ATT 1 PWS.pdf

PERFORMANCE WORK STATEMENT (PWS)

MESS ATTENDANT SERVICES

SILVER DOLPHIN BISTRO FACILITY

JOINT BASE PEARL HARBOR HICKAM

1.0 BACKGROUND

1.1 The mission of Commander, Navy Region Hawaii (CNRH) is to provide shore installation operating support to

Navy commands located in the Hawaii Region and to the Air Force at Joint Base Pearl Harbor-Hickam (JBPHH). Consisting of various departments and program support, CNRH enables maximum mission readiness of tenant commands and activities by providing the highest quality installation services, facilities support and quality of life programs.

1.2 JBPHH’s Silver Dolphin Bistro Facility, Buildings 654/655, primarily provides messing services for military personnel assigned to Pearl Harbor Region and authorized patrons. The Dining Facility provides the full service meal support, including carry out service, for breakfast, lunch and dinner, 7 days a week. Upwards to 300 personnel are served daily, with approximately 6,000-25,000 meals served per month. This dining facility is dedicated to meeting the nutritional needs of Department of Defense (DOD) personnel who frequent the facilities.

2.0 OBJECTIVE/SCOPE

2.1 CNRH requires food service attendant services at the Silver Dolphin Bistro Facility, Buildings 654/655, as described in this Performance Work Statement (PWS). This includes but is not limited to providing key personnel, staffing, equipment, materials and services necessary to perform tasks described in this PWS. The Contractor shall perform to standards contained in the current U.S. Food and Drug Administration (FDA) Food Code and the NAVSUP Publication 486, and other applicable instructions and directives as identified by Appendix C.

3.0 PERFORMANCE REQUIREMENTS

Base Year: 18 Feb 2020 – 17 Feb 2021 Option Year 1: 18 Feb 2021 – 17 Feb 2022 Option Year 2: 18 Feb 2022 – 17 Feb 2023 Option Year 3: 18 Feb 2023 – 17 Feb 2024 Option Year 4: 18 Feb 2024 – 17 Feb 2025 FAR 52.217-8: 18 Feb 2025 – 17 Aug 2025

3.1 General:

The Contractor-provided services shall include but are not limited to the following:

a. Food Preparation-vegetable/produce prep and processing (paragraph 3.2.1).

b. Food Service – food and beverage line, including set-up and re-supply (paragraph 3.2.2 – 3.2.4).

c. Table Re-setting, Trash and Garbage – table re-setting, trash removal and transport to dumpsters, trash/garbage container cleaning and servicing (paragraph 3.2.5).

d. Housekeeping – floors, walls, interior decorations; windows (interior), screens, furniture, ceiling fans, plastic/silk plants, and interior equipment, stationary and fixed (paragraph 3.3.1).

e. Sanitation – dishwashing equipment operation, manual cleaning, transporting, stacking equipment, utensils, dishes, silverware, and trays to point of use and/or storage; pots and pans (paragraph 3.3.2).

The Contractor shall provide cleaning detergents needed for dishwashing, sanitizing tables, and cleaning floors and walls.

3.1.1 Safety: The Contractor shall be in compliance with all current Federal, State of Hawaii, Department of Defense, and Navy laws, regulations, and directives when performing services described by this PWS, including the following:

a. Food Service Management General Messes, NAVSUP Publication 486, Navy Food Service Management and Navy Food Service Operation Handbook. The Contractor shall conform to all safety rules and regulations applicable to the building and facilities that are in effect during the term of this contract.

b. Occupational Health Safety Administration (OHSA) as applicable, for food service operations and workplace hazard prevention.

3.1.2 Reporting Safety Incidents: The Contractor shall take any precautions reasonably required hereunder to ensure accident-free performance. All accidents which arise out of, or in connection with, the performance of services required hereunder, which result in injury, death or property damage, shall be reported, in writing, to the Contracting Officer Representative (COR) within 24 hours after such incident occurs. Such report shall give full details of the accident, including statements from witnesses. If any claim is made by a third party against the Contractor on account of any accident which occurs in connection with performance of this contract, the Contractor shall report the facts, in writing, to the COR within 24 hours of receipt of any such claim.

3.1.3 Standards Definitions: The Supplemental requirements provided in Appendix E shall be followed to ensure that the minimum standards of the Government are being met. The Contractor shall clarify with the COR if there are any questions regarding the level of cleanliness that shall be maintained during the period of performance.

3.2 Operational Requirements - Food Service:

3.2.1 Cold Food Preparation Program: The Contractor shall obtain foods from the Leading Culinary Specialist

(LCS) for each meal and accomplish the food preparation tasks listed on the Food Preparation Work Sheet (FPWS/NAVSUP Form 1090) in accordance with recipe cards and as specified by the LCS. The Contractor shall perform a variety of food preparations according to menu requirements and shall be able to safely operate kitchen equipment as required. The Contractor shall follow health and safety precautions with regard to storage of food items. The Contractor shall also monitor and maintain appropriate temperature of all food items throughout preparation and service. The Contractor shall perform the following tasks:

a. Food preparation for cooking shall include but is not limited to the following – panning meats, breaking eggs, cutting vegetables, preparing sandwiches for grilling, and omelet filling preparation.

b. Food preparation includes cooking eggs, pasta, and potatoes; fruit and vegetable preparation; arrangement of pre-cooked meats as outlined in the FPWS; and making sandwiches, pizzas, and hot wings as requested by the patron during lunch meal.

c. The Contractor shall take adequate measures to ensure that trimming and other food preparations produce the least amount of waste. The Contractor shall practice safe food handling practices to ensure that unused food cases are returned to storage immediately.

d. Transport all “Ready to Cook” vegetables to the galley at the times specified by Government’s senior cook. Ensure all food is covered while transporting the food outside the galley.

e. Preparing and Serving foods for general consumption shall include, but is not limited to ensuring availability of desserts, bread, waffles, ice cream (soft serve) or novelty ice cream, ice, and beverages.

f. Ensure fresh fruits and vegetables are washed and cleaned and stickers are removed prior to serving, in accordance with current guidelines and instructions. Salad bar items shall be taken directly from refrigerated spaces to serving lines as required.

g. Clean the food preparation area after each use. The Contractor shall remove cleaning gear and properly stow in designated locker. All knives shall be returned to knife rack in clean condition after use.

3.2.2 Food Serving Line Service: Serving line operating hours are described in paragraph 8.5.

The Contractor shall serve food in standard food portions as shown in the Food Serving Plan, unless the customer requests smaller portions. The Contractor shall follow the Food Serving Plan for all aspects of this task, to include but not limited to, monitoring the serving line and performing standard cross panning procedures as required; replenishing food containers out of customer view, exchanging pans when food begins to crust around edges of food container, and maintaining appropriate temperatures on serving lines. The Contractor shall ensure prepared subsistence is replenished throughout the entire meal period and leftover foods shall be identified and approved by the Government shift leader for disposal. The Contractor shall set up serving lines no later than fifteen (15) minutes before the established meal hours. The Contractor shall not secure salad, fruit and dessert bars, and soup and beverage areas earlier than fifteen (15) minutes after the meal hours to allow patrons to get their food.

a. Other areas: The Contractor shall provide the Food Attendant Services to support the outdoor patio dining area. The COR will ensure that servicing lines are maximum of four during Monday through Friday. The patio dining area will not be supported on Weekends or Holidays, other than Thanksgiving and Christmas meals.

b. Carry out: The Contractor shall serve food in carry-out containers when requested by customers and only as authorized by the Leading Culinary Specialist. The Contractor shall ensure carry-out containers (provided by the Government) are available throughout the meal service period.

c. Guest Flow Rate: The Contractor shall provide sufficient personnel to ensure smooth flow of customers through all serving lines at the flow rate of 8 patrons per minute or better for breakfast and dinner and 10 patrons per minute or better during lunch. The only exception to the flow rate is grill items that will be serviced by Government personnel.

d. Courteousness: The Contractor shall perform all duties in a professional, courteous, and timely manner.

e. Customer Meal Hours: The Government may change the meal hours by giving the Contractor at least 24 hours notice of such a change under normal conditions.

3.2.3 After Meal Service, the Contractor shall:

a. Return all hot foods, salads, and desserts from the serving line areas back to the galley areas.

b. Discard all food and drinks in accordance with standard operating procedures, in accordance with

NAVSUP Publication 486, Navy Food Service Management, Navy Food Service Operation Handbook, and TRI Service Food Code.

c. Remove all condiments from the tables, refill, clean bottles and caps, and then return to designated storage areas.

d. Perform cleaning procedures on food warmers and prepare them for the next meal.

e. Perform cleaning procedures on salad bars, dry and wipe clean with no streaks or odors.

f. Perform cleaning procedures on Gaylord Hoods after each use.

g. Clean all walls around serving lines after each meal.

3.2.4 Food Storage- The Contractor shall:

a. Follow food handling requirements as outlined in Navy Instruction NAVSUP Publication 486 including, but not limited to the following:

i. Cover food stored in refrigerators.

ii. Keep ingredient containers covered.

iii. Store all food containers off the floor.

iv. Ensure all foods are properly stacked and protected from damage.

v. Ensure only subsistence items are stored in food storage spaces.

vi. Ensure cold beverages are pre-chilled in a sanitary manner.

vii. Thaw frozen foods in refrigerated spaces only.

viii. Ensure eating and drinking utensils are permitted to dry properly.

ix. Store silverware with handles upright.

x. Protect all stored mess gear from contamination.

3.2.5 Table Re-setting Service: The Contractor shall clear and clean all chairs and benches and sanitize dining room tables and outside dining tables at a rate sufficient to ensure continuous availability to customers. The Contractor shall replenish dining table items (napkins, salt, pepper, sugar and creamer) so that they are available to all customers without waiting.

3.3 Operational Requirements – Facility and Equipment:

3.3.1 Housekeeping Service: The Contractor shall clean up those areas that immediately affect customer service, to include appearance of the dining facility, as follows:

a. Floor Cleaning-The Contractor shall clean floors and carpets to the following standards:

1. The Contractor shall spot clean floors, within 120 minutes after each meal period, to remove food, beverage spills and debris as necessary to ensure facilities are clean, neat, and sanitary. “Dry” sweeping is prohibited in food handling areas.

2. Hard Surfaces (Kitchen, Vegetable Prep Room, other mess areas): The Contractor shall ensure all preparation tables, sinks, equipment doors, walls, and floors, etc., are cleaned after each meal period with no visible dust, dirt, or debris. This will be accomplished by wiping all surfaces in accordance with (IAW) sanitation standards, and sweeping, mopping, or rinsing the floors. Sufficient wiping, sweeping, or mopping must be performed to keep all areas clean. Mops must be cleaned properly and disinfected after each use. Under no circumstances shall the use of metal polishes be permitted on food contact surfaces.

3. The Contractor shall ensure all walk-in Storage Areas, including dry storage and refrigerated storage area floors are kept clean and are at all times free from dirt and food particles. Walls shall be free of marks, smudges, dust, and other dirt streaks. Shelving shall be cleaned as necessary to avoid contamination from spillages.

4. The Contractor shall ensure all rubber safety mats are cleaned and rinsed daily.

b. Wall Cleaning-The Contractor shall clean all walls including piping behind food service equipment and areas behind the serving lines to be visibly clean from dust, soil, grease, or other foreign matter. The surfaces shall be free from a greasy feel by touch. Greasy feel or “white glove” testing that results in soiled gloves are considered unacceptable.

c. Artificial Plants- The Contractor shall ensure that artificial plants, including bases, and plastic/silk flowers in mess deck and hallways are free from dust, dirt, lint, and cobwebs if they affect food sanitation compliances.

d. Furniture Rearranging- The Contractor shall rearrange furniture, partitions, and decorations when needed to improve décor, facilitate carpet wear, or similar reasons,. The Government will advise and notify the Contractor at least one week in advance of any changes to the furniture, equipment or interior decorations, to be scheduled during non-patron hours, unless safety or emergency conditions require immediate Contractor action to address safety or possible injury to patrons, personnel or damage to facility. Furniture rearranging is expected to be infrequent.

e. Ladder Wells- The ladder well from the dry storerooms that lead to the galley shall be maintained as required to ensure a neat and clean facility appearance.

f. Glass Doors-All glass doors (entrance and exit) shall be cleaned after each meal and spot checked for cleanliness before each meal period.

g. Low and high dusting-The Contractor shall perform weekly low dusting on furniture, picture frames, walls, and baseboards to include but not limited to removal of dust, dirt, and cobwebs and spot check as needed. High dusting of televisions, cabinets, and ceiling fans shall be accomplished monthly. Wall art and decor shall be accomplished quarterly to include but not limited to removal of dust, dirt, and cobwebs.

h. Vents-All serving and dining area air conditioning and fan ventilation screens shall be cleaned monthly.

Cleaning shall include, but is not limited to, the removal of dust, dirt, grease, and cobwebs.

i. Kitchen/Serving Line Hood-Daily cleaning of the hood (interior and exterior), that is not part of the actual exhaust assembly shall be accomplished to remove dirt, dust, and grease accumulation from both vertical and horizontal surfaces. The outer surface of the hoods shall be polished monthly. The inner hood shelf, lip, and other surface areas shall be free of any visible dust and grease accumulation.

j. Stainless Steel- The Contractor shall ensure that all stainless steel equipment, fixtures, and surfaces are polished monthly.

k. Other surfaces-other surfaces, including but not limited to, stainless steel equipment, brass pipes and pits to be free from dust, grit, grease, water spots, or other foreign material and polished with appropriate commercial methods.

3.3.2 Sanitation Services: Sanitation requirements include, but are not limited to, cleaning and sanitizing all serving lines, food service equipment, utensils, dishes, pots and pans, kitchen and dining areas. The Contractor shall comply with all Federal, Navy, State, and local mandated sanitation requirements. All work shall be in accordance with applicable food code and sanitation standards. All meal production equipment required for meal production shall be cleaned as needed through-out the meal period to ensure adequate availability for timely meal production.

3.3.3 Storage requirements: The Contractor shall ensure that all pans and utensils are returned to point of use or storage after completely air-dried.

3.4 Cleaning Schedule: The Contractor shall provide sanitation and cleaning schedules before the start of the contract and any changes thereafter and must be coordinated with and approved by the LCS before implementation. The Contractor’s schedules shall be adjusted as required to meet the Government’s on-going cleanliness requirements and be responsive to changes that occur during day-to-day, 24/7 operations and mission requirements.

3.5 Special Meal Support Services:

3.5.1 General: The Contractor is advised that tasks described in this section may require additional Contractor support to address additional sanitation and general appearance standards, due to the nature of the particular special meeting or function. Additional support shall be included at no additional cost to the Government.

Refer to Appendix A, ESTIMATED WORKLOAD DATA/MEAL ESTIMATES (HISTORICAL), which includes special event meal counts, for planning purposes. The Contractor shall perform the following tasks associated with the listed functions, including, but not limited to moving, re-arranging dining room tables and chairs, and returning the equipment to original location after the function is over; preparation, consisting of dressing tables and decorating the facility and providing water and/or coffee service. The Contractor shall also decorate all areas of the Silver Dolphin Bistro Facility with Government provided decorative materials for holidays and special occasions. This includes removing, packing, and returning to Government storage. Fresh flower arrangements for Thanksgiving and Christmas Holidays will be provided by the Government and shall be displayed by the contractor on the serving lines. The Food Service Officer (Government) will provide a one-week notice to the contractor when additional lines are needed in support of the special meal services listed below. The Contractor shall open an additional line and supply sufficient personnel to perform the services for the functions listed below:

a. Group Meetings (average to 10-30 people; expect reservations at any time).

b. Special/Heritage Meals (Monthly/Quarterly).

c. Thanksgiving Meal.

d. Christmas Meal.

e. School and Tour Groups (average to 50-75 people, once per quarter for the lunch meal).

f. Base Exercises, including RIMPAC and Terminal Fury that have an increase in personnel (every 2 years).

g. VIP and Inspection Team visits (as required)

3.5.2 Special Functions. The Government may require additional serving lines for special functions estimated at six occurrences per year.

3.6 Customer Surveys: To ensure customer satisfaction, the Food Service Officer (FSO) continuously conducts customer surveys and solicits customer comments through various methods. The Contractor shall distribute customer evaluation forms and assist in collecting forms and responding to customer comments when requested by the FSO. The Contractor shall encourage customer comments, as part of the Contractor’s Quality Control Program. Customer evaluation forms are provided by the Government.

3.7 Travel: There are no travel requirements associated with this PWS.

3.8 SERVICE DELIVERY SUMMARY (SDS)

TABLE A

Performance Task Paragraph

Surveillance Method

Surveillance Frequency

Performance Threshold

1. Comply with the applicable requirements of the current US FDA Food Code and state and local laws/regulations.

2.1 Inspect by

Military Management Team

Daily Results 100% of the time in a satisfactory or better rating in Health inspections and periodic quality assurance inspections.

2. Service of Food IAW the Food Service Production Log

3.1.a 3.2.1

Inspect by Military Management Team

Daily Serve food to customers within prescribed temperature. 100% delivery and compliance.

3. Prepare food following recipe and food preparation cards.

3.2.1 Inspect by

Military Management Team

Daily 95% of menu items prepared IAW recipe cards provided by the Government.

4. Maintain the interior of the facility in a clean and sanitary condition, including food service serving equipment.

3.3 Inspect by

Military Management Team

Daily 95% of the days in the month. Delivery and compliance based on QASP.

5. Managing supplies and equipment necessary to serve the guests

3.2.5 Inspected by

Military Management Team

Daily Ensure adequate supplies are available 95% of monthly meal periods.

6. Provide additional support for group meetings and special functions.

3.5.2

Request by Military Management Team

As per request 100 % delivery and compliance.

7. Distribute and collect customer evaluation forms.

3.6 Surveillance

is not required

Not required 85 % delivery and compliance.

8. Provide special event services as required.

3.5 Inspect by

Military Management Team

Daily for duration of event

100% delivery and compliance.

9. Contractor Quality Control Plan

4.2 Review by

Military Management Team

Once a Month 95% Compliance with the contractor quality control plan.

10. Overall Contract Performance

Entire PWS Inspect by Military Management Team

Daily All performance elements rated Satisfactory (or higher).

4.0 QUALITY CONTROL AND QUALITY ASSURANCE:

4.1 The Contractor shall develop and maintain a quality control program to ensure food service attendant services are performed in accordance with the requirements of this contract. The Contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. As a minimum, the Contractor shall develop quality control procedures addressing the areas identified in 3.8, Service Delivery Summary (SDS) Table A.

4.2 Quality Control Plan (QCP). The Contractor shall develop and submit a QCP for approval within 30 days of the contract award. It shall be designed to keep the Contractor’s management informed of all issues affecting quality. The quality control (QC) Records of inspections shall indicate the number and nature of observations made, the number and types of deficiencies found, and the nature of corrective action taken.

a. The Contractor shall maintain adequate Records of all audits and inspections conducted and corrections, if any, documented. The documentation shall be made available to the Government during the term of the contract and for the period after contract completion until final settlement of any claims under this contract.

b. The QC function shall ensure that timely and effective corrective actions are taken for all deficiencies identified by the Government. All deficiency responses shall include identification of the cause of the deficiency, specific actions taken or planned to preclude recurrence, and an analysis of the quality program’s effectiveness in the area of the deficiency.

c. The QC function shall develop and maintain a training program designed to ensure all contract personnel are clearly aware of contractual requirements and are current on any changes throughout the life of the contract.

4.3 Quality Assurance (QA). The Government will establish a Quality Assurance Surveillance Program (QASP) to ensure that the Contractor is satisfying the minimum requirements and deliverables described in this PWS.

The QASP will outline the methods to be used to perform the surveillance, the frequency and inspection attributes to be observed, measured and documented, and the processes that the Government will follow to address any findings to restore the Contractor’s performance to the minimum acceptable levels set forth in this PWS. The COR will evaluate the contractor’s performance through any number of surveillance methods to include periodic on-site inspections, customer feedback and observations. The Government may inspect each task as completed or increase the number of quality assurance inspections as required.

4.4 Periodic Progress Meetings: The Contractor shall participate in periodic progress meetings. At these meetings, the contracting officer will apprise the Contractor of how the Government views the Contractor's FSA performance and the Contractor will apprise the Government of problems, if any, being experienced.

Appropriate action shall be taken to resolve outstanding issues. These meetings shall be at no additional cost to the Government and may be in the form of telephone or video-conferencing and/or on-site meetings mutually agreed upon by both parties. The frequency of the meetings will be no more than twice per month and will discuss any quality or PWS performance concerns are addressed and resolved quickly. Written minutes of these meetings will be prepared by the Government and shall be acknowledged by the Contractor. The Contractor shall notify the Government in writing within three (3) calendar days or no more than 7 days of any concerns or issues regarding the minutes and may request resolution by the Contracting Officer.

4.5 Other Inspections: Refer to the Government’s QASP for additional information concerning inspections performed by other agencies or departments of the Government. Inspections will be conducted to minimize any possible disruption to Contractor performance under this PWS.

5.0 GOVERNMENT INCIDENTAL SUPPLIES, MATERIAL, AND SERVICES. The Government will provide all items listed in Appendix B and the facilities, fixtures, equipment, materials and services as follows:

5.1 Facilities: The following facilities are provided:

a. Buildings 654/655, Silver Dolphin Bistro Facility, approximately 22,121 square feet. This will include an onsite office for use by the contractor project manager/on-site manager for the purposes of providing services under this contract only.

5.2 Equipment: The Government incidental equipment is listed in Appendix B, Government Incidental Supplies and Equipment. Pots, pans cooking utensils, dishes, and flatware are furnished initially by the Government;

the Government replaces items that are lost or broken at no cost to the Contractor. The Government may replace equipment when it is no longer usable for its intended purpose due to reasonable wear and tear and the Government may add equipment not presently included in Appendix B.

5.3 Subsistence: The Government provides all food used in the facility.

5.4 Services:

5.4.1 General: The following is a list of services that will be provided by the Government:

a. Cleaning of exhaust duct systems through the exterior outlet and exhaust fan.

b. Linen service for Government-provided linens (e.g.., tablecloths, napkins).

c. Grease trap cleaning and disposal.

d. Furnish or make available office and storage space. The facility has been inspected for compliance with the Occupational Safety and Health Act (OSHA). This facility shall be used for performance of this contract only.

5.5 Utilities. The Government shall provide gas, electricity, sewage, and water.

5.6 "Class C" (on-base) commercial telephone service: If the contractor desires commercial wired telephone service, they may work with the JBPHH to establish this line, and shall inform employees that all personal calls shall be made on contractor-supplied phone line only, see paragraph 6.1.

5.7 Refuse Collection. Monday through Friday, at buildings 654/655. The container size is 8 cubic yards. The type of refuse is “garbage”. Recycling bin is collected at least once per week.

5.8 Security Forces and Fire Protection. Phone Numbers: 474-2222 and 471-7117 or 911 for emergency.

5.9 Equipment Loss or Damage: The Contractor shall immediately inform the Contracting Officer

Representative in case of any loss or damaged equipment.

6.0 CONTRACTOR FURNISHED ITEMS AND SERVICES. The Contractor shall furnish everything required to perform this contract to include:

6.1 Uniform Requirement. All uniforms shall comply with applicable health standards and safety codes. The uniform shall consist of matching or color coordinated shirts, slacks, hats, and apron as appropriate for workstation. The Contractor shall submit proposed uniform apparel to the Food Service Officer for approval before the contract start date. The Food Service Officer (FSO) will approve the types and colors of uniforms as well as the standards of dress for supervisors before the contract start date. Contract personnel shall present a neat appearance and be easily recognized as contractor employees (e.g. identification badges, company logo).

Uniforms shall be well-fitting, laundered, and of good repair; contractor employees shall wear only the contractor-furnished uniforms. Employees shall wear a clean uniform each day. Additional clothing requirements include the following:

a. Shoes shall be of sturdy construction and shall cover the foot to meet sanitation and safety requirements.

Pots and pan, clipper, utility, and storeroom personnel shall wear safety shoes.

b. All personnel engaged in food preparation or service shall wear hair restraints (hairnets/headgear).

c. Pots and pans and scullery area personnel shall wear full length rubber aprons and rubber gloves in good condition. No plastic aprons shall be worn. Contractor shall furnish Personal Protective Equipment (PPE) IAW applicable Navy Publications.

d. Aprons shall be worn in appropriate work stations and shall be part of the uniform. Aprons shall be clean and in good repair with no noticeable stains.

e. All personnel shall wear nametags furnished by the Contractor with, at a minimum, the employee’s first name. In addition, the tags worn by the contract manager and supervisors shall indicate their job titles.

All nametags shall be professional in appearance and maintained in good repair.

f. No outer garments, turtlenecks, or outer clothing shall be worn.

6.3 CONTRACTOR QUALIFICATIONS

General: Contractor personnel shall be U.S Citizens, or Permanent Resident Aliens of the United States with a verified United States Permanent Resident Card (USCIS Form I-551). The Contractor shall not employ any person who is an employee of the United States Government when employment of that person would create a conflict of interest. The Contractor shall not employ any person who is an employee of the Department of Defense, Military or Civilian, unless such person seeks and receives approval in accordance with SECNAV- 5370.2J.

6.4 Management/Supervisors: Certain skilled, experienced professional and/or technical personnel are essential for successful contractor accomplishment of the work to be performed under this contract. These are defined as "Key Personnel". The Contractor shall furnish the names of the key personnel (on-site manager and/or lead worker) hired to perform work under this contract. The Contractor shall provide a full-time on-site Manager, Monday to Friday and assign supervisors during the weekends and holidays and shall be responsible for the performance of the work. The work force shall be supervised at all times. The on-site Manager or alternate shall have full authority to act for the Contractor and shall be available at all times upon request, to meet at JBPHH with the COR to discuss problem areas. In case of major contract performance issue or an emergency situation, the on-site Manager or their designated alternate shall be available within 1 hour. The positions shall at no time be vacant. If the on-site Manager is not on site and the alternate is the supervisor on duty, the Contractor must provide other personnel to assume duties of the supervisor filling in as an on-site Manager. If one or more of the key personnel for whatever reason becomes, or is expected to be unavailable for work under the contract for a continuous period exceeding 30 work days, or is expected to devote substantially less effort to the work than indicated in the proposal or initially anticipated, the contractor shall immediately notify the Contracting Officer and shall, subject to the concurrence of the Contracting Officer or his/her authorized representative, promptly replace such personnel with personnel of at least substantially equal ability and qualifications. All requests for approval of substitutions hereunder must be in writing and provide a detailed explanation of the circumstances necessitating the proposed substitutions. They must contain a complete resume for the proposed substitute, and any other information requested by the Contracting Officer which is necessary to approve or disapprove the proposed substitution. The Contracting Officer or his/her authorized representative will evaluate such requests and promptly notify the contractor of his/her approval or disapproval thereof in writing.

6.5 Qualifications. The on-site Manager at a minimum must have a High School Diploma or GED. He/she must have five (5) years of working experience in Government/commercial dining facility/kitchens with operations equivalent to the requirements of this PWS, including a minimum of two years of management experience in the same area of expertise. The on-site manager and alternate must be able to fluently read, speak, and understand English. All direct labor personnel shall be able to communicate in English well enough to perform tasks assigned under the contract.

6.6 Other Personnel (workforce & staff): All non-key personnel shall be able to communicate in English at a level to perform tasks described by this PWS. The use of current military or civilian employees by the Contractor is restricted and is not allowed without approval from the Food Service Officer (FSO). Contractor use of military dependents of food service personnel assigned to the mess hall is not allowed.

7.0 PERSONNEL

7.1 Conduct: Contractor employees shall not loiter in any working or patron area. Upon completion of assigned shifts, employees shall promptly depart from the food service facilities. However, during break times, the Contractor’s employees shall conduct themselves in a professional manner throughout the facility and may use designated break areas as long as areas are cleaned after each use.

7.2 Contractor Personnel Meals: Contractor personnel who work in dining facilities under this contract may purchase food and beverages, to be consumed in the facility, while on duty and up to fifteen (15) minutes before or after meal periods.

a. Contractor employees who eat Government provided food shall pay the established meal rate for each meal they eat. This policy does not apply to a spoon size taste/sampling by personnel assigned to quality control.

b. Employees purchasing food shall sign a DD Form 1544 and pay the appropriate meal rate, and sign patron receipt tapes, which the Contractor retains for each meal period as proof of payment. Meals purchased by employees shall not count as meals served for contract payment purposes. Carryout meals are not authorized.

7.3 Training: The Contractor shall provide necessary training to fulfill the current Food Code requirements to employees and maintain records of all training on-site and have them available for Government review. In addition, contract employees shall receive the Government provided training listed below.

a. The Contractor shall ensure that the on-site manager and supervisors receive food handler training from an individual designated by the Director of Base Medical Services (DBMS). This training class is approximately 4 hours in length and is a yearly requirement. All non-supervisory employees shall be trained in food handling techniques by contractor supervisors that have attended the food handler training course. Refresher training is repeated annually or as often as necessary for personnel to be aware of their responsibilities in safe food handling.

7.4 Accident/Injury Reporting. Immediately upon the occurrence of a job-related injury, the Contractor shall prepare an accident report and forward the original and one copy to the COR.

8.0 OTHER REQUIREMENTS

8.1 Phase in/Phase out: The Contractor shall provide a complete phase-in plan necessary to assume full and complete operational responsibility for providing services under this contract and to ensure smooth transition in the change of work effort. The plan shall be submitted to the contracting officer as part of the Technical Proposal. When the Government determines services will no longer be needed, phase-out will occur at the discretion of the Government not to exceed the limits of the contract specification. The phase out plan shall describe the processes by which the Contractor will logically and reasonably transfer responsibility for services to another entity

8.2 Security Requirements. All personnel employed by the Contractor in the performance of this contract, or any representative of the Contractor entering the Government installation, shall abide by all security regulations of the installation.

All contractors, suppliers, and vendors who wish to have base access to Joint Base Pearl Harbor-Hickam

(JBPHH) must have a Defense Bio-metric Identification System (DBIDS) credential after Aug. 14, 2017. The Navy Commercial Access Control System (NCACS) card, also known as the Rapid Gate card, will no longer be accepted after Aug. 14, 2017.

DBIDS is a force protection program designed to manage personnel, property and installation access.

Current NCACS cardholders may obtain a temporary DBIDS paper pass at the Nimitz Visitor Control Center (VCC), also known as the Nimitz Pass & ID Office, located at 1250 South Drive, Bldg. 3455, outside Nimitz Gate. The Nimitz Pass & ID office is open 24 hours, seven days a week to accommodate DBIDS requests. Contractors and vendors may retrieve fillable forms from www.cnic.navy.mil/om/dbids.html.

All new contractors, vendors and suppliers will be required to obtain a DBIDS credential. There is no cost to obtain a DBIDS credential.

For more information on DBIDS, visit www.cnic.navy.mil/om/dbids.html. For updates, visit JBPHH

Facebook or www.cnic.navy.mil/pearlharbor-hickam, or 449-0865.

8.3 Conservation of Utilities. The Contractor shall ensure employees practice utilities conservation. The Contractor shall be responsible for operating under conditions which preclude the waste of utilities to include:

a. Lights shall be used only in areas where work is actually being performed.

b. Employees shall not adjust mechanical equipment controls for heating, ventilation, and air conditioning systems.

c. Water faucets or valves shall be turned off when not in use.

d. Records. The Contractor shall be responsible for creating, maintaining, and disposing of only those

Government’s required Records, which are specifically cited in this performance work statement. If requested by the Government, the Contractor shall provide the original record or a reproducible copy of any such Records within five (5) working days of receipt of the request.

8.4 Waste Management. The Contractor shall assist the Government by complying with the base-recycling program. This may require segregating reusable/recyclable waste material by type. The Government shall retain ownership of all reusable waste materials. Non-reusable waste materials (trash and garbage) shall be removed from the facility by a Government-approved method.

8.5 Hours of Operation. The Contractor shall maintain operating hours at the Silver Dolphin Bistro Facility as listed in the tables below. The Contractor shall not remove foods from the serving area until 15 minutes after the end of the posted meal hours. This allows for all customers to be served an additional time for second servings. This includes salad bar, fruit bar, dessert bar, soup bar, and beverage lines.

a. Weekday Hours, Serving Line Requirements.

MEAL HOURS Number of Serving Line Breakfast 0615-0730 1- Breakfast w/ Grill

Lunch

1100-1230

1 – Main Line w/ Grill** 1 – Main Line (E-7 and above) 1– Speed Line w/High Speed Pizza Oven 1 – Speed Line w/ Broiler or outdoor Speed Line will be available by closing the other line.

Dinner 1615-1730 1 –Main Line w/ Grill **

b. Weekend Hours and Federal Holidays, Serving Line Requirements.

MEAL HOURS Number of Serving Line Breakfast 0615-0730 1-Breakfast Line w/ Grill Lunch 1030-1230 1 –Main Line w/Grill Dinner 1615-1730 1 – Main Line w/Grill **

** As needed depending on menu requirement

8.6 The Contractor shall furnish sufficient personnel to perform all work specified within this contract. The

Contractor is required to comply with Public Law 105-270, Section 5 (2) (A). This law states that contractors will not perform inherently governmental functions. Section 5 (2)(A) of this Public Law defines the term “inherently governmental function” as “a function that is so intimately related to the public interest as to require performance by Federal Government employees.” Per Section 5(2) (B), inherently governmental functions include management of Government programs requiring value judgments, conduct of foreign relations, selection of program priorities, and the direction of intelligence and counter-intelligence operations.

Per Section 5(2) (C), inherent governmental functions DO NOT include, (i) gathering information for or providing advice, opinions, recommendations, or ideas to Federal Government officials; or (ii) any function that is primarily ministerial and internal in nature.”

8.7 JBPHH Policies on Contractors

8.7.1 When performing work associated with this PWS, Contractor personnel will make clear that they are

Contractor employees and not DOD employees.

8.7.2 Contractor personnel may not manage, supervise, or task DOD civilian employees or military personnel while performing the tasks within this PWS.

8.7.3 Contractor employees performing services shall be required to comply with all JBPHH and installation rules and regulations applicable to conduct, safety, security, and procedures governing site entry and exit.

8.7.4 Contractors shall not establish an employee-employer relationship with JBPPH under this PWS. Contractors shall not provide personal services to JBPPH under this PWS. If Contractor employees are directed by any government employee at any time to perform services not covered under this contract, the Contractor shall immediately notify the COR.

8.8 Federal Holidays

New Year’s Day 1st of January Dr. Martin Luther King’s Birthday 3rd Monday in January President’s Day 3rd Monday in February

Memorial Day 5th Monday in May Independence Day 4th of July Labor Day 1st Monday in September Columbus Day 2nd Monday in October Veteran’s Day 11th of November Thanksgiving Day 4th Thursday in November Christmas Day 25th of December

If the Federal holiday falls on a Saturday, the holiday is observed on the proceeding Friday. If the Federal holiday falls on a Sunday, the holiday is observed on the following Monday.

8.9 PLACE OF PERFORMANCE: Silver Dolphin Bistro Facility, BLDGS 654/655, JBPHH, Oahu, Hawaii.

9.0 Enterprise-wide Contractor Manpower Reporting Application (ECMRA)

The contractor shall report contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the Commander Navy Region Hawaii via a secure data collection site. Contracted services excluded from reporting are based on Product Service Codes (PSCs).

The excluded PSCs are:

(1) W, Lease/Rental of Equipment;

(2) X, Lease/Rental of Facilities;

(3) Y, Construction of Structures and Facilities;

(4) D, Automatic Data Processing and Telecommunications, IT and Telecom- Telecommunications

Transmission (D304) and Internet (D322) ONLY;

(5) S, Utilities ONLY;

(6) V, Freight and Shipping ONLY.

The contractor is required to completely fill in all required data fields using the following web address https://www.ecmra.mil

Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year. Contractors may direct questions to the help desk, linked at https://www.ecmra.mil

APPENDIX A

ESTIMATED WORKLOAD DATA/MEAL ESTIMATES (HISTORICAL)

1. Historical Data. The quantities as stated herein are historical quantities and as such are subject to variations. The data provided in this Appendix are for planning purposes only. This data includes RIMPAC, special events, and exercise meal counts.

2. Variation in workload. Actual meal counts may vary from month to month due to mission requirements. The Contractor shall provide enough coverage to support the daily requirements based upon the data provided.

3. Yearly Breakdown.

FY 2018 BREAKFAST LUNCH DINNER TOTAL

OCTOBER 2,526 5,226 2,882 10,634

NOVEMBER 1,914 4,778 2,579 9,271

DECEMBER 2,839 4,934 2,818 10,591

JANUARY 2,497 5,366 2,842 10,705

FEBRUARY 1,613 4,367 2,158 8,138

MARCH 2,962 6,186 3,032 12,180

APRIL 1,967 5,412 2,551 9,930

MAY 2,806 5,763 3,054 11,623

JUNE 2,248 4,794 2,427 9,469

JULY 2,278 5,507 2,603 10,388

AUGUST 2,543 5,078 2,724 10,345

SEPTEMBER 2,644 5,148 2,685 10,477

GRAND TOTAL 28,837 62,559 32,355 123,751

FY 2019 BREAKFAST LUNCH DINNER TOTAL

OCTOBER 4,523 5,965 3,707 14,195

NOVEMBER 3,671 6,070 4,731 14,472

DECEMBER 1,685 3,749 2,406 7,840

JANUARY 1,818 4,441 2,443 8,702

GRAND TOTAL 11,697 20,225 13,287 45,209

APPENDIX B

GOVERNMENT INCIDENTAL SUPPLIES AND EQUIPMENT

1. GOVERNMENT INCIDENTAL EQUIPMENT: The following Government equipment will be available for use by the Contractor during the performance of the contract. The Government will maintain, control, and assume responsibility for this equipment.

Silver Dolphin Bistro Facility (Bldgs 654/655)

EQUIPMENT DESCRIPTION MODEL/Serial #

QTY

Mainline

CPO

Speed Line

QTY

Middle line / Snack line

CONDITION Codes:

01 Good 02 Fair 03 Poor

1. Dining Room

a. Hot food table, electrically heated HATCO 23 10 01

b. Tray slides/silverware dispenser Stainless steel 6 2 01

c. Electric Grill and Hood Gaylord 2 1 01

d. Dessert & Bread section NO

SERIAL/COMPANY

3 2 01

e. Silverware dispenser NO

SERIAL/COMPANY

2 1 01

f. Salad Bar, portable refrigerated X303-00275979-001 4 01

g. Frank Warmer 820231508002 1 01

h. Lowerators NO

SERIAL/COMPANY

9 2 01

i. Drink Service Section, Juicer 2700670 4 01

j. Drink Service Section Drink Dispenser

2RE061602B 3 01

k. Coffeemaker 1308027 4 01

l. Table, work NO

SERIAL/COMPANY

6 01

m. Toaster Rotary 9077490244 1 01

n. Ice Cream Refrigerator/Freezer 7530669 1 01

o. Self-service Stand, Dessert NO

SERIAL/COMPANY

6 01

p. Microwave Oven 1406401764 2 01

q. Deep-Fat Fryer 0106VG001 2 01

r. Char broiler & Hood GAYLOARD 1 2 01

s. Compartment Sink NO

SERIAL/COMPANY

2 01

t. Bussing Cart LAKESIDE 9 01

u. Bussing Tray Stands NO

SERIAL/COMPANY

12 01

v. Table FOLD CRAFT 77 01

w. Chair, padded FOLD CRAFT 316 01

x. Hot Food Cabinet T84445L14 4 01

y. Cold Cabinet T83582L14 4 1 01

z. Milk Dispenser SAH140842A 2 01

aa. Bulk Milk Storage Units NO

SERIAL/COMPANY

1 02

bb. Planter Box PLANTER BOX 10 02

cc. High Chair, child 62813J0662 3 01

dd. Cube Ice maker 1021447 4 02

2. Dishwashing Room

a. Hood, Ventilating NO

SERIAL/COMPANY

1 02

b. Clean Dish Counter NO

SERIAL/COMPANY

4 01

c. Soiled Dish Counter NO

SERIAL/COMPANY

3 01

d. One-Compartment Sink NO

SERIAL/COMPANY

2 01

e. Table w/Food Waste Chute NO

SERIAL/COMPANY

1 01

f. Two Compartment Sink NO

SERIAL/COMPANY

1 01

g. Tray Truck Dispenser NO

SERIAL/COMPANY

4 01

h. Dish Dispenser, Mobile NO

SERIAL/COMPANY

4 01

i. Dishwasher NO

SERIAL/COMPANY

2 02

j. Rack, 20 x20 inch, Cup 3-1/2 high 6144900339 40 02

k. Rack 20x20 inch, Bowl 2-1/2 high NO

SERIAL/COMPANY

40 02

l. Lowerator, Cup, Glass, Bowl, Plate 9 inch; Bread & Butter Plate 6 ¾ inch

NO

SERIAL/COMPANY

10 02

m. Garbage can NO

SERIAL/COMPANY

2 01

n. Garbage Disposal NO

SERIAL/COMPANY

1 01

3. Utensil Washing Room

a. Utensil Rack NO

SERIAL/COMPANY

5 01

b. Sink with Drain board NO

SERIAL/COMPANY

2 01

d. Garbage Can NO

SERIAL/COMPANY

1 01

e. Storage Shelves NO

SERIAL/COMPANY

4 01

4. Vegetable Preparation

a. Refrigerator, Salad T83702L14 2 01

b. Ice Maker 030523441 1 01

c. Work Table NO

SERIAL/COMPANY

3 02

d. Sink with Drain Board NO

SERIAL/COMPANY

2 02

e. Ingredient Rack NO

1 01

f. Trash Can NO

SERIAL/COMPANY

1 01

5. Lavatory/ Locker Room

a. Urinal KOHLER 4 01

b. Water Closet KOHLER 9 01

c. Sink KOHLER 9 01

d. Trash Can NO

SERIAL/COMPANY

5 01

e. Commodes KOHLER 8 01

f. Mirror NO

SERIAL/COMPANY

18 01

g. Shower NO

4 01

2. GOVERNMENT INCIDENTAL SUPPLIES: The expendable supplies provided are the tableware, table clothes, silverware and utensils for serving and cooking. The Government will provide the following property to the Contractor for use during the performance of this contract. The Government will maintain, control, and assume responsibility for these supplies.

Silver Dolphin Bistro Facility (Bldgs 654/655)-

NOMENCLATURE QUANTITY

Tray Plastic 280 Bowl, Soup 240 Glass, Drinking 350 Cup, Coffee 120 Knife 360 Forks 350 Spoons 350 Soup Spoon 350 Napkin Dispenser 70 Sugar Dispenser 5 Salt Shaker 70 Pepper Shaker 70 Plate Dessert 200 Plate, Salad 200 Plate, Dinner 200 Vacuum Cleaner 2 Floor Steam Cleaner 3 Mop bucket with wringers 5 Broom 10 Dust pan 10 Squeegees 3 Ladder 2 Mops 10 Wet floor signs 10 Desk 2 Chair 4 Calculator 1 Protective aprons 2

Safety gloves 2 Safety goggles 2 ALL cleaning supplies and consumables needed As need

APPENDIX C

APPLICABLE PUBLICATIONS AND FORMS

Publications and forms applicable to this PWS are listed below. The Contractor shall follow those publications coded as mandatory (M) to the extent (that is, the specific procedure in a paragraph, section, chapter or volume) specified in the PWS. The Contractor shall be guided by those coded advisory to the extent necessary to meet requirements of this PWS. At the start of the contract, the Government provides all publications and forms listed. The Government may issue supplements or amendments to listed publications from any organizational level during the life of the contract.

The Contractor shall keep all issued publications up-to-date. The Contractor shall immediately implement those changes in publications that result in a decrease or no change in the contract price.