PWS_KP_DFAC_FY_AUG_2018.docx

COVER SHEET

1. SERVICES AND DESTINATION

Food service attendant services for the Maryland Air National Guard located at Martin State Airport (ANG), 2701 Eastern Boulevard, Baltimore, Maryland 21220. Period of Service: Aug 2012 – Oct 2012 and a three (3) year option to renew.

The Maryland Air National Guard has one Unit Training Assemblies (UTA’s) at Martin State Airport. Both units proudly support and represent mission requirements of the United States Air Force, the Air National Guard, and the State of Maryland.

2. Request For Quotation Submission:

Request For Quotation can be mailed or hand-carried to the following location:

MARYLAND AIR NATIONAL GUARD

BASE CONTRACTING OFFICE

ATTN: MSgt MICHAEL DOMBKIEWICZ

CONTRACTING OFFICER

MARTIN STATE AIRPORT (ANG)

2701 EASTERN BOULEVARD

BALTIMORE, MARYLAND 21220-2899

3. RFQ DOCUMENTS:

The following documents must be submitted with your quotation:

· Standard Form 1449, “Request for Quotations”

· Section B, “Supplies or Services and Prices/Costs,”

· All amendments must be acknowledged (If Applicable)

4. CHANGES BY OFFEROR:

Quotations must be in accordance with the requirements and provisions of this RFQ. Changes may cause your quotations to be rejected. Ensure that quotations are properly identified and, if mailed or hand carried, that it will arrive no later than 3 Aug 15 @ 12:00 PM EST. The Contracting Office will coordinate with the Security Police in promptly directing those persons that wish to hand deliver their quotations.

NOTE: AN OPTION IS CONSIDERED EXERCISED WHEN NOTICE IS PLACED IN THE MAILS.

SECTION B attached

SCHEDULE OF SERVICES

Dining Facility attendant Services. See Section C for Statement of Work. FAR 52.222-41, Service Contract Act of 1965, as amended (MAY 1989), WILL BE APPLICABLE TO AWARDED CONTRACT. Each service employee in the performance of this contract by the offeror or any subcontractor shall be paid not less than the minimum monetary wages and shall be furnished fringe benefits in accordance with the wages and fringe benefits as determined by the Secretary of Labor. Copy of wage determination is enclosed as part of this Request for Quotation, Section J, Exhibit 3. See Section F for description of duty hours.

A contract modification will be necessary if changes occur within the wage determination under the Service Contract Act. Changes may include both wages and fringe benefits. Contract employees will be classified as “07130 Food Service Worker” for this contract. Supervisor should be classified as “Salary.” Changes will not be permitted to the supervisor’s hourly rate. For example, if the wage determination for the “food service worker” increases by .25 cents per hour, a contract modification will be allowed to increase the employee’s hourly rate by .25 cents.

Due to mission changes or other emergencies, number of hours may vary by 15%.

MARTIN STATE AIRPORT

MARYLAND AIR NATIONAL GUARD

2701 EASTERN BOULEVARD

BALTIMORE, MARYLAND 21220-2899

Food Service Attendant

Statement of WorkPerformance Work Statement

(SOWPWS)

AUG 2018

SECTION C

STATEMENT OF WORKPerformance Work Statement

Table of Contents

SECTION TITLE

PART I

C-1 General

C-2 Definitions

2.3 Director of Base Medical Services (DBMS)

2.4 Subsistence.

5.2 Subsistence and Material Handling

5.3 Sanitation

D Intentionally Left BlankContractor Manpower and Reporting Application

E Inspection and Acceptance

F Deliveries of Performance

G Contract Administration Data

H Special Contract Requirements

PART II

PART III

J List of Exhibits Exhibit 1 - Post-Award, Pre-Performance Checklist Exhibit 2 - Checklist

PART IV

PART I

SECTION C-1

GENERAL The Maryland Air National Guard Appropriated Fund food service operation consists of a dining facility serving meal(s) for Subsistence in Kind (SIK) and Basic Allowance for Subsistence (BAS) recipients during Unit Training Assemblies. 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 expense. Organizations such as local Civil Air Patrol occasionally dine in the dining facility upon permission from the installation commander. The installation commander may authorize dependents and guests to occasionally eat in the dining facilities

1.1 SCOPE. The contractor shall, except as specified in this Statement of Work (SOWPerformance Work Statement (PWS) as government furnished property or services, provide all personnel, supervision, and any items and services necessary to perform food service attendant services at the Maryland Air National Guard, Martin State Airport as defined in this SOWPWS. A facility where the contractor is to perform work is known as building number 2030. Mailing address is Maryland Air National Guard, 175th Wing, 2701 Eastern Blvd., Baltimore MD 21220. The contractor shall perform the requirements in this SOWPWS and conform to the -professional standards identified in this contract, and shall follow all applicable instructions and directives as identified by this SOWPWS. Contractor tasks include, but are not limited to, the following:

Aa. Sanitation of facilities and equipment

Bb. Dish and utensil washing/drying

Cc. Replenishing dish/utensil serving lines

Dd. Quality control

E. Cleaning of furniture or furnishings and floor surfaces

F. Food Servants during lunch meal periods.

1.2 OPERATING HOURS

1.2.1 Normal Hours. Normal operating hours for the dining hall are 7:00am - 4:30pm. Main meal hour of operation 10:30 to 1300 for contractor performance and estimated meal counts are outlined in Section F. Standard work hours for personnel will be 0800 to 1500 on Saturday and Sunday of the Regularly Scheduled Drill (RSD). Extended hours for contractor performance may occasionally be required and will be ordered up prior to request.

1.2.2 Peak Hours. The most labor intensive period of the operating hours will normally occur on the Sunday performance period following the end of the meal. This peak period will last until the ending of the contractor performance period outlined in Section F. It is during this period that the final sanitation of the facilities and equipment must be performed.

1.3 PERSONNEL.

1.3.1 General. The Contractor shall furnish whatever supervisory, administrative and direct labor personnel necessary to accomplish all work required.

1.3.2 Attendant Supervisor. The Contractor shall provide an on- site attendant supervisor who shall be responsible for the supervision of contract employees and the overall management and coordination of this contract with the Government.

1.3.3 Contractor Supervision. The attendant supervisor, or a person designated in writing by the Contracting Officer to act in the Contractor’s behalf, shall be present during all hours when contract employees are working.

1.3.4 Security. The Government shall furnish special identification when required by the Government, provided to the Contractor personnel authorized to work at the site, special identification when required by the Government. Identification badges shall be returned to the government when the employee no longer works at the site. Employees must follow all security guidelines of the base and are subject to search upon entrance.

1.3.5 Uniforms. Employees and supervisory personnel shall wear Contractor furnished uniform items listed below when on duty. Uniforms shall be freshly laundered, color coordinated, well-fitting, and changed daily by each employee. They shall contain no commercial advertising. The type and color of uniforms shall be approved by the Contracting Officer prior to contract start date. Shoes shall be of sturdy construction and shall cover the foot to meet sanitation and safety requirements. Open toe shoes, sandals, or sneakers shall not be worn.

1.3.5.1 Male Employee Uniform Items

a. Long trousers with conventional belt

b. Short sleeve Polo/collared shirts or coats

c. Full length aprons, as appropriate for work station

d. Paper flight caps, unless hair exceeds 1 ¼ inches in bulk or touches the individual’s shirt collar, then appropriate hair restraint will be worn.

1.3.5.2 Female Employee Uniform Items

a. Long trousers, no skirts or shorts

b. Short sleeve Polo/collared shirts or coats

c. Full length aprons, as appropriate for work station

d. Paper flight caps, unless hair exceeds 1 ¼ inches in bulk or touches the individual’s shirt collar, then appropriate hair restraint will be worn.

1.3.5.3 Name tags. All personnel shall wear name tags furnished by the Contractor with a minimum of the last name, i.e., Mr. Edwards, Mrs./Ms. Jones, etc. In addition, the tag worn by the supervisors shall indicate their job title.

1.3.6 Training. The Contractor shall provide training to employees to ensure competent performance. Contractor employees shall receive the following training provided by the Government:

a. Operation of dishwashing machine.

b. Proper cleaning/sanitizing procedures for cleaning/sanitizing facilities and equipment.

1.3.7 Contractor Personnel Meals.

1.3.7.1 Personnel who are employed under this contract in dining halls are required to furnish their own meals and are not authorized Government meals.

1.3.7.2 Contractor employees who are observed eating Government subsistence at any time shall be required to pay for a complete meal. The cost for the meal shall be determined by the period of the day in which the eating is observed. Holiday rates may apply depending on meal type, which is determined in advance. Air Force Regulations are applicable to civilian personnel who are authorized to eat Government subsistence. If the employee observed eating does not have the funds to pay for the meal, the Contractor shall be required to do so.

1.3.8 Use of Alcoholic Beverages/Drugs. The use of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) from the Base. Removal of employees for such causes will not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services.

1.3.9 Use of Tobacco. Employees shall not use tobacco in any form while engaged in food preparation or service, nor while in food storage, preparation or service areas, or ware washing areas. Employees may use tobacco only during break periods in a designated area.

1.3.10 Loitering. Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shift employees shall promptly depart from the food service facilities.

1.4 QUALITY CONTROL/QUALITY ASSURANCE.

1.4.1 Quality Control. The Contractor shall adhere to the Quality Control procedures established by the Government to assure the requirements of the contract are provided. A copy of the quality control program is shown in Exhibit 2. This program shall include, but not be limited to the following:

1.4.1.1 An inspection system covering all the services to be performed under the contract. It must specify areas to be inspected on either a scheduled or unscheduled basis and the individuals who will do the inspection.

1.4.1.2 The method of identifying deficiencies in the quality of services performed before the level of service is unacceptable.

1.4.1.3 The Government shall maintain a file of all inspections conducted under the Quality Control program and the corrective action taken. This file shall be made available to the contractor during the term of the contract.

1.4.2 Quality Assurance. The Government shall monitor the Contractor’s performance under this contract using the following procedures:

1.4.2.1 Quality Assurance Evaluators (QAEs) may inspect daily for compliance with contract terms. These inspections shall be to the standards and frequencies described in Section C-2 and shown in Section J, exhibit 2. If any of the services inspected do not conform to contract requirements, the Government may require the Contractor to perform the services again in conformance with the contract requirements, at with no increased cost to thein contract amount. The QAE Checklist shown in Section J, Exhibit 2 will be the Sanitation Tasks identified to be performed in the Statement of Work, Section C.

1.4.2.2 Medical service personnel assigned by the Public HealthDBMS will also inspect for compliance with sanitary standards. Sanitary deficiencies require immediate corrections and may be cause for shutdown of the facility until sanitary standards can be restored. The Contractor’s payment shall be reduced by the percentage of the time the facility was closed to normal operations due to sanitary deficiencies.

1.4.2.3 When the Contractor’s performance is unsatisfactory a Contract Discrepancy Report (CDR) shall be given. The Contractor shall reply in writing within five days giving the reasons for the unsatisfactory condition, the corrective actions, and procedures to prevent recurrence. Unsatisfactory performance shall result in a payment deduction as specified in Section E, 3.4.

1.4.3 Other Observers. Inspector General, Major Command, and other authorized Government personnel shall be permitted to observe Contractor operations as necessary.PARTnecessary. PART I

SECTION C-2

DEFINITIONS

Definitions of terms and phrases are included in AFI 34-239, Attachment 1. Other terms used in the statement of work are added below:

2.1 Food Service Officer (FSO). An officer, noncommissioned officer, or civilian responsible for reporting all concerns to the Base Services Managerbase Chief of Services for matters relating to food service operations. Advises the contracting officer on matters relating to the contract.

2.2 Quality Assurance Evaluator (QAE). An individual selected to evaluate and accept Contractor’s performance.

2.3 Public Health RepresentativeDirector of Base Medical Services (PHRDBMS). This individual is charged with defining, setting, and monitoring sanitation standards and procedures for food service activities at an Air Force installation. Representatives from the PHRDBMS office inspect sanitary conditions and apply ratings based upon their professional, qualitative judgment.

2.4 Subsistence. Food items including beverages and condiments.

2.5 Meal Serving Hours. Hours designated by the Government during which meals are served.

2.6 Serving Lines(s). This term includes the place and equipment used in dining halls. It includes associated tableware and dispensers, beverage bars, salad bars, bread warmers, ice cream freezers, etc.

2.7 Acceptable Quality Level (AQL). The allowable leeway or variance from a standard before the government will reject a specific service. An AQL does not imply that the Contractor may knowingly perform in an unsatisfactory way. It implies that the Government recognizes that on certain rare occasions beyond the contractor’s control, defective performance may sometimes occur.

2.8 Sanitizing Solution. For use on fixed equipment, 100 parts per million-chlorine solution or other equivalent solution approved by the DBMS.

2.9 Housekeeping Definitions. The following are definitions and standards that apply to cleaning and housekeeping requirements.

2.9.1 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.

2.9.2 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.

2.9.3 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.

2.9.4 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.

2.9.5 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.

2.9.6 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.

2.9.7 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.

2.9.8 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.

2.9.8.1 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.

2.9.9 Dusting.

2.9.9.1 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.

2.9.9.2 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.

2.9.9.3 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.

2.9.10 Damp Wiping.

2.9.10.1 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.

2.9.10.2 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.

2.9.11 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.

2.9.12 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.

2.9.13 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.

2.9.14 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.

2.9.15 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.

2.9.16 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.

2.10 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.

2.11 Supplies. Expendable items such as paper and paper products, janitorial and cleaning materials, utensils, and tableware. PART I

SECTION C-3

GOVERNMENT FURNISHED PROPERTY AND SERVICES

The Government will furnish the following:

d. Building equipment and repairs

3.2 EQUIPMENT. All equipment necessary to perform the requirements of this statement of work will be provided by the Government. If the Contractor considers that additional items of equipment, other than these provided, will improve the services being furnished, he/she shall request the equipment in writing. Requests for new equipment not withstanding the contractor is expected to meet contract requirements with existing equipment. Equipment provided for usability tests shall be used as stipulated at no additional expense to the Government. The Government may furnish replacement equipment or other than new equipment to improve food service methods or output.

3.5 APPLICABLE DIRECTIVES. Regulations, manuals and forms.

3.6 STORAGE SPACE. Storage space for supplies and janitorial equipment.

3.7 VEHICLES. Those vehicles and drivers used to transport any Government furnished items.

3.8 TABLECLOTHS. When used, will be furnished by the Government. Government will clean as required.

3.9 PROTECTIVE CLOTHING. Rubber aprons and protective gloves will be provided as necessary.

SECTION C-4

CONTRACTOR FURNISHED EQUIPMENT AND SUPPLIES

4.1 EQUIPMENT. The Contractor shall not be required to provide any items of equipment to meet contract requirements.

4.2 SUPPLIES. The Contractor shall not be required to furnish any supplies necessary to meet contract requirements.

4.3 OTHER. The Contractor shall furnish employee uniforms and personnel identification tags as specified in 1.3.7.PART I

SECTION C-5

SPECIFIC TASKS

5.1 5.1 SERVICE OF FOOD.

5.1.2 Contractors will serve food items on the serving lines from selected menu items of the day during the weekend lunch period. Personnel shall be courteous, present a helpful attitude and maintain a presentable image at all times.

5.1.3 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.

5.1.3 Personnel shall be courteous, present a helpful attitude and maintain a presentable image.

5.1.4 Sufficient personnel (12-minimum) shall be provided to make sure that all requirements of this contract can be satisfied in an efficient and timely manner and that requirements necessary to be completed at the end of each work day can be completed before the end of the specified duty day as outlined in Section F. Otherwise, contractor personnel will be required to remain additional time in order to complete contract requirements (see Section C-1, 1.2.1).

5.1.5 Tableware (eating utensils, dishes, glasses, trays, etc.) shall be replenished to ensure availability to all patrons without waiting.

5.1.6 Tablecloths may be used as determined by the Food Service Officer. Tablecloths when used, shall be changed as often as necessary to maintain a neat, clean appearance, but no less than once daily. Tables will be wiped down throughout serving times as needed.

5.1.7 Food trays shall be placed on the carts by the patrons. Contractors are responsible clearing trash from the trays and sending dishes through the clipper.

Food or beverages in serving area or in the dining area shall be wiped up within 5 minutes from first notice.

5.1.8 Food trays shall be placed on the carts by the patrons. Contractors are responsible clearing trash from the trays and sending dishes through the clipper.

5.3 SANITATION.

5.3.1 Inspections. Government evaluations of sanitation shall be performed both by food service QAEs and by representatives of the PHRDBMS. PHRDBMS 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 Section J, Exhibit 2) 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 PHRDBMS personnel report (in writing) any uncorrected discrepancies causing unsatisfactory performance to the Contracting Officer whom will take the appropriate action.

5.3.2 The contractor shall cooperate in and make employees, facilities, and equipment available for all fingerplate culture, rinse tests, swab tests, contact plate tests, and other microbiological tests required by the PHRDBMS. During actual or suspected food borne disease outbreaks, the Contractor shall make facilities, equipment, and employees available for testing and questioning by medical and other investigative personnel. No payment shall be made to the Contractor for added costs, if any.

5.3.3 Personal hygiene. The Contractor shall make sure that all food handlers meet the following sanitation requirements:

5.3.3.1 They wash their Hhands are washed upon reporting for work, immediately after visiting or cleaning a lavatory, after smoking, taking a break, and after handling raw meat, poultry or garbage.

5.3.3.2 They remove wristwatches, bracelets, and rings before and during the handling of any raw or cooked food.

5.3.3.3 Their fingernails are cut short so that they do not extend beyond end of fingers and are kept clean.

5.3.3.4 Their facial hair is trimmed to one inch or less. Men with beards must wear a protective cover.

5.3.3.5 They wear acceptable head covers (hats, caps, hairnets) to prevent loose hair from falling into food or onto food contact surfaces. (See Section C-1.3.7.1, 1.3.7.2).

5.3.3.6 When any symptoms of a communicable disease are experienced, the food handler(s) are directed to the contract supervisor. The Contractor shall make arrangements by calling the appropriate medical facility. Food handlers relieved of duty due to illness must have a medical clearance before returning to work.

5.3.4 Equipment and Utensil Sanitation.

5.3.4.1 Food service equipment in food attendant spaces and utensils shall be cleaned and sanitized to be free of food particles, other soil, grease and cleaning/sanitizing agent residue at the frequencies listed below.

5.3.4.2 Tableware, cookware, kitchen and serving line utensils shall be washed, rinsed, sanitized and air-dried after each use. Storage racks for these items shall be cleaned with a sanitizing solution each day.

5.3.4.3.3 Pass through and other types of food holding boxes (hot and cold) shall be wiped on the inside and outside after each meal to remove food particles. Damp-wipe exterior to remove stains and smudges. They shall be thoroughly cleaned inside and out following the meal on Sunday.

5.3.4.3.4 Kitchen exhaust hoods and filters (including light fixtures and fire extinguishing equipment) shall be thoroughly cleaned with a grease cutting solution. Metal exhaust louvers shall be run through the dishwasher to remove any grease residue.

5.3.4.3.5 All interior grease traps shall be removed, emptied, cleaned and replaced on Sunday.

5.3.4.4 Serving Equipment. Serving line equipment and all other equipment in the serving or dining area in or on which food is prepared, held or dispensed shall be cleaned before and after each meal except where a different time is listed below. Military personnel will clean grills, fryers and smart ovens.

5.3.4.4.1 They shall be thoroughly cleaned with grease cutting solution once each day.

5.3.4.4.2 The exterior of ice machines and the water ice dispenser shall be wiped daily to remove soil and smudges.

5.3.4.4.3 Beverage dispensers (milk, carbonated, juice, water) shall be cleaned of all finger marks and smears each meal. Nozzles and other removable parts and drains shall be disassembled, cleaned, and replaced following each Sunday except nozzles. Nozzles will be placed in a sanitations solution until use.

5.3.4.4.4 Coffee makers and servers shall be cleaned daily following manufacturers instructions. Damp-wipe the exterior to remove stains and smudges. Thoroughly clean drains.

5.3.4.4.5 Ice Cream machine shall be cleaned on the outside and underneath.

5.3.4.4.6 Hot food (steam) tables shall have the water drained and the bottom cleaned daily. All rust and scale shall be removed as directed by the Food Service NCOIC.

5.3.4.4.7 All Stainless Steel surface areas of serving lines, refrigerator doors, and throughout dining hall shall be cleaned as described in section 2.9.12 (METAL AND WOOD POLISHING) on each Sunday UTA. Except food contact surfaces.

5.3.4.5 Dining area equipment shall be cleaned as follows:

5.3.4.5.1 Dining tables shall have the tops and sides cleaned and sanitized during and after each meal. When tablecloths are used the tops and sides shall be cleaned during serving times, whenever a spillage occurs and after meals. The base or legs shall be cleaned as required.

5.3.4.5.2 Dining chairs or benches shall be checked for foreign objects, smudges, food particles and liquids and if present, cleaned during serving times and after meals. If chair or bench is broken notify QAE or FSO.

5.3.4.6 All types of warewashingware washing equipment shall be drained and cleaned after each use. Dishwashing machine shall have all removable parts removed such as filters, curtain, spray arms, trays, and cleaned and placed on racks to air-dry. The removable parts and the exterior surfaces shall be free of foreign matter and smudges. Lime deposits shall be removed on a schedule established by the Government.

5.3.4.7 Equipment and utensil cleaning may be accomplished using any one of a combination of the methods listed below as necessary to achieve the standards of cleanliness.

5.3.4.7.1 Disposable cloths can be used to clean or wipe food contact surfaces, tabletops. They shall be clean and odor free. They shall be rinsed frequently in the approved sanitizing solution and used for no other purpose.

5.3.4.7.2 For manual cleaning and sanitizing of equipment or utensils, which can be completely immersed in sinks, the contractor shall:

5.3.4.7.3 For manual cleaning and sanitizing of equipment or utensils that cannot be completely immersed in sinks, the Contractor shall:

5.3.4.7.4 Cleaning and sanitizing tableware, kitchen utensils, and equipment may be done in spray type, immersion or other ware-washing machines.

5.3.4.8 Grease trap drainer baskets are to be removed and cleaned of all food particles. The drain will be thoroughly flushed and a strong disinfectant solution poured into the trap. Strainer baskets will be replaced along with the top floor covers.

5.3.5 Handling and Storage of Equipment Utensils.

5.3.5.1 Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Only their handles shall touch spoons, knives, and forks. Cups, glasses, bowls, plates, and similar items shall be handled with outwithout contacting inside surfaces or the surfaces that contact the user’s mouth.

5.3.5.2 Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust, and other means. The food contact surfaces of fixed equipment shall also be protected from contamination.

5.3.5.3 Utensils shall be air-dried before being sorted or shall be stored in a self-draining position.

5.3.5.4 Glasses, cups, and dinnerware shall be stored inverted in appropriate caddies or other storage devices. Holders for the storage of knives, forks, and spoons shall be used to present the handle only to the patron.

5.3.6 Garbage and Trash.

5.3.6.1 Separate5.3.6.1 Separate containers shall be used to sort garbage from trash. These cans shall be kept covered except for cans actively being used in food preparation and dishwashing areas. When filled (not more than four inches from the top) the cans shall be removed to the proper storage area for temporary storage.

5.3.6.2 Immediately5.3.6.2 Immediately after garbage/trash is emptied, the soiled cans and covers shall be thoroughly cleaned. The can washing area shall also be cleaned following each use. If plastic can liners are used, cans and covers shall be cleaned whenever soiled.

5.3.6.3 Outside storage of unprotected plastic or paper bags or baled units containing garbage or refuse is prohibited.

5.3.6.4 Loading docks shall not be used to store garbage, refuse, empty jars or cans, or kitchen equipment.

5.3.6.5 Bagged garbage and trash shall be carried to nearby dumpsters for pickup, immediately after bagging.

5.4 HOUSEKEEPING.

5.4.1 General. The Contractor shall furnish housekeeping services in accordance with the definitions in Section C-2 during each scheduled Unit Training Assembly. The cleaning definitions and charts are intended to produce a “minimal acceptable” level of performance. Weather, traffic or other conditions may demand additional cleaning by the Contractor to ensure that facilities and equipment are clean, neat, and sanitary.

5.4.2 Lavatories.

5.4.2.1 Mops, brooms, and brushes used in cleaning of lavatories shall not be used for cleaning in any other area. They shall be identified by RED painted handles and stored separately when not in use.

5.4.2.2 All paper towels, toilet paper, and hand soap dispensers shall be adequately supplied at all times. All dispensers shall be damp wiped and cleaned prior to refilling.

5.4.3 Insect and Rodent Control. The Contractor shall be responsible for conducting operations in a sanitary manner to eliminate insects and vermin. The Contractor shall take those actions directed by the Government entomologist or veterinarian to control insects and rodents.

5.4.4 Mop Storage Areas. The mop cleaning/storage rooms shall be thoroughly dry swept, hosed down and damp mopped to insure that there are no foreign debris or stains remaining.

5.4.4.1 Furniture Rearranging. When needed, tThe Contractor shall move dining room tables and chairs as directed by the QAE. or FSO.

5.4.4.2 Plants. Artificial plants shall be damp wiped every two months to remove dust, dirt, lint, and cobwebs.

5.4.4.3 All cleaning equipment shall be properly stored in areas provided to the Contractor, immediately after each use.

5.5 INSPECTION. The contractor will perform the specific activities outlined in Section C, Statement of Work, to the extent necessary to satisfy the criteria outlined in the QAE checklist shown in Section J, Exhibit 2.

SECTION D:

PART 1:

CONTRACTOR MANPOWER REPORTING APPLICATION:

The Office of the Assistant Secretary of the Army (Manpower & Reserve Affairs) operates and maintains a secure Army data collection site where the Contractor will report all Contractor manpower, including subcontractor manpower, required for performance of this Contract. The Contractor is required to completely fill in all the information in the format using the following web address: https://contractormanpower.army.pentagon.mil. The required information includes:

1.) Contracting Office, Contracting Officer, Contracting Officer’s Technical Representative;

2.) Contract number, including task and delivery order number; TBD:

3.) Beginning and ending dates covered by reporting period;

4.) Contractor name, address, phone number, email address, identity of Contractor Employee entering data;

5.) Estimated direct labor hours, including subcontractors;

6.) Estimated direct labor dollars paid this reporting period, including subcontractors;

7.) Total payments, including subcontractors;

8.) Predominant Federal Service Code (FSC) reflecting services provided by Contractor, and separate predominant FSC for each subcontractor if different;

9.) Organizational title associated with the Unit Identification Code (UIC) for the Army Requiring Activity (the Army Requiring Activity is responsible for providing the Contractor with its UIC for the purposes of reporting this information);

10.) Locations where Contractor and subcontractors perform the work (specified by Zip Code in the United States and nearest City/Country, when in an overseas location, using standardized nomenclature provided on website);

11.) Presence of deployment or contingency contract language, and;

12.) Number of Contractor and subcontractor employees deployed in theater this reporting period (by country).

As part of its submission, the Contractor will also provide the estimated total cost (if any) incurred to comply with this reporting requirement. Reporting period will be the period of performance not to exceed 12 months ending September 30th of each government fiscal year and must be reported and must be reported by the 31st of October of each calendar year.

Unit Identification Code (UIC) for the Requiring Activity: F7U3FA.

Issuing Office DoDAAC: W912K6.

SECTION E

INSPECTION AND ACCEPTANCE

1. The services to be performed by the Contractor during the period of this contract shall, at times and places, be subject to inspection by the Contracting Officer or his designated representative(s).

2. The Contractor shall designate in writing an on-site representative who has the authority to act on behalf of the Contractor to receive, and take action to remedy the causes for, notices of deficiencies. If requested by any of the Government personnel set forth in (1) above, written receipts for the notices shall be furnished by the Contractor’s representative.

3. (NOTE: The clause at FAR 52.246-4 -- Inspection of Services -- Fixed-Price (Aug 1996) is optional for contracts under á$25,000) INSPECTION OF SERVICES—FIXED-PRICE (APR 1984).

3.1 Definitions. “Services,” as used in this clause, includes services performed, workmanship, and material furnished or utilized in the performance of service.

3.2

3.23 The Government has the right to inspect and test all services called for by the contract, to the extent practicable at all times and places during the term of the contract. The Government shall perform inspections and tests in a manner that will not unduly delay the work.

3.34 If any of the services do not conform to contract requirements, the Government may require the Contractor to perform the services again in conformity with contract requirements conformity with contract requirements, at no increase in contract amount. When the defects in services cannot be corrected by reperformance, the Government may (1) by contract or otherwise, perform the services and charge to the contractor any cost incurred by the Government that is directly related to the performance of such service or (2) terminate the contract for default.

SECTION F

DELIVERIES OF PERFORMANCE

DUTY HOURS

7:00 a.m. - 4:30 p.m. (Saturday & Sunday) the facility is open

Average meals fed: 500 per meal per day

SECTION G

CONTRACT ADMINISTRATION DATA

1. REPRESENTATIVE OF THE CONTRACTING OFFICER

The contractor should note that the Contracting Officer Representative is not an authorized Contracting Officer and as such has no authority to alter, change or modify the terms and/or conditions of this contract. The following are hereby designated as official representatives (Contracting officer representatives) of the Contracting Officer for administration of this contract in the areas indicated:

1.1 The deputy Commander for Support, the civil engineering Commander, the Services Flight Commander (Food Service officer) and Food Service NCOIC (Non-Commissioned Officer in Charge) are designated as official representatives (Contracting Officer Representatives) of the Contracting Officer for the following areas:

1.1.1 Quality Assurance Evaluator, for the purpose of Inspection and Evaluation of the Contractor’s performance.

1.1.2 Certification of invoices submitted by the contractor hereunder for payment, as described below in Paragraph 2 & 3.

1.1.3 Issuance and control of cleaning supplies and accessories.

1.1.4 Tabulation of meal charges for Contractor personnel and the receipt and administration of payments therefore, as described in the “Contractor Personnel Meals” Section in Section C hereof.

1.1.5 The determination as to the necessity for, and requisition of, additional Government equipment and the furnishing thereof to the Contractor.

2.

PART III - LIST OF DOCUMENTS, EXHIBITS AND OTHER ATTACHMENTS

SECTION J

LIST OF EXHIBITS TITLE # of Pages

EXHIBIT 2 Checklist 14

EXHIBIT 1

POST-AWARD, PRE-PERFORMANCE CHECKLIST

The following checklist, as extracted from the statement of work is to be completed by the contractor supervisor and delivered to the food service NCOIC or his designated representative within one hour of arrival of the food service attendants each Saturday.

YES NO

A. Is the current attendant supervisor designated in writing? (Section 1.3.7). ___ ___

B. Are all contractor personnel wearing an approved contractor supplied uniform? (Section 1.3.7) ___ ___

C. Is each contractor employee wearing a nametag that indicates his/her position, i.e. Supervisor?

(Section 1.3.7.3). ___ ___

D. Has contractor employees been advised that he/she must supply their own meals and are not authorized to eat government meals? (Section 1.3.9.2). ___ ___

E. Has each contractor employee been advised that the use of drugs and alcohol are prohibited?

(Section 1.3.10). ___ ___

F. Has each contractor employee been advised that use of tobacco is permitted only in designated areas? (Section 1.3.11). ___ ___

G. Has each contractor employee been advised to wash his/her hands immediately upon reporting to work, after visiting a lavatory, after smoking, taking a break, or after handling raw meat, poultry, or garbage? (Section 5.3.3.1). ___ ___

H. Has each contractor employee been advised to remove jewelry such as wristwatches, bracelets and rings (except wedding bands)? (Section 5.3.3.2). ___ ___

I. Has each employee been advised that facial hair must be trimmed to one inch or less?

(Section 5.3.3.4). ___ ___

J. Has each contractor employee been advised of the base traffic laws (i.e. speeding, parking, etc)? ___ ___

K. Has each contractor employee been advised on the policy of loitering in the work area after the duty day is completed? (Section 1.3.12). ___ ___

EXHIBIT 2

FOOD SERVICE ATTENDANT

CHECKLIST

DATE INSPECTED: _________________________________________________________________

SIGNATURES:

QAE INSPECTOR: _______________________________________ UNIT: _____________________

CONTRACTOR ATTENDANT: ________________________________________________________

SUPERVISOR: _____________________________________________________________________

TIME REQUIRED: START: _______________________ STOP: ____________________________

(Completed copies of this checklist must be provided to the Contracting Officer following the end of the weekend training period).

NOTE 1: Any item identified as unsatisfactory must be accompanied with a brief explanation in the space immediately below the item.

NOTE 2: Cleaning shall consist of washing with a hot germicidal detergent and wiped dry with a clean cloth so as to be free of food, smudges, streaks, water spots, accumulation of deposits and free of any surface film.

GENERAL: YES NO

* Was an on-site supervisor present during all work periods? ____ ____

* Did each attendant wear a freshly laundered uniform each day? ____ ____

* Did each attendant’s uniform items comply with the terms of the contract? ____ ____

* Did each…