ATTACHMENT_3_PWS_MESS_ATTEND_TC_YORKTOWN.pdf

RFQ HSCG84-17-Q-AA5544

Attachment 3

PERFORMANCE WORK STATEMENT (PWS) FOR

MESS ATTENDANT & HOUSEKEEPING SERVICES AT USCG TRAINING CENTER

YORKTOWN CULINARY SUPPORT ACTIVITY (CSA)

1.0 GENERAL

1.1 BACKGROUND

Training Center (TRACEN) YORKTOWN is one of the U.S. Coast Guard (USCG) six training centers. The main mission is to provide specialized technical training to Coast Guard Officers, Enlisted, Reservists, Auxiliarists, DOD members, DHS members, national law enforcement, and foreign military members. Our Mission Statement is to “Forging Today’s Force to Execute Tomorrow’s Mission.”

The TRACEN Yorktown Culinary Support Activity (CSA) consists of two dining facilities: the TRACEN Yorktown Dining Facility (GALLEY) is available to all TRACEN Yorktown personnel and base guests and the Port of York (POY) dining facility serves TRACEN Yorktown Permanent Party, Senior Students, and visiting Dignitaries. These dining facilities are dedicated to providing full meal service and meeting the nutritional needs of Coast Guard personnel at TRACEN Yorktown, providing over 395,000 meals annually.

1.2 SCOPE

The Contractor shall provide, at TRACEN Yorktown, non-personal, mess attendant and housekeeping services, to include, but not limited to: serving meals, cash register operations, management, supervision, administration, personnel, labor, uniforms, and incidental supplies and services. The Contractor shall perform services in accordance with subject Performance Work Statement (PWS) and other terms and conditions specified elsewhere in the contract.

1.3 OBJECTIVE

Contractor’s employees shall perform services under the administration and management of the Contractor, in concurrence with USCG Culinary Specialists (CS). Culinary Specialists belong to a highly skilled workforce who specialize in advanced culinary arts, baking, accounting, inventory management, and sanitation. With the exception of serving meals and replenishing salad bars, all handling, preparation, cooking, and replenishing of food on serving lines will be conducted by CS personnel. The Contractor and contractor’s employees shall perform services in a safe and professional manner, and comply in accordance with all applicable documents and publications.

1.4 APPLICABLE DOCUMENTS & PUBLICATIONS

Documents and publications applicable to this PWS are listed below. 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 with notification to the Contracting Officer. Changes requiring an increase in the contract price shall be brought to the attention of the Contracting Officer and shall not be implemented until the Contracting Officer approves the change. The Government will also provide any form listed and needed for daily operations. Upon completion of the contract, the Contractor shall return to the Government all issued publications and unused forms.

file://D05MS-MMST2/Users/DTonsel/home/YORKTOWN/SCOPE%20PARAGRAPHS.doc

1.4.1 Compliance Documents

The Contractor shall obtain, without additional cost to the government, all appointments, licenses, and permits required for the performance of the work and for complying with all applicable Federal, State and local laws. Copies of permits and licenses shall be provided to the Contracting Officer at least ten (10) days prior to the contract start date or before work requiring a permit commences.

1.4.2 Reference Publications

The Contractor shall adhere to the following publications in performance of the work described in this document:

Publication Title Date

COMDTINST M4061.5A Food Service Manual Mar 2009

COMDTINST M5100.47B Safety and Environmental Health Manual May 2016

COMDTINST M6000.1F Coast Guard Medical Manual Aug 2014

CGTTP 4-11.12 Safety and Sanitation Program, Tactics Techniques and Procedures

Dec 2016

COMDTINST M16478.1B Hazardous Waste Management Mar 1992

TRACEN YORKTOWN 5450.3G Use of the TCY Dining Facility Dec 2016

TRACEN YORKTOWNINST

3072.2(series)

Key Control Jun 2015

TRACEN YORKTOWNINST

3121A.1(series)

Heavy Weather Preparedness Plan Jun 2014

TB MED 530/NAVMED P-5010-

1/AFMAN 48-147_IP

Tri-Service Food Code 30 Apr

COMDTPUB 4061.4 Food Service Practical Handbook Oct 2009

Facilities Layouts

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

1.5 PERFORMANCE REQUIREMENTS SUMMARY

This contract includes a Performance Requirements Summary (PRS) at PWS 10.0. The PRS plays an integral role in the administration of the contract. In addition to applicable inspection clauses or other related terms and conditions contained in the contract, the PRS shall serve as a primary tool for inspection and acceptance of services as facilitated by the Contracting Officer’s Representative (COR). Evaluation of the Contractor’s overall performance will be in accordance with the performance standards set forth in the PRS and will be conducted by the COR. The PRS constitutes a material aspect of the contract and will not be changed or otherwise modified without prior written approval of the Contracting Officer.

2.0 SPECIFIC REQUIREMENTS/TASKS

2.1 HOUSEKEEPING AND JANITORIAL BASIC FUNCTIONS

The Contractor shall perform mess attendant and housekeeping services in and around the immediate vicinity of the TRACEN Yorktown Dining Facility and POY in accordance with Technical Exhibit (TE)-3. The Food Service Officer (FSO) establishes the standard of cleanliness for all designated spaces. The Contractor shall furnish all equipment and supplies necessary to perform these services. The Contractor shall perform mess attendant and housekeeping services in the following areas, but not limited to:

a. Dining areas

b. Kitchen and preparation areas

c. Lobby and cash register areas

d. Storerooms

e. Restrooms

f. Locker rooms

g. Offices

h. Exterior loading areas

i. Exterior trash/recycling areas

2.1.1 Sweeping. The Contractor shall sweep all non-carpeted floor surface areas, so that after sweeping, the floors are free of all visible litter, dust and foreign debris.

2.1.2 Damp Mopping. The contractor shall damp mop the floor in order to disinfect the floor surface areas, where wet mopping is not desirable (e.g., in dining areas on other than carpeted floors). This function is done after sweeping.

2.1.3 Wet Mopping. Wet mopping is done after sweeping and is the cleaning of other than carpeted or wood floors.

2.1.4 Washing. Washing is substituted for, or added, following wet mopping on concrete floors (usually on rear platforms, outside storage areas, and around entrances and exits). A properly washed concrete surface is free of all dirt, dust, food residue, debris, stains other than petroleum stains, and the residue of mopping or soaking solutions.

2.1.5 Dusting. Dusting is the removal of dirt, dust, and other matter from walls, structural components, fixtures, decorations, ceilings, audiovisual components and equipment. A properly dusted area is free of all dirt, dust, lint, streaks, cobwebs, soil spots and other matter. In food handling areas, damp wiping is substituted for dusting if it is not practical to store all foods or to cover food handling equipment and utensils.

2.1.6 Wall and Door Cleaning. Wall and door cleaning in dining facilities includes walls, doors, posts, partitions, baseboards, trims, jambs and wall mounted fixtures.

2.1.7 Glass Cleaning. Glass cleaning is the cleaning of all glass surfaces other, than exterior windows, glass light fixture covers and glasses used for beverages. This includes the glass sneeze guard on the salad bar.

2.1.8 Light Fixture Cleaning. Light fixture cleaning includes removal of covers and damp wiping on the inside and outside of the fixture covers. Fluorescent fixtures, including tubes and diffusers, are lightly dusted and wiped to remove dust stains. A properly cleaned light fixture is free of bugs, dirt, dust, grease and other matter of stains, spots, streaks and residue.

2.1.9 Ducts, Louvers and Vent Cleaning. The vacuuming of ducts, louvers, and vents removes visible dust, dirt and other foreign matter in the dining facility. The surface is damp-wiped or scrubbed to remove spots and streaks. Interior of ducts or conduits is not included.

2.1.10 Trash Removal and Cleaning. Waste receptacles are emptied and cleaned. Waste receptacles are clean when free of visible dust, dirt, and other foreign matter.

2.1.11 Spot Cleaning. Spot cleaning is the extra cleaning within any of the cleaning categories.

Spot cleaning is performed on an as-needed basis whenever occasioned by unusual or inadvertent events such as spills, animal entry, flowing sand or dust, pipe burst or clogging, breakage, equipment repairs, or unusual traffic.

2.1.12 Damp Wiping Non-Food Contact Surfaces. Damp wipe furniture decorations and non-food contact surfaces of equipment. A properly damp-wiped surface is free of all dirt, dust, grease, or other matter of streaks, spots or water residue.

2.1.13 Damp Wiping Food Contact Surfaces. These surfaces are cleaned and sanitized to be free of food particles, other soil, grease, and cleaning residue after each meal, or whenever there is an interruption in use of the surface.

2.1.14 Metal and Wood Polishing. Follows damp wiping. Polishing is done on metal equipment and fixtures on wood fixtures, and on metal or wood decorations. Food contact surfaces are wiped clean without the use of polish. A properly polished surface is free of streaks, tarnish, and polishes residue.

2.1.15 Chair and Table Cleaning. On a monthly basis, the Contractor shall clean under all tables and chairs. Tables must be pulled apart and away from the walls during cleaning.

2.1.16 Dining Facility. Clean tables, counters, kitchen and service equipment; wash glasses, dishes, flatware, cooking utensils and cooking vessels; clean refrigerators and frozen food cabinets. Serving line surfaces shall be free of dust, finger marks and smears.

2.1.17 Kitchen Cleaning Duties. During day-to-day operations, the CS personnel will maintain the routine cleaning of kitchen equipment and surfaces. The Contractor shall clean the following equipment and surfaces:

a. Clean griddles, deep fat fryers, charbroilers, and ovens.

b. Exteriors of "reach-in" and “walk-in” refrigerators shall be wiped clean daily; the interior shall be thoroughly cleaned weekly.

c. "Cooling down" of range, fryers, and grills shall be made. At this time, the Contractor shall thoroughly clean them.

d. All ventilating hoods, grease filters and grease traps shall be cleaned. Traps shall be skimmed before water is flushed through the sinks. After cleaning, they shall be dried and replaced.

e. Clean exteriors of salt, pepper, sugar and condiment containers (bottles containing ketchup, meat sauce, or chili sauce) and refill as required. Clean tableware dispensers/holders. Care and cleaning of special equipment procedures shall be in accordance with manufacturer's instructions and standards as provided.

2.1.18 Dishwashing Room Area (Scullery)

a. The Contractor shall pre-wash and sort soiled serving items, cookware, and equipment as they arrive in the dishwashing or pot room. Pre-washing consists of removing solid material from soiled dishes, pans and utensils by scraping, wiping and pre-flushing.

b. The Contractor shall operate and clean dishwashing machine(s) in accordance with the manufacturer's instructions. The contractor shall promptly notify the COR of any maintenance problems.

c. The Contractor shall operate dishwashing equipment during and after meal hours.

The contractor shall make reasonable attempts to limit dishwashing noise during speeches and ceremonies in the dining areas.

d. The Contractor personnel shall immediately notify the Food Service Officer or COR any time the water temperature falls below the prescribed minimum temperatures, or in the event of mechanical malfunction.

e. The entire dishwashing operation shall be completed no later than one half hour prior to the beginning of the next scheduled meal serving time, and not later than two hours after the last meal of the day.

f. The Contractor shall operate the dishwashing (scullery) area and pot room in accordance with the Food Safety and Sanitation Program Tactics, Techniques, and Procedures (CGTTP 4.11-12).

2.1.19 The contractor shall maintain and sanitize dishes, pots, pans, kitchen and dining areas surfaces, by making them free of foreign matter, dust, dust streaks, lint, cobwebs, dirt, oils, spots, smudges streaks, grime, excessive moisture, cloudiness and other materials in order to provide a polished appearance from walls, waste receptacles, glass, all mirrors, counter tops, shelving, dispensers, chromium fixtures, piping, and other specified surfaces.

2.1.20 The level of cleaning shall produce an acceptable level of performance to the COR, Medical and other authorized government inspectors in accordance with PWS Section 1.4.2.

2.1.21 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 remove ice and/or snow from the loading dock of the dining facility. The Government will provide salt/sand as required for snow/icy conditions. The Contractor shall remove litter from around the dining facility and the loading dock daily and/or when litter is present.

2.1.22 The Contractor shall clean lavatories and locker rooms in the dining facility after each meal. The Contractor shall provide all toiletry materials (toilet paper, paper towels, trash liners, soaps, detergents, hand sanitizer, cleaning equipment, etc.). In addition, other housekeeping tasks shall be completed including: rearranging furniture for special events, caring for inside plants, dusting vertical blinds, and like housekeeping functions.

2.1.23 The contractor shall maintain in a clean and orderly condition, all employee lockers, working areas, cleaning and transporting equipment, and spaces assigned for the contractor’s special use. Standards of cleanliness and sanitation of special use areas shall be consistent with those established in Safety and Sanitation Program Tactics, Techniques and Procedures.

(CGTPP 4-11.12). Hazardous Materials (HAZMAT) shall be stored in accordance with PWS Section 4.9.2a.

2.2 MESS ATTENDANT SERVICES

Mess Attendant Services includes pre-service setup of plates and utensils, and replenishment of beverages and condiments throughout the meal period to preclude customers waiting.

2.2.1 TRACEN YORKTOWN DINING FACILITY

2.2.1.1 Pre-service Setup - the Contractor shall:

a. Transport and setup clean trays and plates to serving line area as directed by the supervisor.

b. Stock each table with condiments (ketchup, mustard, salt, pepper, etc.).

c. Load beverages, tea and juice dispensers.

d. Contractor personnel shall be in place 5 minutes prior to the scheduled serving time.

2.2.1.2 During Meal Service - the Contractor shall:

a. Serve meal as requested by customers on the Main Line for all meals and on the Speed Line for lunch time meals Monday through Friday.

b. Keep serving line/salad bar continuously clean and free of spilled foods.

c. Adhere strictly to portion control sizes as directed by the Culinary Specialists.

d. Replenish tableware & table items as needed to preclude customers waiting for an item.

e. Maintain a courteous disposition to customers at all times.

2.2.1.3 After Meal Service - the Contractor shall:

a. Return all refrigerated condiments, bread, butter and jam to refrigerated spaces.

Condiment bottles will be cleaned after each meal and will include washing the bottle caps and cap bottle neck.

b. Discard unused brewed coffee at the end of each meal. Dispose of food as directed by the duty Culinary Specialist or Watch Captain.

c. Wipe off tables and chairs, and sweep up food particles dropped on the floor.

2.2.2 PORT OF YORK

2.2.2.1 Pre-service Setup - the Contractor shall:

a.Transport and setup clean trays and plates to serving line area as directed by the duty Culinary Specialists or Watch Captain.

b. Stock each table with condiments (ketchup, mustard, salt, pepper, etc.).

c. Set tables in an attractive manner. Each setting shall have a place mat, flatware, and napkin.

d. Load beverages, tea and juice dispensers.

e. Contractor personnel shall be in place five (5) minutes prior to the scheduled serving time.

2.2.2.2 During Meal Service - the Contractor shall:

a. Serve meal as requested by customers.

b. Keep serving line/salad bar continuously clean and free of spilled foods.

c. Adhere strictly to portion control sizes as directed by the Watch Captain.

d. Replenish tableware and table items as needed.

e. Reset place setting on each table as the individual patrons leave within five (5) minutes.

f. Maintain a courteous disposition to customers at all time.

2.2.2.3 After Meal Service - the Contractor shall:

a. Return all refrigerated condiments, bread, butter and jam to refrigerated spaces.

Condiment bottles shall be cleaned after each meal and shall include washing the bottle caps and cap bottle neck.

b. Discard unused brewed coffee at the end of each meal. Dispose of food as directed by the duty Culinary Specialist or Watch Captain.

c. Remove all used settings and replace with new settings.

d. Replace soiled table linens, wipe off chairs, and sweep up food particles dropped on the floor.

2.3 SERVING LINES

The Government (Culinary Specialists) will set-up and arrange all serving lines and salad bars.

The Contractor shall only dispose of food items from the serving line or salad bar when directed by the duty Culinary Specialist or Watch Captain.

2.3.1 Replenishment. Menu items prepared for meal service and/or salad bar will be replenished by the Government. The Contractor shall replenish beverages and condiments as necessary and shall be available to all patrons throughout the meals. Also, the contractor shall replenish tableware (utensils, dishes, glasses, trays, etc.) and table appointments (napkins, sugar, salt, pepper, etc.) as necessary to ensure continuous service to patrons. The Government will transport and store all leftovers.

2.4 CASHIER SERVICES/REQUIREMENTS

The Contractor shall provide a cashier at each meal to perform cashier duties. Each Dining Facility patron’s first contact with Contractor personnel is the cashier; he /she sets the tone for the patron’s experience. It is vital that the cashiers conduct themselves in a firm but courteous and professional manner at all times. The cashier shall be able to verbally communicate with all personnel to effectively perform his/her duties.

2.4.1 Flow Rate

The cashier shall maintain a flow rate of patrons past the cashier of five (5) patrons per minute during peak periods and three (3) patrons per minute otherwise.

2.4.2 Cashier Instructions

The Contractor shall provide a copy of current cashier instructions to be maintained at each cashier station. These instructions shall include specific meal charges for each category of customer who is authorized to eat in the dining facility.

2.4.3 Dress Code

Each cashier shall be familiar with the dress code as found in the current TCY INSTRUCTION 5450.3G, Enclosure 3. Violations of the dress code shall be referred to the FSO or Senior CS for action. If no government representative is available, the cashier shall provide a polite warning to the patron. No patrons shall be denied access to the dining facilities due to a dress code violation unless a sanitation issue is involved or a violation of the USCG Core Values.

2.4.4 Meal Charges

The Contractor shall document the signatures of each patron in using the CG Form 4901, Meal Sign-In Sheet (TE-5) and verify that each signature is legible. The Contractor shall also verify each meal card, checking for expiration date, student name, and proper issuing authorities. The Cashier shall immediately inform the FSO of expired cards of students not in compliance, or possible misuse of meal card privileges. The Contractor shall ensure that meal rates are appropriately applied to authorized patrons and correct payments are collected.

2.4.5 Head Counting Procedures

The Contractor shall admit only authorized patrons. Military dependents and guests are permitted to eat in the dining facility as authorized in writing by the Commanding Officer in accordance with TCY INSTRUCTION 5450.3G, Enclosure 1. The cashier shall obtain legible signatures, collect payment for meals, and make correct change for patrons; 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; and, shall maintain required accountability for cash receipt, cash collected, and meals furnished to SIK personnel (such as enlisted personnel and their dependents). The FSO or other designated Government employee shall verify the correctness of CG Form 4901, which shall be submitted after each meal or on the day following a weekend or holiday and verify it against actual cash collected. The Contractor shall provide a payment receipt to patrons upon request.

2.4.6 Change Fund and Safe Storage of Funds

The amount of cash in the change fund for the TRACEN Yorktown Dining Facility and POY is established by the FSO in accordance with the Food Service Manual. The change fund is the property of the USCG and the Contractor shall account for the change fund for as long as it is under their direct control. Direct control of the change fund shall only be transferred to the FSO, Collection Clerk, or the FSO’s designee. If the transfer is not immediately written into the TRACEN Yorktown Dining Facility Cash Log, it shall be documented with the signatures of both the Contractor and the recipient. Both individuals shall retain copies of the transfer document; original to stay with the Contractor. The rare need for a transfer will most likely be caused by a security/safe failure of BOTH sections of the safe. A quarterly audit of the change fund will be held at the FSO’s/Collection Clerk’s discretion. All funds shall be stored in the FSO’s safe. The Contractor shall utilize a log-book-style tracking system, approved by the Contracting Officer prior to contract award, to document the movement of the change fund from the safe, to and from the cash register

2.4.7 Cash Overages and Shortages

All cash overages are the property of the USCG and shall be put in a white paper envelope (to be provided by the CG) and included in the bank bag with the associated meal. The envelope shall be labeled with the date, meal period, amount enclosed, and the cashiers signed name. At no time shall the Contractor/cashier operate or maintain a cash overage drawer. The Contractor shall replace, at the time they are discovered, shortages from the daily meal receipts or change fund. The Collection Clerk or FSO shall be informed by the Project Manager and/or Shift Supervisor(s) of the shortage amount. This information will be documented by the USCG.

The USCG may demand a cashier be relieved of cashier duties for demonstrating fiscal irresponsibility. This may include, but is not limited to, regular cash shortages and/or overages, inept register or math skills, or the inability to accurately reconcile paperwork.

2.4.8 Accountability/Responsibility for Cash

In the event of cash shortages, the Contractor shall investigate to locate the funds. If the funds cannot be located, the Contractor shall replace all shortages. If theft is suspected, the FSO shall be notified.

2.4.8.1 Reconciliation of Cash. Meal period reconciliations will be verified by the FSO, Collection Clerk or FSO-authorized designee in the FSO’s absence and a Contractor designee no-later-than the next business day.

2.4.8.2 Relief of Cash. The Contractor shall physically and fiscally account for the change fund amount and all meal payments until received and verified by the FSO, Collection Clerk, or FSO-authorized USCG representative. Putting money in the safe does not relieve the Contractor of responsibility or accountability.

3.0 CONTRACTOR PERSONNEL

3.1 Qualified Personnel

The Contractor shall provide qualified personnel to perform all requirements as specified in this PWS and within the specified time frames. The Contractor shall maintain a current Food Handlers Card on file for every employee.

3.2 Key Personnel

Before replacing any individual designated as Key by the Government, the Contractor shall notify the Contracting Officer no less than 15 business days in advance, submit written justification for replacement, and provide the name and qualifications of proposed substitute(s).

All proposed substitutes shall possess qualifications equal to or superior to those of the Key person being replaced, unless otherwise approved by the Contracting Officer. The Contractor shall not replace Key Contractor personnel without approval from the Contracting Officer. The following Contractor personnel are designated as Key for this requirement:

Project Manager, Alternate Project Manager, and Shift Supervisor(s)

Note: The Government may designate additional Contractor personnel as Key at the time of award.

3.3 Project Manager/Alternate Project Manger

The Project Manager (PM) is critical to the success of the contract. The Contractor shall provide a full-time, on-site, PM to oversee CSA operations at both the TRACEN Yorktown Dining Facility and the POY. In the absence of the PM, the Contractor shall provide an Alternate Project Manager (APM). The PM/APM shall be responsible for the performance of the work and shall be the central point of contact with the Government. The PM/APM shall hold a current ServSafe certification and meet one of the four experience/education criteria below:

a. Graduate with four (4) year degree in hotel/restaurant management, or related field, and three (3) years of experience as an institutional food service manager.

b. Graduate of a military institutional food service school and five (5) years of experience as an institutional food service manager.

c. Graduate of a nonmilitary institutional food service management program and five (5) years of experience as an institutional food service manager.

d. Ten (10) years on-the-job experience as an institutional food service manager.

3.3.1 Authority

The PM/APM shall have full authority to act for the Contractor on all contract matters relating to daily performance of the Contract. The Contractor shall also designate a Shift Supervisor(s) to represent the Contractor after normal business hours when the PM/APM is not available.

3.3.2 Availability

The PM/APM shall be available to the COR via telephone during normal duty hours to discuss problem areas or performance issues. The PM/APM shall notify Contractor’s employees of inclement weather or base closures, during normal duty and non-duty hours. The Dining Facility operates regardless of weather conditions or base closures, and the Contractor shall perform services when ordered by the Contracting Officer.

3.4 Shift Supervisor(s)

In order to achieve a combination of experience and education, the Shift Supervisor(s) shall each meet one of the remaining three criteria listed in PWS 3.3. Each Shift Supervisor shall hold a current ServSafe Food Protection Manager certification. Shift Supervisor(s) shall be on duty covering the period of normal working hours at the Dining Facility and POY.

3.5 Employee Identification

3.5.1 Government-Issued ID Cards. Prior to beginning work on this contract, each contractor employee will be provided with a government-issued identification (ID) card. The contractor shall submit a list of employees to the TRACEN YORKTOWN Command Security Officer (CSO) no more than 30 days prior to contract start date. The contractor and the CSO shall set a mutually agreeable time to issue the initial government-issued ID cards. Each contractor employee shall present the CSO with either their valid state driver’s license or valid state identification card. The contractor employee shall carry the government-issued ID card at all times while on TRACEN YORKTOWN. Contractor employees who resign or are terminated shall surrender their government-issued ID card. The Contractor shall immediately notify the CSO and the base security contractor by telephone regarding the employee’s departure.

3.5.2 Contractor-Issued Name Tags. Contractor personnel shall wear nametags furnished by the Contractor. Each name tag shall contain the employee’s first and last name, the company’s name and the employee’s job title.

3.5.3 Appearance. Contractor employee personnel shall present a neat appearance and be easily recognized via Contractor-furnished uniforms.

3.5.4 Uniforms. The Contractor shall provide information about the type and color of the uniforms to the COR for concurrence prior to contract start date. Supervisory personnel are not required to wear uniforms but shall present a neat and clean professional appearance in business casual attire.

3.6 Employee Conduct Removing Employees for Misconduct or Security Reasons Contractor’s employees shall comply with applicable Government regulations, policies and procedures (e.g., fire, safety, sanitation, environmental protection, security, “off limits” areas, wearing of parts of DHS uniforms, and possession of weapons) when visiting or working at Government facilities. Contractor employees shall present a professional appearance and their conduct shall not reflect discredit on the United States or the DHS. Contractor employees shall understand and abide by DHS established rules, regulations and policies concerning safety and security. The Government may, at its sole discretion (via the Contracting Officer), direct the Contractor to remove any Contractor employee from DHS facilities for misconduct or security reasons. Removal does not relieve the Contractor of the responsibility to continue providing the services required under the contract. The Contracting Officer will provide the Contractor with a written explanation to support a request to remove an employee.

3.7 Ability to Communicate. Contractor personnel shall be able to speak and comprehend the English language with the degree of fluency sufficient to perform their duties to meet contract requirements. Contractor personnel shall be able to read, and comprehend materials in English.

This shall include materials such as instructions, regulations, manuals, training materials, and other written materials that personnel shall be required to use in the performance of their duties.

The Contractor employees shall be capable of writing in English to adequately meet contract requirements.

3.8 ANNUAL TRAINING SCHEDULE

The Contractor shall provide refresher training to employees to accomplish competent performance. The Contractor shall submit an annual training schedule within 15 days of award and within 30 days after the start of each option year in accordance with PWS Section 9.0. Each employee shall receive twelve (12) hours of training annually. The Contractor shall update employees quarterly on customer relations and military customs/courtesies. The Contractor shall maintain a training record on each employee. These records shall be kept up to date and made available for Government inspection upon request. Records shall document subject training given and date of training. Contractor employees shall, at no added expense to the Government, receive, at a minimum, the following training:

a. Sanitation, cleaning and storage of equipment.

b. Receipt and care of subsistence, including food protection, storage, preparation, presentation and service, and transportation.

c. Food Service Personal Health Standards. Personal cleanliness, grooming, clothing, health practices, safety and food-borne illnesses.

3.9 EMPLOYEE HEALTH STANDARDS

3.9.1 The contractor shall comply and shall meet the safety and sanitation requirements in accordance with CGTTP 4.11-12. Contractor personnel shall be examined by a physician and determined to be free from communicable disease prior to commencing employment. Also, the contractor shall provide, at its own expense, a basic annual physical for its employees.

Contractor employees shall have a physician's examination report containing the following minimum information: Complete Blood Count (CBC); Purified Protein Derivative (PPD) (Tuberculosis (TB) Skin test); Ova & Parasite Lab Exam; and, Hepatitis A vaccinations/ shot.

3.9.2 The Contrractor shall comply with certifications or requirements arising from Federal, State or local health regulations for food service employees. If Federal, State or local health regulations conflict with one another, the Federal regulations shall govern. Each contractor employee shall have a current Food Service Handler’s card issued by a public health service on file with the contractor’s PM prior to beginning work.

3.9.3 The Contractor’s PM shall inspect mess attendants prior to each shift. All contract personnel performing work under this contract in the dining facility shall wear clean outer garments and aprons of materials with a smooth finish completely devoid of nap.

3.9.4 Mess attendants shall be in good health and have a physician's certification stating that they are free of communicable diseases on file with the contractor’s PM prior to commencing work at this facility.

3.9.5 The Contractor shall submit the necessary medical documentation in accordance with PWS Section 9.0. Completed physician's forms shall be submitted prior to each employee commencing work and annually, thereafter, to the COR.

4.0 OTHER APPLICABLE CONDITIONS

4.1 SECURITY

The Contractor shall comply with TRACEN Yorktown and other security requirements, regulations and directives as identified herein, and cited elsewhere in this PWS.

4.1.1 Security Clearances. The Homeland Security Presidential Directive (HSPD)-12 applies to employees (contractors) on this contract. A NACI (Tier1) investigation request will be initiated by the Coast Guard on new hires to include an FBI fingerprint check. This process shall be accomplished thru EQIP, which is the federal government's electronic SF86 form. While there is no requirement for a security clearance, suitability for contractor employment via a NACI shall be submitted. The NACI is at no cost to the Contractor, as this is the government’s responsibility, except for entering the subject's information into EQIP. EQIP can be completed from any internet based computer system. Contractor employees who already have a qualifying NACI investigation or higher on file need not submit another application to meet this requirement.

4.1.2 Contractor Verification System (CVS). Contractor employees requiring access to the Coast Guard Standard Workstation III shall complete the required forms, to include EQIP package, to obtain authorization to use the system. The forms shall be submitted to the Contracting Officer for input. If CAC access is required, the contract employee can be granted a CAC card upon favorable adjudication of the fingerprint check and submission of the NACI to investigating agency.

4.1.3 Background Checks. Persons entering TRACEN Yorktown will be subject to NCIC background checks. Those found to have felony convictions, outstanding warrants of any type, and registered sexual offenders shall be denied access by security. Background checks will be entered into an automated database accessible only by security watch supervisors indicating the date the check was accomplished, the individual’s name, address and date of birth, and the company they are employed by when submitting an access list. Background checks will be re-accomplished at least yearly if the individual still requires access. TRACEN Yorktown meets and exceeds requirements set forth in Directive-Type Memorandum (DTM) 09-012, “Interim Policy Guidance for DoD Physical Access Control”.

4.1.4 Waivers and Appeals for Denial of Access. A person with a disqualifying offense may request a waiver. Waivers and appeals can take up to 30 days for a decision. When completing a waiver request, the applicant shall describe why he/she no longer poses a security threat.

Information that assists TRACEN Yorktown with this determination includes:

• The circumstances surrounding.

• The length of time the applicant has been out of prison if sentenced to incarceration.

• The applicant's work and personal history since the conviction.

• Whether the applicant made restitution or completed mitigation remedies, such as probation or community service.

The waiver/appeal letter shall be addressed to:

Commanding Officer Training Center Yorktown / Command Security Officer 1 US Coast Guard Training Center, Yorktown, VA 23690-5000

4.1.5 Proof of Citizenship

Contractor employees shall be citizens of the United States or, if aliens, they shall be legal residents of the United States. If aliens are hired, proof of legal residency in the United States shall be provided to the Contracting Officer prior to their commencing work under this contract.

4.1.6 Vehicle Entry

The Contractor and its employees’ automobiles shall have proper safety inspections, insurance, and registration in accordance with USCG and TRACEN Yorktown regulations to gain entry;

and, may be subject to search while on base.

4.1.7 Key Control

The Contractor shall not lose, misplace, or allow any unauthorized persons to use keys issued to their company by the Government. The Contractor shall not duplicate keys issued by the Government. The Contractor shall report the loss of any keys to the COR immediately upon discovery of the loss. Any lock replacement required due to lost keys shall be performed by the Government at Contractor’s expense. The Contractor has the option to log in the keys with the Security Contractor overnight to ensure availability of the building for the next shift.

4.2 PERIOD OF PERFORMANCE

The period of performance for this contract is a one-year base period with four one-year option periods as follows:

Base Period September 1, 2017 through August 31, 2018 Option Period One September 1, 2018 through August 31, 2019 Option Period Two September 1, 2019 through August 31, 2020 Option Period Three September 1, 2020 through August 31, 2021 Option Period Four September 1, 2021 through August 31, 2022

4.3 PLACE OF PERFORMANCE

The primary place of performance will be at the Coast Guard Training Center Yorktown, 1 U.S.

Coast Guard Training Center, Yorktown, VA 23690-5000, within the following buildings: a) TRACEN Yorktown Dining Facility - Building 209; and, b) Port of York – Building 234.

4.4 HOURS OF OPERATION

The normal hours of operation are listed below for the TRACEN Yorktown Dining Facility and the POY. Any authorized patron who enters the dining facility during the designated serving hours shall be offered a complete menu choice.

TRACEN Yorktown Dining Facility (Galley)

Breakfast Lunch Dinner Weekdays: 0630 – 0745 1100 – 1230 1645 – 1800 (6:30am – 7:45am) (11:00am – 12:30pm) (4:45pm – 6:00pm)

Weekends/Holidays: Brunch Dinner 0900 – 1200 1645 – 1800 (9:00am – 12:00pm) (4:45pm – 6:00pm)

Port of York (POY):

Breakfast Lunch Dinner Weekdays: 0700-0800 1115-1300 Closed (7:00am-8:00am) (11:15am-1:00pm)

Weekends/Holidays: Closed Closed Closed

Class Arrival Times TRACEN Yorktown Dining Facility (Weekdays/Lunch):

“A” School TIME

IS/MK 1100-1115

GM 1115-1130

EM/DC 1130-1145

BM/MST 1145-1230

4.4.1 Closure of Serving Lines

At the TRACEN Yorktown Dining Facility and POY, food shall remain on the serving line fifteen

(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, a Culinary Specialist will remove, cover, label and store food unless disposal of leftovers is appropriate.

4.4.2 Cashier Hours

Fifteen (15) minutes is allowed prior to opening for service for the cashiers to set up and be ready to accept the payments for the meals sold. Thirty (30) minutes is allowed after closing service for the cashier to count the meal sales and prepare paperwork as required. The cashier hours are approximately as follows:

Dining Facility

Meal Sun Mon Tues Wed Thurs Fri Sat

Breakfast 0615 –

0615 –

Lunch (Brunch)

0815 –

1045 –

1045 –

1045 –

1045 –

1045 –

0815 –

Supper 1615 –

1615-

1615 –

1615 –

1615 –

1615 –

1615 –

Total Hours

7.0 6.25 6.25 6.25 6.25 6.25 7.0

Port of York

Meal Sun Mon Tues Wed Thurs Fri Sat

Breakfast 0645 –

0645 –

0645 –

0645 –

0645 –

Lunch (Brunch)

1100 –

1100 –

1100 –

1100 –

1100 –

Total Hours

4.25 4.25 4.25 4.25 4.25

4.4.3 Extended Service Hours

Special and emergency situations (i.e., holidays, accident and rescue operations, civil disturbances, weather warnings, alerts, etc.) may necessitate the dining facility operating on an extended basis of up to 24 hours per day. The Contractor shall provide these services when authorized by the Contracting Officer. If a verbal authorization is provided, a modification setting forth the effort required will be provided as soon as possible thereafter. Special holiday schedules during Thanksgiving, the Christmas season, and other special occasions will be made available to the Contractor at least ten (10) working days in advance by the Contracting Officer.

4.4.4 Change of Hours

On occasion, the COR may change the meal times only (e.g. change 0600 – 0800 to 0615 – 0815), but not the total number of hours, because of mission, training, schedules, operational contingency, command events, etc., without additional cost to the Government by giving the Contractor 24 hours advance notice 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 authorized by the Contracting Officer. If a verbal authorization is provided, a modification 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 may result in an equitable adjustment to the contract.

4.5 SPECIAL EVENTS AND OFFICIAL FUNCTIONS

4.5.1 TRACEN Yorktown Dining Facility and Port of York

Mess Attendant/Housekeeping for special events/functions are sometimes required outside of this contract and may be held inside the TRACEN Yorktown Dining Facility, the POY, or at Quarter’s one. If a command function is held outside of normal meal hours, the Contractor will be given first right of refusal to perform services for these special events under a purchase order separate from this contract. Examples of separately priced events include, but are not limited to, Coast Guard Day, Military Party/Ball, Children’s Holiday parties, and International Maritime Officer Course (IMOC).

4.5.2 Holiday and Additional Closures

Command events notwithstanding, the POY will be closed for all officially recognized holidays.

Additional closures at the POY may be scheduled for up to ten (10) additional days throughout the year for various reasons; and, for a scheduled two week maintenance period the last week of December and first week of January. During these closures at the POY, the TRACEN Yorktown Dining Facility will be available to all authorized patrons.

4.6 POST AWARD CONFERENCE

At least 10 days before contract start date, the Contractor shall meet in conference with the Contracting Officer, Administrative Contracting Officer, COR and other authorized representatives(s) of the Government at TRACEN YORKTOWN, to discuss and develop mutual understandings relative to scheduling and administration of work performed under this contract.

4.7 CONTRACTOR PROJECT PLAN

The contractor shall prepare a housekeeping and cleaning plan to accomplish the work requirements in this PWS Section 2.0. After contract award, the contractor shall submit an annual cleaning schedule in accordance with PWS Section 9.0. The Contractor shall follow the schedule listing the days and times each requirement shall be performed in the facility. The schedule shall recognize that only essential cleaning shall be accomplished in kitchens while meals are being prepared and in dining areas while patrons are present.

4.8 CONTRACTOR CONTINUITY PLAN

The Coast Guard must plan in advance how it will meet mission requirements in the event of national emergencies, natural disasters, heightened security or terrorist threats. The Coast Guard must be able to react to such events without undue delay. Sudden or unusual events may result in a substantial impact on the Contractor’s performance and contract requirements.

4.8.1 Contractor Performance during Contingencies

In the event that contingencies such as those specified below develop, the Contractor shall continue to perform contract work. A contingency that results in a change of work directed by the Contracting Officer shall be subject to the contract clause of this contract entitled “Changes”.

Some examples of contingencies are as follows:

National emergencies entailing sudden build up of military forces that increase contract requirements.

Natural disasters (e.g., snowstorm, hurricane, flooding) impacting the Contractor’s ability to perform this contract and the Coast Guard’s ability to perform its mission.

Labor strikes impacting upon the Contractor’s ability to perform.

4.8.2 Contingency Plan

The Contractor shall submit a comprehensive Contingency Plan as part of the Quality Control Plan in accordance with the PWS Section 8.0 and PWS Section 9.0, outlining the methods the Contractor will use to meet contract requirements in the above-cited emergency situations. This plan shall be updated annually within 30 days after the start of each option.

4.9 PEST CONTROL PLAN

The Contractor shall provide insect, rodent and vermin control (general pest control) for TRACEN Yorktown Dining Facility, POY, and other areas under its control weekly. A certified pest controller shall perform pest control activities. The Government, however, expressly reserves the right to augment Contractor efforts whenever such action is determined necessary by the COR. The Contractor shall submit an Annual Pest Control Plan in accordance with the PWS Section 9.0. The initial Pest Control Plan shall be submitted as part of the Quality Control Plan. This plan shall outline dates and times for pest control activities, as well as identify the chemicals to be used.

4.10 CONTRACTOR SAFETY PLAN

The Contractor shall develop and submit a Safety Plan for review and approval in accordance with the PWS Section 9.0. The Contractor’s Safety Plan shall comply with federal and state laws, including OSHA and regulations set forth in 29 CFR 1910 and 29 CFR 1926 and in Commandant Instructions M5100 and M11000 series.

Results of Safety Noncompliance. If the contractor fails or refuses to promptly comply with safety requirements, the Contracting Officer may issue an order stopping all or part of the work until the contractor takes satisfactory corrective action. No part of the time lost due to any such stop order shall be made the subject of a claim for extension of time or for excess costs or damages to the contractor. Fines levied on the Contractor by federal or state OSHA offices due to safety/health violations shall be paid promptly by the Contractor.

The Safety Program shall include the following:

4.10.1 Accident Prevention

In addition to addressing the following, the Contractor shall maintain records of property damage, accidents and fires caused by the Contractor or subcontractor employees. The Contractor shall report the damages, fires or accidents to the Contracting Officer in accordance with Homeland Security Acquisition Regulation (HSAR) Clause 3052.223-90. The Contractor shall comply with mishap reporting procedures found in the latest edition of COMDTINST M5100. The Government will supply the Contractor with the necessary forms and instructions for completion of the forms. All mishaps shall be reported to the COR within 24 hours.

4.10.2 Handling of Hazardous or Toxic Materials

The Contractor shall handle, store, remove and dispose of hazardous or toxic materials as necessary to complete janitorial/mess attendant tasks. The contractor shall be solely responsible for contractor-owned or generated hazardous or toxic material. The contractor shall notify the COR verbally within 24 hours of making final arrangements to transport hazardous or toxic materials onto or off TRACEN Yorktown. The verbal notification shall be preceded by written notice 48 hours before delivery of material onto TRACEN Yorktown. While performing work specified herein, if hazardous or toxic materials are utilized or encountered, the contractor shall notify the COR immediately. The contractor's Safety Plan shall contain a section specifically addressing handling of these materials:

a. Handling and storing Hazardous or Toxic Material. The contractor shall adhere to safety requirements as specified by Federal and State laws, OSHA regulations, COMDTINST 16478 series, Training Center Hazardous Materials Contingency Plan, EPA, and the VA Department of Environmental Quality (DEQ).

b. Spills. For any oil or hazardous materials spills caused by or resulting from the contractor's action or inaction, the contractor shall provide the necessary manpower, equipment and material to respond, contain, cleanup and report as required by Federal, State and local laws, regulations, standards and plans referenced in this section.

c. Safety Data Sheets. The contractor shall maintain a current file of hazardous material Safety Data Sheets (SDS) describing the hazards of any chemical used in the performance of this contract. A copy of each SDS shall be provided to the TRACEN Hazardous Materials Manager prior to ordering for approval.

4.10.3 Fire Prevention Program

The Contractor shall establish a Fire Prevention Program to comply with the provisions of current Government regulation, OSHA, National Fire Codes, sound commercial practices, as well as other fire prevention regulations/manuals/codes cited throughout this contract and applicable to specific commercial-type functions.