RFP__AA9471_Final.pdf

CONTINUATION SHEET REFERENCE NO. OF DOCUMENT BEING CONTINUED PAGE

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NAME OF OFFEROR OR CONTRACTOR

Continuation of SF 1449 - Block 16/Contract Management

Notwithstanding the Contractor’s responsibility for total management during the performance of the contract, the administration of the contract will require maximum coordination between the Government and the contractor. The individuals listed below will be the Government points of contact during the performance period as follows:

The Commercial Operations Branch (COB), U.S. Coast Guard, Shore Infrastructure Logistics Center (SILC) will perform all contract administration under this contract. The location of the Primary Contracting Officer, Alternate(s) Contracting Officer, and Contract Specialist/Administrator for the contract is at 300 East Main Street, Suite 965, Norfolk, VA 23510- 9113. Communication pertaining to contractual administrative matters shall be addressed to the one of the Contracting Officers listed below. Changes in, or deviation from, the scope of work will not be effected without a written modification to the contract as executed by a SILC Contracting Officer.

PRIMARY:

Contracting Officer: Mr. Reginald B. Henderson, Telephone No. 757-628-4129 Email: Reginald.B.Henderson@uscg.mil

ALTERNATES:

Contracting Officer: Mrs. Jeanie Thorne, Telephone No. 757- 628-4109 Email: Jeanie.S.Thorne@uscg.mil

Contracting Officer: Mrs. Tracey Strawbridge, Telephone No. 757-628-4130 Email: Tracey.Strawbridge@uscg.mil

The Contract Specialist/Administrator, Mrs. Brenda Bartlett, Telephone No: 757-628-4263 serves as the point of contact between the Contractor and the Contracting Officer, however does not have a warrant that provides the authority to contractually commit the Government.

The Contracting Officer's Representative (COR) is a Government personnel designated in writing by the Contracting Officer to act as technical advisor for the Contracting Officer for items within the scope of the contract. The COR performs functions such as review and/or inspection and acceptance of supplies and services and of a technical nature. A designation letter will set forth the authorities and limitations of the COR under the contract.

mailto:Reginald.B.Henderson@uscg.mil mailto:Jeanie.S.Thorne@uscg.mil mailto:Tracey.Strawbridge@uscg.mil

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Continuation of SF1449 - Block 18b/Invoice Procedures

Invoicing Instructions: Electronic submission of Invoices is mandatory

1. The Contractor shall submit invoices for services via Coast Guard Finance Center Website at: http://www.fincen.uscg.mil/centralinv/central_inv_contr.cfm

2. The web submission requires the contractor to complete the Invoice Receipt Cover Form, select the Invoice Routing Code, and attach a PDF file of the invoice and any other supporting documentation.

3. A sample of the Invoice Receipt Cover Form is provided below. Mandatory information to be completed is highlighted in red on the website.

Invoice Routing Code:

TRACEN YORKTOWN (help) Invoice Receipt Date: MM/DD/YY (help)

Contract Number: (help) Invoice Number: (help)

Requisition Number: (help) Invoice Date: MM/DD/YY (help) Delivery/Task Order Number:

(help) Invoice Amount: 0.00 (help)

Discount Terms: 00.00 % 0 Discount Days 30 Net Days (help)

Contractor Information Attachment of Official Invoice

Contractor Name: (help)

Submitter Name: (help) Submitter Email:

(help)

Submitter Phone: (help)

4. The Contractor must select the correct Invoice Routing Code for timely invoice processing.

The Invoice Routing Code for this contract is SILC PCB-2.

5. See the Coast Guard Finance Center Website link (http://www.fincen.uscg.mil/centralinv/central_inv_contr.cfm) for instructions regarding invoice attachments.

6. A copy of the Invoice and Supporting documentation shall also be e-mailed to the Contracting Office and COR at the addresses cited below: Brenda.S.Bartlett@uscg.mil , Contract Specialist, John.E.McCarthy@uscg.mil , Contracting Officer Representative

See FAR 52.212-4(g) Prompt Payment Act for what must be included in an invoice.

Continuation of SF 1449 – Blocks 19 through 24/Schedule of Supplies/Services http://www.fincen.uscg.mil/centralinv/central_inv_contr.cfm http://www.fincen.uscg.mil/centralinv/central_inv_contr.cfm mailto:Brenda.S.Bartlett@uscg.mil mailto:John.E.McCarthy@uscg.mil

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CLINS SCHEDULE OF SUPPLIES/SERVICES QTY U/I

UNIT

PRICE

TOTAL

AMOUNT

0001 BASE PERIOD (01 OCTOBER 2015 – 30 SEPTEMBER 2016)

0001AA Full Food Service @ CG Sector Sault Ste Marie, MI 12 MO

0001AB Special Events Est.80 HRS

1001 OPTION YEAR ONE (01 OCTOBER 2016 – 30 SEPTEMBER 2017)

1001AA Full Food Service @ CG Sector Sault Ste Marie, MI 12 MO

1001AB Special Events Est.80

2001 OPTION YEAR TWO (01 OCTOBER 2017 – 30 SEPTEMBER 2018)

2001AA Full Food Service @ CG Sector Sault Ste Marie, MI 12 MO

2001AB Special Events Est.80

3001 OPTION YEAR THREE (01 OCTOBER 2018 – 30 SEPTEMBER 2019)

3001AA Full Food Service @ CG Sector Sault Ste Marie, MI 12 MO

3001AB Special Events Est.80 HRS

4001 OPTION YEAR FOUR (01 OCTOBER 2019 – 30 SEPTEMBER 2020)

4001AA Full Food Service @ CG Sector Sault Ste Marie, MI 12 MO

4001AB Special Events Est.80 HRS

TOTAL BASE PERIOD PLUS FOUR OPTION YEARS CONTRACT AMOUNT

(CLINS 0001AA – 4001AB)

Pricing: The contractor shall price the services all-inclusive in accordance with the schedule , since this is a Firm-Fixed Price type contract w/requirement line item, taking into consideration any cost of living increases and inflation for each additional year. The contractor shall not escalate labor rates since, at each option year, an updated wage determination will be incorporated at which time the contractor may request a wage adjustment.

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PERFORMANCE WORK STATEMENT FOR FULL FOOD SERVICES at U.S. COAST GUARD

SECTOR SAULT STE MARIE MI

1.0. INTRODUCTION

The Contractor shall provide all food, personnel, supervision, materials and other items or services necessary to perform Full Food Service at U.S. Coast Guard Sector Sault Ste Marie, MI., in accordance with this Performance Work Statement (PWS), except as specified in Technical Exhibit 6, Government Furnished Property. The Contractor shall perform the requirements of this PWS in a professional manner; Contractor tasks include, but are not limited to, the following:

a. Prepare food.

b. Serve and replenish food.

c. Maintain self service areas.

d. Clean facilities, equipment, and utensils.

e. Prepare salad and beverage bars.

f. Clear tables in CPO and Officer’s dining area.

g. Perform cashier services.

h. Maintain expendable supplies and equipment.

i. Maintain quality control.

j. Perform maintenance and minor repair of food service equipment.

k. Provide contingency cooks/baker upon request and in the event of emergencies.

perform all required food service tasks to ensure continued service.

2.0. BACKGROUND

2.1. The Sector Sault Sainte Marie food service operation consists of a main dining facility. This facility is dedicated to providing full meal service and meeting the Nutritional needs of United States Coast Guard (USCG) personnel who frequent the facilities.

2.2. Boxed meals shall be provided upon COR request for unit missions.

2.3. Carry out meals shall be provided in lieu of dining-in, upon customer request. Carry out meals will include the appropriate condiments and plastic ware.

2.4. Dining Facility Operating Hours

Breakfast Lunch Dinner

Weekdays 0630-0730 1130-1230 N/A Weekends/ Federal Holidays 0800-0900 1130-1200 N/A Thanksgiving/Christmas 0800-0900 1400-1500 N/A

* Holiday Dinner is the only meal served for Thanksgiving and Christmas.

2.4.1. Emergencies. Special and emergency situations (for example, accident and rescue operations, civil disturbances, weather warnings, and base alerts, may necessitate a dining facility to operate on an extended basis of up to 24 hours per day.

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2.4.2. Visits by VIPs and Inspection Teams. VIPs, Management Assistance Teams, Commander’s Annual Facility Inspection Teams, and other operational commitments will require additional Contractor support in such areas as sanitation and general appearance, at no additional cost to the Government.

3.0. SCOPE

The objective of the effort is to acquire Full Food Services for area listed in the PWS. The service requirements and performance objectives relate directly to mission essential items as identified in the PWS, the Contractor’s Quality Control Plan and the Government’s Quality Assurance Plan providing for the highest level of service delivery performance. 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:

5.1.1. Security Requirements

5.2. Specific Tasks:

5.2.1. Menu Requirements

5.2.2. Menu Standards

5.2.3. Furnishing of Food Stuff and Supplies

5.2.4. Receiving and Storage of Food

5.2.5. Food Preparation

5.2.6. Head Count/Cashier Instructions

5.2.7. Serving

5.2.8. Dining Room Service

5.2.9. Dishwashing

5.2.10. Pots and Pan Cleaning

5.2.11. Equipment Cleaning and Sanitizing

5.2.12. Floor Cleaning

5.2.13. Sanitation Inspections

5.2.14. Housekeeping Services

5.2.15. Miscellaneous Services

5.2.16. Administrative Services

5.3. Government Furnished Property and Services

5.3.1. General

5.3.2. Property

5.3.3. Services

5.4. Contractor-Furnished Items and Services

5.4.1. General

5.4.2. Uniforms

4.0. APPLICABLE PUBLICATIONS AND FORMS

4.1. General - Publication and forms applicable to this Performance Work Statement are listed below. They are incorporated by reference into this contract. The contractor shall comply with these publications. 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

RFP HSCG84-15-R-AA9471 7 of 71 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.

4.2. Publications

PUBLICATION TITLE DATE

NAVSUP PUBLICATION 7

ARMED FORCES RECIPE SERVICE

http://nll.navsup.navy.mil SEP 98

COMDTINST M6000.1A COAST GUARD MEDICAL MANUAL

Oct 92

COMDTINST M6240.4A

FOOD SERVICE SANITATION MANUAL

http://www.uscg.mil/hq/tcpet/tpf/fssms/FS 2-read.shtm

May 02 Change 1

COMDTINST M6230.4G

Medical Services Immunizations and Chemoprophylaxis for the Prevention of Infectious Diseases

Oct 13

4.3. Forms:

FORM NAME FUNCTION

CUSTOMER

SUGGESTION/COMMENT

Enable customer feedback (TE #2 pg1)

MEAL SIGN IN SHEET Track meal count/headcount (TE #2 pg2)

5.0. TECHNICAL REQUIREMENTS

5.1. General

5.1.1. Security Requirements. The Contractor shall provide a list of employee’s names, and job dates. This list shall be updated as necessary.

5.1.1.1. Key Control. The Contractor shall establish and implement a method of ensuring that all keys issued to the Contractor by the Government are not lost, misplaced, or used by unauthorized persons.

The Contractor shall not duplicate keys issued by the Government; report the loss of any keys to the COTR upon the discovery of the loss; and shall be responsible for any cost incurred for lock replacement required due to lost keys.

5.2. Specific Tasks

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5.2.1. MENU REQUIREMENTS

a. Menu Submissions. The contractor shall develop and provide a six- week cycle menu twice annually (September and March) to take advantage of the seasonal availability of foods and to vary the type of meals served, i.e., heavier meals during cold weather, lighter meals during warmer weather. The menus should be developed using the principle of the USDA food guide pyramid. Menu combinations offered at each meal shall provide variety and contrast in texture, flavor, and color. The Government may reject menus that do not conform to or meet the minimum requirements set forth in the PWS. The contractor shall correct menu deficiencies within 24 hours and resubmit menus for review. The Contractor shall provide the weekly menu to the COR 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 COR and approved in writing prior to use. The contractor shall not change the menu without approval of the COR, except for emergency situations (e.g.

snowstorm, etc.). The contractor shall ensure that menus are posted in a designated place at the entrance of the Dining Facility.

b. Menus. When developing menus for the Coast Guard Dining Facility, the contractor shall:

• Use the Armed Forces Recipe Service and other recipes approved by the COR.

• Utilize and program quality fresh produce, fish, shellfish, meats, and poultry.

• Sparingly use pre-packaged, pre-prepared, and “chopped and formed” food items.

• Boldface all Premium entrees.

• Demonstrate food variety and creativity (will be considered in menu approval) repetition will be evaluated unfavorably.

• Meet or exceed the recommended daily dietary allowances (The National Academy of

Science, National Research Council Recommended Dietary Allowance (10th Edition), and USDA Food Guide Pyramid can be used as a guide) see Technical Exhibit 4 for guidelines e.g. in lieu of fried offer baked food, adjust a casserole by incorporating vegetables. For example vegetable lasagna.

• Be well balanced and must state caloric values and portion sizes.

• Avoid back to back similar entrées e.g. lasagna and spaghetti: Monday lunch & Dinner.

The Government reserves the right to employ a registered dietitian to review menus; to ensure contractor compliance with the Armed Forces Recipe Service; ensure compliance with contract nutritional requirements and compliance with all other provisions of this contract. The dietitian may view meal preparation in process, consult with the contractor's dietitian and management personnel, observe serving and consumption of meals, examine and approve menus, consult, counsel patrons and provide such assistance to COR(s) as the government requires.

c. Premium Entrees. The contractor shall incorporate “Premium” entrees into the menus. These items are too offered once monthly during the lunch meal. These entrees shall include items such as Prime Rib, Strip loin, T-bone steaks, tenderloin, shrimp, and crab legs.

Premium entrees are to be rotated to ensure that all choices are provided at least once within a cycle period. When steak is served, it shall have an AP (as purchased) minimum weight of 8 oz. Identify premium in menu submission.

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d. Holiday Menu. The contractor shall ensure that menus recognize all national and local holidays. Traditional foods, regional foods, and decorative food should be offered during these periods.

e. Ethnic Emphasis Meals. The Dining Facility recognizes the diverse ethnicity of the United States Coast Guard. During special emphasis periods, the contractor shall include meal selections that reflect the ethnic or regional eating style or practice being observed.

5.2.2. MENU STANDARDS

Breakfast. Shall consist of the following items:

a. One lean breakfast meat (bacon, breakfast steak, ham slices, Canadian bacon, or sausage).

b. Eggs to order including hard boiled. Omelets offered with cheese, ham, diced peppers, onion, tomato, and mushrooms served daily. An egg substitute is defined as an egg-like product which has low/no cholesterol and no saturated fats

c. Potatoes, hash browns or home fries (Only fresh potatoes can be used).

d. Pancakes, waffles, or French toast.

e. Oatmeal, grits, or other hot cereal cooked without butter or other fat added during preparation. Butter or cheese may be added at service upon customer request.

f. Assorted Dry cereal, minimum of 4 selections 2 shall be whole grain and low-sugar.

g. Toasted whole grain, white, rye, sourdough breads, English muffins, and bagels.

h. Butter, jam, peanut butter and low fat cream cheese spread.

i. Low fat and Skim milk, Low Fat Chocolate milk.

j. Coffee, de-cafe and regular with sugar, sugar substitute, non-dairy creamer and half-half.

k. Hot chocolate/cocoa.

l. Orange and one other fruit juice offered with a good source of vitamin C.

m. At least 3 kinds of fresh fruit (apples, bananas, oranges, etc.)

n. Syrup and portion control pack of low calorie syrup upon request.

o. At least (2) kinds of low-fat yogurt shall be offered.

Lunch. Shall consist of the following:

a. Soup; 1 heavy e.g.; Chowder, pureed-bean, lentil, barley, minestrone, etc. light soup chicken broth, chicken noodle, beef or vegetable soup, etc.

b. Meat entrées with sauce or gravy if only one meat entrée is provided for the meal, it should also include a non-meat entrée addition such as spinach lasagna, legumes or peas, eggplant, meatless burrito etc.

c. Serve at least one course of potatoes, rice, noodles, or other starch substitute (Whole grain rice and whole wheat pasta shall be offered as an alternative, anytime white rice and regular pasta is served).

d. 1 Vegetables; 1 fresh or frozen (canned vegetables CAN NOT be offered). All frozen or fresh vegetables shall normally be prepared during the last 20 minutes of a meal period.

Vegetables shall be prepared without the use of fast, also balance sodium see Technical Exhibit 4.15

e. Full Salad Bar (see separate section addressing the makeup of a Full Salad Bar.

f. Fresh fruit shall be available, at least 3 seasonal kinds.

g. Dessert. Cake, pie, cookies, low fat puddings.

h. Breads. 1 of the following: Dinner rolls, biscuits, or cornbread plus fresh sliced breads

(Store bought), whole grain bread, and butter or margarine.

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i. Low fat and skim milk, Low Fat Chocolate milk

j. Coffee; regular and decaf served with sugar, sugar substitute and half+half.

k. Hot Tea and Iced Tea (sugar-free).

l. Low sugar juice based beverage (used in beverage dispenser).

m. Speed line. Menu served at lunch Monday through Friday shall consist of the following:

• Cheeseburger/Hamburger

• Grilled Chicken breast

• Breaded Chicken tenders

• French fries or baked potato chips

• Veggie burgers

• Fried shrimp

Sandwich bar. Menu served at lunch Monday through Friday, weekends and federal holidays other than Thanksgiving and Christmas.

Shall consist of the following:

• Sliced Turkey breast

• Sliced low-fat Ham

• Sliced Roast Beef

• American cheese, Swiss, Provolone (2 kinds offered)

• Shredded lettuce, sliced tomato, and onion.

• Pickles

• Wheat and White sub rolls and sandwich wraps

• Mustard, Mayonnaise, Oil and Vinegar

• Assortment of 3 kinds of individual serving size chips.

Salad Bar. Shall consist of the following:

Primary items; Served with each salad bar.

• Raw leafy green vegetable salad (iceberg, and at least one other green leaf lettuce)

• Sliced cucumber

• Chopped carrots

• Chopped celery

• Chopped tomato

• Black or green olives

• Sliced mushrooms

• Prepared salad

• Croutons

• Chopped ham

• Kidney beans

• Sunflower seeds

• Fruit salad or canned fruit

• Cottage cheese (low-fat)

Dinner. Will be available to any member of the duty section who signs up for the meal and pre-pays prior to 1200 (1200 pm). If no Coast Guard members sign up for meal items (a) and (b) (listed below) those items will not be needed. All prepared sandwiches will be stored in refrigerator available to the Coast Guard members who signed-up and pre-paid. Contracted employees will not be needed to serve

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a. Will consist of a prepared sandwich using the items listed in (n) Sandwich Bar.

b. Will consist of a prepared tossed salad.

• Raw leafy green vegetable salad (iceberg, and at least one other green leaf lettuce)

• Sliced cucumber

• Chopped carrots

• Chopped celery

• Chopped tomato

• Assortment of salad dressing

Weekends (Saturday and Sunday).

a. Shall consist of all items listed under Breakfast.

b. Shall consist of all items listed under the Speed line and Sandwich bar.

c. See Dinner.

Holiday Menu. (Christmas and Thanksgiving)

Meal Hours (1400-1500)

• Hot Cider and Hors D’oeuvres

• Soup

• Roast Tom Turkey w/ Giblet Gravy

• Baked Ham (glazed)

• Fresh Mashed Potatoes

• Corn Bread Dressing

• Two Vegetables: one fresh, one frozen

• Pecan Glazed Sweet Potatoes

• Chilled Cranberry Sauce

• Hot Dinner rolls

• Cheese and Cracker Tray

• Full Salad Bar

• Dessert Bar:

• Pumpkin Pie and whipped cream

• Cherry or Apple Pie

• Assorted Beverages

Holiday Menu. (Federal Holidays)

a. Breakfast . All items listed under Breakfast.

b. Lunch. Shall consist of the speed line menu, sandwich bar, and full salad bar.

c. See Dinner.

Shall consist of the speed line menu, sandwich bar, and full salad bar.

Condiments. The contractor shall ensure that all tables have the following condiments and other additions to the menu: (on all tables or available at condiment station)

• Catsup - 1 bottle per table

• Hot Sauce – 1 bottle per table

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• Mustard- 1 bottle per table

• Salt & Pepper shakers - 1 each per table

• Steak Sauce – 1 bottle per table

• Menu items to complement a meal available in a general location:

• Cocoa

• Syrup and low sugar syrup

• Jelly (low sugar) grape, strawberry, apple, fruit marmalade)

• Honey

• Mayonnaise

• Mayonnaise, fat free

• Peanut Butter

• Parmesan cheese

5.2.3. Furnishing of Foodstuffs and Supplies. The Contractor shall furnish all food, expendable supplies and other items necessary for food preparation. All foodstuffs used in the dining facility must meet the standards set forth in the Federal Supply Catalog Stock List, FSC Group 89. Fresh food products are to be the primary ingredients in all foods prepared. The use of the following products is prohibited:

• Powdered, dehydrated, instant, or imitation poultry, poultry products, meat products and dairy products.

• Ground beef and beef patties containing more than 15 percent fat content or containing soybean or other foreign substances.

• Cooking oil made of coconut oil, or palm oil, any use of TRANS FATS ARE

PROHIBTED.

• Shrimp and Scallops smaller than medium (36-40 count/lb).

• Frozen bread for other than emergencies, operational necessities, and for products that are going to be cooked, e.g.; French toast and Grilled sandwiches.

• Bakery products shall have an “expiration date” or “last day of sale” tag on their wrapper or package to determine the product freshness.

• In house Baked items shall be labeled for discard at 24 hours from

• Meats products such as Beef, veal, lamb, poultry not USDA Grade A Choice or better, and Eggs THAT ARE NOT U.S. Grade A or better.

5.2.4. Receiving and Storage of Food. The Contractor shall receive and store food IAW the Coast Guard Food Service Sanitation Manual (COMDTINST M6240.4A).

5.2.5. Food Preparation. The Contractor shall provide food preparation service to meet the requirements of this contract for each menu item.

5.2.5.1. Standard Recipes. The Contractor shall use the standard recipes of the Armed Forces Recipe Service, (NAVSUP Publication 7 or ARM-146-12-VOL-1 <http://www.nll.navsup.navy.mil> then click pubs/prod/tools then click Navsup digital doc, then click nexcom recipe card are available for use.). The Contractor is authorized to use approved commercial acceptable recipes.

5.2.5.1.1. Progressive Food Preparation. The contractor shall progressively prepare food items to ensure freshness and optimum flavor, color, and texture.

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5.2.5.1.2. Sanitary Guidelines. The Contractor shall prepare food IAW the Coast Guard Food Service Sanitation Manual (COMDTINST M6240.4A).

http://www.uscg.mil/hq/tcpet/tpf/fssms/FS2-read.shtm

5.2.6. Head Count/Cashier Instructions.

5.2.6.1. Head Count Procedures. At least 48 hours prior to mealtime, the COTR shall inform the contractor of any approved groups or functions other than normal patrons. The Government will reimburse the contractor for the actual meals ordered or served each month (whichever is greater). The contractor shall be solely responsible for ensuring that authorized guests sign in using the Meal Sign-In sheets. Payment for meals consumed will be based on actual signatures only. Tray counts and other means of accountability will not be accepted. The COR or other designated Government employees will verify the correctness of the Meal Sign-In Sheet which shall be submitted daily or on the day following a weekend or holiday. The COR will keep abreast of the headcount at all times. However, if there is a variance in the headcount given to the contractor and the number of personnel who attend a particular meal, the contractor is fully responsible for feeding ALL eligible personnel. The menu must be followed for the headcount provided to the contractor by the COR(s). Every attempt must be made to serve the same menu or substitute a well-balanced nutritional alternative in the event additional patrons attend that meal beyond the headcount provided.

5.2.6.2. Cashier Instructions. The contractor shall ensure that a copy of current cashier instructions is maintained at the cashier station. These instructions shall include specific meal charges for each category of customer who is authorized to eat in the dining facility. Contractor shall ensure that only authorized patrons are allowed to eat in the CGDF. The contractor shall not be paid for meals provided to Contractor employees or unauthorized patrons. The contractor shall ensure that correct meal charges are collected. Amounts to be charged for meals and classes of authorized patrons will be established by the Government and provided by the COR. During meal sales in the CGDF, cashiers shall admit only authorized patrons, obtain signatures, collect payment for meals, and make change. Using the Meal Sign-In sheet provided by the COR, the attendance of personnel would be documented for each meal. Cashiers shall ensure that each patron checks-off his or her parent service, i.e.: Army, USN, above his/her name when signing. Cashiers shall maintain required accountability for cash receipts, cash collected, and meals furnished to "Subsistence-In-Kind" personnel.

5.2.6.3. Special Groups. The Contractor shall admit special/VIP groups when notified by the Government. The Government will provide the Contractor with a roster of individuals authorized to eat. The contractor shall collect cash after having the responsible individual (sponsor) of the group make a one line entry on the meal sign in sheet signifying the total of number of meals paid for and attach the roster to the meal sign in sheet.

5.2.6.3.1. Change Funds cashier station to make change for any diner who pays cash for their meals.

5.2.6.3.2. Orderly Cashier Station. The Contractor shall keep the cashier station orderly and neat. Refuse and debris will be discarded before it accumulates to cause an eye sore.

5.2.6.3.3. Employee Appearance. The Contractor shall ensure that the cashier as the immediate representative of the dining facility maintains a neat and professional appearance.

5.2.6.3.4. Customer Comment Forms. The Contractor shall maintain customer comment forms (exhibit 9) convenient for diners; i.e. near facility exit, to obtain customer feedback and http://www.uscg.mil/hq/tcpet/tpf/fssms/FS2-read.shtm

RFP HSCG84-15-R-AA9471 14 of 71 suggestions. The Government provided suggestion boxes should be placed near facility exit convenient for diners’ use.

5.2.7. Serving. Contractor shall serve regular and short order meals to meet the requirements of this contract during the designated meal periods (see Exhibit 7 - Hours of Operation in).

Sufficient quantities of food shall be made available throughout each serving period to provide diners with a selection equal to or better than the standard outlined in Technical Exhibit 4 - Food Standards and Guidelines. The Contractor shall:

5.2.7.1. Set up. (Self serve line and Main Line) Set up the serving lines by the scheduled opening time but not more than 15 minutes prior to the opening time and maintain the serving line throughout the meal period.

5.2.7.2. Food Portions. Serve food in correct portions, which are, as a minimum, in accordance with Armed Forces Recipe Service (NAVSUP Publication 7 or AFM-146-12-VOL-4) and as listed in Technical Exhibit 3 – Food Portions, unless patrons request smaller quantities. If there is a disparity between Technical Exhibit 3 and AFM-146-12-VOL-1 then the Technical Exhibit 3 shall govern.

5.2.7.3. Customer Flow Rates. Provide sufficient personnel to make sure that patrons are served at the following rates: Main Serving line-5 patrons per minute; Breakfast grill or short order- 3 patrons per minute.

5.2.7.4. Serving Meats. Assign qualified personnel 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 patrons.

5.2.7.5. Progressive replenishment. Replenish all foods, beverages, and condiments as necessary to ensure availability to all patrons throughout the meals. Batch cooking will be used to insure freshness, nutritive value and optimum flavor, color, texture. Replacement foods shall not be added to food containers already on the serving line, pans will be removed from the serving line prior to replenishment.

5.2.7.6. Second Servings Policy. Make seconds available to all patrons; however, seconds on the following entrees are not required: prime cuts of steak, prime rib, steamboat round, shrimp, scallops, and crab. Minimum requirements for entrees that do not require seconds are established in Technical Exhibit 4 – Coast Guard Menu Food Quality Guidelines. The serving of a second portion to a patron returning to the serving line does not constitute an additional meal.

5.2.7.7. Serving Utensils. Use separate serving utensils for each item served. Between uses, during service, serving utensils shall be stored in the food with the handle extended, or stored clean, dry and protected from contamination.

5.2.7.8. Food Serving Temperatures. Maintain, and operate food tables, holding cabinets, display cases, and serving lines, so that food is served within a safe temperature range. See

COMDTINST M6240.4A

5.2.7.9. Spot Cleaning. Clean up food or beverages spilled on floors, counters or elsewhere in the serving and dining areas, within five (5) minutes from the time of spill or immediately if food serving would be disrupted.

5.2.7.10. Close Serving Line. Keep the serving line open for 15 minutes after the posted meal

RFP HSCG84-15-R-AA9471 15 of 71 hours to allow for second servings to all diners. All food will be removed from the serving line within 60 minutes of the scheduled door closure.

5.2.7.11. Leftovers. Cover all food, label (identity, date and time to be discarded) and put in proper storage, unless disposal of a leftover is appropriate.

5.2.7.12. Meals Served Away from the Dining Facility. Provide meals away from the dining facility upon the request of the COR. Normally 24 - hour notification of these meals will be provided to the Contractor; however, in emergency situations, the Contractor shall provide these meals upon a one-hour notice from the COR. Emergency situations include, but are not limited to, operational missions, alerts, operational exercises, natural disasters or simulated emergency exercise.

5.2.7.13. Box Lunches. Provide box lunches upon request of the COR. Normally the COR will provide 12 hours notice; however, the Contractor shall be prepared to have these type meals available upon one hour’s notice (15 minutes in emergency Search and Rescue (SAR) Missions). Box Lunches are to be considered lunches for payment purposes.

5.2.8. Dining Room Service. The Contractor shall provide dining room service to meet the requirements of this contract as specified below.

5.2.8.1. Prior to Meal Periods. The Contractor shall have dining rooms clean and ready for diner service no later than the scheduled start of each meal period. Dinnerware dispensers shall be clean and loaded ready for service. General cleaning of tables, chairs, and floors shall be accomplished before the start of the service period.

5.2.8.1.1. Tables and Chairs. The Contractor shall have dining rooms clean and ready for diner service no later than the scheduled start of each meal period. Tabletops shall be cleaned with a sanitizing solution. Chair legs, rugs and framework shall be spot cleaned daily to remove food particles and liquid spills. All items shall be returned to their proper position after cleaning has been accomplished. Chairs shall not be placed on tabletops for the purpose of cleaning.

Properly cleaned tables and chairs shall be free of dirt, dust, liquids, grease, food particles, and any foreign matter.

5.2.8.1.2. Napkin holders and dispensers. The Contractor shall re-supply all napkin dispensers and clean the exteriors prior to service. Properly cleaned holders and dispensers shall be free of dirt, dust, grease, soil, food particles, and any foreign matter.

5.2.8.1.3. Doors and Handrails. The Contractor shall clean all entrance and exit doors, to include glass panes. Glass panes shall be cleaned with a nonabrasive glass cleaner. All handrails shall be clean and free of dirt, dust, grease, soil, food particles, and any foreign matter.

5.2.8.2. After Meal periods. The Contractor shall provide sufficient personnel after scheduled meal periods.

5.2.8.2.1 The Contractor is not responsible for routine busing of tables located in the main dining area. The occasional removal of eating utensils, service-ware and trash left by careless diners does not constitute routine busing.

5.2.8.2.2. Table Cleaning and Clearing. Clear and clean tables and chairs in designated dining (CPO/Officer’s) area as appropriate in a reasonable time after being vacated.

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5.2.8.2.3. Soiled tabletops and sides (vertical edges) shall be cleaned and sanitized.

5.2.8.2.4. Spills. Accidental diner spills (food & beverages) shall be cleaned within 5 minutes of occurrence.

5.2.8.2.5. Re-supplying Eating-ware. The Contractor shall replenish eating-ware during each scheduled meal period so that no diner waits for service.

5.2.8.3. End of Day Closing. The Contractor shall clean all dining rooms prior to closing for the day. Preventive measures shall be taken to prevent pests from gaining access and harboring in subsistence, equipment, and areas within the dining facilities. Tableware and condiments shall be cleaned and ready for service.

5.2.9. Dishwashing. The Contractor shall provide dishwashing service IAW COMDTINST M6240.4A Food Service Sanitation Manual. All soiled eating-ware shall be cleaned and sanitized without cross contamination and free of all visible signs of food, food residue, grease, soap scum, and foreign matter.

5.2.9.1. Prior to meal period. Dishwashing operations from the previous meal shall be complete no later than the scheduled start of the next meal serving period, and prior to closing of the dining facility for the day’s operation. The Contractor shall provide personnel to perform dishwashing service to ensure no diner waits for eating-ware.

5.2.9.2 Operations. The Contract shall perform dishwashing operations IAW CG COMDTINST M6240.4A Food Service Sanitation Manual, mechanical cleaning and sanitizing.

5.2.9.2.1. Personnel who handle soiled eating-ware shall not, unless hand-washing facilities are used, be the same individuals who handle clean and sanitized eating-ware.

5.2.9.3. Chemicals and Detergents. The Contractor shall use only chemicals and detergents that are recommended by the equipment manufacturer. Sufficient quantities of all chemicals and detergents shall be on hand.

5.2.9.4. Maintaining Water Temperatures. The Contractor shall monitor water temperatures throughout operations to ensure proper cleaning and sanitizing.

5.2.9.4.1. Anytime that the water temperature of the final rinse cannot be maintained at or above 180*F, the Contractor shall notify the COTR.

5.2.9.4.2. The Contractor may use plastic-ware, paper plates, and cups as a temporary means of operation.

5.2.9.4.3. The Contractor shall keep 3 days (normal customer usage) supply of paper and plastic ware on hand for such emergencies.

5.2.9.5. Power and Mechanical Failures. In the event of power or mechanical failures during meal service, the Contractor shall notify the COR. When directed by the Contracting Officer, the Contractor shall perform dishwashing by hand IAW M6240.4A Food Service Sanitation Manual.

The Contractor may use plastic ware and paper plates and cups as a temporary means of operation.

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5.2.9.6. Manual Cleaning and Sanitizing. In the event of inadequate water temperatures, pressure or mechanical failures interrupt automatic dishwashing operations; the Contractor shall perform manual dishwashing IAW M6240.4A Food Service Sanitation Manual. A test kit or other device that accurately measures “parts per million” of concentration of solution shall be on hand and shall be used to monitor the sanitizer concentration.

5.2.9.7. Re-supplying Eating-ware. During the meal period, the Contractor shall re-supply trays, dishes, glasses and flatware in appropriate dispensers. The Contractor shall return all clean dishes, glasses, trays, and flatware to their respective storage areas after each meal.

5.2.9.8. Machine Cleaning. The Contractor shall drain and clean dish machines prior to the start of the next meal period.

5.2.9.8.1. Curtains spray arms, trays, and other removable parts shall be removed, cleaned, air dried and inspected before reuse.

5.2.9.8.2. Removable parts and the interior surfaces shall be free of grease, food particles, smudges, and foreign matter.

5.2.9.8.3. Exterior surfaces shall be wiped clean after each meal.

5.2.9.8.4. Lime deposits shall be removed weekly IAW an approved cleaning schedule using a de-liming agent.

5.2.10. Pots and Pan Cleaning. The Contractor shall provide pot and pan cleaning service to meet the requirements of this contract IAW COMDINST M6240.4A Food Service Sanitation Manual. All soiled pots, pans and utensils shall be cleaned and sanitized for cook’s use without cross-contamination. Clean pots, pans and utensils shall be free of all visible signs of food, food residue, grease (with the exception of baked-on grease), soap scum and foreign matter.

5.2.10.1. Cross Contamination (handling). Personnel who handle soiled items shall not, unless hand-washing facilities are used, be the same individuals who handle the clean and sanitized items.

5.2.10.2. Progressive Cleaning. The Contractor shall clean and sanitize soiled items as they are used and placed in the pot/pan washing area. Items shall not be allowed to accumulate throughout meal periods.

5.2.10.3. Drying. All pots, pans, and utensils shall be air-dried. The use of dishtowels is prohibited.

5.2.10.4. Storage. The Contractor shall return all clean items to their designated storage areas after each meal.

5.2.10. 5. Area Cleaning. The pot and pan washing area shall be cleaned after each meal and prior to the close of the day’s operation.

5.2.11. Equipment Cleaning and Sanitizing. The Contractor shall develop and incorporate an equipment-cleaning schedule into the quality control plan; and shall provide equipment cleaning and sanitizing service to meet the requirements of this contract shall be in compliance with the Coast Guard Food Service Sanitation Manual COMDTINST M6240.4A. For the purpose of this

RFP HSCG84-15-R-AA9471 18 of 71 contract properly cleaned equipment shall be free of dirt, grease, rust, food particles, scum and foreign matter. Properly sanitized food contact surfaces have been treated using either heat or sanitizing chemicals, which reduce bacterial count to a safe level without leaving toxic residue.

5.2.11.1. Operations. The Contractor shall clean and sanitize equipment IAW M6240.4A and manufacturer’s technical manuals. All equipment shall be cleaned and food contact surfaces sanitized after each use and prior to closing for the days operation. Non-food contact surfaces of equipment, to include door gaskets, shall be cleaned as often as necessary to eliminate accumulation of dust, dirt, grease, food particles and other debris.

5.2.12. Floor Cleaning. The Contractor shall perform floor-cleaning service to meet the requirements of this contract in accordance with Technical Exhibit 5, as specified below.

Sufficient quantities of cleaning supplies shall be on hand to perform this service. For the purpose of this contract, clean floors shall be free of dirt, gum, food particles, greasy film, scum, streaks, scuff marks, paper, mop strings and foreign matter. Chairs shall not be placed on tabletops for the purpose of cleaning or buffing.

5.2.12.1. Prior to Meal periods. The Contractor shall clean all floor areas and an approved cleaning schedule.

5.2.12.1.1. Tables, chairs, furniture, mats/runners and equipment shall be moved as necessary during the cleaning process and shall be replaced at the completion of cleaning.

5.2.12.1.2. All debris, to include exterior entryways, shall be removed to receptacles.

5.2.12.1.3. Floor Mats and Runners. The Contractor shall clean floor mats and runners between meals to remove liquids, sand, dirt, and stains caused by diner traffic.

5.2.12.2. End of Day. The Contractor shall clean all floors and an approved cleaning schedule prior to the closing of the dining facility for the day.

5.2.12.2.1. This requirement includes spot removal of all scuffmarks from the floor. At no time shall excessive amounts of water be used or allowed to accumulate during the cleaning process.

5.2.13. Sanitation Inspections. In addition to inspections of Contractor performance by the Contracting Officer or COR, Coast Guard medical personnel may also inspect for compliance with sanitary standards as per the Coast Guard Medical Manual (COMDTINST M6000.1A). The COR shall notify the Contractor of sanitary deficiencies that shall be corrected by the Contractor to avoid shutdown of the facility or interruption of service.

5.2.14. Housekeeping Services. The contractor shall submit a housekeeping plan as part of Quality Control Plan. The Contractor shall provide housekeeping services in accordance with Technical Exhibit 5 – Housekeeping Service Standards. The cleaning standards and housekeeping charts at Technical Exhibit 5 are intended to produce a “minimal acceptable” level of performance. Weather, traffic or other conditions may demand additional cleaning by the Contractor to ensure that facilities and equipment are clean, neat, and sanitary. The Contractor shall maintain floors, windows, ducts and walls, pictures, decorations, light fixtures and perform dusting.

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5.2.15. Miscellaneous Services. The Contractor shall provide miscellaneous services to meet the requirements of this contract as specified below.

5.2.15.1. Hand Washing Facilities. The Contractor shall clean all sinks, designated for hand washing, after each meal period. An adequate supply of disposable paper towels and soap shall be available at each hand washing station.

5.2.15.2. Office. The Contractor shall maintain employee office in an orderly condition. Dirty, damaged, or discarded uniforms shall not be stored or permitted to accumulate in lockers. The Contractor shall spot clean locker rooms daily and thoroughly clean locker rooms weekly.

5.2.15.3. Disposal of Grease. The Contractor shall be responsible for discarding all fats and discard grease, oils and fats from cooking in covered containers located on the exterior of the dining facility. Grease, oils, or fats used in cooking shall not the discarded in dumpsters. Oil shall never be dumped in any sink.

5.2.15.4. Grease Inceptors. The Contractor shall monitor grease trap (floor type) levels and notify the Contracting Officer before they need pumping.

5.2.15.5. Recycling. The Contractor shall recycle used oil, cardboard, glass, plastic, tin cans, and aluminum (cans, containers, foil) in government provided containers.

5.2.15.6. Supplies. The Contractor shall furnish all janitorial, cleaning, dishwashing and pot/pan supplies to perform the various tasks to the standards of this contract. Chemicals shall be used IAW manufacturer’s recommendations.

5.2.15.7. Adequate Supplies. The Contractor shall maintain janitorial supplies on hand in sufficient quantity to perform work requirements.

5.2.15.8. Linens and Uniforms. The Contractor shall store clean 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.

5.2.15.9. Exterior Building Service. The Contractor shall maintain all exterior areas within 50 ft of Bldg. 3 and monitor pest control prevention on a continuing basis. The Contractor shall sweep sidewalks and remove debris from receiving areas, dumpsters and facility entrance/exit ways.

Debris is defined as trash, food, waste, cigarette butts and any other foreign matter. Outside entrance steps, loading docks and access into the Dining Facility, Galley or related food service spaces must be cleared of snow/ice as needed. Weather, traffic, or other conditions may demand additional cleaning or maintenance to ensure that the grounds are clean and orderly.

Dumpster/Disposal Areas. The Contractor shall police the trash and garbage disposal area and the entrance/exit ways to the dining facility each morning. These areas shall be maintained free of trash, food waste, cigarette butts and foreign matter.

5.2.15.10. Room Set Up/Breakdown. Contractor personnel shall rearrange dining room tables and chairs for meetings, group meals and other special functions as directed by the COTR. After function, return tables and chairs to original arrangement. Rearrange furniture, partitions, and decorations to improve décor or for other reasons as directed by the COTR.

5.2.15.11. Minor Equipment Maintenance. The Contractor shall follow preventive maintenance (operator care and maintenance) for all food service equipment.

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5.2.15.11.1. Minor maintenance includes, but is not limited to, the following: cleaning, adjusting, oiling/greasing of equipment, tightening of nuts and bolts, and other similar maintenance IAW manufacturer’s manuals.

5.2.15.11.2. Before Operating equipment, the Contractor shall inspect equipment and utility connections for safety and repairs. This includes, but is not limited to, the following: Checking for signs of equipment damage, including loose door seals, inoperative handles, and loose hinges;

inspecting water, electric, gas and steam lines, controls and components connected to food service equipment; securing utility connections by engaging equipment to power sources; lighting pilot lights; cleaning and drying utility connections to engage equipment to power source. The Contractor shall not operate equipment when deficiencies are found during inspections and shall cease operation of equipment upon occurrence

5.2.15.12. Other Than Minor Maintenance. The Contractor shall notify the COR when Government provided equipment is in need of repair or maintenance that is other than minor maintenance as defined above.

5.2.15.13. Pest Control. The Contractor shall conduct operations in a sanitary manner to prevent attractions of insects, vermin and rodents. The Contractor shall monitor pest control prevention on a continuing basis. If an infestation of vermin occurs, the Contractor shall immediately notify the Contracting Officer. The Government will provide pest control services.

5.2.15.13.1. Notification. The Contractor shall notify the Contracting Officer orally when other than scheduled pest control service and fogging are required.

5.2.15.13.2. Pest Control Fogging. In the event the Government decides to fog the dining facilities for pest control, the Contractor will be given 72 hours prior notice. The Contractor shall prepare the dining facility for pest control fogging. All sealed jars and cans shall be moved to the front of the shelves. All other food shall be placed in refrigerators or removed from areas receiving treatment. The Automatic dishwasher and all sinks shall be emptied.

5.2.15.13.3. The eating-ware and utensils shall be removed from the area receiving treatment or shall be covered with a clean cloth. All condiment containers shall be removed from the area receiving treatment or shall be covered with a clean cloth.

5.2.15.14. Holiday Decorations. The Contractor shall decorate dining room at least 12 days prior to Thanksgiving and Christmas. The Government will provide decorations. The Contractor shall remove all decorations by the close of business on the 12th day following the holiday and return them to the COR.

5.2.16. Administrative Services. The Contractor shall perform administrative services to meet the requirements of this contract as specified below.

5.2.16.1. Publications. The Contractor shall maintain one complete set of Government provided publications, e.g.; food service sanitation manual (COMDINST. M6240.4A), Armed Forces Recipe Service - NAVSUP Pub 7, USDA food guide pyramid.”

5.2.16.2. Headcount Data Transfer. The Contractor shall accurately summarize daily meal counts and cash collected on a daily meal summary. The summary will show total headcount and cash collected per meal period and per day.

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5.2.16.3. Monthly Summary. The Contractor shall summarize the daily meal summaries on a monthly spreadsheet to show total breakfast, lunch/brunch, supper, and total meals served during the month. Cash collected will be similarly tracked and reported. The spreadsheet will be forwarded to the COR within 3 days after the last day of the applicable month.

5.2.16.4. Cash Deposits. The Contractor shall be responsible for all cash handling including deposits. A deposit slip for each day of business showing the date and the amount deposited shall be kept on file with the daily meal summary and…