PWS_Food_Services_Revised_9_Jun_16.pdf

203D RED HORSE FOOD SERVICE CONTRACT

PERFORMANCE WORK STATEMENT

SECTION 1. DESCRIPTION OF SERVICES

1.1 BACKGROUND. Camp Pendleton is a Virginia Air National Guard Facility where the 203d Red Horse Squadron (RHS) trains and operates. Food Service support is required to support VaANG organizations and troops training at Camp Pendleton.

1.2 SCOPE OF WORK. The Contractor shall provide all personnel, materials, supervision, and services necessary to provide food services as described herein. The Contractor shall ensure that food service operations are conducted in accordance with all regulations cited herein.

1.3 WORK LOCATION. The Camp Pendleton dining facility located in Virginia Beach, VA. The seating capacity of the dining facility is 125.

SECTION 2. SPECIFIC TASKS

2.1 GENERAL.

2.1.1 SCHEDULE/DINERS. Average/estimated quantity of diners: 180 per lunch period

FY17 DATES TBD; 8 UTA PERIODS

FY18 DATES TBD; 8 UTA PERIODS

FY19 DATES TBD; 8 UTA PERIODS

FY20 DATES TBD; 8 UTA PERIODS

FY21 DATES TBD; 8 UTA PERIODS

2.1.2 HOURS. The meal serving hours for the dining facility are listed below. Variation of normal serving hours will be coordinated between the COR and the Contractor. Any variation in starting times will be established by the COR, based on the mission needs. Flexibility in meal serving hours will allow for troops to be served up to 15 minutes after the meal serving time.

Lunch Saturday 1200 – 1300 Sunday 1100- 1200

2.1.3 ON-SITE MANAGER. The Contractor shall identify an on-site manager and alternate to manage and supervise employees in the performance of this catered meal operation, prior to the first meal period. The dining facility manager or a designated alternate shall be present at the dining facility during all operating hours of the dining facility and be responsible for a daily closing inspection and securing the facility at the end of day. The Contractor shall submit names to the COR within two days of this designation of duties and within two days of any personnel changes assigned these duties.

2.1.4 COMPLIANCE WITH SANITATION AND HEALTH REGULATIONS & LAWS. The Contractor shall refer to and comply with the most current version of the USDA food code. This includes, but is not limited to:

storage and preparation of foods, and cleaning practices. The Contractor shall prepare foods on surfaces that are cleaned and sanitized. All meats and poultry shall be cooked and prepared at the proper temperatures ensuring the food is thoroughly cooked throughout. FOR PROPER STORAGE PRACTICES, APPROPRIATE

TEMPERATURE RANGES, OR FOR DETAILS CONCERNING PROPER CLEANING PRACTICES,

CONSULT USDA FOOD CRITICAL ITEM CHECKLIST OR USDA FOOD CODE. The Contractor will be subject to inspection by authorized personnel from all regulatory and licensing entities. Periodically, the Government will inspect for compliance with sanitation standards. Defects will be reported to the Contractor for appropriate action. Sanitation discrepancies require immediate correction and may be cause to shut down of the facility until required sanitation standards are restored.

2.1.5 FOOD STORAGE AND ISSUE. The Contractor will properly store all Government-provided food products, promptly storing perishable and semi-perishable subsistence, storing frozen and chilled items at required temperatures, and utilizing the First-In First-Out concept.

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

2.2 MEAL SERVICE

2.2.1 BEFORE, DURING & AFTER MEALS.

CLEANING. Wash and sanitize dishes, glasses, flatware, cooking utensils, pots and pans, to include Government Owned equipment. Operate dishwashing equipment before, during and after meals. Store and transport clean equipment, utensils, dishes, glasses, flatware and all cooking utensils to point of use or storage. Segregate and remove trash and garbage, and transport to Government provided on-site disposal areas and place in appropriate receptacles. Spills and food debris shall be cleaned up within five

(5) minutes of occurrence.

END OF CYCLE Checklist. A sample all-purpose checklist accompanies this PWS; each item listed in this checklist shall be executed regardless of whether or not it the item was specifically addressed in items

2.1 or 2.2. This checklist may be modified to include additional items discussed in the PWS.

2.2.2 PRIOR TO MEAL SERVICE.

FOOD PREPARATION: Proper preparation of food is the responsibility of the Contractor. Sufficient quantities of food shall be prepared/made available throughout each serving period to offer each diner a choice of at least two (2) selections from each food group.

SERVING LINE SET-UP: The Contractor shall set-up serving lines no earlier than twenty (20) minutes prior to the scheduled start of the meal serving period. All menu items listed on the agreed upon menu shall be available for diners when service begins and throughout the meal period. Food on the serving line shall be logically arranged and all foods shall be maintained at required temperatures.

CLEANING & DINING AREA PREP: The Contractor shall clean all floor areas prior to the start of each scheduled meal serving period. Tables, chairs, furniture, mats/runners and equipment shall be moved as necessary during the cleaning process and shall be replaced at the completion of cleaning. Debris found in the exterior entryways shall be removed to receptacles. For the purpose of this contract, clean floors shall be free of dirt, gum, food particles, greasy film, streaks, scuff marks, paper, mop strings and foreign matter. The Contractor shall have dining rooms clean and ready for diner service no later than the scheduled start of each meal period. The Contractor shall clean all tables and chairs prior to each serving period. Tabletops shall be cleaned with a sanitizing solution. Properly cleaned tables and chairs shall be free of dirt, dust, liquids, grease, food particles, and any foreign matter. The Contractor shall set each dining table with napkins and salt/pepper/sugar dispensers. Condiment containers shall be cleaned and free from food particles, dried liquids, grease, and foreign matter. Salt, pepper and sugar dispensers shall be filled to a minimum of two-thirds (2/3) full.

SELF-SERVICE AREA. The Contractor shall set-up a diner self-service area with Government provided condiments, napkins, etc.

2.2.3 DURING MEAL PERIODS.

FOOD SERVING. The Contractor shall provide a complete meal to all authorized diners entering the facility during designated meal hours. The Contractor shall provide sufficient personnel during schedules serving time to serve the regular menu at the minimum rate of four (4) diners per minute. The Contractor shall serve meals cafeteria style. Only the portion size listed on the production schedule shall be served unless the diner requests smaller quantities. The Contractor shall serve seconds only when menu production is adequate to maintain the menu standard throughout the serving period. The Contractor shall use separate serving utensils for each self-service item.

PROGRESSIVE COOKING & REPLENISHMENT. The Contractor shall monitor and progressively cook and replenish menu items, salad bar, self-service area, and flatware throughout the scheduled meal period. Depleted menu items, to include beverages, shall be replenished immediately so not to restrict diner flow. Empty food containers shall be removed to the kitchen and replaced with filled containers of garnished food. Replacement food shall not be added to a serving line food container while the food container is on the serving line.

2.2.4 AFTER MEAL PERIODS & UTA. The Contractor shall remove all food from self service areas within fifteen (15) minutes after lines have been closed to diner service. Cover, label, and properly store all food, unless disposal of a leftover is appropriate. Cleaning of the self-service areas shall be completed within sixty (60) minutes after the lines are closed to diner service. The Contractor shall dispose of cooking grease in Government provided container on Camp Pendleton. The Contractor shall clean dining room in preparation for the next service.

EQUIPMENT. The Contractor shall provide cleaning service for the following equipment. All equipment will be cleaned at the end of each meal period, and will be given a deeper cleaning at the end of each UTA. Clean is generally considered to be free of dirt, dust, food particles, grease, water spots, streaks, smudges and foreign matter.

Ventilating Hoods and Filters

Ovens and Ranges

Grills and Grill Tops

Toasters

Refrigeration Equipment

Deep Fat Fryers: Strained daily and external surfaces should be cleaned daily. Drained and the internal surfaces wiped clean for the deeper cleaning. Deep fryers will be covered with a tight fitting lid when not in use.

LAVATORIES. The Contractor shall clean all lavatories in the dining facility daily.

SECTION 3. PERSONNEL

3.1 TRAINING. The Contractor shall ensure that all personnel have completed training requirements in Food Handling, First Aid, Sanitation and Safety prior to start of employment. The training programs will be defined by the Contractor and approved by the Government, prior to the start of work. All employees must adhere to the most current version of the USDA food code.

3.2 EMPLOYEE DRESS CODE. The Contractor employees shall wear uniforms at all times when at Camp Pendleton.

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

Disposable plastic gloves will be used. Gloves will be disposed up after one hour of use and a new pair will be worn.

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

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

3.5 JEWELRY. Food service personnel shall not wear jewelry, including wristwatches, while preparing or handling food.

The wearing of medical alert bracelets or necklaces is authorized.

3.6 CONFLICT OF INTEREST. The Contractor shall not employ any person who is an employee of the United States Government or Department of Defense, military or civilian, if employment of that person gives the appearance of a conflict of interest in the COR or Contracting Officer’s opinion.

3.7 PERSONAL HYGIENE. Contractor personnel shall:

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

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

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

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

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

3.10 USE OF ALCOHOLIC BEVERAGES/DRUGS. The use of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly forbidden. Random drug testing may be required and all Contractor employees are expected to cooperate, as a term of their employment. Prescription drug use that impairs judgment or functioning is also forbidden. Contractor shall make random drug tests a term and condition of employment.

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

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

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

3.14 OUTBREAK OF DISEASE. During actual or suspected food borne or communicable disease outbreaks, the Contractor, Contractor agents and employees shall make the facility, equipment, and employees available for testing and questioning by medical and other investigative personnel to aid in the investigations of outbreaks. This is a term of employment for all employees hired by the Contractor.

3.15 VEHICLE OPERATORS. Contractor personnel operating privately owned vehicles on Camp Pendleton shall have valid current driver’s license and appropriate insurance, as required by statute.

3.16 CONTRACT EMPLOYEE MEALS. Contractor employees are not to consume Government-furnished food.

SECTION 4. GENERAL INFORMATION

4.1 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, anytime during the duty day when personnel are off between meals, out of the building, and also at the close of the facility. At the end of each work period, all Government facilities, equipment and materials shall be secured in accordance with agency and/or site procedures. No

Food preparation equipment will be left running while the facility is unattended.

4.2 CONTRACTOR SECURITY. Ensure all on-site Contractor employees wear uniforms with the name of the Contractor visible on the clothing. Each employee shall have a Contractor, photo-issued identification badge. Ensure Contractor-provided general-purpose vehicles, used by Contractor employees during performance of work, are appropriately marked with company logo and/or name.

4.3 SECURITY CLEARANCES. No positions identified under this contract will require security clearances for performance of duties. The Contractor shall not employ persons for work under this contract who may pose a potential threat to the health, safety, and well-being of others at Camp Pendleton or to state or national security.

4.4 US CITIZENSHIP. The Contractor shall employ U.S. Citizens or hire using the guidelines set forth by the Department of Homeland Security on the Employment Eligibility Verification Form, Form I-9. All on-site Contractor employees shall read, write, speak and understand English at a level that allows competent interaction with co-workers and diners.

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

4.6 KEY CONTROL. The Contractor will not be issued keys. The Government will be available to open and close facility as needed. Contractor will contact 203 RHS at 757-764-0634 to gain access to the dining facility prior to meal times.

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

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

4.9 ACCIDENTS/INJURY REPORTING. Immediately upon the occurrence of a job related injury, the Contractor shall verbally notify the Contracting Officer Representative (COR).

4.10 FIRE PREVENTION AND PROTECTION. The Contractor shall train all employees on fire prevention and protection. Training will be conducted for all new employees within 15 days of employment and annually for all staff.

4.11 EVACUATIONS. In the event of adverse conditions, the Contractor shall be expected to move all services required under this Contractor to another dining facility location, as directed.

4.12 PEST CONTROL. The Contractor shall conduct operations in a sanitary manner to prevent attractions of insects, vermin and rodents. The Contractor shall monitor pest control prevention on a continuing basis. If an infestation of insects or rodents occurs the Contractor shall immediately notify the COR in writing.

4.14 PUBLICATIONS, FORMS, REFERENCES AND DATA. The following websites will provide access to all applicable publications, forms, references and data as required in the performance of this contract:

USDA Food Code http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/

SECTION 5. CONTRACTOR’S QUALITY CONTROL PROGRAM

5.1 QUALITY CONTROL PROGRAM. The Contractor shall establish and follow and an approved Quality Control (QC) program. The Contractor’s QC program shall be submitted to the COR within 30 days of the contract award. Within 15 days of COR receipt, the QC Program is deemed approved unless the COR requests revisions. Contractor shall implement a QC Program immediately upon start of the contract and implement the written QC program upon approval.

5.2 PROVISIONS. As a minimum the quality control program shall address the following:

(a) USDA Food Code Critical Item Checklist (QASP Appendix 1)

(b) An inspection system covering all tasks and services required by this contract. It must specify the areas to be inspected on a scheduled or unscheduled basis, frequency of inspections, documentation forms, and individuals http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/ that will perform the inspections and the follow-up procedures. A sample which may be modified is contained within Appendix 2.

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

(d) A method of identifying deficiencies in the quality of services performed before the level of performance becomes unacceptable, which shall include:

1) A diner/customer comment program that provides a way for diners and customers to report comments, complaints, deficiencies, and occurrences of noncompliance with the terms and conditions of the contract. The method chosen by the Contractor shall be easily assessed. Adequate publicity shall be given so that diners and customers understand the program and procedures.

2) A description of the manner in which the Contractor shall promptly investigate and respond to any comment or complaint.

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

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

SECTION 6. GOVERNMENT FURNISHED PROPERTY AND SERVICES

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

6.2 FACILITIES. Government provided facilities include: fully equipped dining facility with kitchen and dining room.

6.3 EQUIPMENT. Government provided equipment include: tables and chairs, Class C phone line for local use only, kitchen and serving utensils, serving lines, dinnerware, and food service/prep equipment.

6.4 FOOD. Government will requisition/receive, off-load & store/categorize all required food items.

6.5 MENU. Government shall prepare and post menus. Sample Menus are listed in Appendix 3.

6.6 ACCOUNTING/CASHIER. Government will perform all activities related to identifying and collecting fees for each meal.

6.7 INVENTORY. The Contractor will be responsible to assume occupancy of and maintain Dining Facility and all Government Furnished Equipment (GFE) as coordinated with the Government upon award of the contract. The Contractor and the Government shall jointly inventory the quantity and condition of all items of Government Furnished Property.

Contractor will be required to be in attendance and participate in an initial inventory a minimum of 1 week in advance of the first meal. An annual inventory will be completed by the COR, with the Contractor present, within 30 days prior to the end of the contract year (base or option year). A copy of each inventory will be provided to the Contracting Officer within 5 business days of inventory completion.

6.8 LIABILITY. The Contractor shall notify the COR for any required dining facility equipment and building maintenance. Maintenance and repair of the Government furnished equipment is the responsibility of the Government. The Contractor is responsible for reasonable care and housekeeping of the provided facility as established in this contract. Use of the facilities is restricted to meal preparation and services in performance of 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 shall be removed from the site without the Contracting Officer’s approval. Any GFP, equipment, or material provided under the terms of this contract that is lost, damaged or destroyed by the Contractor employees, agents or guests, shall be determined to have been lost. If the Contracting Officer determines pursuant to FAR 45.103 and AFARS Part 5145 that the Contractor is responsible and liable for the loss under the terms of this contract, the current acquisition cost of the property, equipment, and/or material shall be deducted from the next invoice. Loss or damage of any GFP will result in replacement or repair of the items at the expense of the Contractor, fair were and tear is accepted.

END of PWS Nothing Follows