2. Performance Work Statement.pdf

KP SERVICES – NOVEMBER 2019

PERFORMANCE-BASED WORK STATEMENT (PWS)

140TH SUSTAINMENT SERVICES FLIGHT

BUCKLEY AFB, AURORA CO 80011

DESCRIPTION/SPECIFICATIONS

Terms and Standards

(1) Terms

a. Contracting Office

b. Contracting Officer

c. Contracting Office Representative (COR)

d. Government Dining Facility Manager

e. Contractor

f. Contractor Representative

g. Contractor Dining Room Supervisor

h. Dining Facility Attendants

(2) Standards

a. Floor care (includes all floor surfaces in Building 706 Dining Facility)

i. Sweeping. Sweeping will be done with a floor brush, broom, or dust mop (as appropriate). To meet the standards required by this specification, a swept floor will show no streaks or missed deposits of litter or dust, and all corners will be clean.

ii. Mopping. Mopping will be performed to remove stains and deposits of dust and dirt which cannot be removed by sweeping. The mops will be cleaned and rinsed after each use, and stored in the appropriate area.

b. Walls, ceilings, woodwork, doors and partitions

i. Removal of marks and smudges. All walls, ceilings, woodwork, doors, and partitions in the kitchen, food preparation, and serving areas are washable with soap and water. All surfaces throughout the Dining Facility will be kept clean of smudges, marks, dust, and other dirt streaks. Care will be exercised by cleaning personnel so as not to damage these surfaces in the removal of the spots.

ii. Polishing bright work. All metal surfaces, which are of such a nature that they should be polished, will be kept clean, shining, and free of tarnish and corrosion. They will be polished as often as necessary. Metal polish will not be used on food contact surfaces.

Scope of Work

(1) General

a. Scope of Work. The Contractor shall furnish the supervision and labor necessary to provide all Dining Facility (KP) services as set forth in the Technical Specifications.

b. Supplies, Materials, and Equipment

i. Cleaning Supplies and Equipment

1. The Government will provide all essential authorized expendable supplies necessary for the cleaning and maintenance of areas and equipment specified in the Technical Specifications.

2. The Government will provide the following specialized supplies and equipment:

a. Ladders

b. Vacuum cleaners

c. Carpet steam cleaners

d. Rubber gloves and aprons for pan and utensil washing

e. Approved cleaning supplies

ii. Utilities. All utilities required to perform KP services in the Dining Facility will be furnished by the Government from existing outlets in the Dining Facility. The Contractor shall make no changes to such existing utility outlets.

iii. Telephones and Computers. Contractor personnel shall not use any Government-owned telephone or computer service unless prior consent is obtained from the Government Dining Facility Manager.

iv. Transportation. All transportation required in connection with the performance of the contract shall be the responsibility of the Contractor.

v. Repairs and Maintenance. The Contractor shall not perform any repairs to, or maintenance of, any Government-owned facilities or equipment.

Government-owned facilities or equipment found by the Contractor to be in need of repair will be immediately reported to the Government Dining Facility Manager.

(2) Contractor Employees

a. General. All persons performing under this contract shall be, and shall remain, employees of the Contractor at all times and not employees of the Government.

The Contractor shall be responsible for furnishing personnel who meet the standards established herein and who can be relied upon to perform in strict accordance with the provisions of this contract. The Contractor shall ensure that all employees are adequately trained in their duties and in hygiene and sanitary requirements. The Contractor shall ensure that sufficient personnel capable of lifting and/or carrying items of subsistence and other items weighing up to 50 pounds each shall be available in the Dining Facility.

b. Security Requirements. All personnel employed by the Contractor in the performance of this contract, or any representative of the Contractor entering the Government installation, shall abide by all security regulations of the installation.

i. Base Access. The Contractor shall provide a completed Defense Biometric Identification System Application for each employee required to work at Buckley AFB; this application can be obtained from the 140th FSS/FSV.

This application will be given to the 460th Security Forces Squadron and they will make the final determination of eligibility for access onto Buckley AFB. All Contractor and personal vehicles requiring entry onto Buckley AFB will need to have vehicle registration, proof of insurance and a valid driver’s license and must be presented for all vehicles to be allowed access to Buckley AFB.

ii. Physical Security. The Contractor shall be responsible for safeguarding all Government property provided for contractor use. At the end of each work shift, all Government facilities, equipment, and materials shall be inventoried and secured, as required.

c. Personal Conduct. The personal conduct of all personnel employed by the Contractor in the performance of this contract, or any representative of the

Contractor entering the installation, shall be subject to monitoring. No employee will be permitted to enter the installation if there are any issues which may be determined to be detrimental to the health, safety, and welfare of the installation or to the discipline and morale of the troops or to the accomplishment of work. The Government reserves the right to require removal from the job site of any Contractor employee who endangers persons or property, or whose continued employment is inconsistent with the interest of military security. Further, the Government reserves the right to refuse to permit any Contractor employee to perform services under this contract (e.g., employees not meeting the sanitary requirements and standards specified herein.) In such cases, the Contracting Officer will advise the Contractor of the reasons for requesting an employee’s removal of withdrawing his permit to enter the installation.

d. Fitness for Work. The Contractor will remove from duty any employee found to be incapacitated or under the influence of alcohol, drugs, or other incapacitation agents, and will not return such employee to duty unless and until such employee is fully able to perform the normally assigned duties. Removal of employees for such causes does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services specified under the contract.

e. Supervision. The Contractor shall provide a competent supervisor (Contractor Dining Room Supervisor), as may be required, who shall be authorized to act for the Contractor and be responsible for the accomplishment of all work assignments and all tasks and functions, and for the coordination of all required services specified and/or ordered under the terms of this contract.

f. Employee Meals

i. Cost of meals. Contractor personnel will be authorized to purchase meals, if desired, at established prices. The Contractor or Contractor employees will be responsible for payment of all meals prior to consumption

ii. Meal Period. A meal period may be taken by the Contractor employees at a time agreed to between the Contractor Dining Facility Supervisor and the Government Dining Facility Manager. Each meal period for Contractor employees shall not exceed thirty minutes in duration.

iii. Snacking. Contractor employees will not snack on food items.

g. Compliance with Regulations

i. No Government-owned equipment and/or supplies will be removed by Contractor employees from the Dining Facility premises without the written permission of the Contracting Officer or his duly appointed representative.

Those items issued to the Contractor on hand receipt by the Contracting Officer, Government Dining Facility Manager, or COR will be considered as having written permission. Any Contractor employee found removing Government-owned equipment and/or supplies in violation of this paragraph will be reported to the Contractor. No food or beverage will be removed from the Dining Facility. Violations of the above will be considered sufficient for the Government to demand the employee’s termination of employment.

ii. Contractor employees shall observe and comply with all rules and regulations prescribed by installation authorities. Where the contract provides for the Contractor to comply with installation rules or regulations, the Contracting Officer will make them available to the Contractor for reading and discussion.

iii. Contractor employees shall not loiter in any working area of the Dining Facility. Upon completion of their assigned shift, Contractor employees will depart the dining facility and shall not loiter in the vicinity of the Dining Facility or the immediate or surrounding areas.

h. Sanitary Requirements

i. General. Since unsanitary or improper handling of food and food contact surfaces in a military Dining Facility is a serious source of contamination, the Contractor shall comply with all sanitary standards.

ii. Facilities. The Government will furnish lavatories for use by Contractor employees. Such facilities may also be utilized by Government personnel.

iii. Personal hygiene. The Contractor will thoroughly train all employees in personal hygiene requirements and practices. Contractor employees will comply with the 2013 FDA Food Code, U.S. Department of Health and Human Services. All Dining Facility Attendants will be neat and presentable and will adhere to the basic principles of personal hygiene at all time. This will include:

1. Keep hair clean and well groomed. Effective hair restraints will be used by all Contractor employees entering and/or working in the food preparation and service area to keep hair from food and food contact surfaces. Determining the adequacy of such restraints is a Government Dining Facility Manager responsibility. Personnel with hair that cannot be adequately restrained will be prohibited from working in the food service operations.

2. All personnel will be free of external infections or illness, as stated in the 2013 FDA Food Code U.S. Department of Health and Human Services.

3. Failing to satisfy these minimums standards will be cause for the Government Dining Facility Manager to require that the Contractor employee be immediately removed from the Dining Facility.

iv. Hygiene inspections. The Contractor or his representative shall inspect all employees each day prior to the performance of any work under this contract, and at any time during the day to ensure compliance with the personal hygiene requirements set forth in paragraph iii above. All Contractor employees who fail to pass inspection or who show evidence of any type of external infection or illness shall not be permitted to perform work under this contract until health is restored. Contractor employees suspected of having a communicable disease must present medical clearance by a physician before performing work under this contract.

Removal or dismissal for such cause does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform the services specified.

(3) Work Uniforms. The Contractor will provide uniforms for all Contractor employees. The uniform will be mutually agreed upon between the Contractor and the Government Dining

Facility Manager. Steel-toed shoes shall be worn at all times while performing work under this contract. Clean uniforms will be worn daily. The furnishing, maintaining, and laundering of uniforms shall be the responsibility of the Contractor. At no time will blue jeans, tee-shirts, sweatshirts, tennis shoes, running shoes, athletic shoes or any garment, which exposes the armpits, be allowed.

(4) Safety

a. Conduct. The Contractor and all Contractor employees will be required follow all

DoD, Air Force, Air National Guard, 140th Wing, and 140th FSS safety regulations and policies. If the Contractor or any Contractor employee sees any unsafe acts being committed or any unsafe condition, they will immediately cease all activities and contact the Government Dining Facility Manager or authorized representative and report the safety hazard.

b. Accidents. All accidents which may arise out of, or in connection with, the performance of services required within the scope of the contract, and which result in personal injury, death, or property damage shall be reported immediately by the fastest communications means to the Contracting Officer. Such reports will be rendered to Government personnel and will be followed in writing within 24 hours.

The later report will relate full details of the accident, the personnel involved, and the statements of any and all witnesses. If any claims are made by a third party against the Contractor as a result of any accident which occurs in connection with the Contractor’s performance, the Contractor shall make a full written report to the Contracting Officer within 24 hours of the initiation of the claim.

(5) Quality Control/Quality Assurance

a. Quality Control. Quality Control and overall contract management will be conducted by a designated Contractor’s representative to assure compliance of all aspects of the Statement of Work.

b. Quality Assurance. Quality Assurance is the responsibility of 140th FSS’s Contracting Office Representative (COR). Unacceptable service will be documented on the KP Quality Assurance Surveillance Plan Checklist. The KP QASP Checklist shall be forwarded to the Contracting Officer after each scheduled Unit Training Assembly weekend. The COR will notify the Contractor of any unacceptable service and indicate corrective measures required in accordance with the terms of the contract.

c. Correction of Discrepancies. Services found to be unacceptable will be reported by the Government Dining Facility Manager to the Contractor’s representative for immediate corrective action by the Contractor. All discrepancies will be corrected within 1 hour after being reported.

(6) Performance Evaluation Meetings. The designated Contractor’s representative shall meet with the COR and the Contracting Officer as often as the Contracting Officer deems necessary.

(7) Deduction for Unacceptable Performance. If the Contractor fails to proceed promptly with corrections of unacceptable work or performance deemed unacceptable in accordance with the terms of this contract, the Contractor will explain in writing why performance was unacceptable, how performance will be returned to a level of performance deemed acceptable to the Government, and how reoccurrence of the problem will be prevented in the future. The Contracting Officer will evaluate the Contractor’s explanation and determine whether or not a deduction will be made from the Contractor’s payment. If it is necessary to reduce payment for unsatisfactory performance, the Contracting Officer may determine a reduction in the contract price to reflect the reduced value of the services performed.

Technical Specifications – Dining Facility (KP) Services

(1) General. The Contractor shall provide Dining Facility (KP) services for Building 706, Buckley Air Force Base, Aurora, Colorado. The Contractor shall furnish supervision and all labor necessary to provide all the services to the extent specified herein to support the Unit Training Assembly KP schedule. A Unit Training Assembly schedule will be provided to the Contractor by the 140th FSS/FSV. The required tasks, as specified herein, are related to the cleanliness of the dining facility and its equipment.

a. Floors. Sweep, mop, and clean all floors; vacuum rugs and carpeting, as needed.

b. Walls, woodwork, windows and ceilings. Clean woodwork, walls, windows, and ceilings, as required.

c. Equipment. Clean table, counters, kitchen and equipment, as required or directed by the Government Dining Facility Manager or designated representative.

d. Utensils

i. Eating. Operates dishwashing equipment before, during, and after meal hours. Washes glasses, dishes, flatware, and serving vessels. Stores and transports cleaned utensils.

ii. Cooking, Preparation and Serving. Wash all cooking, preparation, and serving utensils (with the exception of cook’s knives) before, during, and after meals.

e. Trash. Remove all trash and garbage from the Dining Facility as required or directed by the Government Dining Facility Manager or COR. All garbage will be disposed of in the appropriate dumpsters located in the parking lot of Building 706.

f. Recyclables. All recyclable items, to include boxes, will be place in the designated appropriate containers located in the parking lot of Building 706. All boxes will be broken down prior to being placed in the recycling containers.

(2) Work Requirements

a. Dining Room

i. Setup before meal

1. All tables and chairs will be setup in the dining area the day prior to the Unit Training Assembly.

2. Tablecloths and decorations for each table are setup on each table in the dining area the day prior to the Unit Training Assembly.

3. Ensure that all condiment (salt, pepper, sugar, creamer, etc.) and napkin dispensers are clean, filled and placed on each table in the dining area the day prior to the Unit Training Assembly and checked again at least two hours prior to all scheduled meal times on the Unit Training Assembly.

4. Police the dining room and access routes to tray deposit area to immediately clean away accidental spillage of trash or food, to include table tops, chairs, and floors.

ii. During meal

1. Police the dining room and access routes to tray deposit area to immediately clean away accidental spillage of trash or food, to include table tops, chairs, and floors. Rearrange tables as required or directed by the Government Dining Facility Manager or COR to facilitate reuse.

2. Clean and refill condiment containers and napkin dispensers as required or directed by the Government Dining Facility Manager or

COR.

iii. After each meal

1. Wash all dining room table tops and/or covers thoroughly with clean hot detergent water, rinse and wipe dry. Where linen tablecloths and/or covers are used, replace as necessary or upon direction from the Government Dining Facility Manager or COR.

2. Wipe chairs after each meal to remove food particles or spillage.

3. Clean exterior of condiment containers.

4. Wipe down all surfaces with a clean damp cloth, leaving the surface free of dust, finger marks, smears, and water.

iv. End of UTA

1. The Seiler Room and Dining Rooms 1, 2 and 3 will be vacuumed.

2. All tables and chairs will be removed from Dining Rooms 1, 2, 3, and the Seiler Room, and will be placed in the designated storage area in an orderly manner.

b. Serving Area

i. Setup before meal

1. Keep the areas surrounding serving lines clean and free of spilled foods and beverages.

ii. During meal

1. Keep the areas surrounding serving lines clean and free of spilled

2. Refill plate, bowl, cup, glasses and tableware dispensers/holders as cleaned items become available.

iii. After each meal

1. With a clean cloth in a hot detergent solution, wash all shelves, racks, canopies, walls, partitions, serving counters, and associated equipment. All surfaces will be washed to remove grease, dirt, dust, food particles, smudges, marks, etc. All surfaces will be rinsed with a clean cloth which has been dampened with clean hot water.

Rinsing will be sufficient with the removal of all soap residue, water marks, smudges, and streaks. Additional wiping with a clean dry cloth/paper towel may be required so that all surfaces are dry.

2. Sweep and damp mop concrete/tile floors in kitchen and salad preparation areas. Sweep and damp mop all other concrete/tile floors.

3. Flat top grill, grease traps and surrounding area will be cleaned at the end of each meal.

iv. End of UTA

1. Clean interior and exterior surfaces of dish dispensers end carts.

2. Clean the front, rear, and side of all beverages tables or stands thoroughly.

c. Dishwashing Room

i. The Government will provide sufficient glasses, tumblers, trays, dishes, and flatware to support the average per meal headcount.

ii. Replenishment of dishes, glasses, and flatware will be required during each meal. Sufficient personnel must be available to maintain dishwashing operations when the serving line is open.

iii. All work in the dishwashing area will be accomplished in a timely manner that will preclude any shortage of eating utensils or delays in serving during serving hours.

iv. Replenishment of tableware will be required during each meal. The Contractor is required to return the clean tableware to the proper place on or near the serving line as determined by the Government Dining Facility Manager.

v. Cleaning of the entire dishwashing operation area, including cleaning and mopping dry floors and walls, must be completed no later than one and one-half hours after the completion of each meal.

vi. Cleaning of the dishwashing area will include cleaning of the dishwashing machine, canopies, dish tables, stainless steel, racks and carts will be thoroughly scrubbed with detergent and rinsed clean with fresh water and wiped dry after each meal.

vii. The dishwashing area will be maintained in an orderly manner at all times.

All spillage and trash will be cleaned up in a timely manner to ensure a safe and sanitary operation. Trash will be placed in the appropriate containers and removed to insure an orderly condition is maintained.

viii. The Contractor will inspect trash and garbage containers prior to their removal from the dishwashing area to insure that they do not contain good/usable tableware and/or dishware.

ix. The Contractor will immediately notify the Government Dining Facility Manager of any time that the water temperature falls below 180 degrees F, or in the event of a mechanical malfunction. This applies to both the dishwashing machine and pot and pan sink.

x. Manual cleaning (hand washing) of glass tumblers, trays, dishes, and flatware will be required during any temporary breakdown of the mechanical dishwasher. No additional compensation is authorized for this situation.

d. Kitchen

i. The exteriors of the ice machines will be wiped clean as required to ensure sanitary standards are maintained at all times. The ice machines will be emptied and the interior will be thoroughly cleaned biannually (December and June).

ii. The Contractor will maintain the ranges and grills in a sanitary condition at all times. Those components normally removed for cleaning will be removed by Contractor employees as necessary and cleaned by the

Contractor. The grill tops will be cleaned at the end of each meal. All components will be replaced by Contractor employees after cleaning.

iii. All ventilating hoods over the grills will be wiped on the exterior daily.

Both interior and exterior surfaces will be thoroughly washed, cleaned, and polished on a monthly basis.

iv. Removable grease filters from the ventilating hoods will be cleaned by scrubbing, soaking, rinsing, and final washing. Efforts will be sufficient to remove all accumulations of grease, grime, dirt, etc. After washing, removable grease filters will be thoroughly drained before being replaced in the ventilating hoods.

v. On a biannual basis: floors, walls, and storage racks in the walk-in freezer and cooler will be cleaned to remove all food particles, stains, smears, dirt, spots, and water. The pots and pans racks and all walls will be washed as required or directed.

e. Trash and Garbage Disposal Area

i. The Contractor will empty all trash containers from all areas in the Dining

Facility and empty in the trash dumpsters located outside after each meal or as needed.

ii. The mechanical food disposal will be thoroughly cleaned by scrubbing with hot detergent water and rinsed with hot water or steam.

iii. Walls or other vertical surfaces will be washed as needed.

iv. Trash will be removed from the Dining Facility as the receptacles are filled and taken to the trash dumpsters located outside. Receptacles are not to be filled within the last four inches of capacity. All refuse (to include boxes, cans, napkins, bones, etc.) will be placed in trash or recycle receptacles. All trash will be removed at the completion of each meal, regardless of the amount accumulated. Trash will not be allowed to remain in the Dining Facility at any time.

v. All recyclable items, to include boxes, will be place in the designated appropriate containers located in the parking lot of Building 706. All boxes will be broken down.

vi. All mops and brooms will be hung head down at the completion of the day.

f. Pan and Utensil Washing Area

i. All roasting and baking pans, steam table inserts, and cooking utensils (not including knives) used in the preparation and service of food will be thoroughly cleaned and sanitized after each use.

ii. Pans and utensils will be returned to the point of use or storage, if not normally stored in the pan washing area. Other components will be transported to the cook work area for assembly by cook personnel.

iii. Pans and utensil washing will be accomplished early enough to preclude any delay for cooks requiring this equipment for subsequent food preparation.

iv. The entire area will be maintained in a neat, clean, and orderly condition at all times.

v. The pan and utensil washing room/area must be cleaned no later than one and one-half hours after completion of each meal. The floor will be cleaned to satisfy the requirements of paragraph (2), entitled Terms and Standards.

g. Miscellaneous/As Required

i. During bad weather, periodically mop the tile floors inside the entrances to prevent personnel slipping on slick, wet floors.

ii. Wash the wall around the serving line.

iii. All broken/loose windows, doors, and other damaged equipment will be reported to the Government Dining Facility Manager immediately.

iv. The Contractor will maintain the cleaning supply room in a clean and orderly condition. All working areas, spaces assigned for special use, and Contractor cleaning/transporting equipment will be maintained to conform to the cleanliness and sanitation standards established elsewhere herein.

v. Grease traps and floor drains located within the building will be cleaned as required.

vi. Flatware will be inspected daily for detection of damaged items (i.e. bent fork tines, etc). Damaged items will be set aside for final disposition by the Government Dining Facility Manager.

vii. Dishes, plates, cups and glassware will be surveyed after detection of broken, chipped, or cracked items. Damaged items will be set aside for final disposition by the Government Dining Facility Manager.

viii. During the work shift, any employee of the Contractor detailed to clean or maintain garbage cans, grease traps, or floor drains WILL NOT handle food IN ANY FORM after performing any of these tasks.

h. Contract Reporting Requirements Contractor Manpower Reporting (CMR): The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the Air Force collection site. The contractor is required to completely fill in all required data fields using the following web ad-dress: http://www.ecmra.mil/.

Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year.

Contractors may direct questions to the help desk at http://www.ecmra.mil/.

Unit Identification Code (UIC) for the Requiring Activity: FFTRC0 Issuing Office DoDAAC: W912LC

DESCRIPTION/SPECIFICATIONS