PWS 1JUN-17JUN Camp Smith Catering.pdf

Performance Work Statement

(PWS)

106th RTI IDT-AT Contract Catering

01-17 June 2026

Z6 PR# 12396816

At

Camp Smith Training Site

SECTION 1

1 DESCRIPTION OF SERVICES: The New York Army National Guard (NYARNG) anticipates purchasing catered meals in accordance with this Performance Work Statement (PWS). The intent is to provide quality catered meals to the NYARNG, in support of personnel in attendance of various training events. The contractor must provide timely, high quality meals cooked under commercial standards and high quality customer service. The NYARNG 21 Day Menu is designed to support the Army training environment, and it is critical for the contractor to provide all identified menu components and condiments within the identified food service timeframes.

1.1 SPECIFIC REQUIREMENTS: The contractor will furnish all containers, personnel, supervision, materials to include plates, bowls, cups, and flatware necessary to support all meals. Contractor shall provide adequate personnel to staff the serving line to replenish condiments, food trays, and beverages in a timely manner.

1.2.1 The Contractors shall provide enough personnel to serve each main entree in order to ensure portion control. Government owned kitchens and equipment shall be utilized by the contractor to prepare and store food, unless otherwise stated in the designated individual Purchase Requisition. The kitchens are located in building numbers 504 and 505 on Camp Smith Training Site.

1.2.2 All prepared meals must be delivered and available on site in the proper warmer/cooler or serving line no later than 15 minutes before the scheduled serving time unless otherwise directed. The serving line will be open for 90 minutes. Menu deviations require prior approval of the COR and/or Contracting Officer.

1.2.3 During certain training events, a unit may conduct training in the field. The contractor shall provide catered meals in contractor furnished Insolated Food Containers for personnel conducting training in the field. The meals will be delivered to the assigned dining facility. The contractor is not required to deliver the meal(s) to the field. Units training in the field will retrieve the filled Insolated Food Containers and return them to the assigned dining facility upon completion of meal serving timeframe.

1.2.4 The contractor shall designate in writing a supervisor authorized to act on the contractor’s behalf during the performance of this contract and will provide the COR a written designation of the supervisor via email 48 hours prior to any change in contractor supervision. This supervisor(s) shall be present when contract employees are working. This individual will be the single point of contact between the COR and contractor on all matters of the contract.

1.3 GENERAL INFORMATION:

1.3.1 HOURS OF OPERATION: Contracted catered meals shall be served during the timeline designated by the lead unit person-in-charge. If timeline adjustments are required, the COR will submit such time changes to the contractor 48 hours in advance.

1.4 MEAL COMPOSITION: The contractor shall follow the menus specified in the contract to provide meals offering variety, contrast in texture, flavor and color.

1.4.1 The contractor shall provide all condiments (mayonnaise, mustard, ketchup, steak sauce, hot sauce, salad dressings, syrup, salt and pepper, etc.) to complement the meal being served.

1.4.2 The contractor will ensure that foods are served at the applicable temperature, based on the industry standard. Hot food will be maintained 135 degrees Fahrenheit and cold food will be maintained below 41 degrees Fahrenheit. Prior to and during serving, the COR may check the temperatures for quality assurance.

1.4.3 The quality of the food served shall be equivalent to commercially available prepared meals. The Contractor is responsible for serving in accordance with portion sizes referenced in the NYARNG 21 Day menus and allowing second servings if extra remains and all patrons have received an initial serving.

1.4.4. The contractor shall ensure the cafeteria dining tables used for the meal services are set up and periodically cleaned throughout the meal serving period. The tables and all other food service equipment used shall be clean of food debris at the conclusion of the contracted meal.

1.4.4 If the contractor chooses to prepare meals in a mobile kitchen unit the contractor shall still serve meals in the dining area using appropriate heating and cooling dishes. The mobile unit shall be held to the same standards of cleanliness and requirements for inspection as a standard facility. The mobile unit must be fully self-contained as the government will not provide utilities to support or generate the mobile kitchen.

1.5 STANDARDS OF CONDUCT: The contractor shall conform to specified professional standards and adhere to The Army Food Program food service standards and ServSafe sanitation standards (National Restaurant Association).

1.5.1 The contractor shall be in compliance with all Federal, State and local laws, regulations, policies, permits and insurance pertaining to the appropriate food industry, including TB Med 530 (Tri-Service Food Code).

1.5.2 Contractors may not have received more than four (3) critical findings and must have a passing score on their most recent health inspection. Inspection records and additional documentation shall be provided. Out of state caterers must show evidence that they are licensed in their states and are maintaining sanitary standards at least equivalent to regulations established by the NY Department of Health.

1.5.3 The contractor will transport food to feeding sites in clean, covered vehicles that will not subject the FOOD to ADULTERATION or CONTAMINATION as specified in Army regulation TB MED 530.

1.5.4 Failure to maintain a sanitary requirements and acceptable quality meals may be grounds for termination under the Default Clause of the contract.

1.5.5 In accordance with U.S. Army regulation TB MED 530, prepared food items will be marked with a time 4 hours past the point in time when the food is removed from hot holding and/or refrigeration. (i.e. packaged at 10:00 a.m., four hours past equals 2:00 p.m.).

1.5.6 The food will be served within the 4 hours from the point in time when the food is removed from temperature control. The food not consumed within the 4 hour limit will be discarded.

1.5.7 Based on TB MED 530, the Government estimates food preparation conducted at the contractor’s establishment must occur within a 60 mile radius of Camp Smith Training Site. This allows for transfer of food to the Insolated Food Containers (0.5hrs), transportation to Camp Smith Training Site (1.5hrs), preparation for service (0.5hrs), and service/serving (1.5hrs). Unless otherwise specified in the contract, all food preparation will be conducted in Camp Smith Training Site dining facility kitchens.

1.5.8 Based on U.S. Army Regulation AR 657, the New York Army National Guard reserves the right to conduct a site visit to the contractor’s off-post operating location.

1.6 SPECIAL INSTRUCTIONS:

1.6.1 All supervisory staff shall be ServSafe qualified. Certificates must be provided to the COR. All other employees involved in the execution of this requirement shall have a minimum of one hour training by a ServSafe certified instructor to review aspects of food sanitation to ensure compliance with safety, food handling, cleaning etc.

1.6.2 Personal Hygiene: the Contractor shall ensure its contract employees follow food safety and sanitation standards outlined by the Army Food Program and ServSafe.

1.6.3 The use of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the Contractor from further work. Removal of employee(s) for such cause does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services.

1.6.4 The government reserves the right to change quantities of meals purchased during the period of performance. If this change is required, a modification will be generated by the contracting officer. The contractor shall not perform any work above the stated quantities authorized by the contracting office.

1.7 SECURITY REQUIREMENTS:

1.7.1 All persons requesting access to Camp Smith must have a legitimate purpose to access the installation under the terms of this contract, and must present a current valid REAL ID Government (Federal, State, or Local) issued photographic identification card. If personnel does not have a REAL ID, then they required supplemental identification will be a valid Passport. All persons must present identification to any acting security personnel upon request at any installation access control point or during any point of occupation.

1.7.2 Contractor must provide a name roster/list of all personnel that require access to the installation. Contractor will e-mail this list to Camp Smith Billeting Office; call 914-945- 7412 for specific email address.

1.7.3 Any person requesting to bring a privately or commercially owned vehicle onto Camp Smith must provide current documentation to show that the vehicle is properly registered with a Department of Motor Vehicles or a private vehicle leasing agency in the Continental United States (CONUS). Failure to provide proper documentation will result in denial of vehicular access to the installation.

1.7.4 All contractor employees must carry proper photo identification with them at all times. The contractor must ensure compliance with all regulations and orders of the installation which may affect performance.

1.8 ACCESS CONTROL:

1.8.1 Unscheduled gate closures by Security Personnel may occur at any time, causing all personnel entering or exiting a closed installation to experience a delay. This cannot be predicted or prevented. Contractors are not compensated for unexpected closures or delays. Vehicles operated by contractor personnel are subject to search pursuant applicable regulations.

1.8.2 Any moving violation of any applicable motor vehicle regulation may result in the termination of the contractor employee's installation driving privileges.

1.8.3 Hours of access for delivery vehicles and shipments are 8:00 AM - 3:00 PM, Monday - Friday. Contractor must provide all coordination and personnel on-site to receive all deliveries incident to this contract. Government shall not greet contractor suppliers, and shall not accept deliveries on behalf of contractor.

1.8.4 The contractor's employees shall become familiar with and obey the regulations of the installation; including fire, traffic, safety and security regulations while on the installation. Contractor employees must only enter restricted areas when required to do so and only upon prior approval by COR.

1.8.5 The inability of contractor employees or deliveries to gain proper access to Camp Smith shall not constitute an excuse for nonperformance under this contract.

1.8.6 Contractor employees must not attempt access to any Solder sleeping areas.

1.9 PARKING:

1.9.1 Camp Smith shall allow only one contractor vehicle for loading and unloading specialty supplies and equipment incident to this contract.

1.9.2 Contractor must not park any vehicle closer than 50 feet to any building.

1.9.3 Contractor and contractor employee must park vehicles only in undesignated parking spaces in lots C, E, L. Contractor employees must not park overnight unless actively providing services.

1.9.4 Government shall tow any illegally or unsafely parked vehicle at vehicle owner expense.

1.10 PHYSICAL SECURITY:

1.10.1 The contractor must safeguard all Government property provided for contractor use. At the close of each work period, contractor must secure all Government facilities, property, equipment, and materials.

1.10.2 Key Control. The contractor must establish and implement methods of ensuring all keys and key cards issued by the Government are not lost or misplaced, and are not used by unauthorized persons. NOTE: All references to keys include key cards. Contractor must not duplicate any keys.

1.10.3 In the event contractor personnel lose or duplicate keys (other than master keys), the Government shall replace the affected lock or locks or perform re-keying. Under direction of the KOR, total cost of re-keying or the replacement of the lock or locks shall be deducted from payment due the contractor. In the event contractor personnel lose or duplicate a master key, the Government shall replace all locks and keys for that system, and the total cost deducted from payment due the contractor.

1.10.4 The contactor must prohibit the use of the Government issued keys/key cards by any persons other than the contractor's employees. The contractor must prohibit the opening of locked areas by contractor employees to permit entrance of persons other than contactor employees engaged in the performance of services in those areas, or personnel authorized entrance by the COR.

1.11 ADDITIONAL WORK BY CONTRACTOR: Any additional goods or change to work specified which may be performed by the Contractor, either at his own volition or at the request of an individual other than a duly appointed contracting officer; except as may be explicitly authorized in the contract, will be done at the financial risk of the Contractor.

Only the Contracting Officer is authorized to bind the Government to a change in the specifications, terms, or conditions of this contract.

SECTION 2

2 Government Furnished Equipment and Government Furnished Property:

2.1 GENERAL. The Government will provide, without cost, the facilities, fixtures, and equipment. The Government Furnished Property utilization guidelines is listed below:

EQUIPENT BLDG 504-505

AVAILABLE KITHEN EQUIPMENT:

COFFEE URN, ELEC 20 GAL CAP TWIN

CART FOOD SERVER, HOT

CART FOOD SERVER, COLD FOODS

FREEZER UPRIGHT, ELEC OP TRAY SLIDE TYPE

REFRIGERATOR, ELEC REACH-IN SINGLE

FOOD WARMER,

ICE MAKING MACHINE CUBE, MAN/AUTO DISP

OVEN MICROWAVE, COMMERCIAL TYPE

RANGE GAS, SELF-CLEANING 30 IN W W/FOUR

RANGE GAS OVEN

GLOBE MEAT SLICER

TOASTER ELECTRIC

TILT GRILL

RANGE GAS GRILL

2.2 The Government will furnish one storage room in Bldg. 505/504 (pantry) approximately size 100sq ft. for contractor to store dry goods during the term of the food service.

SECTION 3

3 SERVICES SUMMARY: The services to be performed by the Contractor during the period of this requirement, at all times and places are subject to review by the Contracting

Officer and the COR.

3.1 The Contracting Officer's Representative (COR) is the authorized individual who will perform assessments of the Contractor's performance. COR may inspect the insolated food containers or serving line for compliance with contract terms and governing regulations. The assessment/inspection will be based on the Quality Assurance

Surveillance Plan (QASP) provided. The COR will utilize relevant food service checklist provided to assist with evaluation and documentation of inspections and subsequent results.

3.2 The Contractor’s performance will be evaluated at least once during contract performance. For those tasks listed on the QASP, the COR will follow the methods of surveillance specified. The COR will record all surveillance observations. When an observation indicates other than a “GREEN” rating, the COR will require the Contract

Manager or representative to initial the observation. The initialing of the observation does not constitute concurrence with the observation; only acknowledging that they have been made aware of the defective performance.

3.3 The COR is required to submit completed QASPs and any other supporting documentation; i.e. DD 2772 (Contract Discrepancy Report) generated during contract performance, to the Contracting Officer within five workdays of contract completion.

3.4 The COR may use the Supplemental Surveillance Checklist to assist in completing the QASP. (Located in Section 5)

QUALITY ASSURANCE SURVEILLANCE PLAN (QASP)

Deliverable/Tasks Performance Standard Acceptable

Quality

Level

Method Used/

Frequency

Meal - Food is hot, warm, fresh as appropriate

- Portions are sufficient size

- Meal includes all components, entrée, starch, salad, vegetable, desert and drink

- Meal plates and utensils are provided

98% of time - Daily inspections and spot checks

- Complaint

Food Serving and

Transportation

- Food is transported in food safe containers

- Food is transported IAW food handling regulations

- Food items are served at proper temperatures

- Prepared to serve by scheduled time

- Contractor ensures all troops are fed prior to departing

- Hot food will be above 135 degrees

- Cold food will be below 41 degrees

100% of time

- Daily inspections and spot checks

- Complaint

Timeliness - Meals are delivered and/or all items available on serving line at least 15 minutes prior to scheduled serving time

100% of time

Daily inspections and spot checks

- Complaint

Cleanliness - Maintains cleanliness of serving equipment

- Maintains cleanliness of dining area

- Maintains cleanliness of kitchen

- Trash is removed

98% of time -Daily inspections and spot checks -Complaint

Contractor

Personnel

- Contractor personnel have proper hygiene

- Contractor personnel wear proper serving attire

98% of time - Daily inspections and spot checks -Complaint

SECTION 4

4 QUALITY ASSURANCE SURVEILLANCE PLAN (QASP): The COR will conduct routine evaluations/inspections without advance notification to the Contractor. The COR will monitor the Contractor’s performance using the Quality Assurance Surveillance Plan (QASP). COR personnel will record all surveillance observations. When an observation indicates substandard performance (i.e. yellow or red ratings), the COR must annotate their findings on the QASP form and must immediately acquire the Contractor’s initials, or their representative at the site, on the completed QASP. The initialing does not necessarily constitute concurrence with the observation, only acknowledgement that the Contractor or their representative has been made aware of the substandard performance.

Any action taken by the Contracting Officer as a result of surveillance will be in accordance with the terms of the contract.

QUALITY ASSURANCE SURVEILLANCE PLAN (QASP) WORKSHEET

Instructions for Performance Rating – Within the elements listed below, the evaluator must

“Check” the applicable rating and annotate any/all sub-standard performances. Additional elements may be noted in the "other" area of the form. With each DD250/SF1449 receiver’s

Report, the Government POC must submit a completed QASP worksheet for the requirements within this contract.

Deliverable/Service

Quality

Rating

Causative

Factors

Effect on

Mission

Action Required

Date

Meal Green Comments Unnecessary for “Green” Rating

Yellow

Red

Food transporting and storage

Green Comments Unnecessary for “Green” Rating

Yellow

Red

Timeliness Green Comments Unnecessary for “Green” Rating

Yellow

Red

Cleanliness Green Comments Unnecessary for “Green” Rating

Yellow

Red

Contractor

Personnel

Green Comments Unnecessary for “Green” Rating

Yellow

Red

Other Green Comments Unnecessary for “Green” Rating

Yellow

Red

With each DD250/SF1449 receiver’s report, the Government POC must submit a completed QASP worksheet for the requirements within this contract.

Government Representative Name (print) Contractor’s Representative Name (print)

Government Representative Signature Date Contractor’s Representative Signature Date

SECTION 5

5 TECHNICAL EXHIBITS

5a HOURS OF OPERATION

Example Meal Times:

Breakfast ----06:00-07:30

Lunch---------12:00-13:00

Dinner---------17:00-18:30

- The contractor shall have access to the kitchen and dining area no earlier than 48 hours before the initial meal service.

- The contractor will vacate the kitchen and dining area no later than 24 hours after the last meal service.

5b CLEARING CHECKLIST o DINING FACILITY o Dining tables are wiped down and placed back against the back wall o All garbage is removed o Store room swept and mopped o Floors are swept and mopped leaving no streaks o OVEN/STOVE o Ovens are clear of food and are cleaned o Oven/Stove is pulled away from the wall and all debris is cleared from the back of the equipment o Each burner is removed clean of any spills and put back correctly o Range Hoods are wiped down and cleaned with stainless steel polish o Open and Check access cover below oven doors to ensure they are clean o ALL SINKS o Sinks wiped down with no soap scum or stains o All soap is removed upon unit departure o All food removed from sink area o GRILL o Top of the grill and bottom shelve wiped down clean o Grease trap and catch is clear of food and grease o Grill is removed from the wall and all food debris is clear from behind the piece of equipment o STAINLESS STEEL TABLES o Tables are wiped down clean and stainless steel polished o Tables are removed from the wall where applicable and cleaned behind o STEAM TABLES o Tables wiped down clean o There is no water to be left in the steam table o All food particles removed o Plexi glass is cleaned o Steam table is pulled away from the wall and there is no debris behind o Steam table is shut off o COLD TABLES o Tables are wiped down clean o All food particles are removed o Plexi glass is cleaned o Cold table is shut off

5b CLEARING CHIECKLIST (Conti.)

o REFRIGERATION/FREEZER/WALK-IN o No food left NO EXCEPTIONS o All shelves are in there proper location o Insides are wiped down and clean o WARMING OVENS o No food left in the warming ovens NO EXCEPTIONS o All shelves are in the rite location 3 per oven o Insides and outside are wiped down clean o Warming oven is pulled away from the wall and debris is removed o Warming oven is off o o TILT SKILLET o Tilt skillet is wiped down inside and out o All food particles are removed o No water remaining o Tilt skillet is turned off o o COFFEE MACHINE o Coffee Urn is wiped down and cleaned o All coffee filters are removed o Leave water in Coffee Urn o Coffee Machine is off o o MICROWAVE OVEN o Ensure oven is clean and cleared of food residue o Ensure that microwave is wiped down clear with stainless steel polish o TOASTER o Ensure all food residue is removed from the toaster o Ensure that toaster is wiped down clean with stainless steel polish o o OUTSIDE DFAC o All cigarette butts and garbage removed from clearing barrels.

o All trash is policed up and removed o There are no cigarette butts in the grass or around the building o All doors are secured o Any crates behind the mess hall are neatly stacked

UNIT_______________________ POC__________________

CLEARED BY__________________ DATE_________________

5c SUPPLEMENTAL SURVEILLANCE CHECKLIST

COR Supplemental Surveillance Checklist ACCEPTABLE UNACCEPT-

ABLE

N/A

Meal

1. Are portions served IAW the 21 Day NYARNG Menu portion standards?

2. Are adequate amounts of serving utensils and dinnerware available?

3. Did the vendor provide all food items, as per the required menus?

Food Serving and Transportation

4 Is the Menu posted near the serving line?

5 Are the beverage and salad areas clean?

6 Is single use and bulk beverages stored under refrigeration?

7 Ensure food items not served from cans?

8 Is the serving area stocked with an adequate amount of napkins?

Cleanliness

9 Is the facility kitchen free of built up dirt and foul odors?

10 Is equipment cleaned after each use, following manufacturer’s instructions?

11 Are sinks clear of food particles?

Food Serving and Transportation

12 Are all foods cooked to the appropriate temperature IAW ServSafe?

13 Are hot foods held on the serving line above 135 Degrees Fahrenheit?

14 Are cold foods held on the serving line below 41 Degrees Fahrenheit?

Transportation

15 Is the vehicles used to transport subsistence clean and covered?

16 Does the vehicle have bread racks or duckboards used to raise the food of the bed of the vehicle?

Cleanliness

17 Are trash can liners used?

18 Are trash cans emptied after each serving period?

19 Are boxes separated and broken down before disposal?

Guest Service

20 Is the guest f1ow rate of l00 patrons every 30 minutes being met?

21 Are contractor personnel courteous to all guests?

Contractor Personnel

22 Are proper health and hygiene standards maintained by all personnel IAW ServSafe?

23 Are all special type clothing (rubber gloves, aprons, hats and hair restraints) provided by the contractor and all the employees are adhering to proper wear?

Contractor Personnel

24 Are contract employees consuming contract food?

25 Are contract employees complying with all regulations regarding not bringing food from other sources into the dining facility?

26 Does the contractor maintain sufficient operating hours?

27 Are contract personnel loitering in any working or patron area after normal hours!

Contractor Personnel

28 Is contract management or designated representative present at all times and/or available by phone?

29 Does the contractor adhere to their approved Menu plan?

30 Did the contractor provide a detailed invoice for the Menu plan provided?

COR Name (Print & Sign) Date Unit

5d Parking Areas

5e Army Regulatory Guidance

DD Form 2772 (Contract Discrepancy Report):

http://www.dtic.mil/whs/directives/forms/eforms/dd2772.pdf

TB MED 530 (Tri-Service Food Code):

http://dmna.ny.gov/foodservice/docs/references/tbmed530.pdf

AR 30-22 (Army Food Program):

http://dmna.ny.gov/foodservice/docs/references/new_AR_30-22.pdf http://www.dtic.mil/whs/directives/forms/eforms/dd2772.pdf http://dmna.ny.gov/foodservice/docs/references/tbmed530.pdf http://dmna.ny.gov/foodservice/docs/references/new_AR_30-22.pdf