SOW Base Ketchikan Food Service.docx

STATEMENT OF WORK

1.0 INTRODUCTION

The U.S. Coast Guard Operational Logistics Command (LOG-9) is procuring full and complete provision of food services for the U.S. Coast Guard, Base Ketchikan, AK. This PWS describes the attributes for a measurable and results oriented performance standard. The purpose of the Performance Work Statement (PWS) is to define the work and scope, and scope of the requirement so that the Contractor can provide full service to the U.S. Coast Guard Base Ketchikan, AK.

The Contractor shall provide all foodstuffs, personnel, management, supervision, materials, supplies, and other items required to provide Full Food Service at U.S Coast Guard Base Ketchikan, AK. The Contractor shall ensure tasty, appetizing and quality food is served promptly, efficiently, and courteously under clean and sanitary conditions. The Contractor shall submit reports and documentation as identified throughout this PWS. Contractor tasks include but are not limited to:

· Dining Facility Management

· Menu Development

· Food: Purchasing, Preparation, Serving and Replenishment

· Maintenance of Beverage Bars and Self Service Areas

· Clean Facilities, Equipment, and Utensils

· Clear tables in CPO and Officer’s dining area

· Perform Cashier Services

· Inventory Control

· Quality Control

· Perform maintenance and minor repair of food service equipment

· Provide contingency cook/baker upon request

· Administrative Services

2.0 GENERAL

2.1 Hours of Operation.

This exhibit sets forth normal meal hours; however, on occasion, they may be subject to change because of mission, operational, contingency, special event, and other requirements, which arise.

2.1.1 Week days:

Breakfast 0630 – 0730

Lunch 1130– 1230

Dinner Only boxed meals shall be available for dinner. Boxed meals shall be provided upon request. Personnel will sign up by 0900 and pick up and pay for it by 1215.

2.1.2 Weekends:

Breakfast/Brunch 0800 - 1100

2.1.3 Federal Holidays Except Thanksgiving:

Breakfast/ Brunch 0800 - 1100

2.1.4 Thanksgiving:

Breakfast 0700 – 0800

Special Holiday Lunch 1200 – 1400

2.1.5 Dinner meals. Boxed meals shall be provided upon request. Personnel will sign up by 0900 for the boxed meal option and pick up and pay for it by 1215.

2.1.6 Emergencies. Special and emergency situations (for example, accident and rescue operations, civil disturbances, weather warnings, and base alerts), may necessitate a dining facility to operate on an extended basis of up to 24 hours per day.

2.1.7 Visits by VIPs and Inspection Teams. VIPs, Management Assistance Teams, Commander’s Annual Facility Inspection Teams, and other operational commitments will require additional Contractor support in such areas as sanitation and general appearance, at no additional cost to the Government.

2.2 Commonly Used Acronyms.

2.3 Exhibits.

3.0 CONTRACTOR REASPONSIBILITIES

3.1 Management.

The Contractor shall designate, in writing, a Contract Manager and alternate who shall have full authority to act for the Contractor on all contractual matters relating to daily operation of this contract. The Contract Manager shall be available during normal working hours to meet with either the Contracting Officer, COR or other designated Government personnel to discuss problem areas. After normal duty hours, the Contract Manager shall be available within 1 hour to respond to emergency situations 24 hours per day, 7 days per week. The Contractor shall provide phone numbers of these emergency response personnel to the COR.

3.2 Licenses and Permits.

The Contractor is responsible for obtaining all permits and licenses required by Federal, State and local laws to perform this contract to include but not limited to the following:

· State or Local Business License (if applicable)

· Alaska Food Worker Cards

· Any other permit or license as required by regulations and laws

Copies of permits and licenses shall be provided to the Contracting Officer at least 10 days prior to the contract start date or before work requiring a permit commences.

3.3 Security Requirements.

3.3.1 Key Control. The Contractor shall establish and implement a method of ensuring that all keys issued to the Contractor by the Government are not lost, misplaced, or used by unauthorized persons. The Contractor shall not duplicate keys issued by the Government. The Contractor shall report the loss of any keys to the COR upon the discovery of the loss. The Contractor shall be responsible for any cost incurred for lock replacement required due to lost keys.

3.3.2 Private Auto Insurance and Licensing. Contract employees must possess a valid driver’s license in order to operate a vehicle on base. The Coast Guard will furnish, upon request, automobile decals or passes to the Contractor and its employees in accordance with unit regulations. Each vehicle for which a decal or pass is requested must meet the established Coast Guard Base Ketchikan, AK requirements.

3.4 Safety Requirements.

3.4.1 Safety Plan. All work shall be conducted in a safe manner and shall comply with all applicable federal, state and local safety standards and requirements. The Government reserves the right to inspect for compliance with safety standards and requirements. The Contractor shall develop and submit a Safety Plan, as a part of the Quality Control Plan in accordance with paragraph 3.0 and 8.0 of this PWS outlining the methods the Contractor will use to meet all the contract required safety requirements stated above and to assure the proper methods are use in the performance of this contract to promote a high standard of safety. The Contractor's safety plan shall comply with all Federal and State laws, including OSHA and regulations set forth in 29 CFR 1910 and 29 CFR 1926 and in Commandant Instructions M5100.47 and M11000.11. The Safety Program shall include, but not limited to, the following:

3.4.1.1 Accident Reporting. In addition to addressing the following, the Contractor shall maintain a record of property damage, accidents, and fires caused by the Contractor or sub-Contractor employees. The Contractor shall report damage, fires, or accidents to the Contracting Officer in accordance with Homeland Security Acquisition Regulation Clause HSAR 3052.223-90 (DEC 2003). The Contractor shall comply with mishap reporting procedures found in the latest edition of COMDTINST M5100.47B.

3.4.1.2 Safety Data Sheets (SDS). The Contractor shall maintain a current file of SDS describing the hazards of any chemical used in the performance of this contract. A copy of each SDS shall be provided for COR approval prior to ordering.

3.4.1.3 Sanitation Inspections. In addition to the inspection of the Contractor’s performance by the COR, Coast Guard medical personnel will make unscheduled inspections for compliance with sanitary standards. Sanitary deficiencies require immediate correction by the Contractor to avoid shutdown of the facility or interruption of service. Compliance with sanitation requirements and all state, local laws and regulations, as identified in Paragraph 5.0 is required by the Contractor to ensure a satisfactory or better rating in Health Inspections.

3.4.1.4 Daily Health Examination. The Contractor shall inspect all employees daily as they report for work for any evidence of communicable disease to include boils, infected wounds, open sores, or acute respiratory infection. The COR may ask the Contractor to remove a contract employee whom the COR believes the employee is unable to fulfill his or her duties due to illness or other valid reason. Such removal does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services. Personnel with any health problem shall not be permitted to work in any capacity where there is a possibility of food or food contact surface contamination with pathogenic organisms, or transmittal of disease agents to other personnel.

3.4.1.5 Foodborne Disease Tests. During actual or suspected foodborne disease outbreaks, the Contractor shall make facilities, equipment, and employees available for testing and questioning by medical and other investigative personnel. Contractor personnel refusing to submit to testing or questioning shall not be permitted to work in the dining facility. When a foodborne disease outbreak is suspected, food shall not be discarded until directed by the COR.

3.4.1.6 Contractor Personnel Meals. The Contractor may provide meals to its employees in the dining facility. These meals shall not be included in the count of meals paid for by the Coast Guard. Contract employees will not sign the meal sign in sheets. Employee dining times shall be scheduled so as not to interfere with contract performance. Contractor employees shall eat only at Contractor specified times. This is not applicable to normal sampling of small spoonfuls required for quality control.

3.4.1.7 Mail Distribution. The Contractor or Contractor employees shall not use Base Ketchikan as their mailing address for personal correspondence. The Contractor shall make arrangements with the Postal Service to receive this type of mail. However, the Base Ketchikan address may be used as a "delivery point" address to receive Contractor's supplies and materials that are necessary to perform the terms of this contract.

3.4.1.8 Conservation of Utilities. The Contractor is encouraged to exercise energy conservation methods. All equipment is to be turned off when not in use. Under no circumstances is the Contractor to modify or operate any equipment or facility that results in inefficient use of energy; e.g., resetting of thermostats. In the event the Government determines that the Contractor is using an excessive amount of utility service, the Contracting Officer will notify the Contractor in writing of such determination. The Contractor shall respond, in writing within 3 days, demonstrating to the satisfaction of the Contracting Officer why such excessive use was beyond the control of the Contractor, or if due to the fault or negligence of the Contractor, that the circumstances which caused the excessive use were corrected. If the Contracting Officer determines that the excessive use of utilities was due to the fault or negligence of the Contractor, a deduction from the Contractor's monthly invoice payment(s) may be made

3.4.1.9 Temperature Logs. The Contractor, Contract Employees shall keep and maintain a, legible, daily temperature log. It shall comply with Federal, State, and applicable sanitation laws governing the food service industry. This log will be viewed, and checked weekly for completion by Coast Guard Health Service personnel during their weekly inspection of the facility. It is used to verify the proper operation of the cooling units, maintain proper temperatures to avoid illness and loss of food. If the temperature is out of the proper parameters, contract personnel shall notify the COR. In turn, the COR shall issue a work request and ensure the proper Department Heads on Base are notified so they can take corrective action. The Temperature Log shall have the following information on it:

3.4.1.9.1 Name of Facility. The dining facility’s parent unit name must appear at the top.

3.4.1.9.2 Dates Covered. The month and dates of the month

3.4.1.9.3 Day of Entry. Numbered 1 through 31.

3.4.1.9.4 Proper Temperature. Entry from Refrigerator, Freezer, Dessert Box, and Dairy Box for the morning and evening.

3.4.1.9.5 Initials of the individual taking the readings.

4.0 PERSONNEL REQUIREMENTS AND QUALIFICATIONS

4.1 Personnel.

The Contractor shall provide a list of personnel names at least 10 days prior to the contract start date. This list shall be updated as necessary. The Contractor personnel must be able to read, write, and understand English sufficiently well to carry out all duties assigned to them. The Contractor shall require personnel serving food are courteous and present a helpful attitude toward each patron.

4.2 Certification.

In accordance with the Alaska Food Safety & Sanitation Program the Contractor must have a Certified Food Protection Manager (CFPM) on staff. The CFPM must have completed one of the national exams: ServSafe (National Restaurant Association), Prometric or the National Registry of Food Professionals. A copy of the certification must be provided at least 10 days prior to start of contract.

4.3 Uniforms and Appearance.

Contractor personnel shall present a neat appearance following the standards of CGTTP 4-11.12A, Food Safety & Sanitation Program Tactics, Techniques, and Procedures (TTP), and be easily recognized as contract personnel. All personnel shall wear uniforms with nametags furnished by the Contractor with a minimum of the employee's last name and company name. In addition, the nametags worn by the contract manager and other supervisors shall indicate their job titles.

4.4 Personnel Health Standards.

The Contractor shall ensure that all personnel, prior to commencing employment, are examined and determined to be free from communicable disease in accordance with the Food and Drug Administration (FDA) Employee Health and Personal Hygiene Handbook. All food service workers shall have a current Food Worker Card issued by the Alaska Department of Environmental Conservation on file with the Contractor prior to beginning work. The Contractor shall provide the Contracting Officer with evidence that the employees, prior to commencing employment at the Coast Guard Dining Facility, are in compliance with applicable Federal, state and local health regulations for food service employees.

4.5 Personal Hygiene.

The Contractor shall ensure that all personnel meet the personal hygiene requirements set forth in the Food Safety & Sanitation Program Tactics, Techniques, and Procedures (TTP), (CGTTP 4-11.12A) and in the FDA Employee Health and Personal Hygiene Handbook.

4.6 Use of Alcoholic Beverages/Drugs.

The use, possession or sale of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly prohibited. The Contractor shall immediately remove any employee who uses, possesses, or sells alcohol or uses or possesses drugs without a valid prescription while on board the unit. Removal of the employee for such causes does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services.

4.7 Conduct.

Contractor personnel shall not loiter in any working or patron area. Upon completion of their assigned shifts, or after eating, personnel shall promptly depart from the food service facilities. Contractor personnel shall not receive visitors without the express permission of the COR.

5.0 APPLICABLE DOCUMENTS

The Contractor shall comply with all Federal, State and Local Environmental Protection Statutes and Regulations, as well as applicable US Coast Guard Policies, Instructions, Directives, Attachments and Exhibits listed in the table below pertaining to the services required herein and to the conduct and qualifications of personnel in performance of this contract. The Contractor shall utilize safe products and equipment and qualified personnel to ensure the health and safety of all are in compliance with Environmental Protection Agency (EPA) and Occupational Safety Hazard Administration (OSHA) regulations.

The Government will provide all publications listed to the Contractor. Supplements or amendments to the listed publications may be issued during the life of the contract. The Contractor shall immediately implement those changes, which result in a decrease or no change in the contract price. The Government will also provide the forms listed, which are needed for daily operations. Upon completion of the contract, the Contractor shall return to the Government all issued publications and unused forms.

2003 Index Cards On Site in Galley

by Wayne Gisslen

6.0 OPERATIONAL REQUIREMENTS AND SPECIFIC TASKS

6.1 Menu Requirements.

The Contractor shall develop and provide a six week cycle menu twice annually to take advantage of the seasonal availability of foods and to vary the type of meals served, i.e., heavier meals during cold weather, lighter meals during warmer weather. The menus should be developed using the principles of the USDA food guide pyramid. Menu combinations offered at each meal shall provide variety and contrast in texture, flavor, and color. The Government may reject menus that do not conform to or meet the minimum requirements set forth in the PWS. The Contractor shall correct menu deficiencies within 24 hours and resubmit menus for review. The Contractor shall provide the weekly menu to the COR in a computer file compatible with the Coast Guard’s system for publication in the Commands electronic mail. The menus and any subsequent revisions throughout the life of the contract shall be reviewed by the COR and approved in writing prior to use. The Contractor shall not change the menu without approval of the COR, except for emergency situations such as a when the COR is not available, but should inform the Comptroller of Base Operations as soon as possible. The Contractor shall ensure that menus are posted in a designated place at the entrance of the Dining Facility.

6.2 Menus.

6.2.1 When developing menus for the Coast Guard Dining Facility, the Contractor shall:

6.2.1.1 Use the Armed Forces Recipe Service and other recipes approved by the COR.

6.2.1.2 Utilize and program quality fresh produce, fish, shellfish, meats, and poultry.

6.2.1.3 Sparingly use pre-packaged, pre-prepared, and “chopped and formed” food items.

6.2.1.4 Boldface all Premium entrees.

6.2.1.5 Demonstrate food variety and creativity (will be considered in menu approval). Repetition will be evaluated unfavorably.

6.2.1.6 Meet or exceed the recommended daily dietary allowances (The National Academy of Science, National Research Council Recommended Dietary Allowance (11th Edition), and USDA Food Guide Pyramid can be used as a guide) see Exhibit 3 for guidelines e.g. in lieu of fried, offer baked food; adjust a casserole by incorporating vegetables, for example vegetable lasagna. Be well balanced and must state caloric values and portion sizes.

6.2.1.7 Avoid back to back similar entrées e.g. lasagna and spaghetti: Monday lunch and Tuesday lunch.

6.2.1.8 The menu, which must be typed, is very important because it establishes what the Dining Facility will serve and determines costs for one week, Monday to Sunday inclusive. The locally controlled forms can promote creativity in displaying the dining facility’s meals but local menu forms must have this information:

· Unit Name. The dining facility’s parent unit name must appear at the top.

· Dates. Show the starting date or inclusive dates the menu covers.

· Days of the Week. Show the days of the week so patrons can easily read the menu.

· The Meal. List the meal name and all items being served so patrons will know what they are eating.

· The Drafter’s Name. State who created the menu.

· Approval Names. The COR’s name and signature appear at the bottom of the menu.

The menu should be submitted to the COR no later than the Wednesday of the week prior to the start of the menu, which ensures a timely turn around for signatures and ordering of food and supplies.

6.2.2 The Government reserves the right to employ a registered dietitian to review menus; to ensure Contractor compliance with the Armed Forces Recipe Service; ensure compliance with contract nutritional requirements and compliance with all other provisions of this contract. The dietitian may view meal preparation in process, consult with the Contractor's dietitian and management personnel, observe serving and consumption of meals, examine and approve menus, consult/counsel patrons and provide such assistance to COR(s) as the Government requires.

6.3 Minimum Menu Requirements are as Follows:

6.3.1 Premium Entrees.

The Contractor shall incorporate “Premium” entrees into the menus. These items are to be offered twice monthly during the lunch meal. These entrees shall include items such as Prime Rib, Strip loin and T-Bone steaks, fresh veal cutlet, lobster, king crab, and shrimp. Premium entrees are to be rotated to ensure that all choices are provided at least once within a cycle period. When steak is served, it shall have an AP (as purchased) minimum weight of 8 oz. Identify premium in menu submission.

6.3.2 Holiday Menu.

The Contractor shall ensure that menus recognize all national and local holidays. Traditional foods, regional foods, and decorative food should be offered during these periods.

6.3.3 Ethnic Emphasis Meals.

The Dining Facility recognizes the diverse ethnicity of the United States Coast Guard. During special emphasis periods, the Contractor shall include meal selections that reflect the ethnic or regional eating style or practice being observed.

6.3.4 Breakfast (Shall consist of the following items):

6.3.4.1 Bacon plus one lean breakfast meat (breakfast steak, ham slices, Canadian bacon, or sausage).

6.3.4.2 Eggs to order (daily), hard-boiled (may be offered), cholesterol free eggs (daily), omelet with assorted toppings (e.g., cheese, ham, chopped peppers, onions, tomatoes, and mushrooms).

6.3.4.3 Potatoes, hash browns or home fries.

6.3.4.4 Pancakes, waffles, or French Toast.

6.3.4.5 Oatmeal, grits, or other hot cereal cooked without butter or other fat added during preparation. Butter or cheese may be added at service upon customer request.

6.3.4.6 Assorted dry cereal, minimum of four selections two shall be whole grain.

6.3.4.7 Toasted whole grain, white, rye, sourdough breads, English muffins, and bagels.

6.3.4.8 Butter, jam, peanut butter and low fat cream cheese spread.

6.3.4.9 Low-fat and Skim milk, low-fat chocolate milk.

6.3.4.10 Pastry, a choice of one of the following: sweet-roll, coffeecake, doughnut, or muffin.

6.3.4.11 Coffee, decaf and regular.

6.3.4.12 Hot chocolate/cocoa.

6.3.4.13 Fruit juices; orange, and two other fruit juices.

6.3.4.14 Fresh fruit; bananas, oranges, and a choice of two other seasonal fruit.

6.3.4.15 Syrup and portion control pack of low calorie syrup upon request.

6.3.4.16 Low-fat fruit flavored yogurt

6.3.4.17 Raisins or other dried fruit

6.3.5 Lunch (Shall Consist of the Following Items):

6.3.5.1 Soup; one heavy (e.g.: chowder, pureed-bean, lentil, barley, minestrone); one light soup (e.g.: chicken broth, chicken noodle, and beef or vegetable soup).

6.3.5.2 Two meat entrees and sauce or gravy (only one fried). When high fat meat (sausage, corn beef, or sparerib) make other lower fat (roasted meat, fish or poultry).

6.3.5.3 Two starches; one potato and the other being rice, noodles, or other starch substitute.

6.3.5.4 Two vegetables; one fresh dark green or yellow and one frozen. Canned vegetables will be used only as a back up too fresh or frozen and normally during the last 20 minutes of a meal period. One prepared without vegetable fat, also balance sodium see Exhibit 3.

6.3.5.5 Full salad bar (see separate section addressing the makeup of a full salad bar).

6.3.5.6 Fresh fruit; apple, orange, bananas, and 2 seasonal fresh fruits or canned if fresh unavailable.

6.3.5.7 Three desserts; cake, pudding or Jell-O, pie or cookies.

6.3.5.8 Week day meals will have low-fat frozen yogurt (soft serve) or soft serve ice cream.

6.3.5.9 Breads; one of the following: Dinner rolls, biscuits, or cornbread plus fresh sliced breads (store bought), whole grain bread, and butter or margarine.

6.3.5.10 Low fat and skim milk, low-fat chocolate milk.

6.3.5.11 Coffee; regular and decaf.

6.3.5.12 Hot tea and iced tea.

6.3.5.13 Soft drinks; cola, diet cola, sugar-free, and fruit based, one being citrus fruit juice.

6.3.6 Short Order (Menu served at lunch Monday through Friday shall consist of one of the following):

· Hot Sandwiches: Hamburger or Cheeseburger and upon request Veggie Burger.

6.3.7 Boxed Meal Option.

6.3.7.1 A boxed meal will be available 7 days a week. Personnel will sign up and pay for the box meal no later than 0900 on the day needed by contacting the COR or galley manager. The meal must be picked-up prior to 1215 on the same day. Boxed meals shall be charged the appropriate meal rate in accordance with the contract schedule. The box meal shall consist of the following with three options available at all times:

· Choice of wheat/white bread, sub roll, or tortilla wrap; min. 4 oz meat; ½ oz of cheese; option to add lettuce, onion and or tomato. Individual condiment packs included.

· Fresh fruit.

· One individual package of chips or pretzels.

· Granola or snack bar.

· Dessert of the day.

· Beverage: 12 oz soda or juice and one bottle of water.

6.3.7.2 In lieu of a boxed meal, duty section personnel will be given the option of a to-go meal from the hot food line during the lunch hour per the below guidelines:

6.3.7.2.1 If the member does not dine-in for lunch they can opt for a to-go meal anytime during the lunch hour.

6.3.7.2.2 If the member signed-up for a boxed meal or dined-in during the lunch hour they have the following option. During the last 15 minutes of the lunch hour, and if there is plenty of hot food items remaining, they can purchase a second meal to-go that they can save for their dinner meal while on-duty.

6.3.8 Salad Bar (Shall Consist of the Following):

6.3.8.1 Primary Items (Served with Each Salad Bar):

· Raw, leafy green vegetable salad; (iceberg and at least one other green leaf lettuce)

· Fruit Salad or canned fruit

· Low-fat cottage cheese

· Low-fat fruit flavored yogurt

· Four sliced or chopped fresh vegetables

· Croutons and sunflower seeds or chow mien noodles

· Dressings: French, Italian, 1000’s Island, Ranch, Oil based dressing and low-fat or non-fat dressings

6.3.8.2 Secondary Items (four items from this list served with each salad bar. Items shall not be served more than twice in a 3-day period):

· Chopped Ham, Turkey, or Chicken

· Bacon Bits

· Chopped boiled eggs

· 3-Bean salad

· Pasta salad

· Potato salad

· Carrot raisin salad

· Other house specialty salads

· Mushrooms, Broccoli, Cauliflower, Carrots or Cucumber

· Garbanzo or kidney beans

· Olives, Green Onions or sliced Purple Onion

· Bean sprouts, Bell Pepper, or fresh Turnips/Radishes

6.3.9 Holiday Menu (Thanksgiving & Christmas).

6.3.9.1 Breakfast: 0700-0800

· Fresh fruit - see paragraph 6.3.4.14.

· Fruit juices - see paragraph 6.3.4.13.

· Omelets to order - see paragraph 6.3.4.2.

· Grilled minute steak

· Hash browned potatoes

· French Toast

· Assorted beverages

6.3.9.2 Special Holiday Lunch: 1200-1400

· Hot cider and hors d’oeuvres

· Soup

· Roast Tom Turkey with Giblet Gravy

· Roast prime rib of beef with au jus

· Fresh mashed potatoes

· Corn bread dressing

· Two vegetables: one fresh and one frozen

· Pecan glazed sweet potatoes

· Chilled cranberry sauce

· Hot dinner rolls

· Relish tray: Green onions, carrot sticks, radish buds, stuffed green olives assorted pickles, pepper rings, cheese cubes

· Full salad bar

· Dessert bar: Pumpkin pie and whipped cream, cherry or apple pie, chocolate cream cake, low-fat frozen yogurt

· Assorted beverages

6.3.9.3 Holiday Menu (other than Christmas or Thanksgiving).

The menus listed below will replace the regular scheduled menus on all national, local holidays and all weekends (Saturday and Sunday). The evening meal will be the regularly scheduled supper meal and will be served at its normal time.

Brunch: 0800- 1100

· Fresh fruit - see paragraph 6.3.4.14.

· Fruit juices - see paragraph 6.3.4.13.

· Dry cereals

· Hot oatmeal

· Eggs to order - see paragraph 6.3.4.2.

· Omelets

· Grilled minute steaks

· Grilled ham slices

· Hash browned potatoes

· Pancakes with syrup

· French Toast

· Breakfast pastries

· Assorted beverages (as typically served at all meals)

At 0930 add the following items for the remainder of the service period:

· Soup of the day

· One entrée

· One sandwich, hot or cold

· Two vegetables: one fresh and one frozen

· Fruit Jell-O

· Cake with frosting

· Low-fat frozen yogurt (soft serve)

· Vegetable relish tray

· One starch (e.g., potatoes, rice, pasta)

· Bread and butter

· Assorted beverages

· Full salad bar

Condiments: The Contractor shall ensure that all tables have the following condiments and other additions to the menu (on all tables or available at condiment station):

· Catsup: One bottle per table

· Creamer: 10 per table

· Hot Sauce: One bottle per table Mustard: One bottle per table

· Salt and pepper shakers: One each per table

· Soy sauce: One bottle per table

· Sugar packets.: 10 per table

· Sugar substitute: 10 per table

· Steak sauce: One bottle per table

Menu items to complement a meal available in a general location:

· Cocoa

· Jelly (jam, and preserves - 1/2 oz. minimum size; fancy variety of grape, strawberry, apple, fruit marmalade)

· Honey

· Mayonnaise

· Mayonnaise, fat free

· Peanut butter

· Pancake syrup

· Parmesan cheese

6.4 Furnishing of Foodstuffs and Supplies.

6.4.1 Contractor shall maintain a minimum of 15-day inventory of food stuffs on hand to feed 50 portions a meal. The Contractor shall furnish all food, expendable supplies and other items necessary for food preparation. All foodstuffs used in the dining facility must meet the standards set forth in the Federal Supply Catalog Stock List, FSC Group 89. Fresh food products are to be the primary ingredients in all foods prepared. Use of the following products is prohibited:

· Powdered, dehydrated, instant, or imitation poultry, poultry products, meat products, and dairy products.

· Ground beef and beef patties containing more than 15 percent fat content or containing soybean or other foreign substances.

· Cooking oil made of coconut oil or palm oil.

· Shrimp and Scallops smaller than medium (36-40 count/lb).

· Bakery products shall have an “expiration date” or “last day of sale” tag on their wrapper or package to determine the product freshness.

· In house baked items shall be labeled for discard at 24 hours from the time of baking.

· Meats products such as beef, veal, lamb, poultry not USDA Grade A Choice or better, and eggs THAT ARE NOT U.S. Grade A or better.

6.5 Bio Preferred Compliance.

In accordance with Section 9002 of the Farm Security and Rural Investment Act of 2002 (FSRIA), Executive Order (EO) 13423 “Strengthening Federal Environmental, Energy, and Transportation Management,” and the Federal Acquisition Regulation to provide Bio-based products; bio-preferred products include many products such as all-purpose and heavy duty cleaners, and dispenser soaps used in Galley cleaning; and Bio-based food service containers and serve ware. Although the USDA cannot enforce this program Contractors are encouraged to comply to the extent practicable while maintaining price reasonableness and pursuant to the limitation of FAR 23.4. The Contractor will be requested to consider the EPA designated and Bio-preferred products as contained within the Full Food Performance requirements in order to reduce climate impact and promote energy efficiency.

6.5.1 The Contractor shall utilize products and material made from Bio-based materials (e.g., Bio-based greases, Bio-based hydraulic fluids, and Bio-based absorbents) to the maximum extent possible without jeopardizing the intended end use or detracting from the overall quality delivered to the end user. All supplies and materials shall be of a type and quality that conform to applicable Federal specifications and standards. All supplies and materials to be used in the performance of work described herein are subject to review by the COR.

6.5.2 The following is a brief list of products that may be used in this contract for Full Food Services and custodial services for which Bio-based products are available. The list is not all-inclusive. It is desirable that vendors be able to supply the greatest number of Bio-based products listed meeting the health and environmental specifications.

6.5.2.1 Products: Dishwashing Products, Oven and Grill Cleaners, Vegetable Cleaners. All-purpose cleaners; Floor stripper, finisher, restorer, and sealer; Carpet shampoo, Gum remover, Disinfectant sanitizer, Glass cleaner, Stain remover, Air freshener including dispenser toilet bowl cleaner, Bathroom cleaner, Brass /chrome polish /cleaner, Wood floor cleaner, Liquid hand soap including dispenser cream cleaner, lime and scale remover solvent.

6.5.3 Bio-based products that are designated for preferred procurement under USDA’s Bio Preferred program must meet the required minimum Bio-based content as stated in the USDA Final Rule available at www.biopreferred.gov. The Contractor should provide data for their bio-based products such as bio based content.

6.5.4 The Contractor shall, on each anniversary date of the contract, compile a complete list of Bio-based products, including the information above, purchased to carry out the contract requirements. The Contractor shall list volume to be used and total cost for each individual product. This information will be used for reporting purposes.

6.5.5 The Contractor shall comply with the provision at FAR 52.223-1, Bio-based Product Certification. The Contractor shall comply with the clause at FAR 52.223-2; Affirmative Procurement of Bio-based Products Under Service and Construction Contracts.

6.6 Receiving and Storage of Food.

The Contractor shall receive and store food IAW the Coast Guard Food Safety & Sanitation Program Tactics, Techniques, and Procedures (TTP), (CGTTP 4-11.12A).

6.7 Food Preparation.

The Contractor shall provide food preparation service to meet the requirements of this contract for each menu item.

6.7.1 Standard Recipes. The Contractor is authorized to use approved commercially acceptable recipes.

6.7.2 Progressive Food Preparation. The Contractor shall progressively prepare food items to ensure freshness and optimum flavor, color, and texture.

6.7.3 Sanitary Guidelines. The Contractor shall prepare food IAW the Coast Guard Food Safety & Sanitation Program Tactics, Techniques, and Procedures (TTP), (CGTTP 4-11.12A).

6.8 Head Count/Cashier Instructions.

6.8.1 Head Count Procedures. At least 48 hours prior to mealtime, the COR shall inform the Contractor of any approved groups or functions other than normal patrons. The Contractor shall be responsible for ensuring that authorized guests sign in using the Meal Sign-In Sheets. The COR or other designated Government employees shall verify only authorized patrons will use the CGDF and will also verify the correctness of the Meal Sign-In Sheet which shall be submitted daily or on the day following a weekend or holiday. The COR will keep abreast of the headcount at all times. However, if there is a variance in the headcount given to the Contractor and the number of personnel who attend a particular meal, the Contractor is fully responsible for feeding ALL eligible personnel. Every attempt must be made to serve the same menu or substitute a well-balanced nutritional alternative in the event additional patrons attend that meal beyond the headcount provided.

6.8.2 Cashier Instructions. The Contractor shall ensure that a copy of current cashier instructions is maintained at the cashier station. These instructions shall include specific meal charges for each category of customer who is authorized to eat in the dining facility. The Contractor shall ensure that correct meal charges are collected. Amounts to be charged for meals and classes of authorized patrons will be established by the Government and provided by the COR. During meal sales in the CGDF, cashiers shall obtain signatures, collect payment for meals, and make change. Using the Meal Sign-In sheet provided by the COR, the attendance of personnel would be documented for each meal. Cashiers shall ensure that each patron checks-off his or her parent service, i.e.: Army, USN, above his/her name when signing. Cashiers shall maintain required accountability for cash receipts, and cash collected.

6.8.3 Cash Deposits. All cash collected is the responsibility of the Contractor. The daily record shall be maintained and delivered to the COR for verification. In verifying the form, the COR or other Coast Guard employee designated by the Contracting Officer may count all funds collected. The amount of money collected from patrons will be deducted monthly from the contract payment due to the Contractor.

6.8.4 Special Groups. The Contractor shall admit special/VIP groups when notified by the Government. The Government will provide the Contractor with a roster of individuals authorized to eat. The Contractor shall collect cash after having the responsible individual (sponsor) of the group make a one line entry on the meal sign in sheet signifying the total of number of meals paid for and attach the roster to the meal sign in sheet.

6.8.5 Change Funds. The Contractor shall provide sufficient change at each cashier station to make change for any diner who pays cash for their meals.

6.8.6 Orderly Cashier Station. The Contractor shall keep the cashier station orderly and neat. Refuse and debris will be discarded before it accumulates to cause an eye sore.

6.8.7 Employee Appearance. The Contractor shall ensure that the cashier as the immediate representative of the dining facility maintains a neat and professional appearance.

6.8.8 Customer Comment Forms. The Contractor shall provide customer comment forms for the diners’ convenience; i.e. near facility exit, to obtain customer feedback and suggestions. The Government provided suggestion boxes should be placed near facility exit convenient for diners’ use.

6.9 Serving.

The Contractor shall serve regular and short order meals to meet the requirements of this contract during the designated meal periods (see Para 2.1. - Hours of Operation). Sufficient quantities of food shall be made available throughout each serving period to provide diners with a selection equal to or better than the standard outlined in Exhibit 3 - Food Standards and Guidelines. The Contractor shall:

6.9.1 Set up. (Self serve line and Main Line) Set up the serving lines by the scheduled opening time but not more than 15 minutes prior to the opening time and maintain the serving line throughout the meal period.

6.9.2 Food Portions. Serve food in correct portions, which are, as a minimum, in accordance with Armed Forces Recipe Service (NAVSUP Publication 7 or AFM-146-12-VOL-4) and as listed in Exhibit 2 – Food Portions, unless patrons request smaller quantities. If there is a disparity between Exhibit 2 and AFM-146-12-VOL-1 then the Exhibit 2 shall govern.

6.9.3 Customer Flow Rates. Provide sufficient personnel to make sure that patrons are served at the following rates:

· Main Serving line - 5 patrons per minute.

· Breakfast grill or short order - 3 patrons per minute.

6.9.4 Serving Meats. Assign qualified personnel to carve meats such as roast beef, ham and turkey on the serving line as it is served. A choice of rare, medium, and well-done prime rib, prime cuts of steak and other steaks and meats shall be offered to patrons.

6.9.5 Progressive replenishment. Replenish all foods, beverages, and condiments as necessary to ensure availability to all patrons throughout the meals. Batch cooking will be used to insure freshness, nutritive value and optimum flavor, color, texture. Replacement foods shall not be added to food containers already on the serving line, pans will be removed from the serving line prior to replenishment.

6.9.6 Second Servings Policy. Make seconds available to all patrons; however, seconds on the following entrees are not required: prime cuts of steak, prime rib, steamboat round, shrimp, scallops, and crab. Minimum requirements for entrees that do not require seconds are established in Exhibit 3 – Food Standards and Guidelines. The serving of a second portion to a patron returning to the serving line does not constitute an additional meal. The exception to this policy is that the patron may not request the left-over portions to be placed in a “To-Go” container to be utilized as another meal once leaving to dining facility except as noted above in Section 6.3.7.2 referring to duty section personnel.

6.9.7 Serving Utensils. Use separate serving utensils for each item served. Between uses, during service, serving utensils shall be stored in the food with the handle extended, or stored clean, dry and protected from contamination.

6.9.8 Food Serving Temperatures. Maintain, and operate food tables, holding cabinets, display cases, serving lines, and ice cream cabinets so that food is served within a safe temperature range. See CGTTP 4-11.12A.

6.9.9 Spot Cleaning. Clean up food or beverages spilled on floors, counters or elsewhere in the serving and dining areas, within 5 minutes from the time of spill or immediately if food serving would be disrupted.

6.9.10 Close Serving Line. Keep the serving line open for 5 minutes after the posted meal hours to allow for second servings to all diners. All food will be removed from the serving line within 30 minutes of the scheduled door closure.

6.9.11 Leftovers. Cover all food, label (identity, date and time to be discarded) and put in proper storage, unless disposal of a leftover is appropriate.

6.9.12 Meals Served Away from the Dining Facility. Provide meals away from the dining facility upon the request of the COR. Normally 24 hour notification of these meals will be provided to the Contractor; however, in emergency situations, the Contractor shall provide these meals upon a one-hour notice from the COR. Emergency situations include, but are not limited to, operational missions, alerts, operational exercises, natural disasters, simulated emergency exercise, or galley maintenance & construction.

6.10 Dining Room Service.

The Contractor shall provide dining room service to meet the requirements of this contract as specified below.

6.10.1 Prior to Meal Periods. The Contractor shall have dining rooms clean and ready for diner service no later than the scheduled start of each meal period. Dinnerware dispensers shall be clean and loaded ready for service. General cleaning of tables, chairs, and floors shall be accomplished before the start of the service period.

6.10.2 Tables and Chairs. The Contractor shall clean all tables and chairs prior to meal serving periods. Tabletops shall be cleaned with a sanitizing solution. Chair legs, rugs and framework shall be spot cleaned daily to remove food particles and liquid spills. All items shall be returned to their proper position after cleaning has been accomplished. Chairs shall not be placed on tabletops for the purpose of cleaning. Properly cleaned tables and chairs shall be free of dirt, dust, liquids, grease, food particles, and any foreign matter.

6.10.3 Appointments. The Contractor shall set each dining table with items listed in Minimum Menu Requirements above; the condiment containers shall be clean and free from food particles, dried liquids, grease and foreign matter.

6.10.4 Napkin holders and dispensers. The Contractor shall re-supply all napkin dispensers and clean the exteriors prior to service. Properly cleaned holders and dispensers shall be free of dirt, dust, grease, soil, food particles, and any foreign matter.

6.10.5 Doors and Handrails. The Contractor shall clean all entrance and exit doors, to include glass panes. Glass panes shall be cleaned with a nonabrasive glass cleaner. All handrails shall be clean and free of dirt, dust, grease, soil, food particles, and any foreign matter.

6.10.6 During Meal period. The Contractor shall provide sufficient personnel during scheduled meal periods to afford each diner a clean table and chair without waiting.

6.10.6.1 Dining room attendant. The Contractor shall remove soiled eating-ware occasionally left on tables by diners within 5 minutes of occurrence. The Contractor is not responsible for routine busing of tables located in the main dining area. The occasional removal of eating utensils, service-ware and trash left by careless diners does not constitute routine busing.

6.10.6.2 Table Cleaning and Clearing. Clear and clean tables and chairs in designated dining (CPO/Officer’s) area as appropriate in a reasonable time after being vacated.

6.10.6.3 Soiled tabletops and sides (vertical edges) shall be cleaned and sanitized within 5 minutes between uses.

6.10.6.4 Spills. Accidental diner spills (food & beverages) shall be cleaned within 5 minutes of occurrence.

6.10.6.5 Re-supplying Eating-ware. The Contractor shall replenish eating-ware during each scheduled meal period so that no diner waits for service.

6.10.7 End of Day Closing. The Contractor shall clean all dining rooms prior to closing for the day. Preventive measures shall be taken to prevent pests from gaining access and harboring in subsistence, equipment, and areas within the dining facilities. Tableware and condiments shall be cleaned and ready for service.

6.11 Dishwashing.

The Contractor shall provide dishwashing service IAW CGTTP 4-11.12A Food Safety & Sanitation Program Tactics, Techniques, and Procedures (TTP). All soiled eating-ware shall be cleaned and sanitized without cross contamination and free of all visible signs of food, food residue, grease, soap scum, and foreign matter.

6.11.1 Prior to meal period. Dishwashing operations from the previous meal shall be complete no later than the scheduled start of the next meal serving period, and prior to closing of the dining facility for the day’s operation. The Contractor shall provide personnel to perform dishwashing service to ensure no diner waits for eating-ware.

6.11.2 Operations. The Contractor shall perform dishwashing operations IAW CG CGTTP 4-11.12A Food Safety & Sanitation Program Tactics, Techniques, and Procedures (TTP), mechanical cleaning and sanitizing. Personnel who handle soiled eating-ware shall not, unless hand-washing facilities are used, be the same individuals who handle clean and sanitized eating-ware.

6.11.3 Chemicals and Detergents. The Contractor shall use only chemicals and detergents that are recommended by the equipment manufacturer. Sufficient quantities of all chemicals and detergents shall be on hand.

6.11.4 Maintaining Water Temperatures. The Contractor shall monitor water temperatures throughout operations to ensure proper cleaning and sanitizing.

Anytime that the water temperature of the final rinse cannot be maintained at or above 180*F, the Contractor shall notify the COR.

6.11.5 Power and Mechanical Failures. In the event of power or mechanical failures during meal service, the Contractor shall notify the COR. When directed by the Contracting Officer, the Contractor shall perform dishwashing by hand IAW M6240.4A Food Service Sanitation Manual. The Contractor may use plastic ware and paper plates and cups as a temporary means of operation. The Contractor shall keep 3 days (normal customer usage) supply of paper and plastic ware on hand for such emergencies.

6.11.6 Manual Cleaning and Sanitizing. In the event of inadequate water temperatures, pressure or mechanical failures interrupt automatic dishwashing operations; the Contractor shall perform manual dishwashing IAW M6240.4A Food Service Sanitation Manual. A test kit or other device that accurately measures “parts per million” of concentration of solution shall be on hand and shall be used to monitor the sanitizer concentration.

6.11.7 Re-supplying Eating-ware. During the meal period, the Contractor shall re-supply trays, dishes, glasses and flatware in appropriate dispensers. The Contractor shall return all clean dishes, glasses, trays, and flatware to their respective storage areas after each meal.

6.11.8 Machine Cleaning. The Contractor shall drain and clean dish machines prior to the start of the next meal period.

6.11.9 Curtains, spray arms, trays, and other removable parts shall be removed, cleaned, air dried and inspected before reuse.

6.11.10 Removable parts and the interior surfaces shall be free of grease, food particles, smudges, and foreign matter.

6.11.11 Exterior surfaces shall be wiped clean after each meal.

Lime deposits shall be removed weekly IAW an approved cleaning schedule using a de-liming agent.

6.12 Pot and Pan Cleaning.

The Contractor shall provide pot and pan cleaning service to meet the requirements of this contract IAW COMDINST M6240.4A Food Service Sanitation Manual. All soiled pots, pans and utensils shall be cleaned and sanitized for cook’s use without cross-contamination. Clean pots, pans and utensils shall be free of all visible signs of food, food residue, grease (with the exception of baked-on grease), soap scum and foreign matter.

6.12.1 Cross Contamination (handling). Personnel who handle soiled items shall not, unless hand-washing facilities are used, be the same individuals who handle the clean and sanitized items.

6.12.2 Progressive Cleaning. The Contractor shall clean and sanitize soiled…