1300000 C Galley.doc
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1300000 – Galley
| Spec Item |
| Title |
| Description |
| 1 |
| General Information |
| The contractor shall provide all labor, management, supervision, tools, material, consumable supplies and additional equipment required to perform galley services at four locations , Isa Main Galley (Building 7050), Flight Line Galley (Building 5003), TAC Site #2 (Building 2001) and Al Riffa site (Building 3001). |
The Main Galley (building 7050) and all equipment including food preparation, appliances and A/C units are leased by the Government. The Contractor is not responsible for the maintenance of the facility and equipment list in J-1300000-06.
The Flight Line Galley (Building 5003), TAC Site #2 (Building 2001) and Al Riffa site (Building 3001) includes Government-owned equipment and appliances which the Contractor shall provide maintenance. The Equipment list for the Flight Line DFAC and PAT sites are provide in J-1300000-06
1300000 – Galley
| Spec Item |
| Title |
| Description |
| 2 |
| Management and Administration |
| 1.1. |
| Definitions and Acronyms |
| 1.1.1. |
| Appetizing |
| Foods that possess aesthetically pleasing factors such as color, shape, texture, aroma and flavor to induce appetite and consumption. |
| 1.1.2. |
| Carry Out Meals |
| Meals prepared for pick-up and delivery to military personnel operating in the immediate area (guards, air crews, etc.) who are unable to dine during the established dining facility serving hours. |
| 1.1.3. |
| Class I Supplies |
| Subsistence items, e.g., non-perishable, refrigerated, non-refrigerated, water, and combat rations, that are ordered in support of food services requirements. |
| 1.1.4. |
| Consumable Supply |
| All non-perishable goods to support the operation of a galley including, but not limited to, food preparation supplies, cleaning supplies, and office supplies. Consumable supplies are contractor-provided. |
| 1.1.5. |
| Cycle Menu |
| A series of menus planned to be used consecutively with some variations over a fixed period of time, e.g., 21days. |
| 1.1.6. |
| Eligible Patrons |
| Personnel that are entitled to rations-in-kind, or are authorized as specified in Part A, Chapter 2 of NAVSUP P-486, Food Service Management General Messes. Eligibility of contractor personnel and payment procedures are provided in Annex 0200000 (Management and Administration). |
| 1.1.7. |
| Debris |
| Discarded trash or rubbish including, but not limited to, paper, cans, bottles, and other similar items. |
| 1.1.8. |
| Food Service Attendant |
| Operational functions that include loading and unloading of supplies, performing vegetable preparation tasks, serving meals at the food serving line, maintaining cleanliness and sanitary condition of the facility, operating scullery equipment, washing mess gear, and disposing of food waste. |
| 1.1.9. |
| Food Service Management (FSM) System |
| An automated computer system used to perform menu production, receipt, inventory, issue, accounting, and other management functions associated with the operation of a galley facility. TCN’s can input and retrieve data from FSM. |
| 1.1.10. |
| FSM |
| Food Service Management software |
| 1.1.11. |
| FSO |
| Food Services Officer |
| 1.1.12. |
| Go For Green |
| A dining facility nutrition education program. A nutritional recognition labeling system providing the Soldier with a quick assessment of the nutritional value of menu offerings and food products in the dining facility. The menu offerings and food items are labeled green (eat often), amber (eat occasionally), and red (eat rarely) based on the impact the food can have on a Soldier’s performance. |
| 1.1.13. |
| Hazardous Materials (HAZMAT) |
| Materials that can pose a potential health threat. Hazardous materials are listed in 49 CFR Part 172 Hazardous Materials Table, Special Provisions, Hazardous Materials Communications, Emergency Response Information, and Training Requirements. |
| 1.1.14. |
| Healthy Food Choices |
| Standards from Healthy People 2010 Goals established by the U.S. Surgeon General, and Dietary Guidelines for Americans developed by the U.S. Department of Agriculture and Health and Human Services. |
| 1.1.15. |
| Main Line |
| Food serving line where the main menu items, e.g., entrees and vegetables, are served. |
| 1.1.16. |
| Menu Effectiveness |
| A percentage measure of food items posted on the daily menu being consistently available to patrons throughout the entire meal period, e.g., 100% menu effectiveness indicates food items posted on the menu are available from the first patron to the last patron within a particular meal period. |
| 1.1.17. |
| Mess Gear |
| All items used in food preparation and serving operations, e.g., ladles, spatulas, trays, plates, mixing bowls, wire whip, drinking glasses, plates, bowls, spoons, forks, and coffee cups. Mess gear is considered a Consumable Supply. |
| 1.1.18. |
| NAVSUP |
| Naval Supply Systems Command |
| 1.1.19. |
| Nutritious and Acceptable Meals |
| Meals that meet standards and guidelines as established by NAVSUP P-486, NAVSUP P-7, The Armed Forces Recipe Service, NAVSUP P-476, Navy Food Service, NAVSUP P-580, Fat, Cholesterol and Calories List for General Messes, The New Professional Chef, and The Art and Science of Culinary Preparation. |
| 1.1.20. |
| Preventive Medicine Authority (PMA) |
| A division of the Navy Environmental and Preventive Medicine Units under the command of the Navy Environmental Health Center that provides specialized consultation, advice, and recommendations in matters of preventive medicine and environmental health to Navy and Marine Corps activities. |
| 1.1.21. |
| Prime Vendor |
| A single commercial distributor serving as the major supplier of subsistence to various federal customers within a geographical region or zone; the vendor supplies available subsistence items under a contractual agreement established by the Defense Support Center, Philadelphia (DSCP). |
| 1.1.22. |
| Ration-in-kind (RIK) |
| Prepared meals being served to entitled personnel such as regular and reserve enlisted personnel and others listed in Part A, Chapter 2 of NAVSUP P-486. |
| 1.1.23. |
| Receipt |
| Supply receiving procedures including preparation, inspection, storage, processing receipts, posting records, and fiscal accounting. |
| 1.1.24. |
| Sanitary |
| Free of harmful microorganisms. |
| 1.1.25. |
| Special Event |
| An event requiring a meal prepared that does NOT include items drawn from the scheduled 21 day menu cycle or includes substituted items in the picnic menu for that day. |
| 1.1.26. |
| Speedline |
| Food serving line where fast food items, e.g., burgers, hot dogs, and sandwiches, are served. |
| 1.1.27. |
| Subsistence-in-kind (SIK) |
| A Military Personnel Navy (MPN) funded program executed by the Navy Exchange Service Command (NEXCOM) to purchases Navy subsistence. |
| 1.1.28. |
| Subsistence Prime Vendor (SPV) |
| Commercial vendors under contracts administered by Defense Supply Center Philadelphia (DSCP) under Congressional mandate to meet subsistence requirements for DoD installations. |
| 1.1.29. |
| Subsistence Supply |
| Perishable goods such as meats, vegetables, and dairy products. |
| 1.2. |
| Personnel |
| The Contractor shall provide personnel with the qualifications, technical knowledge, experience and skills required for efficient operation of galley services. |
| 1.2.1. |
| Certification and Training |
| Specific certification and training requirements are addressed as follows. |
| 1.2.1.1. |
| Manager and Supervisor Training |
| All Contractor's managers and supervisors of the galley operation must complete food service sanitation and safety training requirements per Section 2-1.2.2.D, Chapter 1 of NAVMED P-5010, Food Safety. |
| 1.2.1.2. |
| Employee Training |
| All Contractor personnel shall complete Food Service Sanitation and Safety training requirements per Section 2-1.2.2.C, Chapter 1 of NAVMED P-5010. |
| 1.2.1.3. |
| Culinary Certification |
| All Contractor chefs must have Certified Culinary certification issued by the American Culinary Federation. |
| 1.2.1.4. |
| FSM Training |
| All Contractor managers shall complete FSM System Operation Training provided by the Government that can be scheduled with NAVSUP Support Services Directorate, Food Service Division (SUP 513). |
| 1.2.2. |
| Pre-Employment and Annual Medical Examination |
| All Contractor personnel shall be medically screened for evidence of communicable disease prior to initial assignment in galley service and shall receive subsequent annual physical examinations as specified by Chapter 1 of NAVMED P-5010. Records of employee medical examinations shall be maintained by the Contractor and made available for review by the KO upon request. See NAVMED 4061/1 for details. |
| 1.2.3. |
| Work Uniforms |
| The Contractor shall supply all personnel with uniforms that are approved by the KO and shall include nameplates with job titles. All Contractor personnel shall present a professional appearance by wearing clean uniforms while on duty. |
| 1.2.4. |
| Cleanliness and Hygienic Standards |
| All Contractor personnel shall comply with personal cleanliness and hygienic practices as specified by Section 2-3 and Section 2-4, Chapter 1 of NAVMED P-5010. |
| 1.3. |
| Safety Requirements |
| The Contractor shall comply with safety requirements as specified in Appendix P of NAVSUP P-486 and OPNAVINST 5100.23, Navy Occupational Safety and Health (NAVOSH) Program Manual. |
| 1.4. |
| Records and Reports |
| Records and reports are listed in Section F of the solicitation. The Contractor shall submit accurate and complete documents within the required timeframes. All reports shall be made available in FSM and submitted electronically as specified. All NAVSUP and DoD food service forms to be completed by the Contractor to meet reporting requirements specified herein are provided in Appendix C of NAVSUP P-486. |
1300000 – Galley
| Spec Item |
| Title |
| Performance Objective |
| Related Information |
| Performance Standard |
| 3 |
| FFP Work |
| The Contractor shall provide galley services to ensure nutritious and acceptable meals are available to all eligible patrons during specified meal periods in a clean and sanitary environment. |
| The Contractor shall comply with applicable NAVSUP, NAVMED, DoD and other references, instructions, and directives listed in J-1300000-01. |
The Contractor shall plan for an estimated capacity of 5,000 patrons a day with surge capability for up to 7,000 total patrons. The maximum allowable seating capacity for the galley is 886 patrons.
The Contractor shall prepare all food at the main galley and the Flightline galley.
Galley services have traditionally been a key factor on the morale and well being of Isa Air Base personnel. The importance of quality, taste, and proper presentation of meals cannot be overemphasized.
The Contractor shall offer normal dining services four meals per day, seven days a week. Daily meal serving times for the dining facility and satellite dinning sites are listed in J-1300000-02.
A US citizen supervisor is required at ALL four locations (Isa Main Galley, Flight Line Galley, TAC Site #2 and Al Riffa site) The frequency and length of dining periods may be adjusted as mutually agreed by the base leadership and the Contractor.
The Contractor shall provide Customer Survey Forms, provided in J-1300000-03, for patrons to complete, and shall prepare a Customer Survey Monthly Summary, provided in J-1300000-04, and submit within five days following the end of each month.
The Contractor shall take corrective actions on noted violations within specified time limits as indicated on the Preventive Medicine (PMA) inspection report not to exceed 10 calendar days for critical items or 60 days for noncritical items.
The Contractor shall utilize FSM to order subsistence supplies, manage the galley operation, and submit applicable food service forms at the end of each workday.
All galley service areas, to include ration receipt and storage areas, kitchen, serving line, dining areas and equipment cleaning areas shall be kept vector free.
Sufficient servings of nutritious and acceptable meals are provided within specified meal periods.
Galley operations comply with specified procedural, health, and sanitation standards.
Not more than 3% of all customer comment cards are found to have valid complaints.
All meals will be readily available at the prescribed time and customers will be allowed to eat or take out reasonable portions.
Feeding periods will capture the highest peak of personnel and allow for late night personnel to receive a quality meal.
Customer comments will be utilized to assist the FSO/FSM in correcting deficiencies or noted suggestions.
The Contractor shall take corrective actions and provide an action plan to the FSO.
All paperwork will be kept as historical data for one year.
| 3.1. |
| Meal Planning |
| The Contractor shall provide meal planning services to ensure cycle menu planning is acceptable and sufficient supplies are available for the execution of daily meal preparation and serving processes. |
| The Contractor shall perform meal planning per SIK budgeting guidance including Prime Vendor Allowances that are published in the NAVSUP 7330 General Mess Quarterly Notice. |
The Contractor shall develop a contingency plan to provide meals of equal quality in the event meal demand exceeds the amount of food prepared based on historical meal demand data due to surges in installation population, evacuation operations, etc. The Contractor shall submit the contingency plan to the KO and FSO for review and acceptance within 30 days following contract award.
The Government will provide the Contractor with a summary report reflecting the previous month’s daily base population headcount (including military personnel, other contractor personnel, visiting ship crews, embassy personnel, special guests, and surge personnel) and a 30-day base population forecast on a monthly basis.
The Contractor shall update historical meal demand data. Each monthly meal headcount summary shall be maintained and stored for 25 months.
The Contractor shall prepare special menus for Thanksgiving, Christmas and Navy, Marines, Army, Air Force service birthdays. Contractor shall prepare food (Government-funded) and provide related consumable supplies (Contractor-funded). These menus will be an exception to the 21-day cycle menu.
Historical meal demand data is provided in J-1300000-05 Cycle menu meets nutritious and acceptable meal standards and menu items are appetizing.
Daily meal preparation and serving processes are executed without supply issues due to Contractor negligence.
| 3.1.1. |
| Cycle Menu Planning |
| The Contractor shall perform cycle menu planning to ensure a variety of appetizing meals are offered, healthy food choices are promoted, and nutritional standards are met. |
| The Contractor shall perform 21-day cycle menu planning per Part A, Chapter 3 of NAVSUP P-486. |
The Contractor shall submit a 21-day cycle menu to the KO with copy to the FSO for approval by the NAVSUP nutritionist within 30 days after contract award and ten days prior to the start of each new cycle.
In the event that unforeseen circumstances that prevent the execution of the cycle menu, e.g., due to availability of subsistence items, the Contractor shall submit a menu change approval request with justification to the FSO within seven working days prior to the day of the menu change.
The installation CO or designated representative can make changes to the menu cycle fourteen calendar days prior to the day of menu change.
Cycle menu planning is performed as specified.
Not more than 3% of all customer comment cards are found to have valid complaints.
| 3.1.2. |
| Logistic Management |
| The Contractor shall perform logistic management to ensure daily meal preparation and serving processes are uninterrupted. |
| Logistic management services include, but are not limited to, requisition, receipt, and issue of both subsistence and consumable supplies. |
The Contractor shall comply with logistic management standards as specified in Chapters 4 and 5 of NAVSUP P-486, and shall utilize FSM to order, track and report both subsistence and consumable supplies.
The Contractor shall conduct the Menu Review Board/ Menu Planning Board meetings with the FSO once per month. The Contractor shall prepare minutes that discuss each item considered by the Board with findings and recommendations determined by the board. Minutes shall be submitted to the FSO within seven days following the meeting.
Supplies are sufficient to meet daily meal preparation and serving requirements.
Requisition, receipt, and issue procedures comply with specified standards.
| 3.1.2.1. |
| Consumable Supplies |
| The Contractor shall manage consumable supplies to ensure sufficient supplies are available to support meal preparation and serving processes. |
| The contractor shall order consumable supplies from approved source or the Prime Vendor. Consumable supplies are contractor-provided. |
The Contractor shall store and issue consumable supplies that are considered HAZMAT with storage and issue procedures specified in Section 5-10, Chapter 1 of NAVMED P-5010.
The Contractor shall submit all consumable supply invoices to the KO within five days after the end of each month No occurrence of interruption to the daily meal preparation and serving processes due to consumable supply logistic issues.
| 3.1.2.2. |
| Subsistence |
| The Contractor shall manage subsistence (food and beverages) to ensure sufficient quality supplies for safe consumption are available to execute cycle menu. |
| The Contractor shall order subsistence (food and beverages) from approved sources or the Prime Vendor as per NAVSUP P-486. The Contractor will not order bottled water for galley use. |
The Contractor shall store and issue subsistence supplies per procedures specified NAVMED P-5010.
Subsistence supplies will be Government – funded.
No occurrence of interruption to cycle menu execution due to subsistence supply logistic issues.
No occurrence of spoilage or contamination issues due to Contractor’s negligence.
| 3.2. |
| Meal Preparation |
| The Contractor shall provide meal preparation services to ensure acceptable and sufficient meals are available. |
| The Contractor shall comply with meal preparation procedures as specified in Part B, Chapter 3 of NAVSUP P-486, NAVSUP P-476, and NAVSUP P-7. |
The Contractor shall prepare meals in number of servings that meet the estimated number of patrons at 2,500 daily. The Contractor shall conduct contingency planning in the event meal demand exceeds historical data.
The Contractor shall complete and submit NAVSUP Form 1090 Food Preparation Worksheet for each meal prepared per Part B, Chapter 3 of P-486, and submit to NAVSUP utilizing FSM at the end of each workday.
Meal preparation processes comply with specified standards and approved cycle menu and recipes are followed.
Meals are available within specified meal periods and number of portions prepared meets meal demand.
No more than six variances to specified preparation standards per monthly inspection.
| 3.2.1. |
| Main Line and Speed Line Preparation |
| The Contractor shall prepare main line and speed line entrees to ensure cycle menu and recipes are followed and meal demand is met. |
| The Contractor shall prepare main line and speed line food items per cycle menu and recipes specified in NAVSUP P-7 as part of an integrated meal preparation effort to meet meal demand within specified meal periods. |
| Main line and speed line food items are prepared per cycle menu and recipes. |
Main line and speed line entrees are available to meet meal demand within specified meal periods.
Not more than 3% of all customer comment cards are found to have valid complaints.
| 3.2.2. |
| Vegetable /fruit Preparation |
| The Contractor shall prepare vegetables to ensure cycle menu and recipes are followed and meal demand is met. |
| The Contractor shall prepare vegetables, including salads, per cycle menu and recipes specified in NAVSUP P-7 as part of an integrated meal preparation effort to meet meal demand within specified meal periods. |
| Vegetables are prepared per cycle menu and recipes. |
Vegetables are available to meet meal demand within specified meal periods.
Not more than 3% of all customer comment cards are found to have valid complaints.
| 3.2.3. |
| Baked Goods Preparation |
| The Contractor shall prepare baked goods to ensure cycle menu and recipes are followed and meal demand is met. |
| The Contractor shall prepare baked goods per cycle menu and recipes specified in NAVSUP P-7 as part of an integrated meal preparation effort to meet meal demand within specified meal periods. |
| Baked goods are prepared per cycle menu and recipes. |
Baked goods are available to meet meal demand during specified dining hours.
Not more than 3% of all customer comment cards are found to have valid complaints.
| 3.3. |
| Meal Services |
| The Contractor shall provide meal services to ensure patrons of the dining facility are served in a courteous and timely manner. |
| The Contractor shall make all preparation to conduct meal services prior to specified meal periods including, but not limited to, displaying food items at serving lines, ensuring availability of dining ware including take-out and utensils. |
Contactor shall track accurate head count at the dining facility. The Contractor shall encourage patrons to wear proper attire and wash hands prior to entering the dining facility.
Average wait time for patrons to reach serving lines after entering the dining facilities shall be no more than three minutes.
Sign-in sheets for military, contractors and all other personnel shall be maintained by the Contractor for each meal and submitted in a weekly summary report (see NAVSUP Form 1291 Meal Signature Record and NAVSUP Form1292 Recapitulation of Meal Record).
Average wait time for patrons does not exceed specified time.
Not more than 3% of all customer comment cards are found to have valid complaints.
| 3.3.1. |
| Cashier |
| The Contractor shall perform cashier services (including cash handling) at Isa Main Galley (Building 7050) to ensure eligible patrons are processed in an accurate and timely manner. |
| The Contractor shall process Ration-in-kind (RIK) eligible patrons by performing meal pass verification and obtaining signatures on NAVSUP From 1291 Meal Signature Record and NAVSUP Form 1292 Recapitulation of Meal Record for each meal period. |
Eligibility of contractor personnel and payment procedures are provided in Annex 0200000 (Management and Administration).
The Contractor shall process paying patrons by verifying eligibility, operating a cash register to collect payments (in US Dollar currency or credit card) per established meal rates published in the General Mess Quarterly Notice 7330, obtaining signatures, and completing DoD Form 1544 Cash Meal Payment Book for each meal period per part A, Chapter 1 of NAVSUP P-486.
The Government will provide meal passes, identification cards, or other equivalent mechanism/system to facilitate the Contractor’s ability to verify authorized patrons.
The Contractor shall document the amount of cash collected from each meal period on NAVSUP Form 470 Cash Receipt Book, then deposit it to a designated Government account and complete a DoD Form 1131 Cash Collection Voucher for each deposit.
The Contractor shall complete and submit all NAVSUP and DoD food service forms specified above for each meal period utilizing FSM at the end of each workday.
The Contractor shall complete and submit NAVSUP Form 1359 General Mess Summary Document utilizing FSM within five days following the end of each month.
The Government will provide a cash register and safe for use by the cashier.
The Contractor will provide a change fund of $200 to each cashier.
Cashier service will only be provided at Isa Main Galley (building 7050) during the Galley hours of operation.
No unauthorized personnel allowed in the dining facility due to Contractor negligence.
Collected payment reconciles with number of paying patrons for each meal period.
All NAVSUP forms are accurate and submitted within the specified time.
No more than two validated customer complaints per month.
| 3.3.2. |
| Serving Lines |
| The Contractor shall set-up, monitor, and replenish the serving lines to ensure availability of food items, dining ware, and utensils to patrons in a proper and timely manner. |
| The Contractor shall provide meal service at serving lines and stations including main line, speed line, salad bar, fruit bar, bread bar, and soup bar, beverage dispensers and cabinets, ice cream freezers, and dessert cabinets. |
The Contractor shall maintain temperatures of hot and cold food and beverages for patron consumption per Section 3-5 of NAVMED P-5010, Part C of NAVSUP P-486, and NAVSUP P-7.
The Contractor shall ensure the availability of clean and dry serving trays, dining ware and utensils during meal periods including bowls, plates, dishes, glasses, cups, flatware, knives, spoons, and forks.
Serving line set-up properly completed prior to each specified meal period.
Beverages, ice, dining ware, utensils and serving trays are continuously available during meal periods.
Not more than 3% of all customer comment cards are found to have valid complaints.
| 3.3.3. |
| Food Service Attendance |
| The Contractor shall perform food service attendance to ensure the dining areas are prepared for patron use in a proper and timely manner. |
| The Contractor shall ensure food service equipment, tables, chairs, and condiment containers are clean, in good working condition, and are arranged neatly and to facilitate ease of patron use, access, and egress. |
The Contractor shall provide continuous food service attendants to serve food portions and maintain cleanliness on the main serving line, speed serving line (lunch and dinner only), eggs to order station (breakfast only), waffle station (breakfast only), smoothie station (lunch and dinner only), ice cream station (lunch and dinner only) in the dining facilities.
Salad bar, fruit bar, bread bar, beverage bar and cabinet dessert bar are customer self-service and do not require continuous manning but do require periodic monitoring, replenishment and cleaning.
The Contractor shall ensure all containers including napkin dispensers, salt and pepper shakers, ketchup, hot sauce, and other condiment holders are clean, operable, adequately stocked and pre-refrigerated as required.
Dining area set-up properly completed prior to each specified meal period.
All containers are clean with sufficient supplies continuously available.
Not more than 3% of all customer comment cards are found to have valid complaints.
| 3.3.4. |
| Busing |
| The Contractor shall perform busing services to ensure a neat appearance of the dining area is maintained and vacated dining spaces are properly cleaned in a timely manner. |
| The Contractor shall comply with Section 4-6, Chapter 1 of NAVMED P-5010 |
The Contractor shall monitor the dining area and expeditiously clean and restore vacated dining spaces to a condition that is inviting to new patrons. All condiments shall be returned to their respective holders, and tables and chairs shall be wiped as necessary to remove all food particles, stains, and debris.
The Contractor’s busing efforts shall have minimal impact on surrounding patrons, and the appearance and environment that is conducive to dining shall be maintained during meal periods.
Busing procedures comply with specified sanitation standards.
Neat appearance of the dining area is continuously maintained during meal periods.
Dining spaces are cleaned and ready to be occupied by new patrons within two minutes of being vacated.
Not more than 3% of all customer comment cards are found to have valid complaints.
| 3.3.5. |
| Special Event Services |
| The Contractor shall perform special event services to ensure requested services are provided in a complete and timely manner. |
| Special events include organizational picnics, estimated at two per month up to 100 meals. Contractor will provide prepared food (Government-funded picnic meal) and related consumable supplies (Contractor-funded) for customer pick-up. |
Customer requests for special events shall be made at least five days prior to the scheduled event. The approximate number of attendees will be provided at that time.
Special event services are complete and provided within requested times.
| 3.3.6. |
| Packaged Meal Preparation |
| The Contractor shall prepare packaged meals to ensure carry-out and delivery orders are available and received during appropriate meal times as requested. |
The Contractor shall prepare and package meals for carry-out and delivery to personnel unable to dine at the galley during established meal times. Individual meal content orders will be provided to the Contractor before or during the meal times that the orders are to be consumed. Carry out orders shall be based on the daily meal menu.
The Contractor shall provide carry-out meals per NAVSUP P-486.
The Contractor shall accommodate packaged meal requests approved by the FSO or on-duty galley manager when requested 24 hours in advance and based on a two-hour cancellation period. Meals shall be available for pick-up within five minutes of the requested time. Short-notice requests will be accommodated on a not-to-interfere with normal galley operations basis unless approved by the FSO.
The Contractor shall package and label carryout meals in appropriate containers in such manner to accommodate convenient pick-up and delivery to field personnel.
It is estimated that 2,400 meals will be prepared annually.
Meals are packaged as ordered and available during requested time.
All carry-out meals are packaged as specified.
Not more than 3% of all customer comment cards are found to have valid complaints.
| 3.3.7. |
| Delivery Service |
| The Contractor shall deliver food to TAC Site #2 and Al Riffa. |
| The Contractor shall deliver prepared food, four times daily, from the LSA Main Galley to galley facilities at TAC Site #2 and Al Riffa. |
The Contractor shall use contractor-supplied Mermite containers. Meals shall be served at appropriate temperatures IAW NAVMED P-5010.
Vehicle shall be clean, sanitary and sightly IAW NAVMED P-5010.
Meals delivered at scheduled times.
| 3.4. |
| Scullery Operations |
| The Contractor shall provide scullery operations to ensure mess gear is clean and sanitary and dining ware, utensils, and pots and pans are available to meet demand. |
| The Contractor’s scullery operations for machine ware washing and manual ware washing shall comply with sanitation standards specified in Section 4, Chapter 1 of NAVMED P-5010. |
The Contractor shall properly store cleaned mess gear in designated racks, dispensers, holders, and storage areas. Unserviceable items shall be removed from service.
Mess gear is cleaned, sanitized, and stored per specified procedures and standards.
Clean and sanitary dining ware, utensils, and pots and pans are continuously available during meal periods.
Not more than 3% of all customer comment cards are found to have valid complaints.
| 3.4.1. |
| Machine Washing |
| The Contractor shall perform machine washing to ensure sanitary and safety requirements are met and clean and sanitized dining ware and utensils are available. |
| The Contractor shall machine wash and sanitize cookware and utensils per Section 6, Appendix K of NAVSUP P-486. |
All scullery washing machines and equipment shall be operated per manufacturer's recommended procedures and safety precautions.
The Contractor shall monitor and record operating temperatures of all washing cycles and provide records to the FSO upon request.
Cookware, utensils, and pots and pans are cleaned, sanitary, and stored after each use as specified.
Equipment is operated as specified and monitoring log of operating temperatures is accurate and current.
No shortage of dining ware and utensils during meal periods.
| 3.4.2. |
| Mess Gear Inventory |
| The Contractor shall inventory mess gear to ensure appropriate supply is available to meet food preparation and meal serving demands. |
| The Contractor shall comply with Section 5-10, Appendix K of NAVSUP P-486 |
The Contractor shall complete a mess gear inventory record, provided in J-1300000-12, each time an inventory is conducted and provide to the KO upon request.
The Contractor shall inspect all items and remove damaged items, e.g., cracked, chipped, or badly deformed, from service. The Contractor is responsible for replacing all damaged items.
The Contractor shall conduct a complete a mess gear inventory for items provided in the galley and record results monthly ‘
The Contractor shall submit replacement requests with a list of damaged items to the KO via the FSO after each inventory, and purchase replacement items from approved vendors as consumable supply when request is approved by the KO.
Mess gear availability is maintained to meet food preparation and meal serving demands.
Damaged items are removed from service.
| 3.5. |
| Housekeeping and Sanitation Services |
| The Contractor shall provide housekeeping and sanitation services to ensure the dining facilities are maintained in a clean, sanitary, and sightly condition. |
| The Contractor shall develop and submit to the KO within 30 days following contract award a schedule for housekeeping and sanitation services with corresponding frequencies that complies with Part H, Chapter 3 and Appendix K of NAVSUP P-486, and NAVMED P-5010. |
The Contractor shall clean and sanitize dining facility floors, walls, tables, benches, and outside areas per NAVSUP 486.
The Contractor shall remove refuse from vestibules and trash receptacles during and after all meals and deposit it in dumpsters located outside the dining facilities.
The Contractor shall ensure the hand washing stations at the entrance are clean and stocked with soap and paper towels.
Dining facilities are clean, sanitary, and sightly consistent with the specified housekeeping standards.
Food service equipment is cleaned and sanitized as specified.
Cleanliness and sanitary condition of food equipment is maintained during the meal preparation and serving process.
Not more than 3% of all customer comment cards are found to have valid complaints.
1300000 – Galley
| Spec Item |
| Spec Item |
| Spec Item |
| Spec Item |
| Spec Item |
| 4 |
| IDIQ Work |
| IDIQ work may be ordered utilizing DoD EMALL in accordance with Section G or on a task order in accordance with the PROCEDURES FOR ISSUING ORDERS clause in Section G. The order will specify the exact locations and types of work to be accomplished. The period of performance will be specified in each order. |
| Refer to IDIQ ELINs for task listings, descriptions, and related requirements. All periods of performance are measured from issue date of order to acceptance of the work. |
Performance standards for IDIQ work will be the same as those in Spec Item 3 where applicable.
Work is accomplished in a professional manner and fulfills the task order requirements.
Work is completed per the required or negotiated completion date.
N62470-13-R-3009
File details come from the government source that posted it. Updated .