Performance_Work_Statement.pdf

Performance Work Statement (PWS) for Full Food Services at U.S. Coast Guard Training Center Cape May, New Jersey

1. INTRODUCTION

The Contractor shall furnish all food, personnel, management, supervision, materials, supplies, transportation and other items or services (except as stated herein) necessary to provide full food service, in accordance with all terms and conditions in the contract. The services shall be performed at the U.S.

Coast Guard Training Center, Cape May, NJ. Contractor tasks shall include, but are not limited to, the following: Dining Facility Management; cooking; food preparation, stocking, serving, and replenishing;

cleaning facilities, equipment, and utensils; preparing vegetables and fruits for the salad bar; bussing tables in specified dining areas; performing cashier services as needed; maintaining quality control; and ensuring operator maintenance and minor/major repair of food service equipment.

2. BACKGROUND

2.1. The Dining Facility at TRACEN Cape May consists of two dining halls for Coast Guard Recruits, a dining hall for Permanent Party personnel and a mess hall for CPOs, all open three meals a day, seven days a week. These facilities are dedicated to providing full meal service and meeting the nutritional needs of Coast Guard personnel at TRACEN Cape May. Requirements will also consist of boxed breakfasts, lunches, and energy or granola bars for consumption by recruits away from the Dining Facility in support of training missions, as well as meals delivered to the adjacent Dispensary. These meals are priced at the regular rate of the contract and are generally ordered in lieu of the “eat in” meal. The historical information about the number and types of meals (Breakfast, Lunch, Dinner and Ward) served at the Coast Guard Dining Facility (CGDF), Etheridge Hall, as well as the population (numbers of meals served) is found in Technical Exhibits 1, 2 and 6.

2.2. The primary customers at the facility are military recruits in training, although other personnel may dine in the facility at their expense. The contract also includes some special events that are listed later in this Performance Work Statement (PWS). Dependents and guests are occasionally permitted to eat in the Dining Facility as authorized in writing by the Commanding Officer.

2.3. TRACEN Cape May Hours of Operation. This table sets forth normal meal hours; however, on occasion, they may be subject to change because of mission, training, schedules, operational, contingency and special events, etc.

a. Recruits:

Weekdays Monday thru Saturday Sunday Breakfast 0545-0745 0600-0745 Lunch 1120-1320 1120-1320 Dinner 1620-1820 1620-1820

b. Permanent Party

Weekdays Monday thru Friday Saturday, Sunday & Holidays Breakfast 0630-0745 0630-0800 Lunch 1130-1300 1130-1300 Dinner 1630-1730 1630-1730

Sunday Brunch 0900-1130 (in lieu of Breakfast /lunch on Sundays)

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Attachment 1

2.4. Definitions.

Contracting Officer (KO). An individual designated in writing by the Coast Guard having the authority to enter into, administer, or terminate contracts and make related determinations and findings.

Contracting Officer Technical Representative (COTR). An individual designated in writing by the Contracting Officer who will furnish the Contractor with technical directions within the scope of the contract.

Performance Requirements Summary (PRS). Alternate term for Performance Work Statement.

Identifies the key service outputs of the contract that will be evaluated by the Government to assure contract performance the Contractor meets standards.

Quality Assurance (QA). Those actions taken by the Government to assure services meet the requirements of the Performance Work Statement (PWS).

Quality Assurance Evaluator (QAE). A Government employee responsible for surveillance of Contractor performance.

Quality Control (QC). Those actions taken by the Contractor to control the performance of services so that they meet the requirements of the PWS.

Basic Allowance for Subsistence (BAS). A monetary allowance paid to military personnel in place of subsistence-in-kind (SIK).

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

Full Food Service. The food service required under this contract includes as a minimum: providing foodstuffs and necessary supplies, preparing, serving and cleaning up after meals; maintaining equipment and all other aspects set forth herein concerned with operating a Coast Guard Dining Facility.

Major Maintenance. The non-operator maintenance and repair of equipment including the restoration or replacement of parts, as necessitated by wear and tear, damage, failure of parts, or the like.

Menu. Menu Requirements and the Armed Forces Recipe Service specifies the menu choices (except leftovers) including, but not limited to entrees, salads, desserts, soups, to be served each meal during the menu cycle. The recipes for preparation of each item are on the Armed Forces Recipe Service (NAVSUP Publication 7 or AFM 146-12-VOL-1).

Meal Serving Hours. Hours designated by the Government when the dining facility is open for service.

Minor Maintenance. Operator care and maintenance. Normal operator care of equipment, which is recommended by the manufacturer. It is limited to cleaning, oiling, greasing, tightening of nuts and bolts, and other preventive maintenance actions.

Potentially Hazardous Foods. Any perishable food, which consists in whole or part of dairy products, eggs, meat, poultry, fish, or shellfish. These foods are good media for bacterial growth and are potential causes of food-borne diseases especially if creamed, ground, mixed or handled often.

Progressive Food Preparation (Batch Cookery). The preparation of food items at selective time intervals during the entire meal period as the food is consumed. The objective is to match the flow of patrons through the serving lines so the freshly prepared, high quality food is always provided. It avoids long holding periods to preclude loss of flavor, color, texture, and nutritive value. Some exceptions to this

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procedure are most soups, gravies, meat sauces, and other sauce type items, which do not deteriorate in flavor when held throughout the serving period, and baked or prepared desserts.

Subsistence in Kind (SIK). Meals furnished to enlisted personnel at Government expense, in lieu of money.

Recyclables. Materials that can be reused or converted into another product, including, but not limited to, paper, cardboard, metal cans, glass bottles and certain plastic products. Tin, bi-metal and aluminum cans, uncontaminated paper and cardboard, type 1 and 2 plastic.

Serving Line. This term refers to the location and equipment used in dining facilities to serve food cafeteria style. It includes, but is not limited to equipment such as hot food counters, salad bars, roll warmers, beverage dispensers, and ice cream freezers.

Unit (the). Coast Guard Training Center, Cape May

Work Request. A written request submitted to the COTR for (1) repairs to current facilities, or (2) for maintenance of major equipment.

3. SCOPE

The objective of this effort is to acquire Full Food Services for all areas listed in the PWS. The service requirements and performance objectives relate directly to mission essential items as identified in the PWS, the Contractor Quality Control Plan and the Government Quality Assurance Plan providing for the highest level of service delivery performance critical to mission success. The following tasks, each of which corresponds to Section 5, Technical Requirements of the PWS, are generated for this effort, but may not be all-inclusive.

5.1. General: Phase-In/Phase-Out of Contractor

5.2. Specific Tasks:

5.2.1. Food Service Operation Requirements

5.2.2. Plan of Operation

5.2.3. Menu Requirements

5.2.4. Serving

5.2.5. Meals Served Away from Dining Facility

5.2.6. Cashier Services

5.2.7. Sanitation Requirements

5.2.8. Dining Equipment

5.2.9. Linen and Uniform Storage

5.2.10. Garbage and Recyclables

5.2.11. Housekeeping

5.2.12. Waste Management

5.3. Major and Minor Repair Responsibilities of the Contractor

5.4. Administrative Requirements

5.4.1. Reports

5.4.2. Cash Deposits

5.4.3. Posters and Signs

5.4.4. Correspondence and Complaint Response

5.4.5. Requested Information

5.5. Contractor Furnished Items

5.5.1. Subsistence and Expendable Supplies

5.5.2. Standard Recipes

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5.5.3. Progressive Food Preparation

5.5.4. Linen

5.5.5. CPO Dining Room Linen

5.5.6 Equipment Installation

5.6 Government Furnished Property, Equipment and Services

5.6.1 Property

5.6.2 Government use of Facilities

5.6.3 Equipment

5.6.4 Fire/Police/Rescue

5.6.5 Building Maintenance and Repairs

4. APPLICABLE DOCUMENTS, PUBLICATIONS and FORMS

The contractor shall comply with all federal, state and local laws, regulations, requirements, instructions and directives; and, all industry standards/references pertaining to the services required herein and to the conduct and qualifications of personnel in performance of this contract. In addition, the Contractor shall comply with the publications and forms listed below, which are incorporated by reference into this contract. The Government, upon request by the Contractor, will provide all publications listed.

Supplements or amendments to listed publications may be issued during the life of the contract. The Contractor shall immediately implement those changes in publications, which result in a decrease, or no change in the contract price. The Government will also provide the forms listed which are needed for daily operations. Upon completion of the contract, the Contractor shall return to the Government all issued publications and unused forms.

Publication Number Title Date

COMDTINST M6240.4A Food Service Sanitation Manual Aug 1993

COMDTINST M4061.5 Food Service Manual May 2009

NAVSUP Publication 7 Armed Forces Recipe Service (AFRS); website http://nll1.navsup.navy.mil/recipe/

September 1998

Professional Cooking, Wayne Gisslen, John Wiley and Sons

Weight watcher’s or approved source

Fifth Edition, Facilities Layouts

Available for reviewing and may be obtained only upon request, via e-mail.

5. TECHNICAL REQUIREMENTS

5.1. General: Phase-in/Phase-out of Contractor. Beginning 15 calendar days prior to the start of the contract period, the Contractor will be authorized to continuously observe the food service daily operations on a not-to-interfere basis. During this “Phase–in” period the Contractor has no responsibility for the food service operation of the facility. Beginning 15 calendar days prior to the termination of the contract period, the Contractor will be required to allow personnel from the Government and/or a successor Contractor to observe daily operations of the facility on a not-to-interfere basis. During this “phase–out” period the Contractor remains totally responsible for the food service operations.

5.2. Specific Tasks

5.2.1. Food Service Operation Requirements.

a. Normal Hours: The normal operating hours are listed herein (see Section 2.0 of the PWS). During the designated serving hours, any authorized patrons who enter shall be offered a complete menu choice.

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Attachment 1 http://nll1.navsup.navy.mil/recipe/

Breakdown action to remove food from the serving area shall not start until 15 minutes after the end of the posted meal hours to allow all patrons adequate time for seconds.

b. Holiday Food Service and Other Special Meals. Increased attendance may be expected during the holiday season and extended hours may be necessary. Special holiday schedules during Thanksgiving, Christmas Season and other special occasions will be made available to the Contractor at least ten (10) working days in advance of the occasion. Upon the request of the COTR, the Contractor may be requested to provide food service requirements for special meals and events sometimes outside of normal meal service times. Also, as a special food service requirement, the Contractor shall provide food service personnel to support unit functions. These events will be negotiated under a separate contract. A historical list of such events is provided in the table below for informational purposes only. If these food service requirements are not provided as normally served meals to authorized dining facility patrons, the cost of the food services provided, as a special event will be negotiated under a separate contract. The cost of these special events, other than normally served meals, is not included in the contract price or in the weekly/monthly meal count.

Event Frequency Location Number of Meals

Comment

Thanksgiving Day Dinner Annually CGDF Varies Cafeteria Style with Special Setting Christmas Day Dinner Annually CGDF Varies Cafeteria Style with Special Setting Special Ethnic Event Recognition (Black History Month etc.)

As required CGDF Varies Appropriate special menus, but normal meal service

Change of Command Reception Every 2 or 3 years

CGDF 400 Buffet Style (privately contracted with patrons)

Boy Scouts & other touring groups such as AARP and Fleet Reserve

20 times a year

CGDF 15 to 100 Regular food service

Special luncheons for large groups of visitors

As required approx.

once a year

CGDF 200 + Cafeteria or buffet service as required for groups too large for the Officer’s Club

c. Change of Hours: On occasion, the COTR may change the meal times only (i.e., change 0600 – 0800 to 0615 – 0815), but not the total number of hours, because of mission, training, schedules, operational contingency, special events, etc., without additional cost to the Government by giving the Contractor notice 24 hours in advance of such change. Special and emergency situations (i.e., accident, civil disturbances, weather warnings, alerts, etc.) may necessitate that the dining facility operate on an extended basis of up to 24 hours per day. The Contractor shall provide these services when ordered by the Contracting Officer. If this order is provided verbally, a written order setting forth the effort required, will be provided as soon as possible thereafter. Changes to the overall number of mealtime hours occasioned by special and emergency situations shall result in an equitable adjustment to the contract.

d. Temporary Relocation. In the event of major repair to the interior of the building, or unforeseen/unusual mission’s requirements, the Contractor may be required to temporarily reduce the level of its operation and relocate to another on-base/off-base location, which will be determined by TRACEN Cape May command. The Contractor will be given thirty (30) days notice of any planned relocation via the COTR, if the incident permits. Any food services requirements beyond the capability of the Contractor may be performed or acquired by the Government when mission accomplishment is endangered.

e. Hospital and Dispensary Food Service. The Contractor shall provide meals on trays to patients at the Coast Guard Heath Care Facility. The number of meals provided daily is normally minimal, (i.e., meals for 10-20 patients total per day). These meals shall be priced at normal meal rates. The Contractor shall transport food and/or beverages prepared to and from the patients in the Health Care Facility. The Contractor shall deliver these meals in the numbers requested by the COTR at specified times. Uneaten

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food shall be returned to the Dining Facility. The Contractor shall provide, upon request, special foods as outlined in the established Ward Diet, Technical Exhibit 6, as necessary, for patients. On a monthly basis, the ward requests condiments, I;E, Individual sugar packets, creamer, salt, pepper, Ice Cream, ginger ale, tea bags, juice, jello, and pudding. In previous years, the estimated cost for these items was approximately $1200. This is no indication of the actual costs for the future years.

f. Permits and Licenses. The Contractor is responsible for obtaining all permits and Licenses required to perform this contract as listed below:

State or Local Business License (if applicable) Food Handler’s Health Cards Any other as required by regulation or laws

g. Safety Rules and Regulations. In performing the services required hereunder, the Contractor shall conform to all safety rules and regulations applicable to the building and facilities that are in effect during the time of performance of this contract. The Contractor shall take such other precautions as may be reasonably required hereunder to assume accident free performance. All accidents, however, which may arise out of or in connection with the performance of services required, and which result in injury, death or property damage, shall be reported, in writing, to the Contracting Officer, within 24 hours after the accident occurs. Reports shall give full details of the accident involved, including statements of witnesses.

If any claim is made by a third party against the Contractor as a result of any accident that occurs in connection with performance of this contract, the Contractor shall promptly report the facts, in writing, to the Contracting Officer.

h. Conservation of Utilities. The Government as appropriate shall provide gas, electricity, water, sewage, heating fuel and refuse collection to operate the Dining Facility. The Coast Guard will determine the schedule for refuse collection. The Contractor shall comply with all applicable Coast Guard and unit energy conservation policies and regulations. In the event the Government determines that the Contractor is using an excessive amount of utility service, (beyond that normally used for this size and type of facility), the Contracting Officer will notify the Contractor in writing of such determination. The Contractor shall respond in writing within three (3) days, demonstrating to the satisfaction of the Contracting Officer why such excessive use was beyond the control of the Contractor, or if due to the fault or negligence of the Contractor, that the circumstances which caused the excessive use were corrected. If the Contracting Officer determines that the excessive use of utilities was due to the fault or negligence of the Contractor, a deduction from the contract price may be made.

i. Sale of Foodstuffs and Supplies. The Contractor, upon request, shall sell foodstuff, and other items for food preparation, and expendable supplies to TRACEN Cape May and other authorized purchasers as designated by the Contracting Officer. The price of all items sold by the Contractor under this section is not included in the contract price and shall be determined by agreement between the purchaser and the Contractor.

5.2.2. Plan of Operation. The Contractor shall submit a Plan of Operation prior to contract start date for all services covering the operation to the COTR for approval. The plan shall describe how the Contractor will provide full food services to the U. S. Coast Guard and addresses the following areas:

Direction and Supervision of Food Services required by Contract Menu Planning Ordering of Food Products and Supplies Labor Practices (Hiring and Firing) Accounting and Billing Procedures Management Availability (Full-Time/On-site and Corporate) Preparation, Cooking and serving of Foodstuffs from Kitchen to Consumer Supervision of Dining Rooms while in operation (Cleaning Equipment, Replenishment of items, etc.)

Operation of Dish rooms (Never Unattended While in Operation) Sanitation, Maintenance and Repair of Facility

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Cashier and I. D. Checker Procedures Maintenance and Cleaning of Employee Lounge Areas and Restrooms Customer Survey Forms (Plan and Sample) Obtaining Additional Personnel for Special Functions Planned Management and Staffing Schedules

5.2.3. Menu Requirements. Using the Required & Frequent Meal Items (Technical Exhibit 2) and the Armed Forces Recipe Service, Professional Cooking, Weight Watchers or any approved source for healthy food cooking as guidance, the Contractor shall have developed two (2) five-week cycle menus to reflect healthy foods as part of the Quality Control Program submitted with the Proposal. Each cycle shall be used for six (6) months, one for summer/fall season and the other for winter/spring season. Change over shall be as directed by the COTR. The Contractor shall submit weekly menus (for Recruit and Permanent Party) to the COTR for approval at least two weeks before using (See Deliverables herein). The Contractor shall provide the weekly menu to the COTR in a computer file compatible with the Coast Guard’s system for publication in the Commands electronic mail. The menus and any subsequent revisions throughout the life of the contract shall be reviewed by the COTR and approved in writing prior to use. The Contractor shall not change the menu without approval of the COTR, except for emergency situations (i.e., hurricane, snowstorm, etc.). Subsistence shortages will not be accepted as valid excuses for substitutions. Food Variety Is A Very Important Part Of This Contract. Variety And Creativity Will Be Considered In Menu Approval.

a. Entrees, Lunch and Dinner. A choice of two (2) different entrees (one main entrée and one speed line item) plus a Healthy Choice Entrée. The main entrée is a larger portions and must contain whole meat, will be offered at each lunch and dinner, along with the Healthy Choice entrée, a Potato Bar or Pasta Bar, and one Speed line item. Grilled chicken breast will be offered at lunch on Monday and Fridays along with regular menu items only on the Permanent Party serving line. Cottage cheese, (small curd) will be offered at all three meals with sliced pineapple, peaches, or pears. Yogurt with fruit will be offered in individual serving containers at each meal. Patrons are entitled to a full portion of each entrée on the menu. Patrons can select both entrees (Main and Healthy Choice), the Potato or Pasta Bar and Speed line item at all times. Potato Bar/Pasta Bar will be rotated on a daily basis. At the COTR discretion, the Potato Bar/Pasta Bar may be located as a self-service item. Contractor will provide a deli bar for the Permanent Party dining hall and CPO dining (CPO Dining) as self service (as noted in Technical Exhibit 2). Casserole type dishes must have a minimum of five (5) ounces of meat or seafood per portion, and only one casserole dish entrée may be on the menu per calendar day at lunch or dinner. The recipes will be adjusted to accommodate for larger portions of meat, chicken, pork, and sea food. Meat includes fowl, beef, pork, and veal. Seafood includes shrimp, lobster, crab, fish, oyster, and scallops. The Contractor will ensure that all entrees listed as grilled or fried are prepared as close to meal times as possible and will be grilled or fried to order. No entrees listed as grilled or fried shall be baked in the oven unless authorized by the COTR. Any entree deemed unsuitable for any reason may be deleted from the menu at the COTR’s discretion. All meats shall meet the quality standards set fourth in Technical Exhibit 12.

b. Graduation Recruit Pizza Party. Graduation Recruit box lunch/dinner. The Contractor will provide for the Graduating Recruit Companies, one dinner per recruit consisting of the following items, 3 slices of pizza shipped in pizza boxes, 5 wings, 3 carrot sticks, 3 celery sticks, 1oz serving bleu cheese or ranch dressing, 2 12oz cans soda. The contractor will be given 24 hours advanced notice of how many meals to prepare. The meal will be picked up by graduating recruits no later than 430pm every Thursday.

c. Lunch and Dinner Requirements. In addition to the requirements set forth in Technical Exhibit 2, the following items are required: All items not specifically specified as constant shall be rotated on a frequent basis to ensure customers have a perception of change and variety. Hot foods must be prepared progressively. One hundred percent of desserts must be freshly baked. Soft serve Ice Cream or frozen yogurt will be served Monday, Wednesday, and Friday with assorted sunday topping, cake cone and waffle cones on the permanent party serving line. One dessert shall be served warm three times each week at the lunch meal. Premium meal entrees (typically on the graduation meal day per PWS) shall be rotated weekly to ensure that all choices are provided at least once during the five-week menu cycle.

Turnovers, cupcakes, dessert crepes, cobblers and other prepared desserts may be substituted for cakes, pies or cookies with the COTR’s approval. Premium desserts (cheesecakes, torts, napoleons, premium brownies, etc.) shall be presented at three evening meals per week, in replacement of one type of cake, cookie or pie. The Contractor shall provide Peanut Butter, Jelly, and bread (enough for two sandwiches per Recruit) for lunch and dinner meals, seven days per week, and 365 days per year. The

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Contractor shall provide the following three (3) choices of jelly: Strawberry, Grape and Peach, rotating the choices each meal period. The Contractor shall set up three (3) tables on each Recruit dining hall, for self-service by Recruits for the making of the Peanut Butter and Jelly sandwiches. Peanut Butter & Jelly sandwiches are provided to Recruits only, not Permanent Party/Guest personnel.

d. Recruit snack. The contractor shall provide to each recruit, at the evening meal, two individual, 2oz snack bar, energy bar, and or granola bar.

e. Breakfast. Breakfast meals shall be offered in accordance with Technical Exhibit 2. All items not specified as constant shall be rotated on a frequent basis to ensure customers have change and variety. Hot foods shall be prepared progressively. One hundred percent of all pastries and all listed starches, excluding potato products, must be freshly baked. Specialty items such as breakfast burritos, breakfast casseroles, fresh baked large cinnamon rolls, stuffed French toast, stuffed crepes, among other items, shall be included in the breakfast menu at least once each week as a substitute for similar items on the core menu. Items may be changed or substituted with the advance approval of the COTR. Standard, calibrated dispensers are an acceptable form of providing juices. Great importance is placed on menu creativity and variety.

f. Graduation/ Meals. The Contractor shall provide two (2) meals from the selections in Technical Exhibit 10 that shall be served at lunch on Thursday of each week, 52 weeks per year, regardless of whether a graduation ceremony is actually held. This meal is designated the “Graduation Meal” and will only be served to the Graduating Recruit company, DEPOT and Permanent party patrons. The portion size shall meet or exceed the minimum edible portions listed in Technical Exhibit 10. The Contractor shall rotate the choices to ensure that all choices are provided at least once during the (2) five-week menu cycles. The menu items are not limited to Porter house Steaks, Lobster tails, Sea Scallops, Filet Migon, Jumbo Stuffed Shrimp, Orange Ruffy, Halibut, Sea Bass, Salmon, Mahi Mahi, and Sword Fish. These meals shall not be billed to the Coast Guard as special event meals. The Contractor shall bill the meals to the Coast Guard at the current lunch rate.

g. Graduation Cake. By Thursday at noon each week, the Contractor shall provide one (1) two-layer cake (18 inches by 26 inches). This cake shall be professionally decorated to say “Congratulations, Company (Name and Number)” the quality and design shall meet commercial bakery standards.

h. Menu Review Board. The Commanding Officer may establish a menu review board. The Contractor along with the COTR shall meet at least once a quarter to review the menus and discuss any necessary changes.

The Contractor shall be responsive to the board’s suggestions and recommendations concerning the menus.

The COTR must approve any changes to the menu prior to implementation.

i. Menu Publicity. The Contractor shall post and maintain the current menu at the entrance to each serving line.

Meal prices shall be prominently displayed at the cash register. The Weekly Menu shall be prominently posted at three (3) locations in the CGDF (See Deliverables herein). The posted menu shall include the portion size (in volume measurements), calorie and fat per serving. Further, on each salad bar and dessert cabinet, the Contractor shall provide a laminated card identifying each menu item. Each card shall be placed on the salad bar and dessert cabinet to identify the menu item to the patrons.

j. Leftovers. As per the Food Service Sanitation Manual COMDTINST M6240.4A, leftovers shall be used within 24 hours. If “Potentially hazardous food item, it must be labeled as such with time/date of preparation and discard time/date. Hot Leftovers, to be retained chilled, must be cooled within a four (4) hour timeframe.

Freezing of Leftovers is prohibited. If leftovers are found, it shall be a significant discrepancy. Leftovers can be put out on the serving line as an extra entrée, but shall never be used as a substitute for any entrée listed on the day’s menu. Served food, or food that has been placed on a serving line does not qualify and shall be discarded after the meal if “Potentially hazardous” food item. Salad bar or fresh vegetables shall only be offered to patrons on the day they are prepared (i.e., cut, sliced).

k. Meals Ready To Eat. The Contractor upon notification from the Coast Guard shall provide Meals Ready To Eat (MRE's) to each recruit for hurricane, emergency evacuation of the Coast Guard Training Facility. The contractor will also provide single serve 8oz of whole milk, and 4oz of breakfast juice for breakfast. The Contractor will also provide

(2) six ounces of water per meal for lunch and dinner. The Coast Guard will give (48) hours notice of evacuation plans.

l. Meals Ready to Eat (Kosher). The contractor upon request will provide MRE's for recruits that require Kosher meals. The contractor will also provide the standard recruit portions of salad, juice, milk, fruit, and dessert for the MRE meals. The Coast Guard will provide 7 days advanced notice to the contractor of the recruits arrival to the Training Center Cape May.

5.2.4. Serving.

a. Serving Lines. The Contractor will provide two (2) serving lines in the Recruit dining hall and one (1) serving line on the Permanent Party side. Serving lines shall be set up and fully staffed by the scheduled opening time in Technical Exhibit 13, but not more then 15 minutes prior to the opening time. Maintain serving lines throughout meal period. Typically, the Contractor will open the second serving line when the anticipated number of recruits dining exceeds 500 per meal. The decision to open the second dining area for Recruits will be based on projected recruit levels and will be determined by the COTR. The speed line for Permanent Party and Recruit (fast food items) personnel will be provided seven (7) days a week, three meals per day. CPO dining (self serve) will be set up 15 minutes prior to opening for lunch on Thursday.

The COTR will make the decision on what menu Items to be place in the CPO dining room. The entrees, vegetables, desserts, soup, salad bar, and Deli items will consist of the weekly cycle menu and shall take place Monday thru Friday. Lunch on Thursday will be the only meal for the CPO dining unless otherwise directed by the COTR. The contractor will periodically check through out the lunch period to replenish the serving line. The daily Speed Line menu shall consist of standard and optional items per Professional Cooking or the Armed Forces Recipe Service, Weight Watchers, and Healthy Cooking referenced herein and commercial practice. Speed Line menu items are not considered entrees. The Contractor will provide clamshell type containers, plastic utensils, and hot/cold cups with lids to Permanent Party patrons to take meals as “to go”. “To go” meals will be provided to the patrons at the regular meal rates.

b. Personnel Serving Food. Personnel serving food shall be courteous and present a helpful attitude toward each patron.

c. Food Portions. The portion sizes specified in this contract are intentionally large in order to serve hearty portions of multiple items to young persons undergoing vigorous daylong activity, without snacks.

With the Healthy choice item being the exception. In addition, self-serve peanut butter and jelly sandwiches shall be available as specified. Serve food in correct “hearty” portions, which are, as a minimum, in accordance with Technical Exhibit 5 and Professional Cooking or the Armed Forces Recipe Service, Weight Watchers, referenced herein, unless patrons request smaller quantities. When the portion sizes listed in Technical Exhibit 5 and Professional Cooking or the Armed Forces Recipe Service contradict, the larger portion size shall be used. Contractor shall offer large portions so patrons are less likely to request second servings. When requested, all patrons shall be offered “seconds;” the serving of a second or subsequent serving shall not constitute an additional meal.

d. Patron Flow Rates. Employ sufficient personnel to ensure that all patrons are served during the meal times and schedule in Section 2 of the PWS. The following rates must be maintained at a minimum, regardless of patron population, and it may be necessary to exceed these average flow rates in cases of large patron populations:

1. Recruit Dining Halls – Five-seven (5-7) patrons per minute per side at COTR discretion. Ten-fourteen (10-14) patrons per minute when both sides are open.

2. Permanent Party Dining Hall – Five (5) patrons per minute.

e. Serving Meats. Only qualified food service personnel shall be assigned to carve meats such as roast beef, ham, and turkey on the serving line as it is served. A choice of rare, medium, and well done prime rib, prime cuts of steak and other steaks and meats shall be offered permanent party patrons. All grilled items, including, but not limited to, steak, chops, and ham steaks, shall be served from the serving line grill.

f. Tableware Availability. The tableware requirements are set forth in Technical Exhibit 13. Tableware (utensils, dishes, glasses, trays, etc.) and table appointments (napkins, sugar, salt, pepper, etc.) shall be replenished so that they are available to all patrons without waiting.

g. Spot Cleaning. Food or beverages spilled on floors, counters, or elsewhere in the serving and dining areas shall be cleaned up within 5 minutes from the time of spill or immediately if food serving would be disrupted.

h. Serving Line Closure. Food shall remain on the serving line within 15 minutes after the posted meal period ends or the last patron has left the dining facility, whichever comes first, to allow for seconds. After such time has expired, all food shall be removed, covered, labeled and put in proper storage immediately unless disposal of leftovers is appropriate

i. Replenishment. Contractor shall provide all patrons with all meal choices at all times. Missing items are not acceptable. Replenish all foods within a timeframe of 1 minute or less. Beverages and condiments shall be replenished within 3 minutes to ensure availability to all patrons throughout the meals. Also, replenish tableware (utensils, dishes, glasses, trays, etc.) and table appointments (napkins, sugar, salt, pepper, etc.) as necessary during meals to ensure continuous service to patrons.

j. Form Preparation. The Contractor shall prepare a CG Form 4901, “Meal Sign In Sheet,” which summarizes the number of each type of meal serviced daily and reflects monies collected for meals sold.

The COTR will verify these records daily or on the day following a weekend or holiday; however, the COTR may verify cash collected at any time.

k. Table Requirements. Each table shall contain every item listed in Technical Exhibit 13. Each item shall be replenished on a frequent basis so no table is without any given item for more than five consecutive minutes. A recruit dining area table consists of seats for six (6) recruits. In the CPO mess, a table consists of six (6) seats. On the permanent party side, a table consists of each individual table, regardless of the number of seats at that table. However, if more than eight (8) seats are located at a given table, a proportionate amount of table requirements shall be added to that table. At the CO’s table in the Recruit Mess, a table consists of six (6) seats.

5.2.5. Meals Served Away from Dining Facility.

a. Emergency Situations. On an infrequent basis, the Contractor shall provide meals away from the CGDF upon request of the COTR. Normally, 24-hour notification of these meals will be provided to the Contractor; however, in emergency situations, the Contractor shall provide these meals upon one-hour notice from the Contracting Officer, or his/her authorized representative, the COTR. Emergency situations include operational missions, alerts, operational exercises, and natural disasters or simulated emergency exercises. All locations are on the Coast Guard Grounds. In the event of an emergency, the Coast Guard has the option to buy the Contractor’s current inventory of perishable/nonperishable food. This will be billed as a separate line item on the invoice and shall be billed at the actual cost of the food.

b. Boxed Breakfasts and Lunches/Dinners. Boxed meals shall be provided upon request of the COTR in accordance with Technical Exhibit 11. Normally, a 12-hour notice will be provided by the COTR;

however, the Contractor shall be prepared to have these types of meals available upon 1-hour notice.

Boxed Breakfast/Lunches shall be charged at the appropriate box lunch rate based on the quantity ordered in accordance with the contract Schedule of Supplies/Services.

c. Energy bars, granola, and sports bars. Two, 2oz bars will be offered (self serve) to recruits as they pass through the serving line at the evening meal.

d. Hot Cocoa. The Contractor shall provide Hot Cocoa to the Recruits at the Range, during the months of November through March, of each year. The Contractor shall provide the Hot Cocoa in insulated metal containers (which are available as Government-Furnished equipment per Technical Exhibit 4B – Beverage Thermos), along with Styrofoam cups, on days the Recruits utilize the Range. Each recruit and

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instructor shall be provided one (1), twelve (12) ounce serving of hot cocoa. Normally this will be Monday thru Wednesday of each week, however, requests for Hot Cocoa could be made during other days of the week. The Contractor shall have the Hot Cocoa made and ready for pick-up by the Range instructors each day the Range is used by recruits. The time scheduled shall be coordinated between the COTR and Range personnel.

5.2.6. Cashier Services.

The Contractor shall staff a cashier position to perform cashier duties for each meal only on the Permanent Party side. A cashier is never required for the Recruits. The Cashier position shall maintain a flow rate of patrons past the cashier of 5 patrons per minute. The cashier shall be able to verbally communicate with all personnel to effectively perform his/her duties. A copy of current cashier instructions shall be maintained at the cashier station (see Deliverables herein). These instructions shall include specific meal charges for each category of customer who is authorized to eat in the dining facility.

The Contractor shall ensure that correct meal charges are collected. Based on historical information and current trends, amounts to be charged for meals and classes of authorized patrons will be established and provided by the Government. Cashier stations shall not be left unattended during meal service times.

a. Evaluation Forms. Government provided forms for customer satisfaction evaluation shall be maintained near the cashier station in view of patrons.

b. Head Counting Procedures. Cashiers shall admit only authorized patrons, obtaining signatures, collect payment for meals, and make change. They shall use CG Form 4901, “Meal Sign In Sheet,” to record the number of each type meal served daily and reflect monies collected for meals sold. They shall maintain required accountability for cash receipts, cash collected, and meals furnished to Subsistence - In - Kind (SIK) personnel (such as enlisted personnel and their dependents). The COTR or other designated Government representative shall verify the correctness of CG Form 4901 in relation to cash collections.

CG Form 4901 shall be submitted daily or on the day following a weekend or holiday. Contractor will establish credit payment system for Commanding Officer and bill CO on a monthly basis. SIK recruit numbers will be provided weekly by the COTR using the Unit’s Training Analysis System (TAS) database or similar system in effect. This number shall be used by the Contractor to predict food preparation and shall be the basis for billing procedures.

1. On every Thursday’s dinner meal, the Week Eight (graduating) Company will subsist in the dining facility. On these days, the Week Eight Company will have a special meal (pizza party). The contractor will not bill the Government for special events. The meal for the Graduating Company is pizza, hot wings, and soda. The graduating recruit company will be left on the recruit count.

2. On every Saturday, Week Seven Company does not typically subsist in dining facility for the dinner meal.

3. On every Saturday, Week Eight Company does not typically subsist in the dining facility for the lunch and dinner meal.

4. Only Week Seven and Week Eight recruits who dine in the facility will be counted toward the total patron count.

5. The Contractor shall not include its employees’ meals in the daily count.

6. The Contractor shall correlate the monthly invoice with monthly meal expenditures.

7. On every Thursday, the COTR will provide an updated recruit count for the following week.

5.2.7. Sanitation Requirements.

a. Personal Hygiene. The Contractor shall ensure that all employees meet the personal hygiene requirements as set forth in Chapter 3 of the Food Service Sanitation Manual (COMDTINST M6240.4A), including, but not limited to the following:

1. Wash hands upon reporting for work, immediately after visiting or cleaning a lavatory, after smoking, after eating, and before and after handling food.

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2. Remove wristwatches, bracelets, and rings (except wedding bands) before and during food preparation and serving

3. Keep fingernails clean, without polish, and cut short so that they do not extend beyond the end of fingers.

4. No smoking or tobacco use in any form, except during break period in designated areas. Smoking is not permitted in Coast Guard buildings.

5. Hair restraints (hats, caps, or hairnets) shall be worn to prevent loose hair from falling into food or onto food contact surfaces.

b. Daily Health Examinations. The Contractor shall inspect all employees daily for any evidence of communicable disease to include boils, infected wounds, open sores, or acute respiratory infection.

Personnel with any health problem shall not be permitted to work in any capacity where there is a possibility of food or food contact surface contamination with pathogenic organisms or transmittal of disease agents to other personnel.

c. Foodborne Disease Tests. During actual or suspected foodborne disease outbreaks, the Contractor shall make facilities, equipment and employees available for testing and questioning by medical and other investigative personnel. Contractor personnel refusing to submit to testing or questioning shall not be permitted to work in the Dining Facility. When a foodborne disease outbreak is suspected, food shall not be discarded until directed by the COTR.

5.2.8. Dining Equipment. The Contractor shall drain and clean all types of warewashing equipment after each use. Dishwashing machines shall have the curtains, spray arms, trays, and other removable parts removed, cleaned, and air-dried. The removable parts and interior surfaces shall be free of foreign matter and smudges. Exterior surfaces shall be wiped clean after each meal. Lime deposits shall be removed on a schedule established in the Contractor’s cleaning and housekeeping plan.

5.2.9. Linen and Uniform Storage. The Contractor shall store clean tablecloths, towels, wipe cloths, and uniforms in a clean place. If not protected from contamination by physical confines of the storage facility, plastic or other appropriate covering shall be used. Soiled articles shall be stored in non-absorbent containers or washable laundry bags.

5.2.10. Garbage and Recyclables. The Contractor is responsible for ensuring full garbage and recyclable cans will be removed from the dish washing room and other areas in the food service facility and transported to the trash dumpster as often as needed. The Contractor shall accomplish the following:

a. Use separate containers to sort garbage from recyclables. These containers shall be kept covered except for those actively being used in food preparation areas. When filled, the containers shall be removed to the proper storage area for pickup. These areas, including floors and walls, around trash container storage, compactors, and dumpsters shall be kept clean, sanitary, and orderly and shall be cleaned after each garbage removal. Garbage cans will be thoroughly cleaned inside and outside before returned to point of use.

b. Do not store unprotected plastic or paper bags or baled units containing garbage outside. Loading areas shall not be used to store refuse, empty jars or cans, or equipment.

5.2.11. Housekeeping. The Contractor shall furnish housekeeping services in the dining facility as outlined in Technical Exhibit 7. The Contractor shall furnish all equipment and supplies necessary to perform these services. The level of cleaning shall produce an impeccably clean, extremely high level of performance to the COTR and Medical inspectors. Weather, traffic or other conditions may demand additional cleaning by the Contractor to ensure that facilities and equipment are impeccably clean, neat, and sanitary.

a. On a daily basis, the Contractor shall ensure that litter is removed from around the CGDF and the loading dock. Also, the Contractor shall clean all bathrooms and locker rooms in the dining facility after each meal. The Contractor shall remove ice and/or snow from the front steps of the

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CGDF and the sidewalks up to 50 feet away from the CGDF. The Government facilities contractor shall provide salt.

b. The Contractor shall perform other housekeeping tasks including: replacing light bulbs, rearranging furniture after meals and for special events, caring for inside plants, dusting vertical blinds, washing windows and entry doors inside and outside to keep them clean, and like housekeeping functions.

c. The Contractor shall provide a menu board for patrons at the Permanent Party entrance and upload an LCD menu board on both recruit dining entrances. This will be updated every meal. In addition, the Contractor shall provide seasonal and Holiday decorations throughout the facility (both recruit and Permanent Party) and on tables in the Permanent Party area. Seasonal decorations shall be displayed with each of the four Seasons. Non-sectarian, non-religious Holiday decorations shall be displayed 10 days before the following Holidays: Martin Luther King day, Valentines Day, Memorial Day, Fourth of July, Coast Guard Day, Halloween, Thanksgiving, and Christmas.

5.2.12. Waste Management. The Contractor shall assist the government by complying with the base-recycling program. This may require segregating reusable/recyclable waste materials by type. The government shall retain ownership of all reusable waste materials. Non-reusable waste materials (garbage) will be removed from the facility by a government-approved method. The cost and disposal of Non-reusable waste materials, such as fat/oil, will be the sole responsibility of the Contractor. The removal of fat/oil will be scheduled to ensure that holding drums/tanks are emptied in a timely manner.

5.3. Major and Minor Repair Responsibilities of the Contractor. The Contractor shall be responsible for the following.

5.3.1. The Contractor shall perform minor maintenance (operator care and maintenance) on all food service equipment, as recommended by the manufacturer. Minor maintenance includes cleaning, adjusting, sharpening blades, oiling and greasing of equipment, tightening of nuts and bolts, and other user maintenance recommended by the manufacturer. Minor repair includes replacing equipment considered consumable, and any equipment that is easily removed and can be broken or misplaced.

5.3.2. The Contractor shall initiate all work requests for major equipment maintenance and repair using the applicable unit “Work Request Form.” The Contractor shall maintain a work request log. The log shall include the requested action, the time and date requested, the person making the request, the control number, and the date the work was completed. For work not completed, the Contractor shall follow-up biweekly and shall record the results.

5.3.3. The Contractor shall, at its own expense, ensure that the grease trap located adjacent to the Building is kept in proper operation by having it pumped and cleaned, as necessary, but not less than monthly. The Contractor will also assume responsibility for maintenance of all interior plumbing, drains, and deck drains for a distance of fifty (50) feet. These drains shall be kept clean and running freely at all times, and all fittings must be replaced properly. Drain covers and deck drain cover will not be removed by the contractor. If it is found that the covers have been removed and drain pipes are damaged than the contractor at its own expense, pay for the repair.

5.4. Administrative Requirements.

5.4.1. Reports. The Contractor shall prepare all reports…