Revised-Attachment-1-W9124N16R0002-0001.pdf

Performance Work Statement (PWS)

Food Service-Full Food Service

Dated-3-11-2016

W9124N-16-R-0002-0001 Dated April 11, 2016

Vision Statement

1 Introduction

1.1 Background

1.2 Objectives

2 Requirements

2.1 General

2.1.1 Scope

2.1.2 Description of Services

2.1.3 General Information

2.1.4 Place of Performance and Hours of Operation

2.1.5 Recognized/Government Holidays

2.1.6 Travel/Temporary Duty (TDY)

2.1.7 Emergency Services

2.1.8 Contract Administration and Management

2.1.9 Quality Control

2.1.10 Government Point of Contact (POC)

2.1.11 Subcontract Management

2.1.12 Contractor Employees

2.1.13 Business Relations

2.2 Special Requirements

2.2.1 Security

2.2.1.1 Alien Employment

2.2.1.2 Employee Health, Hygiene, and Dress Code

2.2.1.3 Employee Conduct, Behavior, and Ethics

2.2.1.4 Contingency Plan

2.2.1.5 DoD Level I Antiterrorism Training (AT)

2.2.1.6 Organizational Conflict of Interest

2.2.1.7 E-Verify

2.2.2 Safety

2.2.3 Special Training Requirements

2.2.4 Environmental Considerations

3.0 Performance Requirements and Standards

3.1 High Level Objectives

3.1.1 Dining Facility Sanitation and Custodial Operations

3.1.2 Dining Facility Food Preparation Operations

3.1.3 Maintenance

3.2 Transition

3.3 Contractor Manpower Reporting Application (CMRA)

4.0 Performance Requirement Summary Matrix

4.1 Quality Assurance

4.2 Quality Control Plan

5 Deliverables

6 Related Documents

Performance Work Statement (PWS)

Food Service-Full Food Service

Vision Statement

Provide a quality services in support of the installation food service program that supports the warfighter with flexible, efficient and cost effective service. The service outlined in this requirement encompasses dining facility management functions, food preparation, facility sanitation and janitorial duties. Performance criteria for overall dining facility duties fall under contractor responsibilities.

1 Introduction

This PWS is developed to support the Presidio of Monterey, CA installation food service requirements to meet Full Food Service (FFS) needs at 2 Dining Facilities and 1 Kiosk. The Contractor shall provide quality services in support of the installation food service program that supports the Warfighter with flexible, efficient and cost effective service. The service outlined in this requirement encompasses Dining Facility Management functions, food preparation, facility sanitation and janitorial duties. Performance criteria for overall Dining Facility duties fall under Contractor responsibilities.

1.1 Background

The Army in its acquisition pursuit of quality food service has improved its method of contracting. To capitalize on new approaches; e.g., proven commercial practices, management innovations, and best value contracting, the Army will award its food service contracts as a Performance Based Service Acquisition (PBSA). This idea will foster partnering arrangements between Government and Industry. This approach is in keeping with the Undersecretary of Defense for Acquisition initiative to convert federal service contracts to performance-based on Installation Approach.

1.2 Objectives

To provide a quality food program that supports the warfighter with flexible, efficient and cost effective contract food service support.

2 Requirements

This section describes the general requirements for this effort.

2.1 General

2.1.1 Scope

The Contractor shall successfully transition food service support operations and be fully staffed with qualified personnel that meet or exceed the qualifications stated in this PWS.

2.1.2 Description of Services

The Contractor shall provide all supervision, labor, personnel, equipment, materials and supplies exception of Government Furnished Property (GFP), to perform activities that comprise the full operation of an Army Dining Facility. It includes, but is not limited to, requisitioning, receiving, storing, preparing, and serving of food. Also, included is the performance of related administrative, custodial, and sanitation functions, in the Dining Facilities. They promulgate both existing and maturing concepts, responsibilities, policy, and implementing procedures. The Contractor shall perform to the standards in this contract.

2.1.3 General Information

The Period of Performance (PoP) shall be for a Base Year plus ____4_______ one-year option periods. The PoP reads as follows:

Base Year: 07/01/2016 to 06/30/2017

Option Year 1: 07/01/2017 to 06/30/2018

Option Year 2: 07/01/2018 to 06/30/2019

Option Year 3: 07/01/2019 to 06/30/2020

Option Year 4: 07/01/2020 to 06/30/2021

2.1.4 Place of Performance and Hours of Operation

This PWS is developed to support the Presidio of Monterey installation DFA food service requirements to meet requirements at 2 Dining Facilities.

Hours of Operation: Normal Hours. The meal service hours for the dining facilities are listed in Technical Exhibit B. These hours are subject to change based upon supported unit requirements. Usually this change occurs on short notice. In most instances, there shall be a minimum of four (4) hours advance notice provided by the Government. Performances of contract requirements are expected to occur between these hours:

(A) Dining Room (5 Weekdays)

Combs Breakfast: 0600-0745

Combs Lunch: 1045-1245

Combs Dinner: 1730-1900

Belas Breakfast: 0600-1745

Belas Lunch: 1100-1300

Belas Dinner: 1730-1900

(B) Dining Room (Weekends, Federal Holidays, including Christmas Day)

Breakfast: 0730-0900

Lunch: 1200-1330

Dinner: 1700-1830

(C) Kiosk (Weekdays only, closed after Lunch on Fridays)

Breakfast: 0615-0745

Lunch: 1045-1245

Dinner: 1900-2030

(D) Thanksgiving Day TBD

Extended Service Hours. It is expected that a dining facility may periodically be required to extend its service beyond normal hours, e.g., in the event of fire, aircraft accident, rescue operations, civil disturbances, severe weather, alerts, training exercises, and troop movements. The Contracting Officer (KO) may authorize the Contractor to provide extended services by giving four (4) hours prior notice of any change. In the event of extenuating circumstances or mission requirements, short and/or no advance notifications are subject;

however, notifications will be given as soon as possible.

2.1.5 Recognized/Government Holidays

New Year’s Day 1st day of January

Martin Luther King Jr.'s Birthday 3rd Monday of January

Washington’s Birthday 3rd Monday of February

Memorial Day Last Monday of May

Independence Day 4th day of July

Labor Day 1st Monday of September

Columbus Day 2nd Monday of October

Veterans Day 11th day of November

Thanksgiving Day 4th Thursday of November

Christmas Day 25th day of December

2.1.6 Travel/Temporary Duty (TDY)

The Contractor shall make necessary travel arrangements for employees and provide the necessary infrastructure to support contract tasks. The Contractor shall provide administrative support to employees in accordance to state and federal employment policies (time keeping, leave processing, pay, emergency needs).

2.1.7 Emergency Services

The contractor shall be responsible for providing medical services to its employees. Emergency medical services will be provided by the government to support lifesaving injuries or illnesses until proper medical support can be administered from an external source to the government from a medical treatment facility or transport. This does not include contractor employees that are military retirees or dependents working for the contractor on Army installations.

2.1.8 Contract Administration and Management

The contractor shall establish processes and assign appropriate resources to effectively administer the requirement. The contractor shall respond to Government requests for contractual actions in a timely fashion. The contractor shall have a single point of contact between the Government and Contractor personnel assigned to support contracts or task orders. The contractor shall assign work effort and maintain proper and accurate time keeping records of personnel assigned to work on the requirement. The contractor shall establish clear organizational lines of authority and responsibility to ensure effective management of the resources assigned to the requirement. The contractor must maintain continuity between the support operations at the Presidio of Monterey, CA and the contractor's corporate offices. The contractor shall provide guidance to employees during designated Government non-work days or other periods where Government offices are closed due to weather or security conditions. The contractor shall maintain the currency of their employees by providing initial and refresher training as required to meet the PWS requirements. The contractor shall make necessary travel arrangements for employees. The contractor shall provide necessary infrastructure to support contract tasks. The contractor shall provide administrative support to employees in accordance to state and federal employment policies (time keeping, leave processing, pay, emergency needs).

Deliverables 4 Staffing Charts

2.1.9 Quality Control

The Contractor shall develop and maintain an effective quality control process to ensure services are performed in accordance with this PWS. The Contractors’ QCP shall contain a systematic approach to monitor operations to ensure acceptable services/products are provided to the Government. The Contractor shall develop and implement procedures to identify, prevent, and ensure against recurrence of defective services. The QCP is addressed at paragraph 4.2.

Deliverables 5 Quality Control Program/Plan

2.1.10 Government Point of Contact (POC)

The KO or their designated representative will be the point the contact concerning administration and performance of the contract. Designation of government personnel (Contracting Officer Representatives and Assistant CORs) and their limitations will be made in writing by the contracting activity. The COR will be designated on official letterhead and signed by the appropriate Contracting Officer. The COR monitors all aspects of the contract and assists in contract administration. A letter of designation issued to the COR, a copy of which is sent to the Contractor, states the responsibilities and limitations of the COR, especially with regard to changes in cost or price, estimates or changes in delivery dates.

2.1.11 Subcontract Management

The contractor shall be responsible for any subcontract management necessary to integrate work performed on this requirement and shall be responsible and accountable for subcontractor performance on this requirement. The prime contractor shall manage work distribution to ensure there are no Organizational Conflict of Interest (OCI) considerations. The prime contractor shall submit subcontracting plan (IAW FAR part 19.9) to the Contracting Officer (KO) for approval.

Contractors shall not add subcontractors without approval from the KO. Contractors are responsible for filing subcontract reports in the electronic Subcontracting Reporting System (eSRS). Prime/ Higher Tier subcontractors must inform their subcontractor to enter their reports in eSRS under the flow down requirement. Contractors shall provide a notification e-mail address in the report for the federal government agency.

2.1.12 Contractor Employees

The contractor shall accomplish the assigned work by employing and utilizing qualified personnel with appropriate combinations of education, training, and experience. The contractor shall match personnel skills to the work or task with a minimum of under/over employment of resources. The contractor shall ensure the labor categories as defined in the Labor Categories document (see related documents), labor rates, and man-hours utilized in the performance of each TO (PWS line item) issued hereunder will be the minimum necessary to accomplish the task. The Contractor shall provide the necessary resources and infrastructure to manage, perform, and administer the contract.

2.1.13 Business Relations

The contractor shall successfully integrate and coordinate all activity needed to execute the requirement. The contractor shall manage the timeliness, completeness, and quality of problem identification. The contractor shall provide corrective action plans, proposal submittals, timely identification of issues, and effective management of subcontractors. The contractor shall seek to ensure customer satisfaction and professional and ethical behavior of all contractor personnel.

2.2 Special Requirements

This section describes the special requirements for this effort. The following sub-sections provide details of various considerations on this effort.

2.2.1 Security

DD Forms 254, Contract Security Classification Specification, Department of Defense:

Overarching security requirements and Contractor access to classified information shall be as specified in DD Form 254, which will be further identified for each TO, as required. All Contractor personnel with access to unclassified information systems, including e-mail, shall have at a minimum a favorable National Agency Check (NAC).

Visitor Group Security Agreement. The Contractor shall sign a Contractor Visitor Group Security Agreement IAW Presidio of Monterey, CA local policy to protect classified information involved in performance under this contract. The Agreement will outline responsibilities in the following areas: Contractor security supervision; Standard Practice Procedures; access, accountability, storage, and transmission of classified material; marking requirements; security education;

personnel security clearances; reports; security checks; security guidance; emergency protection; protection of Government resources; DD Forms 254; periodic security reviews; and other responsibilities, as required deliverables. 8 Security Training.

2.2.1.1 Alien Employment

The Contractor shall not employ any alien who does not have a valid US Immigration I-551, Green Card or I-94, Arrival/Departure Record. The Contractor shall provide valid social security numbers and citizenship status of all employees to the Government, upon request.

2.2.1.2 Employee Health, Hygiene, and Dress Code

The contractor shall follow the requirements for health, personal hygiene, and uniforms IAW the regulatory guidance in TB MED 530, Paragraph 2-2 /NAVMED P-5010-1/AFMAN 48-147 IP pg.25 for contractor employees.

The Contractor (to include subcontractors) shall wear and display an Identification (ID) Badge. Each Contractor (to include subcontractors) employees shall wear the ID Badge in a conspicuous place on the front of exterior clothing and above the waist except when safety or health reasons prohibit. Contractor employees that have not been issued an identification badge shall coordinate with the COR to obtain appropriate security clearance. The Contractor shall ensure employees wear an approved government uniform. The Contractor shall submit uniform to the government 30 days prior to the beginning the contract to determine acceptability.

Deliverables 3 Uniforms.

2.2.1.3 Employee Conduct, Behavior, and Ethics

The contractor employees shall comply with all applicable Government regulations, policies and procedures. The contractor shall ensure all personnel employed under this contract conform to conduct regulations contained in FAR 52.203-13 Contractor Code of Business Ethics and Conduct. The government may, at its sole discretion, direct the contractor to remove any contractor employee from the government premises. Removal does not relieve the contractor of the responsibility to continue providing the services required under the contract.

2.2.1.4 Contingency Plan

The Contractor provide and maintain a contingency plan for continuation of performance of services under this contract should labor disputes/strikes, subcontractor defaults, terrorist acts, mobilizations/deployment and buildup of forces occur. Written plan submitted to the KO not later than 20 days after award of contract. Plan will be approved by the Government. The Contractor shall open additional and close operating Dining Facilities as required by the installation feeding mission during contingencies and emergencies with the approval of the KO. Contractor provides service, or discontinues service, by way of a 72 hour advance notification.

Deliverables 10 Contingency Plan

2.2.1.5 DoD Level I Antiterrorism Training (AT)

Pursuant to Department of Defense Instruction Number 2000.16, "DoD Antiterrorism (AT) Standards, all Contractor employees, including subcontractor employees, requiring access to Army installations, facilities, or controlled access areas shall complete AT Level I Awareness Training within five (5) calendar days after contract start date or effective date of incorporation of this requirement into the contract, whichever applies. The Contractor shall submit certificates of completion for each affected Contractor employee and subcontractor employee to the COR (or to the KO, if a COR is not assigned) within five (5) calendar days after completion of training or within five (5) days from the date that its new employees start work on the Federal installation (whichever comes first). This is required for all Contractor employees and subcontractor personnel. AT Level I awareness training is available at http://atlevel1.dtic.mil/at.

Note: The website for the Information Awareness Training is https://ia.signal.army.mil/DoDIAA/ and the website for the Antiterrorism Level I Awareness Training is https://atlevel1.dtic.mil/at/. Completion of both is solely the responsibility of the Contractor.

In the event that the automated system at https://atlevel1.dtic.mil/at/ is not available (e.g., server problems), Level I AT Awareness Training can be provided by a qualified instructor. However, if the training is not completed online, the Level I AT Awareness Instructor qualification must be coordinated with the Installation Antiterrorism Officer (or Installation Security equivalent) and the resultant name(s) of approved instructors shall be provided the KO or designee along with all associated cost or schedule impacts to the contract.

Deliverables 18 Anti-Terrorism Level 1 AT Awareness Training

2.2.1.6 Organizational Conflict of Interest

Contractor and subcontractor personnel performing work under this contract may receive, have access to or participate in the development of proprietary or source selection information (e.g., cost or pricing information, budget information or analyses, specifications or work statements, etc.) or perform evaluation services which may create a current or subsequent Organizational Conflict of Interests (OCI) as defined in FAR Subpart 9.5. The Contractor shall notify the KO immediately whenever it becomes aware that such access or participation may result in any actual or potential OCI and shall promptly submit a plan to the KO to avoid or mitigate any such OCI. The Contractors mitigation plan will be determined to be acceptable solely at the discretion of the KO and in the event the Contracting Officer unilaterally determines that any such OCI cannot be satisfactorily avoided or mitigated, the Contracting Officer may effect other remedies as he or she deems necessary, including prohibiting the Contractor from participation in subsequent contracted requirements which may be affected by the OCI.

2.2.1.7 E-Verify

The Contractor shall use E-Verify to facilitate verification status of employees. E-Verify is an Internet based system operated by the Department of Homeland Security (DHS) in partnership with the Social Security Administration (SSA) that allows participating employers to electronically verify the employment eligibility of their newly hired employees. E-Verify is currently free to employers and is available in all 50 states. E-Verify provides an automated link to federal databases to help employers determine employment eligibility of new hires and the validity of their Social Security numbers. E-Verify are the best means for determining employment eligibility of new hires and the validity of their Social Security numbers.

2.2.2 Safety

Safety Rules and Regulations: In performing the services required hereunder, the contractor shall conform to all safety rules and regulations applicable to the subsistence building and facilities which are in effect during the time of performance of this contract and shall take such other precautions as may be reasonably required hereunder to assure accident-free performance. All accidents which occur in association with performance of services required in this contract shall be reported in writing to the cognizant COR on the day of the accident or not later than the next working day if the accident occurred during other than normal working hours.

Any accident involving personal injury resulting in possible hospitalization or lost time from work or death shall be reported within one work day to the COR who may relay the report to the safety officer. Full details of the accident, including statements from witnesses, shall be provided if requested by the safety officer. If any claim is made by a third party against this contract, the COR shall be informed immediately.

Deliverables 7 Safety Programs 9 Accident Reporting

2.2.3 Special Training Requirements

The Contractor shall maintain the currency of their employees by providing initial and refresher training as required to meet the PWS requirements.

Project Manager- (Key Personnel) for Installation Food Service Operations. An on-site Contract (Project) Manager shall have the authority to obligate the company and be responsible for overall performance (to include subcontractors) of the contract to meet the specified performance standards.

The Project Manager (PM). The PM shall be a single point of contact for the KO and Contracting Officers Representative (COR). The name of the Project Manager (PM) shall be provided to the Government as part of the Contractors proposal. During any absence of the PM, only one (1) alternate shall have full authority to act for the Contractor on all matters relating to work performed under the resulting contract.

Deliverables 1 Identification of Contract (Project) Manager and Alternate Manager

Qualifications:

a) Within the past eight (8) years, five (5) years experience; consisting of three (3) years supervisory experience in managing cafeteria style or multi-entree operations providing complete meal service. Two (2) years experience as a District Manager, or Assistant Manager.

b) Bachelor of Science (BS), Bachelor of Arts (BA) degree or equivalent experience (minimum of an additional four (4) years food service management experience to requirements listed in 2.2.3a)

c) 40-hour Sanitation Certification as defined in as defined in section 6.1.1 (within 4 years)

d) Must meet the installation access criteria as addressed in Section H, Special Contract Requirements.

e) Military food service experience in the pay grade of E-8 or above may be credited as management experience for this position.

Dining Facility Manager/Assistant Manager(s) (Key Personnel) to support food service operations. The Dining Facility Manager shall be responsible for directing work and operating each Dining Facility listed, and is responsible to ensure performance in each facility (to include subcontractors) meets the specified performance standards.

Deliverables 2 Identification of Dining Facility Manger(s) and Dining Facility Attendant Supervisor(s)

Qualifications:

a) Within the past eight (8) years, two (2) years experience working in a large food service operation providing cafeteria style or multi-entree operation providing complete meal service.

b) One year must have been served as a manager or an assistant manager.

c) 40-hour Sanitation Certification as defined in section 6.1.1 (within 4 years)

d) Pass a background check and be able to maintain a Common Access Card (CAC)

e) Military food service experience in the pay grade of E-6 or above may be credited as management experience for this position.

Dining Facility Attendant (DFA) Supervisor. The Contractor shall provide a DFA Supervisor and alternate for each dining facility listed to oversee work, supervise employees and coordinate schedules with the Military Dining Manager to meet the specified performance standards.

Deliverables 2 Identification of Dining Facility Manager(s) and Dining Facility Attendant Supervisor(s)

Qualifications.

a. Within the past five (5) years, one (1) year of experience working in a large food service operation, cafeteria style or multi-entree menu service, performing dining facility attendant service (breakfast, lunch and dinner).

b. High school graduate.

c. Military food service experience in the pay grade of E-5 or above may be credited as management experience for this position.

d. Must meet the installation access criteria as addressed 2.2.1

e. Current sanitation certificate as defined in section 6.1.1 (within four (4) years).

f. Civilian education and experience in commercial cafeteria management can be used to meet qualifications

2.2.4 Environmental Considerations

The Contractor shall follow local, state and federal policies concerning Environmental and Public Health while in performance of the contract. The Contractors Quality Control Plan shall include provisions to enforce environmental policies at the supporting dining facility operations.

Deliverables 5 Quality Control Program/Plan

3.0 Performance Requirements and Standards

The following section specifies the Performance Objectives and Performance Elements for the contract.

3.1 High Level Objectives

3.1.1 Dining Facility Sanitation and Custodial Operations

Perform janitorial duties in support of dining facility operations. Perform Sanitation duties as prescribed in this section.

3.1.1.1 The Contractor shall clean and sanitize food service equipment and surfaces to support dining facility operations.

Clean all non-food contact surfaces in designated serving and self service locations (e.g. Floors, walls, windows, doors, rest rooms, fixtures, employee locker rooms, etc).

Clean and sanitize food contact surfaces and equipment in designated serving and self service locations (e.g. serving lines, self-service salad bars, condiment areas, trays, silverware, cups, mugs and bussing equipment, beverage dispensing machines, nozzles, and dining tables).

Clean/sanitize and air dry food contact surfaces and equipment, utensils using appropriate methods listed in TB MED 530 Paragraph 4-6. Protect clean and sanitized equipment and utensils from contamination between uses and clean and sanitize storage compartments of ice making machines, reach in refrigerators and refrigerated display cases in self service areas.

Deliverables 5 Quality Control Program/Plan 6 Sanitization Training Plan

Performance Standards

a) STD: Maintain wash, rinse, and sanitize sinks at proper temperatures for manual ware washing in three-compartment sinks. IAW TB MED 530, Paragraph 4-603.14 AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

b) STD: Provide clean dinnerware. Flatware protected from cross contamination. Utensils is visibly free of grease, food particles and foreign matter prior to use. Sanitize all dinnerware in mechanical dishwashing machine. TB MED 530 Chapter 4-501.110, 4-501.112, 4-501.113, 4-

501.114, 4-501.115, 4-904.11, CFR 178.1010

AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

c) STD: Adequately stock dispensing units to support mechanical and manual ware washing equipment. The Contractor shall furnish and maintain expendables cleaning supplies. For information purposes a typical supplies list is provided in TE 8 in this contract.

AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

d) STD: Equipment too large to fit in three compartment sinks shall be cleaned and sanitized after each use using alternative procedures listed in TB MED 530, Paragraph 4-301.12(C), 4- 603.15 AQL: Using MIL STD 105D/ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

e) STD: Food Contact Surfaces-equipment will be cleaned and sanitized before, during and after meal period IAW TB MED 530 Paragraph 4-6, 4-7 AQL: Using MIL STD 105D/ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

f) STD: Non-food contact surfaces and equipment (e.g. kitchen floors, walls, storage rooms and rest rooms) will be cleaned before, during and after meal period IAW TB MED 530, Paragraph 4-6 AQL: Using MIL STD 105D/ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

g) STD: The Contractor shall clean exhaust hoods and filters for dining facilities. Cleaned to prevent grease, oily sludge buildup and the approve quality control plan. At frequent intervals IAW TB MED 530, Paragraph 4-602.13 AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

3.1.1.1.1 The Contractor shall wash, rinse, and sanitize pots and pans in three compartment sinks

The Contractor shall clean, sanitize and air dry utensils, pot and pans using appropriate methods listed in TB MED 530. All equipment and utensils shall be protected, cleaned and sanitized from contamination between uses. Equipment too large to fit in three compartment sinks (e.g. warming cabinets, ice making machines,) shall be cleaned and sanitized after each use using alternative procedures listed in TB MED 530, Paragraph 4-301.12(C), and 4-603.15 Performance Standards

a) STD: Pot and Pan sinks shall be maintained and operated IAW TB MED 530, Paragraph 4- 501.

b) STD: Pots and pans shall be clean and sanitized IAW TB MED 503 Para 4-6, 4-7.

3.1.1.1.2 The Contractor shall operate and maintain the mechanical dishwashing machine.

The Contractor shall setup, maintain and resupply the mechanical dishwashing machine using appropriate methods listed in the user manual and TB MED 530. All supporting mechanical equipment shall be protected, cleaned and sanitized from contamination between uses.

Performance Standards

a) STD: Mechanical dishwashing machine shall be operated IAW TB MED 530, Paragraph 4-

501.110 and applicable user’s manual.

3.1.1.1.3 The Contractor shall clean and sanitize dinnerware for dining facility operations.

The Contractor shall clean and sanitize dinnerware (plates, cups, trays and dinning utensils) using the mechanical dishwashing machine using appropriate methods listed in the user manual and TB MED 530. All supporting dinnerware shall be protected, cleaned and sanitized from contamination between uses.

Performance Standards

a) STD: The contractor shall clean, sanitize, buss and replace cups, plates, dinnerware, trays during meal serving periods IAW TB MED 530 Chapter 4-501.110, 4-501.112, 4-501.113, 4- 501.114, 4-501.115, 4-904.11, and CFR 178.1010

3.1.1.1.4 The Contractor shall buss and replace dinnerware carts during meal serving periods

The Contractor shall setup, maintain and resupply the mechanical dishwashing machine using appropriate methods listed in the user manual and TB MED 530. All supporting mechanical equipment shall be protected, cleaned and sanitized from contamination between uses.

Performance Standards

a) STD: The contractor shall clean, sanitize, and replace bussing carts during meal serving periods IAW TB MED 530 Chapter 4-501.110, 4-501.112, 4-501.113, 4-501.114, 4-501.115, 4- 904.11, and CFR 178.1010

3.1.1.1.5 The Contractor shall clean and sanitize food contact surfaces for dining facility operations.

The Contractor shall clean and sanitize food contact surfaces and equipment in designated serving and self service locations (e.g. serving lines, self-service salad bars, condiment areas, drink dispensers, display refrigerators and warmers). Equipment too large to fit in three compartment sinks (e.g. warming cabinets, ice making machines,) shall be cleaned and sanitized after each use or the approved cleaning schedule using alternative procedures listed in TB MED 530. Food preparation equipment used by military food service personnel in kitchen areas and serving lines (e.g. oven, stoves, griddles, and meat slicers) to prepare meals are excluded from the DFA cleaning and sanitizing task.

Performance Standards

a) STD: STD: Equipment shall be cleaned and sanitized IAW TB MED 530, Paragraph 4- 301.12(C), and 4-603.15 AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

Deliverables 11 Cleaning Schedule

3.1.1.2 The Contractor shall clean and maintain dining facility interior and exterior areas.

Dining Room Service. The contractor shall maintain dining areas and provide dining room service to meet the performance requirements listed in the standards.

Performance Standards

a) STD: Clean dining room tables, chairs, booths (including chair legs, rungs and framework) walls, baseboards, window ledges, doors/doorframes, ceiling fans, TVs, pictures, wall art, artificial plants, light fixtures, globes/lenses, trophies/display cases, drapes/curtains and venetian blinds. Work performed weekly IAW the approved cleaning schedule. Dining area and furniture are visibly free of dirt, grease, residue and food particles. TB MED 530, Paragraph 4- 601.11 AQL: Using MIL STD 105D/ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

b) STD: Prepare, maintain and clean dining areas. Each diner is afforded a clean area to eat without delay. Appropriate condiments are available without delay. Condiment containers and napkin holders are visibly clean and contain product. All dining areas are clean prior to the scheduled start of the meal period and prior to closing for the day. IAW TB MEB 530 Paragraph 4-601.11 AQL: Using MIL STD 105D/ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

c) STD: Clean spills and remove soiled dinnerware occasionally left by diners. Spills cleaned and soiled trays bussed within 5 minutes of occurrence. TB MED 530, Paragraph 6-501.12 AQL: Using MIL STD 105D/ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

d) STD: Buss and replace tray carts during meal serving periods. Space available, without diner delay, for soiled trays 100% of the time.

AQL: Using MIL STD 105D/ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

e) STD: Remove and replace tablecloths when stained or heavily soiled. Tablecloths are clean and in place by the scheduled start of each meal serving period. TB MED 530, Paragraph 4- 801.11, 4-802.11, 4-803.11 AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

f) STD: Clean restrooms, hand washing stations and employee locker rooms. Fixtures, partitions, and mirrors are visibly free of dirt, grime, grease, residue and foreign matter, prior to the schedule start of each meal serving period and prior to closing of day. Trash has been removed and new liners installed in waste containers. Dispensers are supplied with manufactures recommended products. Paper towels, toilet tissue and soap are available during operations 100% of the time. IAW TB MED 530 and approved cleaning schedule.

AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

g) STD: Clean walls, doors, windows and ceilings. Walls, doors, windows and ceilings are visibly free of dust, dirt, grease and debris. IAW TB MED 530 6-201.11 and approved cleaning schedule AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

h) STD: Maintain and clean all dining facility floors before, during and after each meal service.

Wax and buff floors IAW the approved cleaning schedule and TB MEB 530 Paragraph 6-501.13 AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

i) STD: Clean dining facility sidewalks, loading dock, and entry ways daily to prevent grease, dirt and refuge buildup IAW the approve quality control plan. Snow and ice, or sand is removed from sidewalks, and access areas within 10 feet of the dining facilities entrances.

AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

j) STD: Dispose trash at the end of each scheduled meal serving period, prior to closing for the day and/or when containers are full. Used grease and oil are disposed in proper containers.

Clean surrounding areas of waste and recycling containers daily or as required. TB MED 530, 5-402.13, 5-501.116. The contractor shall follow installation, local, state and federal policies concerning recycling and environmental waste program. TB MED 530, Paragraph 5-503.11, Environmental Compliance and Protection Manual, MCO P5090.2.

AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

k) STD: Display and remove holiday decorations. Contractor furnished decorations are displayed on the day of the Army’s birthday and 1-week prior to Thanksgiving and Christmas.

AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

3.1.1.2.1 The Contractor shall maintain and prepare dining room service

This task includes dining room chairs, tables, booth, chair legs, rungs and framework, walls, baseboards, window ledges, doors/doorframes, ceiling fans, TVs, pictures, wall art, artificial plants, light fixtures, globes/lenses, trophies/display cases, drapes/curtains and venetian blinds Performance Standards

a) STD: Clean dining room tables, chairs, booths (including chair legs, rungs and framework) walls, baseboards, window ledges, doors/doorframes, ceiling fans, TVs, pictures, wall art, artificial plants, light fixtures, globes/lenses, trophies/display cases, drapes/curtains and venetian blinds. Work performed weekly IAW the approved cleaning schedule. TB MED 530, Paragraph 4-601.11 AQL: Using MIL STD 105D/ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

b) STD: Prepare, maintain and clean dining areas. Each diner is afforded a clean area to eat without delay. Condiment containers and napkin holders are visibly clean and contain product.

All dining areas are clean prior to the scheduled start of the meal period and prior to closing for the day. IAW TB MEB 530 Paragraph 4-601.11 AQL: Using MIL STD 105D/ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

c) STD: Clean spills and remove soiled dinnerware occasionally left by diners during meal service. Spills cleaned and soiled trays bussed within 5 minutes of occurrence. TB MED 530, Paragraph 6-501.12 AQL: Using MIL STD 105D/ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

d) STD: Remove and replace tablecloths when stained or heavily soiled when in use.

Tablecloths are clean and in place by the scheduled start of each meal serving period. TB MED 530, Paragraph 4-801.11, 4-802.11, 4-803.11 AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

e) STD: Display and remove holiday decorations. Contractor furnished decorations are displayed on the day of the Army’s birthday and 1-week prior to Thanksgiving and Christmas.

AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

3.1.1.2.2 The Contractor shall clean employee and patron restrooms, hand washing stations, employee locker rooms, and ceilings for dining facility operations.

Fixtures, partitions, and mirrors shall be visibly free of dirt, grime, grease, residue and foreign matter prior to the schedule start of each meal serving period and prior to closing of day.

Performance Standards

a) STD: Clean restrooms, hand washing stations and employee locker rooms. Fixtures, partitions, and mirrors are visibly free of dirt, grime, grease, residue and foreign matter, prior to the schedule start of each meal serving period and prior to closing of day. Trash has been removed and new liners installed in waste containers. Dispensers are supplied with manufactures recommended products. Paper towels, toilet tissue and soap are available during operations 100% of the time. IAW TB MED 530 and approved cleaning schedule.

b) STD: Clean restroom walls, doors, windows and ceilings. Walls, doors, windows and ceilings are visibly free of dust, dirt, grease and debris before, during and after each meal IAW TB MED 530 6-501.11-13 and approved cleaning schedule.

AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

3.1.1.2.3 The Contractor shall clean walls, doors, windows and ceilings. Walls, doors, windows and ceilings are visibly free of dust, dirt, grease and debris.

Performance Standards

a) STD: Clean walls in entry ways, dining room, and kitchen. Clean doors, windows and ceilings. Walls, doors, windows and ceilings are visibly free of dust, dirt, grease and debris. IAW TB MED 530 6-501.11-13 and approved cleaning schedule AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

3.1.1.2.4 The Contractor shall clean floors and floor coverings in all areas of the dining facility.

Floor coverings included are exterior and interior floor areas of the building.

Performance Standards

a) STD: Maintain and clean interior dining facility floors before, during and after each meal service. Vacuum, wax and buff floors IAW the approved cleaning schedule and TB MEB 530 Paragraph 6-501.13 AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

b) STD: Clean dining facility sidewalks, loading dock, and entry ways daily to prevent grease, dirt and refuge buildup IAW the approve quality control plan. Snow and ice, or sand is removed from sidewalks, and access areas within 10 feet of the dining facilities entrances.

3.1.1.2.5 The Contractor shall dispose trash, waste, and grease/oil at the end of each scheduled meal serving period, prior to closing for the day and/or when containers are full.

Trash shall be removed and new liners installed in waste containers in all areas. The contractor shall clean surrounding areas of waste and recycling containers daily or as required. The

Contractor shall follow installation, local, state and federal policies concerning recycling and environmental waste program.

Performance Standards

a) STD: Dispose trash at the end of each scheduled meal serving period, prior to closing for the day and/or when containers are full.

AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

b) STD: Used grease and oil are disposed in proper containers.

AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

c) STD: Follow installation, local, state and federal policies concerning recycling and environmental waste program. TB MED 530, Paragraph 5-503.11, Environmental Compliance and Protection Manual, MCO P5090.2.

AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

d) STD: Clean waste and recycling containers daily or as prescribed in the cleaning schedule.

AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

3.1.1.2.6 The Contractor shall furnish and maintain expendables cleaning and sanitary supplies to support custodial duties, sanitation and personal hygiene practices.

Custodial supplies (e.g. paper towels, scrub pads, cleaning solutions) are available during operations to support cleaning of the dining facility. Sanitation supplies (e.g. mechanical and manual dishwasher dispensers, hand wash dispensers, bowl capsules, cleaning solutions) are available during operations to support cleaning and sanitation operations. All napkin and towel dispensers are refilled with napkins before, during and after the meal period. For information purposes a typical supplies list is provided in TE, D- Expendable, and Durable Supplies.

Performance Standards

a) STD: Maintain dispensers filled with appropriate chemicals while performing duties to support mechanical and manual ware washing.

AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

b) STD: Maintain dispensers filled at all times with appropriate towels and hand wash soap to support all employee and patron handwashing sinks.

3.1.2 Dining Facility Food Preparation Operations

This service describes food preparation task that support Full Food Service and Cook Augmentation Services. The contractor is responsible for the preparation of meals that include:

Breakfast, Lunch, Dinner, Brunch, Supper (as applicable)

Within those meals, the menus will include variety of services which include: Regular menu, Short Order menu, Breakfast, Breakfast, Lunch and Dinner Bars and Baked Goods. Other specialty menus to support holidays and special events will be prepared in support of Army feeding policy. Service also includes safeguarding foods during preparation and serving using Army regulatory requirements for safety and sanitation.

Deliverables 21 Food Handler Training Records 22 DA Form 3032/AFMIS Generated Headcount Forms 23 DD Form 1544 14 Cash Collection Vouchers and Deposit Tickets

3.1.2.1 The Contractor shall establish and maintain administration operations for all supported Dining Facilities.

Performance Standards

a) STD: Conduct administration management and filing operations of dining facility operation files using the Army Record Information Management System (ARIMS) and Army Food Management Information System (AFMIS). Meet the specified performance standards and account management standards listed AR 30-22 Paragraph 3-35, DA PAM 3-45, AR 25-400-2 AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

b) STD: Provide qualified personnel that have passed a background check to perform management and administrative functions on government CAC enabled computer systems.

21 Food Handler Training Records 22 DA Form 3032/ AFMIS Generated Headcount Forms

3.1.2.2 The Contractor shall conduct and maintain headcount procedures for all supported Dining Facilities.

Performance Standards

a) STD: Operate point of sales system (POS), record headcount, cash collection, cash turn-ins, and safe guard funds collected IAW AR 30-22, DA PAM 30-22, TB MED 530/NAVMED P-5010- 1/AFMAN 48-147_IP, the Army Food Management Information System (AFMIS) with the latest AFMIS updates, ARIMS 25-4002 and other regulatory guidelines.

AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

21 Food Handler Training Records 22 DA Form 3032/AFMIS Generated Headcount Form

3.1.2.3 The contractor shall manage, maintain, and account for government subsistence in support dining facility operations.

Administrative Functions include accounts management using current automated system Army Food Management Information System (AFMIS), which includes but are not limited to;

safeguarding subsistence and inventory management, developing menu requirements, ordering subsistence, headcount procedures, accountability government furnished subsistence and collected funds for meals, perform manual accounting and data collection when automated system fails.

Performance Standards

a) STD: The contractor shall safeguard subsistence IAW AR 30-22, DA PAM 30-22, TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP, and the Army Food Management Information System (AFMIS) with the latest AFMIS updates, ARIMS 25-4002 and other regulatory guidelines AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

b) STD: The contractor shall order, receive, store and issue subsistence to support safeguard of perishable and semi-perishable foods. IAW TM 4-41.11, Chapter 4.

AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

c) STD: The contractor shall perform inventory management, IAW AR 30-22, DA PAM 30-22, TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP, the Army Food Management Information System (AFMIS) with the latest AFMIS updates, ARIMS 25-4002 and other regulatory guidelines.

AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

d) STD: Maintain dining facility account status within allowable tolerance IAW AR 30-22 and DA

PAM 30-22

AQL: Using MIL STD 105D/ ANSI Z1.4-2008: Acceptable Quality Level will be equal to 10% of the sample size for the surveillance period.

Deliverables 13 DFA Monthly Inventory Report 14 Cash Collection Vouchers and Deposit Tickets 22 AFMIS Generated Headcount Forms (DA Form 3032, CCV, Deposit Tickets) 23 DD Form 1544 24 Daily Menus 25 Subsistence Receipts

3.1.2.4 The Contractor shall prepare subsistence to support dining facility feeding

Food Preparation includes preparing of meals for breakfast, lunch, dinner, brunch, supper, as applicable Performance Standards

a) STD: Follow approved Armed Forces Recipes, TM 10-412, approved…