15R0008_Approved_Enduring_Solicitation_Modification_1_Conformed_Copy.pdf

CODE

(Hour)

PAGE(S)

until 09:00 AM local time 06 Mar 2015

X

A X B X C

D

EX

X G F

75 - 90 H 91 - 94 erica.t.copeland.civ@mail.mil

RATING PAGE OF PAGES

7. ISSUED BY

(Date)

IMPORTANT - Award will be made on this Form, or on Standard Form 26, or by other authorized official written notice.

Previous Edition is Unusable 33-134 STANDARD FORM 33 (REV. 9-97)

Prescribed by GSA FAR (48 CFR) 53.214(c)

1 94

(If other than Item 7)

15A. NAME 16. NAME AND TITLE OF PERSON AUTHORIZED TO

AND

ADDRESS

SIGN OFFER (Type or print)

OF

OFFEROR

AMENDMENT NO. DATE

15B. TELEPHONE NO (Include area code) 17. SIGNATURE15C. CHECK IF REMITTANCE ADDRESS

IS DIFFERENT FROM ABOVE - ENTER

SUCH ADDRESS IN SCHEDULE.

18. OFFER DATE

1. THIS CONTRACT IS A RATED ORDER

UNDER DPAS (15 CFR 700)

2. CONTRACT NO.

W912L9 8. ADDRESS OFFER TO

See Item 7

9. Sealed offers in original and 3 copies for furnishing the supplies or services in the Schedule will be received at the place specified in Item 8, or if handcarried, in the depository located in

CAUTION - LATE Submissions, Modifications, and Withdrawals: See Section L, Provision No. 52.214-7 or 52.215-1. All offers are subject to all terms and conditions contained in this solicitation.

10. FOR INFORMATION

CALL:

A. NAME (NO COLLECT CALLS)

ERICA COPELAND 317-247-3300 X74447

11. TABLE OF CONTENTS

SOLICITATION/ CONTRACT FORM

SUPPLIES OR SERVICES AND PRICES/ COSTS

2 - 23

X I CONTRACT CLAUSES

DESCRIPTION/ SPECS./ WORK STATEMENT

PACKAGING AND MARKING

24 - 28 J LIST OF ATTACHMENTS

INSPECTION AND ACCEPTANCE

DELIVERIES OR PERFORMANCE

K

REPRESENTATIONS, CERTIFICATIONS AND

OTHER STATEMENTS OF OFFERORS

CONTRACT ADMINISTRATION DATA 31 X

SPECIAL CONTRACT REQUIREMENTS

OFFER (Must be fully completed by offeror) X M

L INSTRS., CONDS., AND NOTICES TO OFFERORS

EVALUATION FACTORS FOR AWARD

NOTE: Item 12 does not apply if the solicitation includes the provisions at 52.214-16, Minimum Bid Acceptance Period.

is inserted by the offeror) from the date for receipt of offers specified above, to furnish any or all items upon which prices are offered at the price set opposite each item, delivered at the designated point(s), within the time specified in the schedule.

13. DISCOUNT FOR PROMPT PAYMENT

(See Section I, Clause No. 52.232-8)

14. ACKNOWLEDGMENT OF AMENDMENTS

(The offeror acknowledges receipt of amendments

AMENDMENT NO. DATE

to the SOLICITATION for offerors and related documents numbered and dated):

FACILITY

12. In compliance with the above, the undersigned agrees, if this offer is accepted within calendar days (60 calendar days unless a different period

SOLICITATION, OFFER AND AWARD

X

(X) SEC. DESCRIPTION (X) SEC. DESCRIPTION PAGE(S)

PART I - THE SCHEDULE

26. NAME OF CONTRACTING OFFICER (Type or print) 27. UNITED STATES OF AMERICA 28. AWARD DATE

EMAIL:TEL: (Signature of Contracting Officer)

CODE CODE

B. TELEPHONE (Include area code) C. E-MAIL ADDRESS

AWARD (To be completed by Government)

19. ACCEPTED AS TO ITEMS NUMBERED 20. AMOUNT 21. ACCOUNTING AND APPROPRIATION

22. AUTHORITY FOR USING OTHER THAN FULL AND OPEN COMPETITION:

10 U.S.C. 2304(c)( ) 41 U.S.C. 253(c)( ) (4 copies unless otherwise specified)

23. SUBMIT INVOICES TO ADDRESS SHOWN IN ITEM

24. ADMINISTERED BY (If other than Item 7) CODE 25. PAYMENT WILL BE MADE BY CODE

PART IV - REPRESENTATIONS AND INSTRUCTIONS

PART III - LIST OF DOCUMENTS, EXHIBITS AND OTHER ATTACHMENTS

32 - 74

PART II - CONTRACT CLAUSES

USPFO FOR INDIANA

2002 S. HOLT RD., SUITE 109

INDIANAPOLIS IN 46241-4804

317-247-3300

317-247-3383FAX:

TEL:

FAX:

TEL:

NOTE: In sealed bid solicitations "offer" and "offeror" mean "bid" and "bidder".

SOLICITATION

6. REQUISITION/PURCHASE NO.5. DATE ISSUED

07 Jan 2015

4. TYPE OF SOLICITATION

SEALED BID (IFB)

NEGOTIATED (RFP)

[ X ]

3. SOLICITATION NO.

W912L9-15-R-0008

Section B - Supplies or Services and Prices

ITEM NO SUPPLIES/SERVICES QUANTITY UNIT UNIT PRICE AMOUNT

0001 365 Job Food Service Apr 1, 2015 - Mar 31, 2016

FFP

Food service to include Breakfast, Lunch, Dinner, Holiday Meal, Coffee, Hot Chocolate, Gatorade, and Soup per the Performance Work Statement. Open-Close fee as detailed in the Performance Work Statement.

FOB: Destination

NET AMT

0002 1 Job Manpower Reporting Period One

FFP

Contract Manpower Reporting as detailed in the Performance Work Statement.

1001 365 Job OPTION Food Service Apr 1, 2016 - Mar 31, 2017

FFP

Food service to include Breakfast, Lunch, Dinner, Holiday Meal, Coffee, Hot Chocolate, Gatorade, and Soup per the Performance Work Statement. Open-Close

1002 1 Job OPTION Manpower Reporting Period Two

FFP

2001 365 Job OPTION Food Service Apr 1, 2017 - Mar 31, 2018

FFP

Food service to include Breakfast, Lunch, Dinner, Holiday Meal, Coffee, Hot Chocolate, Gatorade, and Soup per the Performance Work Statement. Open-Close

2002 1 Job OPTION Manpower Reporting Period Three

FFP

3001 365 Job OPTION Food Service Apr 1, 2018 - Mar 31, 2019

FFP

Food service to include Breakfast, Lunch, Dinner, Holiday Meal, Coffee, Hot Chocolate, Gatorade, and Soup per the Performance Work Statement. Open-Close

3002 1 Job OPTION Manpower Reporting Period Four

FFP

4001 365 Job OPTION Food Service Apr 1, 2019 - Mar 31, 2020

FFP

Food service to include Breakfast, Lunch, Dinner, Holiday Meal, Coffee, Hot Chocolate, Gatorade, and Soup per the Performance Work Statement. Open-Close

4002 1 Job OPTION Manpower Reporting Period Five

FFP

CONTRACT MINIMUM/MAXIMUM QUANTITY AND CONTRACT VALUE

The minimum quantity and contract value for all orders issued against this contract shall not be less than the minimum quantity and contract value stated in the following table. The maximum quantity and contract value for all orders issued against this contract shall not exceed the maximum quantity and contract value stated in the following table.

MINIMUM

QUANTITY

MINIMUM

AMOUNT

MAXIMUM

QUANTITY

MAXIMUM

AMOUNT

1.00 $0.00 2,000.00 $35,000,000.00

DELIVERY/TASK ORDER MINIMUM/MAXIMUM QUANTITY AND ORDER VALUE

The minimum quantity and order value for each Delivery/Task Order issued shall not be less than the minimum quantity and order value stated in the following table. The maximum quantity and order value for each Delivery/Task Order issued shall not exceed the maximum quantity and order value stated in the following table.

MINIMUM

QUANTITY

MINIMUM

AMOUNT

MAXIMUM

QUANTITY

MAXIMUM

1.00 $0.00 2,000.00 $3,000,000.00

CLIN DELIVERY/TASK ORDER MINIMUM/MAXIMUM QUANTITY AND CLIN ORDER VALUE

The minimum quantity and order value for the given Delivery/Task Order issued for this CLIN shall not be less than the minimum quantity and order value stated in the following table. The maximum quantity and order value for the given Delivery/Task Order issued for this CLIN shall not exceed the maximum quantity and order value stated in the following table.

CLIN

MINIMUM

QUANTITY

MINIMUM

AMOUNT

MAXIMUM

QUANTITY

MAXIMUM

PERFORMANCE WORK STATEMENT

PERFORMANCE WORK STATEMENT

ENDURING PERFORMANCE-BASED WORK STATEMENT

Modification 1 dated 22 Feb 2015

1. GENERAL INFORMATION

1.1 BACKGROUND - Camp Atterbury Joint Maneuver Training Center (CAJMTC) is a training facility located in Edinburgh, Indiana, operated by the Army National Guard. Full cafeteria food service support is required to support organizations and soldiers training at CAJMTC.

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 shall ensure that full cafeteria food service operations and accounting procedures are performed in accordance with (IAW) the most current version of the following: Army Food Program, Army Regulation (AR) 30-22; Operating Procedures for the Army Food Program, Department of the Army Pamphlet (DA Pam) 30-22; Tri Service Food Code, Technical Bulletin No. MED 530 (TB MED530); Nutrition Standards and Education, AR 40-25; and all applicable State of Indiana Board of Health regulations. If any provision(s) or requirement(s) of the above conflict, allow for different standards, or provide varying degrees of specific guidance for such operations and procedures, Contractor shall comply with the higher standard, more stringent requirement or more specific provision. All applicable amendments to these regulations during the life of the contract shall be followed. The Contractor shall conform to specified professional standards and adhere to the Army Food Program standards. All revised menus will be reviewed and approved, in advance, by the Garrison Food Service Officer in Charge, also known as the Contracting Officer’s Representative (COR).

The COR 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 - CAJMTC is located in Edinburgh, Indiana. CAJMTC hosts training for a variety of courses and training events. Serving locations include Bldg 350, RTI Building 5, King Hall building 727, the Conference Center, the North Post dining facility (DFAC), and any other area or location as mission dictates. Each DFAC contains adequate tables and chairs for students, trainers and visitors. One facility will be appointed the primary dining facility while the other facilities will be designated as alternates.

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.

2.2 INVENTORY - The contractor will be responsible to assume occupancy of and maintain all dining facilities as coordinated with the government upon award of the contract. The contractor will be responsible to maintain all Government Furnished Property (GFP). The contractor and the Government shall jointly determine the number and condition of all items of Government Furnished Property. An annual inventory will be completed by the COR, with the Contractor present, within 30 days prior to the end of the contract year (base or option year). A copy of each inventory will be provided to the Contracting Officer within 5 business days of inventory completion. All storage items must be stored in accordance with the most current TB Med 530 Tri Service Food Code, AR 30-22 and DA PAM 30-22.

All storage and inventory items will be subject to inspection as determined by the COR. Any deficiencies found upon inspection will have to be corrected within 48 hours by the Contractor.

2.3 FULL CAFETERIA FOOD SERVICE OPERATION - The Contractor shall perform a Full Cafeteria Food Service that will accommodate all diners with a serving time of one and a half hour period, per breakfast, lunch, and dinner meal times. A Midnight Meal may be requested, per unit requirements. The primary dining facility at Camp Atterbury will be King Hall until Bldg #5 RTI is operational. Alternate serving locations are DFAC Bldg #350, King Hall Bldg 727, North Barracks Complex DFAC, the

Conference Center and any other location deemed mission essential. If the primary dining facility location exceeds 110% seating capacity, an alternate location may be opened as authorized by the Contracting Officer. The primary dining facility shall remain open for business from the beginning of breakfast until 8 PM each day. The main serving lines will be open at the start of each meal period, breakfast, lunch and dinner, and remain open for 30 minutes past the last diner to go through the line unless all diners vacate sooner. The number of diners may dictate an extended performance period.

Sufficient quantities of food shall be made available throughout each serving period so that the last diner served will receive the same items and portion size as the first diner served. The primary dining facility will offer a reduced a la carte menu outside of the primary meal times for cash/credit paying walk-in customers to purchase short order/ a la carte items of the hot and cold variety. A la carte pricing will also be available to cash/credit walk-in paying customers during regular meal times. If additional facilities are requested to be opened or midnight meals are requested, the government will give a minimum one week notice of the requirement.

Building Number 1.5 hr Headcount 2 hr Headcount

#5 RTI 552 736

Conference Center 660 880

#727 (King Hall) 715 952

DFAC Bldg 350 1200 1600

DFAC NorthPost 1800 2400

Total 4927 6568

2.3.1 Should the Contractor be required to operate an alternate dining facility in accordance with the Performance Work Statement, the Contractor will be due an opening/closing fee. The opening/closing fee is one fee that covers both the opening and closing of an alternate dining facility. The opening/closing fee will only be due the Contractor if the facility was last utilized and closed by any entity other than the Contractor. The opening/closing fee covers the Contractors time to clean and prepare the facility for cooking and/or serving food, as well as, clean and close the facility. Use of the alternate facility and payment of the fee must be approved by a Contracting Officer.

2.3.2 The Contractor does not have exclusive rights to cater meals served at the alternate dining locations if those meals are purchased with non-appropriated or private dollars. The Contractor would be free to submit bids for non-appropriated or private dollar events, but would not be authorized a government opening/closing fee should the Contractor be selected for the private event.

2.4 PROJECTED HEADCOUNT - The Contracting Officer’s Representative (COR) will provide projected headcounts no later than Wednesday of the week preceding the serving week. Any changes received from the original projection will be provided to the Contractor as soon as the COR has the information or no later than 48 hours prior to the meal serving period. The Contractor shall accept changes for the meal service headcount up to 48 hours prior to the meal serving period without charge for the meal. A serving week definition for this purpose is defined as Monday-Sunday.

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

2.5.1 The menu, determined by the Indiana Army National Guard Approved 24 day 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). Accommodations may need to be made for identified religious or dietary special needs.

2.5.1.1 A la Carte Menu - Standard breakfast, lunch, and dinner items. Standard short order and a healthy alternative. Seasonal items - either cyclic or a rotational basis. Main entrees shall include a combination and variety of low and high priced items. One low priced entrée, starch, vegetable, and healthy item offered at lunch and dinner daily (Low priced items shall vary between high fat and high sodium; eg., fried foods and preserved meats). Contractor shall adjust menu items per direction of State Food Menu Board as needed.

2.5.1.2 Carryout.items – Food items, prepared in advance, that can be picked up and carried out by the purchaser. These items would be outside of the government meal rate and would be reasonably priced for individual cash or credit sale.

2.5.1.3 The Contractor shall provide “to-go” plates for personnel not able to leave their training location.

These meals will be accounted for on a to-go meal request form and picked up by an authorized individual. The to-go meal request form would be submitted with the 48 hours of need.

2.5.1.4 Special Menus. Appropriate items to support ethnic meals, theme meals, organizational events and holiday meals.

2.5.1.5 Beverages and Soup. Beverages and soup can be charged a separate cost when the items are ordered outside of a breakfast, lunch, dinner, or holiday dinner. Otherwise, the cost is figured into the meal cost.

2.5.2 The Contractor shall identify an on-site manager and alternate to manage and supervise employees in the performance of this catered meal operation. The dining facility manager shall be present during all operating hours and be responsible for a daily closing inspection and securing the facility at the end of the meal period. The on-site manager or alternate manager must attend the weekly installation Food Service Meeting. Average length of meeting is one hour. The contractor shall submit a letter to the Contracting Officer and COR prior to the designation of duties.

2.5.3 Holiday Meals, IAW DA Pam 30-22, are authorized for three holidays. The three authorized holiday meals are Thanksgiving, Christmas, and the Army’s birthday. The holiday meals will be served on the actual holiday unless authorized by the installation commander to be served on an alternate day when circumstances warrant. An additional allowance of up to 25% of the lunch meal rate is authorized for the cost of the holiday meal. Drinks and soup are to be included as they are with lunch and dinner.

2.5.4 The Contractor will properly store all food products. All storage items shall be stored in accordance with the most current TB Med 530, AR 30-22, and DA PAM 30-22. All storage and inventory items will be subject to inspection as determined by the COR. Any deficiencies found upon inspection will have to be corrected within 48 hours by the Contractor.

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

2.5.6 The Contractor shall provide a complete meal to all authorized diners entering the dining facility during designated meal hours, IAW the PWS.

2.5.7 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, as well as, any requested midnight meal serving periods.

2.5.8 The Contractor shall provide customer comment forms, to be approved by the COR. Completed forms will be collected and reviewed by the COR. The COR will follow up on any negative findings to ensure that any issues have been addressed by the vendor. Issues shall be addressed by the Contractor within 24-48 hours. Any resulting menu changes shall be approved by the COR.

2.5.9 The Government will provide personnel to perform headcount duties in the Dining Facility. This will ensure that any personnel not covered by a delivery order or prior credit card order will be identified as a cash/credit paying walk-up customer.

2.5.10 Cooking grease and oil will be collected and picked up by a recycling company. The recycling company will be contracted by the Government. The recycling company will provide the container. The Contractor shall dispose of the grease and oil into the container, taking care not to spill any onto the ground. The Contractor shall take the necessary measures to clean up and properly dispose of any spillage without rinsing it into the sewer system.

2.6 REMOTE SITE LOCATION (FIELD FEEDING) - The contractor will provide hot meals for field feeding operations as directed by the COR.

2.6.1 The Contractor shall plan, prepare, package and label complete meals for remote site feeding using government provided insulated food containers. Prepare food in accordance with approved menu.

2.6.2 Prepare and provide both 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. Units/activities are responsible for pick-up from the dining facility, delivery and serving of the prescribed menu at the remote site.

2.6.4 Once the equipment is returned to the dining facility, the Contractor is responsible for cleaning and storage of government provided equipment.

2.6.5. Hand receipts will be filled out and signed at the pick-up and drop-off of the food containers.

Signatures are required from the Contractor issuing the containers and the representative picking up the containers.

2.7 SERVING REQUIREMENTS - 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 agreed upon menu shall be available for diners when service begins and throughout the meal period.

2.7.1 Meal service hours for CAJMTC.

Breakfast 0600 - 0730

Lunch 1130 - 1300 Dinner 1700 –1830 Midnight 2300- 0030 (as needed for training requirements)

2.7.1.2 Variation of normal serving hours will be coordinated between the COR and the Contractor. Any variation in starting times will be established by the COR.

2.7.1.3 An additional meal serving period may be added through coordination between the KO and the Contractor. This meal period will run between 2300 and 0030, and will only be considered when a genuine training need arises. The Government will provide at least a one week advanced notification.

2.8 ALL SERVING ITEMS: Non-disposable items such as, but not limited to, dinnerware, flatware, and liquid containers shall be utilized unless authorized by the COR to use disposable. The Contractor is responsible for stocking enough disposable items to utilize in the event that non-disposable items are not available for use.

2.8.1 The Contractor shall maintain utensils, dishes, glasses, cups, bowls and trays so that all items are available to diners without waiting. The manager/supervisor on duty shall monitor this area to ensure all eating ware items are progressively replenished. 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 wear and tear is accepted.

2.8.2 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). The salad bar shall include four (4) salad dressings, with at least two (2) low fat dressings. The Contractor shall ensure that separate serving utensils are available for each self service item.

2.8.3 The Contractor shall monitor and replenish menu items, condiments, and eating ware 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.

2.8.4 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 an approved clean sanitizing solution.

2.8.5 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 TB MED 530.

2.9 MAINTAINING SERVICE - The Contractor shall maintain service on the 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.

2.10 PRIOR TO MEAL PERIODS - The Contractor shall have dining room(s) clean and ready for diner service no later than fifteen (15) minutes prior to the scheduled start of each meal period. Silverware dispensers shall be clean and loaded ready for service.

2.10.1 The Contractor shall clean all tables and chairs prior to each serving period. Tabletops shall be cleaned with a sanitizing solution. The Contractor shall make sure that the sanitizing solution used will not cause damage to any Government owned furniture. 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.

2.10.2 The Contractor shall set each dining table with napkins and salt/pepper. Condiment containers shall be cleaned and free from food particles, dried liquids, grease, and foreign matter. Salt and pepper dispensers shall be filled to a minimum of two-thirds (2/3) full. Napkin dispensers shall be re-supplied and cleaned prior to each meal period.

2.10.3 The Contractor shall provide sufficient personnel during meal periods to afford each diner a clean table and chair without waiting. Military leaders shall ensure diners do not loiter in the dining facility.

Contractor shall contact the military representative present if diners are loitering to the degree that it creates a negative impact on the availability of seating for other diners.

2.10.4 Contractor personnel shall remove soiled utensils occasionally left on tables by diners within five

(5) minutes of occurrence. The Contractor is not responsible for routine bussing of tables. In the case that bussing is required; a military representative should be contacted. 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 within five (5) minutes between uses.

Accidental diner spills (food, beverages, glass, china, disposable dinner ware) shall be cleaned within five

(5) minutes of occurrence.

2.10.5 The Contractor shall replenish silverware during each scheduled meal period so that no diner waits for service.

2.10.6 The Contractor shall clean dining room prior to closing dining facility for the day’s operation following sanitation practices prescribed by TB MED 530. The Contractor shall undertake preventive measures so as to not attract pests in the facilities. Tableware shall be cleaned as stated above and set for diners use at the next meal. The Contractor shall clean the exterior of all commercial condiment containers such as hot sauce, steak sauce and salad dressing.

2.10.7 The Contractor shall empty, wash, rinse, and dry all salt, pepper and sugar dispensers weekly.

Bulk condiment holders shall be washed, rinsed and dried also. Containers shall be refilled and placed back on tables.

2.10.8 The Contractor shall clean all floors in the dining facility. Sufficient quantities of cleaning supplies shall be maintained within the dining facilities to perform this service. All 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 floors. The Contractor shall clean all floors in the dining facility, to include but not limited to, dining room, serving line, storage space, refrigerators, freezers, office space, bathrooms, entry way, kitchen, floor mats and runners between meals or as needed due to weather conditions to remove liquids, sand, dirt and stains caused by diner traffic.

2.10.9 The Contractor shall keep loading docks/receiving areas clear of packaging materials, paper, food and beverage spills, dirt and other debris unless loading or unloading activities are taking place. Any spills shall be cleaned up and disposed of properly.

2.11 DELIVERY/RECEIVING ACTIVITIES - The Contractor is responsible for the receipt of any deliveries, arranged by the Contractor that will be delivered directly to the serving facility. This includes receiving and unloading. Any deliveries arranged by the Government will be the responsibility of the government to receive and unload. Any deliveries shall be removed from the loading dock and stored in the appropriate place immediately upon delivery.

2.12 MENU BOARD - The Contractor shall post the daily menu on a Government furnished board at the entrance into the dining facility for all diners to view, at least 8 hours prior to the next meal serving time.

This weekly menu may be subject to change. Individually price all menu items for A La Carte service.

2.13 PURCHASING OF FOOD PRODUCTS - The Contractor shall purchase and pay for all food products required under this contract. Purchasing activities shall be conducted in the name of the Contractor.

2.14 EXPENDABLE AND DISPOSABLE PRODUCTS - The Contractor shall purchase all expendable and disposable products. Products shall include, but are not limited to, 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 products required for the preparation, service and storage of food and food products. All products shall be made of environmentally friendly, recycled material and biodegradable material where available. If the contractor chooses, the Government extends its purchasing authority from Ability One and GSA to obtain any needed disposable products that would be utilized in the performance of this contract. More information on products available and their costs can be found at www.gsaadvantage.gov or www.abilityone.gov

2.15 WIDE AREA WORKFLOW (WAWF) - The Contractor is required to submit invoices via WAWF.

2.16 PAYMENT PROCEDURES - The Contractor shall register with the System for Award Management (SAM) 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.

2.17 CREDIT CARD PURCHASE - The Contractor shall provide a cashier and electronic means to accept the credit card on those occasions when National Guard Units, other outside Government entities, or civilians will be using the service. The contract meal price will remain the same and be charged to all diners at Camp Atterbury dining facilities. Sales tax can be collected from individuals or groups that are not tax exempt.

2.18 NON-SIK DINERS - Non-SIK (soldiers-in-kind) Diners are defined as all diners, military or civilian, who are not authorized to have a government furnished meal. The Contractor shall provide a cashier that accepts all forms of payment. The contractor shall charge the same amount listed in the contract for the specified meal. Sales tax can be collected from individuals or groups that are not tax exempt. At the end of each month, the Contractor shall provide to the COR a daily count of breakfast, lunch, dinner and a total of all a la carte items sold to Non-SIK diners along with the cash, credit and debit card receipts. The daily head count of items sold should balance with the days register receipts and the monthly report. If there are 3 or more discrepancies per month for two or more consecutive months, it will result in a weekly collection of the head counts, cash, and credit and debit card receipts.

2.19 WEEKLY ROLL-UP/INVOICE SUBMISSION – Headcount sheets and 5913’s shall be compared every week to confirm a weekly roll-up sheet that will be utilized for invoicing. The weekly roll-up sheets shall be signed by both the Contractor and COR as the final numbers by the end of the following week. Signatures will verify that all headcount sheets and 5913’s have been properly reviewed. Roll-up sheets will also document the delivery orders that will be charged in accordance with the roll-up sheet. If there meals served that have not yet been contracted, the roll-up sheet will document which meals are missing a delivery order. Each weekly roll-up shall be logged into a master document and be numbered according to the corresponding week of the contract. For example, week one of the contract period, would be #1. Week 20 would be #20. Once the roll-up sheets are signed by the Contractor and the COR, numbers cannot be changed.

2.20 MEALS SERVED PRIOR TO OBLIGATION FOR PAYMENT- Meals served without a prior obligation for payment are served at the Contractor’s risk. An obligation for payment comes in the form of a delivery order issued by the contracting office or a government credit card. During the weekly roll-up any meals served without obligation shall be identified and shall be sent to the Contracting Officer for further review. Possible outcomes depend on each instance meals were served without a form of payment obligated prior to consumption. Examples of these outcomes are obtaining funding and issuing a delivery order, ratification procedures, contacting the consumer/unit for credit card information, or requesting the contractor to file a claim. Again, meals served without a prior obligation for payment are served at the Contractor’s risk.

2.21 CONTRACT CLOSE-OUT PROCEDURES - All facilities, offices, storage areas, etc. utilized in the performance of this contract shall be cleaned and returned to the government in the same state to which they were assigned to the contractor at the start of the contract period, minus any wear and tear. Final government inspection and turnover shall occur no later than 30 days after the final meal is served. Final invoicing shall be submitted by the contractor no later than 30 days after the turnover of all facilities.

3. PERSONNEL

3.1 TRAINING - The Contractor shall furnish all personnel necessary to accomplish the work required by this contract. The Contractor shall ensure that all personnel have completed training requirements in Food Handling, First Aid, Sanitation and Safety prior to start of employment. The training programs will be defined by the Contractor and approved by the Government. 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 EMPLOYEE DRESS CODE - The Contractor employees shall wear uniforms at all times when at Camp Atterbury. This uniform shall consist of a matching collared shirt and casual dress pants, no jeans.

Shoes shall be clean and of sturdy construction and shall cover the entire foot. Open toe shoes, sandals, or shoes with high platforms, spiked heels, or heels higher than one inch shall not be worn. Employees shall wear socks or hose, as appropriate. Contractor personnel shall present a neat appearance and shall be easily recognized as contractor personnel. Employees shall wear clean uniforms and aprons when on duty. Aprons shall be worn while serving food. Uniforms shall be in good repair, freshly laundered, well fitting and in good taste. Employees shall wear a fresh uniform each day and the Contractor shall have extra uniforms available to allow employee to change if they become soiled or torn. 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 will be used.

Gloves will be disposed of after one hour of use and a new pair will be worn.

3.3 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.

3.4 IDENTIFICATION BADGES - All Contractor personnel shall wear identification badges with a minimum of the Contractor’s name and the employee’s first name and first initial of their last name.

Identification badges worn by the dining facility manager or assistant shall indicate their job title.

3.5 JEWELRY - With the exception of plain wedding bands, food service personnel shall not wear jewelry, including wristwatches, while preparing or handling food.

3.6 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 gives the appearance of a conflict of interest in the COR or Contracting Officer’s opinion.

3.7 PERSONAL HYGIENE - Contractor personnel shall:

3.7.1 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, or as necessary to insure proper hygiene at all times. 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.

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

3.7.3 The use of tobacco in any form, except during break periods in designated areas, is prohibited. All dining facilities and serving locations are non-smoking.

3.7.4 Contractor personnel shall use disposable plastic gloves. Gloves shall be disposed of after one hour of use and a new pair shall be worn. Gloves shall be discarded and a new pair used whenever a worker changes the type of work being performed.

3.8 SANITATION - The Contractor shall provide all employees, prior to start of work and on a semi-annual basis, a minimum of four (4) hours of sanitation training in the principles of personal hygiene, food service sanitation, TB MED 530, and proper use of chemicals. The scope of training shall be directed to the individual’s role in prevention of food borne illness. A roster showing individuals trained and the training date will be submitted to the COR within five (5) days of completion of the training.

3.9 SEPARATION OF DUTIES - Personnel who handle or serve food shall not be used to clean garbage cans, or perform similar custodial duties during periods of food preparation and service.

3.10 LOITERING - Contractor employees shall not loiter in any working or patron areas. Upon completion of their assigned shift, employees shall depart CAJMTC. The Contractor shall allow only authorized on duty personnel to be present in kitchen, storage, serving and washing areas, loading dock and building exterior.

3.11 CONTRACTOR EMPLOYEES ON GOVERNMENT SITE - All personnel employed by the Contractor in the performance of this contract, or any representative of the Contractor entering the Government installation shall abide by all security regulations of the installation and shall be subject to such checks and searches as may be deemed necessary. The Contractor shall receive and evaluate background checks on all potential employees prior to start of employment, or within 30 days after start of employment by exception and written approval from the Contracting Officer. This is a term of employment for all employees hired by the Contractor.

3.12 HEALTH EXAMINATIONS - The Contractor’s Dining Facility Manager 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’s personnel relieved of duty due to illness shall have medical clearance from a physician before returning to work.

3.13 OUTBREAK OF DISEASE - During actual or suspected food borne or communicable disease outbreaks, the Contractor, Contractor agents and employees 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. This is a term of employment for all employees hired by the Contractor.

3.14 VEHICLE OPERATORS - Contractor personnel operating privately owned vehicles on CAJMTC shall have valid current driver’s licenses and appropriate insurance, as required by statute.

4. FACILITY EQUIPMENT & BUILDING MAINTENANCE

4.1 BUILDING MAINTENANCE - The Contractor shall notify the COR for any required building maintenance.

4.2 GOVERNMENT FURNISHED EQUIPMENT - Maintenance and repair of the government furnished equipment is the responsibility of the Government. The Contractor shall be responsible for the prudent care of all equipment in its use.

4.3 UTILITIES - Electrical power, natural gas supply, sewer/water service, and garbage dumpster removal services will be provided at the Government’s expense.

5. SECURITY

5.1 PHYSICAL SECURITY - The Contractor shall be responsible for safe guarding all Government property provided for the Contractor’s staff to utilize while they are at the facility. 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. At the end of each work period, all government facilities, equipment and materials shall be secured in accordance with agency and/or site procedures. All equipment is to be properly shut down while the facility is unattended.

5.2 SECURITY CLEARANCE - 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 well being of others at Camp Atterbury, the state, or national security.

5.3 EMPLOYMENT ELIGIBILITY - 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, I-9. All on-site contractor employees shall read, write, speak and understand English at a level that allows competent interaction with co-workers and diners.

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

5.5 KEY CONTROL - The Contractor shall establish a written accountability process for all contractor employees. No keys issued to the contractor, by the Government, shall be duplicated. The contractor shall report lost keys to the COR not later than two hours after discovery of such loss.

5.6 ENVIRONMENTAL PROTECTION - The Contractor shall comply with all applicable Federal, State and local environmental protection laws, regulations and standards. These requirements will be in effect for any alternate facilities during the term of the contract.

6. SAFETY

6.1 TRAINING - Upon award, the contractor shall develop a Safety Program, for approval by the COR, for employees performing work under this contract. The safety plan shall include a safety orientation for all employees within 15 days of employment, and at least quarterly thereafter. The Contractor shall 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 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 within 15 days of employment 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 serving location, as directed. All revised menus will be reviewed and approved by the COR.

7. SANITATION REQUIREMENTS

7.1 COMPLIANCE WITH SANITATION AND HEALTH REGULATIONS & LAWS - The contractor shall refer to and comply with the State of Indiana requirements for Food and Beverage Establishments;

https://secure.in.gov/isdh/20640.htm. The contractor will be subject to inspection by authorized personnel from all regulatory and licensing entities.

7.2 GENERAL – On a daily basis only the Contractor and its employees 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.

7.2.1 – On a weekly and quarterly basis the following items will be completed by the government and/or an assigned work crew not related to the Contractor.

Week #1- Buff the dining room and entry hallways. Clean lights and ceiling vents in dining room. Clean the ceiling and lights around the serving area. Clean exterior front and side entrances. Pick up trash outside around the perimeter areas and empty outside, foot traffic, trash cans. Sweep off sidewalks around the dining facility.

Week #2- Apply floor maintainer and buff the dining room and entry hallways. Clean exterior front and side entrances. Pick up trash outside around the perimeter areas and empty outside, foot traffic, trash cans. Sweep off sidewalks around the dining facility.

Week # 3- Buff the dining room and entry hallways. De-lime any equipment that is in need. Clean exterior front and side entrances. Pick up trash outside around the perimeter areas and empty outside, foot traffic, trash cans. Sweep off sidewalks around the dining facility.

Week# 4- Apply floor maintainer, buff the dining room and entry hall ways. Clean exterior front and side entrances. Pick up trash outside around the perimeter areas and empty outside, foot traffic, trash cans.

Sweep off sidewalks around the dining facility. Clean all ceiling vents. Clean television sets. Clean ceiling in kitchen areas.

7.3 EQUIPMENT CLEANING SERVICE - The Contractor shall provide cleaning service for equipment, as follows:

7.3.1 The Contractor shall clean all ventilating hood surfaces inside the dining facility 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 daily. After washing, the filters shall be dried and replaced. Properly cleaned filters shall be free of grease, dirt, dust and foreign matter.

7.3.2 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.

7.3.3 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.

7.3.4 The Contractor shall clean toasters after each serving period 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.

7.3.5 The Contractor shall clean all refrigeration equipment (interior and exterior) a minimum of once per week, 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. Properly cleaned refrigeration equipment shall be free of all food spillage, dirt, dust, grease, and foreign matter.

7.3.6 Deep fat fryers shall be drained a minimum of once per week to include; the grease strained and filtered, the internal surfaces wiped clean of soil and debris. Deep fat fryers should be strained daily and external surfaces should be cleaned daily. Deep fryers will be covered with a tight fitting lid when not in use.

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

7.3.8 All government furnished equipment and property shall be returned to the government in the same condition it was received. Normal wear is acceptable.

7.4 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.