FY24 Mess Attendant PWS.docx

178 WING MESS ATTENDANT (KP) PERFORMANCE WORK STATEMENT

For: Mess Attendant Services, Bldg. 147 YOXFORD Inn Dining Facility

Hours of Work: 8:30 AM TO 2:30 PM

Projected Regular Scheduled Drill (RSD) Dates:

3-4 August 2024

7-8 September 2024

5-6 October 2024

1-3 November 2024

7-8 December 2024

11-12 January 2025

1-2 February 2025 5-6 Apr 2025 7-8 Jun 2025

8-9 March 2025 2-4 May 2025 12-13 Jul 2025

*RSD dates listed above are projected and subject to change or cancelation at the discretion of the 178WG Base Commander. Contractor shall be notified a minimum of 24 hours prior to report time.

1. PERSONNEL

a. The contractor will follow a complete quality assurance program for the performance requirements of the contract. The Base Services Flight will provide one copy of the Contractor Performance Checklist to the contracting officer and the contractor prior to service being performed.

b. The Contractor shall ensure that DFAC supervisors receive food handlers training from an individual designated by the Director of Base Medical Services (DBMS). This training class is approximately one hour in length. All non-supervisory employees will be trained in food handling techniques by DFAC supervisors that have attended the food handlers training course. Refresher training is repeated annually or as often as necessary for personnel to be aware of their responsibilities in safe food handling.

c. The contractor shall provide necessary training to employees and maintain records of all training on-site and have them available for government review.

d. The Contractor shall comply with all federal and Air Force mandated sanitation requirements, including AFI 48-116, Food Safety Program, safety requirements of AFOSH standards relative to the safety program, including AFOSHSTD 91-300, Food Service Operations, and the TRI-SERVICE Food Code.

e. Uniform clean and in good repair: Mess Attendants must wear clean outer clothing, (no obscene, offensive or controversial designs). The upper garment must cover the armpits (no tank tops or bare stomach). Mess Attendants must wear long pants and boots or shoes (no sandals, thongs, or exposed feet).

f. Mess Attendants are required to pay the DOD directed amount for all meals consumed in the dining hall (currently $7.00 but subject to change). Only meals provided by the ANG will be consumed in the dining hall (no fast-food or meals from home are permitted to be brought into an Appropriated Fund Dining Facility).

g. Body free of odor: Keep hands and exposed portions of arms clean at all times. Mess Attendants must wash hands and arms with the soap and warm water when reporting for duty, immediately after each visit to a toilet room, after smoking, after taking a break, and after touching contaminated surfaces or materials (such as the nose, mouth, garbage, or garbage cans). (Per current FDA Food Code and IAW HACCP standards).

h. Hands and knuckles clean and sanitary.

i. Hair cut and covered: Mess Attendants must wear acceptable head covers (hats, caps, hair nets) so that loose hair will not fall into food or onto food contact surfaces. Facial hair must be clean and neatly trimmed, not more than one (1) inch long.

j. No consumption of alcoholic beverages or illegal drugs while employed by the ANG.

k. Proper name tag will be displayed.

l. Fingernails short and clean.

m. Body free of sores.

n. Jewelry unauthorized by food or safety codes will not worn.

o. The Government will furnish all supplies necessary to accomplish work.

2. DINING ROOM

a. Napkin Holders: Clean, fill, and in-place on each table.

b. Salt/Pepper/Sugar: Clean, fill, and in-place on each table.

c. Carpeted Areas: Vacuum dining room floors. Floors shall be cleaned so that no visible dirt, dust, grease or grime remains on floors, in corners, behind doors or under furniture and equipment.

d. Fire Extinguishers: In-place and serviceable.

e. Floors/Drains: Sweep, clean, and mop floors in kitchen, refrigerated and dry storage rooms and hallways. Clean all floor drains and floor drain baskets and grates.

f. Tables/Chairs: Clean and sanitize all dining tables and chairs at a rate sufficient to ensure availability to all customers. After Sunday meal, clean and sanitize tables.

g. Lights: Ensure they are clean and working.

h. Carts/Walls/Ledges/Windows: Clean all carts, sinks, walls, ledges and windows prior to each meal service.

i. Trash Cans: Remove boxes, trash and garbage from and place in appropriate dumpsters. Military personnel shall break down boxes and keep trash in orderly fashion prior to removal.

3. KITCHEN

a. Walk-In Refrigerator: Sweep, clean, and mop floors.

b. Pit Drains: Clean all floor drains and floor drain baskets and grates.

c. Carts/Walls/Ledges: Clean all carts, sinks, walls and ledges.

d. Hood/Lights/Filters: Clean exhaust hood and hood filters that are over the fryer and grill.

e. Trash Cans: Remove boxes, trash and garbage from and place in appropriate dumpsters. Military personnel shall break down boxes and keep trash in orderly fashion prior to removal.

f. Mop Room: Sweep, clean, and mop floors. Clean all floor drains and floor drain baskets and grates.

g. Mess Attendants will not prepare or serve food.

4. DISHROOM

a. Dishwasher: Disassemble, drain, clean and properly store Hobart dishwasher at the end of the day, Sunday.

a. Under supervision of supervisor, operate Hobart dishwasher to wash china tableware, glasses, cups and cooking utensils

b. Wash and sanitize all china, tableware, glasses, trays and cooking utensils and place them in designated storage areas

c. Lowerators: Cleaned and stocked at a rate sufficient to ensure availability to all customers.

d. Carts/Walls/Ledges: Clean all carts, sinks, walls and ledges.

e. Floors/Drains: Sweep, clean, and mop floors in kitchen, refrigerated and dry storage rooms and hallways. Clean all floor drains and floor drain baskets and grates.

f. Final Rinse Temp: Ensure final rinse temperature is at/above 180 degrees minimum.

5. POTS and PANS

a. Racks: Clean and free of dirt and debris. Ensure stored items are placed neatly and stacked with like items.

b. Carts/Walls/Ledges: Clean all carts, sinks, walls and ledges.

c. Floors/Drains: Sweep, clean, and mop floors in kitchen, refrigerated and dry storage rooms and hallways. Clean all floor drains and floor drain baskets and grates.

d. Pots & Pans: Wash and rinse pots, pans and utensils (cooking and serving) and place them in designated storage areas

6. STOREROOM

a. Trash Cans: Remove boxes, trash and garbage from and place in appropriate dumpsters. Military personnel shall break down boxes and keep trash in orderly fashion prior to removal.

b. Floors/Drains: Sweep, clean, and mop floors in kitchen, refrigerated and dry storage rooms and hallways. Clean all floor drains and floor drain baskets and grates.

178th Wing (WG) FY20 KP Contractor Performance Checklist

UNIFORM CLEAN & IN GOOD REPAIR

BODY FREE OF ODOR

HANDS & NUCKLES CLEAN

HAIR CUT AND COVERED

PROPER NAME TAG

FINGERNAILS SHORT & CLEAN

BODY FREE OF SORES

JEWELRY NOT WORN

NAPKIN HOLDERS: Stock / In-Place

SALT/ SUGAR/ PEPPER: Filled / In Place

CARPETED AREAS: Vacummed

FIRE EXTINGUISHERS: Inspected

FLOORS / DRAINS: Clear

TABLES / CHAIRS: Clean / In Place

LIGHTS CLEAN/ WORKING

WALLS/ LEDGES/ WINDOWS

WALK IN REFRIGERATOR FLOOR

PIT DRAINS

CARTS MOBILE

HOOD & LIGHTS

FILTERS

TRASH CANS

RUGS & CARPETS (HALL & DOOR)

MOP ROOM CLEAN

FLOORS & DRAINS

DISHWASHER

LOWERATORS

SHELVES/ SINKS

FLOOR & DRAINS

FINAL RINSE TEMP

RACKS

WALLS & LEDGES

FLOOR & DRAINS

POTS & PANS

TRASH CANS

FLOORS/ DRAINS