CAFE_SOW_2018.pdf

Modified on 12/19/2013

Operation of the NIEHS Cafeteria and Related Services

NIEHS Statement of Work

Introduction

The National Institute of Environmental Health Sciences is one of 27 Institutes and Centers of the National Institutes of Health (NIH), which is a component of the Department of Health and Human Services (DHHS). The Director of the NIEHS is Dr. Linda Birnbaum.

The mission of the NIEHS is to discover how the environment affects people in order to promote healthier lives. To have the greatest impact on preventing disease and improving human health, the NIEHS focuses on basic science, clinical research, disease-oriented research, global environmental health, and multidisciplinary training for researchers.

Approximately 1000 employees of the Institute's staff including contractors are located in the David P. Rail Building which was constructed in the early I980's.

Additionally, 300 NIEHS employees are located in the Keystone Building approximately 1.5 miles from the NIEHS main Campus. From its opening, a full service cafeteria has been in operation on the first floor this building. Specifically, the cafeteria occupies about 7000 square feet of the first floor of A Module; the cafeteria adjoins the Institute's main conference center. In January 2002, the Institute completed a major renovation of the entire cafeteria. This renovation incorporated the latest design for food service and preparation. Breakfast, lunch and snacks are served five days a week. The incumbent contractor is currently experiencing a customer count of approximately 725 per day. However, the Government recognizes a potential for this number to increase. The cafeteria is an important component of the Institute's benefit package to its employees. It is in the Institute's best interest to attract as many staff as possible to the cafeteria to promote the exchange of information, reduce the amount of traffic leaving the Institute for lunch and promote the efficiency of our operations.

The contractor shall comply in full with the Statement of Work herein. The performance as described and specified shall not be deemed to constitute a detailed specification having the effect of excluding other needed work not specifically mentioned that will be necessary for the successful completion of this project as generally described. The contractor is required to furnish all effort necessary to successfully fulfill the overall objectives set out in this contract.

Draf t

Scope of Work

The purpose of this effort is to provide high quality, nutritious food and food services to the employees of NIEHS. This includes providing a clean, safe and attractive serving and dining area, reasonable prices for food and a variety of food offerings.

The contractor shall provide a variety of menu options, including a hot vegetarian selection containing no meat, fish or poultry at each meal. Non-meat protein substitutes may be used in vegetarian elections. Breakfast shall consist of a minimum of 2 hot main selections, 2 hot meat selections, breads/pastries and a variety of fruit and juices. Lunch shall consist of a minimum of 2 hot main selections with several hot vegetable and other side options, a salad bar, a sandwich bar and grill options.

Servers will be available at the sandwich bar for made-to-order sandwiches, at the grill for preparation of grilled items and at the hot bar for service. Hot entrees will include a diverse variety of types of food selections.

The objective of this effort is to provide a convenient, affordable place for employees to buy meals and snacks without having to leave the Institute's grounds. The contractor is expected to attract increasing numbers of customers. The contractor is expected to meet the performance standards defined in this Statement of Work. The contractor shall provide all management, personnel and training to operate the NIEHS onsite cafeteria, and catering service as specified herein.

Background Information

The National Institute of Environmental Health Sciences is located at 111 T.W.

Alexander Drive, Research Triangle Park, North Carolina.

I. Clientele

The cafeteria serves approximately 1000 NIEHS employees and contractor support personnel located on its main campus. Employees located nearby at the Keystone facility also use the cafeteria occasionally. These employees and contractors have a very wide range of backgrounds, salaries, professional levels and culinary tastes. The Institute also hosts several scientific meetings each year in the conference center adjoining the cafeteria. There will be several days each year with meetings attended by 25-200 non-NIEHS personnel who will also utilize the cafeteria facilities. These meetings are almost always scheduled well in advance, and the cafeteria operator is expected to plan accordingly for the additional customers. The cafeteria is open to the general public, although the normal number of public patrons is very limited. Approximately 350 NIEHS employees are currently on telework agreements and may work from home on either an occasional or regular basis, such as once per week.

II. The Facility

A. The NIEHS Cafeteria is located on the first floor of the A-module in its main facility, a diagram is provided on Attachment 2 to this Statement of Work. Note the location of a walk-in freezer, two walk-in refrigerators, two office areas, and a dry storage room. The seating capacity is approximately

230. The serving area has a deli station, hot entree station, grill station, soup/salad station, beverage bar and two cash register stations, with provisions to accept credit cards.

B. The kitchen is full service. The NIEHS has made a significant investment in equipment in both the serving area and the kitchen. That equipment is to be operated in accordance with provided manufacturers operating instructions.

Equipment is to be cleaned to remove stains, baked-on food, and general dirt, grease and grime. Normal wear and tear is acceptable. A major equipment list is provided below:

Dishwasher Champion Y44KB (the dish Machine not being used in the old dishroom)

12gal Electric steam kettle Cleveland KU-12T (2)

40- gal. Electric Tilt Skillet Cleveland SEE-40-TR

Convection Steamers Cleveland 21-CET-16 (2)

Electric Fryers- Frymaster-H-17-2BLL-SD (2) (there is a work order in for repair on 1 machine)

I Ice Maker Cornelius IWC1230

Ice Maker (crushed Ice) -Manitonac-Unknown model number

Convection Oven Garland Master 300 (4)

Heavy Duty Range Garland 36ER32

Conveyer System National N5WC-100-SW (part of the dish machine that is not being used)

Roller Drying Table National NOT-190P-RL (part of the dish machine that is not being used)

Dish Machine Champion (Model PP-28)( the new one being used in the Kitchen )

1. Contractor-Furnished Supplies and Services

The services and supplies furnished and funded by the contractor will include, but will not be limited to:

a. Disposables, including trays, plastic utensils, paper towels, paper plates, napkins, etc. See attachment for full list of supplies. These supplies must meet the following requirements and only these may be used:

• Be a “compostable” (not “biodegradable”) foodware product (plates, cups, bowls, lids, clamshells, etc.) that are “BPI Certified Compostable”.

• Be listed as “ASTM D6868 Compliant” for compostability.

Additionally, the compost company has a requirement that items sent for compost break down in their composting process in about 45 days and NIEHS would reserve the right to suggest alternative products if a given product does not meet this requirement. The utensils do not have to meet these standards

b. All food and beverage products including condiments

c. Any laundry, linen and uniform products

d. Signage and menu boards or displays other than those already suspended from the ceiling in the serving area

e. Trash bags and cleaning supplies including mops, buckets, sponges, etc.

f. Office supplies

g. Computer equipment

h. Cash registers

2. Government Furnished Products/Services

The Government (NIEHS) will furnish and fund the following:

a. Maintenance of the kitchen equipment, walk-in refrigerators, the walk-in freezer, and the large equipment items in the serving area (Exception: If the repair required is the result of negligence, misuse, or improper care on the part of Contractor personnel, the Contractor shall be responsible for the repair or replacement)

b. Facility electricity, gas, water, sewage disposal, trash disposal (from "A" loading dock) and HVAC services

c. Pest-control services

d. A safe

e. New or replacement cooking utensils, pots, pans, cooking sheets, etc.

III. Staffing

The staffing levels and brief position descriptions for the incumbent contractor are shown below. This is provided for information purposes only and should not be construed as a suggested staffing level or pattern.

(Current Cafeteria Staffing)

A. Chef/Manager - responsible for every phase of operation. Orders, rotates, and inventories stock merchandise. Responsible for all personnel employed in the cafeteria; collecting and accounting for funds receipts; and, making necessary banking transactions.

Prepares and cooks most entrees, vegetables, starches, desserts, etc. Coordinates ordering of all necessary food products, seasonings, and cooking accessories.

B. Cashier/Assistant Manager – serves as main cashier and assists manager with various duties including covering management in his absence.

C. Cook 1- prepares deli selections and serves and prepares custom orders during lunch.

D. Salad Bar/Second Cashier - runs the cash register; is responsible for keeping the front area stocked with beverages, condiments; brews coffee, etc. Keeps the front area clean. Stocks the salad bar.

E. Grill Cook - cooks short orders on the grill and makes sandwiches. Prepares breakfast items such as bacon, eggs, sausage, etc.

F. Food Service Worker - washes dishes and helps clean the kitchen.

IV. Performance-Base Contracting Applicable Definitions

A. Acceptable Quality Level (AQL). A predetermined value selected and used by the Government to distinguish between satisfactory and unsatisfactory' performance. The allowable leeway or variance from a standard before the Government will reject the specific services. An AQL does not allow the Contractor to knowingly offer defective service, but admits that defective performance may sometimes be unintentional. As long as the percent of defective performance does not exceed the AQL, the Government will not reject the service.

B. Contracting Officer Representative (COR). A Government representative responsible for ensuring the services required are satisfactorily accomplished.

C. Performance Requirements Summary (PRS), Identifies the key performance indicators of the contract that will be evaluated by the Government to ensure contract performance standards are met by the Contractor.

D. Quality Assurance. Those actions taken by the Government to check goods and services listed on the PRS to determine that they meet the requirements of the Performance Based Work Statement.

E. Quality Assurance Evaluator. One of the roles or duties assigned to the

Project Officer.

F. Quality Assurance Surveillance Plan. An organized written document used for quality assurance surveillance. The document contains specific methods to perform surveillance of the Contractor for each item on the PRS.

G. Quality Control. Those actions taken by the Contractor to control the production of goods or services so that they will meet the requirements of the Performance Based Work Statement

H. Key Personnel. Contractor on-site Project Manager is responsible for the proper conduct of the contract

V. General Requirements

The contractor shall provide and prepare all food; operate and maintain the cafeteria; and serve patrons in a professional and courteous manner. These services shall be provided in accordance with all applicable federal, state and local laws and regulations. Any licenses or permits required shall be provided at the contractor's expense.

A. Management

The contractor shall appoint a manager for the NIEHS cafeteria. This individual shall be responsible for all activities in the cafeteria. The manager shall be experienced in all phases of food service operations and be fully knowledgeable about local, state and federal health codes and requirements.

In addition to being conscientious, competent, neat and courteous, the manager shall be experienced in public relations and be able to deal with the public and employees in a courteous, tactful manner. The manager shall be present during cafeteria operating hours to supervise personnel, to plan work schedules, to train personnel, to be available to handle emergencies and other problems that may arise, and to handle questions and inquiries from customers. The individual shall be deemed Key Personnel in accordance with Contract Section III, Clause 10, Key Personnel. This key Personnel shall have the authority to act on behalf of the Contractor. The key personnel should be certified to determine known allergens in foods being served. The proposed Program Manager shall have a minimum of 10 years of experience with responsible oversight of food service in the commercial sector for similar size cafeteria operations with similar variety of food options. The key personnel shall meet all legal requirements for serving as chef and manager of a cafeteria in regards to training, education and certifications.

B. Contractor Employees

1. The contractor shall be responsible for the selection, certification, assignment, and control of employees in performance of this requirement. Employees shall be able to communicate with government representatives and diners, shall be citizens of the United States (U.S.) or possess a valid U.S. Immigration T-151 or 1-94, Alien Registration Card, shall read, write, speak, and understand English, and shall be free of a criminal record.

Personnel hired shall comply with the general intent and specific policies or regulations of NIEHS concerning the conduct of employees as referenced herein. All employees shall be conscientious, competent, neat and courteous. They conduct business in a professional manner, and not engage in conversations with patrons beyond the normal exchange.

2. All food handlers shall possess current Health Certificates as required by local statutes and the State of North Carolina laws.

3. Employees shall be experienced in the particular phase of the food operation in which they serve. For certain non-skill areas, such as dishwashing and custodial care, previous experience while desirable, is not required.

4. All employees assigned by the contractor to work under this contract shall be physically able to perform any assigned work and shall be free from any communicable diseases. Each employee shall be given a physical examination, without cost to the Government. Any problems discovered as a result of the physical, which in any way impacts the ability of the employee to perform work or presents a possible health risk to customers must be brought to the attention of the COR and the Contracting Officer. In the event a medical question arises over the ability of a contractor employee to perform the assigned duties or be free of a communicable disease, the contractor may, at the election of the COR, be required to refer the matter to competent medical authority for a review and determination. All employees must pass a background check as required by NIEHS.

5. Delegation of duties to personnel will be the prerogative of the contractor. However, when the Contracting Officer directs, the contractor shall relieve any person from serving under this license due to inappropriate behavior, poor performance, misconduct, endangering life or property for any other supported reason warranting removal.

6. All personnel who will be handling cash and merchandise shall be bonded up to $2,500 each at the expense and responsibility of the contractor. A copy of each bond shall be furnished to the appropriate COR.

7. The Contractor shall furnish qualified, as described in this section, replacement personnel within two hours if regular personnel do not report for work at scheduled tunes.

8. Uniforms. Employees shall wear a clean and complete uniform and present a neat appearance when working and should be easily recognized as contractors. This shall be accomplished by wearing distinctive clothing, fitted to the individual and bearing the name of the company, and by wearing appropriate badges which contain the employee's name. Uniforms worn by employees shall be of the same style and color. Each employee shall be issued the NIEHS Federal government identification badges which shall be worn except when working in food preparation and serving areas.

Hairnets and serving gloves are required to be worn in accordance with local Health Department regulations.

C. Health Department Rating

The contractor shall provide the necessary personnel to maintain a clean, orderly, sanitary and well-organized operation. The cafeteria shall be operated in such a manner as to warrant a rating of "A" by the Durham County, North Carolina, Health Department. A rating other than A is not acceptable, and correction to bring the rating to "A” shall be completed within ten (10) calendar days after notification of a rating lower than A , unless such rating is a result of facilities or equipment belonging to the Federal government. If a concern identified by State, Local or NIEHS Health and Safety officials poses an imminent health or safety risk, corrective action must take place with 24 hours (see Attachment 3) for specific performance standards and measures in this area).

D. Days and Hours of Operation

1. As NIEHS does not close except in cases of extreme weather conditions or other facility-related emergencies, the Contractor is expected to provide service five (5) days per week from 7:00 am to 3:00 pm, unless the Government exercises it right to extend the hours of operation, and except for the following Federal government holidays:

a. New Year’s Day

b. Martin Luther King’s Birthday

c. President’s Day

d. Memorial Day

e. Independence Day (July 4th)

f. Labor Day

g. Columbus Day

h. Veteran s Day

i. Thanksgiving

j. Christmas Day

2. After coordination with the appropriate COR, menus may be changed to "soup and sandwich" when attendance is expected to be low (e.g.

inclement weather, Christmas Eve, day after Thanksgiving.)

3. Minimum Operating Hours. The minimum operating hours of the cafeteria are established as follows:

General 7:00 am - 3:00 pm (2:30 on Friday) Breakfast 7:00 am - 9:30 am Lunch 11:30 am - 1:30 pm

4. Extended Hours of Operation. In the event the Government elects to extend the hours of operation, the contractor will be notified by the Contracting Officer to submit a proposal to cover staff during those hours.

The extended hours of operation normally will be from 3:00 pm to 6:00 pm, Monday through Friday, but may vary.

E. Custodial Requirements.

1. The contractor shall be responsible for total custodial care in the kitchen, storeroom area, manager's office, dining area tables and chairs, employees’ locker rooms, corridors, the entire serving area, passageways, and any other spaces assigned to the cafeteria. All equipment (microwaves, icemakers, etc.) located in the cafeteria area shall be cleaned by the contractor. The contractor will make sure the floors and displays in the serving area are neat and clean. Mopping should be conducted if needed. The three microwave ovens shall be checked throughout the day and cleaned as necessary. The NIEHS janitorial contractor shall be responsible for vacuuming the dining area carpet, dusting the windowsills and cleaning the windows.

2. Custodial care and cleaning shall be accomplished daily or more frequently as necessary, to maintain the highest standards of sanitation, cleanliness, and safety. Each diner is afforded a clean area to cat without delay. Appropriate condiments are available without delay. Condiment containers and napkin holders are visible, clean and contain product. Dining areas are clean prior to the scheduled start of the meal period and prior to closing for the day. Each business day, before the opening for breakfast and again prior to the lunch hour, the contractor will have a staff person check all tables and chairs to make sure they are clean, that napkin dispensers are stocked and that salt and pepper shakers are on every table. All vehicles, carts, and other devices shall be kept clean. (See Attachment V) to the statement of work for specific performance standards and measures in this area).

3. Clean and sanitize all food contact surfaces. Clean/sanitize equipment and utensils as applicable using mechanical, manual or the in-place method. Air-dry equipment and utensils after items have been cleaned and sanitized. Protect clean and sanitized equipment and utensils from contamination between uses. Drain, clean, filter and replace fat/oil in fryers. Clean and sanitize storage compartments of ice making machines. Garbage shall be bagged in plastic bags prior to disposal in dumpsters. Discard garbage, refuse and grease as much as needed during the scheduled meal serving period and prior to closing for the day. Any food or drink products spilled on the exterior of the garbage cans or on the floor in that area should be cleaned immediately. Clean and sanitize cooking equipment used by cooks.

4. There is a patio area outside the cafeteria dining area and the tables and chairs located there are the responsibility of the Contractor to keep clean. They should be cleaned daily when they are in use. The microwave ovens in the dining area are to be cleaned by the contractor on an as needed basis (may be more than once during meal time).

5. Cleaning products must be approved by the NIEHS Health and Safety Officer. "Green" cleaning products are required.

F. Cash Registers Station

There is a significant amount of frustration involved in waiting in a long line at a cashier station. One cashier station may be sufficient during some periods; however, the Contractor must open the second station when a line is forming. If one of the tasks of the cashier is to assist with other tasks in the immediate area of their station, they must always remain in sight of their station to assist patrons throughout business hours.

G. Ice/Soda Machines

There are two soda dispensers and one ice dispenser in the cafeteria. They do not make their own ice but must have the ice hoppers loaded taking ice from the large ice machine near the kitchen. Sufficient ice shall be in those dispensers at all times.

H. Catering

The contractor shall provide catering services upon request for meetings, classes, conferences and special events. The contractor shall have a catering menu available for employees in both hard copy and electronic version. The cafeteria manager shall be responsible for individual catering requests and payment collections. The contractor shall provide all catering materials and products necessary for providing such services. Catering services are billed to the customer's common accounting number (CAN).

I. Reports

The contractor shall provide a monthly cafeteria statement showing gross sales, product cost, labor cost, and a detail of other costs as well as profit/loss to the Contracting Officer, These reports are due by the 15th calendar day of the following month. (See the performance standards Attachment 3 at the end of this Statement of Work for specific performance standards and measures in this area.)

J. Strategies of Operation

The Contractor is expected to develop new concepts, operational approaches and marketing strategies other than merely operating of the existing facility.

K. Monitoring Contractor Performance

The "Minimum Operating Performance standards (Attachment 3) are provided to summarize for the contractor those areas which will be monitored to assure compliance with required performance areas, standards, measures and methods. The contractor shall provide the required documentation as specified in this performance standard.

L. Deliveries or Performance

Satisfactory performance of this contract shall be deemed to have occurred upon delivery and acceptance by the Contracting Officer, or the duly authorized representative, of the services described in this contract in accordance with all the terms and conditions of this contract, including the stated deliver) schedule.

M. Education The contractor shall work with management to provide educational information to customers regarding healthy food options and nutrition.

V1. Prices and Portion Sizes.

Prices and portion sizes shall be mutually agreed upon negotiated between the NIEHS and the contractor and shall be incorporated into the final agreement between the two parties. The initial prices for a new contract shall not exceed a 2 percent increase over the current pricing levels. Prices shall not be increased more than once a year and shall be limited to no more than the percentage change provided in the current Consumer Price Index (CPI) for the calendar year and period in which the increase occurs promulgated by the Data Resources U.S.

Long-Term Review. In addition, increases will be limited to amounts determined reasonable as compared to other such operations in the Research Triangle Park, N.C. The Federal government (Contracting Officer) shall he given at least 30 days written notice before any and all price increases.

Cost to the Federal Government and payment to the Contractor will be a management fee reflected on SF-1449, Schedule of Supplies and Prices. The Contractor shall be responsible for all other costs, including labor, materials, and supplies, unless specifically provided for by the Government in the Performance Work Statement.

VII. Specialty Services.

A. The contractor shall provide six (6) Flavia serving brewers with coin acceptance or an equivalent device approved by the Project Officer for these areas: F-l breakroom, Room F196, Rall Building (1); C-Mall, Rall Building (1); Keystone Building breakrooms on each floor (3) and the Clinical Research Unit (1). Proposed equal vending machines should meet or exceed performance characteristics of the Flavia Model C400 (perform the same functions). The government currently owns 2 of the Flavia machines that are in use and 4 of the display racks. These will be provided to the new contractor but the contractor will be expected to repair or replace them if necessary.

B. The NIEHS employees shall have access to the coffee service 24 hours per day, seven days per week. The cost per eight (8) ounce serving will be $.75 unless otherwise approved by the Contracting Officer. As a minimum, the contractor shall provide five (5) choices of gourmet coffee, and two (2) choices of teas.

C. The contractor shall be responsible for providing sugar, artificial sweetener, creamers, and filter packs: maintenance/cleaning of the devices as specified by the manufacturer for proper and sanitary operations; collection of monies generated by the sales and use of those funds will be used to cover lease costs, product costs, and labor to operate the devices. The Government will be responsible for providing power and water supply lines, and the 8-oz cups and lids.

D. A refrigerated unit will be maintained for pre-packed fares to include deli sandwiches, salads, soups, packaged yogurt, fresh fruit, and other "healthy" drinks and snacks and re-packaged fares which can be sold during lunch to employees at the off-site location in the Keystone Building on Davis Drive who do not have access to the cafeteria.

Approximately 300 employees are housed at the Davis Drive location.

E. Along with the primary sale of food items, the contractor will also make available sundry items (such as aspirin, etc.), greeting cards and logo items for sale.

Composting Requirements

1. Contractor will work cooperatively with NIEHS to promote and enhance composting at NIEHS cafeteria operations.

2. Contractor (Cafeteria Manager) will participate in meetings, where possible, with composting stewards to discuss programmatic changes and or resolve issues where needed.

3. Contractor will monitor and anticipate needs for stocks of compostable cafeteria wares and bags and will order supplies on a regular and timely interval.

4. Contractor will compost where possible, pre-consumer food preparation scraps from daily kitchen operations as well as any managed post-consumer food waste.

5. Contractor will monitor bags of compostable waste during the day and change bags as often as needed to avoid becoming overfilled.

Special monitoring may be required during mealtimes when large meetings or conferences are being held.

6. Contractor will monitor and maintain compost, recycle, and trash collection areas and bins so as to provide a safe and presentable disposal area for employees.

7. Contractor will communicate and advise contract staff, composting stewards, and/or Contracting Officer’s Representative (COR) of any issues or concerns associated with the NIEHS Cafeteria Compost Program, including but not limited to: odors, leaks, signage, excessive contamination (with trash/non-compostable material), malfunctioning equipment or supplies, excessive accumulation of bagged compost on NIEHS Bldg. 101 Dock A, or apparent insufficient or lack of collection by compost contractor.

8. Contractor will monitor for and reduce contamination where possible in bagged compost waste prior to securing and transferring to Dock A.

9. Contractor will check (quality control) filled compost bags for excessive contamination and as necessary, will redirect excessively contaminated (with non-compostable trash) to the landfill waste stream.

Attachment II Invoice Instructions

INVOICE INSTRUCTIONS FOR NIH FIXED-PRICE CONTRACTS. N1H(RCV2

Format: Payment requests shall be submitted on Standard Form 1034, Public Voucher for Purchases and Services Other Than Personal, or the Contractor's self-generated form provided it contains all of the information prescribed herein. DO NOT include a cover letter with the payment request.

Number of Copies: Payment requests shall be submitted in the quantity specified in the Invoice Submission Instructions in Section G of the Contract Schedule.

Frequency: Payment requests shall be submitted upon delivery and acceptance of goods or services unless otherwise authorized by the Contracting Officer.

Preparation and Itemization of the Payment Request: Payment requests shall be prepared as follows:

(a) Designated Billing Office Name and Address: Enter the designated billing office name and address, as identified in the Invoice Submission Instructions in Section G of the Contract Schedule.

(b) Invoice/Voucher Number: Insert the appropriate serial number of the payment request.

(c) Date Invoice/Voucher Prepared: Insert the date the payment request is prepared.

(d) Contract Number and Order Number (if applicable): Insert the contract number and order number (if applicable).

(e) Contractor's Name, Address, Point of Contact, VIN, and DUNS or DUNS+4 Number:

Show the Contractor's name and address exactly as they appear in the contract, along with the name, title, phone number, and e-mail address of the person to notify in the event of an improper invoice or, in the case of payment by method other than Electronic Funds Transfer, to whom payment is to be sent. Provide the Contractor's Vendor Identification Number (VIN), and Data Universal Numbering System (DUNS) number or DUNS+4. The DUNS number must identify the Contractor's name and address exactly as stated on the face page of the contract. When an approved assignment has been made by the Contractor, or a different payee has been designated, provide the same information for the payee as is required for the Contractor (i.e., name, address, point of contact, VIN, and DUNS).

(f) Two-Way/Three-Way Match: Identify whether payment is to be made using a two-way or three-way match. To determine required payment method, refer to the Invoice Submission Instructions in Section IV of the Contract Schedule.

(g) Office of Acquisitions: Insert the name of the Office of Acquisitions, as identified in the Invoice Submission Instructions in Section G of the Contract Schedule.

(h) Central Point of Distribution: Identify the Central Point of Distribution, as specified in the Invoice Submission Instructions in Section IV of the Contract Schedule.

(i) Description of Supplies or Services: Provide a description of the supplies or services, by line item (if applicable), quantity, unit price (where appropriate), and total amount.

(j) Freight or Delivery Charges: Identify charges for freight or express shipments other than f.o.b. destination. (If shipped by freight or express, and charges are more than $25, attach prepaid bill.)

(k) Government Property: If the contract authorizes the purchase of any item of Government Property (e.g., equipment), the invoice must list each item for which reimbursement is requested. Reference shall be made to the following (as applicable):

- item number for the specific piece of equipment listed in the Property Schedule, and

- COA number, if the equipment is not covered by the Property Schedule.

Currency: All NIH contracts are expressed in United States dollars. When the Government pays in a currency other than United States dollars, billings shall be expressed, and payment by the Government shall be made, in that other currency at amounts coincident with actual costs incurred. Currency fluctuations may not be a basis of gain or loss to the Contractor.

Notwithstanding the above, the total of all invoices paid under this contract may not exceed the United States dollars.

NIH(RC)-2 Rev. 05/2007

Attachment III NIEHS Cafeteria Diagram

Attachment IV Minimum Operation Performance Standards

Cafeteria Standards and Requirements Summary

AREA OF

PERFORMANCE

PERFORMANCE

STANDARD PERFORMANCE INDICATOR ACCEPTABLE

QUALITY LEVEL

MONITORING

METHOD

A. Reporting and Record Keeping

A1. Monthly report of gross and net (of sales tax) sales certified by officers of the corporation to Contracting Officer (CO)

A1. Receipt by CO of certified gross and net (of sales tax) monthly sales report by the 15th of the following month.

100% of the time CO records

A2. Monthly report of operating status to include total revenue. cost of merchandise, tabor cost and other operating cost

A2. Report of operating status provided to CO by the 15th of the following month

100% of the time CO records

A3. Maintain records of ail health and safety inspections

A3. Copy of inspector's reports with attached written responses to all warnings are received by the COR within 3 work days of inspection

90% of the time COR

A4. Monthly report of daily customer counts and average ticket sales

A4. Reports are transmitted to the CO by the 15th of the following month

B. Customer Satisfaction

B1. Ensure satisfaction of the NIEHS community, provide: a variety of high quality food in a clean environment at a reasonable cost with excellent customer service

B1. Make available feedback cards in the cafeteria for employees to provide feedback on:

food quality, food pricing, variety of food, cleanliness, food presentation, food taste, adequacy of food choices, courtesy of staff, speed of service, effectiveness of signage, overall customer service

Rating 3 or better

Results of feedback from employees Random visual inspection

C. Health and Safety

Regulations and Standards

C1. Establish procedures to ensure appropriate temperatures of foods during preparation, transportation and service

C1. Food served is free from spoilage and safe for consumption

100% of the time

Review of inspection reports:

customer complaints

C2. Maintain food service unit in compliance with health and safety rules established by federal, state. and local agencies

C2. Pass all hearth and safety inspections

Score of 90 or above Remedy all citations within 10 calendar days except those which pose an imminent health or safety concern must be remedied within 24 hours

Review of inspection reports

C3. Employ proper food handling. production, storage and disposal techniques

C3. (same as C2 above)

D. Maintenance

D1. Maintain the facilities in compliance with maintenance, health and safety standards and regulations AS specified in the Performance Work Statement

D1. Establish a systematic preventative and emergency maintenance procedure to ensure finishes and fixtures are cleaned and operated properly. Bring to the attention of the PO any maintenance issues or breakdowns within 2 working days

98% of the time Observation by

COR or Facilities Staff

E. Marketing

E1. Maintain an aggressive marketing to inform employees of food service options via the website and other means of communication

E1. Timely posting and/or displaying of menu items and news

98 % of the time

Observation by

COR

E2. Appropriate signage at food at service station and entrance

E2. Signage is attractive, easy to read and provides accurate information