18-R-0001_SOW.PDF

Scope of Work W912L2-18-R-0001

DFAC OPERATIONAL INSTRUCTIONS

1. GENERAL INFORMATION

1.1 BACKGROUND. Western Army Aviation Training Site (WAATS) is an Arizona Army National Guard Training Facility where various types of training takes place. Full Food Service support is required to support organizations and soldiers training at WAATS, which does not have organic food service capability. The Government provides meals for two separate Army National Guard entities, a school house for aviation training and traditional one weekend a month soldiers. The Vendor that is selected will receive two separate Delivery Orders per month and will be required to submit thru Wide Area Work Flow two invoices per month.

1.2 SCOPE OF WORK. This is a Performance-Based Indefinite Delivery, Indefinite Quantity type contract for a base year plus four option years. The Contractor will be required to provide food service for the Arizona National Guard, WAATS trainees and other authorized organizations who may request meals due to activities that will be conducted at WAATS. The Contractor shall perform Full Food Service operations, Additional Meal Service, and accounting procedures in accordance with (IAW) The Army Food Service Program (AR 30-22, dated 24 Jul 12), Operating Procedures for the Army Food Program (DA Pam 30-22, dated 6 Feb 07), Tri Service Food Code dated 30 April 2014, dated 30 Oct 02) and Nutrition Standards and Education (AR 40-25, dated 03 JAN 17). The Contractor will conform to specified professional standards and adhere to The Army Food Program standards. The State Food Service Program Manager will notify the contractor of any updates to these regulatory guidelines.

Compliance to any updates is expected within 30 days of notification.

1.3 WORK LOCATION. The WAATS is located in Marana, Arizona, and conducts a variety of courses and training for Army Aviators and Army Enlisted Personnel. The dining facility is operated for soldiers attending courses or training events at the WAATS, as well as other organizations utilizing facilities on the installation. The dining facility contains adequate tables and chairs for students, trainers and visitors. All of the initial, required equipment to operate the facility is provided by the Government. The current seating capacity of the dining facility is 115. All revised menus will be reviewed and approved, in advance, by the State Food Service Program Manager.

2. SPECIFIC TASKS

2.1 CONTRACTOR SET-UP. The Contractor will be required to complete all planning, hiring, training of employees, ordering of food and related products, storage and inventory and any other tasks necessary for start-up operations. Services will start in January 2018, or as soon as possible thereafter. The Contractor shall set-up food operations at WAATS within 14-days of award, to enable the Contractor to begin meal service on the 15th day after award.

2.2 INVENTORY. The contractor will be responsible to take possession of and maintain Bldg 4535 (Dining Facility) and all Government Furnished Property (GFP). The contractor and the Government shall jointly determine the number and condition of all items of Government Furnished Property. Contractor will be required to be in attendance and participate in an annual inventory process, to include the beginning and end of the contract period.

2.3 FULL FOOD SERVICE OPERATION. The Contractor shall perform Full-Catered Meal Service that shall accommodate up to 240 soldiers/support staff in a 1 hour period, per meal (Breakfast, Lunch and Dinner). Midnight meal shall accommodate up to 25 soldiers. The Contractor shall serve regular and short order in the WAATS Dining Facility for Breakfast, Lunch and Dinner only. Diner service shall begin no later than the scheduled start of each serving period. Sufficient quantities of food shall be made available throughout each serving period to offer each diner a choice of at least two (2) selections from each food group. Midnight meal shall only be one selection.2.4 The Contracting Officer’s Representative (COR) will provide a projected headcount, by day, to the Contractor on a weekly basis to provide advance notice of the number of soldiers/authorized diners that shall be accommodated the following week. The Contractor shall accept increases/decreases for the Additional Meal Service headcount up to 72 hours prior to the meal serving period.

2.5 FULL CATERED MEAL SERVICE. The Contractor shall provide and serve meals as follows:

2.5.1 The State Food Service Program Manager and Contractor will develop an approved 30-day Master Menu.

This menu will serve as a guide to ensure the catered meals provided are of nutritional value to meet requirements of AR 40-25 (Nutritional Standards and Education). When serving a Breakfast, Lunch or Dinner meal, a minimum of two entrees (meat, starch, vegetable, and desert) (only one entrée for Midnight meal) will be available for selection by the diner. Additional or new entrée items may be offered to the diners subject to advanced written approval of the State Food Service Program Manager.2.5.2 The Contractor shall provide an on-site manager and alternate to manage and supervise employees in the performance of this catered meal operation. The dining facility manager or a designated alternate shall be present at the dining facility during all operating hours of the dining facility and be responsible for closing inspection and securing the facility at the end of day. The contractor shall submit names to the COR within two days of this designation of duties.

2.5.3 A Short Order Menu will be offered to diners during the lunch/dinner meal only. These items will be included on the menu.

2.5.4 The Contractor will provide sack/boxed lunches as requested by COR, on the projected headcount paperwork. Or by the requesting unit of the meals indicated by the projection paperwork..

2.5.5 STORAGE OF SUBSISTENCE. The Contractor will properly store subsistence. Recommended methods are located in TB MED 530, Chapter 3.

2.5.6 FOOD PREPARATION. Proper preparation of food is the responsibility of the Contractor. Food Preparation is further defined under Section 2.6.

2.5.7 FOOD SERVING. The Contractor shall provide a complete meal to any authorized diner, IAW SOW, entering the facility during designated meal hours.

2.5.8 SELF-SERVICE. The Contractor shall prepare and maintain a diner self-service area. Appropriate condiments such as butter, margarine, syrup, jam/jellies, tartar sauce, ketchup, mustard, mayonnaise, steak sauce, hot sauces, assorted salad dressings, crackers, desserts, and assorted beverages will be offered and available for all diners of the regular breakfast, lunch and dinner menu. Any condiments offered or displayed shall be a compliment to the menu items of the particular meal being served. The Contractor shall provide food and beverage self-service during all meal periods to meet the requirements of this contract. All items recorded on the approved menu to include condiments, beverages, and deserts shall be available for diner selection at the scheduled start of the meal period as well as the end of the period.

2.5.9 HEADCOUNT/CASHIER SERVICE. The Contractor will provide headcount/cashier service IAW AR 600- 38 and AR 30-22. The Contractor will provide headcount service to accommodate the requirements needed for documenting the signatures of all persons eating in the dining facility at any dining period. The contractor and the COR will review and agree by the signatures, at the conclusion of the dining hours, the number of Subsistence-In- Kind (SIK) meals consumed. This will be the certified record from which payment will be made. The government will provide payment for all SIK meals consumed.

2.5.10 COMMENT FORMS. The Contractor shall provide customer comment forms. These comments are to be collected, by the COR, for review and follow up during each class period.

2.5.11 DISPOSAL OF GREASE. A grease recycling company, contracted separately by the Government, shall pick up grease and oil that has been collected within a container provided by the recycling company or Government.

The Contractor shall dispose of cooking grease in Government provided container at the WAATS.

2.6 REMOTE SITE LOCATION (FIELD FEEDING). During the first 24 hours of field feeding, the contractor will provide boxed/sack meals IAW TB MED 530, Para 3-56, 5. (c). When the field feeding exceeds 24 hours, the contractor will be required to provide one hot meal, as directed by the COR, for each subsequent 24 hour period.

2.6.1 Plan, prepare, package and label complete meals for remote site feeding, using government provided insulated food containers. Prepare food in accordance with approved menu. Only the single entrée menu from each food group will be provided, i.e. one meat, starch, vegetable, hearty fruit, dessert item, assorted beverages and condiments.

2.6.2 Prepare and provide hot and cold beverage service for remote consumption using Government provided insulated food containers.

2.6.3 Assemble and stage complete meals for pick-up. Provide meal condiments, special serving instructions (if required), required serving utensils, single use items (disposable flatware, fork, knife, spoon, plate, napkin, cup), trash bags, ready for Government pick-up at requested time.

2.6.4 COR is required to notify the Contractor no later than 12 hours in advance of meal times, when circumstances change due to weather or adjusted training requirements.

2.6.5 Field feeding meals will be prepared in insulated food containers, by the dining facility personnel.

Units/activities are responsible for pick-up from the dining facility, delivery and serving of the prescribed Menu at the remote site.

2.6.6 The Contractor is responsible for cleaning and storage of government provided equipment upon return to the dining facility.

2.7 PERSONNEL. The Contractor shall permit only employees whose uniform is clean, neat and complete to serve food. Personnel shall be courteous and present a helpful attitude toward each diner. Disposable plastic gloves may be used for a single use, by employees, if their hands are first washed and gloves are changed between uses.

2.7.1 SET-UP. The Contractor shall set-up serving lines no earlier than twenty (20) minutes prior to the scheduled start of the meal serving period. All menu items listed on the approved agreed upon menu shall be available for diners when service begins and throughout the meal period.

2.7.2 MEAL SERVICE HOURS

2.7.2.1 NORMAL OPERATING HOURS. The meal serving hours for the dining facility are as follows:

In Garrison In Field

Breakfast

0600 - 0830 0600 - 0830

Lunch

1130 - 1330 1130 - 1330

Dinner

1700 - 1830 1700 – 1830

Midnight

11:30 – 1230 N/A

* Times are subject to change based on training requirements.

2.7.2.2 VARIABLE HOURS. Variation of normal serving hours will be coordinated by the COR and the Contractor. Any variation in starting times will be established with the COR, based on the training schedule for the particular class period. Flexibility in meal serving hours will allow for soldiers to be served up to 15 minutes after the meal period ending time.

2.8 SERVING THE REGULAR MENU AT WAATS. The Contractor shall provide sufficient personnel during schedules serving periods to serve the regular menu at the minimum rate of four (4) diners per minute. The Contractor shall serve meals cafeteria style utilizing all available serving lines. Only the portion size listed on the production schedule shall be served unless the diner requests smaller quantities. The Contractor shall serve seconds;

i.e. meats, starches, vegetables, salads, and deserts only when menu production is adequate to maintain the menu standard throughout the serving period.

2.9 SERVING UTENSILS. The Contractor shall provide separate serving utensils for each self-service item.

2.9.1 SALAD BAR. The Contractor shall set-up and maintain a self-service salad bar for the lunch and dinner meal daily, utilizing salad bar equipment (cold food counters), total number of salad bar items will be minimum of thirteen (10) items. The salad bar will include four (4) salad dressings, with at least two (2) low fat dressings. A minimum of three (3) different salads will be included (i.e. Pasta, bean, potato, jello).

2.9.2 EATINGWARE. The Government will provide all necessary kitchen and dining room preparation and service ware. The Contractor shall maintain dry small ware (utensils, dishes, glasses, cups, bowls, trays, etc.) so that all items are available to diners without waiting. The manager/supervisor on duty shall monitor this area to ensure small ware items are progressively replenished and completely dried before placed on the serving line. The Contractor shall take reasonable and prudent measures necessary to ensure that all items are properly used and maintained. Failure to take such measures shall result in replacement of broken/damaged equipment at the expense of the Contractor, fair ware and tear is expected.

2.9.3 PROGRESSIVE REPLENISHMENT. The Contractor shall monitor and progressively replenish menu items, condiments, and tableware throughout the scheduled meal period. Depleted menu items, to include beverages, shall be replenished immediately so not to restrict diner flow. Empty food containers shall be removed to the kitchen and replaced with filled containers of garnished food. Replacement food shall not be added to a serving line food container while the food container is on the serving line. Spills and food debris shall be cleaned up within five (5) minutes of occurrence.

2.9.4 ICE. The Contractor shall provide ice to all diners by means of Government provided dispensing equipment.

Use of glassware for scooping ice is prohibited. Ice transfer utensils shall remain outside the ice bin and shall be protected from contamination either on a clean dry surface, in a continuous flowing water dipper well, or in a approved clean sanitizing solution.

2.9.5 CLEARING SELF SERVICE AREAS. The Contractor shall remove all food from self service areas within twenty (20) minutes after lines have been closed to diner service. Cleaning of the self-service areas shall be completed within sixty (60) minutes after the lines are closed to diner service. Equipment shall be cleaned IAW Tri Service Food Code.

2.10 MAINTAINING SERVICE. The Contractor shall maintain service on the serving lines throughout the scheduled meal period.

2.10.1 SERVING THE SHORT ORDER MENU. The Contractor shall provide sufficient personnel to serve the short order menu at the minimum rate of one (1) diner per minute. The Contractor shall prepare grilled items to-order and not in advance. Sandwiches shall be prepared during meal serving periods at the rate approximating the diner flow. Food portions shall be served as prescribed by TM 10-412, The Army Recipe Service unless the diner requests smaller quantities. The short order meal shall be available throughout the scheduled meal hours.

2.10.2 MAINTAINING SERVICE. The Contractor shall maintain service on all serving lines throughout the scheduled meal period unless the diner flow warrants the consolidation of serving lines. The Contractor may close one serving line and transfer food to the remaining serving lines while maintaining proper food holding temperatures.

2.11 PRIOR TO MEAL PERIODS. The Contractor shall have dining rooms clean and ready for diner service no later than the scheduled start of each meal period. Dinnerware dispensers shall be clean and loaded ready for service. General cleaning of tables, chairs, and floors shall not be performed during meal serving periods.

2.11.1 TABLES AND CHAIRS. The Contractor shall clean all tables and chairs prior to each serving period.

Tabletops shall be cleaned with a sanitizing solution. Partitions and chair legs, rungs, and framework shall be spot cleaned daily to remove food particles and liquid spills. All items shall be returned to their proper position after cleaning has been accomplished. Chairs shall not be placed on tabletops for the purpose of cleaning. Properly cleaned tables and chairs shall be free of dirt, dust, liquids, grease, food particles, and any foreign matter.

2.11.2 CONDIMENTS. The Contractor shall set each dining table with all scheduled condiments and accessories.

Condiment containers shall be cleaned and free from food particles, dried liquids, grease, and foreign matter. Salt, pepper and sugar dispensers shall be filled to a minimum of two-thirds (2/3) full.

2.11.2.1 NAPKIN HOLDERS AND DISPENSERS. The Contractor shall re-supply all napkin dispensers and clean the exteriors prior to service. Properly cleaned holders and dispensers shall be free of dirt, dust, grease, soil, food particles, and any foreign matter.

2.11.3 DURING MEAL PERIODS. The Contractor shall provide sufficient personnel during meal periods to afford each diner a clean table and chair without waiting. This service includes the following:

2.11.3.1 DINING ROOM ATTENDENT. The Contractor shall remove soiled utensils occasionally left on tables by diners with five (5) minutes of occurrence. The Contractor is not responsible for routine bussing of tables. The occasional removal of eating utensils, service ware and trash left by careless diners does not constitute routine bussing. Soiled tabletops and sides (vertical edges) shall be cleaned and sanitized with five (5) minutes between use. Accidental diner spills (food, beverages, glass, china, disposable dinner ware) shall be cleaned within five (5) minutes of occurrence.

2.11.3.2 RESUPPLYING EATINGWARE. The Contractor shall replenish eating ware during each scheduled meal period so that no diner waits for service.

2.11.3.3 END OF DAY CLOSING. The Contractor shall clean dining room prior to closing dining facility for the day’s operation following sanitation practices prescribed by Tri Service Food Code. Preventive measures shall be taken to prevent pests from gaining access and harboring in subsistence, equipment and areas within the dining facility. Tableware shall be cleaned as stated above and set for diner use at the next meal. The Contractor shall clean all commercial condiment containers such as hot sauce, steak sauce and salad dressing.

2.11.3.4 INFREQUENT CLEANING. The Contractor shall perform the following services:

2.11.3.4.1 CONDIMENT CONTAINERS. The Contractor shall empty, wash, rinse, and dry all salt, pepper and sugar dispensers weekly. Condiment holders shall be washed, rinsed and dried also. Containers shall be refilled and placed back on tables.

2.11.3.4.2 TABLES AND CHAIRS. The Contractor shall completely clean all tables and chairs, including chair legs, rungs and framework weekly. All items shall be returned to their proper position after cleaning has been accomplished. Chairs shall not be placed on tabletops for the purpose of cleaning. Properly cleaned tables, chairs, partitions and booths shall be free of dirt, dust, gum, liquids, grease, food particles, and any foreign matter.

2.11.4 FLOOR CLEANING. The Contractor shall perform floor-cleaning service to meet the requirement of this contract as specified below. Sufficient quantities of cleaning supplies shall be maintained within the dining facility to perform this service. For the purpose of this contract, clean floors shall be free of dirt, gum, food particles, greasy film, streaks, scuff marks, paper, mop strings and foreign matter. Chairs shall not be placed on tabletops for the purpose of cleaning or buffing.

2.11.4.1 PRIOR TO MEAL PERIODS. The Contractor shall clean all floor areas, including loading docks, prior to the start of each scheduled meal serving period. Tables, chairs, furniture, mats/runners and equipment shall be moved as necessary during the cleaning process and shall be replaced at the completion of cleaning. All debris, to include exterior entryways, shall be removed to receptacles.

2.11.4.1.1 FLOOR MATS AND RUNNERS. The Contractor shall clean floor mats and runners between meals to remove liquids, sand, dirt and stains caused by diner traffic.

2.11.4.1.2 LOADING DOCKS, RECEIVING AREAS. The Contractor shall clean loading docks/receiving areas between vendor deliveries to remove packaging materials, paper, food and beverage spills, dirt and other debris.

2.12 DELIVERY/RECEIVING ACTIVITIES. The Contractor is responsible for all delivery and receipt activities, including loading, unloading and proper storage of all items.

2.13 MENU BOARD. The Contractor will post the daily menu on a Government furnished board at the entrance into the dining facility for all diners to view, no later than 8 hours prior to the next meal serving time.

2.14 PURCHASING OF FOOD PRODUCTS. The Contractor shall be responsible for the purchase and payment of all food products required under this contract. Purchasing activities shall be conducted under the name of the Contractor.

2.15 EXPENDABLE PRODUCTS. The Contractor shall purchase all expendable products required for the safe, sanitary and efficient operation of this dining facility operation. Products shall include such things as plastic utensils, paper napkins, aprons, head and beard nets, disposable hats, to go containers, butcher paper, plastic wraps for food storage and protection, disposable and non-disposable gloves and all other necessary expendable products required for the preparation, service and storage of food and food products. The Contractor shall also provide all products and cleaning supplies necessary for the proper sanitation of the kitchen and dining areas under the control of the Contractor.

2.16 PAYMENT PROCEDURES. The contractor will be required to register with the Central Contractor Register (CCR) and accept a form of Electronic Funds Transfer (EFT). Payment will be made IAW the Prompt Payment Act (31 U.S. C. 3903) and Office of Management and Budget (0MB) Circular A-125, Prompt Payment as stated in FAR 52.212-4, Contract Terms and Conditions - Commercial Items (AUG 1996).

2.17 VISA CARD PURCHASES. The contractor will be required to provide a cashier and electronic means to accept the Government Purchase Card on those occasions when National Guard Units or other outside Government entities will be using the Facility.

2.18 WALK-IN TRAFFIC (NON SIK DINERS). The contractor will be required to provide a cashier to accept cash or the Government Travel Card for all Non-SIK Diners. The contractor will charge the same amount listed in the contract for the specified meal. Non SIK Diners will not be recorded and billed on the Government Headcount sheet.

3. PERSONNEL.

3.1 The Contractor shall furnish all personnel to accomplish the work required by this contract. The Contractor shall ensure that all personnel have completed a required training program. The training program will be defined by the Contractor and approved by the Government, prior to contract award. The contractor shall provide, employ and pay the established Service Contract Act wages to all personnel required to accomplish this contract to include all option years.

3.2 COOKS. All Contractor personnel employed as cooks will complete a required training program. The training program will be defined by the Contractor and approved by the Government, prior to contract award.

3.3 EMPLOYEE DRESS CODE. The Contractor employees shall wear uniforms at all times when at the WAATS. Contractor personnel shall present a neat appearance and shall be easily recognized. Employees shall wear clean uniforms and aprons when on duty. Aprons shall not be worn while serving food or performing headcount duties. Uniforms shall be in good repair, freshly laundered, well fitting, and in good taste. Employees shall wear fresh uniform each day and the Contractor shall have extra uniforms available to allow employee to change if they become soiled or torn. Shoes shall be clean and of sturdy construction and shall cover the foot.

Employees shall wear socks or hose, as appropriate. Open toe shoes, sandals, or shoes with high platforms, spiked heels, or heels higher than one inch shall not be worn.

3.4 HAIR AND HAIR RESTRAINTS. All personnel entering or working in food preparation or service areas shall wear hairnets or other effective hair restraints (hats). Personnel with facial hair that cannot be adequately restrained shall be prohibited from food service operations. All hair restraints shall be kept clean.

3.5 IDENTIFICATION BADGES. All Contractor personnel shall wear identification badges with a minimum of the Contractor’s name and the employee’s last name. Identification badges worn by the dining facility manager or assistant shall indicate their job title.

3.6 JEWELRY. With the exception of plain wedding bands, food service personnel shall not wear jewelry, including wristwatches, earrings, and facial piercings of any sort , while preparing or handling food. The wearing of medical alert bracelets or necklaces is authorized.

3.7 CONFLICT OF INTEREST. The Contractor shall not employ any person who is an employee of the United States Government or Department of Defense, military or civilian, if employment of that person would create, or appear as, a conflict of interest.

3.8 PERSONAL HYGIENE. Contractor personnel shall:

3.8.1 HAND WASHING. Wash their hands upon reporting for work, immediately after visiting the lavatory, after using tobacco products, and after handling raw meat, poultry, garbage, or handling soiled items. The Contractor shall clean all sinks, designated for employee hand washing, after each meal period. An adequate supply of disposable paper towels and soap shall be available at all times.

3.8.2 Maintain and keep fingernails clean, cut short (end of fleshy part of finger) and devoid of artificial nails, nail polish, and other nail products.

3.8.3 The use of tobacco in any form, except during break periods in designated areas, is prohibited. This is a non-smoking facility.

3.9 SANITATION. The Contractor shall provide all employees, prior to start of work and on a semiannual basis, a minimum of four (4) hours of sanitation training in the principles of personal hygiene, food service sanitation, Tri Service Food Code and proper use of chemicals. The scope of training shall be directed to the individual’s role in prevention of food borne illness. The refresher training may be accumulated over a one (1) year period. Training dates and a roster of individuals, who received the training, will be submitted to the COR, within 5 days of completion of the training.

3.10 SEPARATION OF DUTIES. Personnel who handle or serve food shall not be used to clean latrines, garbage cans, sewers, drains, grease traps or perform similar custodial duties during periods of food preparation and service.

3.11 USE OF ALCOHOLIC BEVERAGES/DRUGS. The use of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly forbidden. Random drug testing may be required and all employees are expected to cooperate, as a term of employment.

3.12 LOITERING. Contractor employees shall not loiter in any working or patron areas. Upon completion of their assigned shift, employees shall depart the facility and WAATS. The Contractor shall allow only authorized personnel to be present in kitchen, storage, serving, or ware washing areas.

3.13 CONTRACTOR EMPLOYEES ON GOVERNMENT SITE. All personnel employed by the Contractor in the performance of this SOW, or any representative of the Contractor entering the Government installation shall abide by all security regulations of the installation and shall be subject to such checks as may be deemed necessary.

3.14 HEALTH EXAMINATIONS. The Contractor shall inspect the Contractor’s personnel at the start of each shift for any overt evidence of communicable disease, boils, infected wounds, open sores, or acute respiratory infection such as the common cold. Personnel with any such health problems shall be referred to a medical physician (company doctor) to receive written clearance before returning to work in the dining facility. Personnel with health problems shall not be permitted to work in any capacity where there is likelihood of food contact surface contamination with pathogenic organisms, or transmitting disease agents to others. Contractor and personnel relieved of duty due to illness shall have medical clearance from a physician before returning to work.

3.15 OUTBREAK OF DISEASE. During actual or suspected food borne or communicable disease outbreaks, the Contractor shall make the facility, equipment, and employees available for testing and questioning by medical and other investigative personnel to aid in the investigations of outbreaks.

3.16 VEHICLE OPERATORS. Contractor personnel operating privately owned vehicles on WAATS shall have appropriate insurance, as required by statute.

4. FACILITY EQUIPMENT & BUILDING MAINTENANCE.

4.1 The Contractor shall notify the COR for any required dining facility equipment and building maintenance.

Maintenance and repair of the GFP and GFE is the responsibility of the Government. The Contractor shall be responsible for the prudent care of all equipment in its use.

4.2 UTILITY SERVICE. Electrical power, natural gas supply, sewer/water service, and garbage removal services will be provided at the Government’s expense.

5. SECURITY.

5.1 PHYSICAL SECURITY. The contractor shall be responsible for safeguarding all Government property provided for contractor use. The contractor shall, secure the facility, equipment and supplies, any time during the duty day when personnel are off between meals, out of the building, and also at the close of the facility.

5.2 CONTRACTOR SECURITY. Ensure all on-site contractor employees wear clothing appropriate to the tasks assigned with the name of the Contractor and have a Contractor, photo-issued identification badge. Ensure contractor-provided general-purpose vehicles, used by contractor employees during performance of work, are appropriately marked with company logo and/or name.

5.3 No positions identified under this contract will require security clearances for performance of duties. The contractor shall not employ persons for work under this contract who may pose a potential threat to the health, safety, and wellbeing of others at the WAATS.

5.4 The contractor shall employ U.S. Citizens or hire using the guidelines set forth by the Department of Homeland Security on the Employment Eligibility Verification Form, Form I-9. All on-site contractor employees shall read, write, speak and understand English.

5.5 PHYSICAL SECURITY. The contractor shall be responsible for safeguarding all government property provided for contractor use. At the end of each work period, all government facilities, equipment and materials shall be secured in accordance with agency and/or site procedures. No Food preparation equipment will be running while the facility is left unattended.

5.6 ACCESS TO FACILITIES. The Contractor shall provide access to the facility for observation inspection by any Government agency, or individual authorized by the COR.

5.7 KEY CONTROL. The Contractor will establish and implement a method of accounting for all facility access by Contractor personnel in writing. The WAATS manager will establish and implement a method of accounting for all building access. No keys issued to the contractor, by the Government, shall be duplicated. The contractor shall report any loss of keys to the COR not later than two hours after discovery of such loss. The Contractor shall be responsible for all costs of replacement of keys if such action is necessary due to negligence of contractor personnel.

These requirements will be in affect for any alternate facility during the term of the contract.

5.8 ENVIRONMENTAL PROTECTION. The Contractor shall comply with all applicable Federal, State and local environmental protection laws, regulations and standards.

6. SAFETY.

6.1 Upon award, the contractor shall have a Safety Program for employees performing work under this contract.

The safety plan shall include a safety orientation for all employees immediately upon their employment, and at least quarterly thereafter. The Contractor will provide documentation of the training, to include individual names and dates of training, to the COR within 5 days of completion of training.

6.2 EMERGENCY MEDICAL TREATMENT. Government furnished medical care is not available to contractor personnel. The contractor is responsible to ensure employees are provided adequate/necessary medical care.

6.3 ACCIDENT/INJURY REPORTING. Immediately upon the occurrence of a job related injury, the contractor shall verbally notify the Contracting Officer Representative (COR).

6.4 FIRE PREVENTION AND PROTECTION. The contractor shall train all employees on fire prevention and protection. Training will be conducted for all new employees and annually for all staff. Documentation will be provided to the COR, within 5 days of completion of training.

6.5 EVACUATIONS. In the event of adverse conditions, the contractor shall be expected to move all services required under this contractor to another dining facility location, as directed. All revised menus will be reviewed and approved, in advance, by the State Food Service Program Manager.

7. SANITATION REQUIREMENTS.

7.1 COMPLIANCE WITH SANITATION AND HEALTH REGULATIONS & LAWS. The contractor shall refer to and comply with the State of Arizona Requirements for Food and Beverage Establishments Regulation. The contractor will be subject to inspection by authorized personnel from all regulatory and licensing entities.

7.2 GENERAL. The Contractor shall sweep, mop and clean floors, clean woodwork, walls, furniture and equipment as specified, to include the loading dock area. Clean tables, chairs, counters, kitchen preparation areas, self-service items, and washing equipment. Wash and sanitize dishes, glasses, flatware, cooking utensils, pots and pans, to include Government Owned insulated food containers and serving equipment used to transport food to field locations. Operate dishwashing equipment before, during and after meals. Store and transport clean equipment, utensils, dishes, glasses, flatware and all cooking utensils to point of use or storage. Segregate and remove trash and garbage, and transport to Government provided on-site disposal areas and place in appropriate receptacles.

7.3 DINING AREA PREPARATION. The Contractor shall sweep and mop the dining area floor, prior to each meal serving period. The Contractor shall properly clean, sanitize, and equip each dining table with all scheduled condiments and accessories before and throughout each scheduled serving period.

7.4 EQUIPMENT CLEANING SERVICE. The Contractor shall provide cleaning service for equipment, as follows:

7.4.1 VENTILATING HOODS AND FILTERS. The Contractor shall clean all ventilating hoods on the exterior and interior daily. Properly cleaned hoods shall be free of grease, dirt, dust, foreign matter, and streaks. The Contractor shall remove and thoroughly clean all removable grease filters after each period of use. After washing, the filters shall be dried and replaced. Properly cleaned filters shall be free of grease, dirt, dust and foreign matter.

7.4.2 OVENS AND RANGES. The Contractor shall clean ovens and ranges daily, to remove food particles, spillage, grease, etc. Equipment shall be permitted to cool down prior to thoroughly cleaning inside and out daily.

Properly cleaned equipment shall be free of dirt, grease, dust, rust, food particles, and foreign matter.

7.4.3 GRILLS AND GRILL TOPS. The Contractor shall clean grills and grill tops after each use and prior to the next use to remove food particles, spillage, grease, etc. Properly cleaned equipment shall be free of dirt, grease, dust, rust, food particles, and foreign matter.

7.4.4 TOASTERS. The Contractor shall clean toasters after each use and prior to the next scheduled meal to remove food particles, spillage, grease, etc. Properly cleaned equipment shall be free of dirt, grease, rust, food particles, and foreign matter.

7.4.5 REFRIGERATION EQUIPMENT. The Contractor shall clean all refrigeration equipment (interior and exterior) twice weekly, to include scrubbing of walls, floors, shelves, and/or storage racks. Spot cleaning of refrigeration equipment shall be completed as required; i.e. spilled food particles. Proper cleaning of refrigeration equipment shall be free of all food spillage, dirt, dust, grease, and foreign matter.

7.4.6 DEEP FAT FRYERS. Deep fat fryers shall be drained, the grease strained and filtered, the internal surfaces wiped clean of soil and debris at the end of each day’s use. External surfaces should be cleaned daily. Deep fryers will be covered with a tight fitting lid when not in use.

7.4.7 ICE MACHINES. Ice machines shall be emptied of all ice, cleaned and sanitized at least once a week. A cleaning log will be maintained and will be visible on the ice machine, to display the date, time and name of the individual who performed the cleaning.

7.5 WINDOW AND SCREEN CLEANING. The contractor shall clean windows/screens and combination storm/screen windows, where installed, once quarterly. Windows, screens and combination storm/screen windows shall be cleaned inside and out to include frames. The Contractor will not be responsible for removal of screws, nails and other type of permanent retainers. Clean windows shall be free of dirt, water spots, streaks, smudges and foreign matter.

8. PEST CONTROL.

8.1 PEST CONTROL. The Contractor shall conduct operations in a sanitary manner to prevent attractions of insects, vermin and rodents and shall comply with pest control measures prescribed by Chapter 5, Section VIII, TB MED 530. The Contractor shall monitor pest control prevention on a continuing basis. If an infestation of vermin occurs the Contractor shall immediately notify the COR verbally.

8.2 NOTIFICATION. The Contractor shall notify the COR verbally, at least 30 days in advance, that pest control service and fogging are required.

8.3 PEST CONTROL FOGGING. In the event the COR decides to fog the dining facility for pest control, the Contractor will be given forty eight (48) hours prior notice. The Contractor shall prepare the dining facility for pest control fogging. All sealed jars and cans shall be moved to the front of the shelves. All other food shall be placed in refrigerators or removed from areas receiving treatment. The automatic dishwasher and all sinks shall be emptied.

The eating-ware and utensils shall be removed from the areas receiving treatment or shall be placed on tables and covered with a clean cloth. All condiments containers shall be removed from the area receiving treatment or shall be placed on one table and covered with a clean cloth.

9. QUALITY CONTROL.

9.1 The Contractor shall establish and follow and an approved Quality Control (QC) program. It is recommended that TB MED 530 be used for establishment of the QC program. The Contractor’s QC program shall be submitted to the COR within 30 days of the contract award. Within 15 days of COR receipt, the QC Program is deemed approved unless the COR requests revisions. Contractor shall implement the QC Program upon approval.

9.2 PROVISIONS OF QUALITY CONTROL. As a minimum the quality control program shall address the following:

(a) Identification of the Hazard Analysis Critical Control Points (HACCP) in handling and preparing food is management’s responsibility in monitoring the day to day operations.

(b) An inspection system covering all tasks and services required by this contract. It must specify the areas to be inspected on a schedule or unscheduled basis, frequency of inspections, documentation forms, and individuals that will perform the inspections and the follow-up procedures.

(c) A method of identifying deficiencies in the quality of services performed before the level of performance becomes unacceptable.

(d) A method of documenting and enforcing QC operations.

(e) Processes for corrective action.

(f) The Contractor’s top management will have direct accountability for quality operations.

(g.) Monthly reporting to the COR.

(h) A diner/customer comment program that provides a way for diners and customers to report comments, complaints, deficiencies, and occurrences of noncompliance with the terms and conditions of the contract.

The method chosen by the Contractor shall be easily assessed. Adequate publicity shall be given so that diners and customers understand the program and procedures.

(i) A description of the manner in which the Contractor shall promptly investigate and respond to any comment or complaint. A monthly list of comments and complaints received and actions taken.

9.3 CONSERVATION OF UTILITIES. The Contractor shall implement an energy conversation program at the dining facility to ensure energy is conserved.

9.4 RECYCLING. The Contractor shall be responsible for placing cardboard, plastic containers and tin cans in the proper furnished recycle bins.

9.5 SCHEDULED CLEANING PLAN. The Contractor shall provide a cleaning plan to the COR by the conducted inspection within thirty (30) days of the award of the contract.

9.6 QUALITY CONTROL RECORDS. The Contractor shall maintain records of all inspections conducted by the Contractor and necessary corrective actions taken.

10. QUALITY ASSURANCE.

10.1 SANITATION INSPECTIONS. Monthly the COR or his/her representative will inspect for compliance with sanitation standards. Defects will be reported to the Contractor Dining Facility Manager and COR for appropriate action. Sanitation discrepancies require immediate correction and may be cause for shut down of the facility until required sanitation standards are restored.

10.2 MONTHLY INSPECTION MEETINGS. The Contractor Dining Facility Manager shall be required to accompany the COR or his/her representative on monthly inspections if the facility has been operational during the month. Meetings will be held as often as necessary thereafter, as determined by the COR. The Contractor Dining Facility Manager and the COR shall sign the written minutes of those meetings, prepared by the COR. Should the Contractor not concur with the minutes, the Contractor shall state any areas of non-concurrence, in writing, to the COR within three working days of receipt of the signed minutes. The COR will identify all issues with the Contracting Officer and the Contract Project Manager for review and assistance in resolving issues. The Contractor Project Manager may be present during meetings between the Contracting Officer and COR involving any noted issues or discrepancies.

11. CONTRACTOR MEAL COUNTS. Contractor employee meals, if the Contractor elects to allow Contractor employees to consume meals from the serving line, will not be charged to the contract nor counted against the meal count.

12. GOVERNMENT FURNISHED PUBLICATIONS, FORMS, REFERENCES AND DATA. The Government will provide access to all applicable publications, forms, references and data as required in the performance of this SOW.

13. GOVERNMENT PROVIDED FACILITIES. Government will provide adequate facilities to the contractor for the performance of this SOW on-site at WAATS. Government provided facilities include, but may not be limited to, facility access as required for performance; access to controlled areas as may be required; adequate workspace, with storage. The contractor is responsible for reasonable care and housekeeping of the provided facilities. Use of the facilities is restricted to meal preparation and services in performance of this SOW. Any use of the facility or equipment by the Contractor for private purposes may be cause for immediate cancellation of the contract. No equipment shall be removed from the site without the Contracting Officer’s approval.

14. GOVERNMENT FURNISHED PROPERTY (GFP) AND GOVERNMENT FURNISHED EQUIPMENT

(GFE).

14.1 Government will provide adequate installed and in-place dining facility equipment necessary for preparation, storing, and sanitation requirements for Contractor to satisfy the provisions of this SOW. Government will provide adequate tables and chairs for the DFAC.

14.2 The Government shall provide Contractor a Class C phone line, for local use only.

14.3 EXPENDABLE PAPER PRODUCTS. The Contractor shall provide all expendable/consumable supplies such as paper plates, paper cups, bowels, plastic dinnerware, trash bags, paper bags, sandwich bags required for sack lunches and carry out containers.

14.4 The Government will provide kitchen and serving utensils, serving lines, dinner ware at a level of 250 place settings, which the contractor will be required to wash and replenish during the course of meal service.

14.5 The contractor is responsible for reasonable care and housekeeping of the provided facilities.

14.6 LIABILITY. Any GFP, equipment, or material provided under the terms of this contract that cannot be located by the contractor shall be determined to have been lost. If the Contracting Officer determines pursuant to FAR 45.103 and AFARS Part 5145 that the contractor is responsible and liable for the loss under the terms of this contract, the current acquisition cost of the property, equipment, and/or material shall be deducted from the next invoice.

15. CONTRACTOR FURNISHED ITEMS.

15.1 The Contractor shall provide all subsistence items necessary to provide Full-Catered meals, to include field feeding meals (inclusive of box/sack lunches) for provided menus.

15.2 SUPPLIES. The Contractor shall furnish janitorial, cleaning, dishwashing and pot/pan supplies to perform the various tasks to the standards of this contract. Chemicals shall be IAW manufacturer’s recommendations. All poisonous or toxic materials used in the dining facility will be handled in accordance with Chapter 11, TB MED 530.

16. APPLICABLE REFERENCES.

(a) NGB-PAM 415-12, Army National Guard Facilities Allowances, July 2003, http://www.ngb.pde.ngb.army.mil/pubs/415/ngpam 415_12.pdf

(b) AR 30-22 , The Army Food Service Program ,24 JUL 12 , http://www.apd.army.mil/pdffiles/r30_22.pdf

(c) DA PAM 30-22 , Operating Procedures for the Army Food Program , 6 Feb 07 , http://www.apd.army.mil/pdffiles/p30_22.pdf

(d) Tri Service Food Code dated 30 April 2014, https://www.apd.army.mil/epubs/DR_pubs/DR_a/pdf/web/tbmed530.pdf

(e) AR 40-25 ,Nutrition Standards and Education ,03 JAN 17 http://www.apd.army.mil/pdffiles/r40_25.pdf

17. QUOTE SUBMISSION.

ALL QUOTES SHALL BE SUBMITTED IN THE FOLLOWING FORMAT:

CLIN 0001 Provide breakfast meal for one year QTY. 1 UOM: EA. Price per meal: $

CLIN 0002 Provide lunch meal for one year QTY. 1 UOM: EA. Price per meal: $

CLIN 0003 Provide dinner meal for one year QTY.1 UOM: EA Price per meal: $

CLIN 0004 Provide midnight meal for one year QYT.1 UOM: EA Price per meal: $

CLIN 0005 Contractor Manpower Reporting QYT.1 UOM: EA Price per year: $

CLIN 1001 Provide breakfast meal for six month QTY. 1 UOM: EA. Price per meal: $

FAR 52.217‐8 Option period

CLIN 1002 Provide lunch meal for six month QTY. 1 UOM: EA. Price per meal: $

CLIN 1003 Provide dinner meal for six month QTY. 1 UOM: EA. Price per meal: $

CLIN 1004 Provide midnight meal for six month QTY. 1 UOM: EA. Price per meal: $

CLIN 1005 Contractor Manpower Reporting for QYT.1 UOM: EA Price for Option: $ six month FAR 52.217-8 Option period

18. HISTORICAL DATA FOR OCT 2016 - SEP 2017.

MONTH School* AT/IDT*

OCTOBER 558 230

NOVEMBER 3394 182

DECEMBER 1473 70

JANUARY 1475 337

FEBRUARY 2162 322

MARCH 5192 261

APRIL 4568 846

MAY 4271 257

JUNE 4498 300

JULY 4044 654

AUGUST 4329 186

SEPTEMBER 3322 95

TOTAL B,L,D MEALS 39286 3740

TOTAL FY B,L,D MEALS 43026

* Does not include Midnight meals.

For Midnight meal data see attached Midnight Meals.xlsx.

The attached Midnight Meals.xlsx is not historical. The spreadsheet contains the estimated amount of midnight meals required until October 2018. Estimated meal counts after will October 2018 will be provided in September 2018.

19. Contractor Manpower Reporting Application (CMRA):

19.1 The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the National Guard Bureau via a secure data collection site.

19.2 Contracting Manpower Reporting Application (CMRA).

The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the Air Force collection site. The contractor is required to completely fill in all required data fields using the following web address:

http://www.ecmra.mil/. Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through September 30.

The contractor will be required to report by NLT 31 October of each year the previous FY contracted performance (EXAMPLE: contractor performing 1 May 2016– 30 April 2017 would report NLT 31 Oct

2016 the work from 1 May to 30 Sep 2016. The portion of 1 Oct 2016 to 30 April would be reported NLT

31 October 2017)

While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year. Contractors may direct questions to the help desk at http://www.ecmra.mil/.

Applicable DoDAAC: W912L2

Applicable UIC: TBD at time of award.

Applicable PSC: S203