13R0001FullFoodService.doc

Section SF 1449 - CONTINUATION SHEET

BREAKFAST FOOD - BASE YEAR

FFP

Food Cost per meal

NOTE: All Quantities are Estimated

BASE YEAR: 1 March 2013 through 28 February 2014

FOB: Destination

NET AMT

BREAKFAST LABOR - BASE YEAR

Labor Cost per meal

NOTE: All Quantities are Estimated

NET AMT

LUNCH FOOD - BASE YEAR

Food Cost per meal

NOTE: All Quantities are Estimated

NET AMT

LUNCH LABOR - BASE YEAR

Labor Cost per meal

NOTE: All Quantities are Estimated

NET AMT

DINNER FOOD - BASE YEAR

Food Cost per meal

NOTE: All Quantities are Estimated

NET AMT

DINNER LABOR - BASE YEAR

Labor Cost per meal

NOTE: All Quantities are Estimated

NET AMT

WARMING BEVERAGES BASE YEAR

"Each” means a single 5 Gallon Container of Hot Beverage

Hot Beverages Include:

Coffee, Hot Chocolate, Apple Cider and Broth and similar items

NOTE: All Quantities are Estimated

NET AMT

MANPOWER REPORTING BASE YEAR

NET AMT

FFP

Food Cost per meal

NOTE: All Quantities are Estimated

OPTION YEAR: 1 March 2014 through 28 February 2015

NET AMT

FFP

Labor Cost per meal

NOTE: All Quantities are Estimated

BASE YEAR: 1 March 2014 through 28 February 2015

NET AMT

FFP

Food Cost per meal

NOTE: All Quantities are Estimated

NET AMT

FFP

Labor Cost per meal

NOTE: All Quantities are Estimated

NET AMT

FFP

Food Cost per meal

NOTE: All Quantities are Estimated

NET AMT

FFP

Labor Cost per meal

NOTE: All Quantities are Estimated

NET AMT

FFP

"Each” means a single 5 Gallon Container of Hot Beverage

Hot Beverages Include:

Coffee, Hot Chocolate, Apple Cider and Broth and similar items

NOTE: All Quantities are Estimated

NET AMT

NET AMT

NOTES TO OFFERORS:

1. OVERVIEW

This is a Small Business Set A-Side Request for Proposal (RFP). This will be used to award an Indefinite-Delivery-Indefinite –Quantity with firm fixed-prices for Full Food Service. The services will be performed at Building 7-131 Camp Ripley, Little Falls, MN. The duration of this contract will have one (1) base year plus one (1) option year.

2. AMENDMENTS

Amendments, if/when issued will be posted to Federal Business Opportunities (FedBizOps) https://www.fbo.gov/ and Army Single Face to Industry (ASFI) https://acquisition.army.mil/asfi/ for electronic downloading. This will normally be the only method of distributing amendments prior to closing; therefore, it is the offerors' responsibility to check the website periodically for any amendments to the solicitation. Websites are occasionally inaccessible due to various reasons. The Government is not responsible for any loss of Internet connectivity or for an offerors' inability to access the documents posted on the referenced web pages. The Government will not issue paper copies.

3. QUESTIONS

All inquiries/questions must be in writing, via email to patty.bienusa@us.army.mil AND colleen.dalquist@us.army.mil NLT Monday, February 4th, 2013. All answers to questions submitted will be provided in writing via posting to the web.

4. SUBMITTING COSTS

Pricing of this solicitation is by meal cost, broken down by food and labor cost. For each meal (Breakfast, Lunch and Dinner) you must enter a cost for food and a cost for labor that total the per meal cost.

Example: Breakfast Meal is $10.00 per meal.

Line item 0001 - $3.00 for Food Cost + Line item 0002 - $7.00 for Labor Cost = $10.00 per meal The Manpower Reporting Item is included to allow vendors to enter a cost to cover the Manpower Reporting Requirement included in this Solicitation.

You must submit pricing for the base year and option year.

5. BASIS FOR AWARD

The Government will award a single contract to the responsible offeror whose offer will be most advantageous to the Government based on price and past performance; price and past performance being approximately equal. Please include three (3) past performance/references with your bid. See 52.212-2 Evaluation—Commercial Items.

6. GOVERNMENT REGISTRATION

The successful offeror must be registered in the System for Award Management (SAM) database prior to award. Firms can register via the SAM internet site at http://www.sam.gov or by contacting the Federal Service Desk at 1-866-606-8220. The awardee will be required to register in Wide Area Work Flow (https://wawf.eb.mil) in order to invoice and receive contract payments. These are NO COST registrations.

7. SERVICE CONTRACT ACT

During the performance of the resulting contract, vendor must ensure they are in compliance with applicable Wage Determination as found at http://www.wdol.gov/sca for Morrison County. Wage Determination for this solicitation; 2005-2289 (Rev 12) dated 13 June 2012.

8. ADDITIONAL INFORMATION TO FILL IN

When submitting an offer, fill out 52.209-7, 52.212-3 Alt.1, 252.212-7000 and 252.225-7000, as applicable, listed in this Solicitation.

9. SITE VISIT

A Site visit will be held on Wednesday, January 23rd at 9:30 a.m. Location will be at Building 7-131, 15000 Highway 115, Camp Ripley, Little Falls, MN 56345-4173. Any questions pertaining to this visit can be addressed to MSG Patty Bienusa patty.bienusa@us.army.mil 320-616-3126. All questions and answers from the Site Visit will be posted on FedBizOps and ASFI website.

Manpower Reporting Requirement

The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the Minnesota Army National Guard via a secure data collection site. The contractor is required to completely fill in all required data fields using the following web address: http://www.ecmra.mil/.

Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year. Contractors may direct questions to the help desk at help desk @ http://www.ecmra.mil/."

PERFORMANCE WORK STATEMENT

PERFORMANCE WORK STATEMENT (PWS)

FULL FOOD SERVICE CONTRACT

BUILDING 7-131: DINING FACILITY,

CAMP RIPLEY, MINNESOTA

SECTION 1: GENERAL INFORMATION

The Contractor will use the following regulations as guidance for the prudent and safe operation of the dining facility. Failure to maintain a sanitary dining facility and to provide food fit for human consumption shall be grounds for termination under the Default Clause of this contract. This PWS contains areas of special emphasis.

TB Med 530, Food Service Sanitation http://armypubs.army.mil/med/DR_pubs/dr_a/pdf/tbmed530.pdf

AR 30-22, ARMY FOOD PROGRAM

http://armypubs.army.mil/epubs/pdf/r30_22.pdf

DA PAM 30-22, OPERATING PROCEDURES FOR THE ARMY FOOD PROGRAM

http://armypubs.army.mil/epubs/xml_pubs/p30_22/cover.xml

AR 600-38, MEAL CARD MANAGEMENT SYSTEM

http://armypubs.army.mil/epubs/pdf/r600_38.pdf

FM 4-41.11, FOOD PROGRAM OPERATIONS

https://armypubs.us.army.mil/doctrine/DR_pubs/dr_aa/pdf/tm4_41x12.pdf

1.1 SCOPE OF WORK. This is a Performance Based Requirement contract for one (1) base year (February 2013 through January 2014) plus one (1)option year. The Contractor will be required to provide Full Food Service meals which include: Breakfast, Lunch and Dinner and should resemble the portion, variety and quality expected at established restaurants. The contractor shall perform to standards in this contract. Authorized diners are identified by two classifications, Subsistence-in-Kind (SIK) and Non SIK. The Government will provide payment for only SIK diners. Non SIK diners will be charged the same amount listed in the contract for the specified meal and will pay for their own meal. Non SIK Diners will NOT be recorded and billed on the Government Headcount. SIK diners have first priority, if the Contractor serves walk-ins, they shall not impede service for SIK diners. Under no circumstances shall the contractor use the Government provided facility to cater meals for non SIK Diners to be consumed outside the Dining Facility or outside normal hours of operation.

1.2 WORK LOCATION: The Camp Ripley Dining Facility (DFAC) is a modern dining facility located in Building 7-131, Camp Ripley, Little Falls, Minnesota. It is designed to serve up to 200 diners using one serving line. Camp Ripley is a National Guard Military Training Site where a variety of courses and training is conducted. We operate a dining facility for course attendees, soldiers, and other organizations training on the installation. See Attachment "Facility Layout" for a schematic layout of the DFAC.

1.3 DESCRIPTION OF SERVICES REQUIRED

1.3.1 Start-Up. The Contractor shall provide all planning, hiring, training of employees, ordering of food and related products, inventory and any other tasks necessary to provide full food service meals.

1.3.2 Food Service Goal. To produce meals that are nutritious, appealing, and that conform to standard restaurant-sized portions for active adults. A quality meal with good variety is essential to good contractor performance.

1.3.3 Standards. All services shall be performed in a professional manner and in accordance with the highest industry standards for delivery of food services. Unless the means or methods of performing a task are specified in this contract, the contractor shall employ methods that are generally accepted, industry standards, and in compliance with Federal, State, and National Guard regulations, to include licensing requirements.

1.3.4 Safety. Upon the contract start date, the Contractor shall initiate a Safety Program for employees performing work under this contract. No later than 10 days after award, the Contractor shall furnish to the Contracting Officer for review a copy of the proposed Safety Training Plan which will be used to implement the Safety Program. The plan shall include a safety orientation for all employees immediately following their employment and at least quarterly thereafter.

1.3.5 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.

1.3.6 Accident/Injury Reporting. Immediately upon the occurrence of a job related injury, the Contractor shall notify the Contracting Officer at (320) 616-2751 or the on-site COR (320) 616-3173.

1.3.7 Fire Prevention and Protection. The Contractor shall train all employees on fire prevention and protection.

SECTION 2: CONTRACTOR RESPONSIBILITIES

2.1 CONTRACTOR PERSONNEL RESPONSIBILITIES

2.1.1 Personnel. The contractor shall provide all personnel needed to accomplish all the requirements of this work statement during the entire contract performance period, including the option year. The contractor must pay established Service Contract Act wages to all personnel during the entire contract performance period. The applicable Wage Determination is 2005-2289. As of the date of contract award, Revision 12, dated 06/19/12, is in effect. The dining facility manager, and food preparation and serving personnel shall read, write, speak, and understand English.

2.1.2 Dining Facility Manager(s). The Contractor shall provide a dining facility manager to oversee and manage the full food service meal operations. The dining facility manager or a designated representative shall be present during all operating hours of the dining facility. The Contractor shall submit names, along with their work experience, addresses, and phone numbers of the dining facility manager and representatives to the Contracting Officer within two days after start of employment. Also the Contractor will supply an updated listing whenever there is a change in employees.

2.1.3 Staffing Levels. The Contractor is required to provide adequate staff for efficient full food service meals. The Contractor will place emphasis on quality of service.

2.1.4 Employee Dress Code. The Contractor shall provide uniforms to all employees working on the contract. Contractor personnel shall present a neat appearance and shall be easily recognized. Employees shall wear clean aprons when on duty. Clothing shall be in good repair, freshly laundered, well fitting, and in good taste. Employees shall wear fresh clothing each day and shall have extra aprons available to allow employees to change if they should become heavily soiled. Hats or name tags may 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 full meals as ordered.

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

2.1.6 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 a medical alert bracelet or necklace is authorized.

2.1.7 Conflict of Interest. The Contractor shall not employ any person who is an employee of the United Stated Government or Department of Defense, military or civilian, if the employment of that person would create, or appear as, a conflict of interest.

2.1.8 Military Personnel. The Contractor is cautioned that off-duty 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.

2.1.9 Personal Hygiene. Contractor personnel shall:

- 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.

- Maintain and keep fingernails clean, cut short and devoid of nail polish. (Food handlers and attendants).

- No use of tobacco in any form, except during break periods in designated areas. This is a nonsmoking building.

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

2.1.11 Use of Alcoholic Beverages/Drugs. 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.

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

2.1.13 Removal of 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 Contracting Officer 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 Contracting Officer determines the employee to be objectionable. Removal of Contractor employees for reasons stated above does not relieve the Contractor from responsibility for total performance.

2.1.14 Health Examinations. The Contractor shall inspect the Contractors personnel at the start of each shift for any overt evidence of communicable disease, boils, infected wounds, open sores, or acute respiratory infections such as the common cold. Personnel with any such health problems shall be referred to a medical physician 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 a likelihood of food contact, surface contamination with pathogenic organisms, or transmitting disease agents to others.

2.1.15 Vehicle Operator. Contracting personnel operating privately-owned vehicles shall have a valid state license to operate a motor vehicle and shall comply with the current Camp Ripley regulations. Contractor is responsible to ensure all his employees have current vehicle insurance while operating them on Camp Ripley.

2.1.16 Alien Employment. No alien shall be employed who does not have a valid US Immigration card, I-551 Permanent Resident Card.

2.2 PURCHASE, RECEIPT, AND CARE OF FOOD AND RELATED PRODUCTS

2.2.1 Food Products/Subsistence. The Contractor shall be responsible for the purchase of and payment for all food and beverage products to include soda required under this contract. Purchasing activity shall be conducted under the name of the Contractor.

2.2.2 Delivery/Receiving/Inspect and Store Subsistence. The Contractor shall be responsible for all delivery and receiving activities, including, but not limited to, unloading and loading, proper storage and cleaning areas used. Designated clerks shall be experienced or have received on-the job training. Perishable subsistence shall be received and stored within 30 minutes of receipt.

2.2.3 Expendable Products. The Contractor shall purchase all expendable products required for safe, sanitary and efficient operation of this food service contract. Products shall include such things as head and beard nets, aprons, disposable hats, butcher paper, plastic wraps for food storage and protection, disposable and non-disposable gloves, and all other necessary expendable products required for the preparation, service and storage of food and food products.

2.3 MEAL SERVICE, SERVICE HOURS, MEAL PLANNING, PREPARATION AND SERVING

2.3.1 Full Food Service Meals and Hours

The Contractor shall provide and serve meals as follows:

The COR will provide the Contractor with the estimated headcount 72 hours prior to the meal serving period. The Contractor shall accept changes to the headcount up until 12 hours prior to the meal serving period. The Contractor shall provide each diner possessing a Government meal card the required meal as applicable.

The Contractor shall provide authorized diners the appropriate meal as shown on the Contract line items (CLIN). If the actual headcount is 90% or more of the projected headcount, the Government will pay the Contractor based on actual headcount and based on the actual CLIN provided to the diner. However, if actual headcount falls below projected headcount by more than 10%, the Government shall pay the Contractor 90 percent of the projected headcount for each meal for the meal serving period at the price for the appropriate Menu.

MEAL SERVICE HOURS

Normal Hours

Meal serving hours for the dining facility are as follows:

Breakfast 6:00 - 7:45 A.M.

Lunch 11:30 - 1:00 P.M.

Dinner 4:30 - 6:30 P.M.

Operating hours may vary to accommodate soldiers during certain times of the year. The operating hours must be coordinated with the COR and Facility Manager prior to any time changes. The Contractor MAY NOT extend these hours for serving of local cash paying diners.

Contractor will not be required to operate facility if zero meals are requested for a given day.

2.3.2 Menu Requirements, Planning and Submission. The Contractor will ensure meals provided are of equal nutritional value to the meals in the Menu’s. The Contractor has the option to change meal components as long as each meal provides a suitable vegetable, starch, drink and dessert. Entrees offered may be one of those listed in the 14 day menu. Other entrees may be offered subject to the approval of the Contracting Officer Representative (COR).

The Contractor is required to plan and submit a complete 28 day menu to the Contracting Officer Representative (COR) for approval, at least 30 days in advance of the serving period. Once approved, the contractor may make changes to the menu with prior approval from the COR. The COR shall have discretion to alter daily menus based on the needs of the government and facility usage. Menus must be 100% in compliance with the following:

Regular Breakfast Menu:

Scrambled eggs and one serving of the following; hard boiled eggs, eggs to order or assorted omelets

1 meat item rotated daily (creamed beef, pork sausage gravy or turkey sausage, ham, turkey ham, bacon, steak with meatless pepper or country gravy.)

1 Potato item (min 3 varieties rotated daily)

1 item daily - Pancakes, French toast, waffle like item.

3 assorted 100% fruit juices – Orange juice daily

3 assorted fresh fruits (bananas daily)

Low fat yogurt

1 hot cereal (oatmeal, farina, grits, etc) offered (3) breakfast meals a week, 1 on weekend service

4 Cold cereals (min 1 without sugar coating)

3 assorted breads – 1 whole grain wheat loaf, 1 white loaf and a biscuit, English muffin or bagel.

1 breakfast pastry – raised donut, cake donut, sweet roll or pastry item Hot (fresh baked) biscuits, rolls or muffins offered (3) breakfasts a week, 1 on weekend service

Coffee - Regular/decaf; Asst tea;

Milk - 1% milk, Low fat Chocolate and Skim milk

Appropriate condiments – butter, margarine, jams and jellies, peanut butter, and low-fat cream cheese

Regular Lunch and Dinner Menu:

1 soup – cream or broth

2 meat entrees with appropriate sauces or gravies

2 starches (potato, rice, pasta, etc.)

1 cooked vegetable – No more than ½ of projected headcount cooked prior to meal service

Salad bar

3 desserts - 1 of which shall be pie, cake or pastry items, and, hot fruit cobbler or crisp; 2 of which shall be fitness oriented e.g., chilled fruit, frozen yogurt, gelatin or pudding

3 assorted breads – 1 whole grain loaf, 1 white loaf and 1 other - hot roll, cornbread, garlic bread, bread sticks, hamburger bun, hot dog bun, hoagie or biscuit.

Appropriate condiments – butter, margarine, jams and jellies

Variety of hot and cold beverages – coffee, tea, and milk

Variety of cold beverages – 1% milk, Low fat Chocolate and Skim milk, water, 2 choices of juice, carbonated drinks Salad Bar Menu:

2 green salad choices (minimum of one 100% dark lettuce such as romaine)

Fresh Spinach at each meal daily

6 Assorted dressings - 2 fat-free or low calorie, vinegar and oil

3 seasonal fresh fruits varied between the lunch-dinner meals

Breadcrumbs (croutons), Bacon bits, shredded cheese plus, 7 additional toppings or side choices rotated daily. Examples: tomatoes, carrots, cucumbers, cooked egg, cottage cheese, asst peppers, olives, pickled herring, etc.

1 oil or cream based pasta salad with meat and/or vegetables 1 Jello, pudding, fruit salad or similar entrée item Unlimited Items

The following items must be available on an “Unlimited Basis”. Salad Bar, Bread, Butter, Margarine, Peanut Butter, Jams, Jellies, Cold Cereal, beverages to include: Coffee, Milk, Juice, Tea and Soda Pop. The Contractor will also supply condiments, including but not limited to, Ketchup, Mustard, Mayonnaise, Salt, Pepper, Sugar and any other condiment, which would normally compliment the specific entrée being served.

Warming Beverages

Coffee, hot chocolate, hot cider, soup broth or similar items in 5 gallon quantities. Warming beverages are requested in addition to normal facility or field feeding. One or more may be requested at a time.

2.3.3 Preparation. Food safety practices must be in compliance with TB Med 530. Progressive food preparation techniques utilized for breakfast and regular meals. Standard Operating Procedures (SOPs) for food handling and preparation will be followed. All eggs used for food served in the facility must be shelled, including those used in omelets, eggs cooked to order, scrambled eggs, fried and hard cooked eggs. Pasteurized liquid eggs may be used in the facility for breakfast meal quantities larger than 200 with the approval of the government representative and will be utilized 100% of the time for field feeding operations. Proper preparation of food is the responsibility of the Contractor. The Contractor shall prepare all food to the greatest extent possible, on the day it is to be served. Salads and sandwiches should be prepared as close as possible to the time of serving. Preparation methods will follow food nutritional practices to insure that nutrient, textural and flavor characteristics of the food are maintained.

2.3.4 Quality of Food Products. Food quality resembles the quality expected at established restaurants in the categories of taste, texture, temperature and appearance.

2.4 FIELD FEEDING

2.4.1 Group Feeding. No field feeding will be required of the Contractor. The Contractor will provide bulk food products for group field feeding as required along with single service articles to support feeding.

2.4.2 Preparation. The Contractor shall prepare complete meals for transport to the field or work sites by requesting unit. The Contractor will be furnished 24 hours in advance, written notification of the number of meals to be prepared and the time meals are to be ready. Portion sizes for bulk pick-up will be the same as for in facility feeding.

2.4.3 Packaging. The Contractor shall use Government-furnished insulated food containers, inserts and gaskets when packaging meals for field shipments. Inserts and containers shall be pre-cooled or preheated depending on the food item.

2.4.4 Identification. The Contractor shall mark and identify each insulated food container with the name of the food item, number of portions, and date and time packaged.

2.4.5 Paperware/Serving Utensils. The Contractor shall include sufficient quantities of Government furnished paper plates, plastic flatware, serving utensils and garbage bags with packaged meals.

2.4.6 Transport. The requesting unit will provide Government transportation (vehicles and drivers) to transport meals and refuse receptacles to field feeding sites. The Government will return all equipment, and refuse to the dining facility after serving of the meal within ordinary DFAC hours or as soon as possible the next day.

2.4.7 Washing Field Feeding Containers. The Contractor will be responsible to wash and sanitize the field feeding containers returned by the units.

2.5 FOOD SERVING

2.5.1 Serving. The Contractor shall provide a complete meal to any authorized patron entering the facility during designated meal hours. Authorized diners to be provided meals at a charge to the Government will be controlled via use of meal tickets. The Contractor may open the facility to walk-in cash customers stationed at or working on Camp Ripley. It will be the responsibility of the Contractor to collect payment from all diners without a meal- ticket at the appropriate contract line item amount.

2.5.2 Headcount / Cashier Service. The Contractor shall provide headcount/cashier service. This includes review by the Contractor and Government representative, with agreement by signatures, of the number of meals consumed during each meal service period. This joint review should take place at the conclusion of the meal serving period but not later than the following day. This will be the record used for preparation of the Contractor's invoice from which payment will be made. The Contractor will operate a cash register as provided by the Government for use in collection of cash meals provided. Since 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 who does not have a Government meal card. The Government will provide a meal card system for control of diners authorized Government furnished meals. The Contractor will be responsible for controlling diners authorized Government furnished meals by requiring the diner to present a Government meal ticket bearing the diner's name and dates of authorized service, along with the diner's personal military ID card. All other diners will pay cash or credit/debit to the Contractor for meals provided at the appropriate contract line item rate. For diners with a Government meal card, the assigned unit number on the card will be entered into the cash register system to control diners. This management control will be used instead of a signature sheet. The cash register keys will be programmed to ring up cash sale or Government sale at a rate for each specified meal. In addition to providing cash register receipt documentation of the number and type of meal served each diner with a Government meal card, the Contractor shall provide this information for diners without a Government meal card. The contractor will be required to accept Credit/Debit Cards.

2.7 MAINTIAN SUBSISTENCE INVENTORIES

The Contractor shall maintain a sufficient subsistence inventory level on hand to provide fluctuating quantities of meals.

2.8 TASK ORDERS/ INVOICES / RECEIVING REPORTS The Contractor will be issued task orders in arrears. The task order will be generated based on a Meal Log for each billing period. The Meal Log will be signed daily by the Contractor/Manager and the COR to verify quantities. Contractor will invoice Bi-Monthly in Wide Area Work Flow (WAWF) after receipt of the task order. The Contractor will be required to register with the System for Award Management (SAM) and accept a form of Electronic Funds Transfer (EFT).

2.9 FACILITIES/EQUIPMENT MAINTENANCE AND SANITATION

2.9.1 Physical Security. The Contractor shall be responsible for safeguarding all Government property provided for Contractor use. The Contractor shall secure the facility, equipment, and supplies, any time during the duty day when personnel are off between meals, out of the building, and also at the close of the facility. No food preparations equipment will be running while the facility is left unattended.

2.9.2 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 Contracting Officer Representative 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.

2.9.3 Conservation of Utilities. All utilities for operation of the dining facility shall be furnished by the Government. The Contractor shall implement energy conservation at the dining facility to ensure that energy is conserved. Submission of the conservation plan is not required.

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

2.10 SCHEDULED CLEANING PLAN. The Contractor shall provide a cleaning plan to the COR by the first conducted inspection.

2.10.1 Sanitation Requirements - Sanitation practices must be in compliance with the sanitation standards in TB Med 530.

2.10.2 General. Clean tables, chairs, counters, kitchen preparation. and service equipment, and ware 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; 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 disposal areas and place in appropriate receptacles. Spills shall be cleaned within 15 minutes in all common areas and kitchen.

2.10.3 Self Service. The Contractor shall service and maintain patron self service areas.

2.10.4 Posting Sanitation Procedures. The Contractor shall post all Government provided sanitation procedure signs.

2.10.5 Equipment Cleaning Service. The Contractor shall provide cleaning service for equipment as follows:

Ventilating Hoods and Filters. Properly cleaned hoods shall be free of grease, dirt, rust, foreign matter, and streaks. After washing the filters shall be dried and replaced. Properly cleaned filters shall be free of grease, dirt, rust, and foreign matter.

Ovens and Ranges. Ovens and ranges must be cleaned at the end of each serving period. Properly cleaned ovens and ranges shall be free of grease, dirt, rust, and foreign matter.

Grills and Grill Tops. The Contractor shall clean grills and grill tops after each use and prior to the next use to remove food particles, spillage, grease, etc. Properly cleaned equipment shall be free of dirt, grease, food particles and foreign matter.

Toasters. The Contractor shall clean toasters after each use, and prior to 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 from dirt, grease, rust, food residue, dirt and foreign matter.

Food Holding Boxes. Food Holding Boxes must be cleaned at the end of each serving period. Properly cleaned food holding boxes shall be free of grease, food residue, dirt, and foreign matter.

Refrigeration Equipment. The Contractor shall clean all refrigeration equipment (interior and exterior). Spot cleaning of refrigeration equipment shall be completed as required; e.g., spilled food particles. Properly cleaned refrigeration equipment shall be free of all food spillage, dirt, rust, grease, and foreign matter.

2.10.6 Recycling. The Contractor is responsible for recycling. All items must be separated into four containers; cardboard, glass, aluminum and tin. Glass and metal must be rinsed. Cardboard must be clean. Containers for recycled items will be provided by the Government.

2.11 SANITATION TRAINING. Safe Serve Training is required to Commercial Standard for all full time employees. The Contractor must provide written proof of training to the COR within 10 days of each new hire. Safe Serve Training for short term employees of 3 months or less may be conducted by the Contractor.

2.12 ACCESS TO FACILITIES. The Contractor shall provide access to Building 7-131 for observation inspection by any Government agency or individual authorized access by the Contracting Officer/COR.

SECTION 3: GOVERNMENT FURNISHED PROPERTY (GFP) AND SERVICES

3.1 General. The Government will provide the facility and equipment necessary for this full food service meal contract. Government property provided in this section shall be used only in the performance of facility functions and tasks required in this contract and must remain in the building. Any use of the facility or equipment by the Contractor for private purposes may be cause for immediate cancellation of the contract. Catering for cash paying customers is NOT authorized. No equipment is to be removed from the site.

3.1.2 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.

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

3.1.4 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.

3.1.5 Contractor Certifications. Upon completion of the initial inventories the Contractor shall certify that the GFP listing for this contract is correct. If the listing is not correct, a correct listing will be prepared by the Government for the Contractor certification.

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

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

3.1.8 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 are not required in the performance of this contract.

3.1.9 Cleaning Supplies. The Government shall provide all cleaning supplies and products necessary for the proper sanitation of the kitchen and dining areas under the control of the Contractor.

3.1.10 Paper Ware. The Government will provide all disposable/consumable supplies to include heavy duty, high quality paper and/or Styrofoam products and plastic flatware for takeout meals. Paper or Styrofoam plates and cups for takeout meals must have a lid.

3.1.11 Garbage Bags. Garbage bags used in the dining facility and field feeding will be provided by the Government. Garbage dumpsters outside the facility will be provided by the Government.

SECTION 4: CHANGE OF CUSTODY

4.1 REMOVAL OF GOVERNMENT FURNISHED PROPERTY EQUIPMENT AND MATERIAL. The Government Property Administrator will provide the Contractor a change of custody document when Government Furnished Property (GFP), Equipment, or Materials Listed in this contract is removed for repair or replacement from the Contractor operated building/facility.

4.2 NEW REPLACEMENT GOVERNMENT FURNISHED PROPERTY EQUIPMENT AND MATERIAL. When new or replacement GFP equipment or material is provided to the Contractor, the Contractor shall immediately acknowledge acceptance and responsibility for the GFP equipment, or material.

4.3 LOSS OF OR DAMAGE TO GOVERNMENT FURNISHED PROPERTY/EQUIPMENT/MATERIAL. Upon discovery of any loss or damage to GFP, Equipment, or material, the Contractor shall immediately notify the GPA/Contracting Officer 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 or destruction of GFP in its possession as soon as the facts become known but not later than 15 days after discovery.

4.4 RELIEF OF RESPONSIBILITY. For relief of responsibility, the procedures outlined in AFARS 5145.503 are mandatory for both the Contractor and the Government.

4.5 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 Contracting Officer 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.

4.6 LIABILITY. Any GFP, equipment or material provided under the terms of this contract that cannot be located by the Contractor shall be determined to have been lost. If the Contracting Officer determines pursuant to FAR 45.104 and AFARS 5145.503 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.

4.7 LEASED/RENTAL EQUIPMENT. The Government is responsible for the maintenance and repairs of equipment leased/rented by the Government and provided to the Contractor.

4.8 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 discloses the loss of any manuals, the Contractor shall replace the manual by obtaining a new copy from the equipment manufacturer. Replacement manuals shall become the property of the Government.

4.9 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 supports including replacement 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.

4.10 USE OF FACILITIES. Use of the facility is restricted to meal preparation and service under this contract. Any use of the facility or equipment by the Contractor for private purposes may be cause for immediate cancellation of the contract. No equipment is to be removed from the site. The Contractor will be allowed to use the facility to provide food service as an “open door facility” to any walk-in customers stationed at or working at Camp Ripley. If the Contractor serves such walk-ins, they shall NOT be given preferential service over Government authorized diners. The facility may not be used by the Contractor for any catering services.

4.11 ALCOHOLIC BEVERAGES. Alcoholic beverages will not be allowed within the dining facility during normal meal serving hours.

4.12 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 Contracting Officer Representative, in writing, when obvious building alteration, repairs, or maintenance are required.

4.13 EQUIPMENT WARRANTY REPAIRS. Warranty repairs will be accomplished by the manufacturer or dealer as specified in the equipment warranty. 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.

4.14 DINING FACILITY SUPPLIES. The Government will furnish an initial supply of expendable items such as pots and pans, serving utensils, tableware, and other supplies as needed for this facility. The Contractor is responsible for providing of replacement expendable supplies to the levels provided in the initial hand-off.

4.15 SERVICES. The Government will furnish: Utilities required for operating the dining facility and equipment shall include but are not limited to: Electricity, Water, and Gas. Utility cost will be provided by the Government.

4.16 TELEPHONE. The Government shall provide local "Class C" service limited to intra-post and Government business only. The Contractor is responsible for providing any required off-post service.

4.17 INSECT AND RODENT CONTROL. Periodic pest control services will be provided by the Government. The Contractor shall notify the Contracting Officer Representative any time insect rodent activity or harborage is discovered to receive additional Government furnished pest control services.

4.18 GROUNDS MAINTENANCE. The Contractor will keep butt cans clean and pick up cigarette butts around building entrance and exit. Contractor will ensure exterior within 10 feet of entrance and interior entry way to the building is clean and safe which may include, but will not be limited to, clear of any slipping and/or tripping hazards, area being swept and mopped, snow removed and ice melt applied if needed. Cutting of grass around the facility will be provided by the Government.

4.19 POLICIES AND FIRE PROTECTION. Contractor must abide by all local policies and ensure employees are aware of the location of fire extinguishers, fire suppression system (ansul) and evacuation plans.

4.20 VETERINARY SUPPORT. The Government will provide veterinary support required for the inspection of this contract.

4.21 GREASE INTERCEPTORS. Grease will be poured into a container provided by the Government for pickup by a grease recycle company.

SECTION 5: MISCELLANEOUS ITEMS

5.1 LIGHTBULBS. The Government will provide and install replacement light bulbs.

5.2 MENU DISPLAY BOARDS. The Government will provide a write on display board whereby the Contractor will be able to post the current and next day menus. The Contractor shall post both current and following day menus for Breakfast, Lunch and Dinner. These menus will be posted before the beginning of the breakfast service to ensure all diners have access to the following day menu.

5.3 DECORATIVE MATERIALS. The Contractor may provide decorative materials for the facility during holidays and special occasions.

5.4 TABLECLOTHS. Tablecloths will not be required on dining table.

5.5 PUBLICATIONS. The Government will provide publications and Government forms as requested.

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

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

5.8 LOST AND FOUND ARTICLES. All unclaimed items found shall be turned into the Contracting Officer or his/her representative (COR) on a monthly basis.

5.9 OUTBREAK OF DISEASE. During actual or suspected food borne or 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.

SECTION 6: QUALITY CONTROL AND INSPECTIONS

6.1 QUALITY CONTROL PROGRAM. The Contractor shall establish and follow a quality control program. An outline of the Contractor's quality control program shall be submitted to the Contracting Officer within 10 days of award.

6.1.2 Provisions of Quality Control. As a minimum, the quality control program shall include the following:

An inspection system covering all services required by this contract. It must specify the areas to be inspected and approved by the COR.

A method of identifying deficiencies in the quality control operations A method of documenting and enforcing quality control operations Contractor's top management will have accountability for quality operations

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

6.2 QUALITY ASSURANCE.

6.2.1 Evaluation of Contract Performance. The Government will monitor the Contractor's performance under this contract using the following procedures:

6.2.2 Sanitation Inspections. Quarterly the MNARNG Food Service Technician and/or COR will inspect for compliance with sanitation standards. Defects will be reported to the Contracting Officer for appropriate action. Sanitation discrepancies require correction by the Contractor and may be the cause for a shutdown of the facility until required sanitation standards are restored. The Contractor shall be liable for excess costs in obtaining full food service meals should a shut down occur.

6.2.3 Monthly Inspections. The Dining Facility manager shall be required to accompany the Contracting Officer or his/her representative on monthly inspections. Meetings will be held as often as necessary thereafter as determined by the Contracting Officer. The written minutes of those meetings, prepared by the Contracting Officer Representative, shall be signed by the dining facility manager and the Contracting Officer Representative. Should the Contractor not concur with the minutes, the Contractor shall state any areas of non-concurrence in writing to the Contracting Officer within three working days of receipt of the signed minutes.

QUALITY ASSURANCE

Service Delivery Summary Worksheet Dining Facility Services

Objective: Provide Full Meal Service for the MN Army National Guard at the Dining Facility, Building 7-131, Camp Ripley, Little Falls, MN 56345.

· Meal counts are documented daily 2.5.2 Review

Spot Check or Inspection

Customer Complaint