Contract-Dining-Facility-PWS-Approved.doc

PERFORMANCE WORK STATEMENT (PWS)

FULL FOOD SERVICE CONTRACT

BUILDING 6-76: DINING FACILITY,

CAMP RIPLEY, MINNESOTA

Objective: Provide Full Meal Service for the MN Army National Guard at the Dining Facility, Building 6-76, Camp Ripley, Little Falls, MN 56345.

· Meal counts are documented daily 2.5.2 Review

Spot Check or Inspection

Customer Complaint

· Meals are served at appropriate temperatures and times 2.3.1, 2.3.4

· Food quality and taste resemble commercial restaurant standards 2.3.4

· Spills are cleaned within 15 minutes 2.10.2

· Food safety and sanitation IAW TB Med 530 2.3.3, 2.10.1

· Facility, equipment and supplies are safeguarded 2.9.1

· No equipment is left running unattended 2.9.1

· Entrances are clean, safe and clear of any slipping and/or tripping hazards 4.18

· Cleaning plans are in place and documented accordingly 2.10

· Remedies discrepancies immediately for noted defects from quarterly sanitation inspection 6.2.2

SECTION 1: GENERAL INFORMATION

The Contractor shall 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 TSFC, Food Service Sanitation 2014 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 plus four (4) one (1) year option periods. 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 6-76, Camp Ripley, Little Falls, Minnesota. It is designed to serve up to 350 personnel per 15 minutes utilizing two serving lines consisting of one short-order line and a main serving line. Camp Ripley is a National Guard Military Training Site where a variety of courses and training are 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.

1.3.8 Security Requirements. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the Contracting Officer’s Representative (COR). The contractor shall also provide all information required for background checks to meet installation access requirements to be accomplished by Base Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by DOD, HQDA and/or local policy. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

1.3.8.1 Contractor personnel requiring access to the Base require proofing and vetting to determine eligibility for access. A roster of personnel requiring access and a National Crime Information Center (NCIC) or State Law Enforcement Databace (MN BCA) background check for each individual shall be provided to the Installation Security Office at Camp Ripley. During the badging process, individuals will be required to present a valid picture ID.

1.3.8.2 COMSEC/IT Security. All communications with DOD organizations are subject to communications security (COMSEC) review. All telephone communications networks are continually subject to intercept by unfriendly intelligence organizations. DOD has authorized the military departments to conduct COMSEC monitoring and recording of telephone calls originating from, or terminating at, DOD organizations. Therefore, the contractor is advised that any time contractor place or receive a call they are subject to COMSEC procedures. The contractor shall ensure wide and frequent dissemination of the above information to all employees dealing with DOD information. The contractor shall abide by all Government regulations concerning the authorized use of the Government's computer network, including the restriction against using the network to recruit Government personnel or advertise job openings.

1.3.8.3 AT Level 1 Awareness Training (AT): All contractor employees requiring access to Army Installations, facilities, and controlled access areas shall complete Level 1 AT within 30 calendar days after contract start date and within 30 calendar days of new employees commencing performance. The contractor shall submit certificates of completion for each affected contractor and subcontractor employee, to the COR, or to the KO if a COR is not assigned, within 15 calendar days after completion of training Level 1 AT is available at https://atlevel1.dtic.mil/at/.

1.3.8.4 WATCH Training. The contractor with an area of performance within an Army-controlled installation, facilities or area shall brief all employees on the local iWATCH program. This local developed training will be used to inform employees of the types of behavior to watch for and instruct employees to report suspicious activity to the COR or the KO. This training shall be completed within 30 calendar days of contract award and within 30 calendar days of new employees commencing performance. The contractor shall report completion for each affected contractor employee and subcontractor employee, to the COR, or to the KO if a COR is not assigned, within 15 calendar days after completion of training.

1.3.8.5 OPSEC Training. In accordance with AR 530-1, Operations Security, new contractor employees shall complete Level I OPSEC training within 30 calendar days of their reporting for duty and annually thereafter. The contractor shall submit certificates of completion for each affected contractor employee, to the COR, or to the KO if a COR is not assigned, within 15 calendar days after completion of training. Level 1 OPSEC training is available at http://cdsetrain.dtic.mil/opsec/.

1.3.8.6 OPSEC SOP/Plan. The contractor shall develop an OPSEC Standing Operating Procedure (SOP)/Plan and provide it to the COR or the Contracting Officer within 90 calendar days of contract award, to be reviewed and approved by the responsible Government OPSEC officer, per AR 530-1, Operations Security. This SOP/Plan shall include the government's critical information, why it needs to be protected, where it is located, who is responsible for it, and how to protect it. In addition, the contractor shall identify an individual who will be an OPSEC Coordinator. The contractor shall ensure this individual becomes OPSEC Level II certified in accordance with AR 530-1.

1.3.8.7 Combating Trafficking in Persons: The United States Government has adopted a zero tolerance policy regarding trafficking in persons. Contractors and contractor employees shall not engage in severe forms of trafficking in persons during the period of performance of the contract; procure commercial sex acts during the period of performance of the contract; or use forced labor in the performance of the contract. The Contractor shall notify its employees of the United States Government’s zero tolerance policy, the actions that will be taken against employees for violations of this policy. Such actions may include, but are not limited to, removal from the contract, reduction in benefits, or termination of employment. The Contractor shall take appropriate action, up to and including termination, against employees or subcontractors that violate the US Government policy as described at FAR 22.17.

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 years. The contractor must pay established Service Contract Act wages to all personnel during the entire contract performance period. The current applicable Wage Determination (WD) is 05-2289. As of the date of this solicitation, Revision 17, dated 12/30/2014, is in effect. The WD will be updated prior to award if it has changed and will be updated at the beginning of each option year. The dining facility manager and food preparation and serving personnel shall read, write, speak, and understand English fluently.

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 Government shall provide 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 - 7:30 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 which recipes are referenced in TM 10-412. The Contractor has the option to change meal components as long as each meal provides a suitable protein, vegetable, starch, drink and dessert. Entrees offered may be of those listed in the MN ARNG 14 day menu. Other entrees may be offered subject to the approval of the Contracting Officer’s Representative (COR).

The Contractor is required to plan and submit a complete 28 day menu to the 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 shall be 100% in compliance with the following:

Regular Breakfast Menu:

Two egg choices daily - One serving consisting of two large eggs or ½ cup (4oz) of eggs. Egg choices will vary and shell eggs will be the egg of preference and will always be offered when serving a request for 125 or less. The following eggs may be offered: eggs to order, hard boiled, Scrambled, baked, poached and assorted omelets etc. When supporting field feeding, only pasteurized eggs will be used.

1 meat item rotated daily - pork or turkey sausage, ham, turkey ham, steak with meatless pepper or country gravy. Serving size will be a minimum of 3 ounces. Creamed beef, pork sausage gravy will be a minimum of ½ Cup (4oz). Bacon will be a minimum of 3 slices.

1 appropriate breakfast potato item served daily, equivalent to a 4 ounce serving. (Minimum of 3 varieties rotated daily)

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

3 assorted 100% fruit juices – Orange juice daily

3 assorted fresh fruits - (bananas daily)

Yogurt – individual or bulk

1 hot cereal (oatmeal, farina, grits, etc) offered (2) breakfast meals a week, 1 on weekend service. Individual self serve offered daily

4 Cold cereals - individual or bulk (min 2 without sugar coating)

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

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

1 Choice of cut fruit (may include grapes). Canned fruit may be used with the approval of the COR

Regular Lunch and Dinner Menu:

1 soup – cream or broth

2 meat entrees - Serving sizes will mirror or exceed the serving those in TM 10-412 (none smaller than 4oz) with appropriate sauces or gravies

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

2 cooked vegetables – No more than ½ of projected headcount cooked prior to meal service. Minimum ¼ cup (2oz) serving

3 desserts - 1 of which shall be pie, cake, pastry item, ice cream hot fruit cobbler or crisp. 1 of which shall be fitness oriented or reduced sugar/calorie e.g., chilled fruit cup, frozen yogurt.

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.

Sandwich – Leaf lettuce, sliced tomatoes, Cheese and sliced tomatoes will be made available when appropriate with the sandwich being served (hamburger, chicken patty, etc.)

3 Choices of fresh fruit

Salad bar

Salad Bar Menu:

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

Fresh Spinach at each meal daily

6 Assorted salad dressings - 2 fat-free or low calorie

Red Wine Vinegar and Olive Oil

3 seasonal fresh fruits varied between the lunch-dinner meals. Canned fruit may be used with the approval of the COR

Breadcrumbs (croutons), Bacon bits, shredded cheese

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 Sweet Salad - 1 Jell-O, pudding, fruit salad or similar entrée item

Unlimited Items

The following items must be available on an “Unlimited Basis”. Salad Bar and Bread. Condiments - including but not limited to; Ketchup, Mustard, Mayonnaise, Salt, Pepper, 2 varieties of Hot Sauce, Sugar, Butter, Margarine, Peanut Butter, asst Jams and Jellies and any other condiment, which would normally compliment the specific entrée being served such as tartar sauce. Beverages to include a variety of hot and cold beverages – 1% milk, Low fat Chocolate and Skim milk, water, 3 choices of juice, six carbonated drinks two of which must be reduced or no calorie, coffee regular/decaf, hot chocolate and variety tea. Milk - 1% Milk, Low fat Chocolate and Skim milk

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 shall be in compliance with TB Med 530 TSFC, Food Service Sanitation 2014. Progressive food preparation techniques utilized for breakfast and regular meals. Standard Operating Procedures (SOPs) for food handling and preparation shall 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 COR 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.

2.3.5 Cell Phone Use Policy. Cell phones will not be used or carried in food preparation or storage areas by employees. Unless special circumstances exist, cell phones should only be use during authorized break periods outside of the food preparation and serving areas. Cashiers will not use cell phones while performing their duties.

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 a barcode used to determine if a meal has been authorized, along with the diner's personal military ID card. This Government meal ticket will contain information regarding which dates and meals are authorized. The Contractor will collect meal tickets that have no remaining meals authorized and return them to the COR for reprogramming. All other diners will pay cash or credit/debit to the Contractor for meals provided at the appropriate contract line item rate. This management control will be used instead of a signature sheet. The cash register system will be programmed to enter cash sales as well as Government sales at a rate for each specified meal. The Contractor will provide cash register receipt documentation of the number and types of meal served to each diner with a Government meal card and for diners without a Government meal cards. 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 Task Orders will be issued monthly for an estimated number of meals required for the month. The Contractor and COR shall track actual meals served utilizing a Meal Log. The Meal Log will be signed daily by the Contractor/Manager and the COR to verify and track quantities. A modification will be issued to increase or decrease quantities as necessary. Contractor may invoice Bi-Monthly in Wide Area Work Flow (WAWF). The Contractor shall be registered in 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 within the kitchen area. The Contractor shall secure the kitchen area, equipment, and supplies, any time during the duty day when personnel are off between meals, out of the kitchen area, 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 shall establish and implement a method of accounting for all kitchen area 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 kitchen area shall be furnished by the Government. The Contractor shall implement energy conservation at the kitchen area 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 shall be in compliance with the sanitation standards in TB Med 530 TSFC, Food Service Sanitation 2014.

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 shall 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 the kitchen area within building 6-76 for observation inspection by any Government agency or individual authorized access by the Contracting Officer/COR.

2.13 Contractor Manpower Reporting Application (CMRA).

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

2.13.2 The contractor shall completely fill in all required data fields using the following web address: http://www.ecmra.mil/. Reporting inputs shall be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through 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, beginning with 2015. Contractors may direct questions to the help desk at http://www.ecmra.mil.

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 audit 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 FAR 45.104 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 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…