HT941024Q2073 Attach No. 1_PWS TECH EXHIBITS.pdf

TECH EXH 1B

PERFORMANCE REQUIREMENTS SUMMARY TABLE (Technical Exhibit 1B)

REQUIRED

SERVICE

SECTION C

STANDARD MAXIMUM

ALLOWABL

E

DEVIATION

(AQL)

LOT

SIZE

METHOD OF

SURVEILLANCE

MA

DED

CON

FOR

AQL

1.

Personnel 1.2

Standards

1.2.1 to 1.2.5,

1.2.11 to 1.2.12.5

0 Deviation 1 Review of supervisor qualifications prior to hiring;

monthly review of schedule by COR;

observation and daily inspection

2.

Contract personnel meet hygiene and sanitation requirements 1.2.7

Standards

1.2.7.1 to 1.2.7.6

0 Deviation 20

Observation and daily inspection

3.

Cashier Function 5.6

5.6.1 to 5.6.2

5% (3)

40 per month

Random inspections by the Nutrition Management staff and patrons who purchase meals

4. Provide Medical Certification and Preventive Medicine screen for each employee 1.2.6

Provide at beginning of contract, as changes of personnel and/or health occur and renew yearly 1.2.6

0 Deviation 30 Monthly review by

COR

5. Contract Employee Training 1.2.8

Train employees and maintain records and make available for Government review

1.2.8 to 1.2.8.7

0 Deviation 30 records

Monthly review by

6. Quality Control Program 1.3, 1.4

Contractor shall establish a QC program and an inspection system to prevent defects

1.4.1 to 1.4.4.1

0 Deviation 20 Monthly review by

REQUIRED

SERVICE

STANDARD MAX. %

DEVIATION

(AQL)

Lot Size METHOD OF

SURVEILLANCE

MA

DED

EXC

7. Safety

1.7 and 4.4.1

Contractor shall conform to all safety rules and regulations

4.4.1.1 to 4.4.3.3

0 Deviation 20

Daily Inspection by COR or COR representative

8.

Contractor Furnished Items 4.

Standards 4.1 to 4.5

5% (9)

9.

Dining Room, Plants and Furniture Rearranging 5.1.3, 5.1.13, 5.1.14

Standards 5.1.3-5.1.3.2,

5.1.13.1 to 5.1.13.2, 5.1.14

(18)

COR or COR

10.

Rear Platform, Trash Removal, Area Maintenance, 5.1.4, 5.1.15, and 5.5

Standards 5.1.15.1- 5.1.15.5, 5.5.1-5.5.2.2

(12)

11. Passageways, Lavatories and Offices 5.1.5, 5.1.6, 5.1.7

5.1.5.1 to 5.1.5.3, 5.1.6.1 to 5.1.6.6,

5.1.7.1 to 5.1.7.2

(21)

12. Walls, Baseboards, Ceiling, Partitions, Doors, Wood, Louvers, Vents, Fans and Drains 5.1.8, 5.1.9

Standards

5.1.8.1 to 5.1.8.2,

5.1.9.1 to 5.1.9.3

(5)

13.

Windows/Glass, Light Fixtures, Water Fountains, Sinks and Eyewash Station 5.1.10, 5.1.11, 5.1.12

Standards

5.1.10.1 to 5.1.10.2, 5.1.11, 5.1.12

(3)

14. Scullery Program 5.4

5.4.1 through 5.4.1.10

(26)

TECH EXH 1C

DAILY INSPECTION FORM

Date:_____________ Inspectors:______________________

Contractor Rep:__________________

Major Area Reference Sat Unsat Comments

Hygiene & Sanitation (2)

1.2.7

A. Clean uniforms & aprons

1.2.5 to - 1.2.5.2

B. Hair restraints 1.2.7.6

C. Name tags 1.2.5.1, 1.2.5.5

D. Proper hand washing

1.2.7.1

E. Gloves-direct contact w/food

F. No jewelry (except wed. band)

1.2.7.2

G. Fingernails short/clean/polish

1.2.7.3

H. Beards covered 1.2.7.5

Additional Comments:

Safety (8) 1.7

A. Safety shoes in scullery

1.2.5.3

B. Ear plugs in scullery

4.4.1.5

C. Non-skid/closed toe shoes in all other areas

1.2.5.3

D. SDS sheets posted & visible

4.4.1.1

E. Cleaning chemicals will be stored in the appointed store room

4.4.1.1

F. Cleaning chemicals will be stored in their original containers.

4.4.1.1

All contains shall be labeled with the contents.

G. Any other safety violations noted

4.4.1

Contractor Furnished Items (9)

4., 4.5

A. Paper towels 4.2

B. Antibacterial soap 4.2

C. Toilet paper 4.2

D. Hats for contract employees

1.2.5.1, 4.3.1

E. Cleaning supplies 4.2, 4.4.2, 4.5

F. Cleaning equipment

4.1

Patient Trayline (17) 5.3.4

A. 30 minutes prior to inpatient meal plating, supply dishes, carts, etc and continue to resupply

5.3.4.1, 5.3.4.2

Serving Area (11, 17 & 15)

5.1.3.

AFTER EACH MEAL,

1 HOUR AFTER

LINE CLOSES

A. Steam tables drained & cleaned

5.1.3.2

B. Entire serving line-cleaned sanitized /dried/polished

C. Toaster/food warmers cleaned after each use

D. Shelves under serving line clean

5.1.3.2

E.. Tables/dispenser cleaned

F. Clean/polish line, employee & bulk milk refrigerators

G. Clean/polish warmer doors

H. Clean stainless steel doors

I. Drains are cleaned after each meal (15)

5.1.9.2

AFTER EACH MEAL,

2 HOURS AFTER

A. Clean beverage island/dispensers

5.1.3.3

B. Wipe down surfaces

5.1.3.3

C. Clean glass doors 5.1.3.3

D. Clean all bars & sneeze guards

5.1.3.3

E. Clean coffee urn 5.1.3.3

F. Defrost milk dispenser with more than 1/8 inch ice

5.1.3.3

G. Weekend descale serving line

H. Monthly disassemble and toasters clean

I. Serving Line walls kept clean of smudges, marks, dust or streaks (15)

5.1.3, 5.1.10

Dining Room, Plants, Furniture (10)

5.1.4, 5.1.13, 5.1.14

AFTER EACH MEAL,

2 HOURS AFTER

A. Wash & sanitize tables

B. Damp-wipe chairs 5.1.3.3

C. Sweep/mop/dry tile decks, spot clean carpets & vacuum

D. Clean/replace salt/pepper, vases, turntables, condiment bottles

E. Wash/dry tray return belt

F. Clean microwaves 5.1.3.2

G. Move furniture as needed back to original design

5.1.3.3, 5.1.14

Weekly-Dining Room/ Serving area

A. Wash pipes, window sills, venetian blinds & columns and dust furniture

B. Wash legs & bottoms of chairs and tables

C. Strip deck, scrub tile and grout, mop, dry, finish and buff

D. Wash glazed tile wainscoting in serving area & dining room, reseal

Plants 5.1.13

A. Daily remove trash from plants

5.1.13.1

B. Weekly dust plants & water live plants

5.1.13.2

C. Every six months-wash plants

5.1.13

D. As needed clean plants with silk flower cleaner

5.1.13

Staging Area, Beverage Storage, Chemical/Cleaning Gear Area and Patient Cart Storage Area (12 & 15)

5.1.4

A. Decks are swept, scrubbed, sanitized, rinsed, and dried each day

5.1.4

B. Drains are cleaned after each meal

5.1.9

C. Ice scoop is sanitized each day when in use

D. Cleaned weekly walls & baseboards, more often if needed

5.1.8

E. Weekend – ice machine is cleaned & sanitized on a monthly basis

F. As required: police 5.1.4 these areas to clean spills

Rear Platform, Trash Removal, and Area Maintenance (13)

5.1.4, 5.1.15

A. Rear platform – after Breakfast sweep & mop, after lunch scrub platform and stairs. Clean spills on stairs as required

B. Clean drains daily 5.1.9

C. Police area around platform and dumpster daily or as

5.1.4, 5.1.15

D. Steam clean once per quarter or more if needed.

5. 1.4

Trash Removal 5.1.15

A. Garbage shall be removed from cafeteria, scullery, & pot & pan area

5.1.15.1

B. Trash sorted– food waste, cardboard, recyclables and trash are separated into their perspective bins and transferred to the loading dock.

5.1.15.2

C. Garbage cans are cleaned before returning to point of use, wheel bases are cleaned once per day

5.1.15.3

D. Garbage is loaded into trash dumpster, cardboard loaded into recycle bin, food and paper waste loaded into compost bin and recyclable trash (aluminum, plastic) loaded into recycle bin

5.1.15.4

Passageways, Lavatories & Offices (14 &15)

5.1.5, 5.1.6, 5.1.7

Passageways

A. Sweep, and damp mop after every meal and scrub & dry once/day

5.1.5.1

B. Clean spilled food as required

5.1.5.3

Lavatories – DAILY

A. Cleaned daily – including showers, lockers, benches, ceilings, walls, doors

5.1.6

B. Toilets & urinals washed inside & out with no rust or scale deposits

5.1.6.1

C. Lockers, walls, doors washed and wiped so no streaks remain

D. Decks mopped & sanitized

E. All surfaces free of dust

5.1.6.2

F. Supplied with and towels, toilet tissue, antibacterial hand soap, seat covers. (9)

5.1.6.3

G. Trash containers emptied & washed as needed.

5.1.6.4

H. Mirrors and glass shall be cleaned and polished

5.1.6.5

I. Sinks & faucets cleaned sanitized

5.1.6.6

J. Drains are cleaned (15)

5.1.9.1

Offices-Daily 5.1.7

A. Empty trash & recycle cans

5.1.7.1

B. Clean decks and doors

C. Vacuum and spot clean carpet

D. Vacuum chairs 5.1.7.1

E. Dust files, furniture and blinds

F. Thoroughly clean venetian blinds – Monthly

5.1.7.2

G. Shampoo carpet- Quarterly

5.1.7.2

Walls, Baseboards, Ceiling, Partitions, Doors, Wood & Bright Work, Louvers, Vents, Fans and Drains (15)

5.1.8, 5.1.9

A. Walls, doors, baseboards, ceilings, woodwork, & partitions kept clean of smudges, marks, dust or streaks

5.1.8.1

B. All metal surfaces are polished & kept clean, shinning & free of tarnish or corrosion

5.1.8.2

C. Walls, doors & vertical surfaces are cleaned as needed, but at least once per week

5.1.8.1

D. Deck drain covers & strainers are cleaned after each meal

5.1.9.1, 5.1.9.2

E. Louvers, vent covers & fans are cleaned at least monthly or more often.

5.1.9.3

Windows/Glass, Light Fixtures, Water Fountains, Sinks &

5.1.10, 5.1.11, 5.1.12

Eyewash Station (16)

A. Daily & as required: all windows, glass walls, diamond cut windows and glass doors clean of smudges, marks, dust or other dirt streaks inside and out

5.1.10.1

B. Weekly: windows, diamond windows and sills are thoroughly cleaned inside & out

5.1.10.2

C. Monthly light fixtures cleaned

5.1.11

D. Water fountains, sinks & eye wash station clean & sanitized daily

5.1.12

Scullery Program 18 & 15

Inspect scullery at 1010-1025 or 1510-1525, scullery should be inspection ready at these times.

5.4

A. Dishes are properly washed and air dried

5.4.1.1 - 5.4.1.3

C. Hand sanitize patient carts

5.4.1.5, 5.4.1.6

D. Clean dish dispensers, dollies, tray racks, lowerators, & carts daily

5.4.1.7

E. Clean special event mess gear and equipment as

5.4.1.7

F. Tables, sinks, counters, shelves and trough is

5.4.1.8 scrubbed & rinsed

G. Garbage grinder is clean

5.4.1.9

H. Decks cleaned & mopped dry

5.4.1.10

I. Vents and walls are clean(15)

5.1.8

Dishwasher 5.4.2

A. Temperatures recorded 3 times per day at 0530,1115 &1615

5.4.2.1

B. After each meal the dishwashing machine is cleaned

5.4.2.2

C. Weekly:

dishwashing machine and pot & pan machine are descaled

5.4.2.3

Pot and Pan Room 5.4.3

A. Equipment is air dried

5.4.3.1

B. Equip returned to point of use

5.4.3.2

C. Washing accomplished rapidly

5.4.3.3

D. Left clean after each use, sweep, scrub, rinsed mop dry

5.4.3.4

E. All pan racks washed and dried

5.4.3.5

F. Garbage grinder cleaned after each meal

5.4.3.7

G. Cafeteria tray return cleaned

5.4.3.8

H. Tables, sinks, counter & shelves cleaned & sanitized daily

5.4.3.9

I. Dust & clean light fixtures, vents and fans weekly

5.4.3.10

J. Water on deck immediately mopped.

5.4.3.11

MAA INSPECTION SHEET (complete one each day)

Date:_______ Meal: B / L MAA:_____________________

Contract Supervisor________________

Hygiene & Sanitation (2)

1.2.7 Satisfactory Unsatisfactory Comments

A. Clean uniforms & aprons

1.2.5.1-1.2.5.4

B. Hair restraints 1.2.7.6

C. Name tags 1.2.5.1, 1.2.5.5

D. Proper hand washing

E. Gloves-direct contact w/food

F. No jewelry (except wed. band)

1.2.7.2

G. Fingernails short & clean

1.2.7.3

H. Beards covered 1.2.7.5

Food Service Program (17 & 10)

5.3

A. Adequate dishes/trays/flatware

5.3.2.1

During Cafeteria Meal Service

5.3.2

A. Resupply dishes, flatware, trays napkins, etc.

5.3.2.1

B. Keep serving areas & dining room clean of spilled foods (10)

5.3.2.3

C. Friendly demeanor of staff

5.3.2.5

D. Aid patrons who need assistance

5.3.2.6

E. Bus tables if needed (10)

5.1.2.8

After Meal Service 5.3.3

A. Discard unused coffee

5.3.3.1

TECH EXH 2A

Workload Estimates

OPERATING HOURS AND SERVING LINES SCHEDULE

1. MEAL HOURS. Contractor employees will be provided the opportunity to eat meal thirty minutes prior to normal meal hours. The normal meal hours are as follows:

Monday-Friday:

Breakfast 0530 to 0800 Lunch 1030 to 1300 Night-meal N/A

Meal hours may be modified by the Food Service Officer to accommodate emergency situations or sudden increases in patronage. A twenty-four (24) notice shall be provided to the contractor except in emergency situations.

Enlisted Advancement Exam Days: Typical exam dates are as follows:

January (1 day), March (3 days) and September (3 days)

The breakfast schedule is modified for advancement exams. Only “Take Out” service will be available until 0700. No table cleaning service is required during/after breakfast on the day of the exams. The contractor shall clear all dining tables and rearrange tables as directed for the exam the evening prior to the exam dates. Contractor shall restore tables/chairs to normal arrangement and return condiments to the tables in time for the lunch meal on examination days.

The Galley is closed, thus there is no meal service, on Federal Holidays except Thanksgiving and Christmas Day

New Year's Day January 1 Dr. Martin Luther King's Birthday 3rd Monday in January Washington's Birthday 3rd Monday' in February Memorial Day 4th Monday in May Independence July 4 Labor Day 1st Monday in September Columbus Day 2nd Monday in October Veterans Day varies in November Thanksgiving Day 4th Thursday in November Christmas Day December 25

TECH EXH 2A (continued)

2. SERVING LINES:

Available

Normal

BREAKFAST LINE(S)

4 3

LUNCH LINE(S)

5 5

HOLIDAYS 3 3

Note: Holiday meal service will consist of lunch meal only on Thanksgiving and Christmas Day.

Available is maximum number of serving lines available for each meal period. Normal is the minimum number of serving lines operated for the meal periods indicated. Additional lines (up to

12) will be opened if patron demand makes it necessary. In the scramble system 12 stations/service functions are available: the beverage line, the silverware area, and the function of helping the handicapped/disabled and wiping the salad bar during the meal. All stations shall be staffed for mess attendant maintenance or helping special needs patrons.

3. PATIENT TRAYLINE MEAL PLATING SCHEDULE: (information provided for coordination of cleaning)

ALL DAYS

Breakfast 0630-0730 Lunch 1130-1230 Dinner 1630-1730

4. SOILED PATIENT TRAY CARTS RETURN TO SCULLERY:

ALL DAYS

Breakfast 0545 to 0700 and 0830 to 1000 Lunch 1230 to 1400 Dinner 1730 to 1900

TECH EXH 2B

Workload Estimates

MEAL ESTIMATES

1. Estimated number of meals is 50,000 meals each month +/- 15%.

Technical EXH 3

TECH EXH 4

GOVERNMENT FURNISHED SPACES TO BE USED & CLEANED (AS INDICATED)

The Government will furnish the Contractor with the following facilities:

SPACE

AREA (square feet)

TYPE OF FLOOR (material)

Dining Room(s) (includes serving area)

15,537 PVC Tile / Laminate / Carpet

Dining Room Staging Area

408 Tile

Scullery

1,742 Terrazo Tile

Passageways

2,640 PVC Tile

Pot & Utensil Washing Room 470 Terrazo Tile

Locker Room & Lavatories 1,260 PVC Tile

Rear Platform & Receiving Area

1,392 Concrete

Offices 1,142 Carpet & Tile

Clean Patient Cart Holding Area

397 Terazo Tile

Janitorial Closet & Detergent Room

165 Epoxy/cement Tile

Building Approaches See Tech Exhibit 3 Concrete

TECH EXH 5A

GOVERNMENT EQUIPMENT FURNISHED FOR CONTRACTOR USE AND/OR

CLEANING & MAINTENANCE

ITEM QUANTITY

Cafeteria & Galley

Grill– speed line 1

Deep fat fryer– speed line 2

Gaylord/hood– speed line 1

Portable food warmer – speed line 1

Board with electric lamp (food warmer)- Speed line 2

Refrigerators (small double door under the serving line

Refrigerators (reach-in type, including bulk milk) 8

Refrigerator, portable (for employees) 1

Refrigerator, portable, small (butter, yogurt and salads) 2

Table (for cold foods in front of frozen yogurt machine) 1

Toasters 3 stainless steel drawers, cupboards and counter tables All steam tables (each with 7 compartments) 3

Food warmers, including racks (double door) 2

Rack for cold cereal 1

Rack for potato chips 1

Portable bar 3

Steam table with 3 compartments 1

Salad bar with tray slides and sneeze guards 2

Dessert bar with sneeze guards 1

Bread dispenser 1

Proofer 1

Paper towel racks 4

Soap dispensers 3

Hot chocolate./cappuccino machine 2

Coffee urn 1

Coffee maker (1- tray line, 1 café) 2

Pizza warmer 1

Milk dispensers (3 spigots) 2

Juice/water machine 2

Iced tea 1

Iced Coffee machine 1

Fountain sodas-(6 dispensers) 2

Racks for glasses 3

Racks for coffee cups 2

Rack for condiments-6 compartment 1

Holders for disposable cups 3

Holders for lids 3

Sink, small stainless steel 3

Sink for hand washing 3

MDMAA station 1

Trash cans, small 3

Trash cans, medium 3

Trash cans, large 10

Napkin holders 2

Cashier stools 6

Stainless steel tables for cash registers 6

Cupboards for storing condiments

Flatware holders 209

Condiment bar with sneeze guard 1

Microwave with cart 4

Water spigots 2

Artificial plants in room dividers TBD

Artificial plants (potted) TBD

Artificial Trees 8

Lazy Susan condiment holders 150

Dining room tables 130

Dining room chairs/seats 500

Outdoor tables 19

Outdoor chairs 80

Outdoor umbrellas 7

Outdoor sofas 2

Outdoor sofa end tables 8

High Chairs 4

Wall clocks 5

Wall phones 3

Hat and book shelves (outside) 2

Lockers (outside) 1

Metal stand with belt for securing lines 1 (set)

Trophy case 3

Tea rack 1

Panini machine 1

Menu boards (dry or electronic) 1

Utility carts 15

Ice machines (on beverage line) 2

Ice machine (bulk) 2

Lowerator for trays 6

Lowerator for salad plates 0

Lowerator for dinner plates 8

Lowerator for coffee cups 3

Lowerator for beverage cups 3

Lowerator for bowls 5

Racks for sheet pans 2

Nutrition Management Administrative Office

Blinds 7

Interior windows 7

Air vents (3- air and 4 exhaust) 7

Desk/work stations 7

File/bookcases 18

Waste baskets 10

Recycle bins 15

Desk in contractor office

Lavatories/locker rooms

Male Bathroom

Commode 3

Urinal 2

Hand dryer 2

Towel dispenser 1

Door 2

Drain 1

Trash can 1

Mirrors 5

Soap dispensers 3

Sinks and faucets 4

Shower room 2

Exhaust vent 1

Male Locker Room

Tall lockers 94

Exhaust vents 1

Bench 2

Trash can 1

Female Bathroom

Commode 5

Sink and faucets 4

Towel dispenser 2

Hand dryer 2

Door 2

Overhead light 2

Drain 1

Trash cans 1

Female Locker Room

Large 52

Bench 1

Exhaust vent 1

Shower 2

Curtain 1

Equipment Staging and Passage Area

Louvers 4

Scullery/Pot and Pan Room

Light covers 32

Louvers 4

Fan 4

Patient food cart storage area

Light covers 5

Louvers 2

Patient Meal Service Equipment

Patient meal carts 23

Dome racks 4

Tray lowerators 5

Dome caddy 2

Wire basket cart 6

TECH EXH 5B, 5C, 5D

TECH EXH 5B

WEEKLY INVENTORY REPORT FOR DINNERW ARE & SILVERWARE

Date:

ITEM % x Number of Persons Onboard = Allowance

Prior Inventory

Amount Received

On Hand This Date

Loss/ Gain

Bowl, large 40% x ______ = _____

Bowl, soup 40% x ______ = _____

Bowl, small 40% x ______ = _____

Cup, coffee 60% x ______ = _____

Glasses 100% x ______ = _____

Knife, table 100% x ______ = _____

Fork, table 100% x ______ = _____

Spoon, large 100% x ______ = _____

Spoon, tea 100% x ______ = _____

Plates 100% x ______ = _____

Plates, salad 60% x _______ = _____

Tray, plastic 100% x ______ = _____

NOTE: The Government will conduct an inventory each week. The Contractor may participate in the weekly inventory if desired. The above inventory reflects the maximum number of items that would be on hand; however, this number will vary because of breakage and replacements.

TECH EXH 5C

SPECIAL EVENTS DINNERWARE/EQUIPMENT INVENTORY REPORT

Date:

ITEM Size Prior Inventory

Amount Received

On Hand This Date

Loss/Gain

Dinner Fork, silver

8 1/2 in 84

Salad Fork, silver

7 in 30

Shrimp Fork, silver

6 in 19

Tablespoon 6 in 35

Soup spoon 7 in 47

Teaspoon 7 in 40

Ice Teaspoon 35

Dinner Knife 9 in 58

Ladle, Gravy 0

Ladle, Punch 0

Ice Tongs 4 in 0

Tongs, stainless

4 in 0

Cake Server 0

Clam Dish 24

Coffee Maker 0

Pitcher, silver 2.5 qt. 0

Pitcher, plastic

2.5 qt. 5

Pitcher, glass 2.5 qt. 5

Coffee & Tea Servers, silver

Gravy Server, silver

6 oz 13

Sugar Bowl, silver

6 oz 5

Creamer, silver

6 oz 5

TECH EXH 5C (continued -page 2 of 2)

SPECIAL EVENTS DINNERWARE/EQUIPMENT INVENTORY REPORT

Date:

ITEM SIZE PRIOR

INVENTORY

AMOUNT

RECEIVED

ON HAND

THIS DATE

LOSS/GAIN

Creamer, stainless

4 oz 2

Veggie Dish, silver

13 in 10

Fruit Dish, silver

10 in 17

Bread Dish, silver

10 in 0

Condiment server, stainless

Large 0

Condiment Dish

12 oz 13

Salt &Pepper shaker, silver

2 oz

Serving Tray, stainless

Water Glass 6 oz

Tea Glass 6 oz 48 Water Goblet 6 oz 56 Fruit Cup 6 oz 19 Plate, entrée 34 Plate, dessert 69 Saucer, coffee cup

Cup, coffee 153

TECH EXH 5D

TABLEWARE USAGE DAILY, PER PATRON, FOR CONTRACTOR CLEANING

ITEM SIZE NORMAL

QUANTITY

Service Tray, plastic

STD 1

Dinner Plate 9 in 1

Salad Plate 4 in 1

Dessert plate 4 in 1

Bowl, soup 10 oz 1

Cup, coffee 8 oz 1

KITCHEN AND SERVING UTENSILS, POTS AND PANS, DAILY USAGE, FOR

CONTRACTOR CLEANING.

ITEM QUANTITY ESTIMATED

INVENTORY

Spoons, Slotted As used 24

Ladles, 2 oz As used 26

Liquid Measuring Cup As used 3

Pan, Roasting As used 45

Spoon, Basting As used 23

Tongs As used 51

Knife As used 18

Scoop As used 9

Full insert, 2 inch As used 183

Full insert, 4 inch As used 93

1/2 insert, 2 inch As used 2

1/4 insert, 4 inch As used 10

1/2 insert, 4 inch (plastic) As used 5

1/2 insert, 4 inch As used 28

1/2 insert, 6 inch As used 41

1/4 insert, 6 inch As used 11

Full insert, 2 inch (with holes) As used 32

Full insert, 6 inch As used 44

Full insert, 1 inch (with holes) As used 32

1/2 insert, 1 inch(with holes) As used 7

Pans, sheet As used 303

TECH EXH 6A

QUALITY STANDARDS FOR HOUSEKEEPING SERVICES

The following standards apply to Section C-5.

1. FLOOR CLEANING

1.1 General: Clean floors so that no visible dirt or dust remain on floors, floor mats or runners, in corners, behind doors or under furniture and equipment. Cleaning is done in such a manner that no dust is raised. Furniture and equipment is moved as necessary during the cleaning process and is replaced at the completion of cleaning. Chairs are not placed on tables at any time. All cleaning debris is removed to receptacles provided for this purpose.

1.2 Spot Floor Cleaning: Spot Cleaning is accomplished by hand removing, sweeping, damp mopping, or vacuuming small areas as necessary to remove food or beverage spills and debris such as cigarette butts, straws, and napkins from dining hall floors. It includes removing water, sand, dirt, or stains caused by open doors or heavy traffic. On carpeted floors, all spills are immediately cleaned with cold water to prevent stains from setting into the carpet. In dining areas during meal serving periods, use of manual sweepers is required.

2. SWEEPING: Sweeping in other than food handling areas may be accomplished using brushes, brooms, treated dust mops, or electrically powered vacuum cleaners. Sweeping compound may be used sparingly. Dry sweeping in food handling areas is prohibited. In these areas, sweeping is done using a damp floor broom or brush covered with an impregnated dusting cloth. Sweeping includes the prior removal of dried matter using a putty knife or other appropriate scraper. A properly swept floor is free of litter, dust and debris.

3. VACUUMING: Vacuuming of carpets is done using a mechanical beater or powered brush-type carpet vacuum machine. Vacuuming includes removing gum and spots. After vacuuming, the carpeted area is free of all visible litter and soil.

4. DAMP MOPPING: Damp mopping is performed to disinfect the floor in areas where wet mopping is not desirable (e.g., in dining areas on other than carpeted floors). Done after sweeping, damp mopping is accomplished using cotton yarn or sponge mops which have been frequently immersed in an approved disinfectant solution and wrung out until damp. A properly damp-mopped floor is free of dirt, dust, food residue, marks, film, streaks; debris and standing water.

TECH EXH 6A (continued -page 2 of 4)

5. WET MOPPING: Wet Mopping follows sweeping and is the cleaning of other than carpeted or wood floors using cotton yarn or sponge mops. Mops are frequently immersed in warm water and an approved disinfectant solution to remove soil. Floors are then rinsed by damp mopping to remove wet mopping residue, standing water, and dingy, streaked or cloudy areas. Care is given to avoiding splash on equipment, furniture, walls, trim, doors and adjacent carpets. A properly wet mopped floor is free of dirt, dust, food residue, film, marks, streaks, debris, and standing water.

6. 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 water hose with sufficient pressure is used to remove all residue of mopping or soaking. A properly washed concrete surface is free of dirt, dust, food residue, debris, stains other than petroleum stains, and residue of mopping or soaking solutions.

7. FLOOR MAINTENANCE: Floor maintenance includes dry buffing, spray buffing, and applying floor finishes.

All floors, except concrete or carpeted, receive floor maintenance. After receiving floor maintenance the entire floor is given a uniform coating of nonskid floor finish (except ceramic or terrazzo floors that do not need the floor finish). The finished floor is free of dust, dirt and other debris, and has a uniform glossy appearance free of scuff marks and other stains and discolorations. All floor maintenance solutions are removed from baseboards, furniture, trash receptacles, etc. Items that have been removed are returned to their proper positions when all operations have been completed. Wood floors are stripped using an agent specifically designed for wood floors. The maintenance techniques used on each floor depend upon the materials and equipment provided by the Government. The Contractor need not apply the techniques to the entire floor, unless necessary, but only to the portion of the floor needing work to bring the entire floor up to the standard set forth in this PWS.

8. TRASH REMOVAL: Waste receptacles are emptied and cleaned. This task includes removing cigarette butts and other debris from interior planters and flower boxes. Waste receptacles are clean when free of dust, dirt and other matter.

9. SPOT CLEANING: Spot cleaning is the extra cleaning within any of the cleaning categories using the appropriate method. Spot cleaning is performed on an "as required" basis whenever needed because of unusual or inadvertent events such as "spills or smudges. Cleaning is performed a damp sponge and the proper solution. Particular is given to removing hand smudges, grease and splashes on baseboards, doors and trim. Walls in high moisture areas such as utensil washing rooms and lavatories are scrubbed as necessary to remove mold.

Chlorine-based compounds are used on all ceramic or vitreous surfaces. Properly cleaned hard gloss wainscots or glazed tile surfaces are bright and free of dirt, mold, stains, streaks, lint and splash.

10. DUSTING

10.1 General: Dusting on other than floors is accomplished using treated hand dusters or treated damp cloths. A properly dusted surface is free of all dirt, dust, lint, streaks, cobwebs and soil spots.

10.2 Low Dusting: Low dusting is the removal of dirt, dust and other matter from walls, structural components, fixtures and decorations up to a height of 7 feet above the floor.

10.3 High Dusting: High dusting is the removal of dirt, dust, and other matter from ceilings, walls, structural components, equipment installed, above a height of 7 feet above the floor.

11. DAMP WIPING

11.1 Non-food Contact Surfaces: Furniture, decorations and non-food contact surfaces of equipment are damp wiped using a clean cloth dipped into disinfectant solution or dampened with solution from a spray bottle. A properly damp wiped surface is free of dirt, dust, grease, or other matter and of streaks, spots or water residue.

11.2 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 the use of the surface.

12. METAL AND WOOD POLISHING: Polishing follows damp wiping and is accomplished with a soft cloth using nonabrasive polish. Metal equipment and fixtures, wood fixtures, and metal or wood decorations are polished. Food contact surfaces are wiped clean without the use of polish.

A properly polished surface is free of streaks, tarnish and polish residue and presents a uniformly bright appearance.

13. WALL AND DOOR CLEANING: Wall and door maintenance includes cleaning walls, wainscots, doors, posts, partitions, baseboards, trim, jams and wall-mounted fixtures. These items are cleaned using a damp sponge or cloth soaked in disinfectant detergent solution.

Particular care is given to removing hand smudges, grease and splashes on baseboards, doors, and trim. Walls in high moisture areas such as utensil washing rooms and lavatories are scrubbed as necessary to remove mold. Chlorine-based compounds are used on all ceramic or vitreous surfaces. Properly cleaned hard gloss wainscots or glazed tile surfaces are bright and free of dirt, mold, stains, streaks, lint and splash.

TECH EXH 6A (continued -page 4 of 4)

14. GLASS CLEANING: Glass cleaning is the cleaning of all glass surfaces (including acrylic and Plexiglas) other than exterior windows, glass light fixture covers, and glasses used for beverages. It is accomplished using a damp cloth dipped in a free rinsing detergent followed by polishing with a dry cloth or paper towels. Adjacent trim is wiped clean using damp mopping procedures. A properly cleaned glass surface is without dirt, dust, grease, spots, streaks, residue and other matter.

15. WINDOW CLEANING: Window cleaning is the cleaning of those windows which are an integral part of the outer surfaces of the building and interior Nutrition Management Department office windows. After windows have been cleaned, all traces of film, dirt, smudges, water spots, and other foreign matter are removed from frames, casing, sills, and glass. Screens are also cleaned so that they are free of dirt, dust and foreign matter.

16. LIGHT FIXTURE CLEANING: Light fixture cleaning includes removing covers and damp wiping on the inside and outside of the fixtures and 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 of stains, spots, streaks, residue and other matter.

17. DUCTS, LOUVERS AND VENT CLEANING: Vacuuming ducts, louvers and vents removes all visible dust, dirt, and other foreign matter. Damp wiping surfaces removes spots and streaks.

Cleaning interior of ducts or conduits not included.

18. SHAMPOOING: Carpet shampooing is the process of applying a synthetic soil-retardant shampooing agent or sanitizing solution to carpet fiber. The purpose is to engulf the fiber. A properly shampooed floor is one which has been uniformly treated as specified for the shampooing agent used.

TECH EXH 6B

QUALITY STANDARDS FOR EQUIPMENT CLEANING

All pieces of equipment must be free of dust, grease, food particles and fingerprints on all surfaces, inside and outside. All crevices must be free of dirt. All food contact surfaces must be sanitized and all equipment cleaned according to the NAVMED P-5010 and NAVSUP Publication 421. The following equipment is for the purpose of providing quality standards, not intended to encompass all the equipment that need to be cleaned under the contract

EQUIPMENT

ITEM

CAFETERIA

Condiment Containers Filled properly, no food in grooves of cap or neck of container, exterior not sticky

Milk Dispensers Interior, door gasket, pinch valve assembly, drains clean

Water Dispenser Spigot, drain, exterior

Tables and Chairs Seats, rung, and legs

Salad Bar Drains, interior, exterior, refrigeration unit, tray rails

Mess Gear Dispensers Interior, elevators, bumpers

Toasters No dirt underneath or in seams, no crumbs on flash plates

Shelving and Supports Clean inside and out

Butter Dispenser Clean inside and out

Bread Dispenser Clean inside and out

Beverage Dispenser Clean inside and out

Frozen Yogurt Dispenser Clean inside and out. IAW cleaning and operating instructions

Cappuccino Machine Clean inside and out. IAW cleaning and operating instructions

Coffee Urns, Water, Filters Tubes, valves and leacher assembly, bags washed and stored, removed and checked

Tray Rails Top, sides and bottom

Sinks Clean inside and out, drains clear and unclogged

Counters and Drain boards Clean inside and out

Reach-in Refrigerators Top and shelving

Soiled Gear Carts Top and bottom, shelves and supports

Shelving and Supports Top and bottom, supports clean all around

Deep Fat Fryers Exterior clean, floor clean underneath; controls clean

Microwave Ovens Interior clean and dry including shelves, no food accumulation; exterior (top and sides) clean; floor around and under clean

Vegetable and Meat Processing Equipment

Clean and dry, no evidence of rusting; free of accumulated food particles, including cracks and crevices

Work Tables Tops, shelves and legs clean; drawers clean;

floor under and the walls behind clean

Storage and Refrigerator Shelving

Clean and dry, all food containers covered;

floors clean

Trash Receptacles Empty

Garbage Cans and Lids Clean inside and out, lids, grooves and wheels

Can Washer Interior, spigot

Hose Not greasy

Mop and Mop Racks Mops washed and properly hung for drying

SCULLERY

Dishwashing Machine and Pot and Pan Washing Machine (remove parts)

No rust, no scaling, no food in cracks and corners, manifolds and spray arms, exterior including top of machine.

Spray Jets No holes clogged

Wash Rinse Tank Drain clear, no rust, no scaling

Strainer Screens Remove and clean

Hood Exhaust and Screens Screen cleaned inside and out with no holes clogged, clean hood

Splash Curtains Clean and in good condition

Sinks Clean inside and out, drains clear and unclogged

Counters and Drain boards Clean inside and out

Soiled Gear Carts and Patient Food Carts Top and bottom, shelves and supports, inside and out

DRESSING ROOMS AND

LAVATORIES

Wash Bowls and Hand washing Sinks Clean inside and out, drains and faucets

Urinals Clean Clean inside and out

Toilet Stools and Seats Clean inside and out, under the seat and in the rear

Lockers and Shelving Inside, top, bottom and sides

Soap Dispensers and Trays Clean, in working order, filled

Towel Dispensers Cleaned and filled

Toilet Paper Filled

Receptacles Emptied and cleaned

Walls and Baseboards Clean, no cobwebs, no flyspecks, no grease, streaks or mop marks

Doors and Door Facings Clean, no finger marks, tops clean

Floors and Corners No dust in corners, behind or underneath equipment. Not slippery, wet or greasy

Deck Drains Clean and unclogged

TECH EXH 7 –HISTORICAL DATA