DFAC_SOW_Amendment_V5_121615.docx

Statement of Work Dining Facility Operations Customs and Border Protection - Advanced Training Center Harpers Ferry, WV

Introduction

The United States Customs and Border Protection (CBP) Advanced Training Center (ATC) is a Federal Law Enforcement Training Center that develops and conducts training courses and education services for all CBP Officers, Border Patrol Agents, and other Federal agencies as well as other state and local organizations. The campus is comprised of approximately 224 acres and is located approximately two miles Southwest of Harpers Ferry, West Virginia on Highway 340.

Background

CBP seeks a contractor that will operate a Dining Facility at the ATC campus location 440 Koonce Road, Harpers Ferry, West Virginia. The dining facility is to be operated for approximately 200 full-time ATC employees, a forecasted average of 150 - 300 CBP trainees per day, and all other authorized visitors/contractors on site. The ATC is currently constructing a 252 room Lodge and Conference Center, which will transition it to an in-residence training center. Growth from the Lodge and Conference Center will add a requirement for additional serving times and catering once completed in FY17. Training course attendance will vary with the seasons; the heaviest attendance is anticipated in the fall, winter and early spring. The ATC will conduct training for 49 weeks per year, excluding the one week period over the Thanksgiving holiday and the two week period over the Christmas and New Year holiday. “ The Dining Facility is a one story building of approximately 26,600 SF. The total seating capacity is approximately 350 people. The floor plan layout provides views and access to the outdoor dining patios from the main dining, executive dining and bar/lounge (currently the bar/lounge area is an alcohol free environment, this may change in the future). The kitchen is equipped to operate as an on-site full-service preparation/cooking/serving facility. The facility is equipped with all-new commercial-grade appliances meeting current N.S.F. requirements, as of 2013 and installed according to and inspected by Jefferson County Health Department. All countertops and work surfaces are of durable stainless steel finishes, and mounted on legs or swivel casters to promote sanitation and ease of cleaning. The dish wash room has a waste pulping system to reduce the volume of garbage entering the waste system and minimize the frequency of trash pick-up. There are two refrigeration units (i.e. walk-in cooler/freezer and a remote refrigeration) and an energy-efficient grease style exhaust hood with fire suppression system. A listing of all equipment provided is found in Attachment #2 - Government Furnished Property (GFP) - new and unused as of November 2012.

Description of Services

The Contractor shall provide all personnel, supervision, and any other items and services necessary to perform full food services in accordance with all Federal, State and County, City and Local laws, regulations, ordinances, as applicable and to whichever is the most stringent in an environmentally responsible and sustainable manner. The Contractor shall establish and operate a food service operation described herein for the purpose of dispensing food and nonalcoholic beverages, as well as supporting catering events (only on and for the ATC campus patrons) upon request.

Dining facility services will be set up as a government-owned/contractor-operated For-Profit Dining Facility, there will no direct cost or liability to the ATC. The contractor will be responsible for all costs incurred (labor, food costs, equipment, housekeeping, etc.) in the operation of the dining facility unless otherwise stated in this document.

Contractor tasks include, but are not limited to the following: dining facility management, cooking, food requisition, receiving, and food preparation, serving and replenishing of food, catering, cleaning of equipment (to include Grease Traps and Exhaust hoods/fans), patio area, docks, trash storage/removal, all interior glass, and interior/exterior of doors, utensils, preventative maintenance, replacement and/or repair of dining facility equipment, furniture, property, etc., computer equipment, preparation of food service line(s), to include vegetables/fruits for the salad bar, bussing of tables in dining areas or where required, performance of cashier services, handling of foods, supplies, and equipment, quality control, provide/revise menus w/pricing, establish menu boards, and overall the whole interior of the dining facility, (unless stated otherwise in this SOW).

Meals will be served on re-usable dinnerware via a scramble-style server with multiple serving stations for hot & cold foods, beverages, and snacks. Trays and utensils will be washed and sanitized through a high-temperature dish machine with a condensate removal hood. Contractor shall provide carry-out services, providing all necessary accessories (i.e. food trays, utensils, napkins, etc.). The contractor will determine whether to service/offer multiple serving lines, but is required to provide a full range of food menu options (i.e. cold and hot food options).

The Contractor shall move full serving containers (pans, trays, plates, bowls, etc.) to serving lines and remove used containers immediately. The Contractor shall perform standard cross panning procedures and maintain proper temperature on the serving line(s). The Contractor shall set up the serving line no earlier than 30 minutes before opening and close down serving lines at 2:00 pm. The Contractor shall prepare short-order items (i.e. hamburgers, hot dogs, French fries, etc.) in advance, only to the extent necessary to meet the required customer flow through the serving line.

The Contractor shall perform cashier duties for each meal to maintain a flow rate of guests to correspond with serving line flow (or at least at a rate of five guests per minute).

The Contractor shall provide hand sanitizing solution for each facility at all customer entrances and ensure dispensers are full at all times.

Menus

It shall be the responsibility of the Contractor to provide a variety of quality prepared foods that are in accordance with industry trends, industry standard practices and the industry’s latest innovative concepts. The Contractor shall offer food that provides a wide variety to customers, including vegan, organic, healthy, and light eater. Menus must also include items for people with dietary restrictions and offer “low fat”, "low sodium", "low calorie" and "reduced sugar" menu items as defined in the Attachment #3 “Health and Sustainability Guidelines for Federal Concessions and Vending Operations” or at the following website: (http://www.cdc.gov/chronicdisease/pdf/guidelines_for_federal_concessions_and_vending_operations.pdf ).

The Contractor shall comply with the nutritional information requirements of the 2010 and all subsequent revisions of U.S. Dietary Guidelines for Americans (http://www.health.gov/dietaryguidelines/ ).

During each serving period, the Contractor shall provide easy-to-read menu board(s) per serving line with pricing, prominently displayed for the information of patrons at the dining facility.

Menus shall be posted at or near the entrance to the servery area. All customer signage, menus, etc. must be printed (no hand-written signs are allowed).

Electronic boards and Contractor sponsored web-pages with menu and related information are encouraged.

USDA Food Code

The Contractor shall serve quality food under clean and sanitary conditions in accordance with the most recently published Food Code, U.S. Public Health Service publication found at: (http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM2019396.htm).

The following are some of the minimum specifications required for the foodstuffs being prepared and served:

• Meat Beef U.S. Department of Agriculture (USDA) Choice Pork USDA Number 1 Veal USDA Select and Choice Lamb USDA Choice Poultry USDA Grade “A” for all graded fresh or frozen poultry and poultry products as a minimum specification

• Seafood Frozen Fish Monterey Bay Aquarium’s Seafood Watch guidelines Fresh Fish Monterey Bay Aquarium’s Seafood Watch guidelines

• Dairy Eggs Fresh USDA or State Grade “A” Butter USDA Grade “A” (92) Score Cheese USDA Grade “A” for all graded cheeses Milk and milk products USDA Grade “A” Fresh Soy products FDA guidelines Produce USDA Grade “A” Dry Stores Grade “A” Fancy •Canned goods Grade “A” Fancy

Management

The Contractor shall provide a manager on site during all times where contract service (i.e. accepting deliveries, food serving, cleaning, etc.) is being provided. The contractor shall identify the manager and their alternate in writing (along with the contact information), before contracted work is to start for approval from the CO. The contract manager and alternate shall have full authority to act for the Contractor on all contract matters relating to daily operation of this contract. The contract manager and alternate shall be able to read, write, speak, and understand English. The manager shall possess a minimum of ten years of experience in managing dining facility operations. The manager shall be required to meet with the COR at least one hour per week to review the food service operation, this one hour shall be within one hour before or after a meal service. NOTE: the Government reserves the right to discuss any poor performance issues within one hour before or after a meal service, in addition to the hour scheduled for the weekly meeting.

The Manager shall provide in writing, the Inspection Forms/Checklist(s) that the Contractor will use to inspect (not all inclusive): food preparation, food serving (to include cashier services), dining area, sanitation (of all areas of the contractor run facility) to the COR for acceptance and CO approval. The inspection/checklist(s) forms will be generated by the Contractor each day and kept on file. The inspection forms may be required to be sent electronically upon COR request if issues arise as to the quality of service.

The Contractor shall have someone other than the on-site manager or on-site employee inspect the dining facility operations on a quarterly basis. The Contractor shall provide the finished quarterly report to the COR within 5 calendar days of the quarterly inspection.

The Contractor shall provide Contractor personnel with uniforms (Tan khaki pants and Polo style shirts, nametags, and any other specialty clothing (gloves, rubber gloves, aprons, etc.). Contractor personnel shall wear clean, neat, pressed, and well-fitting uniforms at all times while on-duty. Torn and dirty uniforms, in addition to those with rips, missing buttons, etc., are not to be worn in the dining facility. Open-toe shoes, sandals, or athletic shoes, and heels higher then 1-1/2 inches shall not be worn. All shoes shall be black in color. Contractor personnel shall not be adorned with facial piercing (i.e., tongue, eyebrows, lips, nose, etc.). All uniforms must be consistent in pattern and material.

The Contractor is to develop a Hazard Analysis and Critical Control Point (HAACCP) (http://www.fda.gov/Food/GuidanceRegulation/HACCP/ ) plan as required by the West Virginia Department of Health. A copy is to be available on site for COR review.

Material Safety Data Sheets (MSDS) shall be onsite prior to the start date of service and remain updated on site.

Food Handlers

The Contractor shall provide necessary training to employees to ensure competent performance and maintain records of all training on-site and have them available for Government review.

The Contractor shall ensure that the manager receives food handlers training, and the manager shall successfully complete and receive certification training, as required. The manager must also be a certified food safety manager, as required by the Jefferson County West Virginia Health Department and the WV Public Health Sanitation Division; certification will filed on the premises.

All other employees shall be trained in food handling techniques and have attended the food handlers training course(s). Refresher training is repeated annually or as often as necessary for personnel to be aware of their responsibilities in safe food handling. The Contractor is to comply with all other Federal, State, County, Local food handlers requirements, to include, the Jefferson County, West Virginia Health Department requirement that all food service employees must possess a valid food workers permit and participate in the yearly web-based food workers training class offered by Jefferson County, WV. Plus, the Contractor shall require the employees to comply with such instructions pertaining to conduct and building regulations as are in effect for the control of persons in the building or on Federal Property as per Federal Management Regulations Subpart C, Conduct on Federal Property (41 CFR 102-74).

Sanitation

The Contractor shall comply with all Federal. State, County and Local mandated sanitation requirements per and the FDA Food Code, all chapters (http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM2019396.htm ). The Contracting Officer’s Representative (COR) shall report any deficiencies causing unacceptable performance to the Contracting Officer (CO) for appropriate action. Sanitary deficiencies requiring immediate correction may be cause for shutting down the facility until the Contractor restores sanitary standards and/or lead to a Termination for Cause. The Contractor shall conduct internal self-inspections of all facility locations (i.e. kitchen, serving line(s), dining area, bathrooms, trash, etc.) daily, and keep these inspection sheets on file and accessible to the COR upon request.

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

The Contractor shall clear (to include removing trays), clean, and sanitize dining tables, chairs, or benches within 10 minutes of being vacated to ensure availability to customers. The Contractor shall replenish dining table items (napkins, salt, pepper, condiments, etc.) so that they are available to all customers without waiting.

If dish machine is broken, manual cleaning and sanitizing of equipment or utensils will be done, until repair is completed. The Contractor shall ensure all equipment is completely immersed in sinks in accordance with (IAW) the FDA Food Code. The Contractor shall ensure utensils are pre-soaked to remove food particles; washed in the first sink compartment with a hot and clean detergent solution; and then rinsed in the second sink compartment. Additionally, the Contractor shall ensure to sanitize the utensils in the third sink compartment by immersing them in clean water maintained at a temperature of at least 171 degrees Fahrenheit for not less than 30 seconds, or in an approved chemical sanitizing solution.

The Contractor shall spot clean areas that immediately affect customer service, to include appearance of the dining hall.

The Contractor shall clean floors, floor mats, and runners so that no visible dirt or dust remains. The Contractor shall also ensure there is no visible dirt behind doors, under furniture and equipment, or on table legs/booths. Chairs shall not be placed on tables at any time. When vacuuming, the Contractor shall ensure all visible litter and soil, as well as gum and spots, are removed from floors. When damp mopping, the Contractor shall ensure all dirt, food residue, marks, film, streaks, debris, and standing water are removed from floors. The Contractor shall clean carpets so that no visible dirt, soil, and/or stains remain. When cleaning concrete floors (usually on rear platforms, outside storage areas, and around entrances and exits), the Contractor shall remove all dirt, dust, food residue, debris, and stains (to include petroleum stains) from concrete surfaces.

When performing floor maintenance, the Contractor shall ensure all floors, except concrete or carpets, receive floor maintenance. Grout lines in tile floors shall be free of dirt and stains. After performing floor maintenance, the Contractor shall ensure the entire floor receives a uniform coating of non-skid floor finish (except ceramic, tiled, or terrazzo floors, which do not need the floor finish). The finished floors shall have no dust, dirt, and other debris, and have a uniform glossy appearance, free of scuffmarks, stains, and/or discoloration. The Contractor shall remove all floor maintenance solutions from baseboards, grout lines, furniture, trash receptacles, etc. Unless it is necessary to apply maintenance techniques to an entire floor, the Contractor may perform floor maintenance only to that portion of a floor which requires such maintenance.

The Contractor shall spot clean floors to ensure food spills and debris are removed immediately and to promote a clean and safe working environment. Caution signs shall be posted on wet floors. (Spot cleaning achieves the same standards of cleanliness as required during scheduled service.)

The Contractor shall clean and spot check lavatories before and during Lunch meal (and any other meal periods authorized) to ensure tidiness and check supply levels to ensure supplies are always available. Toilets, urinals, wash basins, shop sinks, and partitions shall be cleaned with a germicidal detergent solution. Toilets and urinals shall be de-scaled, as required. Lavatories shall be properly cleaned to remove all deposits, stains, and foreign matter, including those under fixture edges, lips, and on all exposed surfaces.

The Contractor shall clean and sanitize dishes, pots, pans, kitchen, and dining areas IAW the U.S. Department of Health and Human Services FDA Food Code.

The Contractor shall handle cleaned and sanitized equipment and utensils in such a manner as to protect them from contamination. The Contractor shall touch spoons, knives, and forks only by their handles, without contacting the inside surfaces or surfaces that contact the user's mouth. For the storage of knives, forks, and/or spoons, the Contractor shall use utensil holders that present only the handles of the utensils to customers. Utensils shall be air-dried before storage or stored in a self-draining position. All glasses, cups, and dinnerware shall be inverted for storage.

The Contractor shall ensure the storage of cleaned/sanitized utensils and equipment is at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust, and/or other means.

The Contractor shall replace all burned out light bulbs and fluorescent tubes inside dining facility with Contractor-supplied bulbs and tubes within 24 hours. The bulbs/tubes shall be recycled, as appropriate.

The Contractor shall clean as needed and/or at least once a month polish metal equipment and fixtures, wood fixtures, and metal or wood/decorations to achieve a surface of uniformly bright appearance free of streaks, tarnish, and polish residue.

The Contractor shall clean as needed and/or at least once a month the walls, wainscots, doors, posts, partitions, baseboards, trim, jambs, and wall-mounted fixtures, ensuring hand smudges, grease, and splashes on baseboards, and trim are removed. The Contractor shall ensure walls in high moisture areas, such as kitchenware washing rooms and lavatories, are scrubbed as necessary to remove mold. The Contractor shall ensure hard gloss wainscots or glazed tile surfaces are properly cleaned until bright and free of dirt, mold, stains, streaks, lint, and splash.

The Contractor shall clean as needed and/or at least once a month all glass surfaces (not including the exterior of the windows), such as glass light fixture covers, glasses used for beverages, interior and exterior glass doors, etc. A properly cleaned glass surface is without dirt, dust, grease, spots, streaks, residue, and other matter.

The Contractor shall clean as needed and/or at least once a month the light fixtures, to include removing and damp wiping the covers and cleaning the inside and outside of the fixtures, ensuring fluorescent fixtures, including tubes and diffusers, are free of dust, bugs, dirt, dust, grease, stains, spots, streaks, residue, and other matter.

The Contractor shall ensure all ducts, louvers, and vents are cleaned to remove all visible dust, dirt, and other foreign matter at least monthly.

Sweep and clean in and around entrances (10 feet from entrance to facility), exits and sidewalks leading to the building as required to maintain a neat and clean facility appearance at all times. Cleaning includes removing all paper, trash, ice, snow, and cigarette butts from the area.

Recycling

The Contractor shall recycle cardboard, aluminum, metal cans, plastic, glass, etc. generated by their dining service operations. A recycling collection room is located on the dining facility loading dock and areas for segregated dumpsters. These dumpsters are to be provided at the Contractor’s expense.

The Contractor is responsible to collect, store and recycle grease and cooking oils at the Contractor’s expense. The Contractor shall be responsible for the proper storage and marking of containers of grease and cooking oils. The kitchen grease will be collected in containers that are waterproof, vermin-proof, covered with working lids, and well-labeled to indicate what should be deposited in the container.

Hazardous Conditions/OSHA

The Contractor shall be responsible for identification, prevention, and/or cleanup of, unsanitary or hazardous conditions that occur within the dining facility, docks, and trash location.

The Contractor is responsible for identifying and notifying the COR immediately of any hazardous and/or unsanitary condition.

Compliance with the Occupational Safety and Health Act and any other applicable law, regulation, or ordinance for the protection of Contractor employees is exclusively the obligation of the Contractor.

Liability

Any personal injury or physical damage to the building or equipment shall be reported to ATC Operations (at 304.724.5800) and the COR, immediately.

Occupant Safety & Emergency Program

All of the Contractor employees shall be trained and organized to participate in Fire, Shelter in Place (SIP) and other emergency drills (to include the reporting of fires and emergencies to the ATC Security phone desk (dial “0”). The Government will provide the training and the Contractor shall document the training and forward a copy of such training to the COR.

The contractor shall submit, prior to providing food service a detailed Safety Plan (i.e. safety training, use of equipment, forms, food service safety, choking, etc.). The Safety Plan shall be reviewed by the COR and sent for CO approval.

Hours of Service

The contractor shall begin serving food no later than 11 a.m. and close no earlier than 2 p.m. Monday through Friday, excluding weekends, Holidays, and any other day designated by Federal statute, by Executive Order and/or by Presidential proclamation. If the Government has a delayed opening or early closing the Contractor shall follow the official OPM guidelines and is permitted to open late or close early due to early dismissal.

The contractor is offered the opportunity to offer food serving times before 11:00 am and after 2:00 p.m., but not earlier than 6:00 am or later than 7:00 pm Monday through Friday, upon the Contractor providing a 5 business day notification to the Contracting Officer and with the Contracting Officer’s approval (as long as the ATC operations are not impacted negatively).

The Contractor can submit a request for reduction in services during Government periods of reduced training schedules to the COR and CO at least 14 days in advance. The CO will review the request and advise the Contractor if the request is approved.

The contractor shall serve food from 11 a.m. to 2 p.m. until the government provides notice to increase meal service before and after the current set hours (i.e., breakfast and/or dinner). The government will provide a minimum of a 90 day notice when requiring an increase in serving hours for additional meal service (i.e., breakfast and/or dinner). At such time, additional serving days may be required for 7 days per week to include weekends, holidays and any excluding days mentioned in this section. Serving hours/meals will be determined based on the needs of the ATC and the completion of the Lodge and Conference Center.

The government shall provide a notice of 14 business days when a reduction in services is required. The government shall provide a notice of 5 business days when an increase in a serving period is required not to exceed 2 hours before normal service start time and not to exceed 2 hours after normal service stop time, (i.e., the contract must open by 11 a.m. and must stay open an additional hour until 3 p.m).

The government reserves the rights to close the dining facility at any time the ATC determines necessary.

Government Inspections

The Contractor shall have an on-site “Customer Review” (CR) sheets to allow the customers to provide feedback as to the service provided. The CR sheets shall all be numbered sequentially and accounted for by the Contractor. The Contractor shall keep a file of all CR’s submitted by the customer and notate a response (as necessary) on a separate “Word” document (which will contain, date, meal time, comment, contractor action (as necessary), open or closed. The “Word” document will be sent electronically to the COR at the end of each month. The COR can request the “Word” document at any time, as necessary.

The COR is a representative of the Government and is responsible for inspecting the Contractor’s Dining Hall Service. The responsibilities of the COR include, but are not limited to: inspecting the work to ensure compliance with the contract requirements; documenting, through written inspection reports, the results of all inspections conducted; ascertaining that all defects or omissions are corrected; conferring with Contractor Manager regarding any problems encountered in work performance, and generally assisting the CO in contract administration responsibilities.

Bio based Requirements

The Contractor must comply with Section 9002 of the Food, Conservation and Energy Act of 20080, Section 9002 of the Farm Security and Rural Investment Act of 2002, Executive Order 13514, “Federal Leadership in Environment, Energy, and Economic Performance,” Executive Order 13423, “Strengthening Federal Environmental, Energy, and Transportation Management,” and the Federal Acquisition Regulation to provide bio based products.

The Contractor shall utilize products and material made from bio based materials to the maximum extent possible without jeopardizing the intended end use or detracting from the overall quality delivered to the end user. All supplies and materials shall be of a type and quality that conform to applicable Federal specifications and standards.

The following is an example list of products that may be used in the cafeteria contract for which bio based products are available. The list is not all inclusive: Plates, Napkins, Bowls, Food Trays, Disposable Containers, Food Cleaners, Compostable Garbage Liners, Biodegradable Tableware, Biodegradable Films to Wrap Food, Garbage Liners, Straws, etc.

Bio based products that are designated for preferred procurement under USDA’s Bio Preferred program must meet the required minimum bio based content as stated in the USDA Final Rule available at www.biopreferred.gov. The Contractor should provide data for their bio based products such as bio based content.

In addition to the bio based products designated by the U.S. Department of Agriculture in the Bio Preferred Program, the Contractor is encouraged to use other commercially available bio based products.

The Contractor, at the end of Base Year and Option Years (if exercised) shall compile a complete list of bio based products purchased to carry out the contract requirements. The Contractor shall list volume used and total cost for each individual product.

The Contractor shall comply with the provision at FAR 52.223-1, Bio based Product Certification and clause at FAR 52.223-2, Affirmative Procurement of Bio based Products under Service and Construction Contracts.

Within thirty (30) days of contract award, the Contractor shall submit a Cafeteria Plan for review and if acceptable the COR shall accept. The Contractor shall not commence work until this Cafeteria Plan is accepted. The Cafeteria Plan must be reviewed and updated annually, and as revisions are made. The Cafeteria Plan must contain and define the following elements:

The Contractor’s written policy stating its commitment to the use of bio based products, employee health and safety, and sound environmental management practices. Detail on how the Contractor intends to keep abreast of the development and increasing availability of designated and non-designated bio based products and how any new or improved products will be incorporated on an ongoing basis into contract performance.

Proposed bio based cafeteria products which must be selected in accordance with the criteria included above. At a minimum, the Cafeteria Plan must identify products by brand name for each of the product types.

The product guides which define standard operating procedures for instructing staff in the proper use, storage, and disposal of bio based products; proper maintenance of equipment; and other procedures/instructions to accomplish work under this contract.

Building, Equipment, and Communications

The Government may make such improvements and alterations as it may deem necessary or desirable to prepare or recondition assigned space for its intended purpose, including improvements and alterations necessary to conform to applicable sanitary requirements or add services modules within the facility that is desired by the Government to meet customer requirements at the Government’s discretion.

The Government will maintain and repair building structure in areas assigned for the operator's use, including painting and redecoration, the maintenance of water, steam, sewer, electrical lines, ventilation (including duct work and fans), fire suppression systems, building electrical lighting fixtures, walls, ceilings and repair of floors and floor coverings, as deemed necessary by the Government. Note: The Contractor shall bear the expenses of repairs to any of these areas if repair is required due to Contractor employee negligence.

The Government is responsible for maintaining the landscaping (i.e. grass mowing, mulching, weeding, irrigation, etc.) and the maintenance of sidewalks and parking areas with the exception of the loading dock, doorway entrances (within 10 feet of building), and dumpster area, which is the responsibility of the Contractor. The Government is responsible for snow removal and exterior pest management.

The Contractor is responsible to install, connect with and pay for any additional telephone system and other computer connections/lines etc. as needed to fulfill Contractor obligations under this contract.

The Contractor shall not perform any physical modification of the building space provided for his use. The Contractor shall seek COR acceptance and CO approval if seeking to provide other equipment not already in-place.

The Contractor shall exercise reasonable care in the use of space and Government-owned equipment and, upon contract termination, the Contractor will yield such space and equipment in as good condition as when received, except for ordinary wear and tear, and damage or destruction beyond the Contractor's control and not due to the Contractor's fault or negligence.

The Contractor shall be responsible for the securing of all areas of the dining facility. The Contractor shall have the responsibility for determining that all equipment has been turned off, that windows are closed, lights and fans turned off, doors locked, etc. when the dining facility is closed.

The Contractor will not remove any Government-owned equipment from the premises (except for repair). All equipment needing to be repaired off-site will first be coordinated with the COR.

The Contractor shall inspect and accept in writing responsibility for dining facility equipment, furniture, utensils, etc. as are listed in Attachment #2 - Government Furnished Property (GFP) and properly track all additions, replacements and/or disposals of the GFP.

Campus Store The Government allows a non-profit employee organization to maintain and be responsible for a store within the Dining Facility. The Government will grant access to the employee organization designees to operate the store which is in an enclosed and locked space. The store will be open for business during the Dining Facility’s operational hours. Designees will be allowed to access the store and work in it outside of the Dining Facility’s operational hours for stocking and administrative purposes only. Designees will only have access to the campus store and their supplies located in the Dining Facility building.

The Contractor is not responsible for the Campus Store or its contents. The Contractor will NOT have access to the Campus Store. Items offered in the Campus Store will be limited to souvenirs and keepsakes and will not have food or beverages.

Equipment and Utensils Furnished by the Contractor

The Contractor is responsible for providing all equipment, utensils, plates, bowls, etc. to operate this dining facility beyond the items being supplied by the Government in Attachment #2 – Government Furnished Property (GFP). The Contractor shall maintain such equipment in good repair and replace such equipment and utensils when no longer serviceable. Equipment and utensils provided by the Contractor shall be new and not used, and the design of such Contractor supplied items shall be in accordance with the design of the Dining Hall.

Sample items expected to be provided by Contactor: Can Openers, Point Of Sale System, Storage Containers, Condiment Dispensers, Glassware, Computer system, Steam table pans, Utensils and kitchenware, merchandising equipment, safe, office machines, scales, food preparation equipment, menu boards, letters, flatware, trash receptacles, trays, telephone, et.

The Contractor shall provide complete Point of Sale (POS) system to include the acceptance of patron’s use of credit and debit cards (both credit/debit cards are to be accepted by the Contractor). The ability for customers to pre-order and pay for selected menu items via web or e-mail is encouraged to speed customer processing.

It is incumbent upon the Contractor to verify sizes and capabilities of Government-furnished dish, bowl, and mug dispensing equipment and to provide chinaware of appropriate size and weight to suit equipment. Also note type of self-bussing equipment in use, and dining table top sizes for trays.

Contractor will maintain a physical inventory of all Contractor owned equipment on site. All Contractor-owned equipment shall remain the property of the Contractor.

Utilities

The Government is responsible for establishing initial electric, water, sewer, and communications service to the building. The Government is responsible for monthly utility (water, sewer, and electricity) charges for the dining facility. Internet, phone, and cable television (provide at least the basic cable service for all televisions on-site) expenses are the responsibility of the contractor.

Trash Removal

The Contractor will contract and pay for trash removal and the trash containers at the dining facility. Trash receptacles shall be of hard non-toxic plastic material (for indoor use). Single service liners shall be used in conjunction with these receptacles. All trash containers will be provided by the contractor with self-closing tops.

Contractor Performed Repairs

The Contractor shall be responsible for the repair and/or replacement cost (material, parts, labor, etc.) of GFP. However, Contractor’s annual cost of repair and/or replacement of GFP is not to exceed ten thousand dollars ($10,000.00) in a year (as determined by Base Year and any Option Years exercised). Repair costs over ten thousand dollars ($10,000.00) in the Base or an Option Year will be paid by the Government.

The Contractor shall submit monthly to the COR a log/record of equipment repaired, description of repair, date of repair, contractor performing repair, individual repair/replacement cost and year to date costs of all repairs/replacements. The Contractor is to provide three quotes to the COR for any repair over $500.00, unless it is an emergency repair. An emergency repair is defined as a repair required to keep the serving line operational or to mitigate an immediate threat to the safety of employees, patrons, or the operation of the facility.

The Contractor shall immediately notify the COR when repairs are required and before any repair or warranty work is accomplished. Repairs on dining facility equipment covered by a warranty or guarantee agreement shall not be initiated without the prior approval of the Government. Attachment #2: Government Furnished Property (GFP).

The Contractor shall immediately inform the COR of any potential need of repairs where it would be more economical to replace the piece of broken equipment rather than make a repair to the equipment. The COR (with CO approval) will inform the Contractor on whether to proceed with repair or replace the broken equipment.

If the Contractor breaks equipment due to improper use, vandalism and/or abuse the Contractor is responsible for the costs of repair and/or replacement of the equipment and these type costs will not apply to the $10,000.00 annual cap on repair/replacement of equipment costs.

Preventive Maintenance

The Contractor shall perform a Preventive Maintenance (PM) program on all “Equipment” as listed in Attachment #2 - GFP – not on the “Capital Physical Plant equipment.” Capital Physical Plant equipment includes the building, HVAC, Electrical, Mechanical, and Sanitary infrastructure systems.

The PM program must be approved by the COR prior to start of the contract. The cost of the PM program does not count toward the annual cost of repairs/replacements total of $10,000.00.

The preventive maintenance provided by the Contractor shall be in accordance with the manufacturer's suggested maintenance guide for each individual piece of equipment. These guides will be provided to the contractor by the Government. PM follow-thru by the Contractor is essential to ensure equipment is maintained properly. The Government may “Terminate for Cause” if the Contractor’s fails to follow the PM instructions, proper operation and/or cleaning of Government owned equipment.

Rodent/Pest Control

The Contractor will contract, pay for and maintain an effective foodservice related program for Rodent/Pest Control for the interior of the dining facility. The Contractor shall provide a Rodent/Pest Control plan to the COR and CO acceptance.

Maintain an effective Integrated Pest Management (IPM) program for the prevention and control of cockroaches, ants, flies, rodents, and all other pests in areas assigned for the Contractor’s use. All personnel providing on-site pest control services shall be fully certified as a Commercial Pesticide Applicator in the category of General Pest Control (Category 7A).

Pest control service frequencies shall be adequate to effectively suppress and eliminate pest infestations. Pest Control inspection/services will be required on a monthly basis.

Non-pesticide methods of control shall be used wherever feasible. Snap traps shall be the standard method of control for rodents. Trapping devices shall be the standard method of control for flies. Sanitation, including the use of enzymatic drain cleaners, shall be emphasized for control of fruit and drain flies.

Pesticide application shall be according to need and not by schedule. Bait formulations shall be the standard pesticide technology for cockroach control. When necessary for special circumstances, liquid or aerosol formulations shall be applied as crack and crevice treatments only. No other type of pesticide treatment shall be carried out without authorization of the COR.

Licenses, Taxes, & Assessments

The Contractor shall pay all Federal, State, County, City, any other tax(s) or assessment(s) in connection with the operation and performance of this Dining Service. The Contractor shall keep current and pay all license(s) and permit(s) fees in connection with this Dining Service.

Marking

All information submitted to the CO and/or the COR shall clearly indicate the contract number and Subject Line for which the information that is being communicated.

Lost Items

All articles found by the Contractor, the Contractor's agents or employees, or by patrons and given to the Contractor shall be turned in to the front entrance security center as lost and found items. Contractor is to post signage to notify customers of lost and found location.

Phase In/Phase Out

The Contractor shall provide a complete Phase-In/Out plan to ensure a smooth transition in the change of work effort between contractors, as necessary. The plan shall identify all work required of the contractor in training the new contractor employees of the equipment and food service operation.

Phase In/Out responsibilities include, but are not limited to, joint inventories of all GFP and transfer of all GFP, MSDS Sheets, Equipment Repair/Replacement Log, Preventative Maintenance Log, Record of Health Inspection, etc.

Parameters of Service

Government property, to include the dining facility building shall be used only for providing food service to the CBP ATC employees on-site, trainees, and authorized visitors to the CBP ATC site. The Contractor and/or the Contractor’s employees will not provide food services to any other group not listed in the first sentence or establish any other business enterprise on the CBP ATC.

Vending Machines

The Government reserves the right to permit the establishment of vending machine(s) locations on areas of the ATC campus and to be operated by the State Licensing Agency under the Provisions of the Randolph-Sheppard Act (20 U.S.C. 107). Unless otherwise permitted by the COR and approved by the CO, the Contractor shall not install and/or operate any automatic vending machines.

Parking

Twenty (20) parking spaces will be provided for Contractor’s use in the performance of the Contract. These spaces are located at the Loading Dock area on the north side of the facility.

Rights and Authority of the Government

The Government reserves the right (with 48 hours advance notice) to use the dining areas, meeting areas, and other spaces – though not during the food serving period(s), for meetings of Government employees or other assemblies. Should the meeting or assemblies require catering, the Contractor will be notified with 48 hours in advance and services for catering shall be scheduled. If the Government utilizes the space and the event is not catered, the Government will ensure the space is clean and set back to its original state.

Milestone Chart for Contractor Deliverables

The Contractor shall be required to submit (not all inclusive-see SOW) the following deliverables and reports at times specified. All correspondence is to include facility name and contract number.

Other Processes

The Government will coordinate a Post Award Conference with the Contractor as soon as possible after award. This meeting will in part, discuss work operations, concerns, office space, lockers, storage areas, GFP inventory, process for turning over keys for closets, storage areas, etc.

The Government will coordinate the Employee Safety Briefing with the Contractor as soon as possible after award and as necessary throughout the contract for new employees.

Security Requirements Campus Security ATC Security has overall responsibility for ATC Campus security and reserves the right to access the premises of all buildings located within the ATC at any time; further, ATC Security is to be contacted immediately of any security related issues that arise. The contractor is bound to all existing and future policy and procedures pertaining to ATC Security.

Background Checks The Government has full and complete authority over granting or denying, access to work on the ATC campus for contract employees. The Government may authorize and grant access to work on the ATC campus to contractors. The granting of access shall in no way prevent, preclude, or bar the withdrawal or termination of any such access by the Government. All Contractor personnel working on the ATC campus must undergo a Background Investigation (BI).

The Contractor must submit the required forms to the ATC COR for each dining facility new hire within 7 business days from the date of an acceptance of a job offer. The required forms and documents to initiate the BI are listed below:

· Office of Internal Affairs (IA) Personnel Security Division (PSD) Background Investigation Requirements Determination (BIRD) Document

· Contractor Employee Initial Background Investigation (CBP Form 77)

· Fair Credit Reporting Act (FCRA) Disclosure Upon submission of these forms the Contractor’s employees will be invited into E-QIP for a review of an individual’s past five (5) years and examination of the following via E-QIP:

1. Residence

2. Education

3. Employment

4. Character References

5. Former Spouse and immediate family members

6. Local Law Enforcement

7. Court Records

8. Military Service (if applicable) Identification/Campus Access Badge The Contractor shall ensure that every new employee has an ATC issued Contractor Identification/Access badge before the employee enters on duty. The ATC Security Manager and the COR shall authorize each badge issued. The Contractor shall see that all badges are retained and returned to the COR as employees are dismissed or terminated, and when the contract expires. All badges issued will contain an expiration date.

The Contractor shall require that all employees display their badges while on the ATC campus. The COR or other Government personnel designated by him/her shall periodically verify the badges of Contractor employees with their personal identification. Contractor personnel must remain within their assigned work environment at all times, violation of this requirement will result in ATC Campus Security withdrawing or terminating further campus access.

The Contractor shall make his employees available for photographs to be included on the access badges, when required by the Government, on a schedule to be worked out with the COR and the Contractor. The Government will produce and issue the badges after a favorable security report has been received on the Contractor’s employee(s). The badges will be provided by the ATC at no cost to the Contractor. The Contractor will immediately notify the COR when an employee badge is lost or stolen.

All delivery and subcontractor service companies will have to be vetted prior to receiving approval to deliver goods and supplies on campus.

Attachments

1 – Monthly Sales Data (1 page) 2 – Government Furnished Property (6 pages) 3 – Health & Sustainability Guide Federal Concessions and Vending Operations (20 pages) 4 – Dining Facility Floor Plan (1 page) 5 – Kitchen, Servery, Café Floor Plans (3 pages)