Attachment_0003_-_DFAC_3.0_QASP-PRS_05May2017.pdf

Quality Assurance Surveillance Plan And

Performance Requirements Summary For

Kuwait Dining Facilities (DFAC) 3.0

DATE:

May 5, 2017

Table of Contents

1.0 Overview

2.0 Quality Assurance

3.0 Documentation Requirements

4.0 Surveillance Documentation

5.0 Unacceptable Performance

6.0 Revisions

Performance Requirements Summary

Current Dining Facility Locations and Seating Capacity

1.0 Overview

1.1 Purpose. This Quality Assurance Surveillance Plan (QASP) has been developed to evaluate contractor actions while implementing the Performance Work Statement (PWS) for DFAC operations at any locations awarded from solicitation W52P1J-17-R- 0049. It is designed to provide an effective surveillance method of monitoring contractor performance for each listed objective on the Performance Requirement Summary (PRS) in the support contract.

1.2 The QASP provides a systematic method to evaluate the services the contractor is required to furnish.

1.3 The Contractor shall operate the Kuwait DFACs providing support to customers throughout the AOR. Operations shall be performed IAW standards contained in all DoD, DA and local procedures, policies and regulations.

1.4 The contractor, and not the government, is responsible for management and quality control actions to meet the terms of the contract. The role of the government is quality assurance to ensure contract standards are achieved.

1.5 In this contract, except where otherwise identified, the quality control program is the driver for the product quality. The contractor is required to develop a comprehensive program of inspections and monitoring actions. The first major step to ensuring a “self-correcting” contract is to ensure that the quality control program accepted at the beginning of the contract provides the measures needed to lead the contract to success.

1.6 Once the quality control program is accepted, careful application of the process and standards presented in the remainder of this document shall ensure a robust quality assurance program.

1.7 Quality Assurance oversight is critical to successful contract administration. The Quality Assurance Representative (QAR) conducts independent examinations and reviews of contractor services and products in accordance with requirements outlined in the contract. The QAR interfaces with the contractor's personnel, Contracting Officer Representatives (CORs) and customers on a routine basis.

1.8 Documentation of contractor conformance or non-conformance to both requirements and applicable contractor internal control policy remains a key and essential strategy to sustaining desired contractor behavior and performance. The information documented by the QAR is integral to providing feedback on contractor performance at scheduled evaluation and incentive fee determination boards.

2.0 Quality Assurance

2.1 Purpose. This section details the method to be used in verifying contractor compliance with the contract requirements. The key elements of this process are the contractor’s quality control program and government identified high risk and critical operational requirements.

2.1.1 Although the PRS contains only those items considered most important for mission accomplishment, the government retains the right to inspect all requirements of the contract. COR personnel may choose to periodically inspect requirements not listed on the PRS. Non-conformance with any contract requirement, whether specifically addressed in the PRS or not, is a “defect”. The preferred course of action upon discovery of unacceptable service is to require the contractor to re-perform at no additional cost to the government. If the contractor’s re-performance does not meet the threshold in the PRS or the quality stipulated in any other part of the contract, COR personnel would notify the contracting officer immediately.

2.2 Surveillance Approach. The intent of the surveillance approach is to gain confidence in the contractor’s way of doing business and then adjusting the level of oversight to a point that maintains that confidence. With this intent, the surveillance approach may not be one that stays the same throughout the duration of the contract.

All government evaluators should be prepared to periodically update the surveillance approach as required.

2.3 Surveillance Folder. The COR must develop and maintain a surveillance folder to accomplish contract quality assurance for contract performance. The folder is typically contained in a hardcopy, but may be maintained in a computer database provided that there is adequate back up of the data to preclude accidental loss. The surveillance folder must contain the following sections, but may contain any other sections or information that the COR finds useful.

2.3.1 Section 1. Quality Assurance Surveillance Plan.

2.3.2 Section 2. Contractor’s Quality Control Plan.

2.3.3 Section 3. Activity Log. 408th Surveillance Checklist, conversations or meetings with the contractor, notes and comments.

2.3.4 Section 4. Contract.

2.3.5 Section 5. Records. A section used for filing all documentation associated with contract quality assurance, e.g. discrepancy reports (both active and resolved), DA Form 5477-R-Customer Complaint forms, correspondence, receiving report inputs, letters of interpretation from the contracting officer, etc.

3.0 Documentation Requirements

3.1 General. Documentation is required to record, evaluate, and report contractor’s performance. This documentation provides the Procuring Contracting Officer (PCO) with contractor status as it applies to the performance criteria.

3.2 Performance Meetings. Performance meetings may be held or as requested by the contracting officer, COR personnel, or the contractor. COR personnel are required to attend these meetings. Notes will be taken by the COR and will be sent to all parties present at the meeting within 48 hours.

3.3 408th Surveillance Checklist. You will use this checklist for those required services which cannot be feasibly surveyed using random sampling techniques. Such requirements include those, which occur infrequently or are not important enough to monitor on a regular basis.

4.0 Surveillance Documentation

4.1 408th Surveillance Checklist. COR personnel must document surveillance accomplished on the 408th Surveillance Checklist. Documenting surveillance is of major importance. The contracting officer cannot properly administer the contract without documentation of actual surveillance. All documentation resulting from surveillance becomes a permanent part of the contract file. COR personnel must provide all surveillance documentation to the contracting officer no later than five working days following the month in which the actual surveillance took place for inclusion in the official contract file. All surveillance documentation must be reviewed, signed and dated by the COR prior to submission to the contracting officer.

4.2 Monthly Reports. On a monthly basis, the CORs are required to provide the 408th Surveillance Checklist to the ACO and PCO detailing the results of critical requirement verifications. The CORs may employ a by exception reporting technique in that only those items that are above or below satisfactory must be reported; all else is assumed to be satisfactory.

5.0 Unacceptable Performance

If the number of complaints/defects exceeds the performance threshold for any item in the PRS, personnel will determine the possible cause of this unacceptable performance.

Government-caused complaints/defects shall not be counted against the contractor.

The same applies to any other requirement of the contract when Government-caused complaints/defects are the cause of the unacceptable contractor performance. If the contractor’s performance is judged unacceptable on the PRS items or any other requirement of the contract by the COR personnel, COR personnel will inform the contractor’s on-site representative, and request his or her signature and date of surveillance on documentation acknowledging notification. If the on-site contractor representative refuses to sign, COR personnel shall annotate on the documentation the date and time of notification and name of the representative and his/her refusal to acknowledge. If the contractor disputes the results of surveillance, COR personnel must refer the contractor to the contracting officer for resolution. The COR shall notify the contracting officer for appropriate action in accordance with Federal Acquisition Regulation clause 52.246-5, Inspection of Services – Cost Reimbursement (Apr 1984), if any of the below service areas exceed the performance threshold.

6.0 Revisions. Revisions to this QASP are the joint responsibility of the functional area, QARs, the ACO and the PCO. However as a result of partnering with the contractor, surveillance checklists may be revised by the COR and/or QARs. The PCO must approve the revision in writing before being used by COR personnel.

Types of Surveillance to select from:

RANDOM SAMPLING: Appropriate for frequently recurring tasks. Evaluate randomly selected samples of the lot to determine the acceptability of the entire lot.

RANDOM INSPECTION GUIDE: Method of surveillance, lot size, sample size, performance requirement, sampling procedure, inspection procedure.

100 PERCENT INSPECTION: Appropriate for tasks that occur infrequently. Inspect and evaluate performance each time task is performed.

PERIODIC SURVEILLANCE: Evaluation of samples selected on other than 100% or statistically random basis, i.e. monthly, quarterly, semi-annually etc.

CUSTOMER COMPLAINT: Complaints must be validated.

PERFORMANCE REQUIREMENTS SUMMARY (PRS)

The contractor service requirements are summarized into performance objectives that relate directly to mission essential items. The performance threshold briefly describes the minimum acceptable levels of service required for each requirement. These thresholds are critical to mission success.

Although the PRS contains only those items considered most important for mission accomplishment, the government retains the right to inspect all requirements of the contract.

PRS Objective Army PWS Ref

Air Force PWS Ref Standard Acceptable

Quality Level Method of

Surveillance

1. Menu Planning 5.4 1.3.3 See Performance Assessment Guide Figure B-1 87% of the time Random

Sampling

2. Attend monthly Council & Food Service Management Board 5.5 See Army PWS See Performance Assessment

Guide Figure B-2 87% of the time Random Sampling

3. Ordering, Receipt & Storage of Subsistence 5.6 1.3.1 See Performance Assessment

Guide Figure B-3 90% of the time Periodic Surveillance

4. Food Preparation 5.7 1.3.2 See Performance Assessment Guide Figure B-4 87% of the time Random

Sampling

5. Food Service 5.8 1.3.3 See Performance Assessment Guide Figure B-5 90% of the time Random

Sampling

6. Dining Room Service 5.9 1.3.5 See Performance Assessment Guide Figure B-6 90% of the time Random

Sampling

7. Administration 5.10 1.9, 1.12 thru

1.18 & 4

See Performance Assessment Guide Figure B-7 87% of the time Random

Sampling

8. Food Service Equipment & Utensil Cleaning 5.11 1.4 & 1.5.1.7 See Performance Assessment

Guide Figure B-8 87% of the time Random Sampling

9. Daily Facility Maintenance & Sanitation (For Army DFACs) 5.12 See Performance Assessment

Guide Figure B-9 90% of the time Random Sampling

10. Daily Facility Maintenance & Sanitation (For Air Force DFACs)

1.3.3, 1.4, 1.5, 1.5.1.5, 1.7, 1.8 and 1.10.2.1

See Performance Assessment Guide Figure B-10 100% of the time Random

Sampling

11. Building & Food Service Equipment Maintenance 5.13 1.8, 2.1.1, 3.18

& 4.4.3 See Performance Assessment

Guide Figure B-11 90% of the time Random Sampling

12. Meal Service for Remote Site Feeding 5.14 3.10 See Performance Assessment

Guide Figure B-12 96% of the time Periodic Surveillance

PERFORMANCE ASSESSMENT GUIDES

1. Assessment Guides. (Figures B-1 through B-12) These guides will be used to evaluate Contractor performance of services listed on the PRS. A copy of all evaluations will be provided to the Contractor on the day of the inspection.

2. Performance Evaluator (PE) Responsibilities. The PE will:

2.1. Visit the scheduled DFAC or performance site and, using the appropriate Assessment Guide, evaluate the Contractor’s performance for each required service.

2.2. Evaluate the performance of services for conformity to contract standards.

2.3. Rate the performance of each service for the day as either satisfactory or defective using the performance criteria stated in paragraph 2 of the applicable Assessment Guide.

2.4. Fully document any deficiencies by describing the deviation from the applicable contract requirement and standard. The PE will record the overall evaluation for the day as either satisfactory or defect. Documentation must be specific as to the actual finding or quality of work (that required or the end result) required by the contract.

2.5. Discuss the evaluations and ratings of each service with the Contractor’s representative prior to leaving the dining facility.

2.6. Obtain the signature of the Contractor’s representative on each Assessment Guide to acknowledge receipt of a copy prior to departing the facility/site. This acknowledgment does not, however, indicate agreement with the findings.

2.7. Provide the Contractor’s representative with a copy of each completed assessment guide.

2.8. Submit all completed assessment guides to the Contracting Officer’s Representative (COR) by the close of business on the day of the evaluation.

3. COR Responsibilities. The COR will:

3.1. Schedule PEs and the time to conduct all evaluations.

3.2. Review all evaluation reports for completeness, clarity and compliance with the contract. Ensure that reports, if necessary, are properly changed and a copy is furnished to the Contractor.

3.3. Use the Monthly Performance Assessment Record (Figure B-13) to post all defective ratings by the day of the month for each service. The COR will total and report the number of defects for each service each month. The COR must evaluate the sufficiency of the contractor’s performance based on assessment results, monitored reports, customer comments, and the operating conditions of individual facilities.

Figure B-1 ASSESSMENT GUIDE FOR:

PRS 1 MENU PLANNING

Building Number: Date:____________

Time of Evaluation: From: To:________

PROCEDURES:

1. Use this guide to evaluate Menu Planning for the day of operation.

2. Review all menus planned for the day and evaluate each menu/task to the standard or referenced contract paragraph.

3. Document all unsatisfactory ratings in detail on this guide and explain them to the Contractor’s representative prior to leaving the facility.

4. Upon completion of the evaluation, provide a copy to the Manager/Assistant Manager and obtain signature to acknowledge copy receipt.

Note: Signing the guide acknowledges receipt of this evaluation and does not indicate agreement with the findings.

PERFORMANCE CRITERIA: Overall performance of this service for the day of the evaluation will be rated as either satisfactory (SAT) or defective (DEF).

Performance will be rated satisfactory if all the critical standards are met. Performance will be rated defective if any one of the critical standards is found to be deficient.

CRITICAL STANDARDS: SAT DEF N/A EXPLANATION

Regular breakfast menu is 100% IAW PWS paragraph 5.4

Regular lunch & dinner menu is 100% IAW PWS paragraph 5.4

Lunch & dinner short order menu is 100% IAW PWS paragraph 5.8.3

Breakfast menu is 100% IAW PWS paragraph 5.4

Special menus are 100% IAW approved requests and PWS paragraph 5.4.3

Brunch menu is 100% IAW PWS paragraph 5.4.4

Supper menu is 100% IAW PWS paragraph 5.4.5

Midnight Meal menu is 100% IAW PWS paragraph 5.4.6

OTHER STANDARDS:

SAT DEF N/A EXPLANATION

Caloric values of menus developed, clearly visible & posted

(AR 30-22)

Substitute items selected from same food group (IAW installation policy)

Menus planned IAW recipes in AFMIS 10-412 (AFMIS & TM 10- 412)

REMARKS:

EVALUATION RESULTS:

Overall Rating of this Evaluation: Satisfactory:_______ Defect:________

Contractor Rep Signature:______________________________________________ COR Signature:______________________________________________

Figure B-2 ASSESSMENT GUIDE FOR:

PRS 2 ATTEND MONTHLY COUNCIL & FOOD SERVICE MANAGEMENT

BOARD (FSMB)

Building Number: Date:____________

Time of Evaluation: From: To:________

PROCEDURES:

1. Use this guide to evaluate the Attendance to the Monthly Council & Food Service Management Board.

2. Compare performance to the specified standard or standard referenced by contract paragraph.

3. Document all unsatisfactory ratings in detail on this guide and explain them to the Contractor’s representative prior to leaving the facility.

4. Upon completion of the evaluation, provide a copy to the Manager/Assistant Manager and obtain signature to acknowledge copy receipt.

Note: Signing the guide acknowledges receipt of this evaluation and does not indicate agreement with the findings.

PERFORMANCE CRITERIA: Overall performance of this service for the day of the evaluation will be rated as either satisfactory (SAT) or defective (DEF).

Performance will be rated satisfactory if all the critical standards are met. Performance will be rated defective if any one of the critical standards is found to be deficient.

CRITICAL STANDARDS: SAT DEF N/A EXPLANATION

Contractor representative attends the monthly council and FSMB meetings IAW PWS paragraph 5.5

Contractor Rep Signature:______________________________________________ COR Signature:______________________________________________

Figure B-3 ASSESSMENT GUIDE FOR:

PRS 3 ORDERING, RECEIPT AND STORAGE OF SUBSISTENCE

Time of Evaluation: From: To:________

PROCEDURES:

1. Use this guide to evaluate Ordering, Receipt and Storage of Subsistence for the day of operation.

2. Observe the ordering/delivery/receipt/acceptance process of subsistence on the date/time of delivery to the dining facility.

3. Compare performance to the specified standard or standard referenced by contract paragraph.

4. Document all unsatisfactory ratings in detail on this guide and explain them to the Contractor's representative prior to leaving the facility.

5. Upon completion of the evaluation, provide a copy to the Manager/Assistant Manager and obtain signature to acknowledge copy receipt.

Note: Signing the guide acknowledges receipt of this evaluation and does not indicate agreement with the findings.

PERFORMANCE CRITERIA: Overall performance of this service for the day of the evaluation will be rated as either satisfactory (SAT) or defective (DEF).

Performance will be rated satisfactory if all the critical standards are met. Performance will be rated defective if any one of the critical standards is found to be deficient. The COR should immediately initiate a corrective course of action through the KO anytime the Contractor fails to meet the standards identified in BOLD print. These standards mav be Critical Control Points (CCP) identified in the Contractor's approved QC Plan.

CRITICAL STANDARDS: SAT DEF N/A EXPLANATION

Designated individual oversees deliveries (TM 4-41-1 l; DA PAM 30-22)

All subsistence is checked for count, condition & identity (TM

4-41-11; DA PAM 30-22)

Temperature of subsistence is randomly inspected using accurately calibrated thermometers (TM 4-41-11)

Numerically scaled indicating thermometers are used to monitor refrigeration & freezer temps (TB MED 530; DA

PAM 30-22)

PHF items are received at 41°F or below (TB MED 530)

Milk & egg products are received at 45°F or below (TB MED 530)

Not more than 3 of the remaining standards from the list below are found defective during the evaluation period.

OTHER STANDARDS: SAT DEF N/A EXPLANATION

Perishable subsistence is refrigerated within 30min of receipt IAW PWS paragraph 5.6.2

PHF items rejected if delivered at temps above 41°F Chilled items stored at 34°F to 41°F Frozen items received & stored at 0°F or below

Perishable items are free of pest, rot & mold, re-freezing, thawing, slime, off color & odor

Semi-perishable items are free from dents, swells, rust, leaks, moisture & discoloration on packing

Receiving documents correctly annotated & signed Invoice (delivery document) conforms to subsistence order Subsistence stored & used IAW FIFO

Subsistence Vendor Contract Discrepancy Reports initiated when applicable

Stored subsistence protected from cross contamination

Bulk food items stored in original containers or in food-grade plastic liner/ingredient bin & labeled (TB MED 530)

Items/products with expired dates reported to Veterinary Activity (TB MED 530)

Bread codes posted; bread for recipes used IAW FIFO, products for immediate consumption used IAW LIFO

Subsistence stored in separate location from chemicals (TB

MED 530)

Personnel in clean & proper uniforms practicing good hygiene

(TB MED 530)

Contractor Rep Signature:______________________________________________ COR Signature:______________________________________________

Figure B-4 ASSESSMENT GUIDE FOR:

PRS 4 FOOD PREPARATION – Regular Menu

Time of Evaluation: From: To:________

PROCEDURES:

1. Use this inspection guide and evaluate Food Preparation Service of the Regular (Main Line) Menu for the day of operation.

2. Observe the food/ingredient staging, preparation & cooking processes, and personnel hygiene & sanitation practices.

3. Compare performance to the specified standard or standard referenced by contract paragraph.

4. Document all deficient ratings in detail on this guide and explain them to the Contractor’s representative prior to leaving the facility.

5. Upon completion of the evaluation, explain the findings to the Manager/Assistant Manager and obtain signature to acknowledge copy receipt.

Note: Signing the guide acknowledges receipt of this evaluation and does not indicate agreement with the findings.

PERFORMANCE CRITERIA: Overall performance of this service for the day of the evaluation will be rated as either satisfactory (SAT) or defective (DEF).

Performance will be rated satisfactory if all the critical standards are met. Performance will be rated defective if any one of the critical standards is found to be deficient. The COR should immediately initiate a corrective course of action through the KO anytime the Contractor fails to meet the standards identified in BOLD print. These standards mav be Critical Control Points (CCP) identified in the Contractor's approved QC Plan.

CRITICAL STANDARDS: SAT DEF N/A EXPLANATION

Recipes/SOPs used for all products (AFMIS; TM 10-412)

Poultry, dressings, leftovers & stuffed meats- fish- pastas cooked to 165°F or above for 15 sec (TB MED 530)

Pork, fish & grounds meats cooked to 155°F or above for 15 sec (TB MED 530)

Whole muscle beef or lamb cooked to 145°F or above for 15 sec or IAW Table 2-1 (TB MED 530)

Leftovers to be served hot are reheated to 165°F or above within 2 hrs (TB MED 530 Flasher #95-6)

Thermometers used for cooking (TB MED 530)

Not more than three of the remaining standards from the list below are found defective during the evaluation period.

All items prepared IAW menu standards (PWS paragraph 5.7)

Cooks are minimizing time PHF’s are kept in TDZ during preparation (TB MED 530)

Leftovers held at safe temperatures & properly protected (TB

MED 530)

PHF’s progressively prepared/cooked close to serving time (TB

MED 530)

Products prepared & protected from cross contamination (TB Med 530)

Raw fruits & vegetables washed prior to cooking & serving

(TB MED 530)

Frozen foods tempered IAW (TB MED 530)

Hot PHF’s held for service at 140°F or above (TB MED 530)

Hot leftovers held at 140°F or above for no more than 5-hrs from production, then discarded (TB MED 530)

Pre-prepared foods (in house) are labeled (TB MED 530) Leftovers to be served cold are offered for service once within 24 hrs & discarded

Personnel in clean & proper uniforms practicing good hygiene

Contractor Rep Signature:______________________________________________ COR Signature:______________________________________________

PRS 4 FOOD PREPARATION – Short Order Menu

Time of Evaluation: From: To:________

PROCEDURES:

1. Use this inspection guide and evaluate Food Preparation Service of the Short Order Menu for the day of operation.

2. Observe the food/ingredient staging, preparation & cooking processes, and personnel hygiene & sanitation practices.

3. Compare performance to the specified standard or standard referenced by contract paragraph.

4. Document all deficient ratings in detail on this guide and explain them to the Contractor’s representative prior to leaving the facility.

5. Upon completion of the evaluation, explain the findings to the Manager/Assistant Manager and obtain signature to acknowledge copy receipt.

Note: Signing the guide acknowledges receipt of this evaluation and does not indicate agreement with the findings.

PERFORMANCE CRITERIA: Overall performance of this service for the day of the evaluation will be rated as either satisfactory (SAT) or defective (DEF).

Performance will be rated satisfactory if all the critical standards are met. Performance will be rated defective if any one of the critical standards is found to be deficient. The COR should immediately initiate a corrective course of action through the KO anytime the Contractor fails to meet the standards identified in BOLD print. These standards mav be Critical Control Points (CCP) identified in the Contractor's approved QC Plan.

CRITICAL STANDARDS: SAT DEF N/A EXPLANATION

Recipes/SOPs used for all products (AFMIS; TM 10-412)

Poultry cooked to 165°F or above for 15 sec (TB MED 530) Grounds meats cooked to 155°F or above for 15 sec (TB MED 530)

Leftovers only used in made-to order sandwiches Leftovers to be served hot are reheated to 165°F or above within 2 hrs (TB MED 530 Flasher #95-6)

Thermometers used for cooking (TB MED 530)

Not more than three of the remaining standards from the list below are found defective during the evaluation period.

OTHER STANDARDS: SAT DEF N/A EXPLANATION

All items prepared IAW menu standards (PWS paragraph 5.7)

Cooks are minimizing time PHF’s are kept in TDZ during preparation (TB MED 530)

Products prepared & protected from cross contamination (TB Med 530)

Frozen foods tempered IAW (TB MED 530)

Hot PHF’s held for service at 140°F or above (TB MED 530)

Hot leftovers held at 140°F or above for no more than 5-hrs from production, then discarded (TB MED 530)

Pre-prepared sandwiches made within 1 hour of service (TB

MED 530)

Pre-prepared foods (in house) are labeled (TB MED 530) Leftovers to be served cold are offered for service once within 24 hrs & discarded

Hot foods held at 140°F or above (TB MED 530) Personnel in clean & proper uniforms practicing good hygiene

Contractor Rep Signature:______________________________________________ COR Signature:______________________________________________

PRS 4 FOOD PREPARATION – Breakfast & Salad Bar

Time of Evaluation: From: To:________

PROCEDURES:

1. Use this inspection guide and evaluate Food Preparation Service of the Breakfast & Salad Bar Menu for the day of operation.

2. Observe the food/ingredient staging, preparation & cooking processes, and personnel hygiene & sanitation practices.

3. Compare performance to the specified standard or standard referenced by contract paragraph.

4. Document all deficient ratings in detail on this guide and explain them to the Contractor’s representative prior to leaving the facility.

5. Upon completion of the evaluation, explain the findings to the Manager/Assistant Manager and obtain signature to acknowledge copy receipt.

Note: Signing the guide acknowledges receipt of this evaluation and does not indicate agreement with the findings.

PERFORMANCE CRITERIA: Overall performance of this service for the day of the evaluation will be rated as either satisfactory (SAT) or defective (DEF).

Performance will be rated satisfactory if all the critical standards are met. Performance will be rated defective if any one of the critical standards is found to be deficient. The COR should immediately initiate a corrective course of action through the KO anytime the Contractor fails to meet the standards identified in BOLD print. These standards mav be Critical Control Points (CCP) identified in the Contractor's approved QC Plan.

CRITICAL STANDARDS: SAT DEF N/A EXPLANATION

Recipes/SOPs used for all products (AFMIS; TM 10-412)

Poultry & leftovers cooked to 165°F or above for 15 sec (TB

MED 530)

Pork, grounds meats & bulk eggs cooked to 155°F or above for 15 sec (TB MED 530)

Made to order eggs cooked to 145°F or above for 15 sec or IAW Table 2-1 (TB MED 530)

Leftovers to be served hot are reheated to 165°F or above within 2 hrs (TB MED 530 Flasher #95-6)

Thermometers used for cooking (TB MED 530)

Not more than three of the remaining standards from the list below are found defective during the evaluation period.

OTHER STANDARDS: SAT DEF N/A EXPLANATION

All items prepared IAW menu standards (PWS paragraph 5.7)

Cooks are minimizing time PHF’s are kept in TDZ during preparation (TB MED 530)

PHF’s progressively prepared/cooked close to serving time (TB

MED 530)

Products prepared & protected from cross contamination (TB Med 530)

Raw fruits and vegetables washed prior to cooking & serving (TB

MED 530)

Frozen foods tempered IAW (2-21, TB MED 530)

Hot PHF’s held for service at 140°F or above (TB MED 530)

Hot leftovers held at 140°F or above for no more than 5-hrs from production, then discarded 2-34, (TB MED 530)

Pre-prepared foods (in house) are labeled (TB MED 530) Leftovers to be served cold are offered for service once within 24 hrs & discarded

Food products on serving line are garnished Personnel in clean & proper uniforms practicing good hygiene

Contractor Rep Signature:______________________________________________ COR Signature:______________________________________________

PRS 4 FOOD PREPARATION – Baked Goods & Desserts

Time of Evaluation: From: To:________

PROCEDURES:

1. Use this inspection guide and evaluate Food Preparation Service of the Baked Goods & Desserts Menu for the day of operation.

2. Observe the food/ingredient staging, preparation & cooking processes, and personnel hygiene & sanitation practices.

3. Compare performance to the specified standard or standard referenced by contract paragraph.

4. Document all deficient ratings in detail on this guide and explain them to the Contractor’s representative prior to leaving the facility.

5. Upon completion of the evaluation, explain the findings to the Manager/Assistant Manager and obtain signature to acknowledge copy receipt.

Note: Signing the guide acknowledges receipt of this evaluation and does not indicate agreement with the findings.

PERFORMANCE CRITERIA: Overall performance of this service for the day of the evaluation will be rated as either satisfactory (SAT) or defective (DEF).

Performance will be rated satisfactory if all the critical standards are met. Performance will be rated defective if any one of the critical standards is found to be deficient. The COR should immediately initiate a corrective course of action through the KO anytime the Contractor fails to meet the standards identified in BOLD print. These standards mav be Critical Control Points (CCP) identified in the Contractor's approved QC Plan.

CRITICAL STANDARDS: SAT DEF N/A EXPLANATION

Recipes/SOPs used for all products (AFMIS; TM 10-412)

Baked items prepared within 24 hrs of service

Thermometers used for cooking (TB MED 530) Not more than three of the remaining standards from the list below are found defective during the evaluation period.

OTHER STANDARDS: SAT DEF N/A EXPLANATION

All items prepared IAW menu standards (PWS paragraph 5.7)

Cooks are minimizing time PHF’s are kept in TDZ during preparation (TB MED 530)

Only individually wrapped items offered for service are retained as leftovers

Products prepared & protected from cross contamination (TB Med 530)

Raw fruits and vegetables washed prior to cooking & serving (TB

Frozen foods tempered IAW (2-21, TB MED 530)

Cooked or sliced fruit held at 41°F or below (TB MED 530 Flasher #95-6)

Personnel in clean & proper uniforms practicing good hygiene

Contractor Rep Signature:______________________________________________ COR Signature:______________________________________________

Figure B-5 ASSESSMENT GUIDE FOR:

PRS 5 FOOD SERVICE

Time of Evaluation: From: To:________

PROCEDURES:

1. Use this inspection guide and evaluate Food Service, to include set-up and break-down of serving lines for the day of operation.

2. Observe the meal serving period, record the diner flow rates, observe the sanitation practices & compare the food items on the serving line to the planned menu.

3. Compare performance to the specified standard or standard referenced by contract paragraph.

4. Document all deficient ratings in detail on this guide and explain them to the Contractor’s representative prior to leaving the facility.

5. Upon completion of the evaluation, explain the findings to the Manager/Assistant Manager and obtain signature to acknowledge copy receipt.

Note: Signing the guide acknowledges receipt of this evaluation and does not indicate agreement with the findings.

PERFORMANCE CRITERIA: Overall performance of this service for the day of the evaluation will be rated as either satisfactory (SAT) or defective (DEF).

Performance will be rated satisfactory if all the critical standards are met. Performance will be rated defective if any one of the critical standards is found to be deficient. The COR should immediately initiate a corrective course of action through the KO anytime the Contractor fails to meet the standards identified in BOLD print. These standards mav be Critical Control Points (CCP) identified in the Contractor's approved QC Plan.

CRITICAL STANDARDS: SAT DEF N/A EXPLANATION

Serving lines set-up IAW time specified at PWS paragraph 5.8.8

Break-down & clean serving lines IAW time specified at PWS paragraph 5.8.9

All menu items recorded on the Production Schedule are available for diner selection at the start of the meal period

Two items from each food group are available throughout the meal period

Regular & short order meals served at the flow rate specified at PWS paragraphs 5.8.2 & 5.8.3

Leftovers removed, cooled to 41°F within 4 hrs, labeled & properly stored (TB MED 530)

Not more than four of the remaining standards from the list below are found defective during the evaluation period.

OTHER STANDARDS: SAT DEF N/A EXPLANATION

Menus with caloric values posted for all items prior to the meal period (AR 30-22)

Foods not maintained at safe hot/cold holding temperatures are discarded (TB MED 530)

Products reheated to 165°F or above when internal temperature falls below 140°F (TB MED 530)

Trays & utensils available to all diners without waiting

Complete meals available to all diners during scheduled meal serving period

Hot food served at 140°F or above (TB MED 530) Cold foods served at 41°F or below (TB MED 530) Food items garnished Spills cleaned as they occur Food covered until service begins Separate serving utensils used for each product Food temperature monitored throughout the meal period Food items are progressively replenished Food portions IAW AFMIS; TM 10-412 Food protected from contamination

All self-service items including condiments available to diners without delay throughout meal period

Minimum desserts available throughout the meal period Nutrition posters, branding literature & tips on good eating displayed

Personnel in clean & proper uniforms practicing good hygiene

Contractor Rep Signature:______________________________________________ COR Signature:______________________________________________

Figure B-6 ASSESSMENT GUIDE FOR:

PRS 6 DINING ROOM SERVICE

Time of Evaluation: From: To:________

PROCEDURES:

1. Use this inspection guide and evaluate Dining Room Service for the day of operation.

2. Observe the set-up & cleanliness of the dining area prior to the meal period, observe the attendant(s) during the serving period & ensure the dining area is clean prior to closing.

3. Compare performance to the specified standard or standard referenced by contract paragraph.

4. Document all deficient ratings in detail on this guide and explain them to the Contractor’s representative prior to leaving the facility.

5. Upon completion of the evaluation, explain the findings to the Manager/Assistant Manager and obtain signature to acknowledge copy receipt.

Note: Signing the guide acknowledges receipt of this evaluation and does not indicate agreement with the findings.

PERFORMANCE CRITERIA: Overall performance of this service for the day of the evaluation will be rated as either satisfactory (SAT) or defective (DEF).

Performance will be rated satisfactory if all the critical standards are met. Performance will be rated defective if any one of the critical standards is found to be deficient. The COR should immediately initiate a corrective course of action through the KO anytime the Contractor fails to meet the standards identified in BOLD print. These standards mav be Critical Control Points (CCP) identified in the Contractor's approved QC Plan.

CRITICAL STANDARDS: SAT DEF N/A EXPLANATION

Dining areas are clean prior to the schedule start of meal periods & upon closing for the day

Dinnerware is available to all diners without waiting Appropriate condiments available without diner delay Each diner has a clean table & chair to eat without waiting Tables, chairs & spills cleaned during meal periods Sufficient soil tray drop off area is available to allow diners to exit without waiting

Not more than three of the remaining standards from the list below are found defective during the evaluation period.

OTHER STANDARDS: SAT DEF N/A EXPLANATION

Dinnerware protected from contamination (TB MED 530) Tabletops cleaned between diners (TB MED 530) Salt, pepper & sugar shakers are visibly clean & product available (TB MED 530)

Napkin holders visibly clean & napkins available Accidental spills are cleaned within 5 min of occurrence Soiled trays bussed within 5 minutes when occasionally left by diners

Personnel in clean & proper uniforms practicing good hygiene

(TB MED 530)

Employees are courteous & polite to diners

Displays & holiday decorations displayed/removed

Contractor Rep Signature:______________________________________________ COR Signature:______________________________________________

Figure B-7 ASSESSMENT GUIDE FOR:

PRS 7 ADMINISTRATION

Time of Evaluation: From: To:________

PROCEDURES:

1. Use this inspection guide and evaluate Administration for the day of operation.

2. Visit the DFAC & Contract Manager’s office and review records & files for contract employees.

3. Compare performance to the specified standard or standard referenced by contract paragraph.

4. Document all deficient ratings in detail on this guide and explain them to the Contractor’s representative prior to leaving the facility.

5. Upon completion of the evaluation, explain the findings to the Manager/Assistant Manager and obtain signature to acknowledge copy receipt.

Note: Signing the guide acknowledges receipt of this evaluation and does not indicate agreement with the findings.

PERFORMANCE CRITERIA: Overall performance of this service for the day of the evaluation will be rated as either satisfactory (SAT) or defective (DEF).

Performance will be rated satisfactory if all the critical standards are met. Performance will be rated defective if any one of the critical standards is found to be deficient. The COR should immediately initiate a corrective course of action through the KO anytime the Contractor fails to meet the standards identified in BOLD print. These standards mav be Critical Control Points (CCP) identified in the Contractor's approved QC Plan.

CRITICAL STANDARDS: SAT DEF N/A EXPLANATION

Headcount record documents are supported with signatures and cash (AR 30-22)

Controlled forms (DD Form 1131) properly secured & cash is accountable (AR 30-22)

Cash deposits are made IAW the contract (DA PAM 30-22, OTCNET)

Subsistence ordered IAW menu requirements Not more than three of the remaining standards from the list below are found defective during the evaluation period.

OTHER STANDARDS: SAT DEF N/A EXPLANATION

Files are established & maintained current (AR 25-400-2)

Cleaning schedule maintained current & followed

Publications listed at Army PWS paragraph 6 and Air Force PWS Appendix 5.3 are on-hand at each DFAC, respectively

Headcount data & cash meal payment data entered in AFMIS prior to the scheduled lunch meal the next day

Subsistence inventories have been reconciled & are on file Submittals & reports have been submitted & are on file Monthly Financial Worksheet completed on the last day of the month on file

Statement of Cause/Remedial Action to correct DFAC account completed & on hand

No more than 8-day inventory maintained Ration Control Sheets, DA Form 5914-R are accurate & complete

Food production & usage record on Production Schedule

Government posters & vendor materials are displayed

Equipment Inventory Report, DA 3988-R is maintained to-date & is 100% accurate

SVCD Reports initiated when appropriate & on file Invoices 100% accurate & conform to proposal schedule

When AFMIS-DFO subsystem fails – manual transactions are dated, stamped & entered into AFMIS within 48 hours

Contractor Rep Signature:______________________________________________ COR Signature:______________________________________________

Figure B-8 ASSESSMENT GUIDE FOR:

PRS 8 FOOD SERVICE EQUIPMENT & UTENSIL CLEANING

Time of Evaluation: From: To:________

PROCEDURES:

1. Use this inspection guide and evaluate Food Service Equipment & Utensil Cleaning for the day of operation.

2. Evaluate the overall cleanliness of the facility & equipment prior to the meal period, observe the dishwashing & pot pan cleaning during the meal period & check the facility for cleanliness prior to closing.

3. Compare performance to the specified standard or standard referenced by contract paragraph.

4. Document all deficient ratings in detail on this guide and explain them to the Contractor’s representative prior to leaving the facility.

5. Upon completion of the evaluation, explain the findings to the Manager/Assistant Manager and obtain signature to acknowledge copy receipt.

Note: Signing the guide acknowledges receipt of this evaluation and does not indicate agreement with the findings.

PERFORMANCE CRITERIA: Overall performance of this service for the day of the evaluation will be rated as either satisfactory (SAT) or defective (DEF).

Performance will be rated satisfactory if all the critical standards are met. Performance will be rated defective if any one of the critical standards is found to be deficient.

CRITICAL STANDARDS: SAT DEF N/A EXPLANATION

Dinnerware from previous meal cleaned (TB MED 530)

Baking equipment (pots/pans/utensils) cleaned after each use.

(TB MED 530)

Dishwashing/pot & pan washing performed without cross contamination (TB MED 530)

Mfg's recommended chemicals & detergents used during mechanical ware washing

Hot water sanitizing rinse for mechanical ware washing yields minimum contact temperature IAW Mfg's recommendation (TB

Sanitizing rinse during manual ware washing meets one of the following: (TB MED 530)

a. Hot water at 171°F With a 30 second complete immersion

b. Approved chemical sanitizer used IAW Mfg's label

c. Chlorine solution at 100-PPM; water 75-120°F, complete immersion for 30 seconds

In-place equipment sanitized with approved agent at proper concentration or chlorine solution at 100-PPM (TB MED 530)

Cleaned/sanitized equipment & utensils protected from contamination between uses (TB MED 530)

Not more than three of the remaining standards from the list below are found defective during the evaluation period.

OTHER STANDARDS: SAT DEF N/A EXPLANATION

Food contact surfaces cleaned & sanitized using proper procedures for mechanical, manual, or in-place method (TB MED 530)

Non-food contact surfaces cleaned after each meal period (TB

Oil in fryers is free of food particles & odors (no smoke during cooking) prior to daily cooking (TB MED 530)

Daily quantities of dishwashing & pot/pan cleaning products on-hand

Thermometers & chemical test kits on-hand & used to verify temperatures & sanitizing agent concentration

Dish machine drained & cleaned after each use

De-scaling agent on-hand & used to reduce the accumulation of lime deposits on dishwashing machine

Hand washing sinks equipped with soap & paper towels (TB

MED 530)

Personnel in clean & proper uniforms practicing good hygiene

(TB MED 530)

Take appropriate action when final rinse water cannot be maintained at 170°F IAW TB MED 530

Single use dinnerware items provided during power/mechanical failures

Contractor Rep Signature:______________________________________________ COR Signature:______________________________________________

Figure B-9 ASSESSMENT GUIDE FOR:

PRS 9 DAILY FACILITY MAINTENANCE & SANITATION (FOR ARMY DFACS)

Time of Evaluation: From: To:________

PROCEDURES:

1. Use this inspection guide and evaluate Daily Facility Maintenance & Sanitation (for Army DFACS) for the day of operation.

2. Evaluate the overall cleanliness of the facility & floors prior to the meal period, observe the operation of the equipment during the meal period & check facility for cleanliness prior to closing.

3. Compare performance to the specified standard or standard referenced by contract paragraph.

4. Document all deficient ratings in detail on this guide and explain them to the Contractor’s representative prior to leaving the facility.

5. Upon completion of the evaluation, explain the findings to the Manager/Assistant Manager and obtain signature to acknowledge copy receipt.

Note: Signing the guide acknowledges receipt of this evaluation and does not indicate agreement with the findings.

PERFORMANCE CRITERIA: Overall performance of this service for the day of the evaluation will be rated as either satisfactory (SAT) or defective (DEF).

Performance will be rated satisfactory if all the critical standards are met. Performance will be rated defective if any one of the critical standards is found to be deficient.

CRITICAL STANDARDS: SAT DEF N/A EXPLANATION

Chemicals & cleaning supplies on hand and stored separately from subsistence

100% compliance with CFR 1910.1200 hazard communication standards in each facility:

a. Warning labels on hazards chen1icals

b. Material Safety Data Sheets available for all chemicals

c. Hazard chemical inventory current & on-hand

Garbage, refuse & grease disposed of within 1 hour following the end of each meal period

Restrooms & hand washing stations clean & supplied

Not more than four of the remaining standards from the list below are found defective during the evaluation period.

OTHER STANDARDS: SAT DEF N/A EXPLANATION

Floors & floor coverings are clean to sight by the scheduled start of each meal period & prior to closing each day

Floors waxed & buffed

Grease traps cleaned & grease discarded prior to start of daily operations (TB MED 530)

Mop racks used to store mops (TB MED 530)

Hoods & filters cleaned IAW cleaning schedule (TB MED 530)

No signs of infestation detected (holes in bulk packages, rodent droppings, visible nests) (TB MED 530)

No signs of gross accumulation of dirt, dust, grease, food particles or debris around equipment (TB MED 530)

Grass/weeds within 25 ft of facility cut (TB MED 530)

Outside grounds clean at all times

Loading docks free of excess pallets, debris & equipment

(TB MED 530)

Spilled food debris on floors, shelves and in refrigerators & freezers routinely cleaned (6-16 & 6-17 TB MED 530)

Recycling items deposited in appropriate containers NLT the start of the next meal period

Snow/ice partially removed from sidewalks during precipitation & completely removed within 2 hrs after precipitation stops

Personnel in clean & proper uniforms practicing good hygiene

Contractor Rep Signature:______________________________________________ COR Signature:______________________________________________

Figure B-10 ASSESSMENT GUIDE FOR:

PRS 10 DAILY FACILITY MAINTENANCE & SANITATION (FOR AIR FORCE

DFACS)

Building Number: Date:____________

Time of Evaluation: From: To:________

PROCEDURES:

1. Use this inspection guide and evaluate Daily Facility Maintenance & Sanitation (for Air Force DFACS) for the day of operation.

2. Evaluate the overall cleanliness of the facility & floors prior to the meal period, observe the operation of the equipment during the meal period & check facility for cleanliness prior to closing.

3. Compare performance to the specified standard or standard referenced by contract paragraph.

4. Document all deficient ratings in detail on this guide and explain them to the Contractor’s representative prior to leaving the facility.

5. Upon completion of the evaluation, explain the findings to the Manager/Assistant Manager and obtain signature to acknowledge copy receipt.

Note: Signing the guide acknowledges receipt of this evaluation and does not indicate agreement with the findings.

PERFORMANCE CRITERIA: Overall performance of this service for the day of the evaluation will be rated as either satisfactory (SAT) or defective (DEF).

Performance will be rated satisfactory if all the critical standards are met. Performance will be rated defective if any one of the critical standards is found to be deficient.

CRITICAL STANDARDS: SAT DEF N/A EXPLANATION

Compliance with all federal and Air Force mandated sanitation requirements in accordance with Tri-Service Food Code;

CENTCOM Mod-12 paragraphs 15.C.1.F - 15.C.1.F.4; AFI 48- 116 Food Safety Program (all chapters).

Personnel who complete sanitation requirements do not assist in the preparation, cooking or serving meals.

Contractor maintains a Hazard Analysis Critical Control Point (HACCP) quality control plan for each facility.

100% compliance with CFR 1910.1200 hazard communication standards in each facility:

a. Warning labels on hazards chemicals

b. Material Safety Data Sheets available for all chemicals

c. Hazard chemical inventory current & on-hand

Not more than four of the remaining standards from the list below are found defective during the evaluation period.

All areas of the dining facility are clean 100% of the time

Floors are clean so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and equipment.

Spot clean floors to remove food spills and debris during all meals.

Clean and sanitize dishes, trays, utensils, pots, pans, kitchen,…