan (QCP). The Contractor shall develop and submit to the CO a QCP for approval within thirty (30) days of contract award or prior to the beginning of contract performance. It shall be designed to keep the contractor's management informed of all issues affecting quality. The Quality Control (QC) records of inspection shall indicate the number and nature of observations made, the number and types of deficiencies found, and the nature of corrective action taken, as appropriate.

1.12.1.1. The Contractor shall maintain adequate records of all audits and inspections.

1.12.1.2. The QC function shall ensure that timely and effective corrective actions are taken for all deficiencies identified by the government. All deficiency responses shall include identification of the cause of the deficiency, specific actions taken or planned to preclude recurrence, and an analysis of the quality program's effectiveness in the area of the deficiency.

1.12.1.3. The QC function shall develop and maintain a training program designed to ensure all contractor personnel are clearly aware of contractual requirements and are current on any changes throughout the life of the contract.

1.12.2. Quality Assurance Personnel (QAP). The Government will evaluate the contractor's performance to ensure services are received and are satisfactory in accordance with the PWS. QAP will evaluate the contractor's performance through any number of surveillance methods to include periodic on-site inspections, customer complaints, etc. The Government may inspect each task as completed or increase the number of quality assurance inspections if deemed appropriate because of repeated failures discovered during quality control inspections or because of repeated customer complaints. The Government may decrease the number of quality assurance inspections if contractor performance dictates. On-site records of all inspections conducted by the Contractor and necessary corrective action taken shall be maintained. This documentation shall be made available to the Government during the term of the contract and for the period after contract completion until final settlement of any claims under this contract. A work scheduling system based on the services indicated in SS shall be made available to the Government. The schedule shall show by building and area the day and time frame when tasks will be accomplished. The Contractor, and not the Government, is responsible for management and quality control actions to meet the terms and performance thresholds of the contract. The role of the Government is quality assurance or ensuring that the performance standards are achieved.

1.12.3.

Government Remedies. The Contracting Officer shall follow the requirements of FAR 52.212-4, Contract Terms and Conditions--Commercial Items, for Contractor's failure to correct nonconforming services.

1.13. Performance of Services During Crisis Declared by the National Command Authority or Overseas Combatant Commander. In the event of a crisis declared overseas or in the United States, the contractor shall perform all services required in this contract unless and until notified by the Contracting Officer.

II. SERVICE SUMMARY:

1.2.2.3.

95% of monthly meal periods

1.9.4.

100% of deposits per month

1.7.

90% of the days in the month

III. GOVERNMENT-FURNISHED PROPERTY AND SERVICES.

3.0. The Government shall provide the facilities, fixtures, equipment, materials, and services listed. All of the fore mentioned in this section will remain property of the Government at the completion of the contract period.

3.1. Property:

3.1.1. Facilities. The Government shall furnish or make available facilities described in Appendix II, Work Area Layout. No alterations to the facilities shall be made without specific written permission from the contracting officer. The government shall furnish the contractor the following facilities in which contractor work is performed:

Flight Kitchen 15,489 2,280

3.1.2.

Equipment. The Government-furnished equipment is listed in Appendix V. Pots, pans, cooking utensils, dishes, and flatware are furnished initially by the government and the government replaces items that are lost or broken according to subparagraph 3.1.4. below at no cost to the contractor.

3.1.3.

Opening and Closing Equipment Inventory. An inventory of Government Furnished Equipment (GFE) must be done no later than five (5) calendar days before the start of the contract period, and not later than ten calendar days before the completion of the contract period. The Contractor and a Government representative (identified by the Contracting Officer) shall conduct a joint inventory of all Government Furnished Equipment. Items of equipment missing or not in working order shall be recorded and the Contracting Officer shall be 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 inventory.

3.1.4.

Equipment Loss or Damage. The Contractor shall submit requests for replacement of Government Furnished Equipment to the food service section chief for processing. Such requests shall specify the reason for the replacement request. If such request is not normal wear and tear or appear to be abused by contractor personnel, then the Contractor will reimburse the government.

3.1.5.

Subsistence. The government provides all food.

3.2.

Services. The government is responsible for:

3.2.1.

General:

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

3.2.1.2. Calibration of all scales.

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

3.2.1.4. All equipment maintenance.

3.2.1.5. Alteration, repair, and maintenance of buildings.

3.2.1.6. Providing building space to be used by the contractor for repairs, maintenance, and parts storage.

3.2.2. Utilities. The government shall provide gas, electricity, sewage, and water. These and the following will be at no cost to the Contractor.

3.2.3.

Mail Distribution. On-base distribution only.

3.2.4.

Telephone. "Class C" (on-base) telephone service.

3.2.5.

Building Maintenance and Repairs. Base Civil Engineer, work order log 3.2.6.

Refuse Collection. Monday – Friday, at Building 2207.

3.2.7.

Recyclable Materials Collection. Monday – Friday, at building 2207.

3.2.8.

Security Forces and Fire Protection. Phone Numbers for EAFB Fire Protection is 377-1293 or (911for emergency) and Security Forces is 377-5130 or (911 for emergency).

IV. APPENDICIES.

4.0. APPENDIX I.

4.1. APPLICABLE PUBLICATIONS AND FORMS.

Publications and forms applicable to this Performance Work Statement (PWS) are listed below. The Contractor has coded publications as mandatory (M) or advisory (A). The Contractor shall follow those publications coded as mandatory to the extent (that is, the specific procedure in a paragraph, section, chapter or volume) specified in the PWS. The Contractor shall be guided by those coded advisory to the extent necessary to meet requirements in this PWS. At the start of the contract, the Government provides all publications and forms listed.

4.1.1. The Government may issue supplements or amendments to listed publications from any organizational level during the life of the contract. The Contractor will receive updates publications from the QAP. The Contractor shall keep all issued publications up to date.

4.1.2. The Contractor shall immediately implement those changes in publications that result in a decrease or no change in the contract price. Before implementing any such revision, supplement, or amendment that shall result in an increase in contract price, the contractor shall submit to the Administrative Contracting Officer (ACO) a price proposal for approval. Price proposals shall be submitted within thirty (30) calendar days from the date the Contractor receives notice of the revision, supplement, or amendment giving rise to the increase in cost of performance.

4.1.3. The Government shall consider changes in the contract price due to supplements, and amendments shall be considered under the "Contract Terms and Conditions-Commercial Items" clause. The Government shall continue to supply the government forms needed for daily operations. Upon completion of the contract, the Contractor shall return to the government all issued publications and unused forms.

4.1.4.

Publications Code:

AFI—Air Force Instruction

AFMAN--Air Force Manual.

AFP--Air Force Pamphlet.

AF Form--Air Force Form.

DD Form—Department of Defense Form.

4.1.5.

DEPARTMENT OF DEFENSE and AIR FORCE PUBLICATIONS:

Paras 3-600, 3-601 and 3-607 M

DoD 5500.7-R

Change 1 08/30/93

11/02/94

Chapter 8 M

Chapter 2 M

Paras 2.14, 2A5 & 2.16 M

Relations Activities A

Safety M

4.1.6.

OTHER DIRECTIVES:

US Department of Health and Human Services. FDA Food Code, Mandatory

4.1.7.

AIR FORCE FORMS:

AF Form 27, Food Service Customer Comments, 1 Jan 91, Mandatory

4.1.8.

DEPARTMENT OF DEFENSE FORMS:

DD Form 1131, Cash Collection Voucher, Dec 2003, Mandatory

4.3.

APPENDIX III.

4.3.1. Estimated Workload Data.

18,000-20,000 meals total are served per month

4.3.2. CARRY OUT SERVICE AT TWO SEASONS' DINING FACILITY: approximately 100-150 meals per day.

4.3.2. FLIGHT KITCHEN: The Flight Kitchen provides approximately 30-50 box meals per day to authorized patrons during a normal duty day. These meals are not used as a factor in payment to the contractor.

4.4. APPENDIX IV.

4.4.1. Contingency Plan for Contract Cooks:

4.4.1.1. In the event the contingency performance requirement for contractor cooks is implemented the following paragraphs will apply:

4.4.1.1.1. As the need arises the Contracting Officer will require the food service mess attendant Contractor to provide cook personnel as required by issuing of a unilateral change order.

4.4.1.1.2. The change order issued by the Contracting Officer will specify the required labor hours/days. The basis for reimbursement to the contractor will be a pre-negotiated price based on the labor hours provided.

4.4.1.1.3. The Contractor will be given a minimum of three days’ advance notice to replace a specific number of military cooks and the duration of that requirement. The negotiated payment will be based on the number of labor hours of cooks actually employed during the contingency.

4.4.1.1.4. The Contractor will provide uniforms appropriate for cooks. The Government will provide chef hats and aprons. Chef hats will be used to distinguish cook personnel from food service mess attendants.

4.4.1.1.5. The Contractor will comply with the sanitation standards of the FDA Food Code.

4.4.2. Progressive Food Preparation. Progressively prepare food items to ensure optimum freshness, flavor, color and texture.

4.4.2.1. Short order breakfast items shall be cooked to order.

4.4.2.2. Short order items such as hamburgers, hot dogs, and french fries may be prepared in advance only to the extent necessary to ensure the required patron flow through the serving line.

4.4.3. Food Preparation. The contractor shall prepare foods on surfaces that have been cleaned, rinsed, and sanitized to prevent cross contamination. Fixed surfaces are sanitized using a clean cloth that has been rinsed in a sanitizing solution.

4.4.3.1. Raw fruit and raw vegetables shall be thoroughly washed with potable water before being cooked and/or served.

4.4.3.2. Fresh egg products shall be used only as ingredients for cooking and baking.

4.4.3.3. Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to a temperature of at least 140 degrees Fahrenheit, except where otherwise specified.

4.4.3.4. Poultry, poultry stuffing, stuffed meats, and stuffing containing meat shall be cooked to heat all parts of the food to at least 165 degrees Fahrenheit, except where otherwise specified.

4.4.3.5. Pork, and any food containing pork, shall be cooked to heat all parts of the food to at least 150 degrees Fahrenheit.

4.4.3.6. Rare roast beef and rare steaks shall be cooked to an internal temperature of at least 130 degrees Fahrenheit.

4.4.3.7. Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to 165 degrees Fahrenheit or higher throughout before being served, or before being placed in the hot food storage unit. Steam tables, warmers, and similar hot food holding equipment shall maintain food temperature at not less than 140 Fahrenheit. This equipment shall not be used for reheating of food.

4.4.3.8. Frozen foods, which are not thawed as part of the cooking process, shall be tempered in refrigerated units at a temperature not to exceed 45 degrees Fahrenheit for no more than 72 hours. The food shall be removed from the packing boxes, unwrapped, placed in proper containers and covered. It shall be marked with the date and time when thawing begins and the meal to be served.

4.4.4.

Prepared Sandwiches. The contractor shall individually wrap all sandwiches except sandwiches made on the serving line for individual patrons for their immediate consumption.

4.4.4.1. Maintain sandwiches made with hot meats or other hot ingredients at 140 degrees to 160 degrees Fahrenheit for no more than four (4) hours after which they shall be disposed of as garbage. Once a sandwich is assembled with hot ingredients, it shall not subsequently be chilled or frozen.

4.4.4.2. Store pre-wrapped sandwiches at 41 degrees Fahrenheit or below. They shall be marked with the production date and time and shall be issued or sold before the shelf life expires. After that, they should be discarded. Pre-wrapped sandwiches shall not be made from leftovers. No sandwich shall be reworked, rewrapped or relabeled in an attempt to extend its shelf life 4.5.

APPENDIX V.

*Government furnished equipment is listed for workload estimates only.

Name/Model

Quantity

Glass Front Refrigerators

Artificial Plants

Baker Racks

Bread Rack

Buffalo Chopper (large)

Buffalo Chopper (Small)

Bussing Carts

Cabinets

Checkout Tables (Cash Register)

Chest Freezer (FK)

Charcoal Grill

Coffee Stations

Computer w/Monitor

Condiment Dispenser

Cup Dispensers

Deep Fat Fryer

Dining Chairs

Dining Tables

Dishwasher

Display Boxes (Bread and Pastry)

Double ½ Refrigerator/Freezer

Double Door Refrigerator

3 Door Refrigerator

Enclosed Baker Racks

Equipment Stands

Fax/Copy Machine

Filing Cabinets

Flatbed Carts

Flight Kitchen Tables w/sink

Food Racks

Flat Grills

Floor Fans

Food Processor

Fruit Stand

Ice Cream Machine

Ice Cream Freezer

Ice Machine (Large)

Ice Machine (Small)

Line Refrigerator (Single Door)

Microwave

Mixer (Large)

Mixer (Small)

Nacho Chips Dispenser

Nacho Cheese Dispenser

Office Chairs

Office Desks

Omelet Bar

Ovens

Plate Holders

Potato Bar

Proofer

Refrigerated Display Case

Refrigeration Tables

Salad Bar

Sandwich/Pizza Warmer

Scale

Slicer

Smoothie Machine

Soda/Juice Dispensers

Soup/Chili Warmer

Steam Jacket Kettle (Large)

Steam Jacket (Small)

Steam Tables/Serving Lines

Steamer

Tables

Table w/Double Sink

Table w/Sink

Table w/ Triple Sink

Tilt Grill

Toaster (Conveyor)

Toaster (Regular)

Tray/Silverware Rack

Walk in Freezer

Walk in Refrigerators

Warmers

Wheeled Carts

Wire Racks

LOCATED IN AIRMEN CENTER

Air Hockey Table

Couches

Dartboards

Easy Chairs

Foosball Table

Karaoke Machine

Keyboard Piano

Mini Stereo System

Pool Table

Popcorn Machine

Stools

Televisions

4.6.

Appendix VI.

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.

354 MDG/CC The installation medical authority who defines and monitors…