PWS.pdf

1. GENERAL: This is a non-personnel services contract to provide Food Services for USN Dining Facilities located at San Clemente Island (SCI) in support of Commander Navy Region South West (CNRSW). The contractor shall provide personnel, supervision, and non-personal services necessary to perform Food Services as defined in this Performance Work Statement except for those items specified as government furnished property and services.

1.1 Background: CNRSW Naval Base Coronado operates three separate dining facilities (also referred to as “general mess” or “galley”); (1) dining facility at San Clemente Island (SCI) Naval Auxiliary Landing Field (NALF) Main galley, (1) at San Clemente Island (SCI) Basic Underwater Demolition School (BUDS) galley, and (1) at San Clemente Island (SCI) Naval Special Warfare Group-1 Training Detachment (TRADET) Camp Satellite to BUDS galley. All three facilities are maintained in accordance with NAVSUP P-486 Food Service Management.

Contractor support augments the Government personnel billets to sustain operation of these dining facilities.

Under the P-486, there are four organizational branches in the general mess functions to include: Records, Food Preparation, Subsistence, and Mess Services branch. The organizational branch which requires augmented support in San Clemente Island galleys are identified by the Government to be the Food Preparation and Mess Services branch and are the primary beneficiaries of the Food Services delineated in the scope of work.

In accordance with NAVSUP P-486 – Food Service Management (Revision 9 NOV 2020) a Food Service Officer

(FSO) is responsible for proper and efficient galley operation. The contractor under this PWS is to support the FSO with the delineated operational, management, and administrative responsibilities defined in the scope of work.

1.2 Objective: The contractor shall provide Food Services to augment Food Service Division of CNRSW Naval Base Coronado at San Clemente Island Dining Facilities Naval Auxiliary Landing Field (NALF), Basic Underwater Demolition School (BUDS), and limited services at TRADET in support of its mission of providing wholesome and nutritious meals to military personnel in a clean, safe, and inviting environment.

1.3 Scope: The contractor shall provide Food Services at CNRSW Naval Base Coronado at San Clemente Island Dining Facilities at Naval Auxiliary Landing Field (NALF) Main Galley building 6100, which is open daily, Basic Underwater Demolition School (BUDS) galley building 60068, which is open during BUDS 3rd phase of training, and limited services at TRADET when conducting training.

1.3.1 These specifications require the performance of all the tasks necessary and proper for or incidental to the contracted functions. Anything not directly specified but necessary to carry out the intent of this contract and the complete and proper execution of the services, shall be performed by the contractor as if had been specifically described.

1.3.2 The Contractor shall ensure continual Food Services support in light of fluctuations in the number of meals to be served (including without limitation , and special events) at different meal hours on different days of the week, temporary changes in the working conditions (e.g. repair, maintenance work in progress or breakdown of equipment) or unusual cleaning requirements (e.g. operational accidents, changes in operational equipment, facilities utilized or special inspections) or unusual patronage (e.g. support for contingency operations troop mobilization or emergencies).

1.3.3 Food service functions to include:

100% Food Preparation and Cooking of all food items in the menu, Cashier Services, Storeroom Operation Services, Mess Attendant Services, Scullery Services, Galley Cleaning Services which are further defined under section 5, Specific Tasks, herein. The following managerial services are also required to support this effort.

1.3.3.1 Contract Manager/Site Manager. The contractor shall provide a Contract Manager/Site Manager who shall be the overall responsible in the efficient and effective performance of the contract. The name of this person, who shall act for the contractor, shall be designated in writing to the contracting officer. The contract manager shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The contract manager shall be available between the hours of 0800 and 1630 PST, Monday thru Friday except Federal holidays or when the government facility is closed for administrative reasons. However, he/she shall be available by phone to the Assistant Manager or Supervisor and COR during periods that galley or galleys are open regardless of day or time of day. (See Section L for qualifications.)

1.4 Identification of Contractor Employees: All contract personnel attending meetings, answering Government telephones, and working in other situations where their contractor status is not obvious to third parties are required to identify themselves as such to avoid creating an impression in the minds of members of the public that they are Government officials. They must also ensure that all documents or reports produced by contractors are suitably marked as contractor products or that contractor participation is appropriately disclosed.

1.5 Period of Performance: The period of performance shall be for one Base Year of 12 months and four 12-month option years. The Period of Performance reads as follows:

Period of Performance Begin End

Base Year 1 October 2022 30 September 2023 Option Year 1 1 October 2023 30 September 2024 Option Year 2 1 October 2024 30 September 2025 Option Year 3 1 October 2025 30 September 2026 Option Year 4 1 October 2026 30 September 2027

1.6 General Information:

1.6.1 Quality Control Plan: The contractor shall develop and maintain an effective quality control program to ensure services are performed in accordance with this PWS. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. The contractor’s Quality Control Plan (QCP) is the means by which he assures himself that his work complies with the requirement of the contract. Any changes to the QCP after contract award shall be submitted in writing to the Contracting Officer via the Contracting Officer Representative (COR) for approval and incorporation in the contract.

1.6.2 Quality Assurance: The government shall evaluate the contractor’s performance under this contract in accordance with the Quality Assurance Surveillance Plan (QASP). This plan is primarily focused on what the Government must do to ensure that the contractor has performed in accordance with the performance standards. It defines how the performance standards will be applied, the frequency of surveillance, and the minimum acceptable defect rate(s).

1.6.3 Recognized Federal Holidays:

New Year’s Day Labor Day Martin Luther King Jr.’s Birthday Columbus Day President’s Day Veteran’s Day Memorial Day Thanksgiving Day Independence Day Christmas Day Juneteenth Day

1.6.4 Hours of Galley Operation: The contractor is responsible for conducting business as shown on Technical Exhibit (TE) 3– List of Galley Meal Hours, normally between the hours of 0500 to 1900 (defined as “business day”) Monday thru Sunday including Federal Holidays except when the Government facility is closed due to local or national emergencies, administrative closings, or similar Government directed facility closings. COR directed changes in opening or closing of galley serving hours that is within 30 minutes of the schedule as delineated in TE 3 shall not trigger any change in price of this contract. (Extended meal hours as a result of emergency and contingency situation lasting more than 30 minutes are addressed in section 5.6.1 of this PWS.)

The Contractor shall, at all times, maintain an adequate workforce for the uninterrupted performance of all tasks defined within this PWS when the Government facility is not closed for the above reasons. When hiring personnel, the Contractor shall keep in mind that the stability and continuity of the workforce are essential.

1.6.5 Place of Performance: The work to be performed under this contract will be performed at San Clemente Island dining facilities located at Naval Auxiliary Landing Field (NALF) Main Galley Building 6100, Basic Underwater Demolition School (BUDS) Galley Building 60068 and limited services at TRADET.

1.6.7 Security Requirements: UNCLASSIFIED

1.6.8 Physical Security: The contractor shall be responsible for safeguarding all Government equipment, information and property provided for contractor use. At the close of each work period, Government facilities, equipment, and materials shall be secured. Equipment should be turned off if necessary. Cleaning equipment and materials should return to proper storage and locked up.

1.6.9 Key Control. The Contractor shall establish and implement methods of making sure all keys/key cards issued to the Contractor by the Government are not lost or misplaced and are not used by unauthorized persons. NOTE: All references to keys include key cards. No keys issued to the Contractor by the Government shall be duplicated. The Contractor shall develop procedures covering key control that shall be included in the Quality Control Plan. Such procedures shall include turn-in of any issued keys by personnel who no longer require access to locked areas. The Contractor shall immediately report any occurrences of lost or duplicate keys/key cards to the Contracting Officer. In the event keys, other than master keys, are lost or duplicated, the Contractor shall immediately notify the COR.

1.6.10. The Contractor shall prohibit the use of Government issued keys/key cards by any persons other than the Contractor’s employees. The Contractor shall prohibit the opening of locked areas by Contractor employees to permit entrance of persons other than Contractor employees engaged in the performance of assigned work in those areas, or personnel authorized entrance by the COR and/or Contracting Officer.

1.6.11 Lock or Combinations. The Contractor shall establish and implement methods of ensuring that all lock combinations are not revealed to unauthorized persons. The Contractor shall ensure that lock combinations are changed when personnel having access to the combinations no longer have a need to know such combinations. These procedures shall be included in the Contractor’s Quality Control Plan.

1.6.12 Certifications: The contractor is responsible for ensuring all employees possess and maintain current Food Service Sanitation Training certificate during the performance of this contract.

1.6.13 Post Award Conference/Periodic Progress Meetings: The Contractor agrees to attend any post award conference convened by the contracting activity or contract administration office in accordance with Federal Acquisition Regulation Subpart 42.5.

1.6.14 Periodic Performance Review Meeting: The Contracting Officers Representative (COR) may meet periodically with the contractor to review the contractor's performance. The primary focus of these meetings would be conflict resolution, should issues be incurred. Meetings may be requested by the COR, in writing (email is sufficient), at least 24 hours in advance and will include the context of issues to be discussed and meeting attendees.

The Contracting Officer and/or other contracting personnel may attend.

1.6.15 Contracting Officer Representative (COR): The COR monitors all technical aspects of the contract and assists in contract administration. The COR is authorized to perform the following functions: assure that the Contractor performs the technical requirements of the contract; perform inspections necessary in connection with contract performance; maintain written and oral communications with the Contractor concerning technical aspects of the contract; issue written interpretations of technical requirements; monitor Contractor's performance and notifies both the Contracting Officer and Contractor of any deficiencies; and provide site entry of Contractor personnel. A letter of designation issued to the COR, a copy of which is sent to the Contractor, states the responsibilities and limitations of the COR, especially with regard to changes in cost or price, estimates or changes in delivery dates.

The COR is not authorized to change any of the terms and conditions of the resulting contract. The COR will be assisted by Technical Assistants (TA) who will be assigned via separate letters from CNRSW.

1.6.16 Base Access: The Contractor shall maintain proper security protocol in accordance with each base regulation.

Security approval of all Contractor personnel will be obtained through the Base Security Office. The Contractor shall furnish the COR the names of all personnel hired to perform work under this contract. Identifications furnished for approved employees shall be returned to the COR by the Contractor immediately when such employees are no longer employed under this contract. The Contractor is responsible for the cost of their personnel Rapid Gate access.

2. DEFINITIONS AND ACRONYMS:

2.1. DEFINITIONS:

2.1.1 BOX LUNCH. One meal ration of food, hot or cold, placed in cardboard box or other appropriate container, to be eaten offsite by authorized personnel; ordered by customer activity a day before scheduled pickup; issue accounted for on Recapitulation of Meal Record (NAVSUP Form 1292). Information further provide under Section 5.1.2.3, herein.

2.1.2 BUSINESS DAY. Calendar day when galley is operational (i.e. preparing and serving meals to patrons);

Monday through Sunday; between the hours of 0500 and 1900.

2.1.3 CONTRACTOR. A supplier or vendor awarded a contract to provide specific supplies or service to the government. The term used in this contract refers to the prime.

2.1.4. CONTRACTING OFFICER. A person with authority to enter into, administer, and or terminate contracts, and make related determinations and findings on behalf of the Government. Note: The only individual who can legally bind the government.

2.1.5. CONTRACTING OFFICER'S REPRESENTATIVE. An employee of the U.S. Government appointed by the contracting officer to administer the contract. Such appointment shall be in writing and shall state the scope of authority and limitations. This individual has authority to provide technical direction to the Contractor as long as that direction is within the scope of the contract, does not constitute a change, and has no funding implications. This individual does NOT have authority to change the terms and conditions of the contract.

2.1.6. DEFECTIVE SERVICE. A service output that does not meet the standard of performance associated with the Performance Work Statement.

2.1.7. DELIVERABLE. Anything that can be physically delivered, but may include non-manufactured things such as meeting minutes or reports.

2.1.8 REMOVED

2.1.9 EXTENDED MEAL HOURS. Galley’s continuous operation beyond the normal business day as a result of emergency or contingency situation; between the hours of 1900 to 0500 the following day.

2.1.10 INVITING ENVIRONMENT. Environment that is safe, clean, and orderly; free of chaos.

2.1.11 REMOVED

2.1.12 MESS ATTENDANT. Contractor personnel identified under labor categories such as Food Service Sanitation Specialist, Salad Maker, Cashier, Pot and Pan Washer, and/or Food Vehicle Driver.

2.1.13 PHYSICAL SECURITY. Actions that prevent the loss or damage of Government property.

2.1.14 PICNIC RATION. Ration of food items, cooked or un-cooked, to be eaten off-site, for a set number of authorized personnel; normally packed in appropriate galley mess gear; issue accounted for by use of Recapitulation of Meal Record (NAVSUP Form 1292). Please reference 5.1.2.4 for further information.

2.1.15 QUALITY ASSURANCE. The government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

2.1.16 QUALITY ASSURANCE SURVEILLANCE PLAN (QASP). An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

2.1.17 QUALITY CONTROL. All necessary measures taken by the Contractor to assure that the quality of an end product or service shall meet contract requirements.

2.1.18 SCULLERY SERVICE. Dishwashing service through use of dish machine and manual (hand) washing;

handling of food wastes; and storing cleaned mess gear.

2.1.19 SPECIAL MEAL. Any meal served in the VIP room for any special event - e.g. troop morale events (such as birthday month), organized conferences, and any other event that requires meal. Further discussed under Section 5.1.3.

2.1.20 TECHNICAL ASSISTANT (TA). Assigned by the Commanding Officer to assist and support the COR in executing routine administration and monitoring duties only; does not have authority to provide technical direction, or make changes to the contract.

2.2. ACRONYMS:

CNRSW Commander Navy Region South West COR Contracting Officer Representative DFARS Defense Federal Acquisition Regulation Supplement DOD Department of Defense FAR Federal Acquisition Regulation NAVMED Naval Medicine NAVSUP Navy Supply Systems Command POC Point of Contact

PRS Performance Requirements Summary PWS Performance Work Statement QASP Quality Assurance Surveillance Plan QCP Quality Control Plan TA Technical Assistant TE Technical Exhibit

3. GOVERNMENT FURNISHED EQUIPMENT, OTHER ITEMS AND SERVICES: Government Furnished Equipment (GFE). GFE issued to contractor under this contract are incidental to the place of performance, remains accountable to the Government (FAR 45.000(b) (5) exception, and shall remain in the Government facility at all times.

3.1 Operational Control. Government will retain operational control of the galleys through the assigned Food Service Officers (FSO) for each galley. Decisions made by FSO will be communicated to contractor via the COR.

FSO cannot make any changes to this contract nor provide direction to the contractor.

3.2 Facilities: The Government will provide the necessary workspace for the contractor staff as follows:

3.2.1 Contractor Contract Manager/Supervisor: The Government will provide desk space and chair.

3.2.2 Mess attendants: The Government will provide serving and dining areas with tables, chairs and microwave oven.

3.3 Government furnished equipment (GFE). Equipment provided for Contractor use/cleaning is listed in Technical Exhibit 2, Government Furnished Equipment, for the facility. The equipment list is expected to vary over the life of the contract. Additional Government-owned equipment will be available for contractor use in performing the cleaning/housekeeping and scullery work, such as vacuum, cleaners and floor scrubbers.

3.3.1 The Contractor is encouraged to recommend equipment improvements, additions or replacements that would be expected to improve, facilitate or expedite the contracted services.

3.3.2 Title to all Government Furnished Equipment used by the Contractor shall remain with the Government.

3.3.3 Vehicles: Government will provide to the Contractor for use to perform contract duties:

3.3.3.1 One half-ton van for transporting Contractor personnel to and from work sites to lodging facilities or air terminal. This vehicle will also be utilized to transport incoming supplies from the pier or air terminal as necessary.

3.3.3.2 One three-quarter pickup truck or stake truck for transporting supplies and personnel during operations of the BUDS Galley. Vehicle will be checked out from Transportation Department one day before the opening of the Galley and returned the day after the Galley is temporary closed.

3.4 Utilities: All utilities in the facility will be available for the contractor’s use in performance of the tasks outlined in this PWS. The Contractor shall instruct employees in utilities conservation practices. The contractor shall be responsible for operating under conditions that preclude the waste of utilities, which include turning off the water faucets or valves after each use.

3.5 Cleaning Equipment: The Government will provide cleaning equipment to include, buffer, vacuum cleaner, carpet cleaner and associated tools such as broom, buckets and swabs; a safe or cash box..

3.6 Cleaning Supplies/Materials. The Government will provide all brooms, mops, mop buckets, scrub brushes, wax, detergents for pots and pans, de-scaling compounds, all dishwashing supplies and cleaners, bleach, window cleaners, cleaning cloth, cleaning towels, floor cleaners, sweeping compounds, hand soaps, trash liners, etc. Contractor will notify COR for additional re-supply requirements in advance to allow for procurement lead times.

NOTE: Sponges and steel wool are prohibited in the dining facilities.

3.6.1 Mops, brooms, brushes or any other cleaning supply used for cleaning of lavatories shall be identified by painting the handles or marking the items with red paint. Markings will be done by the Government. These supplies shall be stored separately from other cleaning supplies, and shall not be used in cleaning food preparation, dining and other areas.

3.6.2 Toiletry Supplies. The Government will provide all toiletry supplies, including paper towels, soap, toilet paper, , paper toilet seat cover/barrier, urinal deodorizer, disinfectants, etc., as necessary for use in lavatories.

3.7 Utensils and Tableware. The Government will provide an initial inventory of food preparation and serving utensils, tableware and other supplies as listed in Technical Exhibit 2, Government-Furnished Equipment for each dining facility. The Government will replace lost and broken items within one week after the loss occurred for the duration of the contract, including option periods.

3.7.1 All items shall be jointly inventoried at the start of the contract by the Contractor and a Government representative for the facility. The Contractor is responsible for maintaining and providing to the government upon request an accurate inventory of all items and the history of inventories and replenishments. Inventory discrepancies will be adjusted, corrected and sign by the COR and Contractor.

3.7.2 The Contractor shall conduct a weekly inventory of eating utensils, dinnerware, and glassware. A copy of the result of the inventory shall be immediately forwarded to the COR, with any discrepancies highlighted.

The results of each weekly inventory shall be kept in a log, which shall be made available to the Government.

3.8 Office Equipment. The Government will provide all office equipment necessary in the performance of the contract, including (but not limited to) copying, faxing, calculators, paper and writing instruments, safes, files, etc.

3.8.1 Any minor equipment that the Contractor owns and wishes to use in the performance of the contract must comply with Tri-Service Food Code NAVMED P-5010-1, Government occupational safety and health standards, and fire prevention and electrical safety standards.

3.9 Contractor will have access to electronic and/or hard copy of all publications and directives prescribed herein.

3.10 Other Services:

3.10.1 Grounds maintenance and refuse collection, per NAVFAC schedule.

3.10.2 Training. The Government will provide initial 2 hour sanitation instruction and subsequent semi-annual refresher training to contractor employees within 10 working days from contract award.

4. CONTRACTOR FURNISHED ITEMS AND RESPONSIBILITIES:

4.1 General: The Contractor shall furnish all personnel, management and services required to perform work under this contract to include Contract Manager/Supervisor (Site Manager).

4.2 The Contractor shall not subcontract the performance of any of the requirements of this contract to any subcontractor without written approval from the Contracting Officer.

4.3 Employee Uniforms. All contractor personnel shall wear uniforms supplied by the Contractor while on duty and must clearly identify they are contractor employees and not Government associated. Uniforms shall be well fitting, laundered, properly maintained and in good condition, not stained or faded, no paint or improper markings, not torn, no holes, not extremely wrinkled, no missing buttons or zippers, properly hemmed. Appropriate undergarments shall be worn at all times. Other uniform related items include:

4.3.1 Nametags. All contractor employees shall wear Contractor-furnished nametags displaying the company name and employee’s last name. Nametag worn by the Contractor supervisor shall also indicate the job title.

4.3.2 Miscellaneous uniform items. Hairnets, facial masks, aprons and caps shall be supplied by the

Contractor, and shall be worn by Contractor personnel where appropriate, in accordance with NAVMED P-5010-1, Tri-Service Food Code. Contractor employees shall wear acceptable hair restraints (hats, caps, hair nets) furnished by the Contractor, to prevent loose hair falling into food or onto food contact surfaces. These restraints shall cover the entire hair area.

4.4 Medical Fitness. The Contractor shall furnish personnel who are medically fit for their work. Contractor employees with open lesions, particularly on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover on exposed portion of the arms, unless the lesion is protected by an impermeable cover, or other parts of the body, unless the lesion is covered by a dry, durable, tight fitting bandage, shall be prohibited from performing food service duty. The contractor shall exclude or restrict a food employee from the food establishment in accordance with the restrictions in NAVMED P- 5010-1, Tri-service Food Code, Section 2-201.

4.4.1 All Contractor food service employees are subject, at any time, to inspection and physical examination by Government medical authorities to ensure proper sanitary standards are maintained.

4.4.2 Medical Certificates. A medical certificate from a US licensed medical practitioner shall be available for review by the COR, TA or other government representatives for each employee assigned to work in the scullery and pots and pans room, dining area and any food handling facility, or any Contractor employee whose duties include handling food in the performance of this contract, prior to the employee's start date. The medical certificates shall be furnished at Contractor expense, and shall certify that the employee is free from any communicable disease.

Subsequent physical examination shall be conducted annually. The physical examinations shall be sufficiently comprehensive to detect acute or chronic diseases. The physical examinations shall also include a chest X-ray. All contractor personnel shall be cleared by their private or contract physician utilizing the Report of Medical History (SF-93) and Certificate of Medical Examination (SF-78) or other documentary evidence, acceptable to the local Regional Medical Clinic (NMRC). The report/certificate shall certify that an employee is free from any communicable diseases especially evidence of tuberculosis. These forms are to be made available to the medical staff via Food Service Officer, prior to assignment of contract personnel. (Note: Medical Officer may at his discretion require serology and stool examinations). Copies of the medical certificates shall be maintained at the duty location.

4.4.2.1 Medical certificates which are still current shall be furnished for employees who were employed on the previous contract and subsequently re-hired for the new contract prior to contract start date. Medical certificates will be renewed annually.

4.4.2.2 Any Contractor food service employee absent from duty for 30 days or more for any reason shall have a medical examination at Contractor expense prior to resumption of duty. Any Contractor food service employee absent from duty for less than 30 days for any medical reason may be required to have a medical examination at Contractor expense prior to resumption of duty, in accordance with NAVMED P-5010-1, Tri-Service Food Code.

4.5 Employee Meals. Contractor employees are authorized to use the general mess for meals while on duty. All meals consumed by Contractor employees shall be paid prior to consumption at the established rate charged the Navy enlisted personnel on commuted rations as set forth by directives of the Navy Supply Systems Command.

Meal payments shall be made by the employees in cash or credit card. Contractor employees, while on duty, shall eat prior to published meal hours. Meals must be consumed on the premises; no food/meals may be taken out of the dining facility. (NOTE: Meals consumed by the contractor will not be included in total count of meals served to galley patrons).

4.6 Training Requirements. Aside from training mentioned in Part 3, the Contractor shall develop and shall be responsible for the cost of the training requirements of all Contractor employees. The Contractor shall provide food service personnel with continuous on-the-job training and instruction in addition to the initial and refresher training.

All training shall be accomplished or conducted during times that do not interfere with the contracted work.

Records of all employee annual training including attendance rosters shall be maintained for one year by the Contractor and be furnished to the COR for review. Training records shall be reviewed at least every six months.

Other training requirements as follows:

4.6.1 Personnel Sanitation. The Contractor is responsible for the contractor’s workforce receiving appropriate Sanitation Training and Personal Hygiene Orientation. Such training should be completed within one month after the starting date of the contract and annually within one month of the contract anniversary date. The Contractor shall insure that all employees working under this contract receive Personal Hygiene orientation training prior to first work day. All employees must practice, meet, and maintain proper standards IAW NAVMED P-5010- 1, Tri-Service Food Code. Sanitation training may be conducted by medical department personnel, environmental health officers, environmental sanitation officers, preventative medicine technicians or other government personnel qualified to conduct food sanitation training. All sanitation training must meet the requirements of NAVMED P- 5010-1, Tri-Service Food Code. Training completion must be documented and provided to the COR within business 5 days after training completion.

4.6.2 Miscellaneous Training. Contractor shall ensure their personnel (by assignment) are trained to meet sanitation, safety, and security, proper equipment, supply usage and customer service procedures per SECNAV Instruction 4061.1 series “Food Service Sanitation Training Program.”

4.6.3 Training Plan. Contractor shall submit a Training Plan with the proposal and will be subject to evaluation. The plan shall address the following areas: Annual OSHA training; Sanitation; Participation in Government-conducted fire drills; and Certification process for Food Service Equipment Operation. The plan shall include the mandatory training requirements of the NAVMED P-5010-1, Tri-service Food Code. The Plan must address details to include who will conduct the training, the schedule for such training, the rationale for the frequency of the training sessions, and, if training is conducted by the offeror, the plan should identify the basis of the curriculum.

4.7 Transition Plan. The offeror contractor shall provide a Transition Plan with the proposal subject to evaluation.

The plan shall: demonstrate that the offeror has the ability to ensure adequate personnel are hired and are available prior to contract start date; demonstrate how the offeror proposed to provide a seamless transition from previous contract to the new contract by the contract start date; and include a timeline chart that details significant event anticipated during the phase-in period.

4.8 Cleaning and Housekeeping Plan (CAHP). CAHP shall be prepared by contractor for each galley and submitted as part of the proposal for evaluation. The CAHP must incorporate the requirements of NAVMED P-5010-1, Tri-service Food Code, and Food Service Management, NAVSUP P 486 Volumes 1 and 2. The Plan must include:

cleaning and housekeeping schedules and frequencies of all areas of consideration (serving lines, dining room, restrooms, kitchen, storage areas, loading docks, passageways, scullery, bakery, butcher shop, etc.); “deep cleaning” tasks (carpets, flooring, ductwork, grease traps, deck drains, drapery, fixtures, walls, ceiling fans, outdoor patios, etc.); routine and daily cleaning tasks at each individual facility. (Lay-out and list of galley spaces to be cleaned by the contractor is shown in TE -4/5.)

4.9 EQUIPMENT CARE

4.9.1 Use, conservation and responsibility for Government property. The Contractor is responsible for using equipment in accordance with the manufacturer’s operating instructions. The Contractor may be liable for any loss or damage to equipment beyond fair wear and tear, in which event compensation to be affected by the contractor in the form of a check tendered to the COR and made payable to the United States Treasury.

4.9.2 Equipment Care. The Contractor shall use due care in the handling and use of all Government –owned equipment to prevent undue wear and breakage. The Contractor shall follow all manufacturers’ operating and cleaning instructions on Government- owned equipment, as well as those set forth in NAVSUP P-486, Food Service Management, Revision 9 (Nov2020) and NAVMED P-5010-1, Tri-Service Food Code.

4.9.3 Equipment Maintenance and Repair. The Government is responsible for maintenance and repairs of Government-owned equipment including replacement of component parts and may involve electrical and plumbing work. The equipment should be repaired within a reasonable time. If broken or lost equipment essential for food service operations or Contractor performance is not repaired or replaced within 30 days, the Contractor is requested to notify the Contracting Officer.

4.9.4 The Contractor shall initiate corrective maintenance request to SCI NAVFAC trouble desk at 619-524-9123 for any equipment not functioning or needing repair and shall request a Job Order Number (JON) from the trouble desk clerk for each specific request. A trouble call log shall be established to record corrective maintenance action.

4.9.5 The Contractor shall notify immediately the COR or the Command Duty Officer (CDO) for emergency repair of any equipment failure that severely degrades the operational capability of the galley.

5. DELIVERABLES

5.1. BASIC SERVICES. Contractor shall provide personnel, management and administration of Food Service Functions to include Food Preparation, Cashier Services, Mess Attendant Services, Cleaning Services, Scullery Services and Storeroom functions described below in strict compliance with applicable sections in most current edition/version of NAVSUP P-486, Food Service Management, Revision 9, Volumes 1 and 2, and NAVMED P- 5010-1, Tri-Service Food Code. The Contract Manager/Supervisor shall monitor performance of contractor personnel.

5.2 Food Preparation.

5.2.1. The Contractor shall provide 100% food preparation of all food items in the menu and NAVSUP Form 1090, Food Preparation Worksheet, for the Main Galley and BUDS galley for all meal periods including box lunches/hot plates for the consumption away from dining facilities. 100% food preparation is defined as preparation and cooking of all food items in the menu and NAVSUP 1090, including, but not limited to, meats or main course items, vegetables, starch, soups, sandwiches and salads. No warming of food brought down from Main SCI Galley to the BUDS galley is acceptable.

5.2.2 TRADET Galley: Contractor shall prepare and cook all food items in the menu and NAVSUP 1090, at BUDS galley then deliver and serve at the TRADET Camp for all meal periods while TRADET is conducting training.

Contractor will set up the serving line before each meal period. Contractor is responsible for cleaning pots and pans as well as clean silverware, plates, glasses, cups, and bowls used during the meals. Provide napkins and condiments at the TRADET Camp and refill as required. TRADET conducts training at SCI 7 times at up to 17 day intervals with one hundred 100 personnel during each training cycle (Group 1) and another 7 times at up to 12 day intervals with one hundred 100 personnel during each training cycle (Group 2). These are the only services to be provided by the contractor at the TRADET (MAROPS) galley.

5.2.3 The contractor shall serve pre-made (commercially made prior to delivery on the same day) breads, cakes, pies or other deserts for all meals and special occasions/events. Pre-made, but not leftovers, (i.e. from the previous day) breakfast pastries shall be provided daily. Contractor will provide limited baking services such as baking pre-made frozen cookies.

5.2.4 The Contractor shall provide “box lunches/ hot plates” and prepared containerized bulk food for 100 personnel, including plastic wares, for pick up and consumption away from the dining facilities. These occasions will occur approximately 8 times a year in support of specific training exercises.

5.2.5 The contractor shall prepare and set up all food items 15 minutes before the beginning of each meal. The contractor will ensure that all menu items are available throughout all meal periods.

5.2.6 The contractor shall prepare the NAVSUP 1282, Food-Item Request Issue Document, for request and issue of all food items required for the preparation of all food items in the menu and NAVSUP Form 1090 on a daily basis.

Unprepared of unused food items remaining in the galley after completion of the day’s meals shall be returned to the Storeroom Custodian.

5.2.7 The contractor shall document all food items prepared for each meal in the NAVSUP Form 1090, Food Preparation Worksheet. The contractor shall prepare the NAVSUP form 1090 IAW NAVSUP P-486, Rev 9, Para 3003.

5.2.8 The contractor will exercise extreme care in minimizing food waste to reduce food cost.

5.3 Cashier Services. The contractor shall provide cashier services at the Main galley only and maintain records of meals at the BUDS galley that:

5.3.1 Are prompt, polite, and accurate during meal hours for each location (see TE 3 – List of Galley Meal Hours for cashier requirements);

5.3.2 Use the Ration Entitlement Verification System (REVS). Cashiers required IT level III access, unclassified non sensitive, non PII access, non PKI services, no email and no network storage.

NOTE: Cashiers are required to submit a T1 for IT-III access for Galley cashier contractors with validation of U.S. Citizenship. In addition, upon *RBD Approval* validate PART III SECMAN section on SAAR-N for NMCI and REVS.

5.3.3 Are able to turn in all credit card sales to Collection Agent (i.e. authorized Government personnel) daily, except during weekends and holidays. Weekend and holiday sales will be turned in the following work day;

5.3.4 Prepare and submit the Recapitulation of the Meal Record (NAVSUP Form 1292) on daily basis; and.

5.3.5 Are able to maintain records capable of supporting the Food Service Officer's accountability requirements (i.e.

Chapter 2201, ACCOUNTING FOR MEAL SALES, under NAVSUP P486).

Cashier Services Additional Notes: NOT USED

5.4 Storeroom Operation Services.

5.4.1 The Contractor shall provide complete operations and administration for the request, transport, storage, internal accounting and control of Government subsistence and supplies using NAVSUP and local forms. The Contractor shall determine the required subsistence to be ordered/purchased based upon station and tenant personnel, mission schedules and experience. The Contractor shall establish and maintain separation of functions and checks and balances in accordance with NAVSUP guidelines and as necessary to ensure accountability for the supplies and subsistence items. Issue of subsistence items shall only be made by the designated Storeroom Custodian (JOD) and only to authorized personnel. Storeroom Custodian must be identified by the contractor and designated in writing by the Food Service Officer. See paragraph, 5.8.2 for Storeroom Custodian duties.

5.4.2 Contractor personnel shall unload subsistence items and other supplies from the container delivered to the back of the main galley during weekly supply delivery by barge. Contractor personnel shall ensure the container is kept clean and all packaging/shipping materials have been removed and disposed. Contractor personnel shall store subsistence items to appropriate storerooms during delivery day. All subsistence items received are subject to inspection by a representative of the Navy Medical Department, however, the Contractor shall inspect all provisions received for quality, quantity, and damage in shipment before storing food items. Any discrepancies found shall be reported to the Food Service Officer (FSO). Food items deemed unfit for human consumption shall be disposed of properly in accordance with NAVSUP P-486, Food Service Management, and NAVMED P-5010, Chapter 1 instructions.

5.4.3 The Contractor shall be responsible for completing physical inventories, including written explanation and corrective action for inventory discrepancies. Copies of documentation will be forwarded to the COR/ FSO.

Contractor is responsible for validating stores received against the invoice/receipt and report discrepancies to

COR/FSO.

5.4.4 The Contractor shall establish, manage and maintain complete records of supplies, minor property and equipment used in the food service operations at NALF SCI. See also section 3.0 Government- Furnished Equipment (GFE) and other items. Inventories of equipment, dishware, glassware and other non-consumable property will varies from time to time and should be noted on the inventory master list after joint inventory by the government and the contractor. Increased or decreased of quantity from inventory master lists will not affect the cost of the price of the contract or subject for Request for Equitable Adjustment (REA).

5.4.5 The Contractor and COR or designee shall perform a joint equipment inventory and inspection within one week of the contract award and no later than one week prior to the contract anniversary date. Any equipment malfunctions or inventory discrepancies will be repaired or replaced by the Government and Contractor will make necessary adjustment on the inventory list.

5.4.6 The Contractor shall conduct monthly inventory of dining implements, dishware, glassware and other non-consumable property, including inspections on GFE and submit results to the COR.

5.4.7 The Contractor shall initiate re-supply request for supplies and equipment to support normal operating level.

Request shall be submitted to the COR or designee on a timely fashion with proper consideration given to normal time for ordering and delivery of related items(s).

5.4.8 Contractor shall be solely responsible for inventory. Losses due to gross negligence, theft or waste may be subject to damages under this contract.

NOTE: The contractor is NOT required to provide Food Service Records Keeping services.

5.5 Mess Attendant Services. Contractor shall provide:

5.5.1 Serving line and dining area that promotes sanitary, safe environment, and efficient display and distribution of food items, condiments, dishware, and silverware fifteen (15) minutes prior to each meal (note: serving line typically includes beverage, salad, dessert, and fruit bars; dining area includes furniture, equipment, and mess gear);

5.5.2 Preparation of all fruits and vegetables for salads and other dish offerings for the intended meal period (note:

preparation may include washing, peeling, slicing, dicing, and chopping);

5.5.3 Preparation of Box Lunches (see Section 2 – Definitions) for issue to customer as scheduled;

5.5.4 Preparation of Picnic Rations (see Section 2 – Definitions) for issue to customer as scheduled;

5.5.5 Distribution of food on the serving line to galley patrons in accordance with established portion sizes in accordance with applicable Navy recipe cards ensuring that a minimum of 6 customers per minute are served during peak hours;

5.5.6 Continuous monitoring of the serving line and dining area ensuring that:

5.5.6.1 Food, condiments, and beverages are prepared and replenished as they are throughout the meal hour;

5.5.6.2 Vacated tables are cleaned and sanitized for the next patron’s use.

5.5.6.3 Food, beverage, and other spills are promptly cleaned up; and

5.5.6.4 Filled racks with used trays and dishes are moved to scullery room for cleaning. Attendants shall monitor racks frequently enough to ensure there are no rack overflows.

5.5.7 The Contractor shall maintain and update the menu boards.

5.6 Scullery Services. Contractor shall provide scullery services during and after meal hours ensuring dishes and mess gear used for feeding are clean and ready for the ongoing and following meal hours (see TE 7 – Mess Gear Inventory for list of items to be washed). Services include:

5.6.1 Operation of the dish (scullery) machine; Current dishwashing machine model number is listed in Technical exhibit 6, ‘Equipment Furniture List’. Operations manual will be provided by the food service officer.

5.6.2 Washing mess gear using the deep sink.

5.6.3 Storage of cleaned gear in appropriate marked storage areas; and

5.6.4 Replenishments of plates, cups, glasses, trays and silverware dispensers prior to and during meal periods.

5.7 Galley Cleaning Services. The contractor shall provide cleaning services to all galley spaces, storerooms, equipment, and furniture in accordance with the standards and procedures established in NAVSUP P-486 Food Service Management, Revision 9 (Nov 2020) and NAVMED P-5010, Tri-Service Food Code. Additional guidelines as follows:

5.7.1 Cleaning and Housekeeping Plan (CAHP). CAHP shall be prepared by contractor for each galley and submitted as part of the proposal for evaluation (see Section 4.8). All cleaning services shall be performed in accordance with the CAHP.

5.7.2 Galley and Dining Area. Contractor shall provide cleaning service to all food service spaces, storerooms, offices and dining area to include floors, tables, chairs, salad bar, food and beverage dispensers, dessert and beverage counters, cabinets, serving lines, and equipment during and after each meal (See TE 6 – Equipment Furniture List).

5.7.3 Scullery Area. Contractor shall provide cleaning service in the scullery room to include floor, walls, pots and pan room, manual dishwashing, and equipment after each meal period;

5.7.4 Heads (bathrooms). Contractor shall clean the heads after each meal period to maintain sanitary conditions.

Service includes maintaining cleanliness of the floor, wall, commodes, and urinals; replace urinal deodorizers when empty; refill hand soap, toilet paper, paper towel, and seat cover dispensers as necessary; empty trash. Galleys are normally open from 0500 to 1800. Specific meal hours will be provided on Technical Exhibit 3.

5.7.5 Galley Surroundings. Contractor shall maintain the cleanliness (i.e. free of trash) of galley surroundings – i.e.

within 10 feet of the outside perimeter of the galley building.

5.7.6 Trash and Waste Removal. Contractor shall remove of all food waste, trash and recyclable trash from the galley spaces for disposal to containers located within the perimeter (outside) of the galley building daily. Contractor shall follow local or statewide recycling program and environmental requirements.

5.7.6.1 The Contractor shall ensure that all solid food waste (especially rice and noodles) be bagged and disposed in dumpster provided. Deck drains are not for solid food and grease disposal. All waste cooking oils shall be dumped in waste barrels provided. Absolutely no solid food waste or cooking oils will be dumped in the sewage system or disposal. The Contractor shall monitor the grease tanks and contact HAZMAT office/personnel for proper disposal.

5.7.7 Contractor shall clean outside windows quarterly. Contractor shall strip and wax the floor quarterly.

5.2 ADDITIONAL ELEMENTS FOR SAN CLEMENTE ISLAND

5.2.1 The Contractor shall fully understand that all employees are fully aware that San Clemente Island is located 74 miles off the coast of San Diego and it is a remote and isolated with limited resources.

5.2.1.1 Contract personnel must be in good health due to the limited health care provisions available on San Clemente Island.

5.2.1.2 Contract personnel must remain on San Clemente Island throughout their work week and possibly reside in sub-standard berthing.

5.2.2 Transportation: ALL TRANSPORTATION AND SHIPMENT WILL BE ON A SPACE AND CRAFT

AVAILABLE BASIS AND SUBJECT TO THE LIMITATIONS OF WEATHER AND OTHER FORCES

BEYOND THE GOVERNMENT CONTROL. However, the Government makes every effort to maintain pre-planned transportation or shipments both AIR and WATER.

5.2.2.1 The Government shall provide transportation of Contractor personnel between the Naval Air Station North Island (NASNI) and SCI at no charge. The Contractor shall contact the Air Terminal at SCI at 619-524-9182/9183, Air Terminal at NAS North Island at 619-545-6350 or log on the web site to arrange for air transportation for all Contractor employees between SCI and NASNI. All contractor personnel must be physically capable to fly to and from San Clemente Island on a small charter aircraft.

5.2.2.2 The Contractor shall provide the first and last names, social security numbers, and weight of each employee traveling, and the reason for travel. Space and weight is limited onboard the air craft and baggage weight is limited to 20 pounds per person. Contractor shall make flight reservations as early as feasible; reservation can be made up to two weeks in advance.

5.2.2.3 Contractor employees traveling to SCI shall report to the air terminal at NASNI a minimum of 60 minutes prior to the scheduled departure of the flight.