QASP-SOW__111716.docx

QUALITY ASSURANCE SURVEILLANCE PLAN

FOR

CATERED MEAL DINING FACILITY (DFAC)

CAMP ROBERTS, CALIFORNIA

01 DECEMBER 2016

QUALITY ASSURANCE SURVEILLANCE PLAN

FOR

CONSOLIDATED DINING FACILITY (DFAC) CONTRACT

INTRODUCTION

This Quality Assurance Surveillance Plan (QASP) has been developed to evaluate contractor actions while implementing this SOW. It is designed to provide an effective surveillance method of monitoring contractor performance for each listed objective on the Service Delivery Summary (SDS) in the maintenance contract.

The QASP provides a systematic method to evaluate the services the contractor is required to furnish.

This QASP is based on the premise the government desires to maintain a quality standard in operating, maintaining, and repairing facilities and that a service contract to provide the service is the best means of achieving that objective.

The contractor, and not the government, is responsible for management and quality control actions to meet the terms of the contract. The role of the government is quality assurance to ensure contract standards are achieved.

In this contract the quality control program is the driver for product quality. The contractor is required to develop a comprehensive program of inspections and monitoring actions. The first major step to ensuring a “self-correcting” contract is to ensure that the quality control program approved at the beginning of the contract provides the measures needed to lead the contractor to success.

Once the quality control program is approved, careful application of the process and standards presented in the remainder of this document will ensure a robust quality assurance program.

SERVICE DELIVERY SUMMARY

12/1/2016

California National Guard

STATEMENT OF WORK

TABLE OF CONTENTS

Attachment 1 Menu Quality Standards

Attachment 2 CA ARNG 21 Day Menu

Attachment 3 Miscellaneous Forms

Attachment 4 Wage Determinations for Base Year

Attachment 5 Historical Headcounts Fiscal Year 2016

Attachment 6 Sample Invoice Packet

STATEMENT OF WORK (SOW)

FOOD SERVICE CONTRACT

FOOD SERVICE CONTRACT

Catered Meal Facility (DFAC)

CAMP ROBERTS, CALIFORNIA

1.0 GENERAL INFORMATION

1.1. Regulations. The Contractor will use TB MED 530 as guiding principles for the prudent and safe operation of the dining facilities. Failure to maintain sanitary dining facilities and to provide food fit for consumption shall be grounds for termination under the Default Clause of this contract. This Statement of Work (SOW) contains areas of special emphasis.

1.2. General. SCOPE OF WORK. The proposed period of this contract is one year from date of award with four optional years. The Contractor will provide all necessary labor, materials, and food products required to prepare all meals in accordance with the California Army National Guard 21-Day Menu, set-up, serve, and clean-up the issued dining halls as required in support of the California National Guard, transient customers of CR and other military organizations. The government furnished dining hall shall be opened or closed as necessary to coincide with troop through-put (number of troops entering and departing CR) and accommodate projected headcounts.

1.3. Facilities. The DFAC facility is building 6028 at Camp Roberts, CA. The dining room seats approximately 225 diners. Kitchen equipment consists of multiple items. (See attachment 7). There are no drink or coffee dispensers. The office area is furnished with a desk, chairs and work tables.

2.0. SCOPE OF WORK

2.1. Headcount. Headcount will be provided by the appointed Contract Officer Representative (COR). Headcount data will be collected from individual tenants, groups and units via DA 5913 Strength and Feeder Report and forwarded to the contractor via a monthly spreadsheet. The serving period is 90 minutes, but may be adjusted by the COR. The contractor shall accept changes for individual dining facility headcount up until 2 days48 hours prior to the meal-serving period. At Camp Roberts there is a Regional Training School House (RTSM) for National Guard Soldiers. The contractor has to be open and providing subsistence any time the school has a requirement, regardless of their headcount numbers. See Attachment 5 for historical and projected headcounts and time frame estimates.

2.2. Personnel. The Contractor shall furnish all personnel to accomplish the work required by this contract and ensure that patrons can be served at the rate of 5 patrons per minute. The Contractor shall ensure that all personnel have the required training specified at par. 2.2.10. The contract manager and alternate, food service managers and alternates, supervisors, headcounters/cashiers, and food preparation and serving personnel shall read, write, speak, and understand English.

2.2.1. Food Service Manager(s). The Contractor shall provide an on-site food service manager and alternates to manage and supervise employees in the performance of this food service operation. The food service manager or a designated assistant shall be present during all operating hours of the dining facility and be responsible for closing inspection and securing building at end of each day. The Contractor shall submit names, along with their work experience, addresses, and phone numbers of the food service manager and assistant(s) to the COR within seven days after start of employment. Also, the Contractor will supply an update listing to the COR whenever there is a change in employees.

2.2.2. Food Safety Certification. The Contractor must ensure that a qualified food prep/service employee with a current Food Safety Certification is present at all times when meals are prepared and served.

2.2.3. Employee Dress Code. The Contractor shall provide uniforms for all employees working on this contract. Contractor personnel shall present a neat appearance and shall be easily recognized. Employees shall wear contractor-furnished uniforms and clean 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 a uniform should become heavily soiled. The contractor shall have extra aprons available to allow employees to change if they become soiled or torn. Hats or nametags will contain the name of the Contractor's firm. 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 two inches shall not be worn. If an employee should be sent home for any of the above reasons, it remains the Contractor's responsibility to furnish catered meals as ordered.

2.2.4. Hair and Hair Restraints. All personnel entering or working in food preparation or service areas shall wear hairnets or other effective hair restraints. Personnel with facial hair that cannot be adequately restrained shall be prohibited from food service operations. All hair restraints shall be kept clean.

2.2.5. Identification Badges. All contractor personnel will wear identification badges with a minimum of the Contractor's name and the employee's last name and job title.

2.2.6. Jewelry. With the exception of plain wedding bands, food service personnel shall not wear jewelry, including wristwatches, while preparing or handling food. The wearing of medical alert bracelets or necklaces is authorized.

2.2.7. Conflict of Interest. The Contractor shall not employ any person who is an employee of the State of California Military Department, military or civilian, if the employment of that person would create, or appear as, a conflict of interest.

2.2.8. Off-Duty Military Personnel. The Contractor is cautioned that off duty military personnel hired under this contract may be subject to permanent change of station, change in duty hours, or deployment. Military Reservists and National Guard members may be subject to recall to active duty. The abrupt absence of these personnel at any time shall not constitute an excuse for nonperformance under this contract.

2.2.9. Personal Hygiene. Contractor personnel will:

2.2.9.1. Wash their hands upon reporting for work, immediately after visiting the lavatory, after using tobacco products, and after handling raw meat, poultry, garbage, cash, or handling soiled items.

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

2.2.10. Sanitation Training. The Contractor shall provide all employees, prior to start of work and on a semi-annual basis, with a minimum of 4 hours of sanitation training in the principles and practices of personal hygiene, food service sanitation, 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 1-year period. The Contractor's program of instruction shall be submitted to the COR for review and approval not later than 30 days after contract award.

2.2.11. Separation of Duties. Personnel who handle or serve food shall not be used as dishwashers or to clean lavatories, garbage cans, sewers, drains, grease traps or perform similar custodial duties during periods of food preparation and service.

2.2.12. Use of Alcoholic Beverages, Drugs and Tobacco. The use of alcoholic beverages or illegal drugs by Contractor personnel, while on duty, is strictly forbidden. The Contractor shall immediately remove and replace employees who are under the influence of alcohol or drugs. This is a non-smoking building. The use of tobacco in any form, except during break periods in designated areas, is prohibited. Camp Roberts Smoking Policy prohibits smoking within 20 feet of any building entrance.

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

2.2.14. Removal of Contractor Employees. 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 as may be deemed necessary. The COR reserves the right to direct the removal of an employee for misconduct, security reasons, any overt evidence of communicable disease, or for any reason the COR determines the employee to be objectionable. Removal of Contractor employees for reasons stated above does not relieve the Contractor from responsibility for total performance.

2.2.15. 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 personnel relieved of duty due to illness shall have medical clearance from a physician before returning to work.

2.2.16. Vehicle Operators. Contractor personnel operating privately owned vehicles on the installation shall have a valid state license to operate a motor vehicle and shall comply with the current CR regulations regarding motor vehicle use. (Contractor is responsible to ensure all employees have current vehicle insurance while operating them on CR).

2.2.17 Obtaining Access to Camp Roberts Installation. Contractor personnel requiring access to the Camp Roberts Installation will have to obtain valid identification as follows: TWICS Card, DBIDS Card, Military ID Card, CAC Card, or Enhanced Passport with Chip. All other forms of identification will not allow personnel to obtain entry onto the installation after 01 January 2017. This is the Contractor’s responsibility to make sure all personnel have one of these forms of identification before employment at the Catered Dining Facility on the Camp Roberts Installation.

2.2.18. Alien Employment. No alien shall be employed who does not have a valid US Immigration T-151 or 1-94, Alien Registration Card.

2.2.19. Criminal Record. NO Contractor shall not employ anyone who has a felony criminal record.

2.3. QUALITY CONTROL

2.3.1. The Contractor shall establish and follow an approved Quality Control (QC) program. An outline of the Contractor's QC program shall be submitted to the Contracting Office along with their bid. The Contractor shall submit a complete quality control program to the Contracting Office along with their bid. COR for approval within 15 days after award of this contract. The Contractor shall implement the approved quality control program on the contract start date. The Contractor shall provide the COR an updated copy of the quality control program as changes occur.

2.3.2. Quality Control Program. At a minimum, the quality control program shall include the following:

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

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

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

2.3.2.4. A method of documenting and enforcing QC operations.

2.3.2.5. Processes for corrective action.

2.3.2.3. A monthly reporting system to the COR.

2.3.2.7. A customer/diner comment program that provides a way for customers to report comments or complaints. The method chosen by the contractor shall be easily assessed. Adequate publicity shall be given so that customers understand the program and procedures.

2.3.2.8. 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.

2.3.2.9. Identification of chemicals and usage

2.3.2.10. Energy conservation, waste, and natural resource management plan

2.3.3. Quality Control Records. The Contractor at the installation/local office shall maintain records of all inspections conducted by the Contractor and necessary corrective actions taken. The Contractor shall make these documents available to the COR throughout the term of this contract.

2.4. Safety. Upon the contract start date, the Contractor shall initiate a Safety Program for employees performing work under this contract. No later than 14 days after award, the Contractor shall furnish to the COR for review a copy of the proposed Safety Training Plan, which will be used to implement the Safety Program. The plan shall include facility and equipment use safety orientation for all employees immediately following their employment and at least quarterly thereafter. Government furnished equipment use videos will be incorporated in the training.

2.4.1. Emergency Medical Treatment. Government furnished medical service is not available to Contractor personnel. Contractor is responsible to ensure employees are provided medical care in the local community.

2.4.2. Accident / Injury Reporting. Immediately upon the occurrence of a job related injury, the Contractor shall notify the COR.

2.5. Fire Prevention and Protection. The Contractor shall train all employees on fire prevention and protection immediately following their employment.

2.6. Quality Assurance.

2.6.1. Performance Evaluation. The Government will monitor the Contractor's performance under this contract using procedures in paragraph 2.6.2 and 2.6.3.

2.6.2. Sanitation Inspections. The Army Environmental Health Service will inspect for compliance with food safety and facility sanitation standards using Army Technical Bulletin 530 (TB MED 530), Occupational and Environmental Health – Food Sanitation. TB MED 530 will be provided by the Government. Defects will be reported to the Contractor and COR for appropriate action. The Army Environmental Health Service has full authority to shut down the facility for critical food safety or facility sanitation findings. The Contractor shall be liable for excess costs in providing meals should a shut down occur. A facility shut down may be cause to terminate the contract. The COR is responsible for conducting routine sanitation inspections. Inspections will be conducted monthly using the DFAC Cleaning Checklist (Attachment 3). The Contractor shall be required to accompany the COR on monthly inspections. CR staff along with JFHQ-G4 will conduct periodic unscheduled inspections using the same checklist. Site inspections will not occur during mealtimes. An overall rating on the Cleaning Checklist of “unsatisfactory” on two (2) consecutive inspections may be cause to terminate the contract.

2.6.3. Monthly Inspection Meetings. Meetings will be held monthly with the Contractor and COR to review inspection results and any corrective actions taken. The Contractor 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 Installation Commander for review and assistance in resolving issue.

2.7. 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. No food preparation equipment will be running while the facility is left unattended.

2.7.1. Key Control. The Contractor 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 for replacement of keys if such action was necessary due to negligence of Contractor personnel.

2.8. Service Hours.

2.8.1. Normal Hours. Typical meal serving hours for the dining facility are as follows:

2.8.2. Variable Hours. The COR may extend or adjust serving hours to accommodate special feeding requirements necessary to accomplish missions. Extended hours will be coordinated with the Contractor with as much advanced notice in advance as possible and kept to a minimum.

2.8.3. Special Requirements. The Contractor may be required to provide portable meals in insulated food and beverage containers (or sack lunches), for unit transport off site. Off site feeding requirements and times will be identified by the COR 24 hours in advance. Any such requirements will be dictated by training schedules or guidance from Commanders as necessary and identified on the Monthly Spreadsheet Report. 24 hours in advance.

2.8.3.1. There may be a special requirement to provide for pickup box lunch or dinner meals. This service will be identified by the COR 96 hours in advance.

2.9. Conservation of Utilities. The Government shall furnish all utilities (electricity, natural gas, water, sewer, and waste removal) for operation of the dining facility. The Contractor shall implement an energy conservation program at the dining facility to ensure energy is conserved. If the Contractor performs extended hours of operation in support of paying diners, the Government has the option of requiring a pro-rata utility charge for such extended hours.

2.10. Recycling. Contractor will adhere to the Camp Roberts Qualified Recycle Program. The contractor shall be responsible for breaking down all cardboard boxes and placing cardboard in post-furnished recycle bins.

2.11. Environmental Protection. The Contractor shall comply with all applicable Federal, State, and local environmental protection laws, regulations, and standards.

2.12. Scheduled Cleaning Plan. The Contractor shall provide a cleaning plan to the COR by the first conducted inspection which shall be in accordance with the cleaning standards prescribed by the Government.

3.0 GOVERNMENT FURNISHED PROPERTY (GFP) AND SERVICES

3.1. General. The Government will provide the facilities and equipment necessary for this catered meal contract. Government property provided shall be used only in the performance of the functions and tasks required in this contract and must remain in the building.

3.2. Accountability. The Contractor shall be directly responsible and accountable for all GFP upon delivery of such GFP into its custody or control in accordance with the terms of this contract.

3.2.1. Audits. The Government retains the right to audit the Contractor's property control system as frequently as conditions warrant.

3.2.2. Initial Inventories. The Contractor and the Government shall jointly determine the number and condition of all items of Government Furnished Property/Equipment/Material to include the serial number of each serial numbered item upon issuance of the facility to the Contractor. After agreement of the parties to the Government Furnished Property, the contract will be modified to reflect the actual GFP in the possession of the Contractor.

3.2.3. Physical Inventories. The Contractor shall perform physical inventories at least annually. The Contractor, with approval of the COR, shall establish the type, frequency, and procedures for inventories.

3.2.4. Contract Completion/Termination Inventory. Upon contract completion or termination, the Government and the Contractor at the written direction of the Contracting Officer shall conduct a joint inventory. The Contractor project manager/property control representative, Government Property Administrator (GPA) and functional areas representatives will be present at these inventories.

3.2.5. Excess Government Property / Equipment / Material. The Contractor shall investigate and report to the GPA all cases where GFP, Equipment, and Material under the control of the Contractor is not required in the performance of this contract.

3.3. Change of Custody.

3.3.1. Removal of Government Furnished Property. The GPA will provide the Contractor a change of custody document when GFP, Equipment, or Material listed in this contract is removed for repair or replacement from the Contractor operated facility.

3.3.2. New Replacement Government Furnished Property. When new or replacement GFP, equipment or material is provided to the Contractor, the Contractor shall immediately acknowledge acceptance and responsibility for GFP, Equipment, or Material.

3.3.3. Loss of or Damage to Government Furnished Property. Upon discovery of any loss or damage to GFP, Equipment, or Material, the Contractor shall immediately notify the COR by verbal means. A written notification shall follow within two days. The Contractor shall investigate and report, in writing, to the GPA all cases of loss, damage, or destruction of GFP in its possession as soon as the facts become know, but not later than 15 days after discovery.

3.3.4. Relief of Responsibility. For relief of responsibility, the procedures outlined in AFARS 45.503 are mandatory for both the Contractor and the Government.

3.3.5. Determination. A written determination shall be issued by the Contracting Officer establishing liability for loss and damage of GFP, Equipment, or Material. The presentation of facts surrounding the loss or damage shall be accurate and complete. The file shall reflect the investigative and other actions of the GPA and the COR to validate presentations of the Contractor, cite the specific contract terms on which a determination is made, and shall stand-alone as a full report of the case without reference to other files.

3.3.6. 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 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.

3.3.7. Leased/Rental Equipment. The Government is responsible for the maintenance and repair of equipment leased/rented by the Government and provided to the Contractor.

3.3.8. Equipment Manuals. Equipment operating manuals presently maintained by the Government will be provided to the Contractor on contract start date. A joint inventory will be taken of equipment operating manuals. If any subsequent inventory shall disclose the loss of any manuals, the Contractor shall replace the manual obtaining a new copy from the equipment manufacturer. Replacement manuals shall become the property of the Government.

3.3.9. Facilities. The Government will furnish the facility and equipment to include other existing facility attachments such as garbage/trash storage, outside storage areas, apron space, buildings and sheds. The Government will be responsible for facilities engineering support, including replacement of light bulbs and florescent lights. The Contractor shall, as directed by the Contracting Officer, restore the facilities and areas to the condition in which received, fair wear and tear excepted, at time of contract completion or termination of this contract, except as otherwise approved in writing by the Contracting Officer.

3.3.10. Maintenance. Maintenance, repair, and replacement of Government furnished facilities and equipment will remain the responsibility of the Government. The Government will furnish alterations, repairs, and maintenance of dining facilities. The Contractor shall notify the COR, in writing, when obvious building alterations, repairs, or maintenance are required.

3.3.11. Equipment Warranty Repairs. The manufacturer or dealer, as specified in the equipment warranty, will accomplish warranty repairs. If the Contractor performs unauthorized maintenance such that it voids the warranty, the Contractor shall be responsible for subsequent maintenance of the items for the period that would have been covered by the warranty.

3.3.12. Power Outages. In the case of a power outage, CR will provide emergency repair service. If the outage causes food spoilage the Contractor will notify the COR to conduct an inventory of the spoiled food. The Government will be liable for the direct cost of the spoiled food per purveyor invoices. The Contractor will submit an invoice to the COR for payment. In the event of a power outage, the Contractor still has the obligation to feed any group that was scheduled to dine under this contract.

3.4. Cleaning and Operating Supplies.

3.4.1. General. All cleaning and operating supplies will be furnished by the Contractor and shall be approved for use by the COR.

3.4.2. Dining Facility Operating Supplies.

3.4.2.1. The Contractor is responsible for providing expendable supplies. The Contractor will provide all cleaning supplies. The Government will provide hand soap, paper towels, toilet paper, and other sanitation paper supplies for the dining room lavatories. The Contractor will supply all supplies for the employee locker rooms and lavatories.

3.4.3. The Contractor shall inventory and maintain stock of Government furnished durable and expendable supplies, within the dining facility. Closing inventory levels shall equal the initial/starting inventories as recorded. The Contractor shall request, in writing (monthly, quarterly, and semi-annually) to the COR, supplies in which to maintain inventory levels.

3.4.4. Garbage. The Government will provide garbage dumpsters outside the facility. Cardboard boxes will not be allowed in the dumpsters. The Contractor will provide garbage bags used in the dining facility.

3.5. Government Furnished Services.

3.5.1. Utilities. Utilities required to operating the dining facility and equipment shall include but are not limited to: electricity, water, and gas.

3.5.2. Telephone. The Government shall provide local service limited to Government business only. The Contractor is responsible for providing any required long distance service via “calling cards”.

3.5.3. Building Maintenance and Repairs. The Government is responsible for all alterations, repairs, and maintenance. The Contractor shall notify the COR when obvious building alterations, repairs, or maintenance are required.

3.5.3.1. The Government is responsible for semi-annual window and blind cleaning. Windows, screens, and blinds will be cleaned semi-annually or as needed. Windows and screens will be cleaned inside and out to include frames. Properly cleaned windows and blinds shall be free of dirt, water spots, streaks, smudges and foreign matter.

3.5.3.2. The Government is responsible for annual floor cleaning/maintenance (strip, wax and buff). The Government shall provide annual floor cleaning and maintenance as required by flooring manufacturer recommendations.

3.5.4. Insect and Rodent Control. The Government will provide periodic pest control services. The Contractor shall notify the COR any time insect/rodent activity or harborage is discovered to receive additional Government furnished pest control services.

3.5.5. Grounds Maintenance. The Contractor will keep butt cans clean and pick up cigarette butts around the facility entrance and exit. The Government will provide cutting of grass and grounds maintenance around the facility.

3.5.6. Policies and Fire Protection. Policies can be obtained at Headquarters, CR, CA, Building 109. Fire alarm monitoring will be provided by the Government.

3.5.7. Environmental Health Support. The Government will provide US Army Environmental Health support required for the inspection of the dining facility and food service contract.

3.5.8. Grease Interceptors. The Government will provide periodic pumping of grease interceptors located outside the dining facility.

3.5.9. Miscellaneous.

3.5.9.1. Light Bulbs. The Government will provide replacement light bulbs.

3.5.9.2. Menu Display Boards. The Government will provide a display board. whereby the Contractor will be able to post the current and next day menus. The Contractor will post both current and following day menus for Breakfast, Lunch, and Dinner. These changes will be posted early enough to ensure all diners have access to the following day menu.

3.5.9.3. Publications. The Government will provide publications and Government forms as required.

3.5.9.4. Posters. The Government may provide education materials in form of posters, etc., to the Contractor.

3.5.10. Equipment Storage. Storage areas are provided for additional items such as insulated food containers and vacuum jugs required for field feeding requirements.

4.0. CONTRACTOR FURNISHED ITEMS AND SERVICES

4.1. Subsistence. The Contractor shall provide all industry quality subsistence items necessary to provide contract meals. Attachment 1 contains quality standards and sample menus.

4.2. Personnel. Contractor shall provide adequate number of qualified personnel to prepare and serve all contract meals.

4.3. Dining Facility Operating Supplies. All cleaning and operating supplies will shall be furnished by the Contractor and shall be approved for use by the COR.

4.3.1. Contractor will provide all cleaning supplies in accordance with equipment manuals. The Contractor will provide all expendable/consumable supplies required for the operation of the facility, with the exception as noted at 3.4.2.1. Government Furnished Supplies that the Government will provide hand soap, paper towels, toilet paper, and other sanitation paper supplies for the dining room lavatories.

4.3.2. The Contractor will provide all disposable eating ware or consumable supplies. The Contractor shall only use heavy duty; high quality paper products and plastic wear. Paper plates and cups for takeout meals must have lids. All disposable plates and utensils must be approved by the COR. These items include but not limited to: disposable type utensils, plates, trays, hot cups, soup bowls, dessert plates, beverage cups, table condiment dispensers, common use area condiments and other supplies as needed for the facilities. Additionally, the Contractor will make available disposal type dinnerware and plates for meal consumption at locations other than the Government provided dining facility. At no time will Styrofoam be used.

4.3.3. Decorative Materials. The Contractor may provide decorative materials for the facility during holidays and special occasions. All decorative materials must be approved by the COR.

5.0. SPECIFIC TASKS - Full Food Service Contract.

5.1. Menu. The Contractor shall follow the California Army National Guard (CA ARNG) 21 Day Menu (Attachment 2). Menus and portions should follow the USDA Food Guide and allow adequate calories for the diners’ age and activity level. (See Attachment 1, Menu Quality Standards)

5.1.1. Headcount. The COR will provide the Contractor with the estimated headcount 5 days prior to the meal serving period. The Contractor shall accept changes to the headcount up until 2 days prior to the meal-serving period. The Contractor shall provide each authorized diner a complete meal from the menu.

5.1.2. The menu will include breakfast, lunch and dinner meals using a rotating three week menu plan for all hot mealsthe approved CA ARNG 21 Day Menu. The COR has the option to change meal rotation as required. Contractor may rotate lunch and dinner meals for greater variety.

5.1.3. Specialty foods such as vegetarian meals will be provided to accommodate the needs of individuals upon request. Occasional special events, “holiday meals”, or and short order menu’smenus will be supported and provided by the dining facility food service with 96 hour notice by the COR. Specialty foods such as vegetarian meals will be provided to accommodate the needs of individuals upon request.

5.1.4. Any meals required to be transported to the field and fed on site will be the same quality and quantity as provided in garrison. This requirement may have multiple sites to be provided simultaneously. For other military units or transient customers tThe requestor shall be responsible for transporting, setup, serving and return of all supplies and cleaned equipment necessary to accomplish this task.

5.2. Subsistence Storage. The Contractor will properly store subsistence. Required methods are in TB MED 530, Occupational and Environmental Health – Food Sanitation. TB MED 530 will be provided by the Government.

5.3. Food Preparation. Proper preparation of food is the responsibility of the Contractor. Recommended methods are contained in TB MED 530.

5.4. Meals. The Contractor shall provide a complete meal to any authorized diner/customer entering the facility during designated meal hours. All authorized diners to be provided meals at a charge to the Government will be controlled by the use of DA Form 3032 and SF 1544 (cash collection voucher), Signature Headcount Sheet or other method approved by the customer and the COR. Contractor The Contractor may choose to provide service to open the facility to walk-in cash customers stationed or working at CR. visitors and guests of CR, tenants may also be authorized to dine at the facility as cash customers. It will be the responsibility of the Contractor to collect payment at the appropriate contract line item amount.

5.5. Self-Service Area. The Contractor shall service and maintain patron self-service areas. Appropriate condiments such as butter, margarine, syrup, jam, jellies, tartar sauce, ketchup, mustard, mayonnaise, steak sauces, hot sauces, salad dressings, crackers, desserts, and beverages shall be offered and available for all patrons of the regular breakfast, lunch and dinner menu. CAny condiments offered or displayed shall be a compliment to the menu items of the particular meal being served and continuously replenished as needed throughout the serving period.

5.6. Headcount / Cashier Service. The Contractor will shall provide headcount / cashier duties for each meal to maintain a flow rate of patrons to correspond with serving line flow rates established in paragraph 2.2. The Contractor and COR should review and agree by signatures, at the conclusion of the meal serving period or before the end of the billing period, the number of meals consumed during each meal serving period. This will be the record used by the COR to track meal totals and verify cContractor’s invoice. ISince this contract is for full food service meals, it will be the responsibility of the Contractor to collect the contract line item meal cost directly from any individual diner required to pay for meals. The Government will provide blank DA Form 3032 Signature Headcount Sheets and the contractor will be responsible for collecting signatures from subsistence in kind (SIK) diners authorized a government furnished meal. All other diners will pay cash for meals provided at the appropriate contract line item rate on a DD Form 1544 Cash Collection Sheet. The COR or requesting entity will provide a representative to aid the cashier in determining authorized diners.

5.7. Comment Forms. The Contractor shall maintain customer comment forms near each headcount station for patron use. These comments are to be shared monthly with the Contractor employees and COR to help maintain high service standards.

5.8. Miscellaneous Requirements.

5.8.1. Lost and Found. All unclaimed items found shall be turned in to the COR.

5.8.2. Grease Disposal. Grease shall be collected within a container provided by the Government for pickup by a grease recycle company.

5.8.3. Disease Outbreak. During actual or suspended 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 investigations of outbreaks.

5.9. Sanitation.

5.9.1. General. The Contractor shall sweep, mop, and clean floors, clean woodwork, walls, ceilings, blinds, furniture and equipment as specified in the CR DFAC Cleaning Checklist. 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 insulated food containers and serving equipment used to transport food to field locations. Operate dishwashing equipment before, during and after meals. Segregate and remove trash and garbage, and transport to disposal areas and place in appropriate receptacles. It is required that the Contractor follow the guidance in TB MED 530 concerning sanitation and adhere to the Government’s prescribed cleaning plan.

5.10. Dining Area Preparation. The Contractor shall clean, 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.

5.11. Equipment Cleaning. The Contractor shall provide equipment cleaning and sanitizing service to meet the requirements of this contract as specified below. For the purpose of this contract, properly cleaned equipment shall be free of dirt, grease (with exception of baked-on grease), rust, food particles, scum, and foreign matter. Properly sanitized food contact surfaces have been treated using either heat or sanitizing chemicals, which reduces bacterial count to a safe level without leaving toxic reside. The Contractor shall clean and sanitize equipment in accordance with manufacturer's technical manuals.

5.11.1. Restrictions. Vinegar or lemon juice shall not be used for any cleaning task. Food-contact surfaces shall not be polished. The Contractor is prohibited from using steel wool for any cleaning process except for use in performing floor care. Sponges and sponge-type cloths are prohibited for use in the dining facility.

5.11.2. 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, rust, foreign matter, and streaks. The Contractor shall run automated hood cleaning processes in accordance with manufacturer’s technical manuals. 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, rust and foreign matter.

5.11.3. 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.

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

5.11.5. 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.

5.11.6. Vegetable Peeling Machines. The Contractor shall thoroughly clean and sanitize vegetable peeling machines after each use.

5.11.7. Slicing Equipment. The Contractor shall clean and sanitize meat slicers and accessories after each use to prevent cross contamination. Meat slicing equipment shall not be used to slice more than one type product, i.e. roast pork without being cleaned and sanitized prior to slicing a second product, i.e. roast turkey.

5.11.8. Tilting, Frying and Braising Pans. The Contractor shall clean tilting, frying and braising pans after each use to remove loose and baked-on food particles, liquids, and baked-on grease, and foreign matter.

5.11.9. Food Holding Boxes. The Contractor shall clean and sanitize pass-through and other types of food holding boxes (hot or cold) on the inside and outside daily. Food particles and grease shall be removed from food holding boxes, to include door gaskets daily.

5.11.10. Toasters. The Contractor shall clean toasters after each use and prior to the next scheduled meal to remove food particles, spillage, grease, etc. Equipment shall be thoroughly cleaned inside and out after each use. Properly cleaned equipment shall be free of dirt, grease, dust, rust, food particles, and foreign matter.

5.11.11. 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. Food shall be maintained at safe temperatures throughout the cleaning process. 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, rust, grease, and foreign matter. Contractor personnel shall be responsible for removing and returning food items to their original position after cleaning.

5.11.12. Freezers. The Contractor shall clean freezers, to include ice cream storage cabinets, on the exterior daily. Spills shall be spot cleaned within five (5) minutes of occurrence. occurrence. The Contractor shall completely clean the interior and defrost freezers once per month or when frost accumulation is more than 3/8" thick. Food shall be maintained at safe temperatures throughout the defrosting and cleaning process. Contractor personnel shall remove and return frozen food items after proper cleaning has been accomplished.

5.11.13. Ice Machines. The Contractor shall clean the exterior surfaces of ice machines daily. The Contractor shall remove ice from the storage compartment, clean and sanitize the inside ice storage compartment annually.

5.11.14. Beverage and Food Dispensing Equipment. The Contractor shall clean and sanitize all beverage and food dispensing equipment prior to use. This includes ice dispensers, milk machines, coffee machines, ice cream machines, and water coolers. Nozzles and other removable parts and drains shall be disassembled, cleaned, sanitized and replaced.

5.11.15. Dinnerware Dispensers. The Contractor shall clean interior and exterior surfaces of dish and dinnerware dispensers daily to prevent accumulation of dust, dirt, chipped glass and china, food particles, liquid spills, and foreign matter.