Solicitation - N6817126QT002.pdf

WOMEN-OWNED SMALL

BUSINESS (WOSB)

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL PRODUCTS AND COMMERCIAL SERVICES

1. REQUISITION NUMBER PAGE 1 OF

2. CONTRACT NUMBER 3. AWARD/EFFECTIVE

DATE

4. ORDER NUMBER 5. SOLICITATION NUMBER 6. SOLICITATION ISSUE

DATE

7. FOR SOLICITATION

INFORMATION CALL:

a. NAME b. TELEPHONE NUMBER (No collect calls)

8. OFFER DUE DATE/

LOCAL TIME

9. ISSUED BY

13b. RATING

14. METHOD OF SOLICITATION

CODE

15. DELIVER TO 16. ADMINISTERED BY CODE

18a. PAYMENT WILL BE MADE BY CODE17a. CONTRACTOR/

OFFEROR

CODE

FACILITY

CODE

CODE

TELEPHONE NUMBER

17b. CHECK IF REMITTANCE IS DIFFERENT AND PUT SUCH ADDRESS IN

OFFER

18b. SUBMIT INVOICES TO ADDRESS SHOWN IN BLOCK 18a UNLESS BLOCK

BELOW IS CHECKED

REQUEST

FOR QUOTE

(RFQ)

INVITATION

FOR BID

(IFB)

REQUEST

FOR

PROPOSAL

(RFP)

SEE ADDENDUM

19.

ITEM NUMBER

20.

SCHEDULE OF SUPPLIES/SERVICES

21.

QUANTITY

22.

UNIT

23.

UNIT PRICE

24.

AMOUNT

(Use Reverse and/or Attach Additional Sheets as Necessary)

25. ACCOUNTING AND APPROPRIATION DATA 26. TOTAL AWARD AMOUNT (For Government Use Only)

28. CONTRACTOR IS REQUIRED TO SIGN THIS DOCUMENT AND RETURN

COPIES TO ISSUING OFFICE. CONTRACTOR AGREES TO FURNISH

AND DELIVER ALL ITEMS SET FORTH OR OTHERWISE IDENTIFIED ABOVE AND

ON ANY ADDITIONAL SHEETS SUBJECT TO THE TERMS AND CONDITIONS

SPECIFIED

29. AWARD OF CONTRACT: REFERENCE OFFER

DATED . . YOUR OFFER ON SOLICITATION

(BLOCK 5), INCLUDING ANY ADDITIONS OR CHANGES WHICH ARE

SET FORTH HEREIN, IS ACCEPTED AS TO ITEMS:

30a. SIGNATURE OF OFFEROR/CONTRACTOR

30b. NAME AND TITLE OF SIGNER (Type or print) 30c. DATE SIGNED

31a. UNITED STATES OF AMERICA (SIGNATURE OF CONTRACTING OFFICER)

31b. NAME OF CONTRACTING OFFICER (Type or print) 31c. DATE SIGNED

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

STANDARD FORM 1449 (REV. 11/2021)

Prescribed by GSA - FAR (48 CFR) 53.212

10. THIS ACQUISITION IS UNRESTRICTED OR

NORTH AMERICAN

INDUSTRY CLASSIFICATION

STANDARD (NAICS):

SIZE STANDARD:

13a. THIS CONTRACT IS A

RATED ORDER UNDER

THE DEFENSE PRIORITIES

AND ALLOCATIONS

SYSTEM - DPAS (15 CFR 700)

SET ASIDE: % FOR:

11. DELIVERY FOR FREE ON

BOARD (FOB) DESTINATION

UNLESS BLOCK IS MARKED

SEE SCHEDULE

12. DISCOUNT TERMS

ARE ARE NOT ATTACHED

ARE ARE NOT ATTACHED

27a. SOLICITATION INCORPORATES BY REFERENCE (FEDERAL ACQUISITION REGULATION) FAR 52.212-1, 52.212-4. FAR 52.212-3

AND 52.212-5 ARE ATTACHED. ADDENDA

27b. CONTRACT/PURCHASE ORDER INCORPORATES BY REFERENCE FAR 52.212-4. FAR 52.212-5 IS ATTACHED. ADDENDA

8(A)

ECONOMICALLY

DISADVANTAGED

WOMEN-OWNED SMALL

BUSINESS (EDWOSB)

SERVICE-DISABLED

VETERAN-OWNED

SMALL BUSINESS

(SDVOSB)

HUBZONE SMALL

BUSINESS

SMALL BUSINESS

NOTE: OFFEROR TO COMPLETE BLOCKS 12, 17, 23, 24, AND 30.

Created On:

30 Jan 2026, 11:59 AM Greenwich Mean Time

Solicitation/Contract Form Continuation

NAVSTA Rota Galley Scullery and Potshed Services

N6817126QT002

Continuation of Supplies or Services and Prices/Costs

Additional Information/Notes

Item Supplies/Service Quantity Unit Unit Price Amount

0001 Scullery and Potshed Services IAW SOW - Base Year

Pricing Arrangement: Firm Fixed Price

12 Months

Option Line Item

Scullery and Potshed Services IAW SOW - Option Year I

Pricing Arrangement: Firm Fixed Price

12 Months

Option Line Item

Scullery and Potshed Services IAW SOW - Option Year II

Pricing Arrangement: Firm Fixed Price

12 Months

Option Line Item

Scullery and Potshed Services IAW SOW - Option Year III

Pricing Arrangement: Firm Fixed Price

12 Months

Option Line Item

Scullery and Potshed Services IAW SOW - Option Year

IV

Pricing Arrangement: Firm Fixed Price

12 Months

Option Line Item

Scullery and Potshed Services IAW SOW FAR 52.217-8 Option

Pricing Arrangement: Firm Fixed Price

6 Months

Continuation of Description

STATEMENT OF WORK

SCULLERY AND POT SHED SERVICES

GATEWAY GALLEY, NAVAL STATION (NAVSTA), ROTA, SPAIN

1. SCOPE

The Contractor shall provide all personnel and supervision necessary to perform services at the Gateway Galley, Food Service Facility, Building 38 at NAVSTA, Rota, Spain.

These specifications require the performance of all tasks defined in the Statement of Work, herein. The Contractor shall provide cleaning services relating to the provision of three meals a day for seven days a week. Such tasks consist of the following: Cleaning and sanitizing of equipment and utensils within the Scullery (dishwashing) and Pot shed (sanitizing) rooms. Other contractor responsibilities also include rolling silverware in napkins, restocking supplies, ensuring all machines are operational, and maintaining cleanliness in the main scullery and pot-washing room/pot shed.

2. APPLICABLE DOCUMENTS

The Contractor shall be responsible for complying with all the United States Navy and Kingdom of Spain requirements contained in listed official publications and revisions listed, herein.

Publications and directives listed below are available upon request via email.

Publications:

(1) Food Service Management, NAVSUP P-486, Volume 2, REV 10, Chapter 2, Part E

(2) Tri-Service Food Code Technical Bulletin, Chapter 4, 4-501.14 to 4-501.200

(3) V State -Level Labor Agreement for the Hospitality Sector (ALEH V)

(4) Provincial Agreement for the Hospitality Industry of Cadiz 2025/2028

3. DEFINITIONS

This section establishes clear and consistent meaning for key terms used throughout this Statement of Work and may be routinely used during performance. It ensures both the Government and the Contractor share a common understanding of technical language, operational terms, and industry-specific concepts referenced in scullery and pot shed cleaning services in order to promote effective communication across all parties involved in galley operations.

- Basic Allowance for Subsistence. A cash allowance paid to military in place of Subsistence in kind.

- Breakfast. The meal served during the morning hours and considered the first meal of the day.

- Brunch. The meal served in lieu of the normal breakfast and lunch meals, consisting of both breakfast and lunch food items.

- Chow. A meal.

- Contracting Officer Representative. Representative of the Contracting Officer who has been appointed to be responsible for providing technical assistance to the Contracting Officer in the administration of the contract. The Contracting Officer Representative will be responsible for inspection and acceptance of services rendered by the Contractor.

- Dinner. A meal served during evening hours and considered the third meal of the day.

- Deck. Military term for floor.

- Equipment. Items used in the storage, preparation, cooking, transporting and serving of food. It also included items used in sanitizing, as well as those used for transportation and storage of supplies.

- Food Handlers. Food service personnel who work where unsealed food or drink is handled, processed, prepared or served, and who touch food or food contact surfaces in any way.

- Food Service Officer (FSO). The military person responsible to the Fleet Readiness Director and the Commanding Officer for food-related matters. Serves as the Government's focal point for surveillance of food services, under the contract. Advises the Contracting Officer on matters relating to the contract. May be appointed as the Contracting Officer's Representative. For purposes of this contract the terms Food Service Officer and COR are used interchangeably.

- Galley. Food preparation area.

- Garbage. Animal and vegetable waste resulting from handling, preparing, cooking and consuming food.

- General Mess. Building under contract also referred to as Dining Facility or Enlisted Dining Facility or Galley.

- Head. Room that houses toilet facilities.

- Headcount. A count of each person eating a particular food item.

- Leading Chief Culinary Specialist. Person in charge of the General Mess, subordinate to the Food Service Officer.

- Lowerator. Cart for carrying dishes, utensils, trays, etc.

- Lunch. The meal served during midday and considered the second meal of the day.

- Meal Servicing Hours. Hours designated by the Government when the general mess is open for service.

- Mess Hall. A communal area where members of the military eat their meals together.

- Minor (first echelon) Maintenance. Normal care of operation equipment, recommended by the manufacturer. It is limited to cleaning and other minor tasks, as prescribed by procedures established by the COR.

- Potshed Room. Pot washing area. Designated pot-washing area equipped with a small scullery machine, hot sinks, and drying shelves, used for cleaning and air-drying pots, sheet trays, insert pans, and kitchen utensils.

- Random Inspection. A sampling method in which each inspection area has an equal chance of being inspected in a month.

- Rations in kind. Meals provided directly by the Government through an authorized dining facility instead of a monetary subsistence allowance.

- Reefer. Refrigerator or freezer for cold storage.

- Sanitizing Solution. 100 parts per million-chlorine solution or other solution approved by the medical authority for use on fixed equipment.

- Main Scullery Room. Dish washing area. Designated dishwashing area equipped with a large scullery machine, hot sinks, and drying shelves, used for cleaning and sanitizing all dishware, food trays, and silverware.

- Scullery Machine. Dishwasher.

- Serving Line. This term refers to the location and equipment used in the General Mess to serve food cafeteria style. This includes equipment such as hot food counters, salad bars, food warmers, beverage dispensers, and ice cream freezers.

- Subsistence. Food items, including beverages and condiments.

- Supplies. Expendable items including but not limited to paper and paper products, cleaning and janitorial materials and non-expendable items such as kitchen utensils and tableware.

- Surcharge. An additional charge for meals, in additional to the food cost.

- Trash. Any non-salvageable waste material other than garbage, rocks or dirt. This includes but not limited to, metal, paper, glass, cardboard, crockery, floor sweepings, cartons, and similar materials.

- Vacuum Containers. Insulated food and beverage containers technically identified as insulated food containers and an insulated beverage jugs.

4. PERFORMANCE REQUIREMENTS

4.1. Personnel

4.1.1. Staffing

The Contractor shall furnish managerial, administrative and direct labor personnel to accomplish all work outlined herein. The Contractor staff employees shall be adequately supervised and trained in all areas of scullery equipment operation, such as breakdown, set-up, and cleaning of machinery and associated parts as described in Sec 4.2.2.4.

Manager: The Contractor shall provide on-site managers at all times when work is being performed onsite. The managers are to oversee the contractor's main scullery and pot shed service work force and act on behalf of the Contractor. The Contractor shall furnish the names of all managers in writing upon assumption of the contract and whenever changes occur. In addition, the Contractor shall provide the COR, in writing, a 24-hour contact point for emergencies including name, address, and telephone number on contract date and as changes occur.

The Government shall be able to contact the Contractor's on-site managers during normal work hours (Monday through Sunday, 0530-1930).

The contractor provides that managers certify a weekly inventory check of dinnerware and silverware, in accordance with NAVSUP Publication 486 and the Navy Food Service Operation Handbook. Contractor managers must have required experience for the position. Minimum acceptable qualifications for this position shall include one (1) year of supervisory experience in a high-volume food service environment and one (1) year of working experience in a commercial galley or kitchen and dining room facilities with equipment and operations equivalent to that involved in the performance of this contract. Managers shall contain the ability communicate effectively with both contractor staff and government personnel.

4.1.2. Medical Fitness Certification

The Contractor shall provide personnel who are medically fit. The Contractor shall furnish at their expense, a medical certificate for each employee in the kitchens, dining halls and food handling facilities, or who, in any way, comes in contact with the handling of food. The medical certificates shall be provided to the designated COR upon the start of performance. The certificate shall certify that the employee is free from any communicable disease. At all times, these personnel shall be subject to inspection and physical examination by Government medical authorities to insure that proper sanitary standards are maintained.

Medical examinations for Contractor personnel shall be conducted on an annual basis. These examinations must include all relevant assessments necessary to ensure that each individual is in good health and medically fit to perform their assigned duties. If any of the Contractor's employees are found medically unfit to perform their duties under this contract, the Contractor shall promptly remove and replace them with medically examined and fit persons.

4.1.3. Training

4.1.3.1. Personnel Requirement

Contractor personnel shall be trained in Food Sanitation pursuant to, and in accordance with the Tri-Service Food Code Technical Bulletin that establishes the standardized food safety standards, criteria, and procedures for the Navy, Army, and Air Force, consolidating existing regulations into a unified document for military use. Said documents dictate that "Food Services Personnel shall include all personnel who prepare, cook, or serve food or drinks at food service facilities. Also included are those in a management capacity and those who provide accessory service (dish-machine operators, bus boys/girls, contract mess personnel, whether full-time, part-time or temporary employees), (b) Food Service Facilities. Shall include galleys, bakery areas, meat cutting areas, mess halls (pantries and dining rooms), food storage and refrigeration spaces, and sculleries."

4.1.3.2. Food Sanitation Training

The contractor shall provide on-the-job training in sanitation and safety for temporary employees. The Government will provide training for the Contractor's permanent personnel (personnel intended to be employed for 30 days or more) to ensure that sanitary and safety standards are maintained. Contractor employees shall participate in mandatory training courses provided by the Government, as requested by the designated COR. This training instruction will be held at Rota Gateway galley or other locations within NAVSTA, Rota, Spain.

Designated personnel who fail to attend training when required are not eligible to work under this contract. The contractor shall maintain records of training provided and contractor attendance for the duration of the contract.

Training provided by the Government shall be at no cost to the contractor.

The Government will provide sanitation training for the Contractor's permanent food service personnel in accordance with the Tri Service Food Code Technical Bulletin as stated above. This instruction will include an initial six (6) hours within 30 calendar days after employment commences, and semiannual three (3) hours thereafter. This shall in no way limit the amount of training necessary to meet specific requirements for each food service facility. When feasible, a portion of the training program shall be presented in the food service area at Rota Gateway galley. This provides an effective means whereby actual food service equipment and utensils can be utilized to demonstrate correct and incorrect usage. The Government will also provide safety training for the Contractor's permanent food service personnel consisting of the safe handling of the dishwashing and sanitizing equipment and cleaning solvents.

Government provided training will include the following topics:

a. Basic bacteriological concepts, including how disease is caused, transmitted, and prevented, reduced, or contained through proper cleaning and sanitation methods.

b. Infection control relating duty functions to all requirements of this contract.

c. Proper use and handling of germicidal detergents, supplies and equipment.

d. Care and maintenance of scullery equipment and property.

e. Familiarization with the Government's fire prevention and safety procedures.

f. Employee personnel hygiene.

g. Energy conservation practices.

Medical department personnel, environmental health officers, environmental sanitation officers, preventative medicine technicians or other Government personnel qualified to conduct food sanitation training will conduct sanitation training.

For Government inspection, the Contractor shall keep a current list of personnel employed at the mess hall on this contract. This list shall include the expiration date of the medical certificates and the completion dates of the food services sanitation training.

Additionally, NAVMED 4061/1 Food Safety Training Certificate, shall be issued to all personnel upon completion of required four hour training course for sanitation only. These certificates shall be in the custody of the on-site manager who, as person in charge, must keep these certificates on file at the work location. Copies shall be provided to the designated Government Food Service Officer. This course must be completed annually and copies of the certificates provided to the designated Government Food Service Officer.

4.1.4. Uniforms

The Contractor must supply uniforms to ensure all staff are properly dressed at all times. All uniform costs are the contractor's responsibility, and will not be reimbursed by the Government. Contractor personnel shall present a neat appearance and be easily distinguishable with contractor-furnished uniforms when on duty. Contractor personnel shall wear a clean, pressed uniform each day.

Uniforms must meet the standards contained herein, including appropriate appearance, quality, and safety requirements if applicable. The Contractor shall be responsible for providing all required uniform items for this contract. The Contractor shall meet the following uniform requirements:

a. Uniforms identical in color for non-managerial staff.

b. Managers are required to wear uniforms in a distinct color to differentiate them from other staff members.

c. Long trousers

d. Short sleeve shirt

e. Crew neck T-shirt

f. Hair nets

g. Nametags

h. Safety shoes

i. Arm-length rubber gloves

j. Full length rubber apron, as appropriate for workstation

k. Ear protection device

l. Rubber boots

m. Plastic protective goggles

n. Protective face shield

Uniforms shall not contain commercial advertising except nametags that may contain the contractor individual's name.

All personnel shall wear nametags furnished by the contractor with a minimum of the last name. In addition, the tags worn by the contract manager shall indicate their job title. Shoes shall be of sturdy construction and shall cover the foot to meet sanitation and safety requirements. Open-toed shoes, sandals, or sneakers, and heels higher than 2 inches are not permitted. Uniforms and their respective maintenance is solely the contractor's responsibility.

All personnel shall wear hairnets, aprons and disposable paper flight caps at all times during working hours.

4.1.5. Contractor Personnel Hygiene

The Contractor shall ensure that all employees meet the following personal hygiene requirements:

Wash hands upon reporting for work, immediately after visiting the lavatory, after smoking, after taking a break, and after handling raw meat, poultry, garbage or otherwise soiling their hands. Remove wristwatches, bracelets, rings, and that no earrings or body piercings are exposed in the galley, during working hours. Fingernails are cut short, so that they do not extend beyond the end of fingers, and are kept clean.

In performing the services required hereunder, contractor employees shall use lavatory, toilet and dressing room facilities as provided. The use of such provided spaces shall be governed by regulations established by the Naval Station Rota Commanding Officer, and shall be strictly enforced by the Contractor or their authorized representatives.

Spaces and furnishings for use is the responsibility of the Contractor to clean and keep in sanitary condition:

a. Dressing space with lockers.

b. Suitable lavatory and toilet space.

4.1.6. Employee Meals

Contractor personnel on duty are prohibited from consuming galley-prepared meals unless they pay the established meal price at their own expense.

4.1.7. Employee Conduct

Use of tobacco and tobacco products by Contractor personnel during break periods shall be confined to areas designated by the activity Commanding Officer as smoking areas.

The "carrying aboard" or use of alcoholic beverages or use of alcoholic beverages or illegal drugs by

Contractor personnel is strictly forbidden and any violation is cause for an immediate order for removal of offender(s) by the contractor from further work under this contract and subject to any applicable Federal laws. The Government may also impose civil and criminal penalties for such actions upon trial and conviction.

Contractor employees shall not loiter in any working or patron area. Employees shall promptly depart from the food service facilities upon completion of their assigned shift or after eating.

At times, contractor personnel may be performing services in spaces where other persons may be working or passing through. The Contractor shall perform the services in a manner that will not endanger, interfere with, or delay the activities of the other persons. Arrangements shall be made so that the activities of the contractor shall be in harmony with the activities of the other persons.

4.2. Tasks

4.2.1. General

The Contractor shall furnish dish washing and cleaning services in the food service facility at the frequencies stated herein and the standards stated herein. The Contractor shall ensure all dishes, pots and pans, utensils, silverware and trays are cleaned, sanitized and stowed in accordance with the specifications indicated herein prior to the end of each shift, and each workday. All cleaning equipment and supplies shall be properly stored immediately after each use.

Contractor personnel assigned to the pot shed room are strictly prohibited to performing duties involving clean silverware and dishes.

4.2.2. Scullery

4.2.2.1. Main Scullery

Operations and cleaning shall be completed one (1) hour after serving line closes or after the last customer departs, whichever occurs later. Contractor shall be responsible for cleaning all mess gear in a sanitary fashion as follows:

a. As soiled mess gear arrives at dishwashing room, it is to be scraped and sorted. Scraping is the removal of gross soil particles (includes food,) to lessen the amount of organic waste and microorganisms entering the dish washing machine, to remove grease and to conserve water. Scraping may be done with the hand or rubber scraper but not with a brush, directly into the garbage can.

b. Pre-wash dishes, trays, and bowls in 110 degrees Fahrenheit (43 degrees centigrade) - 125 degrees Fahrenheit (52 degrees centigrade) water.

c. Place dishes, etc., into proper racks and slide into dish washing machine. Wash- section water shall be 150 degrees Fahrenheit (66 degrees centigrade) to 160 degrees Fahrenheit (71 degrees centigrade) and the rinse section not less than 180 degrees Fahrenheit (82 degrees centigrade). Detergent is to be added to the wash tanks as required. The Food Service Officer and the Leading Chief Culinary Specialist have to be informed immediately when these temperatures cannot be maintained. The temperature readings while the dishwashing machine is in operation must be taken and recorded in a Temperature Log Book every 15 minutes during each meal hours by the contractor's site-manager on duty.

d. Glasses shall be pre-washed in a detergent solution 110 degrees Fahrenheit (43 degrees centigrade) to 120 degrees Fahrenheit (49 degrees Centigrade), then run through the washing machines as described in the preceding paragraph.

e. Silverware shall be sorted and placed in a detergent solution to loosen soil prior to the washing operation. If required, silverware (particularly forks) should be brushed by hand to loosen food particles.

The silverware should then be placed into silverware containers with the handles down and loaded into silver washing racks for passage through the dish washing machine. DO NOT HANDLE SILVERWARE AFTER WASHING. Invert clean, empty container over clean gear and transfer to final position with

HANDLES UP.

f. Contractor Site-Managers on duty shall inspect daily all dishes, silverware, glasses and cups.

Chipped, cracked or broken items shall be discarded. Contractor shall ensure that all glass and ceramic is discarded in the designated glass receptacle.

g. A two-person dishwashing method shall be utilized such that one person will handle only soiled mess gear and a different person will handle only clean mess gear. This two-person method shall be utilized at all times when the dishwashing rooms are in operation.

h. Rubber mats shall be placed on the floor for safety during dishwashing operations.

i. Contractor shall be responsible for handling clean silverware and dishes from the main scullery dish machine which is restricted to the designated clean area and may not handle other materials. This individual must remain within the clean section of the scullery at all times. However, if the employee exits the area for restroom use or any other necessity, proper sanitization is required prior to reentering the scullery area.

4.2.2.2. Daily Duties

The Contractor shall ensure the below requirements are performed on a daily basis:

a. Clean interiors and exteriors of dish dispensers, tray racks and carts.

b. Clean interior and exterior of dollies.

After each meal, clean decks and mop dry dish washing room floors. Rubber mats shall be scrubbed clean, rinsed and allowed to properly air dry.

4.2.2.3. After Each Meal

Dishwashing equipment shall be cleaned thoroughly at the end of each meal, and shall be visibly spotless. Dish tables shall be scrubbed with detergent and rinsed clean with fresh water. Floor shall be cleaned and dry mopped.

The procedure for cleaning the dish machine is as follows:

a. Turn off head on wash and/or rinse tanks.

b. Drain water from tanks and pumps.

c. Remove soil screens from door-type machines.

d. Remove wash arm and/or end caps where arms are not removable and clean with brush. Air dry wash arm and curtains on dish table overnight.

e. Clean scrap trays, and food trap located below the scullery machine, and allow to air dry on dish table.

f. Close tank drain, scrub entire interior of machine, then flush. Partially refill tanks and flush out pump and pump lines by running machine at least one minute. Drain tanks.

g. Remove and clean suction and overflow strainers.

h. Check filler opening, final rinse and pump-packing glands for leakage.

i. After dish washing, china and silverware shall be returned to the point of use or temporary storage area.

4.2.2.4. Routine Maintenance

The Contractor shall perform routine maintenance on all scullery equipment used in the performance of this requirement. Routine maintenance includes daily cleaning and basic inspection necessary to ensure equipment remains fully operational and prevents avoidable service interruptions.

The main scullery machine shall be broken down and cleaned after every meal, seven days per week. In addition, once per week the Contractor shall clean and sanitize all removable parts and filters using the designated sanitizing solutions. This includes 5 water plugs used to prevent water drainage and 6 food filters located throughout the machine to prevent food debris from entering the drain system. The machine shall also be run with the same solution on a weekly basis and reassembled to ensure full functionality.

The Contractor shall follow the manufacturer's recommended maintenance procedures and intervals. The Contractor shall immediately notify the Government of any deficiencies or malfunctions beyond routine maintenance or require replacement parts beyond minor consumables. The Contractor shall not perform any repairs to the scullery machine or related equipment. All repairs will be conducted exclusively by the government-provided maintenance service.

4.2.2.5. Weekly Cleaning

The Contractor shall perform weekly cleanings for the dishwashing machine. The Contractor shall also establish a monthly log to record when they are performed. The Contractor shall adhere to the following cleaning requirements:

a. Charge rinse tank with one cup detergent to remove lime deposit (de-scale) caused by hot water.

b. Run machine for five minutes.

c. Turn off motor switch, water and steam valves.

d. Remove all curtains and wash and rinse tubes.

e. Hose out interior of the machine working from the ends toward the center and through the center door. Scrub out interior with a brush making certain to scrub under the metal covers of overflow in all tanks.

f. Remove scrap trays.

g. Scrub tanks: Open drain valves and scrub with a hand brush as the water runs out.

h. Hose out the tanks.

i. Scrub all items removed from the machine with a hand brush and rinse under hot running water in the sink.

j. Replace all parts and wipe down exterior of the machine and vent.

k. Walls, partitions, tiles and other exterior surfaces will be scrubbed with disinfectant at least weekly and, more often, if required.

4.2.3. Pot Shed Room

a. All roasting pans, baking pans, steam table inserts and cooking utensils used in preparation and service of food shall be thoroughly cleaned and sanitized using designated cleaning liquids provided by the Galley.

Upon Request of the Government Designated Food Service Officer or Leading Chief Petty Officer, once utensils are sanitized, the contractor shall wrap one fork, one spoon, and one knife together in a clean white paper napkin. Utensils must be aligned with handles even, places in the napkin, and rolled tightly to ensure a neat, secure wrap. Completed rolls shall be placed in the designed containers ready for distribution of utensils.

A minimum of 250 sets of wrapped silverware shall be available before each meal. The use of plastic gloves is mandatory to perform this function.

b. Wash- section water shall be 150 degrees Fahrenheit (66 degrees centigrade) to 160 degrees Fahrenheit (71 degrees centigrade) and the rinse section not less than 180 degrees Fahrenheit (82 degrees centigrade)

c. A two-person dishwashing method will be utilized such that one person will handle only soiled mess gear and a different person will handle only the clean mess gear. This two-person method will be utilized at all times when the dishwashing rooms are in operation.

d. Pans and utensils will be returned to point of use or storage if not normally stored in the pan washing room.

e. Soiled pans and utensils must be cleaned promptly upon receipt to ensure they are readily available for kitchen staff use.

f. Pan washing room or area must be left clean after each use with floor swept, scrubbed, rinsed with clean water, mopped and dried.

g. Dust and clean light fixtures and ventilators weekly.

h. All pan racks shall be washed, scrubbed down, rinsed with clean water and wiped dry daily.

i. Rubber mats will be placed on the floor for safety during washing operations. After completion of pot and utensil cleaning after each meal, mats will be scrubbed clean, rinsed and allowed to air dry.

j. Damp wipe all shelving, clean out sinks and drains. Scrub deck drains, recoil all hoses, and wipe down all stainless steel panels.

k. Food particles will be scraped directly into the garbage can. No food will be permitted to go down the drains.

l. Walls, partitions, tiles and other exterior surfaces in the pan and utensil washing room will be scrubbed with disinfectant at least weekly, and more often, if required.

Daily after evening meal:

a. Sweep, scrub with detergent, hot water, rinse and dry floor. Use high pressure jet spray hose, weekly.

b. Scrub down pot and pan washer, interior and exterior. Wipe down top of machine.

4.3. Food Service Facility Operation

4.3.1. Meal Servicing Hours

The meal hours for the Galley (Bldg. 38) at the U. S. Naval Station, Rota, Spain, are as follows:

Weekdays Saturdays Sundays Holidays

Breakfast 0600 to 0800 0630 to 0830 0700 to 0745 (Duty breakfast) 0730 to 0900

Brunch None None 0930 to 1330 1130 to

Lunch (Regular) 1130 to 1330 1130 to 1330 None None

Dinner (Regular) 1630 to 1830 1630 to 1830 1630 to 1830 1630 to 1830

The schedule provided by the contractor shall be arranged to make sure that all stations are adequately manned at all times throughout the Galley's hours of operation. This requirement is intended to ensure that no tasks are left incomplete and that all food service and sanitation areas remain clean and fully functional inside and outside of normal meal service times.

Contractor personnel shall be on-station in the scullery workstation with sufficient time prior to each meal servicing time. Contractor personnel shall be on-station at the Pot Shed/pan-washing room with sufficient time prior to each meal during regular meal hours.

4.3.2. Surge Meals

Increased attendance may be expected during Brunch hours, Thanksgiving, Christmas, and New Year's, therefore extended hours may be necessary. Special holiday schedules during Thanksgiving, the Christmas Season, and other special occasions will be made available to the Contractor at least five (5) days prior to the date.

4.3.3. Estimated Meals

The estimated number of meals per day is approximately 1,200 (e.g. 300 for breakfast, 700 for lunch, and 200 for dinner). This estimated figure is composite of historical data and are furnished for informational purposes only. This number reflects the daily demand from a variety of authorized personnel and supporting units (Seabees, Marines, etc.), Rations in kind troops, military troops without food allowance, currently stationed ships requiring galley service due to temporary galley interruption, personnel on official orders with Rota Galley authorization, and authorized family members accompanying service members. The Contractor shall be responsible for providing adequate staffing at all times to render all cleaning services described in the contract, regardless of the number of meals served. The Galley seats approximately 320 people.

4.3.4. Safety

4.3.4.1. General

In performing the services required hereunder, the contractor shall conform to all safety rules and regulations applicable to the subsistence building and facilities which are in effect during the time of performance of this contract and shall take such other precautions as may be reasonably required hereunder to assure accident-free performance. All accidents, however, which may arise out of or in connection with the performance of services required hereunder, and that result in injury, death or property damage, shall be reported in writing to the Food Service Officer with a copy to the contracting officer, and within 24 hours after such accident occurs. Such reports shall give full details of the accident involved, including statements of 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 promptly report the facts, in writing to the contracting officer.

4.3.4.2. Contingencies

The Contractor must ensure that disruption of performance under this contract due to labor disputes, walkouts, or strikes are limited and any such occurrence or likelihood are immediately brought to the attention of the designated Government Food Service Officer. The contractor should also maintain a plan for providing alternative workers, etc., to the extent allowable by law, in the event that a labor action might cause a disruption in service.

4.3.5. Transition Period

The Contractor shall be required to perform outlined tasks necessary for an orderly transition at contract termination.

These tasks shall include the following:

a. Return of all facilities to the same basic condition in which they were received.

b. A physical inventory of all Government facilities and equipment to be returned to the Government. In

c. the case of commencement of a new contract, this inventory will be conducted jointly with the

d. Government and the new Contractor.

e. The contractor will share access to the facility with a potential new contractor to allow reasonable assessment of the facilities and equipment available for contract performance. Such access will be coordinated between the contractor, the Government, and the new contractor in the event a follow-on contractor is not the incumbent.

4.4. Quality Assurance

4.4.1. Sanitation Inspections

In addition to inspections of contractor performance by the designated Government Food Service Officer, medical services personnel may also inspect for compliance with sanitary standards. Both designated Government Food Service Officers and medical services personnel report (in writing) any Contractor discrepancies causing unacceptable performance to the Contracting Officer who will take the appropriate action. Sanitary deficiencies require immediate correction and may be cause for personnel substitution until sanitary standards can be restored.

4.4.2. Other Authorized Observers

Authorized Government personnel, such as the Naval Station Rota Commanding Officer, Executive Officer, Fleet Readiness Director, Galley Food Service Officer/Director, Galley Leading Chief Petty Officer (LCPO), Local National Foreman, etc., may observe the food service contractor operations as necessary. However, these personnel will not interfere with contractor performance but will report findings, if any, to the designated Government COR or Contracting Officer.

5. SECURITY

The Contractor shall be responsible for arranging for base access necessary for the contractor's personnel to perform the requirements of this contract. The Contractor shall be responsible for submitting contractor staff names to the security officer for a security clearance within 10 days after award. The security officer, or their designated representative, shall determine the suitability of each employee for security approval. For all persons considered qualified, the security officer will issue identification as required for access to the activity. For all persons not considered qualified, the Contractor will be notified in writing of the need for substitute employees for consideration. No person may perform services under this contract until the security officer has granted approval. Identification furnished for acceptable employees will be returned to the designated Government Food Service Officer immediately when such employees are no longer employed under this contract. Contractor employees will be permitted on or about the NAVSTA, Rota, only if their presence is necessary to the performance of services hereunder.

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. The Government reserves the right to direct the removal of any employee for misconduct or security reasons. This action does not relieve the Contractor from total performance of the contract tasks specified herein.

5.1. Temporary Use of Military or Civilian Personnel to Supplement Contractor Personnel:

The Contractor is prohibited from hiring military personnel to perform services under this contract; however, if the Contractor does not furnish an adequate number of employees required to satisfactorily perform the services called for in this contract, or due to emergency restrictions that may occur preventing workers from entering the base facility, the Commanding Officer of the activity may assign military personnel or civilian personnel to perform the services.

6. PROPERTY REQUIREMENTS

6.1. General

The Government shall provide facilities, fixtures, equipment, utilities and materials as indicated for performance of this contract at no cost to the contractor.

6.2. Fixtures / Equipment / Facilities

Title to all Government-owned fixtures, facilities and equipment used by the contractor, and all material and issued to the contractor shall remain in the Government. The contractor shall use due care in the use of all Government-owned fixtures, facilities and equipment to prevent undue wear and breakage. The contractor shall leave the facilities and equipment in the same condition as received, fair wear and tear approved modifications excepted.

The contractor shall notify the COR regarding malfunctions in the dish washing equipment, e.g., clogged up drains, inadequate temperature, etc. Routine requests for maintenance shall be submitted to the COR in writing within 24 hours of occurrence, and emergency requests shall be submitted within one hour of the discovery of the damage or defect.

6.3. Utilities

The Government will furnish utilities such as water, sewer, and electricity for existing outlets for work to be performed on Government property.

6.4. Materials

The Government will provide cleaning supplies/materials for Contractor's use for all Contractor responsible tasks.

Except contractor-furnished employee uniforms (long trousers, short sleeve shirt,crew neck T-shirt, hair nets, nametags, safety shoes, arm-length rubber gloves, full length rubber aprons, ear protection device, rubber boots, plastic protective goggles, protective face shields), and office supplies; the Government will provide disposable paper flight caps, all other sanitizing, cleaning, de-scaling, and dishwashing items to be used in the performance of the contract.

6.5. Contractor Furnished Items

The contractor shall be responsible for taking all reasonable actions necessary to protect the contractor's supplies, materials, and equipment and the personal property of the Contractor's employees from loss, damage or theft. The Government will not be liable for the loss, damage or theft of Contractor's supplies or their employees' property when such loss, damage or theft is caused by Contractor's failure to provide adequate internal security.

6.6. Damage and Loss Reporting

The contractor shall be liable for any damage caused to public and privately owned property as a result of negligent acts by the Contractor, subcontractors, employees, agents or representative of the contractor.

In all instances where Government equipment and materials are damaged, lost or pilfered while in the care, custody or possession of the Contractor, a full written report of the facts and the extent of damage or loss shall be submitted to the designated Government Food Service Officer within 24 hours following the occurrence or discovery. If it is determined by the Contracting Officer that the contractor is at fault, the contractor shall be liable for the cost of repair or replacement.

Contractor personnel will not remove raw/cooked food (including leftovers) from the Galley or Government equipment, e.g., toilet paper, paper napkins, condiment dispensers, silverware, china, etc. The Government reserves the right to direct removal of all employees for misconduct, specifically misappropriation of Government property.

7. APPLICABLE SPANISH LABOR LAWS AND REGULATIONS

The Contractor shall comply with all applicable Spanish labor laws and regulations, including the V State -Level Labor Agreement for the Hospitality Sector (ALEH V) and the applicable Provincial Agreement for the Hospitality Industry of Cadiz. The Contractor's proposed pricing shall fully reflect all wage rates, benefits, working conditions, social contributions, and any other labor obligations required under these agreements.

Requirements The Contractor shall provide all personnel and supervision necessary to perform services at the Gateway Galley, Food Service Facility, Building 38 at NAVSTA, Rota, Spain.

Continuation of Packaging and Marking

Continuation of Inspection and Acceptance

Overall Contract Inspection/Acceptance Locations

Inspection and Acceptance Location

Both Destination Instructions: The COR will verify services performed are in accordance with the SOW.

DoDAAC: N62863 CountryCode: USA

U S NAVAL STATION ROTA SPAIN

PSC 819, FPO AE 09645-1926

FPO, AE 09645-1926

UNITED STATES

Lemuel Manlogon, COR Email: Lemuel.s.manlogon.civ@us.navy.mil Telephone: 3147272032

Option Line Item

Inspection and Acceptance Location

Both Destination Instructions: The COR will verify services are performed in accordance with the SOW.

DoDAAC: N62863 CountryCode: USA

U S NAVAL STATION ROTA SPAIN

PSC 819, FPO AE 09645-1926

FPO, AE 09645-1926

UNITED STATES

Lemuel Manlogon, COR Email: Lemuel.s.manlogon.civ@us.navy.mil Telephone: 3147272032

Option Line Item

Inspection and Acceptance Location

Both Destination Instructions: The COR will verify services are performed in accordance with the SOW.

DoDAAC: N62863 CountryCode: USA

U S NAVAL STATION ROTA SPAIN

PSC 819, FPO AE 09645-1926

FPO, AE 09645-1926

UNITED STATES

Lemuel Manlogon, COR Email: lemuel.s.manlogon.civ@us.navy.mil Telephone: 3147272032

Option Line Item

Inspection and Acceptance Location

Both Destination Instructions: The COR will verify services are performed in accordance with the SOW.

DoDAAC: N62863 CountryCode: USA

U S NAVAL STATION ROTA SPAIN

PSC 819, FPO AE 09645-1926

FPO, AE 09645-1926

UNITED STATES

Lemuel Manlogon, COR Email: lemuel.s.manlogon.civ@us.navy.mil Telephone: 3147272032

Option Line Item

Inspection and Acceptance Location

Both Destination Instructions: The COR will verify services are performed in accordance with the SOW.

DoDAAC: N62863 CountryCode: USA

U S NAVAL STATION ROTA SPAIN

PSC 819, FPO AE 09645-1926

FPO, AE 09645-1926

UNITED STATES

Lemuel Manlogon, COR Email: lemuel.s.manlogon.civ@us.navy.mil Telephone: 3147272032

Option Line Item

Inspection and Acceptance Location

Both Destination Instructions: The COR will verify services are performed in accordance with the SOW.

DoDAAC: N62863 CountryCode: USA

U S NAVAL STATION ROTA SPAIN

PSC 819, FPO AE 09645-1926

FPO, AE 09645-1926

UNITED STATES

Lemuel Manlogon, COR Email: lemuel.s.manlogon.civ@us.navy.mil Telephone: 3147272032

Continuation of Deliveries or Performance

Line Item Delivery Schedule Quantity Address and POC

Period of Performance From 01 May 2026 To 30 Apr 2027

12 Months Place of Performance DoDAAC: N62863 CountryCode: USA

U S NAVAL STATION ROTA SPAIN

PSC 819, FPO AE 09645-1926

FPO, AE 09645-1926

UNITED STATES

Lemuel Manlogon, COR Email: lemuel.s.manlogon.civ@us.navy.mil Telephone: 3147272032

Option Line Item

Period of Performance From 01 May 2027 To 30 Apr 2028

12 Months Place of Performance DoDAAC: N62863 CountryCode: USA

U S NAVAL STATION ROTA SPAIN

PSC 819, FPO AE 09645-1926

FPO, AE 09645-1926

UNITED STATES

Lemuel Manlogon, COR Email: Lemuel.s.manlogon.civ@us.navy.mil Telephone: 3147272032

Option Line Item

Period of Performance From 01 May 2028 To 30 Apr 2029

12 Months Place of Performance DoDAAC: N62863 CountryCode: USA

U S NAVAL STATION ROTA SPAIN

PSC 819, FPO AE 09645-1926

FPO, AE 09645-1926

UNITED STATES

Lemuel Manlogon, COR Email: Lemuel.s.manlogon.civ@us.navy.mil Telephone: 3147272032

12 Months Place of Performance DoDAAC: N62863 CountryCode: USA

Option Line Item

Period of Performance From 01 May 2029 To 30 Apr 2030

U S NAVAL STATION ROTA SPAIN

PSC 819, FPO AE 09645-1926

FPO, AE 09645-1926

UNITED STATES

Lemuel Manlogon, COR Email: Lemuel.s.manlogon.civ@us.navy.mil Telephone: 3147272032

Option Line Item

Period of Performance From 01 May 2030 To 30 Apr 2031

12 Months Place of Performance DoDAAC: N62863 CountryCode: USA

U S NAVAL STATION ROTA SPAIN

PSC 819, FPO AE 09645-1926

FPO, AE 09645-1926

UNITED STATES

Lemuel Manlogon, COR Email: Lemuel.s.manlogon.civ@us.navy.mil Telephone: 3147272032

Option Line Item

Period of Performance From 01 May 2031 To 31 Oct 2031

6 Months Place of Performance DoDAAC: N62863 CountryCode: USA

U S NAVAL STATION ROTA SPAIN

PSC 819, FPO AE 09645-1926

FPO, AE 09645-1926

UNITED STATES

Lemuel Manlogon, COR Email: Lemuel.s.manlogon.civ@us.navy.mil Telephone: 3147272032

Continuation of Accounting and Appropriation Data

Contract Clauses

FAR Clauses Incorporated by Reference

Number Title Effective Date

Alternate/ Deviation

Variation Effective Date

52.204-13 System for Award Management Maintenance. Oct 2018 52.204-18 Commercial and Government Entity Code Maintenance. Aug 2020 52.212-4 Contract Terms and Conditions-Commercial Products and Commercial Services. Nov 2023 52.232-40 Providing Accelerated Payments to Small Business Subcontractors. Mar 2023

DFARS Clauses Incorporated by Reference

Number Title Effective Date

Alternate/ Deviation

Variation Effective Date

252.204-7004 Antiterrorism Awareness Training for Contractors. Jan 2023

252.209-7004 Subcontracting with Firms that are Owned or Controlled by the Government of a Country that is a State Sponsor of Terrorism.

May 2019

252.203-7000 Requirements Relating to Compensation of Former DoD Officials. Sep 2011 252.203-7002 Requirement to Inform Employees of Whistleblower Rights. Dec 2022

252.204-7018 Prohibition on the Acquisition of Covered Defense Telecommunications Equipment or Services.

Jan 2023

252.225-7056 Prohibition Regarding Business Operations with the Maduro Regime. Jan 2023 252.225-7060 Prohibition on Certain Procurements from the Xinjiang Uyghur Autonomous Region. Jun 2023 252.232-7003 Electronic Submission of Payment Requests and Receiving Reports. Dec 2018 252.232-7010 Levies on Contract Payments. Dec 2006 252.244-7000 Subcontracts for Commercial Products or Commercial Services. Nov 2023 252.204-7015 Notice of Authorized Disclosure of Information for Litigation Support. Jan 2023 252.203-7003 Agency Office of the Inspector General. Aug 2019

DFARS Clauses Incorporated by Full Text

252.232-7006 Wide Area WorkFlow Payment Instructions. (Jan 2023)

WIDE AREA WORKFLOW PAYMENT INSTRUCTIONS (JAN 2023)

(a) As used in this clause- Definitions.

"Department of Defense Activity Address Code (DoDAAC)" is a six position code that uniquely identifies a unit, activity, or organization.

"Document type" means the type of payment request or receiving report available for creation in Wide Area WorkFlow (WAWF).

"Local processing office (LPO)" is the office responsible for payment certification when payment…