TE 5 Housekeeping Svs Stds SSMarie.docx

70Z08420QAA9522000

TECHNICAL EXHIBIT 5

HOUSEKEEPING SERVICE STANDARDS

The following standards apply to Paragraph 5.2.14 of PWS, and the Housekeeping Services Task and Frequency

1. Floor Cleaning. Clean floors so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors or under furniture and equipment. Cleaning is done in such a manner that no dust is raised. Furniture and equipment is moved as necessary during the cleaning process and is replaced at the completion of cleaning. Chairs are not placed on tables at any time. All cleaning debris is removed to proper receptacles.

a. Spot Floor Cleaning. Spot cleaning is accomplished by hand removing, sweeping, damp mopping, or vacuuming small areas as necessary to remove food or beverage spills and debris such as cigarette butts, straws, and napkins, from dining area floors. It includes removal of water, sand dirt, or stains caused by open doors or heavy traffic. On carpeted floors, spills are immediately cleaned with cold water to prevent stains from setting into the carpet. In dining areas during meal periods, use of manual sweepers is required.

b. Sweeping. Sweeping in other than food-handling areas may be accomplished using brushes, brooms, treated dust mops, or electrically powered vacuum cleaners. Sweeping compound may be used sparingly. Dry sweeping in food handling areas is prohibited. In these areas, sweeping is done using a damp floor broom or brush covered with an impregnated dusting clothe. Sweeping includes the prior removal of dried matter using a putty knife or other appropriate scraper. A properly swept floor is free of litter, dust, and debris.

c. Damp Mopping. Damp mopping is performed to disinfect the floor in areas where wet mopping is not desirable (e.g. in dining areas on other than carpeted floors). Done after sweeping, damp mopping is accomplished using cotton yard or sponge mops, which have been frequently immersed in an approved disinfectant solution and wrung out until damp. A properly damp-mopped floor is free of dirt, dust, food residue, marks, film, streaks, debris, and standing water.

d. Wet Mopping. Wet mopping follows sweeping and is the cleaning of other than carpeted or wood floors using cotton yard or sponge mops. Mops are frequently immersed in warm water and an approved disinfectant solution to remove soil. Floors are then rinsed by damp mopping to remove wet mopping residue, standing water, and dingy, streaked or cloudy areas. Care is exercised to avoiding splashing on equipment, furniture, walls, trim, doors, and adjacent carpets. A properly wet mopped floor is free of dirt, dust, food residue, film, marks, streaks, debris, and standing water.

e. Washing. Washing is substituted for, or added, following wet mopping on concrete floors (usually on rear platforms, outside storage areas, and around entrances and exits). A water hose with sufficient pressure is used to remove all residue of mopping or soaking. A properly washed concrete surface is free of dirt, dust, food residue, debris, stains other than petroleum stains, and the residue of mopping or soaking solutions.

f. Floor Maintenance; Floor maintenance includes the techniques of dry buffing, spray buffing, stripping, and applying floor finishes as required to achieve the above stated results. The maintenance techniques used on each floor depend upon the materials and equipment selected by the Contractor. The Contractor need not apply the techniques to the entire floor, unless necessary, but only to the portion of the floor needing work to bring the entire floor up to the standard set forth in this PWS.

2. Trash Removal and Cleaning. Waste receptacles are emptied and cleaned. Waste receptacles are clean when free of dust, dirt, and other matter.

3. Spot Cleaning. Spot cleaning is the extra cleaning within any of the cleaning categories using the appropriate method. Spot cleaning is performed on an as-required basis whenever occasioned by unusual or inadvertent events such as spills, animal entry, flowing sand or dust, pipe bursts or clogging, breakages, equipment repairs, or unusual traffic. Properly accomplished spot cleaning causes the area cleaned to achieve the same standards as during scheduled service.

4. Dusting.

a. General. Dusting on other than floors is accomplished using treated hand dusters or treated damp cloths. In food handling areas, damp wiping is substituted for the dusting if it is not practical to store all food and to cover food handling equipment and utensils. A properly dusted surface is free of all dirt, dust, lint, streaks, cobwebs, and soil spots.

b. Low Dusting. Low dusting is the removal of dirt, dust and other matter from walls, structural components, fixtures, and decorations up to a height of seven feet above the floor.

c. High Dusting. High dusting is the removal of dirt, dust, and other matter from ceilings, walls, structural components, equipment, and fixtures above seven feet in height. Venetian blinds are included in this task.

5. Damp Wiping.

a. Non-Food Contact Surfaces. Damp wiping of furniture decorations and on-food contact surfaces of equipment is accomplished using a clean cloth dipped into disinfectant solution or dampened by a spray bottle. All items (i.e., supplies, materials, or moveable equipment) on surfaces will be moved to facilitate wiping, and will be replaced once clean up is completed. A properly damp wiped surface is free of dirt, dust, grease, or other matter and of streaks, spots, or water residue.

b. Food Contact Surfaces. These surfaces are cleaned and sanitized (50PPM at 75 degrees for 1 minute for large items) to be free of food particles, other soil, grease, and cleaning residue after each meal, or whenever there is an interruption in use of the surface.

6. Metal and Wood Polishing. Polishing follows damp wiping and is accomplished with a soft cloth using an appropriate polish, which does not contain abrasives. Polishing is done on metal equipment and fixtures, on wood fixtures, and on metal or wood decorations. Food contact surfaces are wiped clean without the use of polish. A properly polished surface is free of streaks, tarnish, and polish residue and presents a uniformly bright appearance.

7. Wall and Door Cleaning. Wall and door cleaning includes walls, wainscots, doors, posts, partitions, baseboards, trim, jambs, and wall-mounted fixtures. Cleaning is accomplished using a damp sponge or cloth soaked in disinfectant detergent solution. Particular care is given to removing hand smudges and grease and to removing splash baseboards, doors, and trim.

a. Walls in high moisture areas such as ware washing rooms and lavatories are scrubbed as necessary to remove mold. Chlorine-based compounds are used on all ceramic or vitreous surfaces. Properly cleaned hard gloss wainscots or glazed tile surfaces are bright and free of dirt, mold, stains, streaks, line, and splash.

8. Glass Cleaning. Glass cleaning is the cleaning of all glass surfaces other than exterior windows, glass light fixture covers and glasses used for beverages. It is accomplished using a damp cloth dipped in a free rinsing detergent followed by polishing with a dry cloth or paper towels. Adjacent trim is wiped clean using damp wiping procedures. A properly cleaned glass surface is without dirt, dust, grease, or other matter, spots, streaks, or residue.

9. Window Cleaning. Window cleaning is the cleaning of those windows, which are an integral part of the outer surfaces of the building. After windows have been clean, all Traces of film, dirt, smudges, water spots, and other foreign matter are removed from frames, casings, sills, and glass. Screens are also cleaned so that they are free of dirt, dust, and foreign matter.

10. Light Fixture Cleaning. Light fixture cleaning includes removal of covers and damp wiping on the inside and outside of the fixtures and covers. Fluorescent fixtures, including tubes and diffusers, are lightly dusted and wiped to remove dust stains. A properly cleaned light fixture is free of bugs, dirt, dust, grease and other matter and of stains, spots, streaks, and resident.

11. Duct, Louvers, and Vent Cleaning. The vacuuming of ducts, louvers, and vents is accomplished to remove all visible dust, dirt, and other foreign matter. The surface is damp wiped to remove spots and streaks. Cleaning the interior of ducts or conduits is not included.

TECHNICAL EXHIBIT #5