PWS-KPFY16-rev1-10-16.rtf

Performance Work Statement (PWS)

DESCRIPTION OF SERVICES

Scope of Work. The period of performance is 1 base year from November 2015 – October 2016 and four option years thereafter. The contractor shall, except as specified in this PWS as government furnished property or services, provide all personnel, supervision, transportation, labor, expertise and any items and services necessary to perform food service attendant services at the 175th Wing/Services, 2701 Eastern Blvd Baltimore, MD. 21220. The contractor shall perform the requirements in this PWS and conform to the professional standards identified in this contract, and shall follow all applicable instructions and directives as identified by this PWS. Contractor tasks include, but are not limited to, the following: cleaning facilities, equipment, and utensils, bussing tables in dining areas, handling supplies, and equipment, and maintaining quality control. The contractor shall submit reports and documentation as identified throughout this PWS. Requests for such reports and documentation and responses shall be coordinated through the Government point of contact (POC).

Program Overview. The 175th Wing Appropriated Fund food service operation consists of a main dining facility. This facility is dedicated to providing full meal service and meeting the nutritional needs of Department of Defense (DOD) personnel who frequent the facility.

Operational Requirements and Specific Tasks

Table Bussing Service. Set up the tables and chairs in the dining room prior to the meal period and break down the tables and chairs after the meal period. Clear, clean, and sanitize dining room tables and chairs at a rate sufficient to ensure availability to customers. Replenish dining table items (napkins, salt, pepper, condiments, etc.) so that they are available to all patrons without waiting.

Front of House Service. Ensure the fountain machines are full of ice during the entire meal period. Ensure trash receptacles are not overflowing in the dining facility and replace with fresh new trash bags as needed. Spot sweep around salad bar and throughout the dining hall. After meal period, clean and sanitize tables, chairs, salad bars, refrigerator, microwave, drink machines and associated areas. Sweep and mop the dining hall. Fill all condiment dispensers and napkin holders on the serving line and dining tables as necessary to ensure all patrons have a sufficient quantity of these items to satisfy their needs. These items shall be refilled before and during serving times as needed.

Serving Line Service. Ensure the plates, trays and silverware are replenished in a timely manner prior to the meal period and during the meal period. Clean and sanitize the serving line before and after the meal period.

Back of House Service. After the meal period, ensure that stainless steel tables are properly wiped down and sanitized. Clean and sanitize ovens, warmers, serving line, walk-in cooler, freezer, refrigerators, fryers (as needed), racks, carts, tilt grill, flat grills, steamers, stove, kettles, and dessert cases and ensure no crumbs or debris are visible. Sweep and mop all areas including: kitchen, serving line, storeroom, walk-in cooler, pots/pans room, and clipper floors. Empty trash and clean cans to be stored in proper closet, clean the mats so that they can be stored properly.

Dish Washing Station Service. Retrieve trays of food from the dining hall and bring them to the clipper area and ensure that all plates, trays, silverware, cups, pots, pans, and all kitchen utensils/equipment are washed in a timely manner and put away to increase work flow in the kitchen. When dishwashing activities have concluded, clean and sanitize clipper, sinks, racks, and associated areas.

Workstation Manpower. The Clipper area and the three compartment sink area are two of the busiest areas during the meal period and require adequate manpower in order to be properly maintained. The front of the house should have enough manpower to maintain the front of the house and ensure a runner is available to transport the plates, trays, glasses and silverware to the clipper area during the entire meal period. Each person should be able to assist in other work areas in the event that one area needs additional assists. All personnel should be able to work together as a team to ensure that every item that was previously identified in paragraphs a. through e. are accomplished prior to ending the duty day. A minimum of eight (8) personnel are required to man all workstations.

Sanitation Requirements. The contractor shall comply with all federal and Air Force mandated sanitation requirements. AFI 48-116 Food Safety Program, all chapters.

Inspections. Government evaluations of sanitation shall be performed both by food service QAEs and by representatives of the DBMS. DBMS personnel shall assess performance based upon professional judgment as to severity of discrepancies. A walk thru inspection will be conducted by the Food Service Non Commissioned Officer and/or QAE (using the QAE Checklist shown in Attachment 3) and the Contractor Attendant Supervisor prior to the end of the unit training assembly. Discrepancies will be verbally pointed out to the attendant supervisor for immediate correction. Both QAEs and DBMS personnel report (in writing) any uncorrected discrepancies causing unsatisfactory performance to the Contracting Officer whom will take the appropriate action

Housekeeping Services

The contractor shall cleanup those areas that immediately affect customer service to include appearance of the dining facility.

5.1 Floor Cleaning, General. Clean floor so that no visible food, dirt or dust remain on floors, carpeting, floor mats and runners, in corners, behind doors or under furniture and equipment. Furniture and equipment shall be replaced at the completion of cleaning. Chairs will not be placed on tables at any time. All cleaning debris shall be removed to receptacles for this purpose.

5.2 Sweeping. Sweeping in other than food-handling areas shall be accomplished using brushes, brooms, treated dust mops or electrically powered cleaners. Sweeping compounds are to be used sparingly. Dry sweeping in food handling areas is prohibited while food is being prepped. In these areas, sweeping shall be done using a damp floor broom or brush, covered with an impregnated dusting cloth. A properly swept floor is one that is free of food, litter, dust and foreign debris.

5.3 Vacuuming. Vacuuming of carpets in the dining area shall be done using mechanical beater or powered brush type carpet vacuum machine. Vacuuming includes the removal of gum and spots as soon as noticed. After vacuuming, the carpeted floor shall be ì free of all visible litter and soil.

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

5.5 Wet Mopping. Wet mopping shall follow sweeping and is the cleaning of other than carpeted or floors using cotton or sponge yarn mops. Mops shall be frequently immersed in hot water and an approved disinfectant solution to remove soil. Floors are then to be rinsed by damp mopping to remove wet mopping residue, standing water, and dingy, streaked or cloudy areas. Care is to be taken to avoid splash on equipment, furniture, walls, trim, doors and adjacent carpets. A properly wet mopped floor is one that is free of dirt, dust food residue, film, marks, streaks, debris, and standing water.

5.6 Washing. Washing is to be substituted for, or added, following wet mopping on concrete floors (usually on rear platforms, outside storage areas and around entrances and exits). A water hose with sufficient pressure may be used to remove all residue of mopping or soaking. This is to be followed by a thorough sweeping using a stiff bristled broom, deck brush or scrubber machine. A properly washed concrete surface is one that is free of dirt, dust, food residue, debris, stains other than petroleum stains, and residue of mopping or soaking solutions.

5.7 Floor Maintenance. All floors, except concrete or carpeted shall receive floor maintenance. The floor shall have a uniform appearance, and be free of scuffmarks, heel marks, and other stains and discoloration. All floor maintenance solutions shall be removed from baseboards, furniture, trash receptacles, etc. Chairs, trash receptacles and easily movable items shall be returned to their proper position when all operations have been completed.

5.8 Spot Cleaning. Spot cleaning is the cleaning within any of the categories using the appropriate method. Spot cleaning shall be performed on an as required basis whenever occasioned by unusual or inadvertent events such as spills, animal entry, blowing sand or dust, pipe bursts or clogging, boil overs, breakage, equipment repairs, unusual patron traffic, etc. Properly accomplished spot cleaning causes the area cleaned to achieve the same standard as during scheduled service.

5.9 Spot Cleaning (Floors). Spot cleaning is hand removing, sweeping, damp mopping or vacuuming small areas as necessary to remove food or beverage spills and debris such as, straws and napkins, etc., from dining hall floors. It includes removal of water, sand, dirt, or stains caused by open doors or heavy traffic. On carpeted floors, spillage must be immediately cleaned with cold water or special cleaning fluids to prevent stains from setting into the carpet. In the dining areas during meal serving periods, use of a manual carpet sweeper or broom is required.

5.10 Dusting.

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

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

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

5.11 Damp Wiping.

5.11.1 Non-Food Contract Surfaces. Damp wiping of furniture, decorations, and non-food contact surfaces of equipment shall be accomplished using a clean cloth dipped into hot disinfectant solution or dampened by a spray bottle. (Damp wiping of food contact surfaces is described in Section 5.3, Sanitation.) A properly damp wiped surface is one that is free of dirt, dust, grease, or other matter and of streaks, spots or water residue.

5.12 Lavatories. Toilets, urinals, commodes, washbasins, slop sinks, and partitions are cleaned with a hot germicidal detergent solution. Toilets and urinals are descaled using brushes, used for no other purpose. A proper cleaning removes all deposits, stains and foreign matter, including those under fixture edges, lips and on all exposed surfaces.

5.13 Metal and Wood Polishing. Polishing follows damp wiping and shall be accomplished with a soft cloth using an appropriate polish that does not contain abrasives. Polishing is done on metal equipment and fixtures, on wood furniture, and on metal or wood decorations. Food contact surfaces are wiped clean without the use of polish. A properly polished surface is one that is free of streaks, water spots, fingerprints, tarnish, and polish residue and presents a uniformly bright appearance. Stainless steel surfaces must be wiped with the grain of the metal.

5.14 Wall and Door Cleaning. Wall and door cleaning includes walls, wainscots, doors, posts, partitions, baseboards, trim, jambs, and wall mounted fixtures. Cleaning shall be accomplished using a damp sponge or cloth soaked in hot disinfectant solution. Particular care should be given to removing hand smudges and grease and to removing splash from baseboards, doors, and trim. Walls in high moisture areas such as ware washing rooms and lavatories are to b e scrubbed as necessary to remove mold. Chlorine based compounds shall be used on all ceramic or vitreous surfaces. Properly cleaned hard gloss wainscots or glazed title surfaces shall be bright and free of dirt, mold, stains, streaks, lint, and splash.

5.15 Glass Cleaning. Glass cleaning is done on other than exterior windows (glass partitions, glass in interior doors, displays cases, directory boards, mirrors, etc.) It shall be accomplished by using a damp cloth dipped in a free rinsing detergent followed by polishing with a dry cloth or paper towels. Adjacent trim shall be wiped clean using damp wiping procedures. A properly cleaned glass surface is without dirt, dust, grease, or other matter, spots, streaks or residue.

5.16 Window Cleaning. Windows to be cleaned are those that are an integral part of the surfaces of the building. After windows have been cleaned, all traces of film, dirt, smudges, water and other foreign matter shall be removed from frames, casings, sills, blinds and glass. Screens shall also be cleaned so that they are free of dirt, dust, and foreign matter.

5.17 Light Fixture Cleaning. Light fixture cleaning includes removal of covers and damp wiping on the inside and outside. Fluorescent fixtures, including tubes and diffusers, shall be lightly dusted and wiped to remove dust stains. A properly cleaned light fixture is one that is free of insects, dirt, dust, grease and other matter and of stains, spots, and residue.

5.18 Duct and louver Cleaning. Ducts, louvers and vents shall be vacuumed to remove all visible dust; dirt and other foreign matter and the surface shall be damp wiped to remove spots and streaks. Metal louvers in the exhausts in the kitchen and over all cooking devices will be run thru the dishwasher at the end of each Sunday unit training assembly. Cleaning the interiors of ducts or conducts is not included.

5.19 Equipment. Items used in the storage, preparation, cooking, transporting and serving of food. It also includes items used in cleaning and/or sanitizing, as well as those used for transporting and storage of supplies.

a.Clean and sanitize. Clean and sanitize all aforementioned dining/kitchen equipment and areas, in accordance with the FDA Food Code.

NOTE 3: The MDANG will have several drill/UTA weekends where an independent vendor will cater food for that specified weekend. The Back of House Service area will not be utilized. During the contracted meals a deep cleaning of the Kitchen prep area, Serving area, and Dining area will be accomplished. During these months the hood and vent system will be cleaned. Meals hours stay the same. Contractor will be notified in advance of these months.

Waste Management. The contractor shall assist the government by complying with the base recycling program. This may require segregating reusable/recyclable waste materials by type. 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.

No HAZMAT materials can be brought on base. All materials will be provided by the Government.

Contractor Personnel.

Management. The contractor shall provide a full-time contract manager on site 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. 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 during the scheduled work to discuss problem areas. After normal duty hours, the manager or designated alternate shall be available to be reached by phone. 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. They shall comply with installation rules and regulations for motor vehicle use on base.

Quality Assurance. The government will evaluate the contractor’s performance in accordance with the performance work statement at the end of each day using Appendix A as a quality assurance checklist. The measurement standard of quality is a Go or No Go. UNSAT equals a MINOR and 2 or more “UNSATs” in three consecutive cleaning periods will equal a MAJOR and will be reported to the 125th Contracting Office and a notice will be sent to the firm’s home office and contracting will determine remedies. MAJOR and Minor deficiencies are identified in Attachment 3.

Remedies. The contractor will be given the opportunity to correct the UNSAT deficiency when it is a MINOR category on the spot from the Contracting Officer’s Representative (COR).

Conduct. Personnel shall be courteous, present a helpful attitude and maintain a presentable image. Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts, or after eating, employees shall promptly depart from the food service facilities.

Government Furnished Equipment. All cleaning supplies and materials required to accomplish the service will be furnished by the Government. To include: mops, brooms, brushes, rags, gloves, buckets, and all cleaning detergents/solvents. All materials and supplies will be returned neatly to the supply closet at the end of shift.

Equipment Loss or Damage. The contractor shall submit requests for replacement of government- furnished equipment to the food service manager for processing. Such requests shall specify the reason for the replacement request

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. The contractor shall sign an agreement stipulating the security requirements of this contract.

Base Access. The contractor shall obtain personal identification passes for all employees and vehicle passes for all contractor and personal vehicles requiring entry onto the 175th MDANG base. The contractor must complete the 175th WING INSTALLATION ACCESS APPLICATION, and submit it through the Services office to Security Forces and Pass and Registration and any changes or additions should be sent at least 7 days prior to arrival. Vehicle registration, proof of insurance and a valid driver’s license must be presented for all personnel and vehicles to be registered.

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.

d. Uniform Requirement. The uniform will consist of matching or color coordinated shirts, slacks, and hats.

SITE VISIT. A site visit for this project is encouraged as it allows Contractors to get familiar with the location and surrounding areas. A site visit will be held. See Solicitation for details.

Main Dining Facility, Attachment 1 HOURS OF OPERATION

Building 2030

MEAL

*SAT/SUN

NUMBER OF SERVING LINES

Breakfast N/A

Brunch N/A

Lunch 10:30-1300 Dinner N/A

* - One weekend per month the 175th Wing Services Dining Facility opens at 10:30 am and closes at 1 pm for lunch and serves around 500 - 600 personnel each day. The work day will be from 9:00 am until 3:00 pm one weekend per month for 11 months, with 4 option years thereafter. All work must be completed by 3:00 pm each duty day. If any changes should occur the contractor will be notified at least 5 business days in advance. The UTA schedule dates are released in September of every year. The current UTA schedule is below.

2015 NOVEMBER – 14 & 15

2015 DECEMBER – 5 & 6

2016 JANUARY – 9 & 10

2016 FEBRUARY – 06 & 07

2016 MARCH – 05 & 06

2016 APRIL – 02 & 03

2016 MAY – 14 & 15

2016 JUNE – 04 & 05

2016 JULY – No UTA in July

2016 AUGUST – 20 & 21

2016 SEPTEMBER 17 & 18

2016 OCTOBER 15 & 16

UTA SCHEDULE

Attachment 2

APPLICABLE PUBLICATIONS AND FORMS

Publications and forms applicable to this PWS are listed below. The contractor has coded publications as mandatory

(M) or advisory (A). The contractor shall follow those publications coded as mandatory to the extent (that is, the specific procedure in a paragraph, section, chapter or volume) specified in the PWS. The contractor shall be guided by those coded advisory to the extent necessary to meet requirements in this PWS. At the start of the contract, the Government provides all publications and forms listed. The Government may issue supplements or amendments to listed publications from any organizational level during the life of the contract. The contractor shall keep all issued publications up-to-date. The contractor shall immediately implement those changes in publications that result in a decrease or no change in the contract price. Before implementing any such revision, supplement, or amendment that will result in an increase in contract price, the contractor shall submit to the administrative contracting officer (ACO) a price proposal for approval. Price proposals shall be submitted within 30 calendar days from the date the contractor receives notice of the revision, supplement, or amendment giving rise to the increase in cost of performance. The Government will consider changes in the contract price due to supplements and amendments shall be considered under the "Contract Terms and Conditions-Commercial Items" clause. 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 Ethic Standards A

Change 1 11/18/94

AFI 34-239

2/20/04 Food Service Management Program M

AFI 48-116

3/17/04 Food Safety Program M

AFI 64-106

3/25/94 Air Force Industrial Labor Relations Activities M

Attachment 3

QUALITY ASSURANCE SURVEILLANCE PLAN

MEASUREMENT STANDARD

Measurement Standard “GO-NOGO” inspection. This method will be used when performing Quality Assurance checks, the tasks are thoroughly accomplished or it lacks the entirety. A no show without prior coordination, damage to equipment or the facility, employee unprofessionalism such rudeness, profanity and appearance will equal a MAJOR and the contracting office will determine remedies.

Discrepancies. One UNSAT equals a MINOR discrepancy and two or more “UNSAT” discrepancy in a three consecutive cleaning periods will be equals a MAJOR. Major discrepancy will be reported to the 125th Contracting Office, a notice will be sent to the firm’s home office and contracting will determine remedies.

Injuries. Any injuries, accidents or damage to equipment or faculties MUST be reported immediately to the Services Flight.

QUALITY ASSURANCE CHECKLIST

Building 2030 Kitchen

(NOTES)

Table Bussing Service

Tables cleaned and sanitized [SAT] [UNSAT]

Chairs correctly placed and wiped off [SAT] [UNSAT]

Table items replenished

(salt, pepper, hot sauce, napkins) [SAT] [UNSAT]

Front of House Service

Replenishing trash cans to avoid overflow [SAT] [UNSAT]

Floors cleaned around salad bars and dining area [SAT] [UNSAT]

Salad bars cleaned, sanitized and no visible crumbs [SAT] [UNSAT]

Refrigerator cleaned, sanitized and no visible crumbs [SAT] [UNSAT]

Microwave cleaned, sanitized and no visible crumbs [SAT] [UNSAT]

Drink machines cleaned, sanitized and no visible crumbs [SAT] [UNSAT] Back of House Service

Stainless steel tables cleaned [SAT] [UNSAT]

Ovens cleaned, sanitized and no visible crumbs [SAT] [UNSAT]

Warmers cleaned, sanitized and no visible crumbs [SAT] [UNSAT]

Serving Line drained and cleaned and no visible crumbs [SAT] [UNSAT]

Walk-In Cooler cleaned and sanitized with unauthorized items cleared out [SAT] [UNSAT]

Freezer cleaned with unauthorized items cleared out [SAT] [UNSAT]

Fryer covered as necessary and cleaned when needed [SAT] [UNSAT]

Grills cleaned, sanitized and no visible crumbs [SAT] [UNSAT]

Racks and carts cleaned, sanitized and no visible crumbs [SAT] [UNSAT]

Refrigerators cleaned, sanitized and no visible crumbs [SAT] [UNSAT]

Steamers cleaned, sanitized and no visible crumbs [SAT] [UNSAT]

Kettles cleaned, sanitized and no visible crumbs [SAT] [UNSAT]

Stove cleaned, sanitized and no visible crumbs [SAT] [UNSAT]

Dessert cases cleaned and no visible crumbs [SAT] [UNSAT]

Floors cleaned and mats cleaned and put away [SAT] [UNSAT]

Dish Washing Station Service

Trays, plates, glass cups, and utensils cleaned and put away [SAT] [UNSAT]

Floors throughout kitchen swept, scrubbed, and mopped [SAT] [UNSAT]

Clipper cleaned and sanitized [SAT] [UNSAT]

Sinks cleaned and sanitized [SAT] [UNSAT]