A-1_Clipper_Statement_of_Work_2019.pdf

194 Wing Clipper/Dishwashing Service

Statement of Work

(SOW)

TABLE OF CONTENTS

SECTION NO. AND TITLE PAGE NO.

I. Description of Services

1. Scope of Work 3

2. Program Overview 3

3. Operational Requirements and Specific Tasks 3

4. Sanitation Requirements 4

5. Waste Management 4

6. Contractor Personnel 4

7. Conduct 5

8. Hours of Operation 5

II. Government Furnished Property and Services

1. Property 5

III. General Information

1. Training 6

2. Security Requirements 6

3. Contractor-Furnished Items and Services 6

IV. Technical Exhibits

1. Hours of Operation 7

2. Applicable Publications and Forms 8

3. Government-Furnished Facilities 9

4. Definitions 9

5. QASP 10

STATEMENT OF WORK (SOW)

I. DESCRIPTION OF SERVICES

1. Scope of Work. The contractor shall, except as specified in this Statement of Work (SOW) shall provide all personnel, supervision, and any items and services necessary to perform Clipper/dishwasher cleaning services at 194 Wing, Camp Murray, WA. as defined in this SOW.

The contractor shall perform the requirements in this SOW and conform to the professional standards, and shall follow all applicable instructions and directives as identified by this SOW.

Contractor tasks include the following: cleaning facilities, equipment, utensils, restock of those items in the designated storage locations, trash emptying as necessary, wiping tables down, sweeping/moping of dining and clipper areas. The contractor shall submit documentation as identified under deliverables.

2. Program Overview. The 194 Wing Appropriated Fund food service operation consists of a main dining facility, the 194 Wing DFAC. These facilities are dedicated to providing full meal service and meeting the nutritional needs of Department of Defense (DOD) personnel who use the facility. The 194 Wing is a full service dining facility to include carry out service for those members who come through the line and have to take their food with them. During these dedicated meal times KP duty is needed to help with dish/pots/pan cleaning and other cleaning as required to keep the facility within health code standards.

a. Customers and Hours. The primary customers at the 194 Wing dining facility are Essential Station Messing (ESM) recipients. These are military personnel who are allotted rations in government dining facilities at the expense of the government. Secondary customers are military personnel who wish to and are granted permission to dine in the facility at their own expense. Approximatly 160 personnel are served over a 1 ½ hour meal period.

3. Operational Requirements and Specific Tasks

a. Personal Standards. All contracted workers will abide by health codes and have no facial hair (or have facial hair covered with a hairnet), have head hair covered with hairnets, and wear hot water gloves to protect hands when working in pots and pan area. Contracted employees must maintain a clean and professional appearance and maintain health code directives. Contractor will police their employees and be subject to oversight by 194 Wing Public Health/FSS workers.

b. Dining Area. Table bussing will be performed by the individual customers’ consuming the meal, with dishes delivered to the clipper window for cleaning by the contractor. The contractor will keep dinning tables clean and wiped down during meal periods as necessary.

Contractor will close out the day by removing all tables and chairs from the dining area,wiping down all tables and chairs, sweeping and mopping the dining area, and replacing the tables and chairs in the dining area.

4. Sanitation Requirements. The contractor shall comply with all federal and Air Force mandated sanitation requirements. AFMAN 48-147_IP, Tri-Service Food Code, 30 April 2014.

Contractors will ensure they keep areas clean and trash emptied as required. Trash must be taken out before cans are full/overflowing. Prior to mopping, contractor will sweep all areas of the kitchen and dining area to prepare for mopping floors. When cleaning or mopping the kitchen areas, the contractor shall use the correct amount of cleaning agent as required.

Contractor must ensure mop heads are clean and properly stored when done. Contractor shall ensure mops are clean prior to use and will not utilize moldy or musty smelling mop heads.

Contact the government appointed representative for additional supplies, such as mop heads.

Contractor must properly dispose of mop water. The appointed government representative will provide instruction as to the storage of mops, and the disposal of mop water.

5. Waste Management. Duties include, in addition to taking out the trash, disposing of recyclable material in approved recycling receptacles. The government will provide instruction as to what is recycleable and where designated trash and recyclable receptacles are located. The government shall retain ownership of all reusable waste materials. Non-reusable waste materials (trash and garbage) will be removed from the facility by a government-approved method.

6. Contractor Personnel.

a. Management. The contractor shall designate a full-time contract manager who shall be responsible for the performance of the work. The name of this person, and an alternate or alternates, who shall act for the contractor when the manager is absent, shall be designated in writing to the contracting officer and full time FSS Services technicians prior to arrival for work.

The contract manager or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The contract manager or alternate shall be available to meet at 194 Wing Dining Facility with government personnel designated by the contracting officer to discuss areas of concern, if needed. After normal duty hours, the manager or designated alternate shall be available within 1 hour. The contract manager and alternate or alternates must be able to read, write, speak, and understand English. The positions shall at no time be vacant. All contracted employees shall comply with installation rules and regulations for motor vehicle use on military installations.

7. Conduct. Contractor employees shall behave in a professional manner at all times.

Contractor employees shall not loiter in any working or dining area. Upon completion of their assigned duties contracted employees shall promptly depart from the facilities and installation.

8. Hours of Operation The contractor shall maintain operating hours at the 194 Wing Dining Facility as listed in Technical Exhibit I.

II. GOVERNMENT FURNISHED PROPERTY AND SERVICES The government shall provide the facilities, fixtures, equipment, materials and services listed below.

1. Property.

a. Facilities. The government shall furnish or make available facilities described in Technical Exhibit 1. No alterations to the facilities will be made without specific written permission from the contracting officer.

b. Equipment. The government will furnish the following equipment for contractor use:

Mops and mop buckets Brooms and dustpans Trash cans and trash bags All cleaning solutions Dishwashing machine & immersion heater Garbage disposal

c. Contractor Provided Equipment. Contractors must bring their own gloves, hairnets (for head and face) and aprons. Disposable aprons are acceptable.

d. Equipment Inventory. An inventory of government furnished equipment must be done not later than 5 calendar days before the start of the contract period, and not later than 10 calendar days before the completion of the contract period (including any option periods). The contractor and a government representative (identified by the contracting officer) shall conduct a joint inventory of all Government-furnished equipment and the contractor shall sign a receipt for all equipment provided by the government. Items of equipment missing or not in working order shall be recorded and the contracting officer notified in writing. The contractor and the government representative shall jointly determine the working order and condition of all equipment and document their findings on the inventory.

e. Equipment Loss or Damage. The contractor shall submit requests for replacement of government-furnished equipment to the food service manager. Such requests shall specify the reason for the replacement request. If items or equipment are broken the designated employee in charge shall notify the 194 FSS member in charge and document appropriately.

III. GENERAL INFORMATION

1. Training. A designated government representative will train the contractor employees on how to properly use Clipper/Dish Washer machine, garbage disposal (on/off) and immersion heater (on/off). The government representative will also show contracted employees how to clean the dishwashing machine when all dishes are cleaned at the end of meal period.

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

a. Base Access. The contractor shall provide employee names and dates of birth (DOB) to the appointed government representative five (5) days in advance. Employees accessing the base shall present valid photo identification that shows full name and DOB. All personnel entering the base in a motorized vehicle are required to present a valid drivers license, current registration and proof of insurance.

b. Physical Security. The contractor shall be responsible for safeguarding all government property provided for contractor use. At the end of each work shift, all government facilities, equipment, and materials shall be secured and inventory done by DFAC Manager.

3. Contractor Furnished Items and Services. In addition to the employee manpower, the contractor shall furnish the following deliverables.

a. Deliverables Contractors must have a designated person in charge. The designated person in charge must be communicated to the 194 FSS five (5) days prior. Names and contact information for the 194 FSS government represnetatives will be provided on contract award.

b. QASP – Quality Assurance Surveillance Plan The checklist located in Technical Exhibit 5 will be used by the COR to ensure compliance with this Statement of Work. There is not a deliverable, but for informational purposes.

c. Broken Dish Report To be completed and turned in to lead FSS representative. This report only needs to be completed when a broken dish event occurs. Report template will be provided to contractor upon contract award.

IV. TECHNICAL EXHIBITS

TECHNICAL EXHIBIT 1

HOURS OF OPERATION:

Dining Facility, Bldg 101 (194 Wing DFAC)

MEAL

HOURS

NUMBER OF

SERVING

LINES

SAT

SUN

Lunch 1100 – 1230 1 1 meal each day

NOTE: Suggested hours begin at 10:00 am PST to allow the contractor sufficient time to clean pots and pans used for food preparation prior to the lunch hour starting. Lunch is served from 11:00 am to 12:30 pm. Occasionally and with advance notice to the contractor, the meal serving time may be extended for up to 15 minutes for holiday meals (November and December).

Clipper Service is Required on the Following Dates:

Jan 5 & 6, 2019 Feb 9 & 10, 2019 Mar 2 & 3, 2019 Apr 6 & 7, 2019 May 2, 3, 4, 5, 2019 (4 day drill weekend) Jun 1 & 2, 2019 Jul (No Drill) Aug 3 & 4, 2019 Sep 7 & 8, 2019 Oct 2019, Dates TBD Nov 2019, Dates TBD Dec 2019, Dates TBD

*Optional Period (CLIN 0002) is anticipated to closely mirror those listed above. When exact dates are published, the contractor will be notified.

TECHNICAL EXHIBIT 2

APPLICABLE PUBLICATIONS AND FORMS

Publications and forms applicable to this Statement of Work (SOW) are listed below. The Government will continue to supply the Government forms needed for daily operations. Upon completion of the contract the contractor shall return to the Government all issued publications and unused forms.

Publications Code:

AFI--Air Force Instruction

AFMAN--Air Force Manual.

AFP--Air Force Pamphlet.

AF Form--Air Force Form.

DD Form--Department of Defense Form.

DEPARTMENT OF DEFENSE and AIR FORCE PUBLICATIONS:

Number Title of Directive Mandatory (M) or Advisory (A)

DoD 5500.7-R 8/30/93 Ethics Standards A Change 1 11/18/94 AFI 34-239 2/20/04 Food Service Management Program M AFI 34-241 11/1/97 Meal Card Program M AFI 48-116 3/17/04 Food Safety Program M AFI 40-104 5/9/94 Nutrition Education M AFI 64-106 3/25/94 Air Force Industrial Labor Relations Activities M AFMAN 34-240 4/01/98 Food Service Program Management M

OTHER DIRECTIVES:

US Department of Health and Human Services FOOD CODE M Food Service Managers Handbook

AIR FORCE FORMS:

AF Form 27 Food Service Customer Comments

TECHNICAL EXHIBIT 3

GOVERNMENT-FURNISHED FACILITIES

The Government will furnish the contractor the following facilities in which contractors work is performed:

BLDG NO. USE/DESCRIPTION

101 194 Wing DFAC

TECHNICAL EXHIBIT 4

DEFINITIONS

DFAC. Dining Facility, Building 101 where duty will take place.

Equipment. Items used to store, prepare, cook, transport, and serve food. Equipment also includes items used in cleaning and sanitizing, as well as those used to transport and store supplies.

Food Handlers. Food service personnel who work where unsealed food or drink is handled, processed, prepared, or served, and who touch food or food contact surfaces in any way.

Excluded are food service managers, cashiers, and delivery persons who do not handle unwrapped food or touch food contact surfaces.

Food Service Manager (FSM). An officer, noncommissioned officer, or civilian responsible to the base Director of Services for matters relating to food service. Advises the contracting officer on matters relating to the contract.

Garbage. Animal, vegetable, or trash waste resulting from handling, preparing, cooking, consuming, and discarding foods.

UTA. Unit Training Assembly, also referred to as drill weekend, when Air National Guard members assemble to perform military duty.

TECHNICAL EXHIBIT 5

QASP – Quality Assurrance Surveillance Plan

194 WG DFAC Checklist Clipper Room Yes No

Shift Start:

Turn exhaust fan on.

Run wash, rinse, sanitize water in sinks.

Turn on immersion heater.

Plug water‐stop for dishwasher.

Set up trash can with bag. Empty when 1/2 to 3/4 full.

Set up Silver Fusion to soak silverware, replace solution as needed.

Operating Shift:

Ensure cleaning solutions for dishwasher does not run out.

Ensure dishwasher runs complete cycle (wash, pauses, rinses).

Scrape excess food from pots/pans/plates/bowls etc in trash can.

Rinse/soak excess food from pots etc then scrape into garbage disposal.

Rinse dishes/bowls/cups in sink, prior to sending through dishwasher.

Wash large pots/pans in triple sink (wash/rinse/sanitize).

Sweep floor as needed.

End of Shift:

Put all dishes/pots/pans/utensils away.

Wipe all stainless counters down.

Wipe walls down, if splashed with food, Turn immersion heater off, before draining sink.

Clean three sinks, ensure no grease residue.

Clean inner ring of stainless steel garbage chute.

Rinse garbage disposal rubber ring, ensure no trapped food particles.

Stack dishwashing trays neatly.

Unplug water‐stop of dishwashing machine.

Remove food from dishwasher strainer, rinse and replace.

Turn exhaust fan off (switch on dishwasher.)

Empty all trash cans, stack neatly in storage.

Sweep floor.

Mop floor.

Person in Charge:

Print Name Sign Name Date