Section C-5.C_Food Service_LCS08R0001.DOC

Federal Law Enforcement Training Center Charleston SC

HSFLCS08R0001

SECTION C-5.C – FOOD SERVICES

TABLE OF CONTENTS

No.

Title

Page No.

C-5.C.1

GENERAL REQUIREMENTS

C-5.C-1 C-5.C.2

DEFINITIONS‑TECHNICAL

C-5.C-2

C-5.C.3

CONTRACTOR FURNISHED ITEMS & EQUIPMENT

C-5.C-3

C-5.C.4

GOVERNMENT FURNISHED ITEMS & EQUIPMENT....………

C-5.C-4 C-5.C.5

MANAGEMENT

C-5.C-5 C-5.C.6

DINING HALL/FOOD SERVICE PERFORMANCE REQMTS…..

C-5.C-7 (a) Dining Hall Standards

(b) Cleaning of Dining Hall

(c) A La Carte Meal Pricing

(d) Menus and Pricing

(e) Meals and Portion Sizes

(f) Class Party/Picnics/Boxed Meals

(g) Catering

ATTACHMENTS

C-15

FTC-ADM-46, Move Order Request Form

C-16

Sample Weekly Food Service Menu

C-17

Class Party / Picnic Request Form

All provisions under this Sub-section, except C-5.C.6(g), are Firm Fixed Price and shall be priced accordingly.

C-5.C.1

GENERAL REQUIREMENTS

(a) The Contractor shall provide all labor, consumables, supplies, equipment, supervision and management necessary to perform specified Dining Hall and Food Service Management at the FLETC facility at Charleston, SC. Due to the high volume of student activity and the necessity to adhere to tight training schedules, it is pertinent that adequate staff and efficient service techniques/equipment be utilized during the lunch (11:15 a.m. - 1:00 p.m.) meal. Note: Student population data can be used for planning purposes. Adequate place settings, flatware, speed of service, including cleaning services, are critical during this time period. Dining Hall Management and Food Service apply to designated spaces in Building 43. Except where noted, all specifications are performance specifications.

(b) In support of the training programs at the Charleston FLETC facility, the Contractor shall provide quality Dining Hall Management and Food Service, which includes:

(1) A qualified food service manager at all times, on call 24 hours a day, to administer all services and receive any complaints concerning the contract requirements, and rectify the causes of the complaints.

(2) Janitorial service Monday through Sunday, three times a day, at a minimum, or as required due to spillage, etc.

(3) Inspect, maintain and repair all Government-owned and contractor-owned commercial kitchen cafeteria equipment/appliances, food preparation and galley equipment, refrigeration units/systems, and other related specialty equipment, accessories/attachments used for the performance of the food service portion of this contract.

(4) Provide three meals a day, seven days a week, to students, FLETC staff/faculty, partnering organizations, authorized visitors and BOSS Contractor personnel. Students must present their FLETC identification badge at time of service.

(c) Hours of Operation:

(1) Hours of dining services shall be as follows (except Sat., Sun. and Federal holidays):

Breakfast 6:30 AM to 7:45 AM

Lunch 11:00 AM to 1:00 PM

Dinner 5:00 PM to 7:00 PM

(2) Hours of dining services for Saturday, Sunday and Federal holidays:

Breakfast 8:00 AM to 9:15 AM

Lunch 11:30 AM to 1:00 PM

Dinner 5:30 PM to 7:00 PM

(3) All hours may be shifted, solely by the Contracting Officer in writing, as necessary to suit the requirements of training schedules. (Such changes shall be at no cost to the Government.) Any request by the Contractor for modifying the hours or days of service shall be submitted in writing for advance written approval by the Contracting Officer.

(d) The Government reserves the right to use dining areas and other public space during other than serving periods, for meetings of Government employees or other assemblies as coordinated by the COTR or Contracting Officer .

(e) Provide picnic provisions for class parties and picnics.

(f) Provide catering service to official FLETC special conference groups.

(g) Prepare and deliver box lunches/dinners to the firearms and driver training ranges. The COTR shall provide written notification of these services to the Contractor. Prepare and deliver to Building 285 box dinners for all incoming classes, which may be scheduled to arrive conflictive with the Dining Hall hours.

C-5.C.2

DEFINITIONS - TECHNICAL

(a) A La Carte Pricing. Individual prices for all foods offered by the Contractor under this contract in the Dining Hall. Prices shall be lower than or equal to those offered in the local community. This pricing is for meals for FLETC staff, faculty, partnering organizations, authorized visitors, and BOSS Contractor personnel.

(b) Bussing. The removal of trays, dishes and utensils from tables, will be done by the patrons, and placed on dish carts strategically located in the dining area.

(c) Carry out Charge. The Contractor may assess a $.25 charge for carry out meals.

(d) Catering Service. Food service provided to official special conference groups. Catering services may require provision of buffet service or served meals with special menus.

(e) Dining Hall prices. Prices paid by authorized non-student customers shall be comparable to industry standards. Employees of Federal agencies at the FLETC Charleston Facility and designated FLETC Contractor employees are authorized non-student customers and are allowed to eat in the dining hall. Non-FLETC Charleston contractor employees are NOT allowed to eat at the dining hall.

(f) Menus. List of breakfast, lunch and dinner meals, with prices, which the Contractor shall be serving daily in the Dining Hall.

(g) Picnic Meals. Food supplies provided for class parties and picnics. Provisions will be provided in accordance with FLETC Directive 70-01.D. Type of food and amount may vary dependent upon number of students participating.

C-5.C.3 CONTRACTOR FURNISHED ITEMS & EQUIPMENT. Except for items specifically stated to be Government furnished (see Section J, Attachment C-4), the Contractor shall provide all materials, supplies, parts and equipment for the operation, maintenance and repair/replacement of the facilities/systems and services to perform the requirements of this contract. All replacement material, parts and equipment shall be equal to or better than the manufacturer's original and shall comply with applicable Government, Commercial, or Industrial Standards/Codes.

(a) Materials and supplies. Samples of all materials and supplies shall be submitted to the Contracting Officer for approval prior to start of work. New, changed, or substituted materials and supplies shall be submitted and approved prior to being used. When necessary because of wear, breakage, loss or obsolescence, the Contractor shall replace Government-furnished china, glassware, trays, utensils, pots and pans, chafing dishes, etc. at no additional charge to the Government. These items shall be of a quality in keeping with that provided by the Government as determined by the Contracting Officer/COTR. The cost of replacement items required to maintain the inventory at its original level shall be deemed an operating expense included in the Contractor’s Fixed Price.

(1) In addition to the supplies, equipment, and material required to provide food services, the Contractor will furnish the following administrative materials and janitorial supplies in performing the services of this Section. All items shall be of a quality in keeping with that provided by the Government as determined by the Contracting Officer.

Computer(s) (PC)

Fax machine

Printer(s) Telephone Copy Machine Disposable supplies in support of Government-furnished office equipment items, etc.

Janitorial supplies (including water softener), and equipment (mops, brooms, mop buckets, etc.).

(b) The Contractor is required to increase levels of consumable supplies as needed to meet fluctuating student levels. If the student population increases during the initial Contract year or any extensions thereof, the Contractor shall provide appropriate, additional inventory (over and above that at the beginning of the Contract) of china, glassware, trays, utensils, pots and pans. The Contractor shall make written request to the Contracting Officer for approval of proposed purchases and if approved, the contract will be modified to reflect them and the additional funding for them.

(c) Unless otherwise permitted by the Contracting Officer, the Contractor shall not install or operate any automatic vending equipment; remove any Government owned equipment from the premises (except for repairs); advertise the contract operations in any manner; make sales on other than cash basis; or prepare foods and beverages on the premises for sale at any location not covered by the Contract. The Contractor shall not substitute any products without written authorization of the Contracting Officer. In no way shall the Contractor use the Building 43 food service operation to supplement, nor to serve as an adjunct to any other operation. The Contractor shall not accept gratuities, commissions, or any tangible benefits which do not accrue to the Government from the operation of this contract. The Contractor shall abide by applicable Federal, State, local, and FLETC requirements pertaining to food service sanitation, food handling, safety and fire codes, insect control, hours of operation, authorized patrons, alcoholic beverage control, maintenance and general operational procedures. FLETC directives are available for viewing at Building 1.

(d) Preventative Maintenance Program.

(1) The Contractor shall develop, plan, manage, and implement a preventive maintenance program, to include all Government-owned facilities, structures, specialty equipment and associated equipment, and equipment accessories and/or attachments covered under this contract. A preliminary Preventive Maintenance Schedule shall be submitted by the Contractor for Contracting Officer approval at the time of proposal and 10 days prior to each option period.

(2) The Contractor's Preventive Maintenance Firm-Fixed Price (FFP) shall be deemed inclusive of any omitted item/task. Government acceptance of the proposed Preventive Maintenance schedule does not relieve the Contractor from meeting contract requirements for items/tasks that have been omitted from the proposed schedule.

C-5.C.4

GOVERNMENT FURNISHED ITEMS & EQUIPMENT

(a) The Government shall provide, without cost, the Dining Hall (Building 43) facilities, specialty equipment, and associated systems listed within Section J, Attachment C-4. This Government furnished property shall be managed as set forth FAR part 45, HSAR supplements, and FLETC Property Management Directives. The GFP listing shall not be construed as sufficient or adequate to meet the requirements of the contract; the Contractor shall provide any additional or state of the art equipment, as well as consumable and general office supplies needed to perform the requirements of this contract. An updated GFP Inventory Listing shall be provided by contract modification annually, within 30 calendar days of commencement or performance of the contract, or whenever new GFP is added or old GFP is surveyed. Annually, a joint inventory of all Government property will be conducted by the COTR and the Contractor; the contractor is required to submit an annual report in accordance with HSAR 3052.245-70 no later than 15 Sep of each calendar year. At the time of contract award the Contractor shall identify a Property Custodian in writing to the Contracting Officer. The Property Custodian will be required to attend annual Property Custodian training given by FLETC. The contractor will be notified of the dates for training.

(b) Except as required of the Contractor in accordance with Section C-5.C.3, the Government will furnish all of the equipment in Section J, Attachment C-4 and other food service and maintenance equipment that is constructed as part of the building and affixed to the structure.

(c) Immediately upon commencement of contract performance, the Contractor shall acknowledge in writing to the Contracting Officer receipt of all Government owned equipment listed in Section J, Attachment C-4. Throughout the contract period, and any extension thereof, the Contractor shall maintain current records of all Government owned equipment and utensils used in contract operations, properly indicating thereon all additions, replacements, and removals. The Contractor shall assist the COTR in identifying excess, obsolete, or worn out equipment and initiate the Survey Report, FTC AMD-44, as shown in Section J, Attachment C-5. The Contractor shall submit a Move Order Request, FTC-ADM-46 as shown in Section J, Attachment C-15 with each survey request that involves removal of equipment.

(d) Replacement of Government-Furnished Major Equipment in Bldg 43.

(1) Due to the cost of repair parts and the amount of repair time required, it has become extremely cost prohibitive to repair some equipment currently in use at the Dining Hall. Some equipment has been repaired so many times that purchasing replacement equipment would be more cost effective than continuing to repair it. Some of the dining hall equipment on inventory has passed the manufacturer's life expectancy or will do so during this contract term. To keep the kitchen functioning in a safe, healthy, and economical manner, the FLETC must have a planned replacement for all the outdated equipment in the dining hall, especially the cooking and storage equipment.

(2) The Contractor shall prepare and submit a plan for the five-year phased replacement (not to exceed $50,000.00 per year) of all cooking and food storage equipment (excluding the dining room tables and the chairs). The Contractor shall meet with the Contracting Officer and the COTR on an annual basis to project equipment that will need to be replaced during the contract year.

(3) Based on the Contractor's analysis and advice, the Government will determine the most critical replacement needs each year. The Contractor shall coordinate the projected purchases for approval with the Contracting Officer and the COTR. After approval, the Contractor shall solicit bids for the replacement equipment from a minimum of three (3) firms. After receipt of the bids, the Contractor shall meet with the Contracting Officer and coordinate determination of which acquisition is most advantageous to the Government.

NOTE: In accordance with FAR 51, the Contracting Officer reserves the right to authorize the Contractor to purchase equipment through General Services Administration (GSA) Federal Supply Schedule contracts if the GSA contract price and/or delivery schedule is more advantageous to the Government.

(4) The Contracting Officer will prepare and issue the appropriate Delivery Order (Section J, Technical Exhibit G-1) in accordance with Section G.16. Equipment costs, including shipping and applicable installation charges, shall be reimbursed by the Government to the Contractor at their invoiced cost (i.e., with no additional handling charges, markup or profit added by the Contractor). Receipts shall be provided to the Contracting Officer when invoicing for these cost reimbursable items.

(e) At the time of completion of performance of this contract, all Government owned equipment shall promptly be returned to the Government in good condition, ordinary wear and tear excepted.

(f) The Government furnished equipment and property shall, unless otherwise provided herein, or approved in writing by the Contracting Officer, be used only for the performance of this contract.

(g) Unless otherwise provided in this contract, the Contractor assumes all risk of loss and shall be responsible for any loss of or damage to Government property provided under this contract.

(h) Upon completion of this contract, or at such earlier date(s) as may be set by the Contracting Officer, the Contractor shall submit, in a form acceptable to the Contracting Officer, inventory schedules covering all items of Government property, unless consumed in the performance of this contract.

C-5.C.5

MANAGEMENT. The Contractor shall manage the total work effort associated with the Dining Hall Management and Food Service Management required herein to assure fully adequate and timely completion of these services. Included in this function will be a full range of management duties including, but not limited to, planning, scheduling, and quality control. The Contractor shall provide an adequate staff of personnel with the necessary food management expertise to assure the performance of the work in accordance with sound and efficient management practices. The Contractor shall maintain an adequate workforce to complete work in accordance with the time and quality standards specified herein.

(a) Safety and Environmental Requirements. The Contractor shall comply with all fire/safety and environmental regulations which includes National Fire Protection Association, Occupational Safety and Health Administration, and Environmental Protection Agency. The food service facilities are subject to inspection by state or county authorized health department officials, fire department and other agencies relative to safety requirements. The Contractor shall immediately notify the COTR, Contracting Officer, and the FLETC Charleston Environmental Safety Manager, in writing, of any notices of violations, which are received during or in connection with inspections. A copy of any such report received by the Contractor shall be immediately sent to the COTR, Contracting Officer, and Environmental Safety Manager. The Contractor shall prepare action plans to correct conditions causing such violations. The COTR, Contracting Officer, and the FLETC Charleston Environmental Safety Manager have the option to be present at all inspections and will be given prior notice thereof whenever possible.

(b) Employee Certification. All food service employees must obtain a TB skin test and if necessary, chest x-rays. The results of these tests shall be provided to the COTR prior to the employment date of the employees involved. The Contractor shall be responsible for complying with all applicable Federal, State, county and local sanitation laws, codes and regulations in connection with the performance of food services.

(c) Training. The Contractor is required to provide an ongoing employee training program to insure the highest standards of efficiency and sanitation. This training program shall include Food Sanitation, Food Safety, and Personal Hygiene. This program shall, at a minimum, provide refresher training annually. A report of classes (including date, class subject, names of attendees, length of instruction, etc.) shall be provided to the COTR or Contracting Officer within five (5) working days after training is completed. An Annual Training Plan shall be provided to the Contracting Officer and COTR for approval, no more than thirty (30) calendar days after start of each contract performance period. The CO/COTR will provide the Annual Training Plan to the FLETC Charleston Environmental Safety Manager for review.

(d) Conduct of Dining Hall/Kitchen Personnel. The Contractor shall ensure that Food Service personnel are not offensive to the personnel utilizing this facility and at all time, service is provided with the utmost courtesy and professionalism.

(1) Contractor employees shall not use Government or private equipment, such as radios, during the performance of their duties. The Contractor shall ensure all Government and personal property items found out of place (items found on floor or in restrooms and common use areas that obviously do not belong where found) are turned into the COTR or Contracting Officer.

(2) The Contractor’s personnel should always be alert to and report any facilities discrepancies observed to the Contract Manager or to the COTR or Contracting Officer. The Contractor’s food service personnel shall report damaged, clogged, or inoperable drains and fixtures, or other conditions, which prevent the proper performance of their duties.

(3) Contractor personnel shall not eat or smoke while performing their duties. Smoking during breaks shall only be permitted in designated outside smoking areas.

(4) The Contractor shall ensure that no Contractor personnel accept gratuities of any type.

(5) The Contractor employees’ uniform shall include hair nets, food handler hats, and latex gloves during the time they are performing their duties. Employees are to be carefully instructed concerning hand washing techniques and expected to thoroughly wash their hands and exposed portions of their arms with soap and warm water before starting work, during work as often as is necessary to keep them clean, and after smoking, eating, drinking, or using the toilet. Employees shall keep their fingernails clean and trimmed. Contractor employees shall be instructed to report all cuts, sores, burns, abrasions, or open wounds to their supervisor prior to start work. While preparing food, employees may not wear excessive jewelry on their hands or arms. Employees shall maintain a high degree of personal cleanliness.

(e) Cleanliness and Sanitation.

(1) The Contractor shall ensure that food service employees clean, sanitize and rinse mops, sponges and similar tools and cleaning gear after each use. Mops, sponges and similar tools and cleaning gear shall be replaced with new or clean items when rinsing does not restore them to a reasonable state of cleanliness. Cleaning services shall meet the highest standards of cleanliness in accordance with the Performance Requirements outlined in Section C-5.C.6. Failure to keep this facility in a clean, sanitary condition, satisfactory to the COTR or Contracting Officer, may result in terminating the Contractor’s responsibility for the cleaning of this facility. If this occurs, the COTR or Contracting Officer may elect to have the facility cleaned by other means, and the cost of such work will be charged to the Contractor.

(2) The Contractor shall maintain food service facilities at all times in a clean and sanitary manner in accordance with the highest industry standards and in compliance with all federal, State and municipal laws, codes and regulations. The Contractor shall train all employees to follow a “clean-as-you-go” policy.

(f) Pest Control Responsibilities: The Contractor may also subcontract the performance of insect and rodent control. Chemicals used for the eradication and prevention of rodents and insects must be certified to be safe for use in an establishment that prepares and serves food for human consumption.

(g) Trash Disposal. The Contractor shall be responsible for all labor and equipment used in disposal of all garbage, trash, refuse and dining hall waste. All equipment provided for this purpose shall be specifically engineered, designed, and fabricated for the specific purpose for which it is used.

(1) The Contractor shall insure that the waste collection and storage areas remain odor and infestation free at all times, that no raw garbage is exposed, that no waste liquids contaminate the surrounding grounds or paved surfaces, and that all trash is secured to prevent dispersal by wind or other forces.

(2) The Contractor shall collect, store, and dispose of all trash, rubbish, garbage and swill from the dining facility. Trash shall expediently be removed to an appropriate off-facility disposal site. The disposal of all trash, rubbish, garbage, and swill shall be accomplished in accordance with all Federal, State and local laws and regulations.

(3) The Contractor shall maintain all waste disposal equipment in a safe operating condition and in a state of good repair at all times.

(4) Besides removing and disposing of trash from Building containers, the Contractor shall remove and dispose of trash in boxes, bags or other items marked “trash” and placed next to trash containers or in hallways.

(5) A plan for the performance of these tasks shall be submitted by the Contractor to the COTR, and Contracting Officer for approval within 30 days after the contract award. Any subcontract(s) for this work shall include a provision requiring the subcontractor(s) to comply with all applicable Federal, State, and local laws and regulations.

C-5.C.6

DINING HALL/FOOD SERVICE PERFORMANCE REQUIREMENTS

(a) Dining Hall Standards

(1) Meals and beverages served under this contract shall consist of tasty, appetizing, and high quality food served under clean and sanitary conditions in accordance with the provisions of the Food Code, U.S. Public Health Service, U.S. Department of Health and Human Services.

(2) All foods served shall be wholesome and free from spoilage, free from adulteration and misbranding, and safe for human consumption. USDA Commercial Graded beef or USDA Good Graded lamb may be used for pot roasts and stews; otherwise, only first quality foods such as Grade A eggs, Grade A poultry, USDA Choice Grades of beef; U.S. No. 1 Grade pork; Grade A or fancy fresh or frozen vegetables and fruits; and Grade A or B canned goods shall be used.

(3) Uncooked items, such as fresh fruits, shall be clean and free from blemish. All foods shall, when served, be attractive in appearance and correct in temperature and consistency. They shall be crisp, moist, dry, tender, etc., as may be appropriate in each case.

(b) Cleaning of Dining Hall. The Contractor shall provide an adequate staff of personnel, with the necessary cleaning expertise, to assure the performance of the work in accordance with the quality standards as specified below and in of the schedule/frequency of Dining Hall Services outlined in Section J, Attachment C-8. Frequencies listed on the Cleaning Matrix are minimal and may be increased at the request of the COTR or Contracting Officer. The Contractor shall maintain all areas in Building 43 in a high state of cleanliness, clear of refuse and garbage and free of infestations of rodents and insects at all times. Cleaning and janitorial services shall be performed on a regular schedule and must meet the highest standards of cleanliness. The Contractor shall ensure that food service employees constantly monitor the condition of the dining room.

(1) Basic Services. Basic services shall be performed at the frequencies shown in Section J, Attachment C-8. Furniture or other equipment (including waste containers) moved while performing basic services shall be returned to their original position. All basic services will be paid for under the fixed-price portion of the contract. Performance requirements for these services include the following:

a. Space Cleaning. Space cleaning shall consist of the following services each time a space is cleaned per the Schedule of Services:

1. All tables and chairs shall be wiped down after each meal utilizing separate clean cloths (at least one for chairs and at least one for tables) moistened with hot clean disinfectant detergent water. When the table is clean, wipe it dry with a lint-free dry cloth. Wiping cloths shall not be used when soiled, greasy, or laden with food residue.

2. Accidental spilling or dumping of food and trash on tabletops, floor, or elsewhere in the dining room shall be cleaned up within five minutes of the accident. Within five (5) minutes of the patron vacating a table, remove any soiled dishes, silverware, glasses, trays and paper products that may have been left on the table and as stated above, wipe with a clean cloth moistened with hot clean disinfectant detergent water. When the table is clean, wipe it dry with a lint-free dry cloth. Wiping cloths shall not be used when soiled, greasy, or laden with food residue.

3. Ensure that all condiment containers are clean and free of messy, sticky residue or other soiling on the outside of the containers. Under the caps and tops of bottles containing catsup, mustard, hot sauce, and steak sauce shall be cleaned to prevent build-up of dried and crusted condiment residue.

4. Cleaning Walk‑off Mats. To prevent excessive soiling of Building interiors, the Contractor shall provide heavy duty all synthetic walk-off mats inside each designated entrance. The size of the mats shall be appropriately sized for each entrance door. The color(s) of the mats shall be Law Enforcement Blue. Each time floors are swept/dust mopped or vacuumed walk‑off mats in that area shall be cleaned. Soil and moisture underneath mats shall be removed and the floor shall be cleaned as appropriate along with the rest of the floor. To remove soil and grit, the Contractor shall sweep, vacuum, or hose-down both rubber and polyester entrance mats outside. The mats shall be returned to their original locations afterwards. The Contractor shall replace walk-off mats as required to maintain a serviceable condition.

5. Emptying Waste Containers. All waste containers shall be emptied and plastic liners replaced. Any plastic liner with food wastes or that is soiled or leaking shall be replaced with a new plastic liner. Waste containers shall be washed at a frequency to prevent insect and rodent attraction (or when obviously soiled). Containers shall be washed inside and outside utilizing a disinfectant and shall be free of odors. After washing, containers shall be wiped dry and new plastic liners installed. All outside ash receptacles shall be emptied and cleaned free of tobacco residue. Boxes, cans, bottles, and other items placed adjacent to waste containers and marked “TRASH” shall also be removed and disposed of. All waste collected shall be disposed of in the nearest outside trash collection point. Waste that falls on the floor and outside grounds during the waste removal shall be picked up and disposed of by the Contractor. As stated in Section C-5.A, the Contractor shall collect, store, and dispose of all trash, rubbish, garbage and swill from the dining facility. Trash shall expediently be removed to an appropriate off-facility disposal site. The disposal of all trash, rubbish, garbage, and swill shall be accomplished in accordance with all Federal, State and local laws and regulations.

6. Butt Cans/Ash Receptacles. The Contractor shall empty butt cans and waste receptacles located at Building entrances. Outside tobacco urns shall be cleaned and free of all ashes, deposits, stains and debris. A satisfactorily cleaned urn shall be free of all cigarette butts and debris.

7. Low Dusting/Cleaning. All Building surfaces such as partitions, equipment, grills, horizontal ledges, shelves, balusters, sills, ledges and other horizontal surfaces up to a line six (6) feet above floor level shall be free of all dust, lint, litter, and dry soil. An acceptable spot cleaned surface is free of all stains and deposits and is substantially free of cleaning marks.

(a) Walls, doors, and partitions shall be wiped clean (including glass in partitions and doors) to a height of six (6) feet above the floor level.

(b) All furnishings, including but not limited to tables, chairs, condiment stations, and other cabinets shall be dusted to eliminate all dust, dirt, stains, smears, and smudges.

(c) External features such as external stairs, stoops, landings, loading docks, walls, handrails, doors, light fixtures and sidewalks adjacent to and within fifteen (15) feet of the building shall be free of foreign debris, such as cobwebs, dust, dirt, spots, stains, smudges, dead insects and beverage spills. Cleaner should not be applied with such force as to remove painted surfaces or otherwise damage existing surfaces.

(d) Entrance walls and doors shall be cleaned. The Contractor shall clean doors, doorframes, and door glass to present a clean appearance free from streaks, stains, and hand marks. Door handles and plates shall be polished and miscellaneous hardware and bright metal work shall be wiped clean and bright and be free of deposits or tarnish. Clean and polish kick plates, push plates, and push bars and remove all foreign residue (oil, grease, green mold, etc.) from these areas and from on and around door fasteners, door closures, etc. Shadowboxes shall be clean and dust free.

(e) Serving lines, salad bar, and drink stations shall be cleaned and disinfected. The Contractor shall wipe clean to present a clean appearance free from streaks, stains, smudges and soil.

8. High Dusting/Cleaning. High cleaning includes cleaning horizontal and vertical surfaces six (6) feet above the top of the floor surface, including all overhead piping and ceiling areas. All dust, lint, litter, and soil shall be removed from all surfaces. Walls shall be free of dirt, smudges, and markings. Ceilings are to be free of cobwebs and loose dirt. Perform high cleaning of pipes and louvers. Remove ceiling-mounted HVAC grills, wash, dry, and replace. Clean all fans, ventilating grills, and ventilators thoroughly (especially in the bathrooms). Remove fan safety grills to wash using hot water and detergent. Rinse with clean water and dry before reinstalling.

9. Cleaning Light Fixtures. Globes, reflectors, covers, diffusers, and plastic side panels shall be removed and washed. A satisfactorily cleaned fluorescent fixture has louvers, lens, and fluorescent tubes that are bright and free of stains, dirt deposits and cleaning marks. A satisfactorily cleaned light fixture (other than fluorescent) has a globe and shade or plastic type panel that is free of all dirt, dust, grease, stain, deposits, bugs and cleaning marks both inside and out. Any light fixture, including chandeliers that are disassembled during the cleaning operation, shall be reassembled into their original positions, intact and operational.

10. Cleaning Ceiling Fans. Clean ceiling fans shall be free of bugs, dirt, dust, grease, and other foreign matter. The glass light globes shall present a uniformly bright, lustrous appearance. All hardware and bright metal work shall be clean and polished. Removed items shall be returned intact and operational.

b. Kitchen cleaning. Cleaning and janitorial services shall be performed on a regular schedule (at least once daily and more frequently if required) and must meet the highest standards of cleanliness. The Contractor shall ensure that food service employees wash, after each meal, the tray rails, glass sneeze guard over the serving line using a hot disinfectant detergent water, rinsing with clean, hot water and wiping dry. On final cleaning, use a glass cleaner on sneeze shield and stainless tray slides. Dining room table tops and horizontal surfaces of condiment stands, serving lines, and food preparation areas of hot and cold sandwich lines should be cleaned using a no rinse disinfectant, hot water, clean rag or sponge, and dry with a clean lint free cloth as a final step. Particular care shall be taken to prevent rags and sponges from being used when soiled and greasy. Sweeping will be performed using a dustless method, and damp mop with hot disinfectant detergent water all resilient, quarry and ceramic tile in dining areas and serving areas (including the underneath areas of elevated serving and beverage lines) AND especially food preparation areas throughout (especially in hot and cold sandwich lines). Rinse with clean hot water and dry mop. Do not allow excess water to remain on the floor. Thoroughly clean tile walls and posts, vertical surfaces and doors of food preparation and serving equipment using hot water and disinfectant (rinse-free). Final cleaning of stainless steel surfaces with a glass cleaner is required. Products used to make stainless steel shine are not acceptable. Clean hoods and filters in the kitchen by disassembling, immersing filters in a hot detergent solution that is specifically formulated for cleaning areas of heavy grease concentration, and sanitize in the dishwasher. Using high pressure air, blow excess water out of filter grids and allow to thoroughly dry before returning to service. Clean portable fans. All fan safety grills shall be removed and washed in a hot detergent and solution. Fan blades are to also be washed before grills are reinstalled. Dissemble grills, fryers, stoves and ovens on a rotating basis to ensure thorough degreasing of at least every quarter.

1. Cleaning of Kitchen Refrigerators. The refrigerators shall be cleaned both inside and outside to remove dust, dirt, residue, food wastes, ice, frost, streaks and stains. Bright metal shall present a uniformly bright, lustrous appearance, free of stains and streaks. The freezer portion shall be defrosted and cleaned, rinsed and dried. All ice shall be disposed of, any ice cube trays or bins shall be cleaned. The door gaskets, coil units, drip tray, bottom grill shall be vacuumed or washed and disinfected, dried and returned to its original position. The space under the refrigerator, if accessible, shall be vacuumed or swept. There shall be no dust or dirt. The refrigerator light shall function properly. If the light is burned out, the Contractor shall replace it before completion of the cleaning process. Removed items shall be returned intact and operational. The refrigerator shall present a uniformly bright, lustrous appearance. There shall be no disagreeable odor at the completion of the cleaning process. At the completion of the cleaning process, the refrigerator shall be set on the appropriate setting.

2. Cleaning of Ovens. The ovens shall be cleaned both inside and outside to remove dust, dirt, residue, food wastes, burnt on food, streaks and stains. Bright metal shall present a uniformly bright, lustrous appearance, free of stains and streaks. The oven light shall function properly; if the light is burned out the Contractor shall replace it before completion of the cleaning process. The door gaskets, coils, burners, racks, thermostats units shall be cleaned. The space under the oven shall be vacuumed and there shall be no dust or dirt. The oven shall present a uniformly bright, lustrous appearance. Removed items shall be returned intact and operational. There shall be no disagreeable odor at the completion of the cleaning process. At the completion of the cleaning process the electrical breaker turned on and/or the gas supply turned on and pilots lights re-lit, and the oven shall be tested for proper function.

3. Cleaning of Ranges and Grills. The ranges and grills shall be cleaned both inside and outside to remove dust, dirt, residue, food wastes, burnt on food, streaks and stains. Bright metal shall present a uniformly bright, lustrous appearance, free of stains and streaks. The coils, burners, grills, grates, valves, knobs, range tops shall be cleaned. The space under the range top shall be cleaned, there shall be no dust, dirt, food waste, burnt on food, residue, streaks and stains. The range shall present a uniformly bright, lustrous appearance. Removed items shall be returned intact and operational. There shall be no disagreeable odor at the completion of the cleaning process. At the completion of the cleaning process the electrical breaker turned on and/or the gas supply turned on and pilots lights re-lit, and the range shall be tested for proper function.

4. Cleaning of Range Hoods. The range hood shall be cleaned both inside and outside to remove dust, dirt, residue, food wastes, grease-oil, streaks and stains. The grates, knobs, filters, fans, lights, vents and switches shall be cleaned. Removed items shall be returned intact and operational. Bright metal shall present a uniformly bright, lustrous appearance, free of stains and streaks. The range hood light(s) shall function properly, if the light(s) is/are burned out the Contractor shall replace it/them before completion of the cleaning process. The range hood shall present a uniformly bright, lustrous appearance. There shall be no disagreeable odor at the completion of the cleaning process. At the completion of the cleaning process the electrical breaker turned on and the range hood shall be tested for proper function.

5. Cleaning of Sinks. The sinks shall be cleaned both inside and outside to remove dust, dirt, residue, food wastes, grease-oil, streaks, rust and stains. Bright metal shall present a uniformly bright, lustrous appearance, free of stains and streaks. The sink shall present a uniformly bright, lustrous appearance. The sink drains shall have ½ cup of bleach added to each at the completion of the cleaning process. There shall be no disagreeable odor at the completion of the cleaning process.

6. Cleaning of Garbage Disposal. The garbage disposal shall be cleaned both inside and outside to remove dust, dirt, residue, food wastes, grease-oil, streaks, rust and stains. Bright metal shall present a uniformly bright, lustrous appearance, free of stains and streaks. The garbage disposal shall present a uniformly bright, clean, lustrous appearance. The garbage disposal shall have ½ cup of bleach poured into the garbage disposal at the completion of the cleaning process. There shall be no disagreeable odor at the completion of the cleaning process. At the completion of the cleaning process the garbage disposal the electrical breaker turned on and the garbage disposal shall be tested for proper function.

7. Cleaning of Microwave Ovens. The microwave oven shall be cleaned both inside and outside to remove dust, dirt, residue, food wastes, burnt on food, streaks and stains. Bright metal shall present a uniformly bright, lustrous appearance, free of stains and streaks. The microwave oven light shall function properly, if the light is burned out the Contractor shall replace it before completion of the cleaning process. The door gasket, rack, tray, lazy Susan and thermostats units shall be cleaned. The space under the microwave oven shall be cleaned, there shall be no, trash, rubbish, dirt, dust, residue, food wastes, burnt on food, streaks and stains. The microwave oven shall present a uniformly bright, lustrous appearance. Removed items shall be returned to their original positions, intact and operational. There shall be no disagreeable odor at the completion of the cleaning process. At the completion of the cleaning process the microwave oven shall be plugged in to the electrical receptacle and or the electrical breaker turned on, and the microwave oven shall be tested for proper function.

8. Cleaning of Toasters/Toaster Ovens. The toasters/toaster ovens shall be cleaned both inside and outside to remove dust, dirt, residue, food wastes, burnt on food, crumbs, streaks and stains. Bright metal shall present a uniformly bright, lustrous appearance, free of stains and streaks. The toaster/toaster oven light shall function properly, if the light is burned out the Contractor shall replace it before completion of the cleaning process. The door gaskets, coils, heating elements, racks, thermostats units shall be cleaned. The space under the toaster/toaster oven shall be vacuumed, there shall be no, trash, rubbish, dirt, dust, residue, food wastes, burnt on food, crumbs, streaks and stains. The toaster/toaster oven shall present a uniformly bright, lustrous appearance. Removed items shall be returned intact and operational. There shall be no disagreeable odor at the completion of the cleaning process. At the completion of the cleaning process the oven shall be plugged in to the electrical receptacle and or the electrical breaker turned on, and the toaster/toaster oven shall be tested for proper function.

9. Cleaning of Dishwasher. The dishwasher shall be cleaned both inside and outside to remove dust, dirt, residue, food wastes, grease-oil, streaks, rust and stains. Bright metal shall present a uniformly bright, lustrous appearance, free of stains and streaks. The heating elements, racks, and thermostat units shall be cleaned. The space under the dishwasher shall be swept and mopped, there shall be no, trash, rubbish, dirt, dust, residue, food wastes, burnt on food, crumbs, streaks and stains. Removed items shall be returned intact and operational. The dishwasher shall present a uniformly bright, clean, lustrous appearance. There shall be no disagreeable odor at the completion of the cleaning process.

10 Cleaning of Freezers. The freezers shall be defrosted and cleaned, rinsed and dried. All ice shall be disposed of, any ice cube trays or bins shall be cleaned. The freezers shall present a uniformly bright, lustrous appearance. The door gaskets, coil units, drip tray and bottom grill shall be removed, vacuumed and or washed, dried and returned to it’s original position, intact and operational.

11. Cleaning of Countertops/Serving Lines/Drink Stations. All countertops/serving lines/drink stations shall be cleaned to eliminate all dust, dirt, stains, residue, food wastes, smears, smudges, streaks and stains. All hardware and bright metal work shall be cleaned and polished. Removed items shall be returned intact and operational. There shall be no disagreeable odor at the completion of the cleaning process.

c. Floor Care. Floor care shall be performed as specified below and at the frequencies shown on the Schedule of Services. The Contractor shall disinfect the floors in all areas using a “2 bucket” method (1 bucket for detergent and 1 bucket for disinfectant). Floor maintenance in the serving line, kitchen and storage areas shall be performed by either the Prime Contractor or the sub-contractor (if food service is subcontracted). However, the Prime Contractor may subcontract with a qualified commercial cleaning Contractor to perform floor care in other areas. If the floor is to be maintained by a subcontractor, a copy of the subcontract is to be forwarded to the COTR or Contracting Officer within 30 days of receipt of notice to proceed.

1. Sweeping/Damp Mopping. All floors shall be swept and damp mopped after each meal. All flooring shall be swept and damp mopped so as to remove all loose dirt, dust, and debris. Prior to damp mopping, floors shall be swept/dust mopped. Floors shall be damp mopped with an approved cleaning solution to remove dirt, streaks, smears, and stains. There shall be no splashes on walls, baseboards, furniture or equipment. There shall be no mop strings left on the floor and or the legs of furniture and equipment. All furniture and other equipment moved during the sweeping process shall be relocated upon completion of work.

2. Policing and Spot Cleaning. A satisfactorily policed floor area is free of all food particles and debris. During policing, the Contractor shall inspect for and clean all spots as they occur. A floor that is satisfactorily spot cleaned is free of all stains, deposits, scuff marks, cleaning marks or traffic pattern and shall have a bright uniform color without disagreeable odor. After drying, furniture or other equipment moved for the spot cleaning process shall be returned to their original positions. Policing includes removing of trash and debris within fifteen (15) feet of building exterior. Police landings, steps, sidewalks and lawns. Police all debris, including beverage containers and cigarette butts, to the curb line or to at least 15 feet from the building, if no curb line exists. Remove all debris from these areas to the dumpster.

3. Spray Cleaning and Buffing. Satisfactorily spray buffed floors have a high gloss finish that blends in with the surrounding floor finish. Prior to spray cleaning and buffing, floors shall be damp mopped as specified above. Floors shall be spray cleaned and buffed to remove traffic marks, heavy soil, etc. The material used for spray cleaning and buffing shall contain a blend of detergents and polymers to emulsify surface soil and repair traffic areas. If loose residue is produced by buffing, it shall be removed in a manner that will leave the floor clean without destroying the high gloss produced by buffing. When completed, a spray cleaned and buffed floor shall have a uniform, high‑gloss finish, free of scuff and heel marks. The floor finish shall be uniform from wall to wall, including corners.

4. Waxing and Buffing. In the event that spray cleaning and buffing is not sufficient to maintain a uniform high‑gloss finish, floors shall be completely waxed and buffed. The floors shall be damp mopped as specified above immediately prior to application of wax. Floors shall be buffed, if required, to a uniform gloss finish free from dirt, traffic marks, and stains.

5. Stripping and Re-waxing Floors. Resilient flooring shall be swept/dust mopped and all wax/sealer stripped down to the flooring material to remove all built‑up wax and imbedded dirt prior to re-waxing. The Contractor shall strip and refinish total floor surfaces to include corners and under furniture. The Contractor shall then seal the floor with an even coating of slip resistant sealer. Materials and supplies which do not fully comply with DHS Safety Regulations, or which are of a highly caustic or toxic nature, shall not be used or permitted in any Building or areas covered by this contract. The new wax shall be applied the same day the floor is stripped. The new wax shall be applied a minimum of 3 layers thick with an adequate drying time between applications. After application of wax, areas shall be buffed (if required) sufficiently for maximum gloss and uniform sheen from wall to wall, including corners, with no visible brush marks. The re-waxed floor shall present a clean appearance free from scuff marks or dirt smears. Furniture or other equipment moved during floor stripping and re-waxing shall be returned to their original positions.

6. Interior Concrete and Ceramic Tile Floor Care. Satisfactorily cared for concrete and ceramic tile floors shall be free of streaks, stains, black marks, spots, gum and other matter foreign to floor surfaces and shall have a bright, uniform color and appearance. The Contractor shall not wax concrete and ceramic tile floors.

d. Restroom Services. Restroom services shall consist of the following each time services are performed.

1. Cleaning Restrooms. Restroom fixtures, including water closets, urinals, lavatories, and sinks shall be washed inside and outside utilizing a disinfectant, and shall be free of stains and odors. Seats shall be left in a raised position. Pumice sticks and an approved toilet bowl cleaner shall be used to remove stains from urinals and water closets. The Contractor shall provide vinyl urinal screens with deodorant blocks and shall brush urinal screens daily.